Nogard13's Profile

Display Name: Nogard13
Member Since: 1/6/10

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We take 4oz cups of apple sauce and fill them with a mix of 1 part salt-free chicken stock and 2 parts water. We then freeze them and give them to our dog as an after-walk treat in the late afternoon to cool her down from the hot, NC summers.


10 Frozen Treats For Your Pets To Eat | Apartment Therapy The Kitchn
7/22/10 03:08 PM

One issue might be the preservatives that are used in normal, sliced bread. It's the same reason why Wonderbread lasts forever before molding (even though it's in a plastic bag) but fresh bakery rolls will start to mold after 3-4 days.

I'm pretty sure that if the Pita is kosher, it only uses natural ingredients as opposed to the un-pronounceable stuff in "normal" bread.


Why Does Pita Bread Mold So Fast? (And How To Stop It?) Good Questions | Apartment Therapy The Kitchn
7/22/10 10:10 AM

I just started my food blog (dembellyfull.com) so I'm keeping it fresh because I don't want to post the same recipe twice, LOL.

I've also started cooking lighter dishes since it's summer and my neighbors are bombarding me with extra veggies from their gardens. If I'm not careful, I'll turn into a vegetarian :)

The other thing I do, as inspiration, is think of trips I've been on or of foods that I've had out at dinners with my wife. Sometimes I just pick an animal (like bison, ostrich, or venison) and try to make something with that specific protein. If all else fails, I'll tell my wife it's her turn to cook (I cook 29 days out of the month).

Hope that helps!


Bad Mojo: How Do You Deal with a Cooking Rut? | Apartment Therapy The Kitchn
7/22/10 09:55 AM

I love parchment paper! I won't bake a single thing that isn't placed on a piece of parchment paper. It's truly one of my favorite things in the kitchen.


Baking Tip: How to Line a Baking Pan with Parchment | Apartment Therapy The Kitchn
7/21/10 01:10 PM

How is this a Hollandaise? First of all, a Hollandaise is made with butter, egg yolks, and lemon juice. None of these ingredients are part of this sauce.

Is it just creative license that caused someone to call it a Hollandaise?


Recipe: Avocado Hollandaise | Apartment Therapy The Kitchn
6/22/10 03:34 PM

Sorry, that was supposed to be 1/2 tsp of salt and pepper. Too bad there isn't an edit button :(


Tender and Juicy: 3 Ways to Cook a Perfect Chicken Breast | Apartment Therapy The Kitchn
6/16/10 01:04 PM

The moistest chicken you'll ever eat:

Pound out a chicken breast to 1/2" thick (or butterfly a normal breast). Dredge it in 2 Tbsp of flour sifted with 1 tsp each of salt and pepper. Shake off excess flour and let it hang out until pan is hot enough. Place 1 tbsp butter in a cold pan and turn heat up to medium. Once butter is melted and begins to foam, add the chicken breast and cook for 4:30-5 minutes per side. When the breast is 2 minutes from being done (i.e. after 2:30-3 minutes on the second side), add 1/3 cup of dry white wine and cover loosely.

Remove chicken to a plate and pour the wine/butter sauce over your chicken breast. Serve with your favorite side.


Tender and Juicy: 3 Ways to Cook a Perfect Chicken Breast | Apartment Therapy The Kitchn
6/16/10 01:03 PM

I spent 4 months in Sicily and ate aranchinas almost every day I was there. However, not one of them had beef in them (like the link you provide). They were all just risotto, cheese, and breading.


Stuffed Rice Balls and Lemon Oregano Chicken Salad Delicious links for 6.11.10 | Apartment Therapy The Kitchn
6/11/10 11:42 AM

Make sure and purchase ORGANIC cherries. They are pretty high on the "Dirty Dozen" list so they are loaded with pesticide residue (due to their soft, absorbing skin)


Seasonal Spotlight: Cherries | Apartment Therapy The Kitchn
6/8/10 03:25 PM

Now that I saw that picture, I think I'm going to make scrambled eggs over English muffins, with bacon and hollandaise sauce. I'll probably add goat cheese and cilantro to the eggs, tho.


A Little Of This, A Little Of That: Scrambled Egg Add-Ins | Apartment Therapy The Kitchn
5/13/10 12:11 PM

As @leepert posted, I make mine with mini-sausages (or mini-wieners if you like) and wrap them in Pillsbury Crescent rolls. To make them special, I often slather half of the wraps in home-made pesto sauce and serve the little dogs with a bit of Cajun mustard for dipping the non pesto ones.


Do You Have a Recipe for Homemade Pigs-In-a-Blanket? Good Questions | Apartment Therapy The Kitchn
5/7/10 01:29 PM

IMHO, the best way to cook shrimp is to broil them (tail and shell on).

Place shrimp on a sheet pan, toss with some olive oil, salt, and pepper, and place 6-8 inches below a hot broiler. Cook for 2-3 minutes a side then remove, allow to cool a bit, and peel.

Broiling them with the shell on will do two things: it will protect the shrimp from the direct heat and it will impart flavor into the meat itself.


Tip from Ina Garten: Try Oven-Roasted Shrimp! | Apartment Therapy The Kitchn
5/5/10 01:28 PM

I eat chicken for breakfast twice a week. I go to Chick-Fil-A once a week (usually on Thursdays) on my way to work and buy a Chicken Breakfast Burrito (the location near work has a 2-for-1 so I get two burritos). So, Thu and Fri are chicken breakfast burrito days for me.

Also, as mentioned before, chicken biscuits are very popular here in NC.


Why Don't We Eat Chicken For Breakfast? | Apartment Therapy The Kitchn
5/3/10 11:49 AM

@rkwong,

Yes, you can make this in the slow cooker. The only thing is that real Cuban roast pork is made with the picnic ham (bone-in and skin-on) and thus requires the dry heat of the oven to crisp the skin. If you don't mind not having the skin (the best part of roast pork, IMHO), you can use a nice, fatty pork butt (preferably bone-in) and slow roast it in the crock pot for 8 hours on low.


Recipe: Lechón Asado (Cuban-Style Roast Pork) | Apartment Therapy The Kitchn
4/23/10 03:32 PM

For those of you adding sugar: try honey.

I add 1.5 teaspoons of honey to a 28oz can of tomatoes when I make my pasta sauce (I make a lot and freeze it). It's better than adding sugar because it doesn't taste like you've added sugar, yet it cuts the acidity nicely!


Simple Finishes: 8 Ways to Round Out Any Pasta Sauce | Apartment Therapy The Kitchn
4/20/10 01:31 PM

I never understood the "I'm too busy to eat" crowd. For four years, I worked full time (7:30-4:30) and studied full time four nights a week (Mon-Thu 5pm-9pm). I usually packed my lunch and ate 3/4 at lunch time and then the other 1/4 with a piece of fruit right before my 5pm class (to hold me over until my 6:50-7pm break, when I had another piece of fruit or a bag of chips). I then ate dinner when I got home.

I normally cooked 3 GOOD meals on Sunday, which worked out to being my lunch/dinner on Mon-Thu. Friday was my eat-lunch-out day, and I cooked when I got home.

As for now, the only thing that throws my planned menu off is being too lazy to cook. Sometimes I just get home and I feel like pizza, burgers, hot wings, or a sandwich.


Weeknight Dinners: What Throws You Off Your Game? | Apartment Therapy The Kitchn
4/19/10 03:54 PM

That's a good tip. I normally par-poach them an hour in advance and just leave them sitting on a paper tower-lined plate until it's time to serve, then I "reheat" them for 45 seconds to 1 minute in hot water. I have never tried refrigerating them (fearing it would take longer to heat through and thus overcook).


Brunch For a Crowd? Poach Eggs Ahead of Time | Apartment Therapy The Kitchn
4/1/10 01:02 PM

One way to keep the plantains from sticking (assuming you want to use ripe plantains) is to cover our baking sheet in foil, spray the foil with non-stick spray, and then place a sheet of parchment paper on it (the spray helps it stick to the foil). In all my years of cooking, I'm yet to cook something on parchment and have it stick.


Healthy Snack Recipe: Spicy Baked Plantain Chips | Apartment Therapy The Kitchn
3/25/10 03:09 PM

155 degrees, really? I was going to say that the pork in your picture looked overcooked and now I know why.

I take my pork out of the oven when the thickest part hits 137 degrees F (carryover will usually take it to 143-145). That will leave you with a perfect medium pork loin.


Quick Recipe: Garlic and Herb Roasted Pork Tenderloin | Apartment Therapy The Kitchn
3/18/10 02:51 PM

You can also place the meat in a bowl and fill with water, then place the bowl in the microwave. Nuke on high for 2-3 minutes (depending on the amount of water), just enough to get the water hot, but not boiling (you might need to empty the water and do it once more for really thick cuts). It will quickly thaw your meat and it won't start to cook on the outside as the water acts as a temperature buffer.

Quick, easy, and efficient without wasting a lot of water or letting your meat sit in the danger zone.


Kitchen Shortcut: How to Thaw Meat Quickly | Apartment Therapy The Kitchn
3/17/10 01:49 PM