Eastertime Ideas for Cooking

Posted by noelskitchen | Easter, Kitchen Tips | Thursday 9 April 2009 5:55 am

With Spring upon us, Easter is just around the corner.  Have some fun sharing our products with this fun holiday in mind!!

Easter Ideas For Cooking 

 

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Ham is extra delicious baked in the Baker! For extra punch, try a Crowning Glory Glaze: Combine 1 cup apricot preserves, 1/4 cup bottled chili sauce, 4 teaspoons each dry mustard and prepared horseradish. Brush 1/2 over ham during the last half hour of baking; heat remainder and serve on side. 

Make large and/or small egg cakes by baking in the batter bowls (cut the cake down the middle — top to bottom — and butting wide ends up against one another and decorating). Then you can suggest that they use the batter bowl to color their coconut for the topping, the large spreader for frosting, decorator for decorating.

Easter eggs are easily transformed into professional-looking deviled eggs with the Crinkle Cutter and Easy Accent Decorator.

 Chop leftover hard-boiled eggs with the Chopper. Don’t have the Chopper yet? Use the Egg Slicer Plus – Lay egg in Slicer long ways – slice. Turn egg over and slice again. Turn clockwise and slice once more.   

Use the Fluted Pan to make Easter bread, or the muffin pan to make Hot Cross Buns. The cross cut in the dough is symbolic of Easter. In 18th century England, Hot Cross Buns were the traditional bread for Good Friday, and were sold only on that day. 

 Tulip deviled eggs - Hard-boil the eggs as usual and then place peeled eggs into food coloring—different colors and intensities look great. After the eggs have taken on the desired shade, cut them open with the v-shaped cuter and scrape out the yolk. Mix the yolk with whatever ingredients you prefer for deviled eggs, I use mayonnaise, small amount of ranch dressing, seasoned salt scallions or chives and a little cayenne pepper. Then put this mixture into the EAD and pipe back into tulip shaped eggcups.

These are really beautiful and impressive; paint a nice word picture of these.

 Happy Easter To You All!

 

 

 

Educational Baking For Kids

Posted by noelskitchen | Kids In The Kitchen | Wednesday 8 April 2009 1:11 pm

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Educational Baking

 

Teach your kid’s 5 tasty skills!  Here’s a taste of all the skills little ones can

learn while baking carrot cake or a batch of oatmeal cookies. Consider it 

scrumptious schooling on the sly!

 

1. Math

Whether you’re filling a pan with half the batter, breaking three eggs into a bowl, or measuring out 1/3 of a cup of oil, baking offers many opportunities to teach your children about arithmetic. Be sure to ask pointed questions to get them thinking such as: “How much of the measuring cup is still empty?” and “If this recipe calls for two sticks of butter and we only have half a stick in the fridge, how many do we need to buy at the supermarket?” What better way to introduce real-life math applications than with double chocolate brownies?

 

2. Culture

Baking desserts from different parts of the world is a wonderful way to teach your children about different cultures — including your own. Use a family recipe for zeppole as an opportunity to talk about grandma’s childhood in Sicily, or a flan you discovered during a childhood trip to Argentina. You’ll see how the preparation of ethnic recipes often leads to discussions on customs, language, holidays, and more.

 

3. Organization

Getting ready to prepare dessert can help little ones learn patience and planning. Have them look over the recipe in advance and make a list of all the ingredients that are not in the kitchen and need to be purchased. Before launching into preparations, get out the pots, pans, bowls, and utensils. Once everything is set up, determine who will do which task.

 

4. Following directions

Baking is a process in which steps must be executed in a particular order for a recipe to be successful. Ask your child, “Wouldn’t it be silly if we poured all the ingredients into the cake pan before combining them with the mixer?” or “The recipe says to let the cake cool before icing. What do you think might happen if we ice the cake while it’s still hot?” Your child can also learn to follow the household rules: Wash hands before cooking and clean up before leaving the kitchen, for example. Remember that kids get excited easily, so you may have to repeat directions often.

 

5. Responsibility

Give kids – even young ones – a role in the baking experience. Preschoolers can wash fruits and knead dough, while older children can break and beat eggs, measure out ingredients, and frost cakes. Clean-up is the perfect time to teach children about completing a project from beginning to end.

 

 Article adapted from:

http://www.foodnetwork.com/food/lf_kids/article/0,1904,FOOD_16382_3103429,00.html

Go Green In Your Kitchen With Bamboo!

Posted by noelskitchen | Kitchen Tips | Saturday 4 April 2009 10:04 am

Benefits of Bamboo

 

We’re always looking to develop new products that are environmentally responsible.   We offer a beautiful line of Bamboo products, both for cooking and entertaining.  Bamboo is a grass that’s naturally beautiful, extremely durable and a renewable resource.

As the fastest growing plant on the planet, bamboo can be harvested every 3-5 years and naturally replenishes itself.  And, because bamboo doesn’t absorb moisture or conduct heat, it’s perfect for kitchenware and serveware.

If you are interested in going Green in your kitchen, please contact

 

The Meal Planner’s Creed: Daily Cooking Inspiration and Feeding Young Children

Posted by noelskitchen | Cooking Workshops, Improving Family Life, Kitchen Tips | Friday 27 March 2009 6:33 am

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The Meal Planner’s Creed: Daily Cooking Inspiration and Feeding Young Children

My family’s enjoyment of food is my responsibility; therefore- I will increase their pleasure by preparing a variety of dishes attractive in color and form and pleasing in flavor and texture.

 In MOST homes it is not convenient or practical for the children to eat meals entirely different from those that are prepared for the grown-ups. From the time the baby begins to receive solid food, the objective should be to teach him to like and to eat everything his/her parents eat, and in just the same form. Actually a child’s meal should be tailored to fit him or her just as their clothes are. What it does mean, is that food prejudices should not be allowed to develop in the growing child, if he or she is to grow up healthy, well-nourished and happy.

One of the most important influences on a child’s attitude toward food, I believe, is his or her parents attitude. If the father dislikes vegtables and says so, the child is likely to copy his father’s dislike and refusal of vegtables. (Parents are role models, our children at this age want to be just like us). If the mother dislikes some particular food and never serves it at home, the child will not become aquainted with it and may never learn to like it.

Parents who conquer their own food dislikes, lest they influence the children, are benefiting not only the youngsters but themselves in the long run; since it is difficult to eat a well-balanced diet if one has a number of food predjudes.

Noel’s Kitchen offers Cooking Workshops  focusing on “Kids In The Kitchen”  for familes, children’s classrooms, groups, and organizations.  For a small fee of $15 per child your child will receive a personalized tote with kid friendly kitchen tools and recipes to take with them. For more information, please contact .

The Cook’s Creed: Daily Kitchen Inspiration

Posted by noelskitchen | Kitchen Tips | Tuesday 24 March 2009 5:47 am

 

 

The Cook’s Creed: Daily Cooking Inspiration

 

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I’m always rummaging through my cookbooks to get ideas not only on what to make but on ideas on what variety of foods that I can use for a meal to make it my own. But most important is the presentation of the food and how it taste.  If the food is not appealing to the eye, our palate will not enjoy it as it should.  Thus, this is my inspirational tip for the day……

My family’s enjoyment of food is in my care; therefore- I will prepare and serve all food as appealing to the eye and palate as I can.

The Meal Planner’s Creed: Daily Cooking Inspiration

Posted by noelskitchen | Kitchen Tips | Monday 23 March 2009 6:43 am

PhotobucketThe Meal Planner’s Creed: Daily Cooking Inspiration

We all need some inspiration in the kitchen once in a while, so I thought I would share some of mine with all of you. Every so often or even daily I’ll post little inspiration thoughts to inspire you in the kitchen.

Spending the food dollar to get the most for it is my job; therefore- I will choose foods from a wide variety, variously priced to save money without sacrificing health.

5 Ways You Can Save Money on Food For Your Family

Posted by noelskitchen | Kitchen Tips | Saturday 21 March 2009 8:37 am

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We’ve all heard about food prices rising, food shortages, and even hoarding. The following tips incorporate ways to utilize your High Quality Kitchen Products and save money on your food budget:

1. Buy fresh produce that is in season. If you go to a local farmer’s market, you’ll quickly learn what’s ripe. At grocery stores, check out what’s on sale, that’s usually a good indication of what is fresh and plentiful. You can easily transform your findings into a delicious dish.

2. Buy unprocessed foods. Unprocessed foods are fresh foods such as dairy, produce, grains, meat and fish. Anything else that is not in a raw state is usually processed to some degree. Most processed foods live in the center aisles at the supermarket. Items such as frozen dinners, snack foods, jams, even some bread can be so highly processed and have so many unfamiliar ingredients in it that some authors call “edible food like substances.”

3. Make it your own… sauces, casseroles, and soups that can be frozen especially in individual portions.

4. Roasted Vegetables is a basic building block recipe where the leftovers can be used for meals. Stored in the refrigerator, they can be used in salads, sandwiches, side dishes, on top of couscous, polenta or pasta for quick and tasty meals.

5. Make time for cooking. Pick a day of the week or weekend to make several things to store in the fridge so you aren’t tempted to go out or order in. Make something that can be “re-invented” several times so it stays interesting.

Noel’s Kitchen offers Affordable Meal Ideas to Individuals, Families and anyone who likes to eat.  Offering Meal Time Solutions to get you in the kitchen and meals on the table quickly with no hassle. Interested in a Cooking Workshop? Contact Noel’s Kitchen for further information.

Power Cooking Part 2: Shopping and Cooking Tips

Posted by noelskitchen | Kitchen Tips | Saturday 14 March 2009 11:28 am

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I’ve discussed previously the term Power Cooking  and how cooking meals “ten at a time” saves both time and money, now I’m going to share some tips on both shopping and cooking those meals.  If you shop the same day you plan to cook, it will save putting many groceries away. You can choose any day of the week that works best for you. My day is Saturday in the morning, kids and hubby are still asleep and this gives me some time to work in the kitchen. Pull any frozen foods that you need to thaw for cooking and place in the refrigerator. This can be done the evening before.  Pull any items from your cupboards and group the ingredients for each recipe on your counter. By going to your “bulk” store first you can get items in bigger quantities. This will definitely save you money.

Next, go to your regular store for remaining ingredients. If you can get away without the children, that’s great. It will give you more time to concentrate on what you need to get at the store. (I can’t tell you how many times I’ve gone to the store with the children and got distracted and forgot something or overlooked my list because I wanted to hurry up and get out of there. This is why I suggest going without the children.) Last, shop the inneraisles first, and then produce, then bakery and frozen foods last.

If you’ve done all of the above, you are now ready for Cooking.  Have an empty garbage can that is easily accessible and a bag or container for the recyclables. If you have a jar handy, it’s perfect for leftover chopped vegatables for soup starter.

Before starting to cook, clean and sanitize your counter tops and sink . Empty dishwasher and fill the sink with hot, soapy water Wash dishes as you go. Let one group soak while you prepare your next meal. When it’s the last time you are going to use the utensil, have the dishwasher empty and fill as you finish. Chop and prepare all fresh foods at once and put in prep bowls on the counter. “Scoop” the required amounts when assembling your meals.  (Most meals make 4-6 servings. If you have a larger family, you can adjust your measurements to fit your family size.)  It’s always nice to have two sets of measuring cups and spoons, one for wet and one for dry ingredients.  I have the perfect kitchen tool for measuring both dry and liquid ingredients and it’s one handy tool ever kitchen should have. Visit www.noelskitchen.com, it measures liquids and solids. It’s convenient and saves space in your kitchen. High Quality Kitchen tools in your kitchen can save you time and money in the kitchen.

Write down start and finish times of foods that you are cooking at the same time. As you finish a meal, cool on racks away from your cooking area (on your kitchen table, etc.) If you start your longer cooking recipes first, by the time you finish the last “quick” one, the first one will be complete. After your recipe has cooled off, store in a zipper freezer bag flat in your freezer or use other appropriate container.) As you finish a recipe and you still have items (canned, pantry or frozen) that need to be added on the day you serve the meal, put an X on the label or mark how you see fit and explain to your family that they are not to eat this ahead of time. (I learned the hard way on this tip. Forgot to label and couldn’t find the day I wanted to make that particular meal.)

Cheese or bread crumbs that need to be added in the final stage of cooking should be measured and put into a small zipper bag and taped to the side of the freezer container or bag with the meal. Pull tomorrow night’s dinner out of the freezer the evening before. After cleaning up, treat yourself for a good day’s work!

To find great kitchen tools to make your cooking easier and faster, please visit www. noelskitchen.com.

To learn Great tips in the kitchen, please visit noelskitchentips.comEating out is expensive….eating with family is priceless! Our products can make it “painless”!

 

Why Choose Power Cooking? It Make Meals Faster and Saves Time!

Posted by noelskitchen | Kitchen Tips | Thursday 12 March 2009 2:05 am

Power Cooking makes meals faster and saves time! Cooking meals “ten at a time” saves both time and money. You’ll have way fewer trips to the grocery store. Even a “quick trip” is very time consuming, plus you’ll have fewer impulse purchases, which saves you money and did I mention how much money you’ll be saving on gas? Many of the time-consuming tasks can be combined on one day, making your dinner much easier and quicker for the next two weeks. Saving money by making dinner easier so you eat out (or pick up take-out) less often is a really BIG savings. Plus, as I mentioned in previous articles, dinner at home, around your own table, really makes a difference in family life. Many studies show that numerous childhood “problems” are experienced at a significantly lower rate-based on how many meals the family eats together AT HOME.

Part of my company’s mission is bringing families together around the table. Part of my mission is making that experience “painless” by providing the tools to make it easier!

Helpful hints for preparing:

  • Clean out your freezer and refrigerator the day before shopping and cooking.
  • Have a family meeting and plan your two week menu. (You may want to come up with 2 or 3 two-week menus, and than simply put them back-to-back to reduce boredom and repetition. Get your kids involved, have them create a menu for the week, with adult guidance of course to maintain nutrition in those meals. Once you have done the menu plan and the master shopping list, it’s a breeze to repeat it!) Choose dishes that freeze well.
  • Keep in mind that you won’t have to cook all the items on your menu ahead of time, only the food that needs a lot of preparation (or can be done easily in bulk) will be completed and frozen. For instance, if you are planning to grill hamburgers, you only need to shape the burgers and freeze them.
  • Use containers designed for freezing rather than cellophane, waxed paper or thin aluminum foil. Using the proper containers will keep your food fresh and help protect against freezer burn. Squeeze as much air as possible out of the container before freezing.
  • When making your shopping list, check your supply of freezer containers and/or freezer bags. Add them to your list if you are low. (You don’t want to do your shopping and come home and run out in the middle of preparing your meals).
  • It’s easier when making your shopping list to use pencil by going through each recipe that you select and listing the ingredients (even if you already have them). This is going to be your Master List. You will need to alter the quantity of many items on your list several times as you go through each of the recipes. (It’s easier to erase than scratch off and mark your list so you can’t read it, thus the reason for the pencil).
  • Make photocopies of your final two lists to use for future menus.
  • After your list is completed, go through your freezer and cupboards, mark off any items you already have so you know you don’t need to purchase them.
  • Before shopping, clear off your counter tops, you will need the space!

To find great kitchen tools to make your cooking easier and faster, please visit www. noelskitchen.com.

To learn Great tips in the kitchen, please visit noelskitchentips.comEating out is expensive….eating with family is priceless! Our products can make it “painless”!

Noel’s Helpful Kitchen Tips: From My Kitchen To Yours……..Garlic, Onions, Herbs & Spices

Posted by noelskitchen | Kitchen Tips | Sunday 1 March 2009 4:22 am

Garlic, Onions, Herbs & Spices:

  • If you don’t have a clever container to keep your herbs in or have more herbs to store, keep them in a plastic baggie with a piece of paper towel. They’ll last longer. (If you’re looking for a clever containter to store your herbs and keep them fresh longer, visit www.noelskitchen.com.
  • When using dried herbs, rubbing them between your hands before adding them to the recipe will help bring out more of the oils and fragrence, making them more flavorful.
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    • Treat parsley just like fresh cut flowers. Trim off 1/2 inch of stems and store as a bouquet in a tall glass filled halfway with water and a pinch of sugar. Cover loosely with a plastic bag and change the water ever two days. 

    • Tips on preventing tears while chopping or slicing onions (use any or all):
      1. Place a lit candle near your work area
      2. Chew a piece of gum.
      3. Place the onion in the freezer for ten minutes prior to cutting it.
      4. Place onion inside a Chopper with the cover, and chop. This keeps the onion smell in the Chopper and lid instead of wafting through the air to sting your eyes.
    • Chopped onions, whether raw or cooked, can be frozen in an airtight container for up to 3 months…the cooked onion can be tossed into dishes without thawing.
    • Quickly cut a medium sized onion into wedges for a stir fry using a wedger for apples.
    • “Wash” your hands with a stainless steel item (like a spoon) to remove onion and garlic odors.

    • Garlic Tips:
      1. If you aren’t using fresh garlic, you’re cutting the flavor of your food by 50%. There is no substitute for fresh garlic in regards to flavor or health benefits.
      2. One clove of garlic is TEN TIMES STRONGER when pushed through a press than a clove minced fine with a sharp knife.
      3. Remember that one clove of garlic is one piece; a bulb is made of lots  of cloves…if you use a whole bulb when a recipe calls for a clove; you’re either going out to dinner or keeping the vampires away!
      4. When using garlic, be sure to keep the cloves attached to the root, rather than breaking off for storage. The longer they stay on the root, the longer your garlic will last. And the more fresh it will be.
      5. When buying your garlic, you want to shop for it like men shop for their underwear: tight and white.
      6. Garlic eaten during pregnancy reduces the risk of pre-clampsia. Studies show that it may also boost birth weight of babies destined to be too small.
      7. Garlic used in the garden has been known to ward off many different types of animals and insects. Garlic is a great defense against Tick bites and mosquito bites.
      8. Garlic Breath?? Try chewing on a sprig of fresh parsley with lemon squeezed on it. Or eat a strawberry to cleanse your breath.
      9. Did you know, garlic and its constituents can slow, or kill more than 60 different fungi and twenty types of bacteria? WOW!
      10. Garlic should be kept in a cool, dry, dark place like your cabinet.

     

    ***Visit www.noelskitchen.com for all your kitchen needs and kitchen products that will assist you with the tips listed above.

     

     

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