helping you cook better, smarter, faster
Fresh herbs are wonderful, and sometimes have a very different taste from dried. And if you grow them in your garden, they’re super low cost. But what if you buy them in the store, then find you only used a tiny bit out of that little bunch? Did you know you can save the rest and freeze leftover herbs in ice?
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Way back in January of last year, I posted the way I plan my menus and re-use the shopping lists (check that out here). But I realize everyone is different, and that might not work for all. Particularly for people without a lot of storage space (fridge, freezer, or cabinets) and with a smaller budget or even people who don’t like to shop, let’s take a look at planning your menu by the sales flyer at your favorite/closest grocery store.
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Thanksgiving is one of those grandiose meals where you spend most of the day cooking it, devour it in 20 minutes tops, and then find the hurricane wreckage left in the kitchen. Regular weeknight meals should not look the same or give you a defeated feeling. Let me help by offering 10 “shortcuts” so you don’t trash the kitchen!
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I love me some boiled eggs…as snacks, for egg salad or potato salad, even deviled eggs. While boiling eggs isn’t that hard or time-consuming, I was curious when I heard about perfect “boiled” eggs in the Instant Pot, and I had to try them for myself.
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This summer is SO hot my fruit is ripening quicker than usual. Seriously, bananas no longer last a week, even indoors! So, it’s not that big of a surprise that my 25-pound box of peaches turned up all ripening at the same time AND about 2 or 3 days earlier than I expected. I’m glad I knew what to do when peaches “turn” too quickly!
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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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There are all sizes, shapes, and uses for the myriad of kitchen tools available. There are many things you can honestly do without putting on your wedding registry. But don’t forget THE single most critical kitchen tool – knives.
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I bet you have more recipes for chicken than any other meat. In fact, I bet most folks eat more chicken each and every week than any other meat. It’s so versatile, fairly quick-cooking, isn’t a “trigger” food…I could go on. Many recipes call for the breast meat to be cooked in fillets, strips, or chunks; some even call for it to be shredded or cubed after cooking. Let’s dive into the art of cutting chicken breasts.
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I love to pair saucy entrées with rice or potatoes…to soak up the saucy goodness. Boiling rice seemed simple but somehow always left me frustrated. Then I stumbled on a rice recipe with a different method that always delivered. A simple, tasty rice method…what could be better?
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Now that you have all your essential tools for cooking and storage, it’s time to dress things up just a bit. What will you put your food on and eat with? What will your table look like? Dining room accessories for the table are the “icing on the cake” for your meals.
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