the Cooking Thymes - Meet Ya In The Kitchen

Perfect Hard Boiled Eggs...Every Time

Muse — Sat, 03 Apr 2010 17:35:11 GMT

Easter is around the corner. And with Easter comes the tradition of coloring eggs.

Eggs are a symbol of new life, rebirth and spring. But, easy as it may seem, there are a few tricks to getting perfect hard boiled eggs that peel easily.

The first thing you ought to know is that really fresh eggs don't work well. So, when you buy your eggs in the market, let them sit in the refrigerator for a few days before you boil them. I realize that it would have been better if I had let you know this a few days BEFORE Easter, but as the saying goes...better late than never.

Use large eggs. I have no specific reason for this other than I always use large eggs and know exactly how long it takes them to cook. Oh, and for what it's worth, I always get the most cage free, natural, free range chicken eggs that I can find. Yes, they are more expensive, but if you've ever done any research into the treatment of chickens, it will be hard for you to buy the regular commercial eggs without feeling guilty. Nuff said.

Now for the eggs:

To boil the eggs, put them in a single layer in a large saucepan. Don't stack them. Cover the eggs with 2 inces of COLD water. Using cold water keeps the eggs from cracking.

Add 1/2 teaspoon of salt. This will also help with the cracking and peeling.

Bring the water to a good boil (lots of bubbles rising to the surface without the eggs knocking together to crack them).

Remove the pan from the heat. Cover with a tight fitting lid. Let sit for 15 minutes. Covered.

Cool the eggs however you prefer. Strain them and let them cool to room temp, put them in an ice bath, ...

Happy Happy Easter to you! May the holiday bring you renewal of mind, body and spirit.

The Muse Gourmet

Kid Friendly Granola

Muse — Mon, 03 Aug 2009 18:16:02 GMT

Like granola? Looking for an easy project to do with the kids? This granola recipe makes the very best granola I've ever had...hands down! And, the best part...it's sooo easy. My son practically made this recipe by himself.

Simply start with a few simple ingredients. If you're doing this with children, it's handy to find a work space that's at their level.

Measure the dry oats, coconut, brown sugar and nuts into a large bowl and stir. Then measure in the wet ingredients and stir again.

Spread the granola on a lined baking sheet and bake.

When the granola is baked, transfer to a large bowl and add your favorite dried fruits.

The Muse Gourmet

Kid Friendly Granola Recipe

Muse — Mon, 03 Aug 2009 18:15:07 GMT

Easy to make and even easier to change up with your favorite ingredients, this granola recipe is the best tasting granola I’ve ever made.

The Muse Gourmet

Cynthia's Tex Mex Chicken Casserole

Muse — Fri, 15 May 2009 11:49:16 GMT

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Cynthia's Tex Mex Chicken Casserole Recipe

Muse — Fri, 15 May 2009 11:42:33 GMT

Created for a friend who loves Mexican food and doesn’t have much time to spend in the kitchen. This is a great dinner for a busy family. Kids love it and can easily help with preparation. Layering the tortillas, cheese and chicken with colorful peppers is a perfect job for little hands.

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Ham with Sweet Crunchy Glaze Recipe

Muse — Mon, 27 Apr 2009 20:06:55 GMT

An easy recipe for a flavorful ham that can be served cold or warm. Or…an excuse to use an open flame in the house. Whichever you prefer.

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Cheeseburger Soup Recipe

Muse — Wed, 18 Mar 2009 15:19:38 GMT

Fun to make in the kitchen with kids (they love to squirt in the ketchup and mustard); this soup is quick and easy to prepare and is healthier than the blue plate special at your local diner. Serve it with a side salad or even some French fries (baked in the oven) for dipping. The recipe serves 6. P.S. Don’t leave out the ketchup and mustard. It’s tempting because it seems strange, I know.

The Muse Gourmet

Souvlaki

Muse — Mon, 09 Mar 2009 11:49:02 GMT

Greek food. Mmmmm. One of my favorites!

Why is it so hard to find a good Greek restaurant? It would seem to me that for the ease with which an authenthic Greek meal can be prepared, there should be a Greek restaurant on every corner. Yet, no matter how hard I try, I can't find a restaurant that can serve me a better Greek cuisine than I can prepare at home (with very little time and effort).

Before we get started, let me say this. We're not going to make homemade pita. If you're in this for the pita recipe, move on...it's not coming. I have this philosophy about NEVER MAKING MY OWN PITA BREAD. So...go to the store and buy the best pita bread you can find. Make sure it's fresh. Then, read on...

Today is all about Grilled Pork Souvlaki(pronounced soov-LAH-kee). Essentially, souvlaki means something cooked on a skewer. My preference (of course) would be tender cuts of meat. If you need to add a few veggies, tear yourself up. :) Pork souvlaki is a traditional "fast food" in Greece. It is often served with fried bread and potatoes. I prefer to serve a skewer of grilled pork souvlaki on warm pita bread with tzatziki and sliced onion (and a side of oven fried Greek potatoes).

The Muse Gourmet

Souvlaki Recipe

Muse — Mon, 09 Mar 2009 11:45:34 GMT

A quick, easy recipe perfect for the grill or broiler. This is a summer favorite when temperatures make it preferable to cook outside. Souvlaki is a great entrée to serve when entertaining, as most everything can be done in advance.

The Muse Gourmet

Chicken Mulligatawny Recipe

Muse — Sun, 01 Mar 2009 23:28:34 GMT

Chicken Mulligatawny is a varied soup of British origin, introduced to India in the 1800s. Mulligatawny refers to a stew that is cooked in peppery water. The particular variety that I prefer combines a blend of Thai and Indian flavors (ginger, cilantro, coconut, curry, red pepper) and is best served with steamed Basamati rice or coconut rice (see my earlier recipe). I like this version because it uses a healthy variety of vegetables that aren't always popular on a stand alone basis (spinach and tomato). Add another chopped jalapeno for a spicer blend.

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Drunken Chicken Recipe

Muse — Sun, 01 Mar 2009 04:03:20 GMT

The aroma in the kitchen will delight your senses after the chicken has been in the oven for 45 minutes. This is a one pot recipe and very easy to make.

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Authentic Meatballs Recipe

Muse — Tue, 27 Jan 2009 21:44:09 GMT

Prepare a large batch of these in advance and keep them in the freezer for a quick addition to spaghetti or as an appetizer.

The Muse Gourmet

Oven French Toast

Muse — Sun, 25 Jan 2009 16:10:55 GMT

French toast has always been something I prefer to enjoy on a casual morning (meaning I don’t want to spend a lot of time in the kitchen that day). Here’s a recipe that you can make the night before (I usually make this up after we’re finished with supper). The French toast is flavorful and moist enough that you don’t even need syrup.

The Muse Gourmet