This quick tip is actually longer than some of the 'full' episodes, the reason being I wanted to give the viewer a real idea of how long the process takes and there were enough things to do while the egg was in the pan that I thought making cuts was pointless. So, I hope you learn something about frying eggs. They are tasty little monsters!
Soup, soup, soooouuup! Is there anything else that restores the soul better than soup? I think not. This particular recipe has some neat 'secret ingredients' that I gleaned from my efforts with Asian cooking and they make all the difference in terms of enhancing the flavor. Also, if you're new to cooking, this will test your knife skills so be patient and be careful! Lastly, it takes a bit of time to get the whole thing done, especially if it's your first time, so be sure to set aside an hour+ to make this bad boy - it is definitely worth it!
Watch the video to get the idea of how to do some of the special techniques and use recipe below either online, downloaded or printed to help you during the process. Enjoy!
Cabbage and Kielbasa Soup:
- Dutch oven
- Large wooden spoon for stirring soup in Dutch oven
- Cutting board
- 6" to 7" chef's knife
- Spoons (for ingredients and tasting)
- 1 large Vidalia onion, sliced thin
- 4-6 cloves of garlic, finely chopped
- Kosher salt
- 12 oz pre-cooked, smoked kielbasa cut into 1/4" rounds
- 1/2" tsp of ground black pepper
- 1 heaping tsp of garlic chili paste
- 1 heaping tsp of minced ginger
- 1/2 head of cabbage, cored and cut into 1/4" strips
- 64 oz (2 containers) chicken broth
- 1 tbsp of coarse brown mustard
- Put Dutch oven over medium-low heat
- Pour 1 tbsp of olive oil into Dutch oven
- While that's heating, cut the Vidalia onion into thin slices, put onions aside in medium bowl
- Smash 4 - 6 cloves of garlic with the side of your knife (see video) and then finely chop
- Sprinkle approx. 1 teaspoon of Kosher salt over chopped garlic and press salt into garlic, making a paste (see video)
- Carefully place onions into hot Dutch oven and season with a pinch of Kosher salt
- Scrape up garlic paste and mix in with simmering onions
- With onions continuing to simmer (check and adjust heat to make sure they aren't burning), cut kielbasa into 1/4" rounds.
- Add kielbasa into pot
- Season with ground black pepper
- Add garlic chili paste
- Add minced ginger and stir to incorporate newly added ingredients, continue to simmer!
- Cut cabbage into 1/4" strips (see video) and add into mixture.
- Add chicken broth
- Add coarse brown mustard and stir
- Raise heat to high until soup starts to boil
- Reduce heat to low and cover soup while it simmers for 45 minutes.
- EAT SOUP!!!
This episode focuses on making something that the kids love to eat and it requires that they sit around the table to eat it. Of course, I'm talking about fondue. This interpretation of fondue is made kid-friendly so it doesn't have any alcohol and it contains cheeses that are popular with kids - cheddar and American (yes, I know...it's still good, trust me.)
- 2-3 quart stainless steel pot
- 1 cup measuring cup
- Metal whisk
- Fondue set w/fondue forks
- 3 tbsp butter
- 3 tbsp AP flour (AP = all purpose)
- Approx. 1.5-2 cups milk (watch video for how this works)
- 1.5 cups shredded cheddar cheese
- 3 slices American cheese
- 1 tsp Worchestershire sauce
- Put pot over medium low heat
- Measure 3 tbsp of butter into pan, reduce heat if butter starts to sizzle right away - be sure not to burn the butter. If you do, start over.
- After butter has melted add three tbsp of flour to the butter, stir and continue to heat for about 1-2 minutes.
- Add 1.5 cups of milk a bit a a time making sure to incorporate the milk thoroughly as you pour - no lumps, please.
- Add salt and pepper to taste.
- Slowly bring this mixture to a boil and test for consistency. It should be thick enough so when you bring a spoon out of it, the sauce will coat the spoon thickly and run off in a thin ribbon. If it is too thick, add more milk a bit at a time and repeat this process.
- Once the sauce is the correct thickness, add the shredded cheese, being sure to melt it thoroughly.
- Add the American cheese and stir until it is melted.
- Add the Worchestershire sauce and add recheck the sauce for seasoning - your sauce is ready!
- Add sauce to the pot for your fondue set and follow it's instructions for keeping the sauce warm.
Croutons (can be made ahead of time):
- Cookie Sheet
- Aluminium foil
- 1/3 loaf of bread sliced into 1" cubes
- Olive Oil
- Garlic Powder
- 3-4 Hot dogs cut into 1/2" slices
Process (bread croutons):
- Pre-heat oven (if not convection) at 400 degrees.
- Place bread cubes onto a cookie sheet in a single layer.
- Drizzle olive oil over cubes and mix gently using your hands.
- Sprinkle salt, pepper and garlic powder over cubes and gently mix again.
- Place cookie sheet onto middle rack of the oven.
- Heat for approx 5 minutes until bread begins to brown.
- Using a spatula or tongs, toss croutons over and heat for another 5 minutes or until the new side is lightly browned.
- Take croutons out of the oven and place into a large bowl.
Process (hot dogs):
- Heat a 10" frying pan to medium high heat.
- Place cut up hot dogs in a pan.
- Heat, tossing occasionally, until the hot dogs are lightly browned on all sides.
- Place hot dogs into medium sized bowl.
Now call the kids and watch them feast!
Note: The croutons and the fondue can be made ahead of time. If you're bringing the fondue back up to dipping temperature, I'd recommend using a microwave - heat it up in 1 minute increments on high, taking it out and stirring it after each minute until it's at your desired temperature. Be careful! Hot fondue is like molten metal and can burn your mouth viciously if too hot.
Please note that you can adjust the thickness to your liking by adding more or less milk. Remember: it's better to add the milk a bit at a time to achieve your desired thickness than it is to try to thicken it after too much milk has been added. Also, the actual thickness of a sauce is accomplished when the mixture comes to a boil, not before. And above all, be patient. Your hard work and diligence will pay off!
This episode focuses on a staple food that goes a long way toward filling the stomachs of you and yours - rice. Although there are many ways to prepare rice, the recipe that I use for white rice was shown to me by my wife at the time and she learned it from a great Asian chef with whom she worked.
Brown rice is also represented in this episode. The recipe for this is taken directly from the back of the box but yeilds great results none the less.
Future episode will cover what to do with leftover rice so go ahead and make plenty of the stuff, you can never have enough of this versatile staple.
White Rice Recipe:
- 2-3 quart pot & lid
- 1 cup measuring cup
- 2 cups long grain white rice
- approx 3 cups water (see process)
- Measure 2 cups of white rice into pot
- Cover rice with cold tap water and rub rice in between you hands to remove dust from kernals.
- Pour off dust filled water and repeat this rinsing process until water comes up clear.
- Cover rice with fresh water until there's enough to cover your hand when its placed flat on top of the rice.
- Put pot with rice on stove with heat on full.
- Monitor contents of pot as it starts to boil.
- Once water forms little craters in the rice, turn heat to low and cover rice for 10 minutes.
- After 10 minutes, turn heat off and let rice stand for another 10 minutes.
- RICE IS DONE!
Brown Rice Recipe:
- 2-3 quart pot with lid
- 1 cup measuring cup
- 1 cup brown rice
- 1 tablespoon butter or margarine
- Pinch salt
- 2 cups water
- Place water, butter and salt in pot and put heat on high.
- Once water comes to a boil, put rice in water mixture.
- Once water regains a boil, put heat to low in order to bring mixture to a simmer.
- Cover pot for 35 minutes. DO NOT LIFT THE LID. (Trust in the Force, Luke!)
- After 35 minutes, check the rice. If there is any water in the bottom of the pot, put the cover back on and continue to simmer until water has dissipated. Check every 2-3 minutes.
- Once the water is not evident, turn the fire off and let rice sit for 5 minutes then ENJOY!
As with the other the crostini recipe, rice is an excellent replacement for fries and onion rings and you'll find that kids usally love rice.
I must admit to being stubborn about eating well for breakfast for most of my life. My craving for sugar and empty carbs very often took over my desire to eat well. In fact, it wasn't until recently that I got in touch with the glory that is oatmeal.
What I find is so great about oatmeal is that not only is it easy to prepare, it is friendly with so many different kinds of toppings: bananas, raisins, apples, peaches, strawberries, walnuts, pecans, almonds, the list goes on. Adding the dollop of peanut butter kicks this meal over the top in terms of providing strong, consistent energy throughout the morning.
- 1 qt size bowl
- 2 cup measuring cup
- 3/4 cup measuring cup
- 1 1/2 cups water
- 3/4 cups whole oats
- pinch of salt
- 1 1/2 tbsp of peanut butter
- 2 tbsp of raisins
- 2 tbsp of walnuts
- 1 tbsp of honey
- Place the water, oats and salt in bowl and stir
- Microwave on high for three minutes
- Take bowl out of microwave and stir to encorporate mixture
- Add peanut butter, raisins, walnuts and honey, stir thoroughly
- Enjoy! Or, if in a hurry, put oatmeal in a travel mug, attach a spoon and napkin to side of mug with a rubber band and enjoy when you've got time at work/school.
I know that this is a very simple recipe, it's almost not a recipe. Never the less, it gives one such a solid base for starting the day, it sets the stage for you having the energy and focus to learn more involved recipes later on. So, give it a try and plunk it in front of your kids, too. It will most definitely make a difference!
This recipe may be a bit simple, but replacing those greasy carbs from the fast food joints with crostini opens up a whole world of possibities. Not only will you be eating better, you'll be exploring new and sometimes exotic ingredient opportunities that french fries and onion rings can't.
So come along for the ride and enjoy the simplicity and versatility of crostini.
- Dish Towel
- Cutting board (plastic or wood is fine)
- Serrated Knife
- Cookie sheet lined with aluminum foil
- Pastry brush or small spoon
- Loaf of Italian bread (I prefer semolina)
- Olive oil (light or extra virgin)
- Kosher Salt
- Freshly cracked pepper
- Topping: bleu cheese (used in video)
- Pre-heat oven (if not a convection oven) to 400o farenheit.
- Place dish towel on work surface and cutting board on top of dish towel.
- Using your non-cuting hand fingers as a guide, cut loaf of bread into 3/8" wide pieces.
- Place bread on foil-lined cookie sheet.
- Pour a small amount of olive oil on each piece of bread.
- Spread oil evenly over each piece with pastry brush or back of spoon.
- Sprinkle salt to taste on bread.
- Crack freshly ground pepper on bread.
- Place cookie sheet in oven for approx. 10 minutes until just turing golden brown. (Semolina bread will tend to turn darker quicker than other Italian breads).
- Take cookie sheet out of oven and, using the spatula, place crostini on plate.
- Allow crostini to cool for 3-5 minutes.
- Place toppings, if any, on slices and ENJOY!
OF NOTE: what cutting board you use is important especially with regard to how you use it for other recipes. Do not use a cutting board on which you prepare meats and seafood.
Tomato Topping -
- Dish towel
- Sharp knife with a flat blade
- Cutting board (one used for veggies, etc... NOT MEAT of FISH!)
- Small Bowl
- Board scraper (actually a dough cutter)
- Garlic press (optional)
- Ripe, medium sized tomato
- 1 clove garlic
- Parmesan cheese
- Olive oil - 2 tbsp
- Red wine vinegar - 1 tbsp
- Parmesan cheese
- Core and dice tomato
- Crush and finely chop garlic; combine with tomato in bowl
- Add salt, pepper, olive oil and red wine vinegar to tomatoes and stir thoroghly
- Let mixture stand for 10-15 minutes (the longer the better)
- While waiting for the tomato mixture, coarse grate approx. 1/2 cup of the parmesean cheese
- Spoon on approx. 1 tbsp of the tomato mixture onto crostini
- Drizzle a teaspoon of the liquid from the tomato mixture onto the crostini
- Place 1 tbsp of the grated cheese on top, add pepper to taste
- Tuna salad and capers and/or chopped banna peppers.
- American Cheese, placed under the broiler for 2-3 minutes or until cheese melts.
- Store bought pizza sauce with grated mozzeralla and pepperoni (cut into small pieces). Place crostini with topping on cookie sheet and put in oven at 450 for 3-5 minutes or until cheese melts.
Note: these toppings are simple. If you're feeling more adventurous, check out epicurious.com or allrecipes.com and search for crostini toppings.
Also, if items like tuna salad are not part of your recipe repertoire, feel free to get it premade from your local grocer.