From the Kitchen of heygoodcookin

Kitchen Chemistry Lessons From Hey Good Cookin’

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Couple cooking using a recipe on tablet

Act I: A flashback The year was 1996. We were two single friends with a bold idea for how to help people and find love. And let’s be honest, when we first whipped up the idea of real men from Oregon sharing their favorite recipes in our very own cookbook, the kitchen got a little heated up. 

Good Cookin' Bachelors Cookbook author image

Yup..that’s us! Rockin’ that 90’s hair, too…

Back then, you didn’t write a blog, you wrote a book to share your passions with the world. And Good Cookin’ Bachelors was just that. A fresh idea for a cookbook showcasing not only recipes – but also tips on life, love and offering a real-life opportunity to stir up some kitchen chemistry with single men from around the state.

Cover of the Good Cookin' Bachelors Cookbook

Officially a “vintage” cookbook! Concept combined dating and cooking.

Waaaay back BFF (Before Facebook Friends), connecting people via a printed cookbook meant exchanging real letters (gasp) and phone calls (on a land line)! We had a lot of fun with the project, tested some great recipes and enjoyed our own outreach project to eligible men in the Pacific Northwest. Our cookbook didn’t make the New York Times’ Bestseller list, but it taught us a lot about being creative and connecting people. We have fond memories of Good Cookin’ Bachelors and are excited to introduce you to Act II of our literary kitchen adventure.  

Act II: We’re excited to be back in the kitchen A desire to reconnect after many years spent in different directions, rekindled our passion for food sharing and match making. The digital age has created endless possibilities for sparking recipe and romance connections online. We just couldn’t resist the chance to seize this opportunity to cook up something totally fresh.  Hey Good Cookin’ is our latest creation – A unique virtual kitchen where members can exchange recipes for one or two, share anything from cooking tips to food whims and even arrange to meet up virtually in a cooking class.  

A special Invitation to Join Us Most foodies will readily confess how much we savor the chance to share great food with awesome company. It’s the best. When you join Hey Good Cookin’ you’ll enjoy recipes , engaging posts and how-to-cook videos. But most importantly, you’ll savor the new connections you make with like-minded food lovers. It’s free to join the Hey Good Cookin’ Community today!  

The Virtual Kitchen Benefits: FIND a flavor you can’t resist?  Share it with us.  Anything goes in our kitchen. We welcome time saving cooking tips, delicious desserts and marinades, and favorite recipes served up for one or two.  COMMUNICATE your feedback on recipes or cooking tips.  DISCOVER & DISCUSS food trends, cooking techniques and ideas for the solo cook!  MEET new friends. Connect and live chat with other members over your favorite culinary creations.  We’re sooooo excited to be cooking up this new community. See you in the Kitchen!

Posted By: heygoodcookin

The Hey Good Cookin' Kitchen has become a place of food inspiration and savory discovery to share with our cookin' singles community. We search out new recipes or sometimes just adapt familiar ones to test, taste, photograph and share in the triumphs and mishaps of creating new dishes.

See heygoodcookin's Latest Posts

From the Kitchen of barb0812

Baking… While “Under the Influence” (Psst…it’s not what you think)

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Banana Bread displayed with a slice cut and two over ripe frozen bananas

I was in a baking mood last weekend.  It was rainy, cool and somewhat dreary. We have sunshine and warm weather about 300 days out of the year, so comfort food baking is not always high on my list of “wants”.

On this particular day, I decided it was time to do something about the over ripened bananas that had been sitting in my freezer for a while.  I have a bad tendency to buy them when they are perfect and forget to eat them until it is too late.  I then remind myself they are now perfect for one of my favorite treats:  Banana Bread.  Unfortunately, I always end up with way more in the freezer than I will ever use.  So, with a cup of hot green tea in hand, I had decided it was time to clean out the freezer of my frozen fruit!

My banana bread recipe is a relatively easy one–a recipe passed down from my mom and a reminder of how excited we kids would get when the aroma of sweet bananas and walnuts filled our kitchen.  I had made this recipe so many times, I could probably do it in my sleep.

As I was prepping my ingredients, my cell phone chimed with a message….then another…and finally a third chime came through.   I decided I had better glance at what was growing into a novella.  It was a friend with some celebrity news.  Mind you, she lives 700 miles from me, but she knew what was going on 2 miles from my kitchen.

It was not the best news I could have read–tragic really– but, like many others, I was quickly absorbed in the details of the event.  I began texting her back as I turned on my mixer and set the oven temp.  We were like ping pong players going back and forth with messages.  Then, of course, I had to begin sharing this news with others. So, all the while I am glued to my phone, I am making my bread.  After all, I could make this bread while doing at least 3 or 4 other things.

Or, so I thought.

My two loaves of bread were now in the oven and I decided to give my friend a call and chat while waiting.  As the kitchen began to fill with the sweet fragrance of the bread, anticipation of that first bite began to grow quickly.

At last, time was up! I threw open the oven and what laid in front of me was a huge disappointment. Two flattened loaves–I had completely forgotten the leavening (baking powder).

Yup, I had done it…baked while distracted or more accurately, baked while under the influence of celebrity news.  I couldn’t believe it.  I decided, it couldn’t be that bad…I would enjoy it anyway.  I cut a slice of this now dense bread and took a bite.  Good flavor but just not the same.

So, what could I do with all this “deflated” bread?   Biscotti anyone?  Here is how I did it…

 

Cut your bread into 1/2″ slices.

Banana Bread for Biscotti, cut into 1/2" slices

 

The cut the slices in half so you have “sticks”

Cutting Banana Bread into "sticks" for biscotti

 

Place them on a cookie sheet and sprinkle sugar on top (optional).  Place them in a 325 degree oven for 30-45 minutes or so. It really depends on the moisture of your bread–the wetter, the longer it will take.  I would recommend flipping them over after about 20 minutes.

Banana Bread Biscotti getting a sprinkle of sugar and ready for baking

 

 

Once the biscotti feels nice and toasted, pull it out, let it cool and enjoy!  You can bag these babies up and enjoy them for days or share with the office!

Banana Bread Biscotti out of the oven

Banana Bread Biscotti plated with a cup of hot tea

 

Posted By: barb0812

My dogs consider me the "greatest chef of all time"...I am lover of all foods vegetarian and advocate for growing your own veggies--no matter the size! I am one of the Co-founders of Hey Good Cookin' and a believer in cooking for yourself because everyone deserves it!

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From the Kitchen of barb0812

Cooking for a Date?

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Young beautiful couple in their kitchen
My eyes happened to catch the title of an online article the other day: ”10 Foods That Can Make You Stink”. The title of the story seemed a bit off-putting for me but I decided it couldn’t hurt to give the information some of my time. After all, a bit more knowledge couldn’t hurt before planning my next date night menu.

I already knew about the obvious offenders, my normal cooking staples, onion and garlic. But, I was curious to check out this top 10 list to see if there were foods that might have surprised me.
As I read more, it became clear: you are what you eat. Or, to be more specific, you smell how you eat.

So, here was the setup. Someone is sitting on a bus and notices an offensive odor. The person aware of the invading odor (like rotten eggs) moves away but the scent follows. The person then realizes he/she must be the source. My first thought was “YIKES” that would be some kind of revelation!

Admittedly, I felt a bit hesitant about sharing what I learned, but knowing that we are all vulnerable to the gastric linger of certain foods, I felt an obligation to “air” out this topic.

Undoubtedly, you’d like to walk away from a meal with your date with only the residual of some fullness. Odor aside, the only foods that caused me concern were those that left a visible trail, like kale or spinach As sure as Murphy’s Law is real, I was guaranteed some green between the teeth. I have had the pleasure of this embarrassment on more than one occasion. Believe me, it’s even worse when no one tells you!

So, without further wait…

Among some of the more aromatic producing offenders to be aware of include:

• red meats,
• dairy,
• broccoli,
• cabbage,
• asparagus
• cumin and curry.
• onion and garlic

Since these are pretty commonly used foods, what are your options?
Because onion and garlic are long time dispellers in your body, cook them down and use them modestly.

Some pungent spices tend to be the gifts that keep on giving, so try any of the sweeter spices such as cardamom, ginger and cinnamon.

Other good food choices include spinach which is a great refresher instead of your cruciferous veggies (broccoli, cabbage, etc) and roasted bell pepper instead of asparagus. Fruits, poultry, and pastas are also excellent choices to include.  I personally love cooking with eggplant!  Check out my recipe for my eggplant parmesan…perfect with a glass of Chianti.

So, next time you prepare a meal for that special someone, you’ll know how keep the “whiff’n” only in your cookin’!

Posted By: barb0812

My dogs consider me the "greatest chef of all time"...I am lover of all foods vegetarian and advocate for growing your own veggies--no matter the size! I am one of the Co-founders of Hey Good Cookin' and a believer in cooking for yourself because everyone deserves it!

See barb0812's Latest Posts

From the Kitchen of heygoodcookin

Hail All Kale

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One bunch of raw Kale

Having just read Lori’s post on kale, my first reaction is to rally with her.  Although, I have had a couple of positive palate experiences with it.  I visited a vegan restaurant a few years ago and was served a portion of kale with my meal that tasted amazing.

I know what you are thinking…how did they do it??? 

I asked the waiter, still not believing I was eating what I always considered just a garnish for a little color on your dinner plate.

They steamed it, then sautéed it in sesame oil for a minute or so.  Delicious!

sauteed kale in a pan with sesame oil

Kale, steamed, then sautéed with sesame oil

More recently, I was at Trader Joe’s standing in line and doing my usual stare at what snacks were selected to be at the checkout line. It was an unusually long wait for T.J.’s, and I was feeling pretty hungry when a bag of Kale Nacho chips caught my eye.

This could be good… 

Kale Chips Nacho flavored from Trader Joes

Kale Chips from Trader Joes

I stood in line and decided to open a bag.  Hmmm, not much there…just a lot of air in the bag.  So, I took a few “clumps.”  Yum…cheesy.  I took a few more and then some more.  By the time I got to the counter, my bag was empty with the exception of some kale crumbs.

An empty Kale Chips bag

Empty Kale Chips bag

Yikes!  I then decided I needed to somehow justify this by complaining to the clerk that my bag somehow had very little in it.  She looked at me and said, “You know that is like 4 servings?”  Okay, really?!?  I didn’t know whether to feel insulted or just bend my piglet head down and look for the credit card as quickly as I could pay and run. (BTW, it was actually only 2 servings.)

Since my TJ discovery, I have learned to find creative ways to include kale in my everyday eating without dumping a bunch of seasoning on top.  I make this wicked green smoothie usually about 3 times a week now and add some kale.  The texture changes up a bit but the flavor stays tasty good.  One more tip, add some kale to a hot lentil soup–fantastic!

Kale lovers abound!  

Posted By: heygoodcookin

The Hey Good Cookin' Kitchen has become a place of food inspiration and savory discovery to share with our cookin' singles community. We search out new recipes or sometimes just adapt familiar ones to test, taste, photograph and share in the triumphs and mishaps of creating new dishes.

See heygoodcookin's Latest Posts

From the Kitchen of heygoodcookin

Chocolate Fondue

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Chocolate Fondue with brownie bite

All you need is love. But a little chocolate now and then doesn’t hurt.” Charles M. Schulz

Valentine’s Day.

For some, it’s a reminder of being single and alone, while for others, it’s just a day surrounded by sweets and flowers. Whatever Valentine’s Day may mean for you, there is every excuse in the world to have that include a bit of chocolate fondue. So treat yourself.

Whether you are planning a romantic evening for two or a gathering with friends, everyone enjoys the playfulness of a good chocolate fondue surrounded by little dippin’ bites of fruit and desserts.

Obviously, you need to start with a fondue pot. They are pretty inexpensive and easy to find. Finding a good chocolate is easy. Nestle’s now offers dark chocolate chips that will do quite nicely, or you can pick up Ghirardelli chocolate at most any grocery store. Your plate of treats can really be anything that goes well with chocolate and can be speared by a fondue stick. Get creative and have fun. Rice Crispy treats, pound cake cut into small squares, marshmallows, strawberries and bananas are all good choices. Make up a plate and have some fun!

Chocolate Fondue

Ingredients:

  • 8 ounces of heavy cream
  • 12 ounces of dark or milk chocolate chips or pieces
  • Flavoring (see below)
  • Bite-sized fruit and sweets for dippin’ arranged on a plate

Instructions:

In a pot, add your cream and place over medium heat. Stir your cream and gently bring to just barely a boil. Add your chocolate and stir until mixed. Add your flavorings and place your fondue in your fondue pot with a burner or candle underneath to keep your chocolate warm.

If the chocolate fondue starts thickening, you can add a 1 tsp. of heavy cream and stir well to keep the chocolate thin and stretch it out.

Options for Flavorings:
  • 2 teaspoons of Grand Marnier or favorite liqueur
  • 1 pinch of Chipotle chili powder for a kick
  • 1 pinch of espresso, 1 tsp. of vanilla and 2 Tbsp. of finely chopped hazelnuts
  • 2 Tbsp. marshmallow fluff with 1 tsp. of vanilla extract

 

Posted By: heygoodcookin

The Hey Good Cookin' Kitchen has become a place of food inspiration and savory discovery to share with our cookin' singles community. We search out new recipes or sometimes just adapt familiar ones to test, taste, photograph and share in the triumphs and mishaps of creating new dishes.

See heygoodcookin's Latest Posts