A zester is a classic kitchen tool but it can be used in so many ways!
Ways to Use your Zester
Food Processor vs. Blender
Do you know when to use a food processor and when to use a blender? See our infographic below:
Make your Favorite Recipe in the Slow Cooker
Have a family favorite recipe that you really wish you could make in the slow cooker? Us too! Use these tips to convert most* recipes to cook in the slow cooker.
1. Find a similar recipe
Instead of floundering around doing test after test, find a similar slow cooker recipe to use as your guide. Note the amount and volume of meat and vegetables it calls for, plus the cooking time, heat setting, and amount of liquid you add to the pot.
2. Time
Slow cookers cook slowly because they’re set at lower temperatures. Most of them hit about 190º on low and 300º on high. Typically, we like to start with this basic formula:
1 hour of simmering on the stove or baking at 350º = 8-10 hours on low or 4-6 hours on high in a slow cooker
That’s how long it takes for the meat to reach food-safe temps. So reduce cook times accordingly: If your pork tenderloin roasts for 30 minutes in the oven, for example, reduce slow-cooking time to 4-5 hours, and so on.
3. Liquids
Because slow cookers trap steam, you may need to reduce the liquid measurements in your new recipe. If the original calls for 6-8 cups of water, for example, start with 5 cups. Don’t leave liquid out entirely, though. If the base recipe doesn’t include any liquid at all, add 1/2 cup of water or broth to create some steam in the crock.
*some recipes just don’t convert i.e. baked goods, while others may technically work in your slow cooker but may not have the same qualities you like about the original dish.
Before you start trying every recipe, see our slow cooker safety to make sure your meals come out safely!
Source:
Taste of Home. How to convert (just about) any recipe into a slow cooker one. Ellie Martin Cliffe.
Slow Cooker Safety
Slow cookers are a great kitchen appliance for helping those of us with busy days still serve a homemade dinner, but there are a few things you should know to make sure that meal is prepared safely. Read our tips from a Texas A&M AgriLife Extension Nutrition Specialist, Dr. Jenna Anding, on slow cooker food safety.
Here are a few tips to help you get started with safe and successful slow cooking:
- The Basics:
Start with a clean cooker, utensils, and work area. Wash hands before and during food preparation, especially after handling raw meat and poultry.
Spray the inside of the crock with non-stick cooking spray before adding ingredients to keep the food from sticking. This makes cleaning the crock easier.
Prepare foods that have high moisture content like chili, soup, or spaghetti sauce. When using a commercially prepared frozen slow cooker meal, follow the instructions on the package. - Safe Temperatures:
Keep perishable foods refrigerated until preparation time. Meat and vegetables should be stored separately in the refrigerator in covered containers. It takes time for slow cookers to reach a temperature hot enough to kill bacteria so keeping these foods refrigerated helps ensure that bacteria, which multiply fast at room temperature, don’t get a head start during the first few hours of cooking. Always thaw meat or poultry before putting it into a slow cooker. Never put frozen meat or chicken in a slow cooker. - Check your Model:
Depending on the age of your slow cooker, the size of meat or poultry you cook in the slow cooker matters. Until recently, placing a whole roast or chicken in a slow cooker was not recommended. New research conducted by USDA FSIS suggests that for newer models, it is safe to cook large cuts of meat and poultry in a slow cooker. The newer models of slow cookers are larger and more powerful than the older ones, so it is safe to cook larger pieces of meat and poultry. If you have an older model, continue to cut your meat or poultry into smaller pieces before cooking. - Fill it properly:
Filling the slow cooker properly and making sure there is enough liquid are important in creating a tasty slow cooker meal! Fill the cooker between 1/2 and 2/3 full. Vegetables such as potatoes and carrots cook slower than meat and poultry so place them at the bottom of the cooker. Be sure the liquid almost covers the ingredients so there is proper heat transfer throughout the crock. The liquid is needed to generate the steam that cooks the food. - No peeking!:
We know it can be tempting to get a sneak peek at the yummy dish you are serving for dinner, but don’t!
Keep the lid on the slow cooker during the cooking process. Remove only to stir the food or check for doneness. Each time the lid is raised, the internal temperature drops 10 – 15 degrees, and the cooking process is slowed by 20 to 30 minutes. - Power Outage:
If you are not home during the entire slow-cooking process and the power goes out, throw out the food – even if it looks done! If you are home when the power goes off, finish cooking the ingredients immediately by some other means: on a gas stove, on an outdoor grill, or even at another house where there is power. If this is not possible, throw out the food. If you are home when the power goes off and if the food was already completely cooked, the food should remain safe for up to two hours in the cooker with the power off. - Final Tips:
Use a food thermometer to make sure foods have been cooked to a safe internal temperature. Recommended temperatures are poultry (165 degrees), ground beef (160 degrees), beef steaks and roasts (145 degrees), and pork (160 degrees).
Store foods cooked in the slow cooker in shallow, covered containers and refrigerate within two hours of cooking. Reheat foods to 165 degrees using an oven, microwave, or stovetop. Soups, stews, and gravies should be brought to a rolling boil before eating.
For more information check out this video on slow cooker safety!
Source:
Texas A&M AgriLife Food & Nutrition Extension. Slow Cooker Safety. Jenna Anding, Ph.D., RD, LD.
Snacking
Are you wanting to start healthy habits, but you don’t know where to begin? Start small! Switch unhealthy snacks for fruit or raw vegetables. Each new habit will add up to a healthy lifestyle.
Homemade snacks are delicious and healthy! Be sure you are following food safety practices with your homemade snacks.
- Keep leftovers and snacks sealed well when storing them in the refrigerator.
- After food is cooked, refrigerate within 2 hours to prevent bacterial growth.
- Once stored in the fridge, leftovers should be eaten within 3-4 days to prevent the growth of bacteria growing in cold temperatures.
- Keep track of your sealed container by labeling it with the name and date it was cooked.
More Tips for healthy snacking:
Build your own
Make your own trail mix with unsalted nuts and add-ins such as seeds, dried fruit, popcorn, or a sprinkle of chocolate chips.
Prep ahead
Portion snack foods into baggies or containers when you get home from the store so they’re ready to grab-n-go when you need them
Make it a combo
Combine food groups for a satisfying snack—yogurt and berries, apple with peanut butter, whole-grain crackers with turkey, and avocado.
Eat vibrant veggies
Spice up raw vegetables with dips. Try dipping bell peppers, carrots, or cucumbers in hummus, tzatziki, guacamole, or baba ganoush.
Snack on the go
Bring ready-to-eat snacks when you’re out. A banana, yogurt (in a cooler), or baby carrots are easy to bring along and healthy options.
Raw veggies can be an excellent snack, but do you know how to keep them safe? Check out these tips to keep your snacks safe.
At the store or market:
- Choose produce that isn’t bruised or damaged.
- Keep precuts fruits and vegetables cold by choosing produce that is refrigerated or kept on ice.
- Separate fruits and vegetables from raw meat, poultry, and seafood in your shopping cart and in your grocery bags.
At home:
- Wash your hands, kitchen utensils, and food preparation surfaces, including chopping boards and countertops, before and after preparing fruits and vegetables.
- Clean fruits and vegetables before eating, cutting, or cooking, unless the package says the contents have been washed.
- Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the peel—so dirt and germs on the surface do not get inside when you cut.
- Cut away any damaged or bruised areas before preparing or eating.
- Dry fruit or vegetables with a clean paper towel.
- Keep fruits and vegetables separate from raw foods from animals, such as meat, poultry, and seafood.
- Refrigerate fruits and vegetables you have cut, peeled, or cooked within 2 hours (or 1 hour if the outside temperature is 90°or warmer). Chill them at 40°F or colder in a clean container.
Are you looking for healthy snacks? Choose fruit, vegetables, nuts, or low-fat dairy products. Try to have a combination of protein and carbohydrates. This mix will help keep you full longer. Remember a snack is NOT a meal. Keep snacks around 200 calories or less. Here are 4 great snack recipes you have to try. Be sure to watch the video on how to make your own Kale Chips. Enjoy!
Click links below for recipes
Spiced Nuts Nutty Apple Rings Frozen Greek Yogurt Bars Kale Chips
