Go Crazy & Lazy with Canned Food

The Challenge was issued: make something delicious with canned food in the office kitchen.  That’s right folks: no Cuisinart, no stove top, no  mixer, no blender. Only a microwave, a toaster oven and whatever supplies I could lug from our Lazy Cook Crazy Cook headquarters kitchen. We both stepped up to the plate.  I can’t lie – the Lazy Cook’s microwave casserole was, uh, how shall I say this?  It was less than mouth-watering to look at.  But she’s lazy, whatta ya want?  Watch the magic unfold and let us know what you think!

Ham Cam, the Sequel :”Lazy Soup” Vs. “Crazy Frittata”

The Lazy Cook and Crazy Cook hammed it up over the holidays, with two tantalizing takes on left-over Kentucky Legend ham.  While the Lazy Cook did put whole slices of ham into the blender – yes, she did – the Crazy Cook admits that her split pea and ham soup was not bad at all!  The Crazy Cook had some fun with a festive frittata, featuring diced ham, sauteed red peppers and onion and a bit of cheese.  If you have some holiday ham in your fridge, put it to delicious use with one of these recipes!  And if you don’t – why not bake a whole or half ham just so you have left-overs?  There are endless outlets for it, from omelets to mac ‘n cheese to salads to sandwiches.  A very happy and “hammy” new year to you!

Hamtastic Holiday Fare

The ham cam was rolling when we headed into our first holiday episode, brought to you by our sponsor, Kentucky Legend Ham.  Check out our two takes on preparing this holiday party favorite.   These cooked, boneless, double-smoked hams are available in whole and half-sizes (and half hams come either sliced or unsliced, your choice, with or without an easy glaze packet).  And for our next episode, we’ll share ideas for using left-over ham. Happy Holidays and Happy Eating!

Thanks-for-giving Left-overs!

Yes, the meal is delish, the family time is fun (really!  we’re a fun crew and have a good time!), but what I might look forward to most about Thanksgiving is the left-overs.  Just as a good Boeuf Bourguinon or lasagna tastes better the second day, so, too, does turkey, stuffing, gravy and side dishes.  (And a sliver of pie, too, though honestly, pie generally suffers from some kind of culinary hang-over on day two.) 

For years, I have surreptitiously stolen a stockpile of my sister-in-law’s disposable plastic food storage containers.  But recently, through the magic of Twitter, I got to be a product tester for OXO’s new line of TOP food storage containers.  And I gotta say – I’m a little bit obsessed with them.  Why? Let me explain:

1) Their sizes inspire storage.  Look how cute my cookies look in the little one!  And one of them is a perfect fit for four corn muffins from my chili binge last weekend. There’ s even a big one that would fit at least nine cupcakes.

These things are so handy!

2) The have a great seal on them – I’ve sloshed soup to work and when the ol’ tote bag took a header in the front seat of the car, I did not swerve around in a panicked manner, cussing my clumsy ways – because the container, which landed on its side, was just fine!

3) They look cool and make your left-overs look cool, too!  Seriously – even when I wasn’t really in the mood for more mushroom-leek gratin (man, that recipe made a lot), it just looked more appealing in this nice container and I thought, “Hell, yeah, that stuff was good – I’ll have some more.”  Call me shallow, but that’s my story.

Gratin was still glamorous in this OXO container

So – this Thanksgiving, I’m bringing them with  me – because my family is actually planning on over-cooking so that we all get left-overs and I can end my criminal streak of grand-theft butter tub from my sister-in-law.

Happy Cooking and Happy Left-overing!

Oh – if you want to see them all, they are at Bed, Bath & Beyond and you also can see them all at http://www.oxo.com/oxoHome.jsp.

 

Viva la Mexico!

It is only fitting that I write this post about our adventure in Mexican cuisine from Mexico City.  A recent rain fall has cleared the air, enabling a rare 360 degree view of the hills surrounding the City. Check out The Lazy Cook and The Crazy Cook’s take on Mexican food, and let us know what you think.  I’m off to enjoy some great local food!

Welcome to Watermelon World!

Just as the summer starts to fade, you can keep it alive with the happy, pink delight of watermelon!  Check out our two takes on this wonderfruit!  Bon appetit, friends!

You’re Invited to a Pancake Breakfast

Check out two ways to make pancakes – the Lazy Cook way and the Crazy Cook way!  As Julia would say: Bon Appetit!

Who’s Cooking?

Michael Pollan’s very thought-provoking article in the Aug. 2 Sunday New York Times Magazine  has made me think.  A lot.  And, I know my colleague, the Lazy Cook, will scoff at this (well, not really because she knows me!), but contrary to Pollan’s overall point of view,  I AM cooking!  I relish my time in the kitchen and I DO get inspired by watching the Food Network, PBS food shows and countless food magazines.  (Confession: I subscribe to and read Gourmet, Fine Cooking, Food & Wine, Saveur and Bon Appetit.  I know – sick, but I am what I am – a foodie.)  

When I read Pollan’s story, I just kept thinking, “Wait – I cook!  And I cook now more than ever before!  And sometimes I see Anne  Burrell or Ina Garten make something tantalizing and I literally go get the ingredientss and recreate it!”  (Yes!  I think with exclamation points! )

Now I know: I’m not everybody, nor is everybody me (that would be scary).  But I’m now very curious about this whole idea that cooking is on the wan, while cooking shows are hot, tickets to food festivals are $100 and up,chefs have risen to celebrity status and culinary school enrollment is up.  My point of view: yes, cooking did die off in recent years due to multiple factors, but with the current economic situation, I am eager to have a crystal ball into the future.   Will our will or necessity to save money (i.e. fewer meals out) be shown to have driven us BACK to cooking?  Will our communal stress about the economy be shown to have created a new trend of community, togetherness, breaking bread together, so to speak, at each other’s homes? 

I welcome comments.  The Crazy Cook here is currently contemplating a number of grilled delicacies, gazpacho, chorizo-stuffed Beefsteak tomatoes and cucumber-red onion salad (and a pie, of course – God, I love making pie) for my next summer dinner party.  Bringing people together with great food and wine will always be one of my passions, whatever the situation.  It’s just too much fun, too gratifying, too soul-stirring to ever contemplate giving up!

What do you think?

Welcome to Candyland!

Take a trip to Candyland with Dr. Cathy and Chef Liz as we each make our favorite candies.   Chocolate-covered fruits and nuts for the Lazy Cook, and Salted Caramels for the Crazy Cook!  Bon appetit!

The Lazy Cook and The Crazy Cook Make Salad!

A good salad is a great choice any time of the year, but especially as the weather gets warmer. Check out how to do make one the Lazy and Crazy way.