You bet winter’s starting to get its bone-chilling grip on us. Digging into a fresh, ripe pineapple’s a great way to take a tropical flavor vacation.
There are lots of great things about pineapple. One is that it’s usually not that expensive, especially if you buy it at a large discount club store. I pay about $3 for a pineapple here in Central Massachusetts. As for the fruit once you get it home – and ripen it – I love pineapple for it’s rich yellow flesh color, it’s terrific juiciness when it’s just ripe, it’s teeth satisfying soft crunch texture, and it’s magnificent more sweet than sour flavor.
Read more »
As noted in the article below, mangoes are considered the most consumed fruit in the world – and for good reason. They’re full of tropical flavor and rich in nutrients and fiber. For details, including mango health benefits and recipe ideas, click the picture below for a link to an April 2014 Medical News Today article.
Read more »
Not that this is THE most exciting stuff in the world, but it sure makes sense…and I will lay down the first of at least a couple microwave cooked pasta meals starting 2 days from now. You bet!
Though I recently posted step-by-step picture book directions showing how to clean a can top before opening a can, I thought I’d add those directions to a new page titled “Kitchen How To’s” you can get to either by clicking either picture on this page or by clicking the “How To & Tips” tab from the banner in the middle of the Gotta’ Eat, Can’t Cook homepage, then clicking…
…”Kitchen How To’s” from the drop down menu,…
…and finally clicking the picture of “How to Clean a Can Top”.
We know we need to wash our hands before handling food. We know we should rinse fresh fruits and vegetables with edible skins before preparing or eating them. But what about can tops – whether we’re taking the whole top off, like with this tuna can…
…or just popping a hole in it, like with this can of condensed milk? No matter how carefully we open a can, the top of the can always comes in contact with at least some of the contents inside the can. Read more »
All right! Adios, snow – bring on spring! The weather’s getting better – yah! We’ve got a big holiday weekend ahead. Boiled eggs – either plain white or brightly colored – are gonna’ be centerpieces of kids’ dreams Saturday night and breakfast tables Sunday morning – and, yes, it takes a real man – or woman – to eat those eggs out of the cups you see above – all in fun.
For the easiest and safest way I know to make soft or hard boiled eggs, just click any picture on this page for a free, newly revised much more colorful Gotta’ Eat, Can’t Cook step-by-step picture book recipe, and/or check out this short step-by-step video.
Last time, while writing about one of my favorite toppings: nut butter, yogurt, fresh fruit and dried fruit that goes great on pancakes, French toast and waffles, I mentioned that I’d post next about how to make fresh almond butter at home. Here’s what you need.
The hardest part about making almond butter is having the patience to let the food processor do the work (yah, you need a food processor) and then cleaning that processor when all the work is done. Not hard at all. And everything you need to show you what to do is included in the step-by-step picture book directions you can get by clicking any picture on this page.
There’s nothing quite like the magnetic scent of freshly cut garlic to attract attention to action in the kitchen. And then, of course, there’s nothing like the fantastic punch of flavor chopped garlic adds to whatever’s on the stove, in the oven or on the grill.
Fresh garlic is by far the one food ingredient I use most often and tastes so much better than processed garlic you can buy in a jar or any other prepared garlic product. As shown in the picture below, all you need to chop fresh garlic is a fresh garlic bulb, a sharp knife (preferably with a wide blade), and a cutting board (the bigger the better to keep the chopped garlic on the board and off the floor). Just click either picture on this page for step-by-step picture book directions that also show how to select fresh garlic when you’re buying it in the store.
Fresh pineapple: crisp tropical flavor, symbol of hospitality – perfect for the holidays!
Just click either picture on this page for complete step-by-step picture book directions showing how to check a pineapple for ripeness and cut it as quickly, easily and safely as possible.
Next post: easy to make pineapple, yogurt, jam and dried fruit salad
Just for the fun of it – this stuff is always fun – I got a 15 1/2 pound frozen turkey yesterday evening to find out how long it really takes to thaw it completely in the refrigerator as recommended on the packaging. All I did was put the rock-solid frozen turkey on a plate at 6pm and slide it onto the bottom shelf in my refrigerator, which is set pretty much right at the refrigerator manufacturer’s recommended temperature, probably about 40° F (4° C). Read more »