Just Desserts: Dulche de Leche

Chemistry is a wonderful thing. 1 15 oz can of sweetened condensed milk + 1 pot of water + 3.5 hours = dulche de leche. Seriously.

Dulche de leche is similar to caramel, only in a more jelly form. It's a traditional Spanish dessert, but not to be confused with flan. A diverse dessert, it can be used as a garnish or eaten alone.

Take your standard can of sweetened condensed milk and take the label off. Make sure the can is submerged in water the whole time-THIS IS REALLY IMPORTANT OR THE CAN WILL EXPLODE!

Cover the pot and keep at a steady boil for 3 hours. Then turn off the heat and keep covered for 30 minutes. Open the can and enjoy!

This is particularly tasty when paired with fried plantains.

Cook & Tweet

A bit late to the party, but follow us on Twitter: @GalleyKitchen

Periodically we'll be live cooking on Twitter-watch as we try not to burn the kitchen down!

Kitchen Envy

Wired posted a jealousy inducing kitchen makeover. If only we could all be so lucky!

The description from Wired:
"The Euro decor was more Cuisinart than haute cuisine, and his foodie spouse demanded better tools. Enter the professionals at Creative Concept Builders SF and Nicole Hollis Interior Design, who cooked up an ingredients list focused on eco-friendly appliances and locally sourced materials."

Wired Makeovers: Kitchen

Weekend Meal: Turkey Taco Bake

The name is a bit deceiving, as this is really more of a turkey taco slow-cooker dish. It's an easy, thrifty meal. Beef also works, but it makes for a fattier meal.

• 1 lbs. ground turkey (or beef)
• 1 10.75 oz can of condensed tomato soup
• pico de gallo
• 1/2 cup of milk
• 1 package of 8-inch flour tortillas sliced into 1-inch pieces
• shredded cheese
• sour cream
• 1 package of corn bread
  

Cook the meat until browned and pour of any fat. Stir the soup, milk, and tortilla pieces into the skillet and place into a slow cooker. Cook for about 4-5 hours on low.

Serve with corn bread and tortillas.

Weekend Meal: Stir-Fried Tofu, Shiitake Mushrooms, and Snap Peas

Sometimes a veggie meal is the way to go. You feel a little healthier and are able to gorge yourself on more dessert. This tofu stir fry is from the always reliable Cooking Light. Originally, the recipe called for Chinese peas, but I swapped those out for snap peas for thrift's sake.

• 1/2 Tbs. julienne-cut peeled fresh ginger (less if you prefer a less ginger taste)
  
• 1/2 tsp salt
• 1 tsp cornstarch
• 1 Tbs. canola oil
• 2 cups thinly sliced shiitake mushroom caps
• 1 cup snap peas
• 2 Tsp red chili paste (more or less, depending on your tolerance of spicy food)
  
• 1 package (12.3 oz to 14 oz) extra firm tofu, drained and cubed
  
• 3 Tbs low-sodium soy sauce

Combine ginger and 1/2 tsp salt in small bowl and let stand 5 minutes. rinse ginger with cold water, and pat dry. Then combine the ginger with cornstarch.

Heat the oil in a large nonstick skillet and add mushrooms and cook until tender. Add ginger mixture, snap peas and chili paste and fry for 2 minutes. Add tofu, fry 1 minute then add soy sauce and fry for 2 minutes. Serve over white rice.

This isn't a very cost effective meal, as the mushrooms are pricey, as is buying the chili unless you already have it on hand.