What began as a Sunday afternoon experiment ended up in a notebook the Campos children entitled the Measuring Spoon Café. Lui Campos, a single dad for eight years, wrote down in step-by-step fashion how he cooked such dishes as beef stew, baked chicken, jambalaya, meat sauce and others in one of his daughter's notebooks. He realized that a lot of would be cooks (single dads, college students etc. anybody who is a Kitchen Chicken, that is, anybody not too sure they can cook and are afraid to ask) need a little help with the basics. So many cook books assume you know all the terms . . . but Kitchen Chickens don't! This little book is for single dads, single moms, all you hungry Kitchen Chickens who are dying to have a tasty home cooked meal but need step-by-step cooking directions . . . This little book is for you!

Simple Cooking For Single Dads

(And other Hungry Kitchen Chickens)By Lui Campos

AuthorHouse

Copyright © 2012 Lui Campos
All right reserved.
ISBN: 978-1-4772-8507-7

Contents

Introduction.......................................1Shopping Lists.....................................4Condiments.........................................6Seasoning..........................................7Slicing, Dicing, Peeling, etc......................8Cook's Tools.......................................9Basic Terms........................................13Approved Cheating..................................14Abbreviations......................................167 Soul Steak.......................................17Baked Chicken Thighs*..............................18Basic Gumbo........................................19Beef Stew..........................................20Beef Stroganoff....................................21Bistec Colombiano..................................22Butter Potatoes....................................23Chicken Soup*......................................24Chili..............................................25Baked Chicken Thighs...............................26Steamed Potatoes and Fish..........................27Jambalaya..........................................28Macaroni and Cheese................................29Mashed Potatoes....................................30Mashed Sweet Potatoes..............................31Meat Sauce with Pasta..............................32Meatloaf*..........................................33Pasta..............................................34Red Beans..........................................35Rice...............................................36Roast Chicken......................................37Beef Vegetable Soup................................39About the Author...................................41

Chapter One

Shopping Lists

If you have been to the grocery store and bought seasoning, vegetables and meats SKIP THIS SECTION, GO STRAIGHT TO THE RECIPES

If you are truly a novice, (or a Kitchen Chicken), here is a descriptive shopping list of items that you can use as a reference when preparing the dishes in this book.

Generally, each direction/recipe will list the ingredients you will need for each dish.

FOOD ITEMS

I. Chicken – Poultry Section of the Grocery Store

1. Whole chicken, labeled "Fryer" or "Young Chicken". Steer away from chicken labeled "Hen"

2. For Gumbo or Jambalaya, get boneless/skinless thighs

3. For Baked Leg Quarters, look for packs that have the drumstick and thigh still connected; usually labeled "leg quarters". For this dish you can also simply buy "thighs".

II. Beef

1. For Stew:

a. Most stores have pre-cut packs labeled "stew meat". This is generally fine. These packs use a cheaper cut and this can mean the meat will be a bit tougher than the better cuts. It is still tasty ...

b. However, as one butcher told me, "As long as you boil it long enough, it will get tender. Heck! You could boil an old pair of boots and if you do it long enough they'll come out tender!!" Remember that.

c. If you want to do "fancy", get a Rump Roast or Sirloin and cut it down to bite size cuts.

d. Any other cut of meat in between these two boiled alone for an hour should cook down tender enough.

2. For Meat Sauce (with Pasta Dishes) in my order of preference for low fat/best flavor (Most expensive to cheapest – in most stores)

a. ground sirloin

b. ground beef

c. ground chuck

3. 7- Steak: Ask the butcher/meat attendant for assistance; this cut may only be available in certain stores. You can use round steak as a substitute.

4. Roast

a. Bottom roast

b. Chuck roast

III. Sausage

1. Pork Sausage (Hickory smoked is very tasty)

2. Pork/beef combination ( a little less fat)Turkey Sausage (Smoked and made to taste like pork: HEALTHIER)

3. Anduille (for gumbo only)

IV. Pork

1. For simple Roast Pork, get a Sirloin Roast, boneless, or

2. Picnic Roast, this one will cook "fork tender"

3. Pork chops (for frying)

V. Veggies

1. Fresh

Potatoes: White Russet Potatoes, 5 lb. bag (there are others you can try) Carrots ... Pack of about 10 Celery ... comes in a "bunch" Green Onions ... come in a "bunch" White Onions, Yellow Onions, Purple Onions ... buy them singly (Though some are sold in bags of 6 or 8, I would recommend singly at first. If you find you like slicing and chopping, then get the bag.)

2. Frozen Vegetables

You will need to experiment to see which veggies will suit the palates you are cooking for, especially if you are a single dad cooking for picky eaters. Generally, the usual vegetables you will need are

a. Lima Beans (baby limas or regular limas)

b. Kernel Corn (or corn on the cob)

c. Green Beans

d. Mixed Vegetables

e. Broccoli

f. Black Eyed Peas

g. Butter Beans

h. Peas

i. Yellow Squash

j. Zucchini

k. Spinach

VI. STAPLES (things to always have around)

1. Rice – White rice, long grain

2. Beans – Best if bought in dry form Red Beans (aka kidney beans), Great Northern or Navy Beans, White Lima Beans

3. Pasta – Each pasta dish will call for a specific pasta. The directions will say which one. Here are some examples: spaghetti, linguini, rotinni, and ziti (pick pasta by name).

4. Tomato Sauce – 8 oz. can. Keep two or three in your pantry all the time.

5. Rotel (brand) This is a tomato and chili combination, sometimes sold as generic; used to add spice to a number of dishes. I usually use the "Original" which is spicy enough. You will need to experiment. There is "mild", "original", and "hot"; also, "Original" and "Chunky" (that sort of depends on whether you like tomatoes)

6. Packaged Bread Crumbs – These come in different flavors. Start with basic, and let your taste buds guide you to other flavors.

VII. CONDIMENTS/SPICES

This aspect of cooking can get complicated by personal tastes, especially if you are trying to satisfy finicky eaters. The best approach is to start with the basics and add-in small increments that taste good to you and the ones for whom you are cooking. That is what is meant "to taste". Or, you can do what I did: I introduced my girls to what I thought was good AND, they adjusted. I was fortunate because they were not too finicky with regard to spices, and seemed to enjoy the flavors I introduced them to.

1. Bare Bone Basics - Iodized Salt and Black Pepper.

2. Your List – Fill in the blank with your favorites....

3. My List:

Throw caution to the wind and try my standard set of spices and condiments. They are the ones I use for the dishes in this book. It's your call, adventure or caution.....

a. Garlic and Parsley Salt (McCormick makes a good blend; 12 oz.)

b. Tony Chachere's Original Blend. It contains: salt, red pepper, black pepper, chili powder and garlic. If you cannot find it call them at 800-551-9066.

c. Garlic Powder (granulated, several brands make an adequate powder;10 oz)

d. Ground Cumin (2 or 3 oz)

e. Chicken Flavored Bouillon (I prefer the powdered form by Knorr); some people prefer the cubes. The powder dissolves more easily. Both are comparable in flavor.

f. Dried parsley Flakes

g. Shrimp and Crab Boil (concentrated liquid; by Zatarain's; 8 oz.)

h. Whole Dry Bay Leaf (Rex makes a nice large 16 oz. jar)

i. Oregano; used in tomato sauces

j. Basil, also used with tomato sauce. Grind some pine nuts and mix with ground garlic, basil, grated parmesan cheese and mix with olive oil, and Presto! You have "pesto", which you can mix with pasta (a little goes a long way) when you're feeling adventurous. Be careful, though, kids have been known to mutiny violently if the dish looks weird ... then again, green spaghetti might just be the coolest!

VIII. SEASONING

"Chopped Onions, etc."

For most good dishes you will need a mix of about ¾ to 1 cup of the following chopped blend:

a. 1 white onion, sliced/chopped

b. 3 garlic cloves, fine chopped

c. ¼ cup of parsley, fine chopped

d. 2 stalks of green onions, sliced/chopped, and

e. ½ bell pepper fine chopped

In the beginning of my cooking experience I chopped and sliced by hand. It is fun to do and to perfect if you have the time ...

For busy single dads (or if you are not too much of a perfectionist) I recommend that you find a ready-chopped pack of those ingredients. Many stores sell a 16 oz. pack of the very same ingredients, already chopped for you. This is SUCH a time saver ... If you do not find the fresh pack, you might look in the frozen foods for a bag of frozen chopped onions, etc. before resorting to the hand chop method if you want to save time. However, use the frozen "chopped onions, etc." within two cookings; that is, don't let them sit in the freezer beyond two times that you cook, as they will lose their potency. Experiment and decide for yourself.

IX. SLICING DICING AND PEELING

The first order of business in slicing and dicing is the knife. The full set will be discussed in the "tools" section. For now, it will suffice to say that you will need a good, sharp solid "chef's knife" for this task.

Slicing requires a firm grip with the non-dominant hand on the vegetable and a downward/slicing motion with the dominant hand. Each direction/recipe will instruct you about which vegetable needs handling. Following are some illustrations that might help.

Slicing and Dicing

Peeling

With a paring knife

Or with a "potato peeler":

X. COOK'S TOOLS

1. Knives – A good starter's set will contain

a. A Chef's Knife – It's about 12 inches long, with a curved blade, ending in a sharp tip. The curve facilitates slicing, while keeping a steady hold on your cutting board

b. A Paring Knife – Same shape, but only 4 to 8 inches long

Somewhere along the way after you decide you are really serious about graduating from Kitchen Chicken to Serious Cook, step up to a complete set. Expect to pay $50.00 to $200.00 or more, for a good set of knives –

2. Cooking Spoons –

a. MEASURING SPOONS –The set will include the following measurements: ¼ tsp; ½ tsp; 1 tsp; and 1 Tbs

b. WOODEN SPOONS – For stirring: short and long handle

3. Serving Utensils – ladle, serving spoon with holes, potato masher, long fork, spatula, pasta fork

4. Kitchen Timer - For keeping track of time

5. POTS AND PANS – These can be bought in complete sets. If you buy them individually, the basic collection can include at least the following:

a. A 2-quart saucepan; and a 1-quart saucepan with handle –

b. A 10-inch and an 8-inch skillet – c. A Stock Pot (or Dutch Oven); these come in different sizes. A practical size can be any of these: 5, 6, or 8 quart Stock Pot/ Dutch Oven

6. MIXING BOWLS, MEASURING CUP:

7. COLANDER

8. CUTTING BOARD

9. Baking dish- 9"x 13"x 2"

XIII. BASIC TERMS

1. Bouillon – this is a light broth that is obtained by straining the water in which you have boilled chicken or meat. The broth can also be prepared by mixing water with the packaged Bouillion cubes or powder. At any rate it is the liquid that is called BOUILLION.

2. Brown, or, to brown – I use this term when preparing certain meats:

a. Ground beef –Take the required amount (say 1 pound) of thawed ground beef, put it in a skillet or sauce pan, set the flame/burner on "high", with no oil/margerine and with a long wooden spoon keep turning the meat until all the meat turns from red to brown. By constant stirring, you will insure all the meat touches the hot surface AND the ground beef wil turn "crumbley"

b. Steak or sliced meat – Set the flame/burner on "high" and let the meat sit briefly on one side then with a fork, turn to the other, just long enough to turn it brown.

c. BROWNING IS DONE JUST PRIOR TO WHATEVER IS THE NEXT STEP IN THE DIRECTIONS

The idea is to only let the meat turn brown AND THEN Proceed

d. Drain the liquid fat off the browned meat.

3. Sauté – To cook or brown in a pan or skilet in a small amount of butter, oil or both. Usually when I refer to this I am speaking of cooking chopped onions, etc. in a skillet or pan while adding spices. Use a wooden spoon to stir it up; usually cooked for about 3 to 5 minutes. Sauteing is an early step in the process of a dish.

4. Simmer – To allow to cook for a specified time, covered, over very low heat. With a gas stove, you should barely be able to see the flame. On an electric stove, set at the lowest setting. Some electric stoves have a "simmer" setting ... use it.

5. Steam – To cook with very little liquid (usually not more than about ¼ of a cup). The item being steamed is usually a vegetable. Steaming is done for a short time (since there is low liquid). Steaming vegetables leaves them a little firm and preserves their nutrients.... It means we're not cooking until they get soggy or mushy!

6. Sauce – A prepared liquid that has a number of ingredients in it (like chopped onions, etc.) to create a paricular flavor; usually poured over as a flavorful addition to the main dish.

7. Seasoning – The very heart of a dish: its flavourful essence. It begins with the spices/condiments that suit your palate (and those for whom you are cooking) but includes the add-ons like chopped onions, plus your spices.

8. Parboil – Boiling meat (usually) in water for about 15 minutes. This partially cooks it.When the 15 minutes are up (your timer goes ding!), turn off the burner and move the pot to a cool surface (e.g. an unused burner or a trivet)

9. Trivet – a small wooden or metal plate (8" or 10") on which to put hot pots

XIV. APPROVED CHEATING

Hey, let us not forget that this is supposed to be a book for simple cooking, that is, EASY! so here are shortcuts that take you a little away from pure cooking but are shorter and simpler than the long way, yet do not sacrifice taste:

1. Chopped Onions, etc. – A good, basic sauce contains chopped onions, garlic, green onions, fresh parsley, celery, and bell peppers. Now folks, I started out chopping all of these. It took a LOT of time! If you want to take the time, knock yourself out. There is an approved short-cut. Many stores sell a package of all these (fresh) ingredients already chopped for you. It usually comes in a 16 oz. pack. I have been using this method soon after I started the "Measuring Spoon Café". No one has ever taken away my measuring spoons!

2. Diced Tomatoes – Canned tomatoes, diced tomatoes, chopped tomatoes, and pureed tomatoes can be used in a number of the sauces and dishes described in this book. Tomatoes are canned at their prime and may be more flavorfull than store bought tomatoes.

3. Vegetables – Most of the vegetables in the dishes in this book can be bought frozen. I will recommend "fresh" in the directions.

4. Packaged Yellow Rice (Mahatma makes a very good and easy one)

5. Packaged Jambalaya or Gumbo Base - Oak Grove is a good one; if stores don't carry this in your part of the country, the Oak Grove folks in Prairieville, Louisiana would be glad to ship you some. There's a 12 pack minimum and you can mix, e.g., 6 of Jambalaya, 6 of Gumbo base ... Their phone number is (225) 673-6857. Tell 'em I said hello!

6. Packaged Beef Stroganoff – McCormick makes a number of ready made mixes for sauces and dishes. These usually call for basic items and "add the package" directions. The "Beef Stroganoff (easy style) is one of these. Just follow the direcitions on the package. If you want more flavor, go to "Beef Stroganoff (more flavor)" in the Directions" section.

7. Kitchen Bouquet – This is a bottle of light seasoning and color. It's a quick way to get brown gravy.

8. Marinara Sauce – This is a tomato sauce sold already seasoned for use with pasta dishes. It can be plain Marinara or with any number of delicious combinations of added ingredients. This product usually comes in 15 or 17 oz jars. Again, experimentation is the rule of the day. You will find this sauce next to the pasta, with such added ingredients as

a. Sun-fired tomatoes

b. Mushroom and onions

c. Basil and onions

d. Garlic and onions

e. And many others that you will HAVE to try to decide

9. A FINAL WORD ABOUT APPROVED CHEATING

McCormick's Packaged Seasoning – You would think one of the easiest formulas for failry good dishes is to simply pick out a Packaged Seasoning packet, follow the directions right on the package AND THAT WOULD BE THAT. To some extent I agree and that may very well be all you have to do, especially if you are in a SUPER hurry or your taste buds are fairly easily satisfied. HOWEVER ... Don't get carried away!! I have tried a number of these very handy packets. What I have done is used them as a BASIS. Then I add my own touch, and Voila! They taste so much better when you add your own personal touch! So, let's say, Hats off to Mrs. McCormick, and then, let's help her along a little bit and ENJOY le diference'!

Abbreviations

tsp = teaspoon

Tbs = Tablespoon

Cup = cup

lb = pound

oz = ounce

pt = pint

qt = quart

approx = approximately

Dash or pinch = less than 1/8 teaspoon

Dab = about 1 to 2 teaspoops

c. = about/approximately

7 Soul Steak

(NOTE: If you cannot find this cut of meat at your store, get round steak)

YOU WILL NEED

• A 10-inch skillet with a lid

• 1 lb 7 Steak (If you cannot find a 7 steak, get Round Steak)

• 10 oz can of Beef Broth

• ¼ Cup cooking oil OR olive oil

• ½ Cup chopped onions, etc

• 1 tsp Garlic and Parsley Salt

PREPARATION

• Cut the meat into 3 or 4 parts

COOKING

• Pour oil in skillet, heat at "high"

• ADD chopped onions, etc and sauté

• ADD seasoning, mix and sauté for 2 minutes

• Brown each piece of meat about 30 seconds on each side right over the sautéed onions, etc.

• ADD 1 can of beef broth PLUS ½ can of water

• Cook at low heat for 1 hour

• Check every 15 minutes or so; make sure heat setting is not too high, and that the mixture does not dry up (if necessary, add ¼ cu water to keep water at meat level)

• Serve. (GOES WELL WITH BUTTER POTAOES OR RICE, AND A VEGETABLE)

• ENJOY!

(Continues...)

Excerpted from Simple Cooking For Single Dadsby Lui Campos Copyright © 2012 by Lui Campos. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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