DIY Life

Holidash Highlight: To Stuff or Not to Stuff?

Erin Loechner — 2009-11-20T15:00:00+00:00

Photo: Holidash

There are two kinds of Thanksgiving chefs: those who stuff and those who... well, don't stuff. To get down to the bottom of stuffing, dressing and everything-related, our friends at Holidash have a few helpful tips:

If you follow cooking shows through the holiday season, you've probably heard that it's bad, bad, bad to stuff a bird -- especially if you've talked to Alton Brown. Adding a good pile of stuffing lengthens a turkey's cooking time and increases the possibility of having a dry and overcooked meal. But ... but stuffing tastes so good.

Luckily, there are a few things you can do to follow the advice of the professionals without losing the flavor many of us have grown to love. In the above link, Alton suggests tossing the stuffing in the turkey drippings post-roast, and letting it sit in the turkey while it rests. But there's an easier way, especially if you want your stuffing flavorful and crisp, rather than just juicy.

See, you don't have to stuff a bird to get the same look and flavor. First, create a heaping mound just outside of the turkey, so it looks just like a stuffed bird. After one or two bastings, this will create those deliciously crisp bits of dressing that make a perfect mid-day nibble.

Throw the remaining dressing in a pan (if there's no oven room, a toaster oven works beautifully) with some poultry stock for moistness, and as you baste the bird, reserve some of the turkey drippings in a heat-resistant bowl to baste the dressing with. (If there's not enough, continue using stock.) This will offer the same flavor, as if it came right out of the bird.

Added tip: If you really love stuffing, make extra and cook it after the turkey. Simply save some of the drippings and roast the excess dressing later for deliciously perfect leftovers.

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Daily DIY: De-Stale Your Bread

Erin Loechner — 2009-11-20T09:00:00+00:00

Filed under: food, in the kitchen

Photo: RecipeTips.com

So -- you're craving a ham sandwich but notice your bread is going a bit stale. Don't worry --- it's not bird food quite yet; you still have time to save it! Place a stick of fresh celery in the bag and store the bread for a few hours. Next time you pull it out, you'll notice the bread is fresher than before, and your celery hasn't changed a bit! Add some peanut butter and you've got yourself a fresh, non-stale meal (but don't tell the birds we told you!).

And since we're talking bread, did you see Monday's video tutorial on How to Make a French Baguette? So easy, yet so scrumptious. Luckily, our stale bread hack works equally well for any sort of bread, so if you happen to make a fresh baguette and haven't had time to devour it, you know what to do!

Proof that celery can work wonders both for your diet and your starch!

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Daily DIY: Who Stole the Cookie from the Cookie Jar?

Erin Loechner — 2009-11-19T09:00:00+00:00

Filed under: food, in the kitchen

Photo: Dallas News

Who, me? Yes. I'll admit it -- I'm a cookie monster and am seeking help. I like to keep our cookie jar stocked and fresh, and although there usually isn't much of a chance for stale cookies in our home, it does happen time and again. Turns out my grandma has a secret trick for keeping cookies fresh longer --- a wad of tissue paper!

Simply wad up the tissue paper and place it at the bottom of the cookie jar, then pile the cookie goodness on top! We both have no idea why it works, but can vouch for the fact that it does!

And of course, you'll need a yummy recipe to try out our tip, won't you? Try these peanut butter butterscotch cookies from Cooks.com; they are simply delicious!:

1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla

Enjoy!

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Holidash Highlight: A Julia Child Thanksgiving

Erin Loechner — 2009-11-18T15:00:00+00:00

Filed under: food, entertaining

Photo: Bookpage

In case you missed the hit movie Julie and Julia this year, you still have time to brush up on your cooking knowledge! Holidash has a Julia Child-inspired Thanksgiving for all of your aspiring chefs! Check it out!:

* Roast Turkey: Most of her technique is pretty classic, but she does add a twist with a slow-simmered giblet gravy.
* Garlic Mashed Potatoes: Regular mashed taters are fine, but Julia knew long ago that a little garlic would make them divine.
* Stuffed Pumpkin: Rather than stuffing your turkey, you could stuff and roast a nice, orange pumpkin.
* Dressing: Julia preferred to keep the dressing out of the turkey, so pull out a casserole dish for this one -- or the pumpkin above.
* Brussels Sprouts Browned with Cheese: A so-called favorite of Julia & Julia star Amy Adams.
* Apple Tart: When the meal is good and done, wrap it up with a classic apple tart.

And don't forget -- no Child feast is complete without some strong libations to wash it all down!

Enjoy!

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Daily DIY: Clumpless Brown Sugar

Erin Loechner — 2009-11-17T09:00:00+00:00

Filed under: food, household hacks, in the kitchen

Photo: Joyrich

I've heard a variety of different methods for keeping your brown sugar de-clumped, and to be honest, I'm a bit wary of each one. Here's a breakdown of what the grapevine says about keeping your brown sugar fresh --- why not give it a shot and report back with your findings?:

According to ThriftyFun:
Store brown sugar you plan to save for later baking in an airtight container with a fresh slice of bread. The moisture in the bread will keep your sugar soft, moist, and ready-to-use. When the bread dries and hardens, simply replace it with a fresh slice. You can feed the old, dry one to the birds and squirrels.

From WiseGeek:
If your brown sugar is hard as a brick, you can restore it to a usable consistency by placing it in a tightly sealed container with an apple wedge for one to three days.

From WiseGeek:
You can purchase a terracotta disk at many kitchen supply stores that will keep your brown sugar free flowing.

Which sounds like the real deal to you? Any brown sugar tips you swear by?

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HowNow: How to Make a French Baguette

Erin Loechner — 2009-11-16T15:00:00+00:00

Filed under: food, in the kitchen

I'm on bread duty this Thanksgiving and would love to bake a few homemade creations. Looks like I'll be tuning in to this great video -- and stat!:

How To Make a French Baguette on Howcast

Here are your step-by-step instructions!:

Step 1: Mix the flour and salt
Mix the flour and salt in a medium-size bowl.

Step 2: Combine yeast and water
Put the yeast, water, and half the flour mixture in a large bowl and mix it together with your hands until it's doughy. Cover with a clean dishcloth and let it sit at room temperature for three hours, until it more than doubles in size.

Step 3: Add remaining flour
Using your hands, mix the remaining flour mixture into the dough.

Step 4: Knead it
Transfer the dough to a lightly floured surface and knead it for about 10 minutes.

Step 5: Oil a bowl
Place the dough in a large, lightly-oiled bowl, turning the dough around in the bowl so it gets covered with oil. Cover with a dishcloth and let it sit for another hour. It should nearly double in size.

Step 6: Preheat oven
Preheat the oven to 450 degrees Fahrenheit and knead the dough one more time for about five minutes before dividing it into three parts. Roll each part into a long baguette with your hands, and let them rise in a warm, draft-free spot, for another half hour.

Step 7: Slash and moisten
Make four lengthwise slashes on top of the loaf with a sharp knife, going no deeper than ¼ inch. Lightly spritz or brush the top with cool water. If you're not using the baking stone, cover an upside-down baking sheet with parchment paper and sprinkle it with cornmeal.

Step 8: Bake
Place a medium-size bowl filled halfway with water on the bottom rack of the oven. Bake the baguettes in the middle of the oven on the baking stone or sheet. Remove the bowl after 15 minutes. Continue baking the bread until golden, 20 to 30 minutes total.

Good luck!

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Daily DIY: Defrost with Delight

Erin Loechner — 2009-11-13T09:00:00+00:00

Filed under: food, household hacks, in the kitchen

Photo: Bon Appetit

That's right -- another day, another vinegar hack. Oh, you act as if you're surprised! This one's a goodie; I promise. And in the kitchen, no less! Perfect for your upcoming holiday dinner party or fancy, festive feast.

Here's the deal: Next time you thaw out that frozen chuck roast, pour some vinegar over it. Not only does it tenderize the meat, but it will also bring down the freezing temperature of the meat and cause it to defrost quicker. And no, your meat will not taste like vinegar; don't worry. Cool, right?

Now you have no excuse for a still-frozen turkey on Thanksgiving Day!

For additional kitchen hacks with one of my favorite ingredients (vinegar!), check out a few other helpful DIY Life articles:
-Daily DIY: Vinegar Fix
-Vinegar: Laundry's Best Friend
-Vinegar: Not Just for Salad's Anymore!
-Vinegar's Slew of Wonderful Uses
-Remove Mold With Vinegar

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Daily DIY: Plant Love

Erin Loechner — 2009-11-12T09:00:00+00:00

Filed under: food, household hacks, landscaping

Photo: Luigi Anzivino

Planning a yummy, carbo-filled dinner for tonight? Save that boiled water from pasta, boiled eggs or potatoes and feed them to your plants. They'll love the nutrient-enhanced water from your culinary creation (but make sure you cool it first!) and you'll have a built-in reminder to water the plants for the evening! Always a plus, especially for someone [read: me] who routinely forgets to water her green friends.

Of course, there's much, much more you can do with boiled water -- including the age-old survival tip of boiling dirty water to purify it into drinking water. Yes, it can be done! Don't believe me? Check out the article, along with a few other great water tips from the fine folks at DIY Life:
-Wildnerness Survival Tip: Purify Dirty Water
-DIY and Save: Mix Your Own Sports Drinks
-Homemade Water Sprinkler

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Holidash Highlight: Keep Your Holiday Party Flu-Free!

Erin Loechner — 2009-11-11T15:00:00+00:00

Filed under: food, entertaining

Photo: Better Recipes

Swine flu is top of mind at the moment, but very few of us are willing to give up our wine and spirits over a measly cold. Here's how to enjoy your holiday party (flu-free!) while staying safe, straight from the experts at Holidash:

Common Sense
If you're feeling under the weather, do not host or attend a party. It doesn't matter if you were supposed to bring the Jell-o mold -- everyone will forgive you if you keep your germs to yourself.

Food
Think individual portions rather than large, communal bowls of chips and dips (oh, will somebody think of the double dippers?). This is an opportunity to get creative! Use shot glasses, little glass votive holders, paper sno-cone holders, Chinese takeout containers, small espresso cups and ramekins to serve small snacks and dishes. And, if you're serving dinner, make the plates for your guests rather than doing a buffet. If possible, keep the food covered before serving.

Drinks
Again, personal servings are best, so forget the punch bowl (and definitely forget the beer pong). Help your guests hang on to their glasses by offering wine glass charms or colored rubber bands to go around beer bottles. If you're using plastic cups, offer markers and stickers so people can personalize their own, even if it's just with their initials.

Meeting and Greeting
Some experts recommend greeting guests with an elbow bump rather than a handshake, but I think that if you're that concerned about germs, a party isn't a great idea for you (unless that's just normal for you, in which case, carry on!). Maybe avoid the kissing and long, lingering hugs, and skip the mistletoe this year.

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Daily DIY: Gone Bananas!

Erin Loechner — 2009-11-11T09:00:00+00:00

Filed under: food, household hacks, in the kitchen

Photo: Planet Protect

Sure, bananas grow in bunches, but should they stay in bunches? Never! Bananas release gases which cause fruits (including other bananas) to ripen quickly. Separating them will keep them fresh longer, so separate those bananas and place each in a different location.

Of course, if you have a few less-than-desirable bananas laying around, you could always put them to good use, even if they're not the freshest fruit in your home. Turns out that bananas contain potassium, which is also a key ingredient in shoe polish. To polish your shoes, all you need to do is rub a banana peeling on your shoes, buff with a soft cloth, and then sit back and admire your shoe polishing job.

Fantastic, right? Check out a few other fun, banana-related posts here on DIY Life:
-Fix a CD or DVD scratch with a banana
-A banana amigurami? Yes, please!

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ShelterPop Swap: Countdown to Thanksgiving

Erin Loechner — 2009-11-10T15:00:00+00:00

Filed under: food, in the kitchen, entertaining

Photo: Book Cellar Inc.

Yep, it's time to start counting down the days until turkey time! ShelterPop shows us how, step by step:

Your three-week checklist:
o. Set a rough budget for everything: food, drinks, and decorations.
o. Invite your guests, if you haven't already.
o. Plan your menu, including snacks, the main meal, dessert, and drinks. Be aware of various dietary restrictions your guests may have, and try to be accommodating (but also realize that people are grownups and don't have to eat everything in front of them).
o. Decide how you will be cooking your turkey, and what kind of turkey you'll buy (fresh, frozen, organic, etc.). Thinking of ordering a fresh turkey? Check out organizations like Local Harvest to find a turkey farm near you.
o. Assess the decorations you have and decide if you're going to buy more, or go DIY (all part of your budget breakdown).
o. Begin putting up outdoor décor; if you did a Halloween display, repurpose as much as possible (such as pumpkins).

Your two-week checklist:
o. Get a firm commitment from guests if they're coming or not.
o. If children are coming, think about what kinds of simple kids' activities you could offer (go old school: a table with crayons and coloring books/other crafts, or board games)
o. Plan your table settings and centerpiece. Pull out linens and make sure they're clean.
o. Polish your silverware.
o. Assess your serving pieces: do you have enough plates, cups, bowls, and platters? What can you borrow from friends?
o. If you're buying a frozen turkey, you can buy it now (if you haven't already). Not sure how big your turkey needs to be? The USDA offers this guide for buying and preparing turkey.
o. Begin to buy drinks (and if you're serving wine, make sure you've got enough wine glasses)
o. Assess your coffee situation. Will your coffeepot suffice, or do you need a larger one (which hopefully you can borrow)?

One week before:
Now, your attention really turns to the food. "You're going to need to go to the grocery at least twice," Coelho says-once for dry ingredients/non-perishables and again a day or so before for your fresh things. Plan your time.

Weekend before Thanksgiving:
o. Before you shop, take the opportunity to clean out your fridge and freezer so that you have space for groceries.
o. Make your shopping list, and buy as many non-perishable items as you can.
o. Begin making what you can ahead of time (relishes, for example).
o. Do a thorough cleaning-all the places you don't hit up regularly (behind the couch, your crown molding, and that forgotten, filthy space between the dishwasher and the wall).

Monday
o. Make your pies: pumpkin pie will easily keep (and maybe even taste better).
o. Depending on its size, you may need to start defrosting a frozen turkey. Refer to the USDA guidelines again.
o. Make a list of each dish, how far ahead it can be prepared, and set a schedule for the week. Remember that things like broth for stuffing and gravy can be made ahead (even frozen if necessary).

Tuesday
o. Buy your perishables, like fresh fruits and fresh veggies, and lettuce for salad, at the market.
o. Now is a great time to buy any fresh flowers, or create fresh flower arrangements, or arrangements with pinecones from your yard.
o. Finish up any last minute décor projects (such as writing names on place cards).

Wednesday
o. Time for spot cleaning: tidy up things like books/magazines, kids' rooms (get them involved in as much as possible), dusting, vacuuming, and cleaning the toilets and sinks.
o. Put clean guest towels in the bathroom.
o. Chill beverages.
o. Give your table linens a good pressing.
o. Set the table (so that you can focus on cooking tomorrow).
o. Set a cooking schedule for Thanksgiving day: know the timing of when everything is going in and out of the oven.

Morning of Thanksgiving
o. Follow the cooking schedule you've laid out for yourself.
o. Don't forget to pour yourself a glass of wine, and enjoy your guests and the delicious meal!

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Daily DIY: A Thanksgiving Time Saver

Erin Loechner — 2009-11-10T09:00:00+00:00

Filed under: food, household hacks, in the kitchen

Photo: Health Node

I can't tell you how often I've witnessed burned gravy on Thanksgiving Day. I mean, in the chef's defense, there's a lot going on --- cooking, visiting, monitoring Uncle Randy's third glass of wine. You know, the basics.

Anyway, this year, try our handy tip to fix that burned gravy and make your cooking mistake our little secret...

After you've burned the gravy, pour it into a new pan and sprinkle a dash of sugar in it. The sugar will counteract the bitterness from the burned gravy, but won't overpower the mixture. Smart, right?

For more holiday kitchen fixes that require just a dash of sugar, check out another great idea from DIY Life:
To make homemade lollipops, boil sugar, cream of tartar and water. Add flavor and coloring, then pour them into molds or drop a serving size spoon-full onto wax-paper.

Proof that all you need this Thanksgiving is a spoonful of sugar!

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Daily DIY: Vinegar Fix

Erin Loechner — 2009-11-09T09:00:00+00:00

Filed under: food, household hacks, in the kitchen

Photo: Bon Appetit

Vinegar is one of those all-time best-in-show sort of kitchen items to have around, because it can perform so many different life-saving duties. In fact, here's one that I recently learned -- perfect to add to my ongoing list of Why Vinegar is Awesome:

If you have an electric tea kettle with a bit of calcium build-up on the heating element, don't fret. Simply boil a mixture of equal parts vinegar and water, then empty. The calcium will flush out along with the vinegar mix, leaving your tea kettle fresh, new and smelling cleaner than ever.

For more incredible vinegar uses, check out these DIY Life articles:
-Place white vinegar in your washer at the beginning of a laundry load; it will both freshen and soften the clothes being washed.
-Half-fill an open travel mug with vinegar and leave it in your car's cup holder for a day to eliminate any vehicle odors.

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Daily DIY: Don't Cry Over Burned Rice...

Erin Loechner — 2009-11-06T09:00:00+00:00

Filed under: food, in the kitchen

Photo: Virgin Media

... instead, follow these simple steps to take out the bitterness in a pinch!:

1. If rice is fully cooked turn it off. If not let it on a low setting.
2. Uncover the pot of rice and place three slices of white bread over.
3. Cover it and let stand for about 20 minutes. Uncover take slices of bread out and discard.
4. Taste the rice, if it still has some bitterness place two more slices of white bread over it for about 10 minutes.
5. Uncover by this time your rice is ready to eat and no one will notice that it burn.
6. To get rid of the burned odor of rice, cut a big onion in half and place it next to the stove.

Easy peasy! Now I wonder how you take the bitterness out of burnt bread? Perhaps a bed of rice? ;)

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Holidash Highlight: A Corn-on-the-Cob Cupcake?

Erin Loechner — 2009-11-04T15:00:00+00:00

Filed under: food, in the kitchen

Photo: brookfieldlibrary, Flickr

Yes, I was skeptical as well. But don't worry -- no veggies were harmed in the making of this cupcake. In fact, there are no veggies involved at all. Bonus! Holidash has the scoop:

Sure, a vegetable-inspired cupcake sounds like heresy in the minds of dessert lovers everywhere, but with one bite of this corn-on-the-cob, you'll quickly change your tune. Go on; I dare you. The Martha Stewart video gives you step-by-step coverage, including a written tutorial, so the process couldn't be easier. And the ingredients, unlike many Martha Stewart creations, are far from gourmet. Here's the list:

* Vanilla Frosting
* Yellow liquid food coloring
* 24 Vanilla Cupcakes, baked in white paper liners
* 3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly
* 4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
* 1 tablespoon black decorating sugar
* 1 tablespoon white decorating sugar
* 8 sets of corn holders (optional)

Go ahead; call your family and tell them you'll be bringing corn-on-the-cob for Thanksgiving dinner year. One less vegetable to make Fido scarf down underneath the table, and one more dessert to enjoy later! It's a win-win!

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Daily DIY: A Rubbermaid Solution

Erin Loechner — 2009-11-04T09:00:00+00:00

Filed under: food, household hacks, in the kitchen

Photo: American Feast

My Rubbermaid containers have lived through one too many pasta casseroles and are starting to smell like it, too. Naturally, I researched a few options on how to take the scent out of plastic and stumbled upon a great solution that I can't wait to try on my next set of Rubbermaids.

Turns out that if you sprinkle a bit of salt in an empty airtight Rubbermaid container before you store it, you'll keep the smell at bay. Go on --- give it a shot and report back. ;)

And yes, I realize we're talking salt yet again here at DIY Life, but honestly --- can you ever get enough of the kitchen hacks? I certainly cannot, and just to show you how necessary a bit of sodium really is, here's another handy (and salty!) post to whet your whistle:
-Make Your Own Toothpaste (YES! With salt!)

Convinced?

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Daily DIY: The Best Scrubbing Solution Ever

Erin Loechner — 2009-11-02T09:00:00+00:00

Filed under: food, household hacks, in the kitchen

Photo: SMH

By now you should realize how much I love a good kitchen hack, especially when it includes items and ingredients I already have around the house. One of my favorites? Forget harsh detergents and solutions when scrubbing grease spots off your cast-iron cookware. Instead, grab a pinch of salt and a paper towel to create a salty solution that works wonders!

Proof that sometimes the most natural ingredients are the best DIY lifesavers.

Want to know some other ways a pinch of salt can make your life easier? Read on, right here at DIY Life:
Find out the various uses of your average table salt: The Many Uses of Table Salt
Spice up your beauty routine with salt: Make Your Own Salt Scrub
Salt for your green thumb: Epsom Salt in Your Garden
And, lastly, salt in the kitchen (of course!): Make Sun-Dried Tomatoes in Your Microwave

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Daily DIY: Onion Tears No More

Erin Loechner — 2009-10-30T09:00:00+00:00

Filed under: food, in the kitchen

Photo: PPIL4

I love DIY hacks in the kitchen. One of my favorites is this easy secret about cutting onions. To prevent the waterworks show when slicing this potent vegetable, simply hold your tongue on the roof of your mouth (but don't breathe through your nose!). You'll still be able to breathe, don't worry, but you won't have to explain to your guests that really, nothing's wrong -- it's the onions.

Of course, there are a ton of other onion hacks for the kitchen, and most can be found right here at DIY Life. Let's take a look, shall we?:
-For an instructional video including 5 tips for slicing onions without crying like a baby, visit How to Dice an Onion.
-Sure, onions are full of flavor, but did you know they could juice up your iPod (literally?). Find out more at Charge Your iPod With an Onion.

Clearly, onions just got a whole lot sweeter.

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Daily DIY: Fruit and Veggie Storage

Erin Loechner — 2009-10-29T09:00:00+00:00

Filed under: food, in the kitchen

Photo: TAU

Keeping tomatoes and citrus fruits in the fridge is a big no-no. Besides the fact that I hate cold tomatoes, their shelf life will be so much longer if it's not refrigerated. But did you realize that you should be storing them as far away from the refrigerator as possible? It's true --- keep tomatoes and citrus fruits away from the fridge (preferably on a sunny window's shelf) for the longest shelf life possible.

I don't know why it works, but it does. You should see your fruit's shelf life almost double if you test the theory. Plus, your fruit will be juicier, which means it will taste yummier. Bonus!

Want more kitchen hacks for smart food storage? Read on, friends:
-Like to buy in bulk? You need a vacuum in the kitchen! Make an 'Alvin' Vacuum Sealer.
-Want to know how to store cheese (and yes, there's a special way!). Cheese: There's More to it Than You Think.

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Daily DIY: Stainless Blade Hack

Erin Loechner — 2009-10-28T09:00:00+00:00

Filed under: food, household hacks, in the kitchen

Photo: Smile O Smile

Wow, that sounds a lot more harsh than necessary. Did you realize that you can remove the scent of onions and garlic from your fingers by gently sliding the face of a stainless knife across them? Sounds like a joke, but it's true! Gently is the operative word, guys -- unless you'd like to get a bit bloody for Halloween this year.

And yes, it's kitchen hack week here at DIY Life. For more fun and inventive ways to make things easier for you in the kitchen, check out a few of my favorite DIY Life articles below!:

1. Out of cleaning supplies and no time to re-stock? Clean your entire kitchen with one lemon.
2. Have an extra towel rack laying around and collecting dust? Turn your IKEA towel rack into a condiment spice shelf.
3. Learn your freezer know-how: 20 Foods That Freeze Surpisingly Well... and 20 That Don't.

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