Tip: Soaking Potatoes

Posted on November 28, 2011 by Andrea

I’m not sure if you’re aware of this but I am a gigantic fan of Triple D. You know, the Food Network show with Guy Fieri, Diners, Drive-Ins, and Dives.

Every week I’ll watch the mini-marathons on Monday and Friday evenings. And so help you if you try to stand in my way and prevent me from watching the show because I will take you out.

I even have an app on my phone (TV Diner, awesome, you should totally get it) to help me find spots featured on the show.

It’s a great way to introduce local and independent restaurants to folks plus I learn a lot of great tips. On one episode I saw, a diner soaks their fries in water for 24 hours before frying them. It helps them achieve a really crispy fry.

You don’t say?

I’ve tried it and it does help make for a crispy fry, and I make my fries in the oven.

Fall In Love With Leftovers

Posted on October 27, 2011 by Andrea

This week has been a busy one for me. I was prepping for a webinar that I presented on Wednesday evening. And we all know that when preparing for a presentation, you are constantly practicing and tweaking what it is that you’re going to say. Even how you’re going to say it!

Basically I was focused on that event and nothing else leading up to the evening of the event.

This meant that when it came to meal planning I need quick and easy.

One thing I always stress with the majority of my recipes is: Go Big, or Go Home.

This is my way of saying, make a lot because you’ll want to have leftovers.

Leftovers are like a Food Insurance Policy.

By having leftovers ready to go either the next day or tucked away in your freezer, you are making sure that on those nights when you’re working late, or the kids basketball game ran over, or you are super tired, you’ve got something to turn to that isn’t fast food or take out.

Cleaning Leeks

Posted on September 29, 2011 by Andrea

Several years ago I made the jump and tried leeks for the first time. I would see recipes for soup or recipes for pastas that had leeks as an ingredient. I never tried them though, always nervous about making that leap.

When I learned that they are basically just like a huge green onion then my mind was made up. I love green onions so I knew that I would love leeks.

I have been getting leeks ever since, typically in the fall and winter months though. I’m not sure what their season is but for me, my taste for them usually pops up around late September.

Which is now! Hooray fall!

While leeks have a similiar, though more potent, taste as green onions, they take a little more effort to clean. They grow up through sandy soil and have a ton of layers. All these layers usually will contain some of the soil which needs to be removed.

Freezing and Storing Bulk Bin Items

Posted on July 19, 2011 by Andrea

Ever since I discovered the “bulk bin” section at grocery stores, I’ve been in love and visiting them frequently. Most grocery stores have them and the variety of items varies per store but typically you can find some high quality products.

I try to purchase most things from the bulk bin. Things that I always get are:

Variety of raw nuts
Raw pumpkin seeds
Oats
Spelt Flour
Buckwheat Flour
Wheatberries
Speltberries
Dried beans

And then whatever random items I want to try out. My local Whole Foods has an amazing bulk bin section featuring lots of things like unsweetened coconut, goji berries, raw cocao nibs and other awesome things.

Bulk Bins can be extremely beneficial whether you’re buying a lot of something or just a small amount to try out. I’ve learned a few things along the way regarding bulk bin items.

Always Write Down The Product Number:

In the bulk bin section, you’ll find a box of twisty-ties that are made from paper and are wide enough to write on. Each item is assigned a product number, usually four numbers in length. Think of it like an ISBN number or that little number on produce that you buy. Those four numbers are like its ID card. The cashier needs to know what those are in order to be able to charge you properly for the item. Save time at the checkout and make sure you have those numbers written down.

Homemade Bread Crumbs

Posted on June 23, 2011 by Andrea

Most of us are accustomed to seeing that canister of “Italian Style” breadcrumbs in the grocery store. Most of us have probably even purchased it a time or two.

Or several times.

I’m as guilty as the next person, I used to have them on hand all the time. Then a light bulb went off and I realized I could make my own at home with the bread that I liked.

Making breadcrumbs couldn’t be easier, you only need two things:

Bread
Food Processor

That’s it! I like to use the end pieces of bread to make bread crumbs but you can use whatever you like. After I slice up bread that I brought home, I usually put the end pieces in their own bag. Unless I eat one right away! I take the bag of end pieces and tuck them in the freezer until I’m ready or until I gather enough to make bread crumbs.

Kitchen Essentials: High Sided Skillet

Posted on March 28, 2011 by Andrea

I was getting caught up on my recipes making sure I had them typed out and ready to post when I realized that I talk a lot about using a high sided skillet. Then it occurred to me that maybe people don’t quite know what that is? Maybe it’s called something else in your house or maybe you’ve never seen one.

Because of that, I thought I should talk about it and it would be a great way to kick off the Kitchen Essentials Series. There are several kitchen items I consider “must haves”. Basic things that you need to help make things easier in the kitchen for you and things that help you create the best meals that you can.

Kitchen Essentials don’t have to be super expensive items but they shouldn’t be cheap either. Remember, these are things that are helping you create awesome meals that you are serving yourself, family, and friends. You want them sturdy, durable, and able to withstand lots of use.

Makin’ Bacon

Posted on January 11, 2011 by Andrea

Our household loves bacon. A lot. Thankfully we have access to local bacon that we purchase regularly. I buy it in one pound increments and typically freeze it right away until I’m ready to use it.

The trouble is that when I thaw it, obviously I now have a whole pound of bacon at the ready.

We might love bacon but we won’t eat a pound of it in one sitting.

No worries though because I just cook it all and then freeze whatever doesn’t get used.

That’s right, you can precook your bacon and then freeze it so that it’s ready when you need some smoky goodness in your life.

I cook my bacon in the oven on top of a cooling rack. This saves me from having to stand guard over a hot skillet with flying grease. Cooking it in the oven is so much easier! Plus you have the benefit of even cooking and taking that bacon as far as you want it to go. I like my bacon extra super crispy pretty please.

Washing Pot Holders

Posted on January 4, 2011 by Andrea

Pot holders here at the HQ get grungy. Like seriously burnt looking from constant use. They sit on my counter because as of right now I have no idea where to put them especially since they get used so much. I’m continually grabbing for them to check on things in the oven, handle pots on the stove, or crockpot.

Always in use! I have some nice long ones too that don’t cause me to fight for space as I’m pulling out a baking sheet from a 425 oven.

One thing I never knew regarding pot holders is that they can be washed! In the washing machine! Just tossed in with your other wash and into the dryer like everything else.

Okay, maybe you knew this and do this all the time but it never occurred to me. For some reason I just assumed they were filled with some magical heat resistant material that wasn’t supposed to get wet. Therefore I never washed them.

Stretching The Drinks At Thanksgiving

Posted on November 22, 2010 by Andrea

If you are hosting and putting on Thanksgiving dinner, then you know that it can come with a hefty price-tag. Whether you’re feeding two, 12, or 25, food costs money and so do the drinks that go along with it!

And even though everyone is hungry and ready to eat now, drinks tend to go the quickest. Am I right? Drinks are free flowing all day long, “because it’s a holiday!” and it’s easy to spend a lot of money just keeping everyone supplied.

If you are hosting, having guests chip in and bring a drink or five is a great way to keep your budget in check and also for others to show their gratification for your hospitality.

However drinks are still going to go quickly! How can you make the drinks last longer?

By combining them with something else! Yes technically it’s a mixed drink of sorts but the kind that won’t kill your budget or have you wondering if you are going to run out of beverages.

Tuesday Tip: Homemade Croutons

Posted on August 17, 2010 by Andrea

Ever since I started eating salads as a wee lass, I have loved croutons. No scratch that, I adore croutons! Crispy crunchy little bits of bread that are loaded with flavor adding a nice texture to salad. Sometimes they’ll soak up a bit of the dressing acquiring even more flavor! I prefer smaller bite sized pieces but I won’t turn down a crouton when presented to me.

I used to buy croutons all the time at the store. I had my favorite brands and favorite flavors. Garlic was a must and cheese was optional.

Croutons that came on salads from a restaurant seemed even more special. No doubt they were the same croutons I was buying myself but when you’re out to dinner everything always seems a little more decadent and special.

I rarely meet a crouton that I don’t like. Oh it happens, just not often.

For some reason it never occurred to me to make my own until I saw Ina do it several years ago. Then the lightbulb went off, “I can do that too!”