Thursday Tips: Canned foods

Today's tip is one of those that might be one you already know, but it is worth mentioning in case someone didn't.

Canned foods, especially those that are not able to be just poured out of the can, can sometimes stick. Some people pound on the bottom of the can to get the item to fall out, others will take a knife or spatula and help it out.

There is another way, and it's ridiculously easy.

Since I was going to use up some tomato paste, I figured I'd give an example!

Open up your can, then turn upside down and puncture two little holes in the bottom side of the can (using the can opener). This allows the pressure seal to release the contents, and voila! Can is empty!

Disclaimer: Thoughts of Fluff was not compensated for this post.

Thursday Tips: Dry and Fresh Herbs

Fresh herbs are absolutely delicious, far tastier than dried. Some are even nearly impossible to over use when fresh, like basil. Basil, dried, can easily ruin a dish if too much is added. On the contrary, you could add an entire basil plant worth of fresh basil leaves to a dish and it won't be ruined (yes, I've tested this theory).

Freshly chopped dill

Dried dill

Sadly, fresh herbs aren't always an option, so dried herbs get used a lot, too. They cannot be used in the same proportion (as mentioned above with my basil example), so how much DO you use? Easy! Just add dry herbs in 1/3 of the amount called for in fresh.

1T of fresh = 1t of dried

Of course, opt for fresh if possible. When it's not an option, don't forget it's not a 1:1!

Disclaimer: Thoughts of Fluff was not compensated for this post.

How to make Spaghetti Squash

 
How to make a spaghetti squash:

1) Wash squash off!
(You should wash all fruits and veggies off before cutting into them, as the knife will bring bacteria from the outside of the veggie into the flesh. This is especially important if you're eating the fruit or veggie raw, and one of the reasons Cantaloupe can be such a big cause of illness like e. coli.)

2) Slice squash in half long-ways and scoop out the seeds.

3) Place squash in a wax-paper lined dish, cut-side down, and bake for about 45 minutes at 350F, or until inside is tender enough for a fork to easily slice through to the peel.

4) When cooled, take a fork and scrape/rake the inside of the squash. This will release the squash in long strands, much like spaghetti.

Voila! You've made a spaghetti squash!

Disclaimer: Thoughts of Fluff was not compensated for this post. All opinions are my own and may differ from those of your own. Post contains affiliate links.

Thursday Tips: Making Buttermilk

Sometimes I really want to make a recipe and simply don't have an essential ingredient. Often times you can find a substitution for an ingredient, or even make it yourself.

Buttermilk is one of those items.

Buttermilk is very easy to make if you have milk and lemons on hand. To make buttermilk this way, simply take and mix 1 cup of milk with 1 tablespoon of lemon juice. Let it sit for 5 minutes and voila! Buttermilk!

Don't have lemons? Mix 1 cup of milk with 1 tablespoon white vinegar instead. Let sit. Buttermilk!

If you don't usually have lemons on-hand (we do), and you don't happen to be a fan of keeping white vinegar in the house, you might want to consider a shelf stable buttermilk powder. We purchased this one:

and have used it a lot, too. You simply mix 4 tablespoons of powder with 1 cup of water to get a cup of buttermilk using the powder.

Disclaimer: Thoughts of Fluff was not compensated for this post. All opinions are my own and may differ from those of your own. Post contains affiliate links.

Rutabaga

It's come to my attention that not many people know what a rutabaga is, and even fewer have tasted it. I'm not sure if this is because it looks like it might be difficult to prepare (it isn't) or what, but this very delicious, nutritious vegetable has been neglected for a long time.

This post will be short, but will hopefully help you learn a wee bit about the rutabaga.

A rutabaga I took a third off of for a recipe

For starters, it's a root veggie. Just like turnips, beets, potatoes, and carrots, the rutabaga grows below ground. It generally has a waxy coating put on when sold commercially to help slow spoilage.

The rutabaga can be used just like a potato can. You can mash it, fry it, bake it, etc. It can be used in lieu of potatoes in recipes, too. It is firmer than a potato, so it takes a little bit longer to cook. It is also slightly sweet. Very slightly. Think of the slight sweetness a carrot can have. That's about how it is.

To prepare a rutabaga, you just wash it to remove any grossness before cutting into it (don't want to spread grossness through the veggie via the knife!), peel the waxy layer off with a veggie peeler, and cut as desired for whatever recipe you are making and cook accordingly. Seriously, that's it. Nothing fancy.

This is another time my Farberware Vegetable Peeler comes in handy. That peeler has been used for years and is still just as sharp as ever. That's especially important when you're trying to peel through the waxy skin of a rutabaga!

I tend to cut the rutabaga in half (or even just take 1/3 of it at a time) and only peel the piece I cut off. One rutabaga generally gives me 2 or 3 meals.

Disclaimer: All opinions are my own and may differ from those of your own. Post contains affiliate links.