Cool Tricks!

Everyone who loves the kitchen has them...those little shortcuts and secrets that save time and make dishes "younique". As you may have guessed, I have several! I just realized it's been a while since I've shared my latest cool tricks.

Cool Trick #1: Citrus Powder

I was all set to put a hex on Trader Joe's for discontinuing the Fast Flavor Sticks. Those were my ultimate cool trick! They had natural flavors and half stevia, half sugar mix. They went into smoothies, jelled desserts, iced teas, sorbets, spritzers, you name it.
But I had to move on. After extensive grocery store searches for mixes without sucralose (Splenda) and aspartame (NutraSweet), I found True Lemon brand had a stevia-citrus drink powder. But they ALSO had lime, lemon, orange and even grapefruit powders crystallized, WITHOUT sweetener. Suddenly, I had something to add to marinade--think lemon pepper or garlic lime, my own "twist of lime" tortilla chips, soups, seltzer, yogurt and cocktails. After buying some True Lime sachets and some drink mixes at Whole Foods, I ordered more products online at Amazon.com . I like that these products are sugar- and salt-free.

Cool Trick # 2: Applewood Smoked Salt (recipe follows)

I've really cut back on meat, since my digestive system seems much happier when I do so. Of course, what do I crave more than ever? Smoked meat (groan). Well, that taste can be pretty hard to replicate. Correction: it was hard to replicate. I am now making some kickin' kale and some magnificent mushrooms that have the smoky flavor of bacon. I did add a little turkey bacon to my split pea soup, but the smoked sea salt made the flavors pop without adding more fat or meat. After scoring scoring some from Marshall's and some alderwood smoked sea salt (milder flavor) from Home Goods, I invested in a pound of applewood smoked sea salt from the wonderful Frontier brand at Amazon.com.

Cool Trick #3: Stewed Tomatoes--so retro, so useful!

You may not know this, but stewed tomatoes are humble. So, they don't tell you they make amazing tomato soup and pasta sauce. Now you know. A small can, about 11 ounces, with 1-2 tablespoons heavy cream (or 1-1.5 tablespoons butter and 1 tablespoon water), a dash of salt, a dash of pepper and a couple basil or parsley leaves and a chopped stalk of scallions (or 1/4 onion, dried onion or onion powder). Boil all ingredients except the cream. Then add the cream and blend until smooth with a couple small lumps. It usually serves 2 people in my family. You can just over double it by using a large can and doubling the other ingredients. Do the same base for bolognese sauce with 1 large can sewed tomatoes (about 27 ounces--but don't add water), adding one pound browned meat, 1 celery, 1 carrot, 1 onion, thyme and nutmeg. Simmer for one hour, then add a couple teaspoons heavy cream or butter to finish. If you want marinara, leave out the carrots, celery and cream, add a clove of chopped garlic and add 2 tablespoons olive oil at the end.

Cool trick #4: Fruit juice concentrate

I try not to add sugar to my drinks. It was such a slippery slope for me--why not add more sugar and stretch it out? However, when I make ginger beer aka nyamakoji, sorrel aka dabilenni and other steeped concoctions, I want a way to add flavor without adding granulated sugar. I now always keep 100% juice concentrate in the freezer for these drinks and love the flavor and colors they provide. Another cool trick? I make sweet-and-sour sauce with pineapple juice concentrate, ketchup, a dash of ginger powder, soy sauce and sesame oil.

Cool trick #5: Good seasons natural dressing mix 

I think my addiction to "sauce packets" started in Peace Corps. In fact, I know it did. Ubiquitous mayonnaise became ranch dressing; pasta became alfredo; vegetables became a wonder with Indian curry mixes. I am a label-gazer. I often look for the best or least bad set of ingredients. Cooking from scratch often happens when I read labels. Take Jello--I don't buy those packets. I buy organic bovine gelatine online and add my own sweetener and flavorings. Yes, it's a bit much, but I and the others I prepare food for a worth it! OK, I am getting off my homemade soap box to laud a dressing packet. Good Seasons Italian All Natural Salad Dressing Mix is a great dressing starter, marinade, seasoning for beans, dips and hot vegetables. 
Ingredients: Sugar, Salt, Sodium Citrate, Garlic (Dried), Onions (Dried), Spice, Red Bell Peppers (Dried), Carrots (Dried), Xanthan Gum, Maltodextrin (from Corn), Parsley (Dried), Natural Flavor, Guar Gum, Citric Acid.

Application: I really like to use the dressing mix as a marinade chicken for Caesar salad and chicken salads. I start with frozen skinless chicken breast tenderloins in a single layer-covered in a skillet in about a quarter cup of water and cooked on medium to high heat. I add one packet of marinade/dressing mix. Next, after about ten minutes, I turn over the chicken and uncover the skillet. Finally, after 5 more minutes or when the water is almost cooked all the way down, I add about a teaspoon of olive oil. Then sauté on one side for two to three minutes. In less than 20 minutes, I have browned yet tender, well-seasoned chicken breasts. It's one pot, no cleaning and my meal is halfway done. It's mostly hands-off, so I can cook or do other things at the same time.

Cool trick #6: Pancake Bake (recipe follows)

My daughter loves pancakes. However, I am often loathe to stand and flip mini mountains of pancakes, and I don't like the ones as big as the pan; they taste dry or don't flip well for me. Solution? Bake a thick large pancake using a glass pie plate in the toaster oven. Before anyone scoffs, the really cool trick is to make a layer of buttery syrup underneath, so it's sweet on the bottom and sides. Then I top it with blueberries. Destruction!

Pancake Bake
I use Trader Joe's multigrain pancake mix and add a few spoons of oats or bran. I basically calibrate whatever yield works with one egg.
First off, however, I am preparing the pan with 2 tablespoons heavy cream, 1 teaspoon water, 4 tablespoons organic sugar and a good shake of cinnamon. I mix them together directly in the glass pie plate, then put that in the toaster oven. I set it for 30 minutes, but it will be done in a little less time than that. My toaster oven is not running as hot as it used to because the top element isn't working. My guess is that 325-350 is about right.
Next, I make the pancake batter. I then take the pie plate out with a mitt, pour the pancake batter in, then put the pie plate back in the oven. By that time, there is about just over 20 minutes for the pancake to cook, which is about right. I get out the blueberries (or whatever fruit you like) and go upstairs to get ready.
Usually, the 20 minutes have elapsed plus about 5 minutes warming time in the oven. I would say to stay downstairs to see how long it takes the first time. Toaster ovens are precarious; two minutes too long can burn your stuff.
Then smugly eat the delicious unflipped concoction. You can call it a pancake pie or whatever you think will work to get people to take the first bite. How many people does this serve? Unfortunately, this has only been serving a greedy mother and child.

Recipe highlighting smoked salt:
Split Pea/Carrot Ginger Mash-up Soup
With an electric pressure cooker, it's done in 25 minutes, including prep time.
I love a good music mash-up and collabo. This soup is a mash-up of two winter favorites!

Ingredients:
6 ounces turkey bacon, chopped with kitchen scissors-optional
2 tablespoons butter or coconut oil
2 stalks celery with leaves, rinsed, then chopped with kitchen scissors
2 large or 3 small carrots, chopped about the size of a fingernail or larger
1 teaspoon smoked sea salt (start with half if using chicken stock)
About 8 ounces organic dry split peas
About 6 ounces dry red split lentils
About 5 sprigs of fresh parsley leaves, chopped with kitchen scissors
1 "nub" of peeled fresh ginger, thumb size
Black pepper to taste
2 cloves garlic
A handful kale or spinach, rinsed and chopped with kitchen scissors (optional)
5 cups water (or a combination of chicken stock and water). Just note you may have to decrease the sea salt when using chicken stock to avoid oversalting.

Cooking directions:
Brown butter or oil in the electric pressure cooker for one minute. Add chopped turkey bacon and brown for two minutes. Then add celery and carrots and cook for one or two minutes, still on the "brown" or high setting. Next, add all of the remaining ingredients into the pressure cooker. Change the setting to "low pressure". Close and align the pressure node, then set the pressure cooking time for 7 minutes. Meanwhile, set the table and clean. After the cooking time ends and you are almost ready to serve, puree about half of the soup if you like (I used a stick blender). Serve and enjoy!