Cooking
I have always enjoyed cooking, but the interest never truly took hold until I became a single father and was tasked with feeding two kids on a daily basis. Both kids had a severe milk allergy, (the go to the emergency room or inject epinephrine type--not an intolerance), so control over ingredients was important. I also wanted to minimize if not eliminate the amount of pre-packaged food we were consuming to better control the intake of things like sugar and sodium. Then it just became fun and a hobby. When something moves into the "hobby" category I get really into it researching and trying different things, and techniques and equipment. The only posts you will see here are things that passed my "it's good for me at the time" test, (which is subjective I know and may change over time).
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- Written by Karyl F. Stein
- Category: Sauces / Soups
After trying a number of different recipes for enchilada sauce, I have settled on this one for now. It has what I would call an "earthy" flavor compared to say a more tomato-like one. One of the primary uses of enchilada sauce is arguably, and in my view, as a sauce to use when making enchiladas. However, since what I put in my enchiladas are based on my mood and what I have around, I will not outline a specific enchilada recipe, but just the way I put them together.
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- Written by Karyl F. Stein
- Category: Breads
I like this recipe as it comes together quickly so you do not have to really plan ahead. Plus they are better at holding together against a greasy hamburger than some other recipes I have tried. I use a stand mixer so the steps reflect that. These also make great dinner rolls. Since you are making these you can control how large they are.
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- Written by Karyl F. Stein
- Category: Sauces / Soups
This basic beef stew is good for the colder months. It takes a while to cook so requires some advanced planning, but most of that time the stew is just simmering and filling the area with warm smells. I used to make stew in the slow cooker so I could toss items into it in the morning and have things ready come dinner time, but I think this version has a little more hearty of a flavor.
This recipe provides more servings than I usually like to make, but that is due to the size of the beef chuck usually found for sale. It freezes and reheats well, though.
- Details
- Written by Karyl F. Stein
- Category: Potatoes
After trying a number of different ways of making French Fries this technique is a winner. The goal is a crispy outside with a gooey inside. I have used yukon gold, russet, red and sweet potatoes, and they have all turned out well. Russet and yukon gold seem to be the best, however. Sweet potatoes seem to work better with a lower final cooking temperature and a larger width, and never seem to get as crispy, but I like the flavor.
