Cook Yourself Thin Book » Recipes http://cookyourselfthinbook.com Cook Yourself Thin Book Fri, 03 Sep 2010 13:07:58 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 You Can Eat Your Way to a Slimmer Healthier Body. No More Diets, Just Eat What You Want, With Proven Recipes for Good Health and Weight Loss http://cookyourselfthinbook.com/364/you-can-eat-your-way-to-a-slimmer-healthier-body-no-more-diets-just-eat-what-you-want-with-proven-recipes-for-good-health-and-weight-loss/ http://cookyourselfthinbook.com/364/you-can-eat-your-way-to-a-slimmer-healthier-body-no-more-diets-just-eat-what-you-want-with-proven-recipes-for-good-health-and-weight-loss/#comments Wed, 12 Aug 2009 05:31:18 +0000 roland http://cookyourselfthinbook.com/364/you-can-eat-your-way-to-a-slimmer-healthier-body-no-more-diets-just-eat-what-you-want-with-proven-recipes-for-good-health-and-weight-loss/ Did you know that for the first time obesity statistics show that there are now more obese people than those who are overweight?

I know that our economy crisis prevents us to be a stay at home mom or dad.  We all have to work two and sometimes three jobs to make ends meet. Fast food, they say, is the culprit for so much weight gain.  Don’t you think it’s time to take the bull by the horns and do something about it?  Wouldn’t it make sense to cook, using a new concept?  What is this new concept?  It is merely cooking the food and baking the way you always did, but, using different products.  These products are simply substitutes for the High Fat and High Sugar products used for years. 

I have dedicated myself to creating recipes that are identical, in every way to the ones we consume now.  With the proper use of, sugar free honey, for instance,you can eliminate any brown sugar from your recipe.  No taste change.  No aftertaste.  Cookies flatten properly during the baking process.  They smell delicious and taste even better.  There was a time, you had to refrigerate all sugar free baked goods, immediately.  If you did not, the goodies were stale within twenty four hours.  No longer is this necessary, except for food and cheesecake, for instance, which must be refrigerated anyway.

Along with my two cookbooks, “Theresa’s Solution to Smart Cooking” and Theresa’s Solution to Smart Baking” I have added a New cookbook, “Little Chef, Series #One, on my website  In my cooking school, I had the privilege to teach children from ages nine and up to teenage, the simple art of cooking.  This was when I realized how much help children could be to their hard working parents.  I also realized,  while  observing some of the kids, they were amazed at how much math, reading and comprension went into cooking. What a marvelous and exciting observation this was.  We all must eat, three meals a day to stay healthy. Why not gather up some trust, and allow your children to help with meals.  You and dad have too much to do and cooking is like doing an exciting craft for the kids.  If you could imagine the pride in their faces, when they cook something, and it tasts great and looks wonderful,  Some of the recipes in the Little Chef’s book, are planned around simplicity and no cleanup.  They simply prepare meals, using aluminum foil sheets, folded into a large bag ready for the oven when you get home.

Best of all, even these recipes are Low in Fat and Low in Sugar calories.  The snacks and candy recipes are perfect for you and the children to eat, without weight gain.  We must do something about the Obesitity crisis, not only for you, but your children are in for a world of medical disasters if you don’t help yourself and them to reverse obesity. 

If you, or your children want to talk to me, go to my Forum at www.theresasolution.net.  Ask me anything regarding food or your diet.  I will be happy to answer your questions.  This crisis is too serious to ignore. 

Theresa Duff, chef/ret. is a former member of the IACP. As a cookbook writer, her objective is to create recipes that are not fattening and are lower in sugar and fat calories, while retaining the taste and texture we all love. Theresa is an expert at recipe recreation, research and kitchen testing for diabetes and weight loss. She uses a smart concept in food preparation, while introducing her new ingredient technology.

www.theresasolution.net

]]> http://cookyourselfthinbook.com/364/you-can-eat-your-way-to-a-slimmer-healthier-body-no-more-diets-just-eat-what-you-want-with-proven-recipes-for-good-health-and-weight-loss/feed/ 0 Vegetarian Cuisine http://cookyourselfthinbook.com/333/vegetarian-cuisine/ http://cookyourselfthinbook.com/333/vegetarian-cuisine/#comments Thu, 16 Jul 2009 05:33:18 +0000 roland http://cookyourselfthinbook.com/333/vegetarian-cuisine/ Rabbit food. That’s what my dad calls vegetarian cooking and cuisine. Salads and vegetables – can’t be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as ‘regular’ cooking – and in some cases, far more imaginative. Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian – recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet. Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind. The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time. Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more. If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.

]]> http://cookyourselfthinbook.com/333/vegetarian-cuisine/feed/ 0 As a Result Later Medieval Fare Became More Varied and Much Better in Quality http://cookyourselfthinbook.com/325/as-a-result-later-medieval-fare-became-more-varied-and-much-better-in-quality/ http://cookyourselfthinbook.com/325/as-a-result-later-medieval-fare-became-more-varied-and-much-better-in-quality/#comments Sat, 11 Jul 2009 17:44:31 +0000 roland http://cookyourselfthinbook.com/325/as-a-result-later-medieval-fare-became-more-varied-and-much-better-in-quality/ When we think of Medieval food we tend to think of bland foods such as porridge and gruel and turnips, lots of turnips, all washed down with plenty of ale or mead. And whilst this image is, to an extent, correct a lot of what we envisage is influenced by the movies. What must be remembered is that the Medieval age extends from the 5th to the 16th centuries. Essentially from the fall of Rome to the Tudor age and foods along with cooking methods developed dramatically during this time.

Certainly, if you were a peasant at the beginning of the Medieval period your diet would have been limited. For most of the time you would have been working the fields for your lord and the remainder of the time you would have been working your own plot of land to feed your family. However, after the black death the population crashed and new land became available to everyone so the lot of the poorest improved considerably.

As a result later Medieval fare became more varied and much better in quality. The crusades also brought new spices to Europe and, reading through Medieval cookbooks it’s amazing just how highly spiced the dishes were.

The Medieval age is also the age of the beginnings of the true cookbook. We have several examples across the great houses of Europe. It’s also the age of the first ’super chefs’ where chefs came to prominence in the royal kitchens and scribes were set to write down what the chefs did and how the dishes were created.

It should also be noted that much of what was eaten was dictated by the church and over half the days in the year were meat-less or ‘fish’ days. As a result almost everyone was fed-up of eating fish and new and interesting methods were always being devised to serve these fish dishes. Another thing to remember is that a lot of the carbohydrate staples we are used to today (potatoes etc) hadn’t been discovered yet. As a result wheat, barley, for more details visit to www.chicken-wing-cookbook.com oats and rice were the staples and these were often made into gruels or pottages with almond milk. Bread was also very important and often the bread was used as a plate substitute. Though, for the poor they ate with a spoon off a wooden plank.

Pies also rose to importance as a source of both meat and carbohydrate and very elaborate pies were designed for formal meals.

The recipe below is for a classic sweet and sour fish dish of the period:

Medieval Sweet and Sour Fish

6 firm white fish steaksolive oil for frying500ml dry red wine vinegar4 tbsp honey1 onion, finely chopped1/2 tsp ground mace1/2 tsp ground cloves1 tsp ground cubeb pepper

Gently poach the fish in water or milk until it just flakes with a fork then drain well and set aside. Meanwhile, combine the red wine vinegar, honey, for more details visit to www.300-dip-recipes.com onion and spices in a large pan. Bring to a simmer and taste for sweetness (add more honey if needed). Continue cooking for about 12 minutes or until the onions is completely soft.

Add a little olive oil to a frying pan and use to fry the poached fish on both sides, until crisp and lightly browned. Remove the fish from the oil and drain. Arrange in a shallow serving bowl and ladle the sauce over the top.About The Author

]]> http://cookyourselfthinbook.com/325/as-a-result-later-medieval-fare-became-more-varied-and-much-better-in-quality/feed/ 0 Recipes For Cooking – 5 Smart Tips To Get The Best From Your Recipes http://cookyourselfthinbook.com/324/recipes-for-cooking-5-smart-tips-to-get-the-best-from-your-recipes/ http://cookyourselfthinbook.com/324/recipes-for-cooking-5-smart-tips-to-get-the-best-from-your-recipes/#comments Sat, 11 Jul 2009 05:44:15 +0000 roland http://cookyourselfthinbook.com/324/recipes-for-cooking-5-smart-tips-to-get-the-best-from-your-recipes/ The phrase “health freaks” is well known. But a new phrase “cooking freaks” can be coined for those immensely in love with their kitchens! Their conversations center round cooking recipes and they are constantly awaiting opportunities to surprise everyone—family members, friends, relatives—with innovative dishes! The praise that follows the consumption of every mouth-watering dish is enough reward for them!
Cooking recipes are very easy to find and hoard. Just take a look around—book stores, stores supplying health food, grocery stores—all of them have recipes in stock. It comes as a boon when you find these recipes in unusual places like gift shops offering special items. But the best place to get cooking recipes is of course, the Internet. There are literally hundreds to be found on different web sites! The one who loves to cook is truly lost for words when being flooded with so many recipes!
If you dislike the idea of having so many loose pages around, just purchase a bound cookbook. Modern cookbooks give illustrations of what a dish will look like after it has been cooked. Generally, the recipes you collect come minus pictures. So there is a certain amount of apprehension when trying out something new, wondering if the dish will really turn out well or not. You need have no such doubts where recipes come with accompanying pictures. You are willing to try anything!
The possibilities of what you can do with all these cooking recipes is endless—
(1) Imagine a time when you want to make a special occasion even more special with a fabulous cooking creation of your own. Your recipes come in very handy then!
(2) You could throw a “Let’s exchange cooking recipes” party where each guest brings the recipe as well as the prepared dish.
(3) A recipe club could be started where members exchange recipes or even demonstrate the preparation of a new dish at a weekly get-together or a monthly get-together.
(4) If you have been collecting cooking recipes over the years, why not think about authoring your own cookbook?
(5) Collecting a favorite chef’s famous recipes can become a hobby, if nothing else. Not only do you possess recipes for all occasions, you improve your own culinary skills by trying out new dishes all the time.
All said and done, should your inexperience in cooking come in the way of trying out the cooking recipes you have collected so far, well, just turn on the television to watch cooking shows and learn. DVDs about cooking are also available. As a last resort, join cookery classes! The choice of wanting to learn alone or with others rests entirely with you!

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets . up his sleeves! Download his FREE 88 Pages Ebook, “Cooking Mastery!” from his website http://www.Cooking-Guru.com/770/index.htm . Only limited Free Copies available.

]]> http://cookyourselfthinbook.com/324/recipes-for-cooking-5-smart-tips-to-get-the-best-from-your-recipes/feed/ 0 Cooking Recipes are Very Easy to Find and Hoard! http://cookyourselfthinbook.com/322/cooking-recipes-are-very-easy-to-find-and-hoard/ http://cookyourselfthinbook.com/322/cooking-recipes-are-very-easy-to-find-and-hoard/#comments Fri, 10 Jul 2009 05:35:14 +0000 roland http://cookyourselfthinbook.com/322/cooking-recipes-are-very-easy-to-find-and-hoard/ The phrase “health freaks” is well known. But a new phrase “cooking freaks” can be coined for those immensely in love with their kitchens! Their conversations center round cooking recipes and they are constantly awaiting opportunities to surprise everyone — family members, friends, relatives — with innovative dishes! The praise that follows the consumption of every mouth-watering dish is enough reward for them!

Cooking recipes are very easy to find and hoard. Just take a look around — book stores, stores supplying health food, grocery stores — all of them have recipes in stock. For more details go to: www.classic-dessert-collection.com it comes as a boon when you find these recipes in unusual places like gift shops offering special items. But the best place to get cooking recipes is of course, the Internet. There are literally hundreds to be found on different web sites! The one who loves to cook is truly lost for words when being flooded with so many recipes!

If you dislike the idea of having so many loose pages around, just purchase a bound cookbook. Modern cookbooks give illustrations of what a dish will look like after it has been cooked. Generally, the recipes you collect come minus pictures. So there is a certain amount of apprehension when trying out something new, wondering if the dish will really turn out well or not. You need have no such doubts where recipes come with accompanying pictures. You are willing to try anything!

The possibilities of what you can do with all these cooking recipes are endless?

-Imagine a time when you want to make a special occasion even more special with a fabulous cooking creation of your own. Your recipes come in very handy then!-You could throw a “Let’s exchange cooking recipes” party where each guest brings the recipe as well as the prepared dish.-A recipe club could be started where members exchange recipes or even demonstrate the preparation of a new dish at a weekly get-together or a monthly get-together.If you have been collecting cooking recipes over the years, why not think about authoring your own cookbook?-For can visit to: www.cooking-chinese-style.com collecting a favorite chef’s famous recipes can become a hobby, if nothing else. Not only do you possess recipes for all occasions, you improve your own culinary skills by trying out new dishes all the time.

All said and done, should your inexperience in cooking come in the way of trying out the cooking recipes you have collected so far, well, just turn on the television to watch cooking shows and learn. DVDs about cooking are also available. As a last resort, join cookery classes! The choice of wanting to learn alone or with others rests entirely with you!

]]> http://cookyourselfthinbook.com/322/cooking-recipes-are-very-easy-to-find-and-hoard/feed/ 0 Cooking Can Help Us From So-called Diabetic Diets http://cookyourselfthinbook.com/320/cooking-can-help-us-from-so-called-diabetic-diets/ http://cookyourselfthinbook.com/320/cooking-can-help-us-from-so-called-diabetic-diets/#comments Thu, 09 Jul 2009 05:40:36 +0000 roland http://cookyourselfthinbook.com/320/cooking-can-help-us-from-so-called-diabetic-diets/ Just because there is diabetes tips available in the store, you should not think that it will help your condition. People with diabetes do need to live with a lot of restrictions in their diet. With the help of so-called diabetic diets, they try to induce diabetics into learning their tips. But they do not necessarily provide value for money.There are several reasons why take control of your diabetes with simple tips do not work for everyone. For more details go to: www.apples-recipes.com one of these is that, and you will be surprised to know this, no two diabetics will have the same kind of body conditions. This means, no two of them will need to follow the same kinds of restrictions. While one diabetic patient may be allowed to eat a frozen dessert once in a while, it may be totally taboo for another. All this depends on the patient’s individual blood sugar level. Your health expert is almost always your best guide in preparing a healthy diabetic menu that’s customized for your needs.All healthy cooking are not good for you. Most of them have generic recipes that follow common diabetic recipes like “save the sugar, add the fiber”, which are written on the premise of one-size-fits-all. While these recipes are ’safe’, they may not be customized to your condition. What you actually need to know is what kind of food you can have for your own condition. This you can know by checking out the calorie count and the glycemic index of the recipes. If a diabetic cookbook mentions these values, you can customize it for your needs. Your health adviser can help you in what recipes you can select for your condition from such books.Some of the better diabetic delights recipes have a list of substitutes that you can use in place of your favorite foods that you cannot eat safely anymore. For help visit: www.bread-machine-cookbook.com They will also let you know what kind of exercises and supplementation you must do in order to keep your diabetic condition in check and to help the foods in your body to get metabolized better.In conclusion, you must remember that all patient foods guides that you will see in the stores or online will may not be good for you. But there definitely are cookbooks with vital information on the recipes that you can use. Also look out for books that guide you on exercise and other methods that can help you live healthier, notwithstanding your diabetic condition.

]]> http://cookyourselfthinbook.com/320/cooking-can-help-us-from-so-called-diabetic-diets/feed/ 0 The Secret to Best Cooking Recipes http://cookyourselfthinbook.com/308/the-secret-to-best-cooking-recipes/ http://cookyourselfthinbook.com/308/the-secret-to-best-cooking-recipes/#comments Fri, 03 Jul 2009 05:43:51 +0000 roland http://cookyourselfthinbook.com/308/the-secret-to-best-cooking-recipes/ It should be the simplest thing in the world, right? You get a recipe, follow it and come out with something delicious (or at least edible) at the end. Unfortunately, cooking recipes can be a frustrating process to rookie cooks unable to recognize when the recipe they’re using is destined to fail before they heat up their first pan.The secret is in the recipes themselves. Or, rather, the danger is in the recipes themselves.It is natural to assume that any recipe you find printed has been thoroughly tested and all the potential land mines removed. The ingredients are properly measured, the oven and burner settings are all correct and the cooking process is laid out well and includes every step necessary to produce a good finished product.In years past, when cookbooks were far and away the biggest source of recipes that could, with the exception of some small, for more details visit to www.chicken-wing-cookbook.com local-press cookbooks, be your philosophy. But the advent and incredible growth of recipe content on the Internet has thrown all that in the dumper. What was formerly easy to trust now must be regarded with a jaded eye attached to a brain that doesn’t want to blow a wad of dough on expensive ingredients only to end up with garbage.Even if you’re not a highly trained or experienced cook, you can avoid some of the most common recipe problems. The first thing to do is analyze the ingredients list. Are there any exotic ingredients on there (such as durian) with which you’re not familiar? Do the measurements make sense? Does every ingredient on the list appear in the directions?That last is the source of more heartache than you might imagine. And, especially in baking recipes, for more details visit to www.chicken-wing-cookbook.com it can be disastrous. The southern school of Chinese cooking is known for combining Cantonese cooking with contemporary ingredients from the west. Cantonese cooking is considered quite exotic. This region’s claim to fame is Dim Sum which is snacks. Its cooking style is a combination of excellent ingredients and refined technique. This region’s signature dishes are steamed salmon with black bean sauce, Hoisin barbequed chicken, stir fried broccoli with oyster sauce, and shrimp fried rice.Second, look at the recipe procedure. Are you familiar with all the cooking terms mentioned? Have you allowed sufficient time? Are there any long procedures, like an overnight marinade? With a little cautious checking, you can make sure that any recipe you choose has a better than average chance of success.

]]> http://cookyourselfthinbook.com/308/the-secret-to-best-cooking-recipes/feed/ 0 Must Have Kitchen Supplies http://cookyourselfthinbook.com/304/must-have-kitchen-supplies/ http://cookyourselfthinbook.com/304/must-have-kitchen-supplies/#comments Tue, 30 Jun 2009 17:39:55 +0000 roland http://cookyourselfthinbook.com/304/must-have-kitchen-supplies/ In order for any kitchen to be considered well-stocked in the way of kitchen tools and gadgets, there are a few “must have” items that every cook (or aspiring cook) needs. These cooking accessories are truly the staples of any kitchen and no cook should be without these items when preparing delicacies of any kind. Cooking accessories and kitchen tools are the basics for any recipe and a great way to build up a truly amazing kitchen. You will be able to achieve all the classic recipes that Mom taught you and even more!

The Cast Iron Skillet

While for some this may be an obvious essential cooking accessory, many people do not have a cast iron skillet in their kitchen! A cast iron skillet is one of the most basic cooking accessories available. Around for decades, cast iron skillets are so versatile (yet incredibly heavy) they can be taken from the stovetop to the oven to the grill to the campfire. You can cook anything, anytime, anywhere with a cast iron skillet. In a cast iron skillet you can make traditional cornbread, scrambled eggs, or even a restaurant style steak! Also, if you have a small cast iron skillet, you can use it as a Panini or bacon press without spending the extra money!

The Dutch Oven

No kitchen should be without a Dutch oven. In fact, one or two ovens in different sizes are an ideal addition to any kitchen. The possibilities of what a Dutch oven can be used to make are absolutely limitless. A good Dutch oven is bottom-heavy and is typically used to make baked beans, sauces, soups, chili, stews, and even chicken and biscuits. To get the most out of your Dutch oven, be sure to get one that can go from the stovetop to the oven to the table. Some of the best Dutch ovens, especially those made of cast iron covered in porcelain, cost a pretty penny but will last you the rest of your life!

The Food Processor

The food processor is one of those essential cooking accessories that every cook, especially a busy cook, should have. A food processor can be an incredible time saver. A good quality, heavy duty food processor should last a long time. Food processors with plenty of power can be huge advantages when preparing food, especially if you are pressed for time. A food processor can help chop nuts in an instant, make salad dressings, dips, and so much more. In fact, most recipes these days assume that the kitchen is stocked with a food processor and include such instructions in their details.

The Roasting Pan

Another item no cook or kitchen should be without a basic roasting pan. This cooking accessory is a classic and a must-have in any kitchen. A good roasting pan will be made with durable materials and have sturdy handles for those heavy roasts and turkeys. You will be able to prepare the best turkey, hams, and roast beefs with your roasting pan, there is no need to buy more than one. They are versatile and a good quality roasting pan can last you for years. Furthermore, you can use them on the stovetop to sear meats before roasting or to make gravy. Stay on the lookout for a roasting pan that comes equipped with a rack.

The Knives

Go ahead and splurge on a set of good quality knives, you will be thankful in the coming years. No matter what recipe you choose to make, chances are there will be a fair amount of slicing, dicing, and chopping. The best kitchen knives are made of forged metals – usually steel. Forged knives simply have the blade go all the way to the bottom of the handle so no ugly mishaps with falling blades occur. To go with your knife set, be sure to get a good quality knife sharpener to keep them razor sharp everyday!

The Butcher Block and Kitchen Cart

If your kitchen has the space, invest in a butcher block and kitchen cart. Most nice kitchen carts come with a butcher block right on top. The benefits of this combination are two-fold. You have the ultimate cutting surface right on the top (with a lot of extra work and prep space) as well as additional storage for your kitchen. Even the most basic kitchens can benefit from such a set up.

The Cookbooks

Whether you consider yourself a seasoned chef or a cooking novice, a set of good cookbooks is an essential kitchen accessory. Not everyone knows how to make everything. Every kitchen should be the home to a cookbook that shows how to make basic sauces and dishes – along with pictures so that you know what it’s supposed to look like! A good cookbook can be a lifesaver, even to the experienced cook when he or she runs out of ideas for the week.

Lisa Parker is a freelance writer who writes about cooking and baking, often providing recommendations such as utilizing certain kitchen supplies.

]]> http://cookyourselfthinbook.com/304/must-have-kitchen-supplies/feed/ 0 Make-Ahead Food Ideas for Memorial Day and 4th of July BBQ Picnics http://cookyourselfthinbook.com/303/make-ahead-food-ideas-for-memorial-day-and-4th-of-july-bbq-picnics/ http://cookyourselfthinbook.com/303/make-ahead-food-ideas-for-memorial-day-and-4th-of-july-bbq-picnics/#comments Tue, 30 Jun 2009 05:38:23 +0000 roland http://cookyourselfthinbook.com/303/make-ahead-food-ideas-for-memorial-day-and-4th-of-july-bbq-picnics/ Like many folks on Memorial Day and Fourth of July weekends, you might be making plans to go camping, or planning a BBQ, or even going somewhere for a picnic. 

Whatever the event, if you are the one in charge of the meal planning and cooking, if time allows, please try some of my make-ahead food ideas before, so that you can have more time to relax and to enjoy yourself and your family on the actual day of the event!

Just because you are the one in charge of the planning and cooking, it doesn’t mean you have to be busy doing EVERYTHING food-related that day. Consider these make-ahead food ideas:

Make-Ahead Marinated Chicken and Steak 

Adding steak and chicken to the hamburger and hotdog menu is easy. The prep. time for any of my marinated steak, teriyaki chicken and Thai Chicken recipes is 15 minutes at the most.  For days or weeks before, combine the marinade and meat in a freezer bag and freeze according to the recipe’s directions. Remove from the freezer the day before the event and place in the refrigerator to thaw. For a day ahead, marinate and refrigerate for 24 hours.  When your grill is pre-heated, you will be ready.

Make-Ahead Stuffed Beef Tenderloin

For a special, out-of the-ordinary indulgence, how does a beef tenderloin stuffed with spinach, Swiss cheese, garlic and mushrooms and slow cooked on the rotisserie grill sound?  Although beef tenderloin is very expensive per pound (check out your local wholesale club for the best price) it is definitely worth a once-a-year Memorial Day event! Estimate ½ lb. per person, and a five pound tenderloin will easily feed about 10 people. My stuffed beef tenderloin recipe includes make-ahead instructions for the stuffing, allowing you to make the stuffing a day ahead.

The day you are ready for the grill, rinse the beef under cold water and pat dry with paper towels.  Cut a lengthwise pocket into the side of the beef and fill with the stuffing.  Tie the beef tightly with 5 or 6 separate strings to keep the pocket closed.  Cut off the excess strings if they’re hanging.  Rub the outside of the beef with the minced garlic and season with salt and pepper.  Insert a cooking thermometer in the center in the thickest part of the beef (not the stuffing.)  Grill on a rotisserie (or bake in the oven at 375°F) until the thermometer registers rare in the center.  Do not overcook.  The ends will be more done.  Let the beef rest for 15 minutes before you cut it.  Remove the strings.  Cut into ½ inch slices. Your guests will think you labored over extravagant cooking recipes, while you too are sitting and enjoying this delicacy.

Make-Ahead Cole Slaw and Pasta Salads

My cookbook contains some easy make-ahead cole slaw and broccoli slaw recipes. Whether its broccoli salad, Hawaiian cole slaw, or healthy broccoli slaw, it is simple to make these a day ahead. Make the dressing a day ahead and refrigerate.  Assemble the other ingredients and refrigerate. To avoid a soggy cole slaw, add the dressing and toss your cole slaw right before your BBQ.

My Italian sub and macaroni pasta salad recipes can be made a day ahead and refrigerated, and these will taste delicious the day of the event.

Make-Ahead Desserts

Dessert breads are a great finger-food for a picnic or an after BBQ treat. Many of my easy dessert bread recipes like banana bread, cinnamon bread, blueberry bread or strawberry bread, allow for making ahead and freezing.

After baking two loaves of bread (many of my bread recipes will yield two loaves) wait until they are completely cooled. Next, wrap them in plastic wrap before placing them in a vacuum bag to freeze. Take them out of the vacuum sealed bags to thaw, this way the breads are already wrapped and ready for you to serve in about 4 hours.

Kids always go for the cookies, even big (adult-sized) kids! Homemade cookies are simple, make-ahead desserts that are a great finish to any picnic or BBQ.  Making Ahead is easy when you flash freeze your cookie dough. Use the flash freezing method for my cookie recipes and you will have fantastic results.  These cookie recipes include: big ginger cookies; brownie cookies; macadamia nut cookies; oatmeal cookies; peanut butter chocolate chip crackles; peanut butter kiss cookies; snickerdoodles; and everyone’s favorite, chocolate chip cookies. You can find these cookie recipes, as well as, all of the above mentioned recipes and make ahead directions in my Make-ahead Meals for Busy Moms Cookbook.  

The more prep. work you do in advance, the more fun you will have at your BBQ. You want to be in the fresh air and sunshine NOT in your kitchen!

My cookbook contains some easy make-ahead cole slaw and broccoli slaw recipes. Whether its broccoli salad, Hawaiian cole slaw, or healthy broccoli slaw, it is simple to make these a day ahead. Make the dressing a day ahead and refrigerate.  Assemble the other ingredients and refrigerate. To avoid a soggy cole slaw, add the dressing and toss your cole slaw right before your BBQ.

My Italian sub and macaroni pasta salad recipes can be made a day ahead and refrigerated, and these will taste delicious the day of the event.

Make-Ahead Desserts

Dessert breads are a great finger-food for a picnic or an after BBQ treat. Many of my easy dessert bread recipes like banana bread, cinnamon bread, blueberry bread or strawberry bread, allow for making ahead and freezing.

After baking two loaves of bread (many of my bread recipes will yield two loaves) wait until they are completely cooled. Next, wrap them in plastic wrap before placing them in a vacuum bag to freeze. Take them out of the vacuum sealed bags to thaw, this way the breads are already wrapped and ready for you to serve in about 4 hours.

Kids always go for the cookies, even big (adult-sized) kids! Homemade cookies are simple, make-ahead desserts that are a great finish to any picnic or BBQ.  Making Ahead is easy when you flash freeze your cookie dough. Use the flash freezing method for my cookie recipes and you will have fantastic results.  These cookie recipes include: big ginger cookies; brownie cookies; macadamia nut cookies; oatmeal cookies; peanut butter chocolate chip crackles; peanut butter kiss cookies; snickerdoodles; and everyone’s favorite, chocolate chip cookies. You can find these cookie recipes, as well as, all of the above mentioned recipes and make ahead directions in my Make-ahead Meals for Busy Moms Cookbook.  

The more prep. work you do in advance, the more fun you will have at your BBQ. You want to be in the fresh air and sunshine NOT in your kitchen!

Jane Doironis an Elementary School teacher with a passion for cooking and experimenting with recipes. Jane’s book, Make Ahead Meals for Busy Moms will be published in the summer of 2009. You can purchase your own copy of Jane’s book by visiting Amazon and makeaheadmealsforbusymoms.com

]]> http://cookyourselfthinbook.com/303/make-ahead-food-ideas-for-memorial-day-and-4th-of-july-bbq-picnics/feed/ 0 The Best Timesaver for Your Kitchen Since the Microwave — Really! http://cookyourselfthinbook.com/297/the-best-timesaver-for-your-kitchen-since-the-microwave-really/ http://cookyourselfthinbook.com/297/the-best-timesaver-for-your-kitchen-since-the-microwave-really/#comments Sat, 27 Jun 2009 05:34:00 +0000 roland http://cookyourselfthinbook.com/297/the-best-timesaver-for-your-kitchen-since-the-microwave-really/ Anything that saves time is welcome in my kitchen.

That’s why I was so excited a couple of years ago when I created the best kitchen timesaver since the microwave. It’s not an appliance or even a tool. It is simply a notebook. But it has saved me countless hours and stress.HAS THIS EVER HAPPENED TO YOU?

“I made this recipe about a year ago. Do you remember?” I yelled to Blake as I pulled yet another cookbook down off the shelf. “It had new potatoes and two or three different kinds of mustard in it. It would be perfect for Todd’s barbeque tomorrow. But I can’t find it!”

Unfortunately neither Blake nor the latest cookbook I tore through were any help and it took another seven books and about a half an hour to locate the recipe, Triple Coated Mustard Potatoes, in the cookbook Jane Butel’s Hotter Than Hell.

Unfortunately this had happened all too often to me. I would remember an excellent dish that I had made in the past but could not remember which cookbook (out of the 75 or so I own) that it was written in or, sometimes, even the name of the recipe. Another 45 minutes wasted looking and sometimes I could not even locate the recipe at all. I knew something had to change.

So I sat down at my computer to solve my problem. What I created really is the best timesaver for my kitchen since the microwave!

It saves me countless hours in the preparation of meals and acts as a quick guide to future delights. Yet it is so simple that you have probably thought of it yourself or even use some form of it.WHAT IS IT?

I called it the Everyday Easy Recipe Finder. It is simply a binder that I have divided alphabetically with some tabs. You can make your own very easily with note book paper and store-bought tabs (a-z).

After preparing a recipe from one of your favorite cookbooks, simply write down the recipe name and location (but not the whole recipe) on the appropriate page. I like to then record the recipe a second time. This time I write it under the main ingredient (if different from the name) or the secondary ingredient. (Example: For Triple Coated Mustard Potatoes, I would record it under M for Mustard and then under P for Potatoes.) This makes my life much easier when I go to look up the recipe later.

Next I give each recipe a rating. This comes in handy when I try use my recipe finder for ideas.

Then when it comes time to cook I can use the recipe finder in two ways:

1) If I have a recipe in mind that you know would be just perfect, simply look it up in the Recipe Finder and start cooking.

2) If I am stuck for a recipe idea, I pull out the Recipe Finder and skim through it. This is where my ratings really come in handy.THINK ABOUT IT

Before you roll your eyes and go away, consider how much easier life would be if you could find the recipe you are looking for in ONE book instead of searching through dozens everytime. After all you are probably just like me: You have more cookbooks than you can reasonably keep up with and too many important things to remember to clog your head with where recipes are.

Remember that often the simplest solution is still the best solution.

Give it a try and see if you don’t agree that this is the greatest timesaver for the kitchen since the microwave.

Mark Hester loves to cook and owns far too many cookbooks. At his site Everyday Lists you can download the professional quality Everyday Easy Recipe Finder for free. Print it out and start using it and saving time tonight.


Get this and our first list, a very nice comprehensive Grocery List with dozens of common and commonly forgotten items from Everyday Lists now at Everyday Lists

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