Category Archives: cooking

Tastes like (a whole) Chicken

While we’ve been away we’ve been cooking up some really yummy things for ourselves while learning some thrifty ways to shop and eat. To to get the most nutrition for our dollar we are buying more raw, unprocessed ingredients and learning what to do with them. It helps that we aren’t afraid to buy something when we have no idea what to do with it, especially when the deal is so good.

So we bought this chicken.  Continue reading

Beef & Vegetable Stir-fry

Earlier this year Jamie Oliver hosted a show on ABC called Jamie Oliver’s Food Revolution where he spent time in Huntington, West Virginia (apparently one of the unhealthiest communities in the US) and tried to get them to eat better and cook fresh, whole foods at home.

Much of the show involved Oliver trying to get schools to provide better lunches and it was eye-opening to see all of the obstacles that something as good-intentioned as that turned out to be.

When he wasn’t at the schools he was trying to get people to eat healthier at home by doing cooking demonstrations that would show how easy, fun and healthy home cooking could be. One of his go-to dishes was stir-fry. It did indeed look quite tasty and simple so we couldn’t resist trying it ourselves.

Continue reading

When Sodium and Chloride Get Together: Salt

If you grew up like me, salt was akin to a fine, white sand and it came out of a shaker that rested in the middle of the dining room table and once you became “of a certain age” you needed to keep a close eye on your intake.

Salt is known scientifically as sodium chloride, or NaCl. (Na is from the latin natrium.) Salt forms when sodium, a highly-reactive metal that ignites in water, and chloride, one part of the corrosive hydrochloric acid, get together.

Sodium and chloride are both essential in very small amounts to the life of all animals. Historically, salt has been used in a wide variety of ways, such as in the preservation of foods, the production of paper good, as an additive in cosmetics and, of course, to make food taste more delicious.

Continue reading

Oh, hi! Over here…

We know that our readers are super hip and technologically advanced, so we decided to get a Twitter account! Follow @GreenChalkboard where we will be sharing lots of fun, yummy, interesting food things with you. We’ll also let you know when we put new posts up, too.

See you there!

Mmm,
Mandy

From http://www.penn-olson.com, original source unknown.

Bacon Caramel “Apples”

So this is it: the recipe you’ve been waiting for. Yesterday we posted about the Chicago Bacon Takedown—this is what we made and won the Judges’ Choice for 2nd Place with. It is pretty weird, we know, but not only will you enjoy eating this but you will be basking in sweet, bacon-y glory when you take it with you to a party this fall. I promise. I even have a vegetarian friend who wants to eat bacon now because of it.

Continue reading

Makin’ Bacon (In the Oven)

What can we say about bacon that hasn’t been said before? Nothing. (see Jim Gaffigan video at the end of this post)

I had heard once or twice before that making bacon in the oven was the best way but never tried it before and decided to remedy the situation.

It was super simple, delicious and easy to clean up. One of the nicest things about it is it’s pretty much hands off—once it’s in the oven you just wait 20 minutes and it’s done—freeing you to focus on whatever other food you’re preparing that will soon be improved with the addition of bacon.

Continue reading

Lubin’ the Lodge

So much about cooking is intimidating—feeling like you don’t know enough to do something can be paralyzing. Sometimes you just have to dive in and see what happens.

I’m not sure exactly why I wanted to buy an iron skillet. It comes up sometimes in recipes or on cooking shows but it’s probably not the most essential piece of equipment missing from our kitchen. It is relatively cheap though ($18.99 at Target) and there’s something intriguing and mysterious about cooking with a solid hunk of iron that’s been formed in a sand mold. It makes me think of camping (even though I’ve never experienced the use of one while camping) and it’s a living link to the culinary past.

Continue reading