Master of the Microwave

There are two kinds of people in the world: people that couldn't live without their microwave and people who think microwaves are horrible robots from the future that are going to kill us. You think I'm being dramatic but have you ever talked to someone who "doesn't use those things"? It's hard to hear them from so high up on their pedestals, but if you can make out what they're saying, they think the way they cook (i.e. microwave-free) is better than yours.

Guess what? Microwaves are fine. They're safe. And while I love a good pot of chili cooked with love and care on the stove, I also love a nice reheated bowl of it (via microwave) the next day. I follow the mantra of "everything in moderation" - use the microwave for some things, use more "traditional" methods for others.

Wondering how that breaks down? Here's my list of things that are much better done in the microwave:

• Reheating leftovers. The best part of leftovers is that the cooking is done and you don't have to slave over the stove for yet another meal. Nuke your chili, lasagna (perhaps with some extra sauce thrown in to soften it up), mac n cheese, etc. and call it a night.
• Toast nuts. Toasted almond slices or pine nuts can add great taste to salads and pasta. But who wants to heat up the oven and wait forever while they toast when the rest of your meal is going to be done so much sooner? Simply spread the nuts out on a plate and microwave on high 1 minute at a time 3 or 4 times. Lightly toss the nuts each time.
• Bake potatoes. Wash your potatoes and don't dry. Poke a few holes in each pototo with a fork, place on a microwave-safe plate, and microwave about 10-12 minutes until soft.
• Soften butter or cream cheese. I'm envious of people that know 3 hours in advance they'll be making a recipe that calls for softened butter or cream cheese. I usually realize it mid-way through my recipe. Easy solution: microwave desired amount 20 seconds at a time until it's soft. For cream cheese, cut it into chunks first.
• Disinfect sponges. Rinse sponge and heat in microwave (still wet) for 1-2 minutes. Voila! Germs are gone and you've extended the life of your sponge, which isn't just being thrifty, it's great for the planet!

Ready to get microwaving? Try our Risotto Microwavo and see for yourself the great recipes that can come from the microwave!

Have an opinion? Enter the great microwave debate and share in the comments why you love or hate the microwave!

Thanksgiving: Don't Sweat It

Our friends at Real Simple have some fantastic tips for making Thanksgiving tear-free and ensuring you get to spend all the time you can with your fam. After all, it's much more fun to drink over conversation than a steamy stove.

Be Green ... Not Gross!

We're all trying to be nice to our planet: reduce our waste, recycle whenever possible, reuse products, etc. Right? Right!

And as a part of this, I'm sure you're using canvas, reusable grocery totes, right? Did you know that these bags, while great for the environment, need a little TLC from your washing machine every once in a while? It's true - they grab little pieces of bacteria and contaminants from the groceries & produce you put in them, hold onto them and attach them to the next round of groceries. So while they probably don't need to be laundered as often as your kids' smelly soccer clothes, you should wash them about once per month. Toss them in with the sheets and towels and keep your family healthy & safe from icky, weird food bacteria!

Want a sassy FunnySpoon grocery tote? Just share one of your fave recipes, with a photo, and we'll send you a tote like one of these!

Mise en place = smart cooking!

Have you heard the saying 'mise en place'? It's a fancy french phrase that literally means "putting in place". Really it's a phrase used by chefs that refers to prepping & organizing their ingredients and cook stations prior to their shift - preparing cuts of meat, sauces, spices, chopped veggies - and having them all at the ready when orders begin rolling in.

However, this five dollar french phrase isn't just for professional chefs - you can have a mise en place, too! It's basic planning that will help make preparing any meal - for 2 or for 20 - much smoother. Most recipes have time constraints so any advanced preparation will allow you to cook without stopping. Personally I can't tell you how many times I've made sure I had all the ingredients, began cooking only to realize that I needed the two onions to be finely diced or the fresh Parmesan to be grated - those things take quite a bit of time and put the brakes on all the rest of the cooking.

Here are some quick steps for creating your own mise en place:

• Read your recipe. Sounds simple right? A surprising number of cooks don't read the complete recipe prior to starting to cook. A quick 45 second review will help you make sure you have all the proper ingredients and tools. And you'll know if you need to grate that fresh Parmesan or not!


• Prepare all ingredients. If you spend 15 minutes slicing, dicing and grating prior to starting you reduce the risk of burning the chicken while you're dicing the tomatoes, over cooking the pasta while you're grating the Parmesan and serving cold meals because you're finishing up part while the rest is sitting on the plate.
  Oh ... and there are all sorts of cute prep bowls you can for your mise to make your cooking a little more festive. But as you know - any old bowl will work!


• Pull out all tools. It's helpful to have the mixer, food processor, soaked wooden skewers, etc. at the ready when you're in the midst of cooking. It will help streamline your cooking and prevent you from digging in the cabinets looking for misplaced, seldom used gadgets or assembling anything.


• Keep yourself organized. Keep all your ingredients within reach of the stove or counter where you're cooking so you can see them and quickly access them. This will help keep you focused when all the other uncontrollable interruptions happen - soccer balls coming into the kitchen, phone ringing, child crying, etc.

So go ahead, get your kitchen set up with a mise en place and start cooking like a pro. Even for simple recipes a teensy bit of preparation will make the meal better and, likely, the experience more enjoyable.

3 Olive Oil Quick Tips

My secret ingredient when cooking and baking is olive oil. Here are my three favorite quick-tips:

1. For fish dishes, I brush olive oil on salmon or tilapia, then sprinkle on various combinations of spices – chili powder and brown sugar, Chinese five-spice and ginger, or rosemary and garlic salt. You can get creative and come up with your own combination, too. Bake at 425 degrees for 10-15 minutes (depending on the thickness of the fish) and it's done! The olive oil keeps the fish moist and provides something for the spices to stick to.


2. I also love olive oil for bread dipping. Pour a little olive oil in a small dish or saucer. Then add ready-made seasoning blends or create your own from your spice cabinet. Italian spices are great, such as oregano or parsley. Add Parmesan cheese for extra flavor. Any kind of crusty roll or breadstick works well.


3. I also sometimes use olive oil instead of vegetable oil when baking. The tip works best for cupcakes and brownies - just use the same amount of olive oil that the recipe states for vegetable oil. It makes them extra moist and flavorful while making them just a tad healthier at the same time.

What are your favorite ways to use olive oil?

Elle Meyer, author of Living the Thin Life, focuses on healthy and low-calorie cooking. By integrating healthy but tasty tips into all her meals, she can "live the thin life" without feeling like she's dieting all the time. Elle will be regularly contributing simple weight maintenance tips to FunnySpoon.com, which is perfect because "simple" is our middle name.

Using the Right Oils - Part 2

We had a great comment on our post about Using the Right Oils asking "If there are 4 or 5 that can be used at different levels, what's the best choice? And what would be the best meal choice with each oil for taste and health?" Here's some info we found that might help:

Almond: Nut oils are best used in cold dishes; heat destroys their delicate flavor.

Avocado: To add a different twist to salad dressings, try using avocado oil in place of the oil you would normally use.

Butter: This is the preferred fat for baking as it adds the most flavor. It's not ideal for frying since it will burn at a lower temperature than most oils, but can be used for sautéing.

Canola: Canola oil has a bland flavor, which makes it a great base for any dish that includes a lot of spices (like Chinese, Indian and Thai). Unlike many oils with a strong flavor, the taste of canola will not interfere with the taste of your meal.

Corn oil: Corn oil is almost tasteless and is excellent for cooking because it can withstand high temperatures. It is used to make margarine, salad dressings and mayonnaise.

Grape Seed: This light, medium-yellow, aromatic oil is a by-product of wine making. It is used in salads and some cooking.

Olive: Olive oil has a rich olive flavor that can complement a variety of cold and warm sauces, marinades and dressings. When used for cooking (low to medium temperatures), olive oil's flavor is a delicious addition to Mediterranean-style dishes (such as Greek and Italian).

Peanut: Peanut oil has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors.

Safflower: Safflower oil is a favorite for salads because it doesn't solidify when chilled.

Sesame: Light sesame oil has a nutty flavor and is especially good for frying. Dark sesame oil (Asian) has a stronger flavor and should only be used in small quantities for flavoring foods -- not cooking.

Soybean: When used at home, it is great for sautéing meats and vegetables (on low temperatures). It's not the best choice for salad dressings, however, as the flavor is not strong enough to stand alone. Recommended with Asian recipes, Indian dishes or other types of cuisine that already include flavorful spices.

Sunflower: It is a good all-purpose oil.

Hope you find this info useful!

Using the Right Oils

Did you know certain oils are best for certain types of dishes? And we're not just talking flavor - heating an oil past its "smoke point" will also result in a nutritional breakdown. But thanks to this helpful article from Shine, we've got a handy table to help:

Cooking Heat	Oil	Best Use
No-Heat	Flaxseed	Salads
Low to Moderate	Coconut Corn Olive Sesame Walnut	Baking (low heat) Light Sautéing Pressure Cooking Salads
Medium Heat	Macadamia Nut Peanut Safflower Canola	Baking (medium heat) Sautéing Stir-Fry
High Heat	Avocado Grapeseed Sunflower Soybean/Soy	Deep Browning Deep-Frying Searing

Knife Sharpening Tips

The secret to taking care of your cutlery is simple: keep your knives sharp! How often should you sharpen your knives? How in the world do you sharpen a knife, anyway? Here are a few simple steps to help you.

How to determine IF you need to sharpen: Look at the edge.

Get under a bright light and hold up the edge. You’ll see reflections on flat spots and nicks. If this is so, it’s time to start sharpening.

The most common home sharpening methods are using sharpening steel and using a commercial knife sharpener.

Using Sharpening Steel:
Step 1: Hold the steel - a metal rod designed for sharpening knives - in one hand.
Step 2: With the other hand, hold the knife by its handle.
Step 3: Place the knife just under the handle of the steel, with the knife handle touching the bottom of the steel handle.
Step 4: With the knife at a 45-degree angle to the steel, hold the steel rod steady and draw the knife blade down the steel. Repeat on other side of blade.
Step 5: Repeat several times until the entire cutting surface of the knife has been drawn across the steel on both sides of the blade.
NOTE: It's critical to make sure you're using the sharpening steel properly; otherwise you can do damage to the integrity (and life) of the knife. We recommend you watch this great, informative little video by Gordon Ramsey (of Hell's Kitchen). If anyone knows how to sharpen a knife, it's him!

Using a Commercial Knife Sharpener:
There are a few varieties of these, but personally we like the Wüsthof Manual Knife & Scissors Sharpener. This is a VERY simple tool to use. It has a carbide section for sharpening, a ceramic section to finely hone and finish, and a floating ceramic rod to bevel scissor blades. Keeps almost every piece of cutlery perfectly sharp and is very safe to use, too!

Personally, I sharpen my knives every time before I use them - it's a great habit to get into. And, once you've begun the practice of taking good care of your knives it becomes routine.

Happy Sharpening!!

Chop Chop Board Giveaway!!

A special congrats to our two winners so far: Theresa H., Vonnie J.!!

We have a handful of flexible cutting boards (aka chop-chop boards) thanks to our friends from SeaPak Shrimp Company. And one of these fabulous little gems can be yours for the SIMPLE effort of leaving a comment and letting us know your favorite way to cook seafood or fish. Do you like to grill it? Fry it? Broil it? Pan sear it? Steam it? Let us know by leaving a comment on our Facebook Wall or here on our blog.

We'll give one chop-chop board away per day (March 29 - April 4) through a random drawing of all the comments we receive.

NOTE:
Make sure you either leave your email address with your comment, are a fan on our Facebook page or email your contact information to eat@funnyspoon.com so we can contact you about your winnings!!!

The Skinny on Cutting Boards

Whether you're a gourmet chef or a beginner cook there's one tool you're sure to have: a cutting board. If you use the same cutting board to cut raw meat that you use to chop your veggies, you could be flirting with disaster. When different types of foods (raw, fresh, or cooked) are prepared on the same board, there’s a great potential for cross contamination.

One way to make sure this doesn't happen is to have more than one cutting board on hand. It’s the only way to be completely sure you don’t run the risk of exposing yourself or your family to food poisoning.

One of the worst bacteria is E. coli - which is dangerous (and icky) for everyone, but potentially serious for young and elderly people. Even if you've used the same board for years and have never had a problem, it's time to think about changing your cutting board use.

At my house, we have a variety of cutting boards - big and small, plastic and wood. I keep them all in a big drawer in my kitchen so they're super handy. You'd never think I use them all, but I do! One for meat, one for seafood, one for chopping veggies, one for large fruits (like watermelon and pineapple), one for small fruits (lemons and limes), one for bread. I've been cooking like this for years. With proper care a cutting board can last for years and years.

Can you get away with using fewer cutting boards than me? Absolutely, but I would still have two - one for meats that is dishwasher safe and one for everything else.

Here's the skinny on all the varieties:

Wood boards
Best for vegetables, fruit, and bread. Try to avoid using wooden boards for cutting raw meat. Never soak wooden boards in water or put them in the dishwasher.

Bamboo boards
These are a great alternative to wooden cutting boards. Bamboo is actually a grass and can grow to harvest height in as little as 3 years. It continuously sends out new shoots, so it does not need replanting after harvesting. As such, it is a nice renewable resource. It can take 50-75 years for a maple tree to be big enough to harvest for cutting boards. Bamboo is also 15% harder than maple. They make very nice, durable cutting boards.

Plastic boards
These are great for meats. Plastic boards are the best for cutting meats because they can be popped into the dishwasher. Clean with soap and water or place in the dishwasher if you've cut raw meat, chicken, or fish on the board.

Flexible boards
These are great cutting boards and are very versatile. They're strong like plastic, but also bendable so you can easily pour veggies, etc. into a pot.

Glass boards
Glass boards are generally not a wise choice for a cutting board. That's because the glass dulls knife blades. Use them as a spot for placing hot pans, general food preparation, but not cutting. Clean by placing in the dishwasher.

Keep your kitchen healthy by keeping your cutting boards clean and by using different boards for different foods. If it's required of commercial kitchens to ensure our safety when we eat out, we should probably do it at home, too! And keep all your cutting boards super, super clean. They're they perfect environment for little bacteria critters to grow!

Happy chopping, slicing and dicing!

Chop-Chop Board Giveaway

We have a handful of flexible cutting boards (aka chop-chop boards) thanks to our friends from SeaPak Shrimp Company. And one of these fabulous little gems can be yours for the SIMPLE effort of leaving a comment and letting us know your favorite way to cook seafood or fish. Do you like to grill it? Fry it? Broil it? Pan sear it? Steam it? Let us know by leaving a comment on our Facebook Wall or here on our blog.

We'll give one chop-chop board away per day (March 29 - April 4) through a random drawing of all the comments we receive.

NOTE:
Make sure you either leave your email address with your comment, are a fan on our Facebook page or email your contact information to eat@funnyspoon.com so we can contact you about your winnings!!!

Spring Cleaning Week: Clean That Oven!

It's already Thursday of Spring Cleaning Week and today we're gonna give you some tips on keeping your oven clean. Even the cleanest of cooks manages to occasionally get some cake mix or lasagna spillage on the bottom of the oven. There are a few different approaches to cleaning an oven (all with their pros and cons), so check out the tips below and decide for yourself!

1. Keep it clean. The easiest way to keep it clean is to not get it dirty in the first place! I'm super klutzy so the best way for me to do that is to line the bottom of the oven with aluminum foil to catch anything that spills. Replace as necessary (depending on how often and how much you spill!).

Pros: Super easy, doesn't involve scrubbing your oven walls.
Cons: If you have drippage it could still get on the wire racks.

2. Scrub it clean. Wipe down the inside of the oven with a wet sponge, then apply a thick layer of baking soda. Allow the baking soda to sit for about three hours. Then spray with white vinegar. Enjoy the fizzing sound - this fizzing action is what helps remove hardened gunk. Let it sit for a few more hours then wipe it all away with a damp sponge and water.

Pros: Pretty simple, eco-friendly.
Cons: It still requires a bit of scrubbing.

3. Let it clean itself. More of a hands-off person? Switch your oven to the "clean oven" setting and walk away. Your oven will burn itself clean (it gets up to about 900 to 1000 degrees) without using any chemicals. And don't worry about safety - self-cleaning ovens automatically lock when they're in that setting. Come back in about three hours and enjoy your shiny clean oven!

Pros: Totally hands-off, doesn't use harsh chemicals.
Cons: It's not 100% eco-friendly because of all the energy it uses.

So what about you? How do you prefer to clean your oven?