Microwave Meals and Sides in the Micro-Cooker

Our Micro-Cooker® is a game-changer when it comes to making quick, healthy, and easy weeknight meals and side dishes. Specially designed for microwave cooking, these workhorses come in different sizes—1-qt. (1-L), 2-qt. (2-L), and 3-qt (3-L) and are BPA-free. Used together, this set can steam veggies, melt chocolate or butter, poach chicken, cook rice, heat soup, make mashed potatoes, and much more. You can even make a healthy veggie and rice dinner in less than 20 minutes. Celia, from Alabama, says she uses at least one Micro-Cooker® every day: “There’s no boiling over, absolutely one of the best buys I’ve ever made.”

How to Steam Veggies in the Microwave

Steamed veggies are super easy to make with the Micro-Cooker®. Just add a few tablespoons of water for every cup of fresh veggies and cook until they reach the desired doneness. Feel free to use more water than necessary and strain the water when the vegetables are done cooking. If the veggies are frozen, follow the package directions. Buttery Dill Carrots only take six minutes in the Micro-Cooker®.  Just add butter, dill, and salt once cooked.

You can quickly cook fresh cauliflower to make the crust for Cauliflower Pizza, a healthy alternative to traditional pizza, that’s low on carbs and packed with nutrients.

How to Make Mashed Potatoes in the Microwave

The 3-qt. (3-L) Micro-Cooker® Plus is perfect for starchy foods because it has a boil-over guard that blocks liquid from boiling over, and then lets the liquid funnel back into the bowl to prevent a mess. It makes excellent Easy Mashed Potatoes that only take 10–12 minutes in the microwave. You could also use the 2-qt. (2-L) Micro-Cooker® for 2 medium-sized russet potatoes.

Once the potatoes are cooked, add salt and milk, and use a hand-held potato masher to get the consistency you want. Then mix in your favorites like butter, garlic, Greek yogurt cheddar cheese, or crumbled bacon.

  How to Cook Rice in the Microwave

To cook white rice in the 3-qt. (3-L) Micro-Cooker® Plus or 2-qt. (2-L) Micro-Cooker®, combine 1 cup (250 mL) long-grain rice, 2 cups (500 mL) wat­er, and a ½ teaspoon (2 mL) salt. Microwave on HIGH, covered, for 12–15 minutes, or until cooked. Let the rice stand, covered for 10 minutes, and then fluff it with a fork before serving If your rice already comes with microwave instructions, follow the package directions. Microwaves are all different so start with a shorter cooking time and adjust as needed for your microwave and favorite brand of rice.

To make a quick, healthy, and delicious rice bowl dinner, add some chopped fresh herbs like parsley, basil, cilantro, or your favorite seasonings to your rice. Then make some fresh, steamed vegetables in the 1-qt. (1-L) or 2-qt. (2-L) Micro-Cooker®.

 How to Cook Grains in the Microwave

For grains like quinoa, add 1 cup (250 mL) uncooked, rinsed quinoa, and 2 cups (500 mL) water or broth to the in the 3-qt. (3-L) Micro-Cooker®. Microwave on HIGH, covered, for 15 minutes until the water is absorbed and fluff with a fork before serving.

How to Cook Pasta in the Microwave

Put the desired amount of pasta in the 3-qt. (3-L) Micro-Cooker® Plus, and add enough water to cover the pasta plus a little more. Microwave for 5 minutes, stir to keep it from sticking together, then cook for 5 more minutes. Once done, add butter, cheese, and/or your favorite sauce.

More Recipes that Use a MicroCooker®:

For the 1-qt. (1-L) Micro-Cooker

• Chicken Sausage With Peppers

• Extra-Special Hot Chocolate

• Spicy Snack Mix

For the 2-qt. (2-L) Micro-Cooker

• Potato Tacos

• Chicken Satay

For the 3-qt. (3-L) Micro-Cooker Plus

• Quinoa Fried Rice With Shrimp

• No-Bake Date Bars

• Chopped Salad

• Sloppy Joe Skillet With Polenta

• Beef & Mushroom Sliders

Which ones do you want to make You can find all these recipes and products at pamperedchef.biz/sharonjacobson

originally published at https://blog.pamperedchef.com/kitchen-tips-tools/microwave-meals-and-sides-in-the-micro-cooker/?pws=sharonjacobson

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3 Refreshing Iced Drinks To Try

Swapping your average cup of joe for an iced drink is a great way to fuel your summer while staying cool! Whether you need something caffeinated to get you going in the morning or want something fun throughout the day, we’ve got you covered!

1.     Fruit Iced Tea

This fruit iced tea is not your average summer drink. Infuse tea in a Cold Brew Pitcher with fresh or frozen fruit flavors and allow it to steep overnight for a refreshing taste. Switch things up and try using a blend of different fruits or swap the black tea for green or herbal. Serve your drinks over ice for a classic summer treat, or top it with lemonade for a fun twist on an Arnold Palmer.

2. Iced Coffee With Milk

Traditional cafe au lait is hot coffee with warmed milk, but why not switch it up with this chilled version? Using the Cold Brew Pitcher, you can use leftover coffee or make it with cold brew coffee for an extra smooth drink. Add some flavor with our gourmet syrups or your favorite coffee creamer.

3. Coffee Smoothie

Get fruit, whole grains, and protein into your morning coffee routine with this delicious coffee smoothie. The banana’s natural sweetness and almond butter’s nutty flavor balance the coffee’s bitter bite. We like using the Cold Brew Pitcher for this recipe, but you could also use leftover hot coffee or chilled espresso!

Pampered Chef has the coffee tools and recipes to help you go from latte to tea and everything in between. Check out our website for new products and recipes to inspire you on ways to switch up your daily grind.

originally published at https://blog.pamperedchef.com/food-drink/3-refreshing-iced-drinks-to-try/?pws=sharonjacobson

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Food on the Go: Ready When You Are

originally published by Pampered Chef on June 19, 2019 in Kitchen Tips & Tools, Make It Easy 2

We look forward to lazy summers, then the weather warms up, kids get bored, and pretty soon we’re on the go again. Taking food on-the-go doesn’t have to be complicated. With the right tools and a little planning, you can make every outing a little more delicious.

Snacks on the Go

For road trips, pop enough for the whole family. Divide the fresh-popped popcorn into individual bags and let everyone mix in their favorite topping. Another take-it-on-the-go favorite is Sweet & Salty Party Mix made with popcorn, pretzels, peanuts, rice cereal, and caramel sauce. It’s easy to make and fun to eat! This microwave popcorn maker lets you pop 12 cups of popcorn at a time, and collapses for compact storage.

Playground Power Bars

Kids seem to get hungry within minutes of hitting the playground. When you don’t want to cut playtime short, bring a snack with staying power like chewy granola bars. With just a few wholesome ingredients and no baking required you can make your own in no time. For extra flavor and texture, add chopped nuts, chocolate, dried fruit, crushed pretzels, or coconut for a custom treat. The perfect grab-and-go snack!

Healthy Lunch Ideas for the Beach

Skip the soggy sandwiches and have a refreshing, healthy salad while relaxing on the beach. For a great packed lunch idea, a mason jar filled with your favorite salad is refreshing. This one includes a place to store dressing in the lid. When you’re ready, just pour in the dressing and shake. Added bonus: the sand stays on the beach and out of your food!

Campground Cooking

One of the big joys of camping is eating traditional camp food. But why settle for lukewarm franks and beans when you can make everything on a grill. The best camping grills are portable and easy to use like this Indoor Outdoor Portable Indoor Grill. It lets you move the gathering anywhere! For an easy breakfast idea, use the grill to fry up eggs and bacon using a grill stone, then finish the evening under the stars with s’mores, the classic camping treat.

Sweet Treats for Picnics and Reunions

There’s a reason brownies and cookies are the perfect desserts take to all types of outings, especially picnics and family reunions. They’re easy to make, can be done in batches, and are always a big hit. These Naughty Brownies are quickly made with packaged brownie mix. Add a mini peanut butter cup for a little extra fun. Or, for a classic taste of summer, Strawberry Blondies are made in a brownie pan with fresh strawberries and a bit of white chocolate for subtly sweet, fabulously buttery, cookie-like goodness.

Summer Cocktails at Outdoor Events

For BYOB outdoor events like musical festivals, concerts, or movie nights in the park, take a bottle of your favorite wine in this handy tote you can throw over your shoulder until you put your blanket down. Serve summer drinks in these double-walled tumblers that hold two servings of wine (that’s what we’re talking about!), a whole can of soda or beer, or your favorite summer cocktail. Plus, they won’t sweat in your hands and they keep the bugs out. Don’t forget a wine bottle opener.

Keep-It-Cool Potluck Dishes

Making your favorite recipe for a backyard bbq or potluck is easy. Keeping it cool and fresh for hours isn’t easy—unless you have the right containers. With the exclusive Cool & Serve collection, you can keep appetizers, sides, salads, sandwiches, desserts or whatever you’re bringing cool for up to six hours. Relax and enjoy the party knowing your dish-to-pass is still fresh and cool!

Photo by @laurenrodycheberle

10 Favorite Cookout Side Dishes

You can do better than a bag of potato chips this summer. We’ve got fresh, seasonal salads; quick pickles; pasta dishes and the best dips. Here are 10 summertime sides ready for your picnic table or patio.

1. Fresh Tomato, Cucumber & Feta Salad

A quick take on the classic Greek salad, this version highlights delicious summer produce, including sliced tomatoes, cucumbers, and colorful bell peppers. The dressing, a simple combination of Italian seasoning, vinegar, and good olive oil, is great for dipping pieces of bread.

2. Honey Sriracha Chicken Dip

This sweet and spicy dip is the perfect side for any game-day get-together or outdoor celebration. It features shredded chicken, cream cheese, Honey Sriracha Seasoning Mix, and green onions for a mouthwatering modern take on a classic summertime favorite. Plus, you can serve it up hot or cold in the 5-qt. (4.7-L) Serving Bowl! 

3. Southwestern Salad

Bring what everyone loves about tacos to an easy-to-transport salad. The grilled chicken and black beans make it hearty enough to be a meal or a zesty summer side salad. Serve it at a cookout in an insulated bowl, so the lettuce and veggies stay crisp and chilled outside from the time the party starts until the table is cleared and the burgers and sides are replaced with marshmallows, chocolate, and graham crackers.

4. Korean Potato Salad

While potato salad might seem like a distinctly American dish, it’s commonly eaten as a side dish in Korean cuisine, possibly introduced by American soldiers during the Korean War. Spiralized red potatoes meet a rice-wine vinegar and mayonnaise dressing for an unusual take on the potato salad we know in the U.S. This version gets extra flavor from honey, chopped green onions, and spiralized seedless cucumbers scattered over the top.

5. Fruit Salad With Yogurt

There’s no better way to cool down on a hot summer day than with a bowl of creamy fruit salad. From fresh berries to ripe bananas, this refreshing fruit salad brings all the best flavors of summer right to your table. And, with our Cup Slicer, you can make this recipe at a moment’s notice for a delectable snack, side dish, or healthy dessert. 

6. Ambrosia Pretzel Salad

This delicious recipe is a fresh twist on a summer potluck classic—the ambrosia salad. Traditionally made with marshmallows, fruit, and whipped topping, our version takes the decadence one step further with the addition of cream cheese filling, shredded coconut and pretzels. Make this showstopping dessert in the 8″ (20-cm) Square Pan With Lid, which you can take with you and easily store leftovers for later.

7. Creamy Avocado Pesto Primavera

Put your herb garden to good use with this dish, which combines a classic basil pesto with creamy avocado. Combine the pesto with spiralized carrot, squash, and zucchini noodles, and add summer’s favorite tomatoes and crisp-tender broccoli. Add chicken to turn this side dish into a main course meal. Then, freeze the leftover pesto to use in future meals.

8. Mexican Street Corn Dip

Elote, a popular Mexican street food that consists of a fresh ear of corn coated in cheese and delicious spices, has been turned into a dip that’s the perfect summer side dish. Grill the corn, fresh jalapeno, and onion for maximum flavor, then chop and combine with the rest of the ingredients and warm for a creamy, spicy, satisfying side.

9. Fresh Tomtato Salsa

A bright salsa made with ingredients straight from the garden is perfect with chips, yes, but it’s also great on grilled chicken or fish. Combine tomatoes, jalapeno, onion, garlic, and seasoning, then chop roughly together until it’s at your desired chunkiness.

10. Raspberry Tequila Sangria

Does sangria count as a side dish? We think so! This adults-only beverage is made for hot summer evenings on the porch. Combine raspberries, tequila, triple sec, and sparkling wine for this refreshing sipper; the recipe starts with a warm sugar syrup, so be sure to leave time for chilling in a pitcher.

Originally published https://blog.pamperedchef.com/entertaining/10-favorite-cookout-side-dishes/?pws=sharonjacobson

Secret Menu

Secret Menu

Sandy Viers Scattergood had asked me for a secret menu of drinks using our summer products and essentials for your coffee station.  So let’s start with some beverages inspired by coffee house drinks. Here are some special beverages from our now not so secret menu – just for you.

Sweet Treats

Java Chip Milkshake

• Add ½ cup (125 mL) of milk, ½ cup (125 mL) of coffee ice cream, and 3 tbsp (45 mL) of Java Chip Frappe Drink Mix to the Deluxe Cooking Blender.
• Blend on CUSTOM, increasing to speed 2 for 30 seconds.

Java Chip Coffee Boost

• Add ¾ cup (175 mL) of ice, ½ cup (125 mL) of cold brew, and 2 tbsp (30 mL) of Java
Chip Frappe Drink Mix to the Deluxe Cooking Blender.
• Blend on CUSTOM, increasing to speed 2 for 30 seconds.

Birthday Cake Milkshake

• Add ¼ cup (60 mL) of milk, 1 cup (250 mL) of vanilla ice cream, 1 cupcake or slice of
cake (frosted or unfrosted), and 3 tbsp (45 mL) Vanilla Crème Frappe Drink Mix
to the Deluxe Cooking Blender.
• Blend on SMOOTHIE.
• Drizzle the inside of a glass with strawberry syrup.
• Pour in the milkshake and top with whipped cream and sprinkles.

Blueberry Cobbler Frappe

• Add 1 cup (250 mL) of milk, ¼ cup (60 mL) of vanilla ice cream, 1 cup (250 mL) of frozen blueberries, and 3 tbsp (45 mL) of Vanilla Crème Frappe Drink Mix to the Deluxe Cooking Blender.
• Blend on SMOOTHIE.
• Top with whipped cream and crumbled vanilla wafers or graham cracker crumbs.

S’Mores Latte

• Rim a mug with marshmallow fluff and dip in graham cracker crumbs.
• Place a small piece of chocolate in the bottom of the mug.
• Brew 2 oz. (60 mL) of espresso over the chocolate using a Nespresso® original Pod in the Deluxe Coffee Machine and stir.
• Add 1⁄3 cup (75 mL) of milk to the Electric Milk Frother and set to LOW foam.
• Pour the foam over the espresso.
• Top with whipped cream, a toasted marshmallow, and chocolate syrup.

Vanilla Cream Martini

• Add all the ingredients to a cocktail shaker with ice.
• 2 oz. (60 mL) half & half
• 1½ oz. (45 mL) vanilla vodka
• 1 oz. (30 mL) Irish cream liqueur
• ½ oz. (15 mL) Gourmet Cherry Almond Syrup
• 2 tbsp (30 mL) Vanilla Crème Frappe Drink Mix
Shake and strain into a martini glass.
Top with whipped cream and rainbow sprinkles.

Refreshing Peach Green Tea

• Place the infuser in the Cold Brew Pitcher and add 5 bags of green tea (or 5 tsp/25 mL of loose-leaf tea).
• Add 5 cups (1.25 L) of hot water and steep or 5 minutes, or to desired strength. Remove the infuser.
• Add 2 cups (500 mL) of frozen peaches.
• Replace the lid and refrigerate overnight.
• Pour about ½ cup (125 mL) of tea in a glass over ice.
• Top with ¼ cup (60 mL) of sparkling lemon lime water.

Chocolate-Covered Strawberry Iced Latte

• Brew 4 oz. (60 mL) of espresso using a Nespresso® original Pod in the Deluxe Coffee Machine and let cool.
• In a glass, combine the espresso with 1 tbsp (15 mL) of chocolate syrup and add ice.
• Add ½ cup (125 mL) of strawberry milk to the Electric Milk Frother and set to COLD foam.
• Pour the foam over the iced espresso.

coffeehouse treats

Spiked Affogato

• Add 2 scoops of coffee ice cream to a glass.
• Brew 2 oz. (60 mL) of espresso using a Nespresso® original Pod in the Deluxe Coffee Machine.
• Pour the espresso over the ice cream.
• Drizzle with Frangelico®, Bailey’s®, or Kaluha®
• Top with chocolate shavings or chocolate syrup.

Almond Latte Overnight Oats

Add all the ingredients to a 2-cup (500-mL) Prep Bowl and stir to combine.
• ½ cup (125 mL) old-fashioned or quick oats
• 1 tbsp (15 mL) chia seeds
• 1 tbsp (15 mL) Gourmet Cherry Almond Syrup
• ½ cup (125 mL) unsweetened almond milk
• 1⁄3 cup cold brew coffee
Cover and refrigerate overnight. Add toppings, if you’d like. Try granola, cherry
pie filling, almonds, chocolate, dried cherries, or a dollop of yogurt.

Java Chip Mousse

• Add ¾ cup (175 mL) of heavy whipping cream and 3 tbsp (45 mL) of Java Chip Frappe Drink Mix to the Whipped Cream Maker & Decorator.
• Pump until thickened. Pipe into a serving bowl or use as a filling or topping.
• Top with chocolate syrup and chocolate shavings.

Cold Brew Quicksicles

• Combine 2⁄3 cup (150 mL) of cold brew coffee, 1 tbsp (15 mL) of heavy cream, and 2 tbsp (30 mL) of Gourmet Brown Sugar Syrup.
• Pour the mixture in the wells of the Quicksicle Maker®. Freeze until set.
• Enjoy as-is or use it to chill a glass of cold brew coffee.
• Combine 1 cup (250 mL) chocolate chips and 1 tbsp (15 mL) coconut oil in a small bowl. Microwave, uncovered, on HIGH for 45–60 seconds, or until melted; stir. Drizzle over the quicksicles and let stand to set.

create your coffee station

Get what you need to make all these for free or at a discount. Ask me how!
Deluxe Coffee Machine — ask me how you can get it in June
Vanilla Crème Frappe Drink Mix
Electric Milk Frother
Deluxe Cooking Blender
Cold Brew Pitcher
Gourmet Limoncello Syrups
Gourmet Cherry Almond Syrup
Gourmet Brown Sugar Syrup
Cold Brew Coffee
Java Chip Frappe Drink Mix
Whipped Cream Maker & Decorator

9 Salads for the Summer

9 Salads for the Summer

Julie Daly had asked me to blog about side dishes or salads for the summer. I was going to work on this, but then realized Pampered Chef had beat me to it.  So here is their collection of 9 salads for this summer -- https://blog.pamperedchef.com/food-drink/9-salads-made-for-summer/

Salads are much more than just a bowl of lettuce. This summer, spice up a lunch or dinner salad with mixed textures, fresh herbs, and creative touches like grilled fruit. Make a light but filling salad for an easy office lunch or a quick dinner when the family’s busy schedule brings everyone home late.

1. Grilled Peach Salad

Pork is meant to be paired with fruit, and this recipe lets you grill both the tenderloin and sliced peaches for a lovely contrast. Sweet butter lettuce is the perfect backdrop for chopped pecans and crumbled goat cheese. The salad is finished with a light honey, thyme, and red wine vinaigrette that has depth from browned butter and is quick to shake together at home.

2. Skinny Caesar Salad With Grilled Romaine

Crunchy romaine lettuce gets two treatments in this salad: Half the lettuce is served cold and fresh while the other half gets flash-grilled to a charred finish. Top with a light dressing, add asparagus and zucchini, and garnish with homemade croutons.

3. Mediterranean Salad With Hummus Dressing

Packaged hummus mixed with lemon juice and fresh chopped parsley make a great dressing for this warm salad. Grill and press the chicken for a perfect sear, then mix it with sliced red peppers, onion, Greek seasoning, and a melange of hearty greens including kale, chard, and baby spinach. Canned artichoke hearts and cannellini beans add heft to this perfect main dish salad.

4. Chicken Avocado Caprese Salad

Creamy avocado, spicy arugula, and easy sliced deli smoked chicken come together for a light but satisfying spin on a caprese salad. You’ll recognize the tomatoes, snipped fresh basil leaves, and mozzarella balls as the classic components of caprese. Here, they’re reimagined as a summery main dish.

5. Summer Fruit & Spinach Salad

Enjoy the flavors of summer with this easy and delicious salad. Studded with fresh berries and citrus, this light dish is the perfect addition to any brunch or bridal shower, or quick and easy dinner.

6. Power Kale Salad

Super healthy kale meets spiralized zucchini noodles in this big salad, which has lots of options for toppings, including grilled chicken or salmon, seasonal tomatoes, or pomegranate seeds. Shake up a quick dressing—a lighter, lemony take on the classic Caesar— and let it sit on the hearty greens for a minute to soften them before serving.

7. Strawberry Spinach Salad

This sweet summer salad is the perfect combination of fresh spinach, strawberries, sliced almonds, and cucumber tossed in a creamy poppyseed dressing! It has all the flavor, texture, and deliciousness you need for a potluck in one bowl. You can quickly make it in the morning in an on-the-go serving bowl and bring it to your friend’s backyard barbecue or family picnic later in the day. 

8. Barbecue Chicken Chopped Salad

This restaurant-worthy salad is chock full of delicious steamed summer vegetables like corn, zucchini, tomato, and sliced green beans. Season the grilled chicken with a smoky barbecue rub, and chop crispy bacon for added texture. Arrange the ingredients in a large serving bowl for a lovely presentation before drizzling it with a creamy buttermilk dressing and tossing it together.

9. Southwestern Salad

This salad gets a creamy kick from ranch dressing whisked with lime juice, fresh jalapeño, and taco seasoning. Blend the dressing with the classic ingredients of Tex-Mex—black beans, corn, red pepper, grilled chicken, and black olives—for a satisfying salad that’s easy to like.

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Help Me with It

Help Me with It

A few members of our Zenful Kitchen community have asked for help and ideas for using one of our most popular small appliances, the Deluxe Air Fryer.  In part because it is an air fryer. The main idea behind an air fryer is making fried foods without all the oil that comes with deep frying. You can make your favorite crispy, flakey, crunchy chicken tenders, french fries, fried pickles, or popcorn shrimp at home.

But an air fryer can do much more and become a powerhouse in your kitchen for everything from roasted sweet potatoes to beef jerky. Here are some things you can make in an air fryer that use more than just the air fry function of our air fryer.

If you need some ideas on how to use your Deluxe Air Fryer.  You can start with the Cooking Guide, which came with your air fryer.  You can also find it here. It will walk you through everything you can do in your air fryer within each function. In the meantime, here are a few of my favorite recipes to make in the air fryer using four of the 8 functions.  

The Rotisserie Setting:  The Rotisserie setting is one reason; this is one of my favorite products.  Try this Peruvian Chicken in the air fryer, and you’ll never want what’s sitting under a warming lamp at the grocery store again.

The Air Fry setting:  I am still working on a low carb option for these but try our Air Fried Onion Petals.  It is so easy to make these tasty and easy restaurant style appetizers at home in moments.  You can Start by using the Veggie Wedger to cut those onions right through the root and keep the pieces intact. Then, separate the petals and bread them.

Toss the onion petals in flour seasoned to taste, an egg wash, and then breadcrumbs to give them that crunchy texture. Air fry for 20 minutes to get texture without frying in fat.  Try serving with a simple dip, like mixing mayo, barbecue sauce, ketchup, and paprika. You’ll be craving these snacks all the time.

Roast Setting: The beauty of the roast setting on an air fryer is that you can use it like an oven without waiting for it to preheat. Toss vegetables with 1 tbsp of oil and season them how you like. Use the two cooking trays and the Roast setting to make roasted green beans, bell peppers, thin asparagus stalks, carrots, zucchini, sweet potatoes, broccoli, cauliflower, and more.

You might think Coconut Shrimp is your only seafood option in an air fryer. But roasted shrimp with a little oil and seasoning is perfect in just four minutes using the air fryer roast setting. You can also roast salmon, cod, or tilapia. 

Dehydrate Setting:  Create your own dried fruit snacks for a fraction of the cost using the dehydrate setting on the air fryer and one of your favorite fruits. Apple chips, banana chips, and pineapple chips are just the beginning of what’s possible.
Fruit leather is pureed fruit that’s dehydrated. You might remember eating them by the foot in grade school. Today you can find organic, naturally sweetened alternatives at the grocery store, but those options can get a little pricey. That’s why so many people are making their own. With more people adding dehydrators or air fryers with a dehydrating function to their home appliances, fruit leathers are easier than ever to make in your kitchen. here are a few simple fruit leather recipes to follow and all the tips and tricks you need to get delicious homemade fruit leathers every time.

Basic Fruit Leather Recipe with Fresh Fruit

What’s great about DIY fruit leathers is how easy they are to adjust to your family’s tastes and dietary needs. Plus, you can make fruit leather two different ways—with fresh fruit or with frozen fruit. Our friend @lunchesandlittles developed a delicious (and nutritious!) recipe for Strawberry & Peach Fruit Leather.

Strawberry & Peach Fruit Leather

• 1 lb. (450 g) fresh strawberries

• 1 can (29 oz./820 g) peaches in juice

• 1 mandarin orange, cut in half

• 1 tbsp (15 mL) honey, agave, or another sweetener

1. Rinse your strawberries and remove the stems. Then, place them in your blender pitcher. Juice half of the mandarin orange and add it to the pitcher. And finally, top it off with honey, agave, or sweetener.

1. Pulse or blend the mixture until fully combined and smooth. Then, transfer the strawberry puree to a clean bowl and set it aside. Clean the blender pitcher.

1. Next, drain the peaches and add them to the clean pitcher. Again, pulse or blend until smooth.

1. Pour the strawberry and peach purees into the Deluxe Air Fryer Fruit Leather Trays, alternating between the two flavors to create a swirled design. Smooth out as needed.

1. Place the filled trays into your Deluxe Air Fryer and set it to DEHYDRATE at 120°F (49°C). Then, let it dehydrate for approximately 12–15 hours or until the fruit leather is no longer tacky. Continually rotate the trays to ensure an even cook for each tray.

1. Remove the trays from the Deluxe Air Fryer and let them cool. Then, roll the leathers up parchment paper (as shown below). You can store them in an airtight container for up to two weeks.

Basic Fruit Leather Recipe with Frozen Fruit

Our Test Kitchen experts found that making fruit leather gives great consistency no matter the season—and adding a little honey or agave gives a sweet taste. You could also use other natural sweeteners like maple syrup, coconut sugar, or pureed or powdered monk fruit.

5 Steps to Basic Fruit Leather

1. Add the ingredients to a blender and puree until smooth.

2. Divide the mixture into each well of the Deluxe Air Fryer Fruit Leather Trays. Spread the mixture out evenly, making sure the edges of the tray are clean.

3. Cook on DEHYDRATE according to the time listed below, rotating the trays halfway through.

4. Check for your desired doneness at the minimum time listed. The fruit leather is done when they’re no longer tacky. (Each tray might dry at a different rate.)

5. Cool completely before storing in airtight containers.

Favorite Flavor Combinations

Name

Ingredients

Dehydration Time

Strawberry

• 2 pkgs (16 oz./454 g each) frozen whole strawberries, thawed and drained

• 1 tbsp (15 mL) orange juice

• 1 tbsp (15 mL) agave or honey

12–15 hrs.

Mango Pineapple

• 1 pkg (16 oz./454 g) frozen chunked mango, thawed and drained

• 1 pkg (16 oz./454 g) frozen chunked pineapple, thawed and drained

• 1 tbsp (15 mL) fresh lime juice

• 1½ tbsp (22 mL) agave or honey

12–14 hrs.

Cherry

• 3 pkgs (10 oz./300 g each) frozen, pitted sweet cherries, thawed and drained

• 2 tbsp (30 mL) agave or honey

14–15 hrs.

Peach Raspberry

• 2 pkg (10 oz./300 g each) frozen peach slices, thawed and drained

• 1 pkg (8 oz./250 g) frozen raspberries, thawed and drained

• 2 tbsp (30 mL) agave or honey

8–10 hrs.

More dehydrate setting: Skip the nitrates and filler and make jerky at home with your own choice of meat. Try beef jerky from a sirloin or flank steak for starters, then experiment with game meats and poultry. For chewier jerky, slice your meat against the grain. 

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Cake Walk

Cake Walk

The one thing we all have in common is that we were born and many of us do something with our friends and family each year to celebrate our birthdays. What we do may change over the course of our life, but most of us have birthday memories, especially from when we were children.

My mother was an awesome baker and always baked me an awesome cake on the day my adoption was finalized. They celebrated that more then my birthday. It was when I was born into their family. A friend of mine, Melissa told me about how she has created a tradition for her children. She lets them pick the kind of birthday cake they want to have. Last year, her daughter wanted a Barbie cake. So, she used the Pampered Chef recipe using the Batter Bowl for the Barbie dress cake. Melissa doesn’t think she is much of a baker, but she has baked amazing memories into her kids hearts as they have loved every cakse she has ever made for them. The fact that they get to say what they want and then she makes it happen makes their birthdays special. She hopes they will always remember those moments and I am sure she will. If her son asks for a baseball cap cake, we have a recipe for that too.

There is something about childhood memories that keep us warm even when we age. My mother would make me rugelach and taught me how to make them with her. To this day, I still remember how to make them and passed that memory down to my niece years ago.

Today, I see people creating new birthday traditions using our products. I love seeing the cakes filled with surprises like this Tie Dye Surprise Cake which is filled with sprinkles that come out when sliced or the Numbers and Letters Cake Pan which allows you to make cakes at a child’s age or even spell out their name. I am going to make Zoe her favorite Pineapple Upside Down Cake but in the shape of a Z and if I have enough time I may spell out her name. If I can figure out how to make a keto version for me, I might do an S for my birthday in cheesecake or a Rice Krispie treat.

If I knew it would not affect my blood sugar, here are a few of the cake recipes I would make for my birthday, which is coming up soon. Which one do you want to try? BTW did I say my favorite cake is cheesecake LOL What is your favorite birthday cake memory or tradition?

• Pizza Cake

• Smoked Salmon Cheesecake

• Pecan Pie Cheesecake

• Raspberry Cheesecake Brownies

• Limoncello Ricotta Cheesecake

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Nona’s Kitchen

Nona’s Kitchen

Growing up primarily Jewish
we called my grandmother Bubby
When I moved down south,
my black grandmothers and I
were Memaw.
My Italian friends would bring me home
to meet their Nona.
I remember the first time I referred to my friends Nona
as her grandmother.
She stared at me and said no this is my Nona.
Nona is more then a name,
or a role,
it's a position of honor.
It's about how she gave birth to this family
and has been pivotal in the unfolding of its life.
There is something about the Nonas I have met.
They are loving,
giving,
supportive,
and firm all at the same time.
They are the only ones who when I was a size 16
told me I was too skinny
and needed some meat on my bones – mangia.
Every Sunday is a family gathering
and the women all gather in the kitchen.
This is where all the magic happens
Nona and the women are always cooking
and Nona always wants you to eat.
What we made varied from week to week
but there was also an extra bowl
of Sunday gravy.
Sauce was made during the week,
gravy was reserved for Sunday
and taught me the importance
and transformative power of a good gravy.
You don’t just throw a gravy together,
you take the tough cuts and they cook all day
and then they fall apart
and they melt in your mouth.
Gravy, she would tell me,
is like life.
It takes the toughest part of you
and makes you tender.  

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And the Winner Is

The Winner Is

Anyone who knows me well knows one of the things I do in my spare time is watch cooking shows that have been uploaded to YouTube. We have not had a television in years and neither of us watches enough to consider paying for a streaming service, but I love watching what I can find online to watch.

I have learned so much from listening to the chefs, judges, and cheftestants.  So much of what I learn has to do with cooking, preparation, serving, flavors, and foods I had no idea existed. However, I have also come to notice something about human behavior.  One thing that these shows have reminded me of is that my attitude when I am preparing food affects how it tastes. This is a lesson that Marcus Waring and Monica Galetti have driven into me as they consistently remind cheftestants on Master Chef UK Professionals to have confidence in themselves.  Their confidence or lack thereof will make its way into their dish.  Sometimes that is in its taste, lack of identity or presentation.

The other lesson is to be humble.  My wife and friends think I am an awesome cook.  However, the reality is that I cook what they love and I pour my love for them into what I make. I sit in awe of others and the dishes they are able to create. I watch these professional chefs who create works of art on the plate.  Their dishes look too pretty to eat at times. What I find most amazing is that the majority of the “cheftestant” shows I have watched have always been won by the person who was most humble. That doesn't mean they didn’t want to win, they did. However, in all that they said, there was no arrogance. They would cook their best food, but then be humbled by the feedback and so grateful for the opportunity to grow and evolve. I have watched some of these humble chefs be shocked that they won. Were they happy yes, but they were so humble. I remember watching one professional chef break down in tears of disbelief because he could not believe he won. He was grateful for the opportunity, but also recognized the talents of his peers.

Being humble is not just something we do in moments, it becomes a trait which is part of who we are. Watching others, there are things they say and do, which leave an impression that they are humble. There are also things that can be done that leave one with an opposite impression. If this is true of others, it is also true of us.
Do we come across as arrogant and self centered or humble.

I remember one cheftestant I saw on an episode of Chopped. He for me appeared as the opposite of humble.  He was so full of himself, talking about not only how attractive he was, but what an awesome cook he was and how he had this competition in the bag.  I have seen him on other shows since then and his attitude has always been the same.  At one point, saying they were even lucky to have him on their show.

On the other hand, those who are humble do not boast.  They don’t fake being nice, they just are. They are confident in their own skills but are also mindful of the gifts and talents of others. They strive to lift others up, not put them down. They know that not everyone will like them, but that is ok. All that matters is that even those be treated with dignity and respect.

That respect not only comes across in who we engage with others, but with our food. Do we treat it with dignity and respect. Whether it is an animal or a plant, it has sacrificed for us. Are we mindful of that. Do we treat all of creation with respect or do we think the world is here to serve us. 

What does being humble look like for you? Do you recognize it in others? Do they recognize it in you?

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Leave It Hanging

It has been a while since I have written here and was going to write about cooking and kindness and then I stumbled upon this sotry. I thought this was a great reminder and way to regenerate this section of my site and my writing

There is a little coffee shop, where two people arrive and aproached the counter.

“Five coffees please. Two for us and three hanging.”

They paid, they took their two coffees and left.

I asked the waiter. "What’s this about hanging coffees?"

“Wait and you'll see."

Some more people came in.

Two girls asked for a coffee each, they paid & left.

The followng order was for seven coffees and it was made by three women - ‘three for them and four hanging coffees.’

I was left wondering...what is the meaning of the hanging coffees, they leave.

Then, a man dressed in worn clothes, who looks like he might be homeless, arrives at the counter and asks sincerely...

“Do you have a coffee hanging?"

“Yes we do, sir.”

They serve him a coffee.... I got my answer.

People pay in advance for a coffee that will be served to whoever can't aford a hot drink.

This tradition started in Naples.

Amazingly, it has spread throughout the world’s cities and towns.

It’s also possible to order not only "hanging coffees" but also a sandwich or a full low cost meal.

Wouldn’t it be great if we could all start doing this in the cities and towns where we live?

Small kindnesses like this can impact so many lives, in ways we could never imagine.

Maybe we should all try it.

- author unknown

Veganize it

Veganize It!

If you know my wife, Zoe you know she is a picky eater. She, like many people, eat with her eyes first. She finds recipes that look good, shares the link with me and includes a note that says can you veganize this.  Then I figure out how veganize it.  There is no reason she should not be able to eat the same dishes she loved before. I just have to prepare them differently.  Some recipes I get on the first try, like taco soup.  Others I have to work at, like mac and cheese. It is still not 100% where I would like it to be, but it might not until I teach myself how to make my own vegan cheeses.  However, for now, it is 90% of the way there and good enough we both enjoy a hot bowl of it.  I wish I could learn how to make vegan cheese curds.  I have found a few recipes and in my spare time (LOL) I will try them. 

So today I thought I would share a recipe that she gave me to veganize. Whether you are vegan or not, the vegan version would be great for anytime you are doing a Meatless Monday or are looking for a plant based option.  The recipe she gave me this morning to veganize is Chili Cheese Hasselback Potatoes. I have always wanted to try this style of potatoes, so now I have an excuse.

Nothing will change in the directions, just the ingredients.  Most of these ingredients are vegan friendly, but some are not, so in parentheses and italics I have put the vegan options, sometimes there is more then one.  Any questions, just ask.

Chili

• 1 tablespoon canola or vegetable oil (these are fine, but I prefer avocado oil)

• 1 onion, diced

• 1 green bell pepper, diced

• 2 cloves garlic, minced

• 1 pound ground beef (you can use a package of Beyond Burger or Impossible burger, or a package of meatless crumble or you can even make your own if you want to with TVP or with Tofu. My favorite ground beef crumble is Wegman’s brand Don’t Have a Cow).

• 2 (14-ounce) cans diced tomatoes

• 1 cup beef stock (you can use vegetable broth or Better than Bouillon has a vegan beef broth)

• 1 (14-ounce) can kidney beans

• 3 tablespoons chili powder

• 1 teaspoon cumin

• 1 teaspoon salt

• 1 teaspoon pepper

Potatoes

• 4 russet potatoes

• 1/4 cup butter, melted (you can use the vegan butter of your choice.)

• Cheddar cheese, sliced (there are a number of vegan cheeses on the market, but my favorite is Violife Mature Cheddar Slices.)

• 1 teaspoon salt

Toppings

• 1 cup sour cream (there are a number of vegan sour creams on the market, but our favorite is Tofutti Sour Cream or my homemade version.)

• 1/2 red onion, diced

• 1/4 cup cilantro, minced

https://www.tastemade.com/recipes/chili-cheese-hasselback-potatoes

What Pampered Chef products will I be using.  Easy!

To make the chili, I will be using my Rockcrok Dutch Oven, but any of our Dutch Ovens will work. The Manual Food Processor to dice the onions and peppers and the Garlic Press to mince the garlic. The Mix n Chop to brown my Impossible burger (if I am using that). The Smooth Edge Can Opener to open the can. My adjustable measuring spoon to measure my spices. They will get baked on one of my pieces of stoneware, probably my Medium Bar Pan so the chili stays on the pan while I am making them.

To prep the potatoes, I will be using two of my bamboo spoons, to keep me from cutting all the way through the potatoes. Of course my cutting will happen either on my Flexible Cutting Mat or a Bar Board with one of my Forged Cutlery Knives.  You could use the Color Coated Knives if you have those, but I am a Forged Cutlery addict. I will use a Silicone Prep Bowl to melt my butter and then brush it on with my Chef’s Silicone Brush.

If you need any of these or want to learn more about them message me.  You can also go to pamperedchef.biz/sharonjacobson  Do you have a recipe you want me to veganize me.  Send it to me and let me see what I can do.

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Chewing

Chewing

Chew on this.
I remember someone saying that to me one day.
they were giving me something
they wanted me to think about.
Focus on chewing
one thing at a time,
taught Thich Nhat Hanh.
Chewing.
How often do we sit down to eat
and not think about the process of chewing.
Are we even aware of what we are eating,
the tastes,
the textures,
the aromas,
the arrangement,
and the sounds
of what we are eating.
What if we just focused on
chewing?
Would the experience of eating be different?
Would he fully appreciate the meal before us?
Would we learn lessons
and appreciate the gifts
missed by not focusing on the chewing.
Chew on this now
is about giving me something to chew on
but also a change to learn from
the chewing.

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The Zenful Kitchen

The Zenful Kitchen

Recently I was asked why I call my blog and space the Zenful Kitchen. That is an easy question to answer. Zenful is probably one of those terms that most people recognize as relaxing and calming. It is that very definition that inspired me to name my kitchen that way.

One reason for doing so is the recognition that the emotions I am feeling when I cook have an affect on my food and how it comes out. When I am relaxed and calm, my food comes out amazing, regardless of what I cook. When I am stressed and distracted, something always goes wrong. A friend of mine once shared the story about his signature dish, which people normally request him make if they are coming over. One night he was frazzled and really not ready for company and his signature dish came out horribly. When asked what he had done different, he said he forgot to take time to meditate and relax. I have had my own share of incidents when I have not taken the time to calm down and relax.

The worst has been when I have tried to calm down and relax while I am cooking. This is  not the best time to meditate or relax.  The few times I have done so, my perfectly golden brown grilled cheese sandwiches have been a few shades too dark. I know there have been other dishes ruined, but that is my most recent memory. So reminding myself daily this is a zenful place causes me to take time before I begin to bake and cook. There are days I forget, but most times I remember to sit for a moment and relax and fill myself with love, light and positive energy.

I try to infuse our table with those energies as well. One of our house rules is tht we come to the table with positive feelings. We have both noticed that how we are feeling can not only effect how what I made tastes but how we taste it. There have been times I have eaten leftovers, which the night before tasted amazing. However, because something was bothering me, it did not taste as it did the night before.

Staying a zenful space does not just affect how food is prepared but how it is received. One of the final reasons for maintaining this loving and balanced space is that it is a reminder that the food cooked, prepared, served and received is a gift from the Ultimate, or however you refer to your Higher Power. What we have is a gift from the Ultimate. Recognizing it and all those who gave so that we might be nurtured is important. Seeing the ingredients as gifts contributes to the energy and the zenfulness of our kitchen.

Should you ever come to dine with us, we pray you will come with the love and positive energy we bring so we may all give thanks and experience the goodness and blessings of all on the table and in our zenful kitchen.

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Smac Story

Smac Story

Smac, that’s what a dear friend calls the adult version of my macaroni and cheese.  Mac and cheese she says is for kids,  Smac is for adults.  Smac is really for anyone, but she says the awesomeness of it is something she both wants and does not want to share with anybody.  I shared some Smac with a mutual friend of ours last night and she told me it was the best mac and cheese ever.

In all honesty, I don’t think it is the way I make it, because I have never seen a professional chef make it my way.  I think it is my secret ingredient, which I add to every dish I make.  It is called LOVE.  Love can make any food taste better. My wife calls it fairy dust. A friend of mine calls it slap powder.  He says it makes any dish I make taste so good you wanna “slap yo momma.” It’s a phrase used sometimes about a dish that tastes so amazing that you would fight someone to get another dish of it. I remember hearing someone explaining it this way. When you thought your mom’s version of something was so good, nothing could top it. Then you eat something that makes you wonder why you never got to eat it this way all your life and puts your mom’s version to shame.

When I am cooking, I am not trying to outdo anyone. I just work to serve up the best version of a dish. I want to create that oh my goodness experience when I cook for people. This week, what bought it about was my smac and cheese. Since Zoe and I started eating vegan, I have been having to work on creating a vegan mac and cheese that scored as high on the taste level for her as my non-vegan one.  I am still working on it and thought I was there, and I might be. However, this morning I may have found a vegan equivalent of one of the staples in my smac and cheese.  If I can find it I may try to make some vegan mac and cheese my non vegan way. 

Why do I think it is not how I make it. While there are a few commonalities anytime I make it, there are some things which vary from batch to batch. So what is common?
elbow macaroni, although you could use another small pasta
butter
heavy cream
eggs
Velveeta
cheddar cheese.

What varies from batch to batch is the following: the cheeses. I try to include some sort of curd because it gives you that ooey gooey stretchiness. I am not sure I can find a vegan version of this, but I am not giving up. I generally include at least 3 other types of cheese, but what kind varies depending on what I have in the frig, what they have at the store and what my budget it.  Every once in a while I used to try to add some tallegio because I love the texture but it is expensive, so I add it on special occasions. Generally, my favorite combo is muenster, Monterey jack and at least 2 kinds of cheddar.

I don’t make a cheese sauce, I just mix everything together in my rectangular baker, top with more cheese and then bake.

When it comes out, the smac makes you want to slap somebody, even if it’s not your mom.  Live near me and want a tray, ask me how you can get one.

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Chicken Soup for the World

Chicken Soup for the World

I was recently thinking about my Buby (Yiddish for Grandmother) and how she taught me about how being present for others could be as healing as serving them a pot of homemade chicken soup. Throughout my life I had chicken soup served so many different ways. My mother would either make it with matzo balls, hers were floaters and not sinkers, or noodles. She normally used wide egg noodles. As I grew up and aged, I began eating chicken soup served so many ways. I have had it with rice, orzo, ramen noodles, wild rice, tortellini, ravioli and with no grain or pasta at all. It was when I was writing a poem about being chicken soup and was looking for an image of a bowl of chicken soup that I saw so many images of chicken soup and realized that the healing power of chicken soup is a universal one, and not just one I grew up eating with my family.

It is not just the chicken soup, it is the love poured into the preparation of it. Growing up my mother taught me how to make chicken soup from scratch. I remember patiently waiting for what she called the scum to float to the top and I would skim it all off. She taught me that the secret ingredient to add to every dish I made was love. She once told me the scum that I was removing was taking away anything which might harm those I loved and that I was to think about how much I loved people with each movement.

It is interesting how chicken soup has become this metaphor for something soothing and comforting. It is supposed to evoke memories of love, family and tradition. That is in party why Jack Canfield called his series Chicken Soup for the Soul.  Those feelings and need to be loved and comforted are a global need, something so universal that just about every culture has their own way or ways of making chicken soup recipes to show comfort and love in their own way.

Below are just a few ways of making this soup that might make you and your family feel loved and comforted.

Matzo Ball Soup

Greek Lemon Chicken Soup

Hearty Chicken Quesadilla Soup

Slow Cooker Tuscan Tortellini Vegetable  Soup

Chicken Verde Soup

Chicken Ramen Soup

Pressure Cooker Chicken Tortilla Soup

Arroz Caldo

Moroccan Chicken and Vegetable Soup

Korean Chicken and Ginger Soup

Hearty Chicken, Potato and Corn Soup

Let me know which ones makes you feel loved and comforted

To order any equipment to make these soups check out pamperedchef.biz/sharonjacobsonChicken Soup for the World

I was recently thinking about my Buby (Yiddish for Grandmother) and how she taught me about how being present for others could be as healing as serving them a pot of homemade chicken soup. Throughout my life I had chicken soup served so many different ways. My mother would either make it with matzo balls, hers were floaters and not sinkers, or noodles. She normally used wide egg noodles. As I grew up and aged, I began eating chicken soup served so many ways. I have had it with rice, orzo, ramen noodles, wild rice, tortellini, ravioli and with no grain or pasta at all. It was when I was writing a poem about being chicken soup and was looking for an image of a bowl of chicken soup that I saw so many images of chicken soup and realized that the healing power of chicken soup is a universal one, and not just one I grew up eating with my family.

It is not just the chicken soup, it is the love poured into the preparation of it. Growing up my mother taught me how to make chicken soup from scratch. I remember patiently waiting for what she called the scum to float to the top and I would skim it all off. She taught me that the secret ingredient to add to every dish I made was love. She once told me the scum that I was removing was taking away anything which might harm those I loved and that I was to think about how much I loved people with each movement.

It is interesting how chicken soup has become this metaphor for something soothing and comforting. It is supposed to evoke memories of love, family and tradition. That is in party why Jack Canfield called his series Chicken Soup for the Soul.  Those feelings and need to be loved and comforted are a global need, something so universal that just about every culture has their own way or ways of making chicken soup recipes to show comfort and love in their own way.

Below are just a few ways of making this soup that might make you and your family feel loved and comforted.

Matzo Ball Soup

Greek Lemon Chicken Soup

Hearty Chicken Quesadilla Soup

Slow Cooker Tuscan Tortellini Vegetable  Soup

Chicken Verde Soup

Chicken Ramen Soup

Pressure Cooker Chicken Tortilla Soup

Arroz Caldo

Moroccan Chicken and Vegetable Soup

Korean Chicken and Ginger Soup

Hearty Chicken, Potato and Corn Soup

Let me know which ones makes you feel loved and comforted

To order any equipment to make these soups check out pamperedchef.biz/sharonjacobson

Do you love your beer?

Do you love your beer?

Are you a lover of beer?  All of my friends who love beer have different ones they just love.  Personally mine, when I have a beer, is usually Pacifico, Modelo or Corona.  When I lived in Canada it was an Ice beer (can’t remember the Brand). What is it about beer that people love? For one thing, it is refreshing.  Most love nothing more then sipping on a cold, fizzy beer, especially on a hot day. The light bright flavors along with bubbling carbonation and cold temperatures and make the perfect way to cool down.

Some people love beer because they think it tastes good. As I once read there is a beer flavor for everyone.  I had a blueberry beer once at a local microbrewery and a friend of mine had a champagne beer once. My guess is that there is a beer somewhere for everyone but not everyone is going to love the same beer.

Another friend of mine says he drinks beer because it makes him feel good.  Of course it does, it is another form of alcohol and like any form will give you a slight buzz, not as much as other beverages, well alcoholic ones, but still a little buzz. Interestingly, a study from the Indiana Alcohol Research Center found that even without the alcohol, the taste of beer itself causes you to produce more dopamine, so it really does make you feel good.

One of my students told me that beer is like women, there is the perfect looking beer for everyone.  He loves the way beer looks when you pout it in a class. He said he loves just looking at them.  He doesn’t want to drink them all, but he loves looking at them like pieces of art in glasses with varying colors and fluffy heads. He loves looking at them so much, he collects bottles of beer and taps just so he can admire the beauty in his collection.

Another of my students told me that with almost 3000 craft breweries in the US, each making their own beer and in their own way, the options are limitless.  Beer, she told me, is like the world. There is a unique beer for everyone. She told me about a banana bread beer and one flavored with Sriracha sauce. Another student told me of one made with habaneros.  I think I may go back to my Mexican and my local blueberry. LOL

One thing I have come to learn about beer is that it is filled with history and tends to be communal. Regardless of where you are gathering, a beer or two can help even the most introverted of people (ask me how I know) However, beer has never gotten me so drunk I made a fool out of myself. I have done that, but not because of the beer. LOL.

One of the things I remember learning when studying Old Testament in seminary was that beer or mead was consumed ancient farmers.  As I said in the beginning beer is refreshing, especially on a hot day, or when you are toiling in the sun along the Nile River. 

So why do I love beer? Well it is not my go to, but one reason I love it is that it gets my creative juices flowing, perhaps because it relaxes me just enough to let go.  It allows me to travel around the world and be adventurous. 

More than drink beer these days, I cook with it.  I make beer bread for one

Here are a few recipes you might want to try.  Let me know which one is your favorite?

Beer Bread

Cheese Fondue

7 Vegan Recipes made with Beer

If you need anything to make any of these, check out pamperedchef.biz/sharonjacobson

National Bacon Day

National Bacon Day

Today is National Bacon Day.  It is said that bacon makes everything tastes better. I no longer eat it, well at least not pork or other meat bacons, but I still remember always trying to find the best way to make bacon. One day I was watching this chef cook bacon in a little bit of bacon in a frying pan.  He said it not only was a great way to cook bacon on the stovetop but it also prevented fat from spattering all over the place. 

If you are cooking just a few slices, then put your bacon in a skillet and add enough water to cover the bottom of the pan, or you can also cover the bacon slices.  The simmering water renders all the fat. By the time the water has boiled away, the bacon has crisped up. You now have crispy and tender bacon without a greasy stovetop.  Pampered Chef has several size skillets to make smaller batches of bacon  this way on your stovetop.  Friends who tried this for me said they wound with crisp edged slices of bacon that were tender and crispy but not so crispy that it fell apart when adding to a salad or on a sandwich. Most suggest you start off at a medium high heat and then reduce to medium until the bacon is crispy and ready to eat.

This approach is perfect for small batches, but if you are cooking in larger batches or in bulk, then cooking in the oven is what most restaurant chefs recommend.  Our double burner grill pan or even our deluxe electric grill and griddle is perfect for making larger batches of bacon.   You can check out all our bacon making products at pamperedchef.biz/sharonjacobson

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We Are Spaghetti

One of my favorite foods as a little girl was spaghetti. I especially enjoyed slurping it and having it slap your face and leaving it covered with sauce, it is no longer one of my favorite pastas. However, I can still whip together a few spaghetti dishes, which my friends and family enjoy. 

The thing about spaghetti I have found most interesting is that there is more to its history then I knew. When I think spaghetti, I think Italian and my guess is that most people do. However, it seems that the development of pasta, spaghetti in particular, has its roots in China and Arabic cooking. Maybe that is why I enjoy lo mein so much. It reminds me of eating spaghetti, but without the sauce, which I never liked growing up, and with the vegetables and crispy tofu, which I enjoy. Or why some of my favorite Middle Eastern dishes use some sort of pasta as a main ingredient, like lentils and pasta or a myriad of kugels. While we may associate spaghetti with Italian cuisine today, it has its roots in earlier civilizations and times.

One of the things I like about spaghetti is what its appearance on the plate teaches me about life. If you look at a plate of spaghetti, nothing is laid out in a clear distinct linear pattern. Rather, the noodles are interwoven, interacting with each other, and overlapping each other. The movement of one noodle affects the position of others. This plate of noodles reminds me so much of life. We are all like noodles, interwoven and intermingling on a plate. We may not always even realize we are somehow connected until a certain string of spaghetti is moved and we discover something shifting in our own lives.

The other thing I have noticed about spaghetti is like humanity. Although there are aspects of spaghetti which are consistent across types, there is something unique and different about each plate. When you look beyond the surface shape of the spaghetti, you begin to see the unique and different personalities spaghetti has. The fluid you cook the pasta in affects its taste, how long you cook it affects its texture, as well as the products with which it was made. We have pasta made with semolina flour, those made with whole wheat, those with low carb products, and those made with vegetables and other products such as squid ink. Each giving a slightly different spin on the same thing – spaghetti.

This does not mean that one is better or worse then others, although some would disagree. Rather each strand of spaghetti brings something important to the plate regardless of what it is sauced in, what cheeses it is interacting with, or how it was prepared.

It is like us as human beings – interacting, evolving, unique, and precious just as we are. We are each needed on the plate of life. One strand of spaghetti cannot fill a person’s need. However, when all the strands come together, working towards a common goal, we can change the world, one strand of spaghetti at a time.

Perhaps today, I need to remember this day by making a plate of noodles (I am out of spaghetti) and remember how important each of us in this world. Buon appetito1

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When Sombeody Loves You

When Somebody Loves You

Years ago, I read a quote in Jess S. Scott’s book The Intern, “When somebody loves you, the way they talk about you is different. You feel safe and comfortable.” We all know what it feels like to feel loved. For me it is like being wrapped in a blanket where I feel the warmth, safety and comfort of those who love me. I am blessed to have a small circle of people in my life who keep me humble and do things to make me feel loved every day of my life. I would like to believe I say and do things that make them feel my love for them.  I try to radiate love to all, sometimes from a distance, but with others it is as close and often as possible.

I found myself thinking about this quote again when my friend Angel asked me to write about love and cooking. I thought Scott’s words were true for my cooking. To paraphrase him slightly, “When somebody loves you, the way they cook for you is different. You taste the love and the positive energy.” You may be able to think of a meal or a person whose food you can taste the love in. My friend Laura, who is no longer with us, would always request a tray of lasagna and a tray of orange brownies for her birthday. I would think of her and how much I love her as I made it and I would always be rewarded by that look and the smile and the joy that radiated from her as she slowly savored each and every bite. She would then take the leftovers home and savor them and make them last as long as possible.

I was at a vending event once and a woman told me how she hated chocolate chip  cookies and then she tasted mine. She was floored. She asked me what my secret ingredient is and I very humbly told her love. We are not always conscious of how love and the positive energy we carry with us while we are cooking changes the way we cook and the way the food tastes.

A friend of mine shared a story with me about a time he was cooking dinner for his family. It was a dish he had made hundreds of times. However, this time he was not thinking about his family and how much he loved them. Rather he was thinking about all the things on his to do list and the frustrating day he had experienced at work. As he shared nothing came out right. His mother asked him if he had a bad day. She could taste it in the food.

Last year a coworker and his spouse gave birth to their 2nd child. I thought of how much he means to me and how tired they would be when they came home. So I made some uber simple vegan dishes to greet them when they came home from the hospital. They could taste the love in what I made them. 

It is not about the complexity of what you are making, but the love and attention you pour into whatever you are making. So as you prepare to make your next meal for yourself or others, fill yourself with love and then start cooking.

100% our donations go to support our ability to provide low and no cost offerings to those seeking to grow and evolve spiritually.When Somebody Loves You

Years ago, I read a quote in Jess S. Scott’s book The Intern, “When somebody loves you, the way they talk about you is different. You feel safe and comfortable.” We all know what it feels like to feel loved. For me it is like being wrapped in a blanket where I feel the warmth, safety and comfort of those who love me. I am blessed to have a small circle of people in my life who keep me humble and do things to make me feel loved every day of my life. I would like to believe I say and do things that make them feel my love for them.  I try to radiate love to all, sometimes from a distance, but with others it is as close and often as possible.

I found myself thinking about this quote again when my friend Angel asked me to write about love and cooking. I thought Scott’s words were true for my cooking. To paraphrase him slightly, “When somebody loves you, the way they cook for you is different. You taste the love and the positive energy.” You may be able to think of a meal or a person whose food you can taste the love in. My friend Laura, who is no longer with us, would always request a tray of lasagna and a tray of orange brownies for her birthday. I would think of her and how much I love her as I made it and I would always be rewarded by that look and the smile and the joy that radiated from her as she slowly savored each and every bite. She would then take the leftovers home and savor them and make them last as long as possible.

I was at a vending event once and a woman told me how she hated chocolate chip  cookies and then she tasted mine. She was floored. She asked me what my secret ingredient is and I very humbly told her love. We are not always conscious of how love and the positive energy we carry with us while we are cooking changes the way we cook and the way the food tastes.

A friend of mine shared a story with me about a time he was cooking dinner for his family. It was a dish he had made hundreds of times. However, this time he was not thinking about his family and how much he loved them. Rather he was thinking about all the things on his to do list and the frustrating day he had experienced at work. As he shared nothing came out right. His mother asked him if he had a bad day. She could taste it in the food.

Last year a coworker and his spouse gave birth to their 2nd child. I thought of how much he means to me and how tired they would be when they came home. So I made some uber simple vegan dishes to greet them when they came home from the hospital. They could taste the love in what I made them. 

It is not about the complexity of what you are making, but the love and attention you pour into whatever you are making. So as you prepare to make your next meal for yourself or others, fill yourself with love and then start cooking.

100% our donations go to support our ability to provide low and no cost offerings to those seeking to grow and evolve spiritually.

Donate