Cooking Lessons with the Grill

There are a few kitchen basics that I thought everybody knew, but apparently I was wrong.

I realized this when I left my fiancée strict instructions for dinner, one night when I was working late. Everything was prepared, he just had to put it in the oven. So he reads the directions that says to use an oven safe SKILLET (as pictured above). Instead he used a pyrex, glass casserole dish on the stovetop. Needless to say, I came home and the glass dish had exploded all across the kitchen. This is what leads me to basic cooking rules for those who are just learning how to cook:

1. The only materials that can be used on the stove are metals, cast-iron counts as a metal. Glass and ceramic can never go on the stove top, they may be used in the oven if labled oven safe, but NEVER on the stove top

2. Metal can never be put in the microwave, glass is best for microwave. Metal also includes aluminum foil

Glass - microwave and oven only Metal - Stove top and occasionally oven (if oven safe)

3. Boiling means that the water is so hot that you can visibly see large bubbles

4. Simmering means cooking over low heat and keeping a close eye on whatever the contents are so they don't burn

5. Measuring cups are meant to be used and every kitchen needs a set. They should always be used when baking, even if you are a pro due to the chemical reactions that happen during the baking process, ingredients need to be precise.

For cooking, measuring is not always needed if you can eyeball well; however, if you are just beginning, I recommend using them.

6. Use a cook book and read the instructions FIRST before starting

7. Have fun and when in doubt, look on the internet for answers

Zucchini Bread

This Recipe is for Zucchini bread made even healthier. I used to love when my mom made it for me as a kid.

Ingredients:

2 cups shredded zucchini

1.5 cups All-Purpose Flour

1.5 cups Whole Wheat Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1.4 Cups Sugar

1/3 cup Canola Oil

2/3 cup unsweetened Organic Applesauce

2 Tablespoon Cinnamon

1 Tablespoon Vanilla Extract

3 Eggs

1. Preheat oven to 350 degrees

2. Sift all both types of flour, baking soda, baking Powder, and Cinnamon in a bowl and set aside

3. Beat Eggs, Oil, Applesauce, and sugar in another large bowl until well mixed and creamy

4. Slowly combine dry ingredients into the creamy mixture and beat for another minute or until well mixed

5. Add Zucchini to mixture

6. Pour into a buttered or sprayed loaf pan and bake for 40-50 minutes

I added the whole wheat flour for the health benefits to this recipe; however, if you make it all with whole wheat flour, then the taste isn't as smooth

I also used Canola oil instead of Vegetable Oil since it has far less Saturated fat and I substituted the rest of the oil for the applesauce which cuts both fat and calories.

In addition, I put less sugar in because the applesauce is sweet naturally.

My verdict on this recipe is: Doesn't taste exactly like mom's zucchini bread, but tastes pretty close. I could not tell much of a difference.

Ratatouille

Ok this may not look the most appetizing, but there is something comforting about it and it has wonderful taste with the most simple ingredients. It is also virtually impossible to mess this recipe up.

Ingredients:

1 pound of tomatoes, sliced

1 pound of eggplant, sliced

1 pound of zucchini, sliced

5 Cloves of Garlic, Minced

1 Red Bell Pepper, Diced

1 Onion, Diced

This dish is best made in a Cast-Iron pot such as a Le Creuset Dutch Oven, a Soup Pot will also do if you don't have a Dutch Oven.

Start by layering the Eggplant on the bottom, then the tomatoes, next the Zucchini and then sprinkle the onion, red bell pepper, and garlic on top. Cook over low heat for 1-1.5 hours.

I serve my ratatouille over Quinoa (can be seen in the picture above). It is a great dish to take for lunch or freeze.