simplicity

I believe the first place I saw instructions for making a slow cooker whole chicken was in the Trader Joe’s Fearless Flyer. They were, after all, interested in interested in selling their giblet-free whole chickens. It said, in essence, put the chicken in the crock pot and turn it on. That was pretty much it.

I have done this a few times, and I don’t know why I don’t do it more often. That was, however, our dinner yesterday.

slow cooker chickenThe closest Trader Joe’s is a half hour away in the very congested town of Temecula. (I don’t know how you get from one block to the next in Temecula without getting bogged down in complete gridlock. Somehow, though, you eventually get to where you’re going.) Fortunately, however, our local Sprouts here in Hemet sells giblet-less small organic chickens, and that’s what I bought.

Shortly after eleven in the morning yesterday I put together a slightly modified mixture of Jamaican Jerk Seasoning Blend and rubbed it on the chicken. I put the chicken in the slow cooker and set it to low, so it was in the crock pot before eleven thirty. I then left it alone.

Around twenty to seven in the evening I put a rice mix on the stove and at seven o’clock I checked the internal temperature of the chicken. It was well above the required 165° for chicken. I put everything on the table.

It was a delicious dinner. The Jamaican jerk seasoning was great. And there was enough left over to seal up and freeze for two more dinners.

Sometimes a simple approach produces great results.


Food Network Magazine

Food Network MagazineI wrote a while back about how the demise of my favorite cooking magazine, Cooking Light, happened without my noticing it after the acquisition of Time Inc. by Meredith Corporation. I commented that Eating Well, the magazine that Meredith wanted readers to pick up instead, was pale by comparison.

Looking for a replacement, I picked up a copy of Food Network Magazine at the grocery store. I really liked it and Terry did too. I liked it so much that I subscribed.

Not only does Food Network Magazine have a lot of recipes, like Cooking Light and quite unlike Eating Well, it also runs stories about our favorite Food Network personalities, which is just plain fun. The recipes in their printable format on the web are very easy to copy into my recipe database software, something that Cooking Light and the other Time Inc. magazines managed to make more difficult when they changed format a couple of years ago.

I will enjoy the new issues as they arrive.


replacing a failed kitchen tool

I have long had a Misto sprayer for olive oil in my kitchen. I am probably on my fourth or fifth Misto; I would not be without one.

old sprayerA while back I decided I wanted a sprayer for safflower oil as well. I love cooking with olive oil and do so whenever it is practical, but there are times when you are cooking at higher temperatures and olive oil simply won’t do the job. My high temperature oil of choice is safflower.

I went to Amazon and found a clear plastic pump bottle that was labeled as food-safe. I bought it and it worked well for a while. But then the tube that did the pumping came loose from the lid. My attempt to repair it with super glue failed. So back to Amazon.

new sprayerI spent a lot of time looking, researching, and comparing. I finally settled on a glass spray bottle that wasn’t specifically labeled as food-safe, but by implication seemed to be so. And a number of reviewers and answers to questions mentioned using it in the kitchen. I bought it and I’m happy with it. Because it is a regular spray bottle and not a pump bottle the spray does not fizzle out when the air pressure is gone. It is quality, solid, and doesn’t take up a lot of space. So indeed, I do like it and when Terry first tried it she was much happier with it than with the previous one.

It’s a great replacement for a less than optimal initial purchase.


our lonely grill

gas grillAutumn began a week ago today. Summer came and went quickly. In fact, I don’t know where it went. And not once this summer did we use our outdoor gas grill.

The reasons are many. The summer started off mild and we didn’t feel the need to grill outside. We had a new stove with a grill burner and I loved using it with our grill pan. I enjoyed the fact that I had much more precise temperature control than on the outdoor grill. Then there was the fact that I was not allowed red meat until the third week of August on account of my surgery . No grilling hamburgers. By the time it started getting hotter and we thought about maybe grilling Terry was not up to the task of cleaning the thing. And any attempt I might have made at cleaning it would have been woefully inadequate.

So it’s autumn and our grill sat covered all summer. We’ll think about this again in the spring.


the LightLife Burger

I had planned veggie burgers for dinner a week ago. On Tuesday I went shopping at our nearby Stater Bros. supermarket and discovered they were out of the Beyond Meat burger in the fresh meat department. I had noticed that they had been missing at WinCo recently as well. The sausages were there, but not the burger. It seems that Beyond Meat has a supply problem, which, I suppose, is a Good Thing because it means that there is demand for their product. But that didn’t help me with Wednesday dinner.

LightLife BurgerI went up the street to Sprouts, which had both the Beyond Meat burger and the LightLife burger in the meat department’s freezer case. I had recently made chili with the LightLife Ground, and it was quite good so I decided to try the burger as well. It was fine that the burgers were frozen since they would have more than twenty-four hours to thaw out in the fridge.

On Wednesday I cooked the burgers using the grill pan on our stovetop and served them with my homemade sourdough bread for the buns, which I also lightly grilled. Excellent! Both Terry and I agreed that the LightLife was really indistinguishable from they Beyond Burger. Trying the two in a blindfolded taste test would be strictly a coin flip.

That was a great discovery. And I understand that the Impossible Whopper is rolling out nationwide tomorrow, August 8. I’ll be trying it soon.


another new toaster oven – really?

I really had no desire to buy yet another kitchen appliance. I figured we were in good shape as far that went. But when I went to unplug our toaster oven the other day, I noticed that the cord was hot. I mentioned that to Terry, and she said that she had noticed the same thing. She also pointed out that the toast was burning around the edges, even on the light toast setting. I had noticed that as well, but I figured it was operator error. Guess not.

It really hasn’t been that long since we replaced our toaster oven, less than two years, but here we are again. My brother, who is a retired firefighter, told us then that when the cord is hot, to waste no time. He said, in essence, do not pass Go, do not collect $200, do not wait for the next sale. Replace it now.

Toaster OvenThe most recent toaster oven had a convection setting. But that was well before we got our new stove with its convection oven. This time around we opted for a smaller model without the convection capability, but with toast, bake, and broil. We’re trading in Hamilton Beach for Black and Decker. Our new toaster oven takes up considerably less counter space, which is a nice bonus, given that counter space is at a premium in our kitchen.

It’s not something we wanted to do, but when my brother speaks about fire safety we listen.


vegetarian chili

LightLife GroundI continue my quest to try plant-based alternatives to meats. Sprouts Farmers Market market recently added a couple of LightLife products in addition to their Beyond Meat line. I bought a package of their Ground product and used it to make chili. I sautéed it with chili con carne seasoning and then added crushed tomatoes, black beans, and tomato sauce. I seasoned it with cumin, coriander, garlic, freshly ground pepper, and minced onion.

It was good. Really good. I’ve made a similar chili with Morningstar Grillers Crumbles and this was far superior.

The food industry is making great strides in this realm. I anxiously await the arrival of the Impossible Burger at Burger King here in Southern California.