Earth Day 2010

You have the ability to make your next trip to the store a GREENER experience. Here are some ways to be environmentally conscious when shopping.

1. Bring your own bags. Reusable shopping bags are all the rage and come in so many styles and colors. Bring them with you on every trip so you can skip the plastic bag. Also, check to see if your store offers a discount on your bill when you use a reusable bag.
2.Stock up on Produce. Much less energy is used to grow fruits and vegetables than raise animals for meat. Making produce the majority of your diet can reduce dependence on other foods.
3. Share Shopping. Bring a friend or neighbor shopping and car pool. It will really save on gas.
4. Shop Organic. Organic foods are grown without the use of harmful pesticides and fertilizers.
5. Buy in Bulk. Buying in bulk is beneficial because it reduces the need for individual packaging of products. Plus, you'll have to make fewer trips to the store, which saves on gas.
Source: Fargo Forum

Secrets to Easy Entertaining

Food and friends go together, how many times have we had people over for a meal and panicked that we don't know what to make? It doesn't matter what kind of a cook we are we all need some inspiration from time to time. Remember when cooking for friends they are coming to be with you not to test your cooking skills. Keep it simple, get organized and everything will go smoothly. (And if you just can't, Call Me!!!)

Some points to go by:

1. Choose recipes you know you can manage. Read recipes over before you begin, refer to a work plan, then just relax and enjoy shopping and cooking.
2. Simplicity is important. Make something you are comfortable with. Don't try something new for company. It may become to stressful not knowing if it will turn out.
3. Don't be afraid to cut a few corners in the kitchen. If you are short of time and energy buy a few ready made food items.
4. I find that choosing a style or theme is important as it can add a little extra drama and beauty to the meal. Be bold! Add a few personal touches such as napkins tied with ribbon, vases filled with herbs or fruit, like oranges, limes, lemons. Add a few flowers to that vase and you have a very unique centerpiece.
5. When the cooking is under control, set the table sooner rather than later. Its not something you want to do last minute.
6. Don't forget to pour yourself a glass of wine and put on some great music.

Asparagus

Spring is here and Asparagus is the spring season choice vegetable. Asparagus is usually sold in bundles, standing upright in water. Choose fresh looking, firm spears with tight tips. Smell them first to be sure they don't give off an unpleasant Oder(if they do they are old). Check the cut ends of the stalks, they should be moist, not dried out. Cook your asparagus with in 2 days of purchase.

The simplest preparation is to just toss the spears with olive oil and a little sea salt, add pepper before putting them in a 400 degree oven, or a hot skillet. Cooking time depends on the thickness of the spears and how crowded your pan is, but when the spears are just tender(a knife will meet slight resistance), they're done. Yum!!!

Asparagus pairs well with many foods, but some of it's best flavors are lemon, orange, garlic, ginger, sesame oil, eggs, mushrooms and shellfish particularly shrimp.

Classic Deviled Eggs

Easter is here and the wonderful egg. These classic Deviled Eggs will please everyone. Use it as a starter for your Easter Dinner.

First let me share with you a no fail hard cooked egg.

Place the eggs in a saucepan large enough to hold them in a single layer. Cover the eggs with cold water, about an inch above the eggs. Place the pan on the heat and bring to a boil. Just when the water hits a full boil, remove from heat and cover. Let the eggs sit, covered for 16 minutes. Then, drain immediately, cool under running cold water, and get ready to peel.






Classic Deviled Eggs

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
2 tablespoons plus 2 teaspoons mayo or miracle whip (or use half mayo and half miracle whip)
1 tablespoon yellow mustard
2 teaspoons white distilled vinegar
1-2 teaspoons sugar ( taste after you add the first teaspoon, that may be enough for your taste)
salt and fresh ground black pepper to taste.

1. Combine the thoroughly mashed yolks and mayo, then stir in mustard, vinegar and sugar. Salt and pepper then taste and adjust if necessary. Stir to achieve a smooth texture.

2. Take a gallon plastic bag and put yolk mixture in it. Press down to get the contents toward a point. Take a scissor and cut the tip off. You then can pipe into the eggs whites. Sprinkle with paprika if you wish.

Asparagus Wrapped with Prosciutto and Phyllo

These are a real hit at several parties I have done. The recipe is requested a lot so here it is. Hope you enjoy.

Asparagus is now in season.

24 asparagus spears
12 thin slices of prosciutto (8 ounces)
12 sheets frozen phyllo dough (thawed)
2/3 cup unsalted butter, melted
1/2 cup fine dry bread crumbs (I like panko)

1. Wash asparagus; break off the bottoms. Blanch spears in boiling water for 2 minutes. Drain and place spears in a bowl of ice water to stop the cooking and cool. Drain on paper towels
2. Cut each slice of prosciutto in half lengthwise. Wrap prosciutto around a spear like a spiral to nearly covering the asparagus.
3. Preheat oven to 400 F. Halve phyllo sheets crosswise to make 24 9x7 inch sheets. Trim enough off of one long side of each half to make sheets about 1 inch shorter than the asparagus spear. Work with one sheet at a time and keep the rest of the sheets covered with plastic wrap, to prevent drying. Lightly brush sheet with melted butter and sprinkle about 1 teaspoon crumbs. Place one prosciutto spear across the phyllo sheet at one short end. Roll phyllo dough around spear brush with a little butter to seal. Repeat with remaining phyllo, butter, bread crumbs, and prosciutto wrapped asparagus.
4. Bake on baking sheets. Bake about 10 minutes or until phyllo is golden brown. Serve warm Makes 24 appetizers.

Farewell Arizona Dinner

Last night my family and I had dinner at the most wonderful little place in Phoenix called "Tuck Shop" We had the most amazing meal consisting of,
Oyster Por Boy's
fried okra & shrimp
homemade fries and parsnips dipped in the most flavorful hamburger gravy
fried chicken, succotash and waffles
flank steak with mashed potatoes
ravioli
clam chowder with hush puppies....delicious!

Then made a pit stop at "The Gelato Spot" for a little dessert!

Chicken Hash

Chicken Hash.

You know, I think I have to practice on my photography, but Chicken Hash is so easy and wonderful for a week-end Breakfast or Brunch. It is really delicious. You can use left over chicken, beef, or turkey. I will share the recipe.

1 large baking potato, peeled and cut into 1/2 inch dice.

1 tablespoon extra virgin olive oil

3/4 pound skinless, boneless chicken breast cut into 1/2 inch dice

Freshly ground pepper

2 slices bacon, cut into dice

1 small onion, very finely chopped

2 celery ribs, finely chopped

4 large eggs

Hot Sauce for serving

Bring a small saucepan of water to a boil. Add a pinch of salt and diced potato and boil over high heat until just tender. About 5 minutes; drain.

In a large skillet, heat olive oil, season the chicken and add to skillet along with the bacon. Saute on high heat, stirring occasionally, until the chicken is browned all over, about 5 minutes. Add the onion and celery and cook until they are softened, about 3 minutes. Add cooked diced potato, season with salt and pepper and cook over moderately high heat, pressing gently on the chicken hash with a spatula and turning it once, until it's browned, about 10 minutes; keep the chicken hash warm.

Meanwhile, bring a skillet of water to a boil. Crack an egg into a small bowl and carefully slide it into the simmering water. Repeat with the remaining 3 eggs. Simmer over moderately low heat until the whites are set and the yolks are still runny, about 4 minutes.

Transfer the chicken hash to plates. Using a slotted spoon, transfer a poached egg to each plate and serve, passing hot sauce on the side.

Shepherd's Pie

Leaves are falling, geese are gathering the temperature is dropping. What better, then to make a great comfort food. Shepherd's Pie is where it's at. Yum!!

Seasoned Ground Beef mixed with Green Beans, Carrots, and Corn topped with Mashed Potatoes and Cheddar Cheese.

1 medium onion, diced
1 pound lean ground beef
1 can tomato soup (10 3/4 ounce)
2 1/2 cups fresh green beans (cooked)
1 cup frozen whole kernel corn
1 cup carrots, sliced and cooked
1 tablespoon steak sauce (A-1 is good)
salt and pepper to taste
2 large potatoes, peeled and quartered
1/2 cup milk
1 egg, slightly beaten
1 cup cheddar cheese, grated

Saute onion and ground beef over medium heat until meat is nicely browned. Drain off the fat. Add undiluted tomato soup, green beans, carrots, corn, steak sauce, salt and pepper. Gently mix all together. Put in a greased casserole.

Boil potatoes in salted water in a large saucepan until tender. (approximately 15-20 minutes). Remove from heat and drain; add milk and mash well. Let cool slightly, then add beaten egg and mix well.

Cover meat mixture with mashed potatoes. Layer with cheddar cheese. Cover; Bake in 375 oven for 45-50 minutes or until heated through.

Rhubarb Dream Bars

Rhubarb Season is here. I would like to share a recipe given to me by my friend Sue Hoadley. Yum!!! You will not be disappointed.
PS. Rhubarb freezes beautifully. Dice and throw in a freezer bag. You can pull out what you need all winter.

1 1/4 cups flour, divided
1/3 cup powdered sugar
1/2 cup cold butter
1 1/4 cups sugar
2 eggs
2 cups rhubarb, diced
1/2 cup walnuts, chopped
1/2 cup flakes coconut

In a medium bowl, combine 1 cup flour and powdered sugar. Cut in the butter until crumbly. Pat into a lightly greased 9x13 baking dish. Bake at 350 for 13-15 minutes or until lightly brown around edges. Cool

In a bowl, combine sugar and remaining flour. Add eggs; mix well. Stir in rhubarb, nuts and coconut; pour over cooled crust. Bake 30-35 minutes or until set. Cool on wire rack. Cut into bars. Enjoy.

Old Fashioned Coffee Pot

Do you remember many years ago these coffee pots. Our Mom's used them for special events. Potluck picnics, church socials, graduations, weddings. I would like to share my Mom's famous recipe. I still make it once in awhile. You will never experience better cup of coffee. I PROMISE. Not even Starbucks.

Egg Coffee

1 gallon water or whatever fills the pot. (You need the old fashioned pot)
1 cup of ground coffee
1 egg

Heat water to boiling
Crack egg into a small bowl and whisk lightly
Add 1 cup coffee grounds and mix, gently. If to dry add a little water.
When water is boiling, SLOWLY add coffee mixture 2 teaspoons at a time.
Bring back to a boil stirring for 2 minutes.
Turn off heat
Add 1/2 cup cold water. (This will help settle the coffee grounds)
Let rest 10-15 minutes.
Strain and enjoy.

Salt Shaker Tip

Tip: Add uncooked rice to you shaker to keep salt from clumping.

Hi To all.

Wow!!! It has been a long time since I posted to my blog. I have a new name for my business, "Your Saucy Chef". The Roving Stove had to be changed because I received a letter from THE ROVING STOVE in Los Angeles, California. Can you imagine that. Evidently she had the name trademarked.
Love, Personal Chef Cindy

Earth Day 2008

EARTH DAY 2008

Just a few changes we can make to help:

Recycle: The Big Five: aluminum cans, glass bottles, paper, plastic and steel/tin cans.

Green Shopping: Use a real camera and not disposable, use reusable canvas or cloth shopping bags and say NO to plastic and paper bags at the grocery store, No bottled water, use reusable water containers when going to the gym or to work, change your light bulbs to energy efficient ones.

Home: NO paper towels, napkins, paper plates, cups, silverware, opt for the real thing! They are much more elegant and people enjoy them more.

Surprising what vinegar and baking soda can do to clean your home.

Please do what we can for our children and grand children.

earth911.com

Cancer Survivor

Rascal Sauer is a cancer survivor. She had a tumor removed from her hind right leg. They got it all, and now the recovery. I asked Dennis; was it worth it. As you can see it was. Stella Blu also is nuts over her. She is a good and loyal companion.

Stella Blu loves Mac-n-Cheese

Stella Blu loves mac-n-cheese. I did a party this winter and experimented with mac-n-cheese. Wow!! I think I may have gotten it, after lots and lots of tasting. Stella prefers Kraft in the box. Recipe to come soon. PS My recipe not Kraft. For those of you who don't know. Stella Blu is my beautiful granddaughter, she is 2 1/2 years old and she is sooo cute and smart.

The Ultimate Chocolate Malt

I think I have found the ultimate yummy chocolate malt or shake. Easy!!!

3 cups vanilla ice cream, cut into large chunks
1 1/2 cups chocolate sorbet, cut into large chunks
3 tablespoons malt powder ( I use carnation)
1/2 cup whole milk or 1/2 and 1/2
2 tablespoons hot fudge sauce, at room temperature

1. Soften the ice cream and sorbet at room temperature for 10 minutes before scooping. If your hot fudge is in the refrigerator, microwave it in a small dish for 5 to 10 seconds.

2. Combine all ingredients in a blender and blend until smooth. Pour into chilled glasses to serve.

* omit the malt powder if you prefer a milkshake.

Melted, Drawn and Clarified

Q Several recipes call for clarified butter. Will melted butter do?

A Clarified, or drawn, butter, also known as ghee is melted butter from which the milk solids have been removed. Milk solids affect the butter in several ways. They give it the characteristic buttery flavor, but they also burn at a lower temperature than butterfat and turn rancid faster. Clarified butter is useful for sauteing at high heat and keeps longer than regular butter.

To clarify butter, heat it until the whitish flaky milk solid precipitate out from the clear butterfat. Let stand for a few minutes, then skim off any foam and pour the clear butterfat into a container, stopping when you reach the solids at the bottom of the pan. Alternatively, melt the butter and strain it through a double thickness of cheesecloth. Store in the refrigerator.

Ghee, which is heated until the milk solids brown and all the water has evaporated, can keep for two to three months at room temperature.

Bungalow Anniversary Party

Bungalow Furniture & Accessories in Scottsdale, AZ had an anniversary event with a great cocktail party. I had the privilege of doing the party food.

Servers passed a selection of yummy appetizers to the guests, which included:

Chilled Gazpacho shooters with a shrimp garnish, Fillet of beef Crostini with horseradish cream, Potato Galettes with bacon and sour cream, Assorted Mini Pizzas, Italian Meatball bites with Raspberry Chipolte sauce, Tomato-basil caprese skewers. A gelato cart was set up for the guest to enjoy a great dessert . The event had an Italian theme. Cocktails were
Lemon cello & champagne with a lemon twist.
http://www.bungalowaz.com/