kitchen

Is Your Olive Oil The Real Thing?

by Jennifer | No Comments Tuesday, February 26, 2013

Olive oil is a staple product in virtually every home. It has numerous culinary uses, and is even great for your beauty regimen (we talk about some of its uses in another one of our blogs Here.)

The problem is most brands are not the genuine thing. The oil is either cut with less expensive refined oils such as canola, or lesser grade olive oils to reduce the cost of production, therefore skyrocketing the profit margin. When the product is bottled, it is very difficult to tell if it is real or fake by taste or texture. In 2010, researchers at UC Davis tested 124 samples of oil from major brands, and found that over 70% were adulterated! Click Here To See Their Report.

For more information on this subject, check out these links to The Food Renegade, or Mama Natural’s Blog.

All in all, the general consensus on this subject is that your best bet is to buy local (or as close to local as you can, depending on where you live.) It may be a little pricier, but you know you will be getting exactly what you pay for, and not lining the pockets of those who find it appropriate to trick the consumer for a higher profit.

White Chicken Chili

by Jennifer | No Comments Wednesday, December 5, 2012

The weather here in Texas is, well, not very wintery right now. But that’s no reason you can’t have a heart warming bowl of chili! This is one of my all time favorites, and what’s great is if you have a crock pot, this dish practically makes itself! And even if you don’t have one, it is very easy to make and will be a big hit with the family. This recipe serves 6-8.

Ingredients:
-1 1/2 lb. cooked chicken, cubed or shredded
-1/2 of a white onion, chopped
-1 bell pepper, any color you like
-1/2 of a fresh jalapeno, chopped and seeded
-1 tbsp. minced garlic (if you don’t have any, 2 tsp. garlic powder will do)
-1 can of corn, drained, OR 1 cup of frozen
-1 stalk of celery, chopped
-1 tbsp. cumin
-1 tsp. white pepper
-1/4 tsp. black pepper
-1 tbsp. dried oregano
-2 tsp. chili powder
-1 tbsp. salt
-3 tbsp. flour
-5 tbsp. butter, separated into 3 tbsp. and 2 tbsp.
-2 15 oz. cans of cannellini or northern beans, drained but not rinsed
-4 cups of chicken stock
-Garnish: shredded cheese, sour cream, and chopped green onion (optional, but highly recommended!)

If you have a crock pot: mix all ingredients together until there are no lumps, and cook on high for 3-4 hours, or on low for 6-8 hours. Stir occasionally.

-Otherwise, in a 6 quart pot, heat to medium high and add 2 tbsp. butter and sautee the garlic, onion, celery, pepper, and jalapeno. Add a pinch of salt and pepper. Sautee for 5-7 minutes, until they begin to look clear, also known as “sweating.”
-Add the other 3 tbsp. of butter, and once melted stir in the flour and all the spices (cumin, white pepper, the remaining black pepper and salt, oregano, and chili powder)
-Whisk in the chicken stock
-Add the beans, chicken, and corn
-Bring everything to a boil, then reduce and simmer for 20-25 mins, stirring occasionally. And you’re ready to eat!
-This chili works great over rice, a baked potato, or with some crackers. And you can garnish with cheese, sour cream, and green onions if you would like.

This recipe can be frozen for storage, good for 6 months. Thaw in the refridgerator for 24 hours before use.

Being More Efficient In Your Kitchen

by Jennifer | No Comments Thursday, November 29, 2012

The kitchen is often the most used room in the home. It can be very easy to become unorganized, especially when it is the central hub. But there are a few things you can do to keep your kitchen from spiraling out of control and make it easier on you and your family to keep the area efficient and always ready to go!

-Pre-plan Your Meals For The Week

You hear this over and over, but most have never tried this. Go ahead, give it a shot! Once you get into the habit of it, there are plenty of benefits to it. You will never get frustrated over a meal if you are ready to go, and since you already know everything you will need, you will save a great deal of money on groceries and won’t buy things you won’t use.

-Store Equipment Wisely

This sounds like a no-brainer, but really think about where everything is. Silverware should be close to the plates, and pots and pans are actually better suited next to the sink, since typically the first thing you do with them is fill with water. Once you start to realize what works better, you will save yourself a great deal of time, instead of constantly running back and forth.

-Don’t Keep Appliances Out That Aren’t Used Regularly

Sure it may look cool, but do you really use those high-end appliances that often? If the answer is yes, I concede. But chances are, most of what’s on your counters aren’t used daily. If you notice you have something out that doesn’t get used EVERY day, find a place for it out of sight. That way there’s more room for everything you do use often.

-Clean As You Cook

If you save all the cleaning for after dinner, chances are you’re going to tell yourself some of it can wait until the next day. Clean as you go, throwing things away and wiping off surfaces right after use, and that way you won’t have much to worry about when you’re so full you can hardly stand up! And it will cut the time spent doing dishes down considerably, since food will usually rinse right off if you get to it before it has time to cool down and dry.

-Utilize Wall Space And Install Racks Inside Cabinets For Optimum Storage

Of course, you don’t want to use up every available square inch of wall space for storage, that would look disasterous! But hanging up a spice rack, a magnetic strip for knives, or even a small peg board for your most used cooking utensils can look great and make everything much easier. And one of the most underused spaces in the kitchen is the inside of cabinets. Install racks and small baskets inside them, and you get a great deal of extra storage without sacrificing the overall look of your kitchen.

For a great deal of more information on improving efficiency in your kitchen, check out This Blog From Kitchen Floor Plans And Layouts!

Caring For Granite Countertops

by Jennifer | No Comments Tuesday, November 13, 2012

Granite countertops are a beautiful addition to any home. If cared for properly, they will last a lifetime, which makes the hefty pricetag completely worth it if you can do it.

-Keep Your Countertops Sealed

Have you ever noticed that not long after cleaning the counters again, they feel a little grimy again? That is due to the sealant wearing down. Making sure your counters are properly sealed will keep that to a minimum. Check with your manufacturer, but most granite needs to be resealed at least every 6 months to a year. In most cases, if it’s just routine maintenance, you can buy products from your local home improvement store to keep it in good condition. If your counters are in bad shape, consult a professional and look into getting them buffed and resealed.

-Use Only pH Neutral Products

pH neutral products are very close to water in composition. If you can, always try to use something specifically made for it, such as Method Granite Cleaner, or you could use a little bit of mild dish detergent with plenty of water (just be sure and get all the soap off, or it will be left streaky!)

-DO NOT Use Acidic Or Otherwise “Heavy Duty” Products To Clean It.

Vinegar and lemmon juice are fantastic cleaners. However, granite, marble, and other natural stone surfaces cannot tolerate them and should never be used to clean them. It will eat away at the sealant and do a great deal of damage. Do not use anything formulated for soap scum, heavy disinfectants, undiluted ammonia, etc.

-Wipe Up Spills Immediately

It is always important to wipe up any spills immediately. Anything that’s not water can damage the surface. And even if it is water, if there are any cracks on your counters it can seep into those. Staining is also an issue, as they are not easily removed. The sooner you clean up the spill, the less of a chance of any damage being done.

Pumpkin Spice Snickerdoodle Cookies

by Jennifer | No Comments Thursday, October 11, 2012

It’s finally fall! Time to brush the dust off your warm clothes, light up a gingerbread candle, and surround yourself with everything this season has to offer. Snickerdoodle cookies are always great, so here is the classic recipe, with a delicious seasonal twist.

1 cup of butter (softened)
1 1/2 cups of sugar
2 3/4 cups of flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla extract

Separately:
2 tbsp. sugar
2 tsp. pumpkin spice (if you don’t have pre-mixed spice, use 1/2 tsp. each of cinnamon, clove, nutmeg, and ginger)
Mix together, set aside

In one bowl, combine butter, sugar, eggs, and vanilla extract
In a separate bowl, sift together flour, cream of tartar, baking soda, and salt

Mix the wet and dry ingredients to form the cookie dough.

Separate the dough into 2 inch balls, and roll them in the bowl with the sugar and pumpkin spice until each one is evenly coated.

Place the dough balls on a cookie sheet and bake for 10 minutes at 400 degrees.
Immediately put on a cooling rack, let sit for at least 5 minutes, and enjoy!