0

How to Store Ginger

photo and some tips are by wikiHowFor the freshest Ginger only peel off what you need for your recipe.  You can store unpeeled Ginger in the fridge in a tightly sealed plastic bag.  You can also store it in a paper towel then place in a paper bag.  There are other methods for freezing it as well.

My preferred way to store ginger is to wrap it in a dry paper towel then place into a sealed plastic bag, then place it into a green veggie bag and store in your veggie drawer of your fridge.  I still have some left over from Thanksgiving that is fresh.

See more ways to store and freeze ginger at wikiHow.

Print Friendly, PDF & Email
Share
0

Strawberry Salad (Rachel Ray)

photo from Rachel Ray site
This is a modified Rachel Ray Recipe.

Ingredients:

16 ounces fresh strawberries, hulled and halved
1 small shallot
2 tablespoons balsamic vinegar
3 1/2 tablespoons of garlic infused olive oil
1 – 2 tablespoons of honey
Salt and pepper
3 skinless, boneless chicken breasts (about 1 1/4 pounds)
1 bag  (6 oz.) baby spinach
2 ounces goat cheese log, sliced into 4 rounds (or crumbled)
1/4 bunch chives, chopped (or freeze dried)

Directions

  1. In a blender, puree 3/4 of the strawberries (around 12 oz), the shallot, 1 tablespoon of balsamic vinegar, 2 tablespoons oil and the honey; season with salt and pepper.
  2. Season the chicken breasts with salt and pepper. In a large skillet, heat the remaining 1 1/2 tablespoons oil over medium heat. Add the chicken and cook, turning once, until cooked through, about 8 minutes; transfer to a plate and tent with foil.
  3. Meanwhile, add the remaining strawberries, 1 tablespoon balsamic vinegar and 1/4 cup water to the skillet and simmer, stirring, until the berries are warmed through, about 1 minute.
  4. In a large bowl, toss the spinach with the strawberry vinaigrette and divide among 4 plates. Slice the chicken breasts 1/4 inch thick and place on top with the warm strawberries, goat cheese and chives; season with salt and pepper.
Print Friendly, PDF & Email
Share
0

Hot Pepper Hand – Cure

photo by daisydesign
photo by daisydesign

I picked all of these lovely hot peppers from my Gardens last October and then cut them up.  I handled all of them with bare hands and after I was done I felt like I had a horrible chemical burn that just stung very badly.

I tried Aloe Vera, several creams, cold water, ice, etc but got the most relief from soaking my hands in whole milk!

More Tips: use veggie oil, rubbing alcohol (or vodka), or a baking soda paste

Better Tip: wear food gloves when handling a massive quantity of hot peppers!

Print Friendly, PDF & Email
Share
0

How to Freeze Eggs

Photo and Info by FrugalLiving.com
Photo and Info by FrugalLiving.com

Whole Eggs: Mix the yolks and egg whites together. Then, pour the egg mixture into an ice cube tray, and freeze. Two cubes is the equivalent of one whole egg.

Egg Yolks: To prevent thickening, stir in half a teaspoon of salt (or one and a half tablespoons of sugar, if the eggs will be used in desserts) for every one cup of yolks. Pour into ice cube trays and freeze. One cube is the equivalent of two egg yolks.

Egg Whites: No special prep is required. Just pour the whites into an ice cube tray, and freeze. One cube is the equivalent of one egg white.

More Cube Equivalents: 
2 cubes = 1/4 cup
4 cubes = 1/2 cup
6 cubes = 3/4 cup
8 cubes =1 cup

Using Frozen Eggs: Allow eggs to thaw in the refrigerator for a day before using.

Eggs will keep in the freezer for up to a year.

Print Friendly, PDF & Email
Share
0

How to Ripen Avacados

Chart by CaliforniaAvocado.com blog site
click for full size

Tip 1: Place unripe avocados in a brown paper bag to ripen. This traps the ethylene gas they produce and helps them to ripen. A firm avocado placed in a paper bag will ripen at room temperature in about three to six days. As the fruit ripens, the skin color will darken.

Tip 2: Place avocados in a brown paper bag with a banana, (an apple or tomato works too), then leave the bag on a sunny windowsill for 18 to 24 hours.

Tip 3: Place 2 peeled, pitted avocados in a blender with 1 cup peas (fresh, or frozen and thawed); pulse until smooth. The peas will help soften the consistency of the unripe avocados but won’t affect the flavor.

Chart by CaliforniaAvocado.com blog site on the Five Stages that an avocado goes through as it is ripening.

Print Friendly, PDF & Email
Share
0

What parts of a Scallion do I eat?

photo by TheKitchn.comHave you ever wondered what parts of a Scallion (aka Green Onion) that you can eat? The green or white parts? Well, the answer is both but they are used differently depending on your recipe.

The white parts are firmer and can be used in a pan sooner but the green parts have a different texture and can get slimy if used too early in a recipe that involves pan frying.  Most recipes will tell you which part to use.

Generally though the Green Parts are used for more of a garnish and are diced.  The White Parts taste more onion like.

You can freeze Green Onions/Scallions but it will change the texture so its best to use them in stews, sauces or crock pot meals if they were frozen.  I like to freeze the Green and White parts separately since some recipes call for only one or the other.

More Information on What Parts of a green onion can you eat by eHow and Healthy Eating.

How to freeze Green Onions by HGTV Gardens.

Print Friendly, PDF & Email
Share
0

C is for Cilantro & P is for Parsley

photo & tip by TheGrommet

Do you have a hard time figuring out whether you have Cilantro or Parsley growing in your Garden?

Memorize this and you’ll never make a mistake again:

P is for Parsley and the leaves are Pointy

C is for Cilantro and the leaves are Curved

That’s easy to remember!

Print Friendly, PDF & Email
Share
0

National Grilled Cheese Day – April 12th

Click for this Recipe – photo by LA Times

Grilled Cheese is great any day but you gotta make one for National Grilled Cheese Day on April 12th!

My favorite Grilled Cheese Recipe is very simple….

Ingredients:
2 Slices of American Cheese
2 Slices of your favorite Bread
Mayo

Directions:
Slap some butter on one side of 2 slices of bread
Place Cheese between 2 slices of bread (keeping butter sides on the outside)
Grill on a frying pan

Coleman Camp CookerIf you are camping then use the Coleman Camp Cooker over an open fire.

Sneak some Mayo inside the sandwich after you grill it and enjoy!

Print Friendly, PDF & Email
Share
0

Egg Salad Sandwich (Martha Stewart)

daisydesign photography
daisydesign photography

If you colored a bunch of eggs for Easter then its time to make Egg Salad Sandwiches out of them!  This is one of Martha Stewart’s Recipe that I modified.  See her site for her version.

Ingredients:

  • 6 hard-boiled eggs, peeled and roughly chopped
  • 1/4 cup Homemade Mayonnaise, or prepared mayonnaise
  • 1/2 teaspoon dry mustard powder
  • 3 tablespoons freeze dried celery
  • Dash of salt and freshly ground black pepper
  • 1/4 teaspoon mild curry powder
  • 1 8-inch round bread loaf, cut in half crosswise (or any bread is fine)
Martha Stewart's Recipe
Martha Stewart’s Recipe

Directions:

In a medium bowl, combine eggs, mayonnaise, mustard powder, celery, salt and pepper to taste, and curry powder. Gently mix until combined.

Put egg salad on bread and top with lettuce or arugula if you want. Cut the sandwich into wedges. Serve immediately.  (I store leftovers in the fridge up to a few days)

Print Friendly, PDF & Email
Share
0

Lewis Bartlett’s Green Fried Tomato Recipe

photo by Jenni Field's Pastry Chef
photo by Jenni Field’s Pastry Chef

Green Fried Tomato Recipe (by Lewis Bartlett)

  • wash & dry tomatoes
  • slice toms about 1/4 inch thin

  • beat up an egg or two with a pinch of salt & pepper to taste

  • dip each slice of tom into the egg mixture – let the egg drip off of each piece

  • dregs the egg coated piece into either flour or fine bread crumbs (that can be seasoned to taste with Italian herbs, etc.)

  • place the pieces after they have been egged and coated onto a dry plate (so they all can go into the flying pan of oil all at once)

  • heat a pan with enough oil to coat the bottom of the pan & a pat of butter (for taste and browning)

  • when oil gets wrinkly and when you sprinkle a little water in it and it then “spits” then it’s hot enough. Usually I turn the stove dial to = 5-6 o’clock

  • if the toms need a finial coating of flour or bread do it now and then put them into the hot oil

  • fry until the bottom side is brown (peek after a minute or two) turn and fly until brown on the other side

  • to test for doneness – stick a fork into the toms and it should go in & out easily

  • remove from heat & place on paper towels to absorb excess oil

  • Bon Apete 

  • any left overs can be heated up the next day in a toaster oven if you have one or the regular oven

Print Friendly, PDF & Email
Share
1 2 3 4 7
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: