Simple Cooking
Tips, Guidelines, and Recipes!
Even simple cooking requires measurements, whether by taste, by sight, or by recipe. We all have one advantage: we know what tastes good to us, and we know what we want to eat. Look at the information below, and continue reading. If you want to send us additional tips or guidelines on simple cooking as well as recipes, please feel free to do so!
Further Simple Cooking Terms
- Julienne – slice fruit, vegetables, or cheeses into matchstick-sized pieces.
- Marinate – let food stand in liquid to add flavor or to tenderize.
- Mince – chop into very small pieces
- Pare – remove the outermost skin from fruits or veggies
- Poach – cook gently in below-boiling-point liquid.
- Puree – manually mash foods through a food mill, strainer, cheesecloth, or sieve.
- Refresh – run cold water into parboiled or blanched food to stop the cooking process.
- Saute – brown or cook food in a small quantity of hot shortening in a pan on top of a stove
- Scald – heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
- Simmer – bring liquid to almost a boil, over low temperature. There should be just slowly rising bubbles in the liquid every now and then.
- Steep – leave food in hot liquid for a set time to extract or enhance flavor.
- Toss – combine ingredients with a repeated lifting motion, as in tossed salad.
- Whip – beat in rapid motion to incorporate air and produce expansion, as in heavy cream or egg white
Simple Cooking from Your Garden
Some of the following recipes have been written for crock pots. However, if you are prefer to cook on the stove, or in an oven, this is quite feasible. If you have a very busy schedule, crock pots are a convenient commodity. The recipes can be prepared before you go to bed, and you have a delicious meal when you wake up. Just remember to refrigerate the food. Do not leave them on the counter.
Chicken Goulash
1 small onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
1 medium carrot, chopped
½ c pureed tomato
½ c reduced sodium chicken broth
1 t paprika |
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¼ t oregano, crushed
1/8 t black pepper
1 small peeled potato, diced
5 oz boneless, skinless
chicken thighs, well trimmed
1 t heaping, all-purpose flour |
Put onion, garlic, celery, and carrot in the crockpot. Mix together in a bowl the tomato puree, broth, paprika, oregano, and black pepper. Pour on top of the vegetables. Add chicken and potatoes. Cover. Cook on low heat for 5 –6 hours or until done.
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Lemon Garlic Chicken
2 lbs chicken breast halves, trimmed,
rinsed, and patted dry
1 t dried oregano leaves, crushed
½ t seasoned salt
¼ t pepper
2 T butter |
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¼ c water
3 T lemon juice
2 cloves garlic, minced
2 chicken bouillon cubes
1 t fresh parsley, minced |
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