A lot of our favourite sauces are incredibly simple to toss together before serving your meal. Once your pantry is stocked with a few basic ingredients you’ll probably find it too easy and delicious to whip up the perfect condiment to ever go back to store bought jars.
One of those condiments is Honey Garlic Sauce, and you might already have all the ingredients you’ll need on hand.
A classic addition to chicken thigh or breast sure to please the whole family!
Veggie washes, store bought or homemade, are typically billed as an effective, all-natural way clean your vegetables for safe consumption.
Most veggie washes on the market include surfactants to loosen debris or pesticides, and/or a sanitizer to kill microbes. But even when using a great sanitizer, water temperature, pH, or a dirty sink can make it less effective when actually applied to your veggies depending on the kind of debris you’re dealing with, and how much of the active ingredient is included.
Fresh fruits and vegetables do not naturally contain microorganisms (bacteria, viruses and parasites) that would cause food poisoning. However, fresh produce can become contaminated in the field through contact with soil, contaminated water, wild or domestic animals, or improperly composted manure. It can also come into contact with harmful microorganisms during and after harvest if it is not properly handled, stored, and transported. In addition, fruits and vegetables can become contaminated through contact with raw food items such as meat, poultry, seafood, and their juices. This can happen at the grocery store, in the shopping cart, on the conveyer belt when you’re checking out at the cash register, in the refrigerator, or on counters and cutting boards in the kitchen.
The groups at higher risk for serious health effects include pregnant women, children under the age of 5, adults over the age of 60, and people with weakened immune systems. You should see a health care professional and contact your local public health unit as soon as possible if you think you have a foodborne illness.
While much is being done at the farms and in the grocery stores to make sure that fresh produce is safe, there are still steps we can take in our homes to help prevent foodborne illnesses. By making sure that fruits and vegetables are properly handled, prepared and stored, you can enjoy the healthy benefits of these foods and help prevent foodborne illnesses.
Consider making your own fruit and veggie wash to loosen debris, remove pesticides, and eliminate some of the bacteria that other grocery shoppers passed on to your produce.
The recipe calls for vinegar, although it does not kill dangerous bacteria like staphylococcus. Vinegar is acidic however, which makes it a potent cleaner. According to NIH studies, household natural sanitizers like lemon juice and vinegar reduced the number of pathogens to undetectable levels.
Below, you’ll find two different set of instructions. One is for standard fruits and vegetables and one is for leafy greens, which should be cleaned separately.
How To Make Your Own Fruit & Veggie Wash
You’ll Need: Spray bottle, Measuring cup and spoons, Colander, Distilled white vinegar, Water, Lemon juice, Gentle scrub brush, Paper towels
Mix 1 cup vinegar to 4 cups water inside your spray bottle, add 1 tablespoon of lemon juice. Shake well to combine.
Place your fruit or vegetable in a colander in the sink. Spray liberally with the mixture, let sit for 2-5 mins.
Rinse off mixture thoroughly with cool water, using a vegetable scrub brush on thicker-skinned produce.
Pat dry with paper towels.
How To Make Veggie Wash for Leafy Greens
Wash right before you eat the greens, as excess moisture can lead to faster decay in the fridge.
You’ll Need: Bowl, Measuring cup and spoons, Distilled white vinegar, Water, Salt, Colander or salad spinner, Paper towels
Place your greens into a bowl. Fill the bowl with a solution of 1 cup vinegar to 4 parts water, add 1 tablespoon of salt.
Let the greens sit in the solution for 2-5 mins then remove.
Rinse off the mixture with cold water either in a colander or a salad spinner basket.
Brown the prosciutto or ham/pancetta and onions in the butter and olive oil. Bring a pot of water to a boil to cook the pasta.
Add the tomatoes and cook for a few minutes, crushing the tomatoes with a fork while they are cooking. Continue cooking approx. 10 min more, add a bit of water if it is too dry.
Add the vodka. (Optional: tilt the pan to one side and bring a lighter or match near the sauce. The vodka will ignite, giving a nice flavour to the sauce. Let flame continue until it goes out. Shake it around a bit to let it continue flaming.) Cook the pasta in your boiling water.
Cook for a few minutes longer and add salt to taste (about 1 tsp).
Drop heat before you add the cream at this point, or the sauce will separate and turn clumpy. Cook two more minutes, drain pasta and add to your vodka sauce. Add parmesan, stir and let sit for a few minutes longer for flavour to combine. Garnish with parsley and serve.
Toppings of choice…..basically whatever you have in the fridge!
Combine yeast, salt and 6 cups of flour in mixing bowl. Using dough hook, slowly add warm water and mix until well combined. If needed, stop mixer and scrape sides. Add remaining flour, half a cup at a time and mix until flour is absorbed. Dough will be ready when no longer sticky to the touch and it comes off sides of bowl easily. This may take more or less flour and takes about 20 minutes to knead.
When dough is ready, place it on counter and cut it into 4 portions (or 3 if using 3 large baking sheets) Form a ball and place each one in ziploc bag. Remove air and seal tightly. Let dough sit on counter for 2-3 hours. Dough will double in size and air will fill bag.
Grease pan generously and heat oven to 420° F.
Spread pizza dough starting from center and work outward slowly. Top with favourite toppings!
Tips: Leave cheese off and add for the last 3 minutes of baking. Be careful not to get too close to the sauce as if it gets on the pan it will burn and stick. I drizzle olive oil over the dough before or after adding sauce.
Bake pizza for 10 minutes, then drop oven temperature to 400° F. Remove pizza from the sheet and place directly on rack in your oven. Cook for another 3 minutes, browning and crisping the bottom. Remove from oven and place on cooling rack. Cook one pizza at a time to ensure even heat distribution.
Spray 6 cup muffin tin with non-stick spray and set aside. Quarter apples, slice thinly with peel on. Coat slices with 2 TBSP sugar, avoid breaking delicate pieces by gently shaking through rather than stirring in.
Microwave on high for 90 seconds (or sauté on low heat 3-4 min until softened). Let sit for 10 minutes. Transfer to a strainer and drain over bowl for another 10 minutes, reserving apple juice in bowl.
Remove puff pastry from refrigerator and place on lightly floured work surface. Roll into a 12″ x 9″ rectangle and cut into six 2″ x 9″ strips. Sprinkle with remaining 3 TBSP sugar and cinnamon, combined.
Place slices along top edge of one strip, slightly overlapping, and ensuring skin side of apple sticks out over edge of dough.
Fold up bottom half of dough over apples. Roll up pastry and smoosh dough together with your fingers at ends to seal edge. Place into muffin tin and repeat for remaining five strips.
Refrigerate pastry in muffin tin 15-20 minutes. Preheat oven to 375˚F. (Remember puff pastry prefers polar temps to puff properly, or put simply PPPPTTPP :p)
Bake 40 mins until light golden brown. Tent with foil after 25 mins if apples start browning too much.
Meanwhile, add 1 tsp maple syrup to the reserved apple juice in bowl, microwave 90 seconds and set aside.
Remove from oven and brush tops with syrup mixture. Return to oven 5-10 minutes, until golden. I hope you enjoy!
Aren’t we always looking for a twist on tuna? Well this is one so quick and easy you’ll look forward to lunch time! And here it is…..
3/4 cup canned cooked or canned lentils, rinsed
1 small avocado, cubed
1 cup cherry tomatoes, halved
2 celery stalks, thinly sliced
1/2 bell pepper, sliced thinly
1 tbsp olive oil
1 tbsp apple cider vinegar
1/4 tsp salt
1 tbsp cilantro or parsley, chopped finely
1 garlic glove, finely chopped
1 tbsp maple syrup
1 tbsp honey
Combine the salad ingredients in mixing bowl
Whisk vinaigrette ingredients in a bowl or put in airtight jar and shake vigorously. Pour over salad and mix and EAT!
If you wish to prepare it in a glass jar for use at a later time, just pour the dressing into bottom of a 1L Mason jar. I like to use a jar that is slightly bigger than my salad so I can mix it easily.
Great salad to take on the go, for picnic lunch or a quick snack!
Tip – If dressing is refrigerated, the oil will solidify. So before adding to your salad, leave it out on the counter a few minutes prior. You can also add leftover shredded cooked chicken to change it up a bit.
10 slices ham to line the bundt pan (regular pan is just fine)
Soak bread in water and squeeze out excess liquid. Combine all ingredients (except the ham) in a bowl. Lightly oil your pan and line it with ham slices. Add the meat mixture to your pan and press down lightly. Fold over the remaining slice of ham if there is any sticking out!
Bake at 375°F for 40-50 minutes or until the ground beef is fully cooked.
Let cool for 5 minutes in pan before flipping over onto a plate. Place the plate over the pan and flip it all together. Let it cool another 5 minutes before cutting.
One not too fancy meal that will look quite fancy when served – be sure to let us know how your meatloaf cake turned out!