Cooking Chinese Food: Ingredients for Recipes

Posted on 12/3/2007 by grubgirl

What I hear most frequently from readers is that you guys want more San Francisco Bay Area restaurant recommendations and some easy recipes. (Though my friends are wonderful cooks, and I have seen many a varied set of methods they use to cut things, I won’t post a video about how to use a cooking knife as it may fall on deaf ears.) So then I resort to cooking in general. And why not Chinese cooking since many of the tasty dishes you can get in the restaurant can (supposedly) be reproduced in your kitchen, whether you’ve got a gas stove or All Electric Kitchen.

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Posted in Kitchen, China | Leave a comment

Which Healthy Foods Really Aren’t

Posted on 11/30/2007 by grubgirl

Having come back from a much-needed vacation with an overabundance of cheap, yummy steaks in my diet (think South America and lots of beef), Grubgirl has opted to eat slightly healthier while returning to her cubicle world. Men’s Health posted a nice article on what food sounds nutritious but really isn’t. Sorry to be such a wet blanket, but the gist is that, as always, we need to be smart shoppers and not always believe the hype.

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How to Freeze Foods

Posted on 11/22/2007 by grubgirl

Have you ever used your freezer to freeze foods other than the type that comes in little boxes and requires a microwave to heat up?

The Former Fat Guy Blog goes over a very informative and detailed list of how to freeze foods. He covers freezing specific vegetables, fruits, nuts, meats, seafood, and even pastries (who knew?). He even provides ideal freshness times.

For example, did you now that “Freezing meat doesn’t magically reverse spoiling. Make sure the meat is fresh to begin with.”?? Doh! No worries, friends, I don’t (really) do that anymore. *cough*.

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Quick and Easy Chicken Enchiladas Recipe

Posted on 11/19/2007 by grubgirl

You wanted more recipes along with restaurant tips, you got ’em. (They just take a little more time to write but hopefully you’ll try this out and let us know what you think!) Thanks go to Chef Sanchez for sharing the now not-so-secret recipe for an Americanized version of chicken enchiladas.

The ingredients are simple – we got them all at Safeway:
Chicken Enchilada Ingredients
1 fresh hot rotisserie chicken
1 pack of 30 or so tortillas – you’ll have some leftover
1 large can of Cream of Chicken soup
2 regular-sized cans of Cream of Asparagus soup
2 small cans of salsa verde (also known as tomatillo salsa or green chile sauce)
1 bag of shredded cheese, Mexican 4-cheese style
1 casserole dish
1 large mixing bowl
nonstick cooking spray

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Posted in Recipes, Meals from $5-15 per main course, Mexico, USA | 2 Comments