Now You Too Can Eat Real Food

Wren and Maddo's Fried Rice

2007-04-09T11:22:00.000-07:00

Madeline and I spent all last semester perfecting this recipe, and those of you who have eaten it have been clamoring for it to be posted here. Keep in mind that this is very flexible, and you don't have to use all these ingredients every time. That is one of the wonders of stir-frying!

A little experience in stir-frying will be good, but as recipes go this is a painless one to learn on. The trick to this recipe is the rice--You absolutely CANNOT use warm or moist rice, because it will clump together and refuse to cook properly. That is the only warning you're going to get.

Also, if you use Minute Rice in my recipe, I WILL FIND YOU.

You will need:
Wok or large high-sided skillet
Stovetop
Olive Oil
3 cups cold white rice, precooked
Garlic (whole, or pre-minced, see below)
Green onion
Raw chicken or beef, cut into bite-sized pieces
Frozen peas and/or broccoli
One egg
Regular soy sauce
Lemon juice

Wren and Maddo's (Chicken) Fried Rice
Hopefully the night before you have made three cups of warm rice, let it cool, and then put it in the fridge in a container. Fried rice is an excellent food to make with leftovers for this very reason.

Heat two tablespoons of oil in the wok. You want it to be hot, but not steaming. This requires some knowledge of your stove, so make sure you leave some time for tweaking. If the oil ever gets too hot during the cooking process, take the wok off the burner for a bit. This recipe is going to require a properly seasoned wok, so if you don't know what that means, I suggest you check the guide I've hopefully written on the subject.

Once the oil is ready, add in a clove of garlic. If you bought a whole garlic, you'll be mincing it on your own. If you don't have good knives or have no idea how to mince, buy the refrigeratable containers of the pre-minced stuff and follow the directions on the side. Don't worry, I promise it will turn out okay. Make sure you keep the garlic moving in the oil so it doesn't burn, because burnt garlic is right up there next to burning hair or plastic on the list of Bad Smells I'd Like to Avoid.

After a minute or so, add in the chicken (or beef. Whatever). All you're really waiting for is the olive oil to get nice and garlicky so the chicken picks up the flavor. Stir the chicken a lot until it is fully cooked. You may need to add a bit more oil if the chicken starts sticking. Ten minutes should see all the meat cooked, but it's easier to just cut a piece in half and check for pinkness. Once that's done, toss in some chopped green onion. Just chop it across the stems to create little rings and toss some in. I'd use two full stems for a normal batch of fried rice.

Next, add the peas. I usually just "eyeball" it and toss in a couple of handfuls. It really depends on how much you like peas. (I happen to adore them.) Adding them in right now will make them slightly crispy and garlicky, which is surprisingly good (and I will always thank Maddo for this contribution.)

Once the peas have started thawing, add in the white rice. Don't add the soy sauce just yet, because we still need to get the egg in here. Let the rice get warm and start mixing the chicken and peas around a little. Once it's mixed, scrunch it off to one side of the wok.

Alright. The egg section is a little tricky. Most recipes call for you to scramble the egg in the wok, but if you have a cheap stove, this may be a problem. My range doesn't have a flat burner, so the egg will run into the rice and make a clumpy mess. If you noticed the olive oil pooling in one side of the wok, I suggest you go with the out-of pan method. Here is how you cook it:

1) Scramble an egg. This involves cracking one open, taking a fork, and attacking it in a circular motion until it's all a uniform, pale yellow color. I have seen some of you scramble, so here is a bit of advice--If your forearm does not feel the burn, you are not beating the egg fast enough with the fork. Note that this is not how you would stir tea. The fork should go down into the egg, go back towards your belly button, up towards yours chest, away from you, and then back down into the egg. Don't get bogged down by the technique, though. I'm just trying to give you enough info so the egg gets beaten before the rest of the stir-fry burns. ._.

2) Pour the egg into the clear space on the wok or into a seperate skillet. (THIS WILL REQUIRE YOU TO PREHEAT THE BURNER.)

3) Watch it. When the edges start to look cooked, scrunch the egg around with a spatula. I'm sure you all know what scrambled eggs LOOK like, so you should be able to figure out what to do here.

4) When cooked, mix back in with everything else. WOO!

Once the egg is cooked, add the broccoli. If you're not a fan of the crispy pea idea, add those here, too. I'd make a little divot in the rice and pour it all in there so it heats up quickly.

Now you may add the soy sauce. And let me warn you, this will require more than you think. I usually drizzle it around, stir a bit, check for bits of white rice, and repeat. Please do not make Chicken Fried Soy Soup with Rice, though, because the sheer sodium content may mummify you on the spot.

Finally, if you'd like, squirt a little lemon juice over the whole batch.

Let all of it cook, stirring frequently, for five or so minutes after adding the last of the veggies. Everything should be warm, and the house should be full of an almost abusively yummy smell.

Enjoy!

Chicken and Dumplings (easy!)

2006-12-31T18:58:00.000-08:00

I don't know if this is a little too "Southern" for your tastes, but it's cheap, easy, and ridiculously filling. This is a great thing to use leftover chicken for-- after Thanksgiving this year I used our extra turkey to make this and some fried rice (not together, obviously.)

Keep a few things in mind: It's a really thick soup, almost a stew, so it's going to have a different consistency and be pretty uniform in color. Also, when refrigerated, it becomes a solid. So expect that! But this is one of my comfort foods, and thus I must post it here. Some people put veggies in their dumplings. If you want to try that, some peas or carrots from the freezer area should be fine.

I dubbed this the "easy" version because I don't have you making your own stock from a fresh chicken.

You will need:
leftover chicken from the bone
Package of Bisquick and 2/3 cups milk
large can of chicken broth + 2 chicken bouillon cubes (optional, and can also use veggie broth.)
Large spaghetti pan or dutch oven (saucepan will not work for this!)

Chicken and Dumplings
Bring chicken broth and bouillon cubes to a boil. If you prefer a lower-salt soup, omit the bouillon, or keep using it and start with a low-sodium broth. Remember that it's easier to add more salt. (Also be generous with the broth, since it will boil down some during the cooking process.)

While the broth is warming, remove the chicken from the bones, making sure to set aside any gristly, fatty, or skin-full portions. Add the chicken to the pot and let cook for a couple minutes.

Follow the directions on the Bisquick package to make the dumpling dough:

2 cups Original Bisquick® mix
2/3 cup milk

1. Stir ingredients until soft dough forms.
2. Drop by spoonfuls onto boiling stew; reduce heat.
3. Cook uncovered 10 minutes. Cover and cook 10 minutes.
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And there you go! Nice, warm, ridiculously filling and easy to store chicken and dumplings.

Meat Quesadillas

2006-12-31T12:56:00.000-08:00

Don't worry-- it's not labeled "meat" because it's unidentifiable, but because this recipe works equally well for chicken and beef. I'm not intentionally writing chicken bias into this blog, you know. It's just a side-effect that you get from learning to cook from someone who doesn't eat red meat. I use a George Foreman grill to make mine because it cooks both sides at once, though they can be done on the stovetop if you remember to flip them over.

Again, remember that the meat will require advance preparation!

You will need:
Stovetop and skillet, or electric grill
Small flour tortillas (easier to handle)
Pack of shredded Mexican blend cheese+ pack of shredded Sharp Cheddar (because cheese graters are a terrifying thing)
Pack of Fajita Seasoning (I use McCormick)
Can of salsa (optional)
Sour cream (optional)
Chicken breast or beef cuts, thawed (think what you'd use for fajitas. Ask a butcher if need be.)

Quesadillas!

Advance Prep: Cut the chicken or beef into strips. Prepare the Fajita seasoning and let the meat soak in it for at least two hours. Pour the whole mess into a wok or small skillet and cook through, chopping the meat into smaller portions as it cooks. A little oil on the bottom of the pan will keep it from sticking if it gets dry, and if any excess liquid is left after cooking, be sure to drain. At this point, the meat should be bite-sized and easily fittable into a quesadilla. I'm sure you can figure it out.

Plug in the electric grill or get a skillet heated. Stove should be on medium heat, but you may need to experiment a little because this varies widely from stove to stove.

Place a tortilla on the hot surface and let it warm a little. Add cheese, meat, and salsa to taste. For an electric grill, fold it in half and shut the lid. For a skillet, keep the quesadilla open so both sides start to brown. This may make it harder to fold over later, but it's the fastest way to cook it, and I highly doubt presentation is a big part of what you're going for here.

Electric grills will cook quickly. Be prepared for some funny noises. It's done when the cheese is bubbly and the tortilla is nice and firm. Same goes for a skillet, though cooking may take a little longer. Top quesadillas with sour cream if desired and consume, consume, consume!

Greek Chicken

2006-12-31T12:33:00.000-08:00

I got the idea for this one from a dish served by our university cafeteria, of all places. I highly recommend it in conjunction with the new potatoes, or some green beans. Since it involves meat, remember that some advance planning will need to be done to prepare the chicken! This recipe doesn't have set measurements for any of the ingredients, so if you're a cook that doesn't yet feel comfortable doing things "to taste," I'd start out elsewhere and come back here when you've developed some confidence.

You will need:
Oven
one chicken breast per person (or two, if you're hungry/like leftovers)
fresh lemon
lemon juice
olive oil
feta cheese crumbles
dried basil
foil

Greek Chicken:
Prep work: Wash and trim the fat off thawed or fresh chicken breasts. Place in a shallow dish and stab with a fork until the novelty wears off-- this is called tenderizing and will allow the chicken to take up more flavor while soaking. Pour enough olive oil in to coat the breasts, but not leave them floundering in a pool of oil. Let sit for at least two hours so the chicken has ample time to absorb the flavor.

Preheat the oven to 400.

Switch the chicken breasts to a baking dish large enough to hold them side-by-side with no overlap. make sure some olive oil comes with. Squeeze lemon juice liberally over the chicken. If you desperately want a measurement for that, I'd say at least 2TBSP lemon juice per chicken breast, but I really think you can eyeball this one. Lightly cover each breast with the dried basil by shaking it out of the spice jar. Turn the chicken over and coat the other side with basil, too.

Slice the fresh lemon in half through the middle (widthwise, not lengthwise). From the center cut, slice off two thin circles for each chicken breast. (When I was teaching this recipe to one of my guy friends, we came across some problems in the lemon slicing area. I'm going to warn you right now-- if you have cheap knives, this might be a bit of a pain. Because of this, don't bother getting them microthin.) Place two lemon slices on top of each slice of chicken, over the basil.

Finally, top the whole thing with feta cheese crumbles, cover the dish with foil, and place in the oven. Check after thirty minutes, but they probably won't be done for at least 40. To test for doneness, stab the middle of each chicken breast. If the fork goes through easily, the meat is cooked. For the exceptionally picky, just cut and peek (that's actually what I do to this day. Food poisoning makes for careful chefs).

To serve, remove the lemon slices, add a little more feta cheese, and devour. Be prepared for a very citrus-y, extra tender meat.

New Potatos

2006-10-09T14:19:00.000-07:00

This is a very easy recipe for a side dish that goes with almost anything. As long as you can use a knife without killing yourself, this recipe should be fairly easy.

You will need:
Oven
Square 8" baking dish
olive oil
rosemary
bag of new potatos

New Potatos
Preheat the oven to 350.

Cut the new potatoes into quarters to make pieces about 1 1/2 inches in size. Anything larger will take too long to cook. Wash the potatos under warm water and drain.

Lightly coat the bottom of the baking dish with olive oil. This is a lot like seasoning a wok: pour a small amount of olive oil into the center of the pan and spread it around the bottom and edges with a paper towel. Add the potatos into the pan. Pour a little more olive oil into the dish and begin to turn the potatos, stirring until they are lightly coated. Sprinkle liberally with rosemary and place in the oven.

In 30-45 minutes, you'll have yummy potatos. If you'd like, you can salt to taste, but I think the olive oil and rosemary creates a flavorful enough combination.

Potatoes!

2006-10-09T14:10:00.000-07:00

Recently it has come to my attention that some of you don't seem to realize that there are different sorts of potatoes. To remedy that, I'm going to discuss the three different types I use most often in my recipes.

New Potatos
New potatos are more or less round and rather red. They are used when you need a potato that can easily be cut down to tender bite-sized goodness. Since they are so small, and not completely grown (hence "new"), they suit this purpose well.

Russet Potatos
The large brown ones familiar to everyone in the world, I hope. I use russets for mashing, mostly. They also don't make bad baked potatos, though some people prefer to use...

Baking Potatos
This are basically a large Russet-like potato with a rounder shape and thicker skin, which makes them ideal for making baked potatos.

And there you have it.

This post is not for the grease-loving.

2006-10-08T23:45:00.000-07:00

One of the problems with meat, and red meat specifically, is that it can have incredibly high fat content. The other problem is that the low-fat cuts of meat are tough and taste like absolute crap. However, there is a happy medium that can be reached with a little extra work. This may not seem like a big deal to you right now, but as metabolisms slow down and cholesterol levels rise in inverse proportions to your hairline, you'll thank me for this post.

Ground Beef:
If not being used in tacos, casseroles, or anything else that does not involve hamburgers, brown the meat, rinse it in very hot water, and then return it to the pan to season it. This will greatly lessen the fat content.

For hamburgers, there's not much you can do but press the cooked patties in between paper towels and drain the fat off that way. Luckily, grilling meat causes most of the fat to liquify and drip off into the fire, so the fat content of this form of ground beef is less than anything pan-cooked.

Sausage and Bacon:
Not that these two types of meat are ever really healthy, but at least I can try to do some damage control. Abstain from cooking bacon and sausage in butter. You may be shuddering at the thought, but keep in mind I was raised in the South. There is PLENTY of fat on these meats to help in cooking, trust me.

For pan-cooked bacon, cook it completely and rinse in hot water. Pat dry and consume. If you want it to be a little less dry, just pat it with paper towels and pretend that leftover shineyness is a healthy glow.

For microwaved bacon, cook in stages and change the paper towels it's being cooked on frequently. Pat dry. Don't bother rinsing, since hot water will only make microwaved bacon floppier, and that is something that should be avoided at all costs. If you want my advice, you won't microwave it AT ALL.

Pork and Steak:
Try to find cuts of meat with fat edging, and not marbling. The good news is that these cuts cost less, and the bad news is that they are a little less tender and flavorful. (If you want really good steak you'll go to a steakhouse, anyway and let someone else do it for you.)

After you've cooked the meat, trim the fat off and consume the fleshy bits. MMMM.

Chicken:
Trim any breast fat before cooking white meat, and don't eat the skin. Avoid thigh meat at all costs.

Welcome to the kitchen

2006-10-08T23:28:00.001-07:00

Before we get started, I think we should outline the basic principles upon which I have founded this blog. Being on the same page from the outset is always a good thing:

1) Food also should be eaten for flavor, not simply because it is there and you are hungry. (SHOCK!)

2) Man cannot live off salt and starch alone (and if you are, for the love of God, keep reading. Help me help you.)

3) Green does not automatically equal extraterrestrial. Veggies are your friend.

4) Sugars also come in natural (read: not Hostess) forms that contain vitamins. Though the letter "v" seems pointy and knife-shaped to the more paranoid of you out there, I promise that words that start with it will not kill you from the inside out.

4) We're in college and relatively poor. Thus, don't expect filet mignon recipes.

5) You've spent far too much time existing outside the kitchen, so might not know the little things that most recipe books will assume is common knowledge.

6) You'll have access to basic kitchen tools. This includes an oven. I will not be teaching you how to cook in a microwave, because they are EVIL, and you need to learn patience, anyway.

I'm not trying to make you a master chef, because that's something that simply cannot be done without direct training. That, and I highly doubt the lot of you give a damn about presentation at this point. (All things with time. Deep breaths, Wren.)

With those points in mind, welcome! Browse wherever. Love the sidebar; it will teach you how to impress women.

Lazy Ramen

2006-10-08T23:23:00.000-07:00

This article was submitted to be my my friend Wolfie, who has some pretty good kitchen savvy. Note to self: ask for his pear soup recipe. Enjoy, everyone!

For most college students, instant noodles or ‘ramen’ is one of the staples of eating. It’s fast, filling, and takes almost no effort to make. However, it’s also not too good for your health for the long term so here are a couple simple steps you can take to make it better with little extra effort:

Cook them – To be honest, I still don’t understand why some people insist on eating it raw. It’s sure as hell not good for you, especially since one of the ways that those blocks of noodles are preserved involves giving them a light coating of wax. You can feel it once you know what you’re looking for.
Drain the water – Again, due to the wax. If you plan on having the noodles within some kind of soup or broth, drain out the water (especially if it looks white before you’ve added anything) and replace it with fresh water. Then just let it boil and add whatever kind of flavouring you like.
Add other ingredients – Yes, this does involve some effort but it’s about the same amount taken to make something like a box of macaroni and cheese (the original kind, not those idiot-proof instant versions). It’s easy to add anything to make the noodles more balanced and probably tastier. Here are a few suggestions:

Leftovers – To those few that actually cook something substantial occasionally, just toss in whatever looks like it’ll mix without creating something vomit-inducing. No extra effort needed and it clears fridge space.
Chopped vegetables – Any of the following work especially well with ramen: lettuce, carrots, bok choy, green beans, peas, generally anything green, peppers, sometimes corn niblets, etc. For the really lazy, just buy a frozen bag of mixed chopped veggies. It’s healthy for you and goes with practically anything.
Meat – I’m sure most students will agree with me here. Meat is generally pretty good for you and filling as well. Just try not to overdo it. Most meat can be combined with ramen, though I recommend avoiding ground meat (unless it’s leftovers). It’s preferable to use precooked/chopped meat, that way you don’t overcook the noodles while trying to cook the meat. Fish also works too. Just choose according to personal preference. (Sidenote from Glo: Chicken rib meat works well as a toss-in.)
Seasoning – A bit of advice. If using the seasoning packet that comes with the noodles, do not use the whole thing. (I heartily agree.) Generally, one packet is good enough to flavour 2 blocks of noodles, especially if anything above is added. Also, I’m not a chemistry major, but I recommend not eating too much of it as I haven’t the slightest clue what the hell they put into it. If you really want some meat flavouring, add meat instead of powder when possible. Soy sauce and sesame oil are generally good ideas in moderation, and for those interesting in trying something different curry and satay powders can be found in most grocery stores nowadays. Feel free to experiment.

Hopefully, some of this advice is useful. Once you get the hang of this, perhaps you may want to try cooking something a bit more complicated. But this should help keep you going till you’re out of college.

Let's talk about chicken.

2006-10-08T23:17:00.000-07:00

Takes on flavors well, isn't overly expensive, and is easy to cook in the oven. Also not all that unhealthy for you. All that combines to make it a rather excellent staple food for all us poor college students out there. That, paired with the fact that it is the only land-flesh I eat, makes for a blog chock full of chicken recipes.

All recipes on this site that involve white meat can be used for fresh chicken from the butcher's aisle, or for the huge value packs of flash-frozen chicken breasts that you can get from the freezer aisle. The frozen breasts are generally going to be larger, thicker, and a little less tender, but they are certainly less expensive and much easier to store. For dark meat, use only fresh chicken. Wings and breasts are the only things I trust that come pre-frozen.

Nowhere on this blog will you find a recipe to spice up anything called a "tender." If they can't identify where it came from, I am not putting it in my mouth. I have the same policy with hot dogs.

Meat! Not Just for Cooking Anymore!

2006-10-08T21:36:00.000-07:00

I think there should be a class in high school that teaches you all about living alone. You know: balancing checkbooks, tying ties, the proper storage of meat...

I can't remember how many times I've headed over to a friend's house and been horrified at the state of their freezer. I don't know about you, but I don't like the taste of freezer burn. With that in mind, read on to learn how to avoid it.

Freezing Fresh Meat
If you're going to shell out the money for the fresh stuff, you need to take care of it. Fresh meat can't just be thrown into the freezer in the package you bought it in-- that's just asking for freezer burn.

1) Remove the cuts from the package. For chicken, rinse it and remove any excess fat or skin (if you're not a fan). This can be done through a combination of yanking and sawing away with a knife. Don't worry about keeping the cuts pretty, but don't try to remove every last trace of fat. Just the thick ribbons.

For boneless breasts, I'd separate away the rib meat: that's the raggedy looking portion on the back of the breast. I usually trim the good parts off (hint: the stringy white sections through the center do not qualify as edible), chop it up, and toss it into a marinade to use it in a stir-fry, because it's not good for much else.

For ground beef, I'd go ahead and prepare it as needed. If it's for hamburgers, season the meat and shape it into patties. Remember that the more work you do when you get home from the grocery store, the less you have to do when you're hungry for food.

Pork seems to take care of itself. Removing fat from pork and beef cuts makes them less tender in the long run, anyway, which kind of takes the flavor out of chewing.

For fish,

2) Wrap each portion in cling wrap. Just tossing it in foil will cause freezer burn.

3) Wrap each cling-wrapped portion in aluminum foil. Just leaving it in the aran wrap will cause freezer burn. When their powers combine, though, the meat is safe!

4) Stack neatly in the freezer and feel secure.

Thawing
Never take meat from the freezer and toss it out onto a counter to thaw. That is asking for sickness and nasty. Instead, do one of two things:

1) Plan ahead. Take what you need out the night before and toss it in the fridge.

2) Improvise: Thaw it in the microwave (removing foil first, please.) Microwave it on 1/2 power or defrost setting in three-minute intervals until thawed. This will probably partially cook the edges of the meat, and I think it makes it less tender in the end, but if you're pressed for time, this will get it ready to cook and won't kill you as a side effect.

Flash Frozen Meats
These are cheaper alternatives to what you find in the butcher's aisle, usually found in the form of boneless chicken breasts. They come coated in a protective layer of ice, but will still freezer burn if you fail to seal the bag each time you grab a hunk of meat. When thawing in the fridge, place it in a container that will hold the extra water as it melts, or you're going to have a very disgusting fridge.

Chicken Packets

2006-06-24T03:19:00.000-07:00

This is an easy recipe that allows you to cook more than one thing at a time with very little effort. I'd call that a win.

Preliminary work:
If I were you, I'd check to make sure you actually have the ingredients you're planning on using. There's nothing like being halfway through cooking something and discovering that you're missing the key ingredient. I always get exactly everything I'll need set out and measured before I start any cooking. It may seem silly, but it's efficient, it saves time, and it prevents catastrophic failure, which is something I know at least a few of you need all the help you can get with.

In this case, you'll want about one cup of side item per chicken breast. Anything more will take too long to cook. One packet should be enough per person.

Cooking utensils needed: Tablespoon, sharp knife, baking pan or dish (a cheap foil one will do nicely.

Note: All these recipes require an oven temp of 350F. Remember to preheat.

Cook time: 15 minutes prep, 45 to cook. This is not a meal for the desperately hungry.

Mediterranean Chicken Packets
This is something I pulled out of one of my favorite cookbooks. The great thing is that it's easily customizeable, so if you've got a random assortment of stuff lying around, chances are you can make it work. And since it all cooks at once, this is pretty easy for how tasty it is.

Base recipe:
Take a thawed chicken breast and cut three slashes into it. Insert slices of cheese into each wedge. (If you're lazy, just top them with cheese, but be warned that it will slide off and form a sort of half-assed cheese sauce.) Take a piece of aluminum foil that is large enough to cover the chicken breast+ stuff you want to add into it completely. Place the chicken breast on the shiney side of the foil. Top the chicken with some basil, oregano, and pepper.

Here's where it gets fun. Basically anything can go in that chicken packet as long as it hasn't been pre-cooked. Remember to place the chicken on top of the other ingredients to really let it take on the flavor!

1) Pineapple rings with 2 tablespoons juice. Keep in mind this is going to end with a very sweet citrus flavor. Leave out the olive oil on this one, but keep the cheese and other seasonings.

2) Bell peppers. Place the chicken on top of a bed of bell pepper slices and do as stated above. This will give your chicken a little more kick, and I'd leave off the black pepper.

3) Zucchini and tomato, in a little olive oil. A lot of people like baked zucchini and tomato. I'm not one of them. Top the veggies with the basil and oregano and save the pepper for the chicken.

4) Green beans. Don't add any oil, or they will turn out greasy and nasty. After it's all done baking, you'll probably want to salt them. Add 2-3 TBSP water to help them steam and keep the chicken moist.

5) New potatoes. Cut them into 1-1/2 inch cubes so they cook quickly. I like mine with olive oil and a little rosemary, so leave out the basil and oregano and just double up on this spice. If you have any thyme lying around, toss that in too.

Yes, I realize most of those are veggies. GET OVER IT.

Next, you want to seal the packets so the contents don't leak. Fold up the sides to make a container, and then roll the top shut to seal it. The goal is to get a good inch of foil on all sides to keep everything in and keep all the seams above liquid level. It's like a little boat. A boat that contains YUMMY.

Place these packets in a baking dish or on a baking sheet and put them in the oven for about 45 minutes. I hope you remembered to put the shiney side of the foil in, because if not it will take longer to cook-- the foil will reflect the heat!

1.	Stir ingredients until soft dough forms.
2.	Drop by spoonfuls onto boiling stew; reduce heat.
3.	Cook uncovered 10 minutes. Cover and cook 10 minutes.
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