Not A Single Fork

I feel compelled to talk about soup because everyone but me loves soup.

It is the season of soup so I give you a few pointers about making soup but I mostly complain about it and my mom's predilection for soup.

Also, stop with the store-bought tortellini. Enough!

Show highlights:

00:00 Introduction to Not a Single Fork

04:11 The Soup Debate: Love It or Hate It

14:04 Making the Most of Leftovers: Soup Recipes

19:57 The Tortellini Controversy: Fresh vs. Store-Bought

Thanks for listening!

I have an opinion or two, in case you haven't noticed. And you get to hear them all.

Today is all about apples and utensil sets.

Apples because fall is upon us and utensil sets because well, I don't like sets or people telling you what you should buy to stock your kitchen.

If you're into fall, y'all, like me and you're doing some great or even just good cooking with apples, let me know. Email me at [email protected] or tag me on Instagram @girlcancook. I'd love to hear about it.

Also, if you have thoughts on utensils and/or sets of things, hit me up on those things, too.

Thanks for listening and putting up with me.

Would love a subscribe, review or rating!!

Highlights:

00:00 Introduction and Utensil Sets

03:18 Exploring Different Apple Varieties

05:16 Using Apples in Savory Dishes

08:10 Incorporating Apples into Salads

10:33 Creative and Unexpected Apple Desserts

12:26 Discussion on Kitchen Utensil Sets

Before we talk lunch, let me share an experience that I hope will take to heart and keep cooking despite mistakes.

I made a final trip to the peach orchard. I was unfamiliar with the variety (Victoria) that was left but I thought, how bad can they be? I didn't love their flavor and they weren't very sweet- recipe for disaster right there but I ignored that and carried on. I mean, I'm a chef. I can deal with that, right? I didn't think they would make a good cobbler or peach butter and since I had such a great result using extra tomatoes to make a tomato chutney, (Side note: The tomatoes were delicious to start with.) I thought, I'll use these for a peach chutney. Good idea? Apparently, not. I made all the same moves and things were going well until the chutney

And this was a fail that you really can't come back from so into the garbage it went. Lesson learned that I already knew but chose to ignore. You can't make a silk purse out of a sow's ear no matter how many other ingredients you use to support your efforts. Just ain't happenin'!

Now let's talk lunch as you head back to business, school or both.

Packing a flavorful and healthy lunch is important for energy and productivity.

Stuffed sweet potatoes, wraps, and grain bowls are versatile and delicious lunch options.

Using an Instant Pot can make meal prep easier and more convenient.

Keep trying new recipes and ingredients to discover what you enjoy.

And never give up!

Highlights:

00:00 Introduction and Excitement for Back to School

01:41 The Importance of Packing Flavorful and Healthy Lunches

08:13 Flavorful and Healthy Lunch Ideas: Stuffed Sweet Potatoes

13:49 Flavorful and Healthy Lunch Ideas: Wraps

17:09 Flavorful and Healthy Lunch Ideas: Grain Bowls

19:55 Using an Instant Pot for Easy Lunch Prep

21:42 Conclusion and Encouragement to Try New Recipes

It's Fall, Y'All! Almost!!

Before we dive into Anatomy of an Easy Recipe...ever wonder where the name Not A Single Fork came from. Well, wonder no more. Here it is and don't take yourself too seriously in the food industry and in cooking. Then, listen up for 'anatomy of an easy recipe' and embrace recipes that are streamlined, straightforward, and enjoyable to make.

Show highlights:

00:00 The Philosophy Behind 'Not a Single Fork'

05:23 Tips for Hosting Parties and Making Food That Can Sit Out

08:13 Anatomy of an Easy Recipe: The Versatility of Meatballs

15:02 Keeping It Easy and Enjoyable in the Kitchen

Thanks for listening and have a safe and fun holiday weekend.

Charcuterie boards are not going away.

 I taught many classes

Everyone came into class saying “I’m not creative. I don’t

CHARCUTERIE BOARD DESIGN TIPS

These are NOT rules.

It’s a GUIDE not GOSPEL so HAVE FUN!

Express yourself…that’s what it’s all about.

The “best” charcuterie boards contain both meats and

Pile and push together. Let the sections touch. That makes

You want to get people to eat it not just admire it!

In general, choose 3 or 5 or 7 cheeses and meats depending on the size of your board. Choose one cheese as your “anchor” then build your board around it. People will

·        

Wines for a fall/winter board – Spicy red,

Fresh baguettes or ciabatta loaves hold up well for a fresh

Slice bread thinly, place on a sheet pan, drizzle with olive oil and then kosher salt. Bake in the oven at 400° until browned.

Show Highlights

00:00 The Enduring Popularity of Charcuterie Boards

04:21 Tips for Creating a Delicious Charcuterie Board

09:12 The Importance of Variety on a Charcuterie Board

17:23 Pairing Charcuterie Boards with Seasonal Wines

Thanks for listening. Rate, review, subscribe and take our quiz!

Let's talk about recipes but not immediately.

It's always a journey, right? And not a straight line one, it's a winding one. So, we first travel through my brain to radio, TV, psychology and then Columbia, Missouri to get to chutney and my underlying recipe. Is it a recipe for life? Nah...just a way for you to think about recipes for yourself and how to take something mundane and make it your own.

Things to think about:

Recipes are great guides but don't need to be followed exactly. It's okay to make adjustments and experiment with flavors.

Chutney is a complex flavor bomb that requires balancing different ingredients. Fresh ginger and a dried fruit are essential in chutney.

Chutney pairs well with cheese and savory cured meats, making it a perfect addition to charcuterie boards.

Highlights:

00:00 Introduction and Different Approach to Recipes

04:13 The Story of Chutney

13:51 Creating a Simple Tomato Chutney

21:25 Chutney: The Perfect Addition to Charcuterie Boards

Thanks for listening. Be sure to participate in the poll and rate, review and subscribe!

I do not like tofu. I think its a texture thing.

I bring this up because I saw a really beautiful picture of a dish that just can't be good. Chilled tofu with gochujang sauce. Tofu is a good source of protein and it may be possible to make it more palatable with all the varying textures and its nutritional content, I should be able to wrap my head around this. I do love vegetables and the farm garden has provided to the point of absurdity.

I think I've canned everything!

Here are some highlights and where to find them:

00:00 The Texture Dilemma: Why Some People Dislike Tofu

07:03 The Nutritional Benefits of Tofu as a Protein Source

09:51 Exploring the Versatility of Tofu in Different Cuisines

13:27 From Garden to Table: Creative Uses for Homegrown Vegetables

16:21 Enhancing Flavor and Reducing Pests with Companion Planting

19:43 Hatch Chilies vs. Anaheim Chilies: Is There a Difference?

Finally, if you need a great and very pretty kitchen planner, I've got a new ebook you can check out on the website: thegirlcancook.com

Thanks for listening! Please rate, review and subscribe. Also join the conversation by taking the tofu poll.

I don't like following recipes strictly and I want you to make changes and adapt recipes to your own tastes. I found a recipe on NYT Cooking for miso honey chicken with asparagus and I'm going to tell you how I changed it up and why. And don't you love the convenience of one-pan meals? I know I do.

So stock your pantry well, choose ingredients you love and changed up your recipes.

What to look for:

00:00 Dislike for Strict Recipes

02:53 The Importance of Pantry Staples

11:27 The Versatility of Chicken Thighs

14:11 Modifying the Miso Honey Chicken Recipe

17:40 Creating Personalized and Delicious Dishes

Here's what's happened this week:

I did my cooking segment on a local TV show with my boyfriend's bountiful tomato harvest. I've got upcoming recipes for a Panzanella salad, zucchini basil pasta, and stuffed French toast. But as happens, I'm not perfect so had a frustrating incident with my video recipe and forgetting to check the audio. DUH! Despite this, I will produce a successful video recipe next week.

What to know:

Even experienced chefs make mistakes, highlighting the importance of learning from them and moving forward.

Cooking can be a creative and enjoyable process, but it also requires attention to detail, such as checking audio equipment before recording.

Fresh ingredients, such as tomatoes and basil, can elevate the flavors of simple dishes like panzanella salad and zucchini basil pasta.

One-pot recipes are convenient and time-saving, making them ideal for busy individuals who want to minimize cleanup.

Canning fresh produce allows for long-term storage and enjoyment of seasonal flavors throughout the year.

Highlights and where to find them:

00:00 Cooking Segment on Panzanella Salad

03:39 Baking French Toast and Recipes

06:18 Canning Roma Tomatoes

09:14 Reflections on Canning and Summer Traditions

11:40 Failed Video Recipe Recording

17:09 One-Pot Wonders and Embracing Imperfection

Thanks for listening.

You can help grow my little podcast universe by subscribing, rating and reviewing.

See you next week!

Let's wrap up our discussion of how to outfit your kitchen with appliances you (hopefully) only need to buy once in your lifetime.

Stand mixers are workhorses and an excellent investment. One I think you can put off until later but they do come in handy especially if you whip a lot of eggs.

Get a food processor, you'll be so happy you did.

My personal favorite is an immersion blender. It can do so many things and you have less mess and save time.

Just a word or two about summer wines as we have a wine tasting tonight. Light, crisp, refreshing. Try bubbles but they'll get you drunk faster in the heat. They go straight to your head. Rieslings (not sweet ones), pinot grigio or noir and finally, maybe try an Albarino.

Merrin's making pizza this weekend but ordering in tonight. See how that can work?

Thanks for listening.