Friday, October 28, 2011

Friday's Fill in Flicks. Sharing a few of my favorites.

Happy Friday!



This is what happened last night. The wreath says October, but the snow says December.
Weather experts are saying 10 inches of snow Saturday night with power outages very likely! 


I'm still in kitchen limbo!  I have been unable to get to my gadgets to do a Friday Flick worthy of posting.  I know, I know you're all sad, but this should make you feel better.
I'm going to share some of my favorite YouTube videos. These videos use some kitchen gadgets I've shown you already. I've also included a few of my favorite food blogs that you might enjoy, even if you don't cook and you know who you are  


Football Sunday Beef Stew
For football & non-football fans, I've posted a recipe below that is sure to be a crowd pleaser. Enjoy!
See you all from my new kitchen soon.


If you only watch one video, watch this one. This adorable lady refers to her Cuisinart food processor as a "coos a nair". I love it!  She makes this recipe for pizza dough for her friends and family and decided to share it with everyone. I've watched this over and over, just because I enjoy Mary! Hope you do too.
http://www.youtube.com/watch?v=sSucWOWKWUs

When you want to treat yourself to a childhood favorite, take a look at this whoopie pie video. Get your drool bib ready!  http://www.joyofbaking.com/WhoopiePies.html

If you still have a craving for zucchini "spaghetti", here is another video demo of the Spiral Slicer gadget I used in one of my earlier flicks.  http://www.youtube.com/watch?v=c2izUgu0xjI

I found this gal when I was searching for a how to make bread video, and was impressed at many of her other instructional presentations.  Here is one that I like, but have not yet to try in my new Cuisinart pressure cooker.   http://www.youtube.com/user/everydayfoodstorage#p/u/48/cZ0MQ0dv5i4

This gal loves and cooks Italian.  The photos are fabulous!  http://www.bellalimento.com/
"Why bell’alimento you ask? Bell’Alimento is Italian for beautiful food (another ah ha moment) It’s pronounced 
bell all-e-men-to. "  "My food philosophy is simply “beautiful food doesn’t have to be complicated”. Italian food is about simple, quality ingredients combined with love and are meant to be shared with family & friends! Punto! (period)"


Early Sunday, enlist your football fans to be  your sous chefs and get this hearty stew cooking in the oven or crock pot.  It'll be ready to eat before half time!


Football Sunday Beef Stew



2 pounds cubed beef stew meat 
1/2 cup all-purpose flour
Salt & Pepper or
 1 Tbsp. Montreal Seasoning

3 tablespoons oil or butter
1 onion, chopped
4 carrots, sliced
3 stalks celery, sliced
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/8 teaspoon ground cloves
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
4 cups water



Put flour in zip top bag, add cubed beef, shake until evenly coated.

Melt butter or  put oil in a skillet. Cook coated beef cubes until evenly browned.

Transfer beef to slow cooker or Dutch Oven.

Add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce.  Pour in water and stir.

Crock Pot:  Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
Dutch Oven: Cover and cook in a preheated 350 degree oven 3 to 4 hours.
Leftovers, if any, can be poured into a pie plate, covered with a pre-made pie crust for a "pot pie".  Bake at 400 degrees for 10 - 15 min or until crust is browned.

Tuesday, October 25, 2011

Take Notice! Egg Product Recall by the FDA

Friday's topic, the Incredible Edible Egg, prompted me to post this recall.  While your on the FDA site, check out the other food recalls.

http://www.foodsafety.gov/recalls/recent/index.html


American Egg Products Recalls Frozen Egg Product Because Of Possible Health Risk


Contact:
Consumer:
Jim Hull
(912) 449-5700
FOR IMMEDIATE RELEASE - October 24, 2011 -American Egg Products of Blackshear, Georgia, is recalling five pound cartons of frozen egg product, Lot #272-1, because they may be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonellaoften experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection withSalmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recalled egg product was distributed to Georgia and Florida and sold to three distributors and/or further food manufacturers.

The product, American Egg Products Frozen Egg Product, comes in five pound paper cartons. Lot # 272-1 is printed across the side of the master case and is also embossed on the gable of each individual carton inside the case with the plant number as 272 1 P 1105.

No illnesses have been reported to date in connection with this product.

Monday, October 24, 2011

Just came across these gadget pictures.

I forgot that I had taken these pictures before the demolition of my kitchen so I could use them on my Incredible Egg post. Here they are:



Ceramic Egg Cartons - They take up less fridge room than reg. carton.

Friday, October 21, 2011

Friday's Photos, The Incredible Edible Egg


Over the years, this little orb of goodness and protein has gotten a bad rap.  Here are a couple links that set the egg record straight:
http://www.aeb.org/
http://www.eggsafety.org/
http://www.mayoclinic.com/health/cholesterol/HQ00608


Ninety-nine percent of my kitchen gadgets are currently residing in my barn (see photo).  I'm quite sure they are confused as to why they have been relegated to storage. That's okay, though, because in the next few week they will have a lovely, permanent home in the new cabinets.
I tried to use the bare minimum dishes because I have to use our upstairs bathroom sink to do my dishes until my kitchen gets put back together again.



On the menu:  Egg Salad Lettuce Cups and Pepper & Shallot Fritatta

The difference between a fritatta and an omelet:
Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups (credit: About.com)

All gadgets mentioned or shown will be on the Kitchen Gadget Page. I posted several egg gadgets on that page that I have, but was not able to show you today.

Egg Salad Lettuce Cups
5 hard cooked eggs (done in Cuisinart Egg Cooker)
1/2 Shallot
1 Tbsp. Olive Oil Mayo
Four Romaine Lettuce leaves
S & P to taste


Makes four, generously filled lettuce cups.

Chop the eggs to the consistency that you enjoy for egg salad, I like mine chunky. Finely chop the shallot, add it to the eggs along with mayo, salt and pepper. Spoon into lettuce cups, serve on a pretty platter, enjoy! My photo only shows three, but you'll see a pink bowl in the upper left that has enough egg mixture for another lettuce cup.

The kitchen gadget that I would normally use to chop eggs & the shallot  for egg salad is the Pampered Chef food chopper, but seeing that it is readily available, I went to the good old standby: Victorinox 6 in. Chef knife and cutting board.


Weight Watchers Points Plus:
One egg = 2 P+
One Tbsp Olive Oil Mayo  = 1 P+
Lettuce = 0 P+
Green Pepper = 0 P+
Shallot = 0 P+
One Sandwich Thin = 3 P+
American Cheese 2% Slice =  2 P+ 


Pepper & Shallot Fritatta
One half green pepper, chopped finely
1/2 Shallot, chopped finely
Five eggs scrambled with one Tbsp. water or milk, S&P
(If you look closely at the eggs, the darker yolk eggs are from a local farm, the others are store bought)
Two slices 2% American Cheese
Two Sandwich Thins
Makes two extra large sandwiches or three average sandwiches.

In my in my non stick Presto Skillet (very lightly sprayed with Pam Olive Oil spray) set at 350 degrees, I added the green pepper, and shallot. These were sauteed until soft and spread out evenly. The eggs were poured over and quickly mixed with cooked vegetables. The eggs were allowed to set in a square shape, then I carefully flipped it, let it cook two more minutes, cut it in half, added a slice of cheese to each half, covered until the cheese was melted. Served at room temperature in a Sandwich Round.   These were served to our electrician and my husband. If you are counting your WW points, eliminate the cheese, and cut back the number of eggs.
My bare bones kitchen 



Kitchen Gadgets Temporary Resting Place





Enjoy!

Friday, October 14, 2011

Friday's Photos, All About Apples, October 14, 2011

Here's a bit of what I was going to present to you on today's Friday's Flick.

The gadgets I used are a Swissmar Borner V Slicer. There are other V Slicers and Mandolines on the market varying in price from $15 to $150.  I find this one versatile enough.  It is also compact enough to store in a draw or stand on the counter. If it's easy to access, you'll use it more. I really do use mine a lot. I have a spare that I found at a swap meet that has a tic tac to type slicer for fancy fries.

 Progressive 12 slice apple corer and wedger. This makes the perfect size slices for pies.
Norpro 8 slice apple corer and wedger. A little thicker of a wedge for snacks or if you like bigger pieces of apple in your pie, this is your gadget.
Apple corer - mine is an oldie, but OXO makes a good one as well as Cuisipro.

I also have a Norpro Apple Master Peeler and Corer, that works really well if your apples are fresh. If you have one of these gadgets and have older apples or are unsure how old they are, soak the apples in cold water to tighten the skins. You'll find that they will peel much cleaner using this method.
Amazon has other brands of these peeler and corers, but I like that this one comes with the option of a table clamp.

The photos show some of the thin and thick apple slices from the V slicer, a few wedges from the wedgers, and a core still attached to the corer.



The other photo shows one of the snacks that helped me lose 30 lbs. In the evening, to satisfy my sweet craving, I sliced apples on my V slicer, sprinkled on some cinnamon, and put it in the microwave for about 60 seconds. You can also do this with a cored whole apple, cook it for a bit longer and if you need a little more sweetness add some flavored caramel or other flavor liquid Stevia. To make is seem more like a dessert, I used a nice plate and ate it with a fork and knife.  Tricks for the brain! :)

Apple Pie 
Serves 8  (For you Weight Watchers, this is about 6 points+ per serving)

Crust
Combine 1 c flour; 2 tsp. sugar & 3 Tbsp. very cold butter in your food processor.
Slowly add 2 to 3 Tbsp. very cold water until the dough comes together.

Roll with a floured rolling pin, or press into a 9 inch pie plate.

Filling
In a large bowl add 4 large apples, wedged or sliced. I like Mac's or Granny Smith.
Add 1/2 c sugar, 1 Tbsp flour or cornstarch, 1 tsp. cinnamon, 1/4 tsp. nutmeg
Toss to coat all the wedges. Pour into uncooked pie crust.

Topping
In a small bowl add 1/4 cup Quaker Oats, 1/4 cup flour, 2 Tbsp. brown sugar, 2 Tbsp. melted butter.
Mix then top the apples with crumble mixture.

Bake at 400 degrees for about 40 - 50 min. until the apples are tender. Do not overcook or you will end up with applesauce.





Friday, October 14, 2011 Kitchen Blackout Conditions, Oh no!

Well, it happened. The bathroom project is interfering with my Friday Flick. I didn't think it was going to happen this soon.
The electrician is here and just shut off the power to the kitchen. Not sure when I'm getting it back.  I may have to switch Friday's Flick to Friday's Photos for a while.
It was going to be All About Apples. Healthy (Weight Watcher friendly) apple recipes using kitchen gadgets:
V slicer, apple corer, two sizes of apple wedges, apple spiral peeler and what I refer to as, "Alton's" apple pie tart pan.

Here is what my kitchen looks like: (it doesn't help that it's a gloomy, rainy day.)
No clocks showing on range or micro.  :(

Thursday, October 13, 2011

Breaking News! Price Drop, America's Test Kitchen Knife Choice


Since the original post, the price of this had changed.  See comment.




Have not see it this low since last year!

Recommended by Cook's Illustrated

8-inch multipurpose chef's knife designed for chopping, mincing, slicing, and dicing
High-carbon stainless steel blade provides maximum sharpness and edge retention
Blade is conical ground lengthwise and crosswise for minimal resistance while cutting; laser tested to ensure optimum cutting power
Patented 2-inch Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort
Hand washing recommended; lifetime warranty; expertly made in Switzerland


The above taken from a SlickDeals alert.
Victorinox Fibrox 8-inch Chef's Knife $23.43 
Can save an additional 20% if you have an Amazon visa, use promo code: OCTGET20
I think that coupon is 1 per card.






Friday, October 7, 2011

Friday's Flick October 7, 2011 Popcorn!

Today's secret ingredient.....Popcorn! Oh wait, that's Iron Chef's line.

Popcorn. I wonder who was the first one to find out that these little kernels pop and can be used as a snack?
I'm thinking that some Native American Indian woman was scraping off the plates from dinner into the fire, one of the kids didn't eat their corn, next thing she knew tiny explosions followed by flying white puffs were bouncing off everywhere. Who knows who decided to pop one of those puffs into their mouth, but whoever did probably enjoyed it as much as we do today.  That's my theory!

If you do a search on "How healthy is microwave popcorn?" You'll come up with several articles. This article is from the Livestrong site: http://www.livestrong.com/article/280511-microwave-popcorn-health-risks/
The two ways I did popcorn today are great alternatives to store bought bags of microwave popcorn.  Both methods are delicious, easy and fast.
Clean up: The Nordicware popper is dishwasher safe and is used as the popcorn bowl.  The skillet is non stick for easy clean up and the cover can go in the dishwasher.
Although air popped popcorn is considered a healthy, filling snack, be aware a 2 1/2 cup serving has 11 g. of carbs; good news is that it also has 2 g. of fiber as well as 1.5 g. protein.
How do you like your popcorn?

Plain:  Nordicware Microwave Popper: 3 tbsp canola oil, 1/2 c popcorn kernels.






Salty & Sweet:     Kettle Corn Recipe in an electric fry pan






http://allrecipes.com/Recipe/kettle-corn/detail.aspx


Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup white sugar
  • 1/2 cup unpopped popcorn kernels


The above recipe is made on the stove.
I like to use an electric skillet.  To use your electric skillet: Heat to 450; add oil and three kernels, when those kernels pop, stir in the sugar and add the remainder of the popcorn kernels. Shake. When you hear the popcorn slowing down, unplug the skillet, shake a few seconds more and pour kettle corn onto a foil lined cookie sheet. Salt, let cool, separate clumps and enjoy!
Ten Facts About Popcorn: http://www.10-facts-about.com/Popcorn/id/6
Some Gourmet Popcorn Recipes: http://www.familiesonlinemagazine.com/free-recipes/popcorn-gourmet.html
Recipes & Nutrition Facts:  http://www.popcorn.org/NutritionRecipes/Recipes/tabid/67/Default.aspx
Weight Watchers Points Plus has 3 cups light or regular popcorn (microwave) as 2 points