How-To

Sensational Summer Recipes to Try this Weekend

Posted on June 12, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, recipeNo Comments

Whipping up a fresh cooked meal is one of the true joys of weekend summers, especially when grilled grub is paired with tantalizing sides and tempting desserts. Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. If you’re looking for ways to mix meat and veggies all at once, these ideas for kebabs are a surefire way to please a variety of palates. Find more summer meal ideas at Culinary.net. Cook Up Kebabs As one of the most versatile main courses that can be grilled, kebabs offer nearly endless opportunities for customization. From protein to veggies, soaked wooden skewers can be loaded with just about any favorite flavors before hitting the grates. Consider these options for kicking your kebabs up a notch: Steak, cut into chunks Chicken, cut into chunks Bratwurst or sausage, cut into slices Ground beef, shaped into balls Lamb Shrimp Salmon, cut into chunks Bacon, cut into small pieces Sliced onions Sliced bell peppers Sliced jalapenos Sliced mushrooms Sliced cucumbers Cherry tomatoes Summer Sliders with a Spicy Kick Summer calls for firing up the grill for a fresh-cooked meal, and sliders are an ideal way to enjoy a downsized version of a warm weather favorite. These Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream are perfect for summer with their spicy kick of salsa and bright, cooling cream. Made with grass-fed beef, these mini burgers boast a lean, finely textured meat that tastes just as nature intended. Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream Prep time: 20 minutesCook time: 15 minutesServings: 4 Patties: 1 1/3 pounds lean grass-fed ground beef 1 clove garlic, crushed 1 medium onion, grated or finely chopped 1 egg, lightly beaten 3/4 cup red kidney beans, rinsed and drained 2 tablespoons tomato paste 3 teaspoons dried oregano, chopped 2 teaspoons mild smoked paprika 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 cup Parmesan cheese, grated salt, to taste pepper, to taste olive oil Jalapeno Salsa: 1 cup cucumber, thinly sliced into long ribbons 3/4 cup fresh cilantro leaves, chopped 1 red onion, finely sliced 1/2 cup pickled jalapenos, finely chopped salt, to taste pepper, to taste olive oil lime juice Avocado Cream: 1 avocado, mashed 1/2 cup sour cream 1 lime, juice and zest only salt, to taste pepper, to taste 8-12 slider buns, halved 2-3 cobs sweet corn, cooked and sliced into shards 8-12 small bamboo skewers To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes. Heat grill or frying pan to medium heat. Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through. To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice. To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste. Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders. A Sweet Summer Treat Sweet flavors and warm weather go hand-in-hand, and many summer occasions and get-together call for dessert. Take advantage of warm weather favorites like strawberries and raspberries with these Strawberry Cream Cheese Mini Tarts. Made using the best berries nature can provide, these bite-size tarts feature a graham cracker crust base and an indulgent cream cheese filling flavored with sliced strawberries, honey and lemon topped with sweet, juicy strawberries and raspberries. Strawberry Cream Cheese Tarts Makes: 24 tarts (4 ounces each) 1/2 cup water 2 tablespoons lemon juice 3 tablespoons lemon zest 2 tablespoons gelatin 4 cups Well•Pict Strawberries, sliced, divided 1/3 cup honey 2 packages (8 ounces each) cream cheese 1/2 cup sour cream 1 cup ice cubes 2 cups graham cracker crumbs 1/2 cup melted butter 1 cup Strawberries, rinsed, for garnish 1 cup Raspberries, rinsed, for garnish In blender, mix water, lemon juice, lemon zest and gelatin until frothy. Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries. In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tarts from muffin tins and place on serving tray. Garnish with strawberries and raspberries. Roasted and Ready to Serve Summer meals centered around grilled fare call for a complementary pairing that completes the classic profile of warm weather food. Using a versatile vegetable like potatoes allows you to think up different methods of cooking for a new flavor each time. While you’re focused on the main dish being grilled, these Roasted Potatoes can bake away indoors for a simple side that requires little attention. Roasted Potatoes 1 pound potatoes, chopped into 1-inch cubes 1/2 cup onion, chopped into 1-inch cubes 1/2 cup green pepper, chopped into 1-inch cubes 1 teaspoon garlic, finely chopped 1 teaspoon vegetable oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon parsley, finely chopped 1/2 teaspoon paprika Preheat oven to 350° F. In medium bowl, mix potatoes, onions, green peppers and garlic. Add vegetable oil, salt, pepper, parsley and paprika. Mix well. Cover bowl and refrigerate 15 minutes. Spread potato mixture evenly on cookie sheet. Bake about 35 minutes. Photos courtesy of Getty Images (Kebabs and Roasted Potatoes)

Kitchen Ventilation: Downdraft vs. Island Hood

Posted on June 10, 2020October 14, 2020Posted in Appliances 101, How-To, KitchenTagged island hood, island range hood, range hood, small appliances, springNo Comments

Before you decide which type is best for your home it is important to learn about the difference between downdraft vs. hood fan ventilation. Island Hoods Island hoods are installed in a space where the stove does not have any adjacent walls. The vent is connected to a duct that is fixed to the ceiling — thereby transferring the smoke away. If you have an island layout for a kitchen, these are the best options. They look good and give your space an aesthetic appeal. There are different styles like these units by Cosmo Downdrafts A downdraft ventilation system, or pop-up vents use proximity ventilation to pull smoke and grease downward, versus traditional ventilation which captures exhaust as it goes up. Downdrafts look different than a larger hood aesthetically. You can see the whole kitchen. Downdraft vs. Island Hood Functionally, island hoods are considered to be better for a few reasons. What are the pros of an Island hood fan? More effective: Island Hoods are generally larger and more powerful and clean the air better, especially if you cook large meals often. Keep in mind, smoke rises so it simpler to redirect where it is already headed Visual interest: Today’s range hoods are not only functional, but they are beautiful as well. Oftentimes, a stylish, stainless-steel range hood can be the focal point of your kitchen.  CFM: The max power on a downdraft is 1,000 CFM versus 1,500-1,800 on an island hood. There are limitations because Downdraft vents only work for cooktops unless you specifically buy a downdraft range. Capture area: Smoke is first channeled, filtered and then exhausted. An island hood has plenty of capture area, but there is almost none in a downdraft. If you grill or wok, the downdraft will not be able to handle the smoke and grease. What are the pros of downdraft ventilation? While downdraft vents aren’t the ideal ventilation system for all kitchens, they can be an effective solution for certain situations. People like downdraft ventilation ranges for these reasons: No ductwork needed: You simply install the range and you’re done. Downdraft ventilation is invisible: Except when in use, a simple push of a button makes the vent rise and fall. Those looking for a sleek, minimal kitchen vibe will enjoy this feature. Pop-up vents take up less space: In a small kitchen, they can make room for more upper cabinets. Easy to Clean: Downdraft vents are easier to clean than full range hoods. In conclusion, adequate ventilation helps to remove excess heat and moisture from the room for superior comfort and temperature control. Downdraft ventilation is discreet, sophisticated, and effective in some instances. It’s perfect for those looking for an uncluttered seamless kitchen, and for providing ventilation for kitchens where traditional ventilation isn’t possible. There’s no denying that Island Range Hoods provide many important benefits like protection from toxins and unpleasant odors. An Island hood is an important asset to your home and your health. Shop Island Hood

5 Pro Tips for Remodeling Your Home

Posted on June 10, 2020October 14, 2020Posted in Appliances 101, How-ToTagged kitchen design, kitchen remodel, remodel, remodelingNo Comments

Due to the COVID-19 pandemic many Americans have spent a lot of time at home over the past few months, there have been plenty of opportunities to think about how that living space could be improved. While this may not be the ideal time to tackle a full gut and renovate project, it may still be possible to do some smaller scale remodeling projects that update and improve your home. For example, simple cosmetic repairs like painting and replacing vanities can make a noticeable difference with minimal work or investment. Or if you’re hesitant about bringing contractors into the house, outdoor projects like replacing fencing, adding paver stones or constructing outdoor living spaces may be a benefit for your family. Before you take on a project, consider these tips from Robi Kirsic, MCKBR, UDCP, chairman of the board of the National Association of the Remodeling Industry and co-CEO of TimeLine Renovation & Design. Define the Purpose The first consideration whether you’re making changes for yourself or for future resale is the purpose of your project. This determines everything from the budget to the materials you select. Remember projects in the kitchen and bathroom typically bring the greatest return on investment. It’s also a good idea to plan how you’ll use the renovated area. When possible, incorporate elements of universal design that don’t change how the space looks but will change how it works. For example, in the bathroom, install a curbless shower, taller toilet and block in walls to allow future installation of grab bars. Stick to a Budget Another early decision is your budget. It’s fruitless to spend time looking at materials and making design decisions based on products that exceed your budget or, conversely, fall below the quality level you prefer. Having a professional involved can help keep you from overspending and identify areas you may want to splurge or pull back. Select a Remodeler Friends and family can be great resources when it comes to choosing a remodeling contractor since they’re likely to give detailed and candid opinions about their experiences. When you begin interviewing companies yourself, verify they’re licensed and insured, and ask what they offer above those minimum requirements. Are they certified or accredited? Do they specialize in the type of work you’re considering? Also be sure to request and check references and search online for reviews. Conduct Virtual Meetings While some projects may require an in-person assessment, many planning sessions can be conducted virtually. You can even shop products to be used in your project virtually since online catalogs typically show a variety of colors and finishes along with prices. For items you need to see or feel to choose, like flooring, request samples to test in your home. To make your virtual meetings most productive, prepare by providing a detailed scope of work and be ready to provide measurements and show the space cleared of clutter. Keep it Safe For some families, sticking to outdoor projects may be more comfortable in the short term. For those who are ready to bring contractors inside, there are numerous steps you can take to create a safer working environment. Examples include asking everyone involved to wear face masks and gloves and using plastic at doorways to keep the work area separate from the living area. Regular disinfecting and a thorough cleaning at the end of the project are also important preventive steps. Find more remodeling resources, including certified contractors in your community, at RemodelingDoneRight.com SOURCE: National Association of the Remodeling Industry

How to Load a Dishwasher 101

Posted on June 5, 2020October 14, 2020Posted in Appliances 101, How-To, KitchenTagged dishwasherNo Comments

There are several essentials tips to keep in mind for the best way to load a dishwasher. Depending on the brand a dishwasher has different racks and internal workings, meaning each has a unique loading pattern. Consult your manufacturer’s instructions about how to load your dishwasher to ensure you get the most effective cleaning. Pre-rinse any dishes that will sit in the dishwasher for a while before you run a cycle. Some items — like cast iron cookware — should never go in this machine. Make sure you know what not to put in the dishwasher. Don’t stack dishes, as this prevents the sprayer from reaching everywhere. Make sure plastic items are secure, so they don’t get knocked loose. If they are unsettled and get too close to the heating element, they can melt. Avoid crowding the dishwasher, as this can lead to dishes getting broken or not being washed effectively. Loading Silverware in a Dishwasher Loading silverware in the dishwasher should be a no brainer, You just drop it in, right? Well, there’s a bit more to it. When possible, mix forks, spoons and knives to prevent them from nesting. Load some utensils — like forks and spoons — with handles facing down. Knives should be loaded with the handles facing up so that you don’t cut yourself. Keep silver-plated utensils and stainless steel utensils separate to prevent damage to your good silver. How to Load Large Items Larger dishes like plates, casserole dishes, dishwasher-safe baking sheets and mixing bowls should be loaded on the bottom rack. But there are a few things you might not be aware of. Make sure the largest items are positioned towards the sides and the back of the rack. (This will allow the water to circulate more evenly.) Load dishes so that the side that is dirty faces the sprayer. Space out larger items to ensure they’re properly cleaned. . Many non-stick pots and pans should be washed by hand, don’t assume they are dishwasher safe, it’s best to always consult the care instructions. How to Load Smaller Items in Your Dishwasher As it goes, the top rack is reserved for smaller items, such as coffee mugs, small bowls and glasses. Make the most of each dishwashing cycle with these tips. Place items in between the tines on the rack to prevent water spots. Load cups and mugs at an angle — with the inside of the cup facing the sprayer — to help limit pooling. Unload the bottom rack first so that any liquid that has puddled in cups or mugs doesn’t splash on clean dishes. Skip the dishwasher when it comes to cleaning wine glasses, as their delicate globes and stems can easily break. Load dishwasher-safe plastic food storage containers and other plastic items on the top rack — and far away from the heating element — to help prevent warping and buckling. Need to upgrade your current dishwasher? Consider the Cosmo Built-in Dishwasher. SHOP HERE For more great recipes, tips and appliance news, follow us on Facebook or Instagram.

Quarantine Cooking-Insanely Good-for-You Treats

Posted on June 3, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, recipeNo Comments

While eating healthy and enjoying sweets seldom go hand-in-hand, choosing the right combination of nutritious ingredients can allow for guilt-free indulgences that shirks conventional dieting wisdom. In fact, some eating plans take it a step further by actually encouraging eating big in the evening when you’re naturally hungriest to help achieve your weight loss goals. Fruit Tarts Recipe courtesy of “Always Eat After 7 PM”Prep time: 40 minutesCook time: 1 hour, 20 minutesServings: 20 Custard: 8 egg yolks 1 cup raw honey 1 tablespoon coconut flour 3 cans (13 2/3 ounces each) full-fat coconut milk 1 teaspoon vanilla extract 1/4 teaspoon lemon zest Sugar Cookie Crust: 1/2 cup coconut oil, plus additional for greasing 1/2 cup palm shortening 1 cup coconut palm sugar 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt 3 egg yolks 1⁄2 teaspoon vanilla extract 1 cup blanched almond flour 1⁄4 cup coconut flour 2 tablespoons arrowroot starch Toppings: 2 kiwis, peeled and sliced 1 mango, peeled, pitted and sliced into 1/2-inch strips 1/2 cup raspberries 1/2 cup blackberries 1/2 cup blueberries 1/2 cup red grapes 1 cup strawberries, thinly sliced fresh mint leaves, for garnish To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour. In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat. Pour hot milk mixture into egg yolk mixture, stirring while pouring. Over low heat, simmer 5 minutes, stirring constantly. Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving. To make crust: Heat oven to 350° F. Line bottom of pie pan with parchment paper and grease with coconut oil. In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes. Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling. To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries. Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place. Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves. Nutritional information per serving: 192 calories; 14 g fat; 16 g carbohydrates; 61 mg sodium; 2 g fiber; 1 g protein; 9 g sugar. Cherry Garcia Ice Cream Recipe courtesy of “Always Eat After 7 PM”Prep time: 10 minutesServings: 4 1/4 cup fresh Bing cherries, pitted and halved 1/4 cup stevia-sweetened dark chocolate bar, chopped 3 overripe frozen bananas, peeled and cut into 1-inch pieces 1/4 cup unsweetened coconut milk 1 pinch sea salt Chill cherries and dark chocolate. In food processor, pulse frozen bananas, milk and salt until smooth, creamy consistency of soft serve is achieved. Stir in cherries and chocolate. Serve immediately or place in freezer-safe container and freeze until serving. Nutritional information per serving: 165 calories; 7 g fat; 27 g carbohydrates; 134 mg sodium; 6 g fiber; 2 protein; 12 g sugar. No Bake Salted Caramel Bars Recipe courtesy of “Always Eat After 7 PM”Prep time: 30 minutesCook time: 40 minutesServings: 30 Cookie Layer: 2 1/2 cups raw pecans 8 pitted dates, soaked in hot water 10 minutes then drained 2 tablespoons blanched almond flour 1 teaspoon coconut flour 1/4 teaspoon sea salt 1/4 cup granular zero-calorie, natural sweetener 3 tablespoons coconut oil, melted Caramel Layer: 1/2 cup coconut palm sugar 1/2 cup granular zero-calorie, natural sweetener 2 tablespoons full-fat coconut milk 2 tablespoons coconut oil 1 pinch sea salt 1 tablespoon vanilla extract 1/2 teaspoon baking soda Chocolate Layer: 2 cups stevia-sweetened chocolate chips 2 tablespoons coconut oil coconut oil 1/3 cup dry roasted macadamia nuts, chopped coarse sea salt To make cookie layer: Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat. Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms. To make caramel layer: In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often. Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often. Remove caramel from heat and let cool and thicken 5 minutes. To make chocolate layer: In double boiler, melt chocolate chips and coconut oil. Stir until mixture is smooth then remove from heat. To assemble salted caramel bars: Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil. Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden. Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets. Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars. Nutritional information per serving: 180 calories; 15 g fat; 15 g carbohydrates; 56 mg sodium; 4 g fiber; 2 g protein; 4 g sugar.

Essential Pantry Staples to Have on Hand

Posted on May 28, 2020October 14, 2020Posted in Family, How-To, RecipesTagged cooking, cooking at home, foodNo Comments

Keeping a well-stocked pantry ensures you can pull together a quality meal on a moment’s notice or when unexpected circumstances keep you from making it to the store. In many homes, the pantry is filled with mismatched odds and ends that may not fit together, but you can shop smart to gather basic ingredients you need for a wide range of recipes. Spices: A robust spice rack lets you customize all the other ingredients for dishes as simple or complex as you like. As you’re building a spice collection, start with basics like salt, pepper and garlic powder. Also add some of your favorite dried herbs like basil, thyme and ginger then build the rest of your supply around your favorite foods so you can easily create familiar dishes with what you have on hand. Protein: You may be surprised by how many protein options can be stored in your pantry. Aside from nuts, beans and peanut butter, keeping a selection of canned seafood can allow you to create well-balanced, protein-rich dishes whether you’re topping a salad, adding the finishing touch to your favorite pasta, filling a wrap or more. For example, wild-caught canned tuna or salmon can be the foundation for a multitude of recipes. Oils: When used in moderation, oils are an essential cooking ingredient that add flavor and depth. Extra-virgin olive oil can be used for everything from sauteing proteins and drizzling over veggies to creating dips and dressings. Many home cooks also favor canola oil as a neutral cooking oil that can be used in a wide range of preparations. Grains and Pastas: Most pastas have a long shelf-life, making them a great addition to a well-stocked pantry. Pasta and grains can be the foundation of a meal when paired with sauce and protein or veggies, or as an easy side dish. Include your favorite styles of regular pasta along with options like couscous, quinoa and rice. Canned Vegetables: You can pack in plenty of healthy nutrients without a trip to the farmer’s market or produce section. Put your personal touch on canned veggies to enhance their flavor, like adding some onion (or onion powder or flakes), salt and pepper to cut green beans. Be sure to keep plenty of choices on hand for vegetables you enjoy eating on their own and ones you might use as ingredients. Broth or Stock: Whether you use it as the base for a delicious soup or to add flavor in countless other recipes, broth and stock can be found with both meat and vegetable bases so you can easily create sauces and more. Condiments: These sauces and accompaniments help perk up your favorite foods. There’s no standard list of right and wrong, but staples like ketchup, mustard, mayonnaise, barbecue, soy and hot sauce top many people’s must-have lists.

Laundry Day- A “Do’s and Don’ts” Guide

Posted on May 19, 2020October 14, 2020Posted in Appliances 101, How-To, Kitchen, ProductsTagged cosmo appliances, kitchen appliances, washing machine2 Comments

Like with most kitchen appliances, there are a few tricks to washing clothes in a washing machine. Having a machine to do those seemingly endless loads of clothing is convenient. And you may think you know how to use it effectively but it’s not as straight forward as you would imagine. To ensure your clothes always come out clean and fresh it’s important you know exactly how to use a washing machine, for example you want to know the proper ways to wash your delicates or load the dryer, you’ll want to follow this guide on the right ways to do your laundry. DOs – For best results 1. DO separate colors and pre-treat stains Divide your weekly washes into four piles: whites, lights, darks, and delicates to prevent any color run disasters. Once you’ve got enough of one pile to put it in the machine, check the garments for stains. Pre-treat these items before placing in the washer to avoid having to re-wash later. Clothes should be sorted by: Fabric: separate delicate fabrics that require a gentle cycle from heavier items. Color: Keep whites separate from colors and group lighter colors from darker ones. Soil: Soil travels from one garment to garment so try to wash heavily soiled garments separately. 2. DO check garment care labels Before popping your clothes in the washing machine, check the care labels for washing guidelines for instructions on the appropriate wash cycle and temperature to set. 3. DO use laundry bags for delicates Delicate items like underwear, silks, lingerie and white items that are really precious to you should be placed in laundry bags to protect them from snagging. If you don’t have a laundry bag, use a pillowcase! 4. DO use the right amount of detergent Always read the packaging of your detergent to learn how to measure and use that specific product: Measure liquid detergents using the measuring cap Measure washing powders using the scoop provided and pour into the correct compartment of the detergent drawer (check your owner manual for this). Add washing tablets to the detergent drawer or the washing machine drum before your clothes, according to the instructions for your machine. Just like washing machine tablets, how to use laundry capsules is easy and straightforward. Pop one at the back of the drum before your clothes and go! Fill the machine with water, detergent and then add your clothes, this procedure will help detergent, fabric softener to properly dissolve in the water. 5. DO leave your washing machine door open after use This will allow it to air out and help prevent mold and mildew from growing. 6. DO prevent shrinking by using cold or warm water Cotton, denim, and various other fabrics can shrink if you wash them in hot water, so always use cold or warm water while washing woolen, cotton outfits. 7. DO clean your washing machine Regular cleaning is an important part of knowing how to use a washing machine. Set the washing machine to a hot cycle and add a cup of white vinegar to sanitize the machine and help remove smells. DON’T’s – Avoid these common mistakes 1. DON’T overload your machine Clothes crammed into the washing machine won’t be able to move around enough to get a proper clean so you could end up needing to wash them again! Likewise, do not wash small loads using a large load cycle – this will use an unnecessary amount of water and energy. 2. DON’T leave anything in pockets Check all pockets for things like tissues or plastic toys, before placing in the washing machine. A stray tissue could leave your entire load covered in white fluff! 3. DON’T put fabric softener directly on top of laundry Fabric softener should never come in direct contact with clothes as it could stain them. Consult your washing machine manual and find the correct compartment in the detergent drawer for the conditioner to be placed in – it’s usually marked with a flower. 4. DON’T use too much detergent An excessive amount of laundry detergent could leave residue on your clothing and doesn’t result in cleaner clothes. 5. DON’T leave wet clothes in for a long time Moisture from wet clothes could result in a build-up of mold in your washing machine drum, or even on your clothes. Remove clothes from the washer as soon as possible after the rinse cycle is finished and dry naturally, outside, where you can. Happy washing! With the basic dos and don’ts of how to use your washing machine covered, doing the laundry should now be a lot simpler.

Common Cooking Myths Busted

Posted on May 15, 2020October 14, 2020Posted in Family, How-To, RecipesTagged cooking, cooking at home, foodNo Comments

It isn’t just inexperienced home cooks who make mistakes in the kitchen. There are countless cooking myths that keep even the most competent chefs from reaching their full potential in the kitchen. Before you suffer through another less-than-stellar meal, make sure you’re not falling for these cooking myths. And start making every meal healthier and more delicious. Myth No. 1: Frozen isn’t as good as fresh Frozen food is just as—and in some cases more—nutritious than fresh varieties. Fresh food is often picked before the fruit or vegetable is ripe, then packaged, shipped, and stocked. The time from harvesting to your plate could be days, even more than a week. During that time, the food loses nutrients. Frozen food, however, is harvested at peak ripeness and flash-frozen within hours. Myth No. 2: Microwaving destroys nutrients in food Nutrients break down when exposed to heat, no matter the source. Cooking foods in water or other liquids can also make nutrients leach out of the food. Since microwaving is so quick and uses very little liquid, it preserves more nutrients than other cooking methods such as boiling or baking. Myth No. 3: Cooking removes nutrients from vegetables. Many people believe that eating vegetables raw is the best way to get their nutrients. Most vitamins are not too much affected by heat from boiling or steaming, and cooking vegetables might actually make some of them easier to digest. Boiling water-soluble vitamins (like vitamin C and B) does remove some n nutrients into the water, but most remain. Myth No. 4: Cast-iron skillets work only on gas stoves; you can’t cook with them on an electric range. Cast iron works great on electric, although it may take a little longer to achieve the same results since cast iron is slightly slower to heat on an electric heating element. If you’re using a cast-iron skillet on an electric range, you may find that you need to cook things slightly longer. Myth No 5: It’s bad to refreeze previously-frozen food Food thawed on the counter (a serious no-no!) should never be returned to the freezer for safety reasons. In fact, you might want to consider throwing it out entirely. However, Frozen foods that were thawed in the fridge and not on the counter can be returned to the freezer. Myth No 6: Cooking with a Grill has limitations Think of your grill as basically a big oven with a lid, you can cook just about anything on it — providing you have the right vessel. There are a few “ungrillable” items that are great prepared over hot coals. Myth No. 7: Slow cookers are good for everything Slow cookers are wonderful but they can’t cook everything. There are some things that just aren’t going to turn out well in the slow cooker, no matter how hard you try. Since most types of fish and shellfish cook very quickly, the slow cooker is not advisable for most seafood dishes. Myth No. 8: Don’t Wash Cast Iron Pans You should definitely wash your pans. Coat the surface of the pan in cooking oil before soaping it down. This way the dish soap won’t damage the seasoning.

Cooking with a Range – Beginner’s Guide to Cooking like a Pro at Home

Posted on May 12, 2020October 14, 2020Posted in Family, How-To, RecipesTagged food, food expirationNo Comments

Everyone is entertaining at home these days, and whether it’s for a small group or large gathering, the trend of professional-grade kitchens in the home is here to stay. A top chef’s kitchen adds lots of value to your home, and the focus is the appliances. Here are some key factors to consider when choosing pro-style chef-grade Gas Range . Gas Heats up Faster Because the Flame Is the Source of Heat Gas stoves heat much faster than electric, with gas stoves, the flame itself is the source of heat. This means you don’t need to wait on for the burner to get hot – your pan will instantly begin feeling the heat. When You Turn off the Burner, You Turn off the Heat When you turn off the burner, you turn off the flame. And, when you turn off the flame, you turn off the heat. Simmering May Take Some Practice When it comes to cooking on a gas range, there’s one thing that many people have trouble with, and that’s how to simmer. It may take some practice. With a bit of practice, you will find the perfect setting for the simmer function. Learn What Gas Smells Like and Know How to Turn the Gas Off it’s very important to know what natural gas and propane (depending on which you have) smell like. While leaks are very rare, they are possible. For your safety, knowing how to turn off the gas is crucial. Take the time to learn where the valve switch is and how to use it before you even cook. Be Mindful of the Flame Remember that you are cooking with an open flame. With a gas range, the flame is the heat. So, if something comes in contact with it, a fire can start very quickly. Watch out for things such as kitchen towels, oven mitts, long hair, loose clothing, etc. And, get in the habit of turning a burner off the moment you remove a pan from it. Keep It Clean No matter how hard you try, cooking can get messy. Food splatters, drips, spills, and so forth. And while you may want to overlook this mess or believe that it will cook off the next time the oven or stove are turned on, you are leaving yourself with a potentially dangerous situation. The leftover debris from your cooking may actually catch fire the next time you go to light your burner. So make a point to clean after each use. When Baking, Consider Rotating Your Pans One of the biggest complaints from bakers is the uneven heating that occurs in a gas oven. Unless you have a convection fan, you may find that your food may bake faster on one side. To prevent any issue with over- or under-cooked food, consider rotating your pans throughout the baking time. This will help each side to be evenly exposed to the heat.

Delicious Microwave Recipes Made Ready in Minutes

Posted on May 8, 2020October 14, 2020Posted in Family, How-To, RecipesTagged easy recipes, foodNo Comments

Cream Cheese French Toast In a Mug Recipe PREP TIME: 5 mins COOK TIME: 1 min 20 secs YIELD: 1 cup Recipe by fabulesslyfrugal.com Ingredients 1 ounce cream cheese 2 teaspoons granulated sugar 1 large egg 1/4 teaspoon vanilla 2 tablespoons milk 1 cup cubed bread or croissant (about 1 1/2 slices hearty bread cut into 1/2-inch pieces) 2 tablespoons raspberries (fresh or frozen), chopped Instructions Place cream cheese and sugar in mug, ramekin, or other microwave-safe small bowl. Use a fork to mash the cream cheese and sugar together until well combined. Add the egg, vanilla, and milk and use the fork to whisk until mixture is combined. It is ok if there are still small lumps of cream cheese. Add cubed bread or croissant pieces and gently fold them into the mixture without breaking them apart, until each piece is no longer dry. Let sit for about 1 minute, to allow bread to soak up the mixture. Microwave for 1 minute. If there is still liquid, microwave for another 10-30 seconds, depending on your microwave, until the mixture is solid. (1 minute and 20 seconds works well for me.) Careful, mug may be hot! Sprinkle chopped berries on top. If desired, sprinkle powdered sugar over top as well. Serve warm. 15-Minute Meat Loaf Prep:10 mins Cook:25 mins Yield:1 meatloaf (6 servings) Recipe by Thespruceeats.com Ingredients 1 tbsp. olive oil 1/3 cup minced onion Optional: minced garlic (to taste) 3 tbsp. quick cooking oats 1 (8 oz.) can tomato sauce 1/2 tsp. dried thyme leaves 1/4 tsp. dried marjoram leaves 1/4 tsp. garlic salt Dash white pepper 1 egg 1 lb. ground chuck 1 tbsp. brown sugar 1 tbsp. Worcestershire sauce 1 tbsp. prepared mustard Instructions Gather the ingredients. In a small microwave-safe bowl, combine oil, onion, and garlic; cook 3 to 4 minutes on high until soft. Combine with oats, 1/2 the tomato sauce, thyme, marjoram, garlic salt, pepper, and egg in a large bowl. Mix in meat with your hands. Gently shape into an 8×4 inch loaf. Place into a 9×5 inch glass loaf pan, making sure the meat mixture doesn’t touch the sides of the pan. Cover pan with microwave-safe waxed paper. Microwave at high power for 5 minutes, then carefully siphon off the juices using a turkey baster. Combine brown sugar, Worcestershire sauce and mustard with remaining tomato sauce. Spoon this mixture over the meatloaf, making sure to evenly coat top and sides. Return pan to the microwave, rotating one-half turn. Cover pan with microwave-safe waxed paper and cook at 50% for 15 to 20 minutes or until an instant-read meat thermometer inserted in the center of the loaf registers 160 F. Cover with foil and let stand 5 minutes on a solid surface before serving. (The temperature of the meatloaf will rise about 10 degrees during standing time.) Microwave Risotto with Ham, Peas and Cheese Prep: 15 MINTotal: 40 MINServings: 4Recipe by -Tablespoon.com Ingredients • 4 tablespoons butter• 1/2 cup finely chopped onion• 2 cloves garlic, finely chopped• 1/4 teaspoon ground black pepper• 1 cup uncooked short-grain• Arborio rice• 2 1/2 cups chicken broth (from 32-oz carton)• 1 cup diced ham• 1 cup Cascadian Farm™ frozen organic peas (from 10-oz bag)• 1/2 cup shredded Parmesan cheese (2 oz) Instructions 1. In 2-quart microwavable bowl, place 2 tablespoons of the butter, the onion, garlic and pepper.2. Cover tightly with plastic wrap; microwave on High 2 to 4 minutes or until onion is soft. Add rice; stir to coat with butter. Cover; set aside.3. In 4-cup microwavable measuring cup, place broth. Microwave uncovered on High 5 minutes or until hot. Pour into rice mixture; stir. Cover tightly with plastic wrap; microwave on High 5 minutes.4. Stir mixture. Cover tightly; microwave on Medium (50%) for 12 minutes. Stir in ham and frozen peas; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is tender and liquid is absorbed.5. Stir in remaining 2 tablespoons butter and the cheese. Serve immediately.