Ten Things Good Cooks Know about Fruits and Vegetables

10 Things Good Cooks Know
10 Things Good Cooks Know

How-to-Keep-Strawberries-Fresh-Longer

The Frugal Girls– How to Keep Strawberries Fresh

fruit
My Thirty Spot  — How to Store Fruits and Vegetables to Keep them from Spoiling


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DIY and Crafts — How to peel a head of garlic in 5 seconds

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The Yummy Life — How to Prevent Apple and Pear Slices from Browning

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The Creekline House — the One Tear-Free Onion Cutting Trick that Actually Works

apples

Recipe Tips  — All About Apples

How to Cut a Cauliflower

The Kitchn — How to cut a cauliflower

Veggie Sheet CheatKidspot.com — How to Cook Vegetables (printable)

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Fifteen Spatulas — How to Pick a Superstar Watermelon

Yes It Matters what kind of onion you use

BuzzFeed Food — Yes, it matters what kind of onion you use

B O N U S       T I P  :=)
How-to-steam-corn-in-your-microwave A Pinch of Joy — How to Steam Corn in your microwave

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Grow Potatoes in a Container

Grow Potatoes in a Container--APinchofJoy
Grow Potatoes in a Container--APinchofJoy
 St. Patrick’s Day is the time to plant potatoes in much of the Midwest.  They will withstand the less severe frost of early spring — at least the usually less severe frost.  This year — hard to predict :-)   My dad loved to garden and I remember his excitement at getting ready to plant potatoes because that meant spring was here.  Barring rain or blizzard — potatoes were in the ground in the middle of March as close to St. Patrick’s Day as possible.   Eventually the neighbor, also an avid gardener,  came up with a great labor saving method he’d heard about.  Save a spot in the big compost pile and just shove the potato eyes in the crumbly mix of organic material –near St. Patrick’s Day — and wait.  I was reminded of this when pins began proliferating on Pinterest claiming that you could grow one hundred pounds of potatoes in one container.  Wheels and I began the Great Potato Planting Experiment — just for you!   (Well, yeah, —- we’re curious like that anyway!)

First Layer in Potato Container -- A Pinch of Joy
We looked around for a container and weren’t successful at finding any that we already owned.  They were too big, too bulky, too shallow, too heavy.  And of course none of them had drainage capability built in.  Then I saw this laundry basket at a discount store.  Just a bit over two and a half feet high, light weight, and tons of drainage.  So much “drainage” that I had to think a few minutes about how to keep the soil IN the basket.  Then I remembered the old coconut basket liners I had almost thrown away in the fall.  Eureka!  I exchanged three dollar bills for the basket (told ya it was a discount store!) and brought it home.  The only problem was that it was GLARING white — shouting across the yard white.  So I grabbed a can of leftover brown spray paint that indicated it (maybe) would stick to plastic, sprayed the entire basket in and out.  It “aged”* for a couple of days or more until we next had time to work outside.  (*Code for “let it set till we get back to it”.)

I lined the bottom — just around the outside where the holes were — with the coconut husk, cutting and tearing it into six inch wide pieces before tucking it in the laundry basket.  Wheels poured in potting soil to a depth of about six inches.  (You could use dirt / compost mix from your yard, but we have terrible yellow sticky clay instead of dirt.)  Then he inserted potato chunks about two or three inches down.  We used seed potatoes — Yukon Gold – and made sure that each chunk of potato had at least two eyes.  Grocery store potatoes are often treated to inhibit sprouting while seed potatoes are not.  Sometimes grocery store potatoes will produce long sprouts — but it is somewhat iffy as to how well those will produce.  If I’m spending time growing something, I want to up the odds of success — but that’s just me. 
Add second Layer -- Potatoes in a Container - A Pinch of Joy
When the potato plants had grown about eight inches high, we repeated the coconut lining process and added another layer of potting soil.  Wheels also added another seed potato at this layer.  Again he cut the potato into fourths or about 2 inch squares, making sure each piece had eyes.  By now, the spring sun had “settled in” so we no longer had to move the basket to catch the most sun in our very shaded yard.  We had a spot that was sunny about 6 – 7 hours a day.  It wasn’t hot and watering was an every couple days thing — sometime less frequently than that if it had been rainy or extra cool.  
Grow Potatoes in Container -- a Pinch of Joy

We added a third layer when the plants had grown about eight inches high again and continued to water as needed. 

Fourth Layer - Potatoes in Container -- A Pinch
A fourth layer — I was running out of coconut husk liners so this was not as high on the outside, but it was “hilled” or mounded up a bit more toward the center of the basket.  It was getting hotter so we watered a little more often, just enough to keep it moist but not soggy. 

Potato Blossom  A Pinch of Joy

Blossoms!  We would have a crop.   During the next few weeks, the potatoes would grow lanky and then start to fall over.  They were ready to harvest, but we were gone in early fall so we let them stay until the first frost. 
To harvest, we laid the basket on its side and raked out the soil. 

Potato Harvest -- A Pinch of Joy
Some of our harvest — just about half the total number and by far the largest. The rest were quite small and I just cooked them like new potatoes with the skins on. Certainly not 100s of pounds of potatoes — but if you keep digging through the pins you finally see that it took a 10 pound bag of potatoes to produce a hundred pounds.  Not the quantity we need to eat or store over the winter months.  But it was fun and we’ll probably do it again and pay a little more attention so we can increase the yield.   A great way to celebrate the “green” holiday! 
  PS if you don’t know what a “potato eye” looks like — see the belly button kind of indentation on the far left potato?  That’s the eye. 

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!

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Cheese Broccoli Noodle Soup

Cheese Broccoli Noodle Soup -- A Pinch of Joy
Cheese Broccoli Noodle Soup -- A Pinch of Joy

Someone asked me if I had ever had a recipe failure.  Hmmmm – more than a few!  I said I had never been able to make a good broccoli cheese soup even though I’d tried several different recipes.  Nada, zip, zilch — yuck.  Donna said “I have a recipe that  you’ll love and it won’t fail!”  She sent me this tried and true broccoli and cheese noodle soup from her recipe box.  She was right.  It was a hit! 

 I would never have thought of adding noodles to a broccoli cheese soup but it is so good!  The unexpected noodles bring it to a “stick to the ribs” category of yummy.   She made a note to make sure the noodles are extra fine – around an inch long and smaller than the diameter of thin spaghetti.  I did cut the recipe in half to make six servings – one meal for the three of us.  And instead of water and bouillon cubes, I used canned chicken broth.

 This would be really good served with a crusty roll slathered with butter. Drool!!!!   Or biscuits with butter AND honey.  Or strawberry jam.  But since we are carb watchers, we serve a green salad as a side or a fruit salad as a dessert.  And leave the table filled and sassy.   This is definitely a keeper and will be a regular star on the menu.  I love soup and could eat it multiple times a week so  I see much more broccoli in our future!   Wheels like broccoli as much as I like soup and cheese anything fits Bytes world so it’s a winner all the way around! 

If you want the original recipe that makes 12 hearty servings, click to download  Donna’s Cheese Broccoli Noodle Soup.  

Cheese Broccoli Noodle Soup

Yield: 6 servings

Serving Size: 1 1/2 cup

Cheese Broccoli Noodle Soup

A filling, delicious hot meal in a dish with noodles, cheese and broccoli. Quick and easy -- done in about twenty minutes.

Ingredients

  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 2 cans, 14.5 ounces each, low sodium chicken broth
  • 4 ounces extra fine noodles (do not substitute)
  • 1/2 teaspoon salt
  • 1 12 ounce package frozen chopped broccoli
  • 1/8 teaspoon garlic powder
  • 3 cups milk
  • 12 ounces Velveeta Cheese, chunked

Instructions

  1. Saute chopped onion in a soup pot or Dutch oven.
  2. Add broth, noodles and salt. Bring to boil and cook three minutes.
  3. Add frozen broccoli and garlic powder and cook four minutes.
  4. Add milk and cheese, stir until cheese is melted.
  5. Add fresh ground black pepper and serve hot.

Notes

A Pinch of Joy

http://www.apinchofjoy.com/2014/01/cheese-broccoli-noodle-soup/

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