Revisiting an Unliked Vegetable

I like bargains, so when I saw a 1-pound package of fresh okra on sale for 99 cents, I immediately bought it.  I didn’t begin salivating because a few minutes later I remembered that I wasn’t very fond of okra.

Mom Cooking Tip 179

 

Can you help?  I made a stand-alone stuffing in a casserole dish instead of inside the turkey at Thanksgiving, and the stuffing turned out mushy.  I want to try again during the Christmas holidays, but this time I'd like the stuffing to be crisp.  What do you suggest? --Ellen S.

I can offer two thoughts.  

1) When you are baking the stuffing in the casserole dish, remove the lid or aluminum foil covering the stuffing about 20 minutes before it's fully cooked.  This will allow the steam to escape and the stuffing to crisp up.

2) If you are cooking onions and celery to combine with the stuffing before baking, add the dry stuffing to the vegetable mixture before adding any broth or water.  Gently stir.  This way only a small amount of stuffing will be inundated with liquid, and the rest will have a chance to crisp up.  For extra flavor, dot the top layer of stuffing with a few spoonfuls of butter before baking.

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Potatoes Are Not All the Same

I grew up eating Idaho potatoes (aka russet potatoes) and loving them, whether they be mashed, baked or fried.  Only later when I began to do my own shopping did I notice other potatoes on sale that were red, white and yellow.  I especially liked the yellow potatoes, known as Yukon Gold.  They make excellent baked potatoes as well as French fries and mashed.

My New Favorite Spice: Paprika

I used to put garlic powder on just about everything I made, apart from desserts.  Then I discovered paprika.  It’s always been in the spice aisle, and I even bought some a while ago.  I vaguely remember making Hungarian Goulash and adding paprika. I liked the color—a deep orangey-red—and it spice didn’t disappear after I sprinkled it on.  It made whatever I was cooking look and taste better—be it beef stew, vegetables or roast chicken.

Desperate for a Simple Dinner?

Some nights I simply can’t stand the idea of making dinner yet again.  What could I possibly prepare that I’d want to eat?  How about Crab Cakes?  Not the normal fare in mid-November, but this isn’t a normal November. 

A New Twist on an Old Favorite: Chocolate Chip Cookies

 

I make very few desserts that are better than Chocolate Chip Cookies.  This latest version was perfected by my sister-in-law, an excellent cook who enjoys experimenting with both classic and untried recipes.  In this recipe she doubles the baking soda and leaves out the traditional baking powder.  She also undercooks the cookies slightly so they will be soft and chewy.

Homemade Pizza Saves the Day

 

I used to make pizza for 5 every Saturday night because that’s what everyone wanted.  Then half the family got old enough to drive and preferred to hang out with friends.  So I stopped making it since just 2 of us were eating it.

Flash forward a few years.