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How to Freeze Green Beans

Veggie Faves

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April 7, 2020

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Things You\’ll Need

5 quarts water
8-quart stockpot with lid
Wire basket with handle
Timer
Colander
5-quart bowl
Ice
Paper towels
Freezer bags or containers

Freezing green beans extends their shelf life up to a year.

Farmers and gardeners harvest green beans when the pods are tender and while the beans are small. These young green bean pods provide a different amount of nutrients than the mature legume, according to The University of Illinois Extension's website. A notable source of carbohydrates, a half cup of cooked greens beans also provides vitamin C and beta carotene. Blanching and freezing green beans at their peak will help maintain these nutrients, as well as color and flavor. Blanching green beans before freezing is necessary, as it slows nutrient-sapping maturing enzymes.

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Step 1

Fill the 5-quart bowl with ice and enough cold water to cover the ice, and nestle the colander into the ice bath. Use 1 lb. of ice per batch.

Step 2

Wash the green beans under a stream of running water.

Step 3

Grasp the bean toward the end of the pod and gently snap off the ends of the beans. Depending on your preference, leave the beans whole or snap them into smaller pieces.

Step 4

Fill the 8-quart stockpot with 5 quarts of water.

Step 5

Place the pot on the stovetop and bring the water to a consistent boil over high heat.

Step 6

Place no more than 1 lb. of green beans into the wire basket. Carefully lower the basket into the boiling water. Do not submerge the handle of the basket.

Step 7

Cover the stockpot with a lid.

Step 8

Watch for the water to begin boiling again. Once the water begins boiling, set the timer for three minutes to complete the blanching process.

Step 9

Remove the wire basket carefully once three minutes have passed.

Step 10

Transfer the beans from the wire basket to the prepared ice bath immediately. Allow the beans to cool for about five minutes.

Step 11

Drain the beans, spread them on to the paper towels and pat the beans dry. Dry beans will not clump together as easily as those that are wet when frozen.

Step 12

Pack the green beans into freezer bags or freezer containers, leaving a 1/2 inch of head space. Remove as much air as possible while packing. Write the date on the freezer bag or container. Place the bag or container in the freezer.

Tip

Blanching water may be reused for continuous 1-lb. batches of green beans or other vegetables. Set the freezer at 0 degrees Fahrenheit or lower. If you do not have enough ice, run the beans under cold water to chill.

What Is the Difference Between Tamarind Puree & Tamarind Paste?

Food Hacks

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April 7, 2020

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What Is the Difference Between Tamarind Puree & Tamarind Paste?

Inside their papery pods, tamarind fruits dry to a figlike consistency. Image Credit: Medioimages/Photodisc/Photodisc/Getty Images

Dried tamarind looks something like a sugarplum, hinting at a food best reserved for the dessert table. Tamarind's complex sweet and sour taste, however, give this African native fruit culinary uses that range from steak sauce to chutney to cocktails. Like other acidic fruits, tamarind can also tenderize meat when used in a marinade. Among the forms in which you'll find tamarind is as a concentrated paste and as a puree.

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Tamarind Paste

Tamarind paste comes in two forms. The first is a super-compressed brick of dried tamarind pods. Similar in color and texture to fig paste, tamarind paste contains the pods and seeds of the dried fruit. This brick form is quite compressed and must be soaked before you can use it. The second form of tamarind paste is more of a ready-to-use product, with some of the pods and seeds removed. Sold in jars, this paste is known as either tamarind concentrate or jarred tamarind paste.

Tamarind Puree

Tamarind puree is a more fluid form of tamarind, and also made from the dried form of the fruit. In thickness, tamarind puree is more like dipping sauce or apple butter in texture, compared to the extremely compressed form of solid or jarred concentrate. You can purchase ready-made sweetened puree in jars, or make it at home. Homemade puree starts by soaking dried pods or paste bricks overnight, separating the pods and the seeds from the pulp by forcing tamarind through a colander lined with cheesecloth, and combining the pulp with the soaking liquid.

Cooking with Tamarind Paste

For ease of preparation, look for tamarind paste in a jar, so that it can be easily blended with other ingredients without the need to pre-soak it. A few tablespoons of tamarind paste in this ready-to-use form can be mixed with honey and a chili-garlic sauce to glaze lamb or chicken before heating or grilling. The concentrate is also an ingredient in tart frozen desserts and in cocktails. Mixed with lime juice, syrup and bourbon, then poured over ice, tamarind paste concentrate gives an exotic touch to a the traditional whiskey sour.

Tamarind Puree Methods

Jarred tamarind puree adds rich color and a sweet-sour taste to sauces for stir-fries and curries, among other dishes. Mix it with water and soy sauce at a rate of 4 parts soy sauce to 2 parts water and 1 part tamarind puree, adding it to a stir-fry of rice, vegetables, fish or soy protein in the last 30 seconds of the cooking process. In a fish curry, 1 teaspoon of tamarind puree joins spices and chili paste in a coconut milk-tomato sauce.

Slow Cooker Chicken Corn Chowder Recipe

Main Dishes

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April 7, 2020

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I love chowder so much, that's what I named my dog. True story–I own a giant, lazy bulldog named Chowder. There's just something warm and comforting about a big bowl of chowder to make any cold, rainy day feel just a bit brighter. This version is easy to make, and easy to customize. Want to make it spicy? Add some diced jalapeños. Want to make it vegetarian? Swap the chicken broth for veggie broth and leave out the chicken thighs. Any way you make it, it's just an easy way to serve a delicious dinner.

Things You\’ll Need

1.5 lbs red potatoes, cut into bite-size pieces
2 cups frozen corn kernels
¼ cup all-purpose flour
1 lb chicken thighs, cut into cubes
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
8 cups chicken broth
1 cup shredded Cheddar
½ cup heavy cream
Chopped chives or green onions for garnish

Step 1: Vegetables + Flour

Add the potatoes and corn to the slow cooker, toss with flour until well coated.

Step 2: Chicken + Spices

Add the chicken, salt, pepper, basil, thyme, onion powder and garlic powder to the slow cooker.

Tip

Don't like thighs? Not a problem! Chicken breast will work just fine. Have pre-cooked chicken ready to go? Save it for the end and stir it in with the cream and cheese.

Step 3: Broth

Add the broth to the slow cooker.

Step 4: Cook

Cook on high for 4 hours, or low for 8 hours.

Step 5: Cream + Cheese

In the last ten minutes of cooking, stir in the cream and cheese.

Tip

Don't use pre-shredded! Added ingredients help to keep the shreds from sticking together and will also prevent them from melting well.

Step 6: Blend

Ladle out a few scoops of soup (try to get lots of potatoes in those scoops!) into a blender, blend on high until well blended. For a thicker soup, add more scoops. For a thinner soup, add fewer. Add the blended soup back into the pot and stir to combine.

Step 7: Serve!

Adjust the spices to taste (how much salt you'll need depends on what broth you use–they all have different salt levels). Ladle into bowls, garnish with chives and serve!

How to Infuse Vodka With Jalapenos

drinks-cocktails

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April 7, 2020

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If you're a vodka enthusiast, you should definitely consider infusions. Because vodka has a neutral taste to begin with, it's an excellent base for other flavors. Many extracts, such as vanilla, actually use vodka as their base. All you need is some vodka, a flavoring agent, and a bit of patience. Jalapeño peppers are a fun option for infused vodka because their heat level isn't overpowering, but they have a wonderful pepperiness that will enhance any number of vodka drinks. Think martinis, greyhounds, or a jalapeño-infused Bloody Mary.

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Things You\’ll Need

2 to 4 jalapeños
750 ml vodka
Decorative 750 ml bottle
Kitchen-safe gloves

Step 1: Gather Your Ingredients and Tools

Technically, all you need for this recipe is a mid-range vodka and some fresh jalapeño peppers. You can store the infusion in the original vodka bottle. However, if you're planning on serving guests, it's nice to buy a decorative glass bottle for serving and storing. These can be found online, at gourmet shops, craft stores, and hardware stores. You also want kitchen-safe gloves to wear while handling the peppers.

Step 2: Slice the Jalapeños

Cut the jalapeños into 1/4 inch slices, discarding the stems.

Tip

Always wear kitchen-safe gloves when handling hot peppers. The natural oils from the peppers can burn your fingers, or worse — your eyes.

Step 3: Remove the Seeds

Carefully remove and discard the seeds by pressing them into a bowl. It's OK if a few seeds remain, but keep in mind that seeds aren't ideal in cocktails so you might need to strain them out later.

Tip

Another option is to halve or quarter the peppers instead of slicing them. This will save time, but the rounds look more decorative in the bottle.

Step 4: Place Jalapeños in the Bottle

Place the slices in a decorative serving bottle. If you're using the original vodka bottle, temporarily transfer the vodka to a large liquid measuring cup or large bowl.

Step 5: Add Vodka

Pour the vodka into the bottle. Allow the mixture to infuse for 1 to 2 weeks for maximum flavor.

Easy Old-Fashioned Candy Apples Recipe

Sweet Treats

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April 6, 2020

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Candy apples are classic and perfect any time of year for a nice homemade gift. The gorgeous, glossy candy coating can be any color you'd like, so feel free to make them your own! Have a favorite sports team? Make the apples to match their colors!

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Things You\’ll Need

6-8 apples
Lollipop or popsicle sticks
3 cups white sugar
1/2 cup light corn syrup
½ cup water
1 teaspoon food coloring (any color will work)

Step 1

Wash the apples very well in hot water (any residue left on the apples will either make the candy bubble or resist sticking to the apples), and dry completely. Add sticks or skewers into the apples and set aside.

Step 2

Add the sugar, corn syrup, and water to a saucepan. Stir to dissolve.

Step 3

Add saucepan to high heat. Bring to a boil without stirring (swirl the pan if hotspots develop). Boil until the mixture reaches 300°F.

Step 4

Remove from heat, and stir in food coloring of choice.

Step 5

Dip the apples, swirling around until well coated. Add to a baking sheet covered with parchment paper.

Step 6

Allow to cool, and serve within 12 hours or refrigerate for up to 3 days.

Chicken Piccata Recipe

Main Dishes

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April 6, 2020

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Chicken piccata is a simple yet elegant Italian dish. It features chicken and pasta served with a sauce of lemon juice, butter, capers and white wine. The recipe is also easy enough to make on a whim, whether you're looking for a new weeknight meal or hosting last-minute guests. Plus, like all homemade dishes, you can adjust the sauce according to your taste buds and preferences. Read on to learn how to make chicken piccata.

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Things You\’ll Need

4 boneless skinless chicken breasts (or 8 thinly sliced breasts)
Salt and pepper
1/4 cup all-purpose flour
4 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chicken broth
1 1/3 cup dry white wine (or more chicken broth)
1/3 to 1/2 cup fresh lemon juice
1/4 cup capers
1/4 cup chopped fresh parsley
Fresh parsley and lemon slices for garnish
16 ounces cooked pasta

Step 1

Cut each chicken breast into two thin pieces.

Put a chicken breast on a cutting board, flat side down. Place the palm of your hand on top of the breast. With a sharp knife, carefully slice horizontally through the breast. Do not cut all the way.

Tip

If using eight thinly sliced chicken breasts, skip to Step 3.

Step 2

"Unfold" the chicken breast. Cut along the "fold" to create two thin slices of chicken. Repeat with the remaining chicken breasts.

Step 3

Place the sliced chicken breasts in between layers of parchment paper or plastic wrap. With a meat mallet, pound the chicken until it is 1/4 to 1/2-inch thick.

Step 4

Sprinkle both sides of each breast with salt and pepper.

Step 5

Place the flour on a plate. Dredge each slice of chicken with flour, making sure to coat both sides.

Step 6

Place a pan over medium heat. Add two or three chicken breasts, depending on the size of your pan. Cook 4 to 5 minutes on each side, or until cooked through and no longer pink. Repeat with the remaining chicken breasts.

Tip

Place the cooked chicken breasts on a plate and cover with an aluminum foil "tent." This will keep the chicken warm as you cook the remaining pieces.

Step 7

Once all the chicken is cooked, add the white wine, chicken broth and lemon juice to the same pan. Use a large spoon or spatula to scrape the browned bits.

Simmer on medium-low heat for 10 to 15 minutes. Add the remaining 4 tablespoons of butter, mixing until combined. Stir in the parsley and capers.

Feel free to keep adding ingredients until the sauce suits your taste buds. For example, for a richer sauce, add more butter. You can also add more lemon juice if you'd like an extra lemony dish.

Serve the chicken over pasta. Pour the sauce over the dish and garnish with fresh parsley and slices of lemon. Enjoy!

Use One Rotisserie Chicken for 3 Make-Ahead Salads (That You\’ll Eat All Week!)

Main Dishes

Jeran McConnel

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April 6, 2020

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$Use One Rotisserie Chicken for 3 Make-Ahead Salads (That You\’ll Eat All Week!)$

Did you know that all you need is one rotisserie chicken to make up to 10 lunches for a week of healthy eating?

Between having three kiddos in school and a hubby who is a teacher, I have many lunches to pack. So, instead of resorting to PB&J every single day, I've created three healthy and delicious salads that can easily be assembled with one store-bought rotisserie chicken and some fresh veggies and fruit: Chicken Curry Salad, Pesto Caprese Chicken Salad, and Asian Chicken Salad. Make them on Sunday night, and have them ready to grab and go Monday through Friday. How easy is that?

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For each of these recipes, start with the dressing first, then the chicken, then heavier wetter ingredients and finally top with the leafy greens.

When finished assembling, seal the jars with lids and store in the fridge. Be sure to keep them all upright and not on their sides. You want the dressing to stay in the bottom of the jar. Store for up to 4 days in the fridge.

Each recipe makes 5 salads in a wide mouth mason jar.

Chicken Curry Salad

Things You\’ll Need

2 cups rotisserie chicken, shredded or chopped
1/2 cup mayonnaise
1 lemon, juiced
Salt and pepper to taste
2 teaspoons curry powder
1 cup fresh pineapple, chopped into tidbits
1 cup grapes, halved
1 bag of washed baby spinach
1/2 cup roasted cashews
1/4 cup toasted coconut flakes

In a small bowl combine the mayo, lemon juice, salt and pepper. Add the chicken and toss in the dressing to coat all the meat. Layer the ingredients in this order: chicken, pineapple, grapes, spinach, cashews, coconut.

Pesto Caprese Chicken Salad

Things You\’ll Need

2 cups rotisserie chicken, shredded or chopped
1/3 cup pesto
1 jar pitted Kalamata olives, halved
8 ounce tub of marinated mozzarella balls
1 cup grape or cherry tomatoes, halved
1/2 red onion, finely chopped
1 bag of washed arugula

In the bottom of the jar spoon in 1 to 2 tablespoons of pesto. Layer the remaining ingredients in this order: chicken, mozzarella, olives, tomato, onion, and lastly arugula.

Asian Chicken Salad

Things You\’ll Need

2 cups chicken (shredded or chopped)
1/2 cup red wine vinegar
1/2 cup vegetable oil
1/3 cup sugar
1 teaspoon sesame seed oil
1 tablespoon fresh grated ginger
1 teaspoon wasabi paste
1/4 cup sliced almonds
1 package ramen noodles
1 tablespoon black sesame seeds
1 large can of mandarin oranges
1/2 red onion, sliced
1 bag of washed kale/cabbage

Start by making the dressing. In a jar, place the red wine vinegar, oil, ginger, sugar, sesame seed oil, and wasabi paste. Shake to combine.

Crumble the ramen noodles and put them on a baking tray. Add the nuts and sesame seeds. Place under the broiler for about 5 to 7 minutes, or until golden and crispy.

Pour 2 tablespoons of the dressing in the bottom of a jar. Layer the remaining ingredients in this order: chicken, mandarin oranges, red onion, and kale and cabbage.

Tip

Use apple sauce or fruit cups for storing salad adds-ons that you want to stay crunchy. They fit perfectly inside on the wide mouth mason jars and the lid can be tightened over them.

No excuses! Now you lots of options for healthy lunches this year. Get your fridge stocked and ready for the week ahead.

Homemade Lemonade Cupcakes Recipe

Sweet Treats

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April 6, 2020

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On a hot summer day there's nothing like an ice-cold glass of lemonade. Well what if instead of a glass it came in a cupcake? Introducing my latest creation, lemonade cupcakes! These tasty treats have everything you love about lemonade plus frosting! Bake a batch for your upcoming picnic, barbecue or pool party. Whatever the occasion, these sweet tart cupcakes are guaranteed to please.

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Things You\’ll Need

1/2 Cup Butter (softened)
1 Cup Sugar
1 1/2 Tablespoon Lemon Zest
4 Egg Whites (room temperature)
3/4 Cup Cake Flour
3/4 Cup All-Purpose Flour
1/4 Teaspoon Salt
2 Teaspoons Baking Soda
1/2 Cup Buttermilk
1 1/2 Tablespoon Lemon Juice
For Frosting:
1/2 Cup Butter
4 Cup Powdered Sugar
4 Tablespoon Lemonade Concentrate (defrosted)
2 Tablespoons Buttermilk
Lemon Zest for Garnish

Step 1

Preheat oven to 350 degrees F. Line a 12-cavity cupcake tin with baking cups.

Step 2

In the bowl of an electric mixer, cream together butter and sugar. Add lemon zest. Add egg whites one at a time beating after each addition.

Step 3

In a separate bowl combine flour, salt and baking soda.

Step 4

Combine buttermilk and lemon juice in a small bowl.

Step 5

Add alternately flour and buttermilk mixtures to the butter and sugar, scraping down the sides of the bowl, until fully combined.

Step 6

Fill cupcake tins ¾ full. Bake 18-20 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before frosting.

Step 7

In the bowl of an electric mixer, beat all frosting ingredients until smooth and creamy. Frost cupcakes. Garnish with lemon zest. Serve and enjoy!

Tip

Use chewy candies like starburst to make edible citrus-shaped cupcake toppers.

How to Make Perfect Fondant-Covered Cubes

Sweet Treats

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April 6, 2020

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Things You\’ll Need

Icing spatula
Non-textured paper towel
Spray bottle
Fondant roller
2 fondant smoothers

Fondant-covered cube cakes can be used in a variety of ways, from baby blocks for a baby shower to dice for a casino-themed party. The trick to making these cube cakes work is eliminating all wrinkles and air bubbles in the fondant. Buttercream frosting is usually used to hold fondant to a cake, but buttercream edges are usually slightly rounded, despite a cake cut into a perfect cube. Fondant smoothing tools allow you to sharpen the rounded edges. You can use packaged fondant from the store or make your own marshmallow fondant.

Step 1

Smooth out the frosting on the cake to make the edges as straight as possible. Eliminate any ridges or bubbles which can show through the fondant. Smooth out buttercream frosting with an icing spatula and rub it with a non-textured paper towel to finish after the frosting forms a crust.

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Step 2

Spray the frosting with a very fine mist of water, using just enough to make the surface tacky so it acts as a glue to secure the fondant to the cake.

Step 3

Roll the fondant out to about 1/4-inch thick; thicker fondant won't show the crisp edges as well.

Step 4

Drape the fondant over the cake cube, removing as much of the wrinkles as possible before setting it down on the cake top. The sides of the fondant should drape away from the cake sides for now.

Step 5

Rub the top with a fondant smoother tool to press it flat and push out any air bubbles. If any bubbles become trapped under the fondant, lift the draped edge closest to the air bubble and push the air out with the fondant smoother.

Step 6

Hold a corner of the fondant out from the corresponding corner of the cube-shaped cake. Press the fondant against the side of the cake and against the corner with your hand. Rub your hand along the fondant to smooth it out, starting from the top edge of the cake and the corners and slowly working your way down to the bottom of the cake. Smooth it the rest of the way with the fondant smoother. Lift the bottom of the fondant flap as needed to push out any air bubbles. Repeat this process with the remaining four sides of the cube; the bottom side doesn't get covered with fondant.

Step 7

Glide the fondant smoother along the top edge and corners of the cake to sharpen the edges as much as possible. For example, to make the top edge sharp, press one fondant smoother against one side of the cube, with about half of the smoother extended above the cake edge. Place a second smoother on top of the cake, butted directly against the exposed portion of the first smoother. Press on the fondant slightly with each smoother while pushing the smoothers together. Glide them back and form along the edge as a single unit to sharpen the edge. Repeat with the remaining three top edges and each of the four corners.

Step 8

Cut away the overhanging fondant around the base of the the cube, using a sharp knife to make a clean cut. Press the ends of the fondant tight against the cake, using the fondant smoother. Push any remaining overhanging fondant under the cake.

Tip

If you want perfect 90-degree angle edges, cover the cube cake with chocolate ganache and shape it with bench scrapers used as straight edges. Set bench scrapers so the bottom edge rests on the cake board and scrape it around the outside to remove any excess ganache, if applicable. Hold one scraper against a corner or edge of the cube and pull the other scraper tightly against it to make the edges perfectly square. This is the same basic method used to sharpen the corners of fondant with the fondant smoothers.

The Only Thumbprint Cookies Recipe You Need

Sweet Treats

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April 6, 2020

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The Only Thumbprint Cookies Recipe You Need

Thumbprint cookies are one of those lovely treats that you'll find on countless dessert trays throughout the year (though they're most often associated with the holiday season). They're colorful, sweet, and pretty to look at. They're also a fun dessert to prepare with kids! This recipe uses a shortbread base, making it an egg-free recipe that comes together in no time.

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Things You\’ll Need

12 ounces (1 1/2 cups) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
17 1/2 ounces (3 1/2 cups) all-purpose flour
Your favorite jelly, jam or fruit butter (strawberry, apricot, apple, fig, etc)
1-tablespoon cookie scoop

Step 1: Gather Your Ingredients

The best thing about thumbprint cookies is that you can use any type of preserves, jelly or fruit butter as the filling. Use what you have! Go with your favorite. If you want a more colorful display, try using a variety of different fillings.

In a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt together on medium-high speed until light and fluffy, approximately 5 minutes. Add the vanilla and mix for another 15 to 20 seconds, then scrape down the sides. Add the flour in two batches, pulsing the mixer on and off to begin incorporating the flour. Then turn the mixer to low speed, and mix until the dough comes together. Place the bowl of the stand mixer in the refrigerator and chill the dough until the butter firms up, 30 to 40 minutes.

Step 3: Roll Out the Cookies

Line 1 large or 2 standard baking sheets with parchment paper. Use the cookie scoop to portion out the dough and roll it into balls (note: this recipe should yield approximately 24 to 30 cookies). Gently create an indentation in each cookie using your thumb.

Tip

Alternately, you can also use a 1/2 teaspoon measuring spoon to press gently into the dough.

Step 4: Add the Filling

Spoon your filling of choice into the center of each cookie. Refrigerate the trays for 10 to 15 minutes to give the butter a chance to firm back up slightly.

Step 5: Bake

Preheat the oven to 350 degrees Fahrenheit. If using a large baking sheet, place an oven rack in the center. Bake for 20 to 25 minutes, until the cookies are just barely turning golden brown near the bottom.

If using two baking sheets, divide the oven into thirds, spacing the racks evenly from the top and bottom. After 10 minutes of baking, rotate the two cookie sheets to ensure even cooking. Bake for 20 to 25 minutes total.

Allow to cool to room temperature before serving.