Super Easy Way to Add Flavor to Meat/Fish/Poultry

There are two condiments that almost everyone has in their kitchens, catsup and mustard. Adding them to your cooking is the simplest, easiest way to add flavor to meat, fish, poultry and other foods.

I know that they all have additives, salt and sugar, but most recipes ask you to add those evils separately. There are times when even the most "natural health" cooks, like yours truly, need to cheat.

The other day when I was in a big rush to cook a couple of meals before leaving home, I put a couple of spoons of mustard and squirts of catsup on this chicken breast vegetable dish before putting it in the oven (covered) for baking. The result was stupendous, delicious, just perfect.

Sometimes we all need shortcuts. I draw the line at powdered soup mixes, jam and straight sugar. Even salt is rarely used for cooking in my kitchen. And when I use salt in soup and kugels, it's coarse, not table salt. What are your little cooking "cheats?" Please let me know in the comments, thanks.

Suddenly Cooking Again

For the past couple of years, I barely cooked and didn't bake at all. When I didn't have a functioning kitchen I became very lazy. A few times I baked at my daughter's in Ofra and at a neighbor's, but that was it. If it couldn't be easily cooked in a pot on an eccentric electric burner or two, it just didn't get cooked at all. That had been my kitchen for the past year. And for quite awhile before that, when my old mini-ovens still worked, even before we retired the old stove top, which smelled of gas, no more than two burners were strong and reliable enough for cooking.

Now, I have a kitchen, bli eyin haraa-not to tempt the evil eye, and I must get used to making real meals again. No doubt that our food bills will go up, and I pray that my weight won't join them.

The first things I made in my new ovens were a supply of cake and challah. I couldn't make a super-sized supply, since we don't have much freezer space, just the fridge's freezer. Last week I also made us moussaka, one for Shabbat lunch and one for the freezer. Remember that we're only two people at home, versus the 7-9 we'd have at ordinary Shabbat meals a few decades ago, and don't do all the entertaining we once did. Nowadays, I'm overwhelmed when there are five to prepare for!

Yesterday I cooked the meat and poultry for Shabbat and Rosh Hashanah. I didn't make all that much, but it was more and more varied than I had made for a long time. Take a peek: