OTR: Healthy’s Biggest Enemy

Fixin to go cross country with my spouse for the second time. The first time? I was not prepared. GET A PORTA-FRIDGE!! Stockpile FRESH A-N-Y-T-H-I-N-G! This is not a drill. This is all out WAR!
Everything at every stop was chock full of CARBS. Every single one on the bad list? They are there!
I thought Ozarka water was takin on Goldenschlager’s approach there for a sec.
This time boys and girls?
Not for THIS co-pilot.
There will be pre-purchased nutrition. There will be stock-piled health!
Gonna be tough.

*Update-It’s been just over a year and I found nearly zero healthy items while on the road. At least pack a nice cooler, you will be glad you did!

Poaching Eggs

In a pot or deep skillet, combine about 1 quart water, 1 tablespoon white vinegar and 1 1/2 teaspoons salt. You can poach one to four eggs at a time in this liquid; work in batches for more. Eggs can be at room temperature or refrigerator-cold; cold eggs will require a slightly longer cooking time.

Bring water to a bare simmer (the French call it a “smile”), with bubbles forming on the bottom of the pan and only slight activity on the top. The water will be under 190 degrees; you should be able to quickly dip your fingertip in and out without pain.

If you are a confident cook, crack each egg on the side of the pan and let the contents slide very gently into the water. If you need to worry about broken yolks or bits of shell, break each egg into a separate ramekin before you begin to cook. Hold the ramekin just above the water and turn it over quickly but gently, to keep the whites and yolks close together.

Let cook until just firm, 4 to 5 minutes. The yolks will be soft and plump and the whites will be set but not tough. Use a slotted spoon to lift eggs out one at a time. Let drain on a clean kitchen towel or paper towels. Use the edge of the spoon or a small knife to trim off any ragged edges.

 

These instructions came from:
http://cooking.nytimes.com/guides/18-how-to-make-eggs?nlid=76076372

Gotta love NYTimes!!

To Freeze Corn

Boil ears of corn in water.
Put in cold water, let cool and drain.
Cut corn from the ears, put in freezer bag and freeze.

This was in Mom’s recipe box, but no notes as to who created it.

Small Appliances

Money has always been scarce it seems but the best thing I ever did for my kitchen was invest in Little Ricky and Lucille.
Little Ricky is my Kitchenaid hand mixer and Lucille is my Kitchenaid countertop stand mixer.
It took a long time for these wonderful creations to make it into my kitchen, so if you can’t jump right in and grab them up, by all means purchase a less expensive item. Be sure to register your purchases for the warranty!

Slow Cooker Liners

Friends, do yourself and your slow cooker a favor: Use Slow Cooker Liners! I prefer Reynolds brand because they haven’t failed me yet.
Also for baking large items such as a ham or turkey, the oven bags make you the best cook in town! Nothing dry and all delicious, with hardly NO cleanup! Your oven will thank you too without all those splatters!

Paper Towel – Green Bags

To keep fruits and vegetables fresher longer, I use paper towel and green bags.

After washing and drying the fruit and/or vegetables, wrap them in lint-free paper towels and place in green bags or zipper style bags.

Tupperware is the best for storage, but can be quite expensive. Once I had celery wrapped in paper towel stay store-fresh inside a celery container from Tupperware for several months. I could not believe it, but it is true! Unfortunately I melted the top when it was left too near the stove, so… back to green bags.

For a left over half of a tomato or onion, I fold a paper towel until it is slightly larger than the veggie and place cut side down on the paper towel. Place in the fridge and it will keep much longer than if it is a plastic bag, container or left unprotected. If it is several days between uses, the cut side will dry and shrivel a bit; simply slice off that end and use the good part.

When I prepare salads to go, I fold a paper towel and place in the container with salad to keep it dryer longer.

We don’t eat much bread, but when we do, I place a folded paper towel inside the bag to eliminate moisture. Just be sure to check it often and replace as necessary.

Clean as You Go

There’s nothing worse than a huge cleanup after preparing and serving your heart out.
If you tidy as you create those culinary masterpieces, you will find it much easier.

After using a pan, “scrape” it out with a rubber spatula. These little creations are our FRIENDS!!
With no gooey crud left all over, it’s a breeze to wash them! I adore the silicone spatulas and use them with everything from scrambled eggs to birthday cakes.

As you finish with your bowls and spoons and whatnot, place them in appropriate stacks in or near your sink for later cleanup. If you put all your plates in a stack, then the bowls on top, silverware in a tall cup, you save a lot of room. Stacking like in The Cat in the Hat is awful and the thought makes me cringe!

 

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