Maries Cooking Tips

APPLES...MAKE THEM LAST

Apples last longer if you wrap them in a damp paper towel and store in a plastic bags in the fridge, or wrap in a newspaper and put in the fridge.

APPLES...STORAGE

Apples keep well 6 months at a temperature between 45 F and freezing. Store them in a styrofoam chest or a double cardboard box in a cool mudroom or cellar. This can approximate root cellar conditions.

BANANA...WELL PEELED

Peel a banana from the bottom and you won't have to pick the little"stringy things" off of it. Thats how the primates do it. Take your bananas apart when you get them home from the store. If you leave them connected at the stem, they ripen faster.

BERRIES...PREVENT MOLD

To prevent mold on berries, wash with part white or apple cider vinegar with 10 parts water. Dump berries and swirl, drain, rinse and wash. Vinegar kills mold spores bacteria on surface of fruit. Raspberries will keep 1 week, strawberries 2 weeks in fridge.

BROCOLLI-BRUSSEL SPROUTS-ASPARAGUS

Before cooking any of these, cut an X into the end of the stalks. This way the stalks will cook as quickly as the florettes.

BROWNIE...COOL TREAT

For a cool brownie treat, make brownies as directed. Melt mints in a double boiler and pour over warm brownies. Let set for a wonderful minty frosting.

CAKE BAKING TIPS

All ingredients should be at room temperature, prepared pan should be floured and buttered, fresh baked cakes must fall neatly out of pan for cooling, sift dry ingredients, sifted flour is lighter and easier to incorporate into batter
Use a wooden spoon across pot to keep boiling water from over-boiling. Use a can opener to safely open pesky plastic packages.

CELERY...LONGER LASTING

Wrap celery in aluminum foil when putting in the fridge and it will keep for weeks

CHEESE...KEEP IT FRESH

Store your opened chunks of cheese in aluminum foil. It will stay fresher longer and not mold.

CLEAN UP AS YOU GO

To keep order in the kitchen when cooking or preparing food, clean up after each step. This will also help to prevent the transfer of germs Between cooked and raw ingrredients.

CORN...MAKE IT SWEETER

When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness.

EGG TESTING FOR FRESHNESS

Put egg in a pan of cold water, if its a fresh egg it will fall to bottom, if rotten it will stay on the top.

EGGNOG...(1)

Pour eggnog without alcohol into ice cube trays. When almost frozen,insert wooden sticks to create "eggnogsicles" for you or the kids

EGGNOG...(2)

Thaw frozen eggnog to use as a desert topping for ice cream, cake or fruit

ELECTRICITY SAVINGS

Ovens should be turned off 5- 10 minutes before the end of cooking time. Keep door closed and remaining heat will finish the job saving you on your utility bill.

FISH...CALORIES

Did you know the darker the flesh of a fish, the higher it is in calories.

FISH...POACHING

Poached fish will be firmer and whiter if you add a bit of lemon juice to the cooking liquid..

FRUIT...HOW TO MAKE IT LAST LONGER

Keep unripened fruit in a perforated plastic bag. The perforations will allow the necessary circulation of air and the plastic will trap the ethylene gas which fruits produce naturally to promote ripening.

FRUITS & VEGETABLES...KEEPING THEM FRESH

Wrap your fruit and vegetables in newspaper before storing in the bottom of the fridge and they will last longer. Always store tomatoes at room temperature, however..

GARLIC ODOUR

To make garlic and onion odours disappear from your hands, mix a ratio of two level tablespoons of baking soda to a glass of water, soak your hands for 30 seconds to a minute and the smell will disappear.

GARLIC...STRENGTH

Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if you want a stronger taste of garlic.

GREASE REMOVAL...DURING COOKING

Put a few coffee filters on a plate and put your fried bacon, french fries, chicken fingers etc in them. Soaks out all the grease.

GREASY SOUP...NO MORE

This is for those of you who make your famous turkey soup after Thanksgiving dinner (or for that matter any kind of soup). Is your soup or stew too greasy? This may help. Wrap ice cubes in a paper towel or cheesecloth and skim the top of the stew/soup. The fat will adhere to the ice. This method also works using lettuce leaves.

GRILLING TIPS

Dust your grates with oil or cooking spray brfore you start to keep food from sticking. Remember the 4 by 4 rule before you start to grill: If you can keep your palm 4 inches over the coals for 4 seconds, its medium heat.

GROUND BEEF...FRYING

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking. (I brown mine in a beef oxo cube, for a little extra flavor or even sometimes beef soup and do the same for ground chicken).

HAM...COOKING

Before putting your Ham in the oven, slit the rind lengthwise on the underside. When the ham is done, the rind will pull away without taking half the ham with it.

ICE WINE

Any salty nuts, olives, antipasto pcatti with hard cheese and cured cold meats go well with ice-wine

JAMS...EASY TO SPREAD

To keep heavy jam and marmalade easy to spread try this. When the jar is about 3/4 full, put a teaspoon of water on top of the jam or marmalade. Let stand overnight to absorb the moisture.

LEMON JUICE...MARINADE

Use fresh lemon juice in your marinades. It tenderizes meat blends well with many flavors,(from soya sauce to ginger to BBQ sauce)and accents their taste Let meat rest at least 5-10 minutes before slicing. The meat will absorb and redistribute the juices

MEASURING CUPS...NON STICKY

Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don't dry the cup. Next add your ingredients, such as peanut butter and watch how easily it comes right out.

MICROWAVE TIP

Cover bowls or dishes when cooking in the microwave with coffee filters. They make execellent covers.

ONIONS CHOPPING...STOP THE TEARS

White Bread prevents tears while chopping onions, spear a piece of stale bread on end of your blade near handle, and the bread will absorb most "vapors"

ONION SKINS

Don't toss out those skins before you put them to use. Recent research confirms that the outer skin of onions have powerful antioxidents and anti-inflammatory powers. Toss the whole onion, scale and all, into pot next time you are making soup or stew.

OVEN SPILLS

Sprinkle oven spills immediately with salt. When the oven is cooled, simply whisk and wipe.

OVERCOOKED...ASPARAGUS, BROCCOLI, BRUSSEL SPROUTS

Chop and combine with a can of cream soup, heat and serve.

PEPPER SELECTION

Peppers with 3 bumps on the bottom are sweeter and better for eating, peppers with 4 bumps are firmer and better for cooking.

PIZZA...LEFTOVERS

Heat up leftover pizza in a non stick skillet on top of the stove. Set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.

POPSICLES...NON DRIP

To prevent a popsicle from dripping, poke one or two holes in a coffee filter and wrap around popsicle stick.

POULTRY...TRUSSING

Truss poultry with unwaxed dental floss. It won't burn and it's much stronger than thread.

PREHEATING...NOT REQUIRED

Any thing that takes over an hour to cook, does not need a pre-heated oven, with the exception of cakes and pastries.

RECIPE...Carmelized Onion & Potato Flan

Makes 12 servings (1/2 cup each)
Ingredients:
1/4 cup virgin oil Tuscan Italian dressing
1 tbsp oil
1 large onion thinly sliced
2 lb.Yukon gold potatoes(about 6) very thinly sliced
1 cup 4 cheese light shredded cheese
3 tbsp Parmesan grated cheese
Instructions: Heat oven to 400F, heat dressing and oil in large non stick skillet on medium heat. Add onions, cook 10-15 mins or until onions are caramelized, stirring frequently. Set aside Layer 1/3 each of potato, onion and shredded cheese in 2.5 ltr casserole dish sprayed with cooking spray. Repeat layers, twice cover. Bake 30 mins. Sprinkle with Parmesans. Bake uncovered 45 mins or till potatoes are tender and top is lightly browned. Let stand 5 mins before serving.
Nutrition: calories 110, fibre 1g, fat 4g, sugar 1g, carbs 15g, protein 5g

RECIPE...Cheesy Mushroom Fish Bake

Ingredients:
4 frozen haddock fillets(1 lb/450g)
2 tbsp classic herb dressing
1 cup sliced fresh mushrooms
1/2 cup 3 cheese mexicana finely shredded cheese
1 tbsp fresh parsley
Instructions: Heat oven to 450F, place frozen fillets in 13x9 baking dish: drizzle with dressing,
Bake 25 mins: top with mushrooms and cheese. Bake 5 mins; or till cheese melts and fish flakes easy with fork: sprinkle with parsley
Serving Size 115g, calories per serving 170: fibre 0g: fat 7g: sugar 1g: carbs 1g: protein 24g.

RECIPE...Lemon Shrimp Pasta Salad

Ingredients:
5 cups farfatle(bow tie pasta) uncooked
1 lb fresh asparagus spears, cut into 2 in lengths
3/4 cup zesty Italian dressing
1 tsp dried oregano leaves
1 tsp grated lemon zest
1 lb cooked large shrimp
1 cup halved or quartered cherry tomatoes
2 cups double cheddar light shredded cheese
Instructions: Cook pasta, adding asparagus to cooking water last 3 mins of pasta cooking time. Drain, rinse with cold water,drain well meanwhile mix dressing, oregano and lemon peel. Place pasta in large bowl. Add dressing mixture, shrimp, tomatoes, cheese. Mix lightly, serve immediately, or cover and refrigerate till ready to serve. Serving Size: 12 servings 3/4 cup each. Nutrition: calories 190,fibre 2g, fat 5g, sugar 1g, carbs 21g, protein 16g

RECIPE THANKSGIVING...Cheddar Mashed Potato Casserole

Ingredients:
2 lbs Yukon gold potatoes(about 6) peeled quartered
2 tbsp non-hydrogenated margarine
1/2 cup sour cream
1 cup double cheddar shredded cheese
2 tbsp bacon bits
Instructions: Cook potatoes in boiling water, until tender,drain, heat oven to 350F,Instructions: Add margarine and sour cream to potatoes, mash until smooth, spoon 1/2 into 1.5 casserole dish; cover with layers of cheese, remaining potatoes mixture and bacon bits, bake 30-35 mins.
Serving size 1/2 cup (125 ml) Calories 150: Fibre 1g: Total fat 7g: Carbs 17g: Protein 5g:

RECIPE THANKSGIVING...Creamy Tomato Basil Casserole

Ingredients:
2 2/3 cups cooked long grain white rice
2 cups frozen mixed vegetables,thawed and drained
2 cups chopped leftover turkey
1 tub(270g)Philadelphia tomato basil cooking creme
1 cup 25%less sodium chicken broth
1/2 cup 4 cheese Italiano shredded cheese
Instructions: Heat oven to 350F, Layer rice, vegetables and turkey in an 8in square baking dish, sprayed with cooking spray
Mix cooking creme and broth until blended: pour over turkey. Top with cheese; cover. Bake 40-45 mins. or until heated through. Uncover after 30 mins.
To make in advance, assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake 50-55 mins or till heated through, uncover after 40 mins.
Serving Size...2 cups = 500 ml calories 430: cholesterol 95 mg: fibre 3 g: total fat 11g: carbs 48g: protein 33g:

SMELL...FISH

Love fish but can't stand smell of it in kitchen once its cooked. Simmer a pan of water on stove with spices such as cloves, cinnamon sticks or allspice, or cut up a lemon and simmer slices in water.

SMELL...WHEN COOKING BROCCOLI, BRUSSEL SPROUTS, CABBAGE, CAULIFLOWR

You can't stand the smell of broccoli, brussels sprouts, cauliflower or cabbage when cooking, put a piece of bread(rye works best) or slice of red pepper in pot along with vegatable. The smell disappears.

SWEET POTATOES...TASTY

Sweet Potatoes taste even sweeter if stored a few days at a warm temperature and high humidity. They produce an enzyme that gives a sweet taste when cooked.

STEAK...GRILLED EVENLY COOKED & TENDER (6/15)

For a evenly cooked tender flavourful grilled steak score the steak first.

TIDBIT

4 oz. of regular cheese is equal to 1 cup shredded cheese.

TOMATO VS ORANGE JUICE

Tomato juice is not only lower in calories than apple and orange juice, but the acidity may even help curb your appetite if you drink it before your meal.

TOMATOES...ARE THEY READY

A ripe tomato is firm and only slightly soft. To store ripe tomatoes, place them in a cool dark place in a single layer with stem up. Never refrigerate tomatoes, doing so spoils that garden tomato taste.

TURKEY...and WINE

To serve wine with Turkey a California Zinfandel I am told is good

TURKEY...DRY

Your turkey is very dry. Slice cooked turkey and arrange it on ovenproof platter. Make sauce of half butter and chicken broth and pour over meat. Let stand about 10 mins in a 250 oven to let it soak up juices.

TURKEY...NOT QUITE DONE

Guests at the table and turkey is still pink or raw at the bone. Dark meat takes longer to cook than white meat so remove breast meat and serve first. Meantime turn oven to 450 and continue roasting legs and thighs until done another 15 min. or in microwave on high for several mins.

TURKEY...PRE-COOKED

If you cook your Turkey ahead of time, on serving day, intermix slices of turkey with lettuce leaves..(this keeps the turkey moist) and place in a foil pan in the oven.

VEGETABLE COOKING...EASY DOES IT

You need not cover vegatables completely with water. A small amount of water not only uses less energy, it also saves valuable vitamins and minerals.

VEGETABLE NUTRIENTS PROTECTION

Summer greens like swiss chard, kale, turnipgreens and beet tops are packed with nutrients. The darker the leaf the better. To avoid boiling nutrients away, lightly saute or steam the greens just till they are barely limp.

VIBRANT VEGETABLES...VIBRANT & REFRESHED

Refresh green vegetables such as french green beans in ice cold water. This stops them from overcooking and helps maintain their colour. Reheat quickly before serving.

WEIGHING CHOPPED FOODS

To weight chopped foods, place the chopped ingredients into a coffee filter on a kitchen scale.

WRAPPERS FOR MESSY FOODS

Coffee Filters make convenient wrappers for messy foods.