If you are looking for a product that will steal your heart, then our new quick cooker it is. In all honestly, it was one of those products I looked at suspiciously until I tried it and then I was hooked. There is something about quick and cooking which is both appealing and questionable at the same time. However, what allows the food to cook quickly is the use of pressure which reduces the amount of time needed to cook a product while at the same time producing amazing results. Pampered Chef has reported on studies which show that food cooked in a pressure cooker retain more nutrients than other cooking methods. It also reduces energy consumption. These are all great reasons to consider using the Quick Cooker for food preparation
This seems to be true of life in general as well. I and several of my friends have been through some high pressure situations in our lives recently. What we have all shared with each other is that the pressure has helped each of us to become more spiritual, faithful, and compassionate. We have learned to focus our energies on those things which matter the most, not on things that would further drain us of our energy.
The Quick Cooker has 16 different functions and a 6 quart capacity. It can solve the problem when you have forgotten to defrost whatever protein was on the dinner menu. It can bake bread, steam hard boiled eggs, and like some superhero seem to bring amazing and flavorful meals together in no time, like in a single bound. Read More
Lacking inspiration for my blog this week, I decided to do what I used to do when I was preaching on a regular basis. I laid down, prayed for guidance and inspiration, and then begin to focus on my breathing. At some point, I fell asleep to some show on the Food Network. However, the first words I heard were Chris Santos reflecting on the four contestants on a repeat episode of Chopped. In this episode, the four cheftestants cooked for non-profit organizations. His comment was about how we need to give thanks for those who cook as a form of service. Read More
Many people I know had a food they did not like as children. However, over time their appreciation for, and experience of, that food changed over time. For me, this was especially true of pasta sauces. As a child, my favorite pasta preparations were boxed macaroni and cheese and Spaghettio’s. The latter being my favorite primarily because of the sauce. It tasted so much better then my mom’s sauce. She made hers by mixing catsup, cream cheese, and oregano together. I was in my teens when I first experienced I home made pasta sauce which exceeded my expectations and changed my relationship with pasta and with Spaghettio’s, which no longer were acceptable to my palette. Read More
I remember growing up seeing the Pillsbury commercials with the little dough boy, Poppin’ Fresh, who would always say “Nothing says lovin’ like something from the oven. He was so cute, he made you want to go out and buy those products and have biscuits, turnovers, and pies straight from the oven. This for me was homemade. It was my idea of something from the oven, homemade baking. The next version of homemade I remember was my mom getting some frozen dough from the store and baking that in the oven. I remember loving that bread. It always tasted so much better then the store bought. I especially loved it when it first came out of the oven and you ate it warm with melted butter on it.
Those were the days. Several years ago, I learned how to make bread from scratch. I have not made it in a long time, as my schedule had not allowed it. Read More
Deciding how to approach working my way through Deborah Madison’s book has been interesting. I could not quite figure out how best to do this or how to approach it. So I decided to start with the Z’s and work backwards in the alphabet. So after making this ziti recipe, which I liked and Zoë thought was ok, I began on the zucchini recipes, much to Zoë’s chagrin. She is not a zucchini girl. So you can imagine her surprise when after reminding me for a week that she does not like zucchini, she enjoyed this simple dish of slow cooked zucchini with fresh herbs, feta cheese and Dreamfield's pasta.
Unlike Zoë, zucchini has been one of those vegetables I have always enjoyed. I have eaten them raw, used them in bread and chili, prepared them breaded and fried, stir fried, and grilled. Read More
Growing up I have these fond memories of my parents bringing us to Mario’s pizzeria. I could not tell you where it was anymore, I just remember it being one of those foods we all loved. It was not something we had very often. I remember the cheese, which seemed to stretch for miles, the aroma of the pizza parlor and time spent with family. Over the years, my memories of pizza have changed. With the advent of corporate pizza chains who delivered and frozen pizzas, it went from being one of those special treats that I savored to something you ordered when you didn’t feel like cooking or needed a quick comfort food. While I have been intrigued by some of the techniques like putting extra cheese in the crust, pizza has been losing it’s specialness for me. As I have been working to transform our diets and have us eating healthier, it has been one of those foods, which just never seemed to fit the 30 grams of carbs rule. Read More
Monday started like any other day. Zoë and I got up, ate breakfast, showered, dressed, and started in on our daily routines. Zoë went to the doctor’s for her past due checkup and I continued working. Then she came home and shared with me that she had to start taking a medication to control her blood sugar and needed to meet with a diabetes educator. Since I do most of the cooking, our doctor suggested I go with her.
To be honest, neither one of us was surprised, well not totally. But there is this feeling when you actually hear those words – you have diabetes. I am grateful that Diabetes is something treatable. Less then 100 years ago, it wasn’t. Read More
When I first was led to foodbuzz.com, I was not sure whether my writing about food would fit. I am not a restaurant reviewer, nor do I spend hours developing recipes. Yet, for me, food is so much more then that. My philosophy of food has changed dramatically over the years. When I was younger, food ranged from something that you had to eat to avoid being punished (my mother could bake, but not cook) to something which amazingly appeared before your eyes at a restaurant and you did not have to do the dishes. Food came from the small markets, the grocery store, and the backyard. My favorite foods were the raspberries that never quite made it from the raspberry patch to my mother’s kitchen and the pickles, pickled tomatoes, and sauerkraut at the pickle king.
There have been times in my life when food was what you ate because you were hungry, but for a good part of my life, food was a source of comfort. Read More