All Things Food

All posts in the All Things Food category

My lil baker

Published May 18, 2018 by lynn k scott

Many of you know my daughter is homeschooled.  An area we focus on, besides core classes, is life skills.  It’s so important for a child to know how to take care of him/herself.  One area, that I truly enjoy teaching my daughter is cooking and baking.  She may not take initiative in cleaning her room or showering (what is with tweens???), but cooking and baking are becoming her thing.  She doesn’t even realize she’s reinforcing fractions, reading and science concepts.

Having worked in the hospitality industry most of my life, I am constantly taking pictures of my culinary creations.  My lil miss has picked up on this and now takes pictures of her creations.

Yesterday, I saw she posted a pic of green whipped cream that she was beating by hand.  I called her and let her know, she’d need to beat it a lot more.  Even I use the Kitchen Aid mixer for whipped cream; but to each their own.

I asked why she was making homemade whipped cream.  Without missing a beat, she replied, “to go with my bundt cake”.  Her inner artist comes out to play, especially, while baking.  Her homemade biscuits, that she made earlier in the week, received sprinkles.  I kid you not.  They were very colorful.

She then informed me that cake was gluten-free.  I was surprised, but happy.  She really wants to make sure I can eat what she makes.  I normally always cheat to taste everything she makes.

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I get home to see her bundt cake in a baking dish.  I let her know that wasn’t a bundt cake.  She said, “I couldn’t find the pan.”  I showed her where it was and then tried a little piece of the cake.  It was SOOOOOOO good!  I noticed it was slightly pink and had a little crunch, here and there.  I asked her about it.  Of course…should have known….SPRINKLES!!!  She cracks me up.  She puts her own spin on everything she makes.

It turns out the Betty Crocker bundt cake recipe can be made gluten-free just by substituting the regular flour with gluten-free flour.  I prefer to use Pamela’s Artisan blend as my gluten-free flour of choice.  The results are amazing and you’d never know it was gluten-free.

My daughter may not realize it yet, but she’s creating her own memories that she will pass down to her children one day.  My future grandchildren will get a kick out of hearing how colorful their mom’s baking used to be.  I’m so proud of the thoughtful, independent, capable, young woman she is becoming.

 

 

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The culinary bug bit me….again

Published May 7, 2018 by lynn k scott

I admit it. Since being diagnosed with cancer, going through chemo and just functioning has consumed most of my energy. I haven’t canned a thing all year. I haven’t even been baking as much as I used to. This simply won’t do.

The culinary bug has been buzzing past my ear and I have been itching to get back into the kitchen. Saturday, I picked up three dozen eggs from a local farm. Ok, so I pay a bit more for them, but they are fresh, they taste great and I LOVE getting blue-shelled eggs.

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Yes, they taste the same as a brown-shelled egg, but shouldn’t you appreciate the beauty of something so simple?

Sunday is our busiest day of the week. We have church in the morning and my daughter has youth group in the evening. During that time, we have to eat, normally run errands; including grocery shopping.

As soon as we got home from shopping, I went to work. I had the best intentions of making a gluten-free loaf of bread, but time wasn’t on my side. Instead, I prepped veggies for the work week. I take them to snack on.

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I wanted to use the tomatoes that I purchased last week. What popped into my mind? Roasted totato soup! I roasted the Roma tomatoes and garlic in the oven. Since I needed to roast onions too, I used my air fryer. LOVE that machine!!!

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While that was roasting, I made peanut butter. Yup…super simple. Just use peanut powder, a bit of salt and almond milk. Now, I have something to dip that boring celery in. That’s a win in my book. I also put some beans in a bowl with water to soak.

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It was time for a nap…yup those are still needed as chemo all but destroys your body and being over 40, I bounce back about as much as a deflated ball.

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We stopped off at the Asian market to get a few supplies the regular stores don’t carry. Then off to the she-child’s youth group. I stayed because there was a parent forum with a lot of useful information.

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As soon as we got home, I started a batch of yogurt. While that was coming to temperature, I diced an onion and pulled out the ingredients to make crock pot baked beans. Yup, that’s for tonight’s dinner. Need to keep it simple, so we can start making lumpia for a church potluck on Wednesday. I also made the base for ube ice cream. It’s my most favorite ice cream ever. Heck, I love ube in all sorts of dishes. By making my own ube ice cream, I can guarantee it’s gluten-free. It’s so worth it. I will be putting that in the ice cream maker tonight.

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Cleaned up my kitchen, took the dogs out and headed up to bed. The culinary bug is still in my house. Not sure when it’s going away, but dang if I didn’t get a lot accomplished yesterday!

Air Fryer XL

Published April 20, 2018 by lynn k scott

A few weeks ago, I treated myself to an air fryer.  I have been wanting one for over a year.  Kohl’s was having them on sale.  I received an additional 30% off by using my Kohl’s card and even received $10 in Kohl’s cash.  When all was said and done, I purchased this beauty at a great deal!    air fryer

I have used it a few times now and have yet to be disappointed.

If you follow my blog, you know I am a devoted mom to my now 12-year old daughter and my husband is Filipino.  That being said, I make sure my daughter understands her heritage, even though she is American.

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Last night, she learned the art of rolling lumpia.

Now, she had me cracking up; had to tell you.  She is methodical in her “rolling”.  There was a distinct difference in our technique.  My looked like traditional lumpia rolls.  Hers…well, they looked like perfectly little packages.  They were a tad flatter and looked exactly like a perfect package.  It was ADORABLE.  She was so proud of herself (as was I).

 20180419_190001.jpg   She’ll improve her technique.  Yet, we had another cooking bonding moment.  As homeschoolers, life skills are at the top of the list.  It’s great to have knowledge of history, able to do math, know some science, etc., but if she can’t function on her own, then I failed as a parent.  I do not have to worry where cooking is concerned.

As my daughter got into her rolling groove, she would start humming.  I’ve caught her doing this before.  She is very content in the kitchen, even if she says she wants to be a vet and take care of animals.  It’s nice to see her so relaxed when she’s preparing food whether it’s for herself or for a family dinner.

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Now, as far as the air fryer goes it makes perfect lumpia!  No frying, but all the crispy goodness that should be there when you bite into the perfect little roll.  I cook mine in a single layer (about 6 or 7 at a time).  I set the machine to 390 degrees and each batch took 10 minutes to cook.  I would flip each lumpia at the halfway mark.  You will need to cook in batches, but they are very hot when they come out of the air fryer, so they will still be warm when you go to eat them.

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Anyone who’s ever fried lumpia on the stove knows your house smells of cooked oil for days after making batch after batch of lumpia.  Using the air fryer, you only smell your food.  Not to mention, how much healthier this option is.  You lose nothing by using the air fryer over traditional oil.  Well, maybe you’ll lose a few pounds…but that’s a good thing, right?

She’s going to be a veg-head

Published February 9, 2018 by lynn k scott

My 12-year old daughter came to me the other night and asked if she could become a vegetarian.  I was not as surprised as my husband, because I have been watching her eating habits (and I buy her food).

After asking her reasoning for wanting to, discussing the foods she would be giving up and making sure she would increase certain foods, to which she consented to, I agreed.  I was a vegetarian for a decade, at one point, so I would be able to help her make sound dietary decisions.

Her dad is less than a happy camper.  I blame it on his carnivorous side.  He gave me grief the entire time we were dating and even after we were married, about not eating meat.  He forgets, I would make dual meals; for him and myself.  He is also worried she will be picked on when she doesn’t eat the same foods her friends eat.  I give her friends more credit than he apparently is.  This is his only baby girl and I think he’s not ready for her to grow up and make more decisions on her own.

That being said, I also took her new endeavor as a way to add it to her homeschool life.  It’s great for nutrition, label-reading, discussions on ingredients, proper food combining, recipe research and essays.  I give her so much credit and am so proud of her.  She is taking this seriously.  I often get calls/texts at work telling me about a new website she’s been to regarding being a vegetarian.  She’s excited to share what she’s found.

I have told her how proud I am of her.  I loved being a veg-head.  I reiterated several times, that in this dietary journey, if she’s not willing to eat the proper foods, I will not allow her to be a full vegetarian.  I have expanded my dietary palate, over the years, which will provide additional knowledge for my daughter.

While I doubt I will ever go back to being 100% vegetarian, I welcome this change to bring more vegetarian dishes to our table (same meat dishes for the hubby) and see how she does.  Who knows, she may choose to stick with this; only time will tell.

Homeschooling: Life Skills

Published October 12, 2017 by lynn k scott

This year, our homeschooling journey has landed in the 6th grade.  In addition to my daughter learning how to take detailed notes, beginning to independent research, math, grammar, science, etc., she participates in Life Skills.

If we were in a brick and mortar school, the skills she is learning might be classified as home economics.  However, it’s more than just that.  She is learning to make grocery shopping lists, assisting with pet care, cooking for herself as well as her family, doing laundry, etc.

In our home, my husband doesn’t cook.  It’s a fact; he doesn’t know how.  I, on the other hand, have a catering and hospitality background, so I am passing my cooking and baking knowledge to her.chicken adobo

Since school began in August, she has learned to and can make grilled cheese, fried hot dogs, fried eggs, chicken adobo with rice and ramen.  She has been exposed to making pot roast, pan-seared pork chops (finished in the oven) and baked chicken and chicken wings.

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Now, to be be fair, the chicken adobo and rice shown are actually for a church event, but it’s the same food she proudly makes for her family ever week now.  She won’t even let me make it any more and gives ME tips on what I should be doing in the kitchen.  If she only knew, I’ve been at this about 30+ years longer than her.  It’s a cute sentiment though.

In addition on learning important cooking skills, when she has to follow a recipe and using measuring cups and/or spoons, she is reinforcing her fractions.

Lastly, spending time in the kitchen will create memories that one day, she will remember as she stands in her kitchen, showing her children, what I taught her.  Life skills….so important….not just in a technical sense.

Reblog: One Pan Roasted Lemon Potatoes and Asparagus with Salmon

Published March 8, 2017 by lynn k scott

You know I love one pan meals. Less pots and pans means less clean up! What I like even more is not having to cook it too. I was away for the day with my daughter while she danced. When we got home my partner had dinner ready for us. As she was looking around […]

via One Pan Roasted Lemon Potatoes and Asparagus with Salmon — What’s for Dinner Moms?

Please visit the original post to leave a comment….Thanks!

Must have Pot!

Published February 17, 2017 by lynn k scott

…the Instant Pot that is!

I admit it…I’m a kitchen gadget-holic.  I don’t go to meetings, because I openly acknowledge my appliance, gadget, cookware addiction.  I embrace it!

This past December, at my husband’s company Christmas party, I was able to select the Instant Post Duo 7-in-1 Pressure Cooker.  I had been eyeing this for quite some time, however, being the cheap-o that I am, refused to shell out $100+ for another gadget.  Plus, my husband might’ve divorced me.  I buy kitchen gadgets/appliances like he buys car parts (5 cars/2 drive…just saying).                                                                                                                     20170111_183616.jpg

Needless to say…I am addicted!!!  Some people call it a “magic pot” and it can feel that way.  When I can cook an entire, whole chicken in 25 minutes…it’s a bit magical.  Granted, it’s a pressure cooker, not an oven, so there’s no crispy skin.  Some people will pop that chicken into the oven for 5-10 minutes to crisp the skin, but I don’t normally eat the skin anyway.   I also love using chicken quarters (pictured) and shredding them for tacos or enchiladas.

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While the chicken is resting, let’s use some of that leftover cooking liquid and make some rice pilaf!  There’s even a rice button.  It doesn’t get simpler than that.

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Chicken not your thing?

What about hard-boiled eggs?  Can you believe just 4 minutes in the Instant Pot (commonly referred to as the IP), 4 minutes of natural release and 4 minutes in an ice bath.  Done!  The shells peel off much easier too.

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Trying to eat healthier…how about some homemade Greek yogurt?  I go through a lot of yogurt.  For gluten-free yogurt, it costs just under $3.50 for a 32-ounce container.  For about $2.50, I can turn an entire gallon of milk into a 64-ounces yogurt.  Then I strain it from the whey and I have Greek yogurt.  The whey can be used in making bread, smoothies and all sorts of baking options.  Take some of the yogurt, blend in some berries (maybe a bit of honey) and make homemade yogurt pops…DELICIOUS!

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One of the best aspects of the Instant Pot is I can come home, make a meal that takes hours in just about 30-minutes.  I used to use the crock pot.  However, that would finish hours before I got home, turn itself to warm and sometimes the meat would be dry.  No more. Those days are over!

There’s a Facebook group IP Community.   There’s another Facebook group just for IP recipes!  My addiction has come “full circle” and I’ve added a second Instant Pot to my counter tops.  I couldn’t help myself.  The first one was free (from the party) and there was one at the flea market, brand new, for $50 (SQUEAL of excitement)!!!  Ok, so I took the money from my truck payment; don’t judge me.  I just had to have it.  My husband rolled his eyes.  He knew it was coming home with us.

I have the ability to have an IP just for making yogurt and one for savory dishes.

So, if you’re a foodie…this is a kitchen must-have.  If you’re going to a wedding or housewarming…bring an Instant Pot and you’ll be the favored guest for quite some time.

 

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