Sometimes there are kitchen tips that float around on the Internet for years before you bump into them. Sometimes those tips are potentially life-changing. Like this one: did you know that a standard mason jar can be used in place of the pitcher on most blenders? What the what?
I've been so proud of myself this week! Why? I've been eating a salad every day for lunch — that hearty mix of spinach, barley, bacon, and Gorgonzola I showed you yesterday. But one really important part of a salad like this is the touch of something sweet — in this case, fresh fruit. Now, I knew I wouldn't want to cut up an apple every day (I know, I know, it's so easy, but I was trying to really prep ahead this week and not give myself an excuse to skip lunch).
Here's how I prepped my apple ahead, stored it, and kept it from turning all brown and mushy in the refrigerator.
I've loved using Faith's tip for regrowing scallions ever since I read it. Even with this trick in my back pocket, though, I recently found some long-forgotten, brown, dry, and shriveled ones in the bottom of my refrigerator's vegetable drawer. Hating to waste and remembering the regeneration of fresh scallions, I decided to give it a try with seemingly-hopeless dehydrated scallions. And guess what — it worked!
Show of hands. How many times have you actually finished a can of tomato paste? Be honest now. Here, I'll go first: Approximately zero. I tend to use tomato paste in recipes that require only a tablespoon or two, and then I stash the rest of the can in the fridge, furtively and guiltily, knowing it will not see the light of day again until it grows a thin layer of fuzzy organisms and goes to its final rest in the recycle bin. Shameful, I know. I feel shame.
There is, however, an answer to tomato paste waste. This is the very best way to store it away and make it easy to use later. It's time to rescue your tomato paste!
We all know the feeling. You come home from the craziest, weirdest day and before you know it you're glued to the sofa. Feet are up on the coffee table while one hand ferries chips straight from the bag to your mouth.
Even though you know it would take practically zero time to toss together a quick salad, stir fry up a few veggies, or heck, even call for takeout, it feels like an insurmountable task. Why? Because snacking is just so gratifying. So why fight it? Here are a few ways to turn snacks into a full meal.
If you've yet to find a good way to store those long cardboard foil, parchment, and plastic wrap boxes, we may have a solution for you. It turns out that a magazine file is the perfect height and width for all those things. Attach it to the inside of a kitchen cabinet and presto! Instant organization.
Honestly, I have always just assumed that "stock" and "broth" were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones used as the base for soups, sauces, and other dishes. Right? Turns out that there is a slight but significant difference.
A vacuum sealer is in the "Want, But Do Not Need" category in my small kitchen. One day, maybe, I'll get my hands on one. For now, when I need to package up a batch of berries or some stir-fry ingredients for the freezer and want to press as much air out of the plastic bag as I can, there are two tricks I keep up my sleeve.
I love a nice tablecloth, the perfect way to brighten up a table, protect it from scratches and cover those mismatched leaves I use to make my tables big enough for a crowd. My tablecloths have to be durable, because the children aren't the only ones who are messy eaters, and I have to wash them often (the tablecloths, not the children, who wash themselves, with varying degrees of success). The more stylish the linens, the greater the cost, in my experience, but I recently found a great inexpensive option.