How to Pick Ripe Fruit

As warm summer days become more frequent, the need for fresh fruit increases with it. Fresh fruit is great, but when you are faced with the daunting task of deciding its ripeness, your judgment will determine the outcome. I found a site that can make this process much easier. The Pick of The Crop Website offers a guide for the common shopper. Now you can have a simple list that will help you find the most delicious nectarines, watermelons, and apples for your family and/or friends to enjoy. The site also tells you what to do with the fruit when you get home to ensure sustained freshness.


My favorite tip:

Fruit:
Cherry

Opt for the fruit that is:
Very dark in color (deep maroon to black) glossy, plump, with fresh looking stems.

Avoid fruit that is:
Shriveled with dry stems and dull sheen; decayed (brown spots, mold, leaky, soft).

Home hints:
Store in a covered shallow container in refrigerator for up to 3 days.


So check out the site, print it and take it with you next time you go shopping.

Brian's Meal - Turkey Chili

Last week did a number on the Rook Cooks' wallets, so they have all agreed to keep it cheap this round. Brian sustained his promise and delivered a surprisingly tasty inexpensive meal.

Even though the weather was hot, Brian wanted to serve something truly American. As the 4th of July quickly approached, the young Portlander explored various options that one could deem American. Since the cook did not want to bake Apple Pie and didn't feel as though Freedom Fries were in his repertoire, he decided it had to be chili, baby.

Brian explored various options during his day at work. After an hour of research, he found himself confused by the vast array of ingredients that could potentially make a chili recipe great. So, he decided to keep it basic and really focus on the true flavor of his original formula.

Brian started by sautéing the freshly chopped green bell peppers and yellow onion together in olive oil. Brian learned a new cooking lesson from the Wikipedia page on sautéing. Food that is sautéed is usually cooked over high heat for a relatively short period of time with the goal of browning the food while maintaining its flavor, color, and moisture. The next step was to add the 1.25 lbs of turkey meat to the concoction and wait for it to become tender. Once the optimal tenderness was attained, Brian added a man-can of whole tomatoes, chili powder, soy sauce, a little ketchup, freshly minced garlic, oregano, and the greatest seasoning of all time: Johnny's All Natural Jamaica Me Hot N' Crazy Seasoned Sea Salt.

Brian let this all-star team of ingredients simmer for 30 minutes while giving them a lil' stir every once in a while. It seemed as though every time the cook took a stir, the chili looked, smelled, and tasted better. As the half hour came to an end, Brian began to prepare the bread. He dipped it in olive oil and balsamic vinegar and let it harden up a bit in the oven. After time was up, the last ingredient made its way into the pot. Brian added kidney beans to the mix and left the pot topless. After about 10-15 minutes, the meal was ready.

Another delicious addition from this young chef that claims he is only truly happy when he thinks or talks about cooking.

"Cooking has become more than just adding nourishment to my body, like it used to be. Cooking is beautiful, mind-soothing, and always a learning experience."
-Brian A Ames

The ease of this meal received 2 out of 10 Spatulas
(1=Simple; 10=Daaaaammmnnn)



Ingredients:

• One white onion
• One Green bell pepper
  
• 1.25 lbs. of ground turkey
  
• Olive oil
  
• One can whole tomatoes
  
• Johnny's Jamaica Me Hot 'N Crazy Seasoned Sea Salt
  
• Chili powder
• Oregano
• Minced garlic
• Soy sauce
• Ketchup, and...
  
• Kidney beans, of course (thanks, Mom)
  

Taste of Tacoma & Next Week's Theme

This last weekend was a big one for the rook cooks, as two of the cooks ventured south to return to the annual, world-famous Taste of Tacoma (believe us, it's internationally renowned). After all three cooks ended up with exceptional meals during week one, they went in search of different flavors to satisfy their palates in the weeks to come. With 28 restaurant booths and over 20 food product companies, the Taste provided the rooks with a variety of ideas for ethnic cuisine, as well as some good 'ol all-American favorites. Recharged with new culinary visions, they are eager to get back into the kitchen and put the new program into practice. The pressure is high this week as the Taste raised the bar, but the men are up to the challenge. Due to the increasing cost of gasoline and the amount of money spent at the Taste, the theme for next week is Budget Meals. You don't have to sacrifice flavor for price and the Rook Cooks will hopefully show you how in Week 2. This website is a great resource for Budget-Friendly Meals.

A special thank you for clicking our ads and continuing to support this venture!

Trevor's First Meal - Pease in a Blanket

Given the recent successes of the meals cooked by Ian and Brian, Trevor was nervous as he awoke and realized it was his turn to cook. For Trevor's first meal he wanted to cook a meal that could be discussed in the same sentence as the first two. He also wanted to add a little "country-flare." After looking through numerous cookbooks and speaking with family members, Trevor decided he would stick with what he knows best: "Tex-Mex Casserole."

As Trevor perused the aisles of QFC, he begin to feel excited and confident with his choice. Around 6:30, with a cold Keystone Light in hand, Trevor begin preparation of his meal by browning a little more than a pound of hamburger meat with medium heat.

While the meat was browning, Trevor chopped an onion, waiting until the hamburger was rare before throwing the onions in. The onion and hamburger simmered until the onions were tender. One may want to cook the onions a little more before mixing them with the hamburger. This allows the onions to become tender when mixed with the meat. While waiting for the mixture to cool, Trevor begin to cook a healthy serving of Uncle Ben's brown rice.

The next step was to mix the rice, meat, and onions together into a big pot. Trevor then added chili sauce, garlic, salt, chili powder, and drained garbanzo beans. When everything was finally united on the stove, the aroma was overwhelming. Dinner was served.

This meal can be served by itself or in a tortilla. Trevor choose the latter and made wraps containing the casserole with cheese, lettuce, tomato, and barbecue sauce. All-in-all this dish was a success as the Rook Cooks sat down to their meal with little conversation. Check back next Wednesday as Trevor looks to celebrate our Country's independence (while staying cheap) with a meal that could be eaten at a small town barbecue while watching the fireworks.

The ease of this meal received 3 out of 10 Spatulas
(1=Simple; 10=Daaaaammmnnn)




Ingredients:

• Ground Beef
• 1/2 cup diced onion
• 1/2 cup chili sauce
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 2 tablespoon chili powder
• 3 cups brown rice
  
• 1 (15 ounce) can garbanzo beans

Brian's First Meal - Surf & Turf Shish Kabobs

For Brian's first meal, he wanted to create something familiar but unique for his fellow "newbie foodies." Upon examining the meat collection at the local market, he decided on a combination of sea and land. After a stroll down the vegetable aisle, he was dead set on his presentation.

Arriving late to the condominium after a rousing round of golf at the local course, Brian quickly threw the meat in a plastic bag to soak with an aromatic mango curry marinade. As he cut the onions, tears of joy began to stream down his face in anticipation of this inevitably perfect meal.


The vegetables (onions and red, yellow and green bell peppers) took a bath with the shrimp in a sesame ginger marinade in the refrigerator. After the ingredients were saturated with flavor, it was time to cook the steak.

Brian cooked the steak in its own juices and the mango curry at medium heat until it was rare. While the meat was cooking, the vegetables were removed from the fridge and sat in low heat until it was time to bring it all together. He then removed the meat and cut it into cubes fit for a stick.

Being the perfectionist that he is, Brian carefully counted all of his ingredients to ensure equitable distribution. The results were immaculate. As the kabobs finished cooking in final form, the other two licked their chops. In the end, the meal was the second consecutive success and all three of the rook cooks were surprised at their previously unrealized abilities.

The ease of this meal received 4 out of 10 Spatulas
(1=Simple; 10=Daaaaammmnnn)



Ingredients:

• One white onion
• Red, yellow and green bell peppers
  
• Mango curry marinade
• Sesame ginger marinade
• Steak
• Shrimp
• Brown rice
  

8 Ultimate Flat-Belly Summer Foods

Have you ever stepped onto the scale and been the exact same weight you were 2 weeks ago? Have you ever wondered how you can possibly not be losing weight because you have been exercising daily for the past month? If this has happened to you, no worries, as this is a common occurence among the world population. I came across a website today that will help put you on the fast-track to getting the beach- ready body that you have always wanted. In this article, David Zinczenko, author of the New York Times Bestseller "The Abs Diet", gives 8 foods and snacks that will "flatten your stomach and keep you lean for life". Check it out and prepare yourself to whoo the ladies.... or men for the remaining summer months wherever you may live.

Ian's First Meal - The Meaty Surprise

Ian was charged with a tough assignment...the very first meal for our blog. However, after enjoying the absolutely delicious "Meaty Surprise," Trevor and Brian were flabbergasted as their third roommate set the highest of standards.

When Ian arrived with two Safeway bags full of a smörgåsbord of ingredients, Brian was a bit apprehensive. However, after the kitchen started to smell a little like heaven, the apprehension quickly exited the condominium. Ian began his preparation by mixing a raw egg with hamburger meat, "to keep it all together." He then molded six big, thin patties and set them aside. Brian acted as his sous chef and chopped onions, fresh feta cheese and sundried tomatoes. As he diced the flavor-filled ingredients, Brian began to wonder what was in store. Then, as Ian began loading chopped feta and sundried tomatoes between two of the thin patties, it became clear...this was gonna be a great meal.

The burgers were cooked in a pan...but they were not alone. Freshly cut onions joined the red meat in a bath of steaming hot barbecue sauce.

After the meat was cooked to perfection...it was chow time. Ian's first meal was relatively inexpensive, tasted like it was from a popular downtown eatery, took around 25 minutes to prepare, and was gone in about 2 minutes of pure satisfaction.



The ease of this meal received 5 out of 10 Spatulas (1=Simple; 10=Daaaaammmnnn)



Ingredients:

• Fresh feta cheese
• Sundried tomatoes
  
• Lean hamburger meat
• One white onion
• Onion buns (a must!)