If someone asked you if you know how to cook you’d probably reply by saying “yes, I make a great batch of Kraft Dinner or Hamburger helper.” That’s not to say that along with all of the preparation involved with both of those examples that there’s no cooking at all. That’s not true, in fact those are a decent place to start. However it is my firm belief that in order to successfully manage a healthy lifestyle and diet it’s best to learn how to cook and learn a skill or two along the way. When I first started cooking the first thing I remember learning how to make was scrambled eggs. For those of you who are still learning or want to learn how to cook this is a great place to start. Things like frying bacon and knowing how crispy you want it are natural instincts. If there’s one cookbook I could recommend to help get you started it would be Gordon Ramsay’s Home Cooking. I use it a lot at home and it’s taught me a lot. From helpful tips to easing your way from simple/basic recipes to more challenging recipes, it’s a perfect way to get started.

One thing that is always critical to do when cooking is tasting your food while cooking it. Your palate is your best friend when you’re hard at work on a delicious meal. Nothing is worse than serving a dish that is either bland (no seasoning or very little) or too spicy. Find a good halfway point, if you’re making a pasta dish for example – season it well then taste and add more seasonings as needed.

1) Cut the onion in half lengthwise, going through the pointed end and root. Peel off the papery skin to get to the shiny layers, leaving the root intact or the juices will begin to bleed and cause you to cry.

2) Make a series of parallel vertical cuts down the length of the onion, stopping just before you hit the root.

3) Hold the onion steady and make two horizontal cuts through the onion, again stopping before you hit the root.

4) Now hold the onion like a tennis ball to keep it together. Pushing down with your index finger, middle finger and ring finger on top and thumb and pinkie off to the sides. Keep your middle finger slightly ahead of the other two fingers, using your knuckle to guide the knife to make repeated slices, moving your fingers back closer to the root as you go along.

5) You should have a pile of nicely diced onion and a root which you can cut off more or set aside for vegetable stock.

“Make your life a masterpiece; imagine no limitations on what you can be, have or do.” – Brian Tracy

1) Slice

2) Small and medium dice

3) Chiffonade – herbs

4) Chop

5) Julienne – thin strips (like matchsticks)

1) Cleaned and sanitized

2) One for meats and another for vegetables. (Prevents cross-contamination)

3) Plastic boards can be bleached and washed in a dishwasher.

4) Wood boards, handle with a lot of care – wash by hand with soap and water.

Most powerful knives: serrated, paring, chef and steel.

1) Securely hold

2) Anchor cutting board with damp towel or cloth

3) Keep your fingertips and thumb curled back

4) Always keep your eyes on the knife

5) Take your time, (speed will come with practice and patience).

6) NEVER catch a falling knife, allow it to fall to the floor then pick it up.

7) Use a cutting board when cutting, chopping etc.

8) Always wash knives by hand and put away. Never in a dishwasher or sink (safety hazard)

9) Always cut away from yourself

My family’s stuffing recipe that’s been around for over 70 years. This really makes me think of my childhood when done right.

Ingredients:

1 pound loaf sliced whole wheat bread

1 pound ground pork

3/4 cup butter

1-1 and 1/2 onions, chopped

4-5 celery stalks, chopped

2-3 tsp poultry seasoning

Salt and pepper to taste

1-1 and 1/2 cans chicken stock (or broth)

Directions

1) Let bread slices air dry for 1-2 hours, cut into cubes.

2) In a medium pan, melt butter over medium heat and cook onion and celery until soft. Add salt and pepper and set aside.

3) In a large casserole dish (greased) lay ground pork in the bottom. Add onions and celery and mix through. Add bread cubes and stir until coated. Add stock or broth and mix well.

4) Chill and use as a stuffing for Turkey or chicken or 350’C for 30-40 minutes.

This is a staple in my family and always hits the table Christmas morning. I’d recommend doing a double batch as it goes fast.

Ingredients:

8 slices of bread, cubed

Softened butter

Garlic powder or salt

1 pound sharp grated cheese, (cheddar or marble)

3 cups milk

3/4 teaspoon dry mustard powder

1 tablespoon Worcestershire sauce

1 tablespoon minced green onion

6 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1) Butter the bread and sprinkle with garlic salt or powder and cut into 1/2 inch cubes.

2) Grease an 8×8 inch cake pan and place half the bread in the bottom of the pan.

3) Cover with half the cheese and the onion, repeating the bread and cheese layers.

4) Mix remaining ingredients in blender (or use mixer) and pour over the bread.

5) Cover and refrigerate overnight. Next day an hour before breakfast or brunch time take the cover off and bake in 350’C oven for about an hour. The dish will be puffy and golden, serve immediately.

Ingredients:

1-1/2 cups BBQ sauce

1-2 tsp Chili powder

1-2 tsp Garlic powder

1-2 tsp Oregano

1-2 tsp Basil

2 chicken breasts, cubed

1/2 onion, cubed

3 mini sweet peppers or one big pepper, cubed

Directions:

1) In a small bowl, combine top five ingredients. Adjust flavors by taste if desired.

2) In a large frying pan grease with oil and add the onion, peppers and chicken. Stir for a couple minutes then add half of the sauce mix. Cook for an additional 2-4 minutes or until golden brown.

3) Pour contents into a medium bowl and add remaining sauce mix and stir together. Serve with mashed potatoes, noodles or rice and vegetables.