The Have To Know Food Preparation Techniques

college of hands of chefs in the process of cooking Sometimes preparing food to either cook or bake can seem like a tedious job. Yes a job which takes up far too much time that you just don’t have.

But there are ways to save time with your food prep so you can spend more time doing other things you like or want to get done.

Check out these creative food preparation techniques to help you save time in the kitchen.

Peeling Garlic Cloves

Image GIF Credit: America Cooks For Health

Peeling Garlic Cloves – Lay the clove on the cutting board and place the side of your knife over the garlic.

Place the knife on the garlic clove and with the palm of your hand push lightly over the glove, and the papery skin will peel fight off.

Need to peel multiple garlic cloves? Hit the head of the garlic with the palm of your hand, and then put all the cloves in a large jar.

Place the lid on tightly and shake vigorously. Remove lid, and pour garlic cloves and paper skin into a large bowl. You’ll have these cloves peeled in less than ten seconds.

How To Soften Frozen Butter Fast – You know putting the frozen butter in the microwave can often end up melting instead of softening. You can never get it quite right. So instead, take a cheese grater to the frozen butter and shred it. It will be softened before you know it.

Peeling Pearl Onions – These little devils can be a royal pain to peel. Well, not anymore. Chop off the tip of the onion – the end opposite the root end.

Cook in boiling water for two minutes and drain. When they’re cool enough to touch, simply squeeze each one at the root end, and they’ll slip right out. Chop off the remaining roots, and you’re done.

Shucking Ears Of Corn – Corn on the cob is the perfect summer side dish, but preparing it can be a shucking mess. No longer do you have to sit there and peel ears of corn and pull off every little hairy strand.

Some individuals do, but if you don’t have any concerns using a microwave, than put two ears of corn in with the husks still on and microwave for 8 minutes – that’s 4 minutes for each ear of corn place into the microwave. 

Remove with a pot holder, cut off the end without the stringy parts, then simply squeeze the ear of corn right out of its husk, silky pieces and all.

Removing Tough Stems – You don’t even need a knife to separate those tough stems from vegetables like kale, collard greens, and chard.

With one hand, hold a leaf at the bottom by the thickest part of the stem. Use your other hand to gently pinch the leaf with your index finger and thumb, and then pull it up and off along the stem.

Removing An Avocado Pit – Slice your avocado in half, lengthwise. Take your knife and chop into the exposed pit, then twist and pull. 

Out comes the pit. Watch your fingers when you remove the pit from the blade of the knife. Now you can scoop out all of the yummy avocado goodness.

How To Peel A Hard Boiled Egg – Soft boil the eggs for about 12 minutes (or until eggs are hard boiled) with about two inches of water above the eggs and one teaspoon of baking soda.

How to cool boiled eggsRemove eggs from water. While still warm, give one end of the egg a tap on the counter and remove the shell pieces from the tip. Repeat with the other end of the egg.

Now cup your hands with the egg, raise your cupped hands with the egg to your mouth and blow. The egg falls right out of the shell! No peeling necessary.

Be sure to get your hard boiled eggs into cold water right away. If not you will have some issues as demonstrated here in the image to your right.

Peeling A Potato – Simply cut the peel lengthwise with a knife, all around the potato. Put in a pot of boiling water and boil until it’s soft inside.

Then immediately remove from the water into ice water. Allow to soak in the ice water for 10 seconds and remove. Rub between your hands and the peel falls right off.

a womans hand squeezing a lemonHow To Get All Of The Juice Out Of Citrus Fruits – No need to purchase expensive juicing tools. Get all of the juice out with a simple pair of tongs.

Cut the fruit in half, place between tongs over a bowl or pitcher with the cut half down, and squeeze. You’ll be amazed at how much juice you have been missing from your fruit.

You can also place the palm of your hand over the citrus fruit while rolling it back and forth over the kitchen counter-top. Cut the fruit in half and see all the juice squeezed from it.

How To Peel A Kiwi – Slice both ends off the kiwi. Put a tablespoon between the flesh of the fruit and the skin and move the spoon all around the kiwi. This will ease the kiwi right out of its peel.

Fishing Out Egg Shells – We’ve all accidentally dropped a small fragment of egg shell in the mixing bowl from time to time.

You wouldn’t think it would be so difficult to fish this minuscule piece of shell out of the yolk, but it can be one of the most frustrating moments of cooking when it happens.

Simply wet the tip of your finger with water and lightly place your finger over the egg shell, and you’ll be amazed at how quickly that piece of shell will stick right to your finger.

cutting round vegetables Cutting Round Vegetables – Nothing can be more frustrating like chasing down that carrot, or potato to chop it up.

Next time you have to cut a round vegetable, cut a thin slice along the length of the vegetable to create a flat side, turn it cut-side down on the cutting board and slice away.

When you get to the point where it starts to roll again, flip it onto the flat side from your last cut and continue to slice.

Separate Egg Yolks From Egg Whites – This might not be a time saver, but it’s a fun way to separate an egg.

Crack an egg into a bowl. Gently squeeze an empty plastic water bottle and hold it over the egg yolk. It should suck up just the egg yolk, allowing you to transfer it to another bowl.

Prevent A Pot From Boiling Over – They say a watched pot never boils, but if you don’t watch it then you have a mess on your hands. So to keep that pot from boiling over. Simply place a wooden spoon over the top of the pot. Any spoon will do really, but a wooden spoon won’t get scalding hot.

What Others Are Reading:

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

For the the greater part of human history, most cultures could not afford to waste food, so a number of uses for stale bread as an example were fashioned. Stale bread was used in many dishes, which were both savory and sweet. One of those sweet dishes became sweet bread pudding.

The basic recipe for such a dessert, was stale bread, eggs, milk and sugar. Over the years other things were added, like fresh or dried fruits, and nuts.

If two of your favorite desserts happen to be bread pudding and pumpkin pie, then why not enjoy the best of two worlds, that is pumpkin bread pudding?

Our featured recipe combines bread with pumpkin and pecans. But that is not all, this one is accompanied by a toffee sauce that has rum in it. Do we have your mouth watering? Then let’s get to baking. Here is what you will need for the featured recipe: Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.

1 loaf or 16 oz. sourdough bread, cut into 1 inch cubes

4 large eggs, lightly beaten

1 ½ cups pumpkin puree, without spices

3 cup half & half or heavy cream

8 tablespoons unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon Chinese 5 star spice

½ teaspoon salt

1 cup pecan pieces

Toffee Sauce:

1/2 cup packed dark brown sugar

4 tablespoons butter, melted

½ cup heavy whipping cream

2 teaspoons rum

1 teaspoon sugar

Preheat oven to 350 degrees

pecans added to bread pudding mixIn a large bowl whisk together the eggs, pumpkin, half and half or cream, melted butter, sugar, vanilla, spice, and salt.bread added to wet ingredients for Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAdd the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the egg mixture.

Pumpkin and Pecan Bread Pudding in baking dish ready to bakeSpoon the bread pudding into to 13 X 9 inch glass baking dish and bake 45 minutes or until a toothpick inserted in the center just comes out clean.

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce fresh out of the ovenSet aside on a wire rack to cool slightly.

Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAs the pumpkin bread is cooling you can prepare the toffee sauce. In a small sauce pan, over medium heat, add and mix together the brown sugar, heavy cream, melted butter, and one teaspoon of your favorite rum. Stir toether just until a soft boil, and set aside.

For the whipped cream topping, we personally place a large bowl and the wire whisk attachment or attachments in the freezer for about 5 minutes. A cold bowl and attachments will whip the heavy cream much faster.

In a large cold bowl, pour in the heavy cream, sugar, and rum. Whip until peaks form.

Serve a slice of pumpkin and pecan bread pudding with a dollop of whipped cream, drizzled with some toffee rum sauce, and a sprinkle of pecan pieces.

Try some of our other great bread pudding recipes…

  1. Capirotada – Mexican Bread Pudding
  2. Blueberry Pear and White Chocolate Bread Pudding
  3. Blueberry White Chocolate Bread Pudding

What Others Are Reading:

Preparing a Natural All Organic Meal

Preparing a Natural All Organic Meal - header image

Many recipes humans have prepared for generations, have withstood the test of time, and not simple because the ingredients taste good together, but are enjoyed because they are more nutritious together than they are on their own.

Many who know basics of cooking have learned the spices and herbs that go well with certain foods to complement their flavors, making the dish more desirable and palatable.

The first private cooking school to open in the United States was in 1877 and was named the Boston Cooking School. The most notable was the creation of The Culinary Institute of America in 1946. Culinary schools educate future culinary professionals, teaching them the theory behind cooking, baking, and why certain foods go well together over others.

In this article we want to present the preparation of a natural all organic meal, using flavorings that are not traditionally used in preparing a meal, that includes a leafy green or side dishes and including a meat.

Garlic and Thyme Mashed PotatoesLet’s start to the right of the plated food with the Garlic and Thyme Mashed Potatoes, and here is what you will need.

1½ pounds medium red or Yukon Gold potatoes (3 or 4)

½ cup milk, use full fat milk

2 cloves garlic, smashed

3 tablespoons unsalted butter

¾ tablespoon dried thyme

1 teaspoon Himalayan salt

⅛ teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

Peel potatoes and cut them in half. Place them in a medium saucepan and cover with cold water to 2 inches above potatoes. Bring to a boil then lower the heat to medium and simmer until the potatoes are very tender and can be easily pierced with a fork, about 18 to 22 minutes.

Meanwhile, peel and mash the garlic, set aside.

milk-butter mix for - Garlic and Thyme Mashed PotatoesAdd the milk, salt, butter, thyme, and garlic to a medium sauce pan over medium heat, and bring to a soft boil. Turn heat off and let sit until the potatoes are cooled.

cooling potatoes for - Garlic and Thyme Mashed PotatoesWhen the potatoes are cooked, place a colander in the sink and drain the potatoes, do not rinse. Let them sit for about 10 to 15 minutes.

Return them to the same saucepan, and mash them, then add the liquid and mash in till well incorporated.

If needed, add a little more milk for a creamier consistency.

Now, let’s look at the center bottom of the plate in the header image and we will not the Orange Ginger and Rainbow Carrot’s. The simple ingredients used in this dish make it worth preparing. Here is what you will need.

Orange Ginger and Rainbow Carrot's1 bunch of rainbow carrots, washed and sliced

1/8 cup ginger syrup (can be purchased at your local health food store, such as Whole Foods Market, or Natural Grocers)

1 1/2 tablespoons orange zest

Cook carrots in a steamer until just tender. Remove and place into a vegetable serving bowl and add ginger syrup and orange zest and mix in.

 

 

Chopped Kale with Drizzled Maple SyrupNow let’s look to the upper left side of the plate and we will see the Chopped Kale with Drizzled Maple Syrup. This is what you will need.

1 bunch of kale, washed and leaves trimmed from steams

1/8 cup of extra-virgin olive oil

1/8 cup of real maple syrup

Chop leaves and set aside. To start add 1/8 cup each of the olive oil and syrup to the bottom of a salad bowl.

Add chopped greens and toss. After tossing, fork some greens to see if the oil and syrup ratio fit your needs, it not add a little more oil and syrup till it is just right.

At the top of the plate sits some thin cut boneless pork chops, that were rubbed with a Mayan Coffee Rub, that we purchased at the Whole foods Market. The rub also includes Mayan chocolate and other spices. Rub both sides of the chops, and let sit for about 30 minutes.

Place a large ceramic coated frying pan over medium-low heat, add 4 to 5 tablespoons of Irish Butter (or any butter churned from grass fed cow’s). Let melt, and when warmed add chops and slow cook, turn chops every 5 minutes, and cook till the internal meat temperature is 160 degrees.

Preparing a Natural All Organic Meal - footer image

Plate your food and enjoy. Remember, all of the ingredients used were all organic natural foods. With the natural flavors, not only will your palate  thank you, but so will your health.

What Others Are Reading:

Apple Whole Wheat Bread Strata with Cream Cheese Glaze

Apple Whole Wheat Bread Strata with Cream Cheese Glaze

Strata or stratta is a layered casserole dishes founded in American cuisine.

Strata is most commonly found among other prepared brunch dishes or recipes. Strata is compared to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese, including cream cheese.

Some bakers or cooks have even prepared strata with meat or vegetables.

Now for our featured recipe: Apple Whole Wheat Bread Strata with Cream Cheese Glaze, and here is what you will need.

Ingredients for the strata:

1 -24 oz. loaf of 100% whole grain bread

3 medium baking apples, peeled, cored, and sliced into 1/4-inch wedges

8 large eggs

2 cups whole milk

1/3 cup lightly packed dark brown sugar

2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

Ingredients for the glaze:

3 ounces cream cheese

2 tablespoons honey

2 tablespoons whole milk

1/2 teaspoon vanilla

 

Line the bottom of a 9 x 9-inch glass or ceramic baking dish with organic parchment paper, and brush the sides with organic unsalted butter.

Unpack the bread, and use all of the slices less the ends. Cut the crust off each piece, and set the crusts aside.

Line the bottom of the prepared baking dish with half of the crust-less bread. Layer apple slices on top of bread, and layer remaining bread slices over the apple.

In a medium bowl, mix the eggs, milk, brown sugar, cinnamon, and nutmeg. Whisk until well incorporated. Pour the egg mixture over the apples and Apple Whole Wheat Bread Strata with Cream Cheese Glaze - slicebread. Cover the baking dish with aluminum foil, and refrigerate a 1 to 2 hours, or longer (If you wish you can remove strata after refrigerated time, leaving foil over dish, and let set for 30 minutes before baking).

Heat Oven to 350 degrees.

If you haven’t already done so, remove strata from the refrigerator, and place into heated oven with foil still over the dish.

Bake for 35 minutes, if the strata was room temperature or for 45 minutes if coming straight from the refrigerator. Remove foil, and bake for additional 15 minutes.

In a small sauce pot over medium heat, mix cream cheese, honey, milk, and vanilla. Continue to stir until cheese is melted and glaze is formed. Pour glaze over warmed strata. Spread glaze with back of a wooden spoon until evenly distributed.

Let sit 10 minutes. Sprinkle with organic powered cinnamon, and serve with apple slices and blueberries if desired.

What Others Are Reading About:

Chicken Tortilla Soup

Chicken Tortilla Soup

This soup is quick to prepare, very flavorful, and fills the tummy! It’s served with warm toasted yellow corn tortillas. Mexican Tortilla Soup is spicy and will warm you on a cold winter day or any time of the year.

This is a basic chicken soup dish, but taken to the next level here at Splendid Recipes and More. Just go light on the jalapenos, making sure to remove the seeds and ribs, and mince them very fine.

Jalapeño peppers have capsaicin, which is a great compound for making a healthy body.  Of the many health benefits the peppers provide, we thought you would enjoy this one: Studies have shown that jalapeños can provide pain relief for migraine headaches. The compound found in the peppers, capsaicin which is what makes the peppers hot, is known to inhibit a key neuropeptide, Substance P, which is the key brain pain transmitter.

Just mince the pepper with the ribs, excluding the seeds and eat down. Your palate will catch fire, so have a swig of milk to put it out.

Other benefits of the peppers include congestion relief, cardiovascular benefits, weight-loss, cancer prevention, and acts as an anti-inflammatory.

Here is what you will need:

Ingredients for - Chicken Tortilla Soup

2 medium yellow onions, chopped

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 jalapeños, seeded and de-vained (ribs removed for less heat), and minced

1 28-ounce can whole, peeled tomatoes, cut into chunks

3 tablespoons tomato paste

4 cups chicken stock

1/2 teaspoon Himalayan salt

1 teaspoon ground cumin

2-3 tablespoons avocado oil

8 yellow corn tortilla, cut into strips 1/8 inch wide

1 1/2 cups shredded, cooked chicken breast ( you can also use breast meat of a rotisserie cooked chicken).

First prepare the tortilla strips. Preheat the oven to 400 degrees.  Toss the strips in a large bowl with oil, salt and pepper to taste. Grease a rimmed baking sheet with unsalted butter, or use a line of parchment paper, and spread the strips of yellow corn tortillas on the sheet.

Place the baking sheet in the oven and bake until browned and crisp, about 10 minutes. Shake the pan once after 5 minutes. Remove from oven and set aside.

saute the onions for - Chicken Tortilla SoupIn a large saucepan, saute the onions in oil over medium-high heat until translucent, about 5 minutes. Add the garlic and saute until you can smell the aroma of garlic, about 2 minutes.

add tomato, broth, and chillies - Chicken Tortilla SoupNext add the peppers, tomatoes, tomato paste, chicken broth, salt, and cumin. Add some black pepper to taste if you wish.

Simmer over medium heat, stirring occasionally, until thickened, about 15 minutes.

Chicken Tortilla Soup (2)Serve by ladling the soup into bowls, and topping a half of cup of the shredded cooked chicken and a handful of tortilla strips. Serve and enjoy!!

 

What Others Are Reading About:

Apple Cranberry Crumb Pie

Apple Cranberry Crumb PieThere are several different ways to make a pie crust. Everyone seems to have their favorite recipe. The most classic pie crust is made with butter. Making a pie crust with butter makes it more flaky.

Making a pie with butter takes some practice, because if you handle it too much it will end up being tough, the reason being your warm touch is melting the butter.

To get the perfect pie crust requires that all the ingredients are chilled, and doing so will give you a flaky, manageable dough. You can also make pie crust using a food processor. Let’s see how that works.

pie crust 1

Add your flour and butter and pulsate, but stop pulsing when you see the pieces of butter are pea size and still cold.

pie crust 2<—————

Now add some ice cold water slowly while pulsing, but just until you see clumps starting to form. When the clumps start to form this is a sign that the flour to water ratio is right. ———–>

pie crust 3After chilling your dough, lightly flour the surface you will be rolling your dough on. As the dough will absorb some of the flour, so putting to much can cause the dough to be tough.

pie crust 4<———–

To get that flaky crust, the butter has to be in solid form and not melted. This requires rolling out the dough promptly, getting it into the pie pan, and into the oven. Always remember, chunks of cold butter, renders flaky crust. ———>

Do you think you can do it? Sure you can. Here is the basic recipe we use here at Splendid Recipes:

Easy Pie Crust with Butter

2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup cold Butter

5 tablespoons cold water

Combine flour and salt in processor. Next cut butter into chunks and add to processor. Pulsate until flour and butter are combined, and the chunks of butter are pea sized. Next while pulsating add a tablespoon at a time and stop adding water when you see clumps starting to form. Remove dough from processor, cut into two even parts, form into a ball and wrap each dough ball with plastic wrap and refrigerate for about 30 minutes to 1 hour.

After removing dough from refrigerator, follow illustrations 3 and 4 above. To blind bake your pie crust, link here: Blind Baking.

As we mentioned at the on set of the article, there are variations to making a pie crust. Here is another pie crust recipe:

Easy Pie Crust with Buttermilk

With this pie crust the oil replaces the butter, and the cold ice water is replaced by buttermilk ( 5 tablespoons equal 1/3 cup).

2 cup all-purpose flour
½ tsp. salt
1/3 cup buttermilk
2/3 cup vegetable oil (we use avocado oil or lite olive oil)

Sift flour and salt. Add buttermilk, oil and stir only until dry ingredients are blended in. Divide dough in half, and form into a ball and wrap each dough ball with plastic wrap and refrigerate for about 30 minutes to 1 hour.

After removing dough from refrigerator, follow illustrations 3 and 4 above. To blind bake your pie crust, link here: Blind Baking.

After you have prepared your crust, blind baked it, here is an idea for some great pie ingredients to fill your crust with.

Apple Cranberry Crumb PieApple Cranberry Crumb Pie

1 prepared blind-baked pie crust

Filling

2 pounds of sweet-tart apples, peeled and cored – An excellent choice is Gravenstein, Braeburn, Fuji and Pink Lady. They are all crisp and sturdy apples for baking

1 3/4 cups fresh or frozen (unthawed) cranberries, chopped

3/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

Coarse salt

Topping

1/4 cup all-purpose flour

1/4 cup old-fashioned rolled oats (not quick-cooking)

3 tablespoons packed light-brown sugar

preheat oven to 425 degrees

In a small mixing bowl make sugar mixture whisking together sugar, flour, cinnamon and nutmeg.

Place apples in a large bowl and toss with the sugar mixture, coating apples thoroughly. Add cranberries, mixing in well. Spoon apple mixture in the pie crust, distributing evenly over the whole surface of the crust.

For the topping combine all ingredients, except butter, in a small bowl, and mix well. Next add butter, using two knives, cut in butter until mixture forms small pea sized pieces. Sprinkle over filling, covering completely.

Place prepared pie plate onto a baking sheet and bake 15 minutes. Reduce heat to 375 degrees, and continue baking 40 minutes, or until apples are tender. Insert a knife into the pie to check the firmness of the apples. If the apples are still firm, continue baking until they soften just a little. If topping is getting too brown and apples are not done yet, cover pie with aluminum foil to allow apples to bake a bit longer.

Transfer pie to a wire rack and let cool 1 hour before serving.

Apple pies are best served at room temperature or warmed in a  350 degree oven for about 10 minutes. Apple Cranberry Crumb Pie will keep at room temperature overnight, and can be stored in the refrigerator up to four days.

What Others are Saying About Pies:

Techniques for Cooking in the Kitchen

Techniques for Cooking in the KitchenMany that prepare food are orthodox cooks, or rather what we mean is they stick to the letter of the recipe, they follow it word for word, and there is nothing wrong with that.

Sometimes following a recipe without knowing why it calls for a certain ingredient including the amount, would leave out the possibilities of being able to enter change ingredients, either to improve on the recipe, or make it more to our liking.

eggs contain percentage of moistureOne such example would be the number of eggs, and the size. How so? A recipe that is for a cake as an example, needs a certain amount of moister, and egg yolks make up about 34 percent of the liquid weight of the egg, as well as the albumen or the egg white makes up about 66 percent of the liquid weight of the egg. The moister content depends on their size.

Therefore if the recipe calls for 3 small eggs, and you add large eggs, you will be adding more moisture to the recipe, offsetting the liquid content. If you did use large eggs, then you would have to add less milk or any other ingredient that would be considered a liquid.

Many of us that are regular chefs in our own kitchen have techniques for preparing recipes that we use regularly. If you are reading this article and are not a frequent cook in the kitchen, maybe you can share these tips with the person in your life who is the cook.

salted or unsalted butterSalted Butter vs. Unsalted Butter

Butter is available both with and without salt. The salt is added for extra flavor and to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs.

Choosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted butter, the best thing to do is omit approximately ¼ teaspoon of salt per ½ cup (one stick) of butter used in the recipe.

Kitchen Scissors

 

Use Kitchen Scissors

Right now you probably only use your kitchen scissors for opening packaging and bags of milk. But next time you’re trimming fat from a roast, opening pitas or cutting chicken into strips, consider using your scissors!

Chefs use them all the time for cutting meats and other food items. It’s probably best to have pair that is designated as food scissors only. Be sure you clean them very well after each use because they do have crevices where bacteria can hide.

Stop Foods from Sticking to the Pan

To keep food from sticking to the bottom of your pans, and this applies if your using butter or oil in the pan, avoid putting cold foods into a hot pan.

Reduce Grease Splatters

Few things are messier than splattering grease. And if it gets on your skin it can be painful. Reduce grease splatters by sprinkling hot grease with salt prior to adding the food to be fried. If this is not completely effective, you can buy grease splatter shields at kitchen stores.

Peel Garlic Easily

Peeling garlic can be frustrating unless you know this little tip that the pros use. Lay a clove flat on a hard surface and then pressing down hard on it with the flat side of a large knife. Once you’ve pressed hard enough you’ll hear a “pop” that tells you the peel has separated. Even with this trick your fingers will undoubtedly smell like garlic. Get rid of that odor by washing them well with salt.

Keep Your Recipes Organized

Nothing is more frustrating when you’re ready to start cooking then not being able to find your recipe. Keep things organized by finding a system for filing your recipes that you can keep close at hand in the kitchen.

Smart Phone and dropboxWhat we do at “Splendid Recipes and More” is use our –Smart Phone– and -Drop Box-.

We have a free account with Drop Box and load all of our recipes to the Box.

When we shopping for ingredients for a certain recipe, we just open the Box with our Smart Phone (internet access needed, you can also use your Tablet, Laptop, and PC) and look up the recipe.

The same is done in the kitchen to follow the instructions or procedures of the recipe, either for preheating the oven or how many eggs to use etc. Here is the link to Drop Box: https://www.dropbox.com/ .

Stop Cheesecake from Cracking

Cheesecakes often crack on the top because they lose moisture while they cook. If you’re adding a topping it doesn’t matter, but if you’re serving the cake without anything on top it’s nice to have it looking perfect. Avoid cracking by putting a small dish of water on the rack beside your cake while it is cooking. This will keep it moist and crack-free!

These are just some techniques we use in our kitchen. What tips or techniques do you use? Let us know in the comments section. Thank You.

 

What Others are Saying About Cooking, Recipes, and Tips in the Kitchen:

Pecan Buttermilk Banana Bread

Pecan Buttermilk Banana Bread

First Post July 28, 2014 – Update October 4, 2021

Many who are not vegan or not allergic to gluten, make there sweet breads with regular white flour. It can be bleached or unbleached.

This sweet bread or banana bread recipe featured uses 100% whole wheat.

Even though it’s made with 100% whole wheat, it won’t ruin the fun of enjoying this sweet treat.

The fact is, whole wheat is a complex carbohydrate and wont spike your glucose, or cause a serge of energy to only fall fast 20 minutes later.

What Goes Inside The Sweet Bread

The inside this bread has Almond Toffee Bits or better know as Heath Bars.

The outside of the bread is bake coated with sugar, for that extra sweetness.

The sugar coats better, and doesn’t clump like flour or leave a floury film on the baked cake.

Instead, it leaves a slight sweet coating on the bottom and sides.

Avocado oil or olive oil can be replaced with butter, considered a healthier alternative.

extra ripe bananasWe also used over ripe bananas. When bananas turn completely black, they have a lot of natural sweetness.

Pecan Buttermilk Banana Bread

2 eggs, beaten

1/3 cup buttermilk

1/2 cup butter, unsalted, melted (1/2 cup oil or apple sauce to replace butter)

1 tsp. vanilla

1 tsp. cinnamon or pie spice

1 cup mashed bananas (about 3 medium)

1 cup sugar

½ cup brown sugar

1 3/4 cups whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

½ cup almond toffee (or Heath Bars, about 4 crushed)

1 cup chopped pecans, divided

 Preheat oven to 325 degrees F

Coat a 9×5 inch loaf pan with butter or olive oil and 3 tablespoons of sugar.

In a large mixing bowl blend together the eggs, buttermilk, butter and bananas.

Sift the flour, baking soda, cinnamon, and salt into a medium bowl.

Add ½ cup pecans, almond toffee bits, and both sugars, mix in.

Add flour mixture to banana mixture, mix till well incorporated.

Pour into prepared loaf pan and sprinkle ½ cup pecans over batter.

Bake in preheated oven for 1 hour and 20 minutes or until a knife inserted in the center comes out clean.

Read more here: How to Make Really Moist Banana Bread

 

What Others are Saying About Banana Bread:

Blueberry Lemon Flognarde

Blueberry Lemon Flognarde

This dessert is not a custard, like Crème Burlee or Spanish Flan but rather a fruit-filled batter like cake. Blueberry Lemon Florgnarde is considered a French dessert. As a matter of fact you can use any fruit to make this very splendidly tasteful dessert. If you wanted you could even have this dessert for breakfast. With the eggs, you have your protein and the blueberries provide the complex carbohydrate. It only has 6 tablespoons of sugar in it. Those three eggs provide 3 – 4 grams of protein per serving.

Here is what you will need:

ingredients for Blueberry Lemon Flognarde

1 tbsp. unsalted butter

6 tbsp. sugar, divided

¾ cup fresh blueberries

3 eggs

1 1/3 cups milk

2/3 cup flour

1 tbsp. freshly grated lemon zest

2 tsp. vanilla extract

1 pinch salt

½ tsp. ground cinnamon

2 tbsp. powdered sugar

Preheat oven to 375 degrees F.

preparing the pie plate for the Bluberry Lemon Flognarde

Butter a 9″ pie pan and arrange the blueberries to cover the bottom of the pie pan and sprinkle 3 tbsp. of sugar on top of the blueberries.

grating lemon zest

Next, with a grater and a fresh lemon, grate 1 tablespoon of zest. Save the rest of the lemon for another recipe. Cut it in to 4 quarters and freeze it. When you need a few spoonfuls of zest you have it in the freezer, saving time from going to the store for just one lemon. You can do the same with orange peels. I also use the zest of both the citrus peels when I make fresh ginger root tea.

processing ingredients for the lemon Blueberry Flognarde

Next, with a food processor, combine the remaining 3 tbsp. sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt, and process until smooth, about 1 minute.

pouring Lemon Blueberry Flognarde over blueberries

Once all ingredients are processed, pour the batter over the blueberries. Bake in the oven for 45-55 minutes or until firm and lightly browned. Let stand for 5 minutes then dust with powdered sugar. Slice and serve warm.

Flavorful Lemon Blueberry Flognarde

This dessert is very delectable to the palate and goes well with a good cup of coffee. It has a hint of lemon flavor and the fresh blueberries are very juicy.

 

What Others are saying About Blueberries and Lemon Zest:

Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce

We are really excited to share this breakfast treat with you. It was our first attempt to make Eggs Benedict with homemade Hollandaise sauce.

Keep in mind this is a high protein breakfast, which will give you long term sustained energy. You should not find yourself snacking on junk food before you eat lunch around noon or 1 pm. Your body takes its time to digest protein, using every bit of it to give your muscles energy and making necessary repairs in other parts of the body.

What you will need to make Eggs Benedict with Hollandaise Sauce.

prosciutto

Prosciutto (Pork-Ham)

2 slices of 100% whole wheat English Muffin (per person)

2 medium to large eggs (per person)

4 slices of prosciutto (per person)

Warming meat and English Muffen for Eggs Benedict

Open the English muffin into two parts and place two slices of  prosciutto on each half. As you can see the front prepared muffins look nicer, and the back two look messy. I learned on the second attempt that there is a special technique to pulling the meat off the special coated paper between each slice of prosciutto.

Place them in a preheated 200 degree oven for about 5 to 10 minutes , or until the  meat and muffin are warmed. Here we used our counter top conventional Nu wave oven.

For the sauce to top the Eggs Benedict, this is what you will need.

This recipe is sufficient for 2 plates of Eggs Benedict.

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

You might have your own way to separate the yolk from the white, but this is our way of doing it.

Also the eggs should be at room temperature. Now that you have separated the yolks here is how you turn them into Hollandaise sauce.

preparing Hollandaise Sauce

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.

preparing to pouch eggs

Using the same pot of water add 2 to 3 teaspoons of white vinegar. Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes. Do this with each egg. Remove pouched egg with a slotted spoon and place one egg on each slice of muffin.

Eggs Benedict with Hollandaise Sauce

Once the pouched eggs are over the muffins, spoon on some Hollandisie sauce and enjoy!!

What Others are Saying About Eggs: