March Blog
March is here and Spring is just around the corner. Here are some tips to ease you into the new season and to cure you of the winter blahs!
Spring Clean Your Kitchen
SPRING will soon be here and it’s time to freshen up your kitchen. Spring cleaning is a great way to target harmful bacteria that can lurk on kitchen surfaces and in your appliances. A clean kitchen helps fight germs and protect you and your family from food borne illness.
Get started:
Stove
Stove top:
- Take out all removable parts and clean thoroughly
- Wipe down all surfaces and replace cooktop trays if necessary (for glass cooktops, there are special commercial cleaners)
Oven:
- Set your self-cleaning oven to clean overnight
- If oven not self-cleaning:
Place newspaper on floor to protect it from oven cleaner
Take out racks and soak them in hot soapy water to wipe down later
Protect your hands with gloves and open a window for ventilation; then spray oven cleaner inside oven and close door
After a few hours wipe down oven. When done, discard towel (do not use scouring pad as this will scratch surfaces)
Stainless Steel
- There are special commercial cleaners for stainless steel
- Scratch marks are impossible to remove, so prevention becomes important
Refrigerator
- Remove everything from shelves (working your way from top to bottom)
- Inspect all items (especially expiry dates) and add to ‘keep’ or ‘toss’ pile
- Clean entire fridge – of spills, mold, mildew, bacteria – using a good cleaner and soapy water (avoid chlorine bleach because it can damage seals, gaskets and linings)
- Replace open box of baking soda (to absorb odors)
Stainless steel
- There are special commercial cleaners for stainless steel
- Scratch marks are impossible to remove, so prevention becomes important
Microwave
- Wipe down inside and outside of microwave and dry with paper towel (don’t forget to clean around edge of door and door opening to prevent soil buildup and difficulty closing the door)
- To clean that baked-on mess, place a mug half filled with water inside the microwave and cook on high for two minutes. The water will steam the inside, loosening the hardened splatters. Wipe with cleaner and dry (to avoid future splatters, cover dishes when heating up food)
Dishwasher
- Remove the spindles and drawers, clean under them and under the gaskets to get rid of odours.
- Run your dishwasher once on the hot cycle without any pots or dishes, with only a cup of white vinegar, to remove all soap film.
Counter Appliances
- De-clutter your counters – if you have appliances on counters that you only use a couple of times a year, store them in cupboards. They will be protected from dust and grime and you will gain valuable counter space (‘pull out drawers’ can be installed in cupboards for easier access to appliances)
- Coffee maker: fill the reservoir with equal parts white vinegar and water and put it through the brew cycle. Then, using fresh water, repeat brew cycle to rinse machine.
- Toaster: pull out crumb tray and wipe it down; shake toaster upside down to remove loose crumbs; wipe down toaster on outside (for melted on plastic from bread bag, use a little nail polish remover to get it off – let the toaster cool off first)
- Blender/Food Processor: squirt a few drops of liquid soap into it, fill halfway with warm water, cover and blend away the mess. Rinse and repeat if necessary.
Kitchen Cabinets
- Empty out shelves; inspect items; and sort into ‘keep’ or ‘toss’ pile
- Wipe down shelves and re-line if necessary
- Wipe down cabinet doors and hardware with good cleaner
- Organize and restock only what you need
Space Under Sink
- Get cabinet locks if you have toddlers
- Pull out everything; clean bottom; replace liners
- Install ‘pull out drawers’ if needed
- Throw out old cleaners/clutter
- Organize and restock only what you need
The Junk Drawer
- Dump out whole drawer on the floor
- Wipe with cleaner and dry with paper towel
- Line with compartmentalized insert to organize your items
- Toss/Donate what is no longer needed and keep what is useful
- Organize items according to use
Counter Tops
- De-clutter by removing items you don’t need/use regularly
- Sanitize your kitchen countertops with diluted chlorine bleach or a disinfectant kitchen cleaner (1 tsp bleach to one quart water). Be sure to dry with paper towel.
Kitchen Sink
- Inspect faucet – repair/replace as necessary
For lime and mineral deposits on faucet, wrap vinegar-soaked paper towels around faucet for about one hour. This will break down the mineral scale. After buffing with a dry paper towel the chrome will be clean and sparkling.
- Replace water filters as necessary
- To clean sink drain and disposal mix 1 tbs of bleach in 1 quart of water and pour down the drain (to kill bacterial growth)
- To clear sluggish drains pour ½ cup baking soda and ½ cup of white vinegar down the drain and cover it. Let mixture foam for a few minutes, then pour a pot of boiling water down the drain to flush it.
- Clean sink thoroughly with a good cleaner / bleach solution.
Floors
- Prior to scrubbing the floor, use a clean dust mop to sweep. Dust mops should be vacuumed after every use.
- Use floor cleaner that suits your floor type or clean with detergent and warm water solution. Rinse with a cloth or sponge dampened in clean water. Use a dry cloth or paper towel to wipe the surface dry to prevent streaking.
Tile - The porous nature of grout means cleaning solutions pass through without taking the stain with them. When that dreaded spill happens, clean immediately. The longer a spill sets, the better chance of it staining. Mix a 50/50 solution of hydrogen peroxide to water in a spray bottle. Spray the stain and allow to set 30 minutes. Retreat if needed. Do not use peroxide on colored grout. Peroxide is bleach and will take the color out of the grout.Club soda will also help remove the stain if poured on immediately. Shaving cream does a good job. Spray on and allow to set 30 minutes. Tile stores carry a chalk like stick that is safe for any color grout. Drag it across the stain and remove after an hour or so. Reapply if necessary. Keep a good sealant on the tiles and especially the grout. You’ll find good sealants at tile stores.
Marble/Granite - Do not use anything other than a mild liquid dish soap on these surfaces. Harsher cleansers will damage the surface. Always dry marble/granite to prevent water spots from leaving their signature mark. Marble/granite stains easily so wipe spills immediately. Do not use vinegar or orange based cleaners to clean marble/granite. The acid in them will damage the surface. Peroxide is safe for stain removal.
Windows / Mirrors
- In a 32 oz. spray bottle add 1/3 cup vinegar and ¼ cup rubbing alcohol and polish windows and mirrors with paper towel.
Pots
- To quickly clean burned food on a pan, add some dish soap and 1/2″ of water to the pot. Bring to a boil, then let the liquid cool in the pan. The burned food will be easy to remove.
Cutlery
- White vinegar on a soft cloth is a great way to remove spots from your stainless steel cutlery. Use a dry cloth to wipe it dry.
Kitchen Towels
- Launder tea towels/dishcloths frequently, using the hot water cycle of the washing machine.
- Replace dishcloths, sponges, pot scrubbers and other moist cleaning items as they harbour germs and promote bacterial growth
- Consider using paper towels to clean up kitchen surfaces – chuck them when done and bacteria is gone!
CAUTION
- Be cautious when using orange-based cleaners to clean a kitchen. Some contain petroleum distillates that can break down the rubber in the gaskets around refrigerators and dishwashers.
Freshen Up Your Fridge and Pantry
To get a satisfying variety of real food on the table it is essential to stock your fridge and pantry with some great items. While doing so, you might also want to clear some of the clutter in your shelves. Some products are so much better in their real form. You can easily replace old, tired items with fresher products for better cooking results.
Here are some ideas:
OUT: Packaged croutons
IN: Freshly baked croutons
Season some extra-virgin olive oil with salt, pepper and your choice of herbs (like rosemary and thyme). Brush oil on slices of bread and cut slices into cubes. Place cubes on a baking sheet and bake until crisp. Yum !
OUT: Bouillon cubes/powder or canned stock.
IN: Fresh stock
Simmer a carrot, a celery stalk, half an onion and some chicken scraps in a couple of cups of water for 30 minutes, and you’ll make delicious, fresh stock 10 times better than the chemical-infused, store-bought stuff.
OUT: Aerosol oil
IN: Extra-virgin olive oil
Pour some extra-virgin olive oil into a hand-pumped sprayer or use a brush to spread some non-stick grease into your frying pan – a healthier and cheaper alternative than commercial, additive-laced, non-stick sprays.
OUT: Bottled salad dressings/marinades
IN: Fresh dressings/marinades
Combine oil and vinegar or lemon juice with salt, pepper and a little Dijon in a proportion of about three parts oil to one of vinegar. Add a little bit of shallots or balsamic vinegar or honey or garlic or tarragon (according to your preference). Fresh and delicious, this dressing beats the rip-off store versions anytime!
OUT: Bottled lemon juice
IN: Fresh lemons
Buy fresh lemons and use freshly squeezed lemon juice in all your cooking. Fresh and delicious without the additives !
OUT: Old spices (one year+)
IN: Fresh, aromatic spices (replenished / replaced routinely)
If you get a whiff of dust or must before you smell the spice, chuck it. Spices can really enhance your cooking - try cardamom in your next coffee cake or rice pilaf; try ground cumin in chile; try fennel seeds in tomato sauce or soup; try ginger grated over vegetables or in baked goods; try dried chillies in stews and sauces.
OUT: Dried parsley
IN: Fresh parsley (keeps in the fridge for at least a week)
Dried up parsley is worthless. Add a chopped handful of fresh parsley to any dish and you’re adding incredible flavour and nutrition to your diet.
OUT: Canned beans (except in emergencies)
IN: Dried beans
More economical, better tasting, space-saving and available in more varieties. Cook a pound once a week and you’ll always have them around (you can freeze small amounts in their cooking liquid indefinitely). Beans are great for minestrone soup, pasta fagiole, chile, etc.
OUT: Imitation vanilla
IN: Vanilla beans
They’re expensive but they keep. If you slice a pod in half and simmer it with some leftover rice and milk (dairy or coconut), you’ll never go back to extract.
OUT: Grated imitation parmesan
IN: Real Parmigiano-Reggiano
If wrapped well, it will keep for a year (you can scrape off any mould if necessary). Magical in just about any dish – pasta, salads, sandwiches, eggs, veggies, soups, etc.
OUT: Tomato paste in a can
IN: Tomato paste in a tube
Why open up a can when all you need is a couple of tablespoons? Add some tomato paste to vegetable soup or to your favourite sautéed vegetables for a delicious and nutritious zing.
OUT: Premade pie crusts
IN: Crumbled graham crackers
Crumble graham crackers with melted butter and press into a pan, for a simple crust without the bad fats you get with the store-bought ones.
OUT: Cheap balsamic or flavoured vinegars
IN: Sherry vinegar
More acidic and genuine than cheap vinegar. Try it in salads and with shredded cabbage.
OUT: Ready boil-in-a-bag grains
IN: Real grains
Short grain rice – for risotto and paella
Barley – a great rice alternative, served with gravy, reduction sauce or pan drippings
Ground corn – for polenta, grits, cornbread or as a thickener
Quinoa – flavourful and super-nutritious
Bulgur – great in salads, especially tabouleh
OUT: Pancake syrup
IN: Real maple syrup
If you live in northern country and can enjoy the real syrup, why would you settle for the candied, coke-like fake stuff?
OUT: Canned peas
IN: Frozen peas
Frozen veggies are packed with nutrients. Just add peas to pasta and parmesan and voila. Or puree with a little lemon juice and salt for a nice spread or dip.
Tired of winter and of all the bad economic news? Cheer up with an old classic !
Gather your friends and grab a BOARDGAME !
Yes, the old boardgame is new again ! This classic form of entertainment is making a comeback – it’s an economical way to have fun; it’s stimulating to the mind; it’s great for building friendships and its casual appeal doesn’t require elaborate meal preparations.
So enjoy the company of your friends with lots of laughs, good libations and great munchies!
Here are some quick and tasty snacks to go with that game of Eat My Trivia …
Killer Shrimp Saute
2 tbs olive oil
¼ cup diced onion
1 cup diced tomatoes
2 tbs salt
½ tsp crushed red pepper
¼ tsp black pepper
16 oz bag of frozen shrimp
1 cup dry white wine
1 cup water
Directions
Place all ingredients except shrimp, wine and water into a blender and pulse a few times (consistency to be a little textured). Pour contents into a large sauce pan and cook over medium high heat for 8 minutes. Add wine and water and bring to a boil. Reduce heat to medium and add shrimp. Cover and cook for 15 minutes or until done.
Serve in bowls with your favourite bread or crackers for dipping.
Hot Peanut Dip
175 ml coconut milk
50 g peanut butter (crunchy)
2 shallots
2 chili peppers
3 tbs soy sauce
Directions
Dice shallots. Heat coconut milk with peanut butter. Add shallots, soy sauce and chilli peppers. Cook everything for 10 minutes until you have a creamy dip.
Serve with flatbread slices, gourmet crackers or raw veggies
Roast Beef Roll-Ups
1 (8-ounce) package cream cheese, room temperature
2 to 3 tbs prepared horseradish
1 tbs yellow mustard
1/2 tsp dill seed
12 (1/4-inch thin) slices deli roast beef
Directions
In small bowl, beat cream cheese until softened. Add horseradish, mustard, and dill seed; beat until smooth. Arrange roast beef slices on work surface. Gently spread cream cheese mixture over each slice. Cover and chill for 1 to 2 hours before serving.
To serve, cut rolls into 1-inch slices and arrange, cut side up, on platter. Serves 6-8.
So, gather your friends and grab a copy of Eat My Trivia ….
… the world’s first international trivia board game about food and drink !
“With plenty of tempting tidbits, it’s sure to become an instant party favourite, and not only with foodies.” - Canadian Living Magazine
