The Many Uses of a Cast Iron Skillet

I love my cast iron skillets.  I have 5 of them.  2 fryers, 1-12 inch, 1-10 inch and 1-5 inch.  I try to use them for as many things as possible. 

* sauteeing
* deep frying
* cornbread
* cake (very moist results)
* pizza (much better than the stoneware)
* biscuits
* frittata  (the crust will be divine)
* shepherd's pie (or chicken pot pie)
* anytime I want to crust a piece of meat before putting it in the oven
* breakfast casserole (allows you to have a good crust on your bottom hash brown layer)

Cast iron takes a little bit longer to heat up than stainless steel (about 30 seconds longer), but it retains heat for many more minutes than stainlesl steel.  That means you can turn your heat source off and your food will continue to cook for a while.  This means saving gas or electricity depending on your stove type.  You save of dish soap because you can't use it on cast iron.  It can go from the stove top to the oven, you can put it on the grill, directly on a fire, and even on one of those homemade coffee can stoves!  It is truly the most green and economical cookware I have found.  Plus it is cheap!

How many cast iron skillets do you have and what do you use them for that's different?

Grilling

I love grilling in the summer because #1)the heat from cooking is outside not in; #2) the mess is outside not in, #3) the smell is awesome and #4) there is a lot you can do on a grill.

Take yesterday for instance,  I had a family pack of drumsticks I got on sale, and I decided to cook them all at once so I would have easy to reheat leftovers for lunches a couple of days.  In addition to those, I took a glass corning baker put a little oil in, chopped some zucchini that a neighbor gave me, added a tad of emeril's seasoning and put that on the grill (in the dish, uncovered), and I took 2 twice baked potatoes out of the freezer (from yesterday's post) allowed them to thaw a little while (maybe half hour), them put them in yet another small glass corning dish and pt that directly on the grill too and let them cook.  A word of caution on the corning dishes though, make sure you don't put them over high heat.  My grill is one of those where the left and right are separately adjustable, so I can turn down the side with the corning. 

I have even baked bread on the grill on a very low setting when the power went out after I had proofed it one day.  Took about the same amount of time, and it somehow even browned some - I don't know how on earth that happened.

Premade Convenience Reviews

Okay, so here's what I've been up to.  I have been forcing myself to make double batches of different types of foods and them freeze them and use them later.  For instance I have done this with chuck roast, ground beef, rice, pasta, meatballs, twice baked potatoes, muffins and waffles.  Then of course there is the cheese.

So far, everything I have made, frozen, thawed and used has been just fine.  Even the twice baked potatoes, and I wasn't too sure about how that one was going to turn out, but it was fine.  I just made them up, then instead of going into the oven for the second baking, I wrapped them individually nice and tightly and popped them into the freezer.  When I wanted them, I took them out, let them thaw for maybe 30 minutes, then put them in the oven with whatever else I was cooking (last time was the toaster oven).  I have also done the second baking of these on the grill too, and they were still fabulous.

The cheese has also done well.  The only difference I can tell is that pre-frozen cheese crumbles a little easier (it doesn't fall apart in your hands, but when you're shredding it, it crumbles a little, but not in a bothersome way, I just happened to notice it).  The preshred I put in the freezer is great too, no complaints there.  It all melts just fine.

So there, cook once, eat 2,3,4 times because the extra is frozen and ready when you are.  Dinner in a snap.  This also helps ward off last minute take out because of planning issues.

Pasta and rice look a little strange frozen, but when they thaw, they look normal again, I dont' really understand why, but I'm also not going to waste brain cells on it, I need all I got!

Sweetened Condensed Milk

I had to make Key Lime Pie today for supervisor lunch and I thought I had a can of sweetened condensed milk, but I was wrong. So, I went searching for a good substitute and this is what I found:

The best make-your-own version is to mix 1 cup of evaporated milk

with 1-1/4 cups of sugar in a saucepan, heat and stir until the sugar is

completely dissolved, and let cool. If you don't have evaporated milk on

hand either, you can make your own by slowly simmering any quantity

of milk in a pan until it reduced by 60%, and then adding the sugar.

This was easy and it worked really well - plus the evaporated milk is about 1/2 the price of the sweetened condensed per can.


*****let it steam for a little while so it can thicken - -about 10 minutes********

Koolaid Cake

No, that's not a type-o. The cake mix most commonly on sale is yellow or plain, and Kool-aid packets (the little ones) are about 4 for $1. Well, if you want strawberry cake, or orange cake, lemon cake or even the lemon-lime flavor, just add a package of Koolaid mix to the cake (2 if you want a really intense flavor and color) during the mixing and bake as usual. The Koolaid mix doesn't alter your recipe because it adds no liquid and very, very little dry volume. If at first glance you say "but Kool-aid has artificial dyes," then I would encourage you to look at the flavored cake mix box - theirs are artificial too. Besides, you don't have to flavor every cake, just have a little fun with it.

coleslaw

This is actually pretty versatile. I make mine with shredded cabbage, shredded carrot, onion powder, salt, mayo, cider vinegar, sugar, salt and celery seed. Coleslaw is based on cabbage which is cheap, but also, since it is not a cooked food, you get the health benefit of both the green leafy cabbage and the orange carrot raw which keeps it's nutrients intact.

My basic recipe, and I do modify for fun pretty much every time

2 heads cabbage (any variety you like - or are given)
1-2 carrots (depending on how much you want in there)
2 cups may0
1/4 cup cider vinegar (you can try varieties here, could be fun)
1/2 cup sugar
1 tbsp celery seed
1 tsp salt
1 tsp onion powder

Mix the mayo, vinegar, sugar, celery seed, salt and onion powder in a large bowl. taste it after you mix it to see if you need to make any changes because remember, this is the dressing and it's easire to modify before you put the slaw in it than after - trust me on this!!! After you get it right (and please writed down what you changed as you did it so you don't forget). Shred your cabbage and carrot and add it to the bowl and mix well. It's best if you refrigerate it for at least an hour so all the flavors can mix, but if you don't have the time, it will still be great.

Put a Lid on it

I mean that literally. If you need to boil water, make tea, or pretty much anything that is heated on the stove (except frying and one or 2 other things) put the lid on the pot/pan. When you put a lid on your pot, your liquids reach their peak temperature faster AND at a lower energy level. I have a gas cooktop, and what normally simmers at a 3 now simmers between 1.5 and 2 with the lid on. Boiling water boils faster, but make sure you don't forget it's boiling or you may end up with spillover. So, save your time and your energy dollars (electric/gas) and put a lid on it!

Using Energy

This is probably going to be a redundant thing to most moms, but let's just say that sometimes I'm a little bit behind. Anyway, I realized today, while getting the things together for roasting some chicken leg quarters, and making some white rice to go with it - instead of roasting the chicken in the oven, and cooking the rice on the stove or in the microwave, why don't I put the rice and other rice cooking ingredients in a dish with a lid (like a corning ware or pyrex type dish), put the lid on and stick it in the oven with the chicken. This way instead of using electricity for the chicken and gas for the rice, I use the same amount of electricity for both the chicken and the rice at the same time. I'll let you know how it goes.

Better late than never :)