Great Garnish Ideas

This will be an ongoing feature that we will update as we get ideas and ideas are sent in! Check back!

Garnishes for All Occasions

• Fresh Cranberries
• Cut-Out Cheese Shapes
• Fresh Herbs
• Fresh Holly or Poinsettias
• A hollowed out bell pepper, small pumpkin, squash, or bread make attractive bowls for your dips.

Do you have a tip? Send it in!

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Tips for making great pie

* If you under cook one of your pies wrap it in foil and return it to the oven to finish cooking. This will prevent it from burning and help it to cook faster.

* To slice frozen cream or chiffon pies easier wipe a knife, and dip it into hot water between each cut.

* A heat-resistant glass pie plate or dull aluminum pan make the best pies. You should never use a shiny pan. They reflect heat and your pie will have a soggy bottom crust. Also, a nonstick pan can cause the pastry to shrink.

* Since there is a lot of fat in pastry dough there is no need to grease a pie pan.

* Unbleached flour is the best choice for crusts. It diminishes shrinking and the color will be more golden.

* The best apples for baking in the winter season are; Baldwin, Granny Smith, and, Cortland.

* The best berry pies for the winter season are, Cranberry and Strawberry

* Unless your pie was made with eggs it is best to store it at room temperature.

Hope this helps make your pies scrumptious!

Copyright © Lara Velez, The Recipe Finder, All Rights Reserved

About the Author: Lara Velez is the Editor-in-Chief of The Recipe Finder – Online cooking magazine. She also runs a website for Christian Mothers, Moms of Faith. She is a proud wife and mother of two. She enjoys cooking, reading, scrapbooking, and being a wife and mom. Please feel free to email me any time.

             

Spring Cleaning Tips For Your Kitchen

By: Lara Velez

The words “spring cleaning” can make the neatest person cringe. They mean more work. As if cleaning all year long wasn’t enough. Spring cleaning is more than just cleaning…it is deep cleaning. Something that most people do not have time for all year long. Since my expertise is cooking, I have decided to focus on spring cleaning and dirt build up prevention tips for the kitchen….

Baking soda or club soda will clean and shine stainless steel sinks easily. Simply apply directly to surface and scrub a dub dub.

To Remove stubborn water spots from a stainless sink scrub with a cloth dampened with rubbing alcohol or vinegar.

To freshen up your “white” porcelain sinks, place paper towels across the bottom of your sink and saturate with bleach. Let sit over night and rinse.

After you’ve cleaned your refrigerator and freezer place an open box of baking soda in the back of each to help absorb odors for about a month.

A few drops vanilla extract on a piece of cotton placed in the refrigerator will also help eliminate odors.

Wipe refrigerator with vinegar after cleaning to help prevent mildew.

Change your refrigerator light bulbs…that way you never have to worry about them burning out during the year.

To clean baked-on food from a cooking pan, put a dryer sheet in the pan, fill with water, let sit overnight then sponge clean. The anti-static agents help weaken the bond between the food and the pan and the fabric softeners will soften the baked-on food.

To clean burnt or scorched pans, sprinkle pans liberally with baking soda, adding just enough water to moisten. Let stand over night.

To get those stubborn stains off of the inside of you microwave; spray liberally with two parts water and one part bleach, heat on high for 20 seconds and let stand for about an hour. The stains should come right off. For really stubborn stains heat for 30 seconds and let sit for 2 – 3 hours.

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Once a Month Cooking

By Mrs. Crystal Paine

Growing up as one of the oldest children in a family of nine, I know that cooking for a crowd can almost be a full-time job. Once-a-month-cooking has been a lifesaver for our family. When we first heard of cooking 30 meals in one day, it sounded rather impossible. It was not until we had tried it, that we found it is not only possible, but it can even be quite simple and fun!

Blessings

If you are skeptical about taking on what might seem like an overwhelming task to you, let me first share some of the blessings which have resulted for our family from once-a-month-cooking.

• It has saved us many hours of trying to figure out what to have for dinner and answered the infamous question, “What’s for dinner?”
• We have been more readily able to show hospitality to other families when the main dish is already made and in the freezer. (We usually plan ahead for this by doubling or tripling seven to ten of the recipes on cooking day to use as “company meals.”) In like manner, it is much easier to being meals to needy families when you have casseroles in the freezer ready to be pulled out and heated at the drop of a hat. (We also plan for this by preparing many of the dishes in disposable pans.)
• It saves time (You only have to do mountains of dishes one day a month, not every day! You also don’t have to start dinner at 4:30 p.m. or earlier everyday… just pull dinner out to thaw in the morning.) and money (You can usually save quite a bit by buying in bulk).
• We are brought closer together as we spend a special day as a family cooking these meals.
• This is an excellent lesson in Home Economics for your children. Mom always has the oldest girls plan the menu, grocery list, and strategy for the cooking day. She often has us do the grocery shopping, as well.

Planning

Proper planning is essential for a successful cooking day. I usually start planning at least a week in advance. First, pick which day will be your cooking day. Clear your schedule that day. You will want to focus your energies entirely on cooking.

Menu Planning: After you have chosen your cooking day, begin menu planning. Go through your cookbooks and find recipes suitable for freezing. Strive for variety. My list usually includes: one-dish dinners, meatloaf, meatballs, layered casseroles, soups, chili, hamburgers, meatless dishes, and so on. Make sure that you include a number of family favorites, in addition to any new recipes you may be trying out. You do not want to fill your freezer with meals your family won’t find appetizing! When you write down your menu, make sure and write down the cookbook and page number the recipe came from. In addition, mark whether you are planning to double or triple the recipe.

Make Your Grocery List: Using your menu list, write down the quantities of ingredients needed for each recipe. I like to categorize like ingredients on five to seven different lists (meats, vegetables, cheese, pasta, spices, etc.). Take these lists and combine all like ingredients onto a final list. For example, if there are fifteen recipes calling for one pound of ground beef, you will write “15 pounds ground beef” on your final grocery list.

After you have made your final grocery list, make sure and check your cupboards to see what you might already have on hand. You probably have most of the seasonings. But be sure that if you need four teaspoons of garlic powder, you actually have that much in the jar. I have not checked thoroughly before, and it has been real headache.

I have found it most helpful to keep a separate “food preparation list” along with my grocery list which states what is to be done with the items which I need large quantities (Such as, if one the items on your list is “20 pounds of chicken breasts,” note beside that item how many cups need to be cooked and diced, how many chicken breasts need to be cooked and left whole, how many need to be left frozen, etc.).

You will also want to make sure you have plenty of freezer bags and foil on hand. These will be essential on your cooking day.

Cooking Day Strategy: It is wise to develop a basic cooking day strategy of what you will do when. This does not need to be an exhaustive list, but it will save you time and effort if you have planned the basic order of what you will be cooking when. If you are going to be working together as a family on cooking, plan who is responsible for what tasks. Although everyone will need to be flexible, it will definitely save hassle to have most of the schedule worked out ahead of time.

Shopping: The day before you begin cooking, do your grocery shopping. Make sure you do not rush through this. Read your list thoroughly and check to get the best deal.

Cooking

The sooner you can start in the morning, the better. Begin by cooking the meats, grating the cheese, chopping the onions, or whatever bulk preparations your “food preparation list” says you need to do. If you have planned to make soups, you should start these early on, as they usually need to cook for longer.

Cooking the meat is one of the most time-consuming projects and you will probably find you end up browning ground beef and boiling chicken most of the day! As much as is possible, use all of the burners on your stove at the same time.

Keep soapy water in the sink at all times and take turns being on “dish duty.” As soon as a dish is used, wash it. This will save you from having an enormous mess at the end of the day. You might also find it helpful to take a five-minute kitchen cleaning break every hour or so to wipe down the counters and put things away which you are no longer using.

Freezing

What do you do with the completed dishes?

Here are some guidelines for freezing:

• We always designate the kitchen table as our “finished recipe” zone. We often have someone who is specifically just working on labeling things and taking them to the freezer from the kitchen table.
• Proper labeling is a key factor in making sure you know what you have in freezer. Make sure you label the containers with the recipe, the cookbook it came from, the page number, how many it serves, and any additional instructions for the dish. Also write out a list with all of the recipes you make and freeze and how many they serve on the outside of your freezer.
• Transfer soup to a big bowl and cool for about an hour. You can either place the soup in plastic freezer bags or plastic containers with lids (32 oz. cottage cheese and yogurt containers work well for this).
• Most other recipes can be transferred to plastic freezer bags. Do not fill the bags very full, as foods expand when frozen. Do not put anything which is still hot into bags. You will likely split the bag at the seams and have a gigantic mess to deal with!
• Use smaller labeled bags for cheese or anything else to be sprinkled on top once the dish is cooked. Make sure you keep these in a very accessible place in the freezer.
• If the recipe is something like lasagna which cannot be frozen in a plastic bag, freeze it in the size of pan the recipe calls for, cover with foil, and label.

I wholeheartedly encourage you to give once-a-month-cooking a try. If you are like us, you will soon wonder how you ever lived without cooking this way! You could also simplify this plan and just cook for two weeks at a time to start.

For further information, ideas, and recipes, I highly recommend you read Once-A-Month-Cooking by Mimi Wilson and Mary Beth Lagerborg and Dinner’s in the Freezer by Jill Bond.

Happy Cooking!

About the Author: Crystal Paine is a 23-year-old homeschool graduate and the owner of Covenant Wedding Source, LLC (an online retail bridal business specializing in custom-made affordable bridal wear). She writes articles on a variety of topics and recently authored her first book. She lives with her husband in Topeka, KS. For more information on her business and booklet, visit her website: www.covenantweddingsource.com.

             

15 Time-Saving Kitchen Tips!

By: Cyndi Roberts
1 Frugal Friend 2 Another

It’s always nice to hear about an easier or faster way to do something–especially if that something is in the kitchen, where we spend so much of our time!

Try these time-savers!

1. Mix up your pancake batter in your blender, then pour right out of your container onto the griddle. You’ll have lump-free batter and lots less to clean up.

2. Having a children’s birthday party? The day before, scoop ice cream into a muffin pan lined with paper liners. Keep in the freezer till serving time.

3. For quick frosting on a cake or pan of brownies, sprinkle a 12-oz. bag of chocolate chips on top while cake is still warm. Let it sit for a few minutes, the chips will be soft enough to spread. Try using mint chocolate chips, too!

4. We’ve all made small pizzas using English muffins, but have you tried using flour tortillas? Just top with pizza sauce and your other favorite things, and bake at 450 degrees for 10 minutes or so.

5. Your kitchen shears are the best tool for cutting fresh green beans into pieces. You can even cut more than one bean at a time.

6. Instead of making a white sauce for your veggies tonight, mix equal parts of mayo and the water the veggies cooked in. Add salt and pepper to your taste.

7. When you have cooking odors you would like to get rid of, boil a few cinnamon sticks in water for a few minutes.

8. Another way to clean up pots and pans quickly–boil a little vinegar and water in the pan. Then stuck on food is easily cleaned out.

9. Another use for your electric knife: it slices chilled cookie dough very neatly.

10. Don’t fry your bacon, cook it in the oven! Just lay the slices on a cookie sheet and bake at 350 degrees until crisp and done. Easy cleanup, too.

11. An easy, quick way to shred carrots for carrot cake: place pieces of carrot in blender, add eggs the
recipe calls for and blend until of desired consistency.

12. Want to have spaghetti for sauce but no time for making sauce? Just blend a can of Italian diced
tomatoes and heat.

13. If you spill cooking oil on the floor or counter, sprinkle flour over it; wait a few minutes for it to absorb and wipe or sweep up.

14. An easy way to peel a tomato: rub all over with the back of a knife. Then it peels easily.

15. Use a small funnel to easily and quickly separate an egg. The white will go through, while the yolk will stay in the funnel.

How you spend your time is more important than how you spend your money. Money mistakes can be corrected, but time is gone forever. —David Norris

About the Author: Cyndi Roberts is the editor of the “1 Frugal Friend 2 Another” bi-weekly newsletter and founder of the website of the same name. Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course “Taming the Monster Grocery Bill”.

             

50% Less Cooking

Written by: Linda Gray

50% Less Cooking without hitting the fast food button! Don’t you just cringe when some clever kitchen type tells you what you could be doing with the leftovers in the fridge, when it’s plainly obvious the leftovers will stay there until they walk out by themselves! More often than not, saving money with leftovers, although a great idea, takes a lot of time in preparation and relies on many other ingredients being available.

So……….

Design your own leftovers! Cooking twice as much as you need ‘by design’ allows you the extra time tomorrow with the added bonus of knowing what you’re going to cook. Dithering around in the kitchen working out who wants what and what you forgot to buy, takes ages. If you know you’ve already got a portion of the evening meal ready in the fridge, life becomes a lot less stressful. Most ‘in-the-pot’ dishes like bolognaise, chile, casseroles and stews can all be made in double quantities in very little extra time. Make sure you thoroughly reheat meat dishes until very hot.

The only real problem with in the pot recipes is that you’re obliged to eat the same meal two nights in a row. Although you can serve it with rice, pasta, or potatoes to add some variety. If you’ve managed to cook enough rice to feed the neighborhood, don’t throw away the leftovers. Let the rice cool completely, place in a bowl, cover with plastic food wrap, and refrigerate. Then the following evening you have a base for a new and exciting meal…try these ideas:

Egg Fried Rice: Make a plain omelet and remove from pan. Cut into small pieces and set aside.. Put cold leftover rice in the pan and stir gently. Add omelet pieces, stir and heat until hot right through. Serve with Chinese style ribs, or veggie sausages.

Special Fried Rice: Fry in olive or nut oil a finely chopped onion, tomato, green pepper and a few sliced mushrooms. Add leftover rice to pan. Stir gently. Add sweetcorn for color and a few chopped walnuts if liked. Serve with any meat, fish, egg or veggie dish.

Rice Salad: In a large bowl, mix leftover rice with fresh raw chopped vegetables; onion, tomato, sweet pepper, celery, sweetcorn, and any other favorites hanging around in the fridge. Chill for half an hour before serving. A half mayo-half natural yogurt dressing can be gently stirred in if liked. To create a whole summer meal in a bowl, add chopped boiled egg, cooked flaked fish, pieces of ham or cooked chicken or even nuts and raisins! Potatoes can easily be turned into ‘designer leftovers’ Cooking a whole tray of jacket potatoes will take no longer than cooking one or two, just a few extra minutes scrubbing time needed. Store leftovers in the fridge.

Flat Fries: Slice and shallow fry leftover jackets in hot olive oil and some mixed dried herbs or cumin spice. Turn occasionally. Serve hot with anything.

Family Omelet: Peel and dice leftover jackets and gently fry in olive oil, with a chopped onion. Pour over beaten eggs and add some grated cheese. Cook gently for a few minutes. Turn and cook the other side. The omelet will probably fall apart during this maneuver. Just push it back together. No-one will know! Serve hot with a green salad.

Rough Potato Salad: Peel leftover jackets and chop roughly. Mix in a large bowl with sweetcorn, tuna and a little chopped onion or chives. Serve with a mayonnaise sauce. Hot mashed potato, served with a delicious gravy, is always a family favorite. Make twice as much and delight the family two days in a row! Cool the leftover mash thoroughly. Place in a bowl, cover with plastic food wrap and refrigerate.

Baked Mash: Put leftover mash into a large bowl and stir in cooked flaked white fish, bacon pieces, or cooked vegetables. Place in a greased ovenproof dish, top with grated cheese and bake in a medium oven until hot right through.

Burger Mash: In a large bowl, mix leftover mash with a little beaten egg, some chopped chives or very finely chopped onion. Then form small balls in your hands. Flatten slightly and, if available, coat with breadcrumbs or chopped nuts. Fry as you would a burger!

Cottage Pie: Cook minced beef, or veggie equivalent, a chopped onion and a tin of tomatoes together and place mixture in a large lightly greased ovenproof dish. Spoon leftover mashed potato over the top, and sprinkle on a little grated cheese, if liked. Heat through thoroughly in a medium to hot oven and serve hot with green vegetables. Cook a slightly larger chicken and keep the leftovers covered – and maybe hidden – in the fridge. A vegetarian equivalent of chicken will work equally well with these dishes.

Quick Chicken Curry: Pour a home made curry sauce or a jar of ready – made over cut up leftover chicken pieces and heat through thoroughly in a hot oven. Always make sure re-heated meat is steaming hot right through. Serve with rice or jacket potatoes.

Chicken Salad: Mix cold leftover chicken with a finely chopped onion and stir in a half mayo, half natural yogurt dressing. Add a few walnuts for an extra special treat. Chill for 30 minutes and serve with any dish..

Chicken Stir Fry: Put cut up chicken pieces in a frying pan with a little olive or nut oil. Mix in thinly sliced sweet peppers, onion, tomato and any other bits in the fridge that look healthy enough to eat. Cook gently for a few minutes, ensuring the chicken is thoroughly hot. Then mix into a bowl of hot cooked noodles. Serve with an oriental style sauce.

Hot Tip: Planning a few menus in advance will mean you are always in control of nourishing and tasty meals, and no need to lean guiltily on the microwave waiting for the latest TV dinner to cook!

For more great family recipes drop in at www.mylot.org/Inhouse/homepage.htm anytime!

             

Time Saving Tips and more…

* For fast and easy defrosting…Freeze meat in small quantities. (ex. individual chicken parts and shape ground meat into patties.) By doing this you not only save time, but you will have better control over portions.

* Instead of marinating in a dish or pan; try putting your marinade and meat in a large resealable plastic bag. It will save you clean up time. Plus, turning will be easier.

* Try cooking in foil for easy clean up…Line pans and cookie sheet…Cook in sealed foil packets, etc.

* To save time chopping vegetables…buy them pre-cut.

* Buy pre-cooked and prepared products. Ex. mashed potatoes, rice, pre-skewered kabobs, pre-cut meat, bagged salads, etc.

* Use nice disposable paper or plastic plates.

* Make use of your crock pot. Just put a meat of your choice (beef roast, poultry, pork), hard veggies (carrots, root vegetables, ect), onions and/or garlic…cook on low all day. Be creative. Try using no meat or using a flavored soup or broth. The possibilities are endless!

Quick Dip: Mix an envelope of your favorite salad dressing with 16 ounces of sour cream, and one or more of the following; 8 oz. can/jar of chopped artichoke hearts (drained), 1 tsp. roasted garlic, small jar of roasted red peppers (drained), cooked and drained spinache, or chopped sun dried tomatoes.

Easy Salad Dressing
3/4 cup grated Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup Italian dressing with balsamic vinegar
1/4 teaspoon cracked pepper

Whisk together all ingredients until smooth. Pour over favorite salad greens.

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Cooking Tips

When cooking Italian sauce and you cannot have sugar or you don’t want sugar….to reduce the acid content simply put a baking potato into the sauce while cooking.

To reduce the bitterness of your garlic…slice it in half and remove the green center.

Does your rice always seem to stick to the bottom of the pan? To prevent that from happening add a tablespoon of butter to the water before you add the rice.

Got burn or brown “stains” on your glass cookware? Scrub off with a fresh lemon. It should come right off. For those stubborn “stains” soak in lemon water. Five parts fresh lemon juice to one part water. Then try again.

When mixing butter and sugar together, try rinsing the bowl with boiling water first. They’ll mix faster and will be creamier.

A pie crust will be better and more easily made if all the ingredients are cool.

If you want to get all the meat out of a walnut…try soaking them overnight in salt water before you crack them.

Add a little vinegar to the water when an egg cracks during boiling. It will help seal the egg.

If you grow tomatoes in your garden…plant a few sprigs of dill near your plants to prevent tomato worms on your plants.

Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.

When cooking in the microwave always use a round dish over a dish with corners. Round dishes heat food more evenly. The corners receive most of the energy, and the food closer to the corners will overcook.
Cook Complete Meals and More in Your Microwave…in 30 Minutes or Less!

If you use fresh herbs when cooking…Keep in mind that they lose their distinctive flavor when cooked for a long time. Add some extra herbs just before you serve. This will bring out the full flavor of your dish.

Tomatoes that are too soft for use in salads can still be useful. Chop them up with some garlic, onion, and Italian seasoning…Cook covered in the microwave for about 3 minutes. Let cool. Freeze. Use later for a quick tomato sauce, stews, soup, etc.

When cooking chicken or turkey that has been cut into pieces…remember that white meat cooks more quickly than dark meat.

If you want to be sure an egg is fresh, put it in a bowl/pan of cool salty water. if the egg is still good it will sink. The egg is no longer fresh if it rises to the surface. Toss it.

To make perfect hard cooked eggs follow these steps:

1- Place a single layer of eggs in sauce pan.

2- Cover with water about one inch above the eggs.

3- Heat to boil.

4- Remove from heat and let stand 18-20 min.

5- Cool with cold water right away to prevent over cooking.

To make shredding cheese easier put it in the freezer for about 30 minutes.

If your brown sugar becomes hard, place it in a bowl with a slice of an apple. Cover with plastic wrap and microwave on high for 30-45 seconds. That should soften it right up!

Or…you can place a slice of soft bread in a closed container with the hardened brown sugar and it should soften up within a couple of hours.

To prevent bacon from curling, dip it into cold water before frying.

If your cookie dough is too dry, stir in a tablespoon or two of milk.

To remove burned bits from baking pans, place pan on the cook top, fill with water, and add 1 teaspoon of baking soda per cup of water; cook until the water boils and the crust begins to loosen.

To thicken a watery mousse, stir in whipped heavy cream.

To plump up dried fruit, cover it with water or other flavored liquid, such as broth or wine, and bring to a boil. Remove the fruit from the heat; cover and let stand 5 minutes.

If your gravy isn’t thick enough, mix 1 tablespoon cornstarch and 2 tablespoons cold water, stock, or wine; stir in this mixture slowly and constantly to thicken the gravy. Bring the gravy back to a full boil once you’ve added the cornstarch and cook until thickened.

Let roasted meat and poultry stand 10 to 15 minutes before carving. Standing allows time for the juices to settle. The slices will hold more juices, rather than the juices pooling on the cutting board.

To soften cream cheese: Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on High 30 to 45 seconds or until slightly softened.

When using glass, dark colored, or non-stick pans instead of light colored metal pans for baking, reduce the oven temperature by 25 degrees.

Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.

To keep celery crisp: Wrap celery in aluminum foil and put it in your refrigerator. I should keep for a couple of weeks.

When using vanilla extract you should always use the pure not the imitation for optimim flavor and quality. This is true for all extract flavorings.

Blanch heavily salted bacon in boiling water for a minute before using in recipes to reduce the amount of salt in the bacon.

Brown eggs have thicker shells, which makes them great for boiled eggs – they don’t crack as easily.

Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature

To remove the smell of garlic or onions from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rince under cold water.

When juicing a lemon, lime, orange, or the like hold cot side up and let the juice run down your hands. Any seeds will stay in the fruit.