Ice Cubes in My Soup and Other Helpful Hints
Ice Cubes in Soup Stock
So why are there ice cubes in my soup? Well, not in my soup, but rather in my pot of soup stock. This is an old trick of my Grandmother’s. When you make a pot of soup stock, there is often quite a bit of fat on top. If you have the time, you can just chill the soup and remove the fat later. But what if you want to use the stock right away, when it is still pretty hot? If there is a lot of fat, you can skim some off with a spoon. This helps, but doesn’t get off all the fat. Just drop in a tray of ice cubes. Bob them gently on the surface with a slotted spoon. The fat will freeze around the ice cubes. Work fast so they don’t melt. After the cubes are coated with fat just lift them out with the slotted spoon. You won’t dilute the soup- you’ll only add a couple of ounces of water, if that. Now your soup is ready to eat!!
Over the years, I have collected some really good tips for around the kitchen- and around the house. I thought I might share some of these tips with you today.
How do I cut open winter squash safely? Because of the shape of winter squashes, they are difficult to cut open. They are very hard and round, making it easy for the knife to slip. There are two methods I have used to make the job easier. First, you can place the squash on a folded kitchen towel, to give you more stability before cutting. The other method is to stand the squash upright and slice a small amount off one side. When you place the squash down on the cut side, it now has a flat spot, which making cutting easier. Of course, there is always my sister, Cindy’s, method for opening Hubbard squash. Cindy lives in Michigan and gets these really big squashes from her neighbor. They are like rocks to cut through. She just tosses the squash off her deck to the driveway below. It breaks them into pieces, which she can now carefully cut up and cook. When cutting up any of the hard squashes, be sure to use a large, heavy knife with a sharp blade. Tiny knives, with thin blades can bend or break when cutting larger squash.
When is the oil hot enough? You’re wanting to fry something and you aren’t sure the oil is hot enough. Low-tech solution- just put a single kernel of un-popped popcorn in the pan with the oil. It will pop when the oil reaches 350 degrees.
How do I get all the food out of my food processor? It’s very frustrating to make something in the food processor and then try to navigate around the blade to get it all out. I am sure I am not the only person who has cut a rubber scraper on that sharp blade. The easy solution- scrape out what you can easily- leaving anything on the blade behind. Then turn the processor back on. Since it is nearly empty the remaining food will go to the outside of the work bowl- leaving the blade clean. Just remove the blade and finish scraping out the bowl.
How do I clean the flour off the work surface after making bread? I love baking bread. My father was a baker and he taught me a little trick. Using hot water will cook the flour- causing it to get thicker and stickier. first scrape off any loose flour. Then clean counter tops with cold water. It will dissolve the flour without making it sticky. Use cold water to clean out bowls, too. Once the flour is gone you can wash with warm, soapy water. This also works when cutting raw meats on a cutting board. If you start washing the surface with hot water, you cook the meat and it sticks. Better to do a cold water rinse first, to remove any residue, then follow up with a hot, soapy wash.
How can I peel garlic faster? This is really fun. Just break apart a head of garlic into individual cloves. Place them in a bowl. Get another bowl that is the same size and turn it over on top of the bowl with the garlic, like a dome. I like to use bowls with a nice edge on them- makes it easier to hold. Grab the bowls and shake them really hard for 10 seconds., When you take off the top bowl you will have a bowl full of peeled garlic cloves! You can do this in a jar, too. Just make sure it has a tight fitting lid.
How do I get honey and other sticky foods out of a measuring cup? The easiest way I know is to spray the measuring cup with non-stick spray before adding the honey, molasses or other thick liquid. It will pour out quite easily. You can also add a little oil instead or coat the measuring cup with butter or margarine.
Fruit flies are around my kitchen- how do I get rid of them? Fruit flies are more common in warm weather but can show up any time of the year. Just take a jar or glass and pour in a little apple cider vinegar. Add a drop of dish washing liquid then cover the glass with plastic wrap. Poke a few holes in the wrap with a pencil and set on a kitchen counter- closest to where you are seeing the fruit flies. They will fly into the jar- but can’t find their way out. The detergent removes the surface tension of the vinegar so if they land on it, they will sink.
Making sure your frozen food stayed frozen. You went on vacation. While you were away the power was out. It’s back on, but did your frozen food thaw out, thus becoming unsafe to eat? Before going out of town, freeze water in a cup- just a plastic cup is fine. Then place a quarter on top of the ice and place in the freezer. When you come home- check the cup. If the quarter is still on top of the ice- your freezer remained cold enough to keep your food frozen. If the quarter is on the bottom of the cup, the ice thawed and the coin sank- meaning your food got too warm to be safe.
How do you get the rest of the spaghetti sauce out of the jar? My niece Sarah, also shared a good tip. When using a jar of pasta sauce, use wine to rinse out what is left in the jar. That way the wine adds extra flavor to the dish. I love this tip- I normally use water. Thanks, Sarah.
How do I make my salad greens crisper? For crisper salad greens, wash them and spin dry several hours before using. Keep in the fridge until ready to use and they will crisp up nicely. If you don’t have a salad spinner, shake off as much water as you can before storing in the fridge.
How can I keep my salad green from getting rotten? Speaking of storing leafy greens, have you ever tried storing them in a fabric bag? Plastic does not allow air in, and can cause the greens to spoil more quickly. You can purchase, or even make a fabric bag. Linen and muslin both work well. Just place washed greens in the bag and store in the fridge. They stay fresh so much longer.
My drain is running slow. How can I fix it? An easy fix is to use baking soda and vinegar. Just pour some baking soda in the drain- a few tablespoons should be fine. Then pour a cup of vinegar in. It will bubble like crazy. Let it alone for 30 minutes, then flush the drain with hot water. It really helps drains to drain faster.
How can I keep fruit juices from getting all over when I cut up large fruits, like melons or pineapples? When you cut up a pineapple, melon or other juicy fruits do you get annoyed at juices dripping everywhere? Simple solution: Place your cutting board in a jelly roll pan. That way drips are contained and clean-up is so much easier.
How can I keep my linen closet more organized? I know how annoying it is when changing sheets to find the whole sheet set. There always seems to be one pillowcase missing. One easy solution is to use one pillowcase to hold the whole set of sheets. When you wash your sheets and are getting ready to put them away- fold the top and fitted sheets and one of the pillowcases. Take the sheets and folded pillowcase and put them inside the unfolded pillowcase. Now, when you are ready to change the sheets, the whole set will be together.
Red Onion Relish
Red Onion Relish
I had some red onions and turned them into this zesty relish. I love the tart flavor and bright color it adds to my food. This relish is a great topper for sandwiches, but can be used for a whole lot more.
The onions can be served with cheese and crackers for an easy appetizer. You can add some to salads, and the liquid can be combined with a little oil for a simple salad dressing.
I even had some with my scrambled eggs for breakfast. After you cook it , you just ladled into jars, cool it down and store it the fridge. It will keep for weeks and weeks.
Red Onion Relish
4-5 medium red onions, peeled and sliced thin
2 c. red wine vinegar
1½ water
1 c. sugar- or to taste
2 T. salt
1 T. mustard seed
1 T. celery seed
1 t. fennel seeds, optional
2 cloves garlic, minced
1 cinnamon stick- 4 inch
4 whole cloves
Place all ingredients in a pot and bring to a boil. Turn down to a simmer and cook, uncovered for 10-15 minutes. Cool and place in jars, then store in the fridge. Use as a sandwich topper, salad addition, appetizer with cheese and crackers. You can also use the liquid as the base for a salad dressings, with the addition of some oil. Keeps for weeks in the fridge. Makes 5 cups.
Sweet Potato Pancakes
Sweet Potato Pancake
I am a big fan of sweet potatoes. They are so versatile to cook with. For me, just roasting or steaming a sweet potato, and enjoying with salt, butter and a sprinkle of nutmeg is fine. This time of year, I find myself cooking with sweet potatoes all the time.
For dinner with a friend the other night, I was looking for something different to do with sweet potatoes. I didn’t want to just roast or steam them. I ended up shredded them and making sweet potato pancakes. I had duck fat so that is what we used to fry them in.
They were amazing. Crispy on the outside and tender in the middle. I am definitely going to make them again. I could see making smaller pancakes and serving as an appetizer. Here is the recipe.
Sweet Potato Pancakes
2 small sweet potatoes, peeled and shredded- you want to end up with 3-4 cups of shredded sweet potatoes- 1 medium /large one would also work
2 eggs
½ c. panko bread crumbs
1 T. parsley flakes
1 t. hot pepper sauce, or to taste
½ t. garlic powder
½ t. onion powder
Salt and pepper to taste
Oil for frying- we used duck fat and it was wonderful
Combine all ingredients in a mixing bowl and stir until well mixed. Heat oil or fat in large skillet to 350 degrees.* Spoon batter into skillet in 4-5 pancakes, depending on the size you prefer. Cook until golden on one side- and starting to firm up- about 5 minutes. You might have to cook them in two batches – depending on the size of your pan. Don’t over crowd. They are tricky to turn over. Turn over carefully and cook at least another 5 minutes or until both sides are golden brown and crispy. Makes 4-5
* A little trick to know when your oil is hot enough. Place an un-popped kernel of popcorn in your pan with the oil when you are heating it up. Popcorn pops at 350 degrees. When the popcorn pops – it is time to add the batter.
Sweet potato pancakes cooking
Vampire Chasers- Cheesy Garlic Toast
Vampire Chasers
If you are concerned about keeping away vampires this Halloween, you might want to make this recipe for cheesy garlic toast. Garlic is widely accepted as a repellent for vampires- and a lot less messy than a stake through the heart.
This is one of my favorite appetizers. I make them a few times a year, but they are extra fun to serve at a Halloween party.
A mixture of garlic and onions are cooked in butter, then spread over the bread slices. That would be plenty for most garlic bread- but you take it up a notch with a cheesy/ mayo mix on top. Baked for just a few minutes- these are always a hit. They can be served as an appetizer, or as a side with dinner.
Vampire Chasers
1 French baguette, cut into 3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
1/4 cup butter
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mayonnaise
Slice the French baguettes diagonally into 3/4 inch slices. In a medium skillet, over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise. On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Bake in a 400 degree oven for 10 minutes or broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.
Pineapple Scones
Pineapple Scones
This is one of my favorite scone recipes. Pineapple gives them a wonderful flavor, then they are topped with a crunchy cinnamon and nut combination. What’s not to love?
I am always surprised when someone tells me they don’t like scones. Often, the comment is that they are too dry. My reply is that you haven’t had a good scone.
Good scones are slightly crisp on the outside and tender on the inside. These scones never disappoint. These are great served warm from the oven, topped with jam.
I made these in a recent cooking camp with kids. We were having a tea party. For the kids, I left off the nuts, due to allergies. The kids loved them. They had them with strawberry jam and whipped cream.
Pineapple Scones
3 c. flour
1/3 c. sugar
1 T. baking powder
½ t. salt
¾ c. butter
1 (8 oz.) can crushed pineapple in juice, undrained
milk
3 T. chopped nuts
1 T. sugar
½ t. cinnamon
In medium bowl mix together dry ingredients and cut in butter to resemble coarse crumbs. Stir in pineapple and stir until dough starts to hold together. Place dough on lightly floured surface and knead 10-12 strokes until dough holds together, but is tender and soft. When you first start to mix this dough- you might think there is something wrong- that you need to add more liquid. Be patient. There is a lot of moisture in the pineapple and as you mix the dough it WILL come together. Roll or press dough ½ inch thick and cut out with 2-2 ½ inch biscuit cutter. Place on ungreased baking sheet. Re-roll scraps and cut out remaining dough. Brush scone with milk. Combine remaining ingredients and sprinkle over scones. Bake in a preheated 400-degree oven for about 15 minutes. Makes 21.
Spiced Applesauce Cake
Spiced Applesauce Cake
I wish I remembered where this recipe came from. I have a piece of flowered stationery, a little crinkled around the edges, creased from being folded many times, with the recipe written on it. It is not my handwriting. I would love to credit the source of this wonderful recipe.
As a kid, I loved eating applesauce, right out of the jar. I still do. I admit to being spoiled these days, because I make, and can, my own sauce.
You don’t have to limit yourself to just eating applesauce as is. You can bake with it, too. This cake is one way to enjoy applesauce, homemade or store bought. I used butter in the recipe, but if you used coconut oil instead, the recipe would be vegan. The spices work so well together. Simple and full of flavor.
Before someone asks, there is not a mistake, there are no eggs in the recipe.
Spiced Applesauce Cake
2 c. unsweetened applesauce
½ c. butter
2 c. sugar
3 c. flour
1 T. baking soda
½ t. salt
1 t. each cinnamon, allspice and nutmeg
¼ t. cloves
1 c. raisins or chopped nuts
Heat together applesauce and butter until butter melts. Cool down a bit. Preheat oven 375 and grease 9×13-inch pan. Stir all ingredients together bake 30 minutes. Cool in pan.
Home Canned Pineapple
Canned Pineapple
When a local store had pineapples on sale, I decided to take advantage of the great price. I bought 4 of them. I knew I could never eat them all fresh. I bought them with the intention of canning them.
Why bother to can? I just love the way pineapple tastes when canned in jars, as opposed to being canned in cans. I suppose when you factor in my labor, it wasn’t much of a savings, but I still think canning them is worth my time. They ended up costing me about 5o cents per pint. Certainly a savings over the cost of canned.
But sometimes, it isn’t about just the cost savings. It is about the quality of the final product.
I can mostly seasonal, local fruits and veggies, so I can extend the season, so to speak. Pineapples aren’t exactly a local crop here in Ohio. But they were on sale, so I used the moment to stock up a little.
Pineapples are pretty easy to can. I am so glad I did it. Now, when I want pineapple for a recipe, I just have to get them out of the cupboard. So here is the recipe.
Canned Pineapple
4-5 pineapples
5-6 cups unsweetened pineapple juice
Wash, peel and core pineapples. You can cut the pineapples into one-inch cubes or into half-inch thick slices. Use just enough water to keep pineapple from scorching and simmer together until pineapple are heated through. Heat up pineapple juice to a boil. Ladle pineapple cubes into clean, hot jars. Ladle in hot juice. Leave half-inch headspace. Remove any air bubbles with a non-metal utensil. I use a small plastic knife. Wipe rims and screw on lids, fingertip tight. Place jars in canner of simmering water. Make sure water covers jars by at least an inch. Bring water to a boil and process jars 15 minutes for pints, 20 minutes for quarts. When processing time is up, turn off heat and leave jars in canner 5 minutes, before removing to a draft free area to cool. Yield 8 or 9 pints, 4 quarts.
Recipe adapted from the Ball Blue Book
Apple and Cabbage Slaw
Apple and Cabbage Slaw
How fun to have a couple of unseasonably warm days in October. I know this won’t last, but it has given me a chance to get some work done outside.
Normally, this time of year, I am thinking about soups and fresh baked bread. But I thought I would use some of my Autumn produce in a salad instead. Apples are in season and cabbage is abundant at my local market. It seemed just natural to pair them up.
I love cole slaw. I think I could eat it everyday. I often make slaw with a creamy, mayo based dressing sometimes. Other times, I prefer a vinegar type dressing. For this slaw I went really simple. Just vinegar, a little honey and celery seeds, along with salt and pepper. Then I added thin strips of crisp, fresh apples to the shredded cabbage. The apples added a wonderful crunch and sweetness to the dish. So simple and so good. Almost any apple will work in this recipe. I prefer super crisp, slightly tart apples, but use what you like. Here is the recipe.
Apple and Cabbage Slaw
6-8 c. shredded cabbage
2 large apples, cored, unpeeled, cut into thin strips
1/2 c. cider vinegar
2 T. honey
1 t. celery seed
salt and pepper to taste
Combine cabbage and apples in a medium bowl. Combine remaining ingredients in a small bowl and stir until well mixed. Pour over the cabbage mixture and toss to coat evenly. Salad can be eaten right away or chilled for a couple of hours.
Goblin Goo Drink
Goblin Goo Drink
If you want a fun beverage to serve for Halloween, try this Goblin Goo Drink. It’s easy to make and will give guests a start. I will be making this with a group of kids in Hudson later today.
The secret is Jell-o. Make whatever flavor Jell-o you like. Once it is firm, mash it with a fork into pieces.
Place some of the mashed up Jell-o in a glass and add ice and whatever beverage you like. I used cherry Jell-o with sour cherry soda. The Jell-o is invisible that way.
When your guests take a sip they get little gobs of Jell-o in every sip. You can also play with color combinations for fun. Grape Jell-o with orange soda looks like little black globs in the drink. Play with color combinations. You can also do this with Jell-o shots, for the grown-ups.
Mash Jell-o with a fork
Add some Jell-o to the glass before adding ice and soda
Maple Nut Candied Bacon
Candied Bacon
I did a class all about bacon last night and I wanted to share one of the recipes. This candied bacon only has three ingredients- bacon, maple syrup and chopped nuts. The combination in sublime. Salty, sweet, smoky all in one crunchy bite. Everyone loved it!!
The bacon is baked and then coated with maple syrup and chopped nuts. It is returned to the oven, where it bakes until the bacon is crisp and the coating it toasted almost caramelized. It gets crisper once it cools down.
You can make a spicier version by sprinkling with a little cayenne pepper or adding hot sauce to the maple syrup.
Candied Bacon
1 lb bacon
3/4 c – 1 c maple syrup
3/4 c – 1 c crushed pecans (or any nuts you like! I like to leave some
larger pieces and then mix in some more finely ground)
Preheat oven to 350. Put bacon in baking pan and bake about halfway through (about 5-7 minutes or so). Drain most of the grease and allow to cool slightly. Coat each piece in syrup, roll in nuts and put back on pan. You may need more nuts as you go along, though it’s up to you how much to cover them. Bake another 7-9 minutes, until desired crispness. If you do like crisper bacon, just be sure to move the cooked bacon quickly off the baking sheet onto parchment paper, since the syrup will harden. Allow longer cooking times with thicker bacon.
