Archive for July 2010

National Cheesecake Day

By Quick Chef · Comments (0)
Friday, July 30th, 2010

It’s national cheesecake day and honestly, it’s a love-affair I miss greatly.  Being lactose intolerant means I can no longer have cheesecake.  I know there are alternatives with the tofu and other products, but I haven’t tried them yet.  I’ve been slow on trying them because I”m worried about being disapppointed.  I truly love cheesecake and finding an alternative would be way better than any other food out there.  lol

Cheesecake saves quite well for days in the fridge and freezer.  Not for months on end, but definitely for a couple of weeks if tightly sealed up.

Important thing about cooking a good cheesecake is to have all ingredients at room temperature before mixing.  This means the eggs and cream cheese people.  Set it out to warm up and whip into a creamier consistency.  You’ll be very happy you did.

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Categories : Cooking Tips, General
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Going Meatless a Few Nights a Week

By Quick Chef · Comments (2)
Wednesday, July 28th, 2010

by Ann Martin

Ever wonder what it would be like to be a vegetarian, but don’t want to fully commit to a lifestyle change just yet? Why not try preparing a few meatless meals a week to see if it’s for you or for your family? Even if you are looking for ways to save on the weekly grocery bill, eating a few meatless meal a week will really save you money. More and more people, no matter their reasons are going meatless at least a few times a week.

There are health benefits for eating a few meatless meals throughout the week. By having the meals focused on vegetables, grains, beans, etc, you will be consuming more nutrients and vitamins. Since these food items are typically high in fiber, in turn you will feel full and eat less. For those people that include ample fruits and vegetables into their diet know that they are low in both calories and fats and help them maintain their ideal weight. Finally, by including more and more vegetarian elements into your diet, you will drastically reduce your risk of heart disease. Put out your dinnerware and get ready to try some delicious, yet healthy vegetarian dishes.

Here are some helpful suggestions on how to include some protein into your diet, without eating meat.

  • Eggs – They are the perfect food for morning, noon, and night! Try a vegetable frittata for lunch or maybe a fris?e salad with poached eggs (of course, try and leave out the bacon!)
  • Milk – It may seem silly, but you can incorporate milk into so many things, like: sauces, soups and desserts. See if you can squeeze in that extra cup where and when you can.
  • Tofu – This can be substituted in almost any recipe that calls for meat. There are many varieties of tofu, so make sure you read up on which one would hold up best in the recipe that you’ll be using.

Now, there are some wonderful meatless recipes out there for you try. Here are some menu ideas to get you started to making a few meatless meal for you and family to enjoy during the week. Who knows, maybe you’ll make very Monday a “Meatless Monday”!

  • Ravioli with Tomatoes, White Beans and Baby Spinach
  • Shell Pasta with Chickpeas and Broccoli Rabe
  • Eggplant Lasagna with Ricotta and Asiago Cheeses
  • Stir-Fry with Tofu and Oriental Vegetables
  • Homemade Pizza (think of all the yummy toppings you could add!)
  • Cheesy Tomato Risotto (again, add in mushrooms, peppers, etc.)

As you can see, there are endless possibilities that you can create in the kitchen that do not require meat. So get online, talk to some friends and see who can come up with the most delicious meatless meal! After creating your recipe, set up a buffet using your Noritake colorwave platters and have your family and friends sample your meatless masterpieces.

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Categories : Cooking Tips, meal planning

Freezer Cooking Tips to Make It Easier

By Quick Chef · Comments (0)
Friday, July 23rd, 2010

Freezer cooking, can also be known as bulk cooking and the process of cooking an entire month’s meals in one weekend.  Or in our case here at OAWC, taking a couple of hours and doing a week or two’s meals.  While that may seem like an overwhelming task, it is actually quite doable.  Here are some tips to make the process a little easier:

  • Partner Up: If you have a family member or friend who is interested in freezer cooking, partner up with them.  It will be easier to get started when you have someone to cook with.  Together, you can scope out the best deals at the stores, and of course, share in the work.  It’s also even more fun to cook with others.
  • Keep Notes: As you start freezer cooking, keep that meal plan handy.  If you find a certain recipe works better with a different ingredient, jot it down.  If you find yourself going through more quart sized freezer bags than you planned for, write it down on a main cooking list.  When you begin your meal planning for the next month, you can look back at your notes and be better prepared.  Plus, you’ll want to note which entrees your family loved, and which ones didn’t go over as well.
  • Pare Down: If you find that planning and cooking your meals for a whole month to be too much work for one weekend, simply pare down.  Try cooking 15 entrees instead of 30.  You will still have two weeks of meals ready to go.  Or you can just take a weekend to make several things your family enjoys.  For example, if your family loves lasagna or a certain type of casserole, make a few of them and stick them in the freezer.  When you are having a busy week and need a quick dinner, simply take a lasagna out and let it thaw in the refrigerator overnight and pop it into the oven when you’re ready to eat.  We have a few family favorites such as chicken enchiladas that are always in the freezer for a quick meal.
  • Ask For Help: Depending on the age of your children, they may be able to help you plan, shop, and cook.  If you have an infant or toddler and want someone to help keep them busy while you are cooking, ask a young teen from your neighborhood to come over and help you keep an eye on them.  A younger teen will normally charge less than older, more experienced babysitter would.  You’ll be on hand if your child needs you, and it could be a good idea to start building relationships with the young teens in your area, as they will be the prime “babysitting age” as your child grows.

If your first attempt at freezer cooking doesn’t quite go as planned, keep trying.  You probably weren’t the world’s greatest driver the first time you drove a car, and I’m sure your first attempt at writing looked pretty horrible.  Don’t give up, the easy meals are well worth it.  With a little practice, you could just end up being the town expert on freezer cooking.

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Categories : freezer cooking
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New 6 Month Subscription

By Quick Chef · Comments (0)
Thursday, July 22nd, 2010

shopping list

By popular demand the Once a Week Cooking weekly menu plan is offered in a 6 month subscription.  You can go month to month or purchase all 6 months at once and save even more.

You can check out both options and some of the many benefits of weekly meal planning on the Weekly Meal Plan page.

Do you have special diet needs?  Please contact me about any special meal plans you would like to see in the future.  Right now the meal plans are generic and quite adaptable, but I do have some in the works for those of us on strict medical diets.

Creative Commons License photo credit: BruceTurner

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Categories : meal planning

Chicken Lasagna

By Quick Chef · Comments (0)
Wednesday, July 21st, 2010

While ground beef is a common ingredient used to stuff lasagna, there are plenty of other fillings a cook may choose, including vegetables and the ever-popular chicken breast.

Ingredients

3 pounds of chicken breasts
4 cups of water
3 celery stalks
1 onion (cut in quarters)
1 can of Cream of Chicken soup
1 cup of sour cream
1 cup of grated Parmesan cheese
½ teaspoon of garlic salt
Green onions (chopped)
8 ounces of lasagna noodles
2 cups of grated Colby cheese
2 cups of grated mozzarella cheese
Salt (to taste)

Directions

1. Place the chicken breasts in a large saucepan with the water, salt, celery, and onion.
2. Cook the chicken for 45 minutes or until done.
3. Cool the chicken and cut into bite-size pieces. At this point, save the broth and set aside.
4. Combine the chicken soup with the sour cream, grated Parmesan cheese, green onions, and garlic salt.
5. Add the cut-up chicken.
6. Cook the lasagna noodle in the reserve chicken broth until tender.
7. Prepare the lasagna in a buttered 9×13 baking pan by layering noodles, chicken sauce, and grated cheese.

Cover with aluminum foil and freeze.  Defrost for at least 24 hours before cooking.8.  Bake the lasagna covered for 30 minutes at 350.  Uncover and bake another 10 minutes until bubbly and cheese is melted and browning at edges.

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Categories : recipes
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