Gotta Eat, Can't Cook

November 21st, 2021

Blog, Dessert, Special Recipes, Thanksgiving Dinner

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Thanksgiving Apple, Pumpkin and Apple-Pumpkin Pie Picture Book Recipes

The best of Thanksgiving pie flavors – and freedom of choice

As I’ve mentioned here before – and you probably know yourself – pie is the most popular Thanksgiving dessert. But, you might ask, what kind of pie should I make for my Thanksgiving dinner?

Freedom of choice is key. Here are 3 fully flavorful pies that work great as traditional Thanksgiving desserts: Quick & Easy Apple Pie, Pumpkin Pie Made with Fresh Pumpkin and Apple-Pumpkin Pie.

Fresh & Easy Apple Pie: Fresh, crisp apples, the fruit flavor of fall, are the key to this recipe that’s fully flavorful and easy to make. Just click this link or the picture below for a complete picture book recipe.

Pumpkin Pie Made with Fresh Pumpkin: Yes, the fresh pumpkin adds flavor and texture to the finished pie, but you can always substitute canned pumpkin for fresh pumpkin if you’re short on time or for “please get me out of the kitchen NOW!” convenience sake. Click this link or the picture below for a complete picture book recipe.

Pumpkin Pie Made with Fresh Pumpkin (that can be substituted with canned pumpkin)

Apple-Pumpkin Pie: This recipe, which you can get by clicking this link or the picture below, makes for a full-on fall flavor powerhouse that combines the rich flavors of apple and pumpkin pie and is just as easy to make as either of those pies on their own.

Apple Pumpkin Pie is an explosion of flavor that combines everything you love in both apple and pumpkin pie on their own

November 19th, 2021

Blog, Dessert, Special Recipes, Thanksgiving Dinner

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Picture Book Recipes For Flavor Packed Homemade Pie Crust Variations

These two recipes are designed to inspire your imagination to meet your taste

There’s a line you might’ve heard: “You can improvise with cooking, but you have to stick to the recipe with baking”. I’m not a fan of sticking to the letter of recipes and very quickly learned that you can improvise with baking, at least somewhat, especially when it comes to making pie crust.

Last post showed how to make a quick and easy pie crust from scratch, which tastes way better than any pre-made store bought pie shell. This post provides two recipes that are intended to inspire your imagination. Sure, both recipes work fine as is, but the best thing about preparing anything to eat is making it just the way you want to suit your personal taste.

The first recipe for Banana Nut Pie Crust, which you can get by clicking this link or the picture directly below, uses banana both to add flavor and replace the need for oil or butter in the pie crust dough.

The second recipe, Fully Flavorful Nut, Quinoa and Flaxseed Pie Crust, which you can get by clicking this link or the picture below, shows how to use a variety of optional ingredients to pump up flavor across the board.

Next post: picture book recipes showing how to make Apple Pie, Pumpkin Pie and Apple-Pumpkin Pie

November 18th, 2021

Blog, Dessert, Seasonal/Holiday Recipes, Thanksgiving Dinner

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Quick and Easy Pie Crust From Scratch Picture Book Directions

Making your own pie crust from scratch is quick, easy and far more flavorful than store-bought pie shells

Pie is the most popular Thanksgiving dessert, and you know the deal here: flavor rules! I’ve never been a big baker, but years ago I made my first pie crust from scratch that was both incredibly easy to do and was nothing like the pre-made pie shells you get at the store that are really just flavorless containers for a much more flavorful filling.

Here are the ingredients you need to make a quick and easy pie crust from scratch.

Click this link or any picture above for a complete step-by-step picture book recipe. you can also click this link or the picture below for a link to the Gotta’ Eat, Can’t Cook “Thanksgiving Help” page with easy to follow helpful step-by-step picture book Thanksgiving dinner planning and cooking tips.

Next post: 2 full-on flavorful pie crust variations.

November 15th, 2021

Blog, Chicken & Turkey, Cooking Technique, Poultry, Special Recipes, Thanksgiving Dinner, Vegetables

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Thanksgiving Dinner Help: Stress-Free and All in Pictures

Just 10 days out to Thanksgiving, by far my favorite holiday because all that’s expected is a fully-flavorful meal and being together with family and friends.

At the same time, I know from my own experience that laying down a Thanksgiving dinner for those same family and friends, especially if it’s your first time around, can be stressful. The goal here is to provide straight-forward stress-relief, which you can access by:

clicking this link or the tab above labeled Thanksgiving Help for a Thanksgiving dinner planning and timing guide and uniquely easy to follow step-by-step picture book recipes that show how to make roast turkey, turkey gravy, mashed potatoes, bread stuffing, apple pie, and fresh whipped cream and more.
getting your own first-of-a-kind Stress-Free, Quick & Easy Thanksgiving Dinner video/picture ebook for $2.99 (it’s extraordinarily affordably priced, especially these days, to make it as widely accessible as possible). Click this link to a short video trailer about the ebook. The ebook itself is available at:

November 8th, 2021

Blog, Breakfast, Dessert, Special Recipes

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Fresh Whipped Cream Picture Book Recipe

What doesn’t go great with fresh whipped cream? I often have the vat-sized measuring cup you see below in the fridge good to go whenever I need it: in coffee, on pancakes, French toast or with fresh fruit – and it’s incredibly easy to make!

The secret to whipping cream as quickly as possible is using cold ingredients: fresh heavy whipped cream straight from the refrigerator and, if you have time, even using a freezer-chilled mixing bowl or measuring cup, as shown below.

Here are the only 3 ingredients and pieces of kitchen equipment you need.

Click this link or any picture on this page for a complete step-by-step picture book recipe.

October 29th, 2021

Blog

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Margarita Cocktail – all in Pictures

Was speaking with Tom, one of the good people running our local Hickory, NC, ABC store and a big Margarita fan, about the need to use quality ingredients to make a Margarita cocktail the full-on flavorful way it was meant to be made. Though no one agrees on that exact origin of this wildly popular cocktail, the “original” Margarita recipe calls for only the following 3 ingredients/ratios (minus the salt on the glass rim that I never use): 1 part lime juice, 1 part orange liqueur and 2 parts tequila.

Considering that tequila makes up half the drink and is, therefore, the Margarita flavor driver, I strongly agree with the dead-on accurate advice I’ve gotten from my good friend and well-trusted Julio’s Liquors owner, Ryan Maloney, and his staff, as well as what I’ve read in print and on-line that the best tequila to use to make a Margarita is 100% pure agave blanco (white) tequila, like the one shown in the photo above. As an alternative, and to make a less dry (sweeter) drink, you can use reposado tequila, which gets its name from “resting” (that’s what “reposado” means)in oak barrels for 2-24 months.

Once you’ve decided to use good tequila, I certainly recommend not ruining it with low grade orange liqueur, like run-of-the-mill triple sec. Instead, use a higher grade orange liqueur, which, yes, is more expensive but is well worth the price if you want a crisp, clean, explosively flavored Margarita. My go-to orange liqueur, which was recommended by my same Julio friends, is Pierre Ferrand Orange Curaçao, which has a flavor very much like Grand Marnier but is not as syrupy sweet.

Finally, there’s no substitute for fresh lime juice even if you don’t have a citrus juicer and have to squeeze the lime by hand.

Here’s what I use to make a fresh Margarita:

Click this link or any picture on this page for a complete fresh Margarita picture book recipe – and enjoy! (Tom, I appreciate the fun talk the other day!)

September 13th, 2021

Blog, Cycling Food, Dessert, Fitness Food, Running Food

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Fresh Banana-Mango Ice Cream Picture Book Recipe

Last post showed how to make very quick & easy – and fully flavorful – simple banana ice cream made with only bananas, vanilla extract and ground cinnamon. This recipe takes that banana ice cream from simple to exciting by adding fresh mango, coconut flakes, raisins – and even rum-soaked raisins (they go GREAT with this!). Of course, like any recipe you see here, the added ingredients I just mentioned, though they work terrifically well together, are just suggestions. You can substitute mango with pineapple, blueberries, or strawberries. You can use any kind of dried fruit and add chocolate chips or chocolate powder – and much more. So, use your imagination to make your full-on banana ice cream the way you want to suit your taste and dietary needs.

Here are the ingredients I use (yep, rum raisins in the jar).

Click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe.

July 17th, 2021

Blog, How To & Tips

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How to Sharpen a Kitchen Knife Without a Knife Sharpener

First, sorry for the delay between the last post and this one. Had to focus on other parts of life – but always made sure to make the most of putting together something good to eat for all meals. That is non-negotiable!

This is the last knife sharpening tip, but it’s a good one to deal with the most important tool in the kitchen, a sharp knife.

Now, let’s say you’re away from home, and the knife you’re given to use is dull and there’s no real knife sharpener to be found? No problem. Here’s an excellent tip I learned from a great group of Gelug Tibetan monks while making lunch together with them years ago. To sharpen a dull knife, just run the blade you want to sharpen over the hard-edged back of another knife as shown below.

It’s actually very easy and effective to sharpen a knife “on-the-fly” like this, though using a real sharpener does a better job keep the blade both sharp and true without pits and gouges that can develop on the knife edge if you use only this method.

Here’s how to use the same technique to sharpen a short-bladed knife, like a paring knife.

All right! Next posts: food!

April 18th, 2021

Blog, How To & Tips

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How to Sharpen a Kitchen Knife with an Electric Knife Sharpener Picture Book Directions

Last two posts showed how to sharpen a kitchen knife with a handheld knife sharpener and a sharpening steel. This post provides a direct link to picture book directions that show how to sharpen a kitchen knife with an electric knife sharpener.

ne thing to note: electric knife sharpeners come in many varieties. Any will sharpen your knife, though those with multiple stage slots, like the one shown below, are more efficient (and, as expected, more expensive) at taking a knife from a coarse to a finely sharpened edge. Before using an electric knife sharpener, make sure you are familiar with the sharpener manufacturer’s owner’s manual (yep, this coming from a guy who routinely avoids directions unless absolutely necessary) and then use the picture directions you can get by clicking this link or any picture on this page.

April 4th, 2021

Blog, How To & Tips

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How to Sharpen a Kitchen Knife with a Sharpening Steel Picture Book Directions

As mentioned in the last post that showed how to sharpen a kitchen knife using a handheld 1 or 2-stage knife sharpener, a dull kitchen knife is the most dangerous piece of equipment in the kitchen. This post shows how to sharpen a kitchen knife safely with a sharpening steel.

First, the key to using a sharpening steel safely is to slide the knife blade of any size across the steel and away from your body when running the knife both on top of the sharpening steel…

…and bottom of the sharpening steel.

Second, not all sharpening steels are the same. Some of the steels are cut with fine lengthwise grooves while others are diamond dust coated as shown below.

There is a difference in performance. A diamond dust coated sharpening steel can actually help you shape a freshly sharpened knife edge. A grooved sharpening steel will only true/straighten a knife edge that has become curved and bent and, therefore, stops cutting efficiently. A grooved steel will help keep a sharp edge, whereas a diamond coated steel, if used properly, will create a new edge.

Click this link or any picture above for easy-to-follow step-by-step picture book directions that show how to put it all together to sharpen a kitchen knife safely with a sharpening steel.