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Wednesday, August 24, 2011

RECIPE EXCHANGE!!! "What's Cooking?"

Hey Sis,



I am sitting here wondering how many of you CAN cook, enjoy cooking, would like to cook, but don't know how, etc etc... For so many reasons, cooking is a valuable and necessary skill to have or acquire. When I was young I was always so "busy". I never had "time" to spend in the kitchen with my mother. I played sports, I was active in school, and on and on... Cooking and learning to cook, were not priorities to me. As I got older, I began to wish more and more, that I had spent more time in the kitchen with my mother. She could cook anything, from scratch - and deliciously. (*Side note - so often we put things off because we think we can do it "later".... not realizing "later" is not guaranteed to any of us. Don't put off on tomorrow, what you can do today, especially when it comes to your family and loved ones.*)
For the most part, I have learned how to cook by trying new recipes from recipe books, a few really great recipes have come from friends and family, and trial & error. I enjoy cooking. It used to mean even more to me when my brother was here because I would always cook and try new recipes and he was my guinea pig. (For those of you who don't know, I lost my little brother last year, Sept 2010, and losing him almost took me out, but one day at a time, right...)He'd always be there to tell me yay or nay... I don't know if I can really cook or if he was just the best brother in the world, or maybe a combination of the two, but he always loved my dishes. For a while it was hard for me to go in the kitchen because I associated it with him so acutely. I've managed to gradually work my way back into the kitchen, but from time to time and depending on what I'm making, it's not unusual for me to end up in tears.  Oh boy, I've really gone off track here! Okay, back to the topic at hand!

There is a ton of information out there on the detriment of fast food, over processed foods, microwaveable meals, etc. Many diseases, conditions, and even obesity have become epidemics. Much of that is tied in to our diets and the foods that we are eating. We have to get back in the kitchen. We need to be preparing our food. We have to pay attention to what we are putting in our bodies and our children's bodies.


The benefits of eating home cooked meals are not only physical (health and fitness), but mental, spiritual, and emotional. For one, cooking is fun. It's almost an art, if you will. There is so much opportunity to be creative and the end product is your work of art. Trying new dishes and experimenting in the kitchen, especially knowing that what you are doing is adding years to your life and restoring your (and your family's) health, ought to make you feel good!

In addition, dinnertime can be such a bonding experience, as it was for my brother and I. It gives you and your loved ones, whether it be your siblings, husband, children, parents, friends, etc a chance to sit and to talk, to eat and to laugh. In this BUSY world, we need to take more time to really sit and enjoy one another - especially parents and children.

Make sure you TALK to your children. Make sure they know they can TALK to you. Sitting down together for dinner is an excellent opportunity to slow down and to "check-in" with one another. In many homes, dinner is prepared (or purchased) and it's like everyone for themselves - one person eats in the dining room, the kids in front of the tv, and maybe even another in the office... Let's try and get back to sitting down as a family and eating at lease ONE meal per day together. For those of you who really see that as a challenge - start small. Even if you start with once or twice/week. Something is so much better than nothing - and it will grow from there. Let's not forget either, to bring our daughters (and sons) in the kitchen with us, no matter how "busy" they THINK they are!


Sometimes you don't cook, because you don't know WHAT to cook... tired of having the same thing over and over. It can get monotonous. And that brings us to what this post is really ALL about! =)
I was thinking it'd be great idea to do a RECIPE EXCHANGE! Let's share our FAVORITE recipes with each other, thereby expanding our individual repertoires. I'm talking your dish - you know the one you are KNOWN for. The one people ask you to bring to each and every event - the tried, tested, and true! Share the dish your family loves, the one you love, the kids love - Oh, but don't think you can only share one. Maybe today you share one (or two!), but later this week or month or whenever, you come across another tasty dish - come back and share! We want to try it too! I myself am not big on desserts - but I know a lot of you are so don't leave those recipes out! Who knows, if it's really good, I might even give it a try. And before I forget, when you share, let's share in a manner that helps even the most inexperienced of chefs! Break it down, ingredient by ingredient and step by step! I am so excited about this - I can't wait to try all the yummy recipes that I am sure you guys have to share! Let's roll our sleeves up and get busy! Hey, and if you try a recipe come back and share your experience - how did it go? Was it a hit --- or a miss, lol? Let's have fun with it!

LET'S TALK!
What is your favorite recipe to prepare? 
(remember to break it down so that a person who has no experience can walk in the kitchen with your recipe and instructions and cook up a storm!)

3 comments:

  1. One of my favorite recipes:

    Baked Crab Rangoon

    2 tablespoons sour cream (light is fine)
    8 oz cream cheese, softened (I used reduced fat)
    1 scallion, thinly sliced
    1 garlic clove, minced
    1/4 teaspoon ground ginger
    1 teaspoon soy sauce
    1/2 teaspoon sugar
    1/2 cup crab meat, drained
    wonton wrappers

    Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

    In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

    Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

    Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.

    Makes 20-24

    Sweet Chili Dipping Sauce
    from She Simmers (via Iowa Girl Eats)

    3 garlic cloves, peeled
    2 red serrano or jalapeno peppers, seeds removed
    1/2 cup sugar
    3/4 cup water
    1/4 cup white vinegar
    1 1/2 teaspoons salt
    1 tablespoon cornstarch
    2 tablespoons water

    Add the garlic, chili peppers, sugar, water, vinegar and salt in the bowl of a food processor. Process until well combined - the pieces of garlic and chili should be very small. Transfer the mixture to a saucepan and set over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cooking until the pieces of garlic and pepper soften a bit, about 3 minutes.

    Whisk the cornstarch and water together in a small bowl. Add to the sauce mixture in the pan and continue simmering, whisking frequently, until the sauce has thickened, about 2 minutes. Leftover sauce can be stored in an airtight container in the refrigerator.

    Makes about 1 cup

    ReplyDelete
  2. "DREA" {DC - City Team Leader}April 17, 2012 at 8:08 AM

    Sweet Potato Casserole


    Ingredients:

    3 cups mashed sweet potatoes
    1 cup brown sugar
    2 eggs, lightly beaten
    1 teaspoon vanilla
    1/2 cup milk
    1/2 cup melted butter

    Topping:
    1/2 cup brown sugar
    1/3 cup flour
    1/3 cup melted butter
    1 cup chopped pecans

    Preparation:
    Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish OR if you want to make mini's/individuals, use small casserole dishes or phyllo (dough)cups. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.

    Serves 6 to 8

    ReplyDelete
  3. The recipe I use for Sweet Potato pie and I love it.
    Glory's Sweet Potato Pie
    Serves: 4-6
    Ingredients:

    1 15 oz. can Glory Foods® Sweet Potato Casserole
    3 Tbsp. Butter, melted
    2 ea. Eggs, large
    1 cup Sweetened condensed milk
    1 tsp. Vanilla extract
    1 tsp. Cornstarch
    1 ea. 9" Pie shell, uncooked and frozen


    Directions:

    Preheat oven to 400 degrees. Set rack to center of the oven and place a cookie sheet on center rack.
    Combine all liquids in a large mixing bowl.
    Blend in the cornstarch and mix.
    Add Glory Foods® Sweet Potato Casserole and mix thoroughly until smooth.
    Pour mixture into the prepared pie shell.
    Place filled pie shell in oven on the cookie sheet.
    Bake for 10 minutes.
    Reduce heat in oven to 300 degrees and bake for approximately 40 minutes.
    Test the filling. The filling is cooked when the tip of a knife inserted in the center is clean when removed.
    Bake until filling is set.
    Carefully remove the pie from the oven. Allow to cool.

    ReplyDelete

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