I used to think that you had to marinade fish overnight in the fridge, like other meats. But no–that’s not true. Fish is a delicate meat and should never marinade more than 30 minutes. If you let it go longer the fish gets mushy and actually starts to “cook” in the marinade. Don’t worry, 30 minutes is plenty of time to capture the marinade flavor in the fish! So save yourself the time and effort and have dinner ready that much sooner.
I recommend eating guacamole fresh, right after you make it. But if you need to store it, try this tip! Store guacamole in the fridge, in an air-tight container, with the pit in the center. This...
There are millions of cooking and baking tools out there, but I'd like to remind you of the easiest and most readily available tool you have--your own nose. When cooking and baking, pay close...
An easy way to find out What's KP Cooking? is to subscribe to the website! Simply type your email address in the "subscribe" box on the home page, and click the "subscribe" button. Then every time a...
With spring in the air, let’s all embrace the fresh produce once again gracing grocery shelves and farmer’s market tables. And by “all,” I do mean all in your family. Your kids should also...
You know how you always do something in a particular way, and just assume that everyone else does it that way too? Not always true though, right? So just in case you need a trick for removing grease...
Instead of buying bland-tasting, overly-processed packaged foods from your grocer's freezer section--try making a few extra home-made meals and freeze them yourself. Kinda like having your very own...
First, my sincerest apologies for the month of silence on here. What have you all been cooking while I've been away?? I hope no one starved without me :) Maybe you remembered to look back at the...
My Dad taught me how to steam perfect corn on the cob in the microwave years ago. Corn is one of the few things that actually cooks better in the microwave. Never again will you have to wait for a...
Wanna know the quickest and easiest way to get toasted nuts? Throw 'em in the microwave! Place the amount of nuts you need to toast on a microwave safe plate and cook 'em on high for one minute....
An easy (and fun!) way to eat fresh, nutrient rich foods is to load up your plate with as many bright colors as you can. Like deep green spinach, broccoli and asparagus. Bright red strawberries,...
It's tricky to clean delicate mushrooms. But years ago my Grandma Hirvo taught me an easy and effective way to do it. Simply wet a paper towel, ring out excess water, and gently wipe the tops of the...
With the new year upon us, it's a great time to check expiration dates. Particularly on your spice rack. We know to keep fresh herbs fresh in the fridge, but it's also important to keep dried herbs...
When planning dinner, don't get stuck in the same old rut. Flip thru recipe books for inspiration. Walk down a different aisle in the grocery store to see what they have. Talk to friends about what...
OK, I'm pretty sure you've got one buried in a pantry somewhere. I highly suggest digging it out and putting it to good use. And if you don't have one, I suggest adding it to your kitchen supplies....
Instead of worrying every night "what's for dinner?" plan your weekly menu in advance and you'll be all set! I usually take time on Saturday morning to plan the following week's menu. I start by...
Waste not, want not--right?? So the next time your fruit is about to go bad, try this tip to save it. Wash, peel (if necessary), and cut the fruit into bite size pieces. Then spread the pieces onto a...
It's taken much trial and error for me to learn to stir-fry properly. Hopefully these tips can save you the time. The key is to cook food in hot oil, over high heat, quickly. I recommend using a non...
If you don't already own the Good Seasons make-your-own dressing bottle, I highly suggest getting one and a 4-pack of the Italian dressing mix! You can find it in any grocery store's salad dressing...
I recommend measuring all baking ingredients very carefully. I used to think this was a waste of time, but now I see that it really does make a difference in the outcome of the baked good. Spoon...
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Okay, so…. I marinade my salmon for FIVE hours. Maybe it’s not a REAL marinade though.
I get a big piece of fresh salmon with the skin on, like 500g or so. I put it in an oven safe dish, skin side down and I pour EVOO on it.. I add salt and pepper and lots of fresh dill bunches. I cover it and let it sit for five hours at room temp! (My Swedish friend assured me I wouldn’t get sick and I trusted her. My mom would die to know I left fish out on the counter!!) 🙂 THEN I flip it upside down in the dish and cook it…skin side up. 175 C for 22 minutes. THEN I pull the skin off so easily with a fork, flip it back over, dill side up, so it’s prettier and serve it with a plain yogurt sauce my husband makes. This is my new favorite thing to cook for guests because it’s so easy and fool proof.