Foods that have Multiple uses!

This next list i want to discuss is about foods that have multiple uses, rather than just consumption. A few blogs back, you saw my garlic post, so you could see how many different uses garlic has, but now you can see what other common foods in your kitchen can do!

 

Here are 10 foods that have multiple uses!

1-Lemon- This is a great sanitizer, especially to cutting boards that you have been using.  It can also disinfect wounds.  If you mix this with salt, you can remove iron stains on medal. It soothes sore throats, and brightens white clothing, just add some lemon into your wash, with bleach.

2-Olive Oil- This is powerful on dry skin. Instead of using moisturizers, you olive oil when you get out of the shower.  It can also remove eye makeup, and un- squeak doors.

3-Milk- This one is surprising. Milk can repair cracked china,  dry milk can soothe bug bites, and milk that has gone bad is useful as well. It can clean your septic tank. Just pour the sour milk down the toilet. If you have tarnished silverware, just soak it in sou milk for around 30 minutes.

4-Coke (cola)- This can help with motor oil stains.. Just pour some coke over the oil stain in your driveway, leave for a few minutes, and rinse with a hose. Coke is a good toilet cleaner as well, just pour in and soak in the toilet bowl for an hour!

5- Vodka- This is a great for sanitizing. Whiskey also can be used for sanitation.

6-Butter- Now, here is something cool to do with butter. If you have a cat that gets nervous around a lot of people, just put some butter on its paws and the cat will be too busy cleaning themselves to care about all the people! Also…if you are about to use an onion, and you only use 1/2 of it, you can spread some butter on the exposed side of the onion that you are not about to use, and this will make the onion stay fresher for longer.

7-Dough Ball- A weird one, is this one….dough balls can clean stains on your wallpaper.

8-Banana peel- you can use a banana peel instead of shoe polish when polishing your shoes.

9-Vinegar- This can clean your coffee maker, and coffee stains in general. It also is good at killing weeds.

10-Sugar- This has multiple uses. Feeding a dose of sugar water to a baby right before they get a shot, makes the baby more at ease.  You can use sugar as a lip balm. Just mix a little sugar and olive oil together, and add an extract of your choice. Your lips will be really smooth.  Sugar can also take part in moisturizing.  If you ix it with some smashed up banana and oilve oil, you are good to go. Sugar can also be a source of feeding flowers and removing grass stains.

 

There you have it! Some of those were a bit of a shocker!

Chicken! Bac! Bac!

Earlier I wrote up some delicious recipes that dealt with beef, however not everyone like consuming red meat and since it is getting into that time of the year where many people want to slim down, I thought I would share some recipes about chicken!

Chicken is healthier than beef for one. While beef usually contains around 6 grams of fat and between 170 to 180 calories per serving, chicken only contains around 1.5 grams of fat and 100 calories.  Chicken is known to be high in protein. Many individuals who are trying to diet add chicken to their healthy meals so they can stay fuller for longer.

Chicken is also a happy food! The chemical that is located in it called tryptophan makes you feel comforting.  Eating chicken also improves you bone and heart health.  What some people don’t know is that chicken can also help with your eye health because it is high in alpha and beta-carotene.

Here are two old, but good chicken recipes that are well worth it!

Chicken Casserole. (There are many variations of recipes concerning chicken, however, I like this one that has been in my family for over 70 years. Its simplicity makes it delicious.)

You will need:

-3 chicken breasts (as is, cut into strips, or bite size pieces)

-1/2 cup chicken broth.

-4 cups of your favorite stuffing.

-1 cup. butter.

1 can. Cream of mushroom soup.

1 can. Cream of chicken soup.

Putting it together:

First, cook the chicken to your liking. ( make sure there is no pink in the middle). Now cook your stuffing. You can either make home-made or buy a box of Stove Top. Add the butter to the stuffing. Now add the chicken broth to this mixture. Place half of the mixture in a 8X10 baking dish, place cooked chicken over it. Combine the cream of mushroom and cream of chicken soup and pour that over the cooked chicken. Now pour the remaining mixture over that and bake for around 30 minutes, or until brown at 350 degrees.

The next recipe is just as delicious!

You will need:

– 4 chicken breasts

-1/2 cup vegetable oil

-4 cups of fresh broccoli

-1 can cream of chicken soup

-1/2 cup mayonaise

– 1 teaspoon lemon juice

1-1/2 teaspoon curry powder

-1 cup grated sharp cheddar

Put it together!

Season the chicken . Heat oil in a medium pan, add the chicken, and cook completely.  Grease a medium baking sheet, add broccoli. Add cooked chicken. Combine the mayonnaise and soup with the lemon juice and curry powder. Add mixture to pan, over the broccoli and chicken.  Top with cheese. Cook for 30 minutes at 375 degrees!

There you have it! 2 great chicken recipes to add to your collection!

Food that never goes bad!

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Sometimes it’s good to have things in our life that never goes old. Its nice for some things to not have an expiration date!

There are plenty of foods that go bad….obviously., but  here are 7 foods that NEVER go bad!

1)Hard Liquor….now I’m not saying go out and stock up and continuously get drunk. Hard liquor is good for baking too. It can really bring the flavor out in foods. For instance, whiskey is good when making caramel. Other liquor, like shnappes emphasize specialty desserts.

2)Rice! The oils that are in white rice stay good for a very, very lonnnnnng time.

3)Dried spices…I, for one have had spices in my home that are over 40 years old. Yes, 40! They are still strong in scent, taste, and color. The container is obviously outdated, but the ingredient inside is just as good as the day it was bought! So never worry about your dried spices.

4)Sugar…This is a great sweet surprise! Have a sweet tooth? Well, you are in luck. Sugar can’t go bad because it doesn’t support the growth of bacteria. Sugar can attract bugs, so make sure you keep your sugar

5)Honey is another sweet surprise! It does have a tendency to crystallize because the sugar, and if that happens, put the container of honey in warm water and stir it to loosen it up.

6)Vinegar because of its acidity, it never goes bad…its Like how I discussed dried spices, vinegar has the same effect. Salad dressing, commence!!

7)Dried beans…such how it is for rice and past, dried beans are practically the same way.

So, stock up…unfortunately there are not more foods that don’t go bad….also unfortunately, the foods that do last the longest are some of the cheaper foods. 😛

Garlic!

Garlic has been around for a while…and a lot of us love to eat it, especially a nice piece of garlic bread with spaghetti! There is more to know about garlic than one might think!

Well, for some history and facts about garlic…. Chicago was named after garlic “Chicagaoua,” which is an Indian word for garlic!

Well, one big aspect garlic is good at is helping you LOSE WEIGHT. Garlic sends signals to your brain, which helps you get fuller faster! You can also burn more calories quicker from eating more garlic….but more on to uses where garlic is used, but not consuming it:

-Garlic can help remove splinters! all you need to do is put a thin slice of garlic and a bandage over the cut and the splinter will have more ease on releasing. ALSO, garlic helps with mole removal.

-If you have a skin condition, much like psoriasis, garlic can help! Just rub some garlic or garlic oil on the part of the skin which is infected.

-Another thing garlic can be good fish bait!

-One more interesting thing to add is using garlic as a replacement for cough syrup! Just seep some raw, minced cloves of garlic water, and drink the “tea” it creates….oh, yum.

-not just vampire should be feared by garlic, but evil spirits, such as demons.

-In the Greek and Roman times, during weddings, brides would carry bouquets of garlic rather than

And to top everything off…..a person consumed 34 cloves of garlic in 1 minute! That’s some awful breath right there.

These might be weird facts, but sometimes it’s good to know more about the popular foods we eat!

Interview with Vicky Woltz!

 

Vicky Woltz

Now, I know this is a food blog, however there are important components with how we deal with food. An important resource is composting. Vicky Woltz, a recent graduate of George Mason University on her way to grad school to help the environment, tells us more on the matter. She also mentions urban gardening which relates to a previous post of mine!

EC: Tell me what you know about composting?
VW: Composting decreases the amount of waste in landfills and it recycles the natural nutrients and minerals back into the environment.

EC:Should more people compost?
VW: Yes, because there are many environmental benefits to composting.

EC: What are the environmental benefits of composting?
VW: If more people composted there would be less waste is entering the landfills and they would not fill up as fast. This means we could use one landfill longer. Composting is also great fertilizer for a garden. If gardeners used compost they could cut down or reduce the use of man-made fertilizers keeping the environment a safer place.

EC: Do you use your compost on your garden? Do you think it helps?
VW: Yes, it does help our gardens to flourish. It is cheaper than buying fertilizer and I don’t have to feel guilty about the adverse affects of mining for minerals or the energy being burned for the creation and transportation of the fertilizer.

EC: Do you think people should garden more if they are in the right environment?
VW: Yes because seeds are much cheaper than produce. Homegrown food is also fresher and tastier than store bought food. When you grow food at home you can choose what chemicals (pesticides, herbicides, etc.) are used or not used on them as well.

EC: What are your thoughts on urban gardening?
VW: Urban gardening is a great way to get active time outside in a city. A community garden is a great option for people living in an urban area because these homeowners typically own less land. Community gardens are divided up into sections for local families to come use. These areas not only save money but also create a sense of community.

Interview with Brett Hospital!

 

Brett Hospital. (on left)

 

I was able to have the great ability to ask this awesome guy some questions about food and cooking through his eyes and this is what I got!

1) EC: Where are you from originally?

BH: Maryland.

EC: How long have you been working in the food industry?

BH: Somewhere in the neighborhood of 20 years.

EC: What was your favorite place to work in the food industry?

BH: Hmm…for a brief period I helped a former boss of mine with some catering work, which is what I’d call the closest to actual cooking I’ve done professionally.

EC: Did working in the food industry help you understand food better?

BH: Yes, but at the low level I was working in I mostly learned about food safety and sanitation.

EC: Have you ever wanted to be a chef, if so, would you ever pursue that goal in the future?

BH: Yes, but it feels like a pipe dream, really. People say “enroll in culinary institute!” and others say “just get a job in a kitchen and learn on the job!”. I do know I have a lot to learn.

EC:  How do you usually create recipes?

BH: Typically I start with a base ingredient and ask “what goes with this? what will enhance the flavor, and what would simply mask it?” then I decide what kind of dish I’m making, entree, dessert, etc. I consult my cookbooks for inspiration, or I take an existing recipe and modify. Or I have some new equipment and I need to justify the purchase. New mandolin? JULIENNE ALL THE THINGS! Got a new cast iron skillet? SEAR EM ALL! When the Hell did I buy a wok? STIR FRY ALL DAY EVERY DAY!

EC: What inspires you to create a new recipe?

BH: Wanting to try something new. Or if I read about someone doing something good and I have to try it. —-> see #6.

EC: Do you always try to cook from scratch?

BH: Always try to, as scratch tastes best! But in the interest of time and convenience I’ll use canned/frozen/premade ingredients

EC: What ingredients do you like working with most?

BH: Pie crusts and pastries are things. I don’t garlic, peppers, mushrooms, cumin. Bok choy is my favorite veggie to cook, along side kale. Herbwise I like bright flavors like basil and thyme. All forms of chili peppers. And cheese. REAL cheese, not that processes American crap.

EC: What’s your favorite dish to make?

BH: My famous Raging Bitch Pork and Apple Pie, a savoury British pup style pot pie made with pork stewed with onions, garlic and sage layered with slices of tart apples and waxy potatoes in a boiling water shortcrust. The name comes from my secret ingredient, Flying Dog Raging Bitch Belgian IPA. The making of the shortcrust is the most involved part.

EC: What’s your favorite culture you like cooking from most?

BH: Culture wise, I don’t really have a preferred one. But I do favor provencal/peasant/street food/comfort food side of cooking. The real soul of cooking is not in the fancy, but in the everyday. It takes real talent to coax flavor out of the cheap stuff as apposed to the high end.

Here is a recipe from Brett!

Chicken in Garlic and Shallots:  10 chicken thighs or a whole chicken cut into eight pieces Salt Fresh ground pepper 1/2 cup plus two tablespoons olive oil Several sprigs fresh parsley, sage, basil, and thyme 10 to 20 peeled cloves of garlic 10 shallots, peeled and split in half stem to root Season chicken liberally with salt and pepper. Toss with two tablespoons olive oil and brown on both sides over high heat in a wide frying pan or skillet with tight fitting lid. Remove from heat, add garlic, shallots, herbs, and 1/2 cup olive oil. Cover with the lid and bake in a 350 degree oven for one and half hours. Serve with rice pilaf and green salad.

Interview with Kush Kaistha!

Kush kaistha

This afternoon, I was able to get some answers from a really good cook, Kush Kaistha, who makes some excellent pizza. Here is a little bit about him!

EC: Where are you from?

KK: I am from Olney, Marylnd

EC: How long have you been cooking?

KK:I have been cooking for the past 10 years

EC: What is your favorite food?

KK: My Favorite food has to be a Meat lovers pizza. I love being able to add all kind of meats. From roast beef, chicken, bacon, steak, and of course sausage
EC: Do you cook with that particular food often?

KK: Yes i do mostly because of my job and i work in a deli

EC: What’s your favorite part about cooking?

KK: My favorite part of cooking is i always coming up with something new!!
EC: Do you want to continue cooking as your job for the long run?

KK: Yes if i can make a successful career out of it. I would love to open my own restaurant burger/ pizza/wings

EC: Do you like where you are working now, making pizzas?

KK: Yea, i do, we just added 3 new pizza at my work and I am trying to come up with 3 more to suggest to management

EC: What inspires you to cook during your free time?

KK: I take it as a hobby, you never know what u can come up with each day

EC: What skills do you have cooking wise?

KK: Very creative! always coming up with new idea/creation to improve the company. I feel like I am on the pizza makers we have at weis, i can manipulate the dough better than most

EC: Is there a certain meal you want to learn how to master cooking?

KK: I really really want to learn to cook Lamb/Goat curry from my mom ( the greatest cook on the planet) It is a traditional…Either can be eaten with nann (bread) or rice

 

 

Crabby Cakes!

It is Springs…FINALLY! (with the exception of a small snow storm yesterday) So there is no better way of starting the season right with some springy recipes. The particular recipe I will be sharing is a Maryland favorite and the main ingredient in the recipe is what Maryland is known for…. Maryland Crab Cakes! This is my own take on them. There are many variations out there, but I find these to be quite delicious!

What you will need:

1 lb cooked Crab meat                                                                        1/2 tea. dry mustard.

1/3 cup. fresh bread crumbs                                                               1/4 tea. pepper.

2 tbsp. mayonnaise                                                                              3 tbsp. butter.

1 tbsp. Worcestershire sauce

3/ tea. salt

Now to form the crab cakes! In a large bowl with a fork, break the crab meat into fine pieces. Now, stir in the bread crumbs and then the remaining ingredients, EXCEPT for the butter. Form this into 8 patties. Now, melt the butter in a 10″ skillet and cook the crab cakes for about 4 minutes on each side!

Side note: Now, living in Maryland, you know that Old Bay is a staple to a lot of people, so if you wish, you can add some to make these crab cakes pop out even more.

Comfort Food: Beef is where it’s at!

Ground beef is my go-to comfort food especially during the winter, but anytime of the year really. I know its not very good for you, but that is why its COMFORT FOOD. Well, I am always trying to find new recipes and create new recipes. However….the recipes I am about to share never, ever let me down. It probably has to do with the fact that they are of my mother’s creation, but the main point is that they are good and soooooo worth sharing. 

The first recipe, is an American classic and there are many ways you can prepare this, however my favorite way is not standard at all. My mom really does make the best meatloaf.

MEATLOAF! That’s right, meatloaf. It’s  taken up a few notches by not adding ketchup and replacing it with honey barbecue sauce!

Recipe:

You will need:

1-1/2 lb ground beef.                                                                                   ¾ cup honey.

¾ cup bread crumbs.                                                                                    ½ cup water.

½ cup fresh mushrooms.                                                                      1 tea. dried onion.

1 egg.                                                                                                                1 tea. salt.

¾ cup barbecue sauce.                                                         ¼ tea. ground black pepper.

Mix it all up!

Pre-heat your oven to 375 degrees. In a large bowl mix together the ground beef, bread crumbs, mushrooms, (reserving about a tablespoon) egg, ¼ cup of barbecue sauce, and ¼ cup of honey. Don’t be afraid to use your hands! Shape the mixture into a loaf and place this into a 9×13 baking dish. In a small bowel mix the reserved mushrooms, remaining ½ cup of barbecue sauce and honey, and the water. Pour this mixture over meatloaf and bake this for 45 minutes to an hour! Mashed potatoes always complements this dish!

 

Another recipe I love to eat as a comfort food is spaghetti and meat sauce. The recipe my mom created is delicious, but a little healthier than your average spaghetti for its lack of a lot of sugar. She was married to someone who was diabetic, so she had to find and create recipes that were diabetic friendly. This is one of them.

Recipe:

You will need:

2 tablespoons Olive oil.                                                                     ½ cup mushrooms.

1 lb ground beef.                                                                       1, 6oz can tomato paste.

1-1/2 cups celery, chopped.                                                   1, 16oz can tomato sauce.

½ cup, onion, chopped.                                                                                1 tea salt.

1 clove of garlic, minced.         

Process:

Add the olive oil to a large skillet on medium-high heat and add the ground beef. Cook for about 5 minutes.  Add the onions, celery, and garlic and cook this for about 10 minutes. Stir occasionally. Next, add the tomato sauce, paste, and salt and bring the mixture to a simmer. Reduce heat and cook for 30 to 45 minutes. Stir occasionally. Serve this over spaghetti! 

Gardening: The Basics.

I am a big fan of  producing anything on your own when it comes to cooking. Making anything from scratch tastes better, is better for you, and is just full of all rounded goodness. I have been trying to make a lot more food at home that you would ordinarily buy made at the grocery store.

What I am getting at is that producing your own food should be a bigger thing than the reality of fast food restaurants, Hamburger Helper, and frozen dinners. I feel gardening should be more of a common standard, like getting up every day and ding your laundry.

Contributing to a garden or  would mean you would be living in a more healthy, organic lifestyle. Knowing what is in your food can be a battle, but gardening changes that.

if you grow your own herbs and vegetables, your food is going to taste better, hands down. And in the end it will be rewarding that YOU produced that!

So, if you are starting a garden, here is some information you should know:

– you can mainly garden anytime of the year that the ground is not frozen. You can grow kale, broccoli, carrots and more in September!

-If you are gardening in land, rather than containers, know your micro-climate ( this is the grounds climate,it differs from its surrounding areas). Also, this might be common sense to some, but know the sun and shade factors of your plot.

-its a good thing to mix up your plants in your garden. If you are mainly focusing on vegetables, add some herbs and flowers as well!

-Make sure you look into what tools you will need

-Consider fencing

-As a starter, don’t get too carried away and go big. Start small!

-Containers are always a good alternative method, if the land you want to use is hard to maintain.

Finally, remember that gardening is good for your mind and body too. Its a good way to relax and de-stress from a rough day. There is exercise benefits and you are helping the environment.

Here is a really good site to begin gardening!