PRODUCT: Par-Baked Pie Shell

[1] Save time making and par-baking a pie crust, with this beauty from Three Babes Bakeshop in San Francisco (photo © Good Eggs). [2] The pie crust is delivered frozen, to store in the freezer until you’re ready to bake your pie (photos #2 and #3 © Three Babes Bake Shop | San Francisco). [3]…
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TIP OF THE DAY: How To Make The Best Roasted Vegetables

Roasting vegetables is easy. You can toss pretty much any vegetable with olive oil and seasoning and roast it in the oven. The happy result: a low-calorie, nutritious and delicious side (or a vegetarian main with some protein). But sometimes the results are less than perfect. There are a few guidelines to guarantee your veggies…
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TIP OF THE DAY: Produce Storage Tips ~ How To Keep Produce Fresher, Longer

We’re one of those households that wastes a lot of fresh produce. Thanks to Taste Of Home for these tips: Some of these you may already know. Most were new to us.     APPLE SLICES: SOAK IN SALT WATER Sliced apples are a convenient snack or salad topper, but if you slice them in…
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TIP OF THE DAY: How To Toast Nuts, Seeds & Spices

[1] A goat cheese crottin with toasted almonds and a drizzle of maple syrup (photo © Vermont Creamery). [2] Toasted (a.k.a. roasted) pumpkin seeds. Here’s the recipe from Simply Recipes (photo © Elise Bauer | Simply Recipes). [3] Snow peas with toasted sesame seeds. Here’s the recipe from Chef Curtis Stone. Note that toasted sesame…
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TIP OF THE DAY: Easy Way To Cut & Peel Butternut & All Winter Squash

The one food prep task we fear is slicing and peeling butternut squash (and all the winter* squashes, but we eat butternut most often). It’s not the easiest thing to slice and peel, given the force needed to cut through the squash. Even with a firm cutting board and a super-sharp knife, we face with…
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