Sometimes the harder we try, the worse things get. When we cook a dish for company or to take to a potluck, we try harder than usual to do it just right.
Have you noticed that is just the time when something will go wrong?
I’m reminded of a close call I had with a pot of soup destined for a community function. The soup was made and ready to go. Just before taking it, I
decided to give it one more stir.
It seemed a bit thin, so I decided to add some macaroni to thicken it up. I let it simmer for a few more minutes to cook the macaroni and was about to leave for town with the soup in hand, when, thank heavens, I lifted the lid for one more look to see if it had thickened and was OK.
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Much to my surprise, what I saw was a whole bunch of little beetles floating on top of the soup. What on earth? How could this be? A quick phone call let the people know that my soup was going to be late because I was starting over.
Where had these beetles come from? After checking a few possibilities, a close inspection of the raw macaroni left in a box revealed an infestation of the beetles hiding in the hollow of the little elbow pieces of macaroni. When the hot liquid of the soup hit them, they floated out.
The source was likely a bag of specialty flour that was not used for a long time. The beetles multiplied and moved out into other foods in the cupboard, including the macaroni. If you have had a similar experience with these little beetles, you will know how hard they are to get rid of. For a long time, all cereals, flour and baking supplies were stored in plastic containers. It took months before no more beetles appeared.
The department of horticulture science at the University of Saskatchewan informs us that there are two species of flour beetle: the red flour beetle and the confused flour beetle. The red flour beetle is more commonly found in rural areas associated with grain storage or around country elevators.
The confused flour beetle is found mainly in flour, but it does infest most other products in the kitchen, such as cereals, beans, nuts, dried fruits, chocolate and even spices.
These beetles are a shiny, reddish-brown, flattened insect about 1Ú8 inch (three millimetres) in length. Slight differences in antennae and thorax shape differentiate the two insects. The adult may live as long as three years. Their flattened body and small size allow them to get into most products that are not well sealed.
To get rid of the beetles, first dispose of all infested food. Thoroughly vacuum cupboards, getting into all the crevices and cracks. There are pesticides on the market that can be used, but if you choose to use one, always read the entire label on the container and follow the
directions.
Freezing eggs
Dear TEAM: I was wondering about frozen eggs, whether they could be eaten, cooked with and stored, and if so, for how long? Ñ W.H., Alsask, Sask.
Dear W.H.: Eggs should not be frozen in the shell but you can freeze them out of the shell for cooking and baking.
To freeze whole eggs: Gently beat eggs until blended. Pour into a freezer container, seal tightly and write the date on the container. Substitute three tablespoons (45 mL) thawed whole egg for one large egg.
To freeze egg yolks: Beat 1Ú4 cup (60 mL) yolk (about four yolks) with either 1Ú8 teaspoon (0.5 mL) salt for main dishes or 11Ú2 teaspoons (seven mL) sugar or corn syrup for desserts. The mixing prevents the formation of lumps because the yolk has a tendency to thicken or coagulate at a low temperature. In your recipes, use one tablespoon (15 mL) thawed yolk to replace one large egg yolk.
To freeze egg whites: The egg whites can be frozen as is, but ensure that they remain in an airtight container and that they have enough space to expand. In your recipes, use two tablespoons (30 mL) thawed egg white to replace one large egg white.
Cooked eggs do not freeze well and become hard and rubbery. Eggs can be kept in a sealed container in the freezer for four months.
Freeze eggs in small quantities and defrost only what you need. Use an ice cube tray and when frozen, transfer to a freezer container and label.
It is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Use them only in dishes that will be thoroughly cooked.
Household hint
Thanks to H.B. for this week’s hint.
“My favourite cleaning tip is to purchase a plastic caddy to hold all
your cleaning supplies and to take this with you from one area to
another. It saves energy and time because you are not going back and forth to get a particular item.” Ñ H.B.,
Tantallon, Sask.
Tomato pineapple salad
6 tomatoes, quartered
1Ú4 cup thinly sliced red onion 60 mL
1 can (14 oz.) pineapple 398 mL
tidbits, drained
2 tablespoons coarsely 30 mL
chopped, fresh, sweet basil
(or 11Ú2 teaspoons/7 mL, dried)
Combine ingredients in medium bowl.
Chili dressing
2 tablespoons cooking oil 30 mL
2 tablespoons white or red 30 mL
wine vinegar
1Ú4 teaspoon dried, crushed 1 mL
chilies
1 garlic clove, crushed
1Ú4 teaspoon salt 1 mL
1Ú4 teaspoon pepper 1 mL
1Ú3 cup pecans, toasted, 75 mL
coarsely chopped
Combine ingredients in a jar with tight-fitting lid. Shake well. Makes about 1Ú4 cup (60 mL) dressing. Drizzle over tomato mixture. Toss. Sprinkle with pecans.
Makes about 71Ú2 cups (1.75 L). Serves six.
To toast pecans: Place in single layer in ungreased shallow pan. Bake in 350 F (180 C) oven for five to 10 minutes, stirring or shaking often, until desired doneness.
Tomatoes: Roma tomatoes are “meaty” and the best for a salad like this one.
Source: Company’s Coming Weekend Cooking by Jean Pare.
Countertop to table cuisine
A cookbook with a different approach is Countertop to Table Cuisine published and written by Ken Kostick, 2004, $24.95. Each section of the cookbook is named by the countertop appliance that is used to prepare the recipes in that section, including a rice cooker, food processor, electric skillet, deep fryer, indoor grill, blender, coffeemaker, toaster oven and food steamer.
In creating the recipes for the book, Kostick said each recipe had to meet three criteria.
- They had to be healthy, nutritious and gourmet delicious Ñ the kind of appetizers, salads, soups, entrees and desserts you’d find in the finest restaurants.
- They had to be easy, quick and convenient to prepare, using fresh ingredients you can find in any grocery store.
- They had to be completely prepared using countertop appliances. The goal was to never turn on the stove.
Kostick has written this book to prove that we can stop on the way home, pick up fresh, healthy foods at our supermarket and serve exquisite gourmet meals all in about 30 minutes or less. Also, he wants to show that stopping for the less healthy takeout meals isn’t necessary and that the statement “I’m too busy to eat healthy” is wrong.
Marmalade-glazed shrimp stir-fry
From the electric skillet section of the cookbook is this tasty recipe.
3 tablespoons cooking oil 45 mL
24 large shrimp
2 cloves garlic, chopped
1 small red onion, thinly sliced
2 carrots, peeled and thinly sliced 1 sweet red pepper, seeded and
thinly sliced
1 cup broccoli florets 250 mL
1 cup cauliflower florets 250 mL
1 tablespoon minced ginger 15 mL
(1Ú4 teaspoon/1 mL ground)
1Ú2 teaspoon dried basil 2 mL
1Ú2 teaspoon dried thyme 2 mL
1Ú2 cup orange marmalade 125 mL
1Ú4 cup soy sauce 60 mL
Set the electric skillet to 400 F (200 C) and add oil. When oil is heated, add shrimp and sautŽ for five minutes or until shrimp are pink.
Add garlic, onion, carrots, pepper, broccoli, cauliflower, ginger, basil and thyme. Continue sautŽing for 10-12 minutes.
Add the marmalade and soy sauce and mix well. Reduce heat and simmer for two or three minutes.
Once ready, turn off heat, remove from skillet and serve stir-fry on a bed of greens, rice or rice noodles.
Serves four.
Variation: Substitute two cups (500 mL) scallops or cooked sliced chicken for shrimp.
Addition: Add cooked oriental noodles to skillet and mix well.
Lower fat option: Leave out the oil.
Spicy: Add one teaspoon (5 mL) hot sauce to skillet when shrimp are simmering.
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
