Lemons, Why Dip In Salt: Grandma’s Old Trick

 

Storing lemons in the refrigerator may not be the best solution, as the refrigerator temperature can dehydrate the lemons and “dry out” the zest of the citrus fruits. What is the best way to store lemons when you have a lot of them? We will find out.

Mold often forms on lemons. The origin of mold formation depends on climatic conditions, but also on the harvest and distribution of citrus fruits. If lemons are damaged during transportation, the citrus fruits themselves are at risk of mold growth.

Acidic PH makes lemons more susceptible to fungus spores. Indeed, mold proliferates more in acidic environments.

The mold attacks lemons, but in no way makes them toxic or harmful to the touch or smell. We will find out how to store lemons in such a way as to avoid the formation of mold?

Here is the method to prevent the attack of spores:

Please note that it is entirely possible to preserve lemons at home, while protecting them from spores. Here’s what you need to do:

Cut lemon slices.

Pour water and salt into a container.

Place the washers in the container.

Close it tightly and shake.

Store for months.

Pickled lemons can keep their freshness very well for a long time, thanks to the special property of salt.

GARLIC AND BUTTER FLATBREAD

 

Ingredients

• 350g of Flour
• 250g of Yogurt
• 1 tsp of Baking Powder
• 1 tsp of Salt
• 1 tsp of Sugar
• 2 cloves of Garlic
• 30g of Butter

Preparation

Prepare the Dough:
Sift the flour into a bowl and create a well in the middle. In this well, add the yogurt, baking powder, sugar, and salt. Mix the ingredients together, gradually incorporating the flour from the sides until completely absorbed.
Form the Balls:
Knead the mixture into a soft dough and divide it into 8 balls. Let them rest for 5 minutes.
Roll Out the Dough:
Roll each ball into a thin disk and stack them, placing a sheet of baking paper between each flatbread to prevent sticking.
Cooking the Flatbreads:
Heat a pan over medium/high heat (level 7-8 out of 9). Lightly oil it and cook each flatbread for approximately one minute on each side.
Garlic and Butter:
Once removed, grease generously with butter and rub with sliced garlic cloves. If you prefer, you can also chop the garlic and sprinkle it over the hot, freshly made flatbreads.
Serving:
Serve and consume immediately as the garlic and butter flatbreads tend to become harder once they cool down.

The Garlic and Butter Flatbread recipe is more than a mere guide to making bread; it’s an invitation to infuse your kitchen with the warmth of freshly baked delights and the aromatic allure of garlic and butter. So, gather your ingredients, preheat the oven, and let the magic unfold as you embark on a culinary adventure that promises not just a meal, but a symphony of flavors that will linger in your memory.

ENJOY!

Instant Pot Spaghetti and Meatballs

 

Ingredients

• 1tbsp Olive oil
• ½ Onion, chopped
• 1l bGround beef
• 2tsp Garlic powder
• Salt and pepper to taste
• 3tsp Minced garlic
• 1tbsp Italian seasoning
• 1jar Pasta sauce
• 3c water
• 1lb Spaghetti pasta
• 1 can diced tomatoes

How To Make Instant Pot Spaghetti and Meatballs

Add the oil to the bottom of the Instant Pot, and turn to saute.
Saute the onions until softened.
Stir in the meat, Italian seasoning, garlic powder, minced garlic and salt and pepper to taste. Saute until the meat is cooked through. Drain the excess far, and scrape the meat mixture out of the Instant Pot. Set aside for later.
Turn the saute function off, and pour half of the water into the Instant Pot.
Break the spaghetti noodles in half, and layer them in an “x” pattern in the bottom of the pot.
Cover the spaghetti noodles completely with the pasta sauce, diced tomatoes and remaining water. Be sure the noodles are submerged completely.
Place the lid on the Instant Pot, and set it to sealing.
Cook on manual high for 5 minutes.
Allow a natural release for 5 minutes once finished, and then carefully push the valve to the venting position to release the remaining pressure.
Once able to, open the lid, return the meat mixture to the Instant Pot, and stir everything to combine well before serving.

The Ultimate Vinegar Trick: Unlocking the Secret to Perfect Crispy Fries

 

Ingredients:

• Potatoes
• Oil for frying
• 1 heaping tablespoon of cornstarch
• 2 tablespoons of white vinegar
• Water

Step-By-Step Guide to the Ultimate Crispy Fries:

1. Select Your Spuds: Choose high-starch potatoes like Russets. These hold less moisture and guarantee a crispier outcome.
2. Cutting Matters: Cut your potatoes uniformly to ensure even cooking. Aim for a thickness of about ¼ to ½ inch.
3. The Vinegar Bath: Here’s where the magic happens. In a large pot, combine enough water to submerge your fries and stir in 2 tablespoons of white vinegar. Add your sliced potatoes and bring to a boil. Once boiling, let them cook for about 5 minutes. Drain and let them dry thoroughly.
4. Cornstarch Coating: This is another trick to add an extra layer of crunch. In a large bowl, sprinkle the cornstarch over your par-boiled fries. Toss them gently to ensure an even coating.
5. Time to Fry: Heat your oil to 350°F (175°C). Fry your potatoes in batches, making sure not to overcrowd the pot. Fry until they’re golden and crisp. This should take around 3-5 minutes.
6. Drain and Serve: Once done, place them on a paper towel-lined plate to drain excess oil. Salt immediately and serve while hot!

The Secrets Behind the Perfect Recipe:
While the vinegar bath is the star of the show, other elements also play crucial roles:

• High-starch potatoes: As mentioned, these potatoes hold less moisture, leading to a crisper finish.
• Uniform Cutting: This ensures even cooking, making every bite consistently delicious.
• Cornstarch: Acts as a double armor, creating an extra crunch factor that sets these fries apart.

Frequently Asked Questions (FAQs):

Can I use apple cider vinegar instead of white vinegar?

While you can, white vinegar is preferred due to its neutral flavor.
Is the cornstarch step mandatory?

It’s optional but highly recommended for that extra crunch.
What oil is best for frying?

Vegetable oil, canola oil, or peanut oil are great options for frying.

CHICKEN WITH GARLIC PARMESAN RICE

 

Ingredients

• 2 tbsp olive oil
• ½ c. butter, (1 stick)
• 1 pound chicken tenders
• ½ tsp garlic powder
• 2 tbsp minced garlic
• 1 tsp salt, divided
• ¼ tsp red pepper flakes
• 1 ½ c. white rice, (uncooked)
• ½ c. dry white wine, (such as Pinot Grigio)
• ½ c. Parmesan cheese, (grated or shredded)
• 3 c. chicken broth
• Salt and pepper

How To Make Chicken with Garlic Parmesan Rice

Step 1: In a large skillet, heat the olive oil over medium heat. In the meantime, season the chicken with salt, pepper, and garlic powder. Place the chicken into the skillet and sear until browned and completely cooked. Set aside when done.

Step 2: Into the same skillet, place the butter, garlic, pepper flakes, and ½ tsp of salt. Saute over medium heat for a few minutes. Adjust the heat to medium-high, then pour in the white wine. Cook for approximately 5 minutes, stirring constantly. Reserve 3 tbsp of the pan sauce for later.

SLOW COOKER CHICKEN NOODLE SOUP

 

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups chicken stock
• 4 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 8 ounces spaghetti, broken into thirds
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

DIRECTIONS

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley.
Serve immediately.

Chicken Pot Pie Noodle Skillet

 

INGREDIENTS

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 1/2 cups frozen peas and carrots, thawed
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 1/2 cups cooked chicken breast, cut into small cubes
• Salt & Pepper to taste

PREPARATION

Cook noodles al dente, according to package directions.
In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.
Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.
Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!