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SOMAR12570's Photo SOMAR12570 Posts: 379
7/12/14 6:50 A

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Glad you like them.

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JILLINENOLA SparkPoints: (10,200)
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7/11/14 8:48 P

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I've been reading all of the tips posted and they are great, thanks!!

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SOMAR12570's Photo SOMAR12570 Posts: 379
6/21/14 4:54 A

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Great tools to use.. emoticon

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KATELJM's Photo KATELJM Posts: 2,605
6/18/14 1:55 P

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When we remodeled our kitchen we needed to add space to the room for traffic flow, so we created a shallow pantry closet (the depth of ~2 small bottles of spice) and put in lots of shelves for my large spice collection. It has an etched glass-insert door that says "Pantry". (It is the only glass door in our kitchen.)

I use my digital scale - in oz. or g as is most convenient - all the time.

I use Kuhn Rikon pressure cookers as often as I can. I stopped buying rotisserie chicken due to additive injections and salt, and cook delicious, moist chicken in 25 minutes, getting quality broth at the same time. I always cook beans in a p.c. I used to cook rice in a rice cooker, but a p.c. works much better and faster. When I want ribs, I par-cook them in a p.c. so that most of the fat drains off, but we get full flavor. I rarely use a crock pot any more because so many vitamins are lost during cooking.

I finally learned to use my food processor. If the chopping is likely to take at least 7 minutes, than it pays to use the processor. (It takes me 7 minutes to clean it.)

I never use my immersion blender. I must be a klutz because the pan's contents end up all over my walls. I can pour hot stuff from the skillet into a Vitamix without waiting for it to cool; the Vitamix will do the job! I love my Vitamix!

Kate (or Kathy), Joppa, MD, USA
EDT

Healthy Weight reached 12.10.09 -- need to reach that again!

Summer 2014 5% Challenge - WRJ&G team
Current Weight: 164.9 pounds
Target Weight: 156.7 pounds (5%)
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SOMAR12570's Photo SOMAR12570 Posts: 379
5/13/14 3:53 P

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That's a great idea. Thank you for sharing.

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IMAVISION's Photo IMAVISION Posts: 17,411
5/13/14 1:09 P

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To top strawberries --- I push a larger sized straw from the bottom of the berry up through --- topping them quite easily & without so much waste.

Also, the tops can be used in smoothies --- there is little or no evidence of them in the drink & they are good for our bodies!

God bless!

"Blessed is the nation whose God is the Lord." ~ Psalm 33:12 --- IN GOD WE TRUST

I urge you --- Don’t be a part of any system that leaves God out!

“There is a plot in this country to enslave every man, woman, & child. Before I leave this high & noble office, I intend to expose this plot.” ~ John F. Kennedy (seven days before his assassination)

Have you ever wondered about the plot that President Kennedy alluded to?
SOMAR12570's Photo SOMAR12570 Posts: 379
5/12/14 12:52 P

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I keep a list of items I need and I go to the store very early in the morning. Sale items are available and the store is not crowded. I also make sure that I've had breakfast and won't be hungry. emoticon

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SHEILAFORDAN's Photo SHEILAFORDAN SparkPoints: (37,868)
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4/9/14 10:40 A

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I set all the fruit and veggies, that doesn't need refrigeration, on the kitchen table. If I see it I will eat it and so will everyone else.

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2HELPU SparkPoints: (1,751)
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4/7/14 4:32 P

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I love the Press n Seal it makes it so easy to buy meat in bulk and then come home and divide into portions you need and then freeze. Then when you are wanting to make something you can go to the freezer and take out what you want and cut it from the portions you have frozen.

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COOLRAIN's Photo COOLRAIN Posts: 316
4/3/14 7:52 A

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We always cook extra servings so we have leftovers for lunch. Sauce for pasta is always cooked in large batches and part of it frozen. Same with lasagna. We shop for two weeks at a time and only have to go back for produce. And we compost fruit & veggie trimmings.

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CRAFTSFAN1's Photo CRAFTSFAN1 Posts: 2,089
3/4/14 10:31 P

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I got a magnifier, colored round labels, and a black marker. It is so hard to read the dates on the containers, that I decided to do something about it.

I got out all my spices, jars, boxes, etc. in my pantry and sorted by year. I used different colors for years, like red for items due on 2017. Then I just wrote the month and year on the labels and stuck to the items.

During the process, I had to throw away a lot of outdated stuff, which taught me to stop buying stuff that I might or not use in the future. I will only going to buy items if they are on my shopping list, being careful to buy the required amount when possible. For example, I threw away an outdated bottle of Sriracha, that I used only like a couple of times before it was outdated.

Also, the blue labels that I used for 2014 are reminders that I need to use those items more frequently.

Join the team "Eat to Defeat Fat Cells, Cancer Cells and More."
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TIFALVA's Photo TIFALVA SparkPoints: (22,026)
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2/24/14 12:26 P

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I have a raised, shelf-like spice rack. I keep my spices shelved by most popular. The ones we use every day (garlic and onion powder, cilantro, oregano, pepper, etc) are up front. Then going back from bottom to top are in order of popularity. Was tired of having to hunt through the cupboard to find what I was looking for. For that matter, all of my cupboards are organized like that. :)

~Tiffany

Eastern Time Zone


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RJNICHOLS's Photo RJNICHOLS SparkPoints: (27,933)
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1/11/14 10:28 A

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After the groceries are put away, I start planning and prepping the food to be used for the week. I make a week's worth of snakes and lunches all at once. It takes time to weigh and measure all the ingredients, but the time is so worth it when all I have to do is grab the bag or container as I walk out the door in the morning for work.

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NIC102011 SparkPoints: (5,914)
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1/6/14 3:05 P

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I just started to do a weekly menu and I find it to be helpful when I have to go to the market. Instead of going through the store and deciding what I am going to buy, I have my list. I also have a whiteboard in my kitchen, which I love having, it keeps everything organize for me and whenever I am out of something it gets put on the board.

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SYLVANELI's Photo SYLVANELI Posts: 60
12/11/13 3:37 P

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The tips I am adopting in week 2 are to avoid shopping when I am hungry, thereby facilitating my adhering to my shopping list, and to organize said shopping list by food catagories, avoiding browsing.
I bought a large crockpot to cook large batches and freeze portions for days/nights when I can't cook.


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LIVINGDEAD_GIRL's Photo LIVINGDEAD_GIRL Posts: 957
11/5/13 11:21 P

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Instead of throwing away vegetable scraps, like the ends of onions, celery, carrots....ect.
I save them in a freezer bag in the freezer and when I have enough I made vegetable stock out of it. It really started as a way to save money to not buy the boxed stock at the store and not use up whole vegetables to make stock with. Also not to waste food, I think there is so much waste already in the US, trying to do at least my part in keeping some of the waste to a minimum.

Kim

~Goals~
--------------------------------------
5% Weight Loss: 310 - 6/8/14
10% Weight Loss: 294
15% Weight Loss: 277
No longer morbidly obese: 262
20% Weight loss: 261
25% Weight Loss: 245
30% Weight Loss: 229
35% Weight Loss: 212
40% Weight Loss: 196
No longer obese: 195
45% Weight Loss: 179
Normal weight for my height: 164
50% Weight Loss: 163
Goal Weight: 150


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DAWNSNEWLIGHT Posts: 81
10/25/13 10:32 P

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I do weekly menus and print out all the ingredients needed then I go to the cupboards, freezer, fridge and mark off everything I already have and then after that add the extras I may either need to restock on, I also have a dry erase board and as we completely run out of items rather be kitchen, or other areas we write on there what it is and add those to the list as well.. saves me from having to wonder if i have something or not while I am at the store and buying duplicates on, helps when your on a budget not to buy the same thing week after week because you forget you already have it.

Edited by: DAWNSNEWLIGHT at: 10/25/2013 (22:35)
I invite anyone to come on over to my FB spot. It is another place to give and receive motivation, get recipes and more.

www.facebook.com/Dawnsnewlight


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PERUSER918's Photo PERUSER918 SparkPoints: (36,924)
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10/5/13 10:01 A

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I love making batches of muffins in different flavors and freezing extras. I can grab one early when I get up and set on counter, then get ready and the muffin(s) are ready too. Pop in microwave and voila, healthy breakfast with a piece of fruit or yogurt. I add chia seeds or flaxseeds for a boost.

Also, I use pumpkin puree so there is no oil or eggs. Try a spice cake mix or caramel and pumpkin. My favorite is orange cake with puree and craisins. I make about 20 muffins out of it and they run around 85-90 calories each.


Colleen-Oklahoma
Change your thoughts; change your life.


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LJOYCE55 SparkPoints: (102,744)
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10/3/13 9:43 A

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Using your microwave to make eggs is a real time saver - both in heating up the pan and in having to wash the pan. Using a cup sprayed with oil first is quick, easy, done in a minute litterally.

MLLEROLYPOLY's Photo MLLEROLYPOLY SparkPoints: (6,607)
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8/6/13 12:19 P

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My partner and I go to our local farmers markets and buy a lot of fresh fruits and veggies!

The first thing we do when we come home is to wash, organize and cut all of them and place them in individual Tupperware!

It takes a long time, but we usually do this on our coffee table while watching a movie! That way it doesn't seem as long and daunting! I know eating in front of the TV is bad, but prepping veggies is nice! ;)

The end result and advantage, is that when we are cooking, its easy to just reach in the fridge and add all of healthy food to our meals!


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HAVASUJULES SparkPoints: (26,168)
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7/10/13 12:31 P

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Trying a new sparkpeople recipe tonight.

Edited by: HAVASUJULES at: 7/30/2013 (17:15)
Julie
Aspire & Inspire Co-Leader teams.sparkpeople.com/aspireandinspire
June - TAKING A SPARK BREAK
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Feb A&I Pink Candy Hearts
Jan A&I Snowy Owls

My Life Verse
"And we know that in all things God works for the good of those who love him, who have been called according to His purpose." Romans 8:28


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GRAMMY7070's Photo GRAMMY7070 SparkPoints: (28,388)
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7/8/13 7:14 P

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The only way I cook corn on the cob is in the microwave. Saves time and doesn't heat the house in the summer.

Never give up.
I am the only one who can hold me back.
Marge


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GLAMIT's Photo GLAMIT Posts: 8,732
7/8/13 10:22 A

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I love my crock pot and you can use it on the stove too. So If I'm shorter on time it usually ends up on the stove and completes the job. Also use my microwave for veggies like corn on cob. Potatoes of course. I like to precook potatoes 3/4ths in microwave and then saute in a little olive oil for a healthier version of fried potatoes. Quick and satisfying. I don't really have a lot of gadgets, would like to get a blender or bullet next.



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FUBEZ311 SparkPoints: (896)
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6/19/13 9:11 A

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Yeah I use my Turbo egg cooker almost every morning. Super easy and they are ready in about a minute.

HEYNOW22's Photo HEYNOW22 SparkPoints: (9,158)
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5/10/13 10:11 P

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love all the tips esp the squash in the micro to make it easier to cut

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GLORIAMAJDI's Photo GLORIAMAJDI SparkPoints: (71,330)
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5/10/13 9:12 A

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I love kitchen appliances and tools and have many. One thing that I recently discovered is a small microwave egg cooker by Nordic (I think it is called an Egg 'n Muffin Cooker). I take it to work with me, along with some pre-cut veggies, an egg, and perhaps some pre-cooked sausage crumbles or cheese. I crack the egg into the cooker and whisk it with a fork, add the rest of the ingredients and microwave for one minute. It comes out perfectly! I don't eat bread but it would be the perfect size and shape to put onto an English muffin or bagel. Clean up is super easy too, and it cost less than $5!

Gloria

"I always prefer to believe the best of everybody, it saves so much trouble." Rudyard Kipling

"The only disability in life is a bad attitude." Scott Hamilton

"Most folks are about as happy as they make up their minds to be." Abraham Lincoln


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CHERIJ16's Photo CHERIJ16 SparkPoints: (57,470)
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4/30/13 4:03 P

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I have been wanting a food processer but tat Sabbater sounds even better! I also thought I would like to have the Yonana. It turns frozen bananas into banana ice cream. They have them at Bed Bath and Beyond. Has anyone tried it?

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MOOMSHINE's Photo MOOMSHINE SparkPoints: (39,578)
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4/26/13 12:49 P

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I freeze in zip-locks, so that I can lay the food flat on top of things.
Flasun - I love a good find!
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Em
Pacific Time Zone
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FLASUN's Photo FLASUN SparkPoints: (105,598)
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4/21/13 4:58 P

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I just found New in box a Microcrisper......which makes food crisper while using a special tray and paper to cover the food. Haven't tried it out yet....so I'll see how it works! This was purchased in a thrift store for only $1.99.....receipt was still in box .....dated 1994 for $14.99 in BJ's.

"Janice - Florida"

"Beauty is not in the face; beauty is a light in the heart" Kahlil Gibran

"When things go wrong, don't go with them" Elvis Presley

"Truth is like the sun, you can shut it out for a time, but it ain't goin' away" Elvis Presley

"Inner beauty should be the most important part of improving one's self.
-Priscilla Presley"

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MOOMSHINE's Photo MOOMSHINE SparkPoints: (39,578)
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4/21/13 3:13 P

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I now steam all my veggies in the microwave, and use my steamer only for brown rice.

Em
Pacific Time Zone
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COUZCAT's Photo COUZCAT Posts: 4,362
4/2/13 5:55 P

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There is a spray bottle you can buy at kitchen stores that allows you to pressurize the bottle so you don't need to buy Pam

GR8ERJOY's Photo GR8ERJOY Posts: 719
3/29/13 10:15 A

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A tip I've heard but haven't tried yet is putting olive oil in a spray bottle to spritz veggies rather than brush it on.

Joy
NJ, US - EST

"The only way out is through." Robert Frost

"A journey of a thousand miles begins with a single step." Lao-tzu


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MILLIFRED's Photo MILLIFRED Posts: 672
3/24/13 10:57 A

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I have a new appliance I got for Christmas and I just love; My daughter got it at Sam's club for about $30 and it's called the Sabbater. It is a food chopper and I use it every day to chop everything form potatotes, onions , celery, carrot, apples, slice oranges, etc It is so much easier than by expensive cuisinart which is now sitting on the counter collecting dust! You can use it to make french fries, slice veggies for stews, chop onions for anything, slice apples to dip in peanut putter - get the picture.

Millie, NW Arkansas in Central time zone


I am the bread of life;
John 6:48


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JENAE954 Posts: 7,020
3/19/13 7:54 A

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Thanks

Jenae


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FLASUN's Photo FLASUN SparkPoints: (105,598)
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3/19/13 7:42 A

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With Easter coming soon, and if anyone likes to dye their boiled eggs, here are some facts about eggs according to the FDA:


Store ProperlyUse hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot eggcontaining leftover, divide it into several shallow containers so it will cool quickly.

emoticon emoticon emoticon emoticon

"Janice - Florida"

"Beauty is not in the face; beauty is a light in the heart" Kahlil Gibran

"When things go wrong, don't go with them" Elvis Presley

"Truth is like the sun, you can shut it out for a time, but it ain't goin' away" Elvis Presley

"Inner beauty should be the most important part of improving one's self.
-Priscilla Presley"

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JENAE954 Posts: 7,020
3/18/13 9:29 P

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I microwave whole winter squash for a few minuted before cutting them in half.
Makes it much easier.

Another thing I do is dehydrate lemon peel and then grind it.
Always have the dried lemon 'zest' available.

Jenae


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BEVIEG41's Photo BEVIEG41 SparkPoints: (38,133)
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3/18/13 7:47 P

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I love my immersion blender, also use my crock-pot often. Do not use my bread, pasta or rice maker. Have two food processors, one really large one and a mini. I use the mini more often. I use my blender to make smoothies and have a Kierig Coffee Maker. One tip I would like to pass on, is I use Balsamic Vinegar and to catch the drips, I got a paper towel, folded it and wrapped it around the bottle with a rubber band to hold in place, that way the paper towel catches the drips and it doesn't get on the shelf. Bev


Bev rom Sacramento CA West Coast Time zone


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KEEPFIT2013's Photo KEEPFIT2013 SparkPoints: (14,104)
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3/16/13 11:10 A

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Thanks for the great ideas! I will check the immersion blender and the Vitamix out!! emoticon

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JENAE954 Posts: 7,020
3/15/13 10:06 P

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My favorite is also my immersion blender.
So versatile!

Jenae


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COUZCAT's Photo COUZCAT Posts: 4,362
3/15/13 12:12 P

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The immersion blenders are great. Mine is a Braun and the motor also powers a mini-chopper, whisk, blender and ice cracker.

MURRAYGOLD's Photo MURRAYGOLD SparkPoints: (11,168)
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3/14/13 2:48 P

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I agree...I am so happy I have a Vitamix. I also have a LaLanne juicer but love getting all the fiber in the Vitamix. My other favorite tool is the immersion blender...have made some wonderful butternut squash soup and a broccoli/potato soup .

Make sure the glass is always half full!
Cheryl


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GRAMMY7070's Photo GRAMMY7070 SparkPoints: (28,388)
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3/14/13 11:40 A

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I have a vitamix. It's expensive, but worth the price.

Never give up.
I am the only one who can hold me back.
Marge


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KEEPFIT2013's Photo KEEPFIT2013 SparkPoints: (14,104)
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3/14/13 11:38 A

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I need to find a better blender for smoothies. Mine never seems to blend the frozen fruit completely and I end up with chunks of fruit. Any suggestions????
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ERCELLAJS's Photo ERCELLAJS SparkPoints: (32,077)
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3/10/13 11:24 P

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I use my juicer, discovered that the little oranges make really good juice with no sugar. And I use my crockpot a lot. Both my husband and I like pretty simple food that is tasty.

Ercie
Forget-Me-Not
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You need say no more than to say "no more."



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2SNOWCRANES Posts: 363
3/10/13 8:32 A

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I have most of them now and use them all the time. THey all come in handy - especially the crockpot - I have three sizes - THey are great for cooking beans.

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JENAE954 Posts: 7,020
3/9/13 7:53 P

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Have lots of small appliances.
Some I never use are my 2 juicers, grinder, small food processor and toaster.

Ones I rarely use are the Foreman grill, crockpot, mixer and blender.

I always use my coffee/spice grinder and immersion blender.

I always use my coffee maker.

Jenae


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HARVESTER54's Photo HARVESTER54 SparkPoints: (13,432)
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3/9/13 3:47 P

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I love my immersion blender too. It has been well used over the years! I own most of the suggested appliances. No intreast in a juicer as I perfer the whole food. I need to purchase a couple of small tools. Plan to visit a kitchen store during a day off this next week.

"The joy of the Lord is my strength!"


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3/9/13 1:45 P

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I love my immersion blender. It is great for blending things like hot soups.
I also like my micro plane. A little grated lemon or orange zest grated in food, gives it a nice fresh taste. I also grate a little Parmesan or Asiago cheese with it. Both are 2 of my favorite gadgets

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3/9/13 1:40 P

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I actually have most of them as well. I only have a small food processor (packed right now) and will be getting a big one once my house is done and I move out of the rental where I am now living. It has a big food processor and it is great for slicing and also for making pie crust. I will be looking to purchase a rice cooker. I saw one on sale at a store here, and I hope it will still be there when I get back there tomorrow or Monday. It is snowing here today so I don't plan on going out. I love my crock pots, I have several shapes and sides to use depending on what I am making. The only ones I don't have, besides the large food processor and the rice cooker are the dehydrator and the grain mill. I'm not sure I have a use for those yet. My other reccomendations would be an immersion blender as it is much easier to blend hot things in the pan than it is to pour them into a blender or food processor. I would also reccomend a bread machine. With the machine I can put the bread on, and leave it alone and have home made bread for dinner. A convection microwave oven is also nice. It can be used on convection setting as a regular oven and it is useful if you only have one big oven like I do. That way I can bake two things at the same time. It is particularly useful when I am making holiday meals.

Heather
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3/9/13 1:31 P

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Also while the cartons of egg whites you buy in the stores work from most things, they do not work for merangue(sp?). You can whip them forever and they never form stiff peaks. I know, because I tried it a couple of times. If you are concerned about uncooked eggs in recipes, I have found that purchasing dried egg whites or merangue(sp?) powder and reconstituting them with water and whipping them works better than fresh eggs. These can be purchased from baking catalogs and cake decorating suppliers. You do need to use cream of tarter or another acid with the powdered egg whites the merangue(sp?) powder has these ingredients already in it so you don't need to add it, but it tends to have a slightly more tart flavor since citric acid is usually the acid of choice in it.

Heather
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3/9/13 1:25 P

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I don't know what is on the video, but the easiest way I have found is to tap the egg against a flat surface, which gives me less shell fragments to get into my eggs, and fewer broken yolks. Then I place my hand over a cup and pour the egg into my hand. The whites go through my fingers and the yolk stays on top of them. I think I picked it up from some TV chef and it works great.

Heather
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3/9/13 1:21 P

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One thing I discovered with crockpot cooking, no matter what you are making is that the coils are in the sides of the pot so food burns and sticks to the sides. I solve this by making a foil collar that I put inside the pot around the sides. Then I spray the entire inside with my misto oil sprayer. The collar keeps the food from burning on the sides and the oil spray helps keep it from sticking.

The misto works well in place of cooking spray cans. You fill it with your own oil and you only purchase the dispenser once so it is less expensive in the long run and does not produce the waste that the spray cans do. I can't recycle spray cans in my area and I don't want to be breathing the propelants etiher. This helps with all of that.

Heather
Flagstaff, AZ


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3/9/13 1:16 P

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To avoid mess and waste or plastic bags, you can buy a gravy strainer that has the opening of the spout at the bottom of the pot. The grease rises to the top as in the plastic bag method and you can pour the liquid out more neatly. It also has little strainers in the top and the spout to filter the liquid. I think the one I have is by OXO.

Heather
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3/9/13 1:14 P

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The baster is a great idea for getting most of the fat out of the pan. I also like the drain, rinse and press method. I use it to get most of the fat out of higher fat ground beef so I can use the 20% fat type which has more flaver than the lower fat types, and it is often less expensive as well. I put the meat in a strainer and let the grease drip off, then I rinse with hot water which removes more of it, I let it drain some more and then press it between paper towels to remove any extra water and grease that may still be in it. I try using the baster now before I go through the drain, rinse and press steps. That way I can control the amount of grease I want left in the pan as well as keeping it from going down the drain into my plumbing.

Heather
Flagstaff, AZ


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COUZCAT's Photo COUZCAT Posts: 4,362
3/8/13 4:39 P

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You can find the Silpat in kitchen speciality stores. Check your sheet size first since they tend to be on the large size. Given they're very flexible, it shouldn't be difficult to cut them to size.

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3/8/13 4:37 P

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I would like to try that silpat sheet, where to you find it?

"The joy of the Lord is my strength!"


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GRAMMY7070's Photo GRAMMY7070 SparkPoints: (28,388)
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3/8/13 1:43 P

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Troubleme2
My husband makes homemade suet cakes for the birds . He pours it into a foil-lined pan and freezes it. When froze he cuts it into squares wraps them and puts them back into the freezer till we need them. I believe he mixes 1 cup shortening or bacon fat, 1 cup peanut butter and 3 cups cornmeal . He heats it on the stove and stirs in bird seeds, sunflower seed and dried fruits. Hope that helps.
Marge emoticon

Edited by: GRAMMY7070 at: 3/8/2013 (13:46)
Never give up.
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JENAE954 Posts: 7,020
3/6/13 9:27 P

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I dehydrate fresh herbs in the microwave.
Put them on parchment paper and they don't stick to the plate.
Learned the hard way.

Jenae


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ALADIN11's Photo ALADIN11 SparkPoints: (8,738)
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3/6/13 3:52 P

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Lot of interesting ideas thank you all

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COUZCAT's Photo COUZCAT Posts: 4,362
3/6/13 11:57 A

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Another good product is the Silpat sheet. Same use as parchment but reusable.

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3/5/13 11:17 P

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BRAVELUT, thank you for sharing the video. WOW. From now on I will keep a Fancy Egg Separator in my kitchen. emoticon

Edited by: CRAFTSFAN1 at: 3/5/2013 (23:19)
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HARVESTER54's Photo HARVESTER54 SparkPoints: (13,432)
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3/5/13 3:57 P

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I recently discovered parchment paper. Use it to line bake ware instead of greasing or using spray oil. It saves time and clean up, also, when removig newly baked items from the pan, they come out so much easier and intact.

"The joy of the Lord is my strength!"


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WONDEROUSDREAM's Photo WONDEROUSDREAM Posts: 22
2/25/13 3:21 A

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Great tip! How much should you use?

-Jennifer

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SWEETNEEY's Photo SWEETNEEY SparkPoints: (79,825)
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1/13/13 4:49 P

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I use a pressure cooker to cook pork chops and other cheaper cuts of meat as well as soups like split pea soup. For my meats I throw everything into the pressure cooker at one time and add some water to prevent sticking and aid with steaming. In about 15 minutes the meat is ready and tender (of course it depends on the thickness of the meat). I don't add any oil and I don't saute my herbs before hand. With my split pea soup same thing, including the meat to be used to flavour the soup. I add water to sufficiently immerse the meat and peas (depends on how thick or thin you want the soup to be). If I am batch cooking, I let it be a bit thicker since when I reheat I'll dilute with water. The soup takes about 30 minutes on low.

i think a pressure cooker should be added to kitchen tools and tips.

I will overcome
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ACELIFE88's Photo ACELIFE88 Posts: 16
1/11/13 12:22 P

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Some of these tips are very helpful and I will be using them soon!

Does anyone have recommendations for a good blender that can blend ice, frozen fruit and nuts without a problem? My current blender can't seem to handle the task. The smoothies I want to be incorporating into my breakfast need a blender that can handle these tasty additives :)

Any ideas would be appreciated, Thank you.

Edited by: ACELIFE88 at: 1/11/2013 (12:25)
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TROUBLE2ME2's Photo TROUBLE2ME2 SparkPoints: (6,404)
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1/6/13 8:04 A

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I usually buy my suet in a preformed, thin square..it fits it the feeders just so...any ideas on how to get the homemade stuff to take the proper form so it will stay in the feeders??

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SYDLETZIII's Photo SYDLETZIII Posts: 382
1/6/13 1:08 A

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Not bad, just different. I use cooking to relax me. I am also creating new dishes for a 2015 cookbook and I use a lot of different types of stocks (beef, chicken , etc.) to make sauces. so I make a lot and I have the time to allow it to cool.
P.S. if you make suit, mix it with the type of seed that will attract the birds you want to see.

“If you have built castles in the air, your work need not be lost; that is where they should be. Now put the foundations under them.”
¯ Henry David Thoreau, Waldenlath


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1/5/13 2:52 P

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I like the suet idea...I keep birdfeeders on my deck...that means outside my kitchen window where I can watch them while taking care of business in there..that is a huge amount of my day :P
My only issue with your way..which is excellant and I know you do a lot of precooking ..yea..is that it takes more time...the method I mention is a 'quick' method...for working on the fly :)...bad way to put that maybe when talking about food LOL

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SYDLETZIII's Photo SYDLETZIII Posts: 382
1/5/13 1:18 P

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I put in tall glasses (may need more than one) and put overnight in refrigerator. A thick solid layer of fat forms on top I lift it out and throw into a bowl to make bird suit.

“If you have built castles in the air, your work need not be lost; that is where they should be. Now put the foundations under them.”
¯ Henry David Thoreau, Waldenlath


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1/5/13 12:09 P

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All time favorite tip. To remove fat from broth or other liquid. Cool the liquid, pour into a plastic bags, put bag in a container (I use a really large measuring cup). Leave set (fridge is best) until all the fat rises to the top. Carefully remove the plastic bag by a corner so the fat stay at the top. Poke a hole in the bottom corner and let the broth flow out into the container stopping the flow before the fat can get out.
I find this much easier than trying to spoon the fat of the top :)

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SYDLETZIII's Photo SYDLETZIII Posts: 382
12/10/12 11:18 P

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If you buy walmart's Prairie Farm ice cream in the square containers, after it is empty and cleaned, it makes a great place to store those individual packages of hamburger.

“If you have built castles in the air, your work need not be lost; that is where they should be. Now put the foundations under them.”
¯ Henry David Thoreau, Waldenlath


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SYDLETZIII's Photo SYDLETZIII Posts: 382
12/10/12 11:14 P

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Remember however, that the cooking times may increase slightly the more you place in the oven so plan accordingly and check the food often, with meats use a meat probe to check internal temperature ( I believe if memory serves me it is 140 degrees- I am not in my kitchen so I do not have my references to check).

“If you have built castles in the air, your work need not be lost; that is where they should be. Now put the foundations under them.”
¯ Henry David Thoreau, Waldenlath


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JGTO120 Posts: 31
12/9/12 1:37 P

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There are a lot of great tips here. Thanks everyone! Unfortunately, I don't have anything to add at this point, but I appreciate what I've learned.

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COUZCAT's Photo COUZCAT Posts: 4,362
12/9/12 11:28 A

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When roasting, fill that oven. Roast 2 chickens and use one for other dinners or hearty soups. Still have room in the oven, roast up some veggies too.

SYDLETZIII's Photo SYDLETZIII Posts: 382
12/8/12 4:30 P

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Pick two days to cook. Decide what you will be eating that week , make it ahead of time a freeze in needed proportion also paracook meats and freeze. When I create my dinner menu I look for ways to combine the leftovers into new flavorful lunch meals.

“If you have built castles in the air, your work need not be lost; that is where they should be. Now put the foundations under them.”
¯ Henry David Thoreau, Waldenlath


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JENAE954 Posts: 7,020
11/19/12 7:32 A

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Want glassware to shine?
Use vinegar in dishwasher.

Jenae


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PAPAPRAYRPRINCS's Photo PAPAPRAYRPRINCS Posts: 157
11/19/12 12:17 A

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One tip I recently was taught is to take sandwich bags(fold over type) and put in meats individually. Then take 1 freezer bag and place the individual bagged meats into it. That away you take out only what you need and they do not freeze together. Of course label and date the outside bag. emoticon

God is always faithful and good, especially during the storms of life!!!

On a new journey of learning to cook & live Gluten Free! :-)


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JENAE954 Posts: 7,020
11/18/12 8:29 A

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PORTION CONTROL.
Can't say it loud enough!
Never used to measure anything.
That is why I gained lots or pounds and regrets.
Just for today I exercise freedom of choice.

Jenae


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ORODEO73's Photo ORODEO73 Posts: 474
11/18/12 7:42 A

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If cooking with greasy foods, such as hamburger, I put a papertowel in the bottom of my metal strainer after squeezing the grease with a baster. This soaks up and other grease, allows me to toss the meat around and clean the pan before returning the meat.




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COUZCAT's Photo COUZCAT Posts: 4,362
11/14/12 11:45 A

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potato ricer makes very fluffy potatoes ideal for soaking up sauce

STEVIEBEE569's Photo STEVIEBEE569 Posts: 9,790
11/12/12 2:46 P

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I bought tools that make cutting veggies easier! I got these tools from QVC which has been quite helpful!

Phil. 4:13 I can do all things through Christ who strengthens me!

No one can do what you are called to do, but you!

Great works are performed not by strength but by perserverance. - Samuel Johnson


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JENAE954 Posts: 7,020
10/28/12 9:13 P

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I no longer peel root vegetables. Just scrub and cook.

Jenae


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BMCOLLEY's Photo BMCOLLEY SparkPoints: (57,574)
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10/28/12 3:05 P

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Hi TREEHUGGER77, An immersion blender is a stem-type blender that you put down into your cooking. If you are making soup and want it somewhat thick, you can use the immersion blender right in the pot to mix half or however much you want to thicken. It is a handy gadget to have; however, you can actually use a regular blender to do what an immersion blender does. You would have to take the soup out of the cooking pot, but that could be a good thing because you would have better control of how much you are thickening.

Those who make the worst use of their time are the first to complain of its shortness. --Jean de la Bruyere


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TREEHUGGER77's Photo TREEHUGGER77 SparkPoints: (5,224)
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10/28/12 11:49 A

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I've never heard of an immersion blender. I do have a food processor, and a rice steamer. I use my steamer for veggies, too.

I don't know if I really have any kitchen tricks. I usually re-package my meat into family-sized servings before I freeze it, but that's the only one I can think of! I try to get my kids to help out in the kitchen. It can be a time-saver if they know what they're doing, and good education on cooking if they don't.

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COUZCAT's Photo COUZCAT Posts: 4,362
10/26/12 4:03 P

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A really good marinade is based on Chef Meg's No Salt Fajita Rub. I followed the tip in the recipe to mix it with some oil and lime juice and marinated a flank steak with it. Delicious.

recipes.sparkpeople.com/recipe-detai
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asp?recipe=2117405


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10/26/12 1:19 P

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I live alone so I do not like to continuously eat the same thing. I love chicken but do not want to eat the same chicken everyday. So, if I buy a whole chicken, I cut it into quarters or halves. I then marinated or dry rub each section differently. Then I bake it. that way I have different flavored chicken.

Jackie - Southern CA

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SKINICOOK's Photo SKINICOOK Posts: 149
10/1/12 8:11 A

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I love my immersion blender too for soups and smoothies. Individual portion containers are also great for big batch cooking and freezing. Just have to take a meal out of the freezer a couple of hours before you need it and heat.

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JENAE954 Posts: 7,020
9/27/12 5:00 P

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I love to make what I call surprise stew/soup every week or so.
What does this mean?
I go to the produce market and pick up a variety of fresh veggies that are on sale or super cheap.
These are the mainstay of the dish.
Roasting the vegs in the oven gives them a nice depth of flavor to the dish.

I really enjoy doing this and eating it is a good eat.

Jenae


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HARLEYDIVA07's Photo HARLEYDIVA07 Posts: 214
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I haven't tried this yet, but there was a video that a friend sent to me and I thought "how cool!, but does it really work?" Glad to hear that someone has tried it. Next time that I need eggs separated, I will do this!

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KMBJBB's Photo KMBJBB Posts: 1,140
9/17/12 9:52 P

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Commented too soon. I left the crock pot on a little longer and my broth came out great!! Took 12 hours. Then I unplugged pot and clamped lid down so cat couldn't get in, and left it for the night. It was still warm in the morning when I strained it and I got 2 gallon bags of broth. Used part of one last night making quinoa and the family loved it.

Kristina

"Kindness is a language which the deaf can hear and the blind can read." - Mark Twain


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SZPSHAR's Photo SZPSHAR SparkPoints: (2,544)
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9/17/12 7:13 A

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That is a great idea. Less clean up in the long run. Thank you!

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KMBJBB's Photo KMBJBB Posts: 1,140
9/11/12 9:23 P

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Well - my broth did not come out. It is very bland and has no flavor. Tastes just like water. I am letting it cool, then it all will be dumped and I most likely will not try it again.

I had: onion, potato, carrot, broccoli, celery, parsnip, turnip, dill, oregano, garlic, black pepper corns and 1/8 teaspoon of salt. 1 gallon bag of the vegetable pieces and peelings in a 6 qt crock pot covered in water. Cooked on low for 9 hours. No flavor, beautiful color.

Kristina

"Kindness is a language which the deaf can hear and the blind can read." - Mark Twain


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INSPIRATIONAL3's Photo INSPIRATIONAL3 Posts: 2,533
9/9/12 9:52 P

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Thank you so much about the green beans you are so good at this.....only problem with them is I like them too much and oil counts terrible...good luck with the broth....
Yvonne emoticon

2014 DIVINE PURPOSE FOUND:
TO BE THE HEALTHIEST I CAN BE EMOTIONALLY,PHYSICALLY & FINANCIALLY. THIS WILL ENABLE ME TO ACHIEVE GOALS AND HANDLE ANY ADVERSITY LIFE PRESENTS TO ME WITH DIGNITY AND GRACE AND THE ABILITY TO OVERCOME THE DEVASTATING NEGATIVE AFFECTS OF TRAUMAS IN OUR LIVES.

BY DOING THIS I WILL THEN BE THERE FOR MYSELF AND OTHERS.
CONSISTENCY IS THE KEY & LOVE OF SELF


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