Food Thread: Chef Weasel!

A meal in a can!

Well will you take a look at who's writing the Food Thread this week! That's right, your ol' pal Weasel is writing the Food Thread! If you thought things were getting bad in this topsy-turvy world we live in, this should remove any and all doubt. Weasel writing the Food Thread! Oh, the humanity!!

Our pal CBD is taking a much deserved day off, and felt I was the only one qualified to fill in for him. HA! I made that last part up.

Weasel has seized control of the blog!!

The truth is, I can actually sort of cook. It's mostly stuff like coffee, or things on the grill, but I can cook! The problemo is I like eating more than I like cooking, and since I am a big believer in instant gratification, I invented the Weasel 2-Minute Rule.

Weasel's 2-Minute Rule - Explained
I'm the kind of person who, once I realize I'm hungry, wants to start eating. Immediately. Call me a wacky deviant, but that's just the way I roll. Oh, sure, I could plan meals in advance, but where is the fun and adventure in that? Why, there is just about 0.0% fun and adventure in that! The years of research taken to perfect it notwithstanding, the Weasel 2-minute rule's genius is in it's simplicity; From the time I realize I am hungry until the time I start eating should take no more than 2 minutes. That's it. No more. Less minutes is OK, just no more than 2 minutes. Everybody with me so far?

Sure, Spaghettio's are a delightful and wholesome meal which lends itself to eating out of the can cold and over the sink, but there are actual meals you can make in about two minutes, too. For example, Chicken Bowl. What is Chicken Bowl you ask? Why, Chicken Bowl is nothing less than a miracle food developed in the Weasel test kitchens. I'll even share the secret recipe!

Hmmm... looks more appetizing in person

Weasel's Chicken Bowl

-1 pouch 90 second microwave rice.
-1 glob butter
-1/2 can seasoned Pinto beans (I like La Costena brand)
-1 can chicken chest chunks
-S&P

Microwave rice. Add butter, beans and chicken. Salt & pepper to taste. Enjoy!

There you have it. A nice, hot, filling and delicious meal in under 2 minutes.

Oh! I have another recipe! Boiled Peanuts! These delightful little treats are very bueno, frankly right up there with fried okra, and although they do not strictly conform to the 2 minute rule, they are simple to make!

Why yes, yes I do have my own dedicated boiled peanut pot!

Weasel's Boiled Peanuts

- 3# Raw Virginia Jumbo Peanuts
- A lot of salt
- A lot of Tony Chachere's Creole Seasoning (optional)
- Water

Rinse peanuts of dirt and small rocks. Cover in a big pot with water and add seasoning. Boil 1 hour, reduce to simmer for 4 hours. I find it useful to begin sampling in hour 3 and adding seasoning as needed. Don't forget to check and add water periodically! Peanuts should be soft but not mushy. If your peanuts get all the way to mushy, you have failed and are a bad person.

A cautionary note on Tony Chachere's Creole Seasoning. This stuff is great on almost everything (hint: fried chicken) but the main ingredient is cayenne pepper. As you boil the peanuts, a lot of this pepper dust becomes aerosolized and turns your kitchen into some sort of horrible pepper spray gas warfare experiment, and you will find it difficult to see and breathe. Look, nobody said boiling peanuts was for the faint of heart, but the results are worth the pain, possible permanent loss of vision, and potential for suffocation. Having said that, you can just use salt but you are really missing out. The end result isn't all that super-spicy, but rather just very flavorful.

Boil some peanuts today!

Kitchen Knives
Knives is a funny word, don't you think? I mean, it really should be "nife" but whatevs. Anyhow, a long time back I needed a small kitchen knife and bought this one:

It's made by Henckels and is so nice that over the years I have added to the collection.

They are very well made I have no doubt will continue to serve me well as long as I am allowed to have sharp objects. The quality of the materials and craftsmanship are a big reason they stay sharp, but it's also because I take care of them by storing them in a sheath while in the drawer. There are a few styles of sheaths I've used over the years, and I tend to prefer those which allow any moisture inadvertently left on the blade to evaporate rather than the sort that pinches the entire blade tightly and traps the moisture.

How about you all? Do your knives rattle around in the drawer naked or do you use a knife block on the counter?

More Kitchen Stuff

Although making Chicken Bowl or peeling open a can of Spaghettios doesn't require a high degree of temperature control, I understand some recipes do and a biggie would be things on the grill. I can pretty well judge when hamburgers and hotdogs and steaks are done, but I also use a KIZEN thermometer when checking pork or a roast turkey. They are also useful when baking bread where liquids can be temperature specific, for example.

What're you using?

Since our pal bluebell is very smart, when she heard about my Food Thread assignment she correctly figured I'd talk about Spaghettio's and Chicken Bowl and boiled peanuts and offered to help with actual content!

Note: Bluebell is an excellent cook, and it has been my pleasure to enjoy a number of meals prepared by her. I can say without hesitation every bite was amazing. In fact, each and every bite was other-worldly! I make this statement as a free and voluntary act, without any duress, coercion or undue influence exerted by or on behalf of bluebell or any other party.

Let's see what's cooking in bluebell's kitchen!

But first of all, Thanksgiving dinner does NOT need to be anything fancy. Of course turkey is traditional, but turkey is hardly fancy anyway, is it? You have what you and your family like, though - the point is to get together, share a delicious meal and give thanks to God for our many blessings (and if you are living in the USA, you do have many blessings).

Secondly, it's okay to ask for help, or to buy things already made. Even if you always make everything from scratch, some years you may need to take it easy and have some help. Do it! It won't be any less enjoyable unless someone tries to sneak cauliflower and oysters into the house, but that's a topic for another day.

So let's talk in the comments about what we like to make and/or eat, and if anyone is looking for recipe ideas, ask away! Here are some sites with some delicious-sounding ideas to help you get started: Country Living, Allrecipes , Bon Appetit, Food Network, and my personal favorite, Southern Living.

Here's one of my favorite recipes to get you started. You can make it dairy-free by substituting coconut oil for the butter, and of course you can just leave off the pecans if there is a nut allergy to contend with. But this is a lovely, light dish that's not too sweet and complements the turkey and cranberry sauce to perfection.

Spiced Sweet Potato Casserole (originally published in Cooking Light)

3 pounds sweet potatoes
1/3 cup packed brown sugar (I use a little less)
2 tablespoons butter, or coconut oil
2 tablespoons orange juice concentrate
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup chopped pecans

Pierce potatoes with a fork, then either microwave them for 16 minutes or until tender, or do what I do and bake them on a tray in the oven at 400 degrees until tender, about 45 minutes or so depending on the size of your sweet potatoes. Let them cool about 5 minutes.

Cut each potato in half lengthwise; scoop out pulp into a large bowl (discard skins). Add sugar, butter or coconut oil, oj concentrate, cinnamon, salt, and nutmeg. Beat with a mixer at low speed until combined. Add eggs and beat until smooth.

Spoon mixture into a 1 1/2 quart baking dish; sprinkle with pecans. Bake at 350 degrees F for 45 minutes or until thoroughly heated. Yield: 8 servings.

Note: I make this the day before but leave off the pecans. Cover and keep in fridge. When ready to bake, preheat oven to 350, sprinkle the sweet potatoes with the pecans, and bake as directed.

Thank you bluebell! We need to get together and have lunch!

That's it for this week! Have you been in the kitchen?

posted by Weasel at 04:00 PM

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