Another hint to make ahead on your day off. Then they will be ready to go to work for lunch or waiting for you when you get home for supper.
I Love Pinterest: Mason Jar Salads!
Thursday, March 29, 2012
Friday, March 23, 2012
Green onions for shallots.
After, all what is a shallot? It is a plant from the onion family. You seldom find them at the grocer. I see them occasionally at the farmers' market, but that is only open a few months of the year in our town. They look like funky onions or scallions that have been left in the ground too long. (Scallions is the fancy name for green onions.) Their bulbs are usually not symmetrical (I've seen the shape described as frog legs) and they don't always have the green top. Leeks on the other hand, do look just like green onions only much bigger and though they may be useful (great in soup) they are usually more expensive. If you have a bit of ground, you could grow your own shallots. Look on line to find a source. If you have a good specialty garden nursery store, they might have them or know where (or who) a local source may be. Local garden clubs sometimes have fundraising events or plant exchanges. If anyone know about them it would be the one who brings food plants to the exchange.
My point is that in most cases substituting an easier, cheaper, available ingredient will still give you a reasonable result. Green onions are almost always available at any grocery store. I have even seen tutorials on line about keeping your extra scallions growing so you don't have to throw away extras or buy more. You can use your bunch of green onions over several days if you keep them in the fridge. They are even good simply dipped in your favorite salad dressing and eaten as you would carrots or celery. Chopping the green part is a great way to garnish soups and other dishes.
My point is that in most cases substituting an easier, cheaper, available ingredient will still give you a reasonable result. Green onions are almost always available at any grocery store. I have even seen tutorials on line about keeping your extra scallions growing so you don't have to throw away extras or buy more. You can use your bunch of green onions over several days if you keep them in the fridge. They are even good simply dipped in your favorite salad dressing and eaten as you would carrots or celery. Chopping the green part is a great way to garnish soups and other dishes.
Tuesday, March 13, 2012
So why the Mom rant?
When I was young there were several shows on PBS to teach cooking. As today, many of these used exotic and expensive ingredients. We didn't try many of the recipes. I still love to watch the cooking shows but now I ask "How can I substituted things to make these dishes more affordable?" Can we be more frugal?
The other kitchen challenge is the wide range of gadgets. I go in those stores and think how cool these things are. When I get them home, I find that I use them a few times then they just fill up the middle drawer. Alton Brown set the bar when he refused to have any mono-functional gadgets. So, which tools can multi-function and which really are worth the space?
When you're starting out you only need to cook for one, or two, or your roommates, or guests. Getting recipes to divide or multiply and still taste right takes a bit of practice. Budgeting for the different situations will also effect the end results. Perhaps five "Ramen Nights" are worth one "Steak Night". PLEASE remember to eat a balanced diet, at least within a week. Bad nutrition will cost you more in the long run.
Then there is the whole "You save money by growing your own" situation. It may be true if you live on acres of land and you have plenty of time or help to take care of the garden. Preparing and storing your crop may also be a problem. Let's face it, frozen store brand vegetables are not very expensive and they are more reliable than the home version. Fresh salad ingredients are expensive but you can grow some of them on a patio.
Discerning what is practical for you is part of growing up.
The other kitchen challenge is the wide range of gadgets. I go in those stores and think how cool these things are. When I get them home, I find that I use them a few times then they just fill up the middle drawer. Alton Brown set the bar when he refused to have any mono-functional gadgets. So, which tools can multi-function and which really are worth the space?
When you're starting out you only need to cook for one, or two, or your roommates, or guests. Getting recipes to divide or multiply and still taste right takes a bit of practice. Budgeting for the different situations will also effect the end results. Perhaps five "Ramen Nights" are worth one "Steak Night". PLEASE remember to eat a balanced diet, at least within a week. Bad nutrition will cost you more in the long run.
Then there is the whole "You save money by growing your own" situation. It may be true if you live on acres of land and you have plenty of time or help to take care of the garden. Preparing and storing your crop may also be a problem. Let's face it, frozen store brand vegetables are not very expensive and they are more reliable than the home version. Fresh salad ingredients are expensive but you can grow some of them on a patio.
Discerning what is practical for you is part of growing up.
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