Wednesday, September 10, 2014

How to Peel 20 Cloves in 20 Seconds - The "Ultimate Garlic Peeling Trick!"


This is so terrific! 
I just found out there's no longer any need to crush the garlic first to peel it!

Watch the following AMUSING VIDEO below, which reveals the...

"Ultimate Garlic Peeling Trick!"



Peel garlic quick! Here's an easy food prep tip...just put the garlic in a sealed container (example, a mason jar) and shake the daylights out of it. Once you stop shaking it, you just open the container and the peelings should be separated from the garlic!
Don't know when I might need that much peeled garlic at once!

I was HOWEVER IMPRESSED.

I have also seen it done with MASON JAR, like with this link. 

Either way, certainly you could do fewer cloves easily, if you so desire. I think I normally would.

Now Enjoy,
Sharon Anne

Saturday, August 23, 2014

Garlic Carrots? Oh so simple... oh so good!

How can adding simple ingredients to steamed carrots makes these carrots oh so very good? These are great with roast chicken or beef dishes. Never endure boring carrots again!


















Garlic Carrots

1 lb carrots, peeled
Flat leaf parsley
Minced garlic
Pat of butter
Salt & pepper

Steam carrots till tender-crisp, add minced parsley, garlic and butter. Season with salt and pepper.

Source: family member David Paul


Steamed Carrots with Garlic-Ginger Butter

 (Read recipe REVIEWS)





 

Steamed Carrots with Garlic-Ginger Butter


1 lb carrots, peeled
1 Tbsp butter
2 garlic cloves, minced
1 tsp HOMEMADE SWEET GINGER
1 Tbsp cilantro, chopped
1/2 tsp lime zest
1 Tbsp fresh lime juice
Salt & pepper, to taste

Steam carrots, covered, 10 minutes or until tender. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.


Source: Cooking Light


Easy sides to enjoy!

Warmly,
Sharon Anne


Picnic Potato Salad (now... say that three times)

Very old photo (well before i.e.) hard-boiled eggs page. LOL!
However, as soft-boiled... the ones above are just perfect.
Soft-boiled eggs, little known ingredient for softer breads!
Salad:
6 med russett potatoes
2 hard-boiled eggs
2 celery ribs
1/2 cup red onion (OR)
3 green onions
1/3 green pepper
1/3 red pepper
3 Tbsp cucumber pickles, chopped
(variation: dill pickles or relish)

Dressing:
1 cup light mayonnaise
1/2 cup low-fat sour cream
1 Tbsp yellow mustard
2 1/2 Tbsp cider vinegar
2 Tbsp granulated sugar
2 Tbsp pickle juice
1/2 tsp salt, or added to taste
Coarse ground black pepper, added to taste

Salad: Boil potatoes (uncovered) until fork tender. Drain (see tips) and rinse with cold water. Peel, as desired. Cube cooled potatoes, place in a large bowl. Meanwhile, cover raw eggs with cold water and bring to a boil. Remove from heat, cover and time 17 minutes. Rinse with cold water, before chopping eggs and adding to potatoes. Dice veggies and fold into potatoes and eggs.

Dressing: Mix ingredients together in a small bowl and then fold into potatoes and veggies. Best, after chilled several hours, so flavors mingle together.

(Tips & Techniques...)
  1. Cooled potato water is a very well known ingredient great for tender, flavorful homemade breads.
  2. My mother had an amazing green thumb; I remembered she reserved her water to water her beautiful house plants! Who knew?

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