Category Archives: Kitchen Tips

Tips, Tricks and tested experiments in the kitchen.

Coming to an End

Hello all,

Sorry it’s been so long since I have posted something… but, I felt like I should let you all know, this website will be closing down in the New Year. I will try to keep my Facebook page and hopefully my Twitter account. I just don’t have time to blog anymore. I tried it for a year, and as you can tell, it didn’t work out. It’s been fun and I appreciate each and every one of you that has come and read my blog.

Thanks for the fun and thanks for all your comments.

I will miss my readers the most!

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A Series of Unsatisfying Results-Part 4

This is my very first experience making gluten-free cookies. These were good, just I wish they were a little more crunchy and less chewy. But from what I’ve read, that’s a common problem with gluten-free cookies.

The reason I made these, isn’t because I’m now eating gluten-free…it’s because I bought some coconut flour a while ago, thinking it would be fun to experiment with. Little did I know at the time, you can’t just substitute coconut flour for regular flour in recipes. So it’s been a bit tricky to use up.

I found several recipes online for guidance in making these. This is a small batch, simply because who wants a large batch of something they’re not sure they’re gonna like?

Remember…“Don’t be afraid to play with your food!”

For the recipe, please click here.

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A Series of Unsatisfying Results-Part 3

One of my favorite meals, and smells, is Coq au Vin…there’s some of my many years of Canadian French classes coming into use. Lol (Sounds fancy, but if you haven’t heard of it…it’s pretty much just chicken cooked in wine, garlic and spices.)

When I made this, I was trying to use up some leftover wine I had in the fridge. (I know, what SANE person has leftover wine?) But on this occasion, I seemed to. The wine I had on hand, was a white wine and the final product didn’t come out quite as good as I remember it to be. Because of this, I would recommend using a red wine instead.

Don’t forget…“Don’t be afraid to play with your food!” (I think this has become my new motto…cause I am ALWAYS doing this)

For the recipe, please click here.

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A Series of Unsatisfying Results-Part 2

My second concoction was baked beans from scratch.

These were good, but in my opinion came out too watery. I will share my altered recipe with you and hope that it turns out better. (I haven’t had a chance to try to make them again since my experiment.)

It’s a simple recipe with most ingredients probably on hand. I made this as a main course, so there are a few ingredients you may have to go out and buy.

Enjoy!! Remember… “Don’t be afraid to play with your food!”

For the recipe, please click here.

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A Series of Unsatisfying Results-Part 1

Alright, so I’ve been busy trying different ideas and experiments. All have been edible…but not quite what I had hoped for.

The first concoction I tried, was creating my own pasta salad recipe. (The weather has been overly hot this summer here in Oklahoma, so cool dinners have been more appealing than hot ones.)

Since I made this the first time, I have improved the recipe. The first pasta salad, was the first time I tried this product out and I didn’t put in NEAR enough for it to make a difference in the taste. (You could add a half a packet of ranch seasoning mix…but that would also add quite a bit of sodium, plus likely unpronounceable ingredients.)

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So here is the “improved” recipe, but still…there is something missing. I’m pretty sure it’s the salt taste that I crave, but we are trying VERY hard to not add salt to food. (I know the ingredients list looks a bit daunting, but trust me, once it’s all chopped it’s easy.)

Hope you enjoy!

For the recipe, please click here.

(I feel like I’ve mentioned this before, but can’t find where. I’m sure someone famous has said it before, I don’t think *I* could have thought it up on my own…”Don’t be afraid to play with your food!” Figure out what you like/don’t like and create something that suites YOUR tastes.)

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Pecan, Apple, Cherry Chicken Salad

It’s been a busy week trying to figure out what to write about and trying new recipes to see what worked and what didn’t,

This actually isn’t a NEW recipe, it’s kinda a “Go to” recipe of mine. (Especially in the warmer weather) It’s pretty simple to make, providing you have all the ingredients on hand.

If you have some chicken in the freezer left over from my post “Chicken Stock, Easier than You Think” it makes it REALLY simple and easy.

This is gluten-free, as long as if you choose to use it for sandwiches you use gluten-free bread.

For the recipe, please click here.

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Hummingbird Nectar

I know this is late in the season for me to be posting this, but I’ve always assumed people know how to make this. (You know what they say about assuming!!)

Well just incase there are some of you out there that DON’T know how to make your own hummingbird nectar. Here is the recipe and it’s super easy.

Yes, you can BUY hummingbird nectar, but the stuff with the red dye in it isn’t really good for the birds. Plus it’s easy to make, so why not make it?

You will need to clean and rinse the feeder out weekly and put in fresh nectar at that time. (Especially in the heat we’ve been having, it tends to mildew or mold quickly, hummers seem to be able to tell when it’s not good for eating)

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For the recipe, please click here.