Posts tagged ‘Cheetos’

January 22, 2018

Mix and Match

Sometimes in the kitchen I just have to mix and match. I grew up on a farm so it wasn’t convenient to shop at the grocery store often. We planned and purchased for a week at a time. If we decided to vary the menu from our plan, we sometimes had to make substitutions. Those habits stuck with me. I tend to shop once a week with a loose plan in my head. In between trips, I mix and match to create the meals I desire.
herbs
While our Cooking2Thrive recipes go through at least three extensive tests to make sure the proportion of each ingredient is just right, my everyday cooking is haphazard, thrown together, and, more often than not, delicious! I’m rarely deterred by lack of an ingredient.

I recently decided to make tuna croquettes. They’re one of my favorite quick & easy go-tos. I keep them really simple like my grandmother did. She always mixed canned salmon, an egg, crushed saltines and a sprinkle of salt and pepper. Then she pan fried them in melted butter. I use tuna rather than salmon, but other than that I follow her lead.

Technically, these may not even be croquettes to you. They have no béchamel or brown sauce. They’re not rolled in breadcrumbs, and they’re shaped like round patties instead of cylinders. Nonetheless, they’re quite tasty.

Five-ounce cans of solid white albacore tuna in water are staples in my pantry. I combine one or two cans with one egg, gluten-free breadcrumbs, and a little salt & pepper. I never measure, I just add breadcrumbs until the mixture isn’t too wet or dry to hold together. Then I make patties and pan fry them in butter.

Most recently, I began making the croquettes and realized I only had about a tablespoon of breadcrumbs. That’s not enough. I had no crackers or bread on hand. I did have an open bag of Cheetos® puffs (yes, I know those aren’t healthy). I placed a handful of them in a plastic bag and crushed them to use in place of the breadcrumbs. I had to crush a few more, but they worked like a charm!

I had never before considered using Cheetos in croquettes, but there are substitutions I make on a fairly regular basis. I add vinegar to regular milk to use in place of buttermilk. I use coconut crystals in place of brown sugar. I use dates or honey to sweeten muffins or cookies. I substitute anise for fennel or vice versa. I mix and match citrus all the time depending on what I have handy, sometimes adding a little apple cider or rice wine vinegar to enhance the acidity of lemon, lime, or orange flavor and balsamic vinegar to enhance cherry.

Last week I baked some tilapia to serve over rice. I really wanted the fresh punch of a pico de gallo as a finisher on top. I had no cilantro, lime, or peppers on hand. What I had was grape tomatoes, yellow onion, and basil stir-in paste.

I thought why not see if I can combine these into something that will add the cool acidic top note I’m looking for? I chopped the tomatoes and onion into small pieces, added a small dollop of the basil along with some salt and pepper. The resulting salsa enhanced the fish and rice perfectly even though the flavor profile varied from pico de gallo.

At some point, most of us will discover we lack an ingredient needed to finish a dish we’ve already started cooking for dinner. That’s a great time to mix and match. If you’re not sure where to begin, a guide to pairing flavors can be helpful. Check out the award-winning book – The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs.

Or just do what I do and wing it. Cooking is as much art as science. I can’t tell you how I know a substitution will work. I just see it in my head. You may be able to do this too. There’s nothing wrong with giving it a try!

Mixing and matching may make your food a little less predictable, but in my experience, no one seems to mind as long as it’s tasty.

https://www.washingtonpost.com/lifestyle/food/tilapia-has-a-terrible-reputation-does-it-deserve-it/2016/10/24/4537dc96-96e6-11e6-bc79-af1cd3d2984b_story.html?utm_term=.2f02886f3438

https://www.barnesandnoble.com/w/flavor-bible-karen-page/1100163990#/

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

February 8, 2016

Corn is Everywhere!

If you have an allergy to, or intolerance for, corn, trying to avoid it can seem like wandering through a maze – there’s corn all around and it’s hard to find a good path through it because corn is everywhere!
corn
I’m experiencing an allergic reaction. I have huge red spots on my face, an itchy rash on my neck and my lips are burning like the worst chapped lips you’ve ever had. Benadryl is making me sleepy. I know that the quickest way to feel better is to avoid the allergen.
allergy
The problem is that I don’t know what triggered my reaction. That means I’m eliminating any possible culprit from my diet and one of those possibilities is corn. In order to eliminate corn, I’m making a list of the things I need to avoid. Some of those are obvious like corn, corn syrup, high fructose corn syrup, corn oil, corn meal, corn chips, corn bread, corn dogs, Corn Flakes, Corn Chex, tortilla chips, corn tortillas, corn flour, popcorn, and cornstarch.

Other things containing corn may not be as obvious. Cheetos, Cheerios, Frosted Flakes, Tums, baking powder and confectioner’s sugar fall into that category. Many gluten-free pastas contain corn. Hominy, grits, and polenta are all made from corn. Most of these list corn on the label, but then there’s the ever present food starch. It may contain corn and be listed on a label as food starch, modified food starch, or pre-gelatinized starch. The word corn is never mentioned.

To make things even more confusing, familiar products contain a multitude of ingredients that may or may not contain corn and labeling requirements do not require that corn be listed on the label as an allergen. For instance, natural flavorings, xylitol, xanthan gum, citric acid, distilled white vinegar, maltodextrin, ethyl alcohol, fruit juice concentrate, maltose, and even IV dextrose may contain corn. It’s a fairly steep learning curve when I’m not even sure corn is the culprit.

Luckily, I have lots of practice reading labels and researching ingredients that will come in handy while I try to isolate the allergen that’s bothering me. I don’t plan to eat any processed food or at restaurants until I get this under control. Cooking is an easy way to know what I’m ingesting and with my lists at hand, I can leave out any questionable ingredients. I’m not the only one who follows this approach. To quote UAMS Registered Dietitian, Meghan Dixon, “These skills, cooking skills, are really life-changing. These are the skills that develop lasting lifestyle changes for people,…If you learn how to cook, you’re not outsourcing your health.” (1)

While the itching isn’t fun and I don’t love looking like I just got out of the boxing ring…as a loser…using those skills, I feel confident that I can make progress quickly.

If you have experience with corn allergies, let us know what triggers your symptoms. If you are struggling with a corn allergy or intolerance, you may want to peruse the more comprehensive lists available on these sites:

http://www.cornallergens.com/list/corn-allergen-list.php

http://www.healthline.com/health/allergies/corn-allergy-symptoms

1) Storey, Celia. “Food and Medicine Meet for Dinner.” Arkansas Democrat Gazette [Little Rock] 08 Feb. 2016, Style sec.: n. pag 1. Print.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”