Hello, my name is Karl, I am a cook at a local college. Being there for over 17
years, and having cooked for over 20 years prior in other aspects, I have
decided to start writing about cooking. Heaven forbid me to ever say I am an
expert at anything, lord knows I am not; specially when it comes to writing. I
failed English and grammar in school, so if my posts sounds like an eighth
graders essay, please forgive.
Lets begin with a little about my style of cooking, I am cheap, lets just put it that way. My co-workers in the foodservice tells me that I am very “Frugal” when it comes to my cooking and portions. I suppose it comes from my background of having to stretch out food on a welfare budget of $210.00 a month and $40.00 food stamps. (back when they actually printed on paper. Now they have the debit type cards. Shades of the mark of the beast if you ask me.)
When I cook, I do it in a way that is both nutritional, and budget friendly. This is where this Blog will come in handy to all those out there that is struggling with this.
The recipes have been tested, in my kitchen at home, and were developed with this goal in mind.
1. Dose it taste good?
2. Can I make this meal for under a dollar a person?
3. Is it healthy?
And finally…
4. Do I have to stay in the bloody kitchen long? (this should be number one really.)
The concept.
When I started cooking on my own, I was not satisfied with just cooking a TV dinner, or opening up a box of Macaroni and Cheese. No, I wanted to do something different with packaged foods, something that changed the way that the food tastes, and the way it is presented.
You might say my cooking is “out of the box” and you are right, and its out of the can as well. I like to take a couple items, mix them together and without a lot of effort, make a great tasting meal without a lot of mess and worry.
First recipe…
Here is a very simple recipe that I have developed which tastes fantastic, and you can serve to your family with pride and they will say, “Hurray! Mum (or dad, or whoever.) learned to cook finally.
STUFFED TUNA CAKES WITH CHEESE AND MAYO (stay with me on this)
What you need…
2 cans tuna
1 box Stove top™ or store brand stuffing mix
2 cups mayonnaise
½ stick butter (Paula Deen would say, “I’m not your doctor.”)
1. Begin by melting your butter in a small microwavable dish, covered with plastic wrap and a vent cut into it. (this will save your clean up later.)
2. Drain can of tuna, and open your stuffing mix. Pour this together into a large bowl, and mix in the recommended amount of water your stuffing (or dressing) mix requires. Just make sure that your mix is not too soggy, or too dry.
3. Form into balls, about the size of your palm, press down to form a nice patty. You should be able to yield about 6 to 8 nice sized patties.
4. Place in cupcake papers, sprayed with non stick oil spray, and put into a cupcake pan.
5. Top each with a bit of the melted butter, and slowly spread on mayonnaise.
Bake at 350 F for about 20 minutes till top is slightly golden and center of cakes are 160 F
Now, I use a thermometer that goes up to 300 F, because I work at a food service, but if you get a good meat thermometer, it will work very well.
Let stand for about 10 minutes before serving.
Serve this with either Chicken breasts, or great with other fish like salmon.
Hope you enjoy this entry and recipe, I will be writing more soon. Till then TA TA, and good eating.
Lets begin with a little about my style of cooking, I am cheap, lets just put it that way. My co-workers in the foodservice tells me that I am very “Frugal” when it comes to my cooking and portions. I suppose it comes from my background of having to stretch out food on a welfare budget of $210.00 a month and $40.00 food stamps. (back when they actually printed on paper. Now they have the debit type cards. Shades of the mark of the beast if you ask me.)
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When I cook, I do it in a way that is both nutritional, and budget friendly. This is where this Blog will come in handy to all those out there that is struggling with this.
The recipes have been tested, in my kitchen at home, and were developed with this goal in mind.
1. Dose it taste good?
2. Can I make this meal for under a dollar a person?
3. Is it healthy?
And finally…
4. Do I have to stay in the bloody kitchen long? (this should be number one really.)
The concept.
When I started cooking on my own, I was not satisfied with just cooking a TV dinner, or opening up a box of Macaroni and Cheese. No, I wanted to do something different with packaged foods, something that changed the way that the food tastes, and the way it is presented.
You might say my cooking is “out of the box” and you are right, and its out of the can as well. I like to take a couple items, mix them together and without a lot of effort, make a great tasting meal without a lot of mess and worry.
First recipe…
Here is a very simple recipe that I have developed which tastes fantastic, and you can serve to your family with pride and they will say, “Hurray! Mum (or dad, or whoever.) learned to cook finally.
STUFFED TUNA CAKES WITH CHEESE AND MAYO (stay with me on this)
What you need…
2 cans tuna
1 box Stove top™ or store brand stuffing mix
2 cups mayonnaise
½ stick butter (Paula Deen would say, “I’m not your doctor.”)
1. Begin by melting your butter in a small microwavable dish, covered with plastic wrap and a vent cut into it. (this will save your clean up later.)
2. Drain can of tuna, and open your stuffing mix. Pour this together into a large bowl, and mix in the recommended amount of water your stuffing (or dressing) mix requires. Just make sure that your mix is not too soggy, or too dry.
3. Form into balls, about the size of your palm, press down to form a nice patty. You should be able to yield about 6 to 8 nice sized patties.
4. Place in cupcake papers, sprayed with non stick oil spray, and put into a cupcake pan.
5. Top each with a bit of the melted butter, and slowly spread on mayonnaise.
Bake at 350 F for about 20 minutes till top is slightly golden and center of cakes are 160 F
Now, I use a thermometer that goes up to 300 F, because I work at a food service, but if you get a good meat thermometer, it will work very well.
Let stand for about 10 minutes before serving.
Serve this with either Chicken breasts, or great with other fish like salmon.
Hope you enjoy this entry and recipe, I will be writing more soon. Till then TA TA, and good eating.