The Daily Dish Recipes

Last night the kids made dinner. I allowed them free reign over the kitchen, and I was in the next room to help. They asked me to stay in there and they would surprise me with dinner. I have five kids ranging in age from 9-14. It was one heck of an interesting dinner:

We had scrambled eggs, sausage patties and chicken patties. This has to be the most unique dinner I have ever had with my family and we have had some strange dinners. They actually did a great job with each individual item, including shaping the sausage patties from the ground sausage and the scrambled eggs were a little juicier than I liked but they were really good. I am overall impressed with my kids ability to cook in the kitchen, but I think I need to broaden the dishes they can prepare so we don’t end up with this again. Have you ever let your kids make a meal? If so what was made?

With my obsession with all things food, and then the fact that I truly enjoy meal planning, I can remember discovering awhile back - that most families have meal plans that consist of about 21 “Family Favorites”.  The point is, that most families have a favorite meal - they actually have 21 meals that get made the most.

I happened to stumble upon a post on the Homesteading Housewife yesterday, regarding this very 21 meal thing.

She mentioned that if she had the ingredients to make just 21 meals in her freezer or pantry at all times, she’d never have one of those “What’s for dinner” moments.

I completely agree. Meal planning is a huge benefit and if you aren’t into freezer cooking than this is the way to go.
Since I do a lot of new recipes throughout a week, I won’t give up trying new things. But I do have 21 (actually more than that) that are back ups for a meal if I don’t feel like cooking a brand new recipe. Just for the record, a few of these 21 have two items per # so I’m sure there is more than 21 meals here.

Here are our 21 meals:

1. macaroni and cheese (usually with an add-in like chicken or hotdogs)
2. Cheesy Chicken Casserole
3. spaghetti
4. Fettucine Alfredo
5. Home-made pizzas
6. Chicken and Dumplings
7. Grilled Chicken
8. Sausage and Egg Casserole (my kids would eat this daily!)
9. Hamburgers and Hot Dogs
10.  Lasagna
11. Taco’s (soft and hard) and Quesadillas
12. Cajun Pasta
13. Homemade Hamburger Pasta (its a home-made version of Hamburger Helper)
14. Chicken and Rice Casserole
15. Beef Pasta Bake
16. Sloppy Joes
17. Sandwich Wraps
18. Breakfast for Dinner (Brinner?)
19. Chicken Nuggets or Chicken Strips
20. Beef and Rice “Stew”
21. Cheeseburger Soup and Other Soups (with Grilled Cheese and a salad)

Much like Dana, I will ask:

What about you?
What foods are in your list?
Be sure to leave a link so I can read your 21 list.

So, you know how I always talk about how I’m always out for good deals, coupons and ways to save money in the kitchen? I know that I also tend to talk a lot about making kitchen work easier, gadgets that make life more simple and ways to reduce food waste and cooking mishaps. So here we go.

We are a hard boiled egg family - period. I use it in a lot of things - cookies (yes I said cookies),  salads, pastas, etc.  So awhile back I discovered a way to make hard boiled eggs so they were easier to peel - mostly because there is nothing worse than setting out to make Deviled Eggs and having your eggs all mishapen.

However, I came across a whole new way, quite by accident.

First, check out this video:

Directions:

• Cover eggs with water approximately 2″ above egg surface.
• Drop in 1 tsp. baking soda because that helps toraise the PH. (I used to use salt, but I can see how baking soda works so much better!) which makes them less likely to stick to the shell and more easily peeled!
• Slow boil for about 12 minutes.
• Remove from the stove top, add a whole bunch of ice to rapid cool.
• Once cooled, gently tap to crack at one end of the egg. Remove a piece.
• Flip the egg over and now tap to crack the other end and remove a piece.
• Hold the egg firmly in one hand with your fingers wrapped around the egg. Place the egg to your lips and put your other hand in the way to “catch” the egg.
• Blow. Voila - an unpeeled Hard Boiled egg.

Oh, and btw: Yes I tried it. I was making brownies last night and thought about the new trick I learned and decided to drop a handful of eggs into a pot and try the technique. And I am proud to announce, that it actually DOES work, and rather well!

I cook for a crowd every night of the week, with seven of us, most of our meals are at least 8-10 servings or more. Add a few extra guests to our mealtime and we are cooking for a crowd easily. In fact, if I add a friend and her family to our mealtime, I am cooking for 12 which in my opinion is definitely cooking for a crowd.

So how do I do it and do it easily? First of all, I cook from scratch which does add just a tiny bit more preparation and time, but it cuts down on cost big time. Not to mention that cooking from scratch allows me to easily double, triple or even quadruple (yes I have had to) a recipe.

If you purchase a conversion chart it will make doubling or tripling recipes much easier. You will probably also need to have more baking pans on hand, etc. because it usually requires more space. You also need more time for cooking.

Do you ever have to cook for a crowd?

I was sorting through a few cookbooks this morning, and it got me thinking about why I purchased the various cookbooks that I own. Sometimes it was a picture on the cover, and sometimes it was because I found a recipe that sounded heavenly.
More recently if I purchased it, it was because there were at least a dozen recipes I would totally make in them, and they usually have pictures to accompany the recipes. (I’m a very visual chef, I love to see what it should look like - maybe to laugh when mine doesn’t turn out as pretty!)

The one cookbook that I have turned to over and over again, it probably my most recent acquisition and it is actually two - put out by Taste of Home. One is called Taste of Home Picnics, Potlucks and Barbecues, and the other Taste of Home 5 Ingredient Recipes. In both magazine style cookbooks, I have probably prepared about 12-15 things EACH. And every single one of them has been a big hit. It’s why I continue to turn to the magazines when I am meal planning, or keep a careful watch for a new addition or another cookbook I don’t have that’s available from them.

So, what is your favorite cookbook and why is it your favorite? And if you are really bold, feel free to share one of your favorite recipes from it. And if you don’t want to share a recipe, you don’t have to, just tell us why you love it (you know, in case I need to go by a new cookbook or two!)

Ice cream is such a delicious treat on a hot day, although our family tends to eat it any old time we please. You can purchase yourself an ice cream maker and make it that way, and if you plan to eat a lot of ice cream, it is probably well worth it. However, there are a few “homemade” ways to make ice cream. Here are a few examples (and for the record, we have tried these and they taste sooooo good!)

For the first version, you need
1 Tbs. sugar
1/2 c. milk (avoid using skim or low fat milk, unless necessary)
1/4 tsp. extract* (see below)
6 Tbs. rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes

Begin by filling the gallon bag half full of ice and then add the rock salt. Seal and set aside. In the pint size bag, put the milk, extract* and sugar and then seal thoroughly. Put the pint size bag inside the large bag and seal thoroughly. Shake the bab until you get your ice cream - approximately 5 minutes. Clean off the pint size bag and either dump contents or enjoy in bag. Delicious.

Extract information: Consider using whatever extract you would like. Different extracts will get different flavors (obviously) our favorites are vanilla, chocolate, almond and cherry. Extracts are available wherever seasonings and spices are located at your local grocer.

Here’s another one with a few more steps and a few more ingredients.

1/2 c. sugar
1/4 tsp. salt
1 c. milk
3 egg yolks , beaten
1 Tbs. extract (we usually use vanilla and then add our own mix ins)
2 c. whipping cream, chilled

In a bowl, combine the sugar, salt and milk. Pour into the top pan of a double boiler, heat until boiling. Next, stir the 3 egg yolks, beaten into the milk and sugar. Cook the mixture over boiling water until you can see bubbles forming around the edges of the liquid. You will know it is done because when you put a spoon into the mixture it will coat the spoon and the liquid is thick. Remove from heat, and cool to room temperature. It is best to do all of that the day before, or earlier in the day before you plan to make it.

You have made a sort of custard. Once it has cooled, stir in the extract and the whipping cream. Grab a small zip seal bag and pour 1 cup of a the ice cream mixture inside. Seal tightly. Now take a gallon size bag and fill it about halfway with ice cubes and one cup of salt. We usually use rock salt, but you can use regular salt too. Seal the bag tightly. Repeat the proccess with each remaining cup of ice cream. Hand the bags off to your kids and have them mash the bag around in the salt and ice. You will want to try to have the ice contact the smaller bag as much as possible during your mashing. It is best to do this for at least 10 minutes. Some people choose to do it for 15 to get a smoother ice cream.

Once it is finished, remove the smaller bag from the large bag and use a paper towel to remove the salt coating it. If you turn the bag on its side, you can stick the top part into running water to rinse away the residue, trying carefully not to get the actual bag wet. Open the bag and dump into a bowl and eat. Delicious.

If you would like to add toppings or flavors, use different types of extracts OR, mash up two cups of any fresh fruit, and 1/4 to 1/2 cup of sugar and then add a half cup to each small bag before you put it into the large bag. You can do the same thing by adding a handful of nuts, chocolate chips and other add ins instead of the fruit. Delicious!!

Recently I was asked about what to use to substitute for eggs called for in a recipe. In other words, she didn’t have any eggs and was looking for an alternative to going to the store to get some.

Here is the information I gave her:

To substitute 1 egg, you can use:

1 Tbs. gelatin or fruit pectin
3 Tbs. warm water

*or*

2 Tbs. flour
½ tsp. oil
½ tsp. baking powder
2 Tbs. water (you can also use milk here)

*or*

2 Tbs. water
1 Tbs. oil
½ tsp. baking powder

*or*

1 Tbs. ground flaxseed
3 Tbs. warm water

Something else many people don’t know is that you can also use applesauce, pumpkin puree or other fruit or vegetable puree, yogurt, or mashed bananas to replace the eggs called for in cakes or muffins.

If you are making a casserole or other type of recipe that calls for eggs, (unless eggs is the main ingredient which would not work) - try using mashed vegetables, sesame seed butter or rolled oats.

Another piece of advice: If you have already substituted one ingredient in the recipe, don’t try substituting any more of them. It can and usually will, change the recipe drastically. One item being substituted is no big deal and usually turns out fine.

Baked potatoes are nutritious, delicious and filling. They can be served with almost every meal, as a side or all alone. Getting a perfect baked potato every time is easy, as long as a few simple steps are followed.

Step 1: Choose the potatoes you wish to bake. The first thing to do is to use a stiff brush to clean the potatoes under cold water. There are brushes just for potatoes and it is strongly recommended to use one. This ensures that the potato does not peel as it is being scrubbed.

Step 2: Next there needs to be a ventilation system in place for the potato, which allows steam to escape during the cooking process. Begin by poking holes, about 6-8 times with a fork. I usually do three on one side, three on the other and one on each of the sides of the potato.

Step 3: Preheat the oven to 350 degrees and allow the potatoes to dry while the oven heats (use a towel if still wet).

Step 4: Just before the oven is ready, grab a bowl and put a little oil into it. Dip each potato into the bowl and coat with oil. Place the oiled potato onto a pan to await the oven. Sprinkle seasoning, salt or whatever you’d like to add for flavor to the potato.

Step 5: Once the oven is ready and the potatoes are oiled and seasoned, place the potatoes into the oven directly on the oven rack with a pan underneath to catch the drips. Allow the potatoes to cook for at least one hour.

Step 6: Check the potatoes at one hour. The skin should be golden-brown and crispy, and the potato should be soft on the inside. You can test this with a pair of tongs, squeezing gently. If they need a longer cooking time, allow them to cook for 15 minute intervals until finished. It all depends on the size of the potatoes and the quantity that you are cooking at one time.

That is the easiest and tastiest way to bake a potato. Once the baked potato is done, it can be dressed with favorite toppings.

Check tomorrow for several potato topping combinations.

It seems like an easy task, but getting a properly hardboiled egg takes a little kitchen savvy and know how. There is also a slight difference between the standard way of hard boiling an egg for eating and hard boiling an egg for something like deviled eggs. This article will discuss how to hard boil an egg for making deviled eggs, since an egg that is not for deviled eggs can be made using this method by dropping step one.

Step 1: To get an egg more evenly centered, especially for deviled eggs, the egg can be rested on its’ side overnight. This makes working with the egg white in solid form much easier. Place the eggs in the egg carton on their sides and leave in the refrigerator overnight. In addition, using eggs that are closer to their expiration date (but not expired) are easier to work with.

Step 2: When the eggs are finally ready to be boiled, it is a much better practice to allow the eggs to sit at room temperature for about 30 minutes. This allows the eggs less shock when placed in hot water, reducing the risk of cracking eggs.

Step 3: Choose a large pot that allows the eggs to sit by themselves and not on top of each other. This will reduce the bumping that occurs during the boiling process, again reducing the amount of cracking. Fill the pot with cold water about a half inch above the largest egg. There is no need to fill the pot completely with water, as it takes longer to boil and is a waste of water.

Step 4: Cover the pot with a lid. A clear lid is helpful because of the ability to see inside without opening the lid, allowing the water to stay hot and boil. Turn the burner to high and allow the eggs to boil approximately 6 to 8 minutes. Keep a careful eye on the pot as it is boiling. The water needs to rapidly boil for the entire length of cooking time.

Step 5: After 6-8 minutes, remove the pot from the hot burner (turn burner off) and set on a cold burner. Sprinkle salt over the eggs. Do not stir. This will help make the eggs easier to peel. Replace the lid and allow the pot to sit for 30 minutes. This allows for additional cooking time and will keep the eggs stronger in the long run.

Step 6: When the 30 minute period is over, place a large bowl filled with ice water on the counter and very carefully remove eggs with a pair of tongs and place into the bowl of ice water. This allows the eggs to cool quickly, which reduces the appearance of the green color that is sometimes found around an egg yolk. This happens because of a chemical reaction between the sulfur found in the egg white and the iron found in the egg yolk. This same cooling process can also be achieved by draining the water in the large pot and running cool water over the eggs and adding some ice. Be very careful when draining the water, as the eggs are still susceptible to cracking. Leave the eggs in the ice water for about 30 minutes.

Step 7: It is now time to start cracking the eggs. Remove one egg at a time and gently crack the shell by tapping them against a hard surface. A bowl or the counter are both appropriate items to tap against. Don’t tap too hard or you will smash them open and this will cause breakage to an egg that needs to be in good shape for deviled eggs. Once the surface of the egg is cracked, return the egg to the ice water for about 10 minutes. This gives the water a chance to seep inside and makes peeling a much easier task.

Step 8: After ten minutes, the eggs are ready to be peeled. Gently lift the egg and begin peeling from a spot on the egg where the shell seems the most loose. If there is any difficulty in peeling, hold the egg under cold water and continue to peel. Once all eggs are peeled, they are ready to be used for many dishes from deviled eggs to egg salad. If the desired result is egg salad, all eggs should be perfect for this. If deviled eggs is what the recipe is for, discard any broken or split eggs (eating them is a good idea).

Watch for a recipe for delicious deviled eggs tomorrow.