Designs by BSB

Kitchen & Bath resources for consumers

What’s Cooking? Mac ‘n Cheddar with a KiCK!

Jul 29

Posted by Becky Sue Becker, CKD, CAPS in What's Cooking?

Summer is not over, so there is still plenty of time to tantalize your guests taste buds at your next backyard BBQ.   This recipe is reinvigorates the traditional macaroni and cheese side dish, and trust me that you will not be disappointed.  It is light, and the horseradish gives a surprisingly flavorful balance .. even for the pickiest of eaters!  And BACON .. ooohHH that is the finishing touch!    I recommend surprising your guests or family by serving this with steaks or burgers.

To preview or download a printable version of this recipe, click on the downward PDF/red arrow!

Horsey Mac ‘n Cheddar

2 1/2 Cup grated extra-sharp white cheddar cheese
1 Lb farfalle pasta
8 Slice smoked bacon
2 Tbl prepared horseradish
3 Tbl butter
1 Tablespoon Dried Parsley
2 Tbl flour
2 scallions, finely chopped
2 1/2 Cup milk
Salt and pepper
Ground nutmeg, to taste
Pickle spears, for serving

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente.
2. Heat the oven to 350. Bake the bacon on a broiler pan until crisp, 25 to 30 minutes. Chop the bacon. Preheat the broiler.
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until reduced, about 5 minutes. Stir in 2 cups cheese until melted,then remove the sauce from the heat and stir in the horseradish and bacon.
4. In a casserole dish, combine the pasta with the sauce and top with the parsley, scallions and remaining 1/2 cup
cheese. Broil until browned, 3 to 4 minutes. Serve with the pickles.

Servings 4-5

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Game Changing Light?

Jul 28

Posted by Becky Sue Becker, CKD, CAPS in Lighting, Product Reviews

Sintesys Chrome and Acrylic Star Pendant Light.   My best guess would be that my clientele would easily be a “love it”  OR  “hate it” opinion.   From my perspective this is a work of art, for modern decor.  It is sassy, has a fluid energy and original to say the least.   If other decor did not support and balance its truly distinctive design, it could fail quickly.

It carries a style that is undeniable.   If you are struggling to create a focal point, the buck stops here!  Whether it be a dining room, bedroom, or seating area, this pendant could easily reinvigorate your decor!    The frame features a lustrous chrome finish, partnered with the white acrylic panels it delivers a warm light that balances it’s integrity.

Specification Highlights:  Takes five 13 watt CFL bulbs only, 28″ wide, telescopic rod system, overall height adjusts 20-29″, canopy is 5″ high, hanging weight is 10.6 lbs.

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What’s Cooking? Salmon … sweet, spicy and saucy!

Jul 17

Posted by Becky Sue Becker, CKD, CAPS in Uncategorized, What's Cooking?

Photo courtesy of BeckySue Becker. Yes, this is her actual dare dish!

Growing up 5 minutes from Lake Superior had many advantages.  One of my favorites was the scenery… one of my worst (other than the 20′ + snow that fell each year) was smell of Lake Trout my father caught.  No not just the raw fish… it was the aroma that filled our house when my mom cooked it (even though we had a mac daddy Jenn-Air downdraft… which was a prize possession back in that day)!   My mother was an amazing baker and a really good cook.  I learned from the best really early on.  But how she prepared a fillet left something to be desired … especially when my nose was in the mix!   The aroma of breaded fried fish ruined me.. and here I am (many) years later, and I cannot stand the smell of fish.  I love to cook.  I love fresh things. I strive to cook healthy. I hate FISH. ugh.  Over the last (many) years people have said different sorts of “ohh you need to try MY way of cooking, or ordering fish”.     Each and every time my end conclusion was the same.  Yeah, thanks, but no thanks!

Well today is a day worth writing on the calendar.. or at the least, to blog about!   I stumbled across a salmon recipe a few weeks back that sounded incredible “Sweet and Saucy Gas-Grilled Salmon with Spicy Apple Glaze”.  The only part of the name, and the ingredients, that made me skeptical was the SALMON!   Several friends warned me to not test the waters with Salmon, but I just had a gut feeling…

As I prepared this dish I forced myself to be optimistic… until it hit the grill.  Right then I was (even more) thankful for my husband manning the grill.   I quickly became a pessimist, and I dwelled on the misery of the fish aroma overtaking my appreciator pallet.   I even prayed.  How silly I am.. felt.

Side dish?  I chose grilled asparagus with (Boursin) cheesy bread crumbs.   Considering I had no experience with pairing, I think I did a pretty good job .. it was slightly sharp to give a good balance to the Sweet, Saucy and Spicy Fish!   So … here the moment comes.. dish in front of me.  I feel breathless while my husband dives in.. darn near face first.   After HIS first (2nd.. and 3rd) bite(s) my nerves  were calmed. “oh my”… “wow”… “ohhh this is good”.   I let my guard down and held my breath for the first bite.  The moment felt like a dare. I pondered every past moment that I tried fish, when the end conclusion was the same.

I deliberated as long as I could, and the moment arrived. This was a huge moment for me. I love the ingredients, other than the obvious.  Could I possibly change the one thing in life I thought was awful?  Yes.  I did!!   I was in shock for the first few bites… waiting for the awfulness I was accustomed to.  I cannot deny that I had SOME fishy taste… but party on my pallet was over ruled!    So I put a sock in mouth of my fears and enjoyed my meal!

I confirmed (once again) the reason I do not have the desire to eat out in restaurants.  I love fresh things and I love to cook.  And I have learned a GREAT amount (from America’s Test Kitchen.. aka Cook’s Country Magazine… aka Cook’s Illustrated Magazine) that good, fresh, mouth-watering dishes are not hard. They have been tested…and I have tried.  To date, not one has failed me … even FISH!   America’s Test Kitchen is the God of all recipe books.

I like fish. Do I love it?   Jury is out.   Next I am going to hunt for (recommended from friends) recipes that use Sea Bass and Tilapia.  Who knows, it might (hopefully) become a staple in my home!

To download a printable version of this recipe, click on the downward red arrow!

Sweet and Saucy Gas-Grilled Salmon with Spicy Apple Glaze

Serves 4

Use any brand of heavy-duty aluminum foil to make the grill trays, but be sure to spray the foil with nonstick cooking spray. Alternatively, you can use Reynolds Release Nonstick Aluminum Foil and skip the cooking spray.

1/2 cup apple jelly
1/2 cup packed fresh cilantro leaves , including stems
2 tablespoons cider vinegar
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 scallions , chopped rough
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter
4 salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick), skin removed (see Step by Step)
Salt and pepper

1. Process vinegar, red pepper flakes, garlic, scallions, cilantro, and jelly in food processor or blender until smooth. Heat glaze in small saucepan over medium heat until just bubbling, 2 to 3 minutes. Remove from heat and transfer 1/4 cup glaze to small bowl to cool slightly. Stir butter into glaze remaining in saucepan, cover, and set aside.

2. Turn on all the burners to high, cover, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the grate clean.

3. Following photos, use heavy-duty foil to make four 7 by 5-inch trays. Coat trays with cooking spray. Season salmon with salt and pepper, brush each side of each fillet with 1/2 tablespoon reserved glaze (without butter), and place skinned side up on trays.

4. Making sure to leave the burners on high and cook with the lid down, place the trays with the salmon over the hot side of the grill and grill until the glaze forms a golden brown crust, 6 to 8 minutes. (Move the fillets to a cooler part of the grill if they darken too soon.) Using tongs, flip the salmon and cook 1 minute. Spoon half of the buttered glaze on the salmon and cook until the center of each fillet is still just translucent, about 1 minute. Transfer the salmon to a platter and spoon the remaining buttered glaze over it.

Serve. Enjoy like there is no tomorrow. =)

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Clever Design Solutions for Aging-In-Place Design

Jul 15

Posted by Becky Sue Becker, CKD, CAPS in Universal Design, green design

Aging-in-place is a popular choice among seniors and, while it certainly requires some thoughtful changes in home design and function, it most certainly does not mean converting the home into a series of sterile, hospital-like rooms, as any Certified Aging-In-Place Specialist (CAPS) will tell you.

While design function and universality are tantamount to aging-in-place design, there are plenty of creative ways to implement both purpose and aesthetic into your home.

  1. A wall-mount sink that protrudes beyond the counter and cabinetry allows easy access, plenty of knee-room and a unique style. For an example, see the master bath in this award-winning home.

  2. Recessed tub – Low bathtubs are standard, but that’s no reason to sacrifice depth. Recessed tub design sets your tub into the floor so that getting in and out is as easy as possible, all without sacrificing the all encompassing luxury of a warm bath.
  3. Solar carports kill two birds with one stone. First of all, you get the advantage of covered parking and entry to the home. At the same time you are generating free and low-maintenance electricity! There are many other ways to incorporate solar energy into the home as well. Solar energy systems are hassle-free ways to keep warm, brightly lit, and comfortable without struggling with high energy bills, as so many seniors unfortunately do.
  4. Heat recovery ventilators are an excellent choice for any home, yet as we grow older the importance of clean indoor air only grows. heat recovery ventilators recirculate heat from exhaust air back into the inflowing fresh air, increasing air quality and saving energy.

  5. Natural light is key to warm, healthy, and easy aging-in-place living. You can, however, get creative with your wall of windows. Consider such features as stained-glass transom windows, glass block sidelights and more. Natural light, or daylighting, reduces the headache of searching for light switches, saves energy on lighting and provides valuable (as in free) solar heating.M

More on Aging-In Place..

http://designsbybsb.com/blog/2010/04/aging-in-place-vs-universal-design

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Plants .. from heaven above

Jul 8

Posted by Becky Sue Becker, CKD, CAPS in Product Reviews, green design

Defy gravity, safe space, purify your air, bring more nature into your life and home.   This invention has been seen in similar designs ~ make no mistake this is no topsy turvy!  Greenery brings more life to your environment, and the Sky Planter has little hassle with all the rewards.

Imagine the possibilities… herbs in your kitchen, soothing scents in your bath, or simply cleaner air in your home office.  A few compatible plants include:  Syngonium, Anthurium, Rubber Plant, Boston Fern, Fennel, Geranium, Kentia Palm, Mint, Orchid, Parsley, Peace Lilly, Strawberry, & Hoya.

BOSKKE means ‘a small forest’ and that’s exactly what you can create with our intelligent eco-sensitive designs.

Learn more at www.boskke.com on the web or Facebook!

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What’s Cooking? Cool’n Creamy Macaroni Salad

Jul 3

Posted by Becky Sue Becker, CKD, CAPS in What's Cooking?

A staple side dish at many barbecues, macaroni salad wraps pasta elbows and chopped celery and onion in a creamy dressing. Or it should—most macaroni salads are pretty dry and bland because as it sits, the pasta soaks up the dressing.   Here is a fresh recipe with some very helpful hints to dish out at your next party!

  • Add a fair amount of lemon juice to the salad to balance the richness of the mayonnaise.
  • This is one of the rare occasions in which garlic powder is preferred to fresh garlic because the flavor isn’t as sharp and the powder dissolves into the smooth dressing.
  • Make sure to thoroughly season the water in which the pasta is cooked; otherwise the pasta’s flavor will be bland. Recommend 1 tablespoon of salt per gallon of water.
  • Cook the pasta until just tender—not all the way. Don’t drain the macaroni too well before adding the other ingredients–a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.

To download a printable version of this recipe, click on the downward red arrow!

Cool and Creamy Macaroni Salad

Serves 8 to 10

Table salt
1 pound elbow macaroni
1/2 small red onion , minced
1 rib celery , minced
1/4 cup minced fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 1/2 cups mayonnaise
Ground black pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.

2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)

Looking to add a twist?  Check out these variations..

  • Macaroni Salad w/Roasted Peppers & Capers:   Add 1-1/2c drained jarred roasted red peppers, chopped, and 6Tbs drained capers, chopped with onion in step 2.
  • Macaroni Salad w/Sharp Cheese & Chipotle:  Add 1-1/2c shredded extra-sharp cheddar cheese and 2Tbs minced canned chipotle chiles in adobo with onion in step 2.
  • Macaroni Salad w/Curry, Apple & Golden Raisans:  Increase cayenne to 1/4tsp and add 1 Granny Smith apple, cored & chopped into 1/2″ pieces; 1 cup golden raisans; 1/2 c mango chutney; and 2tsp curry powder with onion in step 2.
  • Macaroni Salad w/Ham, Hot Peppers & Scallions:  Add 1c drained jarred hot banana peppers, chopped; 8oz 1/4″ thick deli ham, cut into 1/4″ strips; and 4 minced scallions with onion in step 2.

cookscountry.com

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Expert offers Tips for “Greening” the Kitchen

Jun 22

Posted by Becky Sue Becker, CKD, CAPS in Appliances, Editorials, TRENDS

Falls Church, VA —  There’s a color sweeping the nation…and it’s green! Many people are beginning to understand the impact, or carbon footprint, that their lifestyle choices make on the planet. As a result, they’re starting to seek ways to reduce their impact. One way they can do so is by turning their attention to their kitchens and tweaking what products they use in there.

“The good news is that [changes made in the way people use their kitchens and to what products are used there don’t] have to break the bank. People don’t have to do a 180º overnight. Making small changes here and there can add up to big results, over time,” says Chef Paul F. Magnant, dean of culinary at Stratford University, here.

Here are a few tips from Chef Magnant to help you start greening your kitchen:

* Start with what you bring into the kitchen. Buy as much food that is locally produced as you can so that fuel isn’t wasted trucking it to you. And forgo the paper-or-plastic debate by sticking to reusable bags you take to the store.
* Skip the disposables. Whether it’s for a picnic or a party, opt for utensils, dishes and bakeware that can be reused to save on resources. Invest in a set of cloth napkins, and turn old sheets, towels or clothing into rags for cleaning by cutting them into small pieces.
* Keep it going. Stick a wicker basket in your kitchen to contain all of the items destined for recycling. Once the day is over or the basket is full, just take it to the larger bins to be sorted.
* Recycling saves a lot of items from heading to landfills, and reduces the amount of garbage at your curb each week. You can also reuse your raw vegetable left-overs and scraps by setting up a composting system and using the collected matter in your garden.
* Drink home water. Skip buying the bottles of water and invest in a water-filtration device for your kitchen. You’ll save a lot of money in the end and will avoid adding to the water-bottle problem our country faces.
* Clean green. Save money by using natural cleaning supplies and keep unnecessary chemicals out of the environment at the same time. Take a spray bottle and put equal parts water and distilled vinegar in it; this can be used as an all-purpose cleaner for everything from counters to sinks.
* Think big. When it’s time to buy new appliances, opt for ones that are energy-efficient by specifically looking for the ENERGY STAR endorsement. ENERGY STAR is a government-backed initiative that ensures you’re buying an energy-efficient product. Bigger isn’t always better, especially if you don’t need the extra room. Smaller appliances will shave money off your bill each year.

“Nobody is going to make all these changes overnight,” adds Magnant. “But making a couple each year will have your kitchen as green as can be before you know it. We what save, saves us!”

Stratford University’s culinary arts program offers several degrees, including concentrations in baking and pastry, as well as advanced culinary arts. The school also offers non-degree public one-day culinary courses covering such topics as beginner baking, knife skills, vegetarian cooking and cake decorating, as well as parent-and-child cooking.

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What’s Cooking? Grilled Vegetable Salad

Jun 1

Posted by Becky Sue Becker, CKD, CAPS in What's Cooking?

To download a printable version of this recipe, click on the downward red arrow!

Summer time means simple pleasures for most of us.  Sun, fun, family time and grilling out.   Here is a simple, healthy, mouth watering vegetable salad made on the grill that will please you and surprise your guests.   The serving size is for at least 4 adults .. if you have leftovers with this recipe, invite me over next time!

Grilled Vegetable Salad

Dressing:
1/4 Cup olive oil
3 Clove garlic, minced
2 Tbl lemon juice
1/2 Cup olive oil
1 Tbl balsamic vinegar
Table salt and ground black pepper
1 Tbl Dijon mustard
1/2 Tsp minced fresh thyme leaves

Salad:
2 red bell peppers, halved, seeded, pressed flat
1 eggplant, sliced into 1-inch rounds
1 red onion, cut into 1/2-inch rounds
1 baguette, sliced into 1-inch rounds
Salad 1 (7-ounce) bag mixed salad greens
1 zucchini, sliced into 1/4-inch -planks
1/3 Cup pine nuts, toasted
Shaved Parmesan cheese for garnish

1. For the dressing: Whisk oil, garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl.
2. For the salad: Toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and
pepper. Brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. Grill vegetables
and bread until charred on both sides, just 1 or 2 minutes for bread and up to 12 minutes for onions.
3. Chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. Toss salad greens with 2
tablespoons dressing in second bowl.
4. Place 3 bread slices on each large plate. Top bread with salad, then vegetables. Drizzle with remaining dressing;
garnish with Parmesan. Serve.

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Universal Kitchen Design Ideas

May 25

Posted by Becky Sue Becker, CKD, CAPS in Universal Design

This video highlights the features of the kitchen in the CRDA Universal Design Demo home. Here is a list of good ideas for your own home modifications.

  • Pull out dishwasher drawers with audio cues that the drawer is open, and load/unload with ease without drop down door interference
  • Under Counter Refrigerator and Ice Maker for easy access
  • Lower Wall Cabinets strategically designed for easier reach
  • Pull out pantry systems including door racks
  • At least 48″ of floor space for easy mobility for wheelchairs
  • Built in microwave and/or wall ovens with pull out shelf below – aids with easy transfer in and out of oven
  • Motorized (up/down) sink or prep sink ideal for wheelchairs and children!
  • Adjustable counter heights
  • Open dish racks @ lower height
  • Glass door cabinets make finding items easier

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20 Ways to Save Water Without Sacrificing Performance

May 23

Posted by Becky Sue Becker, CKD, CAPS in Editorials, Plumbing Products

Go the extra mile and help clients reduce water use – you can save them money and help protect the environment.

Bath

  • Choose fixtures certified to meet WaterSense criteria, which offer a flow rate of 1.5 gallons per minute (gpm), compared to an industry standard of 2.2 gpm. WaterSense is a partnership program sponsored by the U.S. Environmental Protection Agency that aims to decrease indoor and outdoor water use through water-efficient products and simple, water-saving practices. All of Moen’s lavatory faucets are certified to meet WaterSense criteria.
  • Replace 3.5 gallons per flush (gpf) toilets with newer 1.28 gpf models when remodeling an older home. The WaterSense certification is currently available for high-efficiency toilets as well as faucets. Toilets can use 28 percent of a home’s water according to some estimates.
  • Consider dual-flush toilets. Users can conserve water by choosing a flush with less water for liquid waste.
  • Read consumer reviews and choose toilets that consistently do the job with one flush. Be aware that higher price doesn’t always mean better performance.
  • Showers can account for 20 percent of indoor water use. You can slash that percentage that by replacing each industry standard 2.5 gpm showerhead with a showerhead certified to meet WaterSense criteria such as Moen’s Envi™ Eco-Performance Rainshower. The Eco-Performance line includes 12 models, with flow rates of 1.75 or 2.0 gallons per minute (up to 30% less than the industry standard). Several of these showerheads feature Moen’s innovative Immersion® technology – a self-pressurizing system that increases the force and flow of water delivery.
  • Consider products such as Moen’s ioDigital shower or vertical spa, which includes a water-saving setting that really earns its keep in the home bath.
  • Add an aerator to mix air and water to reduce flow without cutting pressure, if you can’t replace the faucet. They’re easy to install. Aerators for the bath should have a rating of 1.0 gpm max.

Photo Credit: Moen Incorporated
Moen Envi™ Three Function Eco-Performance Showerhead

Photo Credit: Moen Incorporated
Moen ioDigital™ Shower

Kitchen

  • Add faucet aerators (2.2 gpm rating is adequate) to existing kitchen faucets to conserve water without reducing pressure.
  • Recommend ENERGY STAR®-qualified dishwashers, which use a third less water than non-qualified models.
  • Suggest a dishwasher that does a good job cleaning, so the homeowner doesn’t have to pre-rinse dishes.
  • Recommend refrigerators that dispense chilled water, which can eliminate the wasteful habit of running tap water to cool it before drinking.

Laundry

  • Encourage homeowners not to buy a bigger clothes washer than they really need. Although water-saving front-loading clothes washers are the obvious choice, many people will buy a larger washer just to accommodate special situations (such as the two weeks the kids will be home from college).

Yard

  • Recommend employing water-efficient landscaping practices such as planting drought-tolerant plant species and grouping together plants that need similar amounts of water.
  • Suggest mulching trees and plants to help the soil retain moisture and reduce watering needs.
  • Use as little fertilizer as possible – it can increase plants’ water consumption.
  • Recommend “smart” sprinkler controls, which monitor soil moisture levels and water the lawn only when needed.
  • Suggest sprinkler heads that throw large drops of water. Smaller droplets evaporate more before soaking into the ground.
  • Put covers on swimming pools to reduce evaporation and the need to add water.

Don’t forget the infrastructure

  • Install tankless water heaters. Whole-house models use less energy than a tank, and point-of-use models save water by heating it right under the sink, so there’s no need to run the tap while waiting for hot water to arrive.
  • Insulate the water pipes. Everyone recommends this, but a surprising number of builders and remodelers don’t do follow this advice.

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