Thursday, September 29, 2016
...what's waiting for you?
Yes, its been a soup week... and for a purpose which was to demonstrate that from one pot of chicken stock, at least three different kinds of soup can evolve. Yesterday, we made tomato soup and today we are making Minestrone. Begin by taking the left over tomato soup from the fridge and reintroducing any vegges or pasta that you had strained off left over from the chicken broth, including any left over chicken.
If there is just a tad of tomato soup left over, you can add one small can of diced tomatoes and 1 cup of chicken stock that is if you were able to hold any back from the original stock product. If not, a cube of bouillon in 1 cup of water will do, adding it to the improvised Minestrone.
For a little extra zing, I happen to have half of a whole zucchini in the crisper and diced that up, pan fried it in olive oil and then added it to the evolving soup ...soon to be Minestrone. This sounds a bit strange today for most home cooks but my great-grandma Nona would cook like this. She was very frugal... she had seven mouths to feed besides herself and her husband.
Put some grated Parmesan cheese and toasted Italian bread on the table and get ready to eat what's been waiting for you!
~ Tutti a Tavola
Wednesday, September 28, 2016
If you followed the brainy gourmet advice and kept only the stock in the purest form possible then yesterday's chicken soup can become today's tomato soup. Why do I say chicken soup when we are talking about and working with stock?
I say it because the original stock became chicken soup by adding carrots and onion, leaving out any pasta or rice which can be added to individual bowls. But, even if you do or did... let's say by accident or by choice added the pasta... you can always strain it out along with any vegetables to regain your stock which should now be called a broth.
Regardless, if you have chicken stock or a strained chicken broth, you should add one small can of tomato paste and cook for 20 min on med heat until you have a red rich tomato soup. Pasta or rice can be cooked on the side and added to individual bowls. Another side which my sweetie loves to have with tomato soup is a gooey grilled cheese sandwich. Now that's not only frugal but brainy delicious!
Tuesday, September 27, 2016
The Brainy Gourmet is about frugality and good food. Being frugal means getting the most out of something. The number one food in my opinion that you can get the most from is chicken stock. So, what can you get from chicken stock?
1- Chicken Soup
2- Tomato Soup
3- Minestrone Soup
4- Cream of Broccoli
5- Cream of Asparagus
6- Cream of Butternut Squash
Chicken stock can be used for all kinds of cooking: Italian, Chinese, Mexican, French and many more. How/Why? It is a flavor builder and liquid provider to any cooking. The key to changing things up using stock is not to add 10 different ingredients. Stock can become any soup at any time if you keep it stock.
So, put a chicken in a pot and get cooking!
Friday, September 23, 2016
Forget going into the city... stay home and cook!
Here are some of my Favorites!
Farfalle with Red Sauce
Lemony Greek Fish
Spaghetti with Meatballs
Greek Mediterranean Chicken
Salomon with Fettuccine Alfredo
Pork Medallions with Butternut Squash
Go to the Brainy Gourmet Webpage and click on Brainy Archives to find your favorites!
Thursday, September 22, 2016
To begin, with the lid off, saute one whole onion and green pepper on med heat in olive oil. Then, add your cubed beef, stir drizzling in over the top balsamic vinegar and Worcestershire sauce, no more than 1 and 1/2 half tsp each. After the meat is nicely browned, give a generous shake of fresh dried herbs: rosemary, mint, oregano and sage. Dice 2 red ripe tomatoes or use one med. can of diced tomatoes and pour it in. Add half a bag of baby carrots and cover.
Let this mixture cook on med heat for 10 min stirring occasionally. Reduce the heat and let simmer on low for 45 min. If needed, add a tbs or two of water to keep the liquid content for cooking the carrots. This stew will not produce a thick pasty sauce; unless, you add flour. As mentioned in a recent post, flour is not necessary for sauce, gravy yes. However, if you are cutting back on gluten and or carbs in general, then don't bother with flour. The sauce without 'flour' is delicious!
Prepare boiled yellow gold potatoes for your side!
~ Tutti a Tavola!
Wednesday, September 21, 2016
The secret to really great Greek Mediterranean chicken is not only the olives in the sauce but in the way you cook the chicken. To begin: use bone in, skin on chicken thighs. Pan fry in a large skillet as many thighs as you need skin side down on high heat in olive oil with garlic powder, red pepper flakes, and fresh dried herbs: rosemary, oregano, sage and mint. Once the skin side is nicely browned, turn over and reduce heat to med.; cover for 5-6 min, adding a bit more olive oil if needed.
Move the chicken aside or remove temporarily while you add one whole chopped onion and one whole chopped roasted red pepper. Brown together, then add one med. can of diced tomatoes or fresh about 2 cups along with either 1-2 cups of diced zucchini or eggplant. Bring the chicken back in and for extra flavor, toss in fresh sprig of rosemary. Cover and let simmer for about 35 min on low heat.
In the meantime, prepare spinach infused Tagliatelle or Fettuccine pasta.
~ Tutti a Tavola!
Monday, September 19, 2016
If you don't know it already, the Brainy Gourmet is a ministry of food with flavor. Its about being frugally brainy in the kitchen. There is a basic pantry list on the right margin of this blog from which one can begin to be frugally brainy. Of those basics and including the extended pantry list, one can also notice that sugar and flour are not listed. Why? Because, to make a brainy meal, they are not really necessary.
Of course, the Brainy Gourmet uses from time to time products that can and some do contain sugar (s) such as with pasta and bread. The point being, there is no reason to use or add sugar when making a brainy meal at home. As for flour, when making a sauce flour is not necessary. When making a gravy... yes, but in small amounts - tbs. Again, flour is not something I use on a regular basis. In fact, when making the chicken fried steak last week, I had to borrow a cup from the neighbor.
This blog advocates all frugal practices in the kitchen that are brainy in terms of being healthy and cost effective which you can achieve with a little brainy ingenuity.
Here are some Brainy favorites: But first lets see what can be made with the basics!
and the list goes on...
*check out Brainy Archives at www.brainygourmet.com
Friday, September 16, 2016
A little southern hospitality never hurt anyone...
There always a first time for everything in the kitchen when it comes to the variety of meals you can prepare; and the Brainy Gourmet is no exception. Yes, making chicken fried steak for the first time ever! But, what's there to be afraid of? I have heard that most worrying about the outside coating, should it be crispy or not.
Making this for the first time, I was more concerned about the taste of the steak being tender and delicious than the crispiness of the outside coating. You can look at this as a dilemma which is like when order fried chicken: crispy or original. Original recipe is more of a traditional pan fried and not so crispy; which is what I have always preferred. However, if you prefer crispiness then the secret to that is in the batter and the temperature of the oil using a cast iron skillet.
As I said, I wanted the steak to have an exceptional tenderness and taste. To begin using round steak, I generously sprinkled meat tenderizer and garlic powder on each piece and let them sit 2 hrs before frying. Preparing to fry: whisk in a shallow bowl one egg in 3 tbs of balsamic vinegar, adding 1 tbs of dried herbs. Use a plate for the flour coating, add to that a pinch of salt and black pepper, mixing it up with a fork.
Pour enough oil (one inch high) into your skillet. Turn up the heat to prepare to pan fry. Take one palm sized medallion of pounded round steak, dip into the egg mixture and then coat with flour. When the oil is hot (drop a small glob of egg mixture to test, if it quickly bubbles and floats the oil is ready), lay in your first steak. Continue this until you have all pieces in the skillet. As this is extremely hot oil, you cannot walk away but must monitor, turning over the medallions as they fry (if any fire occurs as you cook, never throw water, calmly turn off the heat, and move the skillet to a heat resistant surface using proper hot pad/glove).
Thursday, September 15, 2016
Kotlety are Polish patties. Not hamburgers but could be used as such. They are ground meat patties coated with bread crumbs and pan fried, at least that is how I had them when living in eastern Europe for nearly 12 years. For this dish, I prefer to use a mixture of ground turkey and pork, though you could use veal.
To begin, mix in a stainless steel mixing bowl about 1 pound of ground turkey and half pound of ground pork. To that add dried herbs: rosemary, mint, oregano and sage if you like the taste. Also, add garlic powder and a pinch of salt. I also like to add one egg which allows the patties to retain shape and for the bread crumbs to cling better. Pan fry in olive oil until nicely browned on both sides, then add 1/4 cup of water to simmer allowing a rich liquid to develop.
Sides are usually: mashed potatoes, coleslaw, a beet root salad mixed with red cabbage/cranberries or diced apple and nuts along with homemade applesauce.
Wednesday, September 14, 2016
A basic Marsala sauce should use olive oil, butter, mushrooms, Marsala wine, beef/chicken stock and garlic. To that, you can introduce meat, dried fruits, and or sun dried tomatoes. Marsala sauce goes best with pasta - Tagliatelle or Linguine. If you are cooking for the kids, or guests that prefer non-alcoholic ingredients, the wine can be omitted with little taste difference.
To begin, saute on med heat chopped onion, garlic and sliced mushrooms and dried herbs in olive oil until browned on the edges. If you are adding meat (chicken, veal or even pork) now is the time. Push aside the onion, garlic and mushroom and add a drizzle more of olive oil to flash fry the meat (in cubes or strips) using a higher heat. Then, reintroduce the onion, garlic and mushroom, pour in 1/3 cup of beef or chicken stock and 3 tbs of Marsala wine; if you choose to do so. I also like to add about 4 tbs of heavy cream and or a dollop of butter though not necessary.
Let this simmer while you prepare the pasta. Returning to the Marsala, it is at this time you can add dried fruits (prunes are best) and sun dried tomatoes. Cover and let rest on low heat while you drain the pasta and prepare to serve.
Tuesday, September 13, 2016
Can anyone cook a good curry? Absolutely! The key ingredient is simply - curry.
There are a few more necessary ingredients but necessarily... the key ingredient is curry. The brainy gourmet also likes to add a bit of coriander, turmeric, garlic powder and dried herbs: rosemary/lavender, mint, oregano and some red pepper flakes.
To begin, you will need to saute, on med heat, in a mix of melted coconut oil and butter, one glove of garlic, one whole onion and one green pepper, washed and chopped. Once the garlic, onion and green pepper have begun to brown on the edges, add 1 lb skinless, boneless cubed chicken breast.
As the meat cooks, prepare to 1 cup of add heavy cream, and 1/4 cup of sour cream. Let this mixture of garlic, onion, green pepper, chicken breast and 2 kinds of cream bubble a bit on high heat before adding your spices: 2 tsp of curry powder, 1 tsp of coriander, 1 tsp of turmeric, 1/2 tsp of red pepper flakes (or more depending on your preference of 'hot'). For a 'redder' color and hotter taste you can add 1 tsp of 'red' hot chili sauce. In past times, I have left that out due to some family member's taste buds and squeezed lemon juice over the top as well as dried grated coconut and cilantro.
Lastly, let this mixture simmer on low heat for about 20 min. Prepare rice as a side and serve.
Anyone want to step out for curry?
~ Tutti a Tavola!