tag:blogger.com,1999:blog-336048412024-03-17T23:00:22.893-04:00Mom's FridgeRecipes, menu plans and more. Nothing complicated, just basic, family-friendly food.Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.comBlogger587125tag:blogger.com,1999:blog-33604841.post-29123782040592495022014-03-17T10:39:00.001-04:002014-03-17T10:39:43.495-04:00Where You'll Find MeThis blog has been rather quiet of late. I'm still cooking, but I've been posting new recipes at a new website: <b><a href="http://cookandcount.wordpress.com/" target="_blank">Cook and Count</a></b>. The new site features the same family-friendly recipes you're used to finding here, with the addition of carbohydrate information per serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTW_TtCHpQ3jQqHcOzLYSh-IFDbfPBgB1FHiglfej4gIdDCdNbd_dGOIXd8D2WYTC04KzUp159LM-h7lwuVhjRWdoUCvJp1R2YUy578wN03tj66HNsOVRQB_Kzj-CeUAPZlPD/s1600/blue+and+gold+2012+setup+pasta+pans.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTW_TtCHpQ3jQqHcOzLYSh-IFDbfPBgB1FHiglfej4gIdDCdNbd_dGOIXd8D2WYTC04KzUp159LM-h7lwuVhjRWdoUCvJp1R2YUy578wN03tj66HNsOVRQB_Kzj-CeUAPZlPD/s1600/blue+and+gold+2012+setup+pasta+pans.jpg" height="320" width="240" /></a></div>
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That's because my youngest child was diagnosed with <b>Type 1 Diabetes</b> this past November. Fortunately I haven't had to learn a new way to cook, but I <i>have</i> had to pay attention to how many carbs are in the food my son eats.<br />
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The recipes at Cook and Count are for anyone--not just diabetics. And <i>yes, there will still be cookies</i>. Little Brother can still have cookies, as long as he knows how many carbs are in them so he can use insulin accordingly. He is learning to enjoy two cookies instead of scarfing down five or six. (And <i>that's</i> a good thing.)<br />
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This site isn't going anyplace, but new posts will be happening at the new site.Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-68163147007112497792014-03-12T12:32:00.001-04:002014-03-12T12:32:51.655-04:00I've Given Up Ice CreamI like ice cream.<div>
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A lot.</div>
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That's the problem. Ice cream is yummy, but it's also very easy to eat way too much of it.</div>
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Since I also like fitting into my clothing, I tried cutting down on the size of my ice-cream bowl. That didn't work too well.</div>
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What did work was substituting gelato for ice cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZkBEBG3TiBWIbcIJzhtQPxhbTApwC67zlqGCzT6HUzrYypcQVSlDGNT-198J_Ky46QcvPnQRf0sL8ZsLxGlAPFBKyRIk7LrIdQXiHTtcp5_BzeVcNGoGPXewbQ8-I4tG4hZV/s1600/peppermint+bark+talenti+gelato.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZkBEBG3TiBWIbcIJzhtQPxhbTApwC67zlqGCzT6HUzrYypcQVSlDGNT-198J_Ky46QcvPnQRf0sL8ZsLxGlAPFBKyRIk7LrIdQXiHTtcp5_BzeVcNGoGPXewbQ8-I4tG4hZV/s1600/peppermint+bark+talenti+gelato.jpg" /></a></div>
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<b><a href="https://talentigelato.com/" target="_blank">Talenti Gelato</a></b> is rich and delicious, and a little goes a long way. A small dish of Talenti Gelato is just as satisfying as a big dish of ice cream, and a lot easier on the waistline.</div>
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Because I enjoy frozen desserts almost as much in winter as I do in summer, I tried some of Talenti's seasonal flavors this winter. My favorite seasonal flavor was Peppermint Bark, which takes plain old chocolate-chip-mint to a fabulous new level. I hope they'll bring this flavor back next winter--I'll buy it by the case if they do.</div>
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If you like your desserts a little nutty, try the Sicilian Pistachio, which is loaded with chunks of pistachio as well as plenty of flavorful pistachio butter.</div>
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Want something smoother? You can't miss with Sea Salt Caramel. You'll find caramel truffles in there--a winning combination.</div>
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Take a look at all their <b><a href="https://talentigelato.com/our-products/" target="_blank">current flavors</a></b>! On my list to try:</div>
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Argentine Caramel</div>
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Coffee Chocolate Chip</div>
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Black Raspberry Chocolate Chip</div>
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Southern Butter Pecan</div>
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Here's how to <b><a href="https://talentigelato.com/store-locator/" target="_blank">find Talenti Gelato at a store near you</a></b>.</div>
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FYI: Talenti's one-pint plastic containers are great for storage once dessert is done. Fill them up with rice, pasta, cookies, whatever.</div>
Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-86225227540859962182014-01-25T06:51:00.000-05:002015-01-19T16:46:58.597-05:00Sunshine Citrus Salsa with FishIn the middle of winter, you need all the sunshine you can get, and with citrus fruit at its peak of flavor (and lowest price), it's a great time to add the taste of sunshine to any meal.<br />
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<b><a href="https://cookandcount.wordpress.com/2014/02/20/32/" target="_blank">You'll find this recipe at my new website, Cook and Count</a></b>!Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-75788655667230011692013-11-16T14:22:00.001-05:002013-11-16T14:22:48.010-05:00Maple-Walnut Cupcakes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx77xv1X5zmjvNm5Q3kOUZlflfPNz0zOqKPhWMQBi0kAjsKPYVu-oXYbzFihpt3yr0LMGFf4t_hJHldc3tzGi_KU2bZJsKSi_G2P9NgF6kpRXws7U9_pCceRws04pGbi9lJCss/s1600/maple+walnut+cupcakes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx77xv1X5zmjvNm5Q3kOUZlflfPNz0zOqKPhWMQBi0kAjsKPYVu-oXYbzFihpt3yr0LMGFf4t_hJHldc3tzGi_KU2bZJsKSi_G2P9NgF6kpRXws7U9_pCceRws04pGbi9lJCss/s320/maple+walnut+cupcakes.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Excuse the slightly-lumpy icing--I should have poured<br />the sugar more carefully.</td></tr>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">I'm not much of a cake baker, and most of the cakes I've baked have been from the boxed-mix variety. But these cupcakes are just about as easy to make as opening a box--and way more delicious. Plus there's nothing artificial here.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">MAPLE-WALNUT CUPCAKES</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Makes 18 cupcakes</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">2 cups flour<br />
2 tsp baking soda<br />pinch of salt<br />
3 tbl butter, at room temperature<br />
1/2 cup sugar<br />
1/3 cup brown sugar<br />
2 eggs<br />
1 cup milk</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1/4 cup maple syrup<br />
3/4 cup chopped walnuts<br /><br />
Combine flour and baking soda. Set aside.<br />
Cream together butter and sugars in mixing bowl. Add eggs, beating in one at a
time. </span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Measure milk and syrup into a measuring cup.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Alternate adding milk mixture and flour mixture to batter with mixer on low speed. When batter is beaten well, stir in the
chopped walnuts.<br />
Pour batter into prepared cupcake pan.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Bake at 350 for 20 minutes or until cupcakes pass the "toothpick test."<br /><br /><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">MAPLE-BROWN SUGAR ICING</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">2 tbl
butter<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">¼
cup brown sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1
tbl milk<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">1 TBL maple syrup</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">½
cup + 1/3 cup powdered sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Melt butter in small saucepan. Add brown sugar and stir until bubbly. Remove from heat. Add milk and syrup and stir until smooth. Add powdered sugar and beat until frosting is
ready to spread. Use IMMEDIATELY.<o:p></o:p></span></div>
Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-92006295229405394152013-11-11T10:40:00.001-05:002013-11-11T10:40:09.855-05:00Mom's PenicillinIt's a Sick Day for my daughter today, so I've got a pot of homemade chicken-noodle soup simmering on the stove. Chicken soup really does make you feel better--and this is the good stuff right here; nothing artificial added! Chicken soup is also a frugal dish; you can use leftovers to <b><a href="http://sfomomfridge.blogspot.com/2010/02/slow-simmered-chicken-stock.html" target="_blank">make the stock</a></b> (it's really easy) and this is a great way to use up those odds and ends of baby carrots and that last bit of the box of pasta.<br />
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CHICKEN-NOODLE SOUP<br />
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For the soup:<br />
6 cups <b><a href="http://sfomomfridge.blogspot.com/2010/02/slow-simmered-chicken-stock.html" target="_blank">chicken stock</a></b><br />
2 cups carrots, chopped<br />
1 rib celery, finely chopped<br />
1/4 cup onion, finely chopped<br />
parsley (fresh, if you have it--a generous handful)<br />
freshly-ground black pepper<br />
1/4 tsp rosemary<br />
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Add-ins:<br />
1 1/2 cups chopped or shredded cooked chicken<br />
1 1/2 cups fettuccine, broken into fourths (less than 1/4 pound)*<br />
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Start the soup at least 1 1/2 hours before serving. Simmer, covered. About 1/2 hour before serving, add chicken and pasta and cook uncovered until pasta is done.<br />
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*If you prefer to use a smaller noodle such as dilatini, pastina or orzo, 1 cup will be plenty.<br />
<br />Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-67834475333659533892013-11-10T07:36:00.004-05:002015-01-19T16:53:40.433-05:00Breakfast Delight: Maple Oatmeal BreadA friend of ours gave us a bottle of "the good stuff": <b><a href="http://www.coombsfamilyfarms.com/" target="_blank">real maple syrup from Coombs Family Farms</a></b>.<br />
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I had to act quickly if I was going to get a chance to bake anything with this, as the pancake eaters in the house were making short work of this delicious syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgQiamN8IJ2AQ7l9NRkwDwAu0rLAHrwYqo1k0musG525RdlajAMK-zy96yGA1_SPKXRLzTYTMWx3B1UEgV9x9zJUwHGQW6ZtQOnzAI36_v5z4bZ3X3LzJZEMpYOiCZUx66uxd/s1600/coombs+bottle.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgQiamN8IJ2AQ7l9NRkwDwAu0rLAHrwYqo1k0musG525RdlajAMK-zy96yGA1_SPKXRLzTYTMWx3B1UEgV9x9zJUwHGQW6ZtQOnzAI36_v5z4bZ3X3LzJZEMpYOiCZUx66uxd/s1600/coombs+bottle.png" /></a></div>
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(<b><a href="http://www.coombsfamilyfarms.com/" target="_blank">Coombs</a></b>, you've completely spoiled my family regarding maple syrup. They've enjoyed the real thing. There's no going back.)<br />
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I managed to reserve enough of this maple syrup to add to an oatmeal bread that's great for toasting and has a hint of sweetness--but doesn't go overboard.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS-PvpQFUBTh8Ahgm-pYTV8Mpo2KzplxTA8jjVg7N1uiSrbn4OFe4W41DTa4juYnRz79_cTQsZKBlHE4GjpQ7X1WJKn3LURYhwO4S7Bh6dwzIBhVVrWTvyktD2rpTUnaVO1n5/s1600/maple+oatmeal+bread.png" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipS-PvpQFUBTh8Ahgm-pYTV8Mpo2KzplxTA8jjVg7N1uiSrbn4OFe4W41DTa4juYnRz79_cTQsZKBlHE4GjpQ7X1WJKn3LURYhwO4S7Bh6dwzIBhVVrWTvyktD2rpTUnaVO1n5/s320/maple+oatmeal+bread.png" height="320" width="239" /></a><br />
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<b><a href="https://cookandcount.wordpress.com/2014/04/28/maple-oatmeal-toasting-bread/" target="_blank">For the recipe and nutrition information, please see my new blog, Cook and Count</a></b>.<br />
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<small>The fine print: recipe and opinions are all mine. I was given no compensation by Coombs Family Farms or any other entity for this post.</small>Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-59548984076634664122013-10-26T14:26:00.000-04:002015-01-19T16:54:44.800-05:00Spicy Corn Chowder in the Slow CookerThis soup got started as the Corn Chowder recipe from <b><i><a href="http://sfomomfridge.blogspot.com/2013/10/review-365-slow-cooker-suppers.html" target="_blank">365 Slow Cooker Suppers</a></i></b>. That chowder needed something, so I decided it spice it up with some Ro-Tel (and omitted the potatoes). You can make this chowder as chunky or smooth as you would like, as there's a blender step in the instructions. The more soup you reserve before blending, the chunkier the chowder will be. This freezes well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvP3osiagAm3asyUrsKNR9BceUQA_G_NV4IaZjq-Rr-GmTKjkzAaEQ_NDFrZro85wRUdw2gl45M9EHQRAZCwZr5TWdt3s8xRSfdMa8gxzfXMo5ppn0o2J0gdMscu-8SDnUGgY/s1600/spicy+corn+chowder.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvP3osiagAm3asyUrsKNR9BceUQA_G_NV4IaZjq-Rr-GmTKjkzAaEQ_NDFrZro85wRUdw2gl45M9EHQRAZCwZr5TWdt3s8xRSfdMa8gxzfXMo5ppn0o2J0gdMscu-8SDnUGgY/s320/spicy+corn+chowder.png" height="320" width="313" /></a></div>
<b><a href="https://cookandcount.wordpress.com/2014/05/09/spicy-corn-chowder-in-the-slow-cooker/" target="_blank">For this recipe, including nutrition information, please see my new website at Cook and Count</a></b>!Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-49935242884449683522013-10-19T17:26:00.001-04:002015-10-27T08:26:34.257-04:00Stuffed and Unstuffed Chocolate-Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6WGMt7MW8JoMyKoOWp-k1mz8df2LXxxw7oirICNTCrkV3bg2NBVuL5Mkvx_CdcllXZuC52F7FTlBapifOkTjy_RPXBbHRMs-qCu1_7gROQOVMV5NEyKhY7EWAGKsurNArLPu/s1600/choc+chip+cookies+3+ways.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6WGMt7MW8JoMyKoOWp-k1mz8df2LXxxw7oirICNTCrkV3bg2NBVuL5Mkvx_CdcllXZuC52F7FTlBapifOkTjy_RPXBbHRMs-qCu1_7gROQOVMV5NEyKhY7EWAGKsurNArLPu/s320/choc+chip+cookies+3+ways.png" width="239" /></a></div>
Whether your tastes lean toward the super-sweet, the sweet-and-salty, or the traditional, these chocolate-chip cookies are for you! I started out with a <b><a href="http://amandascookin.com/2012/08/big-soft-chocolate-chip-cookies.html" target="_blank">basic recipe from Amanda's Cookin'</a></b> but made a few changes in the prep so the cookies could be stuffed. You can stuff a cookie with all kinds of things, like caramels, pretzels, and mini Oreos. I like to use small items to stuff cookies, so that the cookies themselves don't get TOO big.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQko4wr30_QFONLFlvOX5BaKMsN7iN1GxsQhpH9cFwa-bI45kKGYfHLDActrWcOIxkQDxlWYF2c9OyGkL8jVCZw_aiDDqWvV5YzbS8eClFihUiCGIfceERhf4JbOWXnx6oP8GH/s1600/utz+pb+filled+pretzels.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQko4wr30_QFONLFlvOX5BaKMsN7iN1GxsQhpH9cFwa-bI45kKGYfHLDActrWcOIxkQDxlWYF2c9OyGkL8jVCZw_aiDDqWvV5YzbS8eClFihUiCGIfceERhf4JbOWXnx6oP8GH/s320/utz+pb+filled+pretzels.png" width="237" /></a></div>
My younger son's friend requested a batch of my <b><a href="http://sfomomfridge.blogspot.com/2011/06/oreo-stuffed-chocolate-chip-cookies.html" target="_blank">Oreo-Stuffed Chocolate-Chip Cookies</a> </b>for his birthday, but he wanted a softer cookie. I think this recipe did the trick. After I'd baked 3 pans of cookies stuffed with mini Oreos, I decided to try adding peanut-butter-filled pretzels to a different batch. These new filled pretzels from <b><a href="https://www.facebook.com/LittleUtzGirl" target="_blank">Utz</a></b> were just the right size--and they kept their crunchy, salty texture even after baking. Finally, I baked a pan of just plain cookies.<br />
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Get the whole recipe with photos and nutrition facts at <b><a href="https://cookandcount.wordpress.com/2015/10/27/cooking-with-kids-stuffed-chocolate-chip-cookies/" target="_blank">Cook and Count</a></b>!Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-77917274390243187292013-10-17T18:36:00.000-04:002013-10-17T18:36:36.301-04:00Review: 365 Slow Cooker SuppersWhen it comes to cooking, I'm generally fairly adventurous--except when it comes to using the slow cooker. For as much countertop real estate that my slow cooker takes up, it's definitely underutilized. Mainly, I use it for pot roasts, pulled-meat sandwich fillings, and chili.<br />
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Stephanie O'Dea is a lot less cautious than I am when it comes to slow cooking. Besides her <b><a href="http://crockpot365.blogspot.com/" target="_blank">website</a></b>, where I learned to make a mean pork carnitas, she's published several cookbooks that help hesitant cooks like myself get over the idea that there are only a few types of foods that can be prepared in a slow cooker.<br />
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Her new cookbook, <b><i><a href="http://amzn.to/1czhWHe" target="_blank">365 Slow Cooker Suppers</a></i></b>, shows that the possibilities for slow-cooker use are much less limited than most of us think. I marked many recipes I'd like to try, and even made one of them immediately: corn chowder. That's something I really enjoy and something I'd never considered cooking in a slow cooker.<br />
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If you read through many of the recipes, you'll discover that there are several variations on a base recipe--just with a different set of seasonings or group of vegetables. Once I noticed that, I felt more confident about fiddling with a recipe on my own to adjust it to my family's tastes--again, something I'll do with a stove-top recipe without thinking twice about it.<br />
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One thing I like about O'Dea's cookbooks is the "Verdict" at the bottom of each recipe. In that short paragraph, she explains how the recipe can be varied to suit <strike>picky</strike> discriminating taste buds as well as what her family liked about each dish.<br />
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I felt that there was a lot of emphasis on gluten-free this or that. While I don't mean to slight anyone who must follow a gluten-free diet due to medical necessity, I think there are less-intrusive ways to indicate this in a cookbook. There were recipes that contained the parenthetical "(I use gluten-free <em>insert name of ingredient</em>)" several times. After a while, I started to feel that because I don't have gluten intolerance, I'm not the target market for this cookbook. I doubt that this is what the author intended. I'd suggest, instead, listing gluten-free substitutions at the bottom of a recipe or denoting gluten-free ingredients with a GF icon next to the name of the ingredient. Because most of these recipes don't include a long list of steps to be followed in preparation, there's plenty of room on the page to find another way to indicate when gluten-free ingredients can be used.<br />
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The fine print: I was provided with an electronic copy of this cookbook for the purposes of this review. All opinions are mine alone, and I was given no other compensation for my review.<br />
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Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com1tag:blogger.com,1999:blog-33604841.post-18209057922701052952013-10-08T18:31:00.000-04:002016-03-22T07:28:10.292-04:00Arroz con PolloI like Spanish food, and since yesterday was a <b><a href="http://www.catholicnewsagency.com/saint.php?n=617" target="_blank">feast day with a particularly Spanish connection</a></b>, this was our dinner last night:<br />
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With apologies to every Spanish cook, I took liberties with the Arroz con Pollo. Part of this was because I didn't have some ingredients in the house; part of it was due to personal preference. So it might not have been authentic, but it tasted really good! BONUS: it's a one-pot meal, so the cleanup was easy.<br />
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ARROZ CON POLLO<br />
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Get the full recipe and nutrition facts at <a href="https://cookandcount.wordpress.com/2016/03/22/one-pot-cooking-arroz-con-pollo/" target="_blank">Cook and Count</a>.Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-70804449404386292482013-09-27T19:21:00.000-04:002013-11-23T07:23:34.545-05:00Tomato Pie (and Pizza, too)It's a Philly thing. I've seen Tomato Pie listed on pizzeria menus (and sitting on bakery shelves) since we moved to the Philadelphia area 22 years ago. But until this summer, I'd never tasted it.<br />
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<a href="http://mrsmackerelsnapperop.wordpress.com/" target="_blank">Erin at Mrs. Mackerelsnapper, OP</a> made sure I had a chance to try Tomato Pie at the Catholic Writers Guild Conference this summer, where she served slices of it along with previews of her upcoming novel, <i><a href="http://erinmccolecupp.com/" target="_blank">Don't You Forget About Me</a></i>, which is a murder mystery that actually <i>made me cry</i>. Erin likes Tomato Pie so much that she <a href="http://erinmccolecupp.com/" target="_blank">named her blog</a> after it--and it's a key element in that novel as well.<br />
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In my household, the divide between Pizza and Tomato Pie follows gender lines. Because I'm essentially lazy, but I wanted to have my Tomato Pie while the guys ate their pizza, I figured out how to make both--with just one recipe--in the oven at the same time, with a little help from <a href="http://slice.seriouseats.com/archives/2012/02/the-pizza-lab-homemade-philadelphia-tomato-pie.html" target="_blank">Slice</a>. I took their recipe and ran with it, modifying the crust for the bread machine and changing up the sauce a bit. It might not be exactly authentic, but then again, I've had the Real Thing exactly <i>once</i>.<br />
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TOMATO PIE (and PIZZA, too)<br />
This recipe makes one 9-inch square tomato pie PLUS one 16-inch round thin-crust pizza.<br />
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<b>For the crust:</b><br />
11 ounces water<br />
2 ounces extra-virgin olive oil<br />
2 tsp salt<br />
3 1/2 cups all-purpose flour<br />
3 TBL vital gluten<br />
1 scant TBL active dry yeast<br />
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Place ingredients in the pan of your automatic bread machine in the order recommended by the manufacturer. Use the DOUGH cycle.<br />
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<b>For the sauce:</b><br />
2 TBL extra-virgin olive oil<br />
2 TBL butter<br />
4 garlic cloves, shredded on a microplane<br />
1 TBL dried oregano<br />
1 1/2 tsp dried basil<br />
1 tsp crushed red pepper<br />
1 can (28 ounces) tomato puree<br />
1 small onion, peeled (leave the onion whole)<br />
1 TBL sugar<br />
1 tsp kosher salt<br />
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In a heavy saucepan (6-cup or larger), heat the olive oil and butter over medium heat until butter melts. Add garlic, oregano, basil and red pepper and cook 2 minutes until fragrant. Add remaining ingredients. Simmer uncovered, stirring frequently, for at least an hour until the sauce cooks down.<br />
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<b>Note:</b> There will be leftover sauce. Freeze it for the next time, or use it to make french-bread pizza, English-muffin pizza or bagel pizza.<br />
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I started the sauce right after getting the bread machine set up. The longer the sauce cooks, the better it will taste.<br />
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When the bread machine is done, sprinkle your table with flour and dump the dough on the table. Knead a couple of times, then allow to rest 10 minutes.<br />
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Prepare a 16-inch round pizza pan and a 9-inch square cake pan by brushing with olive oil. Place one oven rack fairly close to the bottom and the other one about 2/3 of the way up to the top. Preheat the oven to 450.<br />
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Separate about 1/3 of the dough and set aside. This will be for the square pan.<br />
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Using a rolling pin, form the larger portion of dough into a circle. When it is almost as large as your pizza pan, roll it partially over the rolling pin, then transfer it to the pizza pan. Use your hands to press it closer to the edge and to form a higher crust at the edges.<br />
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Place the smaller portion of dough into the square pan and use your hands to get it all the way into the edges and corners. Form a higher crust at the edges of the pan.<br />
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Spread a thin layer of sauce on the round pizza and a thicker coating on the square one.<br />
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When the oven has preheated, place the square pan on the higher rack in the oven. Bake for 20 to 25 minutes, until edges are crispy and golden-brown.<br />
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Sprinkle any pizza toppings you like on the round pizza. Bake at least 15 minutes on the lower rack, watching carefully (don't let the cheese burn!)<br />
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After removing pizzas from oven, allow Tomato Pie to cool slightly, then add a dusting of Parmesano-Reggiano or Romano cheese. Serve at room temperature (it tastes great hot, too, if you can't wait...ask me how I know!)<br />
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Tomato Pie would be great for lunchboxes, as it doesn't require reheating.Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com2tag:blogger.com,1999:blog-33604841.post-61394057832929529672013-09-24T15:55:00.003-04:002016-04-24T13:49:46.720-04:00Three-Way Taco ToppingGet the recipe with photo and nutrition information at <a href="https://cookandcount.wordpress.com/2016/04/25/three-way-taco-topping/" target="_blank">Cook and Count!</a>Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-68036045135747954802013-09-03T15:28:00.000-04:002015-02-28T12:03:26.056-05:00Honey & Lime Fish FilletsFish fillets are an easy way to make a Meatless Friday meal. If you purchase individually quick-frozen fish fillets at the supermarket, you'll only need to defrost the fish to make this quick dinner. Fish fillets defrost quickly, so if a visitor shows up in the middle of the afternoon, it's not too late to add another piece of fish to the baking pan. 2-pound bags of IQF fish fillets go on sale regularly at my local supermarket, and for the most part, fish like flounder, tilapia, swai, and whiting can be used interchangeably in recipes like this one.<br />
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HONEY-LIME FISH FILLETS<br />
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<b><a href="http://wp.me/p4mFbM-es" target="_blank">Get this recipe and nutrition facts at Cook and Count</a></b>!Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-62349616492673088102013-08-23T19:03:00.001-04:002015-05-30T10:32:26.951-04:00Garden Marinara SauceThis sauce is perfect in late summer when there are too many tomatoes around! It will freeze well, and it's great for people who believe there can never be too much garlic in the marinara. I made it with a mixture of red and yellow heirloom tomatoes, but any fresh, ripe tomatoes can be used.<br />
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Get the recipe, nutrition information and photos at <a href="http://wp.me/p4mFbM-gJ" target="_blank">Cook and Count</a>!Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-73815513824277791042013-08-16T21:15:00.002-04:002015-05-29T12:41:06.985-04:00Jersey Fresh Corn & Tomato SaladHere's a warm salad that uses your garden-fresh corn, tomatoes and herbs. If you don't have any grilled corn, you can bake it in the oven--directions are at the bottom of the recipe.<br />
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CORN & TOMATO SALAD<br />
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Get the full recipe and nutrition information for this dish at <a href="https://cookandcount.wordpress.com/2015/05/29/jersey-fresh-corn-and-tomato-salad/" target="_blank">Cook and Count</a>!<br />
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<br />Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-44005450263660226262013-08-10T07:23:00.001-04:002013-08-10T07:23:20.876-04:00Big Brother's Onion ChickenI was <a href="http://franciscanmom.com/2013/08/09/they-held-down-the-fort/" target="_blank">away this week at a writing conference</a>, and since Middle Sister has been doing a show, it fell to Big Brother to handle the cooking for two nights. He's a good cook, so I just made sure there was food in the house and he took it from there.<br />
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On Thursday, we had a long textversation about the oven-worthiness of my favorite skillet. Then, at dinner, I got a text informing me that dinner had been a success.<br />
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Obviously he inherited his minimalist style in recipe writing from his <a href="http://sfomomfridge.blogspot.com/2010/02/ubs-dijon-onion-chicken-or-fish.html" target="_blank">great-uncle</a>.<br />
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(And I love how he included "eat" in his directions.)<br />
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Big Brother says I should try this recipe. I'm going to need a few more details first. And apparently the type of wine is important--Pinot Grigio, <i>not</i> Chardonnay.<br />
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I'll update this when I fill in the blanks.Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com2tag:blogger.com,1999:blog-33604841.post-496209066935006672013-07-29T18:43:00.000-04:002015-03-30T07:53:47.506-04:00Skillet Chicken FranceseChicken Francese is one of my favorite chicken dishes, but the <a href="http://sfomomfridge.blogspot.com/2008/05/chicken-francese.html" target="_blank">recipe I was using</a> called for a saute-then-bake progression that just left me with extra pans to wash. I reworked the process a bit so that no baking was necessary; the results were just what I was looking for!<br />
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This is a bit messy as you get it into the pan, but it's definitely worth getting your hands dirty.<br />
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SKILLET CHICKEN FRANCESE<br />
(4 servings)<br />
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<b><a href="https://cookandcount.wordpress.com/2015/03/30/chicken-francese/" target="_blank">Get the recipe and nutrition information for this dish at Cook and Count!</a></b><br />
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<br />Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-25030279789122494152013-07-22T19:05:00.002-04:002016-02-19T07:09:42.988-05:00Gnocchi e Fagioli<div class="separator" style="clear: both; text-align: center;">
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Here's a meatless dish that comes together in about 20 minutes! It's easy to make and very heart-healthy. You won't even miss the meat in this simple meal. Add other quick-cooking fresh vegetables to change up the flavor.<br />
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GNOCCHI E FAGIOLI<br />
(4 servings)<br />
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<a href="https://cookandcount.wordpress.com/2016/02/19/gnocchi-e-fagioli/" target="_blank">Visit <b>Cook and Count</b> to get the recipe and nutrition information for this dish</a>!<br />
<br />Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-54277992028040904932013-07-08T19:02:00.002-04:002015-01-19T17:02:04.215-05:00Sweet and Spicy Asian ChickenWe seem to be on a chili-and-honey kick right now. Let's see how many ways we can use those ingredients on chicken! Tonight's dinner was a variation on a theme: it's what happens when you realize you were supposed to marinate something just as you get ready to cook it. (Oops.) I think I liked this dish better than the original that inspired it: <b><a href="http://sfomomfridge.blogspot.com/2011/08/chili-honey-chicken.html" target="_blank">Chili Honey Chicken</a></b>. It cooks quickly; start the rice before you start the chicken!<br />
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<b><a href="https://cookandcount.wordpress.com/2014/06/19/asian-sweet-spicy-chicken/" target="_blank">Visit my new blog, Cook and Count, for this recipe and nutrition information</a></b>!Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-53157153583852845452013-07-07T10:07:00.002-04:002015-09-20T17:05:22.625-04:00Spicy Honey ChickenLast night we tried a quick-cooking grilled chicken recipe. With the weather as hot as it was, no one wanted to stand outside near a hot grill for very long, and boneless, skinless chicken breasts cook fast.<br />
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The recipe came from <b><a href="http://onceamonthmom.com/gluten-free-dairy-free-spicy-honey-chicken/" target="_blank">Once a Month Mom</a></b>, a freezer-cooking site. You can season this chicken, freeze it for another day, then thaw, grill and glaze.</div>
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I adjusted the quantities of some ingredients, as we ran out of the spice rub before we ran out of chicken, and there was more glaze than we needed. Below is the recipe as I made it.</div>
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SPICY HONEY CHICKEN</div>
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Get this recipe (with photos and nutrition info) at <a href="https://cookandcount.wordpress.com/2015/08/11/on-the-grill-spicy-honey-chicken/" target="_blank">Cook and Count</a>!</div>
Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-75703696154103402462013-06-30T18:20:00.003-04:002016-04-24T13:30:25.441-04:00Chesapeake Bay ShrimpA shrimp dinner is definitely an extravagance, so I only buy shrimp when it's on sale. I also make the meal stretch by serving lots of vegetables or pasta with it so that no one's tempted to inhale an entire pound of shrimp. If you're buying medium shrimp (51/60 per pound) then a dozen shrimp per person is a good rule of thumb.<br />
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One of the standbys in my freezer is a bag or two of individually quick-frozen shrimp. I like to keep both raw and cooked shrimp around for quick dinners. When you use precooked shrimp, as in this recipe, you only need to thaw it, then warm it up. I started the rice, then cut and steamed the broccoli, <i>then</i> got to work on the shrimp--and was still waiting a couple of minutes for the rice to be done.<br />
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This was fairly spicy, so if that's a deal-breaker, skip the crushed red pepper.<br />
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<b><a href="https://cookandcount.wordpress.com/2016/04/29/meatless-friday-chesapeake-bay-shrimp/" target="_blank">Get the recipe with photo and nutrition facts at Cook and Count!</a></b><br />
<br />Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-46275804011382175142013-06-25T15:53:00.003-04:002013-06-25T15:53:51.733-04:00Oh, SNAP!<div class="separator" style="clear: both; text-align: center;">
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I heard about the <a href="http://frac.org/initiatives/snapfood-stamp-challenges/" target="_blank">SNAP challenge</a> on Twitter. Basically, you try to live for a week on a food-stamp budget ($4.50 per person per day.) I'm a bit late to the party, since the national challenge was held between June 13 and 19, but it's interesting to think about. Can you feed a family well on $4.50 per person per day?<br />
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That's pretty much what I spend now, though I do have a well-stocked pantry and freezer. I buy groceries on sale, and I don't buy too many prepared foods (except for breakfast cereals, frozen pizza and granola bars.)<br />
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That's also pretty much what Big Brother spends on groceries during the school year, when he lives in a college apartment and cooks for himself. Believe me, he eats well: jambalaya is regularly on the menu--made from scratch. The spice collection he brought home from school this summer is too large for a shoebox that used to hold men's sneakers.<br />
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In a Twitter discussion, I was criticized for claiming that the reason I can live on (or close to) a SNAP budget is that I buy ingredients, not prepared foods.<br />
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<a href="http://www.nclrights.org/site/PageServer?pagename=About_Staff_MayaRupert" target="_blank">Maya Rupert,</a> a policy director at NCLR, claimed, "but cooking takes much more time & isn't always practical for many low-income families."<br />
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My response: "Understood. But don't sell people short by assuming all they can handle is nutritionally empty prepared foods."<br />
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She didn't answer me.<br />
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Cooking does take time, but it's faster to cook burgers on your own stove than it is to go to a drive-through, order them, and bring them home. Rice cooks in 20 to 25 minutes. It costs me under $15 to make enough homemade <a href="http://sfomomfridge.blogspot.com/2006/10/spaghetti-sauce-with-meatballs.html" target="_blank">spaghetti sauce and meatballs</a> to feed a family of 5 for 8 dinners. That's less than 40 cents per person per serving. That spaghetti sauce needs to cook a minimum of 4 hours, one time. After that, the sauce and meatballs heat up in the same amount of time as it takes to cook the pasta.<br />
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Big Brother learned that staying on a food budget is easier if you plan ahead, eat what's on sale, and shop at Bottom Dollar and ALDI. He doesn't use coupons.<br />
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Ingredients are cheaper and healthier than prepared foods, on the whole. Earlier this year I read Kathleen Flinn's <i>The Kitchen Counter Cooking School</i>. The author helped nine "culinary novices" reshape the way they cook and feed their families. The students learned how to prepare foods with fresh ingredients and how to use planned leftovers.<br />
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Change doesn't happen overnight, but there's no reason that anyone with even the most basic kitchen equipment (sink, stove, fridge, skillet, 2 saucepans and a colander) couldn't learn to make some homemade, nutritious food rather than reaching for the (high in sodium and sugar) Ragu on pasta night.Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-50128812687488850182013-06-10T18:45:00.000-04:002016-03-21T12:17:59.011-04:00Chicken with Tomatoes, Fennel and BasilThis dinner tasted (and smelled) restaurant-quality. It is based on <b><a href="http://amandascookin.com/2013/05/spiced-chicken-mezzi-rigatoni.html" target="_blank">Amanda's Spiced Chicken and Mezzi Rigatoni</a></b>, with a few changes. Total cook time is 35 to 40 minutes, unless you have an enormous pan to cook the chicken. I had to do the cooking in batches so the chicken would saute instead of steaming.<br />
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CHICKEN WITH TOMATOES, FENNEL AND BASIL<br />
Serves 6<br />
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Get the recipe and nutrition facts at <a href="https://cookandcount.wordpress.com/2014/05/22/chicken-with-tomatoes-fennel-and-basil/" target="_blank">Cook and Count</a>!Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com1tag:blogger.com,1999:blog-33604841.post-20387394191914491432013-05-07T07:57:00.000-04:002013-05-07T07:57:08.672-04:00Fiesta Chicken Chili: a Blueprint RecipeI always loved Michele Urvater's "blueprint recipe" concept, in which the basic idea of a recipe is laid out, with variations and suggestions for making it your own. Her <i>Monday to Friday Cookbook</i> inspired me to cook in a more adventurous manner and I eventually gained confidence in creating recipes of my own.<br />
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I "invented" this chili as a way to use up some leftover chicken taco meat from a school event. I had about 10 cups of leftover chicken, and I turned it into 10 quarts of chicken chili. I've scaled the recipe down so that it can be made with as little as 2 cups of chicken. It's easy to increase it from there.<br />
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Fiesta Chicken Chili<br />
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2 cups <b><a href="http://sfomomfridge.blogspot.com/2012/02/fiesta-chicken-tacos-secret-recipe-club.html" target="_blank">Fiesta Taco Chicken</a></b><br />
1 cup chopped fresh tomatoes<br />
1/2 cup chopped onion<br />
1 can (14 ounces) small red beans, drained and rinsed--or any kind of beans you like<br />
1 cup chicken broth<br />
3/4 cups water<br />
1 1/2 tsp cumin<br />
1 chipotle in adobo, chopped OR 1 tsp chipotle chili seasoning<br />
1 clove garlic, minced<br />
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Combine all ingredients in saucepan and simmer, covered, a few hours to allow flavors to mingle. Stir occasionally. I cooked mine in a <a href="http://www.nesco.com/products/Roaster-Ovens/" target="_blank">Nesco roaster</a> at 200 for 5 hours. Cook time is flexible on this recipe, as the chicken is already cooked.Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0tag:blogger.com,1999:blog-33604841.post-5465083418555717622013-04-07T08:30:00.002-04:002013-04-07T20:30:09.211-04:00Cooking by the NumbersThere's an awesome kitchen cheat sheet set to download! It's an excellent resource to keep handy when you're measuring and cooking. Yes, it's in "British" measurement, but so are many recipes! The <a href="http://www.everest.co.uk/products/kitchens/kitchen-cheat-sheet/" target="new">printable version is available here</a>.
I had a picture up before, but it turned my blog all ka-flooey.
So we'll stick with just sharing the link.
Go get it! Print it! Hang it up in your kitchen!Barb Szyszkiewiczhttp://www.blogger.com/profile/00329184613713551475noreply@blogger.com0