For a special touch, make a flavored butter, also called compound butter, for your Sunday morning pancakes or waffles, or to serve simply with bread and baked goods. The savory ones are great with steamed, grilled, or roasted vegetables, too.
Posts published in “Kitchen Tips and Tricks”
I always have at least one, if not multiple, cans of chipotle in adobo in my pantry. I use it in my chili, both the adobo sauce and the whole peppers, which I just add whole or slightly mash, and they end up cooking down nicely. After, I am sometimes left with half a can that I don't know what to do with.
If this sounds familiar, whatever you do, don't throw it away! Continue reading for a few quick ideas to use, now and later.
From big-batch cooking on the weekends, to "pantry raid" recipes for fast weeknight meals, it only takes a glance through some of my past posts to know that I'm not one to turn my nose up at a time-saving trick when it comes to making meals. Here, I'm sharing a series of a few time-savers that I've turned to often.
Search #timesavers for more helpful tricks and tips!
From big-batch cooking on the weekends, to "pantry raid" recipes for fast weeknight meals, it only takes a glance through some of my past posts to know that I'm not one to turn my nose up at a time-saving trick when it comes to making meals. Here, I'm sharing a series of classic time-savers that I've turned to often.
Stay tuned for more tips, tricks and shortcuts! For quick weeknight dinners, also search for #pantryraid.
This is not a sponsored post or endorsement made in coordination with or paid by any of the brands or individuals mentioned here.
You may remember that for a few consecutive years, I made a list of 3-5 goals that I called "Foodie Resolutions." It seemed like a fun idea at the time, but I tried and for the most part failed to complete them all within the course of the year.
I guess getting laid off and looking for a job while completing an MBA, then finding a job, then going back to my old job may have had something to do with it. (That, of course, is just a brief recap. Yikes. Reflecting on that time makes me think, "what a long, strange trip it's been," to quote Jerry Garcia.)
The overachiever perfectionist living inside of me was heartbroken. As much as I like setting goals and making lists—with color-coding and symbols for emphasis, Post-Its on the page added for extra notes about the lists, and all—I love crossing things off my lists more.
That's why writing this recap...
...which I updated just over three years ago, August 2017, kind of sucked. At the time, I also set a few goals for the remainder of 2017 that I wanted to try to accomplish. With four months left in the year at that point, that was also a big "F" for me. Womp, womp.
Today, I'm happy to say that, although I'm several years late, a quarantine task that Dave and I completed this year was to finally make homemade pasta!
It's true—it finally happened! And we made it again recently, too—with photos and video to prove it!
What's that one thing you really crave when a food craving hits? Pick your poison: savory or sweet. Maybe it's a really decadent chocolate dessert? Or a fresh, piping hot pizza with all of your favorite toppings?
You know that feeling of having a craving that just needs to be satisfied. A desire for something, you can practically taste whatever it is. Sometimes, the end result is amazing. Other times?
One of the worst food-related things that can probably happen in my opinion is having a craving for something, finally eating it, and having it be an epic fail. Talk about a letdown!
This happened to me recently with Chinese food. Dave and I try not to get take-out food too often, since it's expensive and not always the healthiest. But one night recently, neither of us felt like turning on a stove, firing up the grill, cutting seemingly endless amounts of produce, or doing anything for dinner other than picking up a fork (or chopsticks) and calling it a day. I ordered shrimp with broccoli, no sauce, and I couldn't wait to eat it after not having it in a while.
Granted, it came without sauce, but on the first bite... something wasn't right. It didn't taste bad, i.e. spoiled, but it didn't hit the spot. Added a little soy—still not right.
Then, the lightbulb went off in my head: make a quick sauce. Soy sauce needed some help from its friends ginger and garlic if there was any hope to save this dish.
This installment of my raw food series discusses some of the tools you might want to make your raw food prep a breeze. In case you missed it, read some reasons why you might try a raw food diet and learn about the whos-who of raw food. As a reminder, I'm not a dietician or medical professional, so please consult with your doctors before changing your eating habits or starting any new diets. Also, this is not a sponsored post or endorsement made in coordination with or paid by any of the brands or individuals mentioned here.
There is a lot to be said for having a really good set of knives. A good-quality 3-4" paring knife, a 8-10" chef's or Santoku knife, and a 10" serrated knife are three must-haves to get started no matter what you're cooking. When it comes to raw foods, though, there are a few other tools that can make meal prep an easier, more enjoyable process. You may even have a few of these gadgets in your home already.
