Pantry Cooking- Stir Fry
At a time when a lot of us are relying on our pantries for dinner, I thought I would share another favorite go-to for me. That is the stir fry. Whenever I have to make dinner last minute, stir fry is my meal of choice. I consider stir fry one of the three S’s of pantry cooking- soups and salads being the other two.
You can stir fry in a skillet, but I prefer to use a wok. Whatever vessel you use, the cooking method uses high heat and relatively short cooking times. The results are tender meats and crisp, colorful vegetables.
When trying to get that restaurant quality dish, keep in mind that in commercial Asian kitchens the fire is much hotter than you will get at home on the range. Do the best you can.
Stir fry might seem like an odd choice, if fresh veggies are getting low. Truth is, you can use all sorts of veggies in a stir fry, when you need to.
It is also a chance to use up some of those sauces you picked up at the Asian grocery store, always meaning to try.
Start with the veggies. I am trying to stick with fresh veggies you might still have around. Onions are a great choice, along with carrots, celery, cabbage, sweet peppers, broccoli and sweet potatoes. You can also use frozen veggies. Thaw them first, to drain off excess water. Save that liquid, you might want to use it in the sauce later. Don’t overlook canned veggies. Water chestnuts, bamboo shoots, baby corn and straw mushrooms are all fun to add to a stir fry. Almost any veggie can be added. Think outside the wok!!
Don’t limit yourself to traditional stir fry veggies. Spinach, Brussels sprouts, chard, kale, asparagus, cauliflower, tomatoes can all join the party.
To prep the veggies, get them sliced or chopped into bite sized pieces. The general rule in wok cooking is that the veggies that take the longest to cook, go in first. You keep adding more veggies, based on length of cooking time. By adding them gradually, the wok or skillet also keeps it’s high temp better. Throwing too many veggies in at once may result in a build up of water. Then you get more of a stir “simmer” than a stir fry. No one wants that. Heat oil in the wok first. Then start to add your veggies. Once the veggies are all cooked, remove them to a dish while you cook the protein.
I always get asked about which oil to use in a stir fry. Easier to tell you which oil not to use. The one you probably have, that isn’t best for stir fry is olive oil. I love olive oil, but it has a low smoke point. That means it smokes at a lower temperature than other oils. It can also catch fire at a lower temp. Sesame oil is a finishing oil. You drizzle it in at the end of cooking. Don’t fry in it, either. I love avocado oil for stir fry. High smoke point and neutral flavor. Don’t freak out if you don’t have it. Use the oil have, it will be fine.
You’ll need a protein. Get creative here, too. Chicken, beef, pork, shrimp, are all great. You can also use ham, fish, ground meat, (maybe in little meatballs), sausage, eggs, tofu, beans ( like kidney or chickpeas), canned clams or crab meat, canned salmon, venison, duck, lamb.
If your protein is already cooked, just toss it in at the last minute. to heat it through. No need to remove the veggies from the wok first. This a great way to use up leftovers. You can do combinations of proteins if you don’t have enough of one. Maybe a couple of chicken drumsticks, cut up, and a can of crab.
Odds are though, that your protein will need to be cooked. As with the veggies, make sure it is cut up into bite sized pieces. Once the veggies are out of the wok, add a little more oil and add you protein, tossing to cook quickly and evenly. If you have a lot to cook, you can cook the protein in batches, to prevent your pan from losing too much heat.
If it is a last minute dish, just go ahead and cook it up. If you have the time, marinading your protein can give you a very pleasant surprise. When I plan ahead, I like to marinade my chicken, pork beef or lamb in a combination of sherry, soy sauce and cornstarch. The meat is cut into slices or thin strips, placed in a bowl and the marinade ingredients are added. Cover and place in the fridge overnight. It really makes the meat tender. a quick note about sherry. Don’t use cooking sherry. Cooking sherry is laced with salt and is icky. Just use a plain old bottle of sherry- not cream sherry, either. You don’t need an awful lot of the marinade. Just enough to toss the meat in.
Once the protein is cooked, the creative part really starts. First, return the veggies to the wok. Then you need to season your dish. Traditional Asian sauces and condiments are the natural choice. Use them if you have them. Soy sauce, oyster sauce, fish sauce, gochujang, sriracha, sesame oil, hoisen are all popular choices. Some are very salty, so use with care. You can always add more.
As you season your stir fry, you might also want a sauce, rather than just seasonings. In a small bowl, mix about a tablespoon of cornstarch- or rice flour- with 1/2 cup of cool liquid. Could be water from drained veggies or a little chicken stock. Stir until cornstarch is dissolved. Once your stir fry is seasoned, add the cornstarch mixture. It will thicken up and make a nice sauce. You can add more liquid/ cornstarch depending on how much sauce you want and how much stir fry you are making.
What to do if you don’t have a lot of traditional Asian sauces? Well, you probably at least have soy sauce. Start there. Any hot sauce is a great addition along with garlic in some form. Ginger is also a good choice. Think of the sweet/sour profile in a lot of Asian foods. Vinegar, citrus juice or even pickle juice can add a nice dimension to your sauce. If you are going sweet and sour, balance the sour with sweet. You can use sugar, any type, or honey, fruit juices, jam or just fruit. Besides, you don’t have to stay Asian with your stir fry. Season it with what you like. Call it fusion cuisine and you’ll sound like a pro!!!
We aren’t done yet. There are other ingredients you might want to add. Peanut or almond butter, pickles, olives, capers, pickled peppers are likely hanging around your fridge or pantry. All of them can add some flavor to your dish. Green onions are nice finish. I chop green onions and freeze them. That way I always have them to top off a dish. Use them if you have them. My chives are up now, so I could use chives instead. Look outside. If you have an herb garden, your perennials are probably up by now. Mint is a nice addition. Nuts are a fun way to finish off your stir fry. Toss a handful of peanuts or cashews in as the last minute, right before serving.
Once it is all done, the protein cooked, the sauce made and the veggies returned to the wok, you are ready to eat. You can serve it as is, or you can serve the stir fry over cooked rice, which is traditional. Get the rice cooked ahead of time, then just reheat before serving. I use my microwave to cook the rice and to reheat it.
You can also serve your stir fry over cooked pasta. Angel hair or rice noodles are great. Use what you have. You could put some of your stir fry in a tortilla and roll up. An Asian inspired wrap. Why not?
Here are some not-so traditional wok recipes. Enjoy!!
Sesame Cauliflower Stir-fry
1/4 c. sesame seed
2 T. each oil and butter
1 small onion, chopped
1 medium cauliflower, broken into florets and sliced
1/4 c. water or broth
1/2 c. sliced green onions
1/4 c. chopped parsley
salt and pepper to taste
lemon wedges
Warm wok over medium heat and add sesame seeds, stirring until they are lightly toasted. Set seeds aside. Heat pan and add oil and butter. Add onion and cook over medium high heat until onion wilts. Stir in cauliflower and stir-fry 1 minute. Add water or broth and cover and cook about 2 minutes. Cauliflower should be tender-crisp. Add green onions, parsley and reserved seeds and season to taste. Cook 1 minute then serve with lemon wedges on the side. Serves 6-8.
Mexican Corn
2-3 c. fresh corn cut off the cob, or frozen
1 sweet red pepper, seeded and diced
1 t. each cumin, chili powder and dried oregano
1/2 t. ground coriander
salt to taste
1/4 t. red pepper flakes
1 T. fresh chopped cilantro
In small amount of water in wok, heat corn through. Add all ingredients but the cilantro and heat through and simmer until water is gone. Stir in the cilantro and cook until it is wilted, about 2 minutes. Serves 4.
Curried Mixed Vegetables
2 T. olive oil
1 large onion, cut in chunks
2 cloves garlic, minced
2 medium carrots, peeled and cut into chunks
2 ribs celery, trimmed and cut into chunks
2 c. chopped cabbage
2 small zucchini, trimmed and cut in chunks
1 sweet red pepper, seeded and cut into chunks
1 sweet yellow pepper, seeded and cut into chunks
salt to taste
2 t. curry powder
1/4 t. cloves
Heat oil in wok. Add onion and stir-fry until tender. Add the garlic, carrots, celery and cabbage and stir fry until vegetables are tender. Add remaining ingredients and cook, covered, over low heat until all vegetables are tender, about 10-15 minutes. Add more curry powder if you like. Serves 6-8.
Chicken Cordon Bleu Stir Fry
1 lb. boneless, skinless chicken breast
1 T. each cornstarch and sherry
3 T. oil
6 oz. cooked ham, julienned
¼ t. white pepper
2 T. dry bread crumbs
1 c. shredded Swiss cheese
Cut chicken into julienne strips and mix with cornstarch and sherry. Heat oil in wok: toss in chicken and stir-fry for 3-5 minutes. Add ham and stir-fry for about 30 seconds. Stir in white pepper and bread crumbs. Sprinkle with shredded cheese, cover, and let stand until cheese has melted. Serves 4.
Peanut Soup
This is one of the easiest soups I make. It is also one of my favorites. It’s a rich soup with a creamy texture and just a hint of heat. You could make it spicier, of course. The recipe is very versatile. As written, the soup is vegan, but you could make it with dairy or a meat based stock, if you prefer.
If your only experience with eating peanut butter is on a sandwich or in cookies, you might be surprised at just how good this soup tastes. I have made it with almond butter. If you don’t have peanut butter, the almond butter works fine. Other nut butters would also work. but I still prefer it made with peanut butter. It freezes well, too.
Peanut Soup
2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 T. sugar, optional
1 c. chopped green onions
Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Add sugar if soup is not sweet enough. I never add the sugar, but some people do. Warm gently and serve with green onions on top. You could also top with chopped peanuts, for a little crunch. Serves 6-8.
Pantry Cooking – Soups
I want to do something to help people get though this. I thought about posting a recipe using my pantry items, but it occurred to me that unless you had the same stuff as what is in my pantry, it might not be that helpful. So I came up with a different idea. More general information to help you get the most out of what you have on hand.
The 3 S’s
When it comes to meal planning remember the three S’s- Soups, Stir Fries and Salads. All of these are dishes that give you room to get creative, use what is on hand, and use up almost any type of leftovers. We’ll start with Soups today.
Soups
By definition, you’ll need some sort of liquid to make broth for the base of the soup. I won’t assume you have piles of bones hanging around to make a stock. So what might you have? Roasting a chicken? Cut meat off the bones to serve, and save the carcass. People do that all the time with turkeys at Thanksgiving. Those bones will make a great soup. Same with bones from steak, roasts, anything really, even spare ribs. Ham bones are a classic to make stock.
No bones? Do you still have a corned beef to be cooked? The water the corned beef is cooked in can be used as a base for soup. If it it too salty, just dilute it with water. Other non- bone sources for stock might include tomato juice or the cooking water from vegetables.
Think about that last one. You might cook veggies by either boiling or steaming them. Before you toss the cooking liquid- that water has picked up flavor from the veggies. Save it to use for later. You can use it again, to cook more veggies, to give your water even more flavor. Now you can add your veggie water when making soup stock for more flavor.
Pan drippings are a great source of flavor for soups. When you finish cooking a roast, you will have those lovely brown bits in the bottom of the pan. They actually have a name. They are called the fond. Add water to the pan and heat up over a medium low flame. Scrape as much as you can off the bottom of the pan. You can de-glaze with wine or sherry, if you prefer. Pour through a strainer into a heat proof container and let cool down. You can remove the fat from the top later. Store in the fridge for a few days or freeze to use later. The drippings don’t have to just be from meat sources. If you roast veggies, you will have similar brown bits. Get those flavors out of the pan the same way.
Try to use as many of the aromatics as you can get your hands on. They will help to give you a richer stock for your soup. Aromatics would include onions, carrots, celery, garlic, sweet peppers and herbs. If you don’t have a lot of extra veggies to make your stock, use the parts you might normally toss. It’s going to be strained out anyway, so use everything that gives flavor. Use the carrot peels, celery tops, onion and garlic skins, herb stems, cabbage cores, you get the idea. If you are peeling onions or carrots or potatoes and can’t use the peels right away, start a “soup bag” for the freezer.
To actually make your stock, place all the ingredients in a pot and add water, if needed. Simmer together for at least a few hours. Crock pots can be a great place to let stocks cook away. If you are lucky enough to have raw bones, you can roast them first, before adding to the stock pot, or brown them right in the stock pot. I am assuming you don’t have access to lots of bones, so I am working on the idea of making soup stock without them.
Once you cooked all the flavor out of your ingredients, strain your stock and add salt and pepper to taste. Now you can use it to make any number of soups. If you want more “stock” you can add other liquids to your soup like tomato juice, milk, coconut milk, rice milk, oat milk…. you get the idea.
You’ll want some protein for your soup. Diced up meats are traditional, but you can use, sausage, mini meatballs, cooked bacon (save the grease), tofu, eggs (egg drop soup) , dry peas or beans, lentils, nut and nut butters. You want to think outside the box.
Add veggies you have around. This is great time to check out what is in the fridge, freezer and pantry. Soups are a great place to use up that bit of leftover green beans from dinner last night or the can of corn whose expiration date is coming up.
I like my veggies to still have some texture to them, even in soup. Some vegetable that hold up well are carrots, onions, cabbage, turnips, parsnips, beets. You might see a pattern. For the most part, root vegetables hold their shape and texture even in long cooking. Vegetables that require less cooking can be added later. Greens like spinach and escarole or kale, and veggies like broccoli, cauliflower and sweet potatoes all cook pretty quickly. Add later to keep them from falling apart.
I feel like tomatoes deserve special mention. Canned tomatoes, in so many forms, can really make your soup better. From juice, diced, whole, sauce and even tomato paste. In different amounts, tomato products can add a lot of flavor to most any soup. Same for fresh tomatoes. If you feel like your soup is in need of a punch, consider adding tomato in some form.
Don’t be afraid to add seasonings in the form of herbs and spices. Hot sauce is always a fun addition. Sometimes, you can add a little zip by adding less common ingredients- perhaps a splash of vinegar or some lemon juice. You might be surprised at how a little acid can brighten up your soup. Taste as you go, and adjust until your soup is just what you want it to be.
When it come time to add carbs like pasta, rice, barley it really will depend on what you have and what you like. With the exception of minestrone or Italian Wedding soup, I keep my noodles out of my soup, until ready to serve. I find for classic chicken noodle soup, the noodles get mushy if added to the whole pot of soup. Cook your noodles according to package directions, then let everyone add noodles to their own bowls and ladle in the hot soup. For rice that is being cooked in the soup, add less than you think. The rice is going to cook and swell and absorb liquid. You still want soup in the end, not a rice casserole. A rounded half cup of raw rice for every two quarts of soup should be about right. Same for barley. You can make spaetzle, if you don’t have other pasta around. Here is my recipe.
Spaetzle
3 eggs
1/2 c. half and half or evaporated milk
1/2 t. salt
1 1/2 c. flour
Combine all ingredients and let rest 30 minutes. Drop by small spoonfuls into boiling water. Cook until they float and puff up, about 5 minutes. I use a spaetzle maker, which produces smaller pieces. I only cook them a couple of minutes. Drain and serve with soups, stews, sauces or buttered. For the paprikash, I browned the spaetzle, after cooking, in a butter- oil mixture. I also tossed in some fresh parsley at the end.
Another option is to make a pureed soup. Toss all your veggies into a pot, let them cook until very tender, and then puree until smooth. I often make pureed soups using a ham bone or smoked turkey to flavor the soup. Once the soup is cooked, I remove the bone/meat, and puree the soup. Then I remove and cut up any meat from the bones, adding them to the soup.
Think about the color of your ingredients before you make a pureed soup. Once pureed, the colors mix. I try to pick a dominant color for a pureed soup. Over the years, I tend to make orange, green or pink soup. Orange soup would have carrots, winter squash and/or sweet potatoes as the main vegetables. Green soup relies on spinach, broccoli and green beans for it’s color. Pink soup is made with beets, but I think you already figured that out. Even if your soup color turns out kind of brown, it should taste good, but I like it to look good, too.
After all the talk about making a soup stock from scratch, you can make your own vegetable soup base. It keeps for ages and ages. You just add a spoonful or two to water to make vegetable broth.
You might not be able to find all of the ingredients, but even if you get most of them, you should be able to make a really good veggie stock.
I make a vegetable soup base that is a mixture of vegetables, both fresh and dried, herbs, mushrooms, nutritional yeast, spices and salt. There is pretty good amount of salt, but I wanted to be able to store it in the fridge and be safe.
It worked out that every teaspoonful of the finished base has less than 1/4 teaspoon of salt. Not great, but a lot less than bouillon cubes.
If you want to make yours with less salt or no salt- you’ll have to freeze the mixture in ice cube trays and take it out of the freezer as needed. Sort of like your own bouillon cubes.
The nice part is, I can now make a vegetable soup easily and I know exactly what is in it. It can also be added to chicken or other meat-based stocks, in place of the salt, to add extra flavor.
Homemade Vegetable Soup Base
4 carrots, peeled and cubed
3 celery ribs, washed and cubed
1 large sweet onion, peeled and cubed
3 green onions, washed and cut up
1 c. sun- dried tomatoes, soaked in water 30 minutes, and drained
1 c. dried mushrooms, soaked in water 10 minutes and drained
1 c. chopped cabbage
1 c. parsley, chopped
1/2 c. chopped sweet pepper
1/4 c. nutritional yeast, optional
2 T. turmeric
8 oz. salt- I used sea salt and used a scale to weigh it. It’s around a cup but will differ if you are using a coarse salt
Combine all ingredients, except the salt, in a food processor and blend until smooth. I have a decent size Cuisinart and still had to do this in batches. Combine in a bowl with the salt and stir well to blend. Store in a clean jar in the fridge until ready to use. I ended up with about 5 cups of soup base. To use, add about 1 teaspoonful to a cup of hot water for vegetable broth. Use less or more according to your taste. Use in place of salt in other soups, stews and sauces.
I hope this has been helpful. Don’t be afraid to just use what you have around when it comes to soup. Taste as you go, you can always add more, but it is hard to take out what you’ve added too much of. Check though your pantry, fridge and freezer for ingredients that might be a nice addition to your soup. Be creative and try to have fun. We could all use a little fun right now.
Stay strong- we will get through this.
Cinnamon Sticky Buns
What could be better than a warm sticky bun? These are even better with the addition of plenty of nuts and cinnamon. I like this recipe because they are rich, soft and not too sweet. The rolls are full of brown sugar, butter and cinnamon and topped with a lovely later of soft caramel. They aren’t hard to make, although they look tricky. While the recipe makes 12 rolls you can make them bigger, or smaller, to suit your taste.
I like them just the way they are. You can top with a powdered sugar frosting, if you prefer.
Cinnamon Sticky Buns
Dough:
1/3 c. milk
¼ c. sugar
½ t. salt
¼ c. butter
¼ c. warm water
1 package active dry yeast
1 egg
2 ½ c. flour
Topping:
¼ c. butter, softened
¼ c. brown sugar
½ c. pecan or walnut halves – I use a little more, maybe 2/3 cup
Filling:
¼ c. soft butter
½ c. brown sugar
½ c. raisins, optional
1 t. cinnamon
In small pan heat milk until bubbles just form around edges. Remove
from heat; stir in sugar, salt and butter. Allow to cool to lukewarm.
Dissolve yeast in warm water in medium bowl and stir in milk mixture,
egg and 2 cups of the flour. Mix by hand until dough leaves sides of the
bowl. Turn onto lightly floured surface and knead until dough is smooth
and elastic, adding more flour if needed. Lightly oil dough in bowl and
cover with a towel allowing to rise in a warm place until doubled,
about 1-1 ½ hours. Meanwhile, make topping. Cream together butter and
brown sugar and spread on bottom and sides of 9×9 inch baking pan.
Sprinkle with nuts and set aside.
Punch down dough and roll into a 16×12- inch rectangle. Spread with the
softened butter, sprinkle on the brown sugar, cinnamon and raisins. Roll
up from long side. Cut crosswise into 12 pieces. Hint: Using a knife
tends to flatten the rolls. Instead use a piece of thread, string or
even dental floss. Slide piece of string under dough where you wish to
slice. Holding string ends above roll cross the ends over each other and
pull outward. String will cut through easily. Repeat with remaining
rolls. Place in prepared pan and cover with cloth, allowing to rise
until doubled, 1- 1 ½ hours.
Bake 25-30 minutes in a preheated 375 degree oven. Invert onto board and let stand 1 minute. Remove pan. Serve warm. Makes 12.
Storing Vegetables
I want to do what I can to help us all get through this. Since we all may have limited access to fresh fruits and veggies it is more important than ever to not waste what we have. Storing veggies properly can help to have them around longer.
Some veggies last longer than others in storage. Five of the best for long term storage are potatoes, sweet potatoes, onions, winter squash and cabbage. When kept properly, you can hold them for weeks, and in some cases months. The thing is, they have different needs.
There was a reason that people had root cellars. They helped people living in cold climates get through winter. Since most of us don’t have root cellars anymore, we have to do the best with what storage we have in our homes.
Potatoes
Potatoes need a combination of a cool and moist environment. They keep best around 40-50 degrees which can best be achieved in a cellar. I know plenty of people who keep them in the fridge. Refrigerators are a little too cool for potatoes. They’ll look fine, but tend to get dark when you cook them. Edible, but not pretty. It’s because when potatoes are stored too cool they get sweeter- the increased sugar causes darkening- sugar burns. If you have your spuds in the fridge all hope is not lost. Take them out and keep them at normal room temps for a week and they should be fine.
Because potatoes give off ethylene gas they will cause other fruits and veggies to ripen too quickly so store them by themselves. You can keep them in a bin, but make sure there is some ventilation. Excess moisture will also cause them to rot or sprout. A box with a few vent holes on the top is perfect. You can also keep them in paper bags. Avoid keeping them in plastic bags with no ventilation- that will also cause them to rot. For short-term storage it does not matter that much- but for longer- term follow the guidelines discussed here. An outside basement wall will be cooler than the rest of the basement. It could be an option.
Sweet Potatoes
Sweet potatoes actually do well and room temperatures. Don’t store them in the fridge. If you store a box of them together try to put some newspapers or straw between layers, to provide air circulation. One year, when I grew a lot of sweet potatoes, I stored them in crates by my furnace. This gave them the warmest spot in the basement. Had sweet potatoes until Spring that year.
Onions
Onions like cool and dry surroundings to hold up best. Unlike potatoes which like cool, moist conditions, onions will start to get moldy or sprout if the air in too wet. Ideal temperatures are around 40-50 degrees. Most basements have areas that are close to cool enough during cold weather. You can just hang the onions in the mesh bags they often come in however, if there is one bad onion in the bag the whole bunch may follow. You can use old pantyhose to keep them apart and last even longer. Just take the leg of old pantyhose and drop in an onion. Tie a knot in the hose and add another onion. Continue until you run out of onions- or hose. Hang up somewhere cool and dry. When you need an onion just snip the pantyhose and remove. Onions stored this way can easily be stored for several months.
Winter Squash
Winter squash do well in cool, but not cold conditions. Store in the basement, or an unheated room. Check at least once a week for signs of spoilage. They should keep for months. I still have butternut squash in an unheated bedroom. Will be using them soon, but they have held up well since last fall.
Cabbage
Cabbage will do fine in cool- 40-50 degrees- for a pretty long time. You can also store them in the fridge. At room temps, they will still keep for a while, but will not last as long as if they are kept cooler. Cabbages stored cool can be kept for months with little change.
Storing Other Veggies
So how do we keep other veggies longer? It can be tricky. Some veggies, like tomatoes, peppers and cucumbers keep best in cool temps, about 50 degrees. That is tricky to do in most homes. I store my tomatoes at room temperature usually, except in hot summer weather, when my kitchen is too warm. I store peppers and cukes in my fridge. Not, ideal, but better than room temp. Broccoli, cauliflower, asparagus, eggplant all go in the fridge for long term storage at home.
Lettuce and Leafy Greens
Leafy greens all go in the fridge. The cool temps are ideal for them. The villain in the fridge is high humidity. Lettuce and other greens have often been sprayed with water in the produce department. You come home from the store and toss the plastic produce bag of lettuce in the fridge. The excess water in the bag is going to cause those greens to get moldy pretty quickly. Get the lettuce or other greens out of the plastic bag and shake off excess water. You can place a paper towel in a fresh bag and return them to the fridge. Ideally, store lettuce and other leafy greens in fabric bags! Think of a kitchen towel- a non-terry towel. Linen towels work great. Two of those towels, sewn together on three sides- open at one short side, make a great bag for storing greens. You can just use some twine to tie it shut. You will be surprised at how much longer they keep fresh that way.
Root Vegetables
Other root veggies, like beets, turnips and rutabagas can be stored in a cool room ( 40-50 degrees), but if you have to choose between 60 degrees and the fridge- store in the fridge.
Final Thoughts
Most other veggies are best stored in the fridge for long term. We just don’t have root cellars around anymore. If you have to choose between too warm or too cold- choose too cold. Also, once you have cut or sliced a veggie, the leftovers go in the fridge. Same for cooked veggies. Once they have been cooked, then they need to be kept in the fridge- or frozen.
Russian Tea Biscuits
Russian tea biscuits are like a kind of cookie. A magical cookie, filled with jam and raisins and nuts. The are crispy, tender and rich. They also are not all that sweet, which appeals to me. You can serve them as a dessert, but also serve them with breakfast or brunch. And of course, with your tea or coffee.
I can remember the first time I ever had a Russian tea biscuit. It was at the Cedar-Lee theater. I guess you could say I got my love for foreign films and Russian pastry at the same place. I found a recipe in my mother’s recipe collection. I tried them and they were pretty close to the ones at the Cedar-Lee. I did tweak that recipe a bit.
My only regret was not having raspberry jam. That is my favorite. The swirl of red in the biscuits is very pretty. I used what I had- apricot- and am happy with them. Not as colorful, but very tasty, all the same.
Here is the recipe. I think you might want to try these with that next cup of tea.
Russian Tea Biscuits
3½ c. flour
½ c. sugar
1 t. baking powder
1 t. baking soda
¼ t. salt
1 c. butter, softened
2 eggs, separated
½ c. orange juice
1 1/3 c. preserves, (strawberry, raspberry, plum or apricot are favorites)
1 c. chopped walnuts
1 c. raisins, dark or golden
1 t. cinnamon
3 T. sugar
Combine dry ingredients in a mixing bowl and cut in butter until mixture is the size of peas. Stir in egg yolks and orange juice. Knead until dough is well blended. Divide dough into 4 equal pieces. Roll out a piece of dough 1/4 -inch thick into an 8×10-inch rectangle. Spread with 1/3 c. of the preserves and sprinkle with 1/4 c. each of the raisins and nuts. Roll up jelly roll fashion and set, seam side down, on ungreased baking sheet. Repeat with remaining dough. Beat egg whites until foamy and brush on dough. Combine cinnamon and sugar and sprinkle on dough. Bake in a 350-degee oven for 25-35 minutes, or until golden. Use a toothpick to test for doneness. They can be golden, but a little under baked in the middle. Slice while warm into 6 pieces for each roll. Makes 24.
Homemade Pita Bread
Pita bread is easy to make and so tasty. It is also fun to watch the bread puff up as it bakes.
One of my favorite memories from cooking camp involves pita bread. We were making it in camp that day. Two little boys sat in front of the oven, watching the bread puff up. They were so excited. This is a fun bread to make with kids.
Although the recipe calls for placing the rolled out dough directly on the oven rack, I sometimes place the dough on baking sheets in the oven. Just a little easier and neater. I put the pans in the oven to heat up before using.
If the pita doesn’t puff up, it will still taste wonderful. For better success, make nice smooth balls of dough. The more careful you are when rolling out the dough- the better your odds of a good puff. Roll pretty thin, use enough flour on the board, and try not to tear the dough when rolling out.
You can add some whole wheat flour, if you like. The dough pictured is a mix. I added about 2 cups of whole wheat flour to the dough, in place of some of the white flour.
Pita Bread
4 ½- 4 ¾ c. flour, you can use some whole wheat flour
1 pkt. Active dry yeast
1 ½ t. sugar
1 ½ t. salt
1 ¾ c. water
2 T. oil
In large bowl combine 2 cups of the flour with other dry ingredients. Heat water and oil to 120-130 degrees (warm) and add to flour mixture in bowl beating until smooth. Beat three minutes then begin stirring in enough flour to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Cover dough with plastic wrap and then a towel and let rest on board 20 minutes. Punch dough down and divide into 12 pieces. Shape each into a smooth ball and place on board, allowing space in between. Cover and let rise 30 minutes. Pre-heat oven to 500 degrees. Roll dough balls into circles. Place 3 circles at a time directly on oven rack. They will puff up and brown in about three minutes. Remove to rack to cool and repeat with remaining dough. Makes 12.
Pantry Inventory and Expiration Dates
Part of the challenge of living off of just the food you already have- is knowing what food you actually have. I think I have a pretty good idea already. I inventory my pantry every year. I also have a freezer that needs to be manually defrosted a couple of times a year. That really helps me to stay on top of what I have and what I don’t have.
Even then, I sometimes get a surprise or two. I went through my pantry recently to do an inventory. I am sure there was a reason I bought garbanzo bean/fava bean flour. I don’t recall it at the moment, but there it was in my cupboard. It has now been moved to the front and will be used in some dish in the near future. Or perhaps a friend who uses it will speak up and take it off my hands. I also found a big jar of almond butter that had been forgotten. Score!
I started keeping “like” things together in my pantry. Canned fruits and jams together, condiments and olives in another area. Baking supplies all roughly in the same area. Helps to find things, but also to keep an eye on what you have plenty of, and what you need.
Expiration Dates
When you do an inventory, be sure to look at expiration dates. Move the older food to the front of the cupboard, so it will be used first. Expiration dates on canned goods are not the indicator of whether the food is still OK to eat. It will just let you know which can of black beans is older. A lot of factors will determine if the food is still safe.
First, the expiration dates on canned goods are kind of meaningless. Canned goods last for years and years (if properly stored). When manufacturers put dates on canned goods, they use dates that are well before when the food might go bad.
Second, how the cans were stored is a much bigger factor in whether the food inside is still safe to eat. Cans stored in a damp basement, or a too hot garage are not going to last as long as canned goods stored in a cool, dry place. Rust on the outside of a can is a warning sign that the can has not been properly stored or is too old. Obviously, bulging cans should be disposed of.
Third, the food may still be safe to eat, but quality goes down over time. Think of expiration dates on cans, not so much as a date for when the food is unsafe, but a time when the food may start to lose some of its flavor and color. You can safely eat the can of peaches that “expired” six months ago, but they would be a little better looking if eaten sooner. Use common sense when deciding which foods are still good. No one wants to toss out food that is still safe to eat, but don’t take unnecessary risks, either.
Taking Stock
Last year I had to replace my refrigerator. I cleaned out both the fridge the freezer while waiting for my new fridge to arrive. When I was cleaning out my freezer, I found a lot of ginger root. A whole lot of ginger root. Seems about every time I would go to the Asian grocery store, I bought more. Don’t get me wrong. I love ginger and use it frequently. But this was well over a pound of ginger. I haven’t bought any ginger all year- and I have used up quite a bit of my stash.
Dairy and Eggs
For products like dairy and eggs, expiration dates are helpful, but you do have a little wiggle room. Milk should be good at least a few days after the sell by date. Cheeses can also be good long past the dates on them. Once a package of cheese is open, it will spoil faster. With cheese, look for signs of spoilage, like mold. On hard cheeses, you can cut off mold and use the rest of the cheese. With soft cheese, once you see mold- it can be deeper into the cheese than is visible with the naked eye. It’s not a good idea to eat soft cheeses that have mold on them, even after cutting off visible mold. Cream cheese should be fine, even weeks after the expiration date. Same for yogurt, sour cream and kefir. How they were stored makes a difference. A colder fridge, just above freezing, is best to keep dairy products safe longer. Look before you eat. Check for signs of spoilage like off odor and mold. Keep the most perishable foods further back the fridge to keep them from being exposed to warmer air every time the door is opened.
Eggs are generally good for several weeks after you purchase them. Don’t store them on the door- it exposes them to warm air when the door is opened, shortening their life. From USDA Webite “Many eggs reach stores only a few days after the hen lays them. Egg cartons with the USDA grade shield on them must display the “pack date” (the day that the eggs were washed, graded, and placed in the carton). This number is a three-digit code that represents the consecutive day of the year starting with January 1 as 001 and ending with December 31 as 365. When a “sell-by” date appears on a carton bearing the USDA grade shield, the code date may not exceed 30 days from the date of pack.”
You can do the “float test” with raw eggs, to see where you stand. Put cold water in a bowl. Place an egg in the bowl of water. If the egg sinks, and rests on the bottom, it is safe to eat. An egg that sinks, but is on its side, rather than resting on the bottom, is going bad soon. An egg that floats should be tossed. Use or freeze any eggs that are not resting completely on the bottom.
Yesterday I posted about freezing foods. Some dairy products and eggs can be frozen, if need be.
It’s a good idea to take stock, every now and then. Do an inventory of what is in your cupboards and in the freezer and fridge. It will help to reduce food waste in the long run. Use what you can, and donate what you won’t. If some things need to get tossed, then toss them. I hate food waste, but don’t want anyone to get sick from eating food that has been around too long.
Tomorrow- hints on making fresh produce last longer- and how to store them for a longer life. Stay strong.
Rich and Chewy Brownies
In case you need some baking therapy.
Brownies have been around for almost 100 years. The story about the creation of brownies, is that they were an accident. A woman was making a chocolate cake. She couldn’t find her recipe, so she made the cake as best she could from memory. The cake didn’t rise- and brownies were invented.
What a happy accident that was for the rest of us.
There are a lot of versions of brownies around. Some are more like a chocolate cake, just a little denser. Others are moist, and so dense they are almost fudge like.
I have a lot of brownie recipes. This is one of my favorites. If you make them, you will understand why. They are soft, rich and a little chewy. They can be serves plain, dusted with powdered sugar, or frosted.
Rich and Chewy Brownies
3 sticks butter, melted and cooled
3 c. sugar
1 T. vanilla
6 large eggs
1½ c. flour
1 c. cocoa
1 t. baking powder
1 t. cinnamon
1 c. chocolate chips
Heat oven to 350 degrees and grease a 13×9 inch pan. Beat together butter, sugar and vanilla. Whisk in eggs one at a time. Combine dry ingredients and stir into batter. Stir in chocolate chips and spread batter in prepared pan. Bake 40-45 minutes, or until brownies pull away from sides of pan. Cool brownies completely in pan, on a rack and cover with foil. Let stand 6 hours before serving. Makes 24.
To serve, you can leave them plain, dust with powdered sugar, or frost. Here is a great frosting recipe for these brownies.
Easy Chocolate Butter Cream
6 T. butter, softened
1/3 – 3/4 c. cocoa, depending on how dark you want your frosting.
2 2/3 c. powdered sugar
1/3 c. milk
1 t. vanilla
Cream butter. Combine cocoa and sugar. Beat cocoa mixture in alternately with the milk until frosting is spreading consistency. Beat in vanilla. You may need an additional tablespoon of milk. Makes about 2 cups.
Foods You Can Freeze
There are several reasons we freeze foods. Safety is probably the biggest one. Frozen foods last a lot longer than most foods that aren’t frozen. Convenience is another reason. You can make a big batch of soup or chili, then freeze some to eat later. Freezing can also reduce food waste, by allowing you to keep something to use later, that might otherwise go bad before you can use it. I think right now, we all need to do what we can to not waste food!
People always seem surprised at some of the foods that I freeze. I’ve been getting more questions lately, so I made a list of some things you can freeze- but maybe didn’t know you can freeze.
If you find something in the frozen food section at the store remember- if they can freeze it- you can freeze it. Part of my pantry challenge is to eat foods I already have, without going to the grocery store. My frozen foods are what really make this easier. Besides the typical meats and veggies, I have some fun ingredients to work with in my freezer. I can also extend the life of some of my foods by freezing them.
So here is a quick list that I came up with, in no particular order.
1. Eggs: While they keep for a pretty long time you can find yourself with more eggs than you can use. Crack the eggs and place them in ice cube trays or small containers- and freeze. No special instructions. Some people prefer to add a tablespoon of water to each egg. I have tried with and without water and both seemed fine. You can also freeze the yolks and whites separately. Add a little water to yolks when freezing them on their own. Don’t freeze eggs in their shells.
2. Avocados: This really prompted a lot of feedback. I posted a recipe for guacamole once and mentioned that you could freeze avocados. I got a lot of response to that. Most people said they never even considered freezing avocados. They freeze great. Frozen avocados work best used in dips and smoothies later. Don’t expect to slice them to top your salad after they were frozen, but they mash up great and would still work on toast. Just cut in half, remove the pit and scoop out the flesh. Dip in lemon juice and place in a freezer bag. Squeeze out any air and seal. You can also just mash them up before freezing. The lemon juice keeps their color better. You could use lime juice, if you like.
3. Pasta and Rice: Decided to lump these together since the information for both is about the same. Easiest way is to just freeze the pasta or rice in portion sized baggies. Thaw in fridge or microwave when ready to use. This is a great way to eat more brown rice, at least it works for me. Rice takes 15-20 minutes to cook. Brown rice takes double that amount of time, at least. I cook up a big batch of brown rice, portion it out and freeze it. Now I can grab a baggie whenever I want. Same for pasta. Not so much the time it takes to cook as getting out that water and getting it boiling. Or sometimes I just cook too much pasta. Freezing the extra means I can have pasta when ever I want.
4. Milk: There are some problems with freezing milk. It will separate so it won’t be quite like the fresh stuff you pour on your cereal, but milk that was frozen is perfect for baking and cooking. I don’t drink much milk. This way, rather than tossing milk, I can freeze the extra and use it for cooking later on. Also easier than me trying to keep milk on hand, when I rarely drink it.
5. Whole Grains/ Whole Grain Flours: This isn’t so much about whether you can freeze them, but rather, why you should. All whole grains contain the germ and bran, which contain fat. Over time, they can become rancid. Don’t panic, doesn’t happen all that quickly, but if whole grains are stored in a hot kitchen they will develop an off taste. Also depends on how much you buy and how quickly you go through it. The last few bags of brown rice I brought suggested refrigerating after opening the package. If you don’t have the freezer space- store them as cool and dry as you can and don’t buy more that you can use in 6-9 months, or so.
6. Cheeses: Yes, you can freeze cheese. Harder cheeses seem to hold up better. There will be textural changes, more noticeable in soft cheeses. If you have more cheese than you can use, freezing will extend its shelf life.
7. Crackers: Some of you are wondering- why freeze crackers? The answer – to keep them fresh and crisp long past the expiration date. I was at a bakery outlet store one time and one of the employees shared that tip with me. There was a great sale on crackers but I was worried they would get stale. She told me to freeze them, in the package. She also said to leave them in the package until they came up to room temp, when I wanted to use them. I left one pack out and froze the rest. Several months later opened the pack I had left out of the freezer- the crackers were stale. All of the packs I had frozen stayed crisp.
8. Cheesecake: Not sure why so many people ask me about cheesecake. Does Sara Lee sound familiar? Yes, you can freeze cheesecake. I like to freeze slices on a baking sheet, then wrap in plastic wrap after they are frozen solid. Defrost with the wrapping loosened, but still on. Best defrosted in the fridge for a few hours.
9. Grapes : A lot of people don’t realize that grapes can be frozen. In fact, frozen grapes are one of my favorite hot weather snack foods. Grapes, like berries, can be frozen by just placing clean fruit on a baking sheet until they are solid. Then transfer to a freezer container or freezer bag. You can eat them right out of the freezer- or use them in cooking. I often make cobbler out of frozen grapes.
10. Baked Goods: Most baked goods freeze great. Cookies, cakes, pies. I prefer to freeze pies unbaked- then bake when ready to use. Again, think about some of the stuff you see in the freezer section at the store. I like to take my cookie dough and shape it into balls. Freeze the balls of dough on a baking sheet- then transfer to a freezer bag. When I need a few cookies I take them right out of the freezer- place on a baking sheet and bake- just add a few minutes to the baking time.
11. Soups, T.V.Dinners etc: Freezing meals is one of the best ways to use your freezer. For one thing, you can freeze stuff before you get sick of it. I know you LOVE your chili- but do you really want to eat it all week? I bet not. By freezing it in portions that are practical for you and your family, you can have chili when you want, without having to make a fresh batch every time. Again, if Stouffer’s can freeze it, you can freeze it. Mac and cheese, stuffed peppers, sliced turkey with gravy and mashed potatoes. Have fun with it. A lot of people save take out containers and use those. You can also buy containers that are used over and over- so the cost isn’t so much over time. I make big batches of vegetable soup- then puree it. I freeze it in both pint and quart containers. Great for a quick lunch or if friends stop by. It can be eaten as is, or you can add rice or pasta- you already have some in the freezer!! I will sometimes use this soup as a of pasta sauce.
12. Breakfast Foods: Really this is a continuation of number 11. You can freeze waffles, pancakes, breakfast sandwiches, smoothies etc. Makes breakfast time a little easier and you will probably like your waffles better than most of what you can buy at the store. Will save you a lot of money, too.
!3. Lemons and Limes: If you are like me, I prefer to have fresh lemons and limes on hand for drinks and cooking. However, they can go bad before I get to using them. I hate to find a fuzzy lemon at the bottom of the fridge. You can freeze them a couple of different ways, depending on how you want to use them later. For adding to drinks later, just cut the fruit in wedges or slices. Place on a small tray and pop in the freezer until solid. Once frozen, remove the fruit from the tray and place in a freezer bag or container. Now they are easy to grab right out of the freezer to add to your favorite beverage. For use in cooking, I zest the fruit and place the zest in a freezer container. Then I juice the fruit and pour the juice in ice cube trays. Once frozen, I can pop out the lemon or lime juice cubes and place in a freezer bag or container. Now, when I want lemon or lime juice for a recipe, I just grab a cube or two.
Some Extra Freezing Info
When it comes to vegetables a general rule is that if it is a vegetable that you cook- then it is a vegetable you can freeze. Works most of the time- we don’t normally cook lettuce and it doesn’t freeze well. Most vegetable are blanched before freezing- that means placed in boiling water, then put in ice water, drained then frozen. This stops certain enzymes from working and keeps the veggies tasting fresher. Some veggies, like onions or peppers- don’t need blanching. You just cut them up- place on a baking sheet and place in freezer until solid, then transfer to a freezer container or bag.
Most fruits don’t get blanched- just washed, cut up if bigger fruits, and frozen. Some in syrup and some frozen “dry”.
High salt foods are not great for freezing. Think about it, we use salt to melt ice. Salty foods, like cured meats, don’t freeze well and will get an off flavor if frozen too long. Freeze them if you must- but use as soon as you can, within a few months, for best flavor.
