Grow Your Own Green Onions:
If you use green onions often, do this: Chop the green onions into "chives", fill a glass cup or jar half way with water, put the leftover green onion stalks into the cup, put the cup near a window, then watch it grow back into a new green onion for chopping up again!
This will take anywhere from 4-7 days to grow back into a full stalk. The quality may not be as good after the second cycle of doing this re-growth process, but it's worth a shot. Even though green onions are not expensive, having this conveniently available for using, especially when you realize a recipe requires green onion at the last minute, is nice to have so you don't have to make a trip to the grocery store for only a couple items.
You can also freeze green onions. First, make sure they are dry (or they can get freezer burn). Then place in a plastic container before putting it in the freezer.
Lastly, you can do this same re-growth process with other produce, such as Romaine lettuce stalks and herbs.
Healthy Baking Substitutes:
Do you like to cook, but want to use healthier ingredients? Check out these "Healthy Baking Substitutes." These alternatives can be used not just for healthy alternatives, but they can also save you a trip to the grocery store if you don't have one of the ingredients handy.
Grilling Reference Guide:
Even if you're not a Grill Master, you can become one by referring to this cheat sheet when it comes to grilling certain meats. No more over-done or under-done meats.
Cake Serving Cheat Sheet:
Having a party? This cheat sheet will show you how much cake to bake for the number of guests that will be attending.
Seasonal Fruits and Vegetables:
Have you always wondered which fruits and vegetables are actually "in season" when you buy them at the store? Seasonal fruits and vegetables are at it's best quality and taste during this time, and off-season produce is usually injected with an overdose of hormones or steroids to give it an in-season look. But they never taste the same. Refer to this list when grocery shopping to ensure you are getting the best quality produce during the right season.
To Refrigerate or Not To Refrigerate....
Good question. This is a common mistake or misconception on what produce you should refrigerate, and which produce to leave out or put in the pantry. Refer to this guide:
Cutting With Floss:
Floss? Yes. Floss will cut through cheese, cake, and others to give it a nice, smooth finish. No jagged edges.
Bringing In The Groceries:
If you're like me, you'd rather cut off the circulation in your hands and arms so that you can carry in all of your groceries --in one trip. I will do anything to get it all in at once, instead of going back and forth to get a couple bags at a time. But here is a simpler, and better, way to bringing in multiple groceries (up to 50 lbs!) without sacrificing the comfort and blood flow of your arms.
Microwaving Food:
This is a daily dilemma for me. The middle section of my food takes forever to get warm! This is a great way to get all of the food evenly cooked at the same time. Another trick I've learned to do is cutting up the bulk of food into pieces (such as a burrito or enchilada) and spreading them out as much as possible on the plate so they will all be evenly cooked.
Microwaving Water:
A glass or bowl of water in the microwave can do multiple things. First, it can help moisten food while microwaving to make it not as dry or chewy (see picture below). Second, water can steam up the inside of the microwave so it becomes easier to clean (especially after a splatter of food that had gone all over the walls and is hard to get off). Third, add water to your pasta mixture before microwaving so it will come out moist and creamy.
Freezing Liquids:
There are some great ideas for freezing liquids such as coffee, koolaid, oil, and grease by pouring them into an ice tray. Coffee ice cubes are great for iced coffee because regular cubes would water down the drink. Koolaid ice cubes are great for kids to suck on (similar to popsicles) or for putting in drinks. You can also freeze oil and grease. Freeze oil and herbs in an ice tray and pop one out every time you want to cook with it on the skillet/pot. Grease is also the same process. If you freeze grease to cook with later on, use bacon grease. The leftover grease from cooking bacon in a skillet is great for using to flavor hash browns, scrambled eggs, and more.
Toasting Bread for Sandwiches:
Put two slices of bread in a single toaster slot to have crispy outsides, and soft insides. This is great for any kind of toasted sandwich.
Chip Clips:
Out of chip clips? Use leftover skirt/pant hangers and snap off the clips to use.
Cooling Beverages Quickly:
In a hurry to get a drink cold? Wet a paper towel, wrap it around the drink, and stick it in the freezer. In my experience, it takes less than 15 minutes to cool it down. I say around 5-10 minutes.
Stopping A Grease Fire:
DO NOT...I repeat...DO NOT PUT WATER ON A GREASE FIRE. It will essentially blow up and make the fire worse. To stop a grease fire, throw baking soda on it. Another alternative is getting a damp (not wet) kitchen towel and throwing it on top of the pan.
Opening a Jar, Without a Jar Opener:
For those of us with weak hands, there's been countless times when we can't open a stubborn jar lid to save our lives. There's many ways to open a tight jar lid, but after using a towel, a rubber band, wearing rubber gloves, and still failing to open it, there is another great solution. Here's a trick that I have had personal success in when trying to open a tight jar lid:
Hit the very side of the jar lid on the edge of a counter. Don't hit the jar itself --it could break. But hit the actual lining of the jar lid on an edge of a counter a few times and then try opening it. The hits will loosen up the suction and allow for opening with ease.
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