do it Delicious Blog

How to Oil Your Cutting Board

2012-02-29T15:16:36+00:00

Oiling your wood cutting board every 6 months or so will prolong the life of your board and prevent it from cracking. Use mineral oil or an oil that is labeled “food safe”. Pour a small amount of oil onto a clean, dry cloth or paper towel and rub in evenly with the grain of the board. Let it dry for an hour and then wipe up any excess oil with another dry cloth.

Yellow Cake (with Pumpkin)

2012-02-17T17:59:06+00:00

We love this easy recipe that makes a store-bought birthday cake mix just a little better for you. It’s from Deceptively Delicious. Serve with your favorite frosting - I use a homemade cream cheese one. In the book it wrongly states that you need only one cake pan—you need two. Please reference the recipe below instead. My apologies for this egregious mistake.

Prep time: 5 minutes
Total time: 30 minutes
Makes a 9-inch layer cake

Ingredients:
Nonstick cooking spray
1 (18-ounce) box yellow cake mix (any brand)
1 cup canned pumpkin puree
1/4 cup water
2 tablespoons vegetable oil
2 large eggs
1 large egg white
6 ounces nonfat lemon, banana, or vanilla yogurt

Directions:
1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with cooking spray and flour lightly.

2. In a large mixing bowl or the bowl of an electric mixer, combine the cake mix, pumpkin puree, water, oil, eggs, egg white, and yogurt. Beat until smooth, 1 to 2 minutes.

3. Dividing evenly, pour the batter into the cake pans and bake until a toothpick inserted into the cake comes out clean, about 20 minutes.

Variation:
Devil’s Food Cake:
Substitute a box of devil’s food cake mix for the yellow cake mix, and beat with 1 cup pumpkin puree, 1/4 cup water, 2 tablespoons canola or vegetable oil, 2 large eggs,1 large egg white, and 3/4 cup plain yogurt (preferably Greek). Bake as above.

Cooking Tip: How to Line a Baking Pan

2012-02-15T17:21:26+00:00

The goal here is to leave enough of a parchment overhang so you can easily lift your brownies onto a cutting board to slice rather than slicing directly in the pan, which will leave you with a scratched pan.
First, spray the bottom and sides of the pan with cooking spray. Then, tear off a piece of parchment that’s wide enough to completely cover the bottom of the pan and long enough to leave an overhang on two sides.

How to Store Potatoes

2012-02-09T14:39:15+00:00

Store potatoes in a cool, dry, dark place like your pantry, not the refrigerator. Humidity is not their friend. Best to store them in their mesh bags or a wire basket so that air can circulate around them. They will last for up to 2 months (sweet potatoes not quite as long). Discard potatoes that have sprouted.

Cooking Tip: How to Store Cheese

2012-02-02T16:29:26+00:00

First, wrap your cheese in waxed paper then loosely wrap it with plastic wrap or an unsealed plastic bag. This will, at the same time, let the cheese breathe and prevent it from absorbing odors or drying out.

Cooking Tip: How to Grate Whole Nutmeg

2012-01-26T02:32:14+00:00

The flavor of freshly grated nutmeg far exceeds the pre-ground stuff and stays fresh longer, too. Buy it in its whole form and simply run the seed several times along a fine grater. Only grate what you need, and store the remainder in a tightly sealed jar in a cool, dark place like your pantry.

Cooking Tip: How to Speed the Ripening of Avocadoes and Tomatoes

2012-01-20T16:11:48+00:00

Place avocadoes or tomatoes in a paper bag along with an apple to hasten the ripening process (apples emit ethylene gas, a natural ripening agent) and keep them at room temperature. Once ripe, avocadoes can be refrigerated for up to 3 days, but be sure not to refrigerate tomatoes as this will make them mealy.

Olive Oil 101

2011-10-13T13:26:37+00:00

With so many different olive oils on the shelves, it can get confusing when the time comes to choose. What does extra virgin mean, anyway? Cold pressed? Does light mean fewer calories? Is the $40 one that much better than the $10 one? Are the Italians better at making olive oil than the Greeks or the Spanish? And what about those Californians? We’d like to try to help with some of these pressing questions.

Here’s a breakdown:

Extra Virgin Olive Oil is an unrefined oil, which means that it’s left in its “virgin” state after the first cold pressing when the oil is extracted- no heating or chemicals are involved. It is the highest quality olive oil, richer in flavor and nutrients than the others. The only drawback is that it has a lower smoke point than oils like canola or sunflower so it’s not recommended for high heat cooking like frying.

For our recipes, we reach for a good, mild tasting extra virgin olive oil that won’t overpower food or empty the pocketbook (see our pick of the moment below). Some extra virgin olive oils can get quite expensive and are best used sparingly for vinaigrettes and dipping bread.

Each country that produces olive oil uses different species of olives and has different climates and soil so the flavor will vary from country to country. It may take a little trial and error before you decide on the oil you prefer. The best oil depends on freshness (less than 2 years old) and the methods of the individual producer not the country of origin per se. In the end, of course, the best one is the one that fits your tastes and budget.

Virgin Olive Oil is an unrefined oil but has a slightly higher acidity than extra virgin olive oil, making it a good choice, but it does not match the high quality of extra virgin. It is not commonly seen on shelves but is used mostly as a blending oil.

Olive Oil sometimes called Pure Olive Oil is a blend of refined olive oil and virgin olive oil and has a very mild flavor. The ratio of refined to virgin oil varies, but it usually contains less than 20% virgin oil.

Light Olive Oil or Extra Light has the same amount of calories as other olive oils. The word light refers to lightness in color and is generally tasteless. It is a blend of refined olive oil and virgin olive oil but with less virgin used than in the pure olive oil.

All of the oils should be stored in a cool dark place like your pantry.

Our pick:

Olave Extra Virgin Olive Oil

Brownies (with Carrot and Spinach)

2011-09-26T19:38:18+00:00

Lots of people have requested the brownie recipe I made on Anderson’s show last Friday. Here it is…spinach and all.

Prep time: 15 minutes
Total time: 55 minutes
Makes: 12 brownies

Ingredients:
Nonstick cooking spray
3 ounces semi-sweet or bittersweet chocolate
1/2 cup carrot puree
1/2 cup spinach puree
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.

Melt the chocolate in a double boiler or over a very low flame. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites.

Stir in the flour, baking powder, and salt with a wooden spoon. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Puree How-to:
For the carrots: Peel, trim the ends, and cut into 3-inch chunks. Steam for 10 to 12 minutes until very tender. Puree in a food processor or blender for about 2 minutes until smooth, adding a few teaspoons of water, if needed, for a smooth texture.

For the spinach, remove any tough stems. Steam for 30 or 40 seconds, or cook in a skillet with 1 tablespoon water for about 90 seconds until wilted. Puree in a food processor or blender for about 2 minutes until smooth and creamy.

Our New Shopping Guide

2011-09-09T16:21:39+00:00

We are thrilled to let you know about the new Shopping Guide feature that we’ve added to our site. We know that shopping for kitchenware can be overwhelming, especially if you’re just starting out. So we’ve tried to do some of the heavy lifting for you, sifting through oodles of equipment and gadgets to find that perfect paring knife to the most versatile saucepan. Big or small, we believe that all equipment should be durable, affordable, and well designed.

In order to be as efficient as possible and to save you time, once you’ve decided what you want to buy, the guide will link you directly to Amazon so a purchase is just one easy click away. And you can keep adding to a single shopping cart for one final purchase when you are ready to checkout. We also tell you a little about each product so you know the why’s and what for’s about what you are buying.

If you are a new cook looking to start your kitchen adventures or a seasoned one wanting to add to your existing equipment, we have some solid choices for you, nothing gimmicky or unnecessary. Please continue to stay tuned as we add more and more products to our new shopping guide. Thanks for joining us!

No-Bake Energy Bars

2011-05-20T15:03:28+00:00

Who doesn’t need an afternoon pick-me-up? These energy bars are great for an on the go snack and they’re packed with all things good: vitamins, minerals, protein and fiber. Healthy snacking keeps your metabolism moving. It also helps keep crankiness at bay and controls those hunger pangs before the urge to eat all things fried and salted strikes. And don’t forget other snacks like fruit, yogurt, vegetables, cottage cheese and nuts to get you from one meal to the next.

No-bake Energy Bars
Prep time: 10 minutes
Total time: 40 minutes
Yield: 14 bars

Ingredients:
cooking spray
¾ cup raw almonds
1 ¼ cups brown rice cereal
1 cup old fashioned rolled oats
¼ cup unsweetened finely shredded coconut
¼ cup flax meal
¼ cup raw chia seeds
½ cup brown rice syrup
6 tablespoons almond butter
½ cup semi-sweet or dark chocolate chips

Directions:
Spray an 8- by 8-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper, leaving an overhang on two sides.

Place the almonds in the bowl of a food processor and pulse until evenly chopped. Transfer to a large bowl and combine with the rice cereal, oats, coconut, flax meal, and chia seeds.

In a small saucepan over medium heat, combine the rice syrup and almond butter and cook 2 to 3 minutes, stirring, until melted and creamy. Pour over the oat mixture and stir until well combined. Stir in the chocolate chips. Press evenly into the prepared pan and let cool completely (about 30 minutes). Grab the ends of the parchment and lift onto a cutting board. Slice into bars.

Cooking Tip: How to Juice Citrus

2011-05-18T17:41:18+00:00

I’m not one for buying a lot of kitchen gadgets. I’m old school. So when it comes to juicing citrus, I reach for a fork. Simply cut a lemon, lime, orange or grapefruit in half crosswise then insert the tines of the fork into the center of the fruit and twist to extract the juice (you will have to scoop out any stray seeds).

In case you are a little more high-tech than I am, the citrus reamer and lemon/lime squeezer are also good options. A citrus reamer (which may come in wood, plastic or metal) works in a similar fashion to the fork and is a good low-cost choice. The lemon/lime squeezer costs a bit more but comes in very handy when you have a lot of lemons or limes to juice and produces juice without seeds or pulp- it’s the next best thing to electric. Simply place one half of the lemon or lime face down in the bowl of the squeezer and squeeze. Whichever gadget you choose, you’ll get about an extra tablespoon or more of juice rather than if you just squeeze by hand (I’m not one for wasting either).

Yield:
1 lemon = about 3 tablespoons juice
1 lime = 1 to 2 tablespoons juice
1 orange (using fork or reamer) = ¼ to ½ cup juice
1 grapefruit (using fork or reamer) = ¾ to 1 cup juice

Today at the Farmers’ Market

2011-05-12T15:54:54+00:00

Most people don’t think that eggs have a season, but, indeed, they do! And Spring is the start of it as the hours of sunlight in a day grow longer, which triggers egg production on small farms where chickens roam free (unlike conventional factory production that uses artificial light to trick chickens into laying eggs year-round). By the way, we are not suggesting you need to spend $8 per dozen, as advertised in our photo…

The organic eggs you’ll find at the farmer’s market come in many colors (white, brown, green, speckled), depending on the breed, but the color makes no difference nutritionally. Farm eggs are insanely fresh, often laid the day before they are sold. Supermarket eggs have a “sell by” date on the carton; once you get them home, it is considered safe to use eggs four or five weeks after this date. To really enjoy their amazing and pure flavor try them soft-boiled on toast (like the recipe below) or serve them over broiled sliced tomatoes or spring asparagus.

P.S. In 2010 the USDA released a study stating that since 2002, the amount of cholesterol in eggs has decreased by 14 percent and the amount of vitamin D increased 64 percent.

Eggs on Toast
Prep time: 5 minutes
Total time: 10 minutes
Yield: serves 2

Ingredients:
4 large eggs
2 slices French bread
2 tablespoons olive oil
kosher salt and freshly ground black pepper
fresh chives (optional), snipped with kitchen shears

Directions:
Place the oven rack in the second position from the top. Heat the broiler. Place the bread slices on a sheet pan and drizzle each with 1 tablespoon of the oil. Broil until the bread is toasted, 1 to 2 minutes per side. Transfer to plates

Fill a small saucepan with water (about 2 inches from the top) and bring to a boil. Using a large spoon, carefully lower the eggs, one at a time, into the pan. Reduce the heat and gently simmer. After 5 ½ minutes, drain the water from the pan. Carefully peel the eggs (if they are too hot to handle, pass them under cold running water as you peel). Serve atop the toasts and sprinkle with salt, pepper and the chives.

Leafy Green Salad Combos

2011-05-11T15:38:28+00:00

Do you love salad but dislike the labor involved in making them? Or are you always making the same salad and need some new ideas? We’re here to snap you out of the salad rut and help you not short change this noble side dish with some easy and, hopefully, inspiring combinations. You can boost the protein of any one of the combos below with the addition of chicken, meat, tuna, lentils or chickpeas, or whole grains like bulgur wheat or barley, turning them into hearty dinner salads.

Arugula, sweet corn, cherry tomatoes and chives with Lime-Cumin Vinaigrette

Romaine, apples, blue cheese and toasted walnuts with Balsamic Vinaigrette

Baby spinach with hard-boiled eggs, cucumber and croutons with Anchovy-Rosemary Vinaigrette

Mixed greens with toasted almonds, dried cherries and carrots with Mustard-Tarragon Vinaigrette

Arugula, radishes, olives, Feta and mint with Lemon-Honey-Shallot Vinaigrette

Butter lettuce with avocado, orange and red onion with Red Wine Vinaigrette

Salad Vinaigrettes

2011-05-10T13:23:42+00:00

With Spring here and Summer just weeks away, I am dying to make salads from my garden, using fresh, crisp lettuces and veggies. I like to complement fresh produce with homemade vinaigrettes made in my kitchen instead of using bottled dressings. Yes, store-bought dressings are usually the default choice because they are fast and easy. But, by trying some of our recipes below, you will find that you actually can whip up a flavorful and fresh vinaigrette in less time it would take to go to the grocery store (and for half the price, too!). Give these a whirl, and let us know what you think.

We like our vinaigrettes on the zesty side, but it’s up to you: adjust according to your tastes, adding more oil if it’s too sharp or more vinegar or citrus juice if you like your vinaigrettes a little more acidic. And, of course, always season to your liking with salt and pepper. All of these vinaigrettes will keep for up to two weeks in tightly sealed jars and even longer if they don’t contain fresh ingredients like shallots, fresh herbs or jalapeños.

Lemon-Honey-Shallot Vinaigrette
Yield: about ½ cup

Ingredients:
¼ cup fresh lemon juice (from about 2 lemons)
¼ cup extra virgin olive oil
2 teaspoons honey
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper (6 turns on pepper mill)
1 small shallot, chopped