10 Cooking Show cover - Indiana Gazette

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8 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 The interns favorite recipes Continued from Page 7 lous cook and I hope to one day cook as well as she does ½ pound of bacon 2 cups of rice 1 large onion 1 large pepper 2 cans of tomatoes 1 cup of salsa Brown a ½ pound of bacon and then set aside (optional). Cook rice (one or two cups depending upon amount needed) and set aside. Chop a large onion and large pepper and cook in skillet until tender. Add two cans of tomatoes (drain) and/or salsa (mild, medium or hot, as you prefer). Add rice to the skillet. If not enough sauce, add another can of tomatoes or salsa. Calories: 338; Total Fat: 12.2g; Saturated Fat: 4.0g; Cholesterol: 31mg; Sodium: 853mg; Total Carbohydrates: 41.2g; Dietary Fiber: 1.4g; Sugars: 1.9g; Protein: 14.5g STUFFED, BAKED FRENCH TOAST FROM: EMILY HENRY Makes about 24 servings. 00 OFF $ 1 Your Choice Of • Our homemade, Italian SAUSAGE w/Romano Cheese - or - • $ 5 purchase from our BAKERY $ - or - 5 purchase from our DELI Tate’s 10-12 slices of bread (heavy Italian works well) 3 eggs 2 cups half and half 1 teaspoon vanilla ½ cup sugar Filling 8 ounces cream cheese 1 teaspoon vanilla 1 egg ¼ cup sugar syrup or berries Trim crusts from bread and arrange half of the bread in a 1½ qt casserole. Mix the first ingredients and pour half of it over the bread. Mix the filling and spread it over the moistened bread. Top with the remaining bread slices and pour the remaining egg mix on top. Let stand in the fridge over night. Bake covered for 30 minutes, then uncovered for another 30 minutes. Let stand for 20 minutes and then cut into rectangles. Top with syrup or berries (optional). Calories: 130; Total Fat: 7g; Saturated fat: 4g; Cholesterol: 60mg; Sodium: 110mg; Carbohydrate: 12g; Fiber: 0g; Protein: 3g Supermarket, Inc. 120 4 TH St., Clymer 724-254-4420 Helpmates, Inc. Mon.-Sat. 8-8 Sun. 9-5 Expires April 30, 2010 When you need assistance caring for yourself or a loved one... Call Helpmates, Inc. We can help. 814-938-3554 Caring for people at home since 1987. Certified Provider for the PA Dept. of Aging www.helpmatesinc.com From your pantry to your table any day of the week By LAUREN DALEY ldaley@indianagazette.net There are days that I approach the grocery store like a country to conquer, a new recipe as the army to do so, and a belief that it will change the culinary world and surely earn the attention of Top Chef, Next Food Network Star and/or the executive kitchens at the White House/Parliament/ U.N. Then there are the other six days of the week. Weeknight work obligations often derail leisurely strolls through my local Giant Eagle and replace them with mad dashes, if that. Oh, and looking at a recipe? I don’t even look at my electric bill during the week. So I head to the pantry or fridge, with a prayer that something, anything is in there to make a meal. I’d like to think my 25 years as a professional eater, and seven or so as a wannabe chef mean that clever ingredients for scrumptious bites are on-hand at all times. Oh, the reality. That’s when you got to get creative. In a perfect world, I’d like to have the following staples in my kitchen at all times: some sort of pasta, olive oil, sauces (barbecue, marinara), soup, vinegar, brown sugar, rice, peanut butter, cheese, eggs, condiments, an onion, garlic, meat and apple juice boxes. But most of the times, it’s a hodgepodge of items with a chicken breast here, an eggplant there, maybe some form of dip, a slice of pizza and always peanut butter. What on earth can you make with that? Thankfully there are plenty of Web sites out there that do the work for you and allow you to type in your on-hand ingredients for a recipe suggestion. The Food Network, Recipezaar and All Recipes all offers ingredient searches. Granted, they might not find something that incorporates every ingredient aforementioned, but they are able to get pretty viable meal options for ingredients hanging around. But here are some of my favorite ingredient databases that are good for ideas: SUPERCOOK.COM Has a broad search engine that offers starters, entrees and desserts. It will offer recipes for just what you have on-hand, plus those you can do with a few extra ingredients. You can also type in ingredients you’d like to exclude, or search for general terms like soups or salads. Says the Web site’s overview, it has a “focus on solving the practical problems of modern home cooks: how to waste less food, how to use up perishable or seasonal ingredients, how to keep track of everything in the kitchen, how to save time and money.” RECIPEPUPPY.COM Can type in multiple ingredients in one search engine, and it offers nice lists of recipes, but most with other recommended ingredients (though some are things likely to be on-hand, but that I’d never think of to add to what I already have). It has a creative database (example, typing in eggplant, peanut butter and garlic yielded suggestions for grilled eggplant with spicy peanut sauce, Kari-Kare or Casablanca chicken.) SEARCH.MYRECIPES.COM/ ENHANCED-SEARCH.HTML Offers convenient checkboxes for search for main ingredients, exclusions, 39 types of cuisines, conveniences (like make-ahead, gifts, kid-friendly, no-cook), cooking methods, dietary considerations, publications, or brands and sponsors. User warning: it seems to get stressed out with the more boxes you check for something that should be a no-brainer. CAMPBELLKITCHEN.COM/ ADVANCESEARCH.ASPX Campbell Kitchen’s advanced search allows you to search by general search terms, plus a main ingredient, recipe type, cuisine, Campbell’s products, type, number of ingredients or total time. KRAFTRECIPES.COM Allows you to search for three ingredients, and a type of meal; plus recipe collections for individual meals, budgets, healthy living. A unique feature is that it offers a variety of suggestion within one recipe. For example, “fast and flavorful rice skillets” offers a chart of mix-and-match items like meat, liquids and add-ins, for 1½ cups of uncooked instant rice. It also offers nutritional information for the recipes. FOODIEVIEW.COM Its search engine pulls from other sites on the Web, and you can search by ingredient, cuisine, chefs or diet considerations. While the database didn’t always offer the most impressive recipes, it was one of the few sites that returned viable recipes for the ingredients eggplant, peanut butter and garlic. IDRINK.COM/DRINKRECIPES. HTML Mixed drink recipes can also be daunting to come up with on the fly. But iDrink.com has an expansive ingredient list from 5-Hour Energy to Zima where you can click all available ingredients, save the list and generate recipes. WE CAN COUNT ON CITIZENS’ FOR EMERGENCIES, DIAL 911 & ASK FOR CITIZENS’ Non-Emergency Medical Transports Can Be Arranged By Calling 724-349-5527 or 877-349-5529 Professional ■ Reliable ■ Compassionate CITIZENS’ AMBULANCE SERVICE 805 Hospital Road ■ Indiana, PA 15701 www.citizensambulance.org Saving Lives Since 1964
Get creative and get cooking Three local chefs have been chosen to compete in The Indiana Gazette’s Battle of the Chefs Challenge on Thursday. The three will battle for a grand prize of a $250 advertising package as part of The Indiana Gazette’s Cookin’ Challenge 2010 at the S&T Bank Arena in White Township. The three chefs were chosen from those who submitted a recipe in the qualifying round of the contest. Each recipe met the challenge — to prepare a tasty dish that costs less Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 9 than $1 a serving to make, and contains two nonperishable food items. Each chef will have 15 minutes to demonsrate the preparation of his or her recipe. Audience members will then get to chance to sample the entries and — based on the originality of the recipe, ease of preparation, creative use of nonperishable goods and the showmanship abilities of the chef — choose the winner. For this assignment, and a Monday night dinner, I opened the fridge and pantry, pulled out a few items and figured out a recipe with no special trips to the store or referencing a cookbook or Web site. I call it the Barbecue Ham and Cheese by LAUREN DALEY Proxy. You can substitute any of the ingredients for whatever you have on hand: trade the ham for turkey or something more substantial like a pork or chicken cutlet; the Goldfish crackers for breadcrumbs, Wheat Thins or even something like Cinnamon Toast Crunch; and any component for the sauce. So I caution you, this is not from a chef, but someone who relied on a self-written recipe called “the College Surprise” during college. It may not be the prettiest meal, but it worked for a dinner for two when there wasn’t anything obvious. Or cheese. BARBECUE HAM AND CHEESE BY PROXY The sandwich 6 slices of deli ham a handful of Goldfish crackers some butter bread 1 egg, beaten The sauce 1 cup ketchup ¼ cup apple cider vinegar ½ cup brown sugar 2 tsp A-1 or other steak sauce 2 tsp Worcestershire sauce some pepper, garlic powder Mix all of the sauce ingredients together over medium heat and let simmer Heat a tbsp or two of butter in a skillet. Meanwhile, crush the crackers into a fine powder in a bowl. Put the egg in the other bowl. Dunk the ham in the egg, then in the crushed crackers, and toss into a skillet, about a minute on each side or until browned. Throw the bread in the skillet to brown, then add the sauce. STEVE WHYTE Steve Whyte, of Johnstown, is the executive chef at St. Andrew’s Village. All That Glitters Christmas Shop HELP US MAKE ROOM FOR OUR NEW CHRISTMAS MERCHANDISE 40% Off Sale April 6 th to April 20 th 953 N. BEN FRANKLIN RD., INDIANA (EXACTLY 2 MILES FROM THE YMCA) 724-349-5768 • OPEN ALL YEAR TUES.-FRI. 11:00 A.M. - 5:00 P.M.• APPOINTMENTS WELCOME Walnut Hill Winery We’re so happy to be at Indiana’s Cookin’ again We have extended our family ... Now open at LAURIE KUZNESKI Laurie Kuzneski, of Indiana, is the owner of Miss Laurie’s Gourmet Kitchen. CHRIS DONGILLA Chris Dongilla, of Indiana, is the chef at Paisano’s in Homer City. • Hiring Consultants • Dating Parties • Fund Raising for Schools Groups & Organizations Gifts For Many Occasions LOIS REPINE 724-639-9068 Tupperware Manager • loisrepine@yahoo.com FAIRLADY & COMPANY The Food page sizzles, Wednesdays. 814.938.1255 100 W. Mahoning St. 9am - 6pm Monday thru Saturday 1- 5pm Sunday
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10 Cooking Show cover - Indiana Gazette

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