Kitchen Tip: Keeping lettuce crisp longer

 Summertime is almost here, and what's better on hot summer days/evenings than a wonderfully crisp salad? However, if you're like me (and I'm not saying you are...) you're a lot more likely to have a salad if you don't have to wash and pick through your lettuce every time you want one. Also, sometimes I have the best of intentions and then the lettuce ends up going all wilty before I get to it. Every happen to you? If not, kudos to you! If so, this trick may help! 

Kitchen Tip - Broth

There is nothing better than homemade broth. I have found it difficult to have all the leftover 'stuff' to make broth all at once. However, I have now found a way that works great and all you need is freezer space... Simply place all your veggie peelings and such in a freezer bag and freeze until you have the chicken/beef/pork bones and fat then just add the frozen veggie leftovers to a pot with the meat (or to make a vegetarian broth just wait until you have enough frozen vegetable leftovers. You can actually have a bag for meat and one for vegetables as well.


What tricks do you have for making homemade broth?

Baking Soda - the kitchen wonder-ingredient!

Baking soda does so much more than act as a leavening in baking - although that is a great use for it. I'm going to be discussing some more uses for this wonder ingredient today. I am sure there are more uses than I know of, so please feel free to share!

Image from Arm & Hammer's website

In the kitchen:
*Baking soda helps to put out small grease fires (NEVER pour water over them!). Keep your soda away from where the flames would spread (seriously, when I was younger my mom had a grease fire and couldn't get to the baking soda. Not a happy situation.) Do not use in deep fryers as it may cause the oil to splash.

*Baking soda can be used as a cleaning agent. Use it to help scrub counters or pans (avoid it on aluminum though.) If you have a stain on a counter-top (made of Formica), sprinkle baking soda over it and then pour on some white vinegar (yes the volcano combination!). Let sit for 5-10 minutes. Wipe clean. For more set in stains, you may need to repeat. (I've tried this and it works on food coloring, however the red did take a couple of times to get it out.)

Personal Care
*Baking Soda can be used as an exfoliant, simply add to your facial cleanser.

*Baking Soda can also be used as an antacid. One-half teaspoonful in a glass of water every two hours. (I used this when I was pregnant at a friend's house and had forgotten my antacids! Worked great.)

*Baking Soda can also be added to a bath to help ease itching (I remember using it as a child with chicken pox) areas (bites, stings, other irritations.) Simply add 1 cup under the tap while running the bath - be sure the water is warm to cool. Alternatively you can make a baking soda paste and apply to the affected area.

*You can gargle with salt and baking soda to help ease a sore throat (however this tastes disgusting.) Use 1 tsp salt and 1 tsp soda in an 8 oz glass of water.

*Baking Soda can be made into a paste and used as a non-flouride toothpaste. (It is suppose to be helpful in removing bad breath.)

Other:
*Add 1/4 cup to laundry to help remove odors (works great for towels that have sat in a washer overnight or for a few days... not that any of us would do that! ) I typically use expired baking soda for this and it still works great!

How do you use baking soda around your house?

Kitchen Tip: Potatoes

Simple tip: don't eat green potatoes (note: this picture does not show green potatoes).

The green coloration is caused by a chemical called Solanine. It is produced when the potatoes are exposed to sunlight and can also occur from the florescent lights in stores. Solanine in large quantities is toxic. If you do have a potato with green on it, cut it out. It won't kill you unless you eat a lot, but why add toxic substances to your body?

Kitchen Tip: Honey

Today's tip is really late, I know... it's been one of those days. It is also a little odd... but not too odd. Growing up whenever one of us got a cut that was starting to be infected we'd mix together a little honey and flour (just enough flour to make it a paste) and put the mixture on our wound (then cover with a bandaid.) It seriously works great at drawing out the infection and is something that was passed down from my great grandmother.

Do you have any remedies like this? I would really like to know of any other old remedies for things!
Please leave me a comment telling me of any you know about.

Kitchen Tip: Cleanliness...

So I am totally a hypocrite in saying this but having a clean kitchen is so helpful when cooking. For instance, I would not have burned myself if my counter was clean and I wouldn't have had to put the cookie sheet part way over the sink (and partway sticking over the edge...)

That said if you have a clean kitchen you'll be able to find the items you need to work with (instead of looking for 10 minutes), you will have a clean surface to work on and not have to find an alternative (like a cutting board), and it will improve your mood (at least it does mine!)

So do yourself a favor (and I'll work on it as well) and have a clean kitchen!

Kitchen Tip: Safety

I recently read a blog post by a professional chef about kitchen safety and thought it was a great post and wanted to share it will you all. I think sometimes we forget how many things can happen in a kitchen! Check out this link and remember to be safe while cooking!

Kitchen Tip: Experiment

Yesterday I posted a picture of these cookies:

This cookie was created from an experiment... They are absolutely delicious (Yes I'm just trying to make your mouth water so you can't wait until next Tuesday to see this recipe - not really but writing it was fun!)
This cookie became more delicious after I made a mistake and had to add more liquid (basically I broke a wooden spoon trying to pry the dough away from the side of the bowl! It was still cold from overnight refrigeration, but it was also hard as a rock.) Then I remade more dough from scratch with everything I added to the dough and it turned out perfect. Two tries to get something so good isn't bad, even if I did break a wooden spoon!
So experiment... you may just come up with something delicious - if not, then you learned what doesn't work. Here are some of my posted recipes that came from experimenting:

Spiced Apple Syrup (for baked french toast)
Philly Cheese Steak Pita
Five Cheese Stuffed Shells
Strawberries & Cream

Chicken Soup Pizza
Bacon Beef Quinoa
Creamy Meatballs
Asparagus Beef
Cute German Pancakes
Bread Crust Individual Apple Pies
Fruit & Cream Wafers
White Chocolate Molten Lava Cake 
Oreo Truffle Cheesecake
Mock Pumpkin Cookies
Lime Coconut Cookies

Don't be afraid of failing! Follow creative ideas that flow into your head! Mishaps may happen, but so will delicious food.

Kitchen Tip: Softening Brown Sugar

Brown sugar is an essential to making a perfect chocolate chip cookie, but what do you when it has hardened? I know there are a lot of tricks out there - these are the two I find most useful -

For immediate use - microwave the brown sugar for 10-30 seconds until it is softened.

For a whole container (takes overnight) - Place a slice of bread in with the brown sugar. Make sure it is in an airtight container.

Kitchen Tip: Dinner Ideas

Back when my husband and I were first married (actually about 4 months after we got married,) I created a spreadsheet of recipes we liked and have continued to add to it over the years (periodically, so it is not all inclusive.) When I'm stumped and don't know what to make for dinner, I consult this list. It also helps in creating menus for the week/month. I have found this resource helpful. I have it printed out and in my kitchen - currently on the fridge. Other times it is with my favorite cookbook. If I had time right now I'd probably rearrange some of the categories, but for now it is what it is and I can deal with that.

I would suggest doing something similar in your kitchen (if you haven't already) - it saves on time and serves as a reminder of meals that may have been forgotten for a time. I know I sure do that - my weekly menu posts were actually really helpful in updating my list. If you don't know where to start - you can find my version clicking here - then all you'll have to do is edit for your likes and dislikes. You should be able to download this directly from Google documents. If not you can send me an email and I'll send it as an attachment.

Kitchen Tip: Know Your Cuts of Meat

It amazes me how little some people know about cuts of meat. The last time my mom went into the butcher the person at the counter was just getting off the phone. Apparently someone a city a few hours away had called to get a half a beef. This person requested the beef be cut into all T-bone steaks. I'd hate to see what the cow that can be cut into all T-bone steaks would look like!

While you may know a bit more about where different cuts of meat come from, it is important to know how to cook a particular cut of meat. Some cuts are more tough, some have more fat, etc. Some are better cooked by roasting, others are better being cooked in liquid, and some can be cooked with a lot of different methods. If I'm unfamiliar with a cut of meat, I can check in a cookbook (these images are from the Better Homes & Gardens Cookbook.)

Or there is always the internet - just a quick search for cuts of meat gets me to a site such as this one or charts like those found here.  The first link and at least one chart has suggested cooking styles for specific cuts (of course you are not limited to these). There are a lot of resources out there so find one that works for you.

Kitchen Tip: Is your sauce too salty?

Let's say you are in the middle of making some gravy... It doesn't taste quite right so you decide to add some salt. Oops... now it is too salty. Ever happen to you? If not, I just have one question - do you make gravy? ;)

An easy fix for this is to cut a potato into thick slices and place it in the gravy/sauce and let it cook for a few minutes. The potato will soak up some of the excess salt. Or you could thin it out and try to season it again. The potatoes are easier if the gravy/sauce is close to being finished.

Kitchen Tip: Juicing a lemon (or lime)

I love learning tricks that make my life easier... and this is one of them. I don't own a juicer or one of those items that helps you juice citrus fruits - I simply would not use it enough to justify the space. That said, here are a couple of tricks that will help get the most juice out of a lemon (or lime, etc.)

First take your lemon.

Microwave it for about 15 seconds - until it gets warm, but not too hot to handle.

On a clean counter top, roll it using your palm - don't be shy, really press down on this lemon!

Cut the lemon in half.

Notice there is a bit of juice on the counter - that's because the rolling releases the juices. It makes the next part so much easier!

Squeeze the lemon into your hand. It keeps the seeds from getting into the juice (or you can squeeze it over a strainer if you would rather.

This lemon gave me just a bit less than 1/4 cup. It made a delicious fresh lemonade!

Kitchen Tip: Trust yourself

I think that this is sometimes a hard concept to grasp when cooking - Trust you instincts. If you are reading a recipe and something doesn't seem right - it probably isn't. Now I'm not necessarily saying the recipe is flawed - it may be... but we all have individual tastes and know what we like and what we don't.

Shortly after Hubby and I were married we bought a whole turkey (it was super cheap and we were trying to save money.) I made the turkey and had TONS of leftovers so was searching for recipes to make. I found a turkey soup recipe I thought I'd try. This recipe was a basic noodle soup recipe except it called for tomatoes. I read it and thought, no that's not going to taste good. Unfortunately I had not learned to listen to that instinct completely so I put in a can of tomatoes just like the recipe said. My instinct was right and the soup was not so great. In fact I don't think we ate all of it. Of course at the time we both were not such great fans of tomatoes (I started to crave tomatoes with my first pregnancy and now can eat them just fine.) I've done a lot better at listening to that voice, but I still have some times when I ignore it.

One recent example deals with making a crust for a chocolate cheesecake.

 I'd have shared the recipe yesterday but the photos were no where near ready to post - I'll be sharing it next week though! The part I did not listen to my instincts about: the crust - well half of the crust. I decided to try using chocolate wafer cookies. When I went to buy them I had a nagging feeling it wasn't going to be so good. I bought them anyway and used them to make the crust. Needless to say the crust wasn't such a great part of the cake.

So trust those instincts while you are cooking!

Kitchen Tip: Flour Storage, Blogiversary and a Giveaway (Closed)

Wow, what a title... I'll be discussing flour storage first. All purpose flour can be stored at room temperature in a tightly sealed container for one year. You can double this amount of time by either storing it in the fridge or freezer. Whole wheat flour is a little different, it tends to go rancid faster. It can be kept in the fridge for 8 months and in the freezer for 2 years. Keeping it in a container at room temp it will last for a few months.

One tip I can give you to remove possible Weevil infestation - when you buy the flour, put it in the freezer for 3 days before putting it into your storage container. This kills all Weevil and Eggs that may be in the flour. (There is an allowable number of bugs that can be in the flour and still be sold – disgusting=yes, but true. However if you think about the fact that wheat is grown outside, etc it is understandable-nature is nature.) I have done this for the past 5 years and have not ever had Weevil in my flour, it has been great!

I started blogging recipes on Friday, July 24. Shortly after I moved to this blogspot address on August 10th. So I count the 10th as my blogiversary. I'm celebrating later due to family commitments last week. I can't believe it's been a year!! I feel that I've learned a lot in this past year, but I feel that I still have a lot to learn. When I started this blog my husband was looking for employment and trying to finish his thesis, I had no way of knowing that one year later we'd be in the same boat... except having moved 1300 miles to my parent's basement (another thing I thought wouldn't be happening at this point in my life!). Since it is 2010 and the 10th is my blogiversary I'm going to list the top 10 visited recipes on my blog:

1. Honey Truffles

2. French Toast Bites

3. Goopy Bread

4. Cute German Pancakes

5. Breakfast Potatoes

6. Pizza Crust

7. White Chocolate Molten Lava Cake

8. Five Cheese Stuffed Shells

9. Oatmeal Pancakes with Raspberry Syrup

10. BBQ Chicken Tortilla Pizza

I was going to list my top ten recipes BUT when I started to sift through the weekly recipes I've posted, I had over 10 and I hadn't even gotten to the treats! So I decided to veto that idea.



Now for the Giveaway - Today because I'm celebrating my Blogiversary,
And because it's Wednesday,
And because I'm still sick,
And because I love you more than my luggage
(can you guess what I'm giving away yet?)
That's right - The Pioneer Woman Cooks! (I love how she always says I love you more than my luggage. It doesn't apply so much in my case. I'm not the hugest fan of luggage!)

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
This cookbook is amazing, it has step by step color photographs of every recipe. Plus it also has some stories and pictures from her life on the ranch.
Maybe someday I'll be able to give away Kitchenaid mixers like her, but for now to enter to win this cookbook:
1. Be a resident of the US (sorry for all you International readers!)
2. Leave a comment telling me what your favorite recipe I've posted is. (Weekly Recipes or Treats) All comments not listing a recipe will not be counted in the giveaway - I will only publish the recipe comments until after the giveaway is over.
3. One entry per person
4. Entries allowed until Thursday Night (roughly 10PM)
5. Winner announced Friday - Congrats to Elise for winning!
6. Winner selected Randomly.
Have a great day!

Kitchen Tip: Bread Making part 3 of 3

Continued from the past two weeks (click on the following to view part 1 or part 2.) Today I'm focusing on how to shape a great loaf of bread.

First, punch down the dough that has risen until double in size. Then place the dough on the counter and shape roughly into the size of a loaf pan. Fold the sides in and pinch together, continue pinching all down the length of the dough. Next fold the end over. Repeat on other end.

Once dough is doubled, bake in a 350 degree oven (or a 325 degree oven if you used honey) for 25-35 minutes. The top should be golden brown. 

At this point, your house has an aromatic scent of fresh bread.

 Go ahead and give into the craving to eat the fresh bread!

A few hints about cutting fresh bread - let it cool down for about 10 minutes so you don't burn yourself.

Using a sharp serrated knife and using no/gentle pressure saw back and forth to cut through the whole loaf.
ENJOY!

Kitchen Tip: Bread Making part 2 of 3

Continued from last week...

To the wet yeast mixture add 4-5 cups flour and mix by hand (I used a fork) until dough forms. Once dough forms, sprinkle (or dump) 1/2 cup flour onto a clean surface to knead the dough.
Just a quick reminder:

If it is a smooth ring with no design or jewels, you can keep it on if you wish.

Place the dough onto the flour, and cover with 1/2 cup more flour. You may need to add more as you are kneading.

Knead the dough by folding it over on itself... Over and over and over again. I think this is the most therapeutic part about making bread - if you are frustrated/stressed you can get some stress relief during the next 10 minutes.

I like making 2 loaves at a time because I find it is just the right amount of dough to knead - 4 loaves is quite a but to knead and is more of a workout!

Once the dough is kneaded, place into a bowl sprayed with non-stick spray. Turn once to coat.

Cover with a damp towel and let rise until doubled in size (about 1 hour).

Time to move on to  Part 3

Tutorial: How to make Bread

Making bread is therapeutic for me. I love being able to create something that makes the house smell so delicious and there is nothing quite like eating a fresh slice of home made bread. These photos show amounts for 2 loaves of bread, so that is the recipe I'll be sharing with you. If you only want one loaf simply cut the recipe in half. Although add 1 Tbsp sugar to the warm water before adding yeast no matter how many loaves you are making.

First, start out with water - 2.5 cups warm water. You want it to be about 110 degrees (if you want to test the temperature - use a meat or candy thermometer if you have them.) Add 1 Tbsp granulated sugar to the water. Stir to combine. Add 1-1/2 Tbsp yeast to the sugar water. Let sit until yeast 'blooms'. Once yeast starts blooming, it goes pretty quickly, but is fun to watch!

The photos above illustrate the yeast blooming. The end picture is after the yeast is completely ready to add the other ingredients. This is typically referred to as the yeast being bubbly.

Next add 1/2 cup or 1 cube unsalted butter (you can add salted, but you will want to reduce the amount of salt added to the bread dough. Most butter has about 1/2-1 tsp salt per cube, so reduce the amount of salt about that much.)  I like to add honey (1/2 cup) to bread, you can also use sugar (1/4 cup). Next add 2 tsp salt (when using unsalted butter.) Mix until combined. I do not add milk or milk powder to my bread as it makes the bread go bad faster. If you do add milk to bread you will want to use it within a day or two. 

To the wet yeast mixture add 4-5 cups flour and mix by hand (I used a fork) until dough forms. Once dough forms, sprinkle (or dump) 1/2 cup flour onto a clean surface to knead the dough.
Just a quick reminder:

If it is a smooth ring with no design or jewels, it will probably be fine... but kneading with a diamond is never a good idea!

Place the dough onto the flour, and cover with 1/2 cup more flour. You may need to add more as you are kneading.

Knead the dough by folding it over on itself... Over and over and over again. I think this is the most therapeutic part about making bread - if you are frustrated/stressed you can get some stress relief during the next 10 minutes.

I like making 2 loaves at a time because I find it is just the right amount of dough to knead - 4 loaves is quite a but to knead and is more of a workout!

Once the dough is kneaded, place into a bowl sprayed with non-stick spray. Turn once to coat.

Cover with a damp towel and let rise until doubled in size (about 1 hour).

Now on to how to shape a great loaf of bread.

First, punch down the dough that has risen until double in size. Then place the dough on the counter and shape roughly into the size of a loaf pan. Fold the sides in and pinch together, continue pinching all down the length of the dough. Next fold the end over. Repeat on other end.

Once dough is doubled, bake in a 350 degree oven (or a 325 degree oven if you used honey) for 25-35 minutes. The top should be golden brown.

At this point, your house has an aromatic scent of fresh bread.

 Go ahead and give into the craving to eat the fresh bread!

A few hints about cutting fresh bread - let it cool down for about 10 minutes so you don't burn yourself.

Using a sharp serrated knife and using no/gentle pressure saw back and forth to cut through the whole loaf.
ENJOY!