I Need Help In The Kitchen!

Posted 4 years ago


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Like most working moms, I need all the help I can get. Sometimes it is help from my husband (who is a great cook) but he works outside the home and travels often. I work from home and have a bit more flexibility. This means that meals during the week fall on my shoulders. With three growing boys, it is always a challenge to cook dinner, especially when it needs to be reasonably healthy and good for them. After all, it is my job to expose them to different vegetables to foster their love of vegetables, and try all different types of protein, even though my kids have steadfastly refuesed to eat (or even TRY) meet. UGH! It is so frustrating and exhausing and some days, I just want to give up. Instead of giving up, I have gone to the internet in search of some other ideas to help me (and all working moms) in the kitchen! 1. Fresh Vegetables: There's nothing inviting about a platter of limp broccoli florets and dried-out carrot sticks, so use this strategy to keep cut-up produce crisp and bright for up to 12 hours: Cover everything with a layer of damp paper towels, then wrap the platter in plastic wrap and refrigerate until the start of the party (a.k.a. crunch time). 2. Prepping Green Beans: Sitting with a bushel of fresh green beans and carefully pinching the ends off each one can be quite relaxing--if you're sitting on a porch swing on a lazy afternoon. But if you have a cluttered countertop and 15 minutes until dinner, try this technique instead: First, line up the stems. The beans' tough, knobby ends need to go, but the other ends (the skinny, tapered tips) are tender and perfectly fine to eat. Sort the beans so that the stems all face one direction. Scoot a handful against your palm so that they're even. Then, using a chef's knife, cut off the knobby ends with one slice. 3. Garlic: No more struggling with sticky, paper-thin peels. With these three steps--trim, crush, chop-- you can prep a clove in no time: First, trim. Use the tip of a chef's knife to slice off the hard root of each clove. This will allow the skin to peel away more easily. Then, crush. Place a clove under the flat side of the knife, with the blade facing away from you. Press the heel of your palm or your fist down on the knife until you feel the clove give way. Slip off and discard the skin. Next, chop. Gather together the peeled cloves, hold your knife by the handle, and place your other, nondominant hand on top of the blade. Rock the knife up and down through the cloves (the tip stays on the cutting board). Chop until the garlic is the size you desire. Good luck in the kitchen, hope these tips have helped! ---------------------------------------------------- For more great cooking tools, check out the Phillips Airfryer Review: http://workingmomreviews.com/philips-airfryer-review/ or the Wolfgang Puck Pressure Cooker Review: http://workingmomreviews.com/wolfgang-puck-pressure-cooker-review-need-know/

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