Tag Archives: cooking

Easter Ornament

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Materials:

  • Creatology™ Chenille Stem
  • Foam Stickers – Shapes of Choice
  • Craft Smart® Paint Brush
  • Wooden Egg
  • FolkArt® Acrylic Paint – Titanium White
  • Aleene’s “Tacky” Glue®
  • Disposable Plate for Paint Palette
  • Recycled Newspaper (to protect work surface)
Instructions:
  1. Cover the work surface with newspaper.  Paint the egg with Titanium White. Let dry.
  2. Fold a chenille stem in half to find the center. Add a drop of glue to the center of the chenille stem and press onto the bottom center of the egg. Tightly stretch both sides of the stem around the egg and twist at the top. Repeat this step with another chenille stem on the opposite side of the first stem.
  3. Twist both chenille stems at the top of the egg to form hanger.
  4. Embellish each section of the egg with foam stickers as desired.

Cure For That Leftover Smell In Your Microwave

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Remove food odors from your microwave without the use of toxic, expensive cleaning products. The next time you’re eating oranges, save a couple of peels and pop them straight into your microwave oven. Microwave the peels for about one minute, and the smell of leftover stew, onion soup, spaghetti sauce or whatever it was that stunk up your microwave will have disappeared.

Mashed Potato Patties

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Make potato patties from leftover mashed potatoes. Simply add an egg to 2 cups mashed potatoes, form into patties and fry in a pan with a little oil. You can add meat, seasoned breadcrumbs, cheese or onion for extra flavor. The first reader tip shares another way to use up leftover mashed potatoes.

6 Things You Can Freeze

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1. EGGS Lightly beaten eggs, beaten yolks, or whites can be frozen, but not an egg in its shell. Store in lidded ice cube trays. (One egg fills two cubes.)
2. COOKED RICE Spread cooled rice on a lined baking sheet Rub with a small amount of vegetable oil so grains separate. Freeze, then transfer to a freezer bag.
3. GINGER ROOT Wrap peeled ginger in plastic, then put in freezer bag. Ginger grates well while still frozen.
4. CHEESE Cut hard (Parmesan, pecorino) and semi-hard cheeses (cheddar, Swiss) into ix4-inch blocks, wrap in plastic, then put in a freezer bag. Grate hard cheeses while frozen; thaw others in the refrigerator.
5. BUTTER or MARGARINE Store in a freezer bag, in its original packaging, for up to six months. Thaw in the refrigerator. Dont freeze whipped butter.
6. NUTS Store in airtight container or freezer bag for up to six weeks. Use right from the freezer for recipes—no need to thaw.

 

 

Olive Oil

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OLIVE OILS ARE PIVOTAL TO THIS DIET – Good olive oils are as complex and varied as wine, yet buying the healthiest kinds is easy. Jadah Elizabeth is keen on cold-pressed extra virgin oil olive because it contains the most phenols, the source of much of its healthfulness. Exceptional olive oils have flavors and aromas that are far beyond those of the bland jugs at the supermarket. They can taste of such things as pepper, citrus, grass (really, its good), and almond.

Cold-pressed extra virgin olive oil is especially good for drizzling over vegetables and pasta noodles, orfor dipping bread. Virgin olive oil is next best, and is fine for sauteeing. “Light” olive oil refers strictly to color and mild taste. It is not reduced-calorie.
Light, heat, and air will spoil your stash, given enough time. Keep oils in an airtight bottle, in a cool cabinet, away from sunlight for up to a year. Even the best olive oils come in a wide range of prices, so experiment until you find a few brands you like at a reasonable price.