But many people feel like they are incapable of making them well.

The truth is, eggs are actually quite simple, they just need a little bit of attention.

So today I want to break down for you the different ways to cook an egg so that you can add these to your rotation for breakfasts, lunches, and dinners and then next time I will talk about different ways to use eggs in baking (i.e., beating an egg in all its stages).

Here’s the pie chart illustrating the preferred methods of cooking eggs based on the estimated popularity:

• Boiled Eggs: 30%
• Scrambled Eggs: 25%
• Fried Eggs: 20%
• Poached Eggs: 10%
• Omelets: 10%
• Other: 5%

Hard-Boiled Eggs:

When to eat them

Hard-boiled eggs are a lunchbox and breakfast-on-the-go staple for our family. I also use them for egg salad, deviled eggs, and sliced up on a salad.

How to cook them

Put the number of eggs you would like to hard-boil in a pot of cold water.

Bring the pot of water to a boil. When it reaches boiling, take the lid off a set a timer for 10 minutes.

When the timer goes off, pour the hot water down your kitchen sink and run the eggs under cold water for a few moments to cool them down.

To peel them, knock them on their larger end, where there is likely an air bubble so that you can break through easily and get the shell off without losing too much of the white.

Soft-Boiled Eggs:

When to eat them

We love these for breakfast. I grew up with eggs cups where you would just take off the small top, sprinkle in some salt and pepper, and dip toast fingers into the yolk, before eating the white.

My husband grew up scooping them out into a bowl. Both ways are delicious!

How to cook them

Bring a pot of water to a boil. Using a slotted spoon, gently place the eggs into the boiling water.

Set a timer for 5 minutes.

When the timer goes off, pour the hot water down your kitchen sink and run the eggs under cold water. Gently crack the eggs around the small top, open the top, and serve in your favorite way.

Scrambled Eggs:

When to eat them

Breakfast is the obvious answer here, but my kids love scrambled egg sandwiches and we also will have scrambled eggs loaded with vegetables and cheese for quick weeknight dinners.

How to cook them

Here is the no frills, super easy method we use in our house that constantly blows people away.

No dirty bowls or splashes of milk required! Melt some butter, about 1 Tablespoon for 1-2 eggs, more as you go up in number of eggs, in a frying pan over a medium-high heat..

Crack your eggs directly into the pan. Salt and pepper to taste.

Just as the egg white starts to solidify a tiny bit, use a spoon or spatula to break up the yolk and mix up the egg. Scramble to your level of dry-ness.

Fried Eggs:

When we eat them

Breakfast and dinner, unless we’re eating lunch at home and then they are a solid option then, too.

For breakfast we’ll have them with toast, with eggs, or in a sandwich.

For dinner we’ll have them on top of grains, mixed into pastas, or with toast.

How to cook them

Melt some butter, about 1 Tablespoon for 1-2 eggs, more as you go up in number of eggs, in a frying pan over a medium-high heat.

Crack your eggs into the pan and salt and pepper to taste.

Watch the eggs pretty closely as you get used to frying eggs and your stove.

If the edges start to get too crispy before the center is cooked, turn the heat down to medium and cover the pan with a lid for a minute or so.

When the white is solid but the yolk is still liquid-y, slide a thin spatula underneath the egg to gently lift it out of the pan to put it on your plate.

Omelet:

When to eat them

Breakfast, lunch (leftovers), or dinner!

How to cook them

The first thing you need to know about making an omelet is that any fillings that you are going to put in that would need to be cooked, need to be cooked before you start making your omelet.

So any onion or vegetables that you wanted sautéed, sauté them first, or better yet, use leftovers! I love leftover roasted vegetables in an omelet (or frittata! See below).

Grated cheese or sliced up cooked/deli meat are also good additions. So once you have your fillings prepared and ready to go, crack two eggs into a bowl and beat well, until it is completely blended, no clear whites left. Salt and pepper the beaten eggs.

Melt 1 Tablespoon of butter in an 8-inch frying pan over a medium-high heat. Swirl the butter around so that the whole bottom of the pan in coated. If you need to add a little more butter, go ahead and do that.

Once the butter has stopped sizzling, pour your eggs in.

Gently use a spatula to move the eggs around a little bit (it will look sort of like waves), so that they are evenly distributed across the pan.

Cook for 1-2 minutes, or until the edges look crisp but the middle is still kind of wet, but not flowing liquid. Place your fillings in the middle and fold over either in half to make a half-circle or in thirds.

Gently slide the omelet off onto a plate. Don’t worry if the middle isn’t completely solid, it will still keep cooking off the heat.

Serves 1-2 people, increase number of eggs and size of pan as necessary. And, if it all falls apart, then just scramble it up and serve as loaded scrambled eggs!

Or if this is too scary, use my waffle omelet recipe until you are comfortable/forever!

Frittata:

When to eat them

Anytime! They are amazing hot or room temperature.

How to cook them

Pre-heat the oven to 400. Pull out a 10-12” oven-safe skillet.

Prepare whatever mix-ins you are going to include, some of our favorites are onion/shallot, bell peppers, asparagus, roasted vegetables, chopped up leftover meat, grated or crumbled cheese. You want about 3 cups total of filling.

If the fillings need to be cooked, like raw vegetables, melt some butter in the skillet and sauté them until they are ready. While the filling is cooking, crack six eggs into a bowl and beat well. Salt and pepper the filling to taste.

Add any other fresh or fried herbs or seasonings you like to filling (oregano, basil, thyme, rosemary, chili powder, garam masala, and za’atar are some of our favorite options).

When the filling that needs cooking is cooked, add any others you were going to add in and then spread it all out evenly. Sprinkle the cheese over (if using) and then pour the eggs on top.

Cook on the stove for a minute until just beginning to set and then put into the oven for 8-10 minutes. To check if it is done, use a sharp knife to cut a tiny hole in the middle.

If egg runs it, put it back in for a minute. If not, then it is done and pull it out.

Let it sit for 5 minutes and then serve!

My favorite way to eat eggs is Spicy Shakshuka.

<p>The post Cooking 101: How to Cook with Eggs, Part 1 first appeared on The Balanced Kitchen.</p>

One night a friend of mine and her husband, who were not very experienced cooks, decided that they wanted to cook a really special meal. So they went through all of their cookbooks, found the recipe they wanted to make, wrote down all of the ingredients, and set off for Whole Foods. I

t took them a while to find all of the ingredients, going up and down every aisle multiple times, and in the end there was still one ingredient that they just couldn’t find anywhere. They looked in the spice section, the dairy section, everywhere.

Finally they went to customer service and asked where the “minus” (which they pronounced “meenus”) could be found. The man behind the desk had no idea what “minus” was, so he looked it up on the computer with no luck.

They were irate. Here they were, trying to cook, trying to make a nice meal, they had come all the way to the “fancy” grocery store only to find it didn’t carry an essential ingredient?! Unacceptable!

Finally they decided to just try the recipe without the “minus” since they only needed two tablespoons of it anyway. As they left Whole Foods with their groceries, though, they were still grumbling about what kind of grocery store doesn’t have an ingredient like “minus”?!

When they got home and looked at the recipe again they realized that the recipe had called for “1 cup of flour, minus 2 tablespoons” but it just so happened that the “minus 2 tablespoons” was on the next line in the ingredient list.

When I heard this story I couldn’t stop laughing, but I also realized that this was an amazing example of how confused and flustered we can feel when we are looking at a new recipe, especially a relatively complicated one.

For a lot of cooking, I find that measurements can be relatively approximate, but when we are trying a new recipe or if we are relatively new to cooking, having things be precise can be reassuring and helpful so I wanted to share some tips on measuring and also some equivalencies that can be really helpful to know for those times when you run out of clean measuring cups and spoons.

Tips for Measuring Dry Ingredients:

• Scoop, then scrape. When measuring things like flour the best way to get the most accurate measurement is to scoop up the ingredient until it is just a bit overfull and then use the back of a knife to gently scrape the excess back into the container. This will prevent over-packing a measuring cup.
• Use scraping edges when provided. If your baking soda or baking powder containers offer a flat edge near the top of the container, that is for scraping the measuring spoon to be level.
• Use measuring cups for dry ingredients whenever possible. While you can use liquid measuring cups, it is much easier to scrape the excess off using a dry measuring cup.

Tips for Measuring Wet Ingredients:

• Use a liquid measuring cup whenever possible. While you can use a dry measuring cup, you will need to fill it all the way to the very top and risk spilling, whereas a liquid measuring cup gives you room at the top.
• Put your liquid measuring cup on a level surface and squat down to make sure that the measurement is accurate. Looking from above can distort your view.
• Make sure the top of the liquid meets the measurement line. If it is just under the line, then it is not enough.

Measurement Equivalents/Conversion:

I can’t even tell you how many times I have gone to get a measuring cup or spoon of a certain size only to find that the one I need is dirty. It took me years to memorize these equivalencies and I still have a cheat sheet posted on the inside of my cabinet that holds my baking supplies.

Here’s a cheat sheet for cooking and baking conversions that includes common unit conversions:

Cooking and Baking Conversion Cheat Sheet

Oven Temperature Conversions

Common Ingredient Substitutions

<p>The post Cooking 101: Measuring Ingredients first appeared on The Balanced Kitchen.</p>

Still, I think caramelized onions are a game-changer in any kitchen. When done properly, they add a sweetness and depth of flavor to dishes that is simply unbeatable.

Now, I got it down to a science!

And it is not at all that difficult. The main ingredient isn’t onions. It is a lot of… patience!

To caramelize onions, slowly cook them on your stovetop with a bit of oil or butter until they turn golden brown.

It’s important to slice the onions evenly to ensure they cook at the same rate. Using a wide, thick-bottomed pan helps maximize contact with the heat, making the caramelization process more efficient. I like to add a pinch of salt to help draw out the onion’s natural sugars.

5 Most Important Steps in Getting Great Caramelized Onions

If you are not interest in reading all the details, here is the most important things you need to understand:

1. Cut Evenly: Slice the onions evenly to ensure they cook uniformly. Uneven pieces will cause some to burn and others to remain sour.
2. Use a Large, Heavy Pan: A wide, heavy-bottomed skillet or sauté pan works best. It allows the onions to spread out and cook evenly.
3. Add Fat: Use a mixture of butter and oil for the best flavor and texture. Butter adds richness, while oil prevents burning.
4. Stir Occasionally: Stir the onions every few minutes to prevent sticking and ensure even cooking. However, don’t stir too often, or they won’t caramelize properly.
5. Patience is key: It can take around 30-40 minutes of regular stirring to achieve that perfect, rich caramel color. Your reward is flavorful, sweet onions that can elevate everything from burgers to soups and more.

Ingredients and Tools

To perfectly caramelize onions, you need to start with the right ingredients and tools. This helps ensure your onions reach that deep golden-brown color and develop a sweet, mellow flavor.

Choosing the Right Onion

Not all onions are created equal. For caramelizing, I usually prefer yellow onions because they’re versatile and have the right balance of sweetness and flavor. Sweet onions like Vidalia are also a great option for a more intensely sweet taste. White onions can work too, although they have a slightly sharper flavor.

Red onions can be used but they may turn a bit mushy and don’t caramelize as well as yellow or sweet ones.

Selecting the Best Fats for Flavor

The choice of fat is critical for the caramelization process. Using a mix of butter and olive oil is my go-to. Butter, especially unsalted, offers a rich flavor, while olive oil helps to prevent burning due to its higher smoke point. If you’re out of olive oil, vegetable oil works in a pinch. Aim for about one tablespoon of each for every large onion. This combination keeps the onions moist and cooking evenly.

Additional Flavor Enhancers

To elevate the flavor, I like to add a pinch of kosher salt which helps draw out the onions’ natural sugars, enhancing their caramelized sweetness. Sometimes, a small amount of sugar can speed up the caramelization process and add extra sweetness. For a bit of complexity, a splash of balsamic vinegar or wine towards the end of cooking can add depth. If you’re feeling adventurous, sauté some bacon alongside the onions for a smoky flavor that pairs amazingly with brie cheese in a sandwich or salad.

Prepping the Onions

When it comes to caramelizing onions, the way you cut them and how you handle their strong smell are critical steps. Proper preparation ensures even cooking and minimizes tears.

How to Cut Onions for Caramelizing

I always start by halving the onions through the root. This gives two manageable pieces to work with. I peel away the outer skin and discard it. To get those classic caramelized onion strands, I lay each half flat and slice thinly, perpendicular to the root end, forming half-moon shapes.

If you prefer diced onions, that’s fine too. Just remember, thicker slices take longer to cook. Thin slices yield soft, silky onions faster, making it easier to get that perfect caramelization.

The Cooking Process

Caramelizing onions requires patience and a few key techniques. The process involves controlling the heat, learning the proper stirring methods, recognizing different stages of caramelization, and knowing how to release the tasty browned bits from the pan.

Getting the Temperature Right

The right temperature is crucial. I start by heating a large skillet on medium-high heat. Once the pan is hot, I add a mix of olive oil and butter. Butter gives rich flavor while oil helps tolerate higher heat without burning.

To avoid burning the onions, I turn the heat to medium-low after adding them. Cooking slowly at lower temperatures allows the onions to caramelize evenly. This “low and slow” method is key to deep flavor.

Stirring Techniques

Stirring the onions correctly ensures they cook evenly. I make sure to stir them every few minutes to prevent sticking or burning. It’s important to scrape the bottom of the pan to get any bits that start to brown.

I find a wooden spoon works best for this. A consistent stir helps the onions release their sugars and brown uniformly. If the onions start to dry out, I sometimes add a splash of water to keep them moist.

Recognizing the Stages of Caramelization

Knowing when the onions are done is important. There are several stages to look for. First, the onions will turn translucent. As cooking continues, they’ll become golden and start to soften.

Eventually, they’ll turn deep brown and become jammy. This process can take 30-45 minutes. It’s all about patience. Watching the changes in color and texture helps me know when they’re perfectly caramelized.

Deglazing: Releasing the Flavorful Bits

Deglazing the pan adds even more flavor to the onions. After the onions reach a deep brown, I add a small amount of liquid. This could be water, broth, or even a bit of wine.

The liquid helps to lift the flavorful bits stuck to the bottom of the pan. These bits, created from the Maillard reaction, are packed with flavor. Deglazing also creates a rich sauce that coats the onions, making them even tastier.

Advanced Tips and Tricks

Here are some advanced tips and tricks to make your caramelized onions even better. These tips focus on speeding up the process and enhancing the complexity of flavors.

Speeding Up the Process

To speed up the caramelization process, try adding a small pinch of baking soda to the onions. This raises the pH level, helping them brown faster. Be cautious and use only a very tiny amount, as too much can alter the flavor.

Another technique is using water to steam the onions. I start the process by adding a 1/2 cup of water to the skillet with some oil and salt. Covering the skillet with a lid helps the onions wilt quickly. Remove the lid after they soften to let the water evaporate.

Enhancing Flavor Complexity

Adding a splash of wine can make your onions taste more complex. I usually go for white wine, which adds a subtle sweetness and depth. Pour it in after the onions have started to brown and deglaze the pan to incorporate those tasty browned bits.

Butter can also boost the flavor. I like to sauté the onions in a mix of butter and oil. Butter adds richness, while oil helps prevent burning.

How to Caramelize Onions in the Oven

Caramelizing onions in the oven is a hands-off method that allows for even cooking with minimal stirring. This technique is perfect when you’re preparing a large batch or don’t want to stand over the stove. The slow roasting process develops deep, rich flavors, making the onions tender and golden.

Ingredients:

• 4 large onions (yellow, white, or red)
• 2–3 tablespoons of olive oil or melted butter
• 1 teaspoon of salt (optional)
• 1 teaspoon of sugar (optional, helps speed up caramelization)

Step-by-Step Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C) to create the ideal temperature for slow roasting the onions.
2. Slice the Onions: Peel the onions and cut them into thin, even slices. Aim for about ¼ inch thickness to ensure they cook evenly.
3. Prepare the Baking Sheet: Line a baking sheet with parchment paper or aluminum foil. This makes cleanup easier and prevents the onions from sticking.
4. Toss Onions with Oil: In a large bowl, toss the sliced onions with olive oil (or butter). Make sure each piece is lightly coated. Sprinkle with salt and sugar if using.
5. Spread the Onions: Spread the onions out in a single, even layer on the prepared baking sheet. Crowding the onions may cause them to steam rather than caramelize, so ensure they’re evenly spaced.
6. Roast the Onions: Place the baking sheet in the oven and roast for 30–40 minutes. Stir the onions every 10–15 minutes to promote even cooking. Keep an eye on them during the last 10 minutes to avoid burning.
7. Check for Doneness: The onions are ready when they are golden brown, soft, and have a rich caramelized flavor. If they’re not yet soft and golden, continue roasting, stirring occasionally, until they reach your desired level of caramelization.

Tips for Best Results:

• Lower heat for slower caramelization: If you prefer a deeper, richer caramelization, lower the temperature to 350°F and roast for a longer time.
• Stir frequently: Stirring the onions every 10–15 minutes prevents them from sticking and burning, ensuring even caramelization.
• Adjust sweetness: If you want sweeter onions, add more sugar to the onions before roasting.

Storing and Reusing Caramelized Onions

Caramelized onions can be stored in several convenient ways to keep them fresh and ready for various recipes. Here’s how you can do it.

Short-Term Storage Solutions

When I need to store caramelized onions for a few days, I use air-tight containers. These containers keep the onions fresh for up to a week in the refrigerator.

Tip: Let the onions cool completely before sealing them to avoid condensation, which can lead to spoilage.

Another option is to use zip-lock bags. Flatten the bag to remove as much air as possible before sealing. This method saves space and keeps the onions just as fresh. I’ve found both these methods effective for short-term storage.

Freezing and Thawing Techniques

Yes, you can freeze caramelized onions for longer storage. I like to freeze them in ice cube trays first. Once frozen, I pop the cubes out and transfer them to a zip-lock bag or air-tight container for easy storage. This way, I can use small portions as needed without thawing a large batch.

Thawing is simple. Just transfer the frozen onions to the fridge overnight or warm them directly on the stove. If I’m in a hurry, I use the microwave for a quick defrost. The texture and flavor remain intact, making them perfect for soups, stews, or even as a pizza topping.

By storing and reusing caramelized onions properly, you can always have these tasty ingredients ready to enhance your meals.

Using Caramelized Onions in Recipes

Caramelized onions add a sweet, rich flavor to many dishes. They pair wonderfully with both classic and creative recipes.

Classic Pairings with Caramelized Onions

I love adding caramelized onions to burgers. They bring a deep sweetness that balances perfectly with the savory meat and cheese. They also shine in sandwiches, especially when paired with grilled cheese. The combination of gooey cheese and sweet onions is absolutely delicious.

Quiches are another excellent choice. The onions add a sophisticated flavor, making a plain quiche feel gourmet. And who can forget French onion soup? The caramelized onions are the star, creating that rich, hearty taste that everyone loves.

For a comforting side, try mixing caramelized onions into mashed potatoes. They add an amazing depth of flavor that totally transforms a simple dish.

Innovative Ways to Use Caramelized Onions

One unique idea is to spread caramelized onions on pizza. It adds a sweet contrast to the tomato sauce and cheese. Another fun use is in an onion dip. Mix them into cream cheese or sour cream for a deliciously sweet and tangy appetizer.

You can also incorporate caramelized onions into an array of onion recipes. For example, adding them to an omelet can make breakfast extra special. They also work great as a topping for roasted vegetables, adding a gourmet touch.

Finally, for a twist on a classic, try caramelized onion hummus. It’s easy to make and brings a sweet, savory element to a traditional snack.

If you like caramelized onions, you might want to try making pickled onions for a completely different twist.

Nutritional Considerations

When I caramelize onions, I love knowing that they can be a healthy addition to my meals. They are low in calories but high in flavor.

Here are some nutrition facts about caramelized onions:

• Calories: About 40-60 calories per half-cup serving.
• Fat: If butter or oil is used, the fat content can vary. Typically, 1 tablespoon of butter or oil adds about 14 grams of fat.
• Carbohydrates: They contain about 10-12 grams per half-cup serving.
• Fiber: They provide about 1-2 grams of dietary fiber per serving.
• Sugar: Caramelized onions have a natural sweetness, providing about 5-7 grams of sugar.
• Protein: Very low, around 1 gram per half-cup.

For those watching sodium intake, I always remind myself to be aware of added salt. This enhances the flavor but can add to the overall sodium count.

<p>The post How to Caramelize Onions: Easy Steps to Sweet Perfection first appeared on The Balanced Kitchen.</p>

For many people, the first step they think of when it comes to cooking is prepping all of the ingredients. Chopping all the vegetables, preparing the protein, maybe even measuring out the dry and liquid ingredients. Doing all of this before you start the actual cooking is called mis-en-place and if you are cooking this way, then, in my humble opinion, you are doing things wrong. Ok. Not wrong, per se, but inefficiently. And it is not your fault! This is how recipes are written (even mine). This is how many of us were taught to do things. Why? Because this is the standard practice in restaurants. For them, it makes sense. They prep all of the ingredients so that when an order comes in, they can just grab and start cooking. Plus they have assistants to do all the chopping, grating, measuring for them.

But for us, a different approach tends to work better and that is what I call tandem cooking. By that I mean that instead of doing all the prepping and then all the cooking, the approach should be prep, start cooking, prep some more, continue cooking, and so on. For some people this can feel a bit overwhelming at first because they aren’t sure that they are fast enough at the prep side of things. What I tell people is that with a little bit of pre-planning before you get started, you can map out an approach (given your own pace of prepping) that will make it possible for you to prep and cook at the same time, and save a whole lot of time in the process! Here’s what it looks like:

Step 1: Read & Plan. Read the recipe. Carefully. Think through the steps that you are going to be taking. Is there a first step where an ingredient or two needs to cook for 5 or 10 minutes? Then use that 5 or 10 minutes to prep the next set of ingredients, rather than standing at the stove stirring constantly. Is there a time when things will be simmering for 20 minutes? Then that might be a great time to pull out and prep the final ingredients. Whatever the case, just come up with a plan that feels doable and fluid.

Step 2: First Stage of Prep. Pull out the first ingredients you will need. Prep them.

Step 3: Start Cooking. Heat up the oil, start the water boiling, get that first stage of cooking going.

Step 4: Prep Some More. It may be only two stages of prep, it may be more. If you need to stir from time to time, great. If you are worried you might forget, set a timer.

Step 5: Cook Some More.

(Step 6: Continue as Needed.)

And that’s it! This approach may take some getting used to, but I promise that once you’ve done it a couple of times you will be astonished by how much time it saves you and how much more natural it feels to be in the kitchen.

Like this tip? Join us for the 10-Day Cooking Challenge where we will be talking about all kinds of tip and tricks like this that will help you get cooking more efficiently and happily!! It starts A WEEK FROM TODAY so sign up now!

<p>The post 5 Steps to Cooking Efficiently (and how we’ve been doing it wrong all along) first appeared on The Balanced Kitchen.</p>

So let’s dig in!

The first thing that is important to note is that many stoves nowadays have different burners that have different levels of power. Usually you have one or two that are the most powerful and is labeled with a term like “power boil” or “high output.” These are the burners that you are going to want to use for bringing things to a boil, frying, and cooking on high. These burners are not good for low and slow simmering as usually their lowest setting will leave your food cooking just a little too fast. Then there is usually one burner that is less strong and labeled something along the lines of “low output” or “simmer.” This is the burner you are going to want to use if you are supposed to cook something at a simmer for a long period time or if you are going to want to cook something on low. This burner will not be good for the higher heat cooking because either it will take a much longer time (like bringing a pot of water to a boil) or it just won’t get hot enough.

But what if a recipe goes through different levels of heat? Let’s say a recipe asks you to start out on a higher heat to bring something to a boil and then turn it down to a low heat. Usually, all of that can be done on one burner. For these, I tend to use my stronger or medium level burners and follow the recipes directions for high heat, medium-high heat, or low-heat. I do not use my low-level burner for these.

A note on electric stoves: electric stoves can be really tough when you need to change heat levels as they are much slower to respond than gas stoves are. So, one trick is to use different burners. For instance, if you need to first sauté something and then turn it to low or bring something to a boil and then turn it down to a simmer, start with one burner and then switch to another for the low part.

Ok, but what do those heat levels mean? So here’s my rule of thumb for the different heat levels, but please know that everyone’s stoves are different so there may be some testing out that you need to do.

High Heat: right at the top of the heat level. This is what you will use for bringing liquids to a boil and getting the heat up quickly.

Medium-High Heat: This is usually around the mid-point on the dial. The idea here is that you still want the food to be cooking quite quickly, but not so quickly that it is burning and not so hot that the oil starts to smoke. This is likely where you will do a lot of your cooking such as sautéing, browning meat, and frying.

Medium Heat: This is usually about 2/3 of the way around towards Low. This is for a gentler cooking. This is where you will likely put the dial when vegetables need time to soften or when you want a rapid simmer.

Low Heat: This is all the way around on the dial. This is where you simmer.

The other thing I will say about this topic, is that, like many things in cooking, over time and with practice you will start to get a sense of things. Maybe you will notice that your onions are browning too quickly, then you’ll know to turn it down a little more next time. Or maybe you’ll find your sauce didn’t reduce as quickly as they said it would, then maybe you need to crank it up a bit to a faster simmer next time. For me, there were many times when my onions got too browned, the sauce stuck to the bottom of the pot, and the rice didn’t fully cook and it was usually that my heat was cranked up too high (yes, I have an impatient streak), so I had to learn to slow things down.

Do you have a tricky stove or have you found tricks to help you regulate the heat accurately? I’d love to hear your ideas and experiences!

And, please, let me know what topics you would like me to cover in future Cooking 101 posts!

<p>The post Cooking 101: Heat Levels and Cooking Speed first appeared on The Balanced Kitchen.</p>

Spinach Salad with Pita, Almonds, & Dates from Jerusalem

Replaced the pita with matzah for Passover. So, so good. Crunchy, satisfying, great balance of salty and sweet. And since it was made with sturdy baby spinach, even though it was already dressed, the leftovers even worked the next day! Note: this recipe calls for sumac, which I happened to have, otherwise I would have used another dried herb in its place such as basil, oregano, or thyme.

Make Again? Definitely! With pita, next time!

Butternut Squash with Tahini Dressing from Jerusalem

This recipe was awesome! First of all, it was super easy to make (did you know you can roast butternut squash without peeling it?! Hello, time-saver!). Second, the tahini dressing was simple to throw together and everyone loved it. The dressing recipe definitely makes more than you need for the dish, so I would recommend using it sparingly and then saving the leftovers for salad dressing.

Make Again? Absolutely! I think this will become a fall/winter staple in our house!

Fried Cauliflower with Tahini Dressing from Jerusalem

I roasted, instead of fried, the cauliflower and didn’t use sunflower oil or pomegranate molasses (because, what?!). I also skipped the green onions because I didn’t have any. Again, the tahini dressing recipe makes way more than you need, so just save the leftovers for other salads. I did a lot to adjust this one and will likely blog the adapted recipe soon because even with all the changes it was delicious! The grown-ups at the table were falling over themselves for this. One of my kids was super into it because of the tahini dressing, the other one not so much.

Make Again? Definitely! In fact, just thinking about it makes me want to add it to my meal plan for next week…

Lavender-Lemon Cake from Eat Real Live Well

This cake was AMAZING. Really, really amazing. I used my go-to yogurt cake recipe as the base, but subbed in some almond flour to add a little more nutritional heaft and density, sort of like a coffee cake. It was so, so good.

Make Again? FOR SURE! I think I might even make it for my own birthday cake next month.

Calzones from The Kitchn

Instead of using my go-to pizza dough recipe for my calzones this time, I decided to use the thin crust pizza dough recipe recommended in the recipe and I actually think it made a big difference. The crust was nice and crunchy along the edges, but soft in the pocket. Added bonus: you don’t need to allow for rising time if you don’t have the time to do that, so it can become a pretty simple weeknight meal.

Make Again? YES!

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<p>The post Recipe Roundup: April Edition first appeared on The Balanced Kitchen.</p>

Because of this uptick in food consumption I have definitely noticed that our grocery bills have started to creep up a bit and so I am starting to be even more diligent about using some of the techniques I saw my mom put into place when I was growing up. My mom is a serious pro at these things. Family friends always talk about how amazing it was to watch my mom feed huge groups of people with what appeared to be very little food. So whether you are just trying to cut down on your food bills, you are hoping to save up for a summer vacation, or you have some other fun plans for a little extra dough, here are some tricks to feed the hoards without breaking the bank:

1) Beans and legumes need to be a staple. They are a cheap and easy protein source, incredibly flexible, and very filling because they are so packed with fiber. You can use them in dishes like chilis and protein bowls, but you can also use them to stretch out your meat by mixing them into taco meat and even burgers!

2) Bulk up the vegetables. Not only is this healthier, it is also cheaper! So if you need to expand the offerings on the table, go for another vegetable side or make that salad bigger. If you want to make a sauce go farther, double the vegetables.

3) Grains, grains, grains. Grains, especially whole grains, are wonderful for filling bellies and stretching out the meal, so make extra.

4) Use meat as a flavor enhancer, not the main event. If you are a meat-eating family this is probably the biggest money saver around. Meat is really expensive, especially if you are going for the organic/humanely raised kinds, so instead of having meat, a grain, and a vegetable, try using less meat and incorporating more vegetables like in this skillet sauce, this baked pasta, in a stew, minestrone-type soup.

5) Make it richer. Adding high-quality fats can help to fill hungry bellies. So add cream or sour cream to a sauce, cheese to those tacos/burritos/pastas, or avocados to those sandwiches/burritos and the needs for seconds (or thirds or fourths) may dissipate.

Do you have tips on how to save on your grocery bill and how to stretch out the food to feed seemingly insatiable appetites? If so, I’d love to (and need to) hear them! Please share in the comments!

<p>The post 5 Ways To Stretch a Meal and Save Money first appeared on The Balanced Kitchen.</p>

Spring Clean the Kitchen. Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.

This topic is near and dear to my heart and is tied to one of the complaints I hear from people over and over again—that they struggle with food waste—vegetables go bad before they can use them all up, meat is forgotten and goes off, and they are reluctant to buy recipe-specific ingredients because they aren’t sure how they will use the remainders in other recipes. I have even spoken with people who have decided that they’d rather order out instead of grocery shop and cook because the food waste stresses them out so much. I am very sympathetic to this struggle as it is one that I experienced for years when I was first becoming comfortable with cooking. I vividly remember going into my produce drawer and finding slimy green things that made my stomach turn. I also remember struggling with what to do with leftover ingredients from new recipes I had tried (I used to avoid buying cabbage and bok choy at all costs for this reason). Over time, though, as I became more comfortable with cooking and improvising, I found this source of stress started to dissipate and I developed a couple of tricks that were really helpful in avoiding food waste.

To use up vegetables:

• Roast, roast, roast! I have roasted many different vegetables that I have discovered kicking around in my produce drawer from cabbage to rubbery carrots. Once roasted, I use them as a flavor and texture boost in salads or as a topping on my favorite lunch: tostadas.
• Pureed vegetable soup! Anything can go into a pureed vegetable soup: bok choy, lettuce, herbs, celery, it is all fair game in a pureed soup.

To use up meat:

• Freeze it. Just throw it in a freezer Ziploc bag, label it, and freeze for another time.
• Roast it and use in salads, pastas, fried rice, or burritos (that’s what I did when I made the recipe below!).

To use up dairy:

• Heavy or whipping cream can be used to make a soup or pasta creamy.
• Sour cream and yogurt can be used in soups or in baking.
• Cheeses can go into a mac n cheese, burritos, as a variation on top of pizza, or on salads.

“That’s all fine and good,” I hear you saying, “but when am I supposed to cook those things?” Next week. Seriously. Here’s what I mean: when you sit down to come up with your meal plan or shopping list for the next week, the first step should always be to check your fridge and pantry for things that need to get used up. That way you can include them in your planning. If you take this step and successfully use up the food that is already in your fridge I guarantee that not only will you feel better about cooking, but your grocery bills will drop, too! It’s a win-win.

Ok. So now that I’ve shared those tips with you, let’s talk about waffleritos. I love these so, so much. I first discovered the idea of making cornbread waffles on the Hilah Cooking blog and was blown away by the simplicity and flexibility of them. We enjoy them as sandwiches with cream cheese, topped with maple syrup like classic waffles, and, of course, as waffleritos.

So this week what I had to work with was two eggs, collard greens, black beans, two chicken thighs, a couple of grape tomatoes, and a stub of cheese. I thought of doing some sort of fried rice, but then decided that I wanted to push the envelope a little with these waffleritos. What is a wafflerito? It is a cornmeal waffle used as the base for burrito fillings. In other words, heaven on a plate. When I made this for my family they were an instantaneous hit! Everyone got to top them with their favorite toppings, it was just different enough to be fun but not so different that it was intimidating (for over-tired kiddos after a long, fun weekend), and it was on the table in 30 minutes. I put out black beans, roasted chicken, Brazilian-style collard greens, chopped tomatoes, avocado, grated cheese, and salsa. Any toppings you would put on a burrito would work with these, or really whatever you’ve got in the fridge. In other words, make them your own!

Print

Waffle-ritos: And How to Use Up the Food You Already Have in Your House

Course Brunch, Dinner, Lunch

Cuisine Mexican, Tex-Mex

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Jessica Braider

Ingredients

• Waffles:
• 2 cups cornmeal
• ¼ cup corn starch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon chili powder
• ½ cup frozen corn
• 1 ½ cups plain yogurt could also use up buttermilk or sour cream here
• 2 eggs
• 6 tablespoons melted butter
• Toppings pick your favorites or work with what you have on hand:
• 1 15- oz can black beans drained and rinsed (or 2 cups homemade black beans)
• 1-2 cups diced cooked chicken or another protein
• 1 cup shredded cheese
• Chopped vegetables of your choice tomatoes, lettuce/greens, bell peppers, green onion, avocado, leftover roasted vegetables, etc.
• Salsa or hot sauce
• Chili powder garlic powder, and oregano can all be used to season the beans and meat, if desired.
• Extra virgin olive oil to drizzle on meat if cooking.

Instructions

• To make the waffles:
• Spray your waffle iron with cooking spray and set it up to preheat.
• In a large bowl, combine the cornmeal, corn starch, baking powder, baking soda, salt, and chili powder and mix it well.
• Mix in the frozen corn. Then mix in the wet ingredients and stir until well combined.
• When your waffle iron is ready, start making your waffles, setting a timer for each waffle so you don’t forget them but can also work on preparing the toppings at the same time.
• To make the toppings:
• If you will be cooking chicken, preheat the oven to 425.
• If you will be cooking chicken, line a baking sheet with parchment paper and lay your meat on top. Drizzle with olive oil and season with salt, pepper, and chili powder. Place in the oven and set a timer for 20 minutes.
• Put your beans into a small saucepan and warm over a medium-low heat. If you are using canned beans you can add extra flavor by seasoning with chili powder, oregano, and/or garlic powder, if you wish.
• Prepare your vegetable toppings and grate your cheese.

Notes

Adapted from Hilah Cooking Cornbread Waffle

<p>The post Waffleritos: And How to Use Up the Food You Already Have in Your House first appeared on The Balanced Kitchen.</p>

With this series I want to give you an honest account of what worked in my kitchen and what didn’t. I’ll share ways that I simplified recipes, ways I adjusted them, how easy or hard I thought they were, and, most importantly, how they turned out. My hope is that this series will show some of the practical tricks you can use to simplify and modify recipes but that it will also exemplify how flexible, creative, and fun cooking can be, even when things don’t turn out as planned…

So without further ado, here’s my first installment of The Recipe Roundup

Crispy Smashed Potatoes with Garlic Pesto

The moment I saw this gorgeous recipe from The Minimalist Baker I knew I had to try them and I am very glad I did because they were DELICIOUS!! The original recipe called for boiling the potatoes first, but I didn’t want to make two pots dirty for one side dish so, to simplify and turn it into a one-pan dish, I cut the potatoes into quarters (a little bigger than bite-sized), tossed in them olive oil, and started roasting at 425. Half way through the roasting I took them out, smashed them, drizzled a tiny bit more olive oil on so they wouldn’t dry out too much, and then put them back in. Then I just topped them with pesto I already had in the freezer.

Make Again? YES

Roasted Citrus

I was so excited to try these. I mean, come on! How gorgeous is that picture?! I have been ogling roasted fruit for a while and imagining all of the different ways I was going to use it, so for my first attempt I made some cara cara oranges and grapefruit slices. Sadly, these were a bust for us. No one liked them, not even me. The roasting took the juicy-ness out of the fruit and I didn’t find that there was a boost in flavor that made that lack of moisture worth it. That being said, I could see how some people would really love these, so don’t rule out trying it for yourself!!

Make Again? PROBABLY NOT. I might try other fruits, but roasted citrus was not our thing.

30 Minute Cashew Chicken

Cashew Chicken is my husband’s go-to order on those very rare occasions when we order Chinese food (or when I am out of town), so when I saw this recipe from Don’t Waste the Crumbs I knew I had to try it as a special surprise for him. When it was put out on the table my 8-year-old said, “but I don’t like Chinese food!” And then he took a bite and said, “Oh! I guess I like homemade Chinese food!” I call that a win! It was super simple to throw together and to make it even easier I used a bag of the stir fry mix you find in the frozen veggies section at the supermarket. It took longer than 30 minutes to cook, more like 35, and I cranked up the oven to 400 for last 10 minutes, but that may be because I used frozen vegetables which slowed the cooking of the chicken down.

Make Again? ABSOLUTELY!

One Pot Chili Mac n Cheese

One pot + chili + mac and cheese?! This recipe from Well Plated sounded almost too good to be true… but it wasn’t!! It was a huge hit! Everyone really enjoyed it and I loved that it was a one-pot meal. The recipe is really simple as it is already written, so the only change I made was skipping the jalapeño to keep it from being too spicy for my guys. It took a little longer to cook than the directions said, maybe 5 minutes more. Next time I might add some chopped frozen spinach or baby spinach for the last few minutes of cooking, then I wouldn’t even need to make a side veggie!

Make Again? FOR SURE.

Taco Bowls

I have been wanting to make taco bowls for a while and so I used these directions for my first attempt when I was also testing out the avocado crema I blogged about last week. The crema was a huge hit, but the bowls were not. They did not look nearly as pretty as they did in the pictures, in fact they barely worked as bowls. As you can see here:

Now, if it only had been my failure at getting the shape right, which was to be expected as food presentation and crafty-ness in general is not my forté, that would have been one thing, but everyone said they had a weird consistency—not crunchy enough, a little chewy. So all in all, a bust.

Make Again? I might try making the bowls again, because I love the idea, but next time I think I’ll try a different approach and might use corn tortillas instead of flour.

<p>The post The Recipe Roundup: What I made, what worked, what didn’t first appeared on The Balanced Kitchen.</p>

The end of year is often a great time to take stock of what we have learned and how we have grown and changed. This year has been a big one for The Balanced Kitchen and I am so grateful to all of you for joining me on this journey to make cooking simple and delicious! In an effort to inspire you to get 2017 off to a delicious and happy start, I wanted to share with you the most popular posts and recipes this year. Enjoy and Happy New Year! Here’s to a joyful, delicious, and healthy 2017!

Top 5 Recipes:

Homemade Chai

Baked Chimichangas

Simple Grain Salad

Spinach Muffins

Chicken and Kale Noodle Casserole

Top 3 Posts:

4 Ways this health coach is not as health as you think I am, and why I am ok with that

My 8-year-old refused birthday cake and what that taught me about healthy eating for all of us

Easing the burden of cooking in 5 simple steps

<p>The post 2016 Round-Up: Best Recipes and Posts to Inspire and Feed You first appeared on The Balanced Kitchen.</p>