Cooking Tip!

Unless you've seen these directions side by side you might just gloss over the phrase without thinking what it actually means.

One cup rice, cooked (comes out to about 2 2/3 cups of rice)

One cup cooked rice (comes out to 1 cup rice)

Of course now that you see it you can probably distinquish just what it means but if not paying attention it could make a huge difference in your recipe. 

One cup cooked rice, simply means after the rice has been cooked measure out a cup.  You do this in a dry measure for complete accuracy.  However, for the purpose of showing this in a photo I used my liquid measuring cup that's transparent.

One cup rice, cooked means to measure 1 cup of dry rice, then cook it.  This measurement comes out to be 1 2/3 cups more than a cup of cooked rice.

Was this tip helpful!

Grilled Swordfish Kebobs with Black Bean, Corn & Quinoa Salad

Quinoa has been called the Complete Protein Nutrient Powerhouse because it's packed with all 8 essential amino acids, plus vitamins and minerals.  In addition its:

• high in potassium which helps control blood pressure
• wheat and gluten free which is great for those suffering with celiac disease or wheat allergies
• low on the glycemic index, which means it won't spike blood sugar levels because it enters our bodies at an even rate keeping us full longer
• high in fiber
• has a light fluffy texture and nutty flavor which makes this incredible grain delicious as well.

Quinoa is just now starting to gain its popularity.  With 3-9 foot Magenta stalks varying in color from red, orange, purple, green , black and yellow they grow in abundance.  Not needing much irrigation or fertilizer and the abiltiy to grow in poor soil makes this grain a "super crop" for it's potential to feed the poor and hungry of the world.

Some caution must be taken however, when prepping your quinoa.  Because the grains are covered with "Saponin" which prevents insects for eating it, you must be careful to remove it.  If not removed (by simply rinsing it well under water in a fine mesh sieve prior to cooking), it will taste bitter and can have minor toxic effects, causing stomache aches and sometimes vomiting.  A good rinse before cooking and even after will insure that all the Saponin is removed.  Leaving you with a healthy and delicious grain to eat.

So with all these nutritional benefits I like to try and come up with some Quinoa recipes that I think my family will enjoy.  What could be better than a light, healthy meal that completely nourishes your body and leaves you feeling full and satisfied after eating?  Quinoa!


With that in mind the other evening I made Grilled Swordfish Kebobs on my Firewire Grilling Skewers (keep watching for my Firewire Grilling Skewer giveaway- coming soon) with a Black Bean, Corn and Quinoa Salad.  Not only was it delicious but very colorful!

Here's the recipe, I hope you enjoy it!

Grilled Swordfish Kebobs with Black Bean, Corn & Quinoa Salad
serves 4 as an entree

Ingredients:

4 (6 oz) pieces of Swordfish
olive oil
salt and pepper

Ingredients for Dressing:

2 tbsp. fresh lime juice
3 tbsp. white vinegar
2 tbsp. minced fresh cilantro
1/4 tsp.  Aji Amarillo Paste


1/4 tsp. dried oregano
1/2 tsp kosher salt
1/2 tsp. fresh ground pepper
1/2 cup extra virgin olive oil

Ingredients for Salad:

1/2 cup quinoa
1/4 tsp. kosher salt
1 cup drained cooked black beans, or purchased (rinsed)
2/3 cup thawed frozen corn kernels
1 tomato, seeded and finely diced
1 small orange bell pepper, seeded and finely diced

To grill the swordfish kebobs: (Grill the kebobs after the salad is put together with the exception of the dressing).
Cut swordfish into large bite size chunks and place on firewire grilling skewers (or other skewers). Drizzle with olive oil to coat kebobs, adding salt and pepper.  Place on preheated grill and grill approximately 5-7 minutes, then flip for another 5 minutes.  Try to leave some spacing in between each kebob so that the centers can cook evenly with the rest of the fish.

To make the dressing:
In a bowl, whisk together the lime juice, vinegar, cilantro, aji paste, oregano, salt and pepper.  Add the olive oil in a thin stream, whisking constantly until smooth and emulsified.  Set aside.

In a saucepan over medium-high heat, combine the rinsed quinoa and 1 1/2 cups water.  Stir in the salt.  Cover and bring to a boil, then reduce the heat to low and simmer until the quinoa is tender and all the water has been absorbed, about 10 minutes.  Transfer the quinoa to a colander and rinse under cold running water.  Drain thoroughly, then transfer to a large nonreactive* bowl. 

Add the black beans to the bowl with the quinoa.  Pat the corn dry with paper towels and add to the bowl, alnog with the tomato and bell pepper.

At this point place the swordfish on the grill and cook as directed above.  Once cooked, add the dressing to the Quinoa Salad.  Place in the center of a large platter with the swordfish surrounding.  Serve.

Enjoy! 

*Note: 
A nonreactive bowl is made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with absorb components of porous subtances.

Don't forget my Polder Cooking Thermometer Giveaway., ending this week.  This is the greatest tool for perfectly grilled foods. All you have to do is enter yoir name here before it's too late:
http://in-homeculinaryclasses.blogspot.com/2011/03/fantastic-giveaway-just-in-time-for.html

Perfect Hard-Cooked NOT Hard-Boiled Eggs!

Easter will be here before you know it and for those celebrating you'll probably be making lots of hard-cooked eggs.  Whether you're making them to decorate or to eat you'll want to be sure you cook them properly. 

It's really quite simple to prepare perfect hard-cooked eggs. First of all you need to know the difference between a hard-cooked and a hard-boiled egg.  Although the cooking water must come to a full boil in this method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking.


Most people I know just plop them into the water, let them boil for 10 mintues or so and then turn the heat off.  If you cook your eggs too long you'll find you have a green ring around the yolks.  This harmless but unsightly discoloration that sometimes forms around hard-cooked yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. 


For perfect hard-cooked eggs without the green ring just follow these instructions.  You'll not only have perfect eggs everytime but if you're celebrating Easter then you'll have perfect Easter Eggs as well!

• PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner or turn your flame off if using a gas stove. COVER pan.

• LET EGGS STAND in hot water for:  
  15 minutes for large eggs
  12 minutes for medium eggs
  18 minutes for extra large

• DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Note:

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.



Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.


To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Next up time I'll share with you some fun Easter Egg decorating ideas.

Don't forget to register for my FREE GIVEAWAY!  Time is running out, you won't want to miss this!

FANTASTIC GIVEAWAY - JUST IN TIME FOR SPRING!

Sprng is here again in Missouri.  I can hardly believe it.  I'm hoping it will stick around a while this time so that I can finally enjoy grilling season!

Have you ever prepared a meal, waited and waited for the meat to get done, then finally pulled it out, placed it on the table, only to find that it's undercooked?

I HAVE A GREAT GIVEAWAY that I can't wait to share with you!  It will take the guesswork out of cooking.

I decided on this because so many of my students ask me how to tell when their meat is properly cooked.  Besides the touch method that I blogged about in July of 2009, there's a tried and true method which simply uses a temperature probe.

For the past 10 years I've been using the same temperature probe.  It works perfectly and still after 10 years looks like new.  Of course, I take care of mine and have followed the cleaning instructions so it doesn't get damaged.  I still like to use the touch method as well however, but for true accuracy of internal temperatures a probe never lies.

I especially love it when I'm grilling and hanging out with my guests outdoors waiting for the food.  It alleviates running back and forth to the grill, opening and closing it causing the heat escape.  With the long temerature probe you're able to view the gauge on the outside of your grill and know when your meat is done.  It also works great for the oven or even on the stovetop with its special clip attachments for pots.

Since I love the Polder Classic Cooking Thermometer so much I'll be GIVING THREE (3) OF THESE AWAY so that you too can have perfectly done meat everytime. 

In order to WIN one of the three Polder Classic Cooking Thermometers ($24.99 value) here's what you need to do:  




Mandatory Entry:  To get your name entered into this drawing simply tell me in the comments section below, the first thing you will cook using your Polder Cooking Thermometer if you win one.  (worth 1 entry) If you're in the sharing mood feel free to share that recipe with us, we might want to try it!

The mandatory entry MUST be done otherwise the bonus entries if you choose to do them, will not count. However, you can enter just the one time, or to increase your chances of winning you can enter any or all of the bonus entries.

Bonus Entries (leave a separate comment for each entry.  If you’re already a fan or follower, just say so in your comment).  Each one will count for the # of entries I've posted.  Your name will then be entered that many times for the giveaway.  The more entries you have the greater your chances of winning!

Here are the the other ways to enter:

•  "Like" At Home with Vicki Bensinger on facebook and leave your name in your comment. You can leave first name and last initial if you don’t want to leave your full name. (2 entries)
• Subscribe to my blog, (3 entries)
• Follow this blog.   (3 entries)
• Sign up for my monthly newsletter  My newsletter comes out the first week of each month. Please be sure to leave your first name, email address and the state you live in. (1 entry)
• "Like" Polder Housewares, Inc. on facebook and leave your name in your comment below. You can leave first name and last initial if you don’t want to leave your full name. (2 entries)
• Follow me on twitter and tweet about this giveaway. Leave your twitter handle and a link to your tweet so that I can verify it.  (How to get the URL of a tweet). (1 entry)

You have the chance to be entered 13 possible times for this giveaway. This giveaway is open to U.S. residents only (I apologize to my international readers ).

Please be sure to let me know which entries you made so that I can be sure I don't miss any.  I will check out all entries.  Also be sure to leave a proper email address so that I can contact you if you win.


Three (3) winners will be chosen at random sometime on April 1st, 2011. Once the winners are selected, they will be notified via email and posted on my blog.  If a winner does not respond within 48 hours, that winner forfeits the prize and another winner will be selected at random.


Note:  The winners (3) will receive their Classic Cooking Thermometer mailed directly from Polder Housewares, Inc.  just in time for the spring/summer grilling season!.

CONGRATULATIONS TO THE THREE (3) WINNERS FOR THE POLDER CLASSIC COOKING THERMOMETER, BASED ON A RANDOM DRAWING.  THEY ARE:

#1 - Lanie
#18 - Loretta
# 24 - Suzitravel
Each comment was given a number in order of sequence.  To view click on the comments below.
Here is how the Random numbers came up:

Random Sequence Generator

Here is your sequence:

1

18

24

34

15

6

35

10

33

25

12

30

17

27

29

11

32

3

21

19

13

2

8

9

14

28

23

16

4

26

5

7

22

31

20

Timestamp: 2011-04-01 13:41:17 UTC

Unorthodox Passover Dish!

Nowadays mixed marriages are very common.  So when I read this article I thought how perfect for those marriages celebrating Passover this coming April.  It's a great way to please both sides. Although I'm sure not everyone at the Passvoer table would agree with a Bacon Wrapped Matzo Ball!  I'm sure most would say," Oy Vey, a Bacon Wrapped Matzo Ball!  What are you Meshuga?  No treif at my table!"

I love both Matzo Balls and Bacon and think it sounds rather intriquing.  So I thought I'd share this article with you and the recipe for Bacon Wrapped Matzo Balls. 

Whether you're Jewish, Christian or another denomination you may want to try this!

http://www.npr.org/2011/03/12/134458738/matzo-balls-meet-bacon-at-top-chefs-restaurant?ps=cprs

Grilled Tuna with Stir-Fry Vegetables

The weather here in Missouri is still like a rollercoaster.  One day it teases us with spring like temperatures and lots of sunshine and then the next several days we're back down into the 20s and 30s with clouds.  Fortunately the other day when we were blessed with warm weather and lots of sunshine, I decided to grill some tuna on the pit with some stir-fried vegetables. 

This dish had a bit more of a kick to it because of the Sriracha added to the marinade rather than a similar dish that I made with salmon back in January.  I liked both equally as well.  I guess it just depends on your mood that day or if you like a little heat or sweetness.

I always feel so incredibly healthy when I make dishes with an abundance of fresh bright green, red and orange vegetables.  Plus I feel totally satisfied and nourished when I'm done. If you like fish and fresh veggies then you're sure to love this recipe!

Prep time and cooking literally take all of 30 minutes from start to finish.  Dinner is ready in a snap!

Enjoy!

Grilled Tuna with Stir-Fry Vegetables
serves 4

1 pound Sushi-Quality Yellowfin Tuna, cut into 4 oz pieces.

Salt and Pepper
2 Tablespoon Canola Oil

1 Tablespoon Mirin
1 Tablespoon Water
1 Tablespoon Sesame Oil
1 Teaspoon Soy Sauce
1 Tablespoon Fish Sauce
½ Teaspoon Sriracha
1 Tablespoon Sesame Seeds
1 Tablespoon Brown Sugar

1 Teaspoon Sesame Oil
1 Each Red Onion, julienned
1 Each Red Bell Pepper, cut into strips ¼ inch thick
6 Stalks Asparagus, cut on the bias
2 Stalks Celery, cut into strips ¼ inch thick
2 Cloves Garlic, minced
1 Head Baby Bok Choy, cut into thin strips
4 Sprigs Cilantro

To Prepare the Tuna:
Heat up the grill. Lightly season the tuna with salt and pepper. Add 1 tablespoon of oil and grill the tuna steaks for 1 minute per side or if you prefer it more well done just a little longer. Be sure to leave the tuna pink inside otherwise it will be dry.   Set aside.

To Prepare the Sauce:
 In a bowl whisk together the mirin, sesame oil, water, soy sauce, fish sauce, sriracha, sesame seeds, and brown sugar. Set aside.

To Prepare the Vegetables:
Heat a wok or large sauté pan over medium-high heat. Add the sesame oil, and as soon as you see wisps of smoke, add the onion, stir for 15 seconds until you see bits of brown, then add the bell pepper, asparagus, celery, and garlic; stir for another 30 seconds, add the bok choy, and cook for 30 seconds more. Add 1 Tablespoon of the Sauce.

To Serve:
On individual plates, spoon the vegetables in the center, slice the tuna into ¼” thick slices, and arrange in a fan on top of the vegetables. To finish, spoon a little of the sauce over the tuna, garnishing the dish with a sprig of cilantro.

Note:  I made this just for two of us and had the leftovers the next day cold.  It was still delicious!

Meyer Lemon Madeleine's

Meyer Lemons are a cross between a lemon and a mandarin orange.  This unique fruit blends the traditional flavor of a lemon and the sweetness of an orange creating a refreshingly exceptional taste experience.  It's rich, dark and aromatic juice is much sweeter than a conventional lemon.

So when I had 4 of them sitting in my refrigerator I decided I'd better use them for something luscious before they went bad.  I decided that I'd make some Meyer Lemon Madeleines, a light cake-like cookie.   With the addition of the Meyer Lemons, it would give them that extra WOW flavor!  Since I knew I'd still have some unused lemons I also decided to make some Meyer Lemon Curd as well, a favorite of mine.....
 

My first thought was that I'd create a sandwich cookie, using 2 Madeleine's with the Meyer Lemon Curd sandwiched between them.  Unfortunately, that didn't work because of the way the Madeleine's puff up.  I could have sliced the back sides of each cookie so it would be flat, making it easier to make the sandwich, but I didn't want to ruin this wonderful cookie and it's perfect shape.  So instead, I created two separate and devine dishes.  Of course, nothing says I can't dip my Madeleine into the Meyer Lemon Curd.  I mean, afterall, people dip their cookies in milk, why not in lemon curd?

If you've never attempted to make either of these you don't know what you're missing.  The Madeleine's are the perfect cake-like cookie.  You can eat them anytime in my opinion, even for breakfast.  They're not too sweet but just right.  Goldilocks would love them!

Lemon Curd, especially made with Meyer Lemons, is a flavor that is so incredible it's hard to describe. So light, smooth and velvety, it melts in your mouth.   Each taste, excites your palate with it's heavenly lemony/orange flavor making it almost impossible to stop eating.  It's that good!  Eat it plain, spread on toast, in desserts, with berries and pound cake or however you choose to enjoy it.

However, today I'd like to share with you my Meyer Lemon Madeleine recipe.  I'm saving the recipe for the Meyer Lemon Curd since that's something I teach in my culinary classes.  I hope you enjoy these little cake-like cookies.  I don't know anyone that doesn't like them. 

Feel free to substitute oranges or even limes in place of the lemons depending on what you prefer.  They're sure to disappear quickly so you may want to hide a few just for yourself.

Meyer Lemon Madeleine's　
makes 24 cookies

Ingredients:

1/2 cup (1 stick) butter
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
3 large eggs, at room temperature
3/4 cup granulated sugar
1 tablespoon freshly squeezed lemon juice (I used Meyer Lemons)
1 tablespoon grated lemon zest

Directions:

1. Heat butter in small heavy saucepan over medium heat just until very light golden brown and fragrant, about 5 minutes. Remove from heat and cool until tepid.
2. Mix together flour, baking powder and salt.

3. Beat eggs and sugar in a large bowl until tripled in volume. Lower speed to medium and beat in lemon juice and zest. Fold in flour mixture in three additions. Fold in cooled butter. Cover and refrigerate for 30 minutes or until slightly firm.

4. Preheat oven to 375°F. Generously butter two 12-mold madeleine pans. Dust molds with flour.

5. Drop a generous tablespoonful of batter into center of each prepared mold, leaving the batter mounded in the center.

6. Bake for 12 to 15 minutes or until edges are golden brown and centers spring back when lightly touched.
7. Remove pans from oven and rap each pan sharply against a countertop to release the madeleines. Cool on wire racks.

Plate up and serve. 

Note:  There are two kitchen tools that will make prepping for this recipe a snap.  In fact they are some of the most useful tools in my kitchen.  They are a Microplane for zesting and a juicerfor squeezing the lemons.  You can read my tips for juicing here.

Enjoy!     

Edamame Succotash



It's feeling warm again and I feel like eating light food and salads, so I decided to make an Edamame Succotash.  This is a dish that I often get when I run into Whole Foods Market to pick up a quick bite for lunch.  I love everything they have there from the produce, cheese, meats, prepared foods and honestly there really isn't anything I don't like there.  Everything they have is superb! 

In fact, while I was picking up some items to grill for dinner this evening I needed more ground cumin and noticed it said "non-irradiated" on the bottle.  You'll know what I'm talking about if you read my previous blog post.

If you've never tried Edamame before you might be wondering what it is.  Edamame is a green vegetable more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time.

The word Edamame means "Beans on Branches," and it grows in clusters on bushy branches. To retain the freshness and its natural flavor, it is parboiled and quick-frozen.

Edamame which is high in protein is consumed as a snack, a vegetable dish, used in soups or processed into sweets. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers. 

The recipe below however, uses just the shelled edamame bean not the pod.  These can be found just that way, in packages, in the frozen food section of your supermarket.

I hope if you try the Edamame Succotash, you like it.  Instead of using lima beans as in the traditional dish, Edamame (soy beans) have been replaced.  Plus the added dried cranberries give it a little bit of a sweet flavor while the chili sauce gives it a bit of a kick.

As always if there's something in the ingredients for this dish or any I post, that you don't like, then replace it with something that appeals to your palate.

This is delicious served on the side, as a meal with chicken added, although, you don't need to add anything, since it's already packed with protein.

Edamame Succotash
serves 6-8

Ingredients:

2 (4 ounce) packages gourmet mushroom blend or fresh mushroom variety, coarsely chopped

2 tablespoons extra virgin olive oil
Sea salt, to taste
Ground pepper, to taste
1 (16 ounce) package Edamame shelled soy beans, thawed
2 cups fresh or frozen corn kernels, thawed
1 cup dried cranberries
1/2 cup roasted red peppers, diced (use fresh or jarred if you prefer)

Dressing:

2 tablespoons Sweet Chili Sauce
1/8 to 1/4 teaspoon Thai Red Curry Paste
2 tablespoons  Mirin
1 1/2 tablespoons Toasted Sesame Oil

Directions:

Sauté mushrooms over medium-high heat in olive oil with salt and pepper for 7 to 8 minutes or until mushrooms give up their liquid. Place edamame and corn in a large serving bowl. Add hot cooked mushrooms, cranberries and peppers.

Make dressing by whisking together Thai sweet red chili sauce, Thai red curry paste, mirin, and toasted seame oil. Gently toss together and adjust seasoning to taste.

Enjoy!

Irradiated Foods vs. Sustainable Foods?

When I was a little girl my grandmother and I would go out into the backyard and plant orange seeds from the oranges that we ate.  A sprawling plant would grow winding it's way up the brick wall of our house.  I would get so excited and always hopeful that oranges would grow.  They never did, but the plant was pretty.

I use to do the same thing with an avocado seed and a potato, sticking toothpicks into the sides and setting them in a fresh glass of water.  In days a plant would grow.  It was so much fun to watch.

Then today, I read a New York Times article talking about using the seeds in your kitchen, right out of the refrigerator, to grow a plant.

I've never been much of a green thumb but after reading the article I've decided to order the book, "Don't Throw It, Grow It".  The book shares how to grow 68 windowsill plants from your kitchen scraps.  This will certainly be entertaining for me but thrilling to watch if you have any young children.

In reading this article they talk about irradiation and how it's used on many of our foods to "exterminate pathogens like E. coli, listeria and salmonella. The food does not become radioactive; by eating it, you will not become the Incredible Hulk. But a high enough dose will kill the living tissue in a plant or seed."

Although irradiation has been around for a while it's still a controversial topic.  For me, the thought of eating food that's been irradiated is unappealing.  We all know how the FDA approves drugs, etc., only to find out months or years later the effects that it ends up having on people and animals.

What are your thoughts on the topic?  If you know a food that you're getting at the grocery store has been irradiated, would you buy it or find another alternative?  Foods that have been irradiated have the U.S. "radura symbol" on them.  This is what it looks like:

Which, in my opinion, is all the more reason to purchase sustainable food, found from the farmers markets near you.

Think about this.  Do the cons outweigh the pros?  What are your thoughts?  I'd love to hear your comments.