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Preparing to cook with your Kids

Sunday, September 30th, 2007 by The Cooking Guy

Before you begin your cooking adventure with your kids, here are a few tips to get your kids comfortable in the kitchen.

These tips can help your kids become safe and responsible cooks. Once they become acclimated with the kitchen they will love to help and be involved.

Tasks
Kids love to be creative. They love to feel a sense of accomplishment. Delegate detailed tasks to each child before you start the cooking process so each one knows what they will be responsible for. This will make the cooking process flow smoothly.
If the child is old enough, don’t be tempted to criticize or take over. Give gentle reminders or instruction to help them continue learning.

Organize
Just as you would organize yourself before you cook, you will want to do the same thing with your kids. Being organized will help make cooking a fun and memorable experience. Plus, the kitchen will be less messy and easier to clean-up.

Patience
Cooking with your kids may lead to frustration, but remember to be patient. This is a learning process that might take time to develop.

It may take extra time to prepare the meal, but the benefits far out way the time it takes to clean up.

Preparations
Before you begin cooking make the following preparations with your kids to ensure safely.

Wear an apron to keep clothes clean.

Tie back long hair so it does not get into the food.

Roll up long sleeves. This will keep the sleeves from getting into the food.

Wash hands with lots of soap and water. Continue washing especially after handling food like meats.

Keep a damp towel or paper towels close for quick clean ups.

Have hot pads ready for hot dishes. Even things taken out of the microwave can be extremely hot.

Get out all the ingredients for the recipe. Let the kids help so they know where to find the common ingredients. Plus it helps the next time they need to get the same ingredient out. Put them on the counter to make sure you have all the ingredients you will need.

Get all your kitchen appliances, cook wear, bowls and utensils out.

If your child is not tall enough to reach the counter, get a stool for them to stand on.

Teach them what to do in case of an emergency, such as if they burn themselves, or if the food catches fire. Also have a first aid kit on hand.

Teach them how to handle sharp objects like knives and scissors. Once you use the knife or scissors, don’t put them in the sink to soak. Instead, lay them on the counter in a secure place until you are ready to wash them.

Clean as you go
You don’t want to have a huge mess when you’re finished, so teach your children to clean as they go. Put the dirty pots and pans or bowls in the sink to soak. You could even have a child designated as the washer. Put away all the ingredients and equipment you have used to help clear space so you have an open and clean area to continue the cooking process.

Cooking with your kids can be a great experience. Have fun and enjoy the memories being made.

Slow Cooker Tips

Saturday, September 29th, 2007 by The Cooking Guy

Here are some useful tips when you use your Slow Cooker.

Cooking Times
When using an oven or stove-top recipe, here are some conversions that will help you determine the length of time to cook your dish.

Oven or Stove-Top Cooking Time

• 15-30 minutes equates to 4-6 hours on low or 1 ½ - 2 ½ on high.
• 35-45 minutes equates to 6-8 hours on low or 3 – 4 hours on high.
• 50 minutes to 3 hours equates to 8-16 hours on low or 4-6 hours on high.

One hour on high is equal to two hours on low. For example, if the recipe calls to cook a roast on low for 8 hours, you could convert it to 4 hours on high

Tips for Success

• Don’t overload your Slow Cooker.  Fill it at least half full, but no more than two-thirds. Make sure you can close the lid tightly for even cooking.
• Preheat before adding ingredients.
• Spray with cooking spray for easier clean up.
• Don’t open the lid to peek.  It drops the temperature and slows down the cooking process. It could add as much as 20- 30 minutes each time you open the lid.
• Don’t let food cool down in the slow cooker before refrigerating.
• Vegetables cook slower than meats, so keep the vegetables close to the bottom.
• Don’t add too much liquid.  The cooking process will draw out liquid from meats, poultry or vegetables. Make sure you add enough liquid to cover the meat for even heat distribution.
• Slow cookers are not good re-heaters, so don’t be tempted to throw your leftovers in.  They can not heat foods fast enough to keep bacteria at bay.  Use a stove-top or microwave to reheat.
• Don’t add dairy products like milk or cheese until the last hour or so of cooking.  It will curdle.
• Cook ground meat before adding to the slow cooker. They can contaminate your food with bacteria.
• Choose lean cuts of meat.  They will add less fat to your meal.
• Remove skin from poultry.
• Cooking times may need to be adjusted for high altitudes.

The health benefits of BBQ Monkfish

Saturday, September 29th, 2007 by The Cooking Guy

The barbaqued Monkfish is a healthy dish on a stick. Not only are the vegetables loaded with valuable nutrients and vitamins, the fish and shell fish are both a wonderful source of protein and valuable Omega 3 oils. You can view the recipe video of BBQ Monkfish at our cooking videos page.

The Monkfish, which has a delicate white flesh, very comparable with lobster or scampi, also contains phosphorous and potassium. Potassium is particularly valuable, as it helps regulate blood pressure and can actually lower high blood pressure to safer levels.

The tiger prawns are a rich source of selenium- a mineral believed to play a vital role in bolstering the immune system against disease.

The soft shells of the prawn contain the source of glucosamine, which helps to repair joints suffering from osteoarthritis. I eat these, which proves very effective, and I encourage you to do the same, if you suffer from any joint twinges.

All the bell peppers — in common with all brightly colored vegetables are good sources of antioxidants and the red pepper is particularly high in vitamin c. Being members of the chill family, they also contain capsaicin, which has the ability to stop the cell changes that can lead to cancer.

The one cloud on the horizon is the method of cooking. Burnt and smoked food — particularly burnt meat — can contain dangerous carcinogens, so be careful not to eat smoked food too often or to burn your barbequed food. If you wish to cook on a barbeque, yet avoid any risk of burnt or smoked food, you can simply wrap the food in aluminum foil, which will cook it with steam, preserving all the moisture and delicious flavor of the food.

Slow Cooking

Wednesday, September 26th, 2007 by The Cooking Guy

One of the toughest jobs a parent has is getting dinner on the table. With our busy lives these days, nothing spells easy like slow cooker meals. Not only are they a huge time saver, but one of the easiest ways to fix a healthy and delicious meal. And yes, it does taste like you spent all day preparing because the slow cooker did all the work for you. What could be more liberating than to throw ingredients in the slow cooker, walk away and forget about it?

With slow cooker, you are able to expand your recipes to include more than just your traditional stews and soups. Here is a list of some suggested ideas that are sure to please.

Meaty main courses

• Ham and Potatoes,
• Steaks,
• Pork Roasts,
• Briskets,
• Jambalaya,
• Sloppy Joes,
• Roasted Chicken,
• Tacos or
• Ribs.

Sandwiches

• French Dip,
• Riblets,
• Meatball,
• Pulled Beef and
• Pork

Dips

• Enchilada,
• Horseradish or
• Black Bean Salsa dips.

Comfort foods

• Spaghetti and Meatballs,
• Lasagna Tortellini,
• Baked Beans,
• Macaroni and Cheese,
• Pot Roasts, or
• Baked Potatoes.

Desserts

• Bread Pudding or
• Cakes.

Drinks

• Hot Apple Cider,
• Hot Chocolate or
• Wassail.

As you can see, these possibilities go far beyond soups and stews, although, there is nothing wrong with using a slow cooker to cook up a killer batch of chili or beef stew.

No Bake Cookies Recipe

Sunday, September 23rd, 2007 by The Cooking Guy

For my favorite part, we usually whip up a batch of my famous No-bake Cookies for dessert. They are fast and easy and the best part is you don’t have to cook them. These need to be made ahead of time so they can set up. They are chocolaty with a hint of peanut butter and rolled oats. I just love them!

Ingredients:

• 2 C Sugar
• 1/2 C Milk
• 1 Cube Margarine or butter
• 1/2 C Hershey Cocoa
• 1/2 C Peanut Butter
• 1/4 tsp. Salt
• 1 tsp. Vanilla
• 3 1/4 C Quick Oatmeal

Steps:
In a saucepan mix the milk, sugar, cocoa and butter. Boil for one minute. Turn off heat and add salt, vanilla and peanut butter. Gradually add oats and mix well. Drop onto waxed paper and let set for 4 hours.

I hope you love this meal as much as we do. Enjoy!

Cooking Measurements

Thursday, September 20th, 2007 by The Cooking Guy

I have another post on cooking measurements earlier. Here is another one to help newbies to cooking.

Have you ever opened to a recipe that you are dying to try and found that you have no clue as to what a pint, gallon or dash consists of? I know I have. This chart will show you the difference between each measurement.

All recipes call for measurements whether for liquid or dry ingredients. Liquid measurements are usually slightly different than dry. For example, you may not get enough liquid if you are using measuring cups designed for dry ingredients. Using standard measuring spoons and cups will ensure correct measurements.

To help you understand many recipe abbreviations, listed below are some of the most common measurements.

Common Measurement Abbreviations

• Tsp= teaspoon
• Tbsp= tablespoon
• Ml= milliliters
• C= cups
• Fl oz= fluid ounce
• Pt= pint
• Qt= quart
• Gal= gallon

Listed are a few basic measurement conversions. These liquid and dry measurements may have more than one conversion as you will see listed below.

Liquid Measurements

• A dash= 1/4 teaspoon or less
• 1/8 cup= 1 fluid ounce
• 1/4 cup= 2 fluid ounces
• 1/2 cup= 4 fluid ounces
• 1 cup = 8 fluid ounces
• 1 cup = ½ pint
• 2 cups= 16 fluid ounces
• 2 cups= 1 pint
• 2 cups= ½ quart
• 4 cups= 32 fluid ounces
• 4 cups= 1 quart
• 4 cups= 1 liter
• 2 pints= 32 fluid ounces
• 2 pints =1 quart
• 2 pints= ¼ gallon
• 2 quarts= 64 fluid ounces
• 2 quarts= 4 pints
• 2 quarts= ½ gallon
• 4 quarts = 128 fluid ounces
• 4 quarts = 8 pints
• 4 quarts = 1 gallon
• 8 quarts= 256 fluid ounce
• 8 quarts= 1 peck
• 4 pecks= 1 bushel

Dry Measurements

• A dash= 1/16 teaspoon
• A pinch= 1/8 teaspoon or less
• 3 teaspoons=1 tablespoon
• 3 teaspoons=½ ounce
• 2 tablespoons= 1/8 cup
• 2 tablespoons= 1 ounce
• 4 tablespoons= 1/4 cup
• 4 tablespoons= 2 ounce
• 8 tablespoons= 1/2 cup
• 8 tablespoons= 4 ounce
• 12 tablespoons= 3/4 cup
• 12 tablespoons= 6 ounce
• 16 tablespoons= 1 cup
• 16 tablespoons= 8 ounce
• 32 tablespoons= 2 cups
• 32 tablespoons= 16 ounce
• 64 tablespoons= 4 cups
• 64 tablespoons= 32 ounce

Weight Measurements

• 8 ounces= 1/2 pound
• 16 ounces= 1 pound

Conversion Table for Metric

• 1 oz =28 grams
• 1 pound= 454 grams
• 1 teaspoon = 5 milliliters
• 1 tablespoon = 15 milliliters
• 1 fluid ounce = 30 milliliters
• 1 cup = 240 milliliters
• 2 cups or 1 pint = 470 milliliters
• 4 cups or 1 quart = .95 liter
• 4 quarts or 1 gallon = 3.8 liters

Miscellaneous Conversions

• 1 large egg= 2 ounces
• 1 large egg= ¼ cup
• 1 large egg= 4 tablespoons
• 1 stick of butter = ½ cup

Many recipes require precise and accurate measurements while others do not require an exact science. For example, many baked goods like cakes, cookies or pastries require precise measurements. If not, your goodies could turn out too hard, doughy or flat.

On the other hand, when cooking non baked goods exact requirements are not always necessary. This is not always true, so when in doubt follow the recipe. If you find the recipe or dish needs to be modified to fit your taste buds, this is where your preference comes in handy. If you like things a little spicy, well add an extra dash or two. For those who are just learning to cook, this is a great way to experiment with adding your own personal touch to your dishes. But just remember, little by little or you may over season your dish.

The health benefits of Korean Style Grilled Beef

Sunday, September 16th, 2007 by The Cooking Guy

Korean Style Grilled Beef is a delightful dish for anyone who enjoys the exotic Asian taste. You can catch the video for the Korean style grilled beef at http://pickupcooking.com/Cooking-Videos.html

Although beef contains valuable nutrients, such as iron and several B vitamins, it should not form a massive part of a healthy diet. You can get a measure of the nature of meat by reflecting that the longest living nations, such as the Japanese, make fish, rather than meat their main source of animal protein. The prime difference between the two is fish contains valuable Omega 3 oil, which has been shown to be a of great benefit to the heat and cardiovascular system, whilst meat contains saturated fat, which is blamed for having the reverse effect.

However, provided lean meat is eaten in moderation,it makes a valuable contribution to a balanced diet.

The real saving grace of this dish is the choice of salad. Spinach is the classic vegetable advocated by Popeye The Sailor and how right he was! It is one of the super foods and one eaten by the people who appear most immune to cancer. It is particularly beneficial when eaten raw in a salad, as here, because cooking destroys some of its antioxidants.

Bell peppers — particularly the red ones — are crammed with vitamin C, which is one vitamin than cannot be stored in the body and should be taken daily. They also contain a substance called capsaicin, which has the ability to stop cell changes that can lead to cancer.

Red onions is a better choice to eat raw in a salad that the white ones,  as they are sweeter and without the strong flavor of the white onion. It also contains valuable amounts of quercetin — a potent antioxidant — not found in white onions. In common with all of the onion and garlic family they may protect against stomach cancer by decreasing the conversion of nitrates (used to preserve food, such as sausages) into cancer triggering nitrites in the stomach.

Roasted Asparagus Recipe

Wednesday, September 12th, 2007 by The Cooking Guy

Roasted Asparagus  can be prepared easily. You can make it to be as fancy or informal as you want. 

Ingredients:

• 1 bunch fresh asparagus, trimmed
• 2 Tbsp. Olive Oil
• Salt and Pepper
• Lemon Juice

Steps:
Preheat oven to 400 degrees.  Wash and trim asparagus.  Lay asparagus on cookie sheet and drizzle with olive oil.  Sprinkle with salt and pepper.  Bake for 10-15 minutes or until tender.  Sprinkle with fresh lemon juice for a wonderful lemony taste.

I usually pour a little chicken roll sauce over the asparagus for a tasty twist.  Yummy!

Perfect Chicken Rolls Recipe

Saturday, September 8th, 2007 by The Cooking Guy

Are you in need of a quick meal?  I want to share with you this wonderful family Chicken Rolls recipes. We make this meal for practically any occasion.

Not only are the chicken rolls wonderfully delicious and filling, but they are super easy and quick to make.  You could even make the filling ahead of time and refrigerate or freeze.

The perfect compliment to these flavorful Chicken Rolls is fresh vegetables.  I usually serve with roasted asparagus. If you don’t like asparagus, you could serve with fresh green beans or broccoli.

Here is what you will need:

Ingredients:

• 2 chicken breasts cooked, diced
• 8 oz softened cream cheese
• 1 tbsp minced onions
• 2-3 stocks of celery, finely chopped
• ½ cup walnuts, chopped
• 1 small can mushrooms
• ½ tsp melted butter
• 2 cans of crescent rolls
• 1 pkg chicken flavored stove- top or herb flavored croutons- finely chopped
• 1 can cream of chicken soup
• 1 C chicken broth
• ½ cup butter

Steps:
Mix chicken, cream cheese, onions, celery, walnuts, mushrooms and ½ tsp melted butter.  Separate rolls and stretch out flat.  Pour ¼ cup mixture in center of each crescent roll.  Dip in melted butter then in crushed crumbs.  Place on cookie sheet and bake 20 minutes on 375 degrees.  You can freeze them raw for later use.  Bake frozen for 30-35 minutes.

Sauce
Mix cream of chicken soup and chicken broth in saucepan until hot.  Pour over baked chicken rolls.

You can omit the mushrooms if your family does not like them.

Essential Cooking Utensils and Equipment

Wednesday, September 5th, 2007 by The Cooking Guy

If you were to ask a hundred different cooks which utensils they would consider essential, you would probably get a hundred different answers.  For example, some prefer metal pots while others prefer non-stick surfaces. 

Depending on the kind of cooking you do, the list will differ.  However, you would probably find a list of common answers. 

Stocking your kitchen with the right utensils, equipment and gadgets is a personal preference.  Having the right equipment makes cooking a breeze and a lot more fun.  If you are just beginning to cook, you don’t necessarily have a lot to get started.  What you will need, is the stuff that fits your cooking style and preference. For example, if you love stir fry’s, for you a wok would be considered essential, but to others they may use it only once a year. 

Although you do not have to purchase the most expensive items you can find, however, you do want to make sure you are investing in good quality items that will last.  If not, you will find yourself purchasing the same items year after year.  If needed, do a little research before buying.  Read consumer review and reports. 

Start off with items that are multifunctional and can be used for many different purposes. Here is a list of essentials that will be sure to get you started in the right direction.

Utensils

• Vegetable peeler
• Colander
• Can Opener
• Wire Whisk
• Cutting Boards-preferably one solely for meats and one for multipurpose uses
• Tongs
• Box Grater
• Spoons-wood, plastic and metal
• Metal and Rubber spatulas
• Thermometer
• Ladles
• Pepper Mills
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Colander

Knives

• Kitchen Shears
• Carving knife
• Chefs-sometimes referred to as a cooks knife
• Paring knife
• Serrated  knife
• Knife sharpener

Small Appliances

• Blender
• Hand Blender
• Small Food Processor
• Hand or Stand Mixer
• Slow Cooker

Cookware

• Sauce Pans in various sizes
• Skillets in various sizes
• Large Pot
• Casserole Dishes
• Cast Iron Skillet

Baking

• Cookie sheets both flat and rimmed
• Cake pans
• Cooling rack
• Rolling Pin
• Pie Pan
• Pastry Brush
• Loaf Pan
• Muffin Tin

Miscellaneous Items

• Plastic storage containers in various sizes
• Oven mitts
• Pot holders
• Plastic Wrap and baggies
• Aluminum Foil
• Pizza cutter
• Spoon Rests

There may be other items you wish to add to your essential list of must haves.  Buy the things that fit your needs as well as your storage space.  After some trial and error, you will learn what works and what you are missing. 

Stocking your kitchen with these common cooking utensils and equipment can be fun, but most of all they can help make cooking a breeze. 

By the way, if you are interested, I have managed to secure a 15% on all Crockpots and Accessories. Just click on this link to grab this fantastic offer. Limited time only.

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