With the internet and television plus all the cookbooks and magazines available for free at libraries, inspiration for cooking at home is all around. Utilize these resources to build your repertoire and hone your skills. Recipes abound! Also, you will find techniques, dictionaries, food glossaries, tips and hints and history. Online cooking resources are out… Continue reading 27 Utilize your resources.
You should have a few really good dishes that you can practically make with your eyes closed. Dishes that others look forward to and appreciate coming only from you. Something no one would want to miss out on when they’re invited over. Your name is on it—no one does it better than you. Invite and… Continue reading 19 Have a few good dishes to start.
Compile a book of your own that contains ideas, recipes and pictures. A simple binder filled with plastic-insert pages. Get a set of tabbed plastic pages to organize your book alphabetically. It’s great to have this for easy reference and you can cut out recipes and pictures from magazines to insert into the pages. Post… Continue reading 4 Create an idea book.
I have been a little busy over the past week! Finally, I think I’ve got myself back together and refocused. Now, it’s time to organize every little piece of papern and relay the information I’ve got. Last night I taught a class at our local Hunger Coalition! I had an amazing time with Kat – I love… Continue reading Soups & Sauces…Stir in a little confidence
I love English cooking. Growing up, living in West Los Angeles and Santa Monica, I was taken to the Tudor House as a child and am still in love with the little shop on 2nd Street. I have to go every once in a while and get my necessities: McVities milk chocolate biscuits, an Empire… Continue reading Cottage Pie…Royally
I am going to soak some pinto beans overnight to make tostadas tomorrow. It is not really a big issue to think ahead – the day before you make something. Good food does not come from the age of instant gratification; it comes from planning ahead and cooking it with patience and time. After they soak… Continue reading Veggie Tostadas
I ate eggplant parm for dinner last night. Then I ate it for breakfast and I just finished it off for lunch. Ok, done with eggplant parm….it was so friggin good. Done. I have some potatoes on the stove cooking for potato salad. (Almost forgot about ’em, too!) I make my potato salad very simple: Peel, cut… Continue reading Potato Salad Supper
I think I love eggplant for its deep, dark purple color. I’m making Eggplant Parmigiana. Its very, very easy. I start with the sauce because I like to let it cook for a long time. This is what I did: For the sauce – 1-28 ounce can diced tomatoes, half a stick of butter, 6 cloves of… Continue reading Eggplant Heaven
Beans and legumes are low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They’re also a good source of protein and can be a healthy substitute for meat. With no fat or cholesterol, another important feature is that they are full of fiber. The best and most economical way… Continue reading Beans & Legumes
I love salads. In the summer I eat them all the time. And the thing about my salads is that I like HUGE salads – the size of a basketball! When I have a huge salad in the afternoon after work it is usually enough that I do not have to have any dinner. I… Continue reading Lovely Summer Salads