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Courtney Furrow-White believes that people who enjoy cooking must have good DNA. “I’m missing that – so’s my husband (Justin),” she says.
She’s contemplating a solution, should her son, Colsen, 1, be the same way.
“Poor Colsen; we’ll have to get you a good wife that can cook so you don’t keep coming back to visit Mommy,” Furrow-White says, laughing.
Furrow-White, 29, is a project manager at Parkview Physicians Group. She has a master’s degree in public management and is studying to become a registered nurse. In her spare time, she plays volleyball, and loves watching Komets and Washington Capitals hockey games.
“Good thing I like to be busy,” she says. “It drives my husband nuts.”
In late March, Furrow-White, of New Haven, began selling Homemade Gourmet, a line of easy-to-prepare food mixes.
“One thing I told my husband before we were married was he had to cook. We had a lot of frozen foods. That was getting old, and that’s when I got into Homemade Gourmet. We’re both ‘cooking-challenged.’ ”
Q. How many cookbooks do you have, and which one is your favorite?
A. “Three. I like that (‘Fix-It And Forget-It Cookbook’ by Dawn Ranck). It’s easy. Everything in a crockpot. When I find we’re repeating stuff, I go to the Internet for ideas – Kraft.com, HomemadeGourmet.com. Usually all the major food labels have a Web site. Alternatives to Homemade Gourmet spices are like Mrs. Dash. They have a Web site (www.mrsdash.com). Even McCormick’s does (www.mccormick.com).”
Q. Do you dine out?
A. “I would say two times a week. A lot of times it’s more toward the weekend – when you’re trying to cram everything in from the week. Before Homemade Gourmet, we were eating out four times a week. I’d get off of work and if he didn’t want to cook, I’d pick something up.”
Q. What’s one thing people won’t find in your refrigerator?
A
. “Fish. That’s a lie; my husband has fish. I let him buy fish sticks. Not fresh fish; it’s stinky. I only like certain fruits and vegetables.”
Q. Your favorite meal?
A. “Chicken and rice with soy sauce. Colsen hasn’t been picky at all. I count my blessings on that. When he was younger, his favorite baby food was salmon and sweet potatoes. Yuck! It was like candy (to him). He couldn’t get it in fast enough.”
Q. What do you make better than anyone else?
A. “I wish I was my mom (Diana Furrow) right now. She makes the best mashed potatoes. What do I make better? Toll House cookies or a vegetable tray – nothing I would praise myself about. I like doing desserts because they’re yummy.”
Q. How would you describe your cooking style?
A. “Fast, cheap and easy – honestly. If something takes two hours to do or takes 10 ingredients, I’ll stay away from it.”
Q. I can’t wait to …
A. “Learn to cook. I’m on my way, slowly.”
Q. I want to learn …
A. “How to chop. I’m afraid I’ll take off my fingers. A lot of things say ‘finely chop this.’ It’s fun to watch people do it.”
8 ounces angel hair pasta
2 cups small broccoli florets
1 pound skinless chicken breasts, cut into thin strips
1/2 cup Asian toasted sesame dressing
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper
Cook pasta as directed on package, add broccoli to the boiling water for the last 3 minutes of pasta cooking time. Spray a large non-stick skillet with cooking spray; heat on medium-high. Add chicken and cook until done, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic powder and crushed red pepper. Cook 1 minute, stirring occasionally. Drain pasta and put in large bowl. Add chicken mixture and mix. Makes 4 servings.
2 (11-ounce) packages refrigerated French bread dough
1 egg white, beaten
24 precooked meatballs
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
Optional toppings: sliced black olives, diced onion, Parmesan cheese
Preheat oven to 350 degrees. Lightly spray baking sheet with cooking spray and place bread dough, seam-side down, on the sheet. Press ends of dough tighter to form one large ring. Make eight diagonal cuts into the top of the dough, no more than 1/2 -inch deep. Brush it with egg white and bake for 25 to 30 minutes or until top is golden brown. Remove when done and place on cooling rack.
Meanwhile, heat meatballs in a baking dish and add to oven while bread cooks for 30 minutes. Heat spaghetti sauce in saucepan while bread is baking.
When bread is cool enough to touch, use serrated bread knife and cut ring in half horizontally. Put bottom half on a serving platter. Top with meatballs, sauce and shredded mozzarella. Add optional toppings if desired. Place top of bread ring over assembled sandwich and serve while warm. Makes 6 servings.
1 (8.5-ounce) box cornbread mix
6 hot dogs, sliced small
Preheat oven to 350 degrees. Grease 12-cup muffin pan. Prepare cornbread according to package directions. Stir in sliced hot dogs. Spoon batter, with 3 to 4 slices of hot dog, into greased muffin pan. Bake 15 minutes or until toothpick inserted in center of muffin comes out clean. Makes 12 muffins.
