posted on January 11th, 2017 by Lauren Murphy
The secret behind batch cooking is simple; cook now, freeze for later. Not only will this save you money by not dining out and ordering in, it will give you more time during the week. Batch cooking is exactly what it sounds like, cooking your meals in batches. It's not as much work as you might think since you're cooking what you'd normally eat, but doubling or even tripling the recipe!
Batch Cooking Tips:
Make sure there is plenty of room in your freezer because most of your meals will most likely be stored here.
Simpler meals are easier to freeze, so stick to grains, sauces, soups, and main protein dishes.
Let your food cool off before putting it in the freezer. The heat from the food will create condensation which will lead to freezer burn!
When storing soup, leave about an inch of room for expansion, but all other foods you'll want to remove as much air as possible.
If you're cooking for a family you can store large quantities together in the freezer and… Read More
posted on January 4th, 2017 by Lauren Murphy
Spice things up this year by bringing new flavors to your favorite meals. Not only do spices add extra flavor to your meal, they each have their own benefits.
Try it in: soups and smoothies
Flavor profile: Peppery
Benefits: Anti-inflammatory, natural pain reliever
Try it in: vinaigrettes
Flavor profile: Smoky
Benefits: Rich in iron, boosts immunity
Try it in: mac ‘n’ cheese
Flavor profile: Similar to basil or anise
Benefits: Rich in Vitamin A, C, and B-6.
posted on January 4th, 2017 by Lauren Murphy
Poached eggs are delicious and a staple on most brunch menus, but not as common at home because they appear to be hard to cook. This year is the year you learn how to perfectly poach an egg every time.
Use the freshest eggs you can find. Fresh eggs have tighter whites and yolks which will help them keep their shape in the water.
Use a fine mesh strainer instead of a slotted spoon. The strainer will remove any of the stringy egg whites that separate.
Keep the eggs moving around in the water so that they cook evenly.
Vinegar isn't necessary if you use fresh eggs. It helps, but can also affect the taste of your meal.
Bring a few inches of water in your saucepan to a slow simmer, just where you can start to see bubbles appearing.
As water is heating up, crack an egg into a bowl and transfer it to your strainer.
Swirl the egg in your strainer until the excess egg whites come off and then lower it down to the simmering water.
Gently shake the… Read More
posted on January 3rd, 2017 by Lauren Murphy
The benefits of our apple cider vinegar are many: it’s a must in the kitchen (makes a delicious salad dressing). It’s also a great tonic for digestion and a terrific conditioner for your hair. A staple for any household.
Apple Cider Hair Rinse:
Combine 1 cup water with 2 tablespoons apple cider vinegar. After shampooing, apply to hair and rinse thoroughly. No need for conditioner! Unlike conventional products, Apple Cider Vinegar won't weigh hair down, and leaves it feeling luscious and strong!
Apple Cider Vinegar Tea:
Mix: 1 cup hot water, 1 teaspoon apple cider vinegar, and 1 teaspoon raw organic honey. Sip this tea in the morning to help relieve joint pain, inflammation, and chronic sore throat. Add a pinch of cayenne pepper and cinnamon for a weight loss detox and energy boost! Read More
posted on December 7th, 2016 by Lauren Murphy
Some nights you might be craving a steak, but it can feel intimidating. Steak can be pricey and you don't want to ruin it, but you'll be surprised just how easy it can be to cook! Right now, our USDA Choice and Prime Natural steaks are 40% off, so you have even more reason to learn.
Prepping the steak:
-Let the steak sit at room temperature for 30 minutes before cooking. You also want to let your seasoning have time to soak in, so you can salt and pepper one side, let it sit for 15 minutes, flip it over, season the other side, and let sit for the final 30 minutes.
-Always use tongs to turn your steak.
-Before you sear your steak, remove excess moisture by patting with a paper towel.
-Sprinkle kosher salt over your steak and press it in. The salt will bring out the natural flavors on the meat.
-If you are pan searing the steak, add 1 tsp of butter and oil to your pan
Cooking the steak:
If you are pan searing your steak use the following chart to determine how long to cook… Read More
posted on November 23rd, 2016 by Lauren Murphy
The holidays are coming up which means you'll be hosting (or attending) more dinner parties. Use these helpful tips to impress everyone at the table:
Setting a table:
Silverware should go in order of the course. Salad and soup on the outside, main course on the inside, dessert above dinner plate (optional).
Bread plate and butter knife are on the left and your drinks go on the right.
You can stack your plates before the meal in order of course offered. Main plate on the bottom, the salad plate, and a soup bowl on top.
A napkin with a festive napkin ring can help dress up any plain napkin or add color to your table setting.
If a first course of salad or soup is offered, use the outer utensils first. The fork will be smaller and the spoon will be larger than their counterparts.
Your drinks are always on your right and your bread plate is always to the left. A fun way to remember this is making a "b" and "d" with your hands.
Don't butter your… Read More