Americana flavors make Mac'n'cheese zing

There can be too much of a good thing. I can't repeat dishes and leftovers too often, or I get bored. Or somehow they get moved to the back of the fridge. So when I didn't face eating Mac'n'cheese with sheer delight, something was amiss. I thought of the other things I had handy to pique my taste buds. Below is the delectable result, gone in a day!

Mac'n'cheese with tomato jam and "onion ring" bread crumbs

For fastest results, start Mac'n'cheese and tomatoes simultaneously.

Tomato Jam

Almost 1/4 cup brown sugar-not packed down-or use 2 tablespoons

6 whole allspice berries or 1/2 teaspoon powder

1 each large or eight cherry green and/or yellow tomatoes, cut in 1-inch pieces or smashed in pan

10 ounces stewed tomatoes-small can, or half of a large can, with juices

3 tablespoons dried onion or 1/2 cup fresh onion cut into small pieces
1 teaspoon red-wine or apple-cider vinegar

Dash lemon pepper, optional

Creamy Mac'n'cheese 

1 pound-a box farfalle pasta
Salt for pasta water (save 1/2 cup pasta water)

6 ounces cream cheese
Dash cinnamon, black pepper and nutmeg
1/2 cup Grated Pecorino Romano or Parmigianno Reggiano or Parmesan cheese. Grate before measuring.

I start my pasta in cold, salted water using a wide, deep pan, more like a skillet than a pasta pot. Meanwhile, I start to cook all the ingredients for the tomato jam in a small saucepan on high heat until it boils, then I turn it down to the lower heat settings to bubble gently for about 25 minutes (or longer on very low heat for firmer texture and fuller flavor), until it gets a little shiny, looking like jam and not tomato sauce. Be sure to stir every five minutes to avoid burning.

When the pasta is about two minutes from being done (it's not chewy but is firm when you bite it), I drain out the water except for a half cup. Then, I put it back on the stove over low heat and add the cream cheese and spices. After about 5 minutes over high heat and a lot of stirring, I have a sauce that's creamy but a little thin, like baked potato soup or just-melted ice cream. I turn of the heat and add the cheese, stirring until it's mixed into the sauce. It should thicken well while remaining creamy.

You can serve those next to each other. To layer and serve as a meal, I spread the pasta out in a class or ceramic rectangular serving dish then spoon the tomato jam on top. I also have crushed then toasted French-fried onions and buttered bread pieces and/or some grated hard cheese for 5-8 minutes, and sprinkled that on top, aka onion ring bread crumbs.

P.S. The tomato jam is also great with meatloaf and burgers!

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!

Much Ado About Leftovers

I live for leftovers, especially simple foods that can become something new and different. So, naturally, I love raiding the fridge after Thanksgiving! Some results are just combining; others are recreations.

Turkey + stuffing= crunchy patties
I like greasing a cookie sheet and adding leftover chopped turkey, stuffing, balling them into patties. I spray with a little oil then bake at 375 degrees for about 8-10 minutes. Sometimes I add almonds, onion or a little gravy to bind  the ingredients together. Once I added jerk seasoning and the additional kick was yummy.

Cranberry sauce + Italian dressing= sweet/tart vinaigrette
I make my own cranberry sauce but canned jelly works great with this, too. I just combine about 1/3 sauce or jelly to 2/3 dressing and blend until smooth and thickened. Awesome!

Cranberry sauce + Dijon mustard + mayo=kickin' sandwich spread
Add equal parts of each in a bowl and mix well. More cranberry sauce ideas throughout. It's so versatile!

Leftover veggies+cream= cream of (anything) soup
Sweet potatoes, broccoli, carrots, corn, squash--lots of veggies make a great creamy soup. Half and half will work in many cases if there is no acid like lemon/citrus juice, vinegar, etc. Cream cheese makes a great thickener. I use just over a tablespoon of cream per cup of veggies and add stock to thin out. This can be heated in a microwave then blended.

Turkey
Nachos, pot pie, quesadillas, samosas, chili, pulled turkey in bbq sauce, fried rice and Jamaican meat patties all come to mind when I want to recreate a dish with turkey. I also like mixing cranberry sauce with bbq sauce or salsa to create a nice condiment alongside as a dipping sauce.

Turkey +gravy +peas 'n' carrots+ mashed potatoes= shepherd's pie
Chop the Turkey and add a little gravy. Then layer the veggies, then mashed potatoes on top. I like to top with cheese right out of the oven.

Ham+ mashed potatoes+ corn =chowder
I like some chunks of potatoes and usually have some diced frozen potatoes-hash browns- to throw in. Ham hocks, smoked turkey necks can be thrown in for flavor. I make a regular soup with stock then add potatoes, then thicken with cream cheese thinned out with a spoon of water heated together in the microwave for 15 seconds. Doesn't separate with cream cheese, which is a plus.

Leftover bread=croutons, more stuffing, bread crumbs and/or bread pudding or French toast

Sweet potatoes can become pie. We usually make the second sweet enough  be a dessert. For every 2 or so cups, add an egg and 1/4 cup cream or evaporated milk. Puree in a food processor (but it may be too thick for a blender). Bake at 300 until glossy at the top and not jiggly, about 40 minutes.

Veggie tray becomes stir fry
Scrap the tomatoes and stir fry if you want a quick hot dish. You can also cut these veggies and add to soup.

Fruit tray becomes smoothies, sorbet or chutney/jam
I usually make the melons into smoothies or sorbet and turn the rest into a quick jam I keep in the refrigerator.

Wine+mulled cider= Glogg or sorbet
Cranberry juice, cider, wine can all be mulled-heated with a cinnamon stick, Orange peel and cloves. They all work interchangeably to make a new, delicious drink. You  can also run this through an ice cream maker for an unctuous sorbet. Guess what else you can add to the sorbet mixture? Cranberry sauce!

Scraps of dessert become ice cream. Mix well into vanilla or butter pecan ice cream and refreeze or make your own.

Any other ideas? Share in the comment section!

Food for thought: born to be wild with phytonutrients

I often do things the scrappy DIY way. Sometimes, though, I do want the easy way out. We hear that we should eat the rainbow of fresh fruits and vegetables, and sometimes we learn which ones. Yet I have just learned that there are more specific foods we can eat to benefit from protective, cancer-fighting phytonutrients. 

Read here for more on phytonutrients: http://www.dana-farber.org/uploadedFiles/Library/health-library/nutrition/phytonutrient-rich-foods.pdf

To yield the most nutrition, thaw frozen foods rich in phytonutrients in the microwave. Pesticide-free vegetation not from a hothouse typically has more phytonutrients. Steaming usually retains or even improves the amount of phytonutrients. If boiling, try to drink the water-boil pasta or grains with it or use it for stock or soups. 

Almonds

Granny Smith apples..and crab apples. Glad I ate a lot from our tree as a kid!

Avocados

Berries, especially chokeberries and blackberries

Wild and pick-your own blueberries 

Purple carrots

Citrus, especially grapefruit

Flax

Black and red grapes

Garlic, chopped and set aside for 10 or more minutes before cooking

Greens, notably dandelion greens and arugula 

Hazelnuts

Fresh herbs

Loose- leaf Lettuces with red and purple; bitter is better 

Green onions aka spring onions and scallions-the green part is best

Green, black and white teas

Heirloom Tomatoes; cooked is best for lycopene

Walnuts

Mosqui Gras & Ramadan: "Fast" Summer Recipes

Peanut Butter & Jelly; Tuck & Patti; Rhythm & Blues: those are combinations that work. In contrast, fasting and long, hot DC summer days do not seem like the ideal combination. Ready or not, Ramadan in early summer is here! Are you ready?

As a dabbler in daytime fasting--who loves the "festivity" of breaking fast whether I have been fasting or not!--I, of course, have observations, opinions and suggestions.

Mosqui Gras!

Observation: As a Christian participant in the Lenten tradition, we make a big deal about fasting. Considering that we give up nominal things like chocolate, swearing, desserts--compared to not eating and drinking ALL DAY LONG, why are we the ones to raise a ruckus with Mardi Gras? Last year, a friend and I (in solidarity) kicked off Ramadan with Mosqui Gras--random outbursts, divine meals and frolicking before the month of solemnity and reflection ahead.

"Haram-free" Rice Krispy Treats
Blueberry Dumplings
Microwave Fudge-so wrong, so right
Faux-jitos Try with a splash of passion fruit juice concentrate--in the Latin food section of many supermarkets
Pavlova-Search this blog for recipe

Ramadan

Here are some lighter meals and refreshing drinks to prepare for breaking fast. These come together fast and can be combined with bread, pasta, rice or even potatoes for more heft. Note that none of these recipes require baking! Only the dumplings, above, are on the stove for a few minutes.

Coconut Water Cooler
Place a small mint sprig-3 leaves-in each section of an ice cube tray. Fill tray with coconut water and freeze. Serve with bubbly water and/or limeade combination. Fresh cucumbers and watermelon chucks would taste great.

Vitamin Water
Combine your favorite Emergen-C vitamin packet (FREE SAMPLES!) with:

• Frozen or fresh grapes
• Frozen or fresh blueberries
• Fresh cucumbers
• Slices of lime, lemon or grapefruit
• Bubbly, filtered or coconut water
• Ice, if desired

Pineapple Frosty
One 20-oz can crushed pineapple or one 12-16 oz bag frozen (plus 1/2 cup extra juice)
10 mint leaves or fresh basil leaves
2 cups ice (or 1 cup ice + 1/2 cup water if using frozen pineapple)
Blend at high speed until smooth.

Panzanella aka "bread salad", pictured above left. At home we skip the toasted bread and use Stacy's Pita Chips--it comes out half-crunchy. Yum! If cooking for kids, I serve the olives on the side and call it pizza salad. It has disappeared every time!

• 2 1/2 cups pita chips
• 3 tablespoons olive oil
• Kosher salt and cracked black pepper
• 1/4 cup red wine vinegar
• 1 tablespoon drained capers
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 cup extra virgin olive oil
• 1 cup thinly sliced red onion
• 5 ripe  large tomatoes or 7 plum tomatoes, halved or quartered, depending on size and shape
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 cucumber, peeled, seeded, and chopped
• 1/2 cup pitted and halved Niçoise or Kalamata olives
• 1/4 cup chopped fresh basil leaves
• 1/4 cup shaved Parmigiano-Reggiano cheese

In a large bowl, whisk together the vinegar and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.

Add the onion, tomatoes, bell peppers, cucumber, and olives and toss with the vinaigrette. Add the pita chips. Adjust the salt and pepper.

Tear the basil leaves and add them to the bowl. Toss to coat. Set aside for 20 minutes or more.

Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. By comparison, here is the authentic recipe.

Strawberry Salad & Vinaigrette

• 4 cups organic spinach leaves (4 ounces)
• 4 tablespoons crumbled plain goat cheese (2 ounces)
• 1 cup sliced fresh strawberries
• 4 teaspoons chopped toasted walnuts, optional

Best Summer vinaigrette ever!!

• 5 tablespoons balsamic vinegar
• 1 shallot, finely diced
• 2 teaspoons Dijon mustard
• 1 tablespoons honey
• 3 tablespoons olive oil
• 5 large basil leaves and/or fresh tarragon and parsley
• 10 fresh strawberries, rinsed and trimmed

Directions:
Using a stick blender, a food processor or traditional blender, mix the ingredients for 20-30 seconds until texture is creamy; small strawberry lumps and seeds are fine.
Don't let the pinkish-brown color stop you from drizzling this over fresh spinach, butter lettuce, frisée and other delicate leaves!
Watermelon salad-Arugula would make an easy replacement for watercress
Pickled Cucumbers  This recipe link can be followed to do a quick pickle. The one below makes a refreshing salad ready in 30 minutes.

• 3 English (seedless) cucumbers, sliced 1/8 inch with a mandolin or as thin as possible
• 1 teaspoon salt or 2 teaspoons soy sauce
• 20 pieces peeled, fresh ginger, thin-sliced with a vegetable peeler
• 1 shake hot pepper flakes or a dash of hot sauce
• 1 cup rice vinegar
• 1/2 cup water (if vinegar taste is too strong
• 1/3 cup sugar
• 1/2 cup diagonal carrot slices (or as much as you like)
• 3 spring onions, cut into diagonal slivers (kitchen scissors work best)

Inspiration:  Consider adding crushed peanuts when plated for a spring roll flavor combination. This pickle also tastes delicious with extra plums. Use on salads and with poultry. Consider pickling extra zucchini instead of cucumbers.

If mango lassi were a salad, it would look like this

Avocado Delight, paired with a delicious dressing:

And this could be a meal with Salmon

2 tablespoons honey

2 tablespoons soy sauce

1 1/2 tablespoons fresh lime juice

2 teaspoons Dijon mustard

1 tablespoon water

2 teaspoons vegetable oil

I imagine having these in the morning--a pre-dawn treat accompanied by a meal.
Vegan "Ice Cream"-no machine needed!!
Pistachio Ice Cream
Date Shake

Summer Tips--Vegan Umami Power: Activate!, Fruit Ninja, Inspector Gadget on the Grill

My Monday morning ritual usually includes listening to America’s Test Kitchen radio podcast on Stitcher radio. Here are some “ATK” tips for summer. Some of the gadgets featured would make great gifts. If you order soon or hit your local hardware store, you can get some items by this weekend for Father’s Day, a cookout or that graduation party coming up!!

DIY Umami: Video/Recipe for Vegan Fish Sauce

This is great for vegans or those allergic to fish. I use soy sauce but notice that depth of flavor is lacking…

Try making the following summer-friendly (and now vegan) recipes with the substitute fish sauce!

Vietnaemese Dipping Sauce

Bean Thread Noodles with Quick-Pickled Vegetables (Featured photo: Christina Holmes)

Become a Fruit Ninja: With Mangoes at their prime and melon season upon us, here are some tips for quicker cutting.

Inspector Gadget on the Grill-- If you have a dad or grad “grillhead” or are self-appointed, consider these "hot" items. The best part is everyone reaps the benefits of these new gadgets!

1. Thermoworks Splash-Proof Super-Fast Thermapen

Simply the best. The Thermoworks Splash-Proof Super-Fast Thermapen is fast, accurate, and easy to use. It also has the widest temperature range: -58.0 to 572.0°F (-49.9 to 299.9°C).
Where to Buy: Amazon

2. The Tool Wizard BBQ Brush

This highly recommended grill brush sports a lightweight polypropylene grip and a large, tough "scrubbie" pad (with a spare included) that did an excellent job cleaning off a baked-on mixture of honey, molasses, barbecue sauce, and mustard.
Where to Buy: Amazon

3. Weber Rapid Fire Chimney Starter

This no-frills chimney starter holds just enough charcoal (6 quarts) to handle the frequent grilling applications that require high heat and it works well for most grill sizes. We loved this starter's sturdy construction, generous capacity, heat-resistant handle, and second handle for easier-to-control coal distribution. With plenty of ventilation holes in its canister, coals ignited quickly.
Where to Buy: Amazon

4. Polder Dual Sensor Meat and Oven Thermometer

For long and slow barbecuing, it's especially important to monitor grill temperature. If your grill doesn't have a built-in thermometer, use this simple dual oven/meat thermometer, stuck through the lid vents. It has an easy-to-read face. A heatproof silicone finger-grip under the dial helps you take the thermometer out of the lid vents and check the temperature of the meat. Best of all, its price is a bargain.
Where to Buy: Amazon

5. OXO 16-inch Stainless Steel Kitchen Tongs

These tongs, with soft, nonslip handles, outperformed all other tongs, even those especially designed for use on the grill.
Where to Buy: Amazon

6. EZGrill Disposable Instant Grill

We had our doubts—the whole kit looked pretty flimsy—but once we struck a match, we were cooking. The spacious cooking surface accommodated three steaks at a time with room to spare, and the heat held steady enough for us to follow up with three chicken breasts—a total of more than 45 minutes of cooking time. Once cool, the grill can be thrown away or recycled. We wouldn’t use the EZGrill for a big backyard barbecue, but it’s ideal for a movable feast.
Where to Buy: Amazon

7. Charcoal Companion Nonstick Reversible Rib Rack

This sturdy rack supports six rib racks and cleans up in moments (though not in the dishwasher), thanks to a nonstick coating. It also doubles as a roasting rack, elevating a whole chicken or small turkey above hot grill grates.
Where to Buy: Amazon

8. Zippo Flexible Neck Utility Lighter

Both the easiest to light and the most comfortable to handle, this lighter offered a unique length-adjustable flame that stayed lit even in the face of gusty wind.
Where to Buy: Amazon

9. Taylor Wireless Thermometer with Remote Pager Plus Timer

For walk-away grilling, get a remote thermometer with a pager that pings you when the food's ready. This model is the most accurate and easy-to-use model we came across. And despite being the least expensive of the models we tested, it had impressive quality of craftsmanship. Another remote thermometer we recommend for cooks who own an iPod touch, iPhone, or iPad is the iGrill, which lets you monitor your food’s temperature on the grill using your smartphone or tablet.
Where to Buy: Amazon

By Lisa McManus at http://www.americastestkitchenfeed.com/gadgets-and-gear/2013/06/favorite-grilling-gadgets-for-outdoor-cooking/

 

Make "restaurant" food at home!

We usually cook dinner at home or bring food to eat at home. Going out for dinner is usually a treat or a necessary convenience. First, going out has to be worth it to me. I think of the quality, the investment towards more ingredients and the leftovers: is the meal I'm going to have better than all the perks of cooking at home? Second, am I going to be agitated with the service, cleanliness or the wait? I am usually auditing an establishment with my eyes, and I usually know exactly how long the food has taken. Don't get me wrong, I love a birthday celebration, a kitchen on its A-game, an inventive menu and a good deal like everyone else. Also, if I am sick, have a craving or am getting home late, I tend to eat out more.But convenience? Come on! Home is the most convenient to me.

One weeknight I was weighing my options. I really wanted Italian pasta, but the thought of going out and waiting and maybe not liking the dish gave me pause. Besides, I wanted ravioli and ragu sauce. I went to the Italian market of a local pasta store and bought almost 1 pound fresh ravioli, about 1.5 pounds fresh fettuccine and a package of ladyfingers. Then, I went to the nearest grocery store and picked up a baguette, milk, some cremini aka baby bella mushrooms, organic basil, canned tomatoes, an organic lemon, a red and green bell pepper and spring onions.

As soon as I arrived home, the tomatoes (26 oz), pepperoni, red and green peppers, onion, some pitted olives and olive oil went in the food processor. One pot had water boiling fettuccine; once that finished I saved the drained hot pasta water and cooked the ravioli. Another saucepan had the simmering sauce I made in the food processor. I added some parsley, basil and more snips of pepperoni with kitchen scissors. Meanwhile, I drizzled bread with olive oil and put it in the toaster oven. In the final saucepan, I sliced mushrooms and sauteed them in butter. To that I added some spring onion and a lemon, thinly sliced to get the lemon oil flavor, then added the cooked ravioli and 1/3 cup pasta water. While it simmered, I finished the ravioli with about 1/4 cup Romano cheese and snips of basil.

It was intense work, but we were able to sit down to eat in 40 minutes with two large bowls of delicious gourmet pasta, semi-homemade, and some bread. After our daughter went to bed, I made a "tiramisu" milkshake--a coffee-flavored milkshake that we dipped with ladyfingers.We kept the unused ingredients and made other meals. More importantly, We had at least 4 meals of leftovers. We spent about $40, but I took the ravioli to work for lunch, then we ate the remaining intensely flavored red sauce with tortellini and used it for French bread pizza. I made ricotta (eventually) with the milk, layered ladyfingers and made real tiramisu. What's the lesson in all of this? I think the $40 I spent on the ingredients and the effort to make the food in this case paid off more than paying the same amount (with tax and tip) at a restaurant.

Restaurants have their place and their value--inventive ideas, convenience, the chance to allow you to talk and catch up leisurely. I do challenge people to consider what place home has--budget-friendly, quality-controlled, stocking ingredients, learning and sharing at your own pace. Food for thought!