By Julie Culpepper
Being a Chef sometimes places unusually high expectations in the minds of people. That is a reasonable thing to do, I suppose, with all the competitive cooking shows on TV nowadays.
There’s so much more to the idea of being a Chef than the presentation of an entrée that looks like an artistic masterpiece. It’s also about desiring high standards of cleanliness, food quality and nutrition, professionalism, customer relations, and service.
And as I ride along in life I’ve realized that most people want simple meals that meet their everyday needs. Meals that need to be healthier, desirable for a group with differing palates, and that can be prepared and served in reasonable amount of time.
There’s always the time and place for a really great made-from-scratch meal that’s served beautifully in a special atmosphere. I love those kind of meals shared with people I love. But mostly, people just want ideas to get their families fed that meet the needs of everyone involved. So that’s been a challenge for my style of cooking that often involves extra steps to ensure freshness and higher nutrition.
I want to have the “Martha Stewart” kind of meal along with the atmosphere. But, the time spent talking and laughing with my people is far more important. I’m always challenged with the task of keeping balance in my cooking as with every other issue in life!
So if you haven’t tried the pressure cookers or insta-pots out there, I would encourage you to do so. They are super quick, easy to prepare and serve, and deliver really tasty results. Things like dried beans that would take all afternoon to simmer now take 45 minutes or less in my pressure cooker. So I can achieve my goals of fresh, nutritious, and tasty in a “balanced” kind of way!
Since wings are always a crowd favorite and good introduction to pressure cooking, try these at your New Year’s Eve celebration. You will have more time to enjoy your people and the good food as well as an easy clean-up after they are gone.
Pressure Cooker Wings
By Julie Culpepper
I wonder sometimes why turkey is only celebrated during the holidays. I guess anything besides the sliced deli style turkey is considered too much trouble. One of my favorite memories of Thanksgiving past is my mom cooking Thanksgiving dinner. She always saved the little bag of giblets and simmered its contents with fresh celery and onion. I was the youngest of eight siblings while growing up. It was first come-first serve at my house-meaning that if you really liked something, you’d better eat it before someone else found it. It would spark trouble sometimes but most of the time we managed to share the spread pretty well. But for some reason, no one seemed to lay claim on those giblets. It was a free ticket for me as far as I can remember. It was so nice to eat as much of them as I wanted without having to compete for it! I even loved the veggies and broth that resulted from the long simmer. Now I’ve learned the health benefits of occasionally indulging in organ meats and the fresh homemade broth. There’s lots of things we ate as kids growing up in the country that I believe kept us strong and healthy and out of the doctor’s office to my mom’s relief. I loved to pick honeysuckle and many times tried to get enough of those little drops of honey out of it to drink a big sip from a thimble. There’s no telling what kind of antioxidants and nutrients are in honeysuckle droplets. We also knelt down often at a fresh water spring coming up out of the woods near the creek we played in for a deep drink. It grew lots of fresh water cress. I always tried to chew on some peppery sprouts with my cool refreshing drink of that water in the hot summertime. Those are great summertime memories for me. We were rich and didn’t know it. But my favorite cool weather memory is the giblets from a fresh whole turkey. I still don’t share with anyone except my dog, Ellie Mae nowadays! Since I’ve started using the wonderful Ultra-premium olive oils, I’ve created a simple, healthy rub for my turkey that is one
of the best ever. I don’t want it on my giblets, but I’ve created a new favorite holiday memory when it comes to roasted holiday turkey! I hope you enjoy it as you try some new holiday recipes.
#Recipe by Tracy Carpenter
Line quiche pan with pie crust. Place broken up bacon in bottom of pie crust. Saute onion in bacon fat until lightly browned. Drain off fat. Remove from heat, stir in eggs, milk, cream, cheese and seasonings. Pour into pastry lined pan on top of bacon. Bake at 375 for 25 minutes or until a knife comes out clean.
#Recipes #Breakfast #MainDish #TracyCarpenter #nopic