Another tip submitted by Mary, who shared her tip for using blue painters’ tape for handy labeling of stored/freezer foods: If I’m freezing lots of food stuff or meals, I keep a list near the freezer of things as I put them in and check off stuff as I use it so I know what’s… [by Wardee Harmon]
Archives for February 2009
Tiffany Perez, a great internet friend who keeps the Food is Good blog, has published a new cookbook – At Tiffany’s Table: Eat Your Way to Health. The recipes are not only healthy, but they’re simple to put together. However, before you read the recipes and plan which ones to try, you must read Tiffany’s… [by Wardee Harmon]
On Friday, I cooked a local, pasture-raised turkey, in anticipation of having guests over on Saturday. Our friends who were coming had just had a week of eating turkey themselves, so the last thing I wanted to do was serve the turkey and make them feel like they were still having leftovers! […]
My sweet friend Mary submitted this week’s Kitchen Tip:
I use blue painters’ tape to mark the lids of freezer and stored items. I write on it with a pen or sharpie. This tape stays on in the freezer and easily peels right off. Read more…
When Christina shared her tip for warming milk in the crockpot, she asked for tips on yogurt making appliances. It would appear that she found a way to make perfect yogurt, without having to purchase another appliance. Read her comment technique here. Thank you for sharing your findings, Christina!
I checked your chart for cooking grains and you mentioned an option for soaking grains overnight. I did recently buy some millet and am wondering how to soak it overnight. Do I soak it in the water called for in the recipe and cook it in the soak water? Or do I drain it and add a smaller amount of fresh water/liquid when cooking the millet?
Following my skillet dish formula, here’s a recent meal we gobbled up. I started with a partially thawed grass-fed beef tri-tip. I know I may mortally offend those who would never do this to their tri-tip. I am sorry. 😉 I cut the tri-tip up into bite-size slices and sauteed them with strips of onions,… [by Wardee Harmon]
The best hummus we’ve ever had. We all agreed. On the advice of my mom, I purchased some small Middle Eastern garbanzo beans, called Chana Dal. Pictured left, you can see the beans dry and then cooked. (See How to Cook Dry Beans.) What made the hummus so good? Well, I think it was those… [by Wardee Harmon]
My good friend, Vickilynn Haycraft, along with Shonda Parker, are releasing a brand new book. Any day now! Be sure to visit Vickilynn’s website to read the table of contents and find out more information, including how to preorder the book for a discount: Naturally Healthy Cuisine: Real Food for Real Families. [by Wardee Harmon]