Monday, March 04, 2013
I seriously need to get my knees in some kind of working shape so I can take a cooking class. The last few days have me questioning my abilities. To wit:
Yesterday I decided to try to make a grilled cheese sandwich using a light spray of Pam instead of butter on the break. I couldn't find the ultra-thin provolone I know is in there somewhere and shredded some light string cheese to use instead. Okay, that stuff does NOT melt. I've got to make sure I've got the right kind of cheese. Also not sure I'm going to use the Pam trick again and make room in my Points for butter instead. The texture was just plain weird.
Cod fillets are a dinner mainstay for me in this process. I've always been told you can cook fish from solidly frozen, but I'm beginning to doubt it. The fish cooks through but ends up in a puddle of water. Also, the texture is a bit weird, dried and chewy on top. Seasoning ocean fish is kind of tricky for me as well. Do they even NEED salt? These critters spend their lives marinating in salt water, don't they?
I also need to find ways to cook hearty greens like kale and collards without bacon (heartfelt sigh...). I love these veggies but I'm sure there are other flavorful ways of cooking them without the bacon or smoked sausage.
Goodness, I feel like there's so much to learn!