Kitchen Hint of the Day!

September 6, 2013 at 10:35 AM | Posted in Kitchen Hints | Leave a comment
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To make asparagus last longer in the refrigerator, place the stem ends in a container of water, or wrap them in a wet paper towel and put in a plastic bag. Like flowers, the asparagus will continue “drinking” the water and stay fresh until it’s ready to use.

Kitchen Hints of the Day!

September 5, 2013 at 7:38 AM | Posted in Kitchen Hints | Leave a comment
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Hint #1 – If you need only half an onion, use the top half first, because the root half will store longer in the refrigerator (it won’t sprout).

 
Hint #2 – If you an onion that starts to sprout, place it in some soil in a pot on a windowsill and, as it continues to sprout, snip off pieces of the sprouts to use in salads. These tiny greens are flavorful and mild.

Kitchen Hint of the Day!

September 2, 2013 at 8:16 AM | Posted in Kitchen Hints | Leave a comment
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Potatoes hate onions…at least until they’re cooked together. Onions should never be stored with potatoes because moisture from the onions can cause potatoes to sprout. Onions also release gases that will alter the flavor of a potato.

Kitchen Hints of the Day!

August 31, 2013 at 7:48 AM | Posted in Kitchen Hints | Leave a comment
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Hint # 1 – It is best to purchase potatoes in bulk bins – not in bags, which make it hard to determine which are bruised. If you store fresh ginger with potatoes it will help keep them fresh longer. Half an apple stored with potatoes will stop the sprouting by absorbing moisture before the potatoes does.

 

 

Hint #2 – If your family loves mashed potatoes, here’s a great way to use the nutritious skins in their own dish the next night. In a bowl, sprinkle the potato peelings with salt and pepper, mix with a bit of Italian Dressing, and then stick them in the oven at 400 degrees until crispy (about 20 minutes).

 

Kitchen Hint of the Day!

August 30, 2013 at 8:49 AM | Posted in Kitchen Hints, potatoes | 2 Comments
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Never refrigerate potatoes, because that tends to turn potato starch to sugar. Potatoes will last longer and remain solid longer if they are stored away from light in a cool, dry spot, preferably at 45 – 50 degrees. If white potatoes are stored below 40 degrees, they tend to release more sugar and turn sweet. Air must circulate around potatoes; otherwise, moisture will cause them to decay.

27 Easy Weeknight Stir-Fries

August 29, 2013 at 8:54 AM | Posted in Eating Well | Leave a comment
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It’s Stir-Fry Heaven from the Eating Well web site.

 

Eating Well

 
27 Easy Weeknight Stir-Fries
Stir-frying is the easiest way to cook an entire meal in just one pan. Just combine fiber-rich fresh vegetables and lean proteins with a delicious sauce and voilà, dinner is on the table in just minutes. Try this Sichuan-Style Chicken with Peanuts or the equally yummy Beef & Broccoli Stir-Fry for dinner tonight!

 
Make a healthy dinner with a satisfying stir-fry recipe.
Our healthy stir-fry recipes are full of fiber-rich vegetables and lean proteins that combine to make a delicious dinner with minimal cleanup. Toss your favorite vegetables in your skillet or wok and get cooking with these easy stir-fry recipes. Enjoy Thai Chicken & Mango Stir-Fry for a low-calorie, budget-friendly supper or Spicy Stir-Fried Broccoli & Peanuts for a quick side dish.

 
Thai Chicken & Mango Stir-Fry
Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether…..

 
Spicy Stir-Fried Broccoli & Peanuts
Broccoli and red bell pepper tossed with a spicy peanut sauce makes a delicious side or stir in some cooked chicken or tofu to make it a main dish….

 
Get these and all the rest by clicking the link below.

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_stir_fry_recipes?sssdmh=dm17.686493&utm_source=EWTWNL&esrc=nwewtw082013

Kitchen Hint of the Day!

August 27, 2013 at 6:47 AM | Posted in Kitchen Hints | 2 Comments
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If your only using half of a bell pepper for a recipe, make the other half last longer with this simple trick. When you’re slicing the pepper, make sure you leave the seeds and membrane intact on one side. Then store this side in a sealed plastic bag or container in the fridge. Leaving the seeds in tact will make the pepper last longer.

Kitchen Hint of the Day!

August 26, 2013 at 8:00 AM | Posted in fruits, Kitchen Hints, vegetables | Leave a comment
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Refrigerating your produce can help it keep longer, but not all produce does well in the cooler temperatures. The majority of fruits and vegetables handle cold fairly well, but naturally enough, the exceptions are tropical fruits, whose cells are just not used to the cold. Bananas will suffer cell damage and release a skin-browning chemical, avocados don’t ripen when store below 45 degrees, and citrus fruit will develop brown-spotted skin. These fruits, as well as squash, tomatoes, cucumbers, bell peppers, melons, and pineapples, are best stored at 50 degrees – so keep them out of the fridge unless you’ve already cut them and need to keep them fresh. Most other vegetables, including lettuce, carrots, and cabbage, will do better in your refrigerator, as will fruits like apples, and pears. Garlic, onions, shallots, and potatoes should never be refrigerated because the cold will cause sprouting, loss of flavor, or conversion of their starch to sugar. Keep these foods out of the fridge (at a little cooler than room temperature,if possible) and in a dark cabinet. Humidity is also an important factor, so fruits and vegetables should always be stored in the refrigerator crisper bins, which will prevent them from drying out.

Kitchen Hint of the Day!

July 29, 2013 at 8:09 AM | Posted in Kitchen Hints | Leave a comment
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The Best Ways to Freeze Food Tips:

 

* Never use quick-cooking rice in a dish that will be frozen, as it becomes mushy when reheated. Use regular or long-grain rice instead.

 

* Don’t add toppings to dishes to be frozen; add when serving.

 

* When preparing most vegetables for freezing, they should be blanched, not fully cooked. This will lessen the enzymatic activity in the vegetables, and reheating will complete the cooking process. To blanch, simply steam or boil vegetables for about half the time you normally would cook them, then plunge them into ice water and drain. Potatoes and squashes are the exception to this rule-they should be fully cooked.

 

* Freezing causes russet or Idaho potatoes to fall apart; if you need them to stay whole or in chunks, use potatoes with red skin or waxy flesh.

 

* Freezing tends to intensify the flavors of certain foods, such as garlic, peppers, and cloves. Use less in a dish that you will freeze, and when reheating, taste, and add more as needed.

Kitchen Hint of the Day!

June 3, 2013 at 8:48 AM | Posted in grilling, Kitchen Hints | 2 Comments
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Spraying your grill with a bit of vegetable oil before you start grilling will make cleaning even easier, and your grill even hotter (which will put those cool “grill marks” on your meat and vegetables). For the easiest clean-up, coat the grill with vegetable oil or canola oil before starting the fire, then wipe it with a wet rag shortly after you are through. Never spray the oil on the grill after the fire has started-it may cause a flare-up.

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