helping you cook better, smarter, faster
Potatoes are a staple in just about every household. And baked potatoes continue to be a favorite. But I’m not into the hour it takes to bake ‘em. So, I wondered, “Can you make faster baked potatoes in the Instant Pot?” And the answer is a hearty, “YES!”
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Don’t you love finding a new recipe that fills a gap you didn’t even know you had? That’s the way I felt when I found this recipe for Instant Pot Stuffed Pepper Soup by paleorunningmomma.com. What could be better? A shortcut version – your Stuffed Pepper Soup recipe renovation!
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For years, restaurants have allowed us to customize our meals with a salad bar or buffet. But sometimes it costs a pretty penny. Why not do a smaller, more affordable version of that “bar” at home? In fact, it’s the perfect idea for roommates – a simple way to personalize your meal!
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I love to try new recipes! The first time I ever made paleorunningmomma’s Mexican Cauliflower Fried Rice, I fell in love with the Chipotle Ranch Dip drizzled over it. SPICY!!! It hit the spot…but I had too many leftovers. I ate some of it with plantain chips (probably TOO much and got a friend hooked as well!), then found myself repurposing my favorite spicy dip as the “mayo” for chicken salad!
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When I taught myself to cook, I followed every recipe exactly all the way through. I thought it was the only way it would come out tasting good. After years of cooking though, I’ve found a new freedom with it, particularly when I’m trying to get food on the table faster. Turns out it’s just a matter of answering the question, “when is it okay NOT to follow the recipe?”
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Our insurance sent us some helpful nutrition hints, and this one caught my eye: eat one serving of a cruciferous vegetable each day for good heart health. Well, we all want that, so I read further. Broccoli, cauliflower, cabbage and brussels sprouts are the main ones that are readily available and affordable (along with a few others you can see here). That means some repetition. So, it’s time to dig into my favorite, and try new ways to enjoy cabbage.
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Mangos are everywhere now, but back in the 70’s, my only exposure was via a mango-scented fancy soap…and it did NOT smell good to me. Thankfully, when the fruit itself started being readily available in the US, I took the chance and tried it. SOOOO glad I did! I love both colors and use them abundantly, but they’re a little harder to deal with than other fruits with a core or pit. Here’s some thoughts on mastering the mango.
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Lately we’ve been reminded how fragile life is (courtesy of COVID 19) and how much we can take our health for granted. It made me think (I know, dangerous!). But seriously, how does a family get by on a day-to-day basis when mom or dad is sick or injured? What happens when the cook can’t cook?
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I’m not much of a fan of tools that do just ONE thing. If you’re gonna take up real estate on my counter or in one of my kitchen drawers, you better “pay for your keep.” That’s why I’m always excited to find other uses for tools I already have, particularly a simple and easy-to-clean tool. Experimentation gave me these 3 surprisingly powerful uses for a grapefruit spoon.
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Who doesn’t love the sweet, yellow flesh of a perfect pineapple? But given their tough outer skin and leaves, they’re about as intimidating as a porcupine! What’s the best way to cut pineapple?
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