How To Cook FRESH Pinto Beans
Last Summer, I bought an entire bushel of pinto beans in the shell from my local farmers' market. Knowing that my family loves pinto beans and we eat them often, I couldn't go wrong buying them in bulk. Also, pinto beans have a short harvest time, I have to stock up on them while they were available. After getting my very large purchase home, I realized it was going to take me awhile to shell... More...
By Jill | 0 comments | Full Recipe...Simple Fried Garlic
I've discovered a quick way to get soft, creamy garlic cloves and a few crunchy ones while seasoning oil for future recipes. A few weeks back I was exploring an old, French soup recipe. One of the steps called for slowly cooking garlic cloves in duck fat. I didn't have duck fat, but now I 'm curious to get my hands on some. However, I did have chicken fat up in the freezer. Yes, I render chicken... More...
By Jill | 2 comments | Full Recipe...How to Grow Your Own Garlic Chives
How many times have you reached into your pantry and pulled out a bulb of garlic that's sprouting? Have you ever heard or read where we're not suppose to eat the green shoot inside our garlic cloves? Well, it's true what they say, that premature green shoot produces a bitter flavor when it's cooked. Now you can remove that premature shoot and use the remaining clove as intended, if you don't have... More...
By Jill | 8 comments | Full Recipe...How to Dry Parsley in the Microwave
It's very easy to dry herbs using the microwave; it's almost magical. Carefully lay out the leaves, slide them into the microwave, nuke, beeeep, beeeep, beeeep... VOILA! Dried herbs. Microwave-dried herbs retain excellent color and potency. Start by laying the herb foliage in a single layer on a paper towel, either on the oven rack or on the glass insert. Cover the leaves with another paper... More...
By Jill | 5 comments | Full Recipe...How to Freeze Broccoli and Cauliflower
George N. sent an email asking me about freezing broccoli and cauliflower. Can I put them in the freezer after blanching? The Answer: Yes! I use freezer bags with all the air pushed out. When it's time to use the frozen veggies, I've learned the best and fastest way to reheat is by dipping them in a simmering pan of hot water for 30- to 60-seconds. I do this right before adding them to a stir... More...
By Jill | 0 comments | Full Recipe...Kitchen Safety Habits for New Cooks
PLOP! Keep your hands dry. Slippery, wet hands may cause you to drop something. OOPS! Of something spills on the floor, wipe it up at once. Someone may slip and fall. OUCH! Use a pot holder in each hand when you take hot pans or dishes from the oven. BOOM! Turn pan handle away from edge on the range so it cannot be bumped. EEK! When you plug in or unplug an appliance, be sure your hands are dry. Always... More...
By Jill | 0 comments | Full Recipe...How to Measure Ingredients
This how-to post is for all those cooks just starting out in the kitchen. What may seem old hat or common sense to an experienced cook, can be bewildering and lead to unhappy results for a new cook. Flour – Stir flour in it’s container with spoon or whisk over a piece of wax paper. Carefully scoop sifted flour into measuring cup being careful not shake flour down in the cup. Pile the flour high... More...
By Jill | 3 comments | Full Recipe...How to Pressure Cook Green Beans and New Potatoes
Folks, there's nothing hard or scary about using a pressure cooker. I've heard others (folks that have never cooked with a pressure cooker) carry on urban legends about exploding pots. I say, "bah humbug!" pressure cookers are no different than any other appliance you properly use and care for in your kitchen. Once you've read through the owner's manual, nothing can stop you from creating... More...
By Jill | 2 comments | Full Recipe...How to Make Buttermilk Bread
This Buttermilk Bread recipe comes straight out of my FAVORITE BOOK, Artisan Bread in Five Minutes a Day. For my friends who own the book, go read page 207 and have fun making the next two recipes, Judy's Board of Director's Cinnamon-Raisin Bread on page 209 and my own, Pigs In An Artisan Blanket. If you don't own a copy of Artisan Bread in Five Minutes a Day, then I highly recommend you it. Pick... More...
By Jill | 3 comments | Full Recipe...How to Preserve Peeled Garlic Cloves
Have you ever purchased one of those large containers of peeled garlic from any Buy-In-Bulk-Warehouse to save yourself time and money? BUT THEN, after you got home you learned the garlic has an expiration date and you only have 3 weeks to eat 3 pounds of garlic! YIKES. Well, that happened to one of my dear friends. She called me up and said, "help me eat this garlic!" She sent over a large... More...
By Jill | 8 comments | Full Recipe...How To Make Ricotta Cheese Using Only Whey
Making homemade ricotta cheese using only whey is really simple to achieve. For anyone interested in making or trying their hand at cheese-making, ricotta would be the Pre-Kindergarten recipe to start out on. It takes having the right size pots, a few basic kitchen tools and room to work. As for the ingredients, there's one, whey. Now you may have to go out of your 'whey' to find it, but you... More...
By Jill | 0 comments | Full Recipe...How to Bake Perfect Baked Potatoes
Not matter how you eat it, on the side of a fresh grilled steak or as the main event on your veggie plate, baked potatoes are down right soul satisfying. They're so friendly with all the other food groups, too. Baked potatoes work well with a variety of cheeses, green veggies, mushrooms, onions, peppers, butter, sour cream, chili, bacon bits, chicken, diced ham, taco meat, Ranch dressing, barbecue... More...
By Jill | 10 comments | Full Recipe...
