I’m not sure if this will work or not, but I just might start writing on this blog again. Selfishly, it is in many ways for my own reasons. I use this blog all of the time when I am meal planning. I love to go back and see what we liked so I know what to make again. Well, if you don’t write and post recipes, there is no way for me to remember. I find a large majority of my recipes online, and I’m terrible about printing them out and filing them in my recipe box. I also make a lot of them up, and then forget about them. I’ve found so many recipes on here that I had completely forgotten about, but that we loved and I was thrilled to make again. So, maybe I will start-up again, as somewhat of a food diary to myself. And if anyone else wants to read, then that’s great too.
Some of my family has also requested that I post my weekly column on here in case they can’t find it online. Here’s the one that was in The Sanford Herald this past week.
Cooking is an art, and is apparently judged in the same manner. A few years back, I received a Sandra Lee “Semi-Homemade” magazine in my stocking at Christmas. I brought it with me to a meeting to browse during breaks and a co-worker commented that Sandra Lee had no business having a show on Food Network – she used canned foods, and “real cooks” wouldn’t use things from a can.
Well, I disagree. While I try to use fresh foods as much as possible, sometimes the convenience, bargain, and flavor that come with a can really add to a menu. While watching Food Network this weekend, I saw a commercial for a reality cooking show. One of the contestants was telling the story of how he became a cook. He had worked in a completely unrelated field until he received a heart transplant. The heart that he received was from a chef. I find that to be a fascinating story in both a heartwarming and scientifically amazing way.
You see, I believe that it doesn’t matter whether the food that you use comes from your garden, a box or a can. It doesn’t matter where the recipe originated or how many times it has been changed through the years.
Good food comes from the heart. It’s not just the edible ingredients that make a food what it is. It’s what the cook puts into it.
Like art, what one may consider a masterpiece, another may view as nothing more than a paint by number or a child’s scribble. However if you hang it on your wall and it brings a smile to your face, a happy memory to your mind or a comforting feeling to your soul, then it is a masterpiece. Likewise, if your food warms your heart while it pleases your palate, then you just go ahead and call it gourmet – no matter where the ingredients may have come from.
1 lb ground turkey
1/2 c chopped onion
2-3 cloves garlic
1 T olive oil
1 T flour
salt and pepper
1 can cream of mushroom soup
4 oz can mushrooms, drained
1 c (8 oz) sour cream (I always use light)
12 oz egg noodles, cooked
Heat oil in pan over medium high heat. Add onions and garlic, cook until onions are translucent. Add ground turkey and cook until browned. Drain meat if necessary. Add flour, salt and pepper, stir. Add cream of mushroom soup and mushrooms. Cook over medium heat for 10 minutes. Remove from heat, add sour cream. Mix well. Serve over egg noodles.