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Tomato Salsa



5 medium size tomatoes
2 tsp. minced cilantro
1/2 tsp. salt
2 tsp. balsamic vinegar
5 green onions
2 tsp. olive oil
1 jalepeno pepper, seeded and minced
pepper and salt to taste
Core and dice tomatoes into medium bowl, add salt and let sit 1/2 hour; pour off juice. Add green onions, jalapeno pepper, and rest of ingredients. Chill.
Makes about 3 cups.
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Pickling Vinegar

Never boil a vinegar solution longer than the recipe calls for. Overboiling will evaporate the vinegarīs acetic acid - reducing the vinegarīs acidity.
Pickles need a certain level of this acidity to preserve well.
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Tomatoes and Stilton

Seed and chop tomatoes. Sprinkle over flat bread with crumbled goaat cheese or Stilton. Bake at 400 degrees F. until toasted.
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Roasting

Oil a roasting pan and add your prepared spears, rolling them around the pan to coat with oil. Roast at 500 degrees for about 5 minutes. Turn the spears with tongs, add seasoning, and continue roasting for another 5 minutes.
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Prevent Rot

When storing your potatoes in a cool place there is always the chance of bacteria and rot forming.
To help prevent this, try putting some dried sprigs of sage, rosemary, and/or lavender in with your potatoes.
Researchers have found that the oils in these herbs suppress sprouting and inhibit the growth of bacteria that can cause potatoes to rot.
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Fruit Powder


Dry the fruits for an extra long time, then grind them in a coffee mill or food proccessor to a flour like consistency. Then for every cup of flour called for in your recipe, add 1/2 cup of the fruit powder as well.
Just mix it in with the flour.
You may have to add 1 to 2 tablespoons of extra liquid to your recipe by doing this.
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Beets

When buying beets choose small, firm, smooth beets with thin roots. Make sure you cut the green tops immediately since they drain nutrients from the roots. Leave a 2-1/2 centimeter stem. Steam or boil unpeeled beets, then peel and slice or dice.
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Silk Removal

To remove corn silk, dampen a paper towel, and brush downward on the cob, and all the silk should come off.
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StoringCelery

To keep celery for weeks, wrap them in aluminum foil and place them in the refrigerator.
The standard method of storing in plastic bags keeps celery fresh for only 3 or 4 days in the fridge.
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How to Clean Leeks

1. Fill a long deep pan with water and add a few drops of lemon cooking juice or wine vinegar.
2. Cut off the root end and the top few inches of green. (most recipes call for only the white part, so save the green for broth, if you like) Slit it lengthwise so it unscrolls.
3. Loosen the layers, and soak the leek for about 10 mins. Rinse it well with fresh water and pat it dry with paper towels.
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Sun Dried Vegetables

Dry some of your produce in the sun instead of using an oven or dryer for the job. Just put your produce in the sun on a a clean screen covered by cheesecloth.
The easiest herbs to dry this way are rosemary, sage, savory, tarrogon, and thyme.
Vegetables that are easy to dry this way include small hot peppers, black eyed peas, fava beans, and lima beans.
You can also dry apricots, dates and prunes the same way.
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Garlic Salt

Make your own garlic salt by burying three cloves of peeled garlic in a ― cup of salt in a sealed container for a few days. Add fresh ground black pepper and ground ginger to taste. Remove garlic cloves before using salt in soups, stews, and on roast meats and vegetables.
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Easy Sun Dried Tomatoes

An easy recipe for sun-dried tomatoes: Oven on lowest setting. Cut tomato in half or quarters, combine equal parts salt and sugar together and sprinkle on tomatoes. Bake until shriveled and slightly tough
- about 12 to 14 hours. Store frozen for better color -store in fridge for quicker use.
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Artichokes

Large globes are ideal for stuffing. Artichokes are low in calories & 10-50 calories per medium globe, and a great source for calcium, phosphorus, potassium, and sodium.
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Delicious Steak Topper

Chop and marinade in Italian salad dressing. Then use as a hamburger or steak topping…or cover fish fillets with overlapped tomatoes and sauce. This tastes great!
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Peeling Garlic

An easy way to peel garlic cloves is to smash them on your cutting board with the flat side of a large knife, or blanche them in boiling water for a few seconds.
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Ideal Storage Conditions

Potatoes will keep longest when stored in a cool, dry, dark area with good ventilation.
Ideally, storage areas should range between 42-48° F. Warmer temperatures encourage sprouting and shriveling. Cooler temperatures can alter the taste and cooking properties of a potato.
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Green Pattypan Squash

These are tiny versions of the larger pattypan squash and have a delicate flavor and smooth skin. They require a bit of cooking. For an appetizer, try blanching them for one minute, scoop out the pulp and fill with herbed cheese or crab salad.
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Wine Lovers Beware

Artichokes distort the flavor of other foods making everything taste a little sweeter. So if you're planning a dinner to showcase a favorite wine, don't serve artichokes.
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Grapes

Grapes and other tough skinned fruits will dry faster if you nick the the skin with a knife. Use a sharp knife and carefully cut a slit through the skin, but try not to cut into the pulp.
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Scrub

Carrots, potatoes and other root crops should be scrubbed especially if the vegetable is going to be served with its peel.

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Easy Peel Garlic

For easier peeling of garlic, microwave unpeeled cloves on HIGH for 10 to 20 seconds. Cool and store unpeeled cloves in a plastic bag in the refrigerator for up to 2 weeks.
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Neutralising Hot Peppers

Pepper heat can be neutralized by some starchy foods, such as rice, corn or bread, by dairy products like cheese and yogurt and by sugar. If a dish is too hot, try using a little sugar, or serving over a bed of rice or with a spoonful of yogurt.
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