The titile of this entry is self explanatory and I hope will appear again in the future of this blog. Hence the Tip #.
There are things everybody wonders about, but no one has time to research the answers. So I thought I'd try to shed some light on some of the things I've learned or figured out. Keep in mind, I am not an expert (well, maybe in the eyes of my sisters or daughter-in-law), but I state things I know only because that's how I've done it for years. So if anyone tells you a different answer, it's OK. There are a lot of opinions in the world.
So, the first puzzler you may have wondered about:
Why is there a shiny side on aluminum foil and does it go "out" or "in"?
I think the shiny side of aluminum foil is made that way to reflect heat better. It's probably more expensive to manufacture all that luster, so they only put shine on one side.
When using foil, use this simple rule: Always put the shiny side facing the food. So if you are wrapping an ear of corn to roast, place the foil's shiny side up, put the corn on top and wrap the foil around. But if you're covering a pie, put the shiny side down. Easy. Simple to remember. Never failed me yet.
Of course, if you buy that expensive "doesn't stick to the food" foil, better read the directions. I've never used it, but I've seen it and I think it's marked right on the foil which side to place over / around the food.
So think of me next time you pull out that foil. You too can appear so confident no one will suspect you (and I) don't really know for sure. But it will work - well enough to impress anyone. Easy Peasy!
Monday, March 18, 2013
Saturday, March 16, 2013
Easy Low-Carb Stuffed Peppers
I should tell you that my love of good food has left me with an increasingly large "muffin top", and my lack of exercise lately has caused a great pair of "bingo wings" to grow on my upper-arms. So my loving husband and I have been cutting carbs as much as we can.
So, here it is.... On the Menu is Easy Low-Carb Stuffed Pepper
This entree takes about 10 minutes to prepare and less than an hour to cook. To make this, you will need:
3 good size green peppers
2 lbs. of ground beef
1 can of Manwich sauce
About a cup of shredded cheddar cheese
If you are not preparing low carb, you will also need about 1 cup prepared rice.
Now I know this is not the ingredient list you were expecting. But stay with me here......
Turn on the oven to 375.
Brown the ground beef in a pan or skillet until done (what? I never heard of cooking the meat first!) Drain all the grease.
While the meat is cooking, prepare the green peppers. Instead of cutting around the top to remove the stem and clean out the seeds, cut the entire pepper in half from top (stem) to bottom. Then clean out the stem and seeds and give both halves a good rinse. Isn't that easier?? Lay the pepper halves cut-side up in a baking dish. I use a 9" X 13" Pyrex.
Stir the Manwich sauce into the ground beef. (Also add the rice if you don't care about carbs.)
Spoon the meat mixture into the green pepper shells. You should have enough to easily fill the six halved peppers.
Add about 1/2 inch of water to the pan (around, not in, the green peppers)
Cover tightly with aluminum foil. Place on center rack of the oven. Set the timer for 45 minutes.
After 45 minutes, remove the foil and top each pepper with shredded cheese. Tuck back into the oven until the cheese melts (about 5-10 minutes).
Done! Protein and veggie dinner for less than 10 carbs. And it tastes delicious, and not so far away from doing it the old fashion way.
Try it and let me know what you think!
So, here it is.... On the Menu is Easy Low-Carb Stuffed Pepper
This entree takes about 10 minutes to prepare and less than an hour to cook. To make this, you will need:
3 good size green peppers
2 lbs. of ground beef
1 can of Manwich sauce
About a cup of shredded cheddar cheese
If you are not preparing low carb, you will also need about 1 cup prepared rice.
Now I know this is not the ingredient list you were expecting. But stay with me here......
Turn on the oven to 375.
Brown the ground beef in a pan or skillet until done (what? I never heard of cooking the meat first!) Drain all the grease.
While the meat is cooking, prepare the green peppers. Instead of cutting around the top to remove the stem and clean out the seeds, cut the entire pepper in half from top (stem) to bottom. Then clean out the stem and seeds and give both halves a good rinse. Isn't that easier?? Lay the pepper halves cut-side up in a baking dish. I use a 9" X 13" Pyrex.
Stir the Manwich sauce into the ground beef. (Also add the rice if you don't care about carbs.)
Spoon the meat mixture into the green pepper shells. You should have enough to easily fill the six halved peppers.
Add about 1/2 inch of water to the pan (around, not in, the green peppers)
Cover tightly with aluminum foil. Place on center rack of the oven. Set the timer for 45 minutes.
After 45 minutes, remove the foil and top each pepper with shredded cheese. Tuck back into the oven until the cheese melts (about 5-10 minutes).
Done! Protein and veggie dinner for less than 10 carbs. And it tastes delicious, and not so far away from doing it the old fashion way.
Try it and let me know what you think!
Friday, March 15, 2013
Who, What and Why
A clean house and a home-cooked meal are relative in my mind. Through my life I have experienced both extremes of homemaking. I've kept a super clean house and turned out restaurant quality food. OK, maybe that only lasted a few minutes, but I've really had my days of greatness. On the other hand, my house has been dirty to the point of embarrassment on occasion, and I've asked my family to eat food they renamed Pig-Pooping Noodle Bomb.
My true domestic style falls somewhere in the middle. So why do I think anyone would think my input is valuable? Because it's tried and true. After all, I learned enough from my Mom and grandmother to be awarded the title "Betty Crocker Homemaker of Tomorrow" in high school. I grew up with eight siblings. My tiny, cramped house seems to be where everyone congregates and wants to party. I've rolled hundreds (probably thousands) of meatballs, boiled enough pasta to fill a swimming pool, deviled eggs, sliced a rainbow of veggies and tossed enough potato salad to keep a well-run farm in business for years. And I never made anyone sick (not that I know of anyway).
Over the years, I've updated and adapted the tips and tricks I learned. I've searched the web for many things and found answers that are just too long and complicated for me. Like most working women (and we all work, even if we don't have a paid 9-5 job) I seek out short cuts and good ideas I can use to make it appear like I'm super talented and organized.
That's what this blog is about. I know there are about a million cooking blogs and even more with information about how-to. These posts will have a little of everything, with a bit of humor tossed in for good measure.
That's what this blog is about. I know there are about a million cooking blogs and even more with information about how-to. These posts will have a little of everything, with a bit of humor tossed in for good measure.
Oh, and I'm a little long-winded (in case you haven't noticed).
So now I'm off to cook dinner. You will find what I'm making (and how) in the next post. See you later!
So now I'm off to cook dinner. You will find what I'm making (and how) in the next post. See you later!
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