Big Green Fried Rice With Pork

Big Green Fried Rice With Pork

A one skillet meal packed with flecks of kale and punctuated with fresh asparagus, green onions and aromatics like garlic and ginger.

Every element of this fried rice delivers deliciousness.

Add pork and you have a very deliciously hunger satisfying meal.

This dish serves 2-3 plates. Prepare all of your ingredients ahead of time, and if you’re doubling the recipe to serve more people, cook it in two batches so you aren’t crowding the skillet.

Big Green Fried Rice With Pork

6 strips thick cut bacon, chopped, cooked

1 tablespoon toasted sesame oil

4 green onions, white and green parts, chopped

1 cup asparagus, sliced 1/4 inch segments

2 garlic cloves, minced

2 cups cold cooked brown rice

2 cups kale, trimmed and ribs removed, chopped well

2 eggs, beaten

1 tablespoon soy sauce

1 tablespoon peeled and grated fresh ginger

Sesame–chilli oil and zest of 1 lemon, to serve (optional)

Heat 1 tbsp of the sesame oil in a large skillet or wok over a high heat. Add the green onion and asparagus and cook for 3–4 minutes, until the onion softens.

Stir in the garlic and ginger. Wait 30 seconds, then add the rice and stir to separate the grains. Cook for about 3 minutes, until the rice is hot, then stir in the kale.

Shift the rice and vegetables to the sides of the skillet and add 1/2 tablespoon sesame oil to pan. Add the eggs and push it around until just set. Break up eggs with a spatula.

Drizzle in the soy sauce and stir-fry everything together until well combined, for about 30 seconds.

Optional to serve drizzled with sesame–chilli oil and lemon zest.

More flavorful rice dishes to try.


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Sautéed Asparagus Garlic & Smoked Bacon

Sautéed Asparagus Garlic & Smoked Bacon

This asparagus garlic sauté is an easy, fresh and tender side dish with bacon chopped up and sautéed together creating the perfect combination of deliciousness.

A sautéed dish that is a perfect combination that can enhance any meal.

It makes a great left-over or light lunch side.


Ever Had Asparagus For Breakfast – Well Now You Can – Instant Pot Asparagus & Brussels Sprouts Frittata


Sautéed Asparagus Garlic & Smoked Bacon

Sautéed Asparagus Garlic & Smoked Bacon

8 garlic gloves, remove paper, trim ends and make 3-4 horizontal slices to each clove

4 ounces chopped smoked bacon (about 5-6 strips, also depends in thickness of bacon)

1 pound asparagus, preferably thin spicks, ends trimmed

1/4 cup teriyaki sauce

1/2 teaspoon black sesame seeds, for garnishing, optional

Himalayan salt and black pepper to taste

In a large skillet, cook bacon over medium-low stirring occasionally, until golden-browned, but not crispy, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Leave bacon fat in skillet.

Next add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is crunchy tender, about 10 minutes.


Cook’s Note

As your cooking the asparagus you will want to watch it carefully so it cooks up tender but not overly soft.

Once the asparagus color turns to a deep green that is an indicator it is cooked through and you can remove from the heat.


Remove asparagus from skillet and set aside with bacon.

Add prepared garlic to skillet and sauté until fragrant, about 4-5 minutes.

Next, add bacon and asparagus back to skillet. Add 1/4 cup teriyaki sauce and stir well to combine. Optional to sprinkle black sesame seeds.

Plate and serve as a main dish with Toasted Sourdough Garlic Cheese Bread and a salad. Can also serve as a side dish.

Another asparagus side dish to try is this Roasted Cheesy Asparagus. It pairs well with any protein which includes chicken, pork, beef and fish.


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Instant Pot Asparagus & Brussels Sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

Fresh asparagus, Brussels sprouts, eggs, cream and cheese make this Instant Pot frittata a deliciously yummy breakfast that’s perfect for any occasion.

It’s an easy recipe with simple steps and ingredients and is the perfect recipe for your Instant Pot.

The Frittata is sometimes called the Italian version of an omelette. The Frittata has often been called an Italian open faced omelette.

The fillings can be endless possibilities. meats, cheese, vegetables, potatoes or pasta.

A Frittata is most often a breakfast item in the United States but can be eaten for any meal , either hot or cold.

History of the Frittata

According to Alan Davidson author of The Penguin Companion to Food, writes saying that we are finding out many of our favorite dishes had their beginnings in Persia which is close to the fertile crescent, and the frittata most likely started with their version called Ku Ku and moved to Spain where it became the Spanish Tortilla which is mostly layered sliced fried potatoes and the egg base.

This egg and potato omlete became popular in many countries spreading to Northern Africa, then probably made it’s way to Italy where they put a nice Italian spin on it, adding other ingredients along with the potato to make the frittata.

Using the Instant Pot to make a frittata is fast and easy.

Instant Pot Asparagus & Brussels sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

2 Asparagus spires, hard ends remove, chopped

1 Brussels sprout head, end removed, chopped

2 heads of shallot, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper 

1 tablespoon olive oil

1 1/2 cups water, for Instant Pot

Mix eggs, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add vegetables and sauté until shallots are fragrant.

Remove sautéed vegetables and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Cut into four servings. Plate and garnish with sour cream and fresh Basil leaf.

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Roasted Cheesy Asparagus

Roasted Cheesy Asparagus

Asparagus is nutritionally dense and very easy to cook. The vegetable is loaded with micronutrients and is very low in calories, fat, and sodium.

According to a study published in the Journal of Metabolites, asparagus contains vitamins B, K, and E, as well as zinc, magnesium, iron, potassium, and fiber.

The growth rate of asparagus is about 1 inch per hour – according to Natural Society.

As asparagus can grow very fast, harvesting the vegetable keeps farmers very busy. The spears that do not get harvested turn into large fern like inedible plants.

Roasted Cheesy Asparagus pairs well with any protein which includes chicken, pork, beef and fish.


After Preparing This Roasted Cheesy Asparagus – You’ll Also Enjoy Making:

Roasted Trout with Baby Potatoes and Asparagus


Roasted Cheesy Asparagus

Roasted Cheesy Asparagus

1 ½ pounds fresh asparagus, trimmed

⅓ cup heavy cream

2 cloves garlic, minced

½ teaspoon ground pepper

¼ teaspoon salt

1 cup shredded mozzarella cheese

¼ cup finely grated Parmesan cheese

¼ teaspoon crushed red pepper

Preheat oven to 400 degrees F.

Arrange asparagus in a 9-by-13-inch baking dish.

Combine cream, garlic, pepper and salt in a small bowl and drizzle over the asparagus.

Next sprinkle mozzarella, Parmesan and crushed red pepper evenly over the asparagus.

Bake until the cheese is golden and melted and the asparagus is tender, about 20 minutes.

Plate and serve immediately with your main dish.

The Asparagus Is Plated With Spicy & Sweet Roasted Pork Belly

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Vegetable Alternatives To Traditional Pasta – with recipes

Vegetable Alternatives To Traditional Pasta

Traditional pasta as we know, is made with refined wheat flour.

Refining wheat grains into flour removes a variety of nutrients that are found in the bran and germ.

However, some plant nutrients such as phytochemicals cannot be replaced.

Phytochemicals are bioactive nutrient plant chemicals found in all plant foods, like fruits, vegetables, and grains.

Theses phytochemicals have been shown to provide desirable health benefits beyond basic nutrition to reduce the risk of major chronic diseases(Science Direct).

Therefore, traditional pasta noodles lack many important nutrients and are mainly just a source of energy.

The Alternative To Eating Traditional Pasta

There is an alternative to traditional pasta that can help replace some of your carbohydrate heavy meals and improve your diet at the same time.

What is the alternative? Vegetables. Yes, some vegetables can be taken and turned into fresh pasta.

Read More About Spiralizing: Turn Vegetables into Healthy – Creative – Satisfying Meals

Vegetable alternative pastas have become very popular, as many have shown an interest in low-carb, gluten-free and paleo diets.

Vegetables are packed with vitamins, minerals, fiber and antioxidants, which make them far more nutrient dense than any kind of flour pasta.

Due to the low-calorie content in vegetable alternative noodles, the typical serving size is much higher than the average pasta serving size.

Vegetable noodles will help keep you feeling full for longer because of their high fiber content.

You can buy them in your local grocery store, or you can purchase a vegetable spiralizer to prepare them yourself.

You can also use a vegetable peeler to make your own noodles.

These veggies can be prepared by sautéing, boiling or roasting. Olive oil and seasonings are recommended to add some flavor to the dish.

You can even add in tomatoes, chicken, shrimp or plant-based proteins.

Some vegetable alternatives include, spaghetti squash, asparagus, zucchini, sweet potato, cucumber, turnips and carrot noodles.

Whether you are gluten sensitive or you want to remove refined carbohydrates from your diet, the following pasta alternative recipes will satisfy your hunger for pasta.

Keep in mind, cutting the vegetables noodles into thinner slices will make it quicker and easier to cook.

Spaghetti Squash

Spaghetti squash typically yellow in color, is an oblong winter squash with a center cavity filled with seeds.

Like no other squash the flesh of the spaghetti squash after being cooked can be separated into delicate strands comparable to angel hair pasta.

The noodle-like texture and subtle flavor makes it a versatile vegetable (actually a fruit) that pairs well with sauces that include Alfredo, marinara, pesto, and curry among others.

Try this spaghetti squash recipe –

Sweet Potato

Sweet potatoes are not simply potatoes that are sweet.

They are not botanically related to the standard potato, which is a stem tuber in the nightshade family.

And sweet potatoes are an edible enlarged root of a flowering vine in the morning glory family.

Sweet potato noodles are a healthy low-carb alternative to regular pasta.

Sweet potato noodles cook just like regular pasta, and can be added to salads, stir fried with veggies and a protein, like chicken or shrimp.

Try this Indian dish using spiraled sweet potatoes as an alternative to traditional pasta –

Asparagus

Asparagus comes in a variety of colors, including green, white and purple.

Asparagus is a low calorie food that boasts an impressive nutrient profile, which includes folate, a nutrient striped from wheat when processed into flour.

Folate is vital for many functions in the body including cell growth and DNA formation.

Folate acid is a synthetic form of folate, and is not easily absorbed by the body.

Asparagus is used in recipes including frittatas, pastas and stir-fries.

It is also shaved into strands and used as an alternative to traditional pasta.

Like this recipe – Ham Asparagus Alfredo.

Ham Asparagus Alfredo

Summer Squash

We are familiar with summer squash. These include zucchini and yellow squash.

Try these recipes using summer squash as an alternative to traditional pasta.

Zucchini Mexican Squash Pasta with Chorizo Meat Sauce

Yellow Squash – Yellow Summer Squash Pasta and Sauce


Red Swiss Chard & Asparagus Omelette

Red Swiss Chard & Asparagus Omelette

Swiss chard is a close relative of the beet and is grown for its leaves and stems as opposed to the edible root.

The leafy green is known for its bright colored stems of red, yellow, pink, and purple. If all colors are sold bundled together it is referred to as Rainbow Swiss Chard.

Photo Credit: Food Source Information – Colorado State University

For sure, you have either read or heard “eat more leafy greens.”

Well, Swiss chard is a member of the leafy green family which includes kale, lettuce, spinach, and collard greens.


Try This Recipe: Red Kale Cannellini Beans and Chorizo Soup


Benefits of Swiss Chard

Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.

Cooking with Swiss Chard

Chard can be eaten either cooked or raw depending on your preference.

Prepare Swiss chard by rinsing the crisp leaves several times in warm water.

Leaves and stalks can be boiled, steamed, roasted, used in a stir-fry and as part of an omelet filling.

Red Swiss Chard & Asparagus Omelet

2 large eggs

3 tablespoons butter, divided

1/4 teaspoon Harissa seasoning

Salt and pepper to taste

6 asparagus spears, chopped

3 stems only of red Swiss chard leaves, save leafy part in fridge to use for a lunch or dinner salad

1 garlic clove, minced

1/4 cup chopped white onion

1/3 cup from packaged shredded broccoli carrots cabbage mix

Chop asparagus, Chard stems, onions and mince garlic.

Next place a medium pan over medium-high heat. Add 1 tablespoon of butter and let melt. Then lightly swirl pan to coat bottom with melted butter.

Next add prepared vegetables with broccoli mix. Stir vegetables until you smell the garlic about 2-3 minutes.

Remove from pan to a small bowl or plate and set aside.

Whisk the eggs in a small serving bowl. Then season the beaten eggs with salt, pepper, and Harissa seasoning. Mix in well.

Using the same skillet you sautéd vegetables in, return to medium-high. Add remaining 2 tablespoons of butter and melt until hot and sizzling. Tilt skillet to coat bottom with butter.

Pour the whisked eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely.

Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

At this point you can fill the omelette with the sautéed vegetables.

Avoid over filling the omelet. You don’t want it to break when you fold the omelet over the filling.

Scatter the filling over one half of the omelet and fold the other half over gently with the spatula.

Sprinkle omelet with Parmesan cheese and place under broiler for about 3 minutes or until cheese has melted.

Red Swiss Chard & Asparagus Omelette

Slide the omelet to a plate and enjoy.

If you like asparagus, then you’ll enjoy these recipes as well.

Asparagus & Eggs with Hollandaise Sauce

Ham Asparagus Alfredo

Asparagus with Garlic and Smoked Bacon


Asparagus & Eggs with Hollandaise Sauce

Asparagus & Eggs with Hollandaise Sauce

At Hospitality Insights (EHL) they write that Hollandaise sauce is a topping for eggs benedict or as a topping for lightly steamed asparagus.

Asparagus and hollandaise sauce are a classic pairing.

The sauce is also prepared to accompany a dish with meat. Such as the classic, Eggs Benedict with Ham and Hollandaise Sauce.

Hollandaise sauce is traditionally made with egg yolks, and butter.

To make Hollandaise, the egg yolk and melted butter are whisked together carefully to create an emulsion.

An emulsion is a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.


Another Recipe With Asparagus: Ham Asparagus Alfredo


For that reason making Hollandaise sauce can be a struggle because the sauce can break easily, separating out the butter from the egg yolk.

EHL says that optional flavorings for Hollandaise can include cayenne pepper, white wine vinegar, or lemon juice.

This dish also makes for an item to add to your Sunday brunch bar.

Health Benefits Of Asparagus

Asparagus contains a powerful antioxidant known as glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.

You can find this same antioxidant in foods like avocados, kale and Brussels sprouts.

Fresh asparagus also contains fair amounts of antioxidant vitamins, such as vitamin C, vitamin A, and vitamin E.

These nutrients all of aid in strengthening your body’s ability to fight infectious disease while warding off free radicals, which can cause painful inflammation.

Asparagus & Eggs with Hollandaise Sauce

5 spires of asparagus, ends trimmed

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Before making the eggs and sauce, roast the asparagus first.

Preheat an oven to 425 degrees.

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet or a cast iron pan in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

Preparing The Hollandaise Sauce

When the the ingredients are brought together, the sauce is sufficient for 2-3 servings.

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.

Add yolks and lemon juice to either a large glass or metal mixing bowl.

Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in.

Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

Arranging the Plate

Place the cooked asparagus onto a plate. Add a soft fried egg or two and top with Hollandaise sauce – How to Make the Perfect Egg in One Minute).

Asparagus & Eggs with Hollandaise Sauce

More Recipes with Asparagus

Asparagus with Garlic and Smoked Bacon

Balsamic-Honey Glazed Chicken and Asparagus

Roasted Trout with Baby Potatoes and Asparagus


Ham Asparagus Alfredo

The name Asparagus comes from the Greek word meaning “shoot” or “sprout.”

The shoots grow from a crown planted in sandy soil and can grow 10 inches in a 24-hours under the ideal weather conditions.

There are three colors of the plant, white, purple and the most common color, green.

White – Purple – Green Asparagus

White asparagus is more delicate and difficult to harvest, and the purple variety is smaller and fruitier tasting.

Nutritional Value of Asparagus

This vegetable’s profile is one of the most nutritionally and well-balanced of most eatable vegetables.

It is high in folic acid and a good source of potassium , fiber, thiamin, and vitamins A, B6, C,E, and in smaller amounts, iron, zinc and riboflavin.

It’s an excellent source of vitamin K, an essential nutrient involved in blood clotting and bone health (Source: National Library of Medicine).

Asparagus contains high amounts of flavonoids, and these plant chemicals have been found to help lower blood pressure.

Research suggests that increasing potassium intake while reducing salt intake is an effective way to lower high blood pressure.

And that’s good reason for you to prepare a plate of Ham Asparagus Alfredo.

1 lb. jumbo asparagus, ends trimmed

2 tbsp. extra-virgin olive oil, divided

3 cloves garlic, minced

1/2 cup heavy cream

3 oz. cream cheese, room temperature

1/3 cup shredded mozzarella

1/2 tsp. Italian seasoning

1/4 tsp. Himalayan salt

Freshly ground black pepper

8 ounce cooked ham, chopped or 4 strips bacon, cooked and crumbled

Grated Parmesan, for serving

Using a julienne peeler, peel asparagus into long, thin strips by holding the asparagus by its tip to keep it steady while peeling.

In a large skillet over medium heat, heat 1 tablespoon oil. Add minced garlic and cook until fragrant, about 1 minute.

Next add heavy cream and cream cheese and cook until cream cheese is completely melted.

Next add mozzarella, Italian seasoning, salt, and pepper. Bring to a simmer and cook until thickened, about 2 minutes.

Place another large skillet over medium heat and heat remaining tablespoon of oil.

Next add asparagus noodles and cook until tender, about 3 to 4 minutes.

Using tongs, plate asparagus (between 3-4 plates) and spoon Alfredo sauce over top.

Serve topped with cooked ham and Parmesan cheese.

Roasted Sweet Potatoes And Figs

Roasted Sweet Potatoes and FigsThe number on producer of sweet potatoes in the United States alone, is the state of North Carolina, planting and harvesting more than 40% of the national supply.

3 popular sweet potato varieties sold at market

Image Credit: Saveur Magazine

The website for the sweet potato industry, North Carolina Sweet Potatoes say that the list of sweet potato varieties changes rapidly and new varieties are released almost annually.

The most popular varieties sold at your local market are, Covington Sweet Potato, O’Henry Sweet Potato, and the Japanese Sweet Potato.

The popular food magazine, also found on line, Saveur says that shopping for sweet potatoes, particularly during the Thanksgiving holiday (USA), you can came across a surprising range of varieties, 16 to be exact.

They go on to say that a consumer can find both heirlooms and new hybrids alike, all which are being grown in the United States.

Our feature recipe – Roasted Sweet Potatoes And Figs – uses three different types of sweet potatoes, which are the speckled purple sweet potato, which is named because of their flecked magenta flesh.

An heirloom variety with pale orange skin and flesh, and not to forget the Hannahs varity which has tan skin and an off-white interior. When roasted the flesh takes on a yellow cast, a lightly sweet flavor, and a dry texture.

Here is what you will need to prepare – Roasted Sweet Potatoes And Figs in your own kitchen.

2 1/4 pounds sweet potatoes, different colors

5 tablespoons olive oil

Himalayan salt and fresh black pepper to taste

6 dried figs

Zest and juice of 1 lemon

2 peeled coins fresh ginger

2 1/2 tablespoons sugar

3 tablespoons dark balsamic vinegar

12 scallions or green onions (white and green parts), cut into 1 1/2 inch segments

1 red chili,halved, seeded, thinly sliced

My mother had two fig trees in her garden, both a black and green variety. Fresh figs can be very fragile, and need to be eaten within a day or two of harvesting. We used dried figs in our recipe because they are just as versatile as fresh figs when re-hydrated.

Read more here about the Benefits Of Figs Help Fight Against Common Ailments.

Recipes directions:

Preheat oven to 475 degrees. Scrub potatoes and slice each one into wedges.

roasted sweet potatoesToss wedges with 3 tablespoons of olive oil, s teaspoons of Himalayan salt, and a few grinds of black pepper. Spread on a baking sheet. Sprinkle and roast until soft, about 25 minutes.

rehydrating fdried figs with lemon zest, juice, sugar and fresh gingerMeanwhile, place the dried figs in a medium saucepan with lemon zest, juice, ginger, and 1 tablespoon of sugar. Cover with fresh water by 2 inches. Bring to a boil and simmer until figs return to plump fig pose.

dried figs rehydratedScoop figs from saucepan with a slotted spoon and drain on some paper towels. Let dry, and quarter the figs, cutting away the stems.

In a small saucepan, stir together the balsamic vinegar, and remaining 1 1/2 tablespoons of sugar. Bring to a boil, reduce heat and simmer until thickened, about 4 minutes.

Roasted Sweet Potatoes and Figs - close upArrange roasted sweet potatoes on a serving platter. Pour remaining 2 tablespoons of olive oil into a sauce pan and heat. place in onions, and chili. Fry for about 4 to 5 minutes, stirring often. Spoon the oil, onions, and chili over the sweet potatoes.

Nestle the figs among the wedges and drizzle with the balsamic reduction. Suggested to serve at room temperature.

Ginger and Lemon Juice WaterMaybe you are wondering what to do with the water solution that was used to dehydrate the figs? Put it into your Nutri-Bullet or blender, and blend for about 30 to 40 seconds and drink down a nutritious anti-inflammatory drink.

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How Too Eleminate Pungent Kitchen Smells

Woman washing a cup in white kitchen. Vegetables on the background - How Too Eleminate Pungent Kitchen SmellsWe all enjoy good aromas in our kitchen. But let’s face it, there are just some smells which we can’t avoid while cooking and are hard to get read of after making dinner.

If you made some fish, then you know how hard it is to get to eliminate the smell from your cutting board or the air? Even preparing onions on cutting surfaces and your hands leave you with that unwanted onion smell? We’ve all been there.

But there’s no need to fret, as there are simple ways without synthetic chemicals to tackle common kitchen odors. And if you want to go – “Green” – you will like employing these ideas.

Let’s start with general everyday kitchen odors.

baking soda to clean odors from cutting board

Image Credit: Homedit

General odorsBaking soda is not just for baking and cooking, it can also be used for removing odors from all over the kitchen. Just as baking soda placed in your fridge will remove odors, but it will also remove odors from your hands.

You can also create a paste with a little water and baking soda and apply to your cutting board or other cooking services to remove any unwanted smells.

You can even wash your garbage pail with a mixture of water and baking soda. Also remove odors from dishrags and sponges by soaking them in baking soda and water as well.

raw fish on a cutting board

Image Credit: The Canadian Way

Fish Odors– Slice a lemon in half and use the lemon flesh down on the cutting surface and your hands to cut that fishy odor. You can also chose to mix lemon juice with water to rinse your hands and cutting surface.

The citric acid in the lemon turns a group of decaying organic compounds called amines. When the lemon juice makes contact with the compounds that are causing that “fishy” smell, they are turned into ammonium salts which are less offensive to your nose.

Garlic Odors – Coffee ground are great at removing garlic smells. Wash your hands and then scrub with the coffee grounds. This exfoliates the skin, removing the dead tissues which is where the stink resides.

Onion Odors– Use some organic made toothpaste, like Dessert Essence made with natural tea tree oil and ginger oil or fennel oil . This will work for any of those strong fish and garlic smells as well.

More Techniques To Removing Fowl Odors From The Kitchen

Have you ever used parsley to combat your garlic breath? Rub it on your hands to remove that garlic smell as well. Not only parsley, but any fresh herb will absorb those odors. Just tear the herb into pieces and rub between your hands.

Most herbs are anti-bacterial and anti-fungal. Meaning they kill germs, and with the germs gone, so is the odors they can cause.

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