Piper's Kitchen Witchery

08/17/2019

Sound off, please reply if you want me to be active in this group again. And I'll share my cornbread recipe!

01/23/2015

I think I want to talk to you all about vegetables. In the united states we cook them to death (the poor things). Almost all our lives, unless we are in a restaurant we eat them boiled. Oh we call it steamed, but a great many people miss the mark and in the process obliterate anything nutritional about them (except the fiber). There is more than just boiling. There is actual steaming, blanching, sauteing, roasting, grilling, stir fry. There are so many options. I would like to challenge everyone to try something new.

Marinade your vegies (like you do meat) overnight in the fridge. Then transfer them to foil pouches and toss them in the oven for 20 minutes at 350, or dump them on a baking sheet and let caramelize on top, under the broiler about 10 minutes. And remember your healthy fats, the brain cannot function without it. Toss any vegie and a chopped onion with this gem:

Garlic & Lime
1 tbsp minced Garlic
1 Cup Lime Juice
1 tsp EV Olive Oil
Fresh cracked pepper

01/12/2015

Happy New Years! I have a few ideas that I'll be posting today!

12/28/2014

Either Personally adapted recipes that Piper has found, recipe's contributed by others, or the rare treat of an original concoction!

12/28/2014

As a creative person, there are substitutions available for anything that you could use, and I well understand that not everyone has the physical space or financial stability to collect the full retinue.

12/28/2014

Lesson 2: Cutting Kitchen Waste.

The United States is possibly one of the most wasteful countries in the world. This goes beyond recycling. Its items that are intended for one-time-use, lysol wipes, paper towels, cheese cloth (unless you make your own cheese). Items that were purchased for a single meal are the leading cause of waste.

Everything that enters your kitchen should have multiple uses, this goes for herbs, spices, teas, fruits and vegetables. If you have never cooked with something then buy the smaller quantity to try it.

Its also what my Dad called “Eyes and Stomach” which is where you serve yourself more than you can eat in a single sitting. Understandable when you are dining out, because you can take it home. But when you are eating at home, take a smaller serving size so you may have left overs you can take to work for lunch, this is a win-win and will save you money.

Use your Freezer. Not everything freezes well. Soups that do not contain potatoes will freeze will, marinara sauce and Alfredo sauce freeze well, gravy will freeze, broth will freeze, any meat (except white meat chicken) freezes very well after it is cooked.

12/24/2014

The Eierkuchen... in my family often referred to as Waldo Cakes, the rest of the world may know them simply as "German Pancakes"

Recipe Makes 4 Servings (half cake sized)

Fill with a light layer of preserves and dust with confectioners sugar.

Either Personally adapted recipes that Piper has found, recipe's contributed by others, or the rare treat of an original concoction!

12/24/2014

Some borrowed tips from the internet, others may not be borrowed.

12/23/2014

Know what you are cooking and how to adjust a recipe.

12/22/2014

This may seem like a no brainer...with the first picture/recipe uploaded its time for lesson one..

Lesson 1: Hygiene.

In most states it costs about 30 dollars to get a food handlers permit, its worth it if you are making your first foray into Kitchen Madness. It will help keep you from making yourself and others sick. But to start, if you are cooking in a dirty kitchen it is actually healthier to eat fast food.

HAIR: I have lots of hair and its long. Nothing is more unappealing than taking a bite of food and finding a hair, even your own. Brush your hair before you get started, if its long, braid it, if its short consider a bandanna.

ALWAYS wash your hands, use a good quality perfume free soap, get a nail brush. Lather your hands and scrub at them for at least 30 seconds to remove any foreign particulates that you don't want in your main dish.

CROSS-CONTAMINATION: I have had this chat with certain older ladies who shall remain nameless, some people will use the same utensil for stirring say tuna-salad and then dip it back into the Mayo jar. This is a No-No. It may not make you sick tonight, but it likely will in two or three days when you have to use that contaminated Mayo for something else.

PREPARATION: Make sure that you are using a clean cutting board and knife for all prep work. Avoid cross-contamination between proteins, dairy and vegetables. I will usually prep my Vege first, then proteins, wash the cutting board (and my hands.. can also use a new cutting board, but washing as you go cuts back your end of session mess, and bacteria's chance to multiply) and then take care of cheese or any dairies.

12/22/2014

This original, is an approximate copy of one I work with frequently, as I rarely use a recipe the combinations are all rough.

Crock-Pot'n it!

1 Lbs of Boneless Skinless Chicken (I use Thighs)
1 Frozen Bag either Sugar Snap Peas or French Style Green Beans.
1 Medium Onion
Marinade.

Cook Time 4-6 Hours

Also

1 Lbs Pork (I use boneless chops)
2 Lbs Baby Carrots
1 Medium Onion
Marinade.

Cook Time 4-6 Hours

Serve with Wild Rice.