Tag Archive for 'water'

Apple and Pear Galette

Published by Hal on February 24, 2008 in recipes. 0 Comments

galetteI used to love watching “Martha Stewart Cooking,” when it was on Food Network. As much as some people really don’t like her, I think that she knows her stuff–and she’s kind of matronly, in some strange way. One of things I remember very well from her show was a special on a fall-fruit galette. I don’t remember the exact recipe, but it doesn’t matter as the concept is pretty simple:

A galette is a simple, rustic pastry. The concept is really basic–make a pie, but don’t put in a pie pan. The result is a tasty treat, similar to a pie, but perhaps less hassle. Presentation-wise, it’s spectacular since you can let the fruit really stand out. Here’s how I made this one:

Ingredients

  • One 9-inch pre-made pie crust (the kind that is sold in a roll, not in a pie-pan)
  • 2 Granny Smith apples, peeled and cored
  • 2 Bosc pears, peeled and cored
  • 3 tablespoons of sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon allspice

Procedure

Cut the apples and pears into quarters, then into slices. In a large bowl, mix together the apples, pears, sugar, cinnamon, ginger, and allspice. Set aside.

Meanwhile, preheat the oven to 425 degree. Roll out the pie crust onto a large cookie sheet. Pile the apples and pears into the center and fold up the sides of the tart. If it looks a little rough, that’s okay–this is a rustic pastry.

Bake the tart for 30-35 minutes, until the crust is golden brown and flaky. Serve alone or with ice cream or creme fraiche.

Make sure that you use a Granny Smith apple, or some other tart baking apple. These apples have a higher pectin content, meaning that they won’t brown as quickly when cut and the juice that cooks out will gel up better than with other types of apples.

Bourbon Slush

Published by Hal on February 5, 2008 in mixed drinks and recipes. 0 Comments

bourbonslushThis drink is super easy and was popular at our party last night. If you’re looking for a way to enjoy whiskey or bourbon, this might be it! This recipe comes courtesy of Stacie’s cousin, as part of the family cookbook.

Ingredients

  • 12 ounce can of frozen lemonade concentrate, softened
  • 12 ounce can of frozen orange juice concentrate, softened
  • 4 cups of bourbon or sour mash whiskey
  • 1 cup of water
  • 4 tea bags
  • 1/4 to 1/2 cup sugar
  • Lemon-lime soda

Procedure

Bring the water to a boil and steep the tea bags for one minute. Drain the tea bags and discard. Combine all the ingredients, except the soda and the sugar, in a large container. Add sugar to taste. Place in the freezer and allow to become slushy-to-firm.

When ready to serve, scoop some slush into a nice glass, then top off with a splash (or a bit more) of soda.

Some Hints

This make take a day or more to firm up in the freezer. We made the mix Saturday night, and it’s still not completely frozen (and we had some, over ice, last night). This might say something about our freezer, or it just might be that between the sugar and the alcohol, the freezing point for this concoction is lower than normal. If you can’t get this to freeze by the time you’re ready to serve it, just pour the mix over ice, top off with soda, and stir. It’s still equally delicious, even if not so slushy.

Also, use whatever whiskey tastes good to you. Normally, I’m a big bourbon fan, but I don’t drink cheap bourbon. The cheapest bourbon I’d drink is Maker’s Mark, but I thought it would be too sweet for this drink, and I didn’t want to waste any “good” bourbon. So, I went with Jack Daniel’s Tennessee Whiskey. It worked great, as much as it pains me to say. Regardless, I still won’t drink any whiskey straight but my good old Kentucky bourbon ;)

Sauerbraten

Published by Hal on January 29, 2008 in Hal's Hint and recipes. 2 Comments

Like I said a few nights ago, my wife has very German heritage, and we rather like German food. My wife’s family came over three or four generations ago, and brought some very German recipes over–last Christmas, one of her aunts even compiled some of them into a family cookbook. This particular one come from Stacie’s aunt Peg, whose note with the recipe reminds us that Stacie’s grandfather, Peg’s dad, loved this recipe.

I’ve not had the opportunity to make many of these family recipes, but I hope to be able to now that I’ve begun writing. I, too, have a book of family recipes that my aunts gave Stacie and me as a wedding present several years ago. We find, often times, that food is central to our family histories and certain dishes usually mean something incredibly special because of a particular memory or event associated with it. As I share these recipes, I’d love to hear of your family traditions and recipes.

Ingredients

  • 2 cups of water
  • 2 cups of vinegar
  • 2 onions, sliced
  • 3 bay leaves
  • 10 whole cloves
  • 6 peppercorns
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons sugar
  • 4 pound beef roast
  • 12-14 gingersnap cookies, crushed

Procedure

Combine the water, vinegar, onions, and spices/herbs in a big zip top bag. Shake to combine, then add the beef roast. Allow the roast to marinate for 2 to 5 days, turning daily.

After the roast has marinated, remove it from the bag. Preheat the oven to 350 degrees. Brown the roast in a shallow sauce pan, in a small amount of fat, over medium heat. If your roast has a layer of fat, place the roast fat side down first. If you are using a standard pan, do not move the roast for at least five minutes, otherwise it will stick and tear. After five minutes, turn and allow another side to brown.

Remove the roast from the pan and strain the marinade. Add the strained marinade to the pan, whisking up all the brown bits from the bottom. Bring to a boil and boil for 5 minutes. Add the roast back to the pan, cover, and place in the oven for 1 1/2 to 2 hours, until it reaches the desired done-ness (about 140 for medium, 150 for medium-well; the temperature will increase about 10-ish degrees as the roast sits). Allow the meat to rest for at least 15 minutes before proceeding.

After the meat has rested, remove the roast from the pan and place the gravy over medium heat. Bring the gravy up to a bowl, and whisk in the gingersnap cookies to thicken the gravy. If you desire, you can sweeten the gravy with some sugar, to taste.

Hal’s Hints: Really, don’t move the meat once you place it in the pan to get brown. Second, this recipe makes a ton of food–6 to 8 servings. I cut it in half–if you do that, I recommend you bake for 45 minutes to an hour depending on desired done-ness. I also used apple cider vinegar because of its sweetness. You can use what ever you like the taste of, but I would stay away from distilled (no flavor) and balsamic (strange flavor) for certain.

Next–do you see those black flecks in the sauce, in the picture? Those are bits of yummy goodness from the browning process. Use a regular (not non-stick) pan and a metal whisk to whisk them up when you first boil the marinade. I have a non-stick cook set, but I just bought a regular saucier over the weekend with just this purpose in mind and it’s quickly becoming my favorite pan in the kitchen!

Finally, I don’t keep ginger snaps on hand as a matter of course, so I thickened the gravy with some corn starch. Bring the gravy up to a boil as directed. Combine 1 tablespoon corn starch with 1 tablespoon water (twice as much for the normal recipe). Then, whisk into the gravy and reduce the heat to a simmer. Simmer for five minutes, then serve

Frugal Friday: Making Something From Nothing

Published by Hal on January 25, 2008 in Frugal Friday and recipes. 0 Comments

I came home from work and working out the other night and needed something dinner. Unfortunately, my wife had already eaten with some of her friends, so I was on my own. Rather than revert to a TV dinner, I decided to see what I had on hand. I was feeling something Asian inspired, but it needed to be healthful–so no General Tso’s chicken for me, though it’s actually really easy to make!

No, instead I settled on stir fried (from a skillet, if that’s even technically possible) chicken with a soy-sauce glaze and yellow rice. There’s no reason for me to have yellow rice, and it’s kind of a cheat on saffron rice (which is also yellow)–I just like the color and it’s different than standard rice. You can use saffron, though that’s expensive and probably not a good use of such a premium ingredient for something you’ll just whip up; I just used 1/4 teaspoon of turmeric–hardly any flavor, but lots of color.

To just whip something up, the first thing I needed to do was take an inventory of what ingredients I had. We had just gone to the grocery store the night before, so we had a pretty full refrigerator and pantry; but, some things were off limits because I had other plans for them. I did have plenty of root vegetables which make a good base for any dish. I couldn’t use any of the fresh meat we bought, but I did have some frozen chicken tenders in the freezer. So, chicken and vegetables it was going to be.

Second, I needed a plan. I took a few minutes to think about what I was going to do. I knew it needed to be quick, since it was already 8 p.m., so I opted to dice my vegetables and cut the chicken into bite sized chunks. But, I also needed to season the food somehow. There was some soy sauce, rice vinegar, and rice wine in the fridge from when I made General Tso’s chicken a while back, and I had some sugar on hand, so I thought I whip up a quick glaze from that.

Next, I set to work defrosting the chicken, dicing the vegetables, and sauteeing everything. While I let the vegetables work, I started the rice. Once everything was started and working, I prepared the glaze.

Finally, everything came together and I enjoyed my dinner. I made enough for two so I could have some at work the next day. Now, I’m sharing this recipe with you so you might be inspired to experiment in your own home.

Ingredients

  • 1 tablespoon oil
  • 1/2 medium onion, diced
  • 1/4 green pepper, diced
  • 1 rib of celery, diced
  • 2 cloves garlic, smashed and chopped
  • 1 large (or 2 regular) chicken breast, cut into bite sized chunks
  • 1 tablespoon water
  • 1/2 tablespoon sugar
  • 1/2 tablespoon soy sauce
  • 1 tablespoon rice vinegar

Procedure

  1. Heat the oil in a medium skillet, over medium heat.
  2. Add the onion and cook until soft.
  3. Add the green pepper, celery, and garlic and continue to cook until the onion begins to caramelize.
  4. Add the chicken and cook until all sides have turned brown.
  5. In the meantime, combine the water, sugar, soy sauce, and rice vinegar.
  6. Pour the glaze over the chicken-vegetable mixture and reduce by about 25%.
  7. Serve over warm rice!

Deutsche Nacht!

Published by Hal on January 24, 2008 in recipes. 1 Comment

My wife has very German heritage. That doesn’t really mean anything when it comes to food, but we like to pretend it does. We had the opportunity to travel to Germany and Austria this summer and discovered that some of the food that we liked to eat on a regular basis was actually traditional Münchener Gaststätten fare :)

What could I be talking about but Wurst mit Sauerkraut und Kartoffeln? I think that I had the absolute best sauerkraut ever when we were in Munich–very different from the sauerkraut that I’ve ever had (or made) here in the States–it was sweet, but not too, and complimented the Kleinewurst perfect. Paired with pillowy, cloud-like mashed potatoes, and we were in heaven! And, it was like a little taste of home.

We make variations of this at home all the time, so I thought I would share with you what I made the other night. It’s not terribly healthful, but I did lighten it up some with turkey smoked sausage, so remember that it could be worse!

Brown Sugar Pan Sausage

Ingredients:

  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 8 ounce package of smoked turkey sausage, cut into 1 inch pieces and sliced on a bias

Procedure:

  1. Melt the butter in a medium skillet; add the onions.
  2. Cook the onions just until they begin to caramelize, stirring occasionally.
  3. Once the onions have caramelized, add the garlic and continue to stir.
  4. Add the brown sugar and the water.
  5. Add the sausage and cover the pan.
  6. Once the sausage has browned on one side, turn it over and allow it to brown on the other side.
  7. Serve warm, with your choice of side!

A taste of our German/Austrian trip, after the cut (warning, it’s picture heavy! AND, bonus points if you can translate my German–that, it’s not that hard, looking at the context): Continue reading ‘Deutsche Nacht!’

Recipes: Focaccia

Published by Hal on January 22, 2008 in recipes. 3 Comments

I apologize for not posting much over the last several days–we had a wedding back home, so I spent the weekend traveling. Then, we went over to a friend’s house for dinner last night and didn’t get home until late.

However, it was the weekend of great food! The wedding was held at the Krohn Conservatory, overlooking downtown Cincinnati. The couple had the reception catered by Jeff Thomas Catering, who came up with an ingenious way to design a menu. The bulk of the party was in three rooms at the Krohn: the southwest room, the bonsai room, and the floral display house. In these three rooms was a tacos/fajitas bar, a Southeast Asian bar, and a pasta bar, respectively. Everything was amazing, especially the Southeast Asian bar. The chicken curry was delightful!

Then, last night, we went to our friend, Sonia’s, house (hi, Sonia!), where she treated us to an assortment of yummy food. First, she doctored up some canned cream of mushroom soup with chickpeas and rice (a good tip, if you’re in a rush). Then, we had some chicken in aromatic rice, biryani, lentils, and flatbread. Finally, she ended with a perfectly cooked, deliciously lemony cheesecake. What a nice!

Anyway, I’ve been getting into baking lately, at the suggestion of my friend, Charli (hi, Charli!). Last week, I found a delicious recipe for focaccia, here, and it’s been a hit the three times I’ve made it. Of course, I took my own spin (on the directions at least). So, without further ado:

Focaccia

Ingredients

  • 1 tablespoon active dry yeast
  • 1 teaspoon white sugar
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 cup mozzarella

Directions:

  1. Proof the yeast with the water and the sugar.
  2. Meanwhile, combine the remaining dry ingredients. Use a whisk to distribute the herbs throughout.
  3. After the yeast has proofed (you can tell because the head will have more than doubled), stir the yeast/water mixture and the vegetable oil into the dry ingredients.
  4. Using the dough hook on your mixer, or just a wooden spoon, stir the ingredients until they come together into a ball.
    • If you’re doing this by hand, you can also just use your hands once you’ve got all the ingredients combined.
  5. Knead the dough about 20 times and form into a ball.
  6. Cover with a kitchen towel and allow the dough to rise for 20-30 minutes. (Meanwhile, preheat your oven to 450 degrees)
  7. After the dough has risen, turn it out onto a greased baking sheet. Then, flatten it to about 1/4 to 1/2 inch thick.
    • You can make a rectangle, but the dough seems to want to be round. I just use a solid bottom pizza pan and make a round loaf.
    • I would not use one of those baking sheets that has two layers of metal with air between. You’ve seen them–they keep the bottom of cookies from browning too much. Problem is, they keep the bottom from browning, and you want a nice crust!
  8. Brush with the olive oil, then sprinkle the cheeses over the top.
    • The ingredients say mozzarella and parmesan, and you can use that, however it, would be like a pizza without cheese. The first time I made this, I used shredded (not grated) parmesan and romano cheese. My wife thinks this was much better.
    • Experiment with the toppings–I’ve been thinking of caramelized onion slices and sun-dried tomatoes.
  9. Bake for 15 minutes, or until the cheese is golden brown. Serve warm.

Frugal Friday: Preparing Your Own Skillet Meals in Advance

Published by Hal on January 19, 2008 in Frugal Friday. 0 Comments

This post is provided courtesy of the Simple Dollar. Trent doesn’t know it, but since all articles on his site are in the public domain, I’m yanking it for use here, while I’m traveling this weekend (which is also why this has been posted on Saturday–oops!). If you like this content, and you want to know more about personal finance from an everyman’s perspective, check out his site!  (Original source)

Many busy familes (even on occasion, our own busy family) often resort to prepackaged skillet meals in order to get a hot, prepared meal on the table quickly at dinnertime. With both parents getting home at five or later and a desire to get a meal on the table early enough so that there is some semblance of a family evening, it’s not surprising that the ease of preparation, the speed, and the relative healthiness of prepackaged skillet meals have become popular.

There are a few problems here, though:

Prepackaged skillet meals are often very expensive for what you get. Skillet meals are almost always at least $6 and often cost significantly more than that. Pick up five of them at once and you’re talking a bill of $35 or so. The food in the bag often adds up to less than a pound in total weight.

Such meals are often laden with preservatives and “industrial” ingredients. As a rule of thumb, if I don’t know what that ingredient is, I don’t like to eat it. Using that rule, pick up pretty much any prepackaged meal you can find and read that ingredient list. My stomach is flopping.

Such meals are often not very healthy in terms of fat, sodium, etc. These meals are designed to be tasty, not to be healthy. Based on the nutrition facts on these items, I’d have to say that most of them don’t worry about healthy too much at all.

I generally like most of the prepackaged skillet meal offerings, I just wish they were healthier - and preferably cheaper. As a frugal parent, I’d like to find a better solution to this situation. I’d like to have a healthy and tasty meal that I could prepare quickly.

My solution? Make a whole bunch of them in advance.

All you have to do is find a good skillet meal recipe, quadruple the recipe, prepare all of the ingredients, then fill four freezer bags with the meal. Then, when you’re ready to eat them, get that bag out of the freezer, thaw it, and then cook it in the skillet until it’s nice and warm. Done!

You can find countless skillet recipes online. My usual technique is to cook the meat in advance, then add all of the needed ingredients to the ziploc bags. Here’s an example:

Trent’s Beef and Vegetable Skillet Meal

The normal recipe involves the following:

3/4 lb. lean ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
3 1/2 cups diced tomatoes
1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon paprika
1 cup peas (frozen ones are okay)
1 cup chopped carrots
1 cup uncooked rice
1 1/2 cups water

I add everything but the ground beef to each bag. Then, I cook up three pounds of ground beef and drain it, then add a quarter of that beef to each ziploc bag. On the outside I write “beef and vegetable skillet - simmer 40 minutes” on masking tape (so I can reuse the bag for another meal later) and I toss the bags in the freezer.

When I come home, I get out a bag, run it under hot water for a bit so that I can easily get the contents out, then I put it in a skillet on high until it’s just barely boiling, then I drop the heat until it stays just barely boiling. I cook it for about forty minutes or so, then it’s ready to serve.

A similar philosophy applies for pretty much any skillet meal you might prepare. They all work pretty well.

Making skillet meals in advance actually makes for a great weekend afternoon project that saves money and helps you to eat healthier. The meal above is really healthy - it’s loaded with vegetables and, if you cook lean ground beef and properly drain it, it’s very low fat, too.

Plus, the ingredients all together cost only a bit more than one ordinary skillet meal. Compared to the cost of four typical skillet meals, the needed ingredients save about $15, and you can have the bags ready to go into the freezer in less than an hour. That’s $15 saved (compared to prepackaged skillet meals) even without considering the positive health effects - quite a bargain in my eyes.

Top Ten Energy Boosting Foods

Published by Hal on January 6, 2008 in health. 2 Comments

My wife and I just returned home from a marathon two weeks at her parents’ for the holidays. You can imagine, after being on vacation for two weeks, I’m exhausted! It sounds counter-intuitive, but we’ve all experienced this strange phenomenon, needing a vacation from our vacation before going back to work. It’s in that spirit that I thought I’d present my list of top-ten energy boosting foods:

10. Whole wheat pasta with meat sauce. One of the many things I’ve read about energy boosting foods is they must appropriately mix a good quality carbohydrate with the right amount of protein and fat (what I’ll call the “Essential Three”). The carbohydrates provide quick energy, while the protein and fat each provide mechanisms for delivering essential nutrients and a slow-releasing source of energy. The total package, then, is pasta with a meat sauce. Of course, I’m not talking a large bowl of this stuff, but only 1/2 cup of pasta and a couple tablespoons of sauce. About 200 calories, half from carbs, the other half from protein and fat.

9. Peanut butter sandwich on whole wheat toast. Like with pasta, this provides the Essential Three, but the proportion of fat is a little higher, adding to a feeling of satiety. Of course, since peanut butter is loaded with fat, be careful not to over do it. Just two tablespoons with two slices of toast. About 250 calories, about half from fat and half from carbs with some protein from the peanut butter for good measure.

8. Fried egg on a whole-wheat English muffin. Here, I’m looking the other direction for a satiating snack, with the protein in eggs. You can reduce the fat content by using only an egg white, but with only one egg, you’re not talking about a ton of fat to begin with. However, if you’re watching cholesterol, you might just want to skip the yolk for that reason alone. About 200 calories.

7. Trail-mix or granola. 1/4 to 1/3 cup of this should be enough to satisfy a craving and provide you with a quick energy boost. Most good quality trail mixes and granolas will be full of whole grains, nuts, and/or dried fruit, providing carbs and protein. Be careful which mix you choose, though, and watch out for sugar content. Better yet, make your own!

6. Low-fat yogurt or cheese. I’ve heard several times (sorry, I’m not looking for a site ;) ) that people who consume at least three servings of dairy a day have a slimmer waistline. Regardless, these items provide you with some much needed protein, giving you an energy boost for the long haul

5. Nuts. Nuts provide the same advantage as dairy, in that the protein provides a long lasting source of energy. Only have about 1/4 cup at once, because nuts are also usually loaded with (good) fat, but fat none-the-less.

4. Oatmeal. Generally, oatmeal is a good energy source because it’s almost exclusively carbs. Non-quick oats are usually best for providing long term energy because they contain lots of fiber, which slows digestion. In a pinch, quick oats are good, too! Of course, watch the sugar content.

3. Fresh fruit. Fruit always gives me a good pick up. I particularly love grapefruit, bananas, and berries. In fact, I think bananas are the swiss army knife of the fruit world. They are rich in nutrients, provide a healthful source of energy, and are incredibly portable. Next time you need a quick energy boost, reach for this yellow fruit and you’ll be pepped up in no time (scientifically, the reason might have something to do with easily digested carbs, and perhaps a small amount of Vitamin C).

2. Orange juice. The idea with OJ is similar as with just fruit, except I read that the vitamin C in orange juice (or, just about any other good source, such as other citrus, dark leafy greens, and other fruits) may actually boost your energy levels when consumed regularly. This article mentions that about 200-300 mg of C is probably sufficient; that equals about five kiwi, 2 red bell peppers, or 24 ounces of orange juice.

1. Water. Probably the best way to boost your energy is to stay properly hydrated. Think about it–how do you feel when you have a hangover, which is basically a state of extreme dehydration? Really sluggish and yucky. Most people need 60-100 ounces of water a day, coming from various sources: food, beverages, water. And, it’s the best kind of calorie: none! Additionally, it fills you up, making you less hungry. Did you know, too, that most of the time when you feel hunger, it’s not really hunger but thirst your body has mis-interpreted?

Tying it all together. This blog is about everyday cooking, while not blowing up your wallet. So, I think it’s fitting to point out that these suggestions run no more than approximately $1 per serving (pasta with meat sauce might be more, because meat is more expensive than produce and other types of food). So, stop spending $2 per can of some energy drink and stock up on on these foods! They are easy, quick, and cheap. And, they will do a better job of keeping you perky in the long run than some chemical suspended in a flavored sugar syrup.

What about you? I’ve seen some of these lists all over the internet, so I know I’m probably missing some really good suggestions. What are your favorite energy boosters?

Image of banana, yogurt, et al. provided courtesy of Earl Gray under a Creative Commons License.Image of water in a glass provided courtesy of bram_app under a Creative Commons License.

Disclaimer: I’m not a nutritionist, doctor, or some other health professional. Please do not take this post as health advice; it is solely for your reading enjoyment, and hopefully some occasional enlightenment. If you want to check something, do some web research or ask an expert. I express no warranties, implied, explicit, or otherwise; read and heed at your own risk! ;)

Five Food Cures for New Years Over Indulgence

Published by Hal on December 31, 2007 in health. 0 Comments

In a few hours, many of us will be waking up after a night of heavy partying and, perhaps, heavy drinking. There are many “cures” for the common hangover, but the only real cure is time and rest. In the meantime, you can try these foods and beverages to ease the transition back your normal self (I write this from my own experience, though I did browse to get some ideas and check some facts. You can check some of the sources here and here)

Photo courtesy Timothy K. Hamilton, Creativity+ Photography

1. Water.

The biggest reason why people have hangovers is because people are dehydrated. Alcohol is a natural diuretic, meaning you expel more liquid than you consume. Unfortunately, your brain needs hydration to function properly, and alcohol robs you of this important source of hydration. If you plan on drinking tonight, have several ounces of water before you go to bed and a tall glass first thing when you wake up.

2. Chicken Noodle Soup.

Chicken Noodle Soup is the jack of all trade in the food world. You feel better when you’re sick and you have a bowl. So, too, will you feel better when you’re hung over. Why? First, the soup hydrates you. Second, food coats your stomach, which is already irritated from all that firewater you consumed last night. Plus, who doesn’t feel better after a steamy bowl of yummy goodness?

3. Gatorade, Powerade, or some other sports drink.

This is very similar to water, because of replenishing your body’s liquid stores. But, sports drinks are particularly useful if you got a little sick. When you up-chuck, you mess up your body’s natural balance of salts and minerals. Sports drinks replenish these important nutrients and restore the natural salt balances in your body.

4. Bananas.

Like with sports drinks, this all purpose fruit has several minerals that your body needs, particularly after taking a pounding the night before. Like with chicken noodle soup, eating a banana will coat your stomach and lessen the effects of any irritation.

5. A big, juicy, greasy burger and french fries.

Okay, so this flies in the face of conventional wisdom that says when you eat after a night of heavy drinking, to eat bland foods. But, often times, after my stomach has had a few hours to wake up after my brain does, this is the only thing I crave. The reason it works probably has to do with the starch in the bun and the potatoes, but I like to think the grease soaks up any remaining alcohol in your stomach. Regardless, this has always worked for me, so I’m recommending it to you.

Hopefully, you had fun last night, or will have fun tonight! Hopefully these tips will help you recover more quickly. I’d love to hear what else works for you in the comments–I might need them myself ;)

Recipes: Sweet Petals Coffee Cake

Published by Hal on December 29, 2007 in Hal's Hint and recipes. 0 Comments

This recipe has been a favorite in my family for years and years. I think the source is an old Better Homes and Gardens or Woman’s Day magazine from around 1970. I’m going to another holiday party this evening and made this treat this morning. It takes nearly 3 hours from start to finish, but most of that time is rising and baking. Before everyone gets nervous about cooking with yeast, it’s not as hard as it sounds! The little buggers (quite literally) are hardy, so unless you make your yeast-bath really hot and kill them, you’ll be just fine.

Ingredients:

  • 1/4 cup warm water
  • 3 tablespoons shortening
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 3/4 cup scalded milk
  • 1 packet active dry yeast
  • 2 1/2 to 3 cups all purpose flour
  • 1/2 cup melted butter
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 3-4cups chopped nuts (I have used peanuts, walnuts, and pecans–any nut will probably taste fine)

Directions:

  1. Combine the water, shortening, salt, sugar, and scalded milk.
    Hal’s Hint: to scald milk, bring it just to a boil and remove it from the heat immediately.
  2. Allow the liquid mixture to cool to lukewarm.
    Hal’s Hint: to test the temperature, dip your finger into the liquid or flick some onto your wrist. If you can’t really feel the temperature or it feels slightly warm, it’s good to go.
  3. Stir the yeast into the mixture and let it sit for 10 minutes.
  4. Measure 2 1/2 cups of flour into a mixing bowl and pour the yeast mixture into the flour.
  5. Stir until the dough forms a ball.
    Hal’s Hint: the dough may be sticky at first–add more flour, about 3 tablespoons at a time, until the dough comes together into a ball. It’s much easier to add flour than it is to take it away
  6. Knead the dough about 20 times and cover.
  7. Allow the dough to rise for 60 minutes in a warm place (I put the dough in the microwave–not on, of course!).
  8. In the last 10 minutes of the first rise, melt the butter and combine the sugars, cinnamon, and nuts in a separate bowl.
  9. Tear pieces off the dough and roll them into strips about 1/2 inch in diameter and about 6 inches long.
  10. Dip the strips in the melted butter and roll them in the sugar/nut mixture.
  11. Coil the strips on a pan, making a round cake.
  12. Sprinkle some of the remaining sugar/nut mixture over the cake and place back into the warm place.
  13. Allow the cake to rise again for another 60 minutes.
  14. 15 minutes before the cake has finished rising, pre-heat the oven to 350 degrees.
  15. Bake the cake in the oven for 25-30 minutes.
  16. Allow the cake to rest for 10 minutes. Ice with a mixture of 1/2 cup powdered sugar and 1-2 teaspoons of milk, if desired.

My recipe notes that the dough making process can be shortened by using frozen sweet rolls. I’ve never done this, and don’t think it will cut out much of the time. Personally, I love the smell of yeast and rising bread, so I couldn’t imagine not making this totally from scratch.

I’m sure when you make this for your next family gathering, it will be a smash hit! It takes some time, but the end result is truly worth it. And, it’s an easy recipe that anyone can make, even the first time cook.

More pictures:

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