Kitchen Korner Kuts (от "Cheffie Cooks")

Lingering food odors after cooking: Made some fish? Made some onions and peppers sautéed? Made some Broccoli? To help eliminate odors in the home simply add fresh water to a large pot, place stove top on simmer, add vanilla extract, orange rinds, lemon rinds and let them cook in a matter of one hour the house fills with a pleasant smell! Discard in the garbage disposal after using.

Fresh fruits are in season right now and I stock up on them. Blueberries, raspberries, strawberries are a household favorite. I freeze the fruit many times to use in ice cream, fruit crisps and a variety of recipes. While they are plentiful and reasonably priced is the best time to by bulk and freeze yourself!

Freezer foods-rotating the freezer foods. I usually once a week check my freezers and from the list I keep on the outside I will pull foods out to use (scratch off from the list). Place them into the refrigerator to partially thaw. It makes meal prep easier on busy weekdays. Feeding a large young family takes effort but it is so worth it in the end. Well-balanced meals are a top priority for me!

It is now April in sunny Florida and as usual we tend to grill a lot more during these next several months (although we do grill year round). When my Meat Market has sales I stock up, fire up the grill to make hot dogs, hamburgers, chicken, pork chops, steaks. I allow them to cool down and freeze them for quick access to evening meals for my family. It is a time saver, money saver in the long run.

Fresh vegetables are a huge part of our daily diets. In a large household I tend to use a local produce open air market (year round) and select the freshest seasonal green vegetables weekly. I use them in so many recipes. From kale, arugula, lettuces, broccoli, asparagus, mixed greens, green beans, peas, etc. They're great in stews and soups, as a side dish, in pasta dishes (main course), roasted, sautéed. In salads (which I love daily). You may not like that many vegetables but they are so important to a well-balanced diet. I have a lot of fun using them in many recipes.

Feeling as though you just ate, and ate too much over the Holidays? Cutting back on portion size is one easy way to reduce caloric intake on a daily basis. I also know each person will put on a few pounds and may feel uncomfortable. I am not speaking of dieting here just cutting back a bit. I also make detox fruit and vegetable water to drink with the smaller portion meal times. You'll be surprise that in a matter of weeks you'll feel better and also be hydrated. Give it a try you may be surprised at the subtle results.

Using leftover mashed potatoes. There are so many recipes using these wonderful potatoes. We love potato puffs with grated cheese. I just place the cooked leftover mashed potatoes in a stand mixer bowl add garlic minced, black pepper,1 cup grated cheese and mix on low speed to combine. Drop rounds on a non stick baking sheet pan(s) and pop into a hot 400 F oven for 15 minutes. They go great with so many main entrée meats.

I have been busy making cut-out cookies. Preparing the dough is easy and I love using, lemon, almond, peppermint extracts to add to the dough balls. Freezing them is a snap. Transfer to the refrigerator (in a bowl) overnight, roll and cut out, bake and decorate. So easy. Store in tins or an airtight container(s) until ready to serve. I often make several dozen of each flavor and share with family and friends.
Happy Holidays Everyone!

Preparing and freezing breakfast foods. Breakfast burritos are a favorite in my household. I make dozens at a time. Using egg, cheese, bacon, sausage, peppers, onions, salsas the combinations are endless. I also make and freeze a variety of pancakes. It makes morning time with a family go much easier, quicker and healthier.

Breads-do not throw any away. Leftover (starting to go stale) can be used for croutons, homemade seasoned bread crumbs. I use my food processor to make the breadcrumbs super fine and add all kinds of spices, drizzle with melted butter, store in an airtight container in the refrigerator. Great when making meatloaf, meatballs. For the croutons I cut the bread into cubes, drizzle with olive oil and some seasonings, pop into the hot 425 F oven until lightly toasted. I store these in my pantry. Use them in soups, stews.

Running Lists: I have lists posted on both of my upright freezers as well as two refrigerators. Also a grocery & Specialty market list. Weekly sale ads plus BOGO's readily available online. As I use freezer foods I cross off what I have used. Months down the Road you'll surely forget what's in there and it is a good idea to rotate as soon as possible; rather than lose tract of what you have stored. The key ingredient is organization always will be. If you do not have a freezer I suggest investing in one-it will indeed save you time and money and pay for itself. Hope this may help you out.

Keeping your cast iron skillets looking like new. After each use I use very hot water a soft brush to remove any residual cooking bits, rinse well, dry well and re-oil and store in my ovens. Always remember to remove them before pre-heating ovens. The rusty skillet is still useable! Yes, you'll need a wire brush and some elbow grease to remove the rust, oil and place in a 200 F oven for 30 minutes. Place in very hot water and repeat steps until rust disappears and it will. Hope these tips help you maintain your iron skillets for a long, long time.

Living in a sub-tropical climate soups (homemade) are a staple in my household. During the past weekend and early week, I made several new soup recipes (several I have shared here). They are not a cool/cold weather food staple for us. For a quick, hearty, nutritious meal for lunch or supper I normally take out 2 quart containers from the freezer and place into the refrigerator (to partially thaw overnight). Add into a soup pot on low heat. When freezing the homemade soups I always allow them to cool down completely, store in freezer safe containers and use the shelves in my two upright freezers to house them.

Pre-making specialty butters for waffles, pancakes, French toast, biscuits, muffins. Using unsalted butter in your mixing bowl and hand mixer to whip the butter, add honey, or add citrus fruits, add peanut butter, add caramel, fudge, raspberries, strawberries, blackberries (Any seasonal fruit), orange marmalade. I always have several prepared in advanced and placed in an airtight container. Making it easy in the mornings to use. Saves a great deal of time! They keep weeks in the refrigerator; although in my household feeding a large family we go through quite a bit fast! Give it a try you too may enjoy them.

Leftover mashed potatoes-DO not throw them away. Easy to make potato cakes in the oven crispy. Also to stuff inside cooked shells and add cheese and bake until cheese melts. I call them shell pillows!
On top of a meat filled dish and baked pie. Many uses-Enjoy some of these ideas.

Have some celery in your refrigerator going limp? DO NOT throw it away, if using in soups, stock, simply place in cold ice water for 20 minutes. Cut and use as you wish. Works every time!

Using a Meat/Butcher Market versus the Grocery Store Meat Dept. I always visit my local (3rd generation owned/operated) Butcher-Meat Market. I find the cost differential not significant enough for me to switch back to the Farmer's Market or Regular Grocery Store Meat Dept. Check to see if one is located near you. You'll be glad you did!

Do you have a stained cutting board? Using diluted bleach water is the easy trick-rinse well with very hot water to re-use. It'll sparkle clean in minutes. I have even used this method on wooden butcher block cutting surfaces just dilute 2 parts hot water to one part bleach, allow to soak a few minutes covering the entire surfaces, rinse super well dry over-night and your ready-to-go!

As I was preparing a new recipe using several different vegetables, I was doing the task of trimming and cutting. Rinsing and drying and decided not to throw any of the ends away. Flavor soup stock, add to almost any recipe. Celery, carrots, broccoli, fennel, asparagus ends. I took the time to place them into freezer bags, labeled and will use them in the near future. Cheryl "Cheffie Cooks" Wiser.

This tip is not really related to cooking-it is related to a kitchen-cleaning dishes in a dishwasher. I recently learn you can use a dishwasher cube (ie. Finish product) in your bathroom jetted tub? Who knew? So, I gave it a try and it sure does work well. The tub shone bright after the cycle and tub and rinsed down. Saves $$ in the long run instead of purchasing the special cleaner to run and clean the jet sprayers.

Sharping Knives-Today I took my Knives to be sharpened professionally. I have been doing this for over 10 years. They are usually ready within 1-2 hours. The fee is modest as oppose to my attempting to sharpen these expensive knives at home myself. It may just be a dying art form to find a knife sharpener vendor. I lucked out as he is a second generation sharpener! To be sufficient in the kitchen one must own a (1) great set of knives (2) keep them clean (3) maintain them regularly by a professional. Hoping this tip will help extend the life of your knives.

For years I would grab the saran wrap to cover a plate to microwave-oops no I learned was not the best possible way to cover any food or beverage to heat. Using paper towels is a much safer and more viable option. Finally, I stopped grabbing the saran wrap and now automatically grab a few paper towels. Something else to share never re-use plastic water bottles - the ones purified or spring water are bottled in (16.9 size or smaller are typical). They do not sanitize! Recycle them instead. Hoping these two tips are of help.

Care and Handling of Seafood. I am very fortunate to have a Fresh 3rd generation run Seafood Market 3 miles from our home. I carry a cooler in my vehicle and when transporting any Seafood, after it is wrapped for me I immediately place in the cooler. With our intense heat and humidity in sunny Florida food safety is a primary concern too me. Wednesdays are my grocery, specialty market shopping. I tend to shop very early morning while it is less congested and cooler outside temperatures. Feeding a large family requires a routine and time management from me. Organization is key to running a smooth household. Hoping some of these suggestions may be of help to you!

Lets talk about hydration in the summer months. Here in Florida with the high humidity our young ones and seniors are most apt to experience quick dehydration. Keeping non alcoholic beverages available at all times is a daily function in my household. Most of us have on our Refrigerators with ice cubes (crushed or cubed) purified water dispenser. I still use (as my Mother does) the old ice cube trays. I fill them with citrus fruit juices (lemons, Limes, Oranges) and purified water and freeze over-night. Pop them into a fresh glass of water and voila a flavorful water at no extra cost but just a few minutes of your time. Try it I think you'll love the idea.

Lets talk about grating your own cheese -versus- purchasing it already done and packaged. It is much more economical to purchase a brick/block and grate your own as needed for any recipe. I will grate and shred cheddar cheese, mozzarella, gruyere, almost any. Try it and see if it works out well for you too.