Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Thursday, April 3, 2025

Are You A CrockPot Cook?

Years ago, friends were always telling me to buy a Crockpot, so when I saw a discounted Wolfgang Puck slow cooker on Overstock, I bought it. I learned 2 valuable lessons: 1) Never buy products with celebrity chef names. Mine died soon after the purchase; 2) In Manhattan, I don't need a slow cooker. I can cook everything on my stove/oven with the pots and pans I already own. So when Wolfgang Puck's space hug went kaput I said good riddance and never looked back!

Photo: iStock
That is until recently when ...

I bought a Crockpot for when I cook meals for my mother outside of Manhattan. When not in my well-stocked Manhattan kitchen, it is handy for meals I normally need all 4 stove burners and oven to prepare.

I recommend sticking with the original Crockpot brand. It gets hotter than its competitors, up to 450°F, so you can cook dinner faster than at most slow cooker speeds. Whole chicken, beef, or pork roasts fit better inside the oval-shaped slow cookers.

I think in the suburbs, a Crockpot is great for entertaining friends. You can cook hearty one-pot dinners such as a beef stew, roast chicken with potatoes and carrots, meatloaf, or hearty soups without having to leave your friends sitting on the couch while you spend time in the kitchen tending to the food. Furthermore, you can leave the setting on warm for still moist second portions. Later, the cleanup is a breeze too! The lift-out pot is dishwasher safe.

In Manhattan, we usually don't entertain a lot of people at one time.

Planning is everything. I would never host a party without enough space, food, or seats for everyone invited. I've been to some of those city soirées. As you can imagine, such a gathering isn't a lot of fun! You can't mingle or get over to the food and drink.

With this 7-quart Crockpot, you could have up to 6 people for dinner. I leave the space and a comfortable seating arrangement for you to figure out.😁
So far in the Crock-Pot, I've made my pea soup, adding 1 cup of brown rice, a 12-ounce bag of frozen mixed vegetables, and 4 extra cups of water to the recipe, turning the soup into a one-Crock-Pot meal. I ate my soup vegetarian style and topped my mother's soup with diced deli ham. With protein, carbs, and vegetables covered, it's lazy cooking that gets the job done!



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Friday, March 28, 2025

Chocolate Cakes Without Flour or Sugar

Call me a skeptic. But, when you crave a slice of cake, I think you'll only satisfy your craving by eating the decadent cake. Why? The texture resulting from the flour, sugar, chocolate, and butter is why we like the dessert. Without the right texture, we have something else we are calling cake.:)

That said, all the flourless, sugarless, and butter or oil-less cakes floating around the internet are intriguing, and I'm willing to try the easy ones.
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An advantage is they often require less work with fewer ingredients than baking a 2-layer cake. Also, the amount of dessert made is usually less, so I can see using the tastier recipes as a quick snack when we lack the time or people to help us eat a whole cake. I don't see any benefit to foregoing gluten without a gluten sensitivity, but maybe it's a practical way of using the apples or bananas in our refrigerators.

Today I'll select 2 recipes for Chocolate Cake, one made with apples and the other with bananas to replace the flour, sugar, and oil or butter in the batter of traditional cakes:

Flourless Chocolate Cake Using Apples (top image👆)

Ingredients: (Half the ingredients to make less cake.)

4 medium apples, peeled and chopped into chunks
4 large eggs
5 tablespoons cocoa powder
1 teaspoon 
baking powder
Butter or cooking oil spray to grease the baking pan

Directions: 

1) Blend the apples and eggs in a blender until smooth.

2) Add the coca powder and baking powder.

3) Pour the batter into a greased loaf pan.

4) Bake for 45 minutes or until done in the middle. Cool before slicing and eating.

🎂🥮🎂🥮🎂🥮🎂🥮🎂🥮🎂🥮🎂🥮

Flourless Chocolate Cake Using Bananas (bottom image👇)

Ingredients for the Cake 

2 ripe bananas, sliced
2 eggs
8 tablespoons cocoa powder
1 teaspoon baking powder
Cooking oil spray for dish.

Directions for the Cake:

1) Toss the bananas and eggs into a blender and mix until smooth. Transfer to a bowl and whisk in the cocoa powder and baking soda.

2) Pour into a nonstick or cooking oil sprayed microwave-safe dish. Smooth the top with a spatula.

3) Bake in the microwave for 5 minutes. Let cool.

Ingredients for a Topping: 

1/2 cup of chocolate chips
3 - 4 tablespoons of milk

Directions:

Melt the chocolate and milk in the microwave, incorporate, and pour over the cake.

Feel free to try this Grand Culinary Experiment along with me. I'm also skeptical that eating flourless, sugarless, butterless cakes will help us lose weight. Still, these 2 "cakes" could be worthy chocolate desserts in and of themselves!


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Friday, March 21, 2025

A Milk Cake


A recipe on Facebook that found me is from the page, N'oven Foods. Called a Milk Cake, it's very similar 
to a Buttermilk Cake. Both are sponge cakes. I'm posting the recipe because I think it solves the problem of too much cake without enough visitors to eat it!

The only cakes worth the calories are either homemade from scratch, or made by a good bakery, not from a box of cake mix, but sometimes a 2-layer cake is too much of a good thing. The following recipe is for a 6-inch single-layer homemade cake ... and you can either bake it in an oven or on a stovetop!

Milk Cake by N'oven

Ingredients:

2 tablespoons butter
1/2 cup milk (Bump it up to condensed, half and half, or cream if you wish.)
2 large eggs
1/2 cup sugar (I use 1/4 cup sugar.)
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon of baking powder
I add a tiny pinch of salt

Directions:

1) Mix the butter and milk in a saucepan. Bring it to a boil and set aside.

2) In a mixing bowl, crack 2 eggs and using an electric mixer blend for one minute.

3) Add 1/2 cup of sugar and continue mixing until foamy.

4) Next use a strainer to shift in the flour, baking powder, and salt. Pour in the vanilla extract. Continue mixing either with an electric mixer, a whisk, or even a spatula. 

5) Into the bowl, incorporate the hot milk and butter with the dry ingredients and continue mixing.

6) Pour the batter into a well-greased 6" baking pan, The video places the pan on top of a metal trivet inside a bigger pot with a lid to cook on a stovetop for 30 minutes. I'll bake mine inside the oven at 350 degrees F for 30 minutes. But if we're ever somewhere (camping?) without a stove, there's an alternate way of "baking" it!

A-ha, the original cooking method on a stovetop explains why this cake is 6" and one layer. I bet you could make the cake without using 2 pans and a metal trivet by simply pouring the batter into a buttered cast iron skillet covered with a lid. Cast iron skillets get very hot and cook evenly on a stovetop or inside an oven. I think since cornbread can either be baked in an oven or cooked in a skillet on a stovetop, the same would work with a Milk Cake. Like pancakes, only slower and higher.

The recipe ended here on Facebook, but not in Debra's kitchen where dark chocolate and a little bit of milk get melted in a microwave and then poured over the finished and cooled Milk Cake. A  ganache topping is France's contribution to the desert world.:)

Clearly, a Milk Cake is editable plain; sprinkled with powdered sugar; or frosted. Icing with shredded nuts, or chocolate sprinkles would work too. You do you!

I've made cakes when a friend was coming over for coffee. My friend eats a slice and I eat a slice and then I have the rest of the cake I no longer want that ends up in the freezer.

This delicious recipe is a coffee hour or tea time keeper! It solves 2 problems: no oven (but you can bake it in the oven) and unwanted leftover cake. Sometimes all we crave is a single day of cake.


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Friday, March 14, 2025

6 Canned Produce I Like

Most of us would agree there's no comparison of taste between farm fresh fruits and vegetables and canned or even frozen produce. Living in a city, I buy plenty of frozen vegetables because food experts tell us they are frozen soon after picking and retain their nutrients. It's a compromise I make since frozen is more convenient though less scrumptious than farm fresh.

But guess what? There are canned foods I don't mind or like better than their fresh, or refrigerated, or frozen versions. I'll list 6 of them below.

6 Canned Produce I Like:

1) Sauerkraut - Canned sauerkraut isn't as raw as it is bagged and refrigerated at the supermarket. Still sufficiently sour yet not as intensely sour or crunchy as unblanched bagged sauerkraut.

2) Refried beans - I see little difference in taste or texture between canned beans and dried beans you soak and tenderize yourself. With refried beans, I like the convenience, and unless you cooked a huge amount, the extra cost of buying them canned is minor. For soups or sometimes chili, I will use either canned or dried beans depending on how much I'm making.

3) Pumpkin, puree - Who in their right mind would unseed, clean, cook, and scrape the flesh out of a fresh pumpkin to use in a dish? Oh, the many steps and mess!😳

4) Tomatoes, whole plum, diced, or crushed for cooking - Cheap and you have the same consistency every time when making sauces.

5) Pineapple, diced - Since pineapples don't grow outside of Hawaii or South America, it is doubtful I have ever eaten a fresh one, so I opt for the convenience of canned pineapple. I don't detect enough of a difference after cleaning and cutting up a whole pineapple that may (or may not) be fresh after it arrives at the supermarket.

6) Spinach - This one is debatable. I do prefer fresh spinach and buy it to use as a dip, pizza topping, part of a salad, or to add to soup, but since a 10-ounce bag of fresh spinach cooks down to nothing in seconds, I also buy canned spinach to eat as a side dish. The taste and texture of canned spinach is fine, plus there seems to be more of it in a can than in a bag. In Manhattan you can't buy a bushel of fresh spinach, or grow it sans a plot of soil, so it's another compromise I make.


So there you are, my list of 6 foods I buy and like canned. Often our sense of taste is subjective. Is there any produce you would add or subtract from my list as unedible? Let's discuss... it's all in fun.🌴


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Friday, February 28, 2025

Southern Lunch Lady Coleslaw


Recipe Friday is here! Every time someone brings this dish, people ask for the recipe. It was featured on a cooking show called Tim Farmer's Country Kitchen. According to the host, the recipe is now in the public domain. Here is the exact recipe, but know that when making it I drastically cut back on the sugar and use low-fat (not fat-free) mayonnaise. Our family prefers savory to sweet, so we also add salt, pepper, and garlic to taste. But try the original recipe at least once as a treat ... and to taste it as it's meant to be. The rest of the time, I'd reduce the sugar to about a tablespoon for a large head of cabbage. Frankly, once familiar with healthier fare, it's delicious too.

Southern Lunch Lady Coleslaw

Ingredients:

A big head of cabbage, shredded
2 large carrots, shredded
2 cups of mayonnaise
1/3 cup sugar
1/3 cup white vinegar
1 tablespoon mustard
1 tablespoon pickled jalapenos

Directions:

1) Shred and combine the cabbage and carrots in a mixing bowl.

2) Combine the mayonnaise, sugar, vinegar, and mustard in a separate bowl.

Photo/recipe
3) Pour as much or as little as you like over the coleslaw. Some people like it dry and others like it wet. I like enough dressing to be creamy without the coleslaw swimming in mayonnaise. Pour and stir until you get your preferred consistency. 

4) Top with pickled jalapenos.

A huge batch of homemade coleslaw is a delicious dish to serve at a potluck gathering! No one would go home hungry. Enjoy.


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Thursday, February 13, 2025

Inspired By Southern Living's Million Dollar Soup


Let me start by linking you to the photo credits and recipe of the 
soup 👆 that inspired my recipe. The original is called Million Dollar Soup by Southern LivingLooks delicious, doesn't it? But! It's too many steps and calories to become part of my repertoire. To stay healthy, I consume bacon and cream as occasional treats, but lighter fare most of the time. 

Lighter dishes can be tasty too, and once you form the habit of eating healthy you crave healthily. My inspired recipe is a totally different soup that shares many of the same ingredients as its cream, bacon, and kale inspiration. Make my soup when you have leftovers, such as butternut squash or chicken. Without leftover chicken toss sliced frankfurters into the pot:

Leftover Butternut Squash, Chicken, and Spinach Soup aka, Billion Dollar Soup😉

Ingredients:

2 cups leftover cooked chicken, cubed (or use 3 - 4 grilled chicken or turkey or beef
frankfurters) 
1/2 cup of grilled ham, cubed
1 onion, diced
1 cup celery, sliced
a minced garlic bulb or 1 teaspoon of dried garlic
1 teaspoon dried thyme
2 cups cooked butternut squash, cubed (Take a raw butternut squash, put a slit in it with a knife, and microwave it if you don't have leftovers.)
3/4 cup of dry white wine (if I don't want to open wine, I add a tablespoon of organic cider vinegar for taste)
5 cups water
2 large chicken bouillon cubes
1 teaspoon of black pepper (24 turns of the peppermill)
1 15 oz can of beans (navy, cannellini, pinto, pink, i.e., whatever you have in your cupboard)
a dash of Worcestershire sauce
a dash of soy sauce
3 tablespoons of all-purpose flour
2 cups of spinach (or substitute 1 cup of mixed vegetables, if you wish. Feel free to polish off your leftover vegetables. Soup is great for this.)

Optional: I'd add a cup of corn kernels to the soup whenever I had some for the texture. It plays nice with the rest of the ingredients.

Directions:

1) Brown the ham, onions, and celery (and if using, sliced chicken turkey, or beef frankfurters) in a skillet, not to cook, but for 5 - 6 minutes to bring out their flavor. After grilling, toss them into a stockpot.

2) Add the rest of the ingredients (except the spinach) to the stockpot. Season with Worcestershire sauce, soy sauce, and a tablespoon of cider vinegar (if you skip adding white wine). I like to add a dash of red pepper flakes for a hint of heat. Bring to a boil and simmer for 1/2 hour.

3) After the vegetables are tender, thicken the soup with 3 tablespoons of all-purpose flour mixed in 1/4 cup of water and pour into the soup while stirring. Let this simmer for another 5 minutes to cook the flour and thicken the soup. 
{If for any reason, you wish to thicken your soup without adding flour, you can put some of your cooked beans into a blender, then return them to your pot of soup.}

4) You can taste and add more seasoning as needed.

5) Turn off the heat and drop a handful the fresh spinach into the soup. Cover with a lid to sit for another 5 minutes. The spinach will cook in the hot soup. (Frankly, I like spinach better than kale, but feel free to use either. Kale requires more cooking time.)

Dip out into soup bowls, and pair it with hearty, crusty grainy bread and a smear of butter, brie, cream cheese, hummus, teawurst, or whatever you like. Alternatively, you could make buttery-garlic bread crumbs for the soup. The choice is between you and your waistline.


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Wednesday, January 22, 2025

Oatmeal, An Apple & A Carrot For Breakfast

Recipe and photos courtesy of Simple Food

The following is a recipe from Simple Food on Facebook. An appetizing and healthy breakfast is what I see! As Aristotle knew, "
The whole is greater than the sum of its parts."

Oatmeal, An Apple, & A Carrot For Breakfast

Ingredients:

2 cups flaked oatmeal, ground in a food processor
1 teaspoon of baking powder
1 cup of milk
1 carrot, grated
4 tablespoons raisins soaked in hot water
a medium apple, unpeeled but diced
1/4 cup walnuts, chopped
3 eggs

Optional: 1 package of vanilla sugar (or substitute 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract)



Directions:

1) Toss each ingredient one by one into a mixing bowl and
incorporate.

2) Grease a 7" cake pan. I use butter. Pour the mixture into it and distribute evenly.

3) Bake at 360 degrees F for 50 - 60 minutes.

4) After it bakes but is still warm, remove from the baking pan and cut into pieces.

Packed with protein and fiber, vitamin A, some vitamin C, and minerals, eat a serving for breakfast or a snack. Delish!

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Tuesday, December 24, 2024

Merry Christmas Everyone

Adoration of the Christ Child (1620) by Gerard Van Honthorst at The Uffizi Gallery in Florence Italy

Merry Christmas from THE SAVVY SHOPPER. I hope the week fills your life with love, peace, and joy. Whatever your faith tradition is or wherever you live on our globe, everyone is equally valued here, where we can share or learn about each other's cultures and holidays.

Inside my kitchen for Christmas ...



I made a Kentucky bourbon fruitcake (with walnuts, pecans, dried apricots, pineapples, cranberries, raisins, frozen cherries, and fresh blueberries). I baked the cakes the first week of December and have been soaking them with bourbon every few days, aging our treat for Christmas Day.

Know that I baked all these cookies in 2024, then returned to older blogs to switch out the Google images I originally posted, so don't be confused.:)

Four batches of cookies will do this year - Springerle, Scottish shortbread, pecan cookies, and coconut macaroons are enough for family, friends, and building staff.


We're keeping Christmas 2024 low-key. I'm happy to spend it with my senior mother and whoever drops by for homemade low-fat eggnog and treats. During Christmas week I'll walk with a friend down to see the Rockefeller Center Christmas tree but plan to stay close to home.

A neighborhood friend has her heart set on making us chicken coq vin as a Christmas dinner which we'll gladly accept. Usually for Christmas in my childhood home, my mom made a roast beef dinner. She grew up eating a stuffed roasted goose for Christmas but didn't carry on the tradition of serving any special meal. On December 25th, we simply ate a hearty balanced dinner often roast beef with either potatoes or 
Kartoffelklöße (potato dumplings), gravy, vegetables, and a salad with a loaf of grainy rye bread heated in the oven. It's still one of my favorite meals although I don't eat as much red meat as I did growing up since it's no longer doctor-approved. How we stayed healthy in the past is a mystery.:) 


In celebrating Christmas around the world ... or just joining your friends who do🎁👑🎄: 

Merry Christmas in 25 different languages
  • Arabic: عيد ميلاد مجيد (Eid milad majid)
  • Chinese: 圣诞快乐 (Shèngdàn kuàilè)
  • Dutch: Vrolijk Kerstfeest!
  • Farsi: کریسمس مبارک (Krismas Mobaarak!)
  • French: Joyeux Noël!
  • German: Frohe Weihnachten!
  • Greek: Καλά Χριστούγεννα! (Kalá Christoúgenna!)
  • Hawaiian: Mele Kalikimaka!
  • Hebrew: חג שמח (Chag Sameach!)
  • Hindi: क्रिसमस की बधाई (Krisamas Kee Badhaee!)
  • Irish: Nollaig Shona!
  • Italian: Buon Natale!
  • Japanese: メリークリスマス (Merī kurisumasu)
  • Korean: 메리 크리스마스 (Meli keuliseumaseu)
  • Latin: Felix Nativitas!
  • Polish: Wesołych Świąt!
  • Portuguese: Feliz Natal!
  • Russian: С Рождеством (S Rozhdestvom!)
  • Spanish: ¡Feliz Navidad!
  • Swahili: Krismasi Njema!
  • Swedish: God Jul!
  • Tagalog: Maligayang Pasko!
  • Turkish: Mutlu Noeller!
  • Vietnamese: Giáng sinh vui vẻ!
If your native tongue isn't on the list, please add it in the comments below. May the season's goodwill touch the world and last in the hearts and deeds of people throughout the year! 

MerrChristmas Everyone!🐑🐪


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