I remember growing up with a medium sized kitchen. But it was always a great kitchen. It was because that's where my mom and dad both taught me the lessons in cooking that I now enjoy.
When I moved to Dayton, Ohio to go to college, the apartment I lived in had a kitchen the size of a small bathroom. It worked for me then. But we always called it our one butt kitchen. That was all that could fit in it!
I moved to Columbus when college didn't turn out quite like I'd expected. The first apartment had a small kitchen. But when we finally moved to the bigger apartment, my kitchen was huge compared to the other kitchens I had. I really enjoyed the space.
Now, I enjoy a nice big kitchen. It's a place that I can enjoy the cooking and baking I do. There's room to swirl around in, dance in even. I can often be seen dancing to the beat of the drum in my own head as I whirl to the food pantry for something for the night's supper.
I'm in the process of reorganizing my kitchen food pantry. Now, I realize this task is much more complicated than I originally thought. I like organization in the kitchen. It makes things go smoother when cooking on the fly.
Blessings,
Katina Mooneyham
Tuesday, June 1, 2010
Saturday, April 4, 2009
A Little While Longer
...while I get caught up with life. Then, maybe I'll be able to write more. I know it's been four months since things have been updated here. And yes, I still am in the kitchen pondering life. Lately, though, it's been more of a quick pondering moment, then it's gone, before you know it's that time to get to work again. The weekends are usually spent catching up with things I missed during the week with the kids or my husband and friends.
Meanwhile, enjoy a few of the places I enjoy about food. The first almost everyone knows about. Food Network is a great relaxing place to find information on food and recipes from your latest greatest chefs on TV. Barry Farm Foods and Bulk Foods are the two main places I get some of my more unusual foods such as the Chinese Black Rice and Green Bamboo Rice.
Here's to cooking and fine times in the kitchen!
Meanwhile, enjoy a few of the places I enjoy about food. The first almost everyone knows about. Food Network is a great relaxing place to find information on food and recipes from your latest greatest chefs on TV. Barry Farm Foods and Bulk Foods are the two main places I get some of my more unusual foods such as the Chinese Black Rice and Green Bamboo Rice.
Here's to cooking and fine times in the kitchen!
Tuesday, December 9, 2008
Stir Fry
A few years back my husband bought a wok for me. It was a replacement for my electric wok that broke in the many moves from apartment to apartment to house. I absolutely love my wok. I like the feel of the wooden handle. It really is a light weight wok and is perfect for me to cook stir frys and even other foods in it. It just isn't for stir fry. I have cooked other dishes in it too I like it so much.
I made stir fry the other day. If you have some cheap steaks that arne't very good for anything else or maybe some steak that has been in the freezer too long and starting to get freezer burn stir frying it may be just the thing to revive it into something useful. I had cheaper steaks I bought the other day. They were in the refrigerator. I put them into the freezer on a plate for 15 minutes. They are easier to cut partially frozen especially with a duller knife (I really need to get a professional sharpening done with my knives).
When I make stir fry, I always prepare all the ingredients before I even warm up the wok. I have everything on hand that I will need so I can focus my attention of stirring the meal and cooking it to my desires. I cut up the steaks into long strips. Some people chunk them up. Either way is fine. I peeled and slices some carrots. I cut up some onions and garlic pieces too. Celery was next. Last, was the fresh broccoli. I cut off the stems and put them aside. I cut up the broccoli heads into bite sized pieces and then put them into a bowl, added a little teriyaki and let them sit while I finished preparing and cooking everything else. The broccoli stems are a great addition to any stir fry. Take a vegetable peeler and slice off the hard outer layer. Slice up the stem and add into the stir fry when you add the broccoli heads.
Add a little olive oil to the wok and turn on a medium high heat to get it going. It should sizzle when you add the meat. Once it's warm enough, add the meat and cook until you see no more red oozing from it. You can add soy sauce at this time or some other seasoning if you'd like. Then start adding the vegetables. We like our carrots barely cooked so I add those last. But adding them at any time is fine. I added the onions and garlic the last five minutes so that the garlic would only be steamed and very pungent. Many people can't withstand the heat and bite of semi-cooked garlic so it's a personal choice.
On the side I made gingered white sticky rice. I just made regular white rice without rinsing it and added a lot of powdered ginger to it. Overall, it was a wonderful meal.
I made stir fry the other day. If you have some cheap steaks that arne't very good for anything else or maybe some steak that has been in the freezer too long and starting to get freezer burn stir frying it may be just the thing to revive it into something useful. I had cheaper steaks I bought the other day. They were in the refrigerator. I put them into the freezer on a plate for 15 minutes. They are easier to cut partially frozen especially with a duller knife (I really need to get a professional sharpening done with my knives).
When I make stir fry, I always prepare all the ingredients before I even warm up the wok. I have everything on hand that I will need so I can focus my attention of stirring the meal and cooking it to my desires. I cut up the steaks into long strips. Some people chunk them up. Either way is fine. I peeled and slices some carrots. I cut up some onions and garlic pieces too. Celery was next. Last, was the fresh broccoli. I cut off the stems and put them aside. I cut up the broccoli heads into bite sized pieces and then put them into a bowl, added a little teriyaki and let them sit while I finished preparing and cooking everything else. The broccoli stems are a great addition to any stir fry. Take a vegetable peeler and slice off the hard outer layer. Slice up the stem and add into the stir fry when you add the broccoli heads.
Add a little olive oil to the wok and turn on a medium high heat to get it going. It should sizzle when you add the meat. Once it's warm enough, add the meat and cook until you see no more red oozing from it. You can add soy sauce at this time or some other seasoning if you'd like. Then start adding the vegetables. We like our carrots barely cooked so I add those last. But adding them at any time is fine. I added the onions and garlic the last five minutes so that the garlic would only be steamed and very pungent. Many people can't withstand the heat and bite of semi-cooked garlic so it's a personal choice.
On the side I made gingered white sticky rice. I just made regular white rice without rinsing it and added a lot of powdered ginger to it. Overall, it was a wonderful meal.
Monday, November 17, 2008
Long Time...shepherd's pie
It's been a harrowing couple of weeks. Not really, just really busy. I've had to go and work outside the house as a data entry specialist. It's not a tough job. It's second shift in a city about an hour drive from my house though. It's worth the extra money coming still.
It hasn't given me much time to cook except on the weekends. This weekend I made my version of shepherd's pie. I've heard it named different things but that's what we call it.
What You Need:
1 lb hamburger
1 can creamed corn
1 can regular corn (or 2 cups frozen corn thawed)
Mashed potatoes
1 small yellow onion
3-4 garlic cloves
Put olive oil in a large pot and heat it on medium to medium high. While waiting for the pot to heat up, dice the onions and garlic. Add to the pot. Saute until the onions and garlic start to turn opaque. It shouldn't take long, mabye two to three minutes. Add the hamburger and cook until it's done.
While you wait for the hamburger to cook, you can start the mashed potatoes. I use instant. If you want regular mashed potatoes, start boiling the potatoes 15 minutes before you start the hamburger. That way by the time the hamburger gets done you will be ready to mash up those potatoes.
I add spices such as rosemary and basil to my instant mashed potatoes. I fill up the bottom of a pan with water, about an inch thick or so. Then I add some chicken, beef or vegetable stock (whatever I have handy really) to it. Add about a cup or so of milk and heat it up. I sometimes add a couple tablespoons of butter too especially if I don't add much milk or have much milk to add. Heat it no higher than medium or you might end up with scalded milk. That doesn't make for good mashed potatoes. Once the mixture is heated, I add the instant potato flakes. I have a container I keep the mashed potato flakes in. It takes about half the container I have. I don't measure normally. Read the directions on the box to see how many you need.
Once the hamburger is done, add the cans of corn and stir to mix completely. Turn the stove down to low. Add the mashed potatoes right on top of the hamburger corn mixture. You can add some mozzarella cheese or some other cheese on top. Add a lid to help melt the cheese.
It hasn't given me much time to cook except on the weekends. This weekend I made my version of shepherd's pie. I've heard it named different things but that's what we call it.
What You Need:
1 lb hamburger
1 can creamed corn
1 can regular corn (or 2 cups frozen corn thawed)
Mashed potatoes
1 small yellow onion
3-4 garlic cloves
Put olive oil in a large pot and heat it on medium to medium high. While waiting for the pot to heat up, dice the onions and garlic. Add to the pot. Saute until the onions and garlic start to turn opaque. It shouldn't take long, mabye two to three minutes. Add the hamburger and cook until it's done.
While you wait for the hamburger to cook, you can start the mashed potatoes. I use instant. If you want regular mashed potatoes, start boiling the potatoes 15 minutes before you start the hamburger. That way by the time the hamburger gets done you will be ready to mash up those potatoes.
I add spices such as rosemary and basil to my instant mashed potatoes. I fill up the bottom of a pan with water, about an inch thick or so. Then I add some chicken, beef or vegetable stock (whatever I have handy really) to it. Add about a cup or so of milk and heat it up. I sometimes add a couple tablespoons of butter too especially if I don't add much milk or have much milk to add. Heat it no higher than medium or you might end up with scalded milk. That doesn't make for good mashed potatoes. Once the mixture is heated, I add the instant potato flakes. I have a container I keep the mashed potato flakes in. It takes about half the container I have. I don't measure normally. Read the directions on the box to see how many you need.
Once the hamburger is done, add the cans of corn and stir to mix completely. Turn the stove down to low. Add the mashed potatoes right on top of the hamburger corn mixture. You can add some mozzarella cheese or some other cheese on top. Add a lid to help melt the cheese.
Wednesday, October 29, 2008
COOKING WITH YOUR KIDS
The kids are going to start taking some initiative at home. They are going to cook even more than before. I started cooking with the kids when they were much younger. Even my two year old watches me cook and I tell him things to bring to me. It doesn’t always end up being the right thing he brings to me. But he tries to help. That’s the key. They try to help. By helping and watching, they learn to cook.
Cooking doesn’t really require any major skills. Just a sense of adventure. I’ve tried to instill in the kids that sense of wonder in cooking. It’s an art form. Not everyone is good at it. But it sure is fun to try.
Begin at the beginning. Start the cooking adventure with your kids today.
The kids are going to start taking some initiative at home. They are going to cook even more than before. I started cooking with the kids when they were much younger. Even my two year old watches me cook and I tell him things to bring to me. It doesn’t always end up being the right thing he brings to me. But he tries to help. That’s the key. They try to help. By helping and watching, they learn to cook.
Cooking doesn’t really require any major skills. Just a sense of adventure. I’ve tried to instill in the kids that sense of wonder in cooking. It’s an art form. Not everyone is good at it. But it sure is fun to try.
Begin at the beginning. Start the cooking adventure with your kids today.
Tuesday, October 28, 2008
Fruit Dip
Fruit Dip
I love fresh fruit. But I don’t always like it just plain. Some people in the household add sugar. Too much sugar I’d say. I think fruit has enough sugar in it. Occasionally though, I like to make a fruit dip.
Blend 8 oz whipped cream (or make your own whipped cream) with an 8 oz package of cream cheese. Mix until it’s smooth and enjoy! That’s all there is to it. Of course, you can add fruit to the mixture as well.
I love fresh fruit. But I don’t always like it just plain. Some people in the household add sugar. Too much sugar I’d say. I think fruit has enough sugar in it. Occasionally though, I like to make a fruit dip.
Blend 8 oz whipped cream (or make your own whipped cream) with an 8 oz package of cream cheese. Mix until it’s smooth and enjoy! That’s all there is to it. Of course, you can add fruit to the mixture as well.
Whipped Cream
I love whipped cream. I always remember having it as a kid (I don’t know how those tracks got into the container, Mom, I swear!). Mom always bought the kind that already made and for a time, I did as well. Then I learned how easy it was to make your own.
While a stand mixer is best, a hand mixer works will make the whipped cream too. Put your mixing bowl and attachments into the freezer for ten minutes. It’s easier to whip up the whipping cream when the bowl and attachments are cold. Pour as much whipping cream as you desire into the bowl. A cup of whipping cream makes about two to three cups of whipped cream. Whip the cream on medium. Once the whipping cream starts to fluff up, add the sugar. You only need about 2 tablespoons of sugar per one cup of whipping cream but this depends on the use for the whipped cream. Whip the cream until soft peaks form. This usually takes only a few minutes but could be longer if the bowl isn’t as cold. Test for soft peaks by turning off the mixer and raising the beaters. The cream will have a soft peak, a peak that bends over slightly. It will be similar to the whipped cream you buy at the store.
If you keep whipping the cream you can make butter so be careful to not over whip the cream. Use immediately. Cover any unused portion and store in the refrigerator. It’ll keep for a few days. If it’s out at room temperature too long, it might lose its fluff. You can fluff it back up using the mixer again.
- Heavy whipping cream
- Sugar
- Mixer with whisk attachment
While a stand mixer is best, a hand mixer works will make the whipped cream too. Put your mixing bowl and attachments into the freezer for ten minutes. It’s easier to whip up the whipping cream when the bowl and attachments are cold. Pour as much whipping cream as you desire into the bowl. A cup of whipping cream makes about two to three cups of whipped cream. Whip the cream on medium. Once the whipping cream starts to fluff up, add the sugar. You only need about 2 tablespoons of sugar per one cup of whipping cream but this depends on the use for the whipped cream. Whip the cream until soft peaks form. This usually takes only a few minutes but could be longer if the bowl isn’t as cold. Test for soft peaks by turning off the mixer and raising the beaters. The cream will have a soft peak, a peak that bends over slightly. It will be similar to the whipped cream you buy at the store.
If you keep whipping the cream you can make butter so be careful to not over whip the cream. Use immediately. Cover any unused portion and store in the refrigerator. It’ll keep for a few days. If it’s out at room temperature too long, it might lose its fluff. You can fluff it back up using the mixer again.
Sunday, October 26, 2008
Break Day
I need a break this weekend. Yesterday, we went to my best friend's house and SHE made dinner. She made pork tenderloin (about 5 pounds of it!), mashed potatoes and sauerkraut. It sure tasted great.
It's break day. But even so, we have a few things we need to get done (like shopping for milk and toilet paper, great combination, right?). I made pancakes this morning. They turned out great. Later I'll post the recipe perhaps.
It's break day. But even so, we have a few things we need to get done (like shopping for milk and toilet paper, great combination, right?). I made pancakes this morning. They turned out great. Later I'll post the recipe perhaps.
Subscribe to:
Posts (Atom)
