[Guest Post] Freshness in the kitchen by Michelle Rebecca

Freshness In the Kitchen

For all of the food lovers who like to experiment with new recipes in their own kitchens, the digital age is bringing more resources from the culinary world, where more and more home cooks and experienced chefs alike are able to easily learn from others online, on television, or at public cooking events. There is a big focus on information sharing, as well as other trends in food culture that are worth looking at.

One of these trends that comes along with the emergence of organic and natural foods is the idea that food used in the kitchen should be as fresh as possible. Here are some basic tips experts suggest for cooking with fresher ingredients for every recipe.

Keep Oils and Spices Cool, Dry and Dark

One important tip for any cook is to keep items like vegetable oil or other essential oils in places that help to preserve their natural chemistry. This means keeping them away from excessive heat or sunlight. With powdered spices, humidity or heat can be a problem. Putting these ingredients away in specific storage areas can help them last longer and provide more flavorful foods.

Seal Multi-use Food Containers

Another idea that goes along with the above is that cooks should take time to seal any opened containers for storage. One example is to use the handy small tools available for wine bottles after uncorking a nice red or white wine. Wine that gets used over time in cooking can benefit from being sealed and stored in a decent climate. The same idea applies to many other materials, from powdered or ground ingredients to larger bulk ingredients that store better when sealed.

Keep Fresh Produce On Hand

This step is notoriously tricky, and many of those who use whole foods in the kitchen will testify that there is definitely a challenge to using fresher fruits and vegetables. Those who fare best often have a specific organized strategy that includes planning out meals, labeling ingredients, and shopping smarter with smaller store trips. In some cases, the need to buy local, seasonally available produce adds to the challenge, since cooks get larger amounts of one ingredient, rather than a more diverse basket of foods.

The first step is to know about the shelf life of various fruits and vegetables and how long they can keep — this avoids a lot of food waste. It also helps to know about many different ways you can prepare one food, so that there is more of a chance cooks can use their whole inventory before it gets old. For example, peppers or tomatoes, which can be used raw in salads, can also provide helpful additions to soups or all sorts of other hot dishes.

Admit Defeat

One additional recommendation is for cooks who find that they have a hard time throwing out older ingredients. Many of these individuals will have to balance their thriftiness with reality if various foods get too old to provide good ingredients for meals. This is not to promote waste, but to point out that in many cases, storing older foods can cause organizational problems. In extreme cases, keeping outdated food around can lead to the risk of unsafe or unappetizing results.

Labeling, as mentioned above, is an important step, but there’s also a lot of decision-making involved. Setting up one’s own food rules can help a cook to be consistent about what is used and what is thrown away: these kinds of kitchen rules aren’t set in stone like law help details, but they can still help if followed with attention and a consistent commitment to food safety and good presentation.

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

Grilled Tomato and Onion in Bacon Rolls

Grilled Tomato and Onion in Bacon Rolls

This is a simple recipe that is easy to prepare and taste delicious too.  It looks great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients

1. 1 Medium/ Big Tomatoes (Cut into 5 parts)
2. Italian Herbs (eg. Brand Masterfoods)
3. Salts
4. Coarse Black Pepper
5. 1/3 Yellow Onion (Cut into 5 parts)
6. 5 Bacons

Preparation

1. Place Tomato into a mixing bowl. Sprinkle Salt and Italian Herbs onto Tomatoes for approx 15 minutes.

On the baking tray

Steps

1. Spread Bacon on hot pan without oil. Flip after approx 1 minutes, before the side turn brown. Remove it from the pan.
2. Wrap Bacon around Tomato and Onion and secure it using a Satay Stick
3. Place them into Preheat Oven, Grilled Function for approx 15 minutes
4. At 7 minutes, turn the bacon and grill for another 7 minutes.

Serve while hot!

Good as a finger food in a party or as a side or starter before the main course.

[Guest Post] Simple healthy recipe ideas for busy parents by Danielle McAnn

Simple, healthy recipe ideas for busy parents

As a parent you probably know what a joy preparing and cooking a beautiful meal is, but getting it all together and getting kids to eat it can be another story. It can seem like a real battle getting a fresh healthy meal that everyone will eat on the table every night, some people even have their meals delivered by a place like TLC meals. Here are some simple recipe ideas to get you started.

Basic ragu to go with everything

You can eat this bolognese-like sauce with whatever you want; pasta, polenta, hamburger buns, potatoes. This makes about six cups of sauce.

A tablespoon of vegetable oil

Salt and pepper

Two thirds of a cup of dry red wine

One handful of fresh herbs (could be any combination of thyme, rosemary, sage, bay leaves, according to you taste)

One chopped onion

One clove of garlic, two if you're a garlic lover

Two cans of italian plum tomatoes

A pinch of red pepper or chilli flakes according to your taste.

Seven hundred grams of ground meat (whatever you like: beef, lamb, pork, sausage)

In your heavy saucepan, heat vegetable oil over medium-high heat. Add the meat when the oil is hot, and mix it through with your wooden spoon. Add salt and pepper and brown the meat, don't boil it!

Once browned, lower the the heat and add the onion and a pinch of salt again. Cook the onion, then add the garlic and cook it until it's fragrant. Deglaze the pan with wine, stirring constantly. When the wine has reduced by half, add the tomatoes, crushing them as they go into the pan. Add the herbs and the spices, if using. Bring the whole thing to the boil, then lower the heat to simmer and partially cover the pan to let the sauce cook and simmer.

Leave it that way for at least half an hour, ideally two hours. If it's up too high it will burn on the bottom. When the sauce is finished, the meat will be tender, the tomatoes will have broken down, and it will all have blended together. Add water or wine if you think it looks dry.

Black bean and quinoa salad

Half a cup of red quinoa

Juice and zest of a lime

Salt

Half a teaspoon of ground cumin

Half a teaspoon of chilli powder

Half a teaspoon of chipotle powder

Three thinly sliced spring onions

One quarter of a cup of olive oil

one cup of roasted peppers (red or yellow)

Two cups of black beans

A quarter of a cup of fresh coriander, chopped (herb shears are great)

Cook the quinoa (you may need to rinse it first)

Whisk the dressing together: lime juice and zest, salt, chilli and chipotle powder, cumin, and olive oil. Mix with all of your salad ingredients, garnish with a bit more lime and coriander.

[Guest Post] How to implement a healthier diet in your family by Brooke Chaplan

Balancing Act: How to Implement a Healthier Diet in Your Family

Chew on this: Most American families dine out more than a few times a week, and one fast food meal alone can equal at least two meal's worth of calories. It's no wonder the waistlines of children and adults alike are rapidly expanding. As families attempt to juggle hectic work and school schedules, there has to be a way to decrease indulging in convenience foods and keeping healthy, home-cooked meals a priority. Here are several ways to implement a healthier family diet without spending hours in the kitchen.

Plan Ahead

It might sound cliche, but an ounce of prevention is worth a pound of cure (and can save families from packing on extra pounds!) Plan a weekly menu every Sunday, and be sure to get the whole family's input. Use resources online for tasty, low-fat fare everyone will enjoy. Once the meals are planned, it's that much easier to head to the store armed with a detailed list. Be sure to get a variety of meals so that children can also get used to trying new foods and be more balanced in their likes and dislikes.

When Shopping, Work the Perimeter

Shopping at the outskirts of the store will yield the healthiest, freshest ingredients, while the interior aisles are mostly packed with high calorie, preservative-laden junk foods. Work to incorporate plenty of veggies, fruits, whole grains, and lean meats. Don't completely forgo items like bread, pasta, rice, and snacks, but choose wisely.

Buy in Bulk

Consider joining a bulk store with a membership and reap the health benefits of buying in bulk. Stocking up on oatmeal, whole grain pasta, rice, beans, dried fruit, nuts, and frozen veggies will save time and money. Plus, with a fully stocked pantry, it will be much easier to resist a trip to a fast food restaurant. These club stores are also an ideal location to purchase vitamins and supplements in bulk to complement the dietary changes being made at home.

Don't Forget Fido

Now that the family pantry is stocked and meals are planned, don't forget the family dog. Why should Fido have to chomp on the same old crusty kibble when he could be feasting on raw food for dogs? Talk to the veterinarian to see if meat, veggies, fruit, eggs, and some dairy could be beneficial for the dog's overall health and beauty.

Clearly, it might take some time and planning to successfully maintain this balancing act of a healthy diet, but the result will be a fit, thriving family. It also allows fast food consumption to take its rightful place as a treat, instead of a daily requirement.

Stir-fry Chicken and Shitake Mushroom with Oyster Sauce



I attended my new company team bonding. It is a bbq session. As usual, there are some leftover food, and I took back an unopened packet of Shitake Mushroom.

My boyfriend use the Shitake Mushroom and cooked it with Chicken and Oyster Sauce. This is a common stir-fry dish that goes very well with rice.

Ingredients

1. 1/4 Chicken (Cut into small pieces)
2. 4 Shitake Mushroom (Cut into slices)
3. 1 teaspoon of Chopped Garlic
4. 2 teaspoon of Light Soya Sauce
5. 1 tablespoon of Oyster Sauce
6. 1/4 teaspoon of Sugar
7. Fine Light Pepper
8. 1 tablespoon of Cooking Oil
9. 3 tablespoon of Water

Preparations

1. Marinate Chicken with 2 teaspoon of Light Soya Sauce and dash of Pepper for 15 minutes

Steps

1. Add Cooking Oil into hot pan
2. Add Garlic and stir-fry until fragrant (before garlic turns brown)
3. Add Chicken and stir-fry to mix well for approx 3 minutes
4. Add Mushroom and stir-fry to mix well
5. Add Oyster Sauce and stir-fry to mix well
6. Add Sugar and Water and stir-fry to mix well
7. Simmer with low heat until chicken and mushroom are cooked

Serve while Hot!

Good to go with Rice and a few Chinese Dishes with a bowl of Chinese Soup.



[Guest Post] On Making Chicken Liver Pate by Qiana Di Bari

chicken liver, whipped

Chicken liver. Don't get grossed out. I don't mess with innards too much either, but I do enjoy a good chicken liver pate every now and then. And I only eat them out. So, this week, when I went through my ritual of boiling a whole chicken, and inspired by my girl Tamar Adler and her Everlasting Meal , I set the livers aside. 

chicken liver, raw

Gross at first glance, I know. But things got better very quickly: I seasoned them with salt and pepper and seared them in a dab of butter and removed them from the pan. 

chicken liver, pan seared

Then I diced a small shallot and threw it in to the same pan with red wine, to deglaze it and pick up all those little pieces of goodness left behind.  

chicken liver, smothered in red wine and shallot marinade

I whipped it all together in the blender with a few springs of thyme and a spoonful of water for just a few seconds and let it set in the fridge for about thirty minutes, for the final product that you saw at the top of this post. Good enough to eat by the spoonful or spread on a rip of bread, this home made pate is a little bit of decadence in the middle of the daily grind.

Bio

Qiana Di Bari is a music business manager turned mom, wife and restaurateur. You can follow the tastes and travels of her modern, multi-culti family at http://www.lafamigliadibari.comor @qiqs.

[Guest Post] A Bag of Lentils and a Bunch of Beets by Qiana Di Bari

You can make this happen with a bag of lentils and a bunch of beets. 

Who wants to go outside in ten degree weather to find lunch? Or order bad Chinese? Instead, open your pantry, pull out some lentils. Soak them while you saute diced onion, garlic, carrots and red pepper in olive oil. Add the lentils and chicken stock to your pot. Season. Simmer. Done. 

While your soup is coming together, pull a bunch of beets out of the fridge. Break them down and slice them in to medallions. But don't throw away the greens. Clean and chop these too. Throw it all in to a saute pan with olive oil and shaved garlic. Season. Stir. Done. 

If you have a brick of cheese to throw on the table for good measure, do it. We had some robiola and drizzled it with olive oil. 

Warm some frozen bread. Pour some red wine. And have a hearty, healthy lunch that will beat anything you will find outside in the cold. 

Bio

Qiana Di Bari is a music business manager turned mom, wife and restaurateur. You can follow the tastes and travels of her modern, multi-culti family at http://www.lafamigliadibari.comor @qiqs.