Cara Cara Oranges: What Are They and How Do I Use Them?

I am always excited when Cara Cara oranges appear in my grocery store in November.  Every morning I like to drink some fresh orange juice, which means finding a juicy orange to squeeze.

On-the-Run Dinners

There are some nights when real life intrudes on dinner.  The no-food event we were attending started at 7 pm, and it was an hour’s drive away.  Normally we eat around 7 pm. Waiting till we got home at 10 pm for dinner was out of the question.  We would have to eat in the car.

Sick of Your Vegetable Side Dishes?

Long ago I became dis-enamoured of that old standard veggie—frozen peas.  I can’t remember when I stopped eating them, but I do keep a bag in the freezer.  I use it for sports injuries, to reduce the swelling.

Mom Cooking Tip 175

If you hang around good cooks, you can learn something new every day.  This tip I learned recently.  When making scrambled eggs, dilute the egg mixture with a few tablespoons of water.  The water will make the eggs fluffier.  Do NOT substitute milk for the water.  Milk toughens the eggs.

                                                 See all my Cooking Tips!

When a Family Member and You Disagree about Dinner, Here’s a Solution!

I recently discovered that Bart doesn’t like one of my favorite dinner entrees—stuffed portobello mushrooms.  How did I learn this?  When he helped unpack groceries and saw the package of portobello mushrooms I’d just purchased. 

“I don’t want that for dinner,” he announced.  “I know you like those mushrooms but I don’t.”

Mom Cooking Tip 174

What’s the difference between a can of whole tomatoes, a can of diced tomatoes, a can of tomato sauce and a can of tomato paste?  The amount of water they contain.  If you’re in the middle of cooking something and suddenly realize that you don’t have a can of diced tomatoes, you can substitute one of these other three cans.  And vice versa.  Just add enough water so that the mixture is not too dry.  The look of the dish may be a little different, but the taste will be about the same.

                                               See all my Cooking Tips!

Pesto: What Is It and How Do I Use It?

Pesto is a combination of fresh basil leaves, pine nuts, olive oil, garlic, salt and Parmesan cheese.  For whatever reason, it was not on my radar until about 10 years ago when a foodie friend started telling me how easy it was to make.  He didn’t have any for me to sample, so I forgot about it for a few years until I stumbled on a jar of pesto in the refrigerated section of Costco.  I decided to try it as a pasta sauce.

It was an immediate hit.  Pesto, which originated in Italy, has a strong, fresh basil taste and is a very good topping for spaghetti, ravioli and other stuffed pasta.  As the cook, I find it incredibly convenient.  It has now become my family’s emergency meal.

Have I ever made pesto from scratch?  No.  Call me lazy, but it’s a lot easier to have pre-made pesto in the refrigerator than having to rush out to the store to buy fresh basil leaves.

                 For easy recipes, order "Help! My Apartment Has a Kitchen!"