Cook like a Dad Part 2: Ingredients Singledad.com founder and member, RJ Jaramillo, gives single parents advice on the fundamental items for every single parent family kitchen.
Cook like a Dad Part 2: Ingredients
| Author: RJ Jaramillo | Posted: 11/19/09 | ||
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A lot of single dads tell me that they are intimidated by cooking. When I'm teaching a cooking class to Single Dad members, they typically say something like "There's so many ingredients to remember, I don't want to mess up!"
"Mess up???," I say. "There's no messing up in cooking, just like there's no crying in baseball! Cooking is all about making magic in your kitchen by making mistakes."
In this article, Cook Like a Dad, Part 2, I am going to show you how to stock your cupboard with some common spices, ingredients and herbs. I will also teach you what to store in your refrigerator so you are ready and prepared to handle anything.
Spices
I'm not expecting an everyday dad to know the subtle differences between gourmet spices, but you do need to know some basic spices that can add flavor to just about every dish you prepare.
Salt and Pepper
I prefer both of these spices to be course so I can grind them down if I need to blend them in a sauce or have keep in a larger form to coat my favorite roasts.
Garlic Salt /Curry
I love what garlic salt spice does for just about anything I am cooking from Italian to Mexican dishes. I prefer the type of garlic salt with parsley flakes in it. Curry is something my kids have requested as they are getting older, so I have incorporated it into chicken, beef and pork dishes. I use the yellow curry since it is mild and sweet. I always have the option of spicing it up later with cayenne pepper if need be.
Montreal Steak Seasoning
I know this sounds funny, but I rarely use this combination spice on my steaks. I like to use this in a variety of soups, stews, pork roasts, and chicken dishes. Hell, I don't even know why they refer to Montreal! I just know that this blend of spices will make any dish taste better.
Chicken / Beef Bouillon
This is a strange spice. A small, foil wrapped cube of either beef or chicken. How they fit a cow or a chicken in a cube of foil is beyond me, BUT what I do know is these little cubes come in handy whenever you are working your crock pot recipes, soups or sauces. It's easy to store and trust me, you will need it in the crock pot.
Cajun's Choice Blackened Seasoning / Cayenne or Crushed Red Pepper
Both of these are great when your pallet just cries out for some seriously spicy food. I like using the Cajun's Choice to coat any type of fish, chicken or steak. I use the cayenne and crushed red pepper to add a "kick" to existing sauce, like pasta sauce. These are both great spices to have. Many people refer these spices as "rubs".
Herbs
Parsley, Oregano, Basil
If you can grow these herbs fresh in your home, you will never regret the flavor that these herbs will give to any dish. I am lucky that I live in San Diego. The climate is accommodating year round to all three herbs which I keep an ample supply in my backyard. I like to cook a lot of Italian and Mexican dishes and these three herbs are essential. If you can't grow them fresh, you can buy them as "dry leaf" spices. I highly recommend these three as your "everyday, go to" spices.
Dry Ingredients in Your Cupboard
Honey & Brown Sugar
It's best to use these two ingredients when you are done sampling a dish and you just need a soft, back-note of sweetness added. The secret to my grilled salmon is to brush a little combination of honey and brown sugar on the fish just after cooking it. It makes a huge difference in the taste.
Cornstarch & Bread Crumbs
Cornstarch helps to thicken a stew sauce or create thicker gravy without losing the taste of the overall dish. I like to blend a little cornstarch in with a can of french onion soup just before I pour it into a crock pot full of veggies and a chuck roast. Breadcrumbs are a fast and easy breading that I like to keep around, especially when I want to get messy with the deep fryer. I make my own beer batter with pancake mix and I need to coat the chicken, fish or shrimp with something that will hold everything together... breadcrumbs work!
Minced Garlic
I know all the "Foodies" will hate me for saying this, but I rather buy the already processed and "ready to go" garlic than spending time peeling and cutting a fresh garlic clove. Garlic is good for your heart! Just remember to keep an eye on "garlic abuse" and try to sauté garlic, often with onions, to mellow the impact in your dishes.
Unsalted Butter, Extra Virgin and Canola Oils
Cooking some dishes with butter is a lot like dating your child's teacher... it's not healthy, but who's gonna to know, right? Well, just make sure the butter (not your date) is unsalted. I like to add my salt to my dishes separately. There is nothing like mashing and coating a whole cube of butter on a petite filet mignon just before it goes into my 600 degree broiler... sinful pleasure! Extra virgin olive oil is great for many dishes that require medium heat. It adds great flavor to your cooking and it's good for your heart. When it comes to high heat cooking, use canola oil which can handle the heat. That's right; you can burn oil if you don't know its heat capacity. Canola is great for woks and searing beef and fish dishes. Olive oil is better for your everyday Italian, Mexican dishes that require low to medium heat for cooking.
Canned Crushed Tomatoes
You never know when you are going to use it, but when you have to make a quick Mexican or Italian dish, you will thank me later for the diversity that a can of crushed tomatoes can offer. I like to buy the brand that seasons the tomatoes with garlic and basil. It's easy to store and it is a great base to anything from pasta sauce to salsa.
Dry Pasta / Fettuccini
Most guys like the standard spaghetti or angel hair. But, the last time I was snooping around fellow SingleDad member, Jesse Lozano's house, he had the same fettuccini brand that I use. "I like thicker pasta", Jesse said and it brought tears to my eyes. What's more important is that you can "twice cook" the pasta in a frying pan to give it a texture that you just can't get in any of the other pasta sizes. Storing pasta in your cupboard is easy and there are a variety of ways to cook with it with meats and sauces.
Perishable Ingredients
Lemons / Limes
There is a difference in the flavor of the two. Lemons are subtle and add a soft, tart flavor to any dish. Limes just want to kick your ass with flavor and aroma. Make sure you keep both around. They keep about 7- 10 days on your counter and you can get an additional week if you keep them in your refrigerator. If I use half, I keep the other half sliced up and in a lunch bag in my fridge to get the maximum use out of it.
Green Onions, Red Onions
Every single dad cook should have preferences on women and onions. I like brunettes over blondes; therefore I prefer green and red onions. Why? Just because it's what I like! There is nothing wrong with the Texas Sweet onion or the white onion, just like there is nothing wrong with admiring a beautiful red head. It's a matter of taste and I like how the green and red onions flavor my dishes.
Parmesan Cheese / Feta Cheese
These cheeses are perfect for accenting any of your dishes. They are healthy alternatives to mozzarella. They are also very diverse. I can use them to thicken a stew or to sprinkle them onto a salad. Feta is a goat cheese and has a crisp, sharp taste. Parmesan cheese can also be sharp in taste. These are basic cheeses to incorporate into your meals. They are easy to store in your refrigerator and can last up to 3 weeks.
In summary, I hope that this "Cook like a Dad, Part 2" has provided you with some basic knowledge on spices, herbs and everyday ingredients for you to add to your home. In our next chapter,"Cook like a Dad, Part 3", I will share recipes for everyday dishes that all dads should know how to cook. They are healthy, tasty and easy meals for a family of four using all four proteins (fish, chicken, beef and pork). For more information on SingleDad cooking, cooking lessons, recipes or advice; contact RJ Jaramillo at rj@singledad.com.
Richard “RJ” Jaramillo, 45, is the Founder of SingleDad.com, a website and social media resource dedicated to single parenting and specifically for the newly divorced, re-married, widowed and single Father with children. RJ is self employed, entrepreneur living in San Diego and a father of three children. The mission of SingleDad is to help the community of Single Parents “Make Life Happen…Again!”
