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Oat Crusted Chicken Nuggets

Oat Crusted Chicken Nuggets

  By Wanda Michaels, Chicken nuggets are often called out for being unhealthy, but these are good and good for you! Prep time: 15 minutes Cook time: 15 minutes Serving size: 4 Calories per serving: 203 Ingredients: 1 lb boneless, skinless chicken breast 2 c […]

Manburgers

Manburgers

Ingredients: 1 lb lean ground beef 1/4 c evaporated milk 1/2 c cooked crumbled bacon 1/2 tsp pepper 1 c (or more) feta cheese Directions: Mix ground beef, milk, bacon, and pepper together well. Add feta cheese. The final patties should have a marbled look. […]

Lemon Chicken with Feta

Lemon Chicken with Feta

By Kevin Wolfley, It doesn’t matter how good something is for you if it doesn’t taste good! This is one of those recipes that tastes so good you can’t believe it’s also good for you. Prep time: 15 minutes Cook time: 15 minutes Serving size: […]

Layered Zucchini Parmigiana

Layered Zucchini Parmigiana

from the kitchen of Brian Mellott; simplybudgeted.com Parmigiana is a classy and tasty way to use the abundance of home-grown zucchini many gardeners have at the end of the season. For those who are dairy intolerant, this recipe can be made substituting water for the […]

Kielbasa Tinfoil Dinner

Kielbasa Tinfoil Dinner

from the kitchen of Daniel Treadwell, This upscale tinfoil dinner would be a perfect meal anytime. Prep it in the morning and cook it in the evening. Prep time: 15 minutes Cook time: 30 minutes Serving size: 2 Calories per serving: 322 Ingredients: 2 large red potatoes chopped into 1-inch […]

Grilled Veggie Pizza

Grilled Veggie Pizza

Grilled Veggie Pizza From the kitchen of Kaycee Leishman Tries this pizza at a campout for a fun and healthy change from the typical hot dog roast. Just pop it onto an oiled veggie roaster or use tinfoil with holes poked into it to cover […]

Freezer Calzone

Freezer Calzone

By Connie Lynn Carlson A fun and easy way to put freezer-prepped meats to work are in a calzone. In about 30 minutes, you can have a hearty and tasty dinner on the table – one that family members can quickly help prepare. Prep time: […]

Baked Pork Chops With Tomatoes And Rice

Baked Pork Chops With Tomatoes And Rice

Ingredients: 4 to 6 bone-in pork loin chops seasoned salt 2 tablespoons bacon grease 1 1/2 cups rice (i use basmati) 1 sweet onion, chopped 1 145 ounces 1 14.5 can (14.5-ounce) can diced tomato 1 teaspoon seasoned salt 3 cups water Directions: Sprinkle pork […]

Baked Alaskan Halibut

Baked Alaskan Halibut

Ingredients: 6 halibut steaks 2 cups breadcrumbs 1 cup Parmesan cheese 4 tablespoons fresh parsley (chopped) 2 teaspoons garlic powder salt pepper 2 lemons 1 cup olive oil Directions: Mix the bread crumbs, parmesan cheese, garlic powder and the chopped fresh parsley together in one […]

Apple Cinnamon Pork Chops

Apple Cinnamon Pork Chops

4 – ribeye (rib) pork chops, bone-in, about 3/4-inch thick -salt and pepper 3 tablespoons – butter, divided 2 – apples, peeled (optional), cored and thinly sliced 1 – large white onion, halved and thinly sliced 2 tablespoons – packed brown sugar 2 teaspoons – […]

Freezer Meatballs

Freezer Meatballs

Meatballs are such a versatile addition to the main dish and are the perfect secret weapon to keep in the freezer. Just by changing their size, adjusting the ingredients a bit, or varying the sauce they sit in, you end up with all sorts of […]

Dinner in a Squash

Dinner in a Squash

from the kitchen of Lenore Beckstrom, This is a fun twist to a typical dinner in a pumpkin. Acorn squash is a good choice because, depending on the size of the squash used, everyone can have their own. Or if need be, they can be […]

Dad’s Lemony Grilled Chicken

Dad’s Lemony Grilled Chicken

Lemon juice, onions, and garlic add tangy flavor to chicken when firing up the grill. Make extra chicken so you have leftovers. Chop and use in the BBQ Ranch Chicken Salad for Meal 3. Ingredients: 1 c olive oil 2/3 c lemon juice 6 garlic […]

Cannellini Bean and Spinach Pasta

Cannellini Bean and Spinach Pasta

from the kitchen of Patricia Owens Serve this quick and scrumptious pasta dish with warm garlic bread. Consider doubling the recipe to have extra for the next day – it’s that good! Prep time: 10 minutes Cook time: 20 minutes Serving size: 6 Calories per serving: 439 […]

No Fail Glazed Doughnuts

No Fail Glazed Doughnuts

  Ingredients: 1 pkg dry active yeast 1/4 c warm water 3/4 c lukewarm milk scalded, then cooled 1/4 c sugar 1 tsp salt 1 egg 1/4 c butter softened 3 c sifted flour vegetable oil for frying Directions: In a mixing bowl, dissolve yeast […]


My Diary

Art of Cooking

Art of Cooking

Cooking or cookery is the art, technology, and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.
Preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though archaeological evidence for it reaches no more than 1 million years ago.
The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served.

History

Phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, South Africa, has provided evidence supporting human control of fire there by 1 million years ago. There is evidence that Homo erectus was cooking their food as early as 500,000 years ago. Evidence for the controlled use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support. Archeological evidence, from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe and the Middle East. Anthropologists think that widespread cooking fires began about 250,000 years ago when hearths started appearing. More recently, the earliest hearths have been reported to be at least 790,000 years old.

Historical oven baking, in a painting by Jean-François Millet, 1854
In the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century "Age of Nationalism" cuisine became a defining symbol of national identity.
Communication between the Old World and the New World in the Colombian exchange influenced the history of cooking. The movement of foods across the Atlantic, from the New World, such as potatoes, tomatoes, corn, yams, beans, bell pepper, chili pepper, vanilla, pumpkin, cassava, avocado, peanut, pecan, cashew, pineapple, blueberry, sunflower, chocolate, gourds, and squash, had a profound effect on Old World cooking. The movement of foods across the Atlantic, from the Old World, such as cattle, sheep, pigs, wheat, oats, barley, rice, apples, pears, peas, chickpeas, green beans, mustard, and carrots, similarly changed New World cooking.
The Industrial Revolution brought mass-production, mass-marketing, and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast. In the 1920s, freezing methods, cafeterias, and fast-food establishments emerged.

Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, leading to the food pyramid (introduced in Sweden in 1974). The 1916 "Food For Young Children" became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels. In 1943, the USDA created the "Basic Seven" chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences. In 1956, the "Essentials of an Adequate Diet" brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called "Food" addressed the link between too much of certain foods and chronic diseases, but added "fats, oils, and sweets" to the four basic food groups.


Life is Sweet

No Fail Glazed Doughnuts

No Fail Glazed Doughnuts

  Ingredients: 1 pkg dry active yeast 1/4 c warm water 3/4 c lukewarm milk scalded, then cooled 1/4 c sugar 1 tsp salt 1 egg 1/4 c butter softened 3 c sifted flour vegetable oil for frying Directions: In a mixing bowl, dissolve yeast […]

Malted Ice Cream Cups

Malted Ice Cream Cups

from the kitchen of Anne Lee; bakingme.com An ice cream cupcake? Absolutely! Fun and unique, these scrumptious treats include three sources of chocolate for a triple delight! Ingredients: CRUST 40 shortbread cookies 1 tbs butter melted 1 c malted milk ball crushed ICE CREAM 2 […]

Layered Ice Cream Cake

Layered Ice Cream Cake

from the kitchen of Tammy Hogan, This cake is as pretty as it is delicious. This easy and beautiful dessert would be a great alternative to a traditional birthday cake and is a perfect after-dinner summertime surprise!   Ingredients: 1 (13-oz) pkg Mothers Macaroon Cookies […]

Iced Sweet Orange Cookies

Iced Sweet Orange Cookies

from the kitchen of Alice & Jeanne, This is the same basic sugar dough recipe as used in the lemon cookies, but orange emulsion is substituted for the lemon emulsion, and orange zest is substituted for lemon zest. Ingredients: 1 1/2 c butter softened 2 […]

Iced Lemon Cookies

Iced Lemon Cookies

from the kitchen of Alice & Jeanne This versatile dough feels and looks like play dough, and it holds up well as a base for several different kinds of flavored cookies. Ingredients: 1 1/2 c butter softened 2 1/4 c sugar 4 eggs well beaten […]


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