Foolproof Food

Your resource to recipes that will not let you down.

Welcome


Finding a basic recipe has become almost impossible. Once you settle for a recipe, you most likely do not have time to test it. What if your dinner party is tomorrow? What if the recipe is no good? What if the measurements are wrong? Do you really have to buy $20 vanilla extract? What if you don’t like mushrooms?

Here is your solution! Foolproof Food is your resource to recipes that will not let you down. All the recipes posted have been tested. All the dirty work has been done for you. We will provide the ingredient cost breakdown for all the recipes – this will show you when you can be cheap and when you must splurge. We will also let you know what steps and ingredients are a must and when you can be creative. Best of all you can even request recipes and we will foolproof them for you!


July 17, 2008

Watermelon Madness

This Miami lifestyle of pool parties and barbeques practically requires a refreshing cocktail counterpart. With that, the recently developed Poczik’s Pitchers of Pain have been in full force. This latest trend of delicious cocktail concoctions has included Mojitos, Whiskey Sours, Margaritas, Hemingways and Caipirinhas. With such a tough list of competitors it was surprising that this one special blend beat out the others by a long shot. I bring you the Watermelon Madness.

Watermelon Vodka Cooler

1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 1/2 cups Vodka

Fix time: about 15 minutes

In a food processor blend watermelon, sorbet and vodka until smooth. Cover and refrigerate until very cold. Serve over ice.

Foolproof Fix

Measurements: The ratio in this recipe is more of a guideline than a recipe. It can also be very easily doubled (or tripled). I recommend making extra (and adding more vodka), trust me you will love it.

Ingredients: The sorbet adds some sweetness but I find that adding simple syrup is a must for any cocktail. Simple syrup is made by stirring sugar into hot water in a sauce pan until the sugar is dissolved and then cooling. Generally, a ratio of two parts sugar to one part water is used. Yes, it really is that simple.

Fantastic Fixings

Flavor: To the simple syrup you can add lemon zest (one lemon per serving) and/or mint.

Serving Suggestions: I like to make these in big batches and serve them over ice. For garnish I add mint leaves and chunks of watermelon. If you want to get really fancy use a melonballer for your watermelon.

October 2, 2007

Chinese Style Sauce

I spent a very long time searching and testing this recipe. I thought I loved Chinese take out but one day I realized I just loved that sauce. You know the one I am talking about! You can add it to stir fry veggies or chicken and broccoli (just like take out).

Chinese Style Stir Fry Sauce

1 tablespoon cornstarch
3 tablespoons cold water
4 tablespoons soy sauce
1 and 1/2 tablespoons rice wine vinegar
1 teaspoon brown sugar
1/2 teaspoon salt

Fix time: about 5 minutes

Combine above ingredients and whisk together, makes a ¼ of a cup. Pour over the cooked vegetables until the sauce comes to a boil.

Foolproof Fix

Measurements: The ratio to this recipe is about 1 pound of vegetables/meat to a ¼ of sauce. The sauce can very easily be doubled. I recommend making extra, trust me you will love it.

Ingredients: Do not substitute any of the ingredients, because it is such a simple sauce every ingredient counts.

Fantastic Fixings

Stir Fry Options: They veggie and meat combos are up to you! Add in whatever makes you happy (that can be stir fried of course). I like combining carrots, onions, green peppers, chicken, mushrooms, water chestnuts and snap peas. I chop the peppers, onions, and carrots into matchstick size pieces. Cook the meats and vegetables in order of cooking time. Once the meat and veggies are cooked I add the sauce. Cook everything together for about 5 minutes or until the sauce thickens. I serve over rice and add fresh scallions on top.
** Tip for beginners: It can be hard to know the different cooking times for each vegetable so it might be better to cook each vegetable individually (ex: cook the peppers until tender, remove from skillet, add the carrots, cook until tender etc). Combine everything in the skillet before you add the sauce.

Wok or no Wok: You do not need a wok for this, a large skillet will do.

Flavor: For some heat you can add hot sauce or red pepper flakes to taste. You can also add ginger if you like.

August 1, 2007

Sun Dried Tomato and Onion Dip

I think it is great to have a couple of easy recipes you can whip up in minutes and serve as appetizers. Below are two different recipes that start with the same base therefore if you make one you can easily make the other. To top it off one of them requires no cooking at all.

Base for both dips

4 oz cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise

Funds Factor (for base only)

4 oz cream cheese - $2.39 for an 8 oz package
½ cup sour cream - $1.59 for 8 oz
½ cup mayonnaise - $2.99 for 16 oz

Base comes out to $6.97, enough to make both dips!

** Based on DC prices. Taxes not included.



Sun-dried Tomato Dip

¼ cup sun dried tomatoes (packed in oil), drained and chopped
2 Scallions, sliced
Salt and Pepper to taste

Fix time: about 10 minutes.

Combine the tomatoes, cream cheese, sour cream, mayonnaise, salt and pepper in a food processor. Once the dip is pureed add the scallions. Serve at room temperature.

Foolproof Fix

Ingredients: Make sure the cream cheese is at room temperature, it will combine better. The scallions are optional.

Substitutions: If you are watching your calories you can use reduced fat or fat free cream cheese/sour cream/mayonnaise.

Food Processor: If you do not have a food processor you can mix all the ingredients by hand just make sure the tomatoes are finely diced.

Fantastic Fixings

Flavor: The measurements for this dip do not have to be exact for example you can add extra tomatoes or add extra sour cream if you prefer those flavors (although I find this ratio of cream cheese, sour cream and mayo works well). I would also recommend adding hot sauce for an extra kick.

Salt/Pepper: I recommend 1 teaspoon of salt to 2/4 teaspoon of freshly ground pepper.

Serving Suggestions: This can be served as a dip or a spread. I think it is best served on thinly sliced toasted baguette.

Funds Factor

¼ cup sun dried tomatoes - $3.99
2 Scallions - $.79 for a bunch

Recipe can be made for as little as $11.75 (including base).

** Based on DC prices. Taxes not included.

Onion Dip

2 large yellow onions
4 tablespoons butter
¼ cup vegetable oil
¼ teaspoon cayenne pepper
Salt and Pepper to taste

Fix time: about 30 minutes.

Cut onions in half and thinly slice them. Heat butter and oil in a large sauté pan over medium heat. Add onions, cayenne pepper, salt and pepper and sauté for about 10 minutes. Reduce heat to medium low and cook for 20 minutes, stirring occasionally, until the onions are caramelized. Allow onions to cool.

Combine onion, cream cheese, sour cream, mayonnaise, salt and pepper. Mix until well combined. Serve at room temperature.

Foolproof Fix

Ingredients: Make sure the cream cheese is at room temperature, it will combine better.

Substitutions: If you are watching your calories you can use reduced fat or fat free cream cheese/sour cream/mayonnaise.


Fantastic Fixings

Flavor: The measurements for this dip do not have to be exact for example you can add extra onions or add extra cayenne pepper if you prefer those flavors (although I find this ratio of cream cheese, sour cream and mayo works well).

Salt/Pepper: I recommend 1 teaspoon of salt to ½ teaspoon of freshly ground pepper.

Serving Suggestions: This can be served as a dip or a spread. I think it is best served on

Funds Factor

Yellow onions - $1.58 for 2

Recipe can be made for as little as $8.55 (including base).

** Based on DC prices. Taxes not included.

July 30, 2007

Roasted Tomato Soup

I’m obsessed with soup. It does not matter whether it is 80 degrees or 20 degrees outside – I love soup! Since it's summer time I will hold back on most of my delicious soup recipes, but this is definitely a summer soup because tomatoes are at their peak, and best of all they are cheap.

Roasted Tomato Soup

2 1/2 pounds fresh tomatoes
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
1/2 cup chopped fresh basil leaves, optional

Fix time: about 1 hour.
Feeds: 5 -7 hungry people.

Preheat oven to 450 degrees.

Wash, core and cut the tomatoes into halves. (To core a tomato, use the tip of a sharp knife to make a shallow incision around the stem end, and then pop out the core). Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.

Wash and dry basil leaves (if using) and add to the pot. Use a blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper.

Foolproof Fix

Measurements: Do not pour all the stock at one time. Pour in about half of the stock first, and then pour the rest in slowly in order to adjust the consistency (the consistency is up to you, make it as thick or as thin as you like). You don’t have to use all the stock.

Basil: The basil is not a must, but I believe it makes the soup.

Blending: An immersion blender is the best tool for this job, but if you do not have one you can use a regular blender. Make sure to be careful when blending hot liquid, it tends to splash all over the place.

Fantastic Fixings

Tomatoes: Use a variety of tomatoes if available. Cherry, heirloom, vine ripened, grape, etc. If you are using very small tomatoes roast them whole.

Roasting: You can add more flavors in the roasting process such as fresh thyme, red pepper flakes, more/less garlic, or more/less onion.

Flavor: To add more flavors to the soup you can add up to 2 bay leaves (make sure to remove before blending) and/or some fresh herbs (thyme or flat leaf parsley) during the simmering process. To add richness you can add up to 4 tablespoons of butter and or up to ¾ of a cup of heavy cream after the soup has been pureed.

Funds Factor

2 1/2 pounds fresh tomatoes – about $1.59 a pound (really depends on the city and store), $3.98 total
6 cloves garlic - $.59 for a head of garlic
2 small yellow onions - $.79 each, $1.58 for 2
1 quart chicken stock - $2.99 of a 32 oz container (32 oz = 1 quart)
1/2 cup Basil - $3.29 for a 2 oz package

Recipe can be made for as little as $12.43.

** Based on DC prices. Taxes not included.

July 26, 2007

Frittata

I recently got hooked on this recipe. Although usually I’m not a breakfast food kind of girl (I know, I know) this one is a keeper. You can’t go wrong with a frittata. It’s great when you have to make breakfast for a group of friends since it is basically one big baked omelet. It’s easy and best of all it can be made a hundred different ways.

Frittata

6 eggs
1 tablespoon of butter
2 cups of filling, your choice (read below)
Salt and Pepper

Fix time: about 30 minutes.
Feeds: about 4 hungry people.

Preheat oven to 350 degrees.

Beat eggs together. Combine eggs and filling. Melt butter in an oven proof skillet over medium heat. Once the butter melts pour in the mixture. Cook until the bottom sets. Finish cooking in a 350 degree oven until the top sets. Serve hot or at room temperature.

Foolproof Fix

Ratio: The only thing you need to know in order to make this recipe foolproof is that for every 3 eggs you need 1 cup of filling.

Filling: Make sure any of the filling items you add are cooked through. I also recommend keeping the number of different ingredients to about 3 to 5; it’s easy to go overboard.

Cooking: Make sure the heat stays at medium (medium low would be better than medium high). You can speed up the cooking time by putting the skillet in the broiler instead of the oven, just keep an eye on it.

Fantastic Fixings

Filling: My personal favorite filling combination is roasted red peppers, diced and seeded fresh tomatoes, crumbled goat cheese, shredded mozzarella and fresh basil. There are so many options, so go nuts! Here are just a few examples of what you can throw in:

- Tomatoes (seeded and diced)
- Cheese (of any kind)
- Chicken (cooked and diced/shredded)
- Deli meat (diced)
- Sautéed peppers
- Caramelized onions
- Mushrooms
- Cooked, chopped veggies (asparagus, broccoli, zucchini)
- Salsa
- Fresh herbs

The list could go on forever! Here are some good combinations: (1) Peppers, onions, tomatoes and cheddar cheese; (2) asparagus, goat cheese and mushrooms; (3) ham, tomatoes, mozzarella and parsley.
You get the point - just throw in what you like.

Funds Factor (based on my favorite combination)

6 eggs - $1.49 for a dozen eggs
1 tablespoon of butter (you should have some butter left over from the mac & cheese!)
1 Tomato - $.49
Goat Cheese - $3.99 for 4 oz package
Roasted Red peppers - $2.60 for a 6 oz jar
Fresh Basil - $2.49 for a 2 oz package
Shredded Mozzarella - $2.89 for an 8 oz bag

Recipe can be made for as little as $13.86.

** Based on DC prices. Taxes not included.

July 25, 2007

Mac & Cheese

Anybody who knows me would tell you that I love Mac & Cheese; definitely in my top 5 favorite dishes. Believe it or not there is not much to it! Most recipes I found go a little overboard but after a couple of versions here is my Foolproof recipe.

Macaroni and Cheese

1 pound of macaroni
5 tablespoons of butter
½ cup all purpose flour
6 cups of milk
3 ½ cups shredded sharp cheddar cheese
3 tablespoons of salt
¼ teaspoon black pepper

Fix time: about 40 minutes.
Feeds: 6-8 hungry people.

Preheat oven to 400 degrees. Cook and drain pasta.

In a sauce pan melt butter over medium heat. Add flour, stirring constantly to make the roux, and cook for about 3 minutes. Add the milk and cook for 7 minutes, or until mixture thickens. Add the cheese and salt and cook for an additional 5 minutes, or until cheese melts. Remove from heat.

Combine cooked pasta with the cheese sauce in a baking dish. Bake for 25 minutes or until golden brown.


Foolproof Fix


Roux:
This is the most important step in this recipe so pay attention and be patient! What is a roux?

Pasta: Under cook the pasta (just a little) since it will cook longer in the oven.

Measurements: Do not skimp on any of the above ingredients. The ratio is everything in this recipe.

Milk: Heat the milk before adding to the roux, it will thicken much quicker and give you better results. You can heat it up in the microwave or on the stove but don't let it come to a boil, just a simmer.

Fantastic Fixings

Pasta: Switch it up! Any short dry pasta would work here.

Cheese: My favorite alteration to this recipe is substituting cheddar with gruyere (a lot pricier but worth it) or mozzarella or any combination of the 3. Just make sure to have 3 ½ cups of shredded cheese.

Milk: Whole milk is the best option here (skim milk is no good...this is comfort food not diet food). For extra richness try replacing 1-3 of the cups of milk with whipping cream.

Flavor: My mom always adds a pinch of nutmeg to anything with cream and it works especially well here. A tablespoon or two of Dijon mustard will also add great flavor to the cheese sauce. Of course, for those who want an extra kick go for the hot sauce.

Additions: For a crusty topping combine 1 cup of breadcrumbs, ¼ of a cup chopped parsley, ¼ of a cup of grated parmesan cheese, salt and pepper in a bowl and sprinkle over the mac and cheese before baking.

Funds Factor

1 pound of macaroni - $.99
5 tablespoons of butter - $4.29 for 4 qrtrs (Every one's got some butter!)
½ cup all purpose flour - $1.19 for a 2lb bag
6 cups of milk - $1.79 for 1 quart
3 ½ cups shredded sharp cheddar cheese - $10.00 for 2 16 oz bags

Recipe can be made for as little as $18.26.

** Based on DC prices. Taxes not included.

July 24, 2007

Foolproof Artichoke and Spinach Dip

It only makes sense to start off my Foolproof recipes with my Artichoke and Spinach Dip, since it was my first very own Foolproof recipe. I have been making this since college and it has never let me down. It is great as an appetizer, for a pot luck or a cocktail party.

Artichoke and Spinach Dip

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Fix Time: About 20 minutes.
Feeds: About 8-10 hungry people.

Preheat the oven to 350 degrees. Mix all the ingredients together. Place mixture in a baking dish and sprinkle some grated parmesan over the top. Bake for 30 minutes. Serve warm.


Foolproof Fix


Spinach: Draining the spinach is the hardest part of this recipe, but don’t be lazy. Make sure to drain all the water out of the spinach or it will end up in your dip.

Artichoke Hearts: Make sure not to get marinated artichoke hearts, not only are they more expensive but they don’t work in this recipe.

Alfredo Sauce: This is the secret ingredient in this recipe so don’t substitute. I know the calorie counters out there are freaking out but it's worth it. Any brand would work – whatever is on sale. I would stay away from flavored alfredo sauce.

Cheese: Monterey jack would work well here too, stick to a mild good melting cheese.

Cream Cheese: Softened cream cheese is very important. You can put it in the microwave for a couple of seconds (make sure to take the foil wrapping off, made that mistake once).

Fantastic Fixings

Spice: Like spice, go for the hot sauce. As always I recommend a couple of dashes of Sriracha. Even some red pepper flakes would work well here.

Cheese: For additional flavor you can substitute ½ a cup of the mozzarella for something with a like more kick like gruyere, fontina or cheddar. Make sure you have 1 cup shredded cheese total.

Flavor: Adding some garlic salt, onion powder, black pepper, and salt (not too much since there is some sodium in the Alfredo sauce) would add great flavor. Be creative!


Fanfare Finishes


I like to serve this dish with good ole tortilla chips. If you want to be a little fancier go ahead a make a bread bowl and serve with some cut up bread– makes for a great presentation. Optional suggestion – don’t give away the secret ingredient unless you have to!

Funds Factor**

1 (10 ounce) package frozen chopped spinach - $1.09
1 (14 ounce) can artichoke hearts - $2.99
1 (10 ounce) container Alfredo sauce - $3.39
1 cup shredded mozzarella cheese - $2.89
1/3 cup grated Parmesan cheese - $4.78 for an 8 oz container
1/2 (8 ounce) package cream cheese - $3.58 for an 8 oz package
1 12 oz bag of tortilla chips - $3.49

Recipe can be made for as little as $22.21.

** Based on DC prices. Taxes not included.