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College Kitchen Creations https://collegekitchencreations.bestonlineblogs.com Like Food Network but cheaper, faster and with less skill Thu, 30 Apr 2020 03:22:28 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.1 Step Up Your Tea Game! https://collegekitchencreations.bestonlineblogs.com/2020/04/30/step-up-your-tea-game/ https://collegekitchencreations.bestonlineblogs.com/2020/04/30/step-up-your-tea-game/#respond Thu, 30 Apr 2020 03:22:26 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=56 Tea, water and coffee have been a big staple for me, in lockdown. Recently I wanted to step up my tea game, since all I have access to is cheap teabags. After some careful searching I think I came up with a pretty great way to kick your tea up a notch. Try it out […]

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Tea, water and coffee have been a big staple for me, in lockdown. Recently I wanted to step up my tea game, since all I have access to is cheap teabags. After some careful searching I think I came up with a pretty great way to kick your tea up a notch. Try it out and tell me what you think! Next up I’m going to try and step up my coffee game, so if anyone knows any good methods, send them my way!

Ingredients

  • Tea bag or loose leaf black tea
  • honey or sugar
  • milk or cream
  • Any variety of spices (I’ve been using pumpkin pie spice, nutmeg and black pepper)

Tools

  • Two mugs, or heat-proof glasses
  • Kettle
  • Fine mesh strainer (you could also use a coffee filter paper)

Directions

Boil some water. While it’s heating up, add your loose tea, honey or sugar, milk or cream and spices into one of your mugs. Stir to combine. I recommend going heavy on the tea, but easy on the spices. A few dashes of each is all you will need. When you water is just about to boil, take it off the heat and pour into the mug with the tea mixture. Let it steep for 5 minutes. Then, using your fine strainer, pour the liquid into your second mug. Don’t worry if you didn’t get every single piece of tea, you can strain it again in a second. Here’s the best part. What you need to do now is aerate your tea. This will make it smoother, richer, and creamier. To do this, pour the liquid back and fourth between the two mugs. You’ll want to do it kind of hard (not just a gentle pour, really sling that liquid around) so I highly recommend doing this over the sink. Using wider-mouthed mugs will make this easier, but it’s not impossible with small mugs. Once you’ve done that half a dozen times, you’re good to go (after you wipe up any spills). Strain a second time if need-be. Enjoy!

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How To Fry Chicken Nuggets https://collegekitchencreations.bestonlineblogs.com/2020/04/27/how-to-fry-chicken-nuggets/ https://collegekitchencreations.bestonlineblogs.com/2020/04/27/how-to-fry-chicken-nuggets/#comments Mon, 27 Apr 2020 02:11:29 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=52 Frying chicken is a lot simpler than it sounds, and frying your own chicken nuggets is a great way to learn the process. Don’t be daunted by the task. Once you have this recipe in your tool-belt, you’ll be able to fry up all sorts of goodies. Growing up in Georgia, fried chicken has a […]

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Frying chicken is a lot simpler than it sounds, and frying your own chicken nuggets is a great way to learn the process. Don’t be daunted by the task. Once you have this recipe in your tool-belt, you’ll be able to fry up all sorts of goodies. Growing up in Georgia, fried chicken has a special place in my heart. Let’s get started!

Ingredients

  • Boneless, Skinless Chicken Thighs
  • Oil (vegetable shortening, vegetable oil, etc)
  • Flour
  • Egg
  • Spices
  • Hot Sauce
  • Milk
  • Corn Starch
  • Baking Powder

Tools

  • Large pot
  • Tongs
  • Two Bowls
  • Fork
  • Paper Towels
  • Plate

Directions

Begin by trimming any fat from the chicken thighs, and cut them into nugget-sized pieces. In one bowl, whisk together your eggs, hot sauce and milk. You only need a splash of milk. Add salt and pepper. In your other bowl, whisk together flour, cornstarch and baking powder. You’re looking for a ratio of about 4 : 1 : 1/2. The cornstarch and baking powder will make the batter fry up really crisp and golden. Generously add spices to the flour-mixture. Now you can begin heating you your oil. You’ll want to use a high-heat oil, something like peanut oil, or vegetable oil. Don’t use olive oil, you can actually burn it. Heat your oil on medium-high. Begin to batter your chicken. Dip in the wet bowl, then the dry, then wet, then dry. Two dips in each bowl, start with the wet and end with the dry. I suggest you designate one hand you “wet” hand and the other your “dry.”  Use only the appropriate hand in the appropriate bowl, this will limit batter clumping up on your fingers. Depending on how much chicken you’re making, batter and fry in batches to make sure everything cooks evenly. Fry 8 minutes per batch, stirring and monitoring constantly. Fry a nugget or two first to make sure the heat and time is right, and cut it open, to ensure it cooks through. Pull the nuggets out and drain on a paper towel lined plate. Then, just plate up a serve! Break out the sauce!

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4 Great Ways to Spruce Up Your Kitchen! https://collegekitchencreations.bestonlineblogs.com/2020/04/23/4-great-ways-to-spruce-up-your-kitchen/ https://collegekitchencreations.bestonlineblogs.com/2020/04/23/4-great-ways-to-spruce-up-your-kitchen/#respond Thu, 23 Apr 2020 02:55:45 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=48 While you have been spending time in your kitchen, you might realize that your kitchen could use a bit a sprucing up. It might be something as simple as switching around cabinets, or you might be thinking about retiling your backsplash. Whatever it might be, you might be overwhelmed at the prospect of even starting […]

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While you have been spending time in your kitchen, you might realize that your kitchen could use a bit a sprucing up. It might be something as simple as switching around cabinets, or you might be thinking about retiling your backsplash. Whatever it might be, you might be overwhelmed at the prospect of even starting such a project.

I collaborated with Stuck In A Shoebox, to find out the best ways to get started on your kitchen-redesign-project with ease. Lauren, at Stuck In A Shoebox, is a wonderful source for what you can do during this quarantine, check her out! She gave me 4 great ways that you can organize your kitchen.

1) Organize Your Mugs

If you’re like me, you’ve accumulated a billion mugs over the years. I know, I know, they have sentimental value. But there is no time like the present to access what your mug needs really are. For example, I have half a dozen “fun” mugs in my cabinet, plus a set of “real, adult” mugs. Who needs that many mugs?! I went through and cleared out my fun mugs to two that I really like, and I put the rest in a shoebox under my bed, to be donated when Goodwill opens again.

2) Sharpen your Knives

The safest knife is a sharp knife. It’s important to take care of the tools that take care of you, and knives are no different. It’s actually safer to have a sharp knife, because you’re less likely to chip or hit a snag and pull too hard. You can buy simple and cheap “auto-sharpeners” on Amazon, that are simple to use. However, I suggest you learn how to properly use a whet stone. Used right, you can get a wicked edge on all your knives. Pick one up, find a video tutorial, and practice on cheap knives first.

3) Clean out your fridge

One thing that Lauren mentioned was how often she’s cleaned out her fridge. Use this time to do a nice, deep clean of your fridge and freezer. You’ll be surprised at what can accumulate over the months. She also suggested placing a box of baking soda in the fridge to help fight smells.

4) Check for doubles

This is something that’s easy to do as you’re pulling out all the items from your fridge. Go through and make sure you have no doubles of any particular item, in your pantry, fridge, and even in you drawers and cabinets. I had three sets of measuring cups in my drawer. Who needs three sets of measuring cups…?

It can seem a little daunting, but this list that Lauren made is a great start to sprucing up your kitchen. Once you’ve done each of these tasks, you’ll feel lighter and like you can move around your kitchen with ease. And, if you do decide the retile your backsplash, you’re kitchen will be a lot cleaner when you’re done!

(P.S! Make sure to check out Lauren’s blog, where I gave tips on how to spruce up your pasta dishes!)

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4 Best Recipes for Beginners! https://collegekitchencreations.bestonlineblogs.com/2020/04/20/4-best-recipes-for-beginners/ https://collegekitchencreations.bestonlineblogs.com/2020/04/20/4-best-recipes-for-beginners/#respond Mon, 20 Apr 2020 04:12:37 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=45 Cooking, like many hobbies, has a lot of depth. People on Instagram and YouTube are out there flambéing geoduck, while you don’t know how to flambé, or even what a geoduck is. Well, you’re in luck, below are four recipes that are simple to get a hang of, and even easier to add your own […]

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Cooking, like many hobbies, has a lot of depth. People on Instagram and YouTube are out there flambéing geoduck, while you don’t know how to flambé, or even what a geoduck is. Well, you’re in luck, below are four recipes that are simple to get a hang of, and even easier to add your own riff to. Once you get these recipes under your belt, you will understand basics like knife-skills, seasoning, heat-control and timing!

Omlette

Making an omelette is a great first recipe to master, because you can game-ify it. It’s so incredibly quick to make, requires one ingredient, and you can do it over and over again until you have mastered it. Start with one egg, beaten in a bowl. Add a pat of butter to a pan on medium-low heat and wait for it to melt. Pour your egg. As the egg cooks, continue whisking until the egg has set. Fold, cook for another 30 seconds to a minute, plate and serve. What makes this a great recipe is that each time you make it, you can play around with the different variables – heat, timing, amount of eggs, seasoning, folding technique, how long to whisk. All things that, ultimately, don’t change the final product TOO much, but enough to notice difference, and importantly, improvement.

Tomato Sauce

Not only is it easy, it’s also a great brag to your friends (who makes their own tomato sauce anymore? You do!). There are probably 1000 different recipes for a simple tomato sauce, so this recipe is great to practice spicing dishes. Start with a splash of olive oil in large pot over high heat. Add one finely chopped onion, and 6 cloves of minced garlic. Sauté until you can smell that wonderful aroma (until they are fragrant). Lower the heat to medium and add one small can of tomato paste, and stir together with a small splash of water. Then, add a large can of peeled San Marzano tomatoes. Yes, it must be San Marzano tomatoes. The reason is because this Italian plum tomato is sweet and low-acid, which makes the final sauce less bitter. Add the can, and crush the tomatoes into the sauce using a wooden spoon, until the sauce is smooth. Fill the can about halfway with water, and add to the sauce, turning the heat down to low, to maintain a gentle simmer. After about 20 minutes, taste for seasoning. Add salt (it will need it, trust me), pepper, and whatever else you think would taste good. Smoked paprika? Sure! Lemon juice? Sounds like that might be good! Anchovy paste? Not sure who has that in their kitchen, but that’s actually a classic Italian addition, go for it!

Mac-n-Cheese

I’m not talking about the boxed stuff. This recipe is great to practice your timing. You will be making the sauce as you boil the pasta, so you want both to finish at the same time. Start with two pots on the stove. Fill one with hot water, add salt and begin to boil. The water should boil in 5 to 10 minutes, and the pasta should cook in about 8, so you have at least 15 minutes to make a cheese sauce. It will not take 15 minutes, so plan accordingly. In the second pot, whisk together flour, butter, salt and pepper. When the flour starts smelling like baked bread, slowly whisk in milk, a little bit at a time. This is called a roux! Once all of your milk is whisked in, allow the roux to cook for about a minute longer, before removing from the heat. Add shredded cheese (the cheese doesn’t matter, but it DOES matter than you shred it yourself. Preshredded cheese has cornstarch added to prevent caking, which will make your sauce goopy. No one wants goopy sauce). Whisk until melted. Taste for seasoning. Add your drained pasta, toss and serve!

Caprese Salad

This recipe might be simpler than the omelet, because all you’re going to do is cut ingredients and serve. You don’t have to cook anything! Bust out your sharpest knife! Start with a tomato, and slice in half. With the first half, lay on its cut face, and slice into 1/4 inch pieces. Repeat with the second. Next, get some mozzarella, either a ball or log, and slice into 1/4 inch pieces. This will require a sharp knife and a little confidence! If you aren’t sure just take it slow and keep your fingers tucked back in a claw-grip. On a plate, line the cheese and tomatoes in an alternating pattern. Next, bunch up some fresh basil and rough chop (tip: bunching your herbs before chopping makes them easier to manage!). Sprinkle over top the plate. Drizzle with olive oil. Serve!

Cooking, like many hobbies, is only has hard as you make it. No one is a born natural at anything they do, so a little practice and self-encouragement can go a long way. Now get out there and cook!

(by the way, a geoduck is a kind of clam, if you’re still wondering)

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Cake in A Mug https://collegekitchencreations.bestonlineblogs.com/2020/04/16/cake-in-a-mug/ https://collegekitchencreations.bestonlineblogs.com/2020/04/16/cake-in-a-mug/#respond Thu, 16 Apr 2020 12:27:02 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=36 In times like these where everyone is trying to limit their grocery store runs, making a simple sweet treat is the way to go. When you are low on ingredients, you have got to be smart about what you use. Here is a simple mug-cake recipe that uses no eggs, so you can easily whip […]

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In times like these where everyone is trying to limit their grocery store runs, making a simple sweet treat is the way to go. When you are low on ingredients, you have got to be smart about what you use. Here is a simple mug-cake recipe that uses no eggs, so you can easily whip this up when your sweet-tooth hits. You can hopefully find all of these hidden in your pantry easily! Mug cakes are great and simple because you eat it in the same thing you make it in. There is less mess to clean up and more time to enjoy your treat! Way better than making a whole cake.

Ingredients

  • 4 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 4 tablespoons milk (or dairy free milk)
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons flavorless oil (I used olive oil because that is what I had)
  • Whatever toppings you want to add! Get creative! Add sprinkles, ice cream, candies, or whatever you can find around your kitchen!

Tools

  • A mug
  • A fork or a whisk
  • Measuring cups for the ingredients

Directions

  1. Get out all of your ingredients, mug, fork, and measuring utensils
  2. Add the flour, sugar, and baking powder to the mug
  3. Whisk for about 15 seconds until mixed well
  4. Then add the milk, vanilla, and oil to the mug
  5. Mix this well until combined.
  6. At this point, you can add different ingredients like chocolate chips, chopped strawberries, sprinkles, or other topping that you want to add to be inside the mug cake.
  7. Microwave it for a one minute. If it looks a little underdone or still liquid, stick it back in the microwave for another ten seconds.
  8. Then pull out the mug a put ice cream, more sprinkles, what ever you want on top as a topping. Enjoy!

One of the best things about mug cakes is that they are easy to mix around ingredients! You can really experiment with what ingredients and toppings you enjoy to get the perfect mini dessert!

Comment below what toppings you used!

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Great Recipes From Around The Internet https://collegekitchencreations.bestonlineblogs.com/2020/04/13/great-recipes-from-around-the-internet/ https://collegekitchencreations.bestonlineblogs.com/2020/04/13/great-recipes-from-around-the-internet/#respond Mon, 13 Apr 2020 02:34:00 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=34 Cooking the same thing every night can get boring fast. Trust me, I know. When I need a little cooking inspiration, I turn to a number of online resources to spice up my kitchen game. A number of years ago I found a Youtube video of a guy recreating food from TV shows. Andrew Rea […]

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Cooking the same thing every night can get boring fast. Trust me, I know. When I need a little cooking inspiration, I turn to a number of online resources to spice up my kitchen game.

A number of years ago I found a Youtube video of a guy recreating food from TV shows. Andrew Rea is a self-taught cook who makes engaging and informative YouTube videos under the channel name Binging With Babish. On his website he posts many of his recipes, including one for an amazing Rom-don from award-winner Parasite.

Another great resource is Bon Appetite. They post many recipes, and all of them are great. Very well written, easy to follow, and they always include tricks I never would have thought of. Check out their mushroom soup for at-home comfort! They run a test kitchen that is constantly producing new recipes, so be sure to check up often for new flavors and dishes.

My very favorite chef is Alton Brown. I grew up watching Good Eats on the Food Network, and it’s part of the reason I love cooking (the other part is Pixar’s Ratatouille). He is great at explaining not only the recipe, but the reason behind the recipe. He doesn’t just tell you what ingredients to add to your soup, he tells you why you are adding them, from a food-science perspective. He also gives historical explanations behind the origin of dishes. And to top it all off, he does it all with crazy high production value, with amazing props and set design. Certainly not your grandmother’s cooking show. I suggest you hunt down the old episode, and watch the new ones that he’s producing. While you’re doing that, check out his onion dip recipe! You’ll see what I mean, even though the video is quick, he moves through a lot in that time.

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Pancake Mix – Not Just for Pancakes! https://collegekitchencreations.bestonlineblogs.com/2020/04/02/pancake-mix-not-just-for-pancakes/ https://collegekitchencreations.bestonlineblogs.com/2020/04/02/pancake-mix-not-just-for-pancakes/#respond Thu, 02 Apr 2020 03:48:31 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=30 They might as well call it all-purpose mix. Oh wait they do… Bisquick or Trader Joe’s Buttermilk Pancake Mix can be used for probably hundreds of different recipes. Things from fried chicken, to brownies, pizza, and even French pastries can all be made using pancake mix. Definitely a good ingredient to stock up on. Check […]

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They might as well call it all-purpose mix. Oh wait they do… Bisquick or Trader Joe’s Buttermilk Pancake Mix can be used for probably hundreds of different recipes. Things from fried chicken, to brownies, pizza, and even French pastries can all be made using pancake mix. Definitely a good ingredient to stock up on. Check out my list of other ingredients!

Pre-made mixes for baking have probably been around for centuries. The idea is not hard to conceive. But, all-purpose baking mixes that we are used to seeing, brands like Jiffy, Betty Croaker, or Bisquick, all sprung up in the 20s and 30s.

Fried Chicken

Ingredients: All purpose baking mix, chicken thighs, one egg, milk, spices, vegetable oil

Directions: In one bowl, mix your egg with about a cup of milk. In another, mix about two cups of the mix with spices. Make sure to use A LOT of spices, nothing is sadder than bland fried chicken. Use pepper, salt, paprika and garlic powder. Dip the chicken in the dry mix first, then the wet mix, then the dry again. I suggest using one hand as your “wet mix” hand, and the other as your “dry mix” hand. This will prevent clumps of batter from forming on your finger. Nobody likes that. Fry the coated chicken in about a quart of vegetable oil heated over medium-high, until crispy. About 8 minutes.

Chocolate Chip Cookies

Now, this is pretty straight forward. Just make you usual cookie recipe, but substitute the dry ingredients for pancake mix. However for demonstration purposes, I’m going to take the original Tollhouse recipe, and modify it for your reading convenience.

Ingredients: 2 and a half cups of pancake mix, 1 cup (2 sticks) butter, softened, 3/4 cup  granulated sugar, 3/4 cup packed brown sugar, 1 teaspoon  vanilla extract, 1 teaspoon  vanilla extract, 2  large eggs, 2 cups (12-ounce package)  of chocolate chips.

Directions: Preheat your oven to 375. Cream the butter, sugar and brown sugar in a bowl. Add your eggs one at a time, beating in-between additions. Gradually beat in the pancake mix. Stir in the chocolate chips, and bake on a sheet for about 10 minutes. Easy!

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All Things Cans https://collegekitchencreations.bestonlineblogs.com/2020/04/02/all-things-cans/ https://collegekitchencreations.bestonlineblogs.com/2020/04/02/all-things-cans/#respond Thu, 02 Apr 2020 02:55:02 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=27 Did you know that the canning process was invented before can opener was? The canning process was invented during the Napoleonic Wars by Nicolas Appert. He observed that when you cook food in a sealed container (he used glass bottles) the food wouldn’t spoil. Centuries later, and just about every food item is available in […]

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Did you know that the canning process was invented before can opener was? The canning process was invented during the Napoleonic Wars by Nicolas Appert. He observed that when you cook food in a sealed container (he used glass bottles) the food wouldn’t spoil. Centuries later, and just about every food item is available in a can!

When I think of canned food, I think of tuna. Now, I am aware that canned tuna is a…divisive item. But! If you enjoy it, then I know you will enjoy this: Tuna melt on toast!

Ingredients: canned tuna, dressings of your choice (could be mayo and mustard), seasonings of your choice, bread and cheese (I suggest monetary Jack)

Directions: Make tuna salad, however you usually make it. I make mine by mixing a can of drained tuna with mayo, mustard, hot sauce, and usually some garlic. Spread that on you bread, top with cheese (a lot of cheese) and stick that on a pan and in the oven at 350 degrees for probably 10 minutes, until the cheese is melted and the bread is toasty. Bam – Tuna Melt on Toast!

While the oven is hot, you can whip up some roasted chickpeas!

Ingredients: canned chickpeas, olive oil, spices.

Directions: Drain a can of chickpeas (and save the water! It’s called aquafaba and is a vegan egg-white substitute!). Pat them dry with paper towels. You want them to be bone dry, it will help them get crispy. In a bowl, add the chickpeas, and two tablespoons of olive oil (more if you have a lot of chickpeas) and spices. I suggest salt, pepper, paprika and garlic seasoning (or fresh minced!). Mix well to combine and spread on a sheet pan. Throw it in the oven (same temperature) for 15 minutes, checking often for crispiness.

That’s lunch right there, folks. Tuna melt of toast with roasted chickpeas? Delicious. Check out my list of ingredients to stock up on for more recipe ideas!

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Ode to Hot Sauce https://collegekitchencreations.bestonlineblogs.com/2020/04/02/ode-to-hot-sauce/ https://collegekitchencreations.bestonlineblogs.com/2020/04/02/ode-to-hot-sauce/#respond Thu, 02 Apr 2020 02:03:16 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=25 I started using hot sauce in middle school. One of the eighth-graders, let’s call him Kyle because that is his name, used A LOT of hot sauce on everything. He had a little brother, who’d always still his food. So, Kyle trained himself to be used to hot sauce, and would pour it over everything […]

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I started using hot sauce in middle school. One of the eighth-graders, let’s call him Kyle because that is his name, used A LOT of hot sauce on everything. He had a little brother, who’d always still his food. So, Kyle trained himself to be used to hot sauce, and would pour it over everything he ate. Essentially he used hot sauce like a brother-pesticide.

I remember thinking this was not only hilarious, but the dedication was impressive. I realized that I had never actually used the spicy stuff, and so with Kyle in mind, I convinced my mom to get me a bottle of Sriracha at the store. I hated it. Well, to be fair, I hated the three tablespoons of it that I slathered my Mac n cheese with. Hot sauce, as I learned, was hot.

Think of your favorite seasoning or topping. Maybe you love lemon-pepper on steak, or spring onions on your mashed potatoes. Now imagine a cup and a half of lemon-pepper on you steak, or 50 chopped spring onions on your mashed potatoes. It would be egregious! Hot sauce is just concentrated seasoning! If you don’t like your food to be spicy, then use less hot sauce. It can still add complexity to the flavors.

The next time you make spaghetti, mix a half teaspoon of hot sauce in with your tomato sauce. You won’t taste the heat, but you will get notes of flavors that you wouldn’t get otherwise. Or, if you’re making a stir-fry, try this. Cut a mild pepper (something like a poblano or jalapeño) in half and de-seed with a spoon. Rough chop into a few pieces and fry up with your other veggies. That’s it! You don’t have to eat the pepper, in fact you can pick them out when it’s finished cooking. The flavors will still be there. Try it out! And check out other great ingredients to stock up on in my list post!

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Save Those Bones! https://collegekitchencreations.bestonlineblogs.com/2020/03/30/save-those-bones/ https://collegekitchencreations.bestonlineblogs.com/2020/03/30/save-those-bones/#respond Mon, 30 Mar 2020 05:00:09 +0000 http://collegekitchencreations.bestonlineblogs.com/?p=22 As food becomes scares and budgets are tightened, it’s important to minimize waste as much as possible. A great way to do that is to learn how to make a good stock. A great ingredient for hundreds of recipes, stock is great tasting, healthy, and easy to make. We’ll get to the recipe in a […]

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As food becomes scares and budgets are tightened, it’s important to minimize waste as much as possible. A great way to do that is to learn how to make a good stock. A great ingredient for hundreds of recipes, stock is great tasting, healthy, and easy to make. We’ll get to the recipe in a second (skip to the INGREDIENTS heading if that’s what you’re here for), but first, a few words about learning to cook in this strange time. I think it’s important to keep your neighbor in mind when cooking and buying ingredients. There are many people that only have access to food via food stamps, so be sure to check that you aren’t buying out a store of a food-stamp-eligible items. Additionally, it’s important to keep yourself from buying in bulk. This can be wasteful and waste is not something we need right now. This is what makes stocks easy. Anything can go in a stock. Carrot peels, chicken bones, any food scraps you’d usually throw away (except for egg shells) can be made into a stock. Keep your scraps in the freezer and when you’re ready, toss everything is a big pot, cover with water and add garlic, herbs, pepper, and whatever other seasonings you have on hand.

Here is a simple chicken stock recipe to get your gears turning:

INGREDIENTS

  • A couple pounds of chicken scraps
  • Onion scraps or one large onion
  • Carrot scraps or one large carrot
  • Leak scraps or one large leak
  • Two cloves of garlic (or equivalent)
  • Thyme
  • Parsley
  • Peppercorns

TOOLS

  • One large stockpot (12 quarts if you have it)

DIRECTIONS

  • If you are using whole vegetables, rough chop. Peel garlic cloves and rough chop. If you are using whole herbs, wrap in cheesecloth and tie with butchers twine (this isn’t necessary, but it will make them easier to pull out later). This is called a Bouquet Garni!
  • Throw everything into you pot and add enough water to completely cover.
  • Cook on high until you see bubbles break the surface. Do not let it boil.
  • As soon as you begin to see bubbles, turn heat down to medium low.
  • Keep the stock at a gentle simmer for 6 to 10 hours, depending on how much stock you have.
  • After the time, strain out the solids and turn off the heat. Allow stock to cool and store in the fridge overnight.
  • There will be solidified fat on top of the liquid. The liquid is your stock, but don’t toss the fat! Both can be used in soups!

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