To me, these tricks are right up there with the discovery of electricity, Honey Boo-Boo, and the Puppy Bowl.
For others, I’m sure these are old news – and about as exciting as laundry day.
(I believe that genius is a relative thing.)
My general prowesslessness (I invented that word) in the kitchen is unparalleled. Just while typing that sentence, I burned my fingers on a cast iron skillet, bruised an apple without even touching it, and forgot about an entire pot of chili I left out to cool for the Super Bowl. Yesterday.
You can see that I need help.
That’s why these tricks rock my world. Because when I remember to use them, they don’t just gift me a moment of kitchen genius. They also boost my self-esteem.
Genius kitchen trick #1: re-grow green onions.
Green onions are one o’ those ingredients that can easily go to waste. With this trick, you’ll always have green onions available, and you’ll never have to worry about the little stinkers getting yucky and slimy. Because ermagersh…you can keep them alive AND growing with nothing but a little water.
After slicing off the greens you need, just put the bulbs in a little water in a spot where they’ll get sun. And grow they will!
This is an amazing way to keep the goodies from your garden going long after your garden
never grows in the first place is out of season.
Genius kitchen trick #2: skin peppers like a boss.
I love roasted red peppers. Especially the kind that I don’t forget to remove from under the broiler before they turn into roasted charcoal.
Cut your pepper, remove stem and seeds, and place large slices under the pre-heated broiler until the skin blackens. Then, place the slices on a plate and cover them with a bowl. The steam will loosen the skin and make it easy-peasy to remove.
From there, just add the delicious red peppers to a frittata. Yum!
Genius kitchen trick #3: make hard-boiled success out of farm-fresh eggs.
All credit to my friend Diana of Radiance Nutritional Therapy for sharing this trick with me.
The inner membrane of fresh eggs is firmly attached to the shell. The longer an egg sits (as most supermarket eggs have done before they are even packaged for sale) the more that membrane separates from the shell, making the hard-boiled eggs easier to peel.
Unfortunately, farm-fresh eggs make impossible-to-peel hard-boiled eggs. And because I’m not keen on waiting for my fresh eggs to age (ugh…cue “when are you guys having kids” soundtrack) I am super in love with this trick.
(Yes, simply waiting for the eggs to age is an option. But sometimes I don’t plan well, and I want hard boiled eggs NOW.)
All you need to do is add a bit of baking soda to the water before you set it to boil. I’d say a few Tbs for a small batch of fresh eggs is ideal.
I’m not totally clear on how this works, but it works. Not perfectly – but perfectly enough. Peeling the suckers under cold running water seems to help with the peeling process too. (Hat tip to my dad for that idea. Hi, dad!)