Ask Kirstin: Keeping Green Vegetables Bright; Making Creamy Soups Without Dairy
How do I cook my green vegetables like sugar snap peas and green beans so they keep their bright colors? — Kara You want to shock them green! Throw the vegetables into a big pot of generously salted...
View ArticleAsk Kirstin: Fish on the BBQ; Making Your Own Peanut Butter
We cooked some fish on the barbecue and it was dry and overcooked, any ideas? — O. Cross Two ideas. First, blame the fish. It might not have been that great. Not much you can do then, so in the future,...
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Ask Kirstin: Saving Guacamole; Mellowing Garlic
Does an avocado pit keep my guacamole green? — Michael F. Nope! Well, yes it does, but only right where the pit is covering the guacamole…same as a hockey puck would. The key is to keep air from...
View ArticleAsk Kirstin: Making Brown Sugar; Rescuing a Salty Dish
Help! I am out of brown sugar. Can I substitute with white sugar for my cookies? — Louise F. Wait, try making your own brown sugar! Do you have molasses way in the back of your cupboard? These days,...
View ArticleAsk Kirstin: Cookie Dough Resting; Clove vs. Bulb; Tamari vs. Soy
Do I really have to let the chocolate chip cookie dough “rest”? — R. D. If you need the cookie now, you need it now and to heck with the rest. However (you knew this was coming didn’t you?) fancy...
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Ask Kirstin: Avoiding Burnt Garlic
Send your questions about ingredients, recipes and cooking techniques to me at kirstin@thefamilydinnerbook.com. Here are a few of our “Ask Kirstin” submissions this week: I like sautéing chicken pieces...
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Ask Kirstin: Refreezing; Fixing a Bland Soup
Sometimes I will defrost something, then change my mind and not need it. Is it alright to refreeze it? — Bonnie B. Dearest Bonnie! According to the USDA, yes you may refreeze it, however only if you...
View ArticleAsk Kirstin: Wood or Plastic Cutting Board?; Cookbook Recommendations
I need new cutting boards. Which are better, plastic or wood? –D.W. My own favorites are wooden, there were some studies that showed that wooden boards have natural antibacterial properties (wood is...
View ArticleAsk Kirstin: Dark vs Milk Chocolate; Using Buttermilk
I prefer milk chocolate but so many recipes call for dark or semisweet chocolate. Can I replace it? — Karen F. If you are just making something simple, like cookies, brownies or chocolate cake, by all...
View ArticleUsing Olive Oil Instead of Butter for Baking
A recent commenter asked: “I’m aware that olive oil is a ‘good’ fat and that butter is an animal fat and therefore a ‘bad’ fat for your health. Is it possible to substitute olive oil for butter in cake...
View ArticleAsk Kirstin: Quick Kid Friendly Meals; Using Quinoa
What are your top 3 favorite meals that are quick and kid friendly? — Andrea Let’s say you have had a rush-rush day, everyone is cranky and you have just stepped on some Legos (again)…“Speedy Pasta In...
View ArticleEdible Flowers
I love flowers in food, it is like bringing the flower garden to your table. And for some reason all of these flowers are very easy to grow. Once they are flowering in your garden (you might even...
View ArticleAsk Kirstin: Choosing Eggplants; Stir-frying
There are two kinds of eggplant in my grocery store now, a big fat one and a long skinny one. How do I know which one to use? — Janet F. M. There are hundreds of different kinds of eggplants in the...
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Ask Kirstin: Choosing Asparagus; Making Fresh Ginger Tea
What is better, thick or thin asparagus? — Anandita S. Both are best, it all depends on your own personal preferences. Do however get the freshest you can, as they lose their sweetness and start to...
View ArticleAsk Kirstin: Chile or Chili; Fresh Testing Eggs; Pantry Suggestions
Do you know the difference between chili powder and chile powder? Know how to tell if your eggs are still fresh? Want some recommendations for stocking a new pantry? What is the difference between...
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