Just Where Does the Time Go, Anyway?

I could have sworn I'd just made my last post a week or so ago. It's been a month!

This summer has been crazy busy, once summer started, that is. For us in Ontario it rolled in around late July to kick our rears most thoroughly.

Between hitting the beach as frequently as possible, birthdays, picnics, barbecues and local festivals; there isn't much time left for much else.

I'll tell you one that that's definitely put me into a strange time warp: quitting smoking. I've been smoke-free since July 1. Prior to that, I spent six weeks weening myself off cigarettes and replacing cigarettes with Nicorette. Yes, I'm still chewing Nicorette and yes, my body apparently still needs it. But I'm without all the other chemicals in the cigarettes and also not burning my lungs anymore! Do I feel better? In some ways, yes. Oddly, I've been achy since I quit smoking. I wonder if my body is just clearing out all those toxins. I don't know. Or perhaps I've overdone it abit at the beach, on the bike, etc., trying to pack all the summer activities I could into the few really nice days we were having. I've been, off and on, very distractible since I quit completely. I don't often know the time and I have to really work at concentrating sometimes. That seems to be lessening now.

So there's where some of the summer time goes, anyway.

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Kitchen Tools I Wouldn't Cook Without

Mandolin

The mandolin is invaluable when slicing root vegetables. There are generally additional blades for cutting julienne strips and wider strips as well. Whether putting up carrots or making scalloped potatoes, french fries or crudités; this tool reduces the toil and the time needed to cut any of these harder vegetables by any other means.

Apple Peeler/Corer/Slicer

This peeler/corer/slicer is my favourite. I do own others, and they have their uses, but this is the one I use when I have a couple bushels of crisp apples in the fall. If we're canning apple slices or freezing them, we can whip through them in no time with this handy tool. It takes less than a minute to peel core and slice an apple with this tool.

When working with mealy-type apples (which will turn to mush in the above-pictured tool), I use this type of peeler:
Combined with this slicer:

This slicer is used almost daily during the school year to slice apples for the kids' lunches.


Mini Food Processor

Black & Decker MFP200T MiniPro Plus Food Processor

I've used this thing so much over the past 7 or 8 years, I'm surprised it hasn't died yet. I make our chicken and egg salads. We crush our dried chili peppers in it. I chop nuts in it. I slice carrots and celery in it (it's the fastest way to do so!) I shred zucchini and other vegetables or cheese in it. You want an egg salad that's a spreadable consistency? Use the food processor. Yes, it only holds two cups, but that's enough even for my family of five. You would be surprised how much one of these mini's can do. It's easy to clean, and small enough to not be a burden in the kitchen. Love it!

Plastic Lettuce Knife

We eat a lot of salad. We take great pride in our salads. My daughter has turned salad assembly into an art form. She'll call me on it, too when I've just chopped a bunch of vegetables and thrown them in a salad bowl. "Fail on the presentation, mom."

A plastic lettuce knife won't cause your lettuce to brown and wilt like metal knives will. I know many people prefer to tear their lettuce. I'd rather cut it. I get the pieces to the size I want and I can cut many more pieces at one time than I can tear. Using a knife also reduces risk of transferring bacteria to food from your hands.

The best thing about a plastic lettuce knife is it will not cut you. Or your kindergartner. With a plastic knife like this, younger kids can get started in the kitchen a lot earlier than they would with only metal knives to use.



Electric Griddle

If your stove doesn't include a griddle, it pays to own an electric one. Pancake breakfasts, grilled cheese dinners, quesadillas, Reuben Sandwiches ... all so much easier on a large electric griddle. In my largest skillet I could cook two pancakes or two grilled cheese sandwiches or one quesadilla. With the griddle, I make the whole family's at one time. Anything that saves me time cooking for a family is worth the expense in my book!

Crock Pot / Slow Cooker

Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker

When I was a single, working mom I fell in love with my crock pot. No more fast food because we were starving on the way home from work/school and nothing in the house would be ready in a timely manner. I'd start a chicken, pork chops, roasts, soups, or chili in the morning when we left for school and work and come home to a slow-cooked, hearty, nutritious meal. It saved my sanity and my kids' health!

It is imperative that you purchase a crock pot with a removable crock. These things are impossible to clean properly without the ability to remove the crock.

What are your favourite kitchen gadgets?

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The End of Childhood

Where do you draw that line between childhood and adolescence? When does a child creep quietly from the magical land of wonder into the skeptical territory of the tweeners? I used to think that for most kids, 6th grade marked the advent of adolescence. Now with girls starting puberty at 9 and 10, it's harder to put an age to it.

Kids seem to know so much more than they should by age 10 these days, too. They can see more violence on tv and in video games than I hope they would ever see in their lives. Of course, though, I'm one of those mean moms who won't let her kids watch or play that kind of stuff.

The other day my sweet, beautiful 9-year-old boy broke my heart. He gave me that sly smile, the one that says "I'm smart. I'm very smart. And I know it." He told me that he went to Google, typed in "Santa" and clicked on "define" and learned that 'Santa is a mythical creature.' He said "mom, that means Santa is made-up. And now I know the parents really buy the presents." Ah, but see, Santa only brings presents to those who believe. (Santa only delivers one present to each believer in my house. I know he delivers 10-20 to other kids, but that's just because he feels so very sorry for them since their parents don't get them any presents at all!)

Now let's stop and think about this for a second, folks. Some other kid didn't tell him. He didn't find out because a nasty teacher thought it was time (happened to my oldest). He didn't learn it from an older sibling. He didn't just ask me directly. He GOOGLED Santa! And he found the answer he sought.

And now, my sweet, adorable, magic-filled child has crept into adolescence and suspicion over childhood myths is only the beginning . . .

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My apologies (again)

Too much going on and an inability to use my personal computer have prevented me from completing those recipe posts. I'll get them done. In the meantime, I've got a bunch of other things to share with you, so bear with me. The other things are far more interesting than recipes anyway.

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Leftover Chicken Recipe 3: Chicken Stir-fries

Here are 3 formal chicken stir-fry recipes. Honestly, once you've gotten used to stir frying, you can pretty much wing it.

Sweet and Sour
Cashew Chicken
Teriyaki Chicken stir fry

Stir Fries are a favourite because they’re fast and include lots of vegetables. They’re low in fat and offer a complete meal with little effort. When it comes to stir-fries (and many leftover-chicken recipes) you don’t need to be exact in the measurement of the chicken. If you only have one cup leftover chicken, either reduce the recipe to serve fewer people, or increase the vegetables. These all serve 6-8 people. (Note that you can also make these stir fries with raw chicken. Simply cut the chicken into strips (it’s much easier to cut partially frozen chicken than completely thawed) and cook in a small amount of oil or cooking spray in the same wok or skillet that you will cook the stir fry in. Remove the chicken before stir-frying the vegetables and then add it to the mixture when you add the sauce. Also note that you can always add dried chili peppers to stir-fries for added heat. If you (and everyone you’re serving) like it hot, add two or three.

Sweet and Sour Stir-Fried Chicken

• 1 can pineapple chunks in juice, drained, with 1/3 cup juice reserved
• 1 T cornstarch
• 3T white vinegar
• 1 T honey
• Cooking spray
• 2 cups cooked, leftover chicken cut or torn into bite-sized pieces
• 1 medium green bell pepper cut into strips
• 1 medium onion sliced
• 2 medium carrots, coarsely shredded
• 1 cup broccoli and cauliflower florets
• Hot, cooked rice

Mix 1/3 c pineapple juice, cornstarch, vinegar, and honey. Heat wok or 12-inch skillet over high heat. Spray with cooking spray. Add bell pepper, broccoli and cauliflower florets and onion, stir fry 1 minute. Add cornstarch mixture and carrots to wok. Cook and stir about 1 minute until sauce thickens. Stir in pineapple chunks and chicken, cook until hot. Serve over hot, cooked rice.

Cashew Chicken

• 1/3 c chicken broth
• 1 T cornstarch
• 3 tablespoons soy sauce
• ½ tsp ground ginger
• ½ tsp red pepper sauce
• Cooking spray
• 2 cups cooked chicken cut or torn into bite-sized pieces
• 1 large green bell pepper cut into ¾ inch pieces
• 1 medium onion, sliced
• 1 can sliced water chestnuts, drained
• 2/3 c dry-roasted cashews
• 2 green onions, sliced
• 2 cups cauliflower and broccoli florets
• Optional – 1 dried hot chili pepper (adds heat)
• Hot cooked rice

Mix broth, cornstarch, soy sauce, ginger, and pepper sauce.
Heat wok or 12-inch skillet over high heat. Spray with cooking spray to coat. Add vegetables (except green onions) to wok or skillet, stir-fry 2 minutes or until all vegetables are crisp-tender. Add cornstarch mixture to wok Cook and stir about 1 minute or until sauce thickens. Stir in chicken and cashews. Cook and stir until chicken is heated through. Garnish with green onions. Serve over hot rice.

Teriyaki Chicken Stir Fry

• 1 Jar Teriyaki stir fry sauce
• Cooking spray
• 2 cups cooked chicken cut or torn into bite-sized pieces
• 1 large green bell pepper cut into ¾ inch pieces
• 1 medium onion, sliced
• 1 can sliced water chestnuts, drained
• 2 green onions, sliced
• 2 cups cauliflower and broccoli florets
• Optional – 1 dried hot chili pepper (adds heat)
• Hot, cooked rice

Heat wok or 12-inch skillet over high heat. Spray with cooking spray to coat. Add vegetables (except green onions), stir-fry 2 minutes or until all vegetables are crisp-tender. Add teriyaki stir-fry sauce. Cook and stir about 1 minute. Stir in chicken. Cook and stir until chicken is heated through. Garnish with green onions. Serve over hot, cooked rice.

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Chicken à la King

Leftover Chicken Recipe 2: Chicken à la King

6 servings

• ½ cup margarine or butter
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 3 ounces canned mushroom slices or pieces with liquid reserved (or 1 cup sliced)
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp pepper
• 1 ½ cup milk (with mushroom liquid total amount is 1 ½ cup)
• 1 ¼ c chicken broth
• 2 cups cut up cooked chicken
• 3 cups hot cooked rice, OR 12 toasted bread triangles, OR 4 cups hot cooked noodles (preferably egg noodles)

Melt margarine in large saucepan (at least 3 quart) over medium-high heat. Cook peppers and onions until pepper is crisp but tender, stirring occasionally. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly. Once bubbling, remove from heat. Stir in milk plus mushroom liquid and broth. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken. Cook until chicken is hot. Serve over rice or bread triangles or noodles.

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Quesadillas from leftover chicken

Chicken Quesadillas

Ingredients:
Tortillas (10” or 8” – 2 per adult, 6” or 8” – 1 to 2 per child)
Leftover, shredded chicken
Shredded cheese
Salsa
Sour cream (or plain yogurt)

Spray a nonstick frying pan or griddle with cooking spray. Place a tortilla on a plate large enough to hold it. Layer some chicken (about 1-2 ounces) and spread about 2-3 heaping tablespoons of salsa (strained by dipping it out with a fork so it’s not too wet) over the chicken, sprinkle shredded cheese over the salsa. Top with another tortilla. (If using 10” tortillas, use only one tortilla and place filling over one half of that tortilla, then fold the tortilla into a half-circle.) Carefully place tortilla on hot pan or griddle. (Cooking spray or margarine will help the tortillas get crispy on the outside.) Allow to cook until underside becomes lightly browned and crisped. Flip and cook on other side until also lightly browned and crisped. Place cooked tortilla on plate large enough to hold it. Use pizza cutter to cut into triangles. Top center of tortilla with additional salsa and sour cream or plain yogurt if desired. One whole, large quesadilla is a serving for an adult, a small tortilla to one-half a small tortilla is a serving for a child. Cook time is about 5 minutes per quesadilla.

For the finicky kids who won't eat even the mildest salsa -- don't use any. Use chopped tomatoes or simply make the quesadillas with just chicken and cheese.

Serve with a green salad and there's a whole meal.

Tip: I find it quickest to cook these all at one time on our large griddle. Dinner's done in less than 10 minutes!

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