What to Cook This Week - The New York Times |
- What to Cook This Week - The New York Times
- Cooking for just one or two? Maximize your meal planning with these healthy recipes - St George News
- First Call for Help offers cooking classes as fundraiser Posted May 24, 2021 - hays Post
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What to Cook This Week - The New York Times Posted: 23 May 2021 07:30 AM PDT  Good morning. We're just a week out from Memorial Day weekend, our second of the pandemic, and if last year's celebration was subdued and solitary, this one may see those vaccinated out in the parks in droves, grilling and hugging, playing cornhole, flying kites in the sun. We have loads of recipes for that eventuality. (Also, this helpful 2014 reminder, from The Root, of the essential differences between a cookout and a barbecue.) Maybe today could be a little rehearsal, especially if you'd like to introduce a new recipe next weekend. It's never not stressful, to do that in the moment. A dry run can pay dividends down the line. For instance, these Korean beef burgers with sesame-cucumber pickles (above), from Kay Chun. There's a salty-sweet garlic and scallion mixture to stir into the ground meat as a marinade, and likewise into mayonnaise for a sauce, and to brush on the patties while you're grilling them. How much of that do you like? Find out now so you're not guessing on the fly. For Monday night, consider this delicious baked tofu with peanut sauce and coconut-lime rice. But if that's a little much at the top of the week (though it's actually a very simple recipe!), feel free to downshift into pasta with mint and Parmesan, one of the great weeknight meals. Alaska's wild salmon season got underway last week, and if you can get your hands on any king or red at the market, I think you'd do very well on Tuesday night with this fine recipe for roasted dill salmon. (Can't find salmon? Maybe there'll be scallops. I like those sautéed, with a salad.) Wednesday may find you exhausted with cooking, desirous of only popcorn on the couch, with a cold beer and the Yankees game on the television. (They're playing the Blue Jays. You may prefer to watch the Red Sox play the Braves.) Give this fascinatingly delicious recipe for vegan 'cheesy' popcorn a try for that. It's great. Of course you may want to cook! In which case, consider these dan dan noodles from Café China in New York. Outrageous. On Thursday, how about crispy bean cakes with harissa, lemon and herbs? I like them with some yogurt and wedges of lemon to squeeze over the top. And then on Friday, head into the long weekend with something divine. Plan ahead and make pan pizza. Don't plan ahead and make roasted chicken Provençal. Or hit right up the middle with Angela Dimayuga's bistek, one of the great feeds, with rice on the side. Thousands and thousands more recipes to cook this weekend are waiting on New York Times Cooking. (Check out all this vegetarian comfort food!) Go visit with them and see what piques your fancy. Then save the recipes you like. Rate the ones you've cooked. And leave notes on them, if you have any, either for yourself or for the benefit of your fellow subscribers. (Yes, you need to be a subscriber. Subscriptions are the gas in our stoves. If you haven't taken one out already, I hope you will think about subscribing today.) We will, in turn, remain standing by to help if anything goes wrong with your cooking or our technology. Just write cookingcare@nytimes.com and someone will get back to you. (You can always write me at foodeditor@nytimes.com. I read every letter sent.) Now, it has nothing whatsoever to do with lamb chops or fregola, but a reader sent along a link to 11 Foot 8 in Durham, N.C., a site that documents truck crashes at a railroad trestle in that city that is 11 feet 8 inches above the street. Here's an example of what they call a perfect peel. It's pretty perfect. Did you know Patti Smith has a Substack? Here's her post about Bob Dylan and the genesis of one of her songs. And here's a poem from Adam Zagajewski, translated from the Polish by Clare Cavanagh in The Threepenny Review, "The Great Poet Basho Begins His Journey." Finally, new music to play us off, Olivia Rodrigo, "Good 4 U." Play that loud and I'll be back on Monday.  |
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Cooking for just one or two? Maximize your meal planning with these healthy recipes - St George News Posted: 24 May 2021 04:41 AM PDT 
Stock image | Photo by monkeybusinessimages/iStock/Getty Images Plus, St. George News
FEATURE — Are you an empty nester? Perhaps a college student who lives alone? Maybe you are a single parent of one or two children. No matter what particular situation you are in, creating healthy meals for one or two people may seem like a chore. 
With some help from Utah State University's food science department, we've put together some helpful hints to make mealtime a little easier – and hopefully more friendly to your wallet. Cook more, not less! Preparing a few large meals in advance will save you time and money. Perhaps you've read our "cook once, eat twice" blog. Using some of these same methods, you can create something to freeze, use later in the week and/or use as leftovers. This method also saves you money by removing some of the temptation to eat out. Know what is freezer-friendly and what is not. While rice, soups, casseroles and even bread products freeze well, you should avoid freezing things that may curdle when frozen then thawed. This includes things like gravy, sour cream, yogurt and mayonnaise when used as a dressing. Keep in mind that the reason for not freezing is due to quality, not the possibility of "spoiling" or toxicity. Potatoes may not freeze well simply because, when thawed, they may become mushy and lose some of their taste and texture. To learn more about which foods freeze well, click here. Food can be packaged for storage in many unique ways. You can use freezer paper, storage bags or glass containers with lids. The key is to keep air from reaching the product and minimize moisture loss. 
Depending on how you store or freeze your food, there are numerous thawing methods. Individual servings of soup stored in freezer bags can be thawed and warmed in a pot of boiling water. Food stored in a microwave-safe container can quickly be thawed or heated in a microwave oven. Be sure to stir soups or stews frequently to avoid hot spots. Bread products freeze well. Individual loaves of bread, muffins or biscuits can be frozen on a baking sheet and then stored together in one large bag. You can even pre-cook French toast and freeze individual slices to reheat later in the toaster. When it comes to cooking for one or two, less isn't always best. Weekly prep is helpful, too. I like to take a few hours on Saturday or Sunday morning to prep a few veggies, pre-cook some chicken or ground beef and set a few things in the fridge to thaw for the coming week. Whether there's four of us at the dinner table or two, advanced meal preparation is a real time-saver at my house. One of my favorite things to cook as part of my meal prep is shredded chicken. Here's how I like to make it: In the morning, place 4 pounds thawed chicken breasts in a slow cooker with two (15-ounce) cans low-sodium chicken broth, 4 teaspoons onion powder, 2 teaspoons garlic powder and a sprinkling of salt and pepper. Cook the chicken on low for six hours. Shred with a fork. Divide between storage containers and refrigerate. 
If you're cooking for one, 1/2 to 3/4 cup of shredded chicken in each storage container will do. If you're cooking for two, put 1 to 1 1/2 cups of chicken in each container. Throughout the week, you can use your chicken in a bunch of different ways. Each pound of chicken is roughly equal to 1 cup of cooked chicken. Typically, recipes call for 1/2 to 3/4 cups of chicken per person. If you cook 4 pounds of chicken, you'll have enough for four to six individual servings. Depending on how many chicken recipes you want to make for the week, you may want to increase or reduce the amount of chicken you cook in your slow cooker. Cooked chicken can stay in the refrigerator for three or four days. You can also make extra to freeze for later use. Frozen chicken can stay in the freezer for up to six months before it starts to diminish in quality. The recipes below have been adapted to serve two people. If you're cooking for one, try cutting the recipe in half or saving the extra as leftovers. Enjoy! If you're using the chicken you've already cooked in the crockpot, you won't need to cook the chicken as listed in the recipe. Follow the recipe steps, but instead of cooking the chicken for 5-8 minutes, you only need to heat it through for 2-3 minutes. Here's another recipe where you can use the chicken you cooked ahead of time to speed up the cooking process. You can heat the chicken in the microwave or serve it cold on the salad. Written by CANDI MERRITT and BECKY EGLI, Certified Nutrition Education Ambassadors. This article originally appeared April 14, 2021, on the USU Extension Create Better Health blog. Copyright © CreateBetterHealth.org, all rights reserved.  |
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First Call for Help offers cooking classes as fundraiser Posted May 24, 2021 - hays Post Posted: 24 May 2021 03:11 AM PDT 
People may register and watch the presentations, learn new cooking tips, recipes and techniques, or create the meals at home. Most of the chef's available times are between 2 and 4 p.m. when many people are working. Hays High School media students will film the chefs preparing the meals. Then, First Call for Help will share the link to view it later that day for the people who registered. This will allow them access to watch the presentation or fix the meals when they are ready. People may register by calling Laura Shoaf at First Call For Help: 785-623-2800 or 785-259-3811. Payments may also be mailed or brought into First Call For Help, 607 E. 13th St., 8 a.m. to noon and 1 to 4:30 p.m. Mondays through Fridays. You can also find more information on the First Call for Help wesbsite or Facebook page. June 30 is the last day First Call for Help can double the dollars from the Schmidt Foundation for First Step Housing.  |
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