The Fungus Among Us: Mushroom Recipes

July 9th, 2013 by admin

Sauteed mushrooms are the ideal addition to a steak meal. You can also serve them over baked potatoes or simply enjoy them on their own! Read on to learn how to make the perfect sauteed mushrooms.


Black pepper to taste
3 tablespoons extra virgin olive oil
1/3 teaspoon garlic salt
3 tablespoons butter
1 tablespoon teriyaki sauce
1 pound sliced button mushrooms
1 tablespoon red cooking wine
1 clove of thinly sliced garlic


In a large saucepan, heat the butter and olive oil over medium heat. Add the mushrooms, cooking wine, garlic, garlic salt, teriyaki sauce and black pepper. Keep stirring the mixture until it Read the rest of this entry »

Chopping Techniques to Keep Your Fingers Safe

May 25th, 2013 by admin

Even the most experienced chef can fall prey to the ravages of cooking injuries. Follow these techniques to avoid hurting yourself in the kitchen and keep your fingers safe.

Although this may seem counter-intuitive, using a dull knife causes most chopping injuries. With a dull knife, you have to use more force, so the knife is more likely to slip. With a sharp knife, you will be more accurate, use less force, and be less likely to make any painful mistakes.

Next to consider is your hand position. Do not stick your fingers out flat. Keep them folded or curled Read the rest of this entry »

The Different Knives and How to Use Them

April 10th, 2013 by admin

Though the history of of cooking is replete with tools that are utterly useless, the knife is not only eternally useful, but different kinds of knives really are meant for different jobs. Here are some types of knives and what they do:

Paring knife
This is a small knife with a blade no longer than four inches that’s used to peel fruits and vegetables, remove seeds from chilies or peel and devein shrimp.

Chef’s Knife
This is a knife made to Read the rest of this entry »

The Benefits of Fruits and Vegetables

June 21st, 2012 by admin

We’ve all heard our mothers remind us time and again to eat our fruits and vegetables. What most of us probably heard were our mothers telling us to eat worms. In all likelihood, we would probably have preferred worms over that plate of salad.

Let’s reinvest a little more time to the benefits of fruits and vegetables for old time’s sake. After all, they are much more colorful and nutrient-filled than worms. As it turns out fruits and vegetables are the highest forms of health we kids from 0-100 years Read the rest of this entry »

The Virtues of Whole Grain Pasta

October 9th, 2011 by admin

Whole grain pasta has many benefits one is that it is made from whole grain flour and nothing is removed or processed. It has plenty of vitamins, fiber and nutrients. Eating about 3 to 4 ounces a serving is suggested. This is about 200 calories. This pasta has protein, Vitamin B, folic acid, and minerals. It provides a good source of energy to the body. The glucose breaks down less quickly giving the body more fuel to burn. Fiber in the grain helps with digestion and weight management. Whole grain Read the rest of this entry »

Turn Your Leftovers Into a Whole New Meal

October 5th, 2011 by admin

Everyone is busy these days and no one really has the time to cook wholesome delicious meals everyday of the week. Instead of cooking a massive meal for everyone, try to cut it down to once or twice per week and then utilize the left overs for the following days, or even for lunches that people can take to work or school with them.

For example, if you served roasted turkey or even chicken for dinner one evening you could use those left overs in many different recipes as Read the rest of this entry »

Make Your Kitchen Safe for Your Children

October 1st, 2011 by admin

You are in the shoes of a 17-month old looking for rooms to explore in the home. You want to explore every inch of your new home, the kitchen caught your eye because you see mom and dad in there. You see them opening drawers, cabinets, refrigerator, microwave, oven, dishwasher, trashcan, turning on the faucet, and using a counter top to prepare food. You are wondering what can possibly be in all the cabinets and drawers that you can get your little hands Read the rest of this entry »

The Classiest TV Chefs Around

September 2nd, 2011 by admin

Seems like cooking shows are all the rage nowadays and there are several Direct tv networks dedicated to people in the kitchen. Classy chefs are a dime a dozen but we think the following TV cooks have it heads above the others:
Ina Garten: Ina’s got the smooth Hamptons voice you love to listen to and she’s classy enough to include caviar and lobster at least once an episode. Her home is pristine and she’s always got fresh cut flowerswhat’s not Read the rest of this entry »

When to Freeze and How to Thaw

June 30th, 2011 by admin

When it comes to food preparation, there are some general rules about food storage that have to observed in order to keep the food safe for consumption. There are some fast rules that are easy to remember.

Foods that are not consumed on the same day and are made of perishable ingredients should be frozen in containers that can be reheated. Certain plastics can be carcinogenic if exposed to microwave, so be careful in considering those purchased.

Thawing of most foods should be done in the refrigerator. For faster jobs, thawing Read the rest of this entry »

What a Fully-Stocked Pantry Looks Like

June 27th, 2011 by admin

Any cook will tell you that organization is key to a good kitchen. Whether you live in a small home or a large home, there are ways to organize a kitchen pantry so that cooking is easier.
Small homes do not have a lot of space. Most kitchens only have a few cabinets, but they can be divided into separate areas. Canned goods need to go in one cabinet. Cans do not need to be alphabetical, but they should be lined in rows for easy access. Foods that come in boxes can be placed in Read the rest of this entry »