Fresh corn is already in season here in Florida. It’s full of fiber and vitamins, but also high in carbs. My husband and I share an ear of corn. That way, we can enjoy it often without overindulging.
There is a YouTube video of cooking corn on the cob in the microwave with no pre-cleaning, but I’ve lost track of it. For those who haven’t tried this super easy method, here is a slide show:
Filed under cooking, corn on the cob, Healthful Eating, Recipes
Thanks so much to Nancy Cohen for nominating the Hasty Tasty Meals Kitchen for a Shine On award.
THE SHINE ON AWARD
The Shine On Award Rules
Nancy’s Questions for Me:
What genre do you read for fun?
Romance. I love most sub-genres of romance fiction. I confess I also read cookbooks for fun.
Do you revise as you go along or wait until your first draft is done?
I revise as I go, which makes me a slow producer. I’ve tried turning off my internal editor. Can’t do it.
What advice would you give aspiring authors?
Don’t be defensive about critiques. Seek feedback from stronger writers and heed their advice. Enter drawings at writing conferences for critiques from editors or authors. And always–always–thank them for their help.
Do you have beta readers and who are they?
Yes, my author friend Judith Leigh is my beta reader. Author Dee S. Knight is my critique partner. Both are incredibly supportive and helpful.
What’s an interesting item you’ve researched for your current work in progress?
The witness security program is not very much like it’s portrayed in the entertainment industry. The U.S. Marshalls do a super job at protecting witnesses. They’ve never lost one yet who followed all the rules, but many ignore their handler’s advice. I wrote two pieces of fiction from my research: RECLAIM MY LIFE and VEILED THREAT. As for my cookbook writing, I credit Alton Brown (“Good Eats”) for inspiring me to dig deeper into the science of food. Thanks to him, I now understand stuff like when to use baking soda instead of baking powder, and when to use both.
And I nominate some of my favorite cooking blogs:
The Home Heart Wholesome and healthful recipes on a budget
The Elegant Gourmet Frankie Harvey makes 5 Star Restaurant quality food at home
Ranting Chef Makes new twists on familiar dishes, and does product reviews, too
Chicklets in the Kitchen Writers dishing about recipes and other kitchen happenings.
En Quete de Saveur (flavor quest) Using food preparation to de-stress and enjoy.
Pay these sites a visit and you’ll see why I nominated them for a Shine-on Blog Award.
My Questions for the Nominees:
I look forward to reading their answers.
Filed under cooking, Healthful Eating, Recipes
I’ll admit I’m not much of a microwaver. With the exception of asparagus and corn on the cob, most of my dishes cook rangetop or in a conventional oven. When I purchased the Deep Covered Baker (The Pampered Chef), I read the product guide that included directions for “30-Minute Chicken” in the microwave oven. I had my doubts.
The Pampered Chef® Deep Covered Baker
If you’re on the fence about buying this product or roasting in a microwave oven, keep reading.
RECIPE
HASTY TASTY ROAST CHICKEN
Ingredients:
- 1 whole chicken (approx. 3 lbs.)
- nonstick cooking spray
- 1 Tbsp. extra virgin olive oil
- Seasonings (your choice fresh chopped herbs + 1 tsp. salt and ¼ tsp. pepper)
- 2 carrots, cut into 1″ pieces
- 1 onion, peeled and quartered
- 1 baking potato cut into 1″ slices
Directions:
- Spray nonstick cooking spray generously to cover the interior of the Deep Covered Baker.
- Pat dry the chicken using paper towels. Rub with the olive oil.
- Rub the herbs (I use fresh taragon, thyme, and parsley) over the chicken.(reserve part of the herb mix for vegetables)
- Position chicken breast side up in baker. Add carrots, onion, and potato. Add salt and pepper over chicken and vegetables.
- Microwave uncovered on High 30 minutes. Check using a digital thermometer (should be 165° in thickest part of breast). If necessary, microwave an additional 5 minutes.
- Remove from microwave oven and cover for ten minutes. Residual cooking should bring the chicken to 170°.
- Remove skin from chicken. Transfer chicken, carrots, and potatoes to a platter to serve.
Yield: 4-5 servings chicken, 2 servings vegetables
Refrigerate leftover chicken.
So there you have it. You really can roast a chicken in the microwave oven, a great convenience if pressed for time. You won’t have a browned skin, but that isn’t an issue for me. I skin chicken before serving because skin contains too much saturated fat.
I am glad I experimented with roasting in the microwave oven. However, if I have the time, I still think it’s easier to slow cook chicken. The microwave method may save time, but it’s tricky, especially if your microwave oven varies on size and wattage.
Filed under chicken, cooking, Healthful Eating, Roasted Vegetables
Are you a traditionalist about eating a new year’s day meal for good luck? Or are you superstitious? For me the tradition is an excuse to eat a bunch of favorite southern foods. This year’s menu will be pork chops cooked with collard greens, served with a side of Hoppin’ John. Here are the recipes:
Hoppin’ John
Ingredients:
1 cup dried black eye peas
1 cup uncooked brown rice
3 cups water
½ cup chopped onion
1 can tomatoes and green chilies
1 bay leaf
1 teaspoon Cajun spice seasoningCombine the first 4 ingredients in a 4-6 quart/liter pressure cooker and bring to a boil. Add remaining ingredients, bring to pressure, lower heat, and cook under pressure for 15 minutes.
Remove from heat, allow pressure to drop for 10 minutes, then quick-release pressure according to manufacturer’s directions. Carefully open cooker, fluff rice mixture with a fork, and serve.
Serves 4-6
Pork Chops and Collard Greens
Ingredients:
4 boneless pork loin chops
1 Tbsp. olive oil
2 cups water
16 oz. collard greens, washed, stemmed, and chopped
salt and pepper
1 Tbsp. sugar or sweetener of choice
1 tsp. apple cider vinegar
½ tsp. ground nutmegDirections:
Preheat the pressure cooker pot (use at least a 6 quart size). Brown the pork chops in oil on each side. Remove the pork chops and add salt and pepper to the chops.
Add the water to the pot, bring to a boil, then add the collard greens in bunches, allowing each bunch to wilt down. Add the vinegar and sugar to the greens. Place the pork chops on top the greens.
Secure lid, and bring to pressure. Cook for 15 minutes. Remove pressure cooker from heat and release pressure according to the manufacturer’s directions. Remove pork chops, toss the greens with salt, pepper, and nutmeg, then serve.
Makes 4 servings.
Secure lid and bring to pressure.
This menu won’t guarantee a prosperous, trouble-free 2013, but it will provide you with lots of fiber and nutrition. Enjoy!
Filed under black-eye peas, cooking, Healthful Eating, Pork Chops, Recipes, Vegetables
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