Cooking Without
Measuring
Taste and Approximate
Yourself to a Great Dish
By Rachel Wizenfeld
Content copyright © Rachel Wizenfeld. All rights
reserved
Published in the USA, February, 2012
To my husband and kids, who have patiently tasted
through countless recipe disasters and mishaps
while I slowly figured out what I was doing. Love
you guys.
Table of Contents
Introduction
Chapter 1: Getting Started
Chapter 2: Five Master No-Measure
Recipes
Chapter 3: Tips, Warnings and
Hazards
Chapter 4: Approximate for the LongTerm
Resources
Introduction
The goal of this book is to give you the
confidence you need to venture out on your own and
no longer be bound by recipe books.
It will free up your time in so many ways. You
will no longer have to consult recipe books for every
step you take in the kitchen. You will no longer feel
forced to make shopping trips to purchase obscure, last
minute ingredients that a recipe calls for. Kiss those
measuring cups and spoons goodbye, and instead taste
and approximate yourself to a great dish.
Maybe you’re a busy homemaker with limited
time to put dinner on the table or make a creative
breakfast. Maybe you’re a college grad with your first
job and a new apartment, learning to make dinner for
the first time. Maybe you’ve been cooking and
experimenting for years, but have long thought there
must be an alternative to being chained to a cookbook.
Whatever your experience and whomever you are, our
goal is to make cooking a bit easier and more enjoyable
by eliminating some of the items on your plate:
measuring, looking at recipes and fussing in the
kitchen.
For those times when you’re so tired you can
barely think, learning to cook without measuring will be
your salvation.
This is not a skill to be used in every situation.
When you’re trying out a brand-new, unfamiliar dish,
when you want to impress company or you need
guaranteed results for any reason, break out the
measuring utensils and follow a recipe. Trust me.
However, when you get the hang of cooking
without measuring, you’ll stand out as a seasoned and
skilled cook. It elevates your status from one-who-canfollow-directions to one-who-has-an-innate-sense-offood and can cook and season accordingly.
But more importantly, it makes your life easier.
And who can argue with that?
The Inspiration
When I was a spunky middle-schooler, I
advised my brother - who was making M&M cookies
at the time - that he didn’t need to be so careful about
leveling off the teaspoon of Morton’s salt. “A few
grains more, a few grains less, it doesn’t matter,” I
said. “The people who made up the recipe needed to
give you a ballpark, so they made up a teaspoon. But
maybe it would taste better with a dash more salt, or a
dash less. It just gets too complicated to write it down
that way."
Well, I was half right and half wrong. For
many recipes (think soups, stews, salads, roasts),
seasoning is more a matter of taste than exact
measurements. But for other recipes, in particular
baked goods (think cakes, cookies, pie crusts and
more), exact measuring is key to success. A bit more
salt may enhance flavor, but a bit more baking soda
can create cookie disaster. So when it comes to
baking, tread carefully.
However, in an overwhelming majority of
recipes and cooked dishes, this is the truth: Know your
ingredients, tune in to your taste buds and cook away
—without measuring.
Important Note:
Before cooking your first dish without
measuring, it’s important to remember that this method
is here to serve you: to make you more confident in the
kitchen, less frazzled at mealtime and less reliant on
outside tools (like measuring cups and cookbooks). If
you find at any point that you are getting stressed out
and that your cooking isn’t turning out well, by all
means take a step back and do what makes you
comfortable. Take baby steps when starting to cook
without measuring, and make sure that you’re enjoying
the process maintaining control over your environment.
Remember that this is a suggested method of cooking;
in no way is it an all or nothing, do or die proposition.
The most important thing is that you’re feeling less
stressed and having more cooking enjoyment.
It takes time and experience to learn how to
cook without measuring. Through the process of
following recipes and cooking dishes, you learn what
tastes good to you and your family and which
ingredients and methods create those tastes. But it
doesn’t happen in a day, and it isn’t a method for all
seasons.
So when you’re cooking something new and
you find yourself getting overwhelmed, feel free to
pick up a good old cookbook and measuring spoons.
You’ll know when you’re comfortable enough to go
for the no-measure method.
Chapter 1: Getting Started
There are two primary forms of measuring
when it comes to cooking, and our goal is to wean you
away from both of them to the greatest extent
possible. (There is also a third form of measuring, but
doing without it can be risky and, based on my own
disaster-stories, I don’t advise it.)
The first is reading a recipe. The process of
looking at the recipe, cooking, looking back at the
recipe, going back to cook, is time-consuming, and,
unless you’re aiming for perfection, often unnecessary.
The second piece of measuring is utensils, i.e.
measuring cups and spoons (or weights, if you’re not
American). Ditch them. We want to minimize
dishwashing time and all the effort it takes to bring
utensils out from the cupboard. In the next chapter
we’ll go over tools to estimate measurements, like
tablespoons and cups, which will be helpful if this step
makes you nervous.
The third piece, which we don’t advise
eliminating, is measuring time, as in checking the clock
and using a timer. Because this is the least
cumbersome and most risky measuring tool to do
without (think burnt, inedible food), it’s advisable to
hold off on eliminating this tool for now. I tried cooking
without it for several months, attempting to get a feel
for when my food was done, whether it was pasta,
meat or chili. Well, the pasta was soggy, the meat was
chewy beyond belief and the beans in the chili had an
overcooked, ghastly flavor. (I didn’t even know you
could overcook dried beans!) So if estimating time
worries you or has burned you like it has me, focus on
the first two pieces for now.
Getting Comfortable with the No-Measure
System
In case you feel skeptical about your ability to
discard recipes and measuring spoons, consider that
you already cook without measuring in many ways.
Have you ever made a sandwich? Scrambled eggs? A
smoothie or a milkshake? You probably dumped
together some ingredients, waited until they were done
and served or ate it straight.
Take it further: if you ever made mashed
potatoes, you probably didn’t measure the amount of
butter, milk and seasonings that you included. Or when
making French toast, did you calculate exactly the
amount of eggs, milk and vanilla? (If you did, don’t
worry. We’ll help you get more comfortable in your
cooking skin in the next section.) So put your fears
aside. You have what it takes to cook and prepare
food using your own taste and senses.
Trying it for the First Time
The easiest place to start cooking without
measuring is with a dish you practically know by heart.
It can be anything you want. Just make sure you know
it well and you have the ingredients you need. In the
following chapters, we’ll go over numerous dishes that
you can vary and experiment with to your heart’s
content, without measuring. But to explain the process
and make sure you understand what I’m talking about,
it will help to start in your own kitchen, with your own
style of cooking. Go ahead and select a recipe.
The two main challenges you’ll need to
overcome for this first bout of cooking without
measuring is avoiding the cookbook and doing without
measuring utensils. If this is a three-ingredient recipe,
working without a written recipe won’t be a problem.
But if you’re making a sauce, casserole or dessert with
a myriad of spices and exotic ingredients, this may be a
challenge. Though reaching for your measuring spoons
may be second nature, try to pour, squeeze or sprinkle
a little at a time instead of measuring your ingredients
out. Be confident in doling out the ingredients. Have
faith in your food sense and have fun experimenting.
Now make sure you have an uninterrupted
half-hour and let’s get started cooking your chosen
dish.
If you get stuck and flustered, feel free to
peek back at the recipe. Take one peek and close the
book. Now get back to cooking. Chop, mix, season,
bake or cook. Do what you have to do until the dish is
done. Rely on your familiarity with the dish to estimate
ingredient amounts and cooking times, and be mindful
every step of the way. You’re depending on your own
ingenuity now, not on mindless recipes and measuring
spoons. You’re saving time and becoming more
acquainted with your food. What could be better?
Done! When you have finished with this first
dish, it’s time to check in. Disastrous or delicious, this
first effort has no determinant on your future prowess
as a no-measure cook. Disregard any negative
thoughts and view this as a learning experience.
Taste the dish for the first time and analyze
the result. Does it taste just as you remembered? Is it
better or worse? Do the two-bite rule: take a small bite
and really think about the flavors, then take another
small bite. Notice and think about the sensations in
your mouth. Which spice notes (like pepper, oregano,
cinnamon or thyme) can you decipher? Did you add
enough sweetener, like sugar, honey or Splenda? Could
it use more salt? Were the vegetables cooked long
enough? Did you use fresh produce or canned, and can
you notice a difference? If you used a grain, like pasta,
rice or quinoa, was it mushy (cooked too long) or tough
(not cooked enough)?
Review the written recipe and note any things
you changed or missed, whether ingredients,
measurements or cooking times. Think back to your
cooking process and, being mindful of your taste test
and the written recipe, decide what you did well and
what didn’t work. Maybe you made a variation that
changed the dish for the better, or maybe you simply
recreated the dish but with dramatically less time.
Congratulations! You just cooked your first
dish without measuring. Onwards and upwards.
For the Novice Cook
Have you barely cooked a thing in your life?
Were you hoping to learn a shortcut to general cooking
with this book?
If you’ve barely cooked before, here’s the
deal. First, congratulations on taking the plunge into the
kitchen. Second, you probably don’t have a reference
point for cooking basics, such as when fish looks fully
cooked, how much salt is needed to season a salad, or
what’s the order of putting vegetables into a pot of
soup (onions, then carrots and celery, then zucchini and
tomatoes etc.) Therefore, I would caution you to avoid
setting off on your own without a guide, since much of
your experiments will likely not end well.
Instead, seek out recipes like those in the next
chapter (where we walk you through five no-measure
basics) and those at the end of this book, which focus
on quality ingredients and combinations rather than
specific measurements. Read recipe books for fun to
get a sense of popular recipe construction. Observe
friends and family members in the kitchen and ask
them about what they’re doing. With just a little time,
you’ll be well on your way.
Chapter 1 Takeaways:
1. Cooking without measuring is not a science or a
rulebook. It’s a tool to help you become less enslaved
to cookbooks, measuring cups and the like, and to
encourage you to rely more on your ingenuity and
sense of taste. Make it work for you at whichever
level you want.
2. Cooking without measuring is made easier through
prior experience with cooking and food. If you’ve
never cooked before, I encourage you to begin trying
out recipes that appeal to you. Once you have some
experience under your belt, you’ll be better prepared to
cook without measuring. I also recommend some good
books and other resources at the end of this book to
help the novice cook.
3. Work on becoming more conscious with eating and
tasting food. The better you can identify what you are
tasting and what flavors you enjoy, the more skill you
will have in creating and seasoning your own dishes.
Chapter 2: Five Master NoMeasure Recipes
To get you started on your journey to nomeasureville, here are five non-recipes that explain
how to cook basic dishes without using measurements.
I wrote these recipes as if I’m standing with you in the
kitchen, telling you what cooking moves to make. If
you’re an experienced cook, much of what I write is
already second nature to you. But if you’re new to the
kitchen, read the instructions carefully and take your
time while cooking. Either way, learn and grow in your
cooking mastery as you read and make these dishes.
Master Vegetable Soup Recipe
Also known as minestrone soup/tomato-rice
soup/vegetable soup/mushroom-barley soup and
many more. Servings depend on amounts used.
In a large stock pot, sauté chopped onion,
garlic, carrots, celery, and any other desired Step 1
vegetables (see below) in a spoonful of oil or a pat of
butter over medium heat, about 2-3 minutes or until
fragrant. Stir often, as the vegetables may stick to the
pan and garlic burns easily. Season with a sprinkling of
salt and pepper.
Pour in water or stock and let come to a boil
over medium-high heat, then reduce heat to a simmer,
season with generous pinches of desired dried herbs
(thyme and basil are two personal favorites, along with
garlic powder) or tomato paste (adds bright, savory
flavor), and cover and let simmer for approximately
10-12 minutes. At this point the vegetables should be
crisp-tender.
Now add Step 2 vegetables, like green beans,
zucchini or tomatoes, and simmer for another 8-10
minutes. All vegetables in the soup should be soft at
this time. You may add more water or stock if the
liquid is running low, and now you can add shredded or
cubed meat, beans, orzo or noodles as desired.
Simmer, uncovered, for another 5-8 minutes until the
meat is heated and the noodles are cooked. Check the
package instructions for exact cooking times for the
grains. (Remember my prior warning about estimating
cooking times!)
Taste and adjust desired seasonings (check the
list below), like a dash of soy sauce, a splash of
vinegar and fresh herbs. Add frozen peas or any
desired Step 3 vegetables, and more salt and pepper to
taste. You should now have a hearty, healthy, wellseasoned vegetable soup. Remove from heat and
serve.
Variations:
Mushroom-barley soup: use onions, garlic,
mushrooms, barley, thyme, salt and pepper
Chicken soup: use onion, carrots, celery,
parsnips, turnips, cooked chicken and chicken stock,
and add egg noodles to cook for ten minutes at the
end. Remove turnip and parsnips before serving.
Tomato-rice soup: use onions, crushed
tomatoes, plenty of seasonings and rice
Cream of vegetable soup: use onions, garlic
and potatoes OR cauliflower OR broccoli and
seasonings, plus milk and chicken bullion for the stock,
and puree with an immersion blender. Garnish with
grated cheese.
Step one vegetables
Onion
Garlic
Carrots
Celery
Potatoes
Parsnips
Turnip
Leeks
Step two vegetables
Zucchini
Tomatoes
Mushrooms
Green beans, frozen or fresh
Spinach, frozen or fresh
Bell pepper
Sweet potatoes, peeled
Butternut squash, peeled
Broccoli, frozen or fresh
Cauliflower, frozen or fresh
Step three vegetables and add-ins
Meats: shredded or cubed chicken, turkey or meat
Quick-cooking starches: any type of noodle or orzo
(rice, barley and other grains need longer cooking
times; add them just after adding the first round of
stock or water, and watch carefully as these grains
absorb a lot of water, meaning you will need to add
more water or stock to the pot.)
Frozen peas or corn
Garnishes
Fresh herbs
Shredded cheese
Croutons
Seasonings
Dried spices and herbs
Soy sauce
Vinegar
Lemon juice
Tomato paste
Chicken or vegetable buillion
Bases
Water
Chicken or vegetable stock
Tomato sauce or canned whole tomatoes in their juice
Milk or cream (be wary of boiling as it will separate;
good for pureed vegetable soups)
Master Chili Recipe
Solid standby at tailgating parties,
barbecues and hearty winter meals, chili is superversatile and satisfying. This recipe serves four to
six.
Ground beef, about 1 and 1/2 lbs.
Oil, a spoonful
Onion, about 1 medium, chopped
Green pepper, about 1/2 chopped
1 medium can of diced tomatoes or 4-5 chopped plum
tomatoes
Kidney beans, about 1 can, drained (or cook your own
from scratch! Use about 1 cup)
Chili powder
Cayenne pepper
Salt
Brown the ground beef and chopped onion in a
spoonful of oil over medium heat. Stir often, breaking
up the chunks, until beef is no longer pink. Remove
from heat and carefully pour of fat. (A good way to do
this is to position a pot lid over the beef, keeping it from
coming out of the pan, while you tilt the pan to pour out
the liquid.)
Add the chopped green pepper, kidney beans
and tomatoes (if using fresh tomatoes, you will need to
add some extra liquid like tomato sauce or marinara
sauce; just a pour) to the pan and cook over mediumlow heat, seasoning with a good sprinkling of salt and a
small palmful of chili powder. Add a dash of cayenne
pepper; use caution as it’s very spicy.
Cover pot partially with a lid and cook over
low heat for about 20 minutes until the pepper and
tomatoes are softened and the flavors have combined.
Add spoonfuls of water as needed to create desired
consistency; a good chili should be the consistency of a
thick stew. Taste to adjust seasonings, then serve hot
with toppings (see below).
Variations:
Cincinnati Five-Way Chili: add a hefty dash
of cinnamon, a sprinkling of allspice, a spoonful or two
of red wine vinegar and a generous spoonful of brown
sugar to season, and serve over spaghetti.
Vegetarian Black Bean Chili: add chopped
garlic with the onion, use vegetarian meat crumbles
instead of the beef, swap black beans for the kidney
beans and add half a bottle of beer; Omit the chopped
pepper and add several dashes of cumin.
California Chili: add chopped yellow and red
bell pepper, use double the amount of fresh plum
tomatoes, season with dried oregano, and garnish with
ripe avocados and olives.
Middle Eastern Chili: add chopped garlic
with the onion, then add raisins with the beans and omit
the peppers and tomatoes. Use apple juice and tomato
sauce for the liquid, and add cinnamon, brown sugar
and a sprinkling of turmeric to the seasonings. Garnish
with toasted, slivered almonds.
Some-Like-It-Hot Chili: add chopped garlic
with the onion, add more than a cup of hot salsa with
the kidney beans, triple the amount of chili powder (use
hot chili powder if you can find it) and add several
dashes of cumin.
Swaps and Add-ins:
Kidney bean alternatives: black beans,
chickpeas, pinto beans, great northern beans or other
white beans
To add heat: green chili peppers, small ancho
or jalapeno chili peppers, seeded and minced (add with
the onion); hot pepper sauce (like Tabasco), cumin, red
pepper flakes, cayenne pepper
Seasonings: cinnamon, smoked paprika, basil,
oregano, Worchester sauce, tomato paste, and cumin
Meat swaps: instead of ground beef, use
shredded beef, turkey or chicken, or vegetarian meat
crumbles
Veggies: fresh or frozen corn, chopped red or
green bell pepper, cubed pumpkin or butternut squash
Liquids: red wine, water, apple juice, and beer
Toppings: tortilla chips, finely chopped red or green
onion, cilantro, parsley, salsa, grated cheese, sour
cream, or hot dogs (make chili dogs by spooning chili
over boiled or grilled hot dogs in buns!)
Master Green Salad Recipe
Green salads are always in. Popular for
their nutrients and low-calorie vegetables, the key
to a well-received green salad is the dressing. If it
tastes good, people will eat it. If it doesn’t, they
won’t, unless they’re watching their weight. You
can add nearly anything that you want to green
salad; the more creative you are, the more people
will be impressed with your cooking prowess. Take
your inspiration from salad bars and recipe books.
Here are some good combos and a basic dressing
that usually pleases everyone.
Basic salad ingredients
1-2 heads romaine lettuce
1 cucumber, chopped
1-2 tomatoes, chopped
1 bell pepper, chopped
1 avocado, sliced thinly
Basic dressing ingredients
Olive oil
Lemon juice
Garlic powder
Salt and pepper
Add-ins
Corn, kernels or baby
Chickpeas
Feta cheese
Grated cheese
Red onion
Homemade croutons (see recipes in the Resources
section)
Slivered, toasted almonds or other nut
Shelled edamame
Sweet potato, chopped finely and roasted
Potatoes and peas, chopped small, cooked and drained
Scallions
Craisins or raisins
Strawberries, sliced
Apple, finely chopped
Pastrami or turkey, sliced and finely chopped
Cubed chicken breast
Wash and dry lettuce, and tear or chop into
bite-sized pieces. Combine in a large bowl with
tomatoes, peppers and cucumbers and desired add-ins
(croutons, grated cheese and avocado should be added
just before serving to maintain crispness and
freshness.)
Drizzle olive oil and sprinkle lemon juice over
the vegetables and toss well. Use caution – you can
always add more. Aim to have about twice as much oil
as lemon juice. The salad greens should look slightly
shiny, but not wet, and there should not be liquid
gathering at the bottom of the bowl. Now lightly
sprinkle a dash or two of salt, a bit less of garlic
powder, and even less of black pepper. Toss well, then
skewer a piece of lettuce with your fork and taste it. Is
it fruity and moist? You have enough oil. Can you taste
the salt, pepper and garlic powder? Do you need more
seasonings or more lemon juice? Go slow as you add
each item, and taste often. Salt and lemon juice will
brighten up the flavors; garlic powder and pepper will
add a satisfying, savory taste.
Once the salad is dressed to your liking, add
any final add-ins and serve.
To prepare ahead, combine vegetables,
except for lettuce, with dressing in a bowl and toss
well. Place chopped or torn lettuce atop the vegetables
without mixing. The greens will stay fresh as long as
they aren’t dressed. Just before serving, toss the salad
with the lettuce and add any desired toppings or addins.
Don’t be frustrated if your first few attempts
at dressing this salad take time. You’ll refine your
technique and gain a better sense of seasoning
amounts every time you make this, and soon you’ll be
whipping it up like a pro.
Swaps
-Swap any type of lettuce, including butter, iceberg or
arugula for part or all of the romaine
-Use chickpeas instead of lettuce, keeping everything
else the same, and you’ll have a crunchy and fun sidesalad
-Use any type of vinegar instead of the lemon juice
(rice vinegar is more mild than white, apple cider and
wine vinegars)
-Add white sugar to the dressing for a sweet salad,
good with fruity add-ins like craisins or chopped apple
-Add cumin, oregano, mustard or other seasonings to
the dressing
Master Baked Chicken with
Vegetables Recipe
This easy, cheap and delicious dish makes
a great weeknight dinner standby, or you can
dress it up however you like for a knockout
chicken party.
1 chicken cut into 8ths
Olive oil
Salt, pepper and paprika
Onions, about 2 medium
Potatoes, about 2-3 large
Slice potatoes and onions and place in a large
roasting pan. Drizzle olive oil over vegetables and
sprinkle with salt, paprika and several good shakes of
pepper. Toss well. Rinse chicken and pat dry with
paper towels, then place on top of vegetables. Drizzle
more olive oil on top of the chicken and sprinkle with
salt and pepper. Cover chicken and bake in a
preheated 350-degree oven for 45 minutes, then
uncover and bake for another 20-35 minutes, until
chicken is browned and tender and the potatoes and
onions are soft. Serve hot.
Alternate seasonings: oregano, garlic powder, fresh
garlic, tarragon, thyme, white or red wine, chicken
stock, parsley, pesto, orange juice, mustard, honey,
ketchup and dried rosemary
Alternate vegetables: sweet potatoes, tomatoes,
zucchini, bell peppers, carrots (cut small to ensure
doneness), olives, red onion, butternut squash, celery
Variations:
Barbecue Baked Chicken: add carrots to the basic
vegetables along with three to four hot dogs, cut into
bite-sized pieces. Douse generously with barbecue
sauce, a few squeezes of ketchup and brown sugar.
Chicken Oreganata: Chop equal amounts of
potatoes, onions and tomatoes into bite-size chunks,
and sprinkle generously with oregano, garlic powder,
salt and pepper. Drizzle with white wine and olive oil
and toss. Place chicken on top of the vegetables,
drizzle more wine and olive oil and sprinkle more
oregano, salt and pepper.
Honey-Mustard Baked Chicken and Quinoa: Mix
one cup quinoa and two cups of water in the bottom of
a medium roasting pan. Omit potatoes and place sliced
onions and chicken on top of the quinoa. In a small
bowl, mix about 2 parts olive oil to three parts honey
and three parts mustard. Spoon over the chicken.
Cover tightly with foil and bake until chicken is done
and water is absorbed. Uncover and let chicken brown
for ten minutes.
Mediterranean Baked Chicken: Use red and yellow
bell peppers, tomatoes and portobello mushrooms for
the vegetables (omit potatoes), add olives and canned
chickpeas, and sprinkle well with white or red wine,
olive oil, oregano and red wine vinegar.
Orange Chicken and Rice Bake: Instead of
potatoes, use one and a half cups of rice and add one
and a half cups of water to the onions along with
chopped garlic cloves. Place chicken on top of onions,
garlic and rice and pour a cup or so of orange juice
over chicken. Bake covered for 35 minutes, then
remove cover and bake until browned.
Master Stovetop Pasta Recipe
I am obsessed with anything that resembles
mac ‘n cheese, and when I found myself being
continually time-crunched with a toddler and a
newborn last year, I developed this stovetop
method. It eliminates the need for messy white
sauces and long baking times, and makes
homemade mac ‘n cheese more accessible than
ever.
1 lb of pasta, any type (my favorites are fusilli,
fettuccini, and rigatoni)
Cream cheese
Milk
Cottage cheese
Butter
Grated hard cheese (mozzarella, cheddar, parmesan
and more)
Pepper and garlic powder
Optional seasonings: oregano, basil, parsley and other
fresh or dried herbs
Begin by heating a generous amount of water
in a large stock or soup pot – aim to fill it 2/3 full.
When the water comes to a rolling boil, salt the water
with a palmful of salt and add the pasta, stirring
immediately. Return to a boil and cook, stirring often
for 10-12 minutes or until pasta is al dente – soft with
some bite. Test a noodle by removing it from the water
and biting into it. Remove from heat, and, using the pot
lid, drain the water from the pot, reserving several
spoonfuls in a bowl. Do not drain into a colander, as
you want to retain maximum heat in the stockpot.
Now comes the fun part. Break off a small
chunk of cream cheese and drop it in the pot, along
with a sliver of butter and a spoonful or two of cottage
cheese. Mix quickly and break up the cheeses so they
distribute evenly and begin to melt. Add grated cheese
and continue mixing. If the mixture looks too thick, add
a spoonful of milk or reserved pasta water. If you
want it to be cheesier, add more grated cheese. If you
want more creaminess, add more cream cheese or
cottage cheese. Use caution in adding ingredients –
you can quickly go too far. Now it’s time to season.
Sprinkle lightly with desired seasonings (my favorites
are black pepper, garlic powder and basil) and mix
some more.
Take a bite and analyze it in your mouth. Can
you decipher the taste of the different seasonings?
This will help you realize which you need more of and
which you have enough of. Taste, adjust, taste and
adjust without going overboard. Serve quickly while the
pasta is warm.
**Hazard – this recipe will make your pot sticky
and hard to clean, and will most likely require a
soak with water and baking soda.
Variations:
Tuna-Noodle Casserole: Add a can or two of tuna,
flaked, and two generous handfuls of frozen peas while
pasta is still hot.
Fettuccini Alfredo: Use Parmesan cheese and heavy
cream with fettuccini pasta, along with a sprinkling of
parsley.
No-Bake Ziti: Use penne or rotini pasta with marinara
sauce, mozzarella cheese, a bit of cottage cheese and
some cream cheese.
White Bean and Parmesan: Add olive oil, canned
white beans, parsley, basil and Parmesan cheese with
any type of pasta. Omit other cheeses. Serve at room
temperature.
Chapter 3: Tips, Warnings
and Hazards
How to Learn to Approximate
In case you’re dying to know how much a
teaspoon of salt looks like, here’s a handy way to
figure it out. Measure out a teaspoon and pour the salt
into your hand. Do it with a tablespoon as well. Pour a
tablespoon of oil in a pan – now you know how much
that looks like. Do this with any measure of ingredient
you find yourself using often, so you can rest assured
that you’re eyeballing correctly.
At the end of this book is a handy cheat sheet
of common measurements and what they look like, as
estimated by me, which should help you as well.
Learn to Relax
Unless you enjoy being frazzled, try to relax as
you cook without measuring. This is hard particularly if
you are a perfectionist striving for the Perfect Taste,
so it may help to think of it this way: Tastes are perfect
for different people. Some like it bland, some like it
sharp, some like it sweet and some like it tangy. The
Perfect Dish is one that is appealing and desirable to
you and your family or your guests. And the Perfect
Cooking Process is one that allows you to cook and
create while leaving you with time and energy for
other things in your life.
Seasoning Correctly
Seasoning well is the mark of a good cook.
Whether you are looking for robust or mild flavor, keep
a wide variety of seasonings at your disposal. These
can include herbs, spices, salts, vinegars and lemon
juice, fruity olive oils and sweeteners. Always practice
restraint when salting and seasoning your food remember that you can always add more, but once it’s
overdone, it’s overdone.
Warnings and Hazards
Baking: As mentioned before, baking by and
large requires measuring. Using things like baking soda
and powder, and combining flour, sugars, oil and eggs
demands tried and true ingredient amounts. So don’t
try to estimate yourself to a batch of chocolate chip
cookies!
Special Occasions: Don’t attempt to make a
birthday dinner or special holiday meal without
measuring, unless you have complete confidence in the
dish you’re preparing. In a worst-case scenario, you
may end up flustered and spend more time trying to
make things right than you would have spent by just
following the recipe.
Hone Your Skills
One way to hone your cooking-withoutmeasuring skills is to become a flavor expert. You can
do this by becoming a more conscious eater.
Whenever you’re eating - whether at home, in a
restaurant, grabbing a quick work lunch, a sit-down
dinner with a friend - aim to eat consciously and try to
analyze the quality and components of what you’re
eating.
Are you enjoying what you taste? Don’t stop
there – what about it is delicious? What flavors can
you detect? What about the seasonings is spot-on? If
you can, inquire to the cook (both friend and restaurant
chef alike will be flattered) as to what you taste and
why it’s so good.
On the other hand, if your food leaves
something to be desired, analyze why. Is it mushy?
Bland? Undercooked? Over-salted? The more
conscious and aware you are of food in general, the
better you’ll be when it comes to cooking without
measuring.
Another way to improve is to keep food on the
brain. Read cookbooks. Browse online recipe
collections. Follow blogs that post recipes and photos.
Get inspired about different dishes to try and different
ways to present them. Don’t think you need to imitate
all that you see; rather the process of reading and
thinking about food will inspire you the next time you
start cooking – without you even being conscious of it.
Chapter 4: Learn to
Approximate for the Long
Term
It’s easy enough to learn to prepare your inner
circle of tried and true recipes without measuring. But
to turn it into a way of life and ensure you don’t get
burnt out, you need to be always searching, asking,
tasting and looking for new types of dishes and cuisine.
By trying new dishes and attempting to create them at
home, you’re broadening your skill set and taste
experience while becoming a better cook. This is true
whether or not you measure, and important if you want
to enjoy cooking for the long-term.
Cooking Shows and Your Grandmother’s Kitchen
If your grandmother is anything like mine, she
puts a dash of this and a pour of that into her soup, and
relies little on measuring cups. Watching her cook is a
valuable lesson in putting ingredients together without
measuring minutiae. I still remember my shock when
she suggested pouring a small amount of soy sauce
onto a poached salmon dish I was making, instead of
doling out the recommended three tablespoons. (You
can see what a religious recipe-follower I was back
then.) Similarly, when watching cooks on cooking
shows or at high-stakes cooking demonstrations,
you’re watching smart cooking minds experiment and
share their ideas. Unless you go check the recipe up
online, you’ll be recreating it just as you watched it – a
dash of this, a dollop of that, a bit of time on the stove,
and done!
That’s why watching the Food Network is one
of the most valuable ways to learn to cook well without
measuring, especially if you’re a novice cook. You
may have some early bloopers as you learn, but you’ll
be well on your way to building a solid cooking
foundation without having to measure all the time.
Check out cooking videos on YouTube if you don’t
have access to TV.
Read, Read, Read
Besides observing an expert cook, the next
best knowledge will come from reading. New
cookbooks, old cookbooks, cooking blogs, cooking
magazines, family recipe compilations, you name it.
Search out recipes that look appealing to you and note
the ingredient combinations and instructions. Glean
new tips wherever you can – cookbooks often have
general food preparation tips written on the side. Keep
an open mind to trying new dishes – just because
you’ve never made something similar doesn’t mean
that you won’t enjoy it!
Lean towards reading solid, well-tested
cookbooks rather than fashionable, star-chef
cookbooks to build a strong foundation. Check out your
local library or go through the list at the end of this
chapter for recommendations. Remember, since our
aim is not to measure exactly and cook neurotically,
just skimming a recipe is enough. Aim to skim and read
as many recipes as you are interested in, and help give
wings to your cooking ambitions.
Cook, Cook, Cook!
The more you experiment, the more you will
enhance your skills. Make sure you’re enjoying the
process and that the whole “not-measuring” thing is
reducing your stress level, not increasing it! If at any
moment you feel stressed, go back and review the
recipe, or do whatever else you need to do. The point
of this book is to free you up, not add another
obligatory skill to your life. Make it work for you by
making it enjoyable and useful for you.
That being said, the more you can experiment
with different flavors and cuisines, the more options
you’ll have when cooking - with or without measuring.
I’ve given you a basic manifesto to start you on your
road to cooking without measuring. Now it’s up to you.
Take the plunge, share what you’ve learned with
fellow cooking buddies and get started today!
Resources
Don’t think I’m going to leave you in the
desert by yourself, left to traverse the dark night of
cooking without cookbooks, measuring cups and
timers. Oh no. I’ve collected a variety of resources
and no-measure recipes to help you understand and get
familiar with the process, and deepen and expand your
knowledge. Here’s what to look forward to:
-An Eyeball Proportion Chart
-No-Measure Resources including books, blogs and
websites
-20 No-Measure Recipes
Eyeball Proportion Chart
Note: these measurements are approximate
and will vary depending on your personal hand
size and the openings in your spice containers. I
urge you to test these measurements out for
yourself.
Spices
1 tbs. dried -- 1 generous palmful
1 tsp. dried -- 1 small palmful
½ tbs. dried -- 1 palmful
½ tsp. dried -- 4-5 medium shakes (out of a spice
container)
Liquids (milk, oil, juice etc.)
1 tbs. -- 1 soup spoon, filled
1 tbs. -- 1 big squirt of ketchup
1 cup -- 1 formal drinking glass, filled, OR
1 cup -- 2.5 – 3 seconds on medium pour (out of a
faucet or jug)
Dry foods (oatmeal, flour, chocolate chips etc.)
1 tbs. -- 1 oversized palmful or a soup spoon, filled
½ cup -- 1 large handful
1 cup -- 3 handfuls
Additional Resources
Books
Ratio: The Simple Codes Behind the Craft of Everyday
Cooking by Michael Ruhlman
Cooking Beyond Measure: How to Eat Well without
Formal Recipes by Jean Johnson
Hippie Kitchen: A Measurefree Vegetarian Cookbook
by Jean Johnson
How to Cook Without a Book: Recipes and
Techniques Every Cook Should Know by Heart by
Pam Anderson
Cooking Without Recipes by Philip Dundas
Blogs
www.measurefreehippiecook.com
www.norecipes.com
www.lifewithoutmeasuringspoons.blogspot.com
Websites
NoMoreRecipes.com
Small Kitchen College – the Campus Cooking section
is a good primer:
www.college.biggirlssmallkitchen.com
Eatocracy.com from CNN covers all things food; the
“make” section is a good cooking primer
Classes
The Professional School of Natural Cookery, Boulder,
CO (naturalcookery.com)
HipCooks: Los Angeles, San Diego, Portland and
Seattle (HipCooks.com)
20 No-Measure Recipes
Appetizers
Guacamole and Chips
Creamy, green and garlicky, this mouthwatering spread works great as a starter salad or
as a dip for any kind of chip.
Several ripe avocados, scooped out and chopped
Garlic cloves, chopped fine
1-2 tomatoes, chopped small
Olive oil
Lemon juice
Salt and pepper
Tortilla chips (try Food Should Taste Good chips – I’ve
found them to have the best flavor and crunch)
Mash avocados in a bowl with a fork. Add
garlic and tomatoes, then drizzle over olive oil and
sprinkle with lemon juice to taste. Season with salt and
pepper.
Arrange chips on a platter with a small bowl of
guacamole in the center.
Puff-Pastry Hamburger
Bake
This works well as a starter (slice and serve
on plates and drizzle ketchup alongside) or as a
main dish accompaniment.
2 puff pastry sheets, defrosted (such as Pepperidge
Farm brand)
Ground beef, about 1 lb
Onion, about 1 medium, chopped
Oil
Ketchup
Garlic powder
Eggs, 1-2 plus additional for egg wash
Lightly grease two baking sheets and unroll a
puff pastry sheet on each. They should be defrosted
enough so they are pliable, but not too defrosted or
they will be sticky and mushy to work with.
Cook beef and chopped onion in a spoonful of
oil over medium heat, until beef is no longer pink. Pour
off fat. In the same pan, squeeze a generous amount
of ketchup (3-4 second-long squeezes) and sprinkle a
palmful of garlic powder onto the beef. Break in an
egg or two, mix well and continue to cook, stirring
frequently, until the mixture forms one mass, meaning
the eggs are cooked.
Place half of the meat mixture to one side of
each puff pastry sheet, then roll each sheet jelly role
style, tucking in the sides, and placing the roll seam
side down. Score two slits in the top of each and brush
with egg wash (beaten egg mixed with a little water.)
Bake in a 350-degree oven for 35 minutes or
until golden brown.
Sherry and Brown-Sugar
Glazed Grapefruit
Serves 4-6
2-3 grapefruits, halved
Sherry cooking wine
Brown sugar
Powdered ginger
Prepare grapefruits by halving them, then
lightly cutting the segments with a grapefruit spoon or
knife (this step will enhance your eating experience,
but is not absolutely necessary.) Place on a baking
pan. You may need to trim the grapefruit bottoms so
they stand evenly.
Sprinkle a heaping spoonful of brown sugar on
each grapefruit half, along with several shakes of
powdered ginger. Pour sherry over each grapefruit
half, enough to moisten the sugar and spill over the
sides. Broil the grapefruit for 5-8 minutes until
browned. Serve immediately.
Soups
Shredded Turkey and Orzo
Soup
This is a great winter soup – hearty,
nutritious and tasty with lots of variety. Inspired by
a recipe from Rachael Ray, this has become a go-to
soup in my household using whatever we find in
the fridge. Serves 6-8.
Orzo, any type, uncooked
Oil or margarine
Onion, 1 medium, chopped small
Garlic, 1-2 cloves peeled and chopped small (or use
garlic powder)
Carrots, 2-3 medium, peeled and chopped small
Celery, 2-3 medium chopped small
Mushrooms, chopped small
Chicken or vegetable stock
Leftover roasted or cooked turkey, shredded (you can
also use fresh chicken breasts – simply cook in
chicken soup broth until done, then shred using two
forks pulling in opposite directions.)
Frozen peas
Lemon juice
Salt and pepper
Toast a generous handful of orzo in a generous
pat of margarine or a good drizzle of oil. Cook over
low heat, stirring often, until the orzo is deeply browned
and fragrant. Remove from heat and transfer orzo to a
plate.
In the same pot, sauté the onions, garlic,
carrots and celery over medium heat, stirring
occasionally, until soft and shiny, about 8-10 minutes.
You may need to add a drop more oil to the pan.
Season with salt and pepper. Add the mushrooms,
cook for another minute. Pour in enough chicken or
vegetable stock to generously cover vegetables
(imagine your favorite soup consistency – how much
liquid do you want with how much other stuff) and add
the turkey.
Bring to a low boil, then lower the heat to a
simmer and add the orzo. Cook for several minutes
then add the peas and lemon juice.
Remove from heat, taste and adjust seasonings
if necessary. Serve hot.
Roasted Butternut Squash
Soup with Toasted Almonds
Also inspired by Rachael Ray, this is a
filling, comforting and brightly colored winter
soup. Serves 6-8.
Butternut squash, halved (about 2)
Olive oil, salt and pepper
Onion, chopped (about 1)
Celery chopped (about 2 stalks)
Chicken broth or chicken bullion cube
Water
Sliced almonds
Place butternut squash halves on a baking pan,
cut side up, brush with olive oil and season with salt
and pepper. Bake in a 350-degree oven until flesh is
soft when pricked with a fork. Let cool.
Meanwhile, in a stockpot over medium-low
heat, sauté_ onion and celery until soft and shiny. Add
chicken stock and water, about 4 cups of liquid total,
and bring to a boil, then simmer several minutes more
until the vegetables are soft.
Scoop the flesh from the squash and add to the
soup, stirring to combine. If desired, puree the soup
with an immersion blender for a smooth consistency.
Ladle into bowls and top each serving with a
sprinkling of toasted almonds.
To toast almonds, place sliced or slivered
almonds on a baking pan and toast in a 350 degree
oven, shaking the pan frequently, until almonds are
fragrant and medium brown. Watch carefully as they
toast quickly and burn easily.
Homemade Herb Croutons
A delightful addition to any soup or salad.
Stale white bread, crusts removed
Olive oil
Dried herbs (basil, oregano, thyme, rosemary or as
desired)
Salt and pepper
Slice bread into small cubes. In a large bowl,
toss gently with a good amount of olive oil and dried
herbs to taste. Be generous with the herbs, and go
lightly on the salt and pepper. Better to avoid salting
completely than to salt too much.
Spread croutons on baking sheets lined with
aluminum foil and bake at 350 degrees until lightly
browned and fragrant, about 12 minutes. Store in an
airtight container at room temperature for three days,
or in the freezer for two months.
Sides
Broccoli-Cheddar Quiche
Cheesy, nutritious and warm. Yum! Serves
4-6 as a side, 2-4 as a main.
½ pkg. frozen broccoli, about 8 oz. (or you can use
fresh)
2-3 eggs
Mayonnaise
Flour
Vegetable oil
Onion, chopped
Salt and pepper
Cheddar cheese
1 frozen piecrust
Combine defrosted frozen broccoli (if using
fresh, first blanch in boiling water until crisp-tender)
with eggs, two generous spoonfuls of mayonnaise, a
generous spoonful of flour and vegetable oil, plus about
½ of an onion, chopped. Season with salt and pepper
and mix well.
Pour into frozen piecrust and top with grated
cheddar cheese. Bake in a 350 degree preheated oven
for 45-50 minutes, until cheese is bubbling and melted
and piecrust is golden brown. If crust browns too
quickly, cover loosely with tin foil.
Crunchy Quinoa with
Roasted Vegetables
A healthy and great-tasting side dish.
Servings depend on amounts used.
Quinoa, cooked or uncooked
Zucchini
Yellow squash
Bell peppers
Olive oil
Fresh basil, chopped
Slivered almonds, toasted
Raisins or craisins, optional
Lemon juice, salt and pepper
If using uncooked quinoa, mix desired amount
with double amount of water in a saucepan and bring
to a boil, then reduce to a simmer and cook until water
is absorbed and quinoa looks translucent. Let sit for 5
minutes and fluff with a fork.
Roughly chop zucchini, yellow squash and bell
peppers and place on a baking sheet. Drizzle with a
small amount of olive oil and season lightly with salt
and pepper. Bake in a 350-degree oven until soft and
droopy. Let cool.
Mix vegetables with quinoa along with
almonds and raisins or craisins, if using. Sprinkle with
lemon juice and season with salt and pepper to taste.
Israeli Salad
Light, savory and refreshing, this is served
as a side to falafel, schwarma and other Mid-East
treats. Because it doesn’t contain lettuce or leafy
greens, it can last up to two days in the
refrigerator (three if you’re stretching it). Serves 6.
Several tomatoes, diced
Several cucumbers, diced
Red onion, finely chopped
Olive oil
Lemon juice
Salt and pepper
Chop an equal amount of tomatoes and
cucumbers in a large salad bowl, and add chopped red
onion to taste. (Err on the side of caution as the salad
can easily become too oniony.) Drizzle over olive oil,
sprinkle over lemon juice, and season with salt and
pepper to taste.
Sweet Corn and Cabbage
Slaw
Serves 4-6.
1 small head green cabbage, washed and thinly sliced
Cashew nuts, halved
Corn, canned or frozen
Mayonnaise
Honey
Combine sliced green cabbage with a
generous handful of cashews and corn in a bowl. Mix
lightly with equal amounts of mayonnaise and honey –
go slow as salad can easily become too heavy. Serve
chilled.
Easy Grilled Vegetables
Servings depend on amounts used.
Bell peppers
Portobello mushrooms
Red or white onion
Zucchini
Olive oil
Honey
Dried herbs, including basil, oregano or ground
rosemary or thyme
Prepare vegetables: seed peppers and chop
into fourths, clean mushrooms well by wiping each
with a damp cloth, chop onions into sixths and cut
zucchini lengthwise and then into two or three pieces.
Place vegetables in a well-greased pan and
drizzle olive oil and honey (very little, just a tiny drizzle)
over all the vegetables. Sprinkle generously with dried
herbs. Grill in a preheated oven at 400 degrees for 1215 minutes until vegetables are tender.
Red Cabbage Salad
Serves 4-6.
One small head of red cabbage, washed and sliced
thinly
Sunflower seeds
Craisins
Olive oil
Lemon juice
Salt and pepper
Combine cabbage, a handful of sunflower
seeds and a small handful of craisins in a bowl. Drizzle
over olive oil and lemon juice and sprinkle with salt and
pepper to taste. Serve chilled.
Black Bean Burgers
Delicious and nutritious. Servings depend
on amounts used.
Black beans, canned or cooked from scratch
Corn, canned or frozen
Onion, chopped
Garlic, minced (or use garlic powder)
Red pepper, chopped fine (optional)
Eggs
Bread crumbs
Oil
Cumin
Salt and pepper
In a medium bowl, roughly mash the black
beans with a fork or the bottom of cup or mug. Mix
with corn, chopped onion, garlic, red pepper (if using)
and season with salt, pepper and cumin. Use about 1
part corn to 2 parts black beans. Mix well and taste;
adjust seasonings if necessary.
Now add 1-2 eggs and a handful or so of
bread crumbs, mix well and add more bread crumbs if
needed for mixture to stay together.
Heat a spoonful of oil in a nonstick frying pan.
Place scoops of the mixture in the hot oil and cook,
adding more oil if the pan gets dry, for 4-6 minutes on
each side, until edges are crisp and burgers are cooked
inside. Turn carefully with a spatula because burgers
break easily. Serve hot.
Mains
Eggplant Parmesan
Serves 4-6.
2-3 medium eggplants, washed and sliced thinly
Flour
Oregano
4-5 eggs
Oil
Seasoned bread crumbs (dried or grate your own
fresh)
Marinara sauce
Mozzarella cheese
Parmesan cheese
Set out three shallow bowls: in the first pour
about ¾ of a cup of flour; in the second crack 3-4 eggs
and beat well (you will likely need another egg, but you
can add later); and in the third pour about a cup of
seasoned bread crumbs. Sprinkle generous amounts of
oregano in the flour and mix well with your hand or a
spoon.
Now pour oil into a frying pan to lightly cover,
and heat oil until shimmering. Working quickly and in
batches, coat a slice of eggplant in the flour mixture,
then the beaten egg, then the breadcrumbs and place in
the frying pan. Repeat until frying pan is full, and fry
the eggplant slices, turning once, until lightly browned
and crispy. When slices are cooked, remove with a
slotted spatula and place on paper towels to drain
grease. Repeat process until all slices are cooked. You
may want to use another frying pan, as this can take a
while.
In a 9x13 pan, pour about ¾ of a jar of
marinara sauce and spread it around. Take the
eggplant slices, and one at a time, fold each in half and
tuck into the marinara sauce, creating little folds of
fried eggplant. Repeat until all the eggplant is folded
into the pan – some slices will bunch up and you’ll
need to squeeze them together; this is fine and
contributes to the juiciness of the dish.
Now sprinkle several spoonfuls (think 3-4
tablespoons) of Parmesan cheese over the eggplant,
and cover that with 2-3 handfuls of grated mozzarella
cheese.
Bake in a preheated 350-degree oven for
about 45-50 minutes until eggplant Parmesan is
bubbling lightly and cheese is melted and lightly
browned.
Potato Chip Chicken
My husband’s all-time favorite. Serves 4-6.
Chicken breasts, bone-in, or one chicken cut into 8ths
Mayonnaise
Garlic powder
Paprika
Oregano
Black pepper
Cayenne pepper, optional
Potato chips
Lightly grease a baking pan (9x13 if you’re
using four or more chicken pieces, 8x8 if you’re using
three or fewer) and preheat oven to 350 degrees.
While potato chips are still in the bag, crush
the bag with your hands until chips are medium to
finely-crushed. Pour the crushed chips into a medium
bowl. In another bowl, scoop several generous
spoonfuls of mayonnaise (think one big spoonful for
each chicken breast) and season the mayo with good
amounts of garlic powder, paprika and oregano, a dash
of black pepper and a dash of cayenne pepper, if you
like added heat. Mix well.
Using your hands, slather chicken breasts one
at a time with the mayonnaise, then coat lightly with
the potato chips and place single-layer in the baking
pan. Repeat with remaining chicken. Press any
remaining potato chip crumbs onto bare spots on the
chicken breasts. Bake uncovered for 45-50 minutes or
until browned.
Baked Salmon with Parsley,
Dill and Tomatoes
Serves 4.
Salmon fillets, about 4 medium
Olive oil
Lemon juice
Garlic cloves, chopped small
Parsley, fresh or dried
Dill, fresh or dried
Tomatoes, 1-2 sliced thinly
Salt and pepper
Drizzle a small amount of oil in a baking pan
and place the salmon fillets (rinsed and patted dry) skin
side down on the greased pan. Lightly salt and pepper
the salmon. In a small bowl, combine a spoonful of
olive oil with a spoonful of lemon juice and the chopped
garlic. Mix and then spoon over the salmon. Lay the
tomato slices close together on the salmon fillets.
Lightly salt and pepper the tomatoes, then generously
cover the tomatoes and salmon with parsley and dill.
(A general rule is to use one tsp. of dried seasoning for
every Tbs. of fresh.)
Cover the pan with foil and bake at 350
degrees for 10 minutes, then uncover and bake 3-5
minutes more until salmon is no longer pink and flakes
easily and tomatoes are soft.
Brown Sugar-Caramelized
Flank Steak
A delicious, melt-in-your-mouth, never-fail
meat dish. Even if you’re a hopeless meat-maker,
which I certainly am. Serves 4.
1.5 lbs flank steak or skirt steak, approximately
2 medium onions, sliced into rings
Canola or vegetable oil
Brown sugar
Black pepper
In a medium saucepan, heat a small spoonful
of oil until in shimmers. Add the onions, and cook on
very low heat, stirring occasionally, until onions are
very soft and translucent and have caramelized, about
20-25 minutes. Remove from heat and let cool. Take a
spoonful of brown sugar and sprinkle it over the onions,
and stir gently with a spoon. The sugar should begin to
melt, creating some liquid with the onions. Add another
spoonful of brown sugar and perhaps a pinch or two
more, if desired. You don’t want to overwhelm the
steak with sweetness. Add a generous pinch of black
pepper and stir gently.
Rinse meat and pay dry with paper towels, and
place in an 8x8 pan. Cover with the onion/brown sugar
mixture. Cover the pan tightly with foil, and bake in a
preheated 350-degree for 18-20 minutes. Not a minute
longer, or the steak will become tough. Aim for a
medium-rare doneness. Meat should be very tender
and may break apart. This is fine – serve as delicious
chunks with the luscious-tasting onions. You and your
guests will love it.
Desserts
Nectarine Crumble
A healthy alternative to pie, with just the
crumb topping bringing on the calories. Use this
method with any fruit or berry to create a delicious
crumble. My other favorites are apple, blueberry
and cranberry/pineapple (use canned). Serves 6.
Sliced nectarines
Flour
Sugar
Brown sugar
Vanilla
Dash salt
Butter or oil
Oatmeal or chopped pecans
Slice nectarines and place in a lightly greased
8x8 pan.
In another bowl, combine several handfuls of flour with
two to three palmfuls each of both white and brown
sugar, a sprinkling of oatmeal and/or chopped pecans,
if using, and a dash of vanilla.
Taste a tiny bit with your finger to make sure it
is to your liking, and add ingredients to taste. Try
adding more sugar, if it needs more flavor, more
oatmeal or pecans if it needs more texture. If the
mixture is too sweet, add flour to balance it out.
If using oil, drizzle a few capfuls at a time
while mixing with a spoon in a chopping motion, to
make the mixture crumbly. You’ve added enough
when the topping looks like coarse crumbs and no
longer has dry spots; you’ve added too much if the oil
is visibly oozing. If using butter, cut the butter into the
flour mixture (do not cream it all together) using two
knives or a pastry cutter. Your aim is to cut the butter
into tiny pieces and coat all the pieces in the flour
mixture – this makes a delicious crumb topping.
Sprinkle the crumb topping on top of the
nectarines. (If you have too much topping, freeze the
extra in a plastic bag and save for later.) Bake at 350
degrees for about 40 minutes, or until fragrant, and the
nectarines are bubbling slightly and the topping is lightly
browned.
Strawberry Milkshake
This rich, delicious strawberry milkshake
was inspired by the Food Network. See what I
mean? You’ve got to start watching! Serves 2.
Strawberries, hulled and halved, about 2 large handfuls
Sugar
Vanilla extract
Vanilla ice cream
Milk
Sprinkle strawberries with 2-3 palmfuls of
sugar and a dash of vanilla. Stir to combine and let sit
in the refrigerator for 20-30 minutes. In a blender,
combine strawberries, 3-4 large scoops of ice cream
and several splashes of milk. Blend on high until frothy,
thick and creamy. Feel free to add more ice cream or
milk to create desired texture. Pour into glasses and
serve immediately.
Cookies ’n Cream Graham
Cracker Pie
Easy, quick and refreshing. One of my
husband’s favorite desserts (he is a cookies and
cream fanatic!) You can experiment with using
different cookies for the crumbs and different
flavored ice creams. Servings depend on amounts
used.
1 store-bought graham cracker pie crust (or make your
own! It’s easy enough with crushed graham crackers
and melted butter)
Vanilla ice cream, softened
Oreo cookies
Whipped cream, optional
Place cookies in a plastic bag and roll over with a
rolling pin to crush. Don’t mix too hard, as you want
some recognizable cookie for crunch and flavor. Mix
into the softened ice cream until well combined.
Repeat with more cookies if needed. Spread the ice
cream mixture into the piecrust, cover with plastic
wrap to avoid freezer burn and freeze for at least two
hours. Serve with whipped cream, if desired. (You can
top the pie with the whipped cream before freezing, for
an even frostier dessert.)
About the Author:
Rachel Wizenfeld is an avid cook, writer, wife and
mom. A former nonprofit marketing professional,
Rachel now brings her diverse experience and
creative skills to the kitchen, designing easy tricks to
streamline cooking and make life more manageable,
everyday. She hopes this book helps you do the
same. Contact her with feedback, suggestions and
more at [email protected].