Happy Friday everyone! How did your week go? We had some gorgeous weather (back in the mid 70s – huh??) I got out for a wine-tasting night with some of my new MOPS friends (best decision I ever made joining that group,) and my little bugger boo and I got some QT in with nature. It was all fun and games until I heard what sounded like chips crunching only to look over and see a leaf hanging out Lincoln’s mouth. Where’s the laugh/cry emoji when you need it? (Honestly I feel like that emoji pretty much sums up my entire life. Which one can you relate to most?)
In anticipation of colder weather ahead, and needing some new indoor entertainment ideas, I also got Lincoln got a bird feeder for the back yard this week. He already loves looking out our family room windows to watch all the “bir” pecking away at the bird seed. Now that was all fun and games until I put the leftover seed bag in a cupboard in our outdoor kitchen and a family of squinnies decided to team up and tear it all to shreds. That called for the streaming tears while screaming emoji.
#mybad
Anyway, I’m really excited to share today’s post! My #1 favorite part of writing IGE is getting emails or comments like, “I made this dish for my husband last night and he said it was the best thing I ever made him!” Sweet, sweet small victories! Another thing I love is sharing kitchen tips and tricks I’ve learned along the way that make cooking and my life in the kitchen a little bit easier. Every “I’ve never heard/seen/thought of that before!” makes me shout a little hooray! in my mind.
Usually I sprinkle tips within the step-by-step instructions of a blog post, so they can get buried. That said, I decided to comb through the IGE archives and round up all my favorite tips from over the years. I’d love to hear your tips, tricks, and even kitchen hacks that you swear by too, so leave those in the comments section.
Hope you enjoy, maybe learn a thing or two, and have a great weekend!
Tip #1
Scoop leftover tomato paste into a plastic baggie, separate into portions with your fingertip, and then freeze flat. Break off a chunk the next time you need a little for a recipe (same goes for chipotle peppers in adobo sauce.) Since tomato paste is so sticky it’s easier to scoop it into a bag then into a ice cube tray.
Tip #2
Chop big pieces of lettuce quickly and easily by zipping through them with a pizza cutter right in the salad bowl.
Tip #3
Clean a microwave faster and easier by nuking 2 cups water in a microwave safe vessel for 2 minutes then wiping down the insides with a clean cloth. Add a wedge or two of lemon to the water for some real cleaning power!
Tip #4
Freeze soft cheese like fresh mozzarella for 15 minutes to make it easier to slice or shred.
Tip #5
To easily strip kale leaves from stems, grip the leaves at the thickest end of the stem then pull the stem out with the other hand (kind of like stripping fresh thyme leaves from the stem.)
Tip #6
To stuff cupcakes with filling or colored frosting, cut a cone from the top with a small knife at an angle. Cut off the cone from the lid, fill, top, and then frost!
Tip #7
No need to peel garlic cloves if you have a garlic press. Just pop the whole clove in the hopper, press, and then remove the empty peel.
Tip #8
Easily slice big-leafed herbs like basil and sage by stacking, rolling, and then slicing across into ribbons.
Tip #9
To prevent quinoa from falling through your fine mesh sieve while rinsing, run the sieve under water first to create a barrier between the quinoa and mesh.
Tip #10
If your grill’s got a little gunk on it and you can’t find the grill brush, crinkle up a big sheet of foil then rub it along the grates before lighting the grill.
Tip #11
To ensure chicken breasts cook evenly from top to bottom, place the chicken on a cutting board then cover with Glad Press’n’ Seal or saran wrap, and then whack it with a rolling pin or meat mallet until the chicken is the same thickness.
Tip #12
Always peel hard-boiled eggs when they’re freshly cooked. If you refrigerate with the shell on then try to remove it later it’s nearly impossible to peel.
Tip #13
Place dough that need to rise in a bowl over a heating pad set to low for even, consistent heat.
Tip #14
Use measuring cups or a cookie scoop to pour out pancakes, muffins, cupcakes, etc to ensure they all come out the same size.
Tip #15
Pierce hard squash with a sharp knife two or three times then microwave for 1 – 1-1/2 minutes to make it easier to slice open and deseed.
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