Food prices have been rising significantly and are expected to continue increasing with the new tariff taxes that we are all now paying. Since everything, from the aluminum in a soda can to the tomatoes on our salads, is imported, it is expected that the prices of most foods will increase further over time. Even US-sourced foods are skyrocketing in price. I was recently at the grocery store and spotted a beef brisket being sold for an astounding $75! I always thought of brisket as a tough, cheap cut of meat, but along with ribs and chicken wings, what was once cheap is now expensive.
Seventy-five dollars for a beef brisket!
I was on a road trip with my wife. We stopped for breakfast at McDonald’s. I got a breakfast meal, she got an Egg McMuffin, coffee, and a soda, and our bill was almost $20. Eating at McDonald’s was always a cheap way to feed my family when we didn’t want to cook. My kids eat less conservatively than Julie or me. If we were traveling as a family, a breakfast at McDonald’s could now cost us $60 to $70. I’m starting to think of Fast Food as a luxury option!
Groceries have become expensive, but it is still more cost-effective to cook at home. Chicken thighs are relatively inexpensive, especially when you buy them in bulk. I’ll often purchase them at Costco, as they are already portioned into smaller packs that are suitable for freezing. If I find a reasonable price elsewhere, I separate the chicken into meal-sized portions and freeze them using my vacuum sealer.
A vacuum sealer is the unsung hero of food preservation. Vacuum sealers can be a relatively inexpensive purchase and can dramatically reduce your food waste. I’ll separate meats into meal-sized portions, label the vacuum bags with the type of meat and the date, and then freeze them. This prevents waste from freezer burn.
If we only use part of a package of bacon, I’ll vacuum-seal the rest and store it in the refrigerator. Vacuum-sealed bacon will stay fresh much longer. I’ll do the same with a cut avocado to prevent it from turning brown.
Individual portions of a casserole or soup can be vacuum sealed and frozen. Need a quick lunch? You can reheat the food by the “boil in bag” method, or by venting and microwaving.
Being creative, you can extend the lives of many foods by vacuum sealing. A vacuum-sealed chunk of cheese won’t dry out and will stay mold-free. Strawberries (using a vacuum jar or a Mason Jar sealed with a vacuum-seal jar attachment) will stay fuzz-free much longer in the fridge. Fresh meats will also remain good longer in the refrigerator if vacuum sealed first. Sometimes, I’ll find meat on sale and I’ll keep it in the fridge to cook the next day. Life happens, and plans change. If I have to delay cooking, I’ll vacuum-seal the refrigerated meat to extend its shelf life longer.
The most significant expense associated with using a vacuum sealer is the cost of the bags. Brand-name bags are great, but they are expensive. However, you can find acceptable and much cheaper off-brand alternatives when buying in bulk on Amazon and other sites.
I typically use a different type of vacuum sealer, known as a chamber vacuum sealer. This type creates a stronger vacuum and easily handles liquid contents. Traditional external vacuum sealers require special techniques when sealing liquids. Another significant advantage of using a chamber vacuum sealer is the lower cost of the bags, which is comparable to that of a Ziploc bag. Again, buying them in bulk is the key.
You can get a decent traditional external vacuum sealer for under $100, with many costing under $60. Chamber sealers used to cost well over $1,000, but Chinese-made versions hit the market a few years ago, and I have seen chamber sealers in the sub-$300 range. The brand-named $1,000 sealers were designed for semi-professional use and were intended to last a consumer a lifetime. I can’t verify the longevity of the no-brand units, but they would likely last well enough for a homeowner if properly maintained. I have tried a few of them, and they seal just as well as the brand-named products.
I made this little video for a friend who was beginning to use a vacuum sealer. However, you might find it helpful as well.
Baked chicken is delicious, but can be boring if served too often. There are thousands of recipes that use chicken as an ingredient, stretching this meat while creating a delightful end result. Today’s recipe is for Chicken Paprikash, featuring chicken thighs in a creamy paprika sauce. Due to the richness of the dish, one decent-sized chicken thigh served over noodles is usually enough for most of my family members, with my son occasionally opting for two. You can substitute other chicken parts if you wish. Chicken legs are even less expensive than chicken thighs. I’m guessing that two good-sized legs would constitute a portion for a typical eater.
I use an electric pressure cooker (similar to an Instant Pot) to speed up my cooking process. However, you can also prepare the same recipe in a heavy pot/Dutch oven or even a heavy, high-sided frying pan with a lid. This dish can be prepared on the stovetop or by starting on the stovetop and then finishing it in the oven. There are also recipes for paprikash that can be made in a slow cooker. If you choose a different method, just Google for recipe times. For instance, “recipe for Chicken Paprikash in a Dutch oven.” Many of the recipes will be similar, but the times and possible amounts of liquids may vary. If you are using a manual stove-top pressure cooker (which operates at a higher pressure), you can reduce the pressure cooking time slightly (13 minutes instead of 15 minutes under pressure).
Chicken Paprikash Made In An Instant Pot- Electric Pressure Cooker.
Ingredients
-Oil
-3-4 pounds chicken thighs
-salt and pepper
-1 large onion chopped
-heaping teaspoon jar garlic
-¼ cup paprika
-1 heaping tablespoon tomato paste
-12 oz chicken broth, or water with a broth substitute like “Better Than Bullion.”
-1 cup sour cream
-½ cup half-and-half or heavy cream (optional)
Season the chicken with salt and pepper. Set the pressure cooker to “sear” and add a small amount of oil. Lightly brown the chicken in batches, avoiding overcrowding, as this will cause the chicken to steam instead of brown.
Remove the chicken and add new chicken pieces to brown until the job is completed. Set aside the browned chicken for now.
Add the chopped onion and let it soften in the pressure cooker (the cooker is still on sear/sauté). When soft, add the garlic and stir for around 30 seconds. Then add the paprika and lightly cook it to bring out its flavor. Avoid burning the paprika. Add the tomato paste. After around 20 seconds, add the broth to the mix and stir everything together.
Return the chicken to the pot and pressure cook on high for 15 minutes. Let the chicken “rest” for 10 minutes after cooking is done before releasing the pressure. This will keep the chicken juicy.
Remove the chicken to a serving platter. Put the sour cream in a bowl and add around ½ cup of the broth from the pressure cooker, stirring until everything is incorporated. Then mix this into the broth in the pot.
Optional: I sometimes add ½ cup of half-and-half or heavy cream if I have it on hand.
If you prefer a thicker sauce, mix a heaping tablespoon or two of cornstarch with around two tablespoons of cold water, then stream/mix this mixture into your boiling broth.
Adjust the salt and pepper to your taste in the sauce and pour it over the chicken.
Serve on a starch of your choice. Noodles work well. I had some dried spätzle that I cooked up.
A biscuit, bread, or muffin can complement the meal, making your dinner hearty and satisfying.
My measurements are approximate as I cook by feel. With many recipes, a slight variance doesn’t make much of a difference in the end product. For instance, using ¾ cup or 1 1/4 cups of sour cream will both yield a delicious paprikash. When you are starting your cooking journey, the most essential ingredients to measure are the spices (including salt), as too much can ruin a dish. Baking tends to require more exact measurements, but even with baking, some variance is allowed.
Chicken Paprikash utilizes many common food staples and doesn’t require exotic ingredients. Pat the chicken dry to reduce spattering when browning. I used some seasoned salt, but salt and pepper work too. Brown the chicken in batches, avoiding overcrowding.Sauté the onions in the electric pressure cooker until they soften, then add the garlic. Adding the garlic too early will cause it to burn.Add the paprika and cook it gently, avoiding burning. Add the tomato paste. Add the broth and mix until everything is combined.Return the chicken to the pot, secure the lid, and pressure cook for 15 minutes. After the cooking time is done, allow the chicken to rest in the cooker for 10 minutes before releasing the steam. In a pinch, you can release the steam immediately, but that may result in slightly drier chicken. Mix some of the hot liquid from the pressure cooker into the sour cream until smooth. Then pour this mixture back into the pressure cooker, which is once again set to “sear/brown.”With the pressure cooker still set to “sear/brown,” adjust the salt/pepper levels to your liking. Add salt only a little at a time (around 1/2 teaspoon), tasting in between each addition. You can always add salt, but you can’t remove it. If you want to add a thickener, such as cornstarch, the liquid must be boiling. 1-2 heaping tablespoons of cornstarch dissolved in approximately two tablespoons of cold water should suffice. Add this in a stream while stirring, and your sauce should thicken in a minute or two.Pour the sauce over the chicken to complete the dish. Reserve additional sauce to be added over the noodles. Served over some noodles, accompanied by a biscuit to complete the meal. Very filling and delicious!
The advantage of writing a non-commercial blog is that I can write whatever strikes my fancy. Often, this is based on what has caught my interest in the news or an article I’ve read, or sometimes something in my personal life.
Most recently, I have been struck by the runaway inflation that impacts every aspect of our lives, from purchases to repairs. Many of these costs are unavoidable, with few opportunities for cost reduction. However, I have been trying to exercise some options by doing things that I have never done before. For instance, I’m now negotiating for a lower price for a simple home repair. My plan is to do this reasonably, where both parties benefit. I receive a small discount, and the repair person gets the job. Additionally, I’ll call several shops when I need a car repair, such as replacing my brake pads. In the past, I would use my local dealership as it was convenient. Now, I’m willing to drive to a more distant shop and wait, which can result in hundreds of dollars of savings.
My parents raised five kids on a single salary. Naturally, the times and expectations were different in those days. Things were repaired instead of replaced, and we had only one car, which was typically used. I had few clothes; when I attended a Catholic grade school (grades 1-8), I wore a school “uniform” and had two pairs of navy blue pants and two light blue shirts. During the majority of my freshman year at a public high school, I had one pair of pants. I thought no one noticed until I got a second pair around three-quarters of the way through the school year. My lab partner remarked, “OMG, you have a second pair of pants!” He quickly realized what he had said and tried to retract his statement. I was embarrassed, but we went on with our lesson.
I knew money was an issue at home, but I never felt that we were in danger of not getting our true needs met. Food was always plentiful, thanks to my father’s passion for food and my mother’s expertise in stretching a food budget. My mom was a great cook, and my friends often wanted to eat at our house. Now, looking back, she was able to turn simple ingredients into marvelous meals. Much of this was achieved by cooking foods from scratch and occasionally using convenience foods, such as canned condensed soups, as an ingredient base, to expedite her meal-making process. I learned by watching.
I have had periods where I was objectively penniless. The eight years that I spent in medical school and residency were times of sacrifice. My first marriage ended while I was in medical school. By the time I started my residency, I was living in my own apartment, paying child support, and trying to live as frugally as possible. I was so poor that I survived on the change in my pocket, and I had to take drastic measures for even the most rudimentary tasks, such as buying and preparing food. I rarely ate in the hospital’s subsidized cafeteria as I found it too expensive.
I had roughly $20 for my weekly food budget (approximately $58 in 2025 money), so money was tight. In those days, grocery stores had “generic aisles” that featured basic foods with stenciled labels, such as “Green Beans” and “Flour.” This food was not on par with house brands; it was significantly lower quality. Additionally, I would search for (then) low-cost meats like turkey legs, hamburger with TVP added, and generic baloney, which was certainly something other than real baloney. I would often make enough food for two meals, and before eating, I would separate half of the food into a Rubbermaid container. That container would be my lunch for the next day. My system worked surprisingly well, and I believe that my lunches were often better than those of my richer colleagues, who were buying from the cafeteria.
Part of my ability to utilize my cooking system was my ease of cooking. I believe that this was due to learning by watching my mom cook, as well as my opinion that cooking was simply a matter of practical chemistry. Different methods often shared common roots. If I understood fermentation when making bread, I could apply that knowledge to other processes, such as making yogurt.
When Julie returned to the paid workforce, I took over a lot of the meal prep, but I did it with a twist. My kids became my co-participants, and we all worked on all aspects of food, from shopping to meal preparation to cleanup. I wanted to instill these fundamental skills in them, and I wanted those skills to become second nature.
Now that my kids are living independently, I hear them talk about shopping “the sales” and preparing food from scratch. My one daughter is in the habit of preparing recipes for a typical family of four, dividing that meal into four storage containers and feeding herself for four days on that initial preparation. She is a busy professional who enjoys spending time with her friends and engaging in activities. She doesn’t want to spend all of her time in the kitchen and realizes the cost issues of always eating out.
I have been retired for several years, but it is not uncommon for me to cook for groups of 3 to 6 adults. I have done my best to save for my senior years; when you retire, you spend money, but you don’t make money. I still cook many meals from scratch and use only a limited amount of prepared foods in my cooking. I’m not adverse to using some processed foods, and on occasion, I’ll make a frozen meal, but that is not the majority of the time, as those meals are of lower quality and much more expensive than what I can make myself.
I wanted to share some of the simple recipes that I use to take some of the mystery out of cooking. With a bit of practice and some basic tools, almost any type of meal prep is possible. This will be a random series that I add as my mood dictates.
Today’s recipe is:
Chicken Carcass Soup
I know that sounds horrific, so you can call it (depending on how you make it) “Chicken Soup” or “Cream of Chicken Soup.”
The Costco $5 roasted chicken is a bargain in terms of both convenience and cost. Additionally, it is delicious. I’m able to feed my family dinner with a chicken, but there is usually quite a bit of fragmented meat left on the bone. I developed this simple recipe to salvage this meat, and it has become a family favorite. I usually make the creamed version, but you can opt for basic chicken soup if you prefer. The recipe is very flexible; beyond some basic ingredients, you can be as creative as you wish.
-Refrigerate the chicken carcass with the remaining meat until used. I prepare the soup within a few days of eating the roasted chicken. You can also use your own roasted chicken carcass (not Costco) or just a cut-up fresh chicken. If you do the latter you can add the chicken to the pot as is or brown it first. Browning will add more flavor. I think the skin adds flavor, but you can use skinless if you prefer. Remember, pre-cut chicken is more expensive than a whole chicken. A carcass will yield a soup that is inexpensive to make. A boneless, skinless chicken pack will be more expensive and won’t taste as good.
-If using a carcass, remember that chicken is already thoroughly cooked, but you want to cook the vegetables. You can simmer the soup for an extended period to achieve a richer/deeper flavor.
-I often use a pressure cooker at high pressure for 15-20 minutes (quick release), but you can also use a big pot or Dutch oven. If you are using a pot, bring the contents to a boil and then immediately turn down the heat to a simmer. Cover the pot and cook for around 30 minutes or longer (slow simmer) for a richer flavor. A slow cooker also works for around 4 hours on high or 7-8 hours on low.
-To make the basic chicken soup, I’ll use (very roughly) ½ of a chopped onion, anywhere from 2-4 stalks of sliced celery, around 3-6 cut-up carrots, and some salt and pepper. The vegetables can be a bit past their prime. In a pinch, I have used dried celery and even dried onions, but they are not quite as good. If I’m feeling ambitious, I’ll slightly char the onion, which adds flavor and depth. I’ll always add a broth extender, usually “Better Than Bullion,” but in a pinch, a few bullion cubes also work. I’ll add anywhere between ½ to 1 teaspoon of salt and a similar amount of black pepper. I am always very sparing with salt, as bouillon contains a lot of it, as does the chicken. I adjust the salt after the soup is cooked. I’ll add water to cover the solids, about two-thirds of the way up the carcass. You need enough water to cook the bones and vegetables. However, too much will make a diluted soup. You can always add water at the end of the cooking process if your broth is too concentrated.
-You can add all sorts of additional vegetables if you wish. Add some chopped, overripe tomatoes (not moldy, of course), or a can of tomatoes. Add fresh, frozen, or canned peas, corn, green beans, carrots, or any other vegetable of your choice. If using canned vegetables, drain and add them at the end of the cooking process. However, avoid strong vegetables like broccoli or cauliflower. Some soups do use strong vegetables, such as cabbage, and those soups can be delicious. However, chicken soup is not one of them.
-If all you have is salt and pepper, that is fine. But to add additional depth and interest to the soup, it is easy to add some spices. You can add some or all of these, depending on what is in your spice cabinet. I usually add ½ tsp to a scant teaspoon of each spice. Here are some dried herbs that I add: oregano, basil, parsley, 1-2 bay leaves, and thyme. I’ll also add a little MSG. By the way, all of that stuff about MSG causing medical issues has been disproven. Lastly, I add around one heaping teaspoon of jar garlic, because I love garlic.
-I’ll often break the carcass in half (or more) to easily fit into the pot. Sometimes, I’ll use a trick from my sister-in-law and wrap the carcass in cheesecloth, which makes bone removal easy. Otherwise, I’ll just “tough it out” and use a colander to separate the solids from the liquids. Using my hands, I’ll pick the meat off the bones, discarding the bones, and then return the rest to the pot for “stage two.” I’ll let the soup cool down a bit before removing any bones manually.
-I always add a starch, which can be anything I have on hand. You can cook the starch in the broth or make it separately. Both work, but you have better control and a better product if you make the starch separately. What starch? Anything. Any type of pasta, including noodles and even spaghetti. Potatoes cut into chunks (if it is a thin-skinned potato, all you need to do is wash and cut), rice, or other grain. When it comes to rice, I usually add it to the soup bowl and pour the soup over it. Rice disintegrates over time if it sits in soup for too long, and will turn to mush if you freeze leftover soup. However, you do you.
-When you get more confident in your soup making, you can add a little “acid,” which brightens up the soup. A small amount of dry white wine, dry sherry, hot sauce, or even vinegar can transform a soup (just use one). Think ¼-½ cup wine/sherry, a few shots of hot sauce, or a tablespoon or less of white vinegar.
-I often make the soup in the morning and then let it cool. I’ll use a colander and separate the broth from the solids, and then pick out the bones from the meat and vegetables. The bones are discarded, and the rest is returned to the pot. Conversely, if I have some cheesecloth, it is easy to place the carcass in the cloth, remove the fabric after cooking, and pick off the meat to return to the soup.
-If you are making a simple chicken soup, add water (if needed) to the desired dilution (this is usually none or a cup or two, don’t go overboard), and adjust the salt level carefully, ½ teaspoon at a time. Add and taste until you are satisfied.
Cream option
This is the version that my kids go for.
The first part of this soup making is the same as above. However, don’t adjust the soup concentration as you will be diluting the soup with dairy products. I may use slightly less initial water when cooking the soup.
-Put roughly 1 cup of sour cream in a bowl and add about ½ cup of broth and stir it in. This will make it easier to incorporate the sour cream into the soup. Stir the sour cream mixture into the hot soup. Add approximately ½ to 1 cup of half-and-half or whole milk, and stir it in. You can adjust the sour cream and milk/half-and-half to your preference, as I’m just “guesstimating” the amounts. Adjust the salt level, add a little more pepper if desired, or a shot or two of hot sauce (we like Frank’s). We don’t like “hot” foods, so we just add enough to add warmth and interest.
If the soup is too thin, I’ll mix a heaping tablespoon or two of cornstarch with a few tablespoons of cold water and pour it into the boiling soup in a stream as I stir the soup. This will thicken it nicely. Sometimes I’ll add a sprinkle of powdered garlic (remember, I love garlic). The secret is to taste and adjust in increments.
We will serve the soup with a variety of bread products, ranging from tube refrigerator rolls to homemade savory muffins to crackers. It is all good.
We usually have enough soup to feed everyone, plus leftovers. The leftovers will often disappear, as they are great for lunch the next day. If there is still leftover soup, I’ll freeze individual portions in vacuum-seal bags that can be reheated by boiling.
One simple, cheap $5 chicken yields two full meals with leftovers for several lunches. How can you beat that? The results will taste better than any canned soup. How good is it? My kids get excited when I make it, as it is a taste of home.
Bon Appétit
Mike
I’ll break up the carcass so it fits in the pot. I’ll add carrots, celery, garlic, onion, and some salt and pepper. I’ll always add an extender like “Better than bullion.” I’ll add just enough water, usually enough to cover most but not all of the chicken. If cooking in a pot and not a pressure cooker, make sure the vegetables are in the water. If all you have is salt and pepper, that’s fine. However, I’ll add some spices that I have to enhance the flavor. I’ll usually add 1/2 to a scant teaspoon of each of the above. If you only have some of these spices on hand, that works too! When it comes to salt, I initially only add around one teaspoon. I’ll adjust the salt at the end of cooking. Since the chicken is already cooked, I’ll pressure cook for only 15-20 minutes. If I were using fresh chicken, I would pressure cook for around 25-30 minutes. If I were cooking in a regular pot (without a pressure cooker), I would bring the mixture to a boil and then reduce it to a simmer. I would cook for at least 60 minutes or longer (hours) to enrich the flavor. You can make your starch directly in the broth. I prefer to make it separately as I have more control over the finished product. My family prefers the cream version of chicken soup, which is achieved by adding around one cup of sour cream and some milk/half and half/heavy cream (your choice). I’ll usually thicken the soup with some corn starch dissolved in cold water and then streamed into the boiling soup. Always adjust your seasoning at the end of cooking. In this case, when the soup is ready to be served. Served up, soup is a complete meal. Here, I’m serving it with some oyster crackers, but bread, savory muffins, or many other options can also be used.
Adjusting to life in a pandemic has had its challenging moments. My well-established habits and routines have been tossed aside to accommodate a new way of living. Mask wearing and 20-second handwashes have become standard operating procedures for me, as have been daily checks of COVID morbidity and mortality numbers.
The pandemic has converted our empty nest household into a residence of 5 adults, only one who is working. The reality of our increased population has forced many changes, including the return of a nightly family dinner. Eating dinner with my wife and three of my children has been a joy. However, it has also included the additional stress of making dinner for five regularly.
When our kids were younger, my wife was a stay at home mom and our principal cook. She returned part-time to the paid workforce when the kids were in middle school, and I started to cook some of our family dinners when she was working late. Being a multi-tasker, I decided to teach my kids how to cook and began “Cooking With Dad Thursdays.” Every Thursday, the kids and I planned, purchased, cooked, and ate dinner. Naturally, we also cleaned up our mess. My goal was to make my kids competent in this vital life skill. Little did I know that I would call upon their services in 2020.
Cooking with my kids makes meal prep a lot more fun.
As I noted above, all of us try to eat dinner together. My wife continues to make several meals a week, and we usually order carry-out on Fridays. That leaves 3-4 dinner preparations that I commit to making. When the kids and I did “Cooking With Dad Thursday,” the sky was the limit. Steak with all of the trimmings? No problem. I was working 60 hours a week, and I didn’t flinch with expensive grocery bills. However, things have changed. I am no longer a wage earner, my kids are adults, and grocery prices have escalated. Meal planning and preparation could be an expensive and time-consuming chore. Luckily, I have wonderful and adaptive kids who almost always help me cook. Cooking with them is fun, but meals need to be simple and reasonably priced. I have a secret weapon to accomplish these goals. I grew up in the 60s, and my mom cooked for seven people. She was a great cook, and I have fond memories of the meals that she made. Many of her meals were designed to feed a crowd efficiently and economically.
Warning!
Sixties cooking does not comply with the eating standards of 2020. If your family only eats salads, stop reading now.
The secrets of 60s cooking
Using basic ingredients
In the 1960s, most cooks had a larder filled with basic ingredients. Flour, sugar, eggs, and the like. Basic ingredients allow for maximum flexibility when cooking. Cooking from scratch can be nearly as efficient as making prepared foods once you have gained some experience.
Using prepared foods
In the 1960s, packaged foods were also popular. Cake mixes, tubes of crescent rolls, canned condensed soups, and many other items were (and are) relatively inexpensive. Thoughtful use of these foods can ease your cooking burden.
Don’t want to make a white sauce? Try a can of condensed cream of mushroom soup. Need to make a quick dessert? A brownie mix is cheap; you don’t have to remember if you have baking chocolate on hand. Want to boost a boring main dish? Crack open a tube of crescent rolls. The options are endless.
Using frozen foods
Some frozen foods, like vegetables, are cheap and good. Take advantage of them. The more “prepared” they are, the more expensive they are. Buying frozen broccoli is dirt cheap, but it is more expensive if it has a “butter sauce.” Forgo the latter and add your own pat of butter to save some money.
Substitute when needed
In the 60s, it was common to modify a recipe based on what you had on hand. If you didn’t have one ingredient, it was perfectly OK to substitute a similar item. No green onions? Try some finely chopped regular onions. You don’t have a particular spice? Try another one that compliments the meat that you are using. No fresh garlic? Try some of the stuff in a jar or use garlic powder. Don’t have tomato sauce? Try using a can of tomato soup. Your results will vary with the number and types of items that you switch out, but with reasonable care, you will end up with a good dinner.
Keep it simple
In the 1960s, it was common to eat one-pot meals. Casseroles, soups, stews, and the like were easily augmented with a simple side dish. Combination foods are also cheaper to make as they use less meat.
Clean as you go
I mentioned that my mom was a great cook. However, she was a messy cook who seemed to use every pot, pan, and bowl to prepare a meal. If you want to ease your cooking stress, clean up as you go.
By the time that we are ready to sit down for dinner, all of our preparation dishes are washed and put away. When we are done eating, everyone clears the table, one person washes the table, and someone else loads the dishwasher. A clean kitchen is a happy kitchen.
I thought that I would share some of my classic recipes with you. Although I have modified many of them, most were created by other cooks. Thank you to those individuals!
Meal options
Breakfast for dinner
Making breakfast food for dinner is quick, cheap, and delicious. Ham and eggs, pancakes with sausage, or waffles, and bacon are some breakfast foods that we sometimes have for dinner.
Waffles and Bacon
We usually make our bacon on a jelly roll pan lined with aluminum foil. Place the bacon in single slices on the sheet and bake at 400 F for 15-20 minutes, or until done.
You can use Bisquick or a pancake mix for waffles, but I think these scratch ones are easy to make and taste better. If you don’t have a waffle iron, you can probably pick up one cheap from a resale shop (like Goodwill). Ours is over 25 years old, but it still does the trick. Here is my waffle recipe.
Two eggs
2 cups flour
½ cup melted butter
One ¾ cups milk
1 T sugar
4 t baking powder
¼ t salt
Heat the waffle iron and spray with cooking spray. Mix the ingredients into a batter and add enough mixture to the hot waffle iron to fill the cavity (but not so much that you are dripping everywhere). Waffles are done when less steam comes off of the iron. You can keep them hot in a warming oven until serving, or pass them out as they are made.
Homemade waffles taste so much better than frozen ones.
Simple Spaghetti
I debated about posting this recipe, as it is so simple. However, there may be people out there who have never cooked, and this recipe is easy, filling, and delicious.
Boil spaghetti following the package directions. When done, drain and return to the pot. Add a tablespoon or two of butter to the drained spaghetti to keep the strands separated.
While you are making the spaghetti, brown about a pound of hamburger (or other ground meat) in a separate pot, drain off the fat while carefully retaining the browned meat in the pot. Add a jar of spaghetti sauce to the ground meat and heat. We tend to go with inexpensive brands like Ragu and Prego. You can be as creative or straightforward with your sauce as you like. Add some parmesan cheese, a little red wine, a bit more oregano, a small can of mushrooms, whatever suits your fancy.
We dump the sauce into the cooked spaghetti pot and mix it up like a casserole.
Along with the spaghetti, we will serve a tossed salad and some garlic bread. Commercial garlic bread is good, but it is easy to make some from scratch. Just melt some butter and mix in some chopped garlic (or even garlic powder). Brush the mixture on some decent bread and “toast” the bread butter side up on a cookie sheet in the oven (350F-400F), removing the bread when it is nicely toasted.
Beef Tips in the Instantpot (or any pressure cooker)
Beef tips usually use sirloin, but we go cheap and use stew meat. You can also use cut-up round steak or pot roast.
In a large Ziplock bag add:
3 T flour
2 t steak seasoning (optional)
2 t garlic powder
1 t onion powder
½ t salt
½ t pepper
Add 1-2 pounds of cubed steak and shake to coat the steak in the mixture.
Place the Instantpot in saute mode, add some oil, then brown the steak in batches. Remove the meat.
Add to the hot Instantpot:
1-2 T oil
One chopped onion
Lightly brown the onion
Then add:
Three cloves chopped garlic (or some garlic powder)
⅓ cup red wine (or water)
12 oz beef broth (you can also use low sodium bouillon and water)
1 T Worcestershire sauce
½ t ground thyme (No thyme? Try oregano).
Return the meat to the pot and cook under high pressure for 35 minutes. Let the pressure come down for 10 minutes after 35 minutes of cooking time. Carefully release the pressure and open the lid. Place the pot back into saute mode and wait until the mixture is bubbling. Take a couple of tablespoons of cornstarch and mix with a couple of tablespoons of water. Stream this mixture into the Instant pot whisking as you go. Cook for a few minutes and then adjust seasonings. I usually have to add more salt, garlic powder, and pepper. A squirt or two of hot sauce doesn’t hurt either.
I often serve this dish with bread/rolls, a vegetable, and a starch. If I’m using rice as my starch, I’ll make a lot more to use it for the next recipe.
Beef tips made in the InstantPot.
Mike’s “Sort Of” Chinese Fried Rice.
The secret to good fried rice is to use cooked rice that is a few days old. Freshly made rice will result in a sticky mess. I tend to keep leftover rice uncovered in the fridge and use it about 2-3 days later.
Fried rice is a recipe that you can modify to your heart’s content.
Heat a wok or large frying pan and add some oil. Saute 3-4 sliced green onions and then add chopped ginger root (1t to 1 T), and chopped garlic (3-4 cloves).
Add some meat (½ to 1 lb), cut into small pieces. I like using chicken. Cook in small batches while you continuously stir and flip the meat using a wide utensil. Make sure you don’t overcook the meat. Remove the meat from the pan.
Add more oil if needed, and then add your cooked rice. How much? Around 4-6 cups are about right. Keep the rice in motion until it is heated.
Push the rice to the pan’s sides and add a couple of scrambled uncooked eggs in the center of the pan. Cook the eggs until they are almost done and then mix them with the rice mixture.
Take a bag of frozen vegetables (peas/carrots, stir-fry mix, etc.), and heat in the microwave for about ½ of their cooking time. Add the vegetables to the rice mixture and stir to distribute. Return the chicken and heat a bit more. Mix in some soy sauce until the rice is the color that you like.
Add salt and possibly pepper to taste. Personally, I also like to add a shot or two of hot sauce.
Fried Rice.
Super Easy Quiche
One large pie crust
Six large eggs
3/4 cup milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked ham cut into small cubes
1 1/2 cups shredded cheese divided (any meltable cheese, but not mozzarella)
Four tablespoons chopped green onions
Mix liquids and seasoning together. Put green onions, ham, and 1 C of the cheese into the pie crust. Pour the liquid mixture into the pie crust and top with remaining ½ C of cheese. Bake at 375 F for 35-40 minutes or until a knife inserted into the center comes out clean. Let rest at least 10 minutes before cutting. I like to serve this quiche with homemade bran muffins and a green vegetable.
Super easy quiche.
Bran Muffins
1/2 cup oil
1 cup of sugar
2 eggs
2 cups buttermilk (or 2 T vinegar into a scant 2 C milk-let it sit for a few minutes before adding to the dry ingredients)
4 cups Raisin Bran cereal
2 cups flour
2 tsp. baking soda
1 tsp. salt
Mix ingredients and let the mixture stand for at least 45 minutes. Spoon into greased muffin tins and bake at 400 F for 12-15 minutes (or until a toothpick comes out clean when inserted into the muffin’s center). Cool for at least 10 minutes before removing muffins from the tin.
Easy to make and delicious bran muffins.
I hope that these ideas reduce some of your cooking stress and turn the drudgery of cooking into a fun activity.
Today’s entry completes my holy trinity of kitchen appliances. If you have been reading my other post, you know that I believe that there are multiple solutions to most problems, and sometimes those solutions can be quite the opposite to each other. This philosophy is demonstrated by the next two appliances that accomplish a similar goal but in a different way. I consider them “twin” appliances, fraternal twins, that is.
The slow cooker
If there was one appliance that any kitchen should have it is the slow cooker. In its most elemental form, this gadget is simple, cheap and extremely versatile.
Slow cooking has been a staple of meal preparation for as long as there have been cooks. In Colonial times a Dutch Oven was filled with meat and vegetables and placed near an open fire to simmer for hours. More recent cooks use a heavy pan or cast iron casserole set in a low-temperature oven to accomplish the same effect. However, the above methods require some tending. Slow cookers can be left all day unattended without the worry of burning your food.
On a recent winter camping trip my friend made us “slow cooked” stew in a Dutch Oven.
Irving Naxon is credited for the invention of slow cookers, whose conception was based on stories from his mother. She was a Lithuanian Jew and told him of a bean stew that she would prepare for the Sabbath. By religious tradition, she wasn’t allowed to cook on the Sabbath so she (along with her contemporaries) would assemble her stew in a heavy pot and take it to the local baker. He would place it in his oven, and its residual heat would slow cook her meal until the Sabbath’s supper.
With the electrification of the 20th century came many small electric appliances. In 1940 Irving patented an electric pot that mimicked the above cooking method and called it, the “Simmer Cook.” The Rival Corporation bought his company in 1970 and took this invention and re-labeled it as the “Crock Pot,” in 1971.
Initially, Crock Pots were marketed to women who were entering the workforce in higher numbers. They wanted a way to have dinner ready when they came home, and sales took off. Although the device was targeted at working women, it is also perfect for soccer moms, single men, or anyone else who cooks.
In its basic form, a slow cooker is a simple device. The classic design consists of an outer pot that has a heating element which surrounds its bottom circumference. A matching piece of crockery is placed into the outer container. There is a small gap between the two vessels. A switch controls the amount of current that is applied to the heating element, which in turn controls the temperature. On low most slow cookers reach a temperature of around 200F (90C), and on high the temperature is increased to approximately 300F (150C). Some cookers will also have a keep warm setting of around 160F. This setting should not be used for cooking as it does not reach temperatures high enough to cook food.
Slow cookers use very little electricity, and so they are very economical to operate. Also, most would consider them safe for unattended use. Their design is intended to provide slow continuous heat with minimal hot spots, so burning is typically not an issue in regular operation.
Most people know that slow cookers are great for tenderizing tough meat and making soups and stews, but they can do a lot more. Desserts like brownies and cobblers can be easily created. Julie makes a killer cinnamon roll dish that is delicious. Steel cut oats can be cooked overnight to a breakfast ready perfection. Lasagna (using uncooked noodles), Mac and Cheese, roasted chicken, apple sauce, some breads, and even pizza can be made in a slow cooker.
My interest in slow cooking took off when I was a single medical resident. I was at my grocer, and I came upon a Crock Pot for less than $10. It was a small 2.5 quart model with a non-removable cooking pot and simple two-stage control. I was already cooking my meals using other gadgets (like the microwave), but I felt that the little Crock Pot might offer increased utility, and I was correct.
On many mornings I would dump ingredients into the pot and head off for a long day at the hospital. On my return home I would be treated to the smells of home cooking and a warm meal. Many of my dinners used simple ingredients, but the process of slow cooking transformed them from ordinary to memorable.
Most slow cookers continue to use the simple design principles of the original design, but there are also many variations on this theme. In 2019 it is possible to buy a slow cooker for under $20 or to spend over $200 on one making such a purchase confusing to many consumers. I did a lot of research to come up with some guidelines for potential buyers, but I found so many conflicting “expert opinions” that an overall conclusion was impossible. Instead, I have tried to combine this information with my 40 years of slow cooker experience to point potential buyers in the right direction.
This slow cooker is under $20 and should work for most families. I found this slow cooker on Amazon for a jaw dropping $330!
Time for Q & A!
What brand should I buy? Most small appliance manufacturers make slow cookers. It was not possible to come up with a clear winner or loser. Companies like Rival and Hamilton Beach make less expensive cookers. More expensive ones come from companies like KitchenAid and Cuisinart. These higher end brands may over a nicer finish (like stainless steel) and/or more features (like computer controls). I could find no evidence that they would have greater longevity. It is reasonable to assume that an original design cooker would outlast a more complicated microprocessor controlled device.
Should I get a removable inner pot? Rival introduced the removable inner pot in 1974, and most recent pots come with this feature, which makes it easier to clean. However, my original crock-pot didn’t have a removable inner pot, and it wasn’t a big deal to wash it after use.
What material should the inner pot be made of? Many reviewers cite the advantage of the heavy crock-like inner pot. They note that such a vessel acts like a heat sink that embraces its contents with heat without having hot spots. This makes perfect sense… but.
I bought our most recent slow cooker about five years ago at Walmart. It was a GE brand that has an aluminum inner pot. The cost of the gadget was under $30, and it is the best slow cooker that I have ever used. I have never had a hotspot or burn problem using it. To me, it seems that better design trumps conventional wisdom.
What size should I get? That depends on how much food you plan on making. The most popular family sized cooker is 6 quarts with an oval-shaped crock that fits cuts of meat nicely. When I was a single medical resident, I was quite happy with my 2.5 quart round pot.
Generally, for best results, your crockpot should be filled about two thirds. Too little and it won’t regulate the heat properly, too much and it will steam more than a simmer.
Do all pots use the same technology? No. Most follow the same concepts of the original design. However, some pots heat from the bottom, rather than the sides. Other pots use a thermostat and/or probe to regulate the temperature, and some pots offer various levels of computer programming. In theory, a thermostatically controlled container will provide more consistency, but I have had decades of successful results using basic models.
Should I get a pot that I can program or one that I operate with my smartphone? My current slow cooker has a few built-in programs. For instance, I can have it cook on high for an hour and then switch to low for the remaining cook time. I do use this feature, but Julie uses high and low settings.
I would not overbuy; an overly complicated pot may offer little extra benefit and could intimidate you from using it. What could be simpler than a three-way switch that says, “high, low, and off?”
Should I pop for extra features? Most are unnecessary. Some pots feature programming abilities that you will likely not use. Many stainless steel finishes are constructed of low-grade materials and don’t offer additional beauty over time. Multi-purpose devices often perform weaker than dedicated ones. One feature that I like is a locking lid. This is very useful if you transport your dish (think pot-lucks).
Can I use my multi-cooker as a slow cooker? Many electric pressure cookers offer a slow cook function with several heat settings. However, the highest setting is below the 300F of a typical slow cooker set at high. Besides, you will likely want to buy a glass lid to use instead of the pressure lid that comes with your cooker. The bottom line is that you can use your Instant Pot type device as a slow cooker, but a regular slow cooker will be more versatile.
At a low cost, a basic slow cooker is a handy, flexible and worthwhile device!
The fraternal twin to the slow cooker is the pressure cooker, made famous by the Instant Pot. Where a slow cooker uses low heat over a long time, the pressure cooker uses very high temperature over a short amount of time.
You may recall that water at sea level boils at 212F (100C). Any additional heat will not raise the temperature of the water beyond 212F, and the additional energy will result in higher production of steam. The atmospheric pressure determines water’s boiling point. If you live high in the mountains, the atmospheric pressure is less, and water will boil at a lower temperature. If you lived below sea level, the boiling point would be increased. A pressure cooker is a sealed vessel that builds pressure by heating liquid (water), and this simulates a pressure that is 1 bar higher than atmospheric pressure (15 PSI). At sea level, this causes water to boil at around 250F (121C) instead of 212F (100C). It is this higher temperature that causes food to cook faster.
With the recent Instant Pot craze, you may think that the pressure cooker is a new invention. In actuality, the pressure cooker was invented in 1679 by French physicist Denis Papin. Commercial pressure cookers were manufactured in Europe as early as the mid-1800s. US companies started to make pressure cookers in the 1930s, and the National Presto Company introduced their pressure cooker at the 1939 World’s Fair.
Pressure cookers are closed devices with a sealing gasket between a secured lid. On the top of the lid is a vent hole that has a pressure regulator placed on it. Units built during the WWII years were of inferior quality, which led to the reputation that pressure cookers were dangerous pressurized time-bombs. However, after the end of WWII quality improved and safety features were added making their rational use very safe.
When I was growing up, my mother used her stove-top Presto 4 quart pressure cooker several times a week. The unit was purchased in the early 1950s and was still in operation at my sister’s house until last year when it was finally destroyed by operator error. When a Presto reaches pressure, it indicates this by having the regulator rock to one side to release the excess steam. This steam-letting cycle jiggles the weight back and forth giving this type of pressure cookers the nickname, “jigglers.” Presto pressure cookers continue to use this type of pressure regulator to this very day. A variation on this theme is the Indian manufactured pressure cooker. This device also uses a weight system, but when the cooker reaches pressure it “whistles” with pressure releases. Second generation cookers (mostly manufactured in Europe) use a spring device instead of a weight. These cookers typically have a visual indicator that pops up when they reach pressure and (depending on the brand) may quietly hiss or be completely silent when operating.
In 1991 the electric pressure cooker was introduced. This plugin appliance initially used a manual timer, which was eventually replaced by digital controls. In 2008 Robert Wang of Canada developed the incredibly popular Instant Pot. His gadget is just a standard electric pressure that has a few other programmed sequences added. Many of them are simple timers for common foods like chicken. However, many cooks choose to set these times manually and avoid the pre-programmed buttons.
Making a bean soup using a leftover hambone and my Mealthy electric pressure cooker.After 45 minutes I had a delicous ham and bean soup.
There are a few other pressure cooker programs that allow you to use these devices as non-pressurized pots. For instance, you can heat the cooking vessel to a low 110F to incubate cultured milk to make yogurt, or to around 200F so that your instant pot can act as a rudimentary slow cooker.
Most electric pressure cookers achieve a pressure between 10-14 PSI resulting in a lower cooking temperature than a stove-top pressure cooker. This fact means that it will take a bit longer for them to cook a dish. The bottom line is that if you are converting a pressure cooker recipe from a stove-top unit to a table-top one you will need to add some time and vice versa.
I have always had a stove top unit, and many years ago I bought my first electric unit, a Nesco. Although it didn’t have the yogurt function it did allow for both high and low pressure, could be set to brown/saute food, and to operate as a steamer and slow cooker. So programmable pressure cookers have been around for a long time, and Mr. Wang’s Instant Pot is just a variation of a theme. My Nesco went to its greater reward when its lid got damaged in a counter fall. It was replaced by a 6-quart Mealty model whose functions are very similar to the more famous Instant Pot.
Depending on the food a pressure cooker can shave two-thirds off the cooking time making it reasonable for the busy chef to make homemade stews, soups, and sauces. However, just like a slow cooker, you can make many types of food in a pressure cooker, including a killer cheesecake.
More Q&A
What size pressure cooker do I need? The most common size is 6 quarts and is suitable for most families. A popular size for singles and couples is between 3-4 quarts. With that said, home pressure cookers come in sizes that range from 1 quart to 8 quarts. If you need more capacity, you can purchase a canner, which is a pressure cooker used to can foods.
How high can I fill a pressure cooker? Just like a slow cooker you should only fill a pressure cooker about two-thirds full (less for certain foods like beans). However, the reason for this is different. If you overfill a pressure cooker, you can potentially block the vent tube which can cause improper cooking and the release of steam through the cooker’s emergency release system. Also, if you don’t have enough air space in the pot, you may not build an adequate amount of pressure.
What are the advantages/disadvantages of a stove-top pressure cooker? Stove-top units are relatively simple in construction and with proper care can last for decades. They cook at a full 15 PSI, which offers faster cooking times. Since they are heavy pots, they can also be used for regular cooking. Growing up we often used our pressure cooker (without the regulator) to pop popcorn. Its heavy bottom prevented popcorn burnage (no one wants that!).
A stove top unit may be slightly intimidating the first few times that you use it. However, once you are familiar with it using a stove-top pressure cooker is quite simple and safe. However, you shouldn’t leave it unattended.
What are the advantages/disadvantages of an electric pressure cooker? The Instant Pot has made pressure cooking fashionable, but its basic design has been around for decades. I read that its creator, Robert Wang spent 18 months perfecting the device which leaves me scratching my head as he took an existing product and added a couple more presets. However, I am grateful that his product has been so successful, as it has introduced pressure cooking to a new generation.
The main advantage of an electric pressure cooker is that you can set it and forget it. Push a few buttons, and the pressure cooker does the rest. After it is done cooking it will automatically go into a keep warm cycle. Amazing!
Electric pressure cookers have a few disadvantages from their stove-top siblings. They typically cook at a lower pressure (often 10-11 PSI) which means that you will need to cook your food for a bit longer. In addition, they are limited to household current at 120 volts (in the US), which reduces the amount of heat that they can produce. Therefore, if you are cooking something with a thicker liquid, it may burn on the bottom of the pan before the cooker can make enough steam to pressurize. On the rare occasion I have had to transfer my meal to a stove-top pressure cooker because of this.
What brand should I buy?
For a stovetop unit, Presto offers excellent value. Fissler is considered top-of-the-line, and Fagor provides quality at a decent price point. I have a Kuhn-Rikon Duromatic which I like. A stove-top unit could last you for the rest of your life if you properly take care of it.
As far as electric pressure cookers are concerned, I have used models from Instant Pot, Nesco, and Mealthy and performance among them appear similar. Also, several other brands seem to be made at the same Chinese factory. However, If you like accessories you may want to go with the Instant Pot as its popularity has caused third-party companies to make all sorts of gadgets for that brand.
Is it worth buying the top of the line electric model from a particular brand? I would suggest that you consider buying the base model as opposed to more expensive one as overall performance and functionality should be similar. Expect a much shorter lifespan for an electric pressure cooker compared to a stove-top unit as their more intricate design means that they have more components that can fail.
Do I need all of those functions/buttons on an electric pressure cooker? No. Most cooks avoid the pre-programmed buttons, and they enter times manually (which is super easy). Most pressure cookers will offer some non-pressure options. Some of these options include slow cook and a yogurt maker. If these are things that you want, then look for those buttons. However, it is easy to make yogurt without an electric pressure cooker, and a real slow cooker is much more versatile than the program built into electric pressure cookers.
What is the gasket, and why should I care? The gasket is a rubbery O ring that seals the lid to the pot which allows steam to build. My mother’s old Presto used a rubber gasket that would fail every few years. She would send me to the local hardware store to fetch a new one, and changing it out was a simple task.
New pressure cookers use silicone gaskets that are more durable and are less likely to retain odors. If needed, they are straightforward to replace. Just make sure that you get the gasket designed for your model. If you cook a lot of sweets in your pressure cooker (cheesecake and the like) you may want to consider getting a second gasket for them, so you don’t contaminate your treat with the taste of onions or garlic.
I always remove the gasket and hand wash it after use to increase its longevity.
Do pressure cookers explode? Pressure cookers made in the 1940s were constructed and designed poorly, and there were reports of the devices popping their lids and spraying the ceiling with their contents. However, for decades pressures cookers have been designed to higher standards and have incorporated safety features. If you follow your manufacturer’s directions, you need not worry. In almost 50 years of using a variety of pressure cookers, I have never had a pot flip its lid.
Are there things that I shouldn’t make in a pressure cooker? Pressure cookers use heat and liquid for cooking, so food will not brown in a pressure cooker. Also, heating a quantity of oil under pressure sounds like a horrible idea. Sometimes it is easier to use alternative methods. For instance, you can cook frozen vegetable in a pressure cooker, but it is easier to pop them in the microwave. Read the manual that came with your device and understand it for the best results.
Should I buy all of those accessories? Probably not. The majority of things that a pressure cooker cooks well requires no accessories. At times I have used a trivet in the bottom of the pot to keep a chunk of meat out of the liquids at the bottom. If you don’t have a trivet, you can improvise by using an inverted heat-proof saucer or a pot steamer insert.
Once you are familiar with cooking in your pressure cooker, you will know what types of dishes that you use it for. At that time you may consider one of the many dozens of accessories that are available.
Using a slow cooker and/or pressure cooker is a way to ease your cooking burden and to make it more likely that you will cook at home regularly. Start cooking!
Dear reader, I am about to embark on a trip where I will have little access to the internet. Therefore, it is likely that I won’t be posting for a few weeks. Spoiler alert: I think that I’m going to write about one more kitchen appliance that I find indispensable when I return from my trip. Since I have already written about my holy trinity of kitchen appliances, I’ll give this other gadget the designation of “Honorable Mention.”
