How To Make Incredible Pan Sauces

If you want to elevate your cooking skills to a new level and add a whole lot more to your gastronomy repertoire, learn how to make a simple pan sauce. With this technique in your cooking bag of tricks, you can turn a simple pan-fried steak into a mouth-watering meal, a plain boneless chicken breast into a delicious feast, or a modest pork chop into a scrumptious banquet. Ok, maybe I’m stretching a bit but check this out.

Restaurants chefs use this technique all the time. Basically they cook something in a sauté pan over pretty high heat until it’s done and leaves a bunch of brown caramelize bits of “stuff” in the pan. You look at this “stuff” in the pan and say to yourself, “Now how am I going to clean this ‘stuff’ off the pan? What a mess! I wish I had used a non stick pan.”

The “stuff” has a name, it’s called “fond” and you want that “fond” stuck to your pan because it is packed with incredible flavors. It’s also easy to remove by adding a little liquid to the pan and using a wooden spoon to dissolve it. This is called deglazing and can be done with wine, brandy, fortified wines, stock, cider, fruit juices or most typically a combination of two. Just be careful if you use wine to remove the pan from the heat so the alcohol doesn’t ignite and blow up in your face. I’ve spoken with chefs who have seen this happen.

The next steps are to continue to cook the liquid in the pan until it is reduced by half and finish by adding several pats of butter to thicken and enhance the flavor of the sauce. If you ever knew how much butter professional chefs use in restaurants to “enhance” flavor, you would be amazed. I sometimes think they make their dishes too rich because I get that uncomfortable “too full” feeling later on, but then again, it’s so good while you’re dining. Now those are just the basics.

To create more complexity to the sauce you’ll want to add some aromatics like garlic or shallots for a subtle but additional layer of flavor. Then you might want to add some additional ingredients such as mushrooms, mustards, chutneys, herbs and/or spices to give even more complexity and flavor.

For more information on making classic and quick pan sauces at home including what kind of pan to use, how much deglazing liquid to use and two example recipes for the same sauce, one classic and the other quick go to http://www.reluctantgourmet.com/pan_sauces.htm

How To Make An Omelet

Eggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (sometimes spelled ‘omelette’) is one such dish and this article will discuss basic techniques and tips for preparing an omelet.

So…what is an omelet? An omelet is a dish consisting of beaten eggs that are cooked until set and folded over, often around a filling of cheese and/or vegetables. They are remarkably easy to prepare and can provide a quick, yet impressive, evening meal to serve at the end of a busy day. Omelets may also be an elegant addition to any breakfast or brunch menu.

An individual omelet is generally prepared with 2 or 3 whole eggs, although they may be prepared from egg whites only. The list of suitable filling ingredients is quite lengthy and the combination of fillings to include in an omelet may be varied endlessly. To mention only a few good omelet fillings, one might choose: diced cooked turkey or chicken, chopped cooked ham, smoked salmon, crab meat, cooked shrimp, crumbled cooked bacon, proscuitto, chives, shredded cheddar, Swiss or jack cheese, bell peppers, spinach, sauteed fresh mushrooms, chopped tomatoes (omitting seeds and pulp), pimento, minced onion…the choices are limited only by the imagination. Filling ingredients other than cheese may be omitted to create a plain cheese omelet.

As mentioned above, omelets are easy to make and anyone can master the technique. Merely adhere to the following steps and preparing the perfect omelet will become as simple as scrambling eggs.

Basic Technique for Preparing an Omelet…

1. Start by cracking 2 or 3 eggs into a bowl. Whisk the eggs with a wire whisk or fork until the yolks and whites are combined. One or two tablespoons of milk or water may be added to make the eggs fluffier. Add seasonings such as ground black pepper, favorite herbs, etc., to the egg mixture if desired. (Avoid adding salt as it will toughen the eggs.)

2. Coat an 8- or 10-inch nonstick omelet pan or skillet with cooking spray and heat it over medium heat. The smaller the pan, the easier it will be to manage the omelet, however, if using more than 3 eggs, a pan of greater size will be needed.

3. Once the pan is hot, pour in the egg mixture and gently swirl the pan to evenly distribute the eggs.

4. The eggs will begin to set after 20 or 30 seconds. Once the edges are set, gently push them toward the center and allow the uncooked liquid to flow into the exposed pan.

5. When the eggs are about 70% to 80% solid, add the filling ingredients on one side only in a half moon shape, leaving a little room around the circumference so that the fillings do not spill out. Do not add too much filling, or else it will be difficult to fold the omelet.

6. Once the eggs are cooked, run the tines of a fork around the edge of the omelet to make sure the egg layer has not stuck. Carefully run a spatula under the empty half of the omelet and gently fold it over the top of the full half.

7. Allow the omelet to remain in the pan for an additional 30 seconds. Take the spatula and run it under the omelet to make certain it has not stuck to the pan. Angle the pan over a serving plate and slide the omelet out of the pan onto the plate. Yields 1 serving.

How to Separate an Egg…

Many people, who wish to reduce fat and cholesterol in their diets, prepare omelets using egg whites only. Separating the egg white from the egg yolk is a simple skill to master. Just follow the step-by-step guide below:

1. Fresh eggs separate more easily than older ones, so choose the freshest eggs possible.

2. Lightly crack the shell of one egg at its midpoint on the edge of a bowl. Glass, ceramic, or steel are preferred as a plastic bowl will not crack the egg shell as well.

3. With thumbs placed on either side of the crack, carefully open the shell into two halves, making sure that the egg yolk stays in one half of the shell.

4. Over the bowl, gently pour the egg yolk back and forth between the two shell halves, allowing the egg white to fall into the bowl while keeping the yolk in the shell.*

5. Once all the white is in the bowl, put the yolk into a covered container and refrigerate for later use in sauces, custards and cream fillings. Discard the shell or add to compost.

* Note: Be careful not to pierce the yolk on the rough edge of the egg shell, as this will cause the yolk to mix with the white. A small amount of yolk in the egg white is not a problem when making an omelet, but if the white is intended for use in making a meringue topping, even the tiniest amount of egg yolk mixed in with the white will prevent proper whipping.

Omelet Tips…

<> It is best to not add salt to the eggs before cooking. Doing so will toughen the eggs.

<> Eggs come in different sizes. Most recipes assume the use of large eggs.

<> To reduce fat, omelets may be prepared using only the egg whites. Two egg whites are equivalent to one whole egg.

<> An egg white is easiest to beat at room temperature. If time allows, take the eggs out of the refrigerator about one-half hour before using.

<> The addition of a tablespoon or so of water or milk beaten into the eggs will result in a fluffier omelet. This, however, is strictly a matter of personal preference.

<> Many omelet recipes call for butter. Butter does not merely prevent the omelet from sticking to the pan, but it also enhances the flavor of the omelet. To avoid butter, an olive oil spread or nonstick cooking spray may be used.

<> When using a non-stick pan, the amount of butter may be reduced to half the amount specified in the recipe.

<> Chopped vegetables may be sauteed in a little butter or olive oil before adding them to the omelet.

<> If fresh mushrooms are used as an ingredient, they should always be sauteed before adding them to the omelet.

Your Perfect Omelet…

If your cooking skills have been limited to serving scrambled eggs, take a little time to step out and broaden your horizons by learning how to prepare an omelet. You will not regret it and your family and friends will be greatly impressed.

Omelets are quick and easy to make and with the broad range of filling ingredients, their versatility will allow you to introduce a great deal of variety to your meals.

Please consider including omelet preparation in your cooking repertoire. You may wish to follow omelet recipes verbatim at first, but with a little experience you will quickly become an expert omelet chef creating your very own variations of the perfect omelet.

Copyright ©2005 Janice Faulk Duplantis

How To Make A Cookie Bouquet

I love making bouquets. There are so many different types you can make… Posies, wedding bouquets, candy bouquets, fruit bouquets and more.

One type of bouquet that I recently started making, is a cookie bouquet…

A cookie bouquet is a bouquet made with cookies, and leaves. They are very fun, and quite easy to make. This article shows how to make a cookie bouquet in 5 easy steps…

You will need:
- 9 Chocolate chip cookies
- 2 Bunches of floristry wire
- Cellophane
- Stem-tape
- Leaves

** Step 1: Wire and tape the leaves **

Wire and tape the leaves…

Wire the leaf by pushing the wire through the silk part of the leaf, behind the stem, loop it around, and then go back through the leaf, and down to the wire.

Then stem tape the wire by holding the wire in one hand, and wrapping (and stretching), the stem tape with the other hand. Make sure to tape right up to the leaf.

** Step 2: Prepare cookies **

Cut the cellophane into 9 squares. Make sure the squares are large enough to fit a cookie.

Wrap the cookies in the cellophane, and then twist the end of the cellophane.

Now wire and tape the cellophane, and snip off any excess cellophane.

** Step 3: Fan the cookies **

Hold the cookies in a bunch in one hand. Then fan the cookies out slightly, to leave spaces for the leaves…

** Step 4: Fill in with leaves **

Start to place your leaves in between the cookies. Fan the leaves out to make a circular shape. Then squeeze the bouquet together. If you have any gaps left then you can fill them in with more leaves.

** Step 5: Prepare the handle **

Neaten the ends of the wires in the handle by trimming them with cutters.

Then stem-tape the handle, and add ribbon trailers if you wish.

That’s it! You’ll find any candy bouquets you make are instant hits with anyone that sees them. People just seem to LOVE cookie bouquets!

How To Cook With Fresh Herbs

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from “creeping” all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a “log” out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking
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How To Cook Turkey On Natural Gas Grills

The holidays bring with them thoughts of carving and serving delicious turkey dinners to your family and friends. Tradition has its fans, but perhaps this year you’d like to try a twist to your turkey recipe. If you have a gas grill and enjoy the smoky flavor of grilled meats, why not try grilling your turkey this year? It’s not only possible, it is rather simple. And it delivers a delicious flavored bird to your table. Plus, having the turkey on the grill instead of the oven leaves you with all the room you need to prepare the rest of your dinner in less time.

When you are ready to buy your turkey, the first thing to consider is the size of your grill. You don’t want a bird that is so enormous that it can’t fit on the grill rack. Ideally, the turkey you select should sit on the grill and the lid should close without touching the bird. If this isn’t possible, don’t worry, you can still grill your turkey. You’ll need some heavy duty aluminum foil and either a V shaped grill stand or another metal cooking instrument that you can safely use to prop open the lid of the grill.

Prepare and stuff the turkey as you normally would. Place it on the grill so that it is positioned over one burner that you can turn off. Turn that burner off and the other burner or burners on. Since you can’t really “flip” a turkey, you want the turkey to cook by indirect heat, not by a direct flame underneath it.

You get the smoky flavor by using wood chips. If you haven’t used wood chips before, they’re easy to use. You soak them in water so that as they dry out from the heat of the grill, they’ll release a flavored smoke that infuses the turkey. You can purchase a tray that is designed for putting wood chips on the grill or you can make one yourself from heavy duty aluminum foil. Take the wood chips out of the water and put them into your tray. Place the tray on the grill over the lit burner.

Next, close the lid fully if possible. If not possible, prop the lid up just enough to keep it from touching the turkey. Then cover the remainder of the opening with aluminum foil. If heat gets out you will probably have to cook the turkey longer. However, the foil creates enough of a barrier so the smoke is kept circulating inside the grill and flavoring the turkey.

The time required to cook the turkey will vary depending on whether or not you were able to close your grill completely. If you can, it will take less time. If you can’t, you might want to increase the heat on the other burner or burners to try to make up for the lost heat by having to prop open the grill. After a couple of hours, rotate the turkey 180 degrees to help ensure even cooking.

As with any method of cooking poultry, it’s important to make sure that the internal temperature of the meat reaches 160 degrees Fahrenheit. Ideally you should use a meat thermometer to monitor the temperature as you cook. If you don’t have one, then you’ll have to check the readiness by poking the thigh with a fork or skewer. If the juices that run out are clear and the turkey has turned a nice golden-brown color, then you are ready to remove it from the grill. Consider glazing the turkey with a sauce you use on other meats, or possibly adding barbecue sauce to the traditional cranberry sauce as a condiment. Don’t be afraid to experiment – enjoy the new twist you’re putting on an old family tradition.

How To Cook For A Vegetarian This Holiday Season?

Are you worried about cooking for a vegetarian in your family this upcoming holiday season? Well, worry no more. This article will tell you exactly what you need to do and know before you start cooking this holiday season.

You can start off by finding out what type of vegetarian your guest is. For instance, if she is a strict vegan, then there’s a chance she will not eat food that contains honey or yeast; however, if on the other hand, she is a “semi” or “pseudo” vegetarian, there is a chance she will actually eat the meal as it is prepared, including the meat. And if she’s a lacto-ovo-vegetarian,she might eat anything with eggs and milk, but will probably avoid meat dishes.

If you talk to the vegetarian in your family before you prepare your holiday meal, you should consider asking the following five questions:

1. Do you eat certain types of meat or none at all?

If the vegetarian in your family will eat certain meats (generally fish, chicken, and turkey), then you should consider preparing that as a side dish or asking them if they would like to bring a small dish of it for their own meal.

2. Will you use serving utensils that have been placed in dishes containing meat?

Some vegetarians experience severe gastrointestinal stress when they consume meat and grease from meat, so it is a good idea to find out whether or not they can do so ahead of time. If they can’t, you can simply put out one utensil for all non-meat dishes and ask that guests do not cross-contaminate.

3. Do you eat foods that contain milk and eggs?

As I mentioned above, lacto-ovo vegetarians will eat milk and eggs, but other sub-categories of vegetarian will not. Some wont do it for health reasons; others wont for ethical reasons. Whatever the case, you can get around this problem by either creating more dishes that do not contain milk and eggs or by using egg replacer, which you can find at most supermarkets, and milk replacements, such as soya milk.

4. Do you eat honey and yeast?

Some vegetarians do not eat honey and yeast for ethical reasons. If you find out that the vegetarian in your family does not eat honey and yeast ahead of time, you can either prepare alternate dishes or ask if they are willing to bring an alternate dish.

5. Would you like to bring your own main dish (to replace the turkey, ham, etc.)?

Many vegetarians eat popular meat-replacement dishes, such as “tofurkey” and “veggie burgers.” Your guest will probably be more than willing to bring her own meat-replacement dish if you ask.

To reiterate, there are a number of things you should take into consideration when you cook for a vegetarian this holiday season; however, the single most important thing you can do is actually approach the vegetarian and ask how you can accommodate her and if she would like to cook with you or bring her own dish.

If you keep this in mind, your holiday meal will be a success with everyone – even the vegetarian in your family!

How To Cook A Tender Juicy Steak

You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice.

Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak, and they certainly do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should choose to go this route, do it carefully.

When ready to cook, slash through the outside fat layer on the steak in a few places to prevent curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside, trapping the moisture inside.

When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too often will stew the meat rather than searing it and produce a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your favorite sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!

How to Clean and Fillet Fish

Fish is one of the most wholesome foods that man can eat. In fact, people have been eating fish throughout human history. These days, many cooks yearn to add fish to their repertoire, but the whole process of cleaning and filleting fresh fish is a little scary to them. The process of cleaning and filleting fresh fish is relatively simple once the steps are understood.

To begin, you must clean your fresh fish properly in order to maintain it’s quality during the remaining steps of processing. First, use a knife or fish scaling tool to remove all of the scales. Removing the scales early on is a key to easy fish cleaning. Next, remove the fish head by cutting just behind the first set of fins. Now, insert your sharp knife into the area where you just removed the head and make a slit in the belly of the fish. You will want to slit the fish belly all the way down to the vent next to the tail. This should open up the cavity of the fish and you can pull or cut away any viscera or organs from inside the fish. The next step is to cut away any additional fins that the fish may have. Do this by cutting into the fish in a circular motion around the fins and remove them. Finally, rinse the fish body and cavity under cold, running water. Now that the fish has been properly cleaned, you can move on to filleting.

Begin the fish filleting process by laying the fish on one side and inserting your knife into the fish body almost to the backbone. Guide your knife along the backbone, exposing the fillet as you cut. You will have to lift and separate the flesh from the bone as you cut. Next, repeat this process for the other side. Once you have created the two fish fillets, place them skin side down and cut through the flesh next to the tail. Do not cut through the skin next to the tail, as you will hold onto this skin as you separate the skin from the flesh. Insert your fillet knife between the flesh and the skin and use a back and forth motion to separate the two. Rinse the fillets with cold water and be sure to dry them before storing or using.

These simple and easy steps are all that it takes to make the most out of fresh fish. With these steps in mind you can prepare fresh fish for any meal.

How To Barbeque Perfect BBQ Ribs

If you are grilling BBQ ribs on a regular charcoal grill, then you’re probably frustrated when you find that your ribs are tough instead of “meat falling off the bones” tender. If this is the case, then you can learn how to barbeque perfect ribs easily by preparing your ribs properly in advance, before you ever place them on your grill.

Most master grillers prepare their ribs first, before cooking them on a charcoal grill. This is why some grillers cook perfect ribs every time. Usually at a BBQ event, guests see the cook placing the ribs on the grill, never knowing that work was done beforehand to get the ribs ready. Those new to grilling assume that the cook is just brushing sauce on the ribs, and then cooking them until done directly on the grill and this isn’t always so.

To prepare your ribs, first bring a large pot of water to a boil. You should do this the day before your BBQ event or dinner. Add a bit of salt to the water, and then bring it down to a simmer. Add your ribs, cover and simmer them for 1 to 2 hours and then carefully remove them from the pot. Your ribs should be tender and juicy now, but you shouldn’t place them on the grill just yet.

Place them in a large bowl, add your BBQ sauce, cover and refrigerate this overnight. This provides ample time for the ribs to marinate in the sauce, to produce that rich BBQ flavor that everyone loves so well.

The next day, light your grill and let the coals die down to warm glowing embers. You should never BBQ your ribs over an open flame; this can burn the sauce and ruin the flavor of your BBQ ribs.

Once the flames have died down, brush some more sauce on your ribs and place them directly on the grill. Cook for 10 minutes, brush some more sauce on the top of the ribs, turn and cook the other side for 10 minutes. Continue cooking the ribs in this fashion until they are fully done, turning your BBQ ribs every 10 minutes while adding fresh sauce at every turn.

Once your ribs are done, place them on a serving platter and serve while they are still hot. Your guests will go crazy over your delicious, juicy and tender ribs. This is the proper way to cook perfect BBQ ribs. If you just throw the ribs on a grill, without preparing them first, then your ribs will be very tough and not very good no matter what type of sauce is used.

BBQ sauce is used to add flavor, not to cover up inferior cooking. Don’t you owe it to yourself and to your dinner guests to go that extra mile, ensuring that your ribs are not only tasty, but also mouth watering tender? You’ll be known as the best BBQ rib griller in your area. Especially if you combine your juicy and tender ribs with your very own homemade BBQ rubs, sauce or marinades instead of using those pre-bottled sauces provided in local grocery stores.

Home Cooked Meal For The Entire Family

In this current busy world of ours, the time to eat would probably be the time when the whole family could gather round, partake in the food and spend some quality time talking about how their day was. For any mother for that matter, preparing a meal for the family would probably be one of the most satisfying feelings that you get especially if your family enjoys your cooking. But the busy schedule of mothers who have their own careers doesn’t give them the luxury of time to prepare and cook meals once they get home tired from work. Majority of them either order takeouts or have food delivered to the home. I strongly believe that a mother should at least even once or twice a month engage in cooking for a day or two for her family despite the busy schedule.

Choose recipes that you think you could well handle or prepare. Select those with ingredients that you are quite sure that your family would love and eat. It would also help the budget conscious to choose dishes requiring ingredients that you more or less have in your refrigerator or pantry to avoid purchasing a lot of ingredients. I know that there would certainly be some ingredients that you couldn’t find in your kitchen but at least you would be buying only a few more items and you spend lesser time shopping for them. Take advantage also of items on sale. You could always concentrate your dishes for those ingredients that are currently being sold on sale for promotion. Kindly check your newspaper for sales being offered.

This is the best time for you to practice and put your cooking skills to work. To facilitate, prepare all the necessary ingredients that you will be using. If you will need the aid of a cookbook, I suggest that you write the recipe somewhere else to prevent from staining the book with spillage. Cook those recipes that require longer cooking time first, with the dishes requiring shorter cooking time last. I would even suggest that if you have other family members who would want to learn or basically love to cook, ask them to join and help you. They not only learn to prepare and cook new dishes, you get to bond as well.

As they say food nourishes not only the body but also the soul. Spend time to cook for your family.

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