Kitchen Koaching

By Bea Cerrone

“KITCHEN KOACHING” is a cooking TIP book designed to help new cooks, newlyweds, college students and graduates, stay at home moms and dads, teens and also the seasoned cook. It is a must in every household. It is designed to guide and navigate you through your kitchen as you prepare each meal.

It includes a wealth of cooking “terminology” and offers an abundance of knowledge and versatility to enhance your skills. KITCHEN KOACHING offers you many choices and ways to diversify, change and create new recipes with more flavor and confidence.

There are over 1600 food facts from A to Z and many categories in an easy layout to find what you need. It is genuinely designed to guide you through your kitchen to make cooking easier. You will be surprised at the variety of choices that are available to your recipes.

• Language: English
• Publisher: LifeRich Publishing
• Release date: Jul 8, 2022
• ISBN: 9781489734150

Bea Cerrone

Over the last 15 years Bea has had down time to contemplate writing her cooking “tip” book. She is a two time Cancer survivor and battled through 10 different surgeries in 15 years. What came out of these gifts of recovery and recuperation is a masterpiece of cooking tips she is now sharing with you. Her love for cooking started around five years old when she would sit endlessly on the kitchen counter and watch her mother cook for her five children. Bea grew up at the foothill of the Majestic Colorado Rocky Mountains. Every Sunday her family and extended family picnicked in the mountains sharing her mom’s famous fried chicken, potato salad, olives and pickles. They would float a watermelon and soda pop in the babbling book to stay ice cold. Bea is the owner of a handbag and accessory business in the Chicago-land area for the last 35 years. Buying and selling are as much a passion for Bea as cooking. Her wish for you is to navigate your way through your KITCHEN KOACHING “tip” book with fun, joy, less stress and use this “tip” book as a vehicle for lasting memories.

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Copyright © 2022 Bea Cerrone.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical,

including photocopying, recording, taping or by any information storage retrieval system without the written

permission of the author except in the case of brief quotations embodied in critical articles and reviews.

LifeRich Publishing is a registered trademark of The Reader’s Digest Association, Inc.

LifeRich Publishing

1663 Liberty Drive

Bloomington, IN 47403

www.liferichpublishing.com

844-686-9607

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed

since publication and may no longer be valid. The views expressed in this work are solely those of the author and do

not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Any people depicted in stock imagery provided by Getty Images are models, and

such images are being used for illustrative purposes only.

Certain stock imagery © Getty Images.

ISBN: 978-1-4897-3414-3 (sc)

ISBN: 978-1-4897-3400-6 (hc)

ISBN: 978-1-4897-3415-0 (e)

Library of Congress Control Number: 2021903607

LifeRich Publishing rev. date: 09/07/2023

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CONTENTS

Don’t Be Afraid. Take Control

Acknowledgements

Disclamer

Mission Statement

Measurement Equivalents

Butter to Olive Oil Conversion Chart

Healthy Substitutions

Refrigerator Essentials

Freezer Essentials

Pantry Essentials

Pantry Essentials

Meal Planning

Spreads and Toppings

Party Planning Information

Party Planning Information

Toasts

Tips A – Z

Did You Know

Did You Know

Did You Know

Did You Know

Did You Know

Did You Know

My Mom

About The Author

DON’T BE AFRAID. TAKE CONTROL.

YOU CAN DO IT!

The world of food is so vast you will never learn it all or taste it all. It makes your quest even more sought after.

Some people think cooking is hard and are insecure about cooking because they feel it is a big deal. Well, cooking IS a big deal but not so as you should freak out about it. Don’t let yourself think it’s intimidating. It’s really not! It is therapeutic and your results will make you cheer. It will give you a great sense of satisfaction, gratification, and achievement. Cooking is salve for the soul!

You will have wins and you will have losses and sometimes things will make it into the garbage disposal.

Every craft is a work of art. An artist, a carver or an actor do not always get it right the first time. The same happens with food.

Go with what is safe for a party or Holiday Dinner. That is not the place to try something new.

Remember the cleaner you keep your kitchen as you cook the less you have to do later. Clean as you go. Use plastic bags for marinades, place parchment paper over cookie sheets, use tin foil when roasting vegetables, use aluminum pans so that you can throw them away. All of these things help making the clean-up much easier.

Always remember to feed the eyes before feeding the pallet. Remember to taste your food as you go along. It is an important step in cooking.

Sometimes you can guess on ingredients. That is the art of cooking. If it doesn’t turn out good the first time, just try it again. But never guess when baking. All ingredients need to be measured. Just remember that when you try a new recipe, and it doesn’t turn out you can always go out for pizza.

There are three parts to a recipe. The first is ingredients and how much you need to put the recipe together. The second is umami which is when your taste buds meet aromatic smells. And third is flavor.

Take time to read your recipe all the way through before you begin cooking. If you cook a meal with someone you love that memory is what is going to be cherished. Use food as a vehicle to create lasting memories.

So, step up to your stove using this tip book with a little more knowledge as how to do it with a little more insight, variety and confidence and remember to add a lot of love to every recipe.

Just keep trying and keep cooking!

ACKNOWLEDGEMENTS

THANKS TO:

To my daughter Lynette for the many hundreds of hours she spent helping me to bring my book to fruition. I could not have done it without her advice, knowledge, continued reassurance, patience, guidance, proofreading and believing in my quest to publish Kitchen Koaching.

To my son Ron for setting up the file folders in my computer and all of his advice throughout the duration of working on this book. With his help I was able to begin compiling all of the tips I collected and begin my quest for Kitchen Koaching.

To Susan who made it possible to get the manuscript to the publisher.

To my granddaughters and grandson who give me love, laughter and joy and make my heart sing.

To my surrogate son Vince for always being there for me.

To my wonderful nieces and nephews who love me unconditionally.

To my friend Jolene for setting me on a lifetime path of self-confidence.

To my cousin George who has been an inspiration to me all my life. He is known as Uncle George to everyone who knows him. Hands down the best storyteller EVER!

DISCLAMER

Kitchen Koaching is not meant to endorse self-management of any health or wellness issues or any type of treatment.

Individuals can experience different results. If questionable foods are presented, consult your primary care doctor.

MISSION STATEMENT

As far back as I can remember it has been my mission in life to please people and that hasn’t changed throughout my life. It is with love, passion, and a lot of research that I have created this TIP book for you.

This book will provide you with useful and necessary information to experience joy when you cook. It is geared towards teens, wedding, and shower gifts, stay at home moms and dads, college students and graduates, as well as the seasoned cook. It will greatly enhance your cooking knowledge.

My goal for this tip book is that it will be helpful and useful in your kitchen. If you are nodding your head YES then I have

COMPLETED MY MISSION

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MEASUREMENT EQUIVALENTS

EGG SUBSTITUTIONS

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BUTTER TO OLIVE OIL CONVERSION CHART

If you’re out of either butter/margarine or olive oil you can use one or the other as a substitute:

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HEALTHY SUBSTITUTIONS

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REFRIGERATOR ESSENTIALS

• Apples and assorted fruit

• Bacon

• Beefsteak and cherry tomatoes

• Broccoli, cauliflower, spinach

• Butter

• Carrots and celery

• Cheddar, mozzarella, Swiss, Parmesan, cream cheese and goat cheese

• Eggs

• Fruits and vegetables

• Fruit Juices

• Hot Sauce

• Jelly

• Lemons and limes

• Lunchmeats

• Milk

• Meats

• Marinades

• Mustard and ketchup

• Olives and pickles

• Onions and garlic

• Plain and/or Greek yogurt and cottage cheese

• Potatoes white, sweet, or new

• Red, yellow, orange, and green bell peppers

• Romaine, Boston, or mixed greens lettuce

• Salad dressings

• Soy sauce

• Tube of tomato paste

• Worcestershire

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FREEZER ESSENTIALS

• Bacon

• Bread

• Chicken breasts, thighs with or without bones

• Fish

• Ground beef and turkey

• Ice cream

• Italian sausage

• Nuts: almonds, walnuts, or pecans. Nuts have oils so keep them in freezer, so they won’t get rancid.

• Pastry puff

• Pizza dough

• Popsicles

• Vegetable assortment to your liking

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PANTRY ESSENTIALS

• Applesauce

• Baking soda and powder

• Beans: cannellini, navy, pinto or black

• Black pepper

• Breadcrumbs

• Broth assortment

• Brown sugar and powdered sugar

• Canned beans, corn, or beets

• Canned tomatoes and tomato paste

• Canned olives and artichokes

• Canned pie fillings

• Cereals and rolled oats

• Chocolate – chips or bar

• Coffee and tea

• Crackers, cookies, pretzels

• Dried fruit, raisins, apricots, cherries, and nuts

• Evaporated milk

• Extra virgin olive oil, olive oil and vegetable oil

• Granulated, confectioner’s sugar and brown sugar

• Jarred sauces; chocolate, spaghetti, and caramel sauces

• Ketchup and mustard

• Kosher and fine salt

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PANTRY ESSENTIALS

• Long grain and white rice

• Oatmeal

• Peanut butter, jams, and jellies

• Pickles

• Popcorn

• Potatoes, onions and garlic kept in a basket so air can circulate around them

• Pure vanilla extract

• Rice – instant rice and bagged rice

• Syrup

• Tabasco sauce

• Tuna

• Variety of spices

• Various types of pasta

• Vinegar: apple cider, red wine, balsamic and unseasoned rice wine

• Whole wheat and all-purpose flour

• Worcestershire, soy sauce, hot sauce and marinades of your choice

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MEAL PLANNING

Many of you are working moms or dads and whether you are full or part-time it is a challenge to know what you are going to fix for dinner every night.

A really great way to cut out a lot of trips to the grocery store is to take a calendar which has the 30/31 squares in which you can write. Take the time to plan on what you want to cook for a 7-day plan.

Write in your main course, whether it is meat, chicken, pasta, or fish. Then decide what sides you want to have and if you will fix a salad that night.

Take this list and write down everything you need for that 7-day menu and write it down onto a grocery list. Go to the grocery store and purchase the main dishes and side dishes.

Early every day, check the calendar to see what your main course will be. This will help you remember to take what you need out of the freezer.

This method really is wonderful. Then when you do need to go to the grocery store all you will need to get essentially is bread, milk and salad fixings and some staples. It is a great savings. How many times have you gone to the grocery store and come home with much more than you really planned on getting? It not only helps you stay organized it saves money.

Try it, it really works. When my kids went through school, and I worked every day from 9:00 to 3:00 and I at least was organized with meal planning.

Of course, there will be those nights when the kids have ball games or a play at school, etc. On these occasions a big pot of stew, chili or a casserole fits the bill so family can eat at different times and still have a warm, fulfilling meal. But 80% of the time I assure you that this plan really works.

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SPREADS AND TOPPINGS

• Spreading means to spread something on top of food such as pepperoni and pizza sauce on a pizza or chocolate sauce on ice cream. Also, some other spreads are cream cheese, jelly, honey, dip on crackers, etc.

• Cilantro pesto sauce is a delightfully smooth ingredient to spread on chicken, seafood and vegetables. Ginger cream sauce is an elegant and robust spread with a hint of Asian flavors on beef.

• Sweet and smoky barbecue sauce is a great spread perfect for ribs, chicken, and pork.

• Toppings are a garnish placed on top of food. For example, grated cheese over a casserole, breadcrumbs over Mac and Cheese, whipped cream over a pie, sprinkles on top of ice cream.

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PARTY PLANNING INFORMATION

• Plan the menu and then cross out what seems too much to prepare.

• Make a plan with a timeline to be sure you have time to do everything before your guests arrive.

• Keep it stress free as possible by doing chopping, slicing, and dicing and have all of the prep handy work done.

• Always have a quick and easy appetizer recipe ready for drop-in guests or last-minute invites.

• Make dishes you are accustomed to making that you know will turn out beautifully well. This is not the time to try something new.

• Try to mix store bought ingredients with homemade to help keep it simple.

• If you wonder how many appetizers you should serve at a cocktail party, the rule of thumb is three to four appetizers per person and that is if you have six appetizers.

• The rule of thumb is to only invite 20 people for every 100 square feet of space you have so it is not overcrowded.

• Suggested amount of ice you need is one pound of ice per person for indoor entertaining and two pounds per person for outdoor.

• The general amount of alcohol suggested is two to three drinks per guest for the first hour. Then one drink per person every hour after that. So, if you have a four-hour party each person will have approximately five or six drinks each.

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PARTY PLANNING INFORMATION

• Make pitchers of cocktails. This way you don’t have to make them one at a time and everyone can serve themselves. Otherwise, you become a bartender instead of a host or hostess.

• Also be sure to hydrate your guests with water, not just liquor.

• For a party of 15 guests have a supply of 100 napkins. That is approximately 6-7 napkins per person.

• Prioritize what you are going to do before the guests arrive. When they arrive, you will be ready to go.

• When entertaining, place written descriptions by the foods being served because if they have an allergy to certain foods, they can avoid them.

• If you plan to have a tea party a good time is between 4 and 6 p.m. Set up your tea table as if it will be a buffet table. Set the cups on their saucers and teaspoons to one side along with a small cloth napkin. If you offer a wide variety of food, it will be good to also use butter plates. It is more elegant to arrange tea cakes and sandwiches on small plates than on a large serving platter.

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TOASTS

When you make a toast, it should always be from the left side because your heart is on the left side.

May all your joys be pure joys and may all your pain be Champaign. Together in Heaven

May you be poor in misfortune, rich in blessings, slow to make enemies and quick to make friends. And may you know nothing but happiness from this day forward.

May your home always be too small to host all your friends.

Here’s to the new husband and here’s to the new wife. May they remain lovers for all of their life.

Salute!

There are tall ships, there are small ships, there are pretty ships and there are ugly ships. But the best ship of all is friendship.

Health, Wealth, and Happiness

May your soul be blessed, may your body rest, may your spirit sore where there is joy evermore and may you find you way in peace.

To you who are about to marry, we wish you health, happiness, and prosperity. Bread so you will never be hungry, salt so your life will always know flavor, wine so joy and health reign forever.

May the joy outweigh your sorrow, may your good days outweigh your sad and may you rest easy for all the days to come.

TIPS A – Z

Achiote Paste

• Achiote paste is a blend of spices, a thick deep-red seasoning that has a warm and mild flavor. It is mostly used in authentic Mexican dishes. It is used for rubs on chicken, pork or fish which gives it a nice red color and a warm and mild flavor.

Acorn Squash

• Bake your squash by cutting it in half. Place it on a greased cookie sheet face down (skin side up). Bake it 25 minutes at 350 degrees. If the outside skin is wrinkled it is done. The wrinkles indicate it is tender on the inside. If not put it back into the over five to ten more minutes.

• To serve your acorn squash set it on a plate and scoop out the seeds in the center. Into the center place a tablespoon of butter and a tablespoon of brown sugar. This is so delicious it can be served as a desert.

Adobo Sauce

• Mexican adobo is made from ground chiles, herbs and vinegar. It is dark red and can be a sauce or a paste or used as a marinade. Chipotle chilies are packed into adobo sauce. The sauce or the chilies can be put into hummus, sour cream, mayonnaise, guacamole, or Cole slaw.

• There are different flavors of Adobo. Choose a flavor that blends well with what you’re cooking or just use your favorite flavor which is always acceptable.

Agave Syrup

• Agave syrup comes from the agave plant. It is what they make tequila from. Light agave is sweeter and dark agave is deeper in flavor.

• Agave syrup is a good substitute for honey or syrup. It is a little bit sweeter than sugar.

Ahi Tuna

• Ahi Tuna is a saltwater fish, sushi grade tuna, high in omega 3. It has a rich meaty flavor.

• Ahi Tuna can be pan-seared. It pares very well when sprinkled with sesame or poppy seeds. Serve with soy sauce, wasabi or hot pepper sauce or freshly sliced tomatoes.

• Ahi Tuna can be paired with a light merlot.

Aioli

• Ailoi is a mayonnaise flavored with garlic and red pepper.

Al dente

• The words Al dente are an Italian term to describe firmly cooked pasta to retain a somewhat firm texture. Also, vegetables, rice or beans that are cooked to Al dente means to be firm to the bite.

Allspice

• Allspice takes its name from its aroma. It smells like a combination of spices such as cinnamon, cloves, ginger, and nutmeg. However, Allspice is only one spice. Allspice comes from the West Indies from a pimento tree.

• Allspice matches well with beef, beets, cabbage, carrots, corned beef, fruit pies, game, grains, lamb, meats, onions, pumpkin, rabbit, soups, spinach, squash, stews, sweet potatoes, tomatoes, and turnips.

• Keep Allspice stored in a cool dark place for up to six months.

Almond Flour

• Almond flour has lots of texture to it. It is blanched almonds that have been finely ground into a flour consistency. It is good to be mixed with all-purpose flour or wheat flour for added flavor to your recipe.

Almonds

• A handful of Almonds gives you a healthy dose of Vitamin E which contains antioxidants and Vitamin E. They protect the cells in your body.

Aluminum Foil

• When using aluminum foil as a pouch to cook your food in be sure to leave at least a pin hole opening in the top of the packs or the steam and pressure inside will build up and pop them like a cork.

• When cooking on aluminum foil, spray it with cooking spray for a non-stick effect.

• Aluminum foil has a shiny side and a dull side. The dull side accepts heat easily. The shiny side reflects the heat.

Aluminum Foil

• If a casserole dish covered with cheese requires aluminum foil as a cover, spray the foil with non-stick cooking spray. Then after it’s cooked, and you remove the foil all of the cheese will not stick to the foil.

• Using aluminum foil on chrome that is in bad shape helps for easy clean up.

• A non-stick aluminum foil is available in the grocery store. The non-shiny side is the non-stick side.

Alzheimer’s

• Foods that fight Alzheimer’s: Green vegetables such as green beans, kale, broccoli, spinach, strawberries, blueberries, nuts, and