8 Easy Steps on How to Bake Potatoes with a Camping Grill
July 20, 2010 by MAC
Filed under Bacon, Baked, Camping, Cheese, Fish, Grill, Martha A Cheves, PA, Potatoes, Recipes, Stir Laugh Repeat, baking, broccoli, burger, burgers, camping grills, cookbooks, cooking, cooking tips, cream, easy, event, food, fun, ham, hot dogs, outdoor activities, pare, pie, potato, potato dishes, recipe, salt, seasonings, skin, sleeping, sour cream, ve, water, weekend
When my kids were young it wasn’t unusual to find us camping just about every weekend.? We all loved the great outdoors, the smell of a camp fire, fresh caught fish cooking…
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8 Easy Steps on How to Bake Potatoes with a Camping Grill
Start Your Herb Garden
July 9, 2010 by MAC
Filed under American, Baked, Beans, Beef, Beverages, Cheese, Chicken, Dressing, Fish, Fruit, Garlic, Grill, Herb Garden, Martha A Cheves, Mushrooms, Onion, PA, Pizza, Potatoes, Produce, Recipes, Salad, Salad Dressings, Soups, Thanksgiving, ants, apple, basil, beef dishes, berries, beverage, chicken dishes, chinese, chinese cooking, chives, cilantro, cinnamon, cookbook, cooking, coriander, cottage cheese, cucumber, dessert, desserts, dill, dip, dressings, drinks, easy, eggplant, fennel, freezing parsley, garden, grilling, ham, herbs, icing, italian, lamb, lemon, lemon balm, marinade, marjoram, meat, meats, melons, mexican, mince, mint, new, oregano, parsley, pasta, pasta dishes, pork, potato, poultry, recipe, rice, rosemary, sage, salad dressing, salads, salsa, sauces, soup, spaghetti, squash, tarragon, tart, thyme, tomatoes, tuna, ve, vegetables, water, yogurt
Here are some great herbs to start your own Herb Garden with. Basil – Found in Italian cooking and spaghetti recipes , this herb works well with tomatoes and garlic.? Basis has a mild sweetness that enhances meats, fish, poultry and vegetables.? Basil is easy to grown and does well in heat and direct sunshine.? Try using its leaves in fresh garden salads and pasta dishes.? Some of the favorite varieties include compact bush, cinnamon, spicy globe as well as the common sweet basil. Chives – Has a mild onion flavor.? Chives are useful in many forms in the kitchen.? Besides using them as an enhancement to your pasta dishes, on top of baked potatoes or in salads, they can be used to spice up your recipes as a garnishment.? Chives add flavors to soups, stocks and broths.? They grow well in sunny locations, indoor pots and work well as a boarder plant in your garden. Cilantro – Also known as Chinese parsley or coriander, cilantro looks similar to parsley but with larger, flat leaves.? Cilantro’s distinctive, pungent aroma is a key ingredient in Mexican, Indian and Chinese cooking.? Cilantro is found in salsa, rice and with cooked chicken and fish. Dill – Most often dill is associated with pickles but the flavors work exceptionally well in salads and with fish.? Try using the feathery leaves to enhance tuna salad , salad dressings , cottage cheese or with yogurt for a vegetable dip.? Use it in a combination with yogurt and minced cucumber for a topping to fish. Fennel – Fennel is a tall and graceful plant known for its use as in fish dishes.? It resembles dill as both have feathery, light leaves grown on strong, tall stems.? Fennel can reach as height as 5 feet.? The flavor is a…
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Start Your Herb Garden
Baked Potato Tips
June 18, 2010 by MAC
Filed under Baked, Martha A Cheves, Onion, Potatoes, Recipes, Stir Laugh Repeat, baked-potatoes, baking, cookbooks, cooking tips, onions, potato, ve
When picking a potato for baking pick one with a high starch content, this makes for a fluffier baked potato. Good starchy potatoes are: russet and Idaho. Look for potatoes that have a smooth
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Baked Potato Tips
More Cooking Tips
June 6, 2010 by MAC
Filed under Corn, Eggs, Martha A Cheves, PA, Potatoes, Recipes, Stir Laugh Repeat, Whipping cream, baking, baking-powder, baking-soda-, berries, cookbooks, cooking, cooking tips, corn on the cob, cranberries, cream, easy, gravy, lemon, lemon-juice, lemons, pie, potato, using vinegar, ve, water
A tsp. or 2 of vinegar can help keep eggs from cracking while boiling.? ? Add 1/4 tsp. Soda to Cranberries while cooking them and they will not require as much sugar.? ? Add 1/4 tsp. of baking powder per quart of potatoes while mashing them and they will be fluffy, smooth, and more tasty. ? ? Add about 7 drops
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More Cooking Tips
Stir, Laugh, Repeat the Cookbook review
May 3, 2010 by MAC
Filed under Martha A Cheves, Potatoes, Recipes, Stir Laugh Repeat, cookbook, cookbook review, cookbooks, cooking, new, potato, recipe, ve
Rona_Shively Read Stir, Laugh, Repeat and then…Repeat! I pride myself in being a non-domestic type. Far be it from me to attempt cooking anything that requires the use of an actual stove. I was surprised at how inspired I was by Martha Cheves’s cookbook, Stir, Laugh, Repeat. As I read through the recipes, so many of them jumped out at me as things I might actually be able to cook. I especially liked the one for Hash Brown Potatoes Au Gratin. Cheves has put together a reader-friendly cooking guide that gives you not only the information you need to attempt something new, but the inspiration. A wonderful read and a necessary addition to your cookbook collection. Nice work!
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Stir, Laugh, Repeat the Cookbook review
Homemade (quick) Refried Beans
March 25, 2010 by
Filed under Beans, Dinner, Garlic, Ingredients, Lunch, PA, Recipes, Vegetarian, chili, cilantro, diet, easy, entertaining, mexican, potato, spices, tacos, tomatoes, ve, vegetarian recipe, water, weight watchers
The other day I was making tacos for dinner when I realized that I had used up the last can of refried beans.? See, I really, really like beans and on my tacos they are one of my favorite things!? I was crushed… I didn’t have time to go to the grocery store so I jumped online to see how easy they would be to make them myself.? Guess what?? If you plan ahead you can make them real easy…only problem was I had not planned ahead and had about 10 minutes to figure this out!? I had no time to soak beans (even a quick soak would take too long).? So !reached for a can of pinto beans and went to work.? This is one of my favorite ways to eat refried beans: Whole Wheat tortilla, refried beans, jalapenos, tomatoes and fresh cilantro! Refried Beans Ingredients: 1 can of pinto beans, rinsed and drained (I try to find the canned beans that have the fewest ingredients in them.? A lot of beans have added sugar???) 1/4 cup water 1/2 tsp granulated garlic 1 tsp cumin 1 tsp chili powder 1 small can of chopped green chilies Directions: Drain and rinse pinto beans. Place in small saucepan over medium heat and add water. As the beans heat mash them with a potato masher or fork.? Add all spices and stir well Add green chilies and cook on low heat stirring frequently until they reach your desired consistency. I really need to try this with pinto beans that have been soaked overnight but I just never seem to be able to plan that far ahead…hehehe! ****Did you know that a 1/4 cup serving of fat free refried beans only have 1/2 a WW Point????? That whole lunch above is only 1-1/2 WW Points!
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Homemade (quick) Refried Beans
Roasted Red Potatoes
February 23, 2010 by MAC
Filed under Bacon, Cheese, Dressing, Martha A Cheves, Onion, Potatoes, Recipes, Roasted Red Potatoes, Stir Laugh Repeat, baking, blue cheese, cheddar, cookbooks, italian, mexican, potato, red potatoes, simple side dishes, ve
1/2 cup ranch dressing 1/2 cup shredded cheddar cheese 1/4 cup real bacon bits 2 lbs. red potatoes, quartered Preheat oven to 350 degrees. Mix dressing, cheese and bacon bits in a large bowl. Add potatoes and toss lightly. Spoon into a 13 x 9 baking dish sprayed with non-stick spray. Cover with foil and bake 40 minutes. Remove foil and bake another 15 minutes or until potatoes are tender. Changes – use blue cheese dressing instead of ranch. Instead of cheddar cheese, use blends such as Mexican or Italian, or blend your own. Add onion wedges in with the potatoes.
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Roasted Red Potatoes
Food Preparation and Cooking Terms (Part 2)
February 5, 2010 by MAC
Filed under Baked, Cooking Terms, Fish, Fruit, Glaze, Ingredients, Martha A Cheves, PA, Peppers, Potatoes, Recipes, Shrimp, Stir Laugh Repeat, butter, cooking, cooking tips, dash, deglaze, dollop, dough, dredge, drizzle, food, gravy, icing, mashed potatoes, meat, pastry, pie, potato, salt, stew, ve, water
Chunks – Usually bite-size pieces about 1″ or larger. Clarified Butter – Unsalted butter which has been melted and skimmed of milk solids. Cube – To cut into cubes, about 1/2 to 1″. Cube may also mean to tenderize meat with a tenderizing mallet or utensil which makes “cube” imprints. Cure – To preserve food, usually meat or fish, by pickling, smoking, drying, salting, or storing in brine. Cut In – To incorporate solid fat into dry ingredients using a pastry blender or knives. Dash – Less than 1/8 teaspoon. Deep-Fat Fry – To cook in hot fat which is deep enough to completely cover the food. Deglaze – To add liquid to the pan in which meat or other food was cooked. The liquid, usually broth or wine, is heated to loosen the browned bits left in the pan and is often used as a base for sauce or gravy. Degrease – To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid. Dehydrate – To remove moisture from food by drying it slowly in the oven or in an electric or manual dehydrator. Devein – To remove the vein from the back of shrimp or to remove the interior ribs from peppers. Dice – To cut food into cubes of about 1/8 to 3/4 inches in size. Dollop – A spoonful of soft food, such as mashed potatoes or whipped cream. It may also mean a dash or “splash” of soda water, water, or other liquid if referring to liquid. Dough – A mixture of flour, liquid, and other ingredients. Dough is too thick to pour but thick enough to roll out or with with by hand. Dredge – To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients. Drippings – The juices or liquefied fats left in a pan after cooking meat or other food. Drizzle – To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream. Dumpling – Large or small
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Food Preparation and Cooking Terms (Part 2)
Let me Call you Sweetheart Blog Hop – Valentine’s Day Dinner
February 3, 2010 by MAC
Filed under Bacon, Baked, Bread, Dinner, Lent, Martha A Cheves, PA, Potatoes, Recipes, Salad, Stir Laugh Repeat, Valentine's Day, Valentine's Day Dinner, baking, butter, cooking tips, crab, dinners, easy, food, inexpensive, pie, potato, seafood, sour cream, special dinners, ve
This is a freak of nature but I found this perfectly heart shaped potato in my bag of potatoes. That will never happen again! But even if you don’t find a heart shaped
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Let me Call you Sweetheart Blog Hop – Valentine’s Day Dinner
Carrots and Heartburn
February 2, 2010 by MAC
Filed under Carrots and Heartburn, Martha A Cheves, Onion, PA, Recipes, Salad, Stir Laugh Repeat, Veggie, carrots, cooking tips, heartburn, new, onions, orange, pie, potato, tomatoes, ve
There have been many times that after eating dishes made with tomato sauce I’ve ended up with heartburn. Years ago my brother told me that someone told him to put diced carrots in dishes made with with a tomato base. The carrot seems to counteract the acidity of the tomatoes and it adds a little sweetness too. So the next time I made spaghetti sauce, I added small pieces of carrots to my sauce and mashed them up before serving the sauce. I didn’t know how people would feel about having carrots in their spaghetti sauce. I knew my kids wouldn’t touch it if they knew they were in there. A few weeks ago I ended up with heartburn after eating some good creamy potato salad with onions. So the next time I made potato salad I decided to add some very small diced carrots. It worked here too. No heartburn! I don’t know what’s in these little orange veggies but they make a great antacid for me and probably you too.
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Carrots and Heartburn
