Raise your hand if you love Brussels sprouts but only cook them once a year? That used to be me. For one, I was the only sprouts eater in the house. Then there’s the prep – what a pain it can be trimming the dried ends off all those little cabbage balls! Finally, there’s the issue of getting the texture just right. To me, Brussels sprouts should be soft, no matter what your method of cooking. So many times I’ll see them on a “Harvest Specials” menu in a restaurant and order them thinking they sound good (i.e. “crispy roasted with bacon”). Then they arrive at the table all hard and unappealing – often tasting of nothing but bacon grease. One day I was rooting around the freezer case at the store, looking for frozen bags of brown rice, when I discovered the answer to all my Brussels sprouts issues: Continue reading
In a lunch rut? We were too, until I discovered Yumboxes. These multi-compartment bento-inspired boxes are leakproof, so you can even pack ranch dip, salsa or yogurt without a big mess come lunchtime. Added bonus: these aren’t just for kids! I plan on using Yumboxes for our next plane trip, since the hard case will protect food from getting squished in my carry-on bag. The portion control is nice too.
Cheez-Its, peanut butter, celery and honeycrisp apple slices. Pack a plastic knife for spreading peanut butter.
I love pre-cut parchment sheets so much, and use them so often, I though they deserved their own post. These 12″x16″ sheets fit perfectly on half-sheet baking pans (another kitchen essential) – no more wrestling with parchment rolls that never quite fit right. They make cleanup a snap as well. Continue reading