What do you do when Honey "goes bad"?

First of all, honey doesn't go bad.  It does crystallize, which is natural and doesn't harm the honey, but it does make it difficult to remove from the container.  But you don't need to throw it out.  There isn't anything wrong with the honey.

Crystallized Honey

If you have honey in bottles and it crystallizes like in the photo above, you shouldn't microwave it.  If you have raw honey, the heat destroys the health benefits of raw honey, and if you have plastic bottles, you might be getting some plastic with your honey when you boil it in the microwave. 

As beekeepers we frequently deal with this issue, and have found that one of the easiest ways to de-crystallize honey on a sunny day is to put your jars of honey in the sun for a couple of hours.  When the honey looks clear on one side, flip it over and let the sun take care of the rest. 

Sun powered Honey!

You will be able to tell when the job is done and it was all done without the use of electrical power or your close attention.  Who doesn't love that?

Fresh herbs

Fresh herbs are one of the joys of summer! 

Nothing compares to Fresh Basil.  Thyme and Nasturtiums are in the pot also.

Oregano.  Great with Greek and Italian Food.

 Always wash your herbs in cool water, not hot.  Remove leaves from the stems, and chop or mince.

Thyme. 

Chopped fresh herbs. 

 

You can add fresh herbs of your choosing to sauteed mushrooms, omelets, salad dressings.  

Or use fresh basil leaves to make an appetizer using cherry tomatoes and fresh mozzerella.  

Learn how to use herbs and all of your meals with be much tastier!  

I talk about and use herbs in just about every class I teach. Find out more here. 

Stocking Your Kitchen with the tools you need

Do you wish for more appliances because of the promise of an easier life?  What are the appliances you most value?

Here's my short list:
A small food processor which takes up little space, stores easily in a cupboard, is lightweight, does small jobs, and fits in the dishwasher.  It's great for slicing onions, making a vinaigrette, a small batch of pesto or chopping up vegetables. 

A Mini Food Processor can be great for a small kitchen.

If you make vinaigrettes and don't have a processor, a jar with a lid works fine, or a bowl with a whisk or fork.  If you will be making pesto, want to avoid slicing onions or vegetables,  and have the space, this is a handy tool.  If you want to make larger batches of pesto, dips or hummus, this isn't powerful or large enough.

Take care of your knives, and use a non-slip cutting board.

Good sharp knives and cutting boards that don't slip are essential to your safety!  This is money well spent because if you take care of your knives, they can last you a lifetime.  If your budget doesn't allow you to buy the top-of-the-line knives, it's still important to maintain your knives.  Dull knives are difficult to cut with and are more likely to cut you.  Wash them with a soapy cloth with the sharp edge pointed away from you; DON'T put them in the dishwasher.  Keep them in a knife block or use knife shields to protect the blades during storage.  

Good pans really do make life easier. Cheap pans tend to burn food.

Good pans are great to work with, but you don't have to break the bank buying a whole  set of pans.  My pans are selected individually for what I want from them.  This pan is one of my favorites.  Let me count the reasons I love it:
1.  Cast iron for heat conduction
2. Enamel Coating doesn't rub off
3.  Stove top and Oven safe
4.  Beautiful!
5.  Versatile! Works for casserole, pilaf, roast, stew, risotto, etc.
6.  Cleans up easily!
I also have a stainless steel shallow saute pan with a lid for meat and eggs.  I have a large, deep pot for pasta.  I have a larger stainless pot for soup, grains, oatmeal, etc. 
Think about what you cook, and you will know what you need.  You can always add to it when you have the need and can afford more. 

Family Rules!

Do you eat with your family gathered around the table?

Eating together is not only nourishing, it's a time to talk to one another.

I know it isn't always easy to connect with all family members daily, but scheduling some family meal times can insure healthy relationships.  

In order to make it fun for everyone, here are a few rules I would suggest.

1.  Make it a good conversation.  Ask everyone how their day was, or go around asking each person to express something that they are thankful for today.  Save discipline for another time.

2.  Let everyone decide how much goes on their plate, and allow them a second portion if they are still hungry.  Everyone should be allowed to determine the amount of food they want to eat.

3.  Eat a little of everything served.  We called those itty bitty servings a "no-thank you" portion.  Everyone is encouraged to taste everything every time.  Sometimes your tastebuds change.

4.  No Clean Plates!  Let everybody feel free to taste foods without forcing them to "choke it down". Plus if everyone decides on their own portion, you can have after dinner teaching moment.

5.  Teach by example.  If your kids are young, talk about how nice it is to eat together, how delicious the food you prepared tastes, how this is their "friends/cousin/neighbors" FAVORITE meal.   It should get them to at least want to try it...

6.  Have a technology policy:  Put the phones, iPads, iPods, etc. in a basket during dinner.  First one to get theirs does the clean up.  If the meal is over before anyone reaches for their phone, share the clean up together.  

Here's wishing you happy gatherings with your families and friends!

Cooking With Young Kids

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I just had the best day!  I was invited to cook with two aspiring great cooks and their young daughters.  It was so much fun for me, and hopefully the kids got worn out so they’ll sleep great tonight!

We started out with the idea of having a tea party.  First we had to settle on which apron each girl wore.  They each tried on each apron, which is really half the fun.  

Put on an Apron and Let's Get This Party Started!

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Then we sat up to a beautiful island to work on making some teas, and some “finger” sandwiches.  It went so quick I hardly have any photos, but it was a really fun way to get together, and the kids all were welcome to taste new things.  

 

--> Since their moms were there, I told them they didn’t have to eat anything they didn’t like, which oftentimes makes them willing to risk it.  The kids also took turns cutting up carrots and pineapple, and helped mix together the sandwich fillings. 

Learning how to use a knife.

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Once we ate and cleaned up from the tea party, the kids ran off to play with each other, and we started our second menu.  This was a longer than usual class with the two agendas, but it was so much fun that the time flew again. 

While we were busy cooking the second meal, we had a little helper join us.

Nobody is Looking...

Be Quick

Oh No!  Busted!

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The idea behind this menu was that these young moms wanted to find ways to have delicious food without cooking a fresh meal every time.  We created a menu that was enough for two meals, and then the leftovers could be changed into a slightly different meal.  Most of us get tired of eating the same thing 3-4 days in a row so it’s nice to know how to do intentionally cook less frequently while creating more meals.

Chicken Skewers served with...

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Pineapple Fried rice.

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Chicken Skewers went into the oven while we made some pineapple fried rice.  This was one of those sneaky ways of getting kids to taste new foods because it was so colorful.  Don’t push it, but trust that they won’t always see this as “weird” food. 

Herbed Potatoes.

Since we were already in the kitchen working so hard (and having fun) we made a second meal of Pork Tenderloin, a Balsamic Pan Sauce, and Herbed Potatoes.

These dishes make great leftovers.  For instance, you can take leftover chicken or pork, dice it up and combine it with the fried rice for a one-dish meal. 

Mise en Place

Are you familiar with the term "Mise en Place"?

Set up for Rice.

Set up for Soup.

Another soup set up.

Above are three examples of Mise en Place.  It means to have your ingredients and tools ready to cook.
 Mistakes can happen to even the best cooks when they aren't prepared.  Gathering your tools, equipment and ingredients can help make cooking easier and more successful.

Tips for Making Dressings at Home

Buying dressing at the store is a real convenience, but do you know how easy it is to make your own at home?  And when you make your own dressings, you can flavor it any way you want, avoid excess salts and unhealthy fats, and it will save you money and room in the refrigerator!

Vinaigrette's can be made with a variety of oils: peanut oil, grape seed oil, canola oil, vegetable oil, extra virgin olive oil, sesame oil, or a hot chili oil.

A simple vinaigrette:  One part acid (fresh squeezed lemon juice), a clove or two of garlic, a tsp. of Dijon mustard, and some oil.  Here it's being emulsified in a mini food processor.

An Herb vinaigrette is almost like a pesto.  Taste test it using a leaf of spinach or lettuce.

A vinaigrette can be made following a simple ratio:  1 part acid to 3 parts oil.  You can start with 1 tsp. lemon juice, and 1 tbsp. olive oil for one serving.  Add a pinch of both salt and pepper.  If you don't have a food processor or blender (or don't want the clean up) put it in a small jar with a tight fitting lid, and shake it up!  Be sure to taste before you dress your salad or grains.

Now you can experiment with other flavors:  try horseradish, hot sauce, flavored vinegars, fresh herbs, orange juice, etc.  It is always best to make the vinaigrette fresh daily. 

Cooking Tip: Roasting Red Peppers

Do you know how easy it is to roast peppers?  Sure you can buy them in jars, but the ones you roast yourself taste better and are fresher.

Anybody with $3.29 can buy roasted peppers, but it's so easy to do at home!

 When you see red peppers on sale, stock up and roast them so you can have this delicious vegetable on hand for sandwiches, salads, and side dishes. 

I roast them on the gas grill weather permitting.

If you have a gas burner, you can roast peppers inside all winter.

Put your peppers directly over a flame, inside or out.  You simply turn the pepper until all sides are blackened. 

Blackened pepper is a roasted pepper.

Once the entire pepper is blackened, either put in a bag and close, or put in a bowl and cover with plastic wrap.  Allow the pepper to steam for 10-15 minutes, and then rub off the blackened skin.  Pull out the seeds and membrane, and you have your own roasted red pepper.  Dice it up and throw into a pilaf or julienne and top a sandwich.  You may be surprised at how delicious and sweet this is. 

Tired of the same menus? Add to your repetoire!

How often do you try a new recipe?  If you are bored with the same menu every week, you might try a new recipe once a week.
First, select a day of the week that works best for you to not be stressed and when you have time to cook.  It might not be the same day every week, but it is an easy way to reach the goal of trying out new recipes and new foods.

Knives are Essential Tools

If you are a student, or young adult looking to set up a kitchen, you may not have a lot of money to spend on "essentials". So what is really essential?

Let's assume you will be cooking real food, in which case a good knife and cutting board are way up there in importance.  You can go all out and buy a nice set of knives and a block to keep them in.  It looks great on the counter top, but it also includes knives you may never use.

These are the knives I use every day.  A small paring knife, and a 8-inch Chef's knife.  The other knives in my block are rarely pulled out. You can purchase only what you need instead of a set of knives, and decide what your budget allows.

If you have good knives, you should also be sure to have a cutting board that will be kind to your knives.  These boards are great because they have rubber "feet" on the corners, which keeps them from slipping.  Unsecured cutting boards are a danger in the kitchen.  If you have a good cutting board, but it slides around on your counter top, put a wet paper towel underneath it and press down to get it to "stick" to the counter.

The cutting boards I use are also designed to be kind to the sharp edges of your knife, and they can go through the dishwasher for sanitation. 

Cooking Brown Rice and Whole Grains

Have you considered adding more whole grains to your daily diet?  Here's a cooking tip for foolproof brown rice and whole grains that will help you avoid the problems of the rice becoming a gooey mess on the bottom of the pan. 

YOU CAN MAKE A FABULOUS SALAD FULL OF GRAINS, VEGETABLES, FRUIT AND COLOR!

MIX IT TOGETHER WITH A HOMEMADE VINAIGRETTE AND IT WILL KEEP A FEW DAYS IN YOUR REFRIGERATOR--A COUPLE OF DAYS OFF OF COOKING!

Put your measured amount of rice/whole grains into a large saucepan and cover with water by at least two inches.  Put on stovetop over high heat until it comes to a rolling boil; cover, lower heat and set a timer for 20 minutes.  Check the texture and taste.  You will know if it's done the way you like it or not.  Turn off heat, but leave cover on if you want it to continue to absorb water and become tender.  Set the timer for 20 minutes and re-check for doneness.  When you like the finished product, drain off the excess water in a sieve or colander with small holes that won't let the grain or rice escape. 

I LIKE TO COOK UP EXTRA AND FREEZE HALF FOR ANOTHER MEAL OR SO.

At this point, you can use some for a salad, soup or a side dish, or freeze it in a bag with the air squeezed out.  It will keep for at least one month in the freezer and you have saved yourself an hour of preparation!