Tips and Tricks – December 2023

Microwave – Things it can do

https://news.lobandsmash.com/en/knew-microwave-things-never-capable?ly=native_one

Things We Never Knew Our Microwave Is Capable Of Doing
Brenda Miller

This article was originally published on RightLivin

Many of us use pretty much the same appliances in our kitchens. If we’re all about keeping things quick and convenient, then a microwave is usually a common appliance for heating food and defrosting, but it usually stops there. Yet, it turns out that our microwaves have so many uses, and many of us don’t know half of them. So in this article, we bring you some of the best uses for that wonderful appliance! Take a look, and by the end of it you’ll no doubt be throwing out everything in your kitchen except for that beloved microwave! (Okay, maybe not that far, but trust us – you’re going to be shocked).

Easily Remove Stamps From Envelopes
Did you ever find yourself struggling to take out a stamp that you mistakenly put on an envelope? If yes, then no need to despair. You should be able to use your microwave to help remove that stamp in no time, with a few simple steps.

​Easily Remove Stamps From Envelopes
Simply place the entire envelope in your microwave and turn the heat on to medium for 20 seconds. That should be enough to loosen the glue, so you can peel it right after.

​Regularly Disinfect Your Kitchen Sponge
Let’s be honest, too many of us forget to clean or to change kitchen sponges. But once you realize the number of germs that are probably growing on the bacteria heaven that your moist sponge is, you might want to clean it or change it more often.

​Regularly Disinfect Your Kitchen Sponge
Soak the sponge in some water and leave it for a few minutes. Afterward, place it in your microwave on medium heat for about two minutes. That should be enough time to clean it and, if you’re feeling fancy, add some drops of lemon to freshen it up.

Bring Some Life Back To Your Stale Bread
There is no reason to throw away your stale bread before you try this small trick. Take baguettes for example. They are definitely a favorite, but many people prefer to not buy them because they go stale pretty quickly.
​Bring Some Life Back To Your Stale Bread

Simply dampen a kitchen towel with some sprayed water, and place the bread into the towel. Then, put both in the microwave for ten seconds on high heat. This will add some needed moisture back to your loaf of bread.

Create Your Own Personal Kiln
In addition to cooking your food, your microwave could be much more helpful in other aspects of your life. For example, if clay pottery has always been something you’ve wanted to try, but you don’t really want to pay for the expensive classes, then just set up your own clay station at home.

To make your own kiln, try placing the clay items you’ve created in the microwave covered with some baking parchment. After a few minutes, the piece should be set and perfectly hardened.

Crisp Your Chips In The Microwave
Isn’t it just the worst when you excitingly grab your bag of chips and realize that someone left it open, so they’re all soggy? And since soggy chips really do take the whole fun out of it, how about trying to salvage those chips with your microwave?

Lay the chips on a paper towel and give them a good blast for a couple of seconds on really high heat. And just like that, your chips will be all crispy again.

Toast A Bunch Of Nuts
Let’s be honest, who doesn’t like a yummy bowl of toasted nuts? Though many of us end up not going for the snack due to how time-consuming they can be, just listen to this trick.

Pour half a teaspoon of vegetable or canola oil onto the microwave plate. Then, top it with one cup of nuts. Microwave it for a minute, stir, and then another minute until they are toasted. It should take you about three to eight minutes to be ready.

​Peel Tomatoes Or Peaches With Ease
This is for if you feel like eating some fresh veggies or fruit with their skin off. Or, perhaps you want to cook and you don’t feel like struggling to take their skin off.

For a quick and easy solution to take their skin off, you can place your tomatoes or peaches in the microwave for approximately 30 seconds on medium heat. Then, let the fruit stand for about two minutes before you begin peeling them.

Bring Your Dried Mascara Back To Life
While some people love applying makeup on a daily basis, other people may put it only once in a while. For those who only wear it occasionally, the mascara might get a little bit dry with time.

If you feel like it’s not time to toss it away yet and you’d like to bring it back to life, just put your mascara in the microwave for a couple of seconds, and voila!

Peel Garlic Easily
You may love or hate garlic, but there is no doubt that its wonderful flavor and uses are infinite. Still, sometimes it’s incredibly hard to peel them, which discourages anyone from using them.

If you’d like to make your life easier, then place a head of garlic in the microwave and heat it up for 15 seconds on medium heat. In no time, the skin will be loosened and you can easily peel it!

Prevent Those Tears The Next Time You Cut Onions
Cutting onions can be a huge mission, and while there are several hacks out there to prevent crying during the process, many of them can be pretty disappointing. So next time, try this one. Simply cut the onion’s root and take the tip off of it.

Then, microwave it for about 30 seconds on full heat. You can then begin cutting your onion, and your eyes should be safe.

Create Your Own Heating Pad
Heating pads are useful for a number of things – they heat us when it’s cold, and they really help out whenever a part of our body feels sore. Whatever the case is, there is no need to keep buying heating pads since you can simply and easily create your own.

Just grab a clean sock and fill it with a bunch of rice, sew up the top part, and make sure that nothing can escape. Then stick it in the microwave and ta-da! You’ve got a cheap and easy heating pad.

Bake An Entire Cake
For many of us baking a whole cake in the microwave is unheard of. But believe it or not, it’s possible, and it comes out absolutely yummy!

There are tons of recipes online for literally any kind of cake, but for most of them, all you need is some flour, oil, salt, and the milk of your preference. Some cocoa powder wouldn’t hurt either.

Cook Some Yummy S’mores
Who says that you need a bonfire or a barbeque to cook up some s’mores? It turns out that your microwave can easily do the job. Grab your sweet treat and put it in the microwave for as little as 15 seconds until you see the marshmallow puffing up.

Once it’s ready, you can take it out and top it off with your favorite crackers.

Get Your Solid Beauty Products Warmed Up
So many of us have full drawers or even cupboards with a ton of beauty products that we end up not using for years. And when you finally remember they’re there, they might no longer be as warm or as useful as they once were.

So if you’d like to warm up the products that have completely solidified because of the cold, just place them in the microwave for a couple of seconds and they’ll be all loosened up.

Shuck Your Corn In The Microwave
By using the microwave to shuck corn you could save a ton of time. It could sound a little bit too good to be true, but this trick is actually used by several chefs around the world. Start by cutting the stalk end of the corn but make sure to keep the husk intact.

Then, put it all into a microwave for about two to four minutes. Once it’s done, just grab your uncut end and shake it, in no time, you’ll see it all flying right out.

Speed Up The Soaking Time Of Your Beans And Lentils
Sometimes you may not be in the mood to soak up your lentils and beans for too long. Instead of waiting an entire night until they are properly soaked, put them in a microwave-safe bowl and cover them with water.

Add a little bit of baking soda to it and microwave it on high heat for about ten minutes. Afterward, leave the bowl for about 30 to 40 minutes, and then your dish will be ready to go.

Steam Your Veggies
Who says you need a fancy steamer or steamer basket to get your wonderful veggies steamed? The microwave works just as well and pretty quickly too. First, cut your vegetables the way you like them.

Then, put them in a microwavable bowl, cover them with a very thin layer of water and top it with some plastic wrap. Then, heat it up on high heat for a few minutes, and your veggies should be steamed!

Cooking Your Pasta Was Never So Easy
Though you may think that the microwave is not a place for your pasta, you might rethink that once you hear about this hack. All you need for it to work is your dry pasta, a bowl, and water.

Just put the amount of pasta you want in the pot, add the water until it’s all covered by a few inches, and then place the bowl in the microwave for two to three minutes more than what is suggested in the instructions.

Make Homemade Potato Chips
I mean, who doesn’t love some yummy homemade potato chips? And the best thing is that you can make your own if you have a microwave in hand. All you need is some potatoes cut as thin as possible. Then, toss them in the microwave with a little bit of olive oil and salt.

In order for it to work, just make sure that you place them in a single layer before you turn on the full heat for about four minutes. Once they’re cool, dig in!

Soften Old And Clumped Brown Sugar
Brown sugar doesn’t take that long to clump up, so if you ever experience this little glitch, use your microwave to find a solution.
​Soften Old And Clumped Brown Suga

Put your sugar in a bowl, cover the top part of your microwavable container with a damp kitchen towel, then, microwave it all for about 30 seconds at a time. In a few minutes, the clumps should be gone

​Cook Your Dish Of Corn On The Cob
Who would think that corn on the cob made in the microwave could taste so good? Apparently, it does, and you can easily make it at home.

If you’ve got some fresh corn on hand, simply remove all of the husks and silk, then add about two tablespoons of water into a place and put two full-sized cobs on it. Top it all with another plate and put them in the microwave for around five minutes.

Get Your Potting Soil Sterilized
Did you ever think that you could boost up your gardening situation with your microwave? It may be another hack that sounds weird to some, but it’s actually incredibly useful. To begin, get some soil in a resealable bag and add a bit of water.

Then, leave the bag open in the top part and put it in the center of your microwave. Heat it at about 180 to 200 degrees Fahrenheit for about three minutes and then seal the bag until it cools.

Cook Up Some Delicious Pieces Of Bacon
It’s undeniable that the smell of bacon is probably one of the best smells out there. They remind us of weekends and fun times, and they’re basically the perfect snack to go with anything.

If you want to cook it quickly, start by covering a dish with a paper towel, add the bacon in one layer, and then add some more sheets of paper on top of it. Microwave it for a few minutes and it should get perfectly crisp in no time.

Soften Up Your Ice Cream
The next time you crave some ice cream but feel discouraged after seeing that it’s frozen solid, think about this hack. Soften your ice cream by placing the entire pot in the microwave for a couple of seconds.

Or you could also put some water in a bowl, heat it up in the microwave, then put your spoon in it for a minute or so until you feel it warm. Then, you may eat your ice cream!

Dye Your Own Yarn At Home
While Kool-Aid is a refreshing drink, it can also serve as the perfect instrument for a DIY craft project. Save yourself some extra money by mixing some Kool-Aid powder with some water.

Choose the color you want to use for your yarn and add just enough yard to the mixture you created. Make sure that the entire thing is all covered up and then place it in the microwave for a couple of minutes.

Clean And Disinfect Your Cutting Boards
Cutting boards are great and incredibly useful, but they’re another item in our kitchen that we often forget to clean properly. If you’d like an easy way to keep them germ-free, there are a few hacks you could try.

One of them could start with cutting a lemon in half, and begin rubbing the halves on the board. Then, put them in the microwave on medium heat and leave them for a minute. That will leave it smelling fresh and germ-free.

Make A Homemade Proofing Oven For Baking Bread
Proofing ovens may cost hundreds of dollars, so if you’d like to make one of your own with the help of tools that you already have at home, then listen to this one: first, heat up a cup of water in your microwave for just a few minutes.

Let it become steamy and then place the dough inside and let it proof. And that’s it, your bread will be ready to be enjoyed.

Make Some Poached Eggs
Many of us have mastered the art of making scrambled and boiled eggs, but what about those yummy poached eggs? It can be really tricky to make them, but if you use your microwave you may be able to find a simple solution to the situation.

Put a third of a cup of water in a bowl, splash some vinegar, crack an egg into the water and then prick the egg yolk with a toothpick. Once you cover the top of the bowl with some plastic wrap, place it all in the microwave for a minute, and voila!

Bake A Batch Of Brownies
Seriously, everyone loves brownies – so how about learning a quicker way to make the fudgiest and most chocolatey goodies? Instead of spending hours baking, simply melt some butter in a bowl, add sugar, cocoa, some eggs, and flour.

Mix it all up and, after pre-greasing a microwavable dish, add it to the microwave. In five minutes your brownies will be ready!

Make Your Own Cloud
If you have kids and you often find yourself looking for new ways to entertain them, then make this your next homemade science project. Grab a bar of Ivory Soap, place it on a microwavable plate, and heat it on high heat for about two minutes.

You’ll see the soap bar expanding right in front of you and in a second an entire cloud will be created.

Put A Stop To Explosions In The Microwave
No one loves explosions in the microwave, especially when they result in a huge amount of time cleaning up afterward. There is a very simple way to prevent them from happening though.

When you heat up things such as potatoes, tomatoes, or squash, take a knife or a fork and pierce a few holes before heating them up. This will allow the steam to escape while it heats up

Enhance The Taste Of Lemons
Many people may not know that putting your lemons in the microwave for a little bit should make its taste much stronger than usual

Just put it in the microwave for a few seconds, but make sure to not leave it for long as the lemon could explode. While the lemon is still warm, roll it along the side and the juices should beautifully flow inside.

Make Some French Toast
For the best microwavable french toast put some butter in a mug and melt it in the microwave, then add some nutmeg, maple syrup, cinnamon, milk, and of course, an egg. Mix it all up and start adding pieces of bread to it.

Once it’s all combined, let it absorb a bit, put it in the microwave for about 70 seconds until it’s solid, and enjoy.

Clean Your Microwave
So many of us use our microwaves on a daily basis and barely give them the deep clean they deserve. Instead of spending hours scrubbing it, cut a lemon, and squeeze it into a bowl of water.

Then, place each lemon half in the bowl and put it in the microwave. Heat it all for five minutes and all the dirt and gunk will be loosened up for you to wipe off.

​Get The Juice Out Of Any Citrus Fruit
Make sure that you get all the juice out of your citrus fruit the next time you make some freshly squeezed juice. Put the oranges, limes, or lemons in the microwave for about 10 to 20 seconds to gently warm it up.

That will allow it to release much more juice once you begin squeezing it. Just make sure you don’t leave it in the microwave for too long.

Test Your Container Before Putting It In The Microwave
Grab a cup or pot that you know for sure to be safe for the microwave and fill it with water. Then, place the cup or pot in a new container without putting the water in it.

Afterward, microwave both pots at once for a couple of minutes until the water begins to boil. Touch the new container with care, and if it’s hot or warm, then you might not want to put it in the microwave again.

Get Your Coconut Oil To Liquify
Coconut oil is one of those immensely useful ingredients – though it can be a total pain when it solidifies. Once it’s solid, it can be really annoying and hard to use, be it for cooking or for adding it to your beauty routine.

To make it liquid again, just put it in the microwave on high heat for a few seconds and it should be ready to go!

Make Home-Made Pickles
If you’re a fan of pickles then try to use this hack to start making your own! Grab a microwavable bowl, add some celery seeds, sugar, vinegar, turmeric, onion, mustard seeds, and a pinch of salt. Combine it and add in the cucumber slices.

Put it all in the microwave for seven or eight minutes, while stirring it at least twice in between. And just like that, you’ve made pickles.

Make The Easiest Scrambled Eggs
Scrambled eggs are easy and great, but they often require way too much effort to clean up after. To change this, just use your microwave. Crack a few eggs into a mug, whisk them up with a fork, add some seasoning and a splash of milk, then place it in the microwave for 45 seconds.

Take it out, mix it, and add it for another 45 seconds and you’re done.

Soften Crystallized Honey
Honey can be the best way to sweeten up your food while adding some very important nutrients to your diet. But when it becomes crystalized with the cold or with time, then use your microwave to soften it up.

Just microwave it for a couple of seconds and in no time the crystals will all have melted leaving you with a flowing pot of honey.

Froth Your Milk
Milk frothers are great and all but you don’t actually need them if you have a microwave. Just pour some milk into a jar and screw the lid on it. Shake the jar for about 40 to 50 seconds until you see that the milk has doubled its size.

Then, remove the lid and microwave it for about 30 seconds and your milk will be perfectly frothed.

Make A DIY Medical Compress
Hot compresses can be really useful to treat ear infections, sore and tired muscles, and sinus congestions. So instead of heading to the store to buy one – make your own.

Grab a wet towel, fold it up, and put it in a ziplock bag. Place it in the microwave with the ziplock open, and microwave it for two minutes. Then, take it out, seal the bag, wrap it in another towel and you’ve got your compress.

Warm Up Your Dishes
Here’s a sneaky trick that restaurants do that we bet none of you even noticed.
​So to recreate that restaurant atmosphere, put your empty dishes in the microwave and heat them for a minute or two before you begin serving up your meal. That will allow your food to stay warm for longer when you have your homemade fine dining experience.

Pre-Cook Your Meals Before You Grill Them
Grilling veggies can take forever, and sometimes you just want them ready to eat in no time. So to speed things up, pierce your potato, bell pepper, or whatever vegetable you’d like to grill with a fork, and put it in the microwave for a couple of minutes.

Then, add them to the grill and the vegetables should take much less time to get ready.

Make Crispy French Fries
After a day or two, french fries become so soggy that the excitement of eating them simply goes away. But instead of throwing them away, what if we told you that you could “revive” them?

Just lay them out evenly on a piece of paper towel, then sprinkle some vegetable oil and place it in the microwave for about ten minutes. Then remove them and let them rest for a bit until they are crisped up.

Clean Up Candle Wax
Burning a candle can be incredibly calming, and it can fill your entire home with a wonderful scent to your home. But when the wax starts getting everywhere, it can be really annoying to remove it from your candle holders.

But again, do not despair, just place the holders in the microwave for a bit and that should make it easy to take it all off.

Cook Special Fish Dishes
Cooking fish may feel a little weird at first, especially if you don’t do it often. So if you’d like to try to take things slowly, simply wrap your fish in a plastic wrap that can be microwaved.

Leave it for a few minutes in the microwave until the fish is cooked to perfection. If you put a few herbs with some lemon slices, your fish will seriously be delicious.

​Speed Up Your Dinner
Instead of cooking those TV dinners in the microwave, literally any meal could be sped up by using the microwave. You can steam, poach, heat things up, but always remember to stir it and to check it regularly, especially if it’s liquid-like soups and sauces.

Also, you need to make sure to take the food out a couple of minutes before it’s completely cooked.

Make Some Parmesan Wafers
Parmesan wafers are perfect to spice things up when you don’t feel like the usual chips. To make them, just cover a plate with parchment paper and cover it all with the thinnest layer of Parmesan.

Then, turn it on on full power for about 30 seconds and you’ll see them becoming brown. Remove them and there it is, you’ve got some parmesan wafers.

​Dry Out Almost Any Herb
One of the best ways to impress anyone in the kitchen is by making your own aromatic herbs. And while you may think that it will take forever to get that to the right point, it doesn’t have to. Lay the herbs on a kitchen towel and microwave them for 30 seconds.

Then, flip them over and add them for another 30 seconds. Continue flipping and microwaving them for some five minutes until they are dry.

Things to know about Bread

This information from BetterReport.com
Visit that site if you want details about these tips.

It’s Made with 100% Whole Grains

Packaging should clearly say that the bread is “100% whole wheat.”

It Contains at Least 3 Grams of Protein

When grains are not processed, they keep all three layers of the plant: the endosperm, bran, and germ. But in refining flour, the bran and the germ are removed, taking away the highest concentrations of protein found in the grains.

It Has at Least 2 Grams of Fiber Per Slice

You should consume 25 to 30 grams of fiber daily as part of a balanced diet.

It Has a Moderate Amount of Sodium

Too much sodium can cause high blood pressure and dehydration, so look for a loaf with less than 160 mg of sodium per slice.

It’s Sourdough

The process results in a more easily digestible product, reduction of phytic acid content, improvement in nutritional value, and metabolic benefits through a lower glycemic index.

It Has a Short Ingredients List

A shorter list indicates a lack of additives and preservatives that may be found in less nutritious breads.

It Has Little to No Added Sugar

It Contains Nuts and Seeds

Healthy nuts and seeds can increase a bread’s nutritional value by being good sources of healthy unsaturated fats, fiber, protein, vitamins, minerals, and plant compounds.

Pumpkin Pudding

Ingredients

  • ½ C packed brown sugar
  • 1/4 C cornstarch
  • 1 egg
  • 1 ½ C unsweetened dairy-free milk
  • 1 C pumpkin puree
  • 1 old banana
  • 2 tsp pumpkin pie spice
    • OR:  2 tsp CinnaSugar plus ¼ tsp ground ginger
  • 1 tsp vanilla extract

Instructions

  • Mix brown sugar and cornstarch in a bowl, removing all lumps.
  • Add to a medium saucepan and slowly whisk in milk until combined
  • Mix an egg and banana with half the pumpkin puree
  • Put into saucepan, and whisk again until combined.
  • Add the other half and mix till combined
  • Place pot on medium-high heat and continuously whisk until mixture has thickened enough to coat a spoon, this will take about 5-7 minutes.
  • Remove pot from the heat and whisk in spices and vanilla.
  • Pour pudding into a glass bowl and let rest 10 minutes.
  • Serve warm or refrigerate an hour.
  • Serve cold
 

 

Pumpkin Pie

Recipe from LiveWellBakeOften.com

Pumpkin Pie Recipe

 
This easy pumpkin pie recipe is made completely from scratch and is a great make-ahead dessert for the holidays!
 

Ingredients

Pie Crust:

  • 1 store-bought or homemade pie crust

Pumpkin Pie Filling:

  • 1 cup light brown sugar (200 grams)
  • 1 tablespoon all-purpose flour (8 grams)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • teaspoon ground cloves
  • 3 large eggs at room temperature
  • 1 (15-ounce can) pumpkin puree (425 grams)
  • 1 ¼ cups evaporated milk (300 ml)

Instructions

  • To prepare the pie crust: Preheat the oven to 400°F (204°C).
  • Roll the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it’s at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and decorate the edges. Transfer to the refrigerator to chill for 15 to 20 minutes while the oven is preheating.
  • Prick the bottom of the pie crust with a fork. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
  • Bake the pie crust at 400°F (204°C) for 15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.
  • To prepare the filling: Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  • In a separate mixing bowl, lightly beat the eggs. Whisk in the pumpkin puree and evaporated milk until well combined.
  • Pour the dry ingredients into the wet ingredients and mix together until fully combined.
  • Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 375°F (190°C) for 45 to 50 minutes, or until the center is almost set (it should be a little wobbly). Cover the edges of the pie crust with a pie crust shield or foil as needed to prevent them from over-browning.
  • Remove from the oven and transfer to a wire rack for 2 to 3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.

Notes

Storage Instructions: Once the pie has cooled completely, cover it tightly and store in the refrigerator for up to 4 days. 

 

Spices: If you prefer to use pumpkin pie spice, you may replace the spices in this recipe with 2 to 2 and 1/2 teaspoons of pumpkin pie spice.

 

To prepare ahead of time: Pie crust may be made 2 to 3 days in advance, wrap tightly and refrigerate until ready to use. The pumpkin pie filling may also be made up to one day in advance, cover tightly and refrigerate until ready to use.

Beatitudes Carrot Cake

We’ve all had extra cream cheese containers after we’re done with our bagel.  Here is a great recipe for a special, but small, treat.
 
 

Ingredients

For the carrot cake:

  • 1/2 C all-purpose flour spooned & leveled
  • 1/2 baking powder
  • 1/4 tsp baking soda
  • ½ tsp ground cinnamon
  • scant ground ginger
  • scant ground nutmeg
  • scant salt
  • 1/4 C canola or vegetable oil 
  • 1 large eggs at room temperature
  • ½ cups packed light brown sugar
  • 2 TBL granulated sugar
  • 2 TBL unsweetened applesauce
  • ½ tsp pure vanilla extract
  • 1 cups lightly packed grated carrots (300 grams)

For the cream cheese frosting:

  • 2 oz package brick style cream cheese (226 grams) softened
  • 2 TBL unsalted butter (115 grams) softened
  • ½ C powdered sugar (240 grams)
  • 1/4 tsp pure vanilla extract

Instructions

  • To make the carrot cake: Preheat the oven to 350°F (180°C). Spray two ramekins or muffin rings well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
  • Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  • Pour the cake batter evenly between both prepared cake pans. Bake for 25 to 30 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
  • Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
  • To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
  • Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
  • To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice, if desired.
 

Notes

Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.

Freezing Instructions: Cake and frosting will freeze well for up to 3 months, thaw overnight in the fridge and bring to room temperature before assembling the cake.

Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.

To make a 9×13 cake: Spray a 9×13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (180°C) for 35 to 45 minutes.

Easy Pickled Okra

Source Recipe:   Eat Simple Food
 
You may have heard that when you cook okra, it turns slimy.  Well, that’s true.  Here are two recipes though, that make okra pretty easy to prepare and tasty.
 
      • Trim okra stem to 1/4 inch
      • ¾ lb okra
      • 2 fresno red chili peppers, sliced – use red peppers if you can’t find them or skip
      • 2 small garlic cloves, peeled
      • 4 dill sprigs or 1 ½ tsp dried dill
      • 1 ½ tsp mustard seeds
      • ½ tsp crushed red pepper (for heat)
      • 1 cup apple cider vinegar
      • 1 cup water
      • 2 Tbsp salt
      • 1 quart size jar – equipment

Instructions

    1. Add garlic, dill, mustard seeds, and crushed red pepper to two pint sized jars.
    2. Small okra is better.  Not more than three inches, anyway.
      Plump – no wrinkles
    3. Trim okra stems to ¼”. Add cleaned whole okra to jar vertically, alternating stem ends up and down.
    4. Pack okra in tightly, packing dill along the sides
    5. Bring a small pot with vinegar, water, and salt to a rolling boil and stir.
    6. Pour mixture into clean canning jar(s) (careful it’s hot!), leaving ~ ¼″ air at top.  
    7. Cover with cleaned canning jar lid.
    8. Let sit at room temperature ~ 1 hour to cool down, and then place in refrigerator.  
    9. Wait at least a couple days before eating, but probably will need about a week to soak up all the pickling liquid.  Good for ~3 weeks in the refrigerator.  Happy eating!  Beckie

 

 

 

Artichoke – Instant Pot

Instant Pot Whole Steamed Artichokes are a faster and easier way to cook artichokes. Pressure cooker artichokes are tender and ready to dip in your favorite sauce!

 
Ingredients
    • 1-4 Artichokes
    • Lemon Wedge
    • 1 ½ cups Water (for the 6 qt pressure cooker, 2 ½ cups for the 8 qt, 1 cup for the 3 qt)
Aromatics to Add to the Water (optional)
    • ½ Lemon, sliced
    • 2 cloves Garlic, chopped
    • 2 small Bay Leaves
    • 1 tsp Salt
    • ½ Sweet Onion, sliced
    • 1 sprig Fresh Rosemary (optional)
Instructions
Prepare the Artichokes
    1. Remove small outer leaves that are dry, and cut the stem off, leaving about ¼”. Then use a really sharp serrated knife to cut the top inch or two off of the artichoke. This exposes the inside and will allow the steam to penetrate it.
    2. Rinse the artichokes and pat dry with a paper towel. Then rub some lemon on the cut surface to prevent browning.
Prepare the Steaming Liquid
    1. Add the water to the stainless inner liner. Then add the aromatics, optional, (garlic, bay leaves, lemon slices, salt, onion, and rosemary). 
    2. Place the trivet/rack into the pot.
Cook the Artichokes
    1. Place the artichokes into the pot, stem side up (cut side down). Close the lid and set the steam release knob to the Sealing position.
    2. Press the Pressure Cook/Manual Button or dial, then the + or – button or dial to select the cook time (cook times may vary*):
      • Small artichokes – 10 minutes
      • Medium Artichokes – 15 minutes
      • Large artichokes – 25 minutes
    1. When the cooking cycle is finished, do a Quick Release of the steam/pressure by turning the steam release knob to the Venting position, or pushing the release button, if applicable (If you like softer artichokes, let the pot naturally release the pressure).
    2. You can tell when the artichoke is done when a knife slides into the bottom easily.
What to Dip Them In
    1. Lemon Mayo – Mix some mayo and lemon juice together.Plain Mayo (my favorite)
    2. Melted Butter – Melt butter in a microwave safe dish.
    3. Garlic Butter – Sauté a couple of pressed garlic cloves in butter.
Recipe Notes

*Cook times will vary based on the size of the artichokes, as well as the density of the leaves. Tightly packed, denser quantity of leaves (and a heavier artichoke) will take longer to cook.

 

Beyond the Grave Chicken Salad

by Mary Kay Andrews

Did y’all hear about the Coca-Cola heiress who got kicked out of the Junior League for making chicken salad with dark meat? It’s an urban legend in Atlanta, but every Southern woman worth her salt has a tried and true recipe for chicken salad. My personal favorite used to be served in the dearly departed tea room at Maas Bros. Department Store in St. Petersburg, Florida. I’ve tasted some great versions over the years, but none greater than the one I sampled at the wake of a friend’s father in Dalton, Georgia. It inspired the recipe for Beyond the Grave Chicken Salad in Little Bitty Lies.

Beyond the Grave Chicken Salad Recipe

5 lbs. chicken breasts
2 quarts water
parsley sprigs
1 large onion, quartered
1 tsp seasoned salt
2 chicken bullion cubes

In large pot, bring water and seasoning to boil, add chicken, lower heat and simmer 40 min. Remove from heat, cool. Shred chicken and refrigerate.

Dressing:

1/2 C bottled Italian salad dressing
1 C Duke’s mayonnaise
1 TBL white vinegar
1-1/2 tsp celery seed
2 TBL sugar
1/8 tsp. salt
dash paprika

Blend well together.

For salad:

Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.

Combine remaining dressing with:
1/2 C sour cream
1 TBL honey

Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans.

Whipped Cream

Stabilized Whipped Cream

 
 
 
Learn how easy it is to make stabilized whipped cream with this step-by-step tutorial. This whipped cream is perfectly sweet and holds its shape for days!
 
Course Dessert
Cuisine American
Keyword stabilized whipped cream
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Author Danielle
 

Ingredients

  • 4 teaspoons cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup cold heavy whipping cream (240 ml)
  • ¼ cup powdered sugar (30 grams)
  • ½ teaspoon pure vanilla extract

Instructions

  • Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for 3 to 4 minutes.
  • Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Stir the mixture, then set aside to cool slightly.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed.
  • Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
  • Pipe the whipped cream on your favorite dessert (or use it to frost it) and refrigerate your dessert until ready to serve.

Carrot Cake

The BEST Carrot Cake with Cream Cheese Frosting

 
 
 
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
 
Course Dessert
Cuisine American
Keyword easter
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Author Danielle
 

Ingredients

For the carrot cake:

  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup canola or vegetable oil (180ml)
  • 4 large eggs at room temperature
  • 1 ½ cups packed light brown sugar (300 grams)
  • ½ cup granulated sugar (100 grams)
  • ½ cup unsweetened applesauce (125 grams)
  • 1 teaspoon pure vanilla extract
  • 3 cups lightly packed grated carrots (300 grams)

For the cream cheese frosting:

  • 1 (8-ounce) package brick style cream cheese (226 grams) softened
  • ½ cup unsalted butter (115 grams) softened
  • 2 cups powdered sugar (240 grams)
  • 1 teaspoon pure vanilla extract

Instructions

  • To make the carrot cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
  • Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  • Pour the cake batter evenly between both prepared cake pans. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
  • Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
  • To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
  • Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
  • To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice, if desired.
 

Notes

Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.

 

Freezing Instructions: Cake and frosting will freeze well for up to 3 months, thaw overnight in the fridge and bring to room temperature before assembling the cake.

 

Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.

 

To make a 9×13 cake: Spray a 9×13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (180°C) for 35 to 45 minutes.

Mini Pie

Mini Apple Pies

  •  
 

These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!

Three mini apple pies on a decorative white plate. A small container of sliced apples and a fork are in the background.

If you’ve been around for a while, you may recognize these adorable mini apple pies! I originally shared this recipe in 2017 and since then it’s become a reader favorite, especially around Thanksgiving.

 

Just like with my carrot cake recipe, I decided it was time to give this recipe a little update. I’ve included more step-by-step photos and tips and tricks to ensure that these mini apple pies turn out perfect for you!

I promise this is one recipe you will want to keep on hand for the upcoming holidays. And besides, mini desserts are just better than regular desserts. Right?

The ingredient list for these pies is surprisingly short and simple. It’s very similar to my classic apple pie recipe, but scaled down.

First time visiting? Start Here
 
 
  •  
 

These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!

Three mini apple pies on a decorative white plate. A small container of sliced apples and a fork are in the background.

If you’ve been around for a while, you may recognize these adorable mini apple pies! I originally shared this recipe in 2017 and since then it’s become a reader favorite, especially around Thanksgiving.

 

Just like with my carrot cake recipe, I decided it was time to give this recipe a little update. I’ve included more step-by-step photos and tips and tricks to ensure that these mini apple pies turn out perfect for you!

I promise this is one recipe you will want to keep on hand for the upcoming holidays. And besides, mini desserts are just better than regular desserts. Right?

An overhead view of the ingredients for this recipe in various bowls.

What You Need

The ingredient list for these pies is surprisingly short and simple. It’s very similar to my classic apple pie recipe, but scaled down.

 

Here’s a quick overview of what you will need:

  • Pie Crust: You’ll need two pie crusts for this recipe. You can either use my homemade pie crust recipe or buy a box of pie crusts from the store.
  • Apples: I prefer to use a mix of sweet and tart apples, so I used Granny Smith and Honeycrisp apples in this recipe. Some other great options are Braeburn, Fuji, or Pink Lady apples.
  • Sugar: To keep things simple this recipe uses just 1/4 cup of granulated sugar. Feel free to use light or dark brown sugar if you prefer though.
  • All-Purpose Flour: This helps to thicken the apple pie filling. Make sure that you measure your flour correctly, otherwise you can end up with a dry filling.
  • Vanilla: This adds a little more flavor. I highly recommend sticking with pure vanilla extract, imitation vanilla does not taste nearly as good.
  • Spices: There’s a blend of cinnamon and nutmeg in this recipe. If you prefer more spices, feel free to adjust to your personal preference!
  • Butter: This ingredient is technically optional, but I’ve since added it to this recipe to add a little more moisture and flavor to the filling.

How To Make Mini Apple Pies

Prepare The Pie Crust

  1. Roll the pie crusts out on a lightly floured surface until they are about 1/8-inch thick. Then, use a 3.5-inch cookie cutter (or a cup) to cut out 12 circles from the pie crusts. If you don’t have a circle cookie cutter that is the right size, just measure some glasses you have at your house and use that instead.
  2. Press each circle of pie crust into 12 cavities of a regular muffin pan. You want the crust to fit in the bottom and snuggly around the sides. Transfer the pan and any leftover pie crust to the fridge while you prepare the filling. This will keep your pie crust cold and ensure that it turns out nice and flaky!

Make The Apple Pie Filling

  1. Add your chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg to a large mixing bowl and stir until the apples are fully coated in the mixture.
  2. Remove the muffin pan from the refrigerator and spoon about 3 tablespoons of the filling into each pie crust. If adding the butter, go ahead and dice it into 12 small pieces and place one piece on top of each one.

Assemble and Bake

  1. If you have any leftover pie crust, you can use that to add some decorations on top of the mini pies. I like to use it to make a simple lattice topping. In other words, no weaving. You could also cut out some cute pie crust decorations with small cookie cutters. If you want to make these a little more intricate, I have a post that shows you how to make a lattice pie crust.
  2. Bake for 18 to 23 minutes at 425°F or until the pie crust is lightly golden brown and the filling starts to bubble around the edges.
  3. Let the pies cool for 10 to 15 minutes in the pan, then carefully remove them and transfer to a wire rack to cool completely (or until they’re cool enough to eat!).

Baking Tips

  • Pie crust has quite a bit of fat in it, so it won’t stick to a muffin pan. Feel free to grease your pan with some nonstick cooking spray or butter if you’re worried about them sticking.
  • You can make these just a bit easier and completely leave the top off and they still taste just fine! I personally love to serve these with a little scoop of ice cream and salted caramel sauce on top.
  • If the tops of your pies brown too much before the filling is cooked, place a piece of foil over the pan until it’s done.
  • I personally skip using an egg wash on top of these pies. If you prefer to add one, whisk together one egg with 1 tablespoon of milk and brush it over the top of the pie crust.
  • If you need to reheat the pies, microwave them in 20 to 30 second increments or heat in the oven at 300°F until warmed through.

 

Pumpkin Soup 2023

Ingredients

  • 1 can white beans (15 ounce, rinsed and drained)
  • 1 onion (small – minced)
  • 1 cup bottled water
  • 16 oz pumpkin puree (NOT Pumpkin Pie Mix)
  • 16 oz vegetable or chicken broth
  • 1/2 teaspoon thyme (or tarragon)
  • salt and pepper (optional, to taste)

Directions

  1. Wash hands with soap and water.
  2. Blend white beans, onion, and water.
  3. Run blended mixture through a food mill using smallest holes
  4. In a soup pot, mix all ingredients
  5. Cover and cook over very low heat 30 minutes minutes.

100 Great Tips

This guy is extremely obnoxious, but knows his stuff.  Here are 100 tips, and GUARANTEED you’ll take away at least ten.  My favorites are shown below the video image.

      • For plastic wrap, use what is called a Cater Wrap.  Put extra large plastic wrap on the counter, set the container on it, and bring the ends up to cover the container.
      • Rest your steak for a full ten minutes, rather than five minutes.  This will give the juices more opportunity to reabsorb.
      • When shelling hard boiled eggs, roll them to fracture the shell, then soak in ice water for ten minutes.
      • When zesting citrus, hold the zester firmly, then rotate the citrus to remove the zest.
      • Spread Saran Wrap or waxed paper on the counter when peeling something.  To clean up, just gather the corners and toss into the garbage.
      • For a better sear, salt your protein and refrigerate overnight.
      • When trimming the fat cap off meat, put it into a container and then freeze. When you get about a quart, render it down, strain, and store.  Beef fat is pure gold.
      • To halve a massive number of cherry tomatoes, put onto a lid (like  a yogurt container) and top with another lid.  Cut in between lids to halve the tomatoes.
      • To hold your chives together, wrap a wet paper towel around the roots.  This will gather the stalks together for an even trim.  After you cut them, store them in a plastic bag.  The moist towel will preserve the chives.  When you are ready for more chives, cut the ends, the rewet the paper towel.
      • Use a mandolin for equal thin slices.  You can get an inexpensive one on Amazon for under $20.
      • To get your Sloppy Joe hamburger nicely sized, use a potato masher to get standard sized pieces.
      • Salt your sliced tomatoes before putting on your hamburger.
      • When you have wet dough on your fingers, just use some dry flour to rub most of it off, then wash with a bit of soap and water.
      • Use a 1/4 inch wire rack to dice hard boiled eggs into small equal pieces.
      • To make fruits and vegetables last longer, rinse 3-5 minutes in a bath of 3 parts water, and 1 part vinegar (or 2 TBL citric acid.)
      • Create a cartoush – NEED MORE INFORMATION – Use parchment paper or coffee filter, fold, fold, fold, fold, cut the point off, then put in our pot.
      • Something about garlic – WATCH THE VIDEO AGAIN
      • To shred chicken, use an electric mixer
      • Cook thighs, rather than breasts, for a moister chicken.
      • If your cooking oil gets too hot, just put some room temperature oil into the hot pot.

THIS IS NOT MY WORK, WATCH THE VIDEO ABOVE FOR THE TIPS

 

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

 

Ingredients

  • 1 1/2  cup all-purpose flour (spooned & leveled)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup  unsalted butter softened to room temperature
  • 3/4 cup brown sugar lightly packed
  • 1/2 cup  granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon pure vanilla extract
  • 1 cup pumpkin puree squeeze out excess moisture with paper towels*
  • 2 C instant oats

Instructions

  1. COMBINE DRY INGREDIENTS
    • In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside
  2. COMBINE WET INGREDIENTS
    • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
    • Add the eggs and vanilla extract and mix until fully combined.
    • Then mix in the pumpkin puree until well combined.
  3. COMBINE WET AND DRY
    • Slowly mix in half the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed.
    • Then mix in the instant oats until just combined.
  4. Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
    • You don’t have to do this step, but if you don’t your cookies will not be as puffy and soft.
  5. Preheat the oven to 350°F (180°C).
  6. BALL DOUGH
    • Line two large baking sheets with parchment paper.
    • Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets.
    • Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly.
    • Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
  7. BAKE
    • Bake in separate batches at 350°F for 12-15 minutes or until the edges of the cookies are lightly browned and the top is set.
    • Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Notes

*Make sure to press some of the moisture out of the pumpkin puree before mixing it into the wet ingredients. I like to spread the pumpkin onto a few paper towels then use some more paper towels to press out as much moisture as possible.

 

Store cookies in an airtight container at room temperature for up to five days. 

 

Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

 

Perfect Poached Eggs and Three Mistakes

Perfect Poached Eggs and the most common Three Mistakes Cooks Make

Mistake 1: Foamy mess of egg whites.

Use fresh eggs only. Boiled hardboiled eggs want an older yolk, because the albumen (egg white) begins to break down, making it easy to peel. With poached eggs, this turns to foam – a very bad situation for poached eggs.

Sometimes you don’t know how old the eggs are. In this case, break them into a strainer, allowing the water from the white to drip away before putting it into the hot water.

Mistake 2: Make sure your water is boiling hot.

You don’t want a rolling boil, just a high simmer. Boiling water will break the white apart. Water that is not hot enough will allow your white to float away before it sets, and create foam.

A splash of vinegar will help the white set more quickly, but some people can taste the vinegar, so don’t use too much. Ideally, use lemon. This has a better taste than vinegar, and in the case of Eggs Benedict actually enhances the flavor. Both are acids, and have a pH level of about 2.

If using an electric range, you can bring the water up to a rolling boil, then drop a few ice chips into the water just before putting your egg in, the rolling boil will stop immediately. Put your egg into the calmed water. If using gas, it’s easy – turn the heat down to low once the water is boiling. The water will calm in seconds.

Mistake 3: Avoid turbulence

Along with a rolling boil, if you drop an egg into the hot water too abruptly it “splashes” breaking apart the white. Lower the egg gently into the water.

The best way is to break an egg into individual ramekins, then gently lower the bowl into the water, then tip up to release the egg. This takes time, so using a strainer is a good way to avoid Mistake 1 and Mistake 3 at the same time.

Poaching Times

  • 2½ minutes White is mostly cooked, while yolk is very molten
  • 3 minutes White is complete set but soft, yolk begins to harden
  • 3½ minutes White is now hard, yolk is mostly cooked
  • 4 minutes White is now hard, yolk is completely cooked

This assumes room temperature eggs. If using cold eggs, add 10-15 seconds to the above times.

If poaching multiple eggs, put them ALL into a glass bowl, and set them into the water at the same time, otherwise some of the eggs will be overcooked.

Removing an egg from the water:

Use a slotted spoon. If you use a regular spoon, you get too much water in with the egg. Spider strainers can tend to break the yolk. Ideally, put the egg into a paper towel or tea towel, and roll it very slightly before rolling it into your serving bowl or onto your English muffin.

Preparing eggs ahead of time:

This works only if people want harder cooked eggs, but does not work when people want runny yolks.

To prepare eggs ahead of time, poach the eggs for 2-2½ minutes in a basket, then put the basket into an ice bath to stop the cooking process. When ready to serve, return individual eggs to boiling water and cook for 60 seconds for a 3 minute egg. Slightly longer if they want a hard-cooked poached egg.

Easy Baked Chicken

Base Recipe Contributed by Patti Neill from Beatitudes Campus, Phoenix.

INGREDIENTS

      • 2 Chicken Breasts – Butterfly and pound flat
      • 1/4 C buter – melted
      • 1/2 C Parmesan cheese
      • 1/2 C Panko breadcrumbs
      • 1/2 tsp garlic powder
      • 10-16 oz marinara or Alfredo sauce
      • Mozzarella Cheese

Alfredo Sauce – – – – Marinara Sauce – – – – Scratch Marinara

      1. Preheat oven to 350º
      2. Line a baking tray with foil, then spray with cooking oil
      3. Mix together Parmesan, Panko, garlic powder
      4. Melt butter and pour into a shallow bowl
      5. Dip chicken into the butter
      6. Dredge into the bred crumb mixture, pressing into the chicken
      7. Place on baking tray
      8. Bake for 20 minutes
      9. Spoon sauce over the chicken
      10. Sprinkle mozzarella cheese thickly over the top
      11. Put back into oven for 10 more minutes
      12. Serve over cooked spaghetti and cover with more sauce and cheese

 

 

Tofu Quiche Florentine

QuicheMis en Place
to make ONE 6 inch quiche

It is baked in a homemade cracker crust that is very easy to make and can be prepared in under 10 minutes!

Ingredients

Pie Crust

  • 6 packets crackers (or 10 Ritz)
  • 3 TBL tofu
  • 2 TBL EVOO

Spinach mixture

  • 1 tbsp olive oil
  • 1 egg
  • 2 scallions
  • 8 oz fresh spinach (optional frozen spinach)

Tofu filling

  • 1/4 C silken tofu 350g, drained and pressed
  • 1 TBL pecan or similar flour or soy flour
  • 1 TBL cornstarch
  • 1 tsp salt
  • scant black pepper
  • 1/4 tsp garlic powder optional
  • 1 oz cheddar cheese 125g, or other shredded cheese (optional)

Instructions

Prepare Pie Crust

  • Food process crackers and butter till crumbs
  • Add VERY cold water very slowly just until dough starts to come together. 
  • Finish on the counter.
    • Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
    • Roll out evenly on a floured surface, about ⅙-inch (4mm) thick, then transfer into a  6-inch lightly greased pie dish.
    • Prick the bottom a few times with a fork.
    • Preheat oven to 425°F (220°C).

Spinach mixture

  • Chop spinach so that it is in smaller chopped pieces
  • In a large pan, heat the oil.
  • Add the spinach, and continue cooking until wilted, about 2 minutes (or simply thaw frozen spinach).
  • Add diced chives
  • Optional:  1 TBL sun dried tomatoes (chopped)
  • Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid

Tofu filling

  • Blend the tofu, flour, and seasonings until smooth and creamy.
  • Chop spinach mixture, then mix to combine.
  • Then, stir in shredded cheese.
  • Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of non-dairy cream, or if it seems too watery, stir in a bit of flour.)
  • Fill the filling into the prepared crust, smoothing out evenly.

BAKING

  1. Preheat oven to 350º
  2. Bake 25 minutes
  3. Let rest 5 minutes before serving
  • Bake for 10 minutes to set pie crust, then turn the temperature down to 356°F (180°C) and bake for further 30-40 minutes until filling is set and light golden brown on top. (*If the crust seems getting too dry during baking, brush with a little non-dairy cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper).
  • Allow the quiche to cool slightly before slicing.

Notes

  • The baking time may vary, depending on your oven temperature, which pie dish you use, or if you cover the quiche during baking. I recommend checking every now and then.

Crispy Parmesan Egg

  1. PREP for TWO PEOPLE
    1. Shred hashed browns – I prefer Yukon gold potatoes
    2. Shred 1/2 C mozzarella cheese
    3. Grate 2 TBL Parmesan cheese (even the green bottle is OK)
    4. Mix cheeses in a small mixing bowl
    5. Break one egg each in small bowls for quick deployment
    6. Put 2 TBL water into a small bowl also for quick deployment
  2. COOKING THE HASHED BROWNS
    1. Cook hashed browns in a lightly oiled skillet
    2. Flip till browned
    3. Put onto plate – the next step goes quickly
  3. COOKING THE EGGS
    1. Re-oil skillet
    2. Put half cheese mixture in two piles onto skillet
    3. Put one egg onto each pile
    4. Add the water and cover skillet
    5. Start timing two minutes
    6. At the two-minute mark, remove the cover
    7. Evaluate eggs.  Whites should be cooked – just barely though
      • NOTE:  They will appear to be less cooked than they really are.  Don’t cook for more than another 30 seconds, or the yolk will be hard.
    8. Use teflon spatula to remove eggs to the top of your hashed browns
HTML Snippets Powered By : XYZScripts.com