Calcium-and-Protein Powered Smoothies

Posted on June 8, 2009

smoothiesIt’s all about smoothies these days…and the choices are endless. I mean, just look in the grocery store and you’ll find shelves of smoothies that deliver extra protein, vitamins, antioxidants, calcium, and so on. Wish they’d invent one to get rid of wrinkles! You can give your own smoothies, either homemade or store-bought, a boost of calcium by whisking 1/3 cup pasteurized instant nonfat dry milk into 1-1/2 to 2-cups of liquid. This will add about 14 grams of protein and 500 milligrams of calcium (1/2 the recommended daily intake!) to your power drink. Moms with kids who need more calcium, take note.

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Protect Your Nonstick Skillets

Posted on May 27, 2009

There are few things more annoying in the kitchen than scratching a nonstick pan, especially an expensive one. One of the best ways to protect your skillets is to place paper plates or a piece of soft plastic, the kind used to line shelves, in between each skillet. Also, be sure to use nonstick-friendly spatulas and utensils when cooking.

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Sun-Soaked Tarragon Vinegar

Posted on May 20, 2009

Infusing vinegar with fresh tarragon raises salad dressings to a whole new level. Combine 1 cup lightly packed fresh tarragon sprigs, ends trimmed, washed, and bruised leaves removed, with 2-1/2 cups of distilled white vinegar in a jar. Seal the jar and place it in a sunny spot for 1 day and then at room temperature for 5 more days. Remove the tarragon sprigs and strain the vinegar. Return the vinegar to the jar and store at room temperature or in the refrigerator.

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Prep Work Made Easy

Posted on May 17, 2009

Work smarter not harder is what I always tell my kids…and it applies to working in the kitchen as well. Organize your work space by placing a bowl, pie dish, or other container on your counter for peels, cores, egg shells, and other waste. This will keep you from interrupting your work to dash to the trash bin or compost bucket.

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Storing Fresh Herbs

Posted on May 15, 2009

Fresh herbs are a cook’s best friend. They add a bang of flavor to everything from sauces and salads to desserts and even drinks. Storing them properly will considerably increase their shelf life. For soft-leaf herbs (cilantro, parsley and dill), on the same day of purchase, trim the stem ends and wash the herbs in cold water. If the leaves appear droopy, allow them to soak for about 20 minutes. Spin dry in a salad spinner, wrap loosely in a paper towel, place in a zip-lock bag and refrigerate. For woody-stem herbs (thyme, rosemary and oregano), keep them in their original packaging until ready to use.

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Five Reasons to Buy a Hand Held Blender

Posted on May 3, 2009

  1. Cleans up easily.
  2. Emulsifies salad dressings perfectly.
  3. Whips smoothies instantly.
  4. Blends sauces effortlessly.
  5. Purees vegetables (soups) and fruits (fruit sauces or baby food) in a snap.

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Homemade Fruit and Vegetable Wash

Posted on April 30, 2009

No need to pay for commercial products to clean your fresh produce when you can make your own. In a bowl, combine 2 tablespoons of cider or white distilled vinegar with 1 pint of water. Let your fruits and vegetables soak for 10 minutes, then rinse and dry. While the exact effectiveness of any solution (store-bought or homemade) is difficult to measure, most experts agree that vinegar, bleach, or iodine (I prefer vinegar because it does not leave a chemical taste) is a useful agent in killing certain bacteria and removing some pesticides. If the drinking water in your vicinity has been deemed unsafe, if you live in a developing nation, or you are in the aftermath of a natural disaster, it is highly advisable to wash all fresh produce with some form of anti-bacterial solution.

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