So I decided to begin my cooking education with the basics.  Enter my new find: the Betty Crocker Basics: How to Cook with Confidence Cookbook.  

Sounds pretty easy doesn’t it?  That’s kind of the point actually, as it’s a very basic cookbook.  Here’s an example: the other day I was trying a recipe that required onions.  This book actually illustrates how to cut the onion!!  I know some of you are reading this and thinking, “who doesn’t know how to cut an onion?”  Let me assure you that this was no ordinary onion – it was a green onion!  I never knew whether you were supposed to stop cutting at a certain point or if you were to include the whole thing, leafy part and all, so having it explained to me was exactly what I needed.

Betty Crocker Basics is also easy to use – it’s divided into sections that include main dishes, snacks and desserts, and even a chapter on “beyond the basics” which discusses everything from cooking terms to understanding restaurant menus.  

Another thing about this book that is so great is that each recipe is illustrated.  It’s hard for me to cook something without seeing it first.  Not only that, but it’s nice to see how the end product is supposed to look.  If my turkey is gray and is supposed to be white, I know I’ve done something wrong.  Also, the recipes are fairly simply without using a lot of fancy ingredients.  

The beginning section of the book includes information about pans, pots and other equipment that is essential for a functional kitchen.  There’s also a section that illustrates various techniques such as how to measure ingredients, seed a jalapeno chili, peel a kiwifruit, or separate eggs (that one I actually knew).

But the best part, the number one reason I selected this cookbook, is that each recipe includes the nutritional information associated with that dish.  We’re talking calories, fat grams, cholesterol, sodium, carbohydrates, fiber, and protein.  Now that’s impressive!

My goal is to use this book to help me become a “cook.”  I really feel the need to do something different – recently I’ve gotten into a routine that consists of eating baked potatoes, grilled shrimp, and rice and that’s about it.  I need to make some changes, if nothing else so that my poor husband doesn’t have to have frozen dinners every night.    And I figure that the only way I’m going to learn how to cook is to start by using baby steps and learn as I go.  So I’m going to try new recipes each week and post it here in case any of you can use some help.  And if you have any suggestions, I welcome those too.  Just remember to keep them simple because in my kitchen, it’s all about the basics! 

(Images courtesy of Amazon)

Given my obsession for chips, I realized that I needed a healthy alternative.  That is why I learned how to make these, my version of the potato chip (minus all the fat and bad things)

First, take a potato.  Any potato will do (Russett, Golden, even Sweet Potato).  Wash well to remove the pesticides of course. 

Slice the potato (key: use a sharp knife or it will be hard to cut properly) into thin pieces. 

And it looks pretty much like this:

Before putting your potato in the oven, spray a cookie sheet with the Olive Oil spray.  I find this works best because you get actual olive oil on your chips which adds to the flavor and make them feel/taste more like real potato chips. 

Bake at 375° until crispy around the edges.  This is why it is so important to slice the potato properly and evenly.  If it is uneven, it cooks unevenly as well.  It’s tricky.

And voila: crispy, yummy potato chips.  I add lots of salt.  You can also use all-purpose seasoning which tastes really good too.  Enjoy!

 I start with some low-fat ground turkey.    

I always spray my pan with olive oil although sometimes, for some added flavor, I’ll add a tablespoon of the real deal.  Olive oil makes everything better. 

As far as flavor goes, you’re definitely going to want to use some of these.  Minced onions are great because they are just like using onions, only easier (and less tears are involved). 

And of course, you have to have the Sea Salt.  Use it generously to taste. 

You can also add other spices such thyme, parsley, or anything that tastes good to you. 

As you can see, I wasn’t shy with the onions (I’ll apologize to my husband later).  Be sure that you add the onions as the turkey is almost done so that they don’t start to burn or get crispy. 

Because I am trying to make this dish healthy, I use organic tomato sauce that has very little additives and no preservatives.  I also like it because it tastes sweet and has a good flavor.  But you can use whatever tomato sauce you want.  For a pound of turkey, using most of the 15 oz. can works well. 

And, if I’m feeling really festive (and have gone to the store, which I had not done before making this batch) I add diced tomatoes (the ones that come with italian seasoning). 

Once the turkey has begun to brown, go ahead and add your tomatoes and sauce. 

Stir.

How many minutes has it been?  About eight?  Almost done…

The turkey and sauce goes great with just about anything, pasta shells, ravioli, angel hair, you name it.  My personal favorite is rice.  If I’m making it just for me, I’ll take one of these “Ready to Serve” rices (the greatest invention ever, by the way) and pop it in the microwave for 45 seconds.  It makes about two servings of rice and is fresh every time, which is why I like it. 

And voila – a quick, easy, and healthy meal in under 10 minutes.  And did I mention that it’s yummy?