My project this afternoon was to gather the items from my pantry that I consider essential. I use a combination of one or two or all of these in many of the dinner menus I put together.
Check it out! Garlic
olive oil, sunflower oil, balsamic vinegar, wine vinegar, apple cider vinegar, maple syrup, dijon mustard, onions, garlic, pepper, kosher salt, chicken stock, Lee Kum Kee chili garlic sauce, basil, oregano, sage (poultry spice) fennel, paese mio diced tomatoes, aurora diced tomatoes, paese whole tomatoes.
Stay tuned in the days ahead to see the amazing recipes you can make with very few ingredients.
Of course, my number one Kitchen item, can’t manage without it (them). My beautiful, invaluable, useful, apronsNano’s aprons are a symbol of caring, generosity and delicious food
There is a rumor out there in the World that sharp knives are dangerous, scary. They are dangerous if used incorrectly but they are also dangerous if they are not sharp enough. There is greater likelihood of the blade slipping and causing damage if the knife you are using does not cut. Furthermore, it causes enormous frustration if knives don’t cut.
I have my favorite knife and if you get used to cutting with a sharp blade it won’t be long before you too have a favorite. My favorite brand is Cutco
I like chocolate chip cookies! I actually REALLY like them. Not sure how many I’ve made in my lifetime but I am pretty sure it would be in the tens of thousands.
Here is one of my favorites, which will yield at least 2 dozen.
preheat oven to 350 nano says her oven has one temperature and that is 350. I am of much the same mind!
PARCHMENT PAPER
I have no idea how I managed to bake before I discovered parchment paper. In these modern days, If I had to grease my cookie pans I would think twice about getting them out of the cupboard.
Cut yourself some parchment paper and line two baking sheets (or as they say in the U.S. sheet pans)
1 cup shortening
1 cup golden brown sugar
1/2 cup white sugar
beat until well blended and slightly fluffy
add
2 eggs and 1 tsp. vanilla
give it another mix
add 2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
and last but not least, 1 cup chocolate chips
I often add half a cup of chopped pecans or almonds (or if I am feeling decadent I add both)
Give this mixture another quick mix and with a spoon/scoop/or your fingers
put dough (about 1 1/2 inches in diameter) onto cookie sheets.
Bake for about 8 minutes. (it might take 10)
Nano says “or until they are done” (I kid you not)
Here is the very important part ****Do NOT leave the cookies in the oven until they look brown. Don’t do it!!
As soon as they begin to turn a nice golden brown and still look slightly undercooked. Take them out quick!!
let them sit for 5 minutes and then enjoy!
PAM’S TIP
I often make my dough balls and put them in the freezer until they are almost frozen. It doesn’t take long. Then I remove them from the tray/sheet and put them in a ziploc bag. Place them back in the freezer and then whenever you feel like a few fresh cookies, take out as many frozen dough balls as you like, place them back on a parchment lined cookie sheet and let them thaw for about an hour. (FYI you can use a sheet of parchment more than once. Wipe it off when you are finished and store it with your cookie sheets) While you are eating your dinner, bake the cookies and voila, you will have fresh cookies for dessert.
And really, who wouldn’t like a fresh cookie after a meal?
Garlic
