Two Easy Hacks for "Vacuum-Sealing" Bags Without a Vacuum Sealer

Have you seen those infomercials on TV advertising a vacuum sealer to keep your food fresh? If so, you'll probably know how expensive those things can get. Instead, try a cheaper option and check out "Two Easy Hacks for "Vacuum-Sealing" Bags Without a Vacuum Sealer"!

A vacuum sealer is in the "Want, But Do Not Need" category in my small kitchen. One day, maybe, I'll get my hands on one. For now, when I need to package up abatch of berries or some stir-fry ingredients for the freezer and want to press as much air out of the plastic bag as I can, there are two tricks I keep up my sleeve.

My favorite way is to use a simple plastic straw to suck out as much air as I can. First, press out as much air as possible by hand, then insert the straw in a corner of the bag and seal the bag around it. Suck out the air through the straw until you see the bag collapse around the contents of the bag, then — while still maintaining suction — slowly pull out the straw and quickly seal the rest of the bag.

I recently learned a second method from Joe Yonan in his book Eat Your Vegetables. Joe suggests submerging the bag in a bowl of water and then sealing it up. The pressure of the water will push out the air and mold the bag around the food. This method requires less huffing and puffing, but you'll need to dry the bag thoroughly before putting it in the freezer.

While not as perfect as an actual vacuum sealer, reducing the amount of air in your freezer bags with either of these methods will help slow down freezer burn and keep foods at their best while in their frozen state.

Do you have another favorite method for "vacuum-sealing" your freezer bags?

(Image: Emma Christensen)

Original Article Here: http://www.thekitchn.com/two-tricks-for-vacuumsealing-freezer-bags-without-a-vacuum-sealer-tips-from-the-kitchn-194038

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Organizing Your Apartment For Spring

After spending the long winter months indoors clutter can being to creep up on even the most astute cleaner. It starts slowly, filling up the extra spaces on shelves, packed under the bed and overflowing from closets until one day there’s just too much to handle. Once you’ve decided that there’s too much to handle, it can seem like a daunting task to undertake a thorough cleaning project. 

You don’t have to wait until spring to being your apartment clutter purge-any time is the perfect time to begin separating the items that you wish to keep from those that are ready to be donated or passed on. Thankfully, these tips courtesy of apartmenttherapy.com are just the thing to get you organized in the best way possible. Keep reading to efficiently purge your apartment in no time at all! 

(Image courtesy of kjarrett)

1. Organize First; Buy Second. Do not go out and buy a ton of storage pieces and supplies before you sort through your home. All of those pretty bins, boxes and baskets at The Container Store are very enticing, but they won't do you any good unless they fit the space (on the shelf, under the bed, in the closet); hold what you need them to hold, and function properly for your particular space. I recommend cleaning out first, assessing what containers you REALLY need, and then buying a few bins to start. You can always add later, but you don't want a bunch of empty containers cluttering up your home while you figure out where you might use them.

2. Don't Bite Off More Than You Can Chew. Do not set aside an ENTIRE day to organize your WHOLE house. Very few people have the energy and/or focus to spend 8 hours organizing. You'll likely become frustrated and less efficient as the day progresses. It's much better to spend a few hours -- 2 or 3 -- on one project or space. This way you'll feel motivated to do more, not burned out by the process.

3. Complete Each Task -- Completely. Of course you will need to sort things into categories (e.g., toss, recycle, donate, give to friend, put in deep storage). But here's the crucial part: Once you have decided where something is going to go -- take it there. Never keep bags for charity or boxes for friends in your home to deliver later. Do it now. Finish the process. Take the bags and boxes out to the trash or recycling immediately. If you're donating something or giving something to a friend or family member, put the items in your car or make arrangements for dropping them off. You've done so much work getting this stuff ready to take out, complete the deal!

4. Rome Wasn't Built In A Day. Do not think that once you've organized your space, that you are done. You'll feel like a failure when you have to clean it up again in a month. Realize that while you have created a new, efficient, and logical system for processing and managing incoming and outgoing items, you are not done. There is no autopilot. You should expect regular upkeep, but just be glad that the new system is far more efficient than the old one.

5. Good Enough is Enough. Very few people have closets and drawers that resemble those in catalogues. Trust me. I've been in a lot of houses and apartments and even after we've totally reorganized a space, it doesn't look like an ad for The Container Store. It looks great and works properly, but it is a space that is used by an actual human being, not one that has been carefully staged by a team of stylists and marketers for a non-existent resident. You will ultimately be disappointed if perfection is your goal. The goal is to set up a space that works well for your needs. That is success.

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Recipe: Fudgy Hazelnut Rye Brownies

Got a sweet tooth you need to satisfy? We've got you covered. Check out this "Recipe: Fudgy Hazelnut Rye Brownies" and enjoy the delicious treats you see below!

Fudgy Hazelnut Rye Brownies

Makes 12 squares

1/2 pound (2 sticks) unsalted butter, plus more for the pan
1/2 pound dark chocolate, chopped (mix of bittersweet and semi-sweet)
1 cup (130 grams) rye flour
1/4 cup (25 grams) unsweetened Dutch processed cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
4 large eggs
1 cup (215 grams) natural cane sugar
2 teaspoons vanilla extract
1/4 cup strong brewed coffee (or espresso)
1 cup (125 grams) toasted and skinned hazelnuts, coarsely chopped

Preheat the oven to 350°F. Butter a 8- to 10-inch square pan and set aside.

Melt the butter and chocolate together in a medium saucepan over low heat. In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.

In the bowl of a standing mixer (or using a large bowl and a hand mixer), beat the eggs with the sugar until pale in color and thicker in texture, about 4 minutes. Beat in the vanilla extract and coffee. Slowly add the flour mixture and mix just until combined. Then fold in the melted chocolate and hazelnuts.

Scrape the brownie batter out into the prepared baking dish. Transfer to the oven and bake for about 45 minutes, or until the top becomes a bit cracked and — with any luck — slightly shiny. The center of the pan of brownies should still be a touch jiggly — they firm up a good bit as they cool. Let cool completely before slicing.

If covered and stored at room temperature, these brownies should keep for 3 to 4 days.

Recipe Notes

• If you don't have rye flour at home, feel free to use spelt flour or all-purpose flour instead.

(Image credits: Megan Gordon)

Original Article Here: http://www.thekitchn.com/recipe-fudgey-hazelnut-rye-brownies-recipes-from-the-kitchn-199521

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Double Chocolate Banana Waffles & Pastrami and Olive Muffaletta

Tasty meals for any time of the day! We're eyeing up those waffles ourselves. Check out "Double Chocolate Banana Waffles & Pastrami and Olive Muffaletta" and find a delicious dish for dinner today!

Smoked sausage sweet potato skillet "pasta"; grapefruit beer mimosa cocktail; and double chocolate banana waffles in today's Delicious Links.

• Smoked Sausage Sweet Potato Skillet “Pasta” - Snixy Chicken

• Double Chocolate Banana Waffles - Lexi's Clean Kitchen

• Grapefruit Beer Mimosa Cocktail - Aida Mollenkamp

• Pastrami and Olive Muffaletta - Chef Uy

(Image credits: see links for credits )



Original Article Here: http://www.thekitchn.com/double-chocolate-banana-waffles-pastrami-and-olive-muffaletta-delicious-links-199807

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5 Ingredients Inspiring Us This April

Which ingredients are becoming popular with cooks this month? Check out "5 Ingredients Inspiring Us This April" and see if any of them tickle your fancy. Also, if you have any ingredients to add, let us know!

Here are a few of our current obsessions this spring. Can you relate to any of these?

Cambria says: "I'm eating Haitian mangoes, which Whole Foods brings in every spring. I've made Emma's shrimp tacos with avocado-mango salsa twice in the last week!"

• Recipe: Roasted Shrimp Tacos with Mango-Avocado Salsa

Faith is all about the Meyer lemons. Their season runs from late winter through May and the citrus and herbal notes are basically the best ever thing for spring cooking.

• Get a recipe: Spring Recipe: Meyer Lemon Shaker Pie

In California, Anjali is on a "half basket a day" strawberry habit. "I think it’s because of the drought, but they’re super flavorful this year," she says.

• Get a recipe: Strawberries, Sour Cream & Brown Sugar

Ariel has been making chicken with artichokes all the time this spring, mostly using frozen artichokes, but she's excited for the fresh ones to start showing up at the markets in New York.

• Get the recipe: Chicken & Artichokes in Wine Sauce

Emma is loving fresh asparagus (yes, she lives in California too!). She says, "I'm roasting it in olive oil and sea salt and then eating it straight from the baking sheet."

• Get a recipe: Roasted Asparagus with Poached Egg and Parmesan

What's inspiring you to cook right now as spring bursts through the door?

(Image credits: Danielle Tsi; Faith Durand; Emma Christensen; Cambria Bold; Rachel Joy Photos;Ariel Knutson; Rachel Joy Baransi)

Original Article Here: http://www.thekitchn.com/5-ingredients-inspiring-us-this-april-202034

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