I've talked with several people lately who claim they "can't cook". I think people watch Food Network or Top Chef and get scared that since they can't cook like that they can't cook at all. It simply isn't true.
I suggest looking online at RealSimple.com for easy (and... really simple) recipes. They've got a ton of yummy ideas and great directions to follow.
First Foodie Insider Tip: Balsamic Vinegar
anty up for a middle to upper bottle. The cheap stuff is just that... cheap. But Balsamic Vinegar goes a looong way.
Don't waste your time making balsamic vinaigrette... it is usually a lot easier to buy a cheap salad dressing than try to mix up your own... but we ARE going to make balsamic reduction.
- Take out a small sauce or frying pan.
- Add the B.V. to pan and turn it on to medium-high heat. You're going to add enough B.V. to cover the bottom of the pan (try 3 tablespoons... the big measuring spoon)
- Use a wooden spoon or spatula and "mix" it around (you want to move it every minute or so, basically you don't want it to burn)
- When it starts to bubble up, add in a spoon full of sugar (yes, do it Mary Poppins style)
- Stir it around for another minute (this is probably 5 minutes in at this point)
- Take a look at how much is in your pan - there should be about half of what you originally put in... like it has reduced by half.
And whala, you've got a Balsalmic Reduction!
Now... the fun part, a Balsalmic Reduction is good on pretty much everything, grilled chicken, veggies, rice and ice cream (yes... ice cream... tastes BEST with vanilla bean or brown sugar ice cream, FIVE by Haggen Daas makes a delish one). It might be good on pistachio ice cream... but I'm allergic so I wouldn't know :o)
Foodie Insider Tip Numbah Two: Quesadillas!!
These are SO easy and cheap to make. And once you know the basics you can make your own variations very easily.
We'll start with the traditional fixin's. You'll need store bought tortillas, bell peppers (green and red), a red onion, cheese and non-stick cooking spray.
- Cut up the peppers and onion.
- Spray the whole pan with the non-stick cooking spray
- Toss in the peppers and onion - cook them until the onion becomes "translucent"
- While it is cooking take out the cheese and shred it, probably about a 1/2 cup would be enough, but 3/4 cup would be better!
- When the peppers and onions are done put them in a bowl and set aside for the moment
- Re-Spray the pan and lay one tortilla down and put most of the cheese down leaving at least a 1/4 of an inch at the edge (think pizza crust size)
- Put in the veggies and top with the rest of the cheese and another tortilla
- Let it cook until the bottom tortilla turns tan/brown (aka cooked) and Flip It!
- - - The Flip can be very tricky... think of this as a giant half cooked pancake... It works best with a wide spatula and bringing the pan up to help. But the worst think that happens is that the flip isn't 100% successful... and you just have to use a fork!
- Let the second side cook and presto! You're done!
You can stuff your quesadilla with almost anything! I've done them with Spinach Artichoke Dip and Parmesan cheese, Italian dressing marinated chicken, black olives and cheese or Tomato, Basil and Mozzarella Cheese.
Finally - the most important thing to remember when cooking is to have fun. Try new things, experiment. It takes a little while but you begin to learn what tastes go well together (and what your favorites are). For most things the "techniques" are the same, just the ingredients change.
And if all else fails... order in!
Until next time! Love ya!
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