I absolutely love hazelnuts, but they’re a pain in the you know what to peel. Here’s a simple way to peel them with ease.
1. Heat oven to 350 degrees. Toast the nuts on a rimmed baking sheet for 10 minutes.
2. After letting the nuts cool slightly, place them in a recycled mesh bag. Secure the bag and roll the nuts between two hands over a sink. The skins will easily fall off as you roll the bag.
I always have too much fresh ginger on hand after making a recipe. So, I had to find a way to make it last.
1. Place leftover unpeeled ginger in a Ziplock bag, and freeze for up to 3 months.
2. To use, thaw overnight in the refrigerator, peel.
One of my all time favorite desserts are brownies. But, I hate it when the yummy brownie goodness gets stuck to the pan.
1. Before putting the brownie batter in the pan, place a sheet of foil or parchment in the pan. Make sure to cut the foil large enough to leave an overhang.
2. Spray with cooking spray, add batter and spread as usual.
3. Once the brownies have cooled slightly, lift, using the excess foil.
I love to bake pies. Here’s a great tip for blind-baking a pie shell.
1. If you have any large coffee ?lters on hand, line a pie shell with it.
2. Place beans or pie weights into the shell, and bake.
For me, there’s nothing better than a good taco. Especially when I make my homemade taco seasoning. Here’s a way to make it more efficient.
1. Combine each portion of spices in separate snack-size Ziploc bags, and label with the date and contents.
2. When it’s taco time, grab the pre-measured spices, and add to your sauteed onions, garlic, and meat.
Yo’s taco seasoning:
2 T ground ancho chiles,
1 T ground chipotle chiles,
1 T ground cumin,
1 T ground coriander,
1 t cinnamon,
2 t kosher salt.
My son loves oatmeal and measuring out all the ingredients for homemade oatmeal in the morning isn’t feasible. But, there’s a way to have homemade oatmeal with the convenience of instant.
1. Measure the dry ingredients for one serving of oatmeal into sandwich-size Ziplocks, and label with the date and contents.
2. To cook, empty a bag into a bowl and add 2/3 cup of boiling water. Stir, cover with plastic wrap, and let sit for 5 minutes. Uncover and stir again.
1/2 c Old-Fashioned oats,
1/4 t cinnamon,
1 T agave nectar or brown sugar,
a pinch of salt,
and 1 T dried fruit.
It seems like I always have tons of leftover wine. I don’t like to waste all that good wine, so I’ve come up with a way to save it.
1. Measure a tablespoon of wine into each well of an ice cube tray and freeze. Use a pairing knife to remove each wine cube.
2. Transfer cubes to a Ziploc bag, and re-freeze. Add as many frozen cubes as a recipe calls for.
Growing up, we ate fried egg sandwiches all the time. When I use an English muf?n, I really like it when the eggs are the same shape. Here’s a good use for the rarely used 3 inch round cookie cutters.
1. Butter one or more cookie cutters. Melt butter in a nonstick skillet, placing cookie
cutters into the skillet.
2. Crack an egg into each cutter, season with salt and pepper. Cover the pan and cook to desired doneness.
3. Remove the egg and cutter with a spatula. If necessary, run a paring knife around the inside of the cutter to loosen the egg.