Rolemommy

Cooking with Jennifer Perillo

Smart Shopping

What would you say if I told you less than 10 minutes in the kitchen could save over $150 on your grocery bill? That's what I thought. All you need is few simple ingredients, some you probably have sitting in your refrigerator's veggie drawer, and you'll be ready to save big bucks on store-bought stock and have a key pantry staple to make soups, risottos, stews...you name it, really. Take a peek at my recipe for homemade bouillon and say goodbye to cans, packets and preservatives.

Posted in: Blog, Cooking with Jennifer Perillo, In Jennie's Kitchen on 02/03/2010

A New Year, A New Me

So, we're three weeks into the New Year. Past experience has taught me that this period is like the "hump day." You know, like a Wednesday. If you can make it past this mark, you're in good shape for keeping that healthy eating resolution you made at the stroke of midnight.

One thing I promised myself this year was to look at these changes akin to the way our children develop. They do not learn how to walk overnight, nor does language or tying their shoes happen that quickly. Why should weight loss be any different? I've never been a quit-cold-turkey sort of gal, and frankly think it would suck all the fun from what I enjoy most--food. I'm a food writer and editor for heaven's sake, so eating is a hazard of the job. What I can do, though, is make a conscious effort to make heathier choices when I'm not "on the job", while also taming how large a portion I really need to taste test for work purposes (this has always been my Achilles heel).

So far I'm doing okay, and I'm very aware it could be better. The walnut fudge brownie recipe I was developing last week definitely made for irresistible temptation. I'm proud, though, that I've quit my morning bagel. That is not an easy feat for a Brooklyn girl with access to some of the best doughy holes in the country! Instead I've swapped in granola berry smoothies and poached eggs on multi-grain toast.

For snack time, I created a caramelized onion dip, reminiscent of the one made from those soup packets (and, es, indulge in a few chips before moving onto carrot sticks). And pizza Fridays have always been a tradition in our house. Give this recipe a try in your own kitchen, and you can say goodbye to takeout and all those extra calories from thick, doughy cheese laden slices.

Posted in: Blog, Cooking with Jennifer Perillo, In Jennie's Kitchen on 01/25/2010

One Smart Cookie

I love Martha Stewart but have to remind myself to steer clear of her show and magazine from Thanksgiving to New Year's. Her ideas are all so great but last week she made trees from old magazines, and lovely as they were, I will never have that kind of time in my life. Now that doesn't mean we can't have fun during the holidays--the goals just need to be realistic and attainable. That's why I love this basic butter cookie from an old issue of Gourmet. The directions say to simply slice and bake them, but I figure if I can multi-task then my cookie needs to do the same.

Here are some other fun things you can do with it:

- Roll them out and use a biscuit cutter to cut circles, then bake and fill the cooled cookies with jam and dip or drizzle with melted chocolate

- Roll into balls and press into colored sugar or sprinkles

- Make jam-filled thumbprint cookies

- Help end childhood hunger. These cookies are in the virtual cookie jar for the 12 Days of Sharing. For more information on how to make a donation and to see the list of great giveaways visit me at In Jennie's Kitchen.

Basic Butter Cookies - Gourmet 2003

Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Directions

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Click here to view some more pictures.

Happy baking!

Posted in: Blog, Cooking with Jennifer Perillo, In Jennie's Kitchen on 12/11/2009

Pumpkins, Pumpkins Everywhere!

The last month has been leading up to the trick or treat frenzy about to take place tomorrow. But, what happens to all those cute little pumpkins after the big day is done? Well, if you find yourself with spare sugar pumpkins that haven't been carved, roast them and you've got a base for pies, muffins and even risotto. Here's the scoop on making homemade pumpkin puree. You'll need the smaller variety of pumpkins (not to be confused with the tiny decorative gourd-like ones).


Directions:
Cut a small pie pumpkin (also called sugar pumpkins) in half, scoop out the seeds and place cut side down on a rimmed baking sheet. Bake at 400º until flesh is tender when pierced with a fork, about 30 to 40 minutes depending on the size. Let cool completely, then scoop out flesh and add to the work bowl of a food processor and process until smooth. Use as directed in recipes that call for canned or fresh pumpkin puree.

Posted in: Blog, Cooking with Jennifer Perillo, In Jennie's Kitchen on 10/30/2009

In Jennie's Kitchen

Beat the Lunchbox Blues by Jennifer Perillo

For some friends around the country, school starts in just two weeks. Thankfully, here in New York City, we've got a month left of summer vacation, but I'm already thinking about the challenges lunchtime presents come September. Is my daughter eating everything I pack? Did I send enough food for her hearty appetite? Is it a balanced meal? Lunch can be so much more than a sandwich. A sturdy thermos is a treasure chest waiting to be filled with pastas, burritos and even kid-size pizza pockets. Bean-based dips also make a nutritious meal when you throw in some cut up veggies and whole grain pita. Add a piece of fruit and you've got all the food groups covered.

Mango Hummus
Makes about 2 cups
This hummus has a sweet, tropical kick kids will love.

One 15-ounce can chickpeas, rinsed and drained
½ cup diced mango
1 clove garlic, sliced
Freshly ground pepper, to taste
¼ cup extra virgin olive oil

Add chickpeas, mango and garlic to the workbowl of a food processor. Pulse until mixture forms a thick paste. Season with pepper. Slowly drizzle in olive oil and process until hummus is smooth and creamy about two minutes.

Recipe and photo by Jennifer Perillo

For more quick cooking ideas and to see step-by-step photos of this recipe, visit Jennifer at her blog In Jennie's Kitchen.

Posted in: Blog, Cooking with Jennifer Perillo, In Jennie's Kitchen on 08/04/2009

The Veggie Dilemma by Jennifer Perillo

What mom doesn't worry about her kids getting their daily dose of vegetables? Even foodie moms will confess most things green are an uphill battle. I have found one really delicious way to get my six-year-old (and her friends) interested in zucchini. I decided to batter 'em up with some muffins. They're perfect for breakfast, but make for a filling snack too. Zucchini is a great source of vitamin C, fiber and folate (read: brain food), and the recipe below is light on sugar.

While you're at it, get the kids involved. Older ones can grate the squash, and measuring the ingredients is a tasty math lesson. Little ones will have fun pouring them into a mixing bowl and stirring the batter. And mom, lead by example by popping one, wrapped of course, into your own purse or briefcase for a healthy mid-afternoon treat.

Zucchini Muffins
Makes 12 muffins or 2 loaf breads
This recipe also bakes up great as a loaf bread. Just increase the cooking time to 50 minutes or until a toothpick inserted comes out clean. If you have a food processor with a shredder blade attachment, it's a snap to prepare the zucchini.

2 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon allspice
½ teaspoon cinnamon
1 cup brown sugar
1 ½ cup walnuts, coarsely chopped (optional)
½ teaspoon lemon zest
3 cups shredded zucchini (about two medium squash)
3 large eggs
¼ cup canola oil
4 tablespoons butter, melted

1. Preheat oven to 375ºF. Coat a 12-cup nonstick muffin pan with cooking spray; set aside.

2. Whisk the flour, baking powder, baking soda, salt, allspice, cinnamon, and sugar together in a large bowl. Add the zucchini, lemon zest and half of the walnuts (if using) and stir to combine.

3. In a separate small bowl, lightly beat the eggs, canola oil and melted butter. Pour over flour mixture and stir with a wooden spoon until mixed well with the dry ingredients (it will look more like a dough than a batter).

4. Spoon into prepared muffin tin and sprinkle tops with remaining walnuts. Bake 20 to 25 minutes or until a toothpick inserted comes out clean.

To find out more about Jennifer Perillo, visit our Role Mommy experts page.

Posted in: Blog, Cooking with Jennifer Perillo on 07/20/2009

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