Did you know you can mellow out the flavor of raw onions by simply soaking them in in cold water?
There are many reasons gluten-free baked goods can turn out poorly. And by poorly, I mean crumble, sink, explode, and appear to be useful only as a doorstop.
Sure, there are lots of factors, however, you can simply ruin any baked good by using old baking powder. Yep. If your baking powder isn’t fresh enough, it won’t work properly, making the end result have the wrong texture and rise.
Perhaps it’s my love of all things retro (well, and all things food), but I love learning about preserving food so I was super excited when I read about the first ever national Can-It-Forward Day. Whether you are a veteran canner or a novice, there is so much to learn about preserving food, and that’s why gardeners, cooks, and the people at Jarden Home Brands (Ball & Kerr) and Canning Across America joined to together to create this excitingl event.
The humble potato, so unpretentious and yet so versatile. And typically inexpensive too!
Well, here is yet another reason to love potatoes. Potatoes can be used to thicken soups.
I was so happy when I read a tip that suggested opening and tasting feta they day before you plan on using it. This allows you to adjust the flavor some. If it is too acidic or salty you can rinse it and soak it in milk overnight in the fridge. Of course strain it before using.
I know I typically post recipes, but I have tried a couple gluten-free products recently that were too good to keep to myself.
Spaghetti and meatballs is a family favorite at most people’s houses. Not only is is delicious, but it’s fun and messy to eat, making it a perfect food for the younger ones. There is just something about slurping up noodles, dripping red sauce all over yourself, and stabbing meatballs with your fork that just screams “fun” in a kid’s mind. So, I have found a great shortcut that works really well.
“Corn tortillas are a pain to cook with,” I hear this all the time. After all, they don’t roll, they just bend and break. Right? Well, not really. Here are a few of my tips for how to cook with store bought corn tortillas.
I realize most people can and do eat eggs. But, let’s face it eggs are high in cholesterol and are best eaten in moderation. A lot of Americans suffer from diabetes, high cholesterol, and heart disease and are told to lower their cholesterol intake; so reducing egg consumption is important. However, people (myself included) don’t want weird textured or flavored foods. I had absolutely no idea how easy finding great egg substitutes would be.
Do you ever wonder what ends up in the grocery cart, and ultimately on the table, of other gluten free cooks?