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.

This Thanksgiving, I wondered if I could apply that concept to making mashed potatoes.

It occured to me that if I soak the cubed potoates in a lightly salted bowl of water, that might help remove some of the starch and result in a fluffier mashed potato.  Because potatoes have so much starch to them, sometimes they turn into a very thick and glue-like mess of mashed potatoes. Mashed potatoes are easy to make but they can be tricky to get the right consistency and texture.

In theory, removing some of the starch should help make for lighter and fluffier mashed potatoes, right?

Since I’m all about experimenting, I gave it a go.  The day before Thanksgiving, I peeled and cubed my potatoes and placed them in a large bowl.  I sprinkled in some salt and filled the bowl with cold water.  Stirring everything together and I set that in the fridge letting it hang out till I was ready to use it.

On Thanksgiving day, I drained the potatoes, dumped them in a pot and filled the pot with cold water.  Brought it up to a boil and went about the normal routine of making mashed potatoes.

The experiment totally worked!  We had the creamiest and fluffiest mashed potatoes!

Soaking the potatoes removed a good bit of the starch which meant they weren’t a heavy mess.

This technique also decreased the cooking time to bring the potatoes to fork tender, probably by about 10 minutes.

I also had less lumps and a much smoother texture.  I used Yukon Golds which are creamy potatoes on their own but this was a whole other level of creaminess.

I definitely will be doing this from now on when I make mashed potatoes.  I would imagine a full 24 hour soak isn’t necessary, just a few hours should do the trick.

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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.

You’ve got a homemade meal ready to go and all you have to do is heat it up.

Sometimes we can just heat up something as is, and sometimes we can tweak those leftovers to jazz them up.

By taking the time to plan a head just a bit, we can make sure that we feed ourselves wholesome foods even when we’re at our most busy or at our most tired.

This week, I turned to leftovers and simple dishes a lot.

• Sunday I pulled out some chili from the freezer.
• Monday I made a HUGE pot of haluski (recipe soon!) that would feed us through Tuesday as well.
• Wednesday, it was breakfast for dinner with scrambled eggs and black beans.

Having leftovers accesible made sure that even on this super busy start to the week, we had homemade hot meals ready to go at dinner time.

Now it’s on to planning my next webinar series and making lots of meals to stock my freezer back up with leftovers!

Leftover Ideas:

Potato and Green Bean Hash

Fish Po’ Boys

Veggie Stuffing Bowls

Tell me about your relationship with leftovers! Love or hate them?

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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.

You don’t want to eat that!

All suggestions for cleaning them say to fill a sink with water, add the chopped leeks and give them a good swishing around to get the sand out.

That’s lovely but when you want to remove the leeks, you’re chasing chopped bits all around the sink.

Not my idea of a good time so I’ve come up with a better more efficent way to clean leeks.

Cleaning Leeks

1. Cut off the ends of the leek, the root tip and most of the top green part.
2. Cut leek in half length-wise.
3. Chop each halves into pieces, size up to you.
4. Fill your sink with cold water.
5. Place a large strainer in the water.
6. Add chopped leeks into strainer.
7. Swish around, break up the layers, and help remove sand from the leeks.
8. Pull strainer out of water and drain.
9. Set strainer on a towel or paper towel and set aside.
10. Use when needed!

Easy and effective!  The stainer keeps the leeks together and contained.  It makes it easier to clean and then you just lift the strainer up out of the water.

Ta-da!

Your chopped leeks stay together, they drain easily, and now they are ready to use.

You’re not chasing leek bits all around your sink as you try to remove them.

Leeks, simple and easy to clean!

Have you cooked with leeks before?  Do you like the flavor of them?

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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.

Speaking with a few cashiers, they’ve told me that most people don’t write down the product number and then checkout doesn’t run as smoothly as it should.  Take that extra moment to make sure you write that down.

Label The Containers For Your Bulk Items:

You want to remember what you just purchased and if it’s something not easily recognizable (a lot of flours and grains can look alike), we can easily forget what it is.  Put the items in a container or bag that can be labeled with what the item is and the date you purchased it. This makes storing and organizing really easy.

Freeze Your Bulk Items:

YES! Once you have the items in a storage container and properly labeled, put them in the freezer and don’t use them for at least 48 hours.

The reason being is that bulk items can be hard to manage. Plus as a consumer we can’t be positive on what the turnover rate is for that particular item.  Or perhaps someone left the container open for a period of time.  We just don’t know and therefore can run the risk of some not so desirable items being in the food.

By freezing the product for at least 48 hours you’re going to kill anything undesirable and/or stop any processes from forming or completing its phase.

I’m not saying bulk items are unclean or unsafe.  What I’m saying is since these items are not sealed up in packages, we need to take that extra step to make sure we get a clean and pure product.  It’s up to us to be responsible with the items we purchase and choose to use.

Does your grocery store have a bulk bin section? What are some of your favorite things to get from the bulk bin?

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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.

When the time comes, I pull the bread out and let them sit out in the kitchen for about a day so they get nice and stale.  Then I plop them in the food processor and pulse until I get the desired consistency for my bread crumbs.  I like them small and fine, so I pulse quite a few times.

You have the option of seasoning the breadcrumbs at that point or waiting until you use them and season them to accent the dish you are using them for.  Dried herbs like oregano and basil with some garlic powder will get you the “Italian Style” breadcrumbs that you see at the market.

When you make breadcrumbs at home you are in the driver’s seat and have control of the situation.  You know what bread was used and what it was made of. If you bought local, you know where it was made as well! Plus you know when exactly those breadcrumbs were made and you know exactly what’s in them.

This can provide great peace of mind when you are trying hard to provide healthy meals to your family and friends.

Then you can use your breadcrumbs to make fabulous dishes like “unfried green tomatoes”.  Recipe for those tomorrow!

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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.

So let’s get started with the first Kitchen Essential!

High Sided Skillet or Saute Pan

I looked it up online and this item is referred to as a “Saute Pan” so that’s what I’m going to call it from now on as well.  That seems more universal though I may also put “high sided” in parentheses just to be super clear on what I’m referring to.

I cannot live without the Saute Pan. It’s perfect for making just about everything you can think of, from sauces, to stir-fry, to sauteeing up things from veggies to chicken.  Next to my chef’s knife this is the most used item in my kitchen.  No joke.

I use it so much that I want another one and I would like a larger one.  Most Saute Pans are about 3.5 to 5 quarts which is a very decent size to get you started.

Things to look for when buying a saute pan:

Make sure that it can also go in the oven. Trust me on this, it is very handy to be able to toss your pots and pans in the oven to allow items to finish cooking.  I place mine in the oven typically when I am wanting a meat to finish cooking.  Things from stuffed chicken breasts, to pork chops can finish off in the oven.  Even pasta dishes, maybe you have a pan full of pasta and sauce that needs some cheese melted on top.  Sprinkle on the cheese and give it a minute in the oven.  All you have to do is turn off the stove heat and put the saute pan right on the oven rack.  Just remember to use a pot holder when checking on it or removing it!

Skip the old school non-stick.  If you are looking for a non-stick style, go with hard-anodized.  This is not like the slip-n-slide teflon old school non-stick that can flake off and then you ingest.  Lovely, no?  Hard Anodized is hardened and is extremely durable.  It is made for high heat and food doesn’t stick to the bottom. For a more scientific description, you can check here. If you are curious and want more information, a Google search will provide you with a bunch.

Otherwise check out stainless steel pots and pans.  You’ll need to make sure that you use enough oil for cooking so that the food doesn’t stick but you will be able to use metal utensils with them.

Hard-Anodized is supposed to be able to resist scratches but I take caution and use either wooden or silicon utensils with my pots and pans.

Make sure it comes with a lid so that if you’re simmering sauces, you don’t have to worry about splatters all over your stove top.

My saute pan is my go-to pan for just about everything under the sun. I adore it so much and would be lost without it!

Do you have a saute pan? Do you use it very often? If you don’t have one, will you be purchasing one soon?

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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.

How OHC Handles Makin’ The Bacon

What you need:

• 1lb Fresh Bacon
• 1 Large Baking Sheet
• Foil
• Metal Cooling Rack
• Oven

Preheat your oven to 400 degrees.  Line the baking sheet with foil and place the metal rack on top.  Place bacon slices in a single layer, on top of the metal rack. The entire amount of bacon might not fit and you make have to do this twice. I always have to do two batches.

Place baking sheet in oven and cook until the bacon is as crisp as you like it.  Be careful it doesn’t burn or that the grease doesn’t smoke too much.

Once it’s at your desired crispness, remove from oven VERY CAREFULLY so that you don’t spill hot bacon grease.

Place cooked bacon on paper towel.

Repeat with the next batch.  If you have a lot of bacon grease, drain into a heat proof glass container and then proceed with making the next batch.

Use as much bacon as you need for whatever you’re using it for and just freeze the leftovers in a freezer bag.  The bacon takes no time to thaw and you can pull out as many slices as you need for your next meal or recipe.  The bacon will thaw as you prep ingredients.  If you want it warm, just heat in the microwave for about 10 seconds.

Ta-da! Easy! Not only do you now have a grease free stove-top, you have successfully made some bacon including leftovers for future uses.

Like for sandwiches or salads.

Or just eating. Whichever comes first.

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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.

Then I saw a blogger friend who was talking about laundry and how she washed her pot holders. This was a huge new piece of information for me and you know I immediately tossed mine in the next wash cycle.

Of course mine are stained and did not come out pristine but they did look a lot better than when they went in.  Now I make sure to toss them in the wash every so often to keep them fresh and not so grungy looking.

Did you know that you could wash pot holders? What kind of pot holders do you like? I admit that I don’t really care for the mitt style ones.  I like my hand to be free!

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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.

White Wine can be combined with seltzer to make White Wine Fizzies.  These are highly popular here at the HQ.  Great for when you want a just a sip of wine but want a full glass of drink.  A splash of white wine (stick with the non-sweet varieties) in the glass, then top it off with some seltzer creates the fizzie.  Flavored seltzer works too!  Or you can add a twist of lime or orange to give it kick.  Frozen cranberries keep the drink cool and festive looking.  Seltzer is cheap, under a $1 for a liter.  Most all grocery stores carry them and even run deals on them.  If you prefer Club Soda, use that! A little bit more expensive then seltzer but it works just as well.

Red Wine can be combined with apple cider and warmed up on the stove or in a crock pot that has a warm setting.  Toss in some orange slices, maybe some cloves, and cinnamon sticks and you have a great drink.  If you think that might be overpowering for some guests leave out the spices.  Red wine and cider are perfect just on their own.

Okay, so you have some beer loving folks coming over.  If you get some of the higher-end cheaper beer (and this will probably be the only time you see me recommend cheap beer), you can mix a few bottles with limeade.  It has the flavors of a margarita but made with two very simple things.  A lime slice on the glass to garnish and you’ve got a tasty beverage.

If you have some hardcore fellas who won’t drink that, well then have them bring their own beer!

Stick to your budget this year and make those drinks work for you!  Stretch them out and everyone will be happy and you’ll be stress free!

Happy Thanksgiving from OHC!

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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!”

The best part about making your own croutons is that you are in control of what goes on them and how much you use.  If you are using bread that you made yourself, bonus points because you have even more control of what goes into your food!

While I love all bread, I prefer a nice whole grain for eating.  Yet when it comes to making croutons, a good old French baggette does the job nicely.  I love the baguette because it’s got a nice texture to work with.  The day of purchase it’s crusty with a softer inside, perfect for dipping and making bruschetta.  The next day?  It’s hard enough to knock one out of the park or defend yourself against an intruder.  Perfect for making croutons.  You have to love versatility.

I’m also going to let you in on a little secret, you do not have to use day old or stale bread to make croutons.  You can use fresh bread.

Totally true!

All you need is some bread of your choice and then cut it up into bite sized pieces.

Here’s how to make croutons at home.  Keep in mind that I’m passing along a concept and not an exact recipe.  Amounts depend on your taste preferences and how much bread you have.

Andrea’s Homemade Restaurant Style Croutons

• 1 French Bagguette, cut into bite size pieces
• Olive Oil
• Balsamic Vinegar
• Garlic Powder
• Italian Seasoning ( I use Mrs. Dash)

Preheat oven to 350 and line a large baking sheet with foil.  Spray with olive oil or non-stick spray.  In a large mixing bowl add the bread cubes, drizzle olive oil and vinegar on top, toss using your hands or using a large spoon.  Add in garlic powder and Italian seasoning, again, toss using your hands or a large spoon.

Place bread pieces on the baking sheet and into the oven for about 10-15 minutes.  Keep an eye on the bread to make sure it doesn’t burn.  Stir it occasionally and test the bread to see if it is hard and crispy.  When it has reached that stage and it picked up some golden brown color, remove from oven and allow to cool.  Add to soups and salads!

I told you it was easy to do!  The trickiest part is to make sure the bread doesn’t burn which is really simple.  You just have check the bread every few minutes to make sure it isn’t toasting up too far.

This works for both fresh and stale bread.  Fresh bread will still toast up and get crispy in the oven.  Use what you have on hand, and if that means stale or day old bread, go for it!  You can even do this with cornbread!  Cornbread will require a gentler hand because it can be crumbly, but will make croutons for you.

The balsamic gives the croutons a little bit of a darker color and also adds some tang to the taste.  Totally optional though, if you would rather straight olive oil that’s okay too!

If you want to get even fancier, you can grate some parm on the croutons before baking to give them a little hint of cheesy goodness.

For me, it’s like having mini garlic bread bites in your salad!

Now who’s going to make some croutons this week?

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