Stirring the Pot: Things I’ve Learned
Ruthie Cohen has been writing for Limestone Post for going on ten years. Throughout a life of living and learning in and out of the kitchen, Ruthie has collected her own tidbits of wisdom, which she’s now stirred into a pot for your reading — and living — pleasure!
Hello, dear Reader!
From the kitchen and beyond, here are some things I’ve learned along the way.
Don’t skimp on the garlic. Often, I will add an extra clove. If a recipe calls for four, why not add one more?
Store-bought boxes of soup stock don’t do much. Either make your own by saving vegetable scraps such as onion skins, carrot peels, bell pepper cores, garlic skins, tomato stems, celery tips, mushroom stems, and corn cobs so that you have at least 3 cups worth. Place them in a stock pot with 8 to 10 cups of water. Bring to a boil, reduce heat, and simmer gently until everything softens. Remove pot from heat and let everything remain in the pot for an hour or more. Strain liquid and discard scraps. Refrigerate the stock or freeze until ready to use. Alternatively, add soy sauce to water.
That missing ingredient in a dish is frequently an extra pinch of salt.
That missing ingredient in a pot of soup, especially if it is tomato-based, is frequently a pinch of sugar.
A drinking glass is a good substitute when a rolling pin is not available.
Use scissors or kitchen shears to cut parsley, cilantro, and other herbs for garnish. It is a lot neater, and your pieces will appear more uniform.
Too much leftover cilantro? Turn it into dressing! Place 1 cup of packed cilantro, 2 cloves of garlic, the juice of 1 lemon, 3 tablespoons of tahini, a pinch of salt, and 8 tablespoons of water in a blender. Process until smooth. Use as a salad dressing or a fresh sauce over sautéed vegetables. Try this with parsley, too.
And on the subject of parsley, it will last a lot longer if, after rinsing, you wrap it in a damp paper towel and place it in a plastic bag. Make sure that the bag does not cling to the towel. Leave the bag full of air and tie it loosely at the top. Place in the refrigerator’s crisper bin.
A well-stocked pantry. Essential. You can always whip something up.
Also essential: frozen peas. Throw in a handful to a savory dish, and voila! Enhancement.
More on peas: Mix them with freshly chopped mint for a perky side dish.
Life hack: Grab a bag of frozen peas and use as an icepack to reduce swelling.
Homemade almond milk without the preservatives is easy. Place 1/3 cup of whole almonds in a blender along with one pitted date. Add 2 cups of water. Process. Strain through a nut bag (yes, that is a thing!). Refrigerate. It lasts three days.
Keep a bowl of lemons at the ready.
A homemade loaf of bread is a game changer to any meal or snack. With each loaf you become more comfortable with the dough. There is nothing like the aroma of bread baking in the oven to entice folks.
Pita bread is surprisingly quick (after the dough proofs) and easy to assemble. You will never return to store-bought.
Homemade granola is better and cheaper than the prepackaged stuff. If your pantry is well stocked, you have everything you need to make it. Or try this recipe.
Marinate! When there is no way you can consume those extra tomatoes in the bowl, cut them up and place them in a clean jar. Add a bit of oil, a touch of vinegar, a few cloves of garlic, any herbs you have about, salt, and freshly ground pepper. If you have some capers, throw them in too. Place the lid on securely and gently shake the jar. Refrigerate. Alternatively, you can make tomato jam. (See recipe below.)
Cooking for people you love is a recipe for delicious meals.
A sharp knife works wonders. It also demands vigilance.
When you make your kitchen aesthetically pleasing as well as functional, you will spend more time in it. Cast-iron skillets and good quality pots, ceramic spoon rests, pretty towels … that sort of thing.
Sanctuary! Kitchen therapy is a thing! Dicing, slicing, chopping, and stirring focuses you and may bring respite to an overburdened heart or mind.
Grow your skills. Master a few dishes. Then experiment with a few more. Build a collection of signature dishes that you can trot out effortlessly.
Exposure to unfamiliar spices and cuisines is good for both body and soul.
TOMATO JAM
3 lbs. tomatoes
1/3 cup brown sugar
2 tablespoons apple cider vinegar
1/2 teaspoon powdered ginger (or slightly less freshly chopped)
1/2 teaspoon cinnamon
1/4 teaspoon cloves
Pinch cayenne pepper
Salt to taste
1/2 cup raisins, optional
1/4 cup shredded fresh basil, optional
Chop tomatoes. Place in a medium-size pot. Add the rest of the ingredients, minus the raisins and basil. Bring to a boil. Reduce heat and cook, uncovered, for an hour or more, stirring occasionally until a thick sauce develops. Mix in raisins and basil. Adjust seasoning. Place jam into jar(s). Cool and then refrigerate. Use as a side with savory dishes or as a condiment with dips and salads.
