There are a number of food items that my husband and I dislike. As a result, it is unlikely that you will see these ingredients included in my recipes. Always feel free to change my recipes to suite your own tastes. Here are some ingredients that you are unlikely to see in my recipes:
Olives:
Green, black, it doesn't matter. I don't like them. I can't imagine any scenario in which I would add olives to a dish.
Beans:
Probably one of the main reasons that I do not like chili. I have a major adversity to to beans. The exception to this would be green beans. They can be very yummy. Black beans, pinto beans, lima beans, cannelloni beans- all of these items will not be found in my kitchen.
Peas:
Much to my husband's chagrin, I don't like peas. Fortunately for him they now make single serving frozen peas that you can heat in the microwave. I think he didn't get peas once in the first five years of our relationship.
Mustard:
It will never be on a hotdog or hamburger of mine. It doesn't make a difference if it is whole grain, dijon or yellow, I simple don't like the flavor and do not cook with it. I am considering giving dijon a second chance as it is used as an emulsifier in so many recipes.
Mushrooms:
Mushrooms are probably the number one food item on my husband's hate list. I don't mind mushrooms and occasionally I will add them to a dish after I have removed Aaron's portion, or I will make stuffed mushrooms for myself. Aaron can spot a mushroom from a mile away and will not touch a dish if it has mushrooms in it. Feel free to add mushrooms to any dish that you think they will go well with. Also, the addition of mushrooms is something you are likely to see in the "variation" notes of my recipes.
Curry:
What can I say?! I don't like curry, in any way and under any circumstances. No curry for me.
We all have food items that we don't like. Adjust recipes that you make so that they suite your family's palate. Recipes are meant to be changed!
Sunday, November 15, 2009
Tuesday, November 10, 2009
Homemade Cranberry Orange Sauce
1 12 oz Package of whole fresh cranberries
1 cup water
1 cup sugar
1 orange
Splash of Cranberry Liquor or other Berry Liquor
Bring water and sugar to a boil is a medium size pot. Once boiling, add cranberries and reduce heat to a simmer. Cook approximately 15 minutes. Remove from heat. Zest 1/2 teaspoon of orange peel and add to cooling cranberry sauce. Cut orange in half and squeeze one side of orange into cranberry sauce. Add a splash of cranberry or berry liquor (for example Chambord). Stir and allow to cool. Transfer to an air tight container and use as needed. Keep refrigerated.
For an extra splash of orange flavor, replace Cranberry liquor with a splash of orange liquor, like Grand Marnier.
1 cup water
1 cup sugar
1 orange
Splash of Cranberry Liquor or other Berry Liquor
Bring water and sugar to a boil is a medium size pot. Once boiling, add cranberries and reduce heat to a simmer. Cook approximately 15 minutes. Remove from heat. Zest 1/2 teaspoon of orange peel and add to cooling cranberry sauce. Cut orange in half and squeeze one side of orange into cranberry sauce. Add a splash of cranberry or berry liquor (for example Chambord). Stir and allow to cool. Transfer to an air tight container and use as needed. Keep refrigerated.
For an extra splash of orange flavor, replace Cranberry liquor with a splash of orange liquor, like Grand Marnier.
Roasted Squash
Another Thanksgiving staple for me is squash. It is something I had very little of growing up but I am now really enjoying. Here is a recipe for roasting squash in the oven. It is very simple and turns out beautifully.
Ingredients:
1 squash (I like buttercup squash, but you can do this with whatever type you prefer)
Butter
Salt
Pepper
Olive Oil
Preheat Oven to 425 degrees.
Cut your squash in half and remove the seeds. I find that a grapefruit spoon is perfect to remove the seeds, but any spoon will do. Place each side of the squash, skin side down, in a baking dish with a rim (like a Pyrex dish). Using a knife, score the flesh of the squash. Brush with melted butter and olive oil (the olive oil will help the squash brown while the butter is for flavor). Sprinkle generously with salt and pepper.
Bake for 40-60 minutes. I know this seems like a large window of baking time, but squash vary greatly in size. You will know when the squash is done by inserting a fork or knife into the flesh. If the squash is tender and nicely browned around the edges it is ready to enjoy!
Variation: Instead of sprinkling both salt and pepper on the squash before baking, only sprinkle a small amount of salt. When the squash is cooked through and out of the oven, sprinkle with cinnamon and sugar and dollop with a little more butter. This turns a savory side dish into a sweet treat!
Ingredients:
1 squash (I like buttercup squash, but you can do this with whatever type you prefer)
Butter
Salt
Pepper
Olive Oil
Preheat Oven to 425 degrees.
Cut your squash in half and remove the seeds. I find that a grapefruit spoon is perfect to remove the seeds, but any spoon will do. Place each side of the squash, skin side down, in a baking dish with a rim (like a Pyrex dish). Using a knife, score the flesh of the squash. Brush with melted butter and olive oil (the olive oil will help the squash brown while the butter is for flavor). Sprinkle generously with salt and pepper.
Bake for 40-60 minutes. I know this seems like a large window of baking time, but squash vary greatly in size. You will know when the squash is done by inserting a fork or knife into the flesh. If the squash is tender and nicely browned around the edges it is ready to enjoy!
Variation: Instead of sprinkling both salt and pepper on the squash before baking, only sprinkle a small amount of salt. When the squash is cooked through and out of the oven, sprinkle with cinnamon and sugar and dollop with a little more butter. This turns a savory side dish into a sweet treat!
Sunday, November 8, 2009
Thanksgiving Casserole
With Autumn in full swing, I was in the grocery store a few weeks ago and was craving Thanksgiving food. For just Aaron and I, I would never think about making a full turkey. That is when it occurred to me that I could create a casserole with all of my favorite Thanksgiving flavors. I think that it turned out really well, so here is the recipe:
Ingredients:
Ground Turkey (approximately 1lb)
Stuffing (Pepperidge Farm Blue Bag)
Heinz Gravy (1 small bottle)
Cranberry Sauce (1 can)
1 small container baby potatoes
1 small onion
1/2 apple
Chicken Stock
Preheat oven to 375 degrees.
Bring a large pot of water to a boil for the potatoes. Cook until potatoes are fork tender and of a consistency appropriate for mashing. Add a little butter, milk, salt and pepper for flavoring and mash until there are no lumps. In a large casserole dish, spread the mashed potatoes in an even layer on the bottom.
In a large skillet with a rim, saute ground turkey until cooked through. Add either a small jar of gravy, or make your own (making a rue using flour, butter, etc.). Heat the gravy through over low heat. Once cooked through, spread the ground turkey and gravy mixture in an even layer over the potatoes.
Open the can of cranberry sauce (or make your own cranberry sauce. It is very easy and super yummy- recipe to come later). Spread in an even layer over the gravy/turkey mixture in the casserole dish.
In a small saute pan, saute diced small onion and 1/2 an apple (cubed) until softened and starting to brown. Add to 3 cups of Pepperidge Farm stuffing (If you prefer a different type of stuffing, please feel free to use that. Alternatively, you can make your stuffing from scratch.). Add 1 Cup of Chicken Stock and mix until stuffing is softened. Top the casserole with the stuffing mix.
Bake in oven at 375 degrees until stuffing has browned and all of the flavors have combined (approximately 20-30 minutes). Enjoy!
Ingredients:
Ground Turkey (approximately 1lb)
Stuffing (Pepperidge Farm Blue Bag)
Heinz Gravy (1 small bottle)
Cranberry Sauce (1 can)
1 small container baby potatoes
1 small onion
1/2 apple
Chicken Stock
Preheat oven to 375 degrees.
Bring a large pot of water to a boil for the potatoes. Cook until potatoes are fork tender and of a consistency appropriate for mashing. Add a little butter, milk, salt and pepper for flavoring and mash until there are no lumps. In a large casserole dish, spread the mashed potatoes in an even layer on the bottom.
In a large skillet with a rim, saute ground turkey until cooked through. Add either a small jar of gravy, or make your own (making a rue using flour, butter, etc.). Heat the gravy through over low heat. Once cooked through, spread the ground turkey and gravy mixture in an even layer over the potatoes.
Open the can of cranberry sauce (or make your own cranberry sauce. It is very easy and super yummy- recipe to come later). Spread in an even layer over the gravy/turkey mixture in the casserole dish.
In a small saute pan, saute diced small onion and 1/2 an apple (cubed) until softened and starting to brown. Add to 3 cups of Pepperidge Farm stuffing (If you prefer a different type of stuffing, please feel free to use that. Alternatively, you can make your stuffing from scratch.). Add 1 Cup of Chicken Stock and mix until stuffing is softened. Top the casserole with the stuffing mix.
Bake in oven at 375 degrees until stuffing has browned and all of the flavors have combined (approximately 20-30 minutes). Enjoy!
Thursday, November 5, 2009
Welcome!
Welcome to The Working Whisk! The new cooking blog of Ellen Tarkinson! I am a at home cook. I have no chef experience and the only cooking class I can remember taking was a cake decorating class when I was twelve years old. However, I have been cooking for years for my family and friends and enjoy every minute of it (well, except maybe the cleaning up part!). I hope you enjoy reading along and maybe you will try a recipe or incorporate a technique now and then! Bon Appetite!
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