Easy Peel TomatoesTo peel tomatoes to use in stews and sauces, or if you just prefer them skin-free like I do, this is an easy way to get the job done quickly. Remove the stem, score the bottom with a big X, then dunk in boiling water for 10 to 15 seconds. Transfer to an ice bath to cool. Right when they're cool, remove from water and the skin will slide right off.
Keep Celery and Carrots Fresh for WeeksCarrots and celery wilt away in the veggie drawer if not eaten in a few days, how sad! I tend to go through 'phases' where I want veggies for awhile, and then they get shoved behind a delicious PIE, where they die a quiet death. With this tip they get a second chance, and so do I!
Use Zucchini as Apple or Pineapple SlicesThis is one of the neatest things for using extra zucchini. You can use those large ones no one wants or regular sized ones in place of apple or pineapple slices in pie or cake recipes.
Keep Asparagus FreshPut your asparagus upright in a couple of inches of water. It will stay fresher several days longer than conventional methods.
Inverted Dish to Keep Salads CrispInvert a plate at the bottom of the salad bowl. Any moisture will collect under the plate, keeping the salad fresh.
Microwave Corn on the CobYou will never boil corn on the cob again. This is easy, and the tastiest, sweetest corn ever. You are not boiling all the flavor out of corn.
Keep Lettuce Fresh LongerI live alone. When I buy a bag of lettuce, I divide it up into serving sizes in quart size bags. In each bag, I place a single saltine cracker that I have wrapped in a paper towel, then press the air out.
Use Radish Greens Instead Of DiscardingDo you know that radish greens are awesome tasting because they have a nice peppery flavor? Why throw them away?
Identifying Eating Peppers from Cooking PeppersPeppers with 3 bumps on the bottom are sweeter and better for eating. 3 bumps = eat (3 letters in the word).
Interesting Facts about CucumbersCucumbers contain most of the vitamins you need every day.
