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Kitchen Moments ~ More on Edible Flowers
Posted 1:55 AM, Jul. 22, 2008
Garden Sorrel - Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.
Gladiolus - Flowers, with the anthers removed, have a nondescript flavor and taste vaguely like lettuce. They make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads as well. Hibiscus - Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. Hollyhock - Very bland tasting flavor. Honeysuckle - Sweet honey flavor. Only the flowers are edible. Berries are highly poisonous - Do not eat them! Hyacinth - Only the Wild Hyacinth (Brodiaea douglasii) bulbs are edible. The bulbs can be used like potatoes and eaten either raw or cooked and has a sweet, nut-like flavor. NOTE: The common hyacinth (found in your gardens) is toxic and must not be eaten. Impatiens - Very bland taste. Jasmine - The flowers are intensely fragrant and are traditionally used for scenting tea. Johnny-Jump-Ups - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads. Garnishing Cheeses with Edible Flowers
Edible flowers or herbs of your choice Cheese 2 cups dry white wine 1 envelope unflavored gelatin 1. Lay the flowers and herbs flat on top of the cheese in the presentation that you want to display. Then remove the flowers and herbs, laying them aside in the pattern you want to display them. 2. In the medium size saucepan over medium heat, combine the white wine and gelatin. Stir until gelatin is completely dissolved and the mixture is clear. Remove from heat and put the saucepan in a larger container filled with ice. Keep stirring as it thickens, NOTE: Stir slowly so you don't create bubbles. (If it gets too thick, you can reheat and repeat.) 3. Place the cheese in a dish to catch the drippings from your glaze. Spoon the glaze over the cheese and spread evenly. After a few minutes it will become tacky to the touch, then you can "paste" on your flowers in the design pattern you planned. 4. Refrigerate about 15 minutes; then remove from refrigerator and spoon more glaze over the flowers. NOTE: Make as many layers of glaze as necessary to cover your decorations. If the glaze thickens up too much, just reheat and replace in ice. Serve with crackers. (The cheese can be prepared 24 hours in advance of serving. Use flat chunks of cheese, with edible rinds, in a variety of shapes. Cheddar, Jack, Brie, or Camembert, in round, wedge, or square shapes.) Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at The Days' Dewings Kitchen Moments ~ More of Edible Flowers
Posted 12:08 AM, Jul. 16, 2008
Calendula - Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs. Chamomile - The flowers are small and daisy-like and have a sweet, apple-like flavor. NOTE: Drink chamomile tea in moderation as it contains thuaone; ragweed sufferers may be allergic to chamomile. Chervil - Chervil flowers are delicate white flowers with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state Chicory - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled. Chrysanthemums - Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning. Cilantro/Coriander - Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes. Citrus blossoms (orange, lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor and lemony. Clover - Sweet, anise-like, licorice. Cornflower - Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish. Dame's Rocket - Also called Sweet Rocket or Dame's Violet. This plant is often mistaken for Phlox. Phlox has five petals, Dame's Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the Dandelions - Member of Daisy family. Flowers are sweetest when picked young, and just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.
Day Lilies - Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation Dill - Tangy; like leaves but stronger. Use yellow dill flowers as you would the herb itself - to season hot or cold soups, seafood, dressings or dips. Seeds used in pickling and baking. Kitchen Moments ~ Edible Flowers con't
Posted 3:48 PM, Jul. 10, 2008
First of all, I would like to apologize for not having an article last week. There have been a lot of big changes going on over here and, while they are not a hassle in themselves, with five small children around, life has become quite the juggling act! Some things just fell by the wayside and I just wasn't able to do it all. So, my apologies to all.
To continue with the enjoyment of all the varieties of edible flowers the Lord has blessed us with, the following is a partial list of the many different blooms that can be found and what plants they are found on. But please remember, that if at any time you are uncertain weather a bloom can be eaten, play on the side of caution and do not eat it. Alliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc. Chive Blossoms - Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes. Garlic Blossoms - The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads. Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young leaves can be made into a tea.
Arugula - Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature. Banana Blossoms - Also know as Banana Hearts. The flowers are a purple-maroon torpedo shaped growth appears out of the top of usually the largest of the trunks. Banana blossoms are used in Southeast Asian cuisines. The blossoms can be cooked or eaten raw. The tough covering is usually removed until you get to the almost white tender parts of the blossom. It should be sliced and let it sit in water until most of the sap are gone. If you eat it raw, make sure the blossom comes from a variety that isn't bitter. Most of the Southeast Asian varieties aren't bitter. Basil - Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look. Bee Balm - Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute. Borage- Has lovely cornflower blue star-shaped flowers. Blossoms have a cool, cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips. Broccoli Florets - The top portion of broccoli is actually flower buds. Given time each will burst into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer. Burnet - The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage. Chicken and Chive Pasta Salad
2 boneless, skinless chicken breasts, cooked and cubed 1 lb of pasta (bowties, shells, macaroni, rotini, etc.) cooked and well drained 1 small onion, diced 3 - 4 stalks of celery, diced 1 large handful of chives with blossoms 1/2 - 1 cup of cream or milk 1 - 2 cups of mayo salt and pepper to taste 1. Put about 1/4 of the diced onion and diced celery in a blender. Cut the chives about 2" long and put into the blender. Cut off the flowers and set aside. Pour enough cream or milk into the blender to make it run smoothly. You don't want it soupy. Blend all together until well incorporated. 2. Put the cubed chicken and cooled pasta into a bowl. In a separate bowl, mix the chive mixture and the mayo together until well blended. Add enough mayo to coat all the pasta and chicken. Add the pepper and salt. 3. Mix the dressing with the pasta and chicken until well coated. Cut the blossoms at the very top of the stem, but at the base of the flowers. Sprinkle over all the salad. You can keep some blossoms whole and place in the middle of the bowl. The contrast of the delicate purple of the blossoms set against the bright green of the chive dressing is quite beautiful! Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at The Days' Dewings Kitchen Moments ~ Edible Flowers
Posted 1:13 AM, Jun. 24, 2008
"After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria's reign. Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival." (What's Cooking America)
In honor of summer and the amazing colors that God has blessed us with, I am going to be doing a series of articles on which flowers can be eaten, what to look for, different ways to prepare them, and many other ideas. You might think it odd and a bit risky to eat flowers, but if you know what varieties you can eat, it is an easy, beautiful way to garnish and enhance your dishes. Before getting to the types of edible flowers and what you can do with them, there are some very important information to go over first. Following are some simple guidelines to keep in mind before you eat any type of flower: 1. Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption. 2. Just because flowers are served with food does not mean they are edible. It's easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask. 3. If pesticides are necessary, use only those products labeled for use on edible crops. 4. Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. 5. Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use. Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers. 6. Remove pistils and stamens from flowers before eating. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Eat only the flower petals for most flowers. 7. Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system. If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies. 8. Wash all flowers thoroughly before you eat them. Shake each flower to dislodge insects hidden in the petal folds. After having removed the stamen, wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water. Drain and allow to dry on absorbent paper. The flowers will retain their odor and color providing they dry quickly and that they are not exposed to direct sunlight. 9. To preserve flowers, put them on moist paper and place together in a hermetically-sealed container or in plastic wrapping. This way, certain species can be preserved in the refrigerator for some 10 days. If the flowers are limp, they can be revitalized by floating them on icy water for a few moments; don't leave too long or else they will lose some of their flavor. You can also store the whole flower in a glass of water in the refrigerator overnight. 10. Pick your flowers in the morning when their water content is at its highest. (source "What's Cooking America") Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at The Days' Dewings Kitchen Moments ~ The One and Only Potato
Posted 11:17 PM, Jun. 16, 2008
We just got back from a visit to Idaho, where I am from and where I still have family living. So, in honor of the Gem State, I thought I would give some not-so-ordinary recipes that feature the product Idaho is most known for: potatoes.
Potatoes are really a great food. They are fairly cheap, versatile, easy to prepare, and there are various kinds to choose from. You have the Baker potato, the Red potato, the Yukon Gold potato, the Sweet potato (otherwise known as Yams), and my eldest daughters' favorite: the purple potato. Mix and match them, fry them, bake them, boil them, mash them, slice them ... you get the idea! Louisiana Sweet Potato Pancakes
Double-Crust Potato Pie
2. Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk. Bake at 425 degrees F for 30-35 minutes or until golden brown. Serve warm. * This pie can also be made with cheese on top instead of a 2nd pie crust. * Greek Potato Stew
2. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper. * All recipes courtesy of allrecipes.com *
Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at The Days' Dewings Kitchen Moments ~ Grilling time!
Posted 12:00 AM, Jun. 10, 2008
Summer is here (or at least the warmer weather) and many people are heading outside! Some to garden, some to exercise and some to eat. Grilling is a favorite way of eating flavorful meats and vegetables.
Here are some interesting ideas for your next meal on the grill. Get that grill out and make it work for you! Appetizer: Grilled Bacon Jalapeno Wraps
Main Entree:
Grilled Chicken Cordon Bleu
Side Dishes:
Grilled Eggplant and Tomato Sandwiches
Dessert:
Sweet Grilled Peaches and Cream
Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at www.dewings.blogspot.com
Kitchen Moments ~ Gluten-free Recipe Sites
Posted 12:11 AM, Jun. 3, 2008
Here are some good, well informed sites that offer different recipes and ideas for your meals.
Celiac.com : has various articles and informations about celiac disease, gluten intolerance, the difference between an allergy and an intolerance, many recipes, and much more. Gluten-free Recipe Exchange : this is a where people share ideas and recipes for gluten free eating. Gluten Free.com : this is a forum of sorts and has good information of keeping a gluten free pantry, what to do, and how to do it, when you've just been diagnosed, a good resource for new ideas and many other features. Club Celiac : this is an interesting site for children who have celiac disease and other intolerances. Kids with Food Allergies : the name speaks for itself. This site offers help, support, information and ideas about dealing with your children's (and maybe yours!) different food allergies. Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at www.dewings.blogspot.com. Kitchen Moments ~ Gluten-free Flour Alternatives
Posted 1:13 AM, May. 28, 2008
Many people these days can not digest gluten. Gluten is:
Potato Starch Flour This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix a little with water first, then substitute potato starch flour for flour in your recipe. Use half the amount of what the recipe calls for (ex: your recipe calls for 1 cup of flour, use 1/2 cup of potato starch flour). It can be purchased in a health food store. Tapioca Flour Soy Flour Cornstarch Corn Flour Cornmeal White Rice Flour Brown Rice Flour Substituting Gluten
Substitution is the solution
The above mixtures can be doubled or tripled. Another option is to purchase a gluten-free flour mixture at a health food store to avoid the guesswork involved in substitutions. This flour mixture can usually substitute wheat flour cup for cup, but read the package directions to be sure. Keep these flour mixtures stored in containers at room temperature and keep them on hand to simplify your baking routine. Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at www.dewings.blogspot.com. Kitchen Moments ~ Goin' All Natural
Posted 1:35 AM, May. 21, 2008
So you want to go "all natural", but you don't know where to start. It can be a bit overwhelming, can't it? Esp. if you were never taught how to cook from "scratch". My advice would be to take it slowly. Do a few items at a time, get used to them, then go from there.
In last weeks' post, I gave the recipe for "cream of anything dry mix". This recipe will fit in perfectly with your desire for cooking from scratch and with out preservatives. And in another post, I gave a recipe for granola. (the recipe is at the bottom of the post) Here is recipe for making your own yogurt. Some places and people make this into a very detailed, confusing thing to do. But it really isn't that difficult or time consuming at all. ~ This recipe is using 1 gallon of whole milk, which yields 5 quarts of yogurt. 2% milk can be used, but you will need to supplement it with powdered milk. Anything less then 2% milk is not recommended. Yogurt
1 gallon of whole milk * 1 cup of plain yogurt 5 quart jars with lids and seals 1 cup of sugar 1. Sterilize the jars and lids. Using your electric skillet, pour water about half way full and turn it on "warm".** Put the yogurt into a measure cup and place cup into the water to heat up to 110 degrees. (if fruit is desired in your yogurt, heat up the fruit to 110 degrees as well)
2. Pour the milk into a large pot. Pour the sugar into the milk but do not stir. Having the sugar on the bottom will keep the milk from scorching. Bring to 180 degrees. 3. Cool the milk down to 110 degrees as quickly as possible (I usually fill the sink half way full with cold water and ice. I then place the pot of milk into the water and whisk it until it is the correct temperature.). Once the milk is cooled down, stir in yogurt. But be careful not to incorporate too much air. 4. Pour milk into jars (place fruit at the bottom of jars before pouring in milk). Screw on lids and place in the water. Put the lid of the electric skillet on top of the jars and let sit for 12-24 hours (the longer it sits, the more "tangy" in becomes.) Be sure that the temperature wheel remains on "warm" for the electric skillet. If it gets warmer, the water will be to warm and the yogurt will not ferment correctly. * If using 2%, add 2 3/4 cups of the instant dry nonfat milk or 1 1/2 cups of the regular dry nonfat milk. You add this into the milk before you add the sugar. ** If you do not have an electric skillet, you will need to find a place where the temp. can be kept at a consistent 110 degrees. Some people use a heating pad to wrap the jars in or the oven in a water bath kept on low or just with the piolet light on. It doesn't really matter as long as the yogurt is kept at a consistent 110 degrees. Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at www.dewings.blogspot.com. Kitchen Moments ~ Short Cuts
Posted 12:35 AM, May. 13, 2008
Short cuts are nice, aren't they? We all like to know the short cuts on how to get places. And the short cuts on how to figure out Algebra problems. How about short cuts on losing weight? (If any one has learned of one that is healthy, please contact me!!!) I suppose there are "not-so-good" short cuts that we should all avoid (like a short cut that a builder might take when building a home). But today I want to give you some short cuts to use in the kitchen. These are easy to prepare, even easier to use and can be used over and over again. How's that for short cuts?
First off, pan or deep fried chicken. The best part about this recipe is that you can make a big batch of it, put it in a gallon Ziploc bag and keep it in the freezer. Don't worry about using it over and over again, as long as you use it only for chicken. You never want to take flour that has touched raw chicken and use it for something else. Fried Chicken Flour Mix
3 cups flour
1 cup cornmeal 2 Tbs kosher salt 1 Tbs onion powder 1 Tbs ground mustard 2 tsp black pepper 1 tsp paprika 1 tsp granulated garlic 1. Mix all the flour ingredients together. Heat the oil in a deep pot to 350„a 2. Coat all the chicken pieces in the flour mix and set on a sheet pan. After 10-15 minutes, coat the chicken in flour again. 3. Drop the chicken into the hot oil biggest pieces first and fry the chicken for 15-20 minutes until the internal temperature reaches 165„a. Let rest a few minutes and serve hot. Second, pan frying fish. This breading too, can be held in freezer. As it is with the chicken, do not use this breading for anything else other than fish. 3 cups flour
2 Tbs kosher salt 1 Tbs onion powder 1 Tbs ground mustard 2 tsp black pepper 2 tsp paprika 1 tsp granulated garlic dried parsley for color cayenne pepper to taste 1. Coat fish in breading and fry in shallow amount of oil. Fry on each side until golden brown.
Third, making your own condensed soup mix. This has one more step than opening a can and putting it in your recipe, but it doesn't have all those preservatives and you can put any flavor in it that you want. Cream of Anything Dry Mix
2 cups powder milk 3/4 cups cornstarch 1 Tbs onion powder 1 tsp black pepper 3/4 tsp mustard, dry, ground 1/3 tsp granulated garlic 1. Bring 1.5 cups of water to a boil. Stir in 1/2 cup of dry mix with a whisk. Boil mixture until thick.
2. Once your soup base is thick, add desired flavorings (chicken base, cheese, dry mushrooms, or just salt it to taste for a flavorful cream base). Fourth, pancake mix. You can make a big batch of this, put it in a container (we use an empty ice cream container) and store it in your pantry. Pancake Mix
6 cups flour 1 1/2 cups powder milk 2 tsp salt 1 cup sugar 1/4 cup powder To make 7 pancakes:
1. Measure out 1 1/4 cups dry mix and mix with 1 egg, 3/4 cups water, 1 to 2 Tablespoons of oil. Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at www.dewings.blogspot.com.
Kitchen Moments ~ Helpful Time Savers
Posted 1:16 AM, May. 6, 2008
Are you having "one of those day" where you are just running and running, going here and there and are so tired that that last thing you want to do is cook? Or do you know that "one of those days" is coming up with doctor appointments, practices, lessons, work, various jobs that need to be done, errands that need to be run .... and anything else that life throws at us?
We all have those kinds-of days. And yet, eating out is not always the best idea and eating those foods that are packed with preservatives is not a great idea either. Here are some easy-to-prepare and nutritious meals for you and your family. Most of these can be made the day before. Breakfast: Baked Oatmeal
* Applesauce can be substituted for the butter or oil for a lower fat recipe. *
Be creative with this recipe! Add things like nuts, flaked coconut, chocolate chips, or peanut butter. You can make this the night before, cover it and put it in the fridge. Bake as directed the next morning. Or you can bake this, cut into bars when cooled and freeze it, so when your mornings get hectic, you simply pull this out, warm it up in the oven or microwave and you have an easy, nutritious breakfast! Lunch: Macaroni and Cheese
This dish can be made a few hours ahead of time or the day before.
Supper: Zesty Slow Cooker Chicken BBQ
* If chicken is not frozen, 4 hours on low should be fine.*
This dish is good served with rice or potatoes. Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at www.dewings.blogspot.com. Kitchen Moments ~ Kid Friendly Sites
Posted 1:21 AM, Apr. 29, 2008
Here are some "kid friendly" web sites that talk about nutrition, they give suggestions for games and exercises for the children (both indoors and outdoors) and there are on-line games for them to play. My children enjoyed these sites and I think yours will too! Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at www.dewings.blogspot.com. Kitchen Moments ~ Fun, and Usefull, Kitchen Tools and Gadgets
Posted 2:11 AM, Apr. 22, 2008
Have you ever looked through a kitchen magazine and saw all of the neat and interesting gadgets within its pages, but wondered how useful they actually would be? I've seen some really cool looking, and sounding, tools for cooking and baking, but upon closer observation, or actual usage, they don't really stand up to the "test". And what is the "test"? How useful is it and is the space it takes up worth it.
Following are items that we currently have in our kitchen. 1.  Silpat is a nonstick silicone baking mat that is used instead of parchment paper or greasing your pans. Yes, these mats can be expensive, but if you, or someone you know, bakes quite a bit, it would be well worth the price. It can be used just about anytime you use a cookie sheet or sheet pan. It is just as useful to bake your chicken on it as it is to bake your cookies on it. A very worthwhile item to be in any kitchen. 2.  Stainless steel bowls are extremely useful to have in your kitchen. They can be put in the oven, they can be scrubbed with steel wool scrubber, they can be dropped, they can be put in the fridge and freezer, they can be "drums" for little fingers.... In other words, these bowls are very versatile. I must admit that while I prefer the looks and charm of the ceramic bowls, the practicality of the stainless steel bowls and the fact that it would take quite a bit of effort to destroy them, wins them a place in my kitchen. 3.  The paring knife is an easier knife to handle then the larger knives. While the boning knife, the fillet knife, the bread knife, and the chef's knife are important to have, the paring knife is my favorite one to use. From the cheap ones to expensive Henckel knives, our kitchen has seen many, many different brands of knives. And while we have a set of Henckel knives (which are very good knives), this paring knife, made by Mundial, is my favorite. 4.  For those of your who want to go more "natural" and who enjoy making their own bread (among other baked goods), you might want to consider a Nutrimill. This grain mill is different from other grain mills in that it uses what the company calls a "high speed impact chamber to create flour from grains and beans". You can grind super fine flour for your cakes and then grind very coarse flour for your corn breads (using popcorn flour in your cornbread is delicious!). We haven't bought flour, white or wheat, for our family since we bought one, which was about 3 years ago. You can't get your flour any fresher then grinding it yourself! (For those interested, we use Wheat Montana: Prairie Gold which we buy from our local bulk food store) 5.  The Electrolux Assistant is a wonderful, powerful machine! My husband does a lot of baking and was never satisfied with the motor on our Kitchen Aid mixer. He read about this mixer from another baker and was very impressed with it. This mixer will knead batches of bagel dough (which is extremely dense dough) over and over, it will whip one egg white until hard peaks form, it has a timer and will turn itself off when the timer "goes off", it has a 600 watt motor, and has a scraper that scraps the bowl as it is mixing/kneading. There are many other great features to this mixer and we are very pleased with this purchase! Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her and her family at www.dewings.blogspot.com. Kitchen Moments ~ Have Fun With Your Cchildren!
Posted 1:18 AM, Apr. 16, 2008
"Think Spring" is a saying that is going around up here these days. When most of the country is already showing signs of Spring, we just got 3-4 more inches of snow! Yikes! At this point, it's not only the children who are getting "cabin fever". The adults are just as ready for warmer breezes as the children are to go out and play.
The good news is, regardless of what our weather is like, more choices for fresh produce are now becoming more available. The prices of tomatoes have gone down, the green and red grapes look better, pineapples, melons, eggplants, artichokes, plums, and many other types of produce have been seen in our grocery store. One of my favorite fruit has also become available: strawberries. Strawberries are such versatile fruit and you can do many things with them. You can put them in ice cream, shakes, muffins, smoothies, just about any kind of dessert, you can eat them alone or put them in a fruit salad. You can also use them in savory dishes: like a strawberry and avocado salad, a spicy fruit chutney, a duck breast with a strawberry and orange sauce, pork chops with strawberries and pineapple chunks. Your imagination is the limit! One of my favorite desserts is Strawberry Shortcake. The freshness of the strawberries, coupled with the sweetness of the shortcake and creaminess of the whipped cream, has always made me think of long, warm summer days and picnics in the sunshine. Upon seeing them in the store, I bought a package, thinking that perhaps a good dose of Strawberry Shortcake might help with the blues of these long winter days (as much for me for my children!).  Strawberry Shortcake
2 cups of all-purpose flour *
4 T of butter
1 tsp of salt 3 tsp of baking powder 1/4 cup of sugar 1 cup of milk 1 package of strawberries whipping cream Yields: 6 -8 biscuits Directions:
This is any easy recipe and your children will enjoy doing it with you very much! Not to mention the joy of eating it afterwards!
 Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She home schools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. Come visit her at www.dewings.blogspot.com Kitchen Moments ~ It's Sap Season!
Posted 1:29 AM, Apr. 8, 2008
Spring is coming! And that means warmer weather, flowers, and .... what else? It's Maple syrup time! Up here in the north woods of Wisconsin, at the end of March and early April, we tap the Sugar Maple trees and gather sap. This sap is then boiled down to make maple syrup.
During Winter, the trees are dormant. The temperature outside is very cold, with the wind blowing right through you. But come late March, things start to change. Once the temperatures get above 32 degrees during the day and get below 32 degrees at night, the sap begins to flow within the trees. The warmer temps in the day cause the sap to run up the tree. And the colder temps at night cause the sap to come back down to the roots. Sap is the fluid in the trees made within the root system gathered from the water in the ground. It is the combination of water, mineral elements and other nutrients created within the cells of the roots. In a tree, as in most plants, the sap is transported from the roots up to the leaves. This process is called "basipetal" (1). Sap can be collected from any tree. However, Sugar Maple is the most popular and the most common because it's sap has the highest sugar content then any other tree. Although in Russia, Birch tree sap is often collected and consumed either fresh or fermented. (1) Once "sap season" is here, the tree needs to be tapped. To tap a tree, you drill a hole about 1" to 1 1/2" depth, at a slight angle upwards. Tap a spout into the hole far enough in so hands can't pull it out. (2) Tapping spouts have a little hook underneath the spout for the collection buckets to hang from and where the sap can drip into. Once sap season is well underway, the sap often needs to be collected twice a day. The more leaves the tree has and the more sunshine the tree gets, the more sap you will collect. Once the sap is collected, it needs to be strained. Before you begin to boil the sap, you must find the temperature of boiling water. This will change from season to season and from thermometer to thermometer. The sap is fully boiled down into maple syrup when the temperature of the sap is 7 degrees higher than boiling water. For example, last year water boiled at 210 degrees, so the sap was maple syrup at 217 degrees. This year, water is boiling at 206 degrees, so the sap is maple syrup at 213 degrees. Once you have determined your boiling point, you put the sap into a large pot and begin to boil it. As your sap boils down, you will need to consolidate it into one pot, and then into a smaller pot. The sap will need to be strained at least once more before the desired temperature is achieved. Sugar Maple sap has a certain % of sugar content and the more you boil it, the more the water is evaporated and the more the sugar content becomes concentrated. Sap straight from the tree looks like slightly tinted water. The natural mineral content of the sap becomes more concentrated the more you boil it and this turns the sap into a light-to-dark amber color. You can store your syrup by either pouring your boiling sap into sterilized Mason jars and screwing the lids on to seal them or you can pour your cooled syrup into the sterilized Mason jars and place them into a stock pot of water. Boil the water and jars for 20 minutes. Taking the jars out of the boiling water into the cooled air should cause the jars to seal. The other way to store your syrup is to keep it in the fridge. If you find mold has formed on the top of your syrup, skim off the mold and bring the syrup to a rapid boil. Skim off anything that comes to the surface. This should remove any mold from the syrup. But if it continues to have an "off" flavor, throw it away. Maple syrup is a wonderful ingredient to use in cooking. While it can't be substituted for sugar, it can be added for it's unique flavor. Try it in pumpkin pies, sauces, squash dishes, granola, etc. Here is our favorite recipe for granola:
(1) http://en.wikipedia.org/wiki/Sap (2) http://pubpages.unh.edu/~hmz2/hw5/tapatree.html Jennifer Dewing has experience in the restaurant business. She turned in her chef's hat and donned the many hats of a stay-at-home mother 7 years ago. She is now the mother to 5 children, 7 years and under. She homeschools her eldest two children. Her husband is a professional chef and in their house, food is a big part of their family. 
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Turn out onto a lightly floured surface and roll into a half-inch thick sheet. Cut with a biscuit cutter or cut into squares. Place on baking sheet. 
Sprinkle 3 tablespoons sugar over sliced berries. Mash berries if desired. Whip cream in mixer until soft peaks are formed.