Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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What is the rule of three? In home decor, the rule of three is used for accessorizing. Grouping of three candles, three similar items, three pictures or photos are widely used. Groups of three have a greater eye appeal than larger or smaller groupings. A good essential oil blend has three notes: high, mid, low. However, the rule of three has a wide range of applications.
In cooking, the rule of three can apply in a few ways:
- pantry
- Where possible each food should be put up in at three possible ways. For example, potatoes can be preserved by freezing, canning or dehydrating. The reason for this is, it's acts as insurance. If you have a longer power outage and lose the frozen potatoes, you still have the backup of canned and dried, possibly fresh. Not all foods lend themselves well to preserving three ways, but for the most part using this method will safe guard your pantry supplies.
- Rotating your pantry stores is very important. Gearing up for the
growing season, our meals focus on something from freezer, something
home canned and something dry with accenting with fresh. During the
growing season, the emphasis is on fresh in season produce, something
from the freezer, and something dried or canned.
2. cooking
- Layering of flavours can really take your cooking to the next level with very little effort. For example, if making a tomato based sauce using fresh tomatoes the two accompanying elements should be canned (paste or sauce) and dried (tomato powder). Each brings unique flavour notes that blend nicely. Another good combination is fresh garlic, roasted garlic and garlic powder.
I grow several herbs indoors year round. One of my best producers is sweet basil and honestly, you simply can't have too much basil! Sweet basil germinates easily and is rather problem free. New plants can be started simply by putting the cuttings in water. Properly looked after, you will have all the sweet basil you can use. Basil can easily be dried, works well as a canning ingredient and basil pesto freezes well.
Working the rule of three, I kicked up a cold weather, pantry favourite that
starts with a base of home canned beef stock and home canned tomato basil
sauce. In this case, the three were: frozen, canned, dry all from the pantry. Yes there are home canned tomato soup recipes and I do a couple but I find certain sauces lend themselves nicely for soup. I added ditali pasta, ground beef and few more ingredients
but the special ingredient, cream cheese really took this soup to the
next level! Wow, the cream cheese addition was a huge winner! This soup was rich and creamy with just a wee hint of tang. It was a true comfort meal, perfect for a chilly winter day that paired nicely with a loaf of homemade sourdough bread.
