A Slice of Advice

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Bagel Chips
  • This is a great way to use day old bagels. You may also use fresh bagels.
  • Fun toppings:
    o Parmesan Cheese
    o Chili Powder
    o Red Pepper Flakes
    o Assorted dried or fresh chopped herbs
    o Prepared Basil or Sun dried Tomato Pesto Sauce.
  • First, cut the bagel in half lengthwise. It should be in the shape of a half-moon. Stand the bagel up on the two ends. Using a serrated knife, carefully slice each half into approximately four half-moon slices.
  • Simply bake in a 350º F oven for 5-8 minutes or until the bagel slices are lightly colored. Allow to cool, then store in a zipped bag or a plastic container with a tight fitting lid until you are ready to use.
Butternut Squash
  • Butternut squash has a yellowish-tan skin and a beautiful, bright orange flesh. When cooked, its flavor is sweet and rich, and tastes somewhat similar to sweet potatoes. Butternut squash tends to be one of the more common winter squashes, and makes for excellent cooking not only because of its fabulous flavor, but also because its skin tends to be a little easier to cut through than other winter squashes.
  • Butternut, like the other winter squashes, has a lot more to offer, nutritionally speaking, than summer squashes and zucchini. Butternut's deep-orange flesh is richer in complex carbohydrates and, as you might guess by its color, in beta-carotene. Butternut squash is also a very good source of dietary fiber, and supplies vitamin C, magnesium, manganese, and a good amount of potassium.
Chicken Lollipops
  • Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
  • Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
  • Freeze uncooked chicken if it is not to be used within 2 days.
  • Thaw chicken in the refrigerator - not on the countertop - or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
  • Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
  • For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
  • Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
Citrus Fruits
  • Seventy-seven percent of American women under the age of 50 are iron deficient. Consuming citrus foods such as grapefruit and grapefruit juice can help combat anemia.
  • One half of one medium grapefruit provides 110 percent of the current recommended daily value of vitamin C you need each day.
  • One half of a Florida grapefruit also has more dietary fiber (6 grams) than many other popular fruits, including bananas, apples and strawberries. Recent research has suggested it may help to prevent chronic diseases such as heart disease and cancer.
  • Losing Weight -- Americans trying to lose weight should consume fruits and vegetables.
Cookie Dough
  • Prepare a double batch of cookie dough according to your favorite recipe. Roll the extra dough for a quick slice and bake when you have that craving for fresh baked cookies.
  • Using a long sheet of plastic wrap, place a log shaped row of cookie dough on the wrap. Allow 5-6 inches of space on each end. Tightly roll the dough into a firm log-shape. Twist each end and tie into a knot. Reshape the dough into an even cylinder shape. Label and freeze.
  • When the craving comes, remove dough from the freezer and allow it to sit at room temperature for 10 minutes. Remove plastic wrap and place cookie dough on to a cutting board. Carefully slice dough into desired thickness. Place cookies on to cookie sheet and bake according to recipe directions. Grab a cold glass of milk and enjoy.
Decorative Croutons
  • Croutons are loved by many and simple to prepare. Try a non-traditional method by cutting bread into various shapes to include circles, large squares, stars, ovals or even hearts for Valentine's Day. Cookie cutters work well.
  • Try cutting a baguette at an angle, season it, toast it, then spread on your favorite soft cheese and stand it against your salad. Try using a soft goat, bleu or brie cheese for a great taste!
  • Don't be afraid to put various flavoring in your goat cheese to include: coarse ground black pepper, fresh chopped herbs, pesto, chopped black olives or even pureed sun dried tomatoes.
  • Arrange the bread croutons on a baking sheet in a single layer. Lightly brush with olive oil. Season with various spices (black pepper, chili powder, Cajun seasoning, parmesan cheese, dried herbs etc.). Bake for 4 - 6 minutes or until light brown in color.
  • Allow to cool. Place into a plastic container with a tight fitting lid until ready to use.
  • When serving, spread a small amount of softened cheese on one-third of the crouton.
  • Although most any bread will work, sourdough, Italian and French white loaves are best. You can leave the crusts on or off.
  • Use a serrated bread knife to cut croutons. Line the cookie sheet with aluminum foil to make clean-up easier.
Fruit Crisps
  • This is one of the easiest and best recipes that you will ever learn.
  • A great way to use over ripened or damaged fruit.
  • Try this simple recipe. In a mixing bowl add equal parts or flour and dark brown sugar and add half the amount of softened butter. For example, add 1 cup of flour, 1 cup of dark brown sugar and ½ cup of butter (1 stick). Mix lightly with your fingers until the mixture resembles the size of peas. Pour over sliced peaches, plums, nectarines, pears or pluots.
Compound Butter
Compound Butter Combinations and Serving Suggestions
  • Add mince garlic, lemon juice and chopped parsley. Serve with a grilled beef steak or grilled fish. Add to sautéed shrimp for a scampi touch.
  • Sun dried tomato. Chop first in a food processor before adding to softened butter.
  • Add basil pesto to the butter. Serve with hot ravioli or tortellini.
  • Add finely chopped rosemary, coarsely ground black pepper and lemon juice. Serve with grilled lab or veal chops.
  • Add the rosemary butter to roasted red bliss or Yukon gold potatoes.
  • You can add about any flavor you want into your butter.
  • Once you've flavored your softened butter, spread out a large sheet of plastic film. Allowing 4-5 inches on each end, put a row of the butter into a log shape. Tightly roll butter into a cylinder and tie the ends using the excess plastic film. Label and freeze until ready to use.
  • Try not to store these butters in your freezer for more than one month.
Omelets
  • Have them for breakfast, lunch, dinner or a late night snack. They're fast, easy and delicious! Whether you serve them flat (pancake style), half-moon shaped or rolled the preparation is similar.
  • The first step in preparing a successful omelet is having the proper equipment. One of the greatest things ever created for a breakfast cook or an avid omelet maker, is the invention of the coated pan with a nonstick material. It should be rounded around the bottom where the bottom and sides of the pan meet.
  • Are you intimidated on trying to flip an omelet? Try practicing first by learning how to flip a slice of bread. Once you've learned to flip the bread give the omelet a shot. Still a little scared, try flipping the omelet over a sink. If that still scares you, turn on your oven broiler and put the pan in your oven and under the broiler to cook the top.
  • Stir with a circular motion, using wooden spoon or a heat proof spatula. While doing this, shake the pan over the heat. When all excess liquid is absorbed and set, stop stirring. At this point, the omelet should move around freely when the pan is shaken. If filling is to be added, spoon this onto the omelet.
  • Take fork and gently roll the omelet, lifting the side near the skillet handle. Roll 1/3 of the omelet toward the center. While holding a heated plate in one hand, tilt the handle of the pan (held palm-up in the other hand) over the plate and let the omelet roll onto the plate.
Roasting Garlic
  • How to roast garlic. Preheat and oven to 400º F.
  • Stand the garlic bulb on its side, using a sharp knife carefully slice at small amount of the top end (not the root side) of the garlic bulb. This will expose the individual cloves. Tear a 12'' square of aluminum foil and place the garlic bulb on the foil. Top with a drizzle of extra virgin olive oil and a sprinkle of salt and black pepper.
  • Turn the bulb so the exposed is now on the bottom. Bring the 4-corners of the foil together to enclose the garlic.
  • Bake in a pre-heated 400º F oven for 20 minutes or until garlic is tender when pierced with knife or a skewer.
  • Garlic is an herb and a member of the lily family.
  • Garlic plants have muted green, flat leaves. The leaves grow 1-2 feet tall and round white blooms show up on the stalks that shoot up from the base of the plant.
  • A head of garlic is the bulb. Each bulb has between 8 and 12 cloves.
  • A clove of garlic is a "toe" or section of the bulb. Each clove is enveloped by a thin paper covering which should be removed prior to consuming.
Lettuce
  • Most lettuce is available year round. Iceberg has an extremely mild, but it has a nice crisp texture. Romaine is slightly pungent and sweet. Mesclun has a taste that is a combination of bitter, tart and sweet.
Pounding Meats
  • Pounding evens out a chicken breast half that normally has thicker and thinner parts. It thins out a boneless pork chop that is likely to overcook if left un-pounded. And it breaks protein strands that can become tough.
  • Pounding makes for a different presentation, which makes dinner more interesting. And both chicken and chops, once pounded, cook very quickly.

A Slice of Advice is a co-production of WSBE TV and JWU