The Leek Dilemma

I have a very strange way of figuring out what I want to cook. Usually I have an ingredient that pops into my head, and as I let it simmer in the back of my mind throughout the day, I get certain ideas on how I want to make it and what else I want to include. Obviously this can be a lot of trouble, especially if I can't decide on what ingredients to incorporate or what I want to make.

Today's ingredient is the Leek.

Why on earth do I want to cook with leeks? I have never used them before, although I have been wanting to try a potato leek soup for a while. But that's not what I want to make. I want to do a leek slaw to top a roasted chicken breast. And I want to give it an Asian flavor. How? No idea.

My usual route when coming up with a recipe is to go to Google for ideas. No luck. Almost every slaw recipe is mainly cabbage. Okay, next stop foodgawker. (I'll admit it, I love to look at the pretty pictures and I usually do get some nice ideas.) No luck there either, though there are a good many ideas for baked dishes.

What am I going to do? Wing it ;)

Buffalo Chicken "Wraps"

Well, they were supposed to be wraps. But I picked up the wrong size tortillas. So they became tacos instead, but they were really really good, so it doesn't really matter. I came up with this one as I was standing in the freezer section of my local grocery store, debating if I wanted to buy chicken patties for lunch.

Now, I'm not a huge fan of frozen food or prepared foods in general - my philosophy is if I didn't make it, I can't know for sure what is in it. But I am a fan of frozen chicken patties - the ones Tyson makes. They're really easy to make, although they're not very quick, since if they go in the microwave they tend to turn to rubber. (Toaster ovens are perfect here!)

But the buffalo chicken strips are another matter entirely.

First, follow the directions to cook the chicken - I used Tyson's, I haven't seen any other brand. It took about 20 minutes to make them in the oven, and they were nice and crispy. Then, take an eight inch tortilla and put it on a plate. Spread about a teaspoon of franks red hot buffalo sauce around the middle (or whichever you like, that's what I use). Tomato goes on next, with some shredded lettuce. I chopped some carrots and celery and put that on the lettuce. Next comes the chicken - I chopped it, but I could have done strips or even just left them whole. Top with some blue cheese dressing and fold in half. Ta-daa!

It's been a while, a VERY long time

It's been too long since I've updated here. I've been baking and cooking, but unfortunately I've been forgetting to take photos. So much has happened, and I've forgotten to update :(

My strong point is definitely not remembering to update, and I did let graduation, moving, dating, countless meals and endless work shifts get in my way. Regardless, they're just excuses.

So let's start again, shall we?

Hi. I'm Kathleen and I love to cook :)

I have plenty of ideas and plenty of stories to share and I would love to share them all with you. I try to make my food a little healthier, but I still try to stick to the goodness of food. Because that's what we should all be eating - good food.

Easy Side Dish - Baked Potatoes

This is one of the easiest side dishes ever. All you have to do is wrap a potato in aluminum foil and bake it in a 350 degree oven for about an hour.

There really aren't any tricks to make them taste better, but I find that when I wrap them, I like to make sure I've washed them well and they're still wet.

Now, some people have told me that I have to poke holes all over the potato, but I don't. All I do is cut a slit in the top of the potato after I've wrapped it; just about an inch or two. Then bake. The best part about baked potatoes is that they're really hard to mess up.

When they're done, you can add whatever you like to them. Butter, Sour Cream, Chives, Bacon, Cheese, or you can just eat them plain. I've known people who put salsa and cheese on their potatoes. Be inventive.

Easy Egg Fried Rice

I found this recipe for Fried Rice and could not wait to try it. It calls for 2 1/2 cups of white rice (brown rice can be substituted too) but the rice has to be cold. It's best to use leftovers from the day before (let it sit in the fridge at least overnight) because if warm rice is used, it will stick together and have a different texture.

When I made it, I made sesame chicken as well, but this fried rice recipe can be made to go with many different dishes, or it can be a meal by itself. I have found it is easier to slice the green onions while heating the oil in the pan. I like to use a cast iron skillet when I make the fried rice, but a non-stick pan works as well.

Before you add the eggs to the oil, use a couple drops of water to see if it is hot enough. If the water sizzles, pour the beaten eggs into the oil and use a fork to scramble them as they cook; the eggs will break up into smaller pieces. After the eggs are done cooking, push them to the side and add the cold rice. I have found that by breaking up the rice with my hands it's much easier to get it separated. When I heat the rice, I mix the eggs in with it so the eggs won't burn to the pan.

After a few minutes, all that's left to do is add the water, soy sauce, and green onions. Cook for a few more minutes, and it'll be ready to serve.

One of the Easiest Breakfast Foods - French Toast

This is my favorite food for breakfast, and it's so easy to make too. All you'll need is a loaf of bread and a few eggs, the rest is optional. For the bread, most people like to use just plain white bread. My favorite bread to use is Pepperidge Farm's Cinnamon Swirl Bread, or for another twist, their Cinnamon Raisin Bread. Sometimes I like to add a little vanilla extract to the eggs and put the cinnamon on top of the bread.

Anyway, first you take your pan and set it to medium heat to get it nice and hot. Then beat the eggs (about one large egg for two pieces of bread), I like to beat them in a cup, then pour them onto a plate, because it's easier to get the egg onto the bread, but a bowl works fine too.

Then all you have to do is coat the pieces of bread with the egg, and right before you put them in the pan, add a little bit of butter to keep them from sticking. This is the part where I add a dash of cinnamon, but it's optional.

Let it cook for a little bit, if you're unsure about when to flip it, look at the edges; there should be a little extra egg, when that cooks it's a good time to flip. Don't worry about flipping it too soon, because you can always flip it back over to cook some more. When they're done, serve with syrup, fresh fruit, or just eat plain.

And remember, if you get distracted, or have to walk away from the stove, remember to turn off the burner, and if you're not sure how long you'll be gone for, take your pan off the burner so it doesn't continue to cook as much. Enjoy!

The Basics

So you've decided to try your hand at cooking a meal. Or maybe you're tired of eating out and want to eat better so you've decided to start making your own food - after all, you know exactly what you put in it because you've made it.

The first thing I do is find out what type of pan works for me. Cast Iron Skillets are great, like the ones I found at Sears, but keep in mind they have to be taken care of properly or they will be of no use. In fact, my dad has used different skillets, and he says that the ones made by Lodge Manufacturing Co. are the best he's ever used. Actually, the pans I'm using now are the same pans he bought years ago from Lodge.

There are non-stick pans as well, like the pans by T-Fal I'm thinking about getting. However, with non-stick pans you have to use plastic utensils only, no metal because the bottoms will be scratched. On the other hand, these pans can go in the dishwasher, and you don't have to use grease to keep them non-stick. Plus, most non-stick pans don't need any oil or butter when you're cooking.

Utensils. I'm the type of person who likes to use a fork and a knife when I cook. I usually don't need large spoons or anything else, because I usually end up dropping them. But you have to try cooking with different utensils to find what works for you. While it's nice to have all the great gadgets, you have to figure out what you and your family like.

Some tools that you will definitely need are: Measuring cups (they come in 1/4 cup, 1/3 cup, 2/3 cup, and 1 cup), Measuring spoons (they come in 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon), and I recommend a large serving spoon for soups (who needs ladles) or spaghetti sauce and unless you buy your cheese already grated, a grater. Plus, if you're working with canned foods, make sure you have a good can opener. They usually run about $15, (shop around though, you can probably find them for $10) and they cut around the edge of the can, so there are no sharp edges. But the most important thing to invest in is a pair of potholders (at least). There is nothing worse than finishing a casserole and you can't find your potholders. Of course a towel can be used in an emergency, but it does not work quite as well.

For example, if there are onions in the dish, do you like large chunks, small slices, or tiny pieces? You can use a knife to cut the onion anyway you want it, even into tiny pieces. Unless you like the onion so tiny that it would be impossible to tell that there was onion in the dish in the first place. Then I would recommend investing in a food chopper.

Finally, you have to have music when you're cooking. Yes, this is something you don't have to do, but it's nice because it is very relaxing. Don't pick something that will put you to sleep, but choose your favorite music, play it through the stereo, and enjoy making something tasty.