Wild About Wings -- Thrifty Thursdays

Chicken wings are a great party food or snack for the family. You can make batches and batches in advance, then keep them warm in a chafing dish, or re-heat in the oven. They are also inexpensive (downright cheap) and versatile in that there is an endless array of marinades, sauces and dips to keep the munching interesting. You can fry chicken wings, bake them, or my favorite, charcoal grill them.

But before you can get creative with chicken wing recipes, you need to prepare the wings. If you've ever ordered Buffalo Chicken Wings at a restaurant you know you are never served a whole wing. Here's the technique for preparing wings at home.

1. Take a sharp knife or meat cleaver and cup off the wing tip.

2. Cut wing at the elbow joint.

3. Discard wing tips or save to make chicken stock. The remaining two parts are ready for your favorite Chicken Wing recipe.

Chicken Wing Recipes
Below are some some fabulous chicken wing recipes that will help you put this technique to delicious use in your kitchen.

• Classic Buffalo Chicken Wings
  
• Roasted Black Pepper Wings with Maple Bourbon Sauce (pictured above)
• Chili Lime Chicken Wings
• Crispy Italian Fliers
• Grilled Asian Style Wings
• Grilled Drunken Wings
• Hawaiian Style Wings
• Spanish Smoked Paprika Wings
• Super Smokers Sweet and Spicy Wings
• Tangy Thai Style Wings (pictured right)
• Thai Style Grilled Peanut Wings
• Ultra Hot Beer Wings
  

A Book for Wing Lovers!
Wings -- More Than 50 High-Flying Recipes for America's Favorite Snack by Debbie Moose.
It's hard to beat chicken wings when you need satisfying snacks to frugally feed a crowd, and it's hard to beat this book for coming with inspiring new ways to prepare them. You'll find 65 tempting recipes, most illustrated by gorgeous color photographs that highlight the ingredient's infinite versatility. Author Debbie Moose starts by showing how easy it is prepare perfect fried, baked, or grilled wings before delving into the recipes. You'll find classics like the legendary Buffalo Wings, but then she takes off on a world wide gustatory tour tour that includes influences from Italy to India and nearly everywhere in between. There are also plenty of recipes for sauces, dips, and salsas that can transform the humble chicken wing into extraordinary bites that will keep party guests coming back for more. Click here for more information about this book or to find out how to get a copy.

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Cooking Dried Beans and Legumes - Thrifty Thursdays

Many people are baffled with how to cook dried beans. Relax, it's easy and beans and legumes are some of the healthiest foods you can eat. And if you cook your own dried beans, they are also one of the least expensive foods you can eat. Buying dried beans, as opposed to canned, has far less environmental impact too -- no wasteful packaging and manufacturing and less fuel to transport to market.

Don't worry if your recipe calls for canned beans. Know that dried or canned beans will work interchangeably in recipes.

Here are some more tips to help you cook better with beans:

• Fresher dried beans will cook faster than older dried beans, so use the cooking times as a very general guideline. Taste the beans for tenderness early and often during the cooking process.
  
  
• Because bean cooking times can vary so widely from batch to batch, it's best to pre-cook dried beans before using in recipes.
  
  
• Cooking Method I -- Place beans in a large pot and cover with cold water. Bring to a boil, reduce heat to a simmer. Cover and cook until beans are tender.
  
  
• Cooking Method II -- Cover beans with cold water and soak overnight or for at least 6 hours. Drain and place in clean water, bring to a boil, reduce to a simmer and cook until tender.
  
  
• Quick Soak Method: Cover in cold water, bring to a boil. Turn off heat and let soak for 2 hours, then simmer until tender.
  
  
• Before cooking, rinse the beans and pick through them, removing any small stones that sometimes get mixed in and throwing out any shriveled or discolored beans.
  
  
• Even though they may be dried, the fresher the bean the better -- for flavor and for the amount of nutrients.
  
  
• Store dried beans in covered plastic food containers.
  
  
• After cooking beans, divide into portions and refrigerate leftovers in their own liquid for up to 4 days or in the freezer for 3 months.
  
  
• Reheat cooked beans in the microwave, on the stovetop or even in the oven.
  
  
• To cook beans in a slow cooker, soak as usual, then place beans in slow cooker, over with water or other liquid by about an inch or so. Turn it on low and check in about 6-8 hours (or about 4-5 for high).
  
  
• To cook beans in a pressure cooker, click here for complete directions and suggested cooking times for various types of beans.

Favorite Recipes Using Dried Beans
Now that you know how to cook dried beans, let's put them to tasty use!

• Walnut and Three Bean Salad
• Beefy Cowboy Beans
• Black Bean Salad in Avocado Boats
• Boston Style Baked Beans
• Charros -- Cowboy Style Pinto Beans
• Corn and Garbanzo Bean Salad
• James Peterson's Mexican Style Chickpea Salad
• New Orleans Style Red Beans and Rice
• Pineapple and Black Bean Salsa
• Spicy Black Bean Pie
  

Did You Know?
Garbanzo Beans and Chickpeas are the same thing!


Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Use Up Those Ripe Bananas - Thrifty Thursdays

Bananas can be a great bargain, especially if they're on the verge of getting too ripe. Grocery stores regularly mark such fruit down to ridiculously low levels. If you see some almost too ripe bananas that aren't marked down, ask the produce manager -- he or she will usually do so on the spot.

So what can you do with too ripe bananas? Peel and freeze them to use in smoothies. The frozen banana helps make the smoothie thick without having to add ice which can water down the flavor. Be sure to peel the bananas before freezing, as it's almost impossible to do so later. Plastic zipper bags are wonderful for storing individual portions of frozen bananas, making Smoothie making a snap!

So what else to do with those healthy, delicious bananas before they turn completely brown? Try one of these recipes at the links below:

• Maple Banana Hot Cereal -- This easy to make cereal recipe dresses up farina or Cream of Wheat or oatmeal with healthy bananas, cinnamon and a touch of sweetness from maple syrup.
• Banana Stuffed French Toast -- Stuffed French Toast always makes its recipient feel special. Why not treat your family, or better yet, yourself, to this indulgent breakfast treat.
• Wheaties Banana Split -- Top with fruit and this dish is still your breakfast of champions.
• Banana French Silk Pie -- This very elegant dessert is surprisingly easy to make.
• Banana Peach Compote Baby Food - Bananas are rich in potassium and fiber and one of the easiest foods to prepare for your baby.
• Bananas with Coconut Cream -- This unique quick and easy recipe provides a wonderful way to make an unusual and delicious dessert from almost too-ripe bananas.
• Old Fashioned Southern Banana Pudding --
  
• Bananas Floodtide (really Bananas Foster) -- Recipe from Connecticut's Inn at Mystic, a quick to prepare banana dessert that began in New Orleans -- flame for a spectacular presentation.
• Jacques Torres' Chocolate Soup with Caramelized Bananas -- This unique dessert consists of a hot chocolate soup over caramelized bananas and topped with a spectacular meringue crown.
• Warm Banana Upside Down Cakes with Hot Chocolate Sauce (pictured top of this post) -- This decadent cake, rich with the flavors of chocolate and bananas, has to be tasted to be believed.
• Banana Meringue Pie -- A light diabetic friendly recipe.
  
• Awesome Banana Walnut Shake -- (pictured right)
  
• Frozen Banana Daiquiris -- This fruity frozen version is one of this drink's most popular incarnations.

Banana Bread and Variations
Without a doubt banana bread is one of the world's favorite ways to use ripe bananas. We have a recipe to fit nearly everyone's tastes and dietary requirements.

• Banana Poppyseed Muffins - These tempting muffins are like banana bread in a smaller more portable package, perfect for lunch boxes or a quick morning snack on the go. They freeze well too.
• Strawberry Macadamia Nut Banana Bread -- This great recipe by John Winkler of San Pedro, California, was a finalist in the 1997 Oxnard, California Strawberry Festival's Berry Off Cooking Contest.
• Guatemalan Banana Bread -- Here's a unique twist on banana bread from Guatemala featuring coconut milk, raisins, and cashews.
• Alabama Banana Bread -- This dense rich banana bread is great cold or warmed. It freezes exceptionally well.
• Healthy Banana Bread -- Leanne Ely created this healthy recipe the whole family will love. Perfect for a healthy lunch box or brown bag addition, it keeps in the fridge for up to 10 days.
• Gluten Free Banana Bread -- Not only is this tasty banana bread perfect for folks with gluten sensitivities, it's also vegan.
• Whole Grain Banana Walnut Muffins -- Perfect for the kids' lunch box or as an after-school treat, these moist mini muffins make good snacking anytime.

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

Iced Tea or Seafood Lemons

This simple yet elegant presentation for lemons served with iced tea or seafood dishes not only keeps the seeds out of the tea or off the dish, they smell terrific and add a decorative touch to the table.

I've garnished the lemons in the photo with fresh mint sprigs, to be served with iced tea. If the lemons were accompanying fish or other seafood, you should use an herb that complements the seafood recipe instead. Fresh Basil, rosemary or thyme often work well.

For Each Bundle You Will Need:
1/2 fresh lemon, cut horizontally
4 1/2 " square of cheesecloth
small piece of ribbon or twine
fresh herbs springs (optional)

If you are using fresh mint sprigs for a garnish, tie a mint sprig onto the middle of the small length of ribbon with a slip knot.

Center a horizontally cut lemon slice onto the square of cheesecloth. Gather the end up so the cloth is tightly against the cut surface of the lemon and tie with a piece of ribbon or twine.

How to Make Tinted Sugar or Coconut - Thrifty Thursdays

Sugar tinted in a rainbow of colors is a handy item to have in the kitchen for adding a special decorative touch to cakes, cookies and other desserts. But why spend exorbitant prices buying colored sugar when you can easily make your own for much less. Doing it yourself also broadens your color palette considerably as you can custom blend the perfect shades to meet your needs. And keep in mind that the identical technique also works for tinting coconut!

All you need are some small, heavy duty, plastic zipper bags, some sugar (or coconut) and some food colors. Paste colors work best, as they help keep the sugar from getting overly soggy and it's easier to mix, but you can get away with a drop or two of liquid if that's what you have on hand. Place the desired amount of sugar or coconut in the plastic bag, add a small dab of color on a toothpick. Close the bag and mix and shake until color is evenly distributed.

The secret to beautifully colored sugar is to take your time and make sure that all of the color is evenly distributed. Keep working the color through the sugar until you are sure there are no more concentrated little clumps left.

The other thing to keep in mind is that food coloring is concentrated, so start with a little bit and add more later if needed. The color can be deceiving when making colored sugars, in that you won't get the true hue until all the color is COMPLETELY incorporated into the sugar. The more you mix, the darker it gets.

Don't worry about it too much, though. If the color becomes darker than you wanted, it's simple to fix. Just add more sugar or coconut and continue to mix.

Related Links

• Cake Decorating Basics -- Learn basic techniques of decorating beautiful cakes.
• Sugar Tutorial -- Learn about the different types of sugars and how to use them.
  

Thrifty Thursdays is a blog event created by my fried Amanda Formaro from Amanda's Cookin' blog. I've agreed to participate, so look for a frugal themed post here each Thursday. In addition to reading my posts, be sure to visit Amanda's blog for a round-up of all the thrifty home and cooking tips and recipes that came in this week from folks around the blogosphere.

The Basics of Tempura

Sorry I have been so quiet this last week. I had a major computer crash -- got a virus and lost everything. But am back up and running! Now on to today's post.

Tempura is a fun food to cook right at the table, Japanese style. If you have a fondue pot (an easy item to find at garage sales and thrift stores if you don't), you already have everything you need.

A Japanese classic, tempura consists of foods that are battered and deep fried. Tempura is limited only by your imagination. Traditional foods included a variety of vegetables and seafood such as shrimp or scallops, but don't be afraid to experiment and such western staples as chicken or even cubes of beef. The fried food can then be dipped in a traditional Japanese dipping sauce (click here for recipe) or dipped in salt. In Japan you will often be served salt that's mixed with various seasonings. You can do this at home by using coarse sea salt and mixing in curry powder, hot chiles or paprika to taste. In Japan each plate has tiny piles of the various seasoned salts on it.

It is important to make your batter just before frying, so make sure the oil is hot first. Always sift your flour first and use ice water. Stir only enough to mix the batter, for if you over-beat the batter you will develop the gluten in the flour and it won't work properly. Tempura batter should be lumpy.

Test to make sure the oil is hot enough before frying your foods. To do this, drop a drop of batter into the oil, if the drop quickly floats to the surface, the oil is hot enough. If it takes its time in floating, let the oil heat longer.

Cut food for frying into bite sized pieces. Below are some photos showing how to cut Japanese eggplant for tempura.

If desired, you can cut fancy little stars in your mushrooms caps. While this is not necessary, it is traditional in Japan. The photos below will show you how.

Cutting small slits along the under curve of a peeled shrimp will keep the shrimp from curling while it cooks. The photo below will show you how.

Below are some of our favorite foods for tempura. Feel free to use your imagination and add your own.

• Shrimp
• Scallops
• Calamari
• Chicken Breast Cubes
• Steak Cubes
• Mushrooms
• Asparagus
• Japanese Eggplant
• Green Beans
• Squash

To cook tempura, spear a piece of food on a bamboo skewer or fondue fork, dip into the batter cup, then deep fry it in the oil filled fondue pot. The length of cooking time depends on what is being cooked. Seafood will take less time (2-3 minutes) than chicken or most vegetables. 4-5 minutes will usually be the most time you'll need to leave anything cook.

Like most fondue meals, tempura provides a relaxed, slow, social dinner. People cook, eat, and converse. What better way to spend an evening?

Click here for my Tempura batter and dipping sauce recipes.