Read this article on MSN today – have to admit, never heard of the trick for the berries! Going to give it a try, especially with raspberries, I feel like they are going bad before you even get home from the grocery store… click this link: Tips for storing summer produce and have a read!
The answer to this month’s “Can you…guess the gadget?” is… herb mincer! It is used to mince all kinds of fresh herbs quickly and easily. I have already used it a few times to mince parsley and also basil. My father got this for mincing fresh parsley over his clams casino dish. And the lucky winners are: Wendy K. from Chicago, IL and Dana M. from Seminole, FL. Email me at: QBKitchen@gmail.com to get directions on how to receive your prizes.
Congratulations to the winners and keep your eye out for the next “Can you…guess the gadget?”
Thank you to everyone for participating and guessing – this was a LOT of fun!
My dad, Fred Glockner, “lent” this to me three days before he passed away earlier this year. When I saw this hanging on the pot rack above the stove in my parents kitchen, I grabbed it and brought it out back to ask him what it was (I was pretty sure I knew what it was but wanted confirmation). And as ill as he was, when I asked him, he face lit up and he started talking about a recipe he had made using this gadget. You could tell by the look on his face that he was reliving making and enjoying this dish in his head. He was smiling and licking his lips as he spoke about it. It made me and my sister smile as well. It was that night I realized I got my love of cooking from my dad. Funny, but I never realized that before. Thanks for that dad…
So what do you think this is used for?
Send me your guess below – I’ll post the winner on my page in a few weeks – C’mon, give it a guess! The first person to send me the correct answer via leaving a reply in the comment section below (please go to: Can you…guess the gadget?? ) will win a $5.00 Starbucks gift card.
Make sure you subscribe to my blog so you will know if you won! See the right side of the Home page under “Follow the Queen Bee”.
Thanks for participating!
There was a short little article about making homemade nut butters in my local newspaper about a week or so ago. When I saw how ridiculously easy it is to make I couldn’t believe that I hadn’t done this before. I was now on a mission to make my own peanut butter so I ran up to the grocery store to grab a few ingredients. The peanuts happened to be on sale BOGO (buy one get one free) and I also had two coupons – score! I was excited just about making some yummy peanut butter, but now this was going to be a lot less expensive than buying a store brand – double score! When I returned home with the ingredients, I got out my food processor and literally in minutes I had delicious and creamy, homemade peanut butter – no banana was safe at this point. The texture was not the same as store bought PB, but I actually liked this better. It just tastes so fresh and natural, not “commercial and processed”. I put the remaining peanut butter in an airtight, hinged jar, wrote the date on the bottom and popped it in the fridge. And I am happy to report, nearly three weeks later, the peanut butter is not separated or hard-as-a-rock like many store-bought natural brands I have tried. This would be a great thing to do with kids and when placed in a decorative jar, it also makes a nice little gift for someone. I brought a jar over to my mom and she loves it. Here is all you need to do to have your own fresh peanut butter in minutes…
Standard-size food processor (a mini one will not give good results)
- 16 oz. Unsalted, dry-roasted peanuts
- 4-6 Tbs canola or peanut oil
- 2 Tbs honey (optional)
- ½ tsp sea salt, or more to taste
Here’s what to do:
Everyone needs a quick and delicious go-to side dish for busy weeknights, to bring to a pot-luck or for a light lunch, so you can throw together a healthy dish in a pinch. This is one of my all time favorites and I make it at least once a month. It comes together in minutes and is light, yet flavorful. Enjoy it as a side dish to sautéed chicken, a grilled steak or your favorite baked fish or try it for lunch: stuff the center of a large tomato and serve it with some baked pita chips and fruit.
Serves: 4-6 Cook time: 10 min Prep time: 15 min
- 1 C water
- 1 tsp extra virgin olive oil
- ¼ tsp salt; kosher or sea salt
- Pinch of fresh ground pepper
- ¼ tsp garlic powder
- ⅔ C couscous
- ½ C tomatoes, chopped or sliced
- ½ C cucumber, quartered and sliced
- ¼ black olives, chopped
- 2 Tbs red onion, diced
- 2 Tbs crumbled Feta cheese, plain or flavored
- 2 Tbs of a lite Greek vinaigrette or dressing
First, prepare the couscous by bringing the water, oil, salt, pepper & garlic powder to a boil. As soon as it is boiling, add the couscous and give it a quick stir to combine everything. Put the lid on the pot and remove it from the heat. Wait five minutes, remove the lid, fluff with a fork then transfer to a mixing bowl and allow the couscous to cool a bit. Once cool, add the tomatoes, cucumber, olives and onion to the couscous; mix to combine. Add in the crumbled feta cheese and the Greek dressing. Mix thoroughly to evenly distribute everything and let sit for about 10 minutes before serving. Enjoy.
Note: If you are making enough so you have leftovers, divide the mixture and do not put the Greek dressing on the portion to be refrigerated, do that when ready to eat.
This recipe just came to me the other night while I was preparing dinner. I’ll admit that we eat a LOT of chicken, brown rice and veggies for dinner at my home, and with good reason: it’s healthy, quick, easy and a great value if you buy the chicken on sale and stock up your freezer. The challenge here is to keep a good basic healthy meal from becoming boring. The easiest way to accomplish this is by mixing it up with a variety of different flavors. When you take advantage of the bounty of fresh seasonal vegetables and fruits in your local markets and grocery stores, you can quickly and economically transform a “blah” dish into a delicious dish. Seasonal fruits and veggies are also typically much lower in price, and best of all they taste the freshest.
Right now scrumptious, juicy cherries are in season. Cherries are generally in season late spring into summer, and recently I have been seeing them week after week in the grocery store and it started me thinking about different ways to start incorporating them in some dishes. Here is one that is so simple, yet so delicious. I hope you enjoy it…
I have to say, I was hesitant to mess with my banana nut bread recipe. When I brought it up to my daughter, who has grown up eating this on a regular basis she flat out said “No mommy… don’t do it.” Well I did it and she really liked it…
This is pretty much the same as my orignal Banana Nut Bread recipe aside from a few adjustments and of course the addition of yummy blueberries.
I was asked to make guacamole for a party a few years ago, and at that time I had never made it before. So needless to say, like most people, I scoured the internet looking for recipes. I never really found “one” recipe that looked quite right so instead I decided to make up my own. Now this is a very basic, easy guacamole recipe, and with good reason: when you have fresh and flavorful ingredients, sometimes less is more, and you should just let what Mother Nature gives you shine…
Oven-roasted plum tomatoes
Here’s what you’ll need:
- 6-8 ripe plum tomatoes
- Sea salt
- Fresh ground pepper
- Garlic powder
- Olive oil
Ok – I think I did it…I think I finally figured out the highly coveted and secretive spice blend Carrabba’s uses for dipping their delicious bread in while you are unknowingly stuffing yourself silly before any appetizers or entrees even come close to hitting your table. If you have had it you know what I mean. I do not eat out a lot, I prefer to know 100% for sure what I am eating, and besides that, I really love cooking. That being said, and since I am ALWAYS in the mood for Italian food, the few times a year we eat out, for some reason I always find myself trying to talk my daughter into going to Carrabba’s – and now I know why – It’s the bread dip! It is ridiculously addictive and the fact that they only dole it out in small measured portions (and give you a look of you ask for more) only makes it all the more alluring… Here is my recipe, let me know what you think.