Cooking at Home with Judy

Freezing Leftovers

Tips for freezing most any leftovers: I prefer to use zip bags as they take up less room and are E-Z to stack vertically in baskets for E-Z identification.

First select a baking sheet with sides -- some call them jellyroll pans.

Place a piece of wax paper on top of the pan surface.

Did you know, if you turn the sheet of wax paper or parchment paper upside down, it won't curl up as bad. If you crease the paper to the edges of the pan, then turn them under with a smooth crease, that helps as well. And you can always place a small bowl or piece of fruit on top of the corners to hold it down while you work. 

Date and identify the bags BEFORE filling.

Fill you bag ½ to ¾ full, the more liquid the less you should fill it. Gently lay the bag down holding the zip top up slightly so no liquid can escape. Gently push the excess air out of the bag and zip it shut.

Alternately stack as many bags on the pan as it will safely hold. Place it level and SAFELY secured in the freezer overnight. The next day transfer the upright bags to a basket in the freezer for E-Z keeping. Now you have INSTANT HEALTHY MEALS anytime you want them. 

Shopping Tips

Don't shop on payday -- you'll spend too much!

Don't shop when you are hungry or angry -- poor choices!

Don't shop the first of the month -- prices are higher.

 

Shop by COLOR -- put a RAINBOW in your basket. It is so pretty and will make you feel better both physically and emotionally.

Sad to say Walmart has figured out NOT to have to honor Aldi's sale prices. They pull their stock off the shelf. Example when Aldi's have cantaloupe for 25¢ a lb. Walmart will price theirs EACH and not by the pound so no comparison. And you'll never find the same size blueberries or blackberries in the same size carton. Walmart will pull all their 6 oz off the shelves. Dirty pool if you ask me.

Hey, start calling leftovers PLAN-OVERS, meaning you really want to prepare meals that freeze well for meals next week or next month. 

Ginger Tea

Well it's really not tea but delicious and oh so good for your health. Another tip I've posted is to peel and freeze your FRESH ginger root. Being the old skinflint that I am I can't bear to toss the nubbins left after I've grated the fresh ginger into whatever recipe I'm preparing. I re-wrap it and toss it back into the freezer to use in soup etc. By the way I got tired of loosing all those small lumps in the freezer so I put them in a small plastic tub and set it in the door tray. 

 

Back to the "tea" I simply squirt a splash of FRESH lemon juice into a cup, toss in the small lump of ginger root fill with water and nuke for a minute and a half. Fish out the ginger and enjoy. 

 

Also try a chunk of fresh frozen pineapple, or orange slices or Clementine's or fresh pear or apple slices too are all delightful. 

 

From your friend in the kitchen, Judy

Sauté

Funny how we use terms on nearly a daily basis when in reality we don't actually know their true meaning. I have used the term sauté for years when I should have said, SWEAT your onions, celery, carrots and bell peppers SLOWLY to release their moisture and render them tender.

In Webster's I found it to mean -- fry quickly in a little fat. Not what I meant at all. So when you find the word sauté you'll know it is an OLD recipe. I will try to remember to say what I really mean and not slip into old habits.

SWEAT your veggies just until tender -- that is really what you want -- just enough heat to make them sweat without adding any liquid besides the 1T of olive oil. Keep an eye on them and do add a small splash of chicken or veggie broth to keep them from going dry or worst yet burn. Ouch.

Be sure to pick a LOW-sodium and NO sugar broth, READ the label, even if it is a brand you have always used. Remember they don't need your permission to change the ingredients. See our article Cracker's Aren't All Their Cracked Up to Be! in Volume 6 on page 24. 

Better yet, make your own healthy and simple broth or stock on page 19 in Cooking with Judy. 

Flat Leaf Italian Parsley - more than just a pretty face

 

It not only brightens every dish you add it to it is also high in nutrients essential to good health and is readily available in all produce depts. Plus it is easy to grow in your garden or in pots on your patio. 

Download Italian Parsley Plant Extra.pages

 

 

Freeze Leftover Butternut Squash

Oooooooop's what to do when you buy and bake a beautiful butternut squash to make this amazing Apple Butternut Spinach Salad on page 7 in Cooking with Judy and you discover you don't have any spinach? No time to go to the store and out of patients. So . . . you freeze it.

Yes, simply lay your pretty little INDIVIDUAL squares of squash in a single layer (without touching) on a baking sheet lined with wax paper and pop it in the freezer overnight. The next day bag, date and store for later use.    

AND you can even use it in a SALAD later. Simply remove how ever much you want to use from the bag and THAW it by placing it in on a large plate. Either in the fridge, (uncovered) overnight or on your counter for 30 minutes to an hour. DO NOT nuke it, as that will release all the water and it will be mushy. Should it get mushy, don't throw it away, as you can REFREEZE it and use in any soup to naturally sweeten it up. See my recipe for Hearty Mexican Soup on page 9 in Cooking with Judy. 

Healthy eating is a blessing! 

Tips for Going to the Doctor

When I shared this with a friend she felt the whole world needed to know this quick and simple way to communicate with your doctor. Now this method only works if you are like-minded and want your health directives to come from healthy lifestyle changes and not by taking prescribed drugs. I have chosen this method for years and use it with all health care officials I come in contact with. 

The very first time I saw my general physician I took with me a GREEN sharpie and a RED sharpie. After the pleasantries were completed I asked her to close my medical folder and write on the FRONT of it in

RED -- NO = RX. Meaning NO prescription drugs.

And then to write in

GREEN -- YES = Lifestyle Changes. Meaning any recommendations she planned to make should fall in this category and not of a medication nature.

This way she would be reminded of our communication EACH time she picked up my file. Easy and so simple and it works every time.

I also told her I was through slicing and dicing and intended to be a WELL INFORMED patient. I would be asking lots and lots of questions. And should she wish any diagnostic testing here would be the three questions she should expect.

What do you expect to find from this test?

Is there a less invasive test that can get similar results?

What is the cost of the test and will YOU be paying for it?

The last one always stops them in their tracks. But not her she is quite accustom to me now and always says she will check or the lab should be able to tell me. My doctor and I are partners in my wellbeing. And I believe it is their responsibility to know the cost. 

Got it TOO Spicy

Several ways to cut the heat:

• Ÿ        Add fresh lemon juice and (I hate to say it) a little pinch of salt

 

• Ÿ        A small dollop of fresh sour cream, Daisy brand is the only one with NO additives.

• Ÿ        Add more veggies that are LOW in starch, i.e. zucchini, yellow squash, tomatoes, etc.

Let us know your tricks to lowering the heat -- email me! 

Your friend in the kitchen,  Judy

Keep it FRESH

Rainbow Swiss Chard and Kale -- beautiful fresh greens can be kept longer than you think if you'll use our tips on harvesting, preparation and storage.  Great recipes in each of my books!

Download Keep Fresh.pages

Cheesecake

How many of you love cheesecake but don't want the sugar? Delightful full flavored sugar-free NO flour sinfully delicious Cheesecake. You can make New York Style, Chocolate Chip, Fresh Lime or even Pumpkin. Many have told us this is there new favorite for the Holiday's. Recipe on page 52 in Cooking with Judy Since publishing the recipe I have gotten several requests, from those who have never baked a cheesecake, for instructions on exactly how to prepare the spring-form pan. So now you have it -- complete details  on page 46 in Volume 4 . . . with pictures too. Your success is my success. 

 

From your friend in the kitchen, Judy

 

 

How to pick GREAT Grapes

I was blessed to be in the produce dept. when a handsome white haired gentleman was selecting his own purchase of grapes. As I began to look over the grapes, the red on sale the green not, the gentleman asked if I knew how to pick out good grapes? I said, please share and he did indeed. 

He said he had the pleasure of meeting a gentleman who was a grape grower in California. The gentleman told him to first look at the stem, take hold of it to make sure it is supple and a pretty healthy green color. Then to take a grape, wipe off any residue with your fingers and pop it in your mouth. Bite down -- if it snaps and crackles it is FRESH. If it is soft or if the steams are not bright and supple it has been off the vive too long.

There you go a quick and easy test for FRESHNESS when it comes to grapes. 

Remember . . . red grapes are higher in antioxidants than the green, and black grapes even higher than the red. 

From your friend in the kitchen, Judy

 

Rosemary

3 More Good Reasons to Use FRESH Rosemary

1.  Place long FRESH sprigs UNDER your meat, chicken or fish on the grill -- helps prevent charring of your food, which causes carcinogens.

2.  Make a tea with FRESH leaves -- helps with gas and bloating.

3.  Use Rosemary Oil from the essence collection at your local health food store -- good for the brain and memory. Might try it before a test or exam. 

OLD Books

Household Management Tip

I love saving money by buying gently USED books but I have a problem with the musty - dusty smell. I don't tolerate household dust and am highly allergic to mold, as are most people.

My solution when I bring home a stack of books: I place them in a plastic tub with a small juice glass half-full of WHITE vinegar. I put a sticky note on top that instructs the viewer to OPEN the lid and remove the glass of vinegar BEFORE moving the tub. I leave the books closed inside for a week or more. Smell gone!!!!!! 

Fresh Herbs & Oils

 

Great tips and hints plus great combinations to delight your family and friends. 

 

Download Fresh Herbs & Oils.pages

Compliments from your friend in the Kitchen, Judy

Bon Ami

 

Bon Ami is a $5 million Kansas City brand owned by the Beahman family. Its powder cleaner can be purchased in the all-natural formula from 1886, or in the updated formula that's still All-Natural. 

What is good for the planet is good for us! 

Up or Down

 That is the Q . . . When I see people load their dishwashers this way I wonder WHY? I've never figured out how they get them out of the basket without touching the tops of the CLEAN silverware, which is the part someone is going to put in their mouth. Yes, it takes up more room in the basket to put it mouthpiece down but so much easier and more sanitary when removing to store in your kitchen drawer. As you know, I am into quick and E-Z. Let us know your thoughts (email) on this subject or any other to do with buying, storing and preparing fresh fruits and veggies.

From your friend in the kitchen, Judy

Pineapple

Dr. Oz says the core of the pineapple has the most nutrients.

What do you do with the hard center core after you remove it from your fresh pineapple? I have an E-Z suggestion.

Plus how to pick out a RIPE pineapple and how to peel, core and dice it. Plus the nutritional values. Did you know you can freeze it? See pages 30-31 in Volume 3, you'll be glad you did. 

From your friend in the kitchen, Judy

Skunk Soap

Be sure to mix OUTDOORS in well-ventilated space.

       1 Bottle hydrogen peroxide
       ½ C Baking Soda
       1 Cap full of Dawn dish soap

Mix well, wash animal (avoid eyes, mouth and ears) or soak washable item that has been "skunked". Wait 5-minutes and rinse. Hope I never have to put this recipe to the test.

Patty Pan Squash

The skin is quite hard and a bit bitter . . . so pierce with an ice pick and bake . . . then peel before adding to other sautéed veggies.

Cleaning Your Cutting Boards

It is quick and E-Z

Personally I prefer plastic. I know, can you believe it? Me wanting plastic -- the thing I avoid the most? In this case wood holds moisture longer and gets deeper cuts and grooves, which in my book means more bacteria. You also know I greatly dislike chorine bleach but once again this is the exception. I keep the bleach in a small plastic squeeze bottle (99¢ cosmetic dept. at the drug store) on my kitchen counter next to the sink. I lay the board as flat as possible in the sink, spray with HOT water to dislodge any particles, then sprinkle with the bleach. Scrub with a stiff brush. Then wash as usual or put in the dishwasher for maximum cleanliness.

From your friend in the kitchen, Judy

Fresh Asparagus

 

Trim off the bottom 1", leave the rubber band on and store in a glass of water in the fridge until ready to prepare.

Great tips for how to prepare and enjoy on page 32 in Cooking with Judy. 

 

Sweet Potatoes

 

Did you know you can FREEZE cooked sweet potatoes? You sure can  . . . 

Download Freeze Sweet Potatoes.pages

Compliment of your friend in the kitchen, Judy

Fresh Artichokes

E-Z way to keep them fresh. Simply cut 1/4" off the end stem and place is a glass or coffee mug of water. One wide enough to hold the bulb upright and tall enough for the stem to be immersed in about 1/2" of water. Place in the fridge until ready to prepare.

You'll find 2 great dipping sauces, as well as how to prepare them for steaming on  page 49 in Cooking with Judy .

Also ask you grocery store manager to display their artichokes in this manner. They will stay fresher longer and consequently their customer will buy more, meaning more profit for them.

From your friend in the kitchen, Judy

How to Clean Fresh Leeks

Pick pretty firm and unblemished leeks from the produce market. Remove DARK top green leaves and, be sure to compost these amazing nutrients back into the soil.

Stand on root end and slice vertically leaving root end intact. Place leek haves in about 3" of cold water in your sink. Holding the root end lift the light green ends fan them out and swish them around to loosen any sand or grit tucked deep inside the tight layers.

Once clean, shake out excess water, remove root and slice to desired thickness. 

Leeks are wonderful in any dish you want a slight, but not strong, onion flavor.

Quick & E-Z Leek Soup Recipe on page 48 in Volume 2.

From your friend in the kitchen, Judy

FRESH Green Beans from the Garden

Tell me why do we spend all that time removing the stem ends? When they . . . 
are FRESH from the garden they are sweet and tender. The other day I was tired and hungry and decided not to bother as the ends seemed fine to me. AND they were delicious. I happen to like my beans just lightly steamed and then shocked in cold water, see page 44 in Cooking with Judy, and eat them whole as a snack.

Not sure you would want to leave the ends on store bought beans. Just one more reason to choose FRESH produce from your garden or your local Farmer's Market.

From your friend in the kitchen, Judy

Household Items YOU Should AVOID

This comes under the heading DID YOU KNOW? 

There are everyday household items you should AVOID and why . . . so that you may protect your families health. Read the entire list plus natural SAFE alternatives. 

Download Avoid.pages

For more SAFE and inexpensive household cleaners see my article Clean Green on page 14 in Cooking with Judy.

 

Fresh Peaches -- FREEZE them

While they are in season 

Buy a couple dozen or a whole box

Leave on your counter to ripen . . . but don't let them touch, they do NOT play nice together. Give them space to breath and turn them every day, so as not to get a soft spot. And DON'T place face down on the stem, moisture collects around the stem and they'll rot. 

You know they are ripe when the skin slides off easily and they smell like peaches.

You won't be able to resist eating them NOW but please do peel and slice several as they ripen. Lay out on a wax paper lined baking pan. Place in the freezer overnight. 

Bag, snack size works great, date and you will have individually sliced FRESH peaches to enjoy when the snow flies -- that is if you can keep your mitts off of them until then. OMG -- so delicious your mouth will sing your praises. 

Individual slices ready to thaw . . . yummy good!

A gift from your friend in the kitchen, Judy

Office Scissors in the Kitchen

YES indeed -- I keep 2 pairs of office scissors in my kitchen  -- just for cooking.

They are so much sharper than traditional kitchen shears making your work go faster and in my opinion easier.

I have a large pair for kale and Swiss chard, while I dedicate my smaller pair just for herbs.

Great tip from your friend in the kitchen, Judy