Category Archives: Food Tips

How to How to keep your vegetables white and potato tips and cautions

When cooking cauliflower, add milk or lemon juice to the cooking water to keep; it snowy white.

Potatoes: Never store potatoes (white, red or sweet or yams) below 40 degrees or they will turn grey when cooked. After cutting the raw potatoes, always rinse them to remove the released starches and then they can be stored in cold water until cooked or cooked immediately and they will not become grey. Also cut with a stainless steel knife to save them from turning grey. Carbon blades cause them to darken and create an off taste in sweet potatoes.

Caution: If potatoes are baked in foil, remove foil soon after baking. Do not bake in foil and then store in the foil, as it will not allow it to cool fast enough and can cause salmonella poisoning. This has happened at buffet places that keep them in foil (warm not hot) for serving when left out for extended amounts of time.

If sprouts appear on your potatoes, brush them off and when ready to use, cut out the base of the sprout, because the sprouts are poisonous.

If bad spots (spoiled) are on your potatoes, discard the potatoes, since the flavor can penetrate thru the entire potato.

Potatoes can be stored in the refrigerator after being cooked or baked and will not turn grey, if the above tips are followed.

 

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Using Last Year’s Shredded Zucchini Tip

Each year it many have left over shredded zucchini in the freezer when you are ready to save the current harvest. A tasty way to use it is to thaw it, drain it very well (maybe even squeeze it a bit) and use it in your bread or cake recipe. If the recipe calls for 2 cups of freshly shredded or grated zucchini, I use 4 cups of the drained zucchini and it makes a great product. The zucchini is much like coconut in it after it is baked, and does not taste like zucchini or look like it. You have the extra nutrition, fiber, texture and more space for the new harvest. If your baking powder might be close to expiration, add 1/4 teaspoon additional to the recipe amount, to the recipe to make it rise well.  If the recipe does not call for baking powder, you can still add some with no problem. I use Rumford brand which does not have aluminum in it – not bitter to me and healthier.

I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.

Gift certificates are available for weddings, holidays or “you are special” gifts or any other reason.

Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.

Seminar and conference group presentations or workshops available regarding food, cooking, nutrition, and other related subjects.

I am also available to do food presentations of products in stores, etc.

I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups, along with team building events. Contact me at the following e-mail address:
creativecook@sbcglobal.net

Interactive questions, comments, suggestions, etc. can also be posted on this website. I can also be reached at 608-240-9773.

Upgrade a Cake Mix Easily

When making a cake mix, instead of the water required, replace the water with the same amount or part of the amount of with yogurt (any type). If you do not replace the entire amount of water with yogurt, use milk (any kind – whole, 2% or what you have in the refrigerator) for the remaining required amount. You can also cut a cake horizontally and place a layer of yogurt in the middle and replace the top of the cake. This will keep the cake moist and add nutrition and flavor, especially if you use Greek yogurt, since it has 2 times the protein of most other types of yogurt. Black cherry in a chocolate cake or peach in a spice, or plain in any cake mix are good combinations.

I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.

Gift certificates are available for weddings, holidays or “you are special” gifts or any other reason.

Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.

Seminar and conference group presentations or workshops available regarding food, cooking, nutrition, and other related subjects.

I am also available to do food presentations of products in stores, etc.

I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups, along with team building events. Contact me at the following e-mail address:
creativecook@sbcglobal.net

Interactive questions, comments, suggestions, etc. can also be posted on this website. I can also be reached at 608-240-9773.

 

cupcake-muffin paper tips

Next time you make muffins or cupcakes, spray the inside of the paper/foil cups with cooking spray and the muffins or cupcakes will come out without sticking. After spraying them, place in cupcake pan as usual.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups, along with team building events. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Simple Smoothie

8 medium Strawberries, washed, with stems removed
2 teaspoons Granulated sugar
1/2 teaspoon Vanilla extract
1 cup Milk, or enough to cover the berries in the blender (whole milk makes a creamer smoothie)
Place all ingredients in blender. Puree about 1 minute or until smooth.
Pour into a glass.
Makes 1 serving.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups, along with team building events. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Rice with more flavor

When using rice in stir fry, etc. spritz your rice with cold water to allow the rice grains to absorb more flavor when they are toasted in oil, chopped garlic and pepper or other ingredients.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Dates in Baking/Cooking

Save money and chop your own dates instead of purchasing the pre-chopped dates. Spray your scissors or knife with cooking spray and cut or chop to desired size. The spray keeps them from sticking to the knife or scissors. Dipping the knife or scissors in water is another way to keep them from sticking. You can also freeze the dates for 1 to 2 hours which make them easier to cut/chop.

Eight ounces of pitted dates yeild about 1 1/2 cups of chopped dates.

Dates can be stored in your cupboard in an airtight container, the refrigerator or the freezer for extended time.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Marshmallow storage tips

To store marshmallows, keep in airtight container, ie. glass jar, or put in an airtight bag or container and store in your freezer. When you take them out, they can be put directly into your hot chocolate cup or salad (allow a bit of time to thaw if you are eating your salad promply) or allow to thaw for other uses.

If marshmallows have become hard from being in the bag and not sealed air tight, place in an airtight container and add a slice of bread (not Italian, rye, flavored or French breads), seal the container and the marshmallows will again become soft, like your brown sugar softens with a piece of bread in the container.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Potatoe , tips on buying, types, cooking, storage amd more

POTATOES

INTRODUCTION:

Potatoes are native to the Peruvian Andes and are in the eggplant and tomato family (also known as the nightshade family). Potatoes come in many varieties, shapes and colors. Whichever you choose, they all can be prepared the same way, but each has a slightly different taste and texture. When cooking new potatoes, whether boiled, baked or French fried, eat the peel, too, since it is vitamin-packed.

VARIETIES:

Russet usually called Idaho no matter where it is grown: Has a brownish, russet-colored skin with smooth netting. It is oblong in shape with shallow eyes. It has a thick skin and a high starch content. It is excellent for baking, frying and mashing, but can be used for all purposes. They tend to fall apart when boiled or pan-roasted. It has a mealy texture. Eat skin and all.

Long White: Originating in California, has a thin skin, not a great deal of starch, and is good for boiling or homestyle frying.

Round White: The potato of the Northeast is smooth-skinned potato of all-round use.

Red & White New Potatoes: The new potato gets its name from the fact it is dug up before maturity. They have a thin skin that is easily removed. They are excellent for boiling whole in their skins or jackets and eaten with the skin on. Just mash them and butter them on your plate. This type is used for boiling, creaming, frying and in salads, or any way you choose.

Blue or Purple Potato sometimes called Black: This is a novelty item. It has blue skin and the flesh is blue all the way to the center. It has good flavor and can be baked or boiled, or served the same way as other potatoes.

Yukon Gold and Carola or yellow: These are yellow fleshed and make naturally buttery mashed potatoes and come in various sizes though the flavor stays the same. Their skin is thin, smooth and the potato is creamy, best boiled or fried.

Red skinned potatoes: These are dense and waxy and have a relatively little starch content and hold their shape well when boiled or roasted.

Fingerlings: These are sweet-tasting, tender and best roasted, steamed or microwaved and eaten as finger food.

HOW TO BUY:

Look for potatoes that are uniform in size to make cooking easier, or choose a bag of various sizes to suit different preparation methods, ie, large for peeling, small for boiling, etc. Mature baking potatoes should be dry, firm and well shaped. The eyes should be shallow and well-shaped. Avoid potatoes that are wilted or have cuts and bruises, or sprouts; they will not store well and will have to be used in a few days. They should not have a strong odor. Smell the bag before buying.

NUTRITIVE VALUE:
Potatoes are packed with vitamins. They are high in Vitamin C and have a good supply of Vitamin A, thiamine, riboflavin, niacin, iron and calcium; they are high in carbohydrates (mainly starch). They are not as fattening as people believe. They become laden with calories only when you fry them and add butter and sour cream. One medium baked potato contains 90 calories; boiled-105 calories; 10 potato chips-115; 10 French fries-155; 1 cup mashed potatoes with milk and butter added has 195.

MISCELLANEOUS TIPS:

If potatoes sprout, brush the sprouts off and discard, they are poisonous and will draw the nutrition out of the potato leaving it withered and rubbery.

Old potatoes should be started to cook in cold water, while new potatoes should start to cook in hot water. Mashed potatoes are fluffier if a pinch of baking powder or egg white is added during the beating time.

Save the cooking water from cut potatoes and freeze for soup stock or use in making gravy. If soup, gravy, etc. is too salty, add raw potato to it and the potato will absorb the excess salt. Then discard the potato if desired.

Left over mashed potatoes make a cream of potato soup by adding milk, butter, fresh minced parsley, bacon (fried) onion salt, and pepper.

Microwave: Prick potato with fork before baking. To speed time, wrap in plastic before baking.

Baked: Wash and dry. Pierce before baking to avoid exploding. To give a baked potato extra tender skin, rub it with butter, wrap it in foil and bake it in 350º to 400º oven or bake unwrapped. Special nails can be purchased which speed the time of baking potatoes.

Avoid potatoes with a greenish cast a (giveaway for the presence of solanine). They have seen to much light and will likely be bitter and if eaten in large quantities are toxic.. Keep potatoes in cool (but not refrigerated), dark, well ventilated place.

Rinse potatoes after slicing, etc. before adding to casseroles, etc. to avoid discoloration. Keep in cold water until used to avoid darkening from the starch reacting to the air.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
Potatoe , tips on buying, types, cooking, storage amd more BigOven - Save recipe or add to grocery list Yum
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