Kooking with Ken

Kitchen Central

(Home Page)

Simple, healthy, and tasty recipes from my collection.

Welcome to Kooking with Ken. Long ago, in a house two miles away, I had a kitchen and loved to cook easy and healthy foods. I developed a web page in my personal web site to share my recipes. Then I got busy and gave it up. Now I am trying it again, although I no longer have a kitchen, just a room with a sink and appliances that don't work well. In the coming months, I hope to add some excitng new recipes. About Ken and Photo Gallery.

These are simple and not so simple recipes developed or modified by Ken. One new recipe is added about once a month. Ken enjoys cooking, especially healthy foods that are easy to make and still taste good.

Conversions


Liquid Measure

1 pinch = 1/8 or less teaspoon
60 drops = 1 teaspoon
3 teaspoons = 1 tablespoon
2 tablespoons = 1 ounce
2 gills = 1 cup
8 ounces = 1 cup
16 tablespoons = 1 cup
2 cps = 1 pint
16 ounces = 1 pint
4 cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon
1 gallon = 3.7853 liters
1 liter = 1.0567 quarts
1 quart = .94635 liters
31.5 gallons = 1 barrel
60,000 gallons = 1 average swiming pool
Dry Measure

2 pints = 1 quart
4 quarts = 1 gallon
2 gallons = 1 peck
4 pecks = 1 bushel
8 gallons = 1 bushel

Weight

16 ounces = 1 pound
2000 pounds = 1 ton
1000 KG = 1 metric ton
1 troy ounce (ozt) = 31.1034768 grams
1 troy ounce = 1.09714286 (avoirdupois) ounces
12 troy ounces = 1 troy pound

(Completely irrelevant but, an once of gold is heavier than an ounce of feathers, but a pound of feathers is heavier than a pound of gold. This is because a Troy ounce of gold is 1.097 ordinary ounces (such as of feathers), while a Troy pound of gold is 12 Troy ounces, a little over 12 ordinary ounces, or a bit over 3/4 pounds of feathers. So a pound of feathers is heavier than a pound of gold.)
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t = teaspoon T = tablespoon

Definitions

Caramelize heating a carbohydrate or sugar until a browning occurs, resulting in a nutty flavor. Temperatures very for different foods.
Cut julienne cut into long thin strips.
Dutch oven A heavy, usually cast iron, cooking pot with a tight fitting lid. It can be used on a cook top or in an oven. They can be used for deep frying. Season before use.
Marinate soak in a blend of liquids to tenderize and flavor meat.

I'm just starting a new page, Nutritional Facts for ingredients in this web site. Eventually the recipes will provide individual nutritional facts.


Recipe of the Month
June 2016


Cook Book

Appetizers
Dips
Salads
  1. Braised Meat Balls
  2. Crab Meat Melt
  3. Meat Roll
  4. Deviled Eggs
  5. Dill Deviled Eggs
  6. Spicy Deviled Eggs
  7. Stuffed Mushrooms
  8. Supper Nachos
  1. Artichoke Dip
  2. Bean Dip
  3. Clam Dip
  4. Guacamole
  5. Mango Guacamolee Dip
  6. Salsa Dip
  7. Spinach Dip
  8. Spinach-Chestnut-Onion Dip
  1. Avocado Salad
  2. Bean and Pasta Salad
  3. Brown Rice Salad
  4. Macaroni Salmon Salad
  5. Party Rice Salad
  6. Salmon Salad
  7. Tabouli Salad
  8. Tuna and Bow Tie Pasta Salad
Soup
Main Dishes (with Red Meat)
Main Dish (Meat, Your Choice)
  1. Asparagus and Scallion Soup
  2. Chicken with Onion Soup
  3. Savory Broccoli Soup
  4. Southwest Vegetable Soup
  1. Beef with Mushroom and Broccoli
  2. Ken's Krazy Korn Kasserole
  3. Meatloaf Meatballs
  4. Porcupine Meatballs
  5. Potato-Ham Casserole
  6. Potato-Ham Casserole, Tofu Version
  7. Stuffed Meat Roll
  1. Chili Con Carne
  2. Chow Mein Noodle Casserole
  3. Enchilada
  4. Potato-Veggie Casserole
Main Dish (Poultry)
Main Dishes (Fish / Sea Food)
Main Dishes (Veggie)
  1. Chicken and Black Bean Enchiladas
  2. Chicken - Chestnut Casserole
  3. Chili with Pecans
  4. Enchilada Casserole #1
  5. Enchilada Casserole #2
  6. Enchilada Casserole #3
  7. Garden-style Turkey Meat Loaf
  8. Indonesian Fried Rice
  9. Ken's Chili
  10. Moroccan_Chicken
  11. Pasta e Fagioli
  12. Potato Casserole
  13. turkey meat loaf
  1. Clam Rice
  2. Chinese Fried Noodles
  3. Macaroni Pepper Surprise
  4. Pasta with Crabmeat
  5. Fish Creole
  1. Armenian Pilaf
  2. Broccoli Casserole
  3. Broccoli Casserole #2
  4. Cabbage Stew
  5. Casserole #6
  6. Creamy Mashed Potatoes
  7. Garlic Broccoli & Mushrooms
  8. Green Bean Casserole
  9. Penne Broccoli Garlic
  10. Rice and Nuts (Yak Pab)
  11. Veggie Pizza
  12. Veggie Taco Grande
  13. Veggie Tostada
Beverages
Breakfast
Desserts
  1. Apple Cider
  2. Low-Cal Smoothie
  3. Peach Smoothie
  1. Pancakes
  2. Pumpkin French Toast
  3. Wiffles
  4. Pumpkin Pie Muffins
  5. Pumpkin Wiffles
  1. Apple Bread
  2. Apple Pie
  3. Apple Pie - Sugar Free
  4. Apple Strudel
  5. Butterfly Cookies
  6. Fig Bread
  7. Gooey Hart
  8. Ken's Killer Apple Cake
  9. Loquat Pie
  10. Nectarine Pie
  11. Strawberry Mousse
  12. Strawberry Pie
  13. Strawberry Rhubarb Pie
  14. Zucchini Chocolate Cake

Ken's Theory on Casseroles

You look in the refrigerator and see a lot of wilting vegetables, that will need to be thrown away tomorrow. Wash, chop fine, and throw in a 3 quart casserole. Cook a cup or two of rice, preferably brown and add to the casserole. Add a can of cream of mushroom soup (or any "cream of ..." you have around). Go through the spice rack looking for old spices you forgot you had and add a dash of those. Mix it all well and cover with bread crumbs. Cover with whatever cheese you have. Bake at 350 for 30 minutes. I make it differently every time. If they turn out well, I write them down.

Ken's Theory on "Salt and Pepper" in Recipes

Many recipes call for "Salt and Pepper". I don't own a salt shaker and the can of pepper is old. I find that 99% of the time, this step can be skipped. If the proper spices are used, food tastes good without the added sodium. Salt and Pepper have been used in foods from ancient times to hide the fact that the food was rancid or spoiled. Today, thanks to modern mechanical techniques, we are not often forced to eat spoiled or rancid food, so why continue this ancient practice. For many people, too much salt is a problem, so just leave it out. I often leave out or reduce sugar as well.

Italian Seasoning

It's 6 pm, you are half way through a recipe when it says "Italian Seasoning" and you realize you don't have any. What do you do? What kind of tree does Italian Seasoning come from any way? Substitute a pinch of each - as many as you do have: Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, & Basil. That should come close.

Pumpkin Pie Spice

1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Spaghetti Sauce

My wife always uses store-bought spaghetti sauce, but I like to make my own.
1 15 oz can tomato sauce, 1 6 oz. can of tomato paste, 1 4 oz. can mushroom pieces, 1 ts. Cilantro, 1 ts. Basil leaves, 1 ts. ground Thyme, 1 ts. ground Sage, 1 ts. garlic powder. 1 ts. Rosemary, 1/4 cup chopped onion.


Cooking for an Aircraft Carrier

This is just for fun. A few years ago, we visited San Diego Aircraft Carrier Museum and in the galley was a cookbook, popular items for 100 servings. I include a few in case your ship comes in. Midway Beef Stew, Midway Meat Loaf, Midway Steak, Cheese, and Onion Submarine, Midway Vegetable Lasaagna, ...

Hummingbird Food

This is also more for fun. Hummingbird Food. Hummingbirds eat small insects and the like for protein, but they also need nectar for energy. This is my recipe for hummingbird food.
4 parts water
1 part sugar
A few drops of red food coloring is only an option. The birds really don't care, but it looks nicer and is easier to monitor the level so you can refill the feeder when empty.
Heat the water, but not to boiling. The sugar will dissolve more easily if the water is hot.
Stir until the sugar dissolve and water is clear.
Allow to cool.
I usually mix a big soup kettle full at once, it's easier.
Store in a dark location until needed. It will turn moldy if exposed to light.
Enjoy your hummingbird feeder.

This page last updated: Wednesday, 01-Jun-2016 16:04:41 EDT
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Web Design
This site maintained by Kenneth A. Larson.
Copyright © 2007 - 2016, Kenneth A. Larson. All Rights Reserved.
Website content including photographic and graphic images may not be redistributed for use on another website.

This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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4 5 6 Salmon Noodle Casserole (needs testing) 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 12 1 2 3
converted from WordPerfect as far as Penne-Broccoli
broccoli-cheese fritta is ready to html
green bean and cheddar cheese
scones almost ready
jambalya needs work
salmon noodle casserole needs testing for June 2016
clam chowder needs work
crab cake needs work.
EZ fudge needs work.
all fudges need work.
Graham Cracker Pie needs work.
Lintel Salmon Soup needs work
Meat Loaf Meat Balls needs work
Pumpkin Soup needs work
Zucchini Choc Cake