3 Ingredient Strawberry Ice cream
Growing up I remember the sound the ice cream maker made sitting in the bathtub while churning. I remember the sound it makes when it is almost done. My dad continues to make good homemade ice cream at some family dinners. I occasionally still hear that sound. I do not have an ice cream maker. Perhaps one day I will aquire one myself.
This strawberry ice cream is very strawberry! When it is strawberry season this recipe is easy to whip up but it does take some time to set up. It is ...
7 lessons learned from living without running water
Last week we had a leak in our water main. We heard water running through a wall downstairs on Monday morning. Once we verified water was not turned on inside the house we went outside to investigate. We found a puddle of water on top of our grass where the water main goes into the house. Judging by the sound of the water flowing and the pooling water outside we concluded it was probably a large leak. We didn't want the water to do any further damage it might have already caused and we ...
Panda Face Food Art
My Little Chefs have always loved playing with their food. When they go through periods of not wanting lunch we change it up to make it seem different. We might use a lunch tray instead of a plate, deconstruct their sandwich, put things on a stick, anything out of the ordinary. We do the same for afternoon snacks when everyone gets home because it is fun, they are always hungry at that time. I thought it would be fun to make an after school snack using one of our favorite play foods, ...
How To Boil An Egg
Hard boiled eggs are the most common at our house throughout the year, not just at Easter. I think it is because they can be made and then they can sit until everyone wakes up. They do not need to be immediately served.
Technically the eggs are not boiled they are cooked.
If your hard cooked eggs are rubbery and dry they were cooked too long. They should still be soft. Soft cooked eggs have a runny yolk. They are served in their shell with bread to dip in the runny yolk or they may be ...
Fun Facts About Eggs
The next section in Martha Stewart's Cooking School Cookbook is Eggs! Since we will be talking about them for a while we decided to share some interesting facts we have learned about eggs.
Eggs are the most versatile protein because it can be the basis for so many dishes.
Eggs should be cooked on low to medium heat.
Eggs are comprised of the yolk (yellow part) and albumen (white part).
Yolk = most fat and most flavor
Egg whites whip up to many times its volume.
Fresh egg = plump ...
7 DeliciousValentine’s Day Chocolate Recipes
Valentine's Day has a lot to do with chocolate. We thought we'd share some of our favorite chocolate recipes. These are easy recipes and you might even have all the ingredients in your pantry already. If you need a quick chocolate dessert we have one sure to fit your needs.
Chocolate Filled Strawberries
Too Much Chocolate Cake with Satiny Glaze
Chocolate Chip Cookie Dough Milkshake
German Chocolate Cake
Oreo White Chocolate Chip Cookies
Chocolate Bundt Cake
Simple Chocolate ...
Tortilla Soup
The next soup in the Martha Stewart's Cooking School Cookbook is Tortilla Soup. We were super excited after reading the recipe because our stock was already made and frozen. We had extra chicken from our chicken soup so making the tortilla soup was going to be super easy! We had a little shopping to do to pick up a few extra ingredients.
The chili puree took the longest time but it was easy. This was Little Chef D's assignment. She found it VERY interesting that both chili's began as ...
Chicken Soup
We initially thought making Chicken Soup would be easy now that we have the stock. Well...perhaps it would be, but in following the directions in the Martha Stewart's Cooking School Cookbook it wasn't that easy. We made stock again, but this time we cooked the meat in the stock. So, we did two things at once. Maybe that made it a little better?
Once the chicken was cooked, shredded and the stock was strained as explained in the cookbook we refrigerated it all and went off for a few ...
How We Cut Up A Chicken
In order to make Chicken Soup (come back on Friday) we needed to learn how to cut up a chicken. We went to the grocery store and bought a whole chicken. I told my Little Chefs what we were about to do and amazingly they did not have a problem with it, in fact they were excited. They are really enjoying all the new bits of information we are learning.
They each took a turn cutting off one part of the chicken as we read the instructions in the Martha Stewart's Cooking School Cookbook. The ...
How To Make White a.k.a. Chicken Stock
White (chicken) stock is the most versatile of all stocks. The process of making a stock is to put a mirepoix into a pot, cover with water and simmer for a given time. A mirpoix is a combination of vegetables that are used to give flavor to the water which transforms into a stock. Do you remember we gave a couple tips about the mirepoix when we talked about 9 Tips For Flavorful Stocks.
We wanted the experience of making chicken stock. We followed the directions in the Martha Stewart's ...
What is a stock, broth, bouillon, fond, and fume?
Have you ever wondered what the components are that make up a stock, broth, bouillon, fond and fume?
Stock - Martha Stewart says a stock is "made of water simmered with bones (except vegetable stock). The meat on them provided flavor while the bones and gelatinious connective tissue between them, slowly break down and add body to the liquid." (p.39)
A frugal stock can be made from the bones and carcasses of a roasted chicken with fresh vegetables. You can save the carcasses in a bag in ...
9 Tips For Flavorful Stocks
Fannie Farmer says, "It cannot be denied that the French excel all nations in the excellence of their cuisine, and to their soups and sauces belong the greatest praise. It would be well to follow their example, and it is the duty of every housekeeper to learn the art of soup making. How may a hearty dinner be better begun than with a thin soup? The hot liquid, taken into an empty stomach, is easily assimilated, acts as a stimulant rather than as a nutrient (as is the popular opinion), ...
