Thursday, January 25, 2007
If you've been a bit heavy-handed with the spice, sugar or salt, I've got a few hints for saving your dishes.
Too salty? Don't reach for a raw potato-it's a kitchen myth that it calms dishes that are too salty. Instead, I use a bit of sugar or maple syrup.
To sweet? Acidic items, such as lemon or vinegar, tend to cut down on bothe too-salty and too- sweet dishes. I've also found that for savory dishes, adding a dash of cayenne helps cut down the sugar.
Too spicy? Add something with a little fat such as butter, or something sweet such as peanut butter or honey.
Need an extra bit of elbow grease to get the lid off a jar? Just place a thick rubber band around the lid; the extra traction will make opening that sticky jar of molasses a breeze.
Have a great kitchen tip? Share your helpful hints at Kraftfoods.com/greattip.
My Favorite Ingredient
Buy: I love to use chili powder in dishes in the wintertime; its heat warms the soul on cold nights. I often use the spice in soups, stews and, of course, in chili.
Chili powder has a lovely rusty-red color. It's usually a mix of ground chiles, along with herbs and spices such as garlic, cumin, coriander, cloves and oregano.
Store: Cili powder will keep for one year in the cupborad and up to two years stored in the refrigerator.
Cook: When I make chili con carne, I add about one tablespoon of chili powder to four cups of liquid. You can add a bit more if you like a stronger flavor. Chili powder also complements chichen and beef dishes and is always great in Mexican dishes, too. I love it tossed with nacho chips and cheddar cheese.
Tuesday, January 02, 2007
2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon grated fresh ginger
1 teaspoon dry mustard
1 teaspoon ground turmeric
8 ounces cooked chicken breast, cubed
8 ounces tub-style extra-firm tofu (fresh bean curd), drained and cubed
2 medium carrots or 2 stalks celery, bias sliced
1 cup pea pods and/or sliced fresh mushrooms
3 green onions, cut into 1/2-inch-long pieces
1 medium red and/or green sweet pepper, cut into thin bite-size strips
2 cups chopped baby bok choy and/or fresh bean sprouts
3 cups hot cooked brown or white rice
1. In a large bowl, stir together 1 tablespoon of the oil, the orange juice, soy sauce, Worcestershire sauce, ginger, mustard, and turmeric. Add chicken and tofu; stir to coat. Cover and chill for up to 4 hours.
2. In a very large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot or celery; cook and stir for 2 minutes. Add pea pods and/or mushrooms; cook and stir for 2 minutes. Add green onion and sweet pepper; cook and stir for 2 minutes. Stir in bok choy and/or bean sprouts.
3. Add undrained chicken mixture; heat through. Serve with hot cooked rice. Makes 6 (1 cup stir-fry plus 1/2 cup rice) servings.