Tips and Tricks in the Kitchen
To keep apple slices in a child’s lunch box from browning, dip them in Sprite or other Lemon-Lime flavored pop (soda) for 30 seconds. Place in Ziplock bag. Will stay fresh with no browning for 4 hours at least! Makes a great recess time snack for kids as well.
Shake a little flour and cold water vigorously in a baby food jar with lid. Use as a thickening agent for gravies and sauces. Whisk the mixture into the gravy or sauce a little at a time… No more lumps !!
Use cider vinegar when cooking a sweet and sour recipe that calls for white vinegar. So much more flavor!
Save any leftover juice from canned fruit, when you make a recipe that only calls for the fruit. Place the fruit juice in a container, and add a little of it to your Toddler’s apple, cranberry or orange juice. It makes a nice change in flavor from "the usual" ” and packs a few extra vitamins in, too! Favorites in our house are the juices left over from canned peaches (the kind packed in light syrup, or in pear juice) and canned pineapple.
You can also freeze leftover pineapple juice for use in sweet and sour sauces. Adds a lovely flavor.
Save the juices left over from cooking or steaming your veggies. Freeze in a large ice cream tub. When you have enough, use instead of plain water for vegetable or minestrone soup!
When making chili or bean salads, save the juices when you drain your canned mushrooms, kidney beans, chick peas & black beans. Freeze the juice. It can be added to minestrone soup. (Note: this tip works best if you use the low salt beans. Otherwise, the bean juice should be discarded as it is high in sodium. )
To toast almonds for use in recipes, spread almonds on an ungreased baking sheet, & bake in 375 degree oven for 5-8 minutes or until golden brown.
Try adding any of the following to a Macaroni and Cheese dinner for extra interest, flavor and nutrition: drained canned tuna, cooked peas, grated carrot, chopped broccoli florets, sliced snow peas, chopped fresh tomatoes, sliced cooked sausage, leftover chopped beef, or drained & rinsed chick peas.
Cut the fat when making a packaged Macaroni and Cheese dinner by using only 1 T margarine (instead of the 3 T it calls for) and 1% or skim milk instead of whole milk. Still tastes delicious!
To hard cook eggs: Place eggs in saucepan with enough water to cover at least 1” above eggs.
Cover and bring rapidly just to boiling. Remove from heat. Let stand 15-20 minutes to finish cooking. Cool eggs immediately under cool running water.
Boost the calcium in your favorite sour cream or yogurt based dips by adding 3 T skim milk powder to each cup of yogurt or sour cream the recipe calls for!
Your meatloaf can be calcium enriched by adding 1/3 cup instant skim milk powder to every pound of meat the recipe calls for. Mix the powdered milk and seasonings thoroughly with the meat. The results are a JUICIER meatloaf without any added fat!
Increase the calcium content of your mashed potatoes by adding approximately 2 T instant skim milk powder to every 1 cup of mashed potatoes while you are mashing them. You can still add the regular milk and butter, of course.
Use cold leftover tea instead of water when making your gravy. It does not change the flavor but adds a nice brown color.
Do you have a little bit of salsa or taco sauce left over in the fridge? Want to use it up? Throw it in the pot with your next batch of homemade chili or spaghetti sauce. Adds great flavor.
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