Once I was organized I eagerly dug into my cooking books, and began cooking up a storm. This is when I started to notice a problem. All of my cakes refused to bake evenly.

At first, I attributed this to a combination of unfamiliarity with the oven and the fact that I hadn’t seriously baked in years. Sure, I had been making box brownie mixes and the occasional batch of slice and bake cookies, but nothing truly homemade. Although, I had always loved to bake, I found that as a mother of twins, I had little time to for it.

Now, that the twins were older and ready to assist me in the kitchen; I was looking forward to homemade goodies. So with new found excitement I tried several new recipes. Yet, none of them turned out quite right. No matter, how long I left them in the oven, they invariably remained under cooked in the center.

I began to suspect the oven. Using an oven thermometer I determined that the oven never rose above 250 degrees. With a little poking around I found that the bottom element was broken.

Now that I knew the problem, I assumed that it would be easy to correct. Not so. Apparently, our stove was an ancient, obsolete model. Oh, how I combed the internet looking for the replacement element. To no avail.

Trying to muster a can do attitude. I decided I wouldn’t let this keep me from cooking my favorite recipes. I figured with a little adjustment the heat from only the top element could work.

I was wrong. Cookies scorched, brownies turned out dry, even the French fries burned. I didn’t even attempted to make a roast. Yet, I was not daunted. I altered casserole recipes to cook on the stovetop and relied on my slow cooker.

All the while, I resisted getting a countertop oven, I kept saying “where will I put it?” Plus, there always seemed to be some other item needed that was more important then a countertop oven.

One day I cracked! It was the fact that we hadn’t had a frozen pizza in over 2 years that finally made me invest in a little countertop convection oven.

I was in heaven. Sure, it made mini batches of cookies and I had to buy a smaller size muffin pans; but at last we could have frozen pizza.

I was able to overlook the fact that it didn’t work great on casseroles and thick burgers needed a lot extra cooking time. Once again the aroma of baking cookies wafted in the air.

Recently, we moved into a house with not one but two fully functional ovens. I am back to clipping cake recipes and casseroles again grace my table. Oh how I love my oven.

We let ours get awfully large, for two reasons. Firstly, If we’ve not been using the barbeque, we’ve been eating anything with very little prep. Secondly, my daughter thinks she is the most awesome gardener EVER for growing a zucchini bigger than her head.

When friends and family found out that I’m a zucchini first-timer, everyone had recipes and suggestions. I’m partial to garlic and butter, and a quick dance around a frying pan with old favorites sounded appealing.

Alas, Wikipedia tells me that now it will be more fibrous and perhaps a little less appetizing. We should have picked it when it reached about 20cm (8″) as at that point its seeds would still have been soft.

I think that it’s going to have to have it’s seeds scooped, pulp shredded and baked into bread. There’s another fruit already growing on the plant, and we’ll be sure to catch THAT one before it becomes big enough to name.

Monster zucchini captured by 7 year old.

Since I’m such a “newbie” to zucchini, feel free to suggest your favorite zucchini recipes!

Lori Petroff

Eventually, I began trying new recipes and things that Mom did not make…and using these new fangled utensils that Mom never had.  (We always used a spoon or fork rather than a whisk and -you’re gonna love this! – a slotted spoon for the deep fryer to dip our spaghetti.)  It didn’t take me long to ask myself “How did Mom ever survive without these utensils?!”  Yes, they are among some of the greatest kitchen utensils out there!

I use my whisk all the time!  I’ve also bought myself a mixer that includes a whisk beater on it.  That wonderful pasta spoon is used every time we have spaghetti, fettuccini, or even sometimes for hamburger helper!  Yes, my mother is truly missing out by not having such wonderful kitchen utensils! 

I’ve recently introduced myself to the rather interesting meat hammer.  No, I don’t know what it’s called, but I bought one because I think I will use it.  Again, it’s something my mother never had.  I decided one night I needed one when I decided to make my own Chicken Cordon Bleu.  I had nothing to pound my chicken with, so I put it on my cutting board, covered it with plastic wrap and used the regular hammer.  This did not work so well, because it put small holes in my chicken.  Holes or not, it was delicious.  My husband even complimented me on it!

I am now anxious to see what other kitchen tools are out there for me to try that I have missed out on all these years.  I also challenge you to try out a new kitchen utensil.  Just because your mother didn’t use it, doesn’t mean that it won’t make your life easier.

Who doesn’t want to sit and savor a delicious, leisurely meal? I think most moms dream about that on a nightly basis. I know that I do. Then we wake up to the reality of needing to get our family feed in under an hour.

So does that mean you will always have to settle for a burger wrapped in greasy paper and restaurants filled with garish colors? No! It is possible for to find restaurants that serve good food, relatively fast.

There is a whole niche market of restaurants that are one step up from fast food. Take Noodles and Co. Sure it is technically fast food, but it is reasonably healthy fast food. You still have to choose wisely from the menu, but there is nary a French-fried item on the menu.

What makes it extra special, in my opinion is that the food is served on real plates. Not to mention the added bonus of having it delivered to your table. If you are a busy mom shuttling your kids around you deserve to have your food brought to you once in awhile.

A place like International House of Pancakes can be the perfect place to take your kids. I know, I know most adults look down on IHOP, but if you have a crew of hungry kids this place can help you get everyone fed ASAP. Even if you have picky eaters, and who doesn’t have at least one of those, in the family IHOP can usually tempt them with something. I don’t know many kids who would turn down chocolate chip pancakes.

As with Noodles and Co. you have to choose from the menu wisely. You can get a lot of sugar and fat from pancake and bacon, but then again, if you don’t go there everyday it can be quite a treat.

Of course, you can always choose to frequent a local restaurant or diner. There are some hidden gems in every town, plus, you get the satisfaction of supporting a local merchant.

The fried chorizo is important as it releases its oil into the pan which helps make the calamari and rice turn more orange, although most of the red in the dish comes from the pepper and tomatoes. So its important to buy good quality chorizo for this, as opposed to some of the cheaper supermarket one’s that haven’t been cured properly.

Ingredients (for 2-3 persons)

2 Spicy Chorizo Sausages – Chopped into slices

1 Medium Sized Calamari (cleaned)

1 Red Pepper – Chopped or Sliced in rings – your choice!

1 Tin of Red Chopped Tomatoes

1 Onion – Quarter Chopped

2 Cloves of Garlic – Crushed

1 Fresh Red Thai Chili – Sliced thinly

1 Dried Thai Chili – Roughly Chopped

1 Cup of Arborio Rice

4 Tablespoons of Olive Oil

Vegetable Stock

50g of butter

2 Tablespoons of olive oil

Cooking:

1. In a large frying pan, heat the olive oil and add the onion and chorizo. Fry until the chorizo is browned and the oil turns orange with the released fat of the chorizo. Remove the Chorizo.
2. Fry the calamari in the chorizo oil with the dried chili until the calamari is cooked and has picked up the chorizo colouring. Remove the Calamari.
3. Fry the rice for a minute or two (you may need to add a glug of olive oil if the pan is dry) and add the 1st Ladle of stock. Keep cooking adding extra ladle when the rice has absorbed the liquid. For the following ladles add the ingredients as specified.
4. 2nd Ladle : Add the chorizo, calamari, fresh chili and garlic.
5. 3rd Ladle : Use the tin of tomatoes INSTEAD of the vegetable stock.
6. 4th Ladle : Add the red peppers.
7. Keep add extra ladles until the rice is fully cooked and serve with parmesan.

Total Time – approx 1 hour.

Also prawns can be added to this dish, which makes the flavour much more of a seafood risotto. Use 2-3 (depending on the size) raw prawns per person and cook as per the calamari.

Enjoy!

I will be strict here and insist on pork rib chops for this as they are by far the tastiest chop type with this. Also you MUST use red gum honey for the best result. I’ve experimented and tried blue gum and plain honey and neither are anywhere as good in the end dish. Finally it’s important to have a good quality overproof pan or casserole dish with a lid – the best dishes need the best utensils!

I’ll also aim to get some photos of this out on the weekend, as I will be cooking it then.

Ingredients (for 4 persons)

• 4 Pork Rib Chops – (these are the best chop ones to use)
• Flour for dusting
• 300g Blueberries
• 60g Red Gum honey
• 150ml ml Red wine
• 25g Butter
• 3 tablespoons Olive oil
• Salt

Preparation:

1. Dust the pork chops with flour.
2. Process the blueberries in a blender for a minute and when pulped add the honey, and blend again for 20 secs or so until mixed.

Cooking:

1. In a large ovenproof frying pan, melt the butter with the olive oil.
2. Add the chops and fry turning occasionally on each side until both sides appear lightly browned all over. Season with a little salt.
3. Add the glass of wine and cook further until the liquid has partly reduced down from evaporation.
4. Turn the heat off and immediately spread the blueberry mixture over the chops. Then cover the pan and transfer to a preheated oven at 200°C and cook for 15 – 20 minutes.
5. Remove and stand for 5 minutes before serving with your choice of side dish.

Total Time – approx 45 mins.

And for my recommend choice of side dish / accompianment?  I like to go for some simple roasted garlic and rosemary potatoes. These can be cooked in parallel with this dish so doesn’t push out the total cooking time too much.

Enjoy!