Easy Chopped Spinach

I use a lot of spinach.  I love using it with chicken or egg dishes but have even worked up a couple of recipes using pork.  In the past I've always bought frozen, chopped spinach, keeping at least 2 packages in the freezer at all times.   Many times I've had my taste buds set for a dish just to remember that my spinach is still in the freezer so I put off making my dish until the next day.  And we all know that when using frozen spinach you not only have to thaw it out before using, you also have to go through the process of squeezing out the liquid.   Well.... I've found a solution to both of these little problems.

While looking through the produce department I found fresh baby spinach on sale.  I picked up two bags, got them home and, like a lot of times when I buy foods on sale, I realized that I wouldn't be using 2 whole bags of spinach before it started to wilt and I would have to throw out what wasn't used.  So, I did what I frequently do and that was put one bag in the freezer.  A couple of weeks later I found a recipe I wanted to make that called for spinach.  I grabbed the bag of frozen baby spinach and when I took it out of the freezer the leaves started breaking up.  Since the recipe called for chopped spinach I simply started mashing the bag.  This broke it up into the size I needed keeping me from thawing it out and then cutting it up.  Also.... I didn't have to squeeze the liquid out!  It didn't seem to have any liquids to squeeze.  I simply added my spinach to my pan and completed my dish. 

This is a great time saver and makes cooking with spinach so easy.  Do make sure you buy the kind that says it is pre-washed or if you buy it by the pound, wash it first and DRY it completely before putting it into a sealed bag and into the freezer.

The Right Way to Store Produce

This was in an older copy of Woman's Day.  It's worth sharing.

Refrigerate:
Apples
Apricots
Broccoli
Plums
Cucumbers
Brussels Sprouts
Cantaloupe
Cauliflower
Lettuce

Leave Out on the Counter"
Peaches
Avacados
Nectarines
Bananas
Watermelon (whole, uncut)
Tomatoes

Keep in a Cool, Dark Place:
Potatoes
Onions
Garlic
(stash separately in the kitchen cabinet or pantry so they don't absorb one another's odors.)

Frozen Vegetables Tip

Frozen Vegetables - Make your own frozen vegetable combinations by buying bags of individual vegetables and combining your favorites.  Re-package in resealable plastic bags and freeze.  Try adding chopped onions, garlic or cooked pasta to the vegetable mixture as well. 

I want to add to this - you can divide your veggies, fresh or frozen, into more 'needable' sizes.  I often buy a large package of frozen vegetables but won't be needing the whole package at any one meal.  You can divide them into smaller packages so that when needed you can thaw only what you need.  I often buy vegetables such as celery, bell peppers and onions but find that they won't be used before I find they have to be thrown out.  I'll chop these up, scatter in a single layer on a cookie sheet with sides, freeze and then place into a bag for later use.  These work perfectly in soups and stews.

Potato Masher Twist

'Potato Masher Twist' - a straight down move and then a slight twist of the wrist.

Did you know that potato mashers have more uses than just mashing potatoes?  Well, they do.  I've found just a few and if you think about it I'm sure you can come up with more.  Here are just a couple of things I do beside mashing the potatoes.

When one of my ingredients calls for browned ground beef I've found that you can crumble it by using your trusty old potato masher.  You simply smash down and give it a little twist.  You can do this after the meat is cooked but it's a lot easier if you do it as it's cooking.

When I make my beef veggie soup I like to cook the meat until it's falling apart.  To help it along I use the 'Potato Masher Twist'.  This breaks the meat up to the size you want it to be.

Mixing butter and flour is made a little easier by using the potato masher.  It won't do the job completely but it sure is a quick start allowing you to only use your hands near the end.  This also works with cream cheese.

When I made my sausage balls this year I started my blend of flour, sausage and cheese using the masher.

These are just a few of my uses.  I would love for you to post any other uses you've found for this remarkable little tool.  There is just one thing that I have to warn you about.  Make sure you use the type pictured above.  If you try doing this with one that has holes it will work but not as well and it's a lot harder to clean up.

Waiting to hear from you!

10 Uses of Apple Cider Vinegar - Part 5 (end)

#9 - Stop a Bruise from Forming (I bruise easily so this is something I will be trying)

To ensure you don't develop an unsightly bruise, soak a piece of gauze in apple cider vinegar and place it on the sore spot.  Secure it with a bandage and leave it in place for about an hour.  The apple cider vinegar boosts circulation to the skin's surface, which prevents blood from pooling so you won't get a black and blue mark.

#10 - Soften Laundry Naturally (Another one I'll try as long as it doesn't leave a lingering smell)

If you'd rather avoid chemical-laden fabric softeners, which can irritate the skin, use apple cider vinegar instead.  To do:  Wash clothes as usual, adding 1/2 cup of the vinegar to the rinse cycle.  Acetic acid in the vinegar helps break down detergent buildup and relaxes clothing fibers for noticeable softer laundry.

10 Uses of Apple Cider Vinegar - Part 4

#7 - Banish Fruit Flies for Good (They seem to love my bananas!)

To get rid of these pests, fill an empty wine bottle halfway with apple cider vinegar and 5 drops of dish soap and place it near the fruit bowl.  The apple cider vinegar's aroma will draw the flies in but the sticky layer of soap will trap them in the liquid.

#8 Clean an Iron Effortlessly (As seldom as I iron I may never try this but it sounds good)

If your iron isn't getting wrinkles out as well as it should, there may be built-up gunk clogging the steam holes.  The fix is:  Fill the water tank with 1 cup of apple cider vinegar, set the iron upright and turn it on the steam setting for 5 minutes.  Pour out any excess liquid, refill with water and repeat.  The vinegar helps break down the deposits so your iron will work like new.

10 Uses of Apple Cider Vinegar - Part 3

#5 - Clean Dirty Pans (got to try this one)

When your rice sticks to the pan, clean it with this mixtures.  Fill the dish with warm, sudsey water and 2 Tbsp. of apple cider vinegar.  Soak for 30 minutes.  The acids in the vinegar dissolves the particles, making cleanup a breeze.

#6 - Get Shiny Hair for Less (as long as it doesn't leave my hair smelling I'll could try this)

Got dull hair?  After washing combine 1 Tbsp. of apple cider vinegar and 1 cup of water in a spray bottle.  Mist all over your hair, let sit 2 minutes then rinse.  Vinegar seals cuticles so strands better reflect the light.

10 Uses for Apple Cider Vinegar - Part 2

#3 - Soothe a Sore Throat (This I've tried and it does work)

For a quick relief of a dry, scratchy throat, get quick relief with this gargle.  Mix 1/4 cup of apple cider vinegar with 1/4 cup of water and gargle for 15 seconds.  Repeat every hour as needed.  Acetic acid destroys the illness-producing bacteria that causes the discomfort.

#4 - Want to Keep Fido away from your Jack-o'-lantern?  (With Halloween around the corner I'll give this a try.)

If your pooch tries to take a bite out of your jack-o'-lantern protect it by combining 1 cup each of apple cider vinegar, white vinegar and water in a spray bottle and spritz on the pumpkin.  The bitter odor and taste will make it undesirable to Fido.

10 Uses of Apple Cider Vinegar - Part 1

I found this in First for Women and wanted to share with everyone.

#1 Tenderize Tough Meat (we can all use this at some time)

Use an apple cider vinegar marinade to break down the meat's tough fibers.  Blend 2 cups of apple cider vinegar, 1/ cup of vegetable oil, 2 Tbsp. of soy sauce, 1 Tbsp. of Worcestershire sauce, 1 tsp. of sea salt and 2 Tbsp. of chopped garlic.  Marinate the meat in this blend for 3 hrs before cooking.

#2 Nix the Smell of Burnt Food (there have been times I've really needed this)

Say you burned the microwave popcorn and you can smell the scorched kernels in your whole house.  To eliminate the odor combine 1 cup of water and 1 Tbsp. of apple cider vinegar and boil for several minutes.  Apple cider vinegar neutralizes strong odors, so your home will be back to smelling fresh in no time.

Refrigerate or Not - Part 6 (End)

26. Nuts: Nuts are just fine stored in a cool, dark spot.

27. Dried fruits: No need to refrigerate. Nope.

28. Cereal: Cereal is wonderfully happy in the pantry.

29. Vacuum-packed tuna: You might not be sure, but that tuna has been sealed, just like in a can, so it’s more than fine stored at room temperature.

30. Herbs: If you pick up fresh herbs from the grocery store, instead of stuffing them back in the suffocating plastic bag, place them in a water-filled glass jar on your kitchen counter, creating an herb bouquet to use while cooking.

31. Real maple syrup: As with honey, that maple syrup will crystallize and get goopy if stored in the fridge.

Refrigerate or Not - Part 5

21. Hot sauce: Make more room in your fridge, and store hot sauce in your pantry — even after it has been opened. All the preservatives and spices keep it safe for topping your eats.

22. Spices: Ground spices do not need to be refrigerated. Ever.

23. Coffee: Many think coffee deserves a special place in the fridge or freezer, but it actually is best at room temperature so its natural oils can really flavor your favorite cup of joe. Buy in small batches for really fragrant, and rich, morning coffee.

24. Soy sauce: Yes, there is more than enough natural preservatives (salt) in soy sauce for it to remain safe if stored at room temperature.

25. Some salad dressings: Just like other condiments, most salad dressing, especially ones that are vinegar- or oil-based, are just fine stored outside the fridge. Cream-, yogurt-, or mayo-based dressings should be stored in the fridge.

Refrigerate or Not - Part 4

16. Ketchup: Yup, your ketchup is just fine in your pantry — even after it has been opened. Because of the amount of vinegar and preservatives, it will do just fine (think ketchup packets at your favorite fast-food restaurant).

17. Jam: Due to the high amount of preservatives in jams and jellies, they are also OK to store in the pantry after opening.

18. Stone fruits: Stone fruits aren’t friends of the fridge, so leave them on the counter until they’re ripe, and then eat.

19. Pickles: Another item high in preservatives, mainly vinegar, pickles will stay crisp in the pantry. But, if you’re a fan of cold ones, store them in the refrigerator door, which leaves the coldest spots of the fridge for items that really need the space.

20. Garlic: Store garlic in a paper bag in a cool, dark spot, and it holds its wonderful flavor for weeks.

Refrigerate or Not - Part 3

11. Peppers: Red, green, yellow, and even chili peppers are just fine stored in a paper bag in a cool cupboard or drawer.

12. Winter squash: Acorn, spaghetti, and butternut do best when stored at room temperature.

13. Citrus: Store oranges, lemons, and limes at room temperature on your kitchen counter. Just be careful not to bunch them too closely, or they will tend to mold.

14. Berries: Fresh berries already have a short shelf life, so leave them out of the fridge and eat them within a day or two of purchasing.

15. Melons: Most melons do best outside the fridge. Once refrigerated, they tend to break down and become mealy. After cutting, if any are remaining, store them in the fridge.

Refrigerate or Not - Part 2

6. Peanut butter: Peanut butter does just fine stored in a cool, dark cupboard.

7. Bread: You might be tempted to store bread in the fridge, but it actually dries out faster. Instead, store it in a cool cupboard or bread box for a fresh slice.

8. Bananas: Leave those bananas on the counter, and if they turn brown before you get to them, toss them in the freezer to make banana bread at a later date.

9. Most oils: Pretty much all oils are safe to store at room temperature. If the oil has a lower saturated-fat content, such as safflower or sunflower, it will benefit from being kept cool, so store it in a dark cabinet or the fridge door.

10. Avocados: Store avocados on the counter and any leftovers in the fridge. But they’ll lose flavor, so it’s a good idea to use a whole one when making the cut.

Refrigerate or Not - Part 1

I thought this would be very beneficial information to share.  I knew about a few of them but not others.  Since there are so many I'll be posting them in groups of 5.  This information is from Daily Savings

You just hit the grocery store, and your fridge is overflowing. But do all those things actually belong in the refrigerator? The thing is, most fresh fruits and vegetables can survive without refrigeration — along with some other interesting foods, too.

According to the US Department of Agriculture, there are two types of bacteria that cause problems. Pathogenic bacteria leads to food-borne illnesses, and spoilage bacteria changes the way foods look, smell, and taste. When food develops dangerous levels of pathogenic bacteria, it could look, smell, and taste normal while still being dangerous. But when spoilage occurs, something can taste gross but won’t necessarily make you sick. Confusing, right? Here’s a list of 31 items that will do just fine outside the fridge.

1. Potatoes: When too cold, starches found in potatoes turn to sugar, yielding an off flavor. Keep potatoes stored in a paper bag in a cool, dark cupboard or drawer. Same goes for sweet potatoes.

2. Honey: Your luscious honey will turn to crystallized gunk if it is stored in the fridge. Store it at room temperature and out of direct sunlight for happy honey.

3. Tomatoes: Tomatoes actually start losing their flavor and become quite mushy if left in the fridge. Leave on the counter and use when they have a slight give to the outside skin.

4. Apples: Apples, just like tomatoes, start to loose flavor and texture after spending time in the fridge. Leave them on the counter, and toss them in the fridge for 30 minutes prior to eating if you want a crisp bite.

5. Onions: The best place for onions is in a paper bag in a cool, dark cabinet or drawer. If stored in the fridge, they soften and impart an oniony scent on nearby foods.

Pie Crust Tips

We've all been there: watching a pie through the oven window hoping the filling is as warm as the quickly browning top and sides. Cover the pie loosely with aluminum foil to help the center even out without burning the edges.

(Tip from Better Homes and Gardens)

Brownie Help

Ah, the brownie. A favorite of many. And how you bake brownies says a lot about you. Are you a fudgy-center, no-frosting brownie maker? Or a cakelike-with-rich-chocolate-frosting brownie baker? It's all good -- just don't overbake them. Follow the recipe's timing guidelines for doneness. Unlike cakes, brownies are overcooked if a toothpick inserted in the center comes out clean.

(Tip from Better Homes and Gardens)

Butter or Margarine?

Rich, delicious baked goods get that yummy-in-your-tummy flavor from -- you guessed it -- butter! Use it. Generously. You can also find success when baking with margarine, but don't use that low-fat stuff. You're making cookies, not a salad -- let's do it up right! Check the label: Margarine needs to have at least 100 calories per tablespoon, or your cookies and bars will be flat and difficult to get out of the pan.

(Tip from Better Homes and Gardens)

Quick Chill

You already know it's easier to work with chilled dough when making cookies. But did you know that 20 minutes of chilling in the freezer is equal to one hour in the fridge? 

(Tip from Better Homes and Gardens)

Better Baking Tip

The easiest thing you can do to make any recipe better is to set out all of your ingredients, and then wait 30 minutes.  That 30 minutes allows the butter to get to room temperature, so it's perfectly softened and will smooth into anything. Eggs at room temperature will also result in baked goods with more volume.

(This tip is from Better Homes and Gardens)