Cooking Tip: How To Revive Wilted Lettuce

Cooking Tip- How To Revive Wilted Lettuce

Poor sad wilted lettuce, it didn't ask for this!  I hate wasting food, don't you?  I picked up a glorious head of lettuce two days ago, forgot about it, and when I returned to fulfill my salad quest, the lettuce looked at me and begged, "Please make me pretty again."  

My friends, not all is lost (except for the fact my lettuce is talking to me...that's creepy;)  There is a simple solution to reviving most greens on a "stalk", such as lettuce, kale, celery, broccoli, swiss chard, etc.  Water!

Simply place your wilted greens in a large bowl, add water, ice, and allow the lettuce to chill in the refrigerator for a couple of hours.  I've read that some add lemon juice, but I don't feel that is necessary.  This system has always worked for me, and "if it's not broke, don't fix it", right?

After a couple of hours, remove your lettuce from the bowl, lay it out on paper towels, and gently roll up the paper towel with the lettuce.  Place the lettuce in a resealable bag and place back in the refrigerator.  Your lettuce should remain "pretty" for a couple more days.  *Note: This method does not work well for those boxed mixed greens.

So now you have the tools to revive your wilted greens when they start talking to you.  Ha!

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Cooking Tip: How To Make Homemade Cream of Mushroom Soup

Cooking Tip: How To Make Homemade Cream of Mushroom Soup Recipe

Cook Time:  20 minutes  

Difficulty:  Easy

I have a tough time using something out of a can, especially when I can make it from scratch and control the ingredients.   Take for example Cream of Mushroom soup, a constant in most casseroles.

With two family members sensitive to gluten and certain ingredients in canned soups, I was on a quest to make this homemade version.

This homemade version of the store bought canned cream of mushroom soup is delicious and so very easy.  You may never go back to the store bought version again.  It's that good!  (Sorry Campbell's). 

This recipe is equivalent to 2 cans of store bought cream of mushroom soup and will last in the refrigerator for a week.  This recipe would also be good for "Cream of Anything Soup" (asparagus, chicken...).  That will be a future blog.

Ingredients

• 1 package of baby bella mushrooms, rinsed and coarsely chopped
• 2 Tablespoons (Tbsp) butter
• 1 shallot, finely minced
• 1/2 teaspoon (tsp) Cherchies® Garlic Seasoning
• 1/2 teaspoon (tsp) Thyme
• 1/4 teaspoon pepper
• 1 Tablespoon (Tbsp) butter
• 2 Tablespoon (Tbsp) flour (we tested this recipe with Bob's Mill GF All-Purpose Baking mix)
• 1/4 cup Sherry (optional) 
• 1/4 teaspoon Truffle Oil (optional)
• 3/4 cup homemade chicken broth (If don't use Sherry, increase chicken broth to 1 cup)
• 1/2 cup half & half (can substitute light whipping cream)

Preparation

Turn skillet on medium and melt 2 Tablespoons of butter.   Place chopped mushrooms in pan and cook mushrooms for about 5 minutes.  Add minced shallots and cook until shallots are translucent (about another 5 minutes).  Remove mushrooms and shallots from pan and place in a bowl or on a plate.  Set aside.

Add 1 Tablespoon butter and flour to pan and stir for a couple of minutes.  Add Sherry and chicken stock (I always have homemade chicken stock in the freezer) and stir.  Mixture will begin to thicken.  Add Garlic Seasoning, pepper, Thyme, and stir.  *At this point I added Truffle oil ...well, because I had it on hand, but this is completely optional.  I just love the extra richness it adds to any mushroom dish.

Add mushroom and shallot mixture back to pan as well as half and half and continue to cook on low, stirring occasionally, until soup is thick and creamy (about 10 minutes).  

Cool completely and place in a large mason jar if not using immediately.  There you have it, homemade cream of mushroom soup!  Enjoy!

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Cooking Tip: How To Cook Asparagus

Asparagus is an antioxidant powerhouse packed full of vitamins and fiber, and it is easy to cook. 

Everyone has a favorite method of preparing asparagus, but regardless of the preference, asparagus needs to be washed and trimmed before cooking and seasoned before serving. 

For an extra flavor burst, add a squeeze of lemon and Cherchies® Garlic Seasoning or Cherchies® Garlic 'n Herbs No-Salt Seasoning, and perhaps a sprinkle of Parmesan cheese.

For a lighter version, consider replacing the butter with a vinaigrette made with Cherchies® Champagne Mustard, white vinegar, and olive oil (or oil of choice).

Roasted- This is my preferred method and is very easy. Place washed and trimmed asparagus in a baking pan and drizzle with olive oil, lemon juice, and Cherchies® Garlic Seasoning or Cherchies® Garlic 'n Herbs Seasoning and cook for about 10-15 minutes or until asparagus is brown and tender.

Sauteed- This method allows the asparagus to retain its bright green color and involves cooking it on high heat for about 10 minutes and tossing it occasionally. Heat the asparagus with a bit of butter or oil in a pan and season to taste.

Steamed- The asparagus is placed in a steamer rack over boiling water and cooked for about 4-8 minutes or until tender. If used for salads or stir-frys, add cooked asparagus to an ice-water bath for a few minutes to stop the cooking process—season to taste.

Microwave- This method is similar to steaming. Use about 2 Tablespoons (Tbsp) of water in a microwave-safe bowl or plate and microwave asparagus for 2-3 minutes. If used for salads or stir-frys, add cooked asparagus to an ice-water bath for a few minutes to stop the cooking—season to taste.

Grilled- Grilling asparagus is a tasty way to preserve its flavor and impart the smokiness that grillers love. Toss asparagus with a small amount of oil and place it on a hot grill. To make grilling easier, skewer several asparagus stalks together and cook asparagus for about 10 minutes or until tender, turning to brown evenly. Season the asparagus to taste.

So, what's your favorite way to cook asparagus? We'd love to hear from you and share your recipes:) Comment below.

Thank you for visiting! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Cooking Tip: How to Chop, Slice, and Mince an Onion

Cooking Tip:  How To Chop, Slice, and Mince an Onion

When I first started cooking years ago, I never knew there was a right way to cut an onion...I just cut it.

Recently, as I was watching one of my favorite cooking shows, I learned I was doing it all wrong.

My hubby came into the kitchen recently while I was preparing dinner and said "that's a new way to cut an onion...did you learn it from your cooking shows?"  I looked at him and proudly said, "yes I did".   He said, "that would make a good cooking tip..." (he's so smart;)

I'm an experienced home chef and I'm terrified of knives, or at least I was (perhaps because I didn't know I was doing it wrong).  So, I thought I'd pass on some tips on how to chop, slice, and mince an onion, safely.

Chopping or Mincing- 

1.  Begin by cutting an onion in half, making sure to keep the base in tact.  Peel away the first or second layers depending on the onion.

2.  Cut off the top end of the onion, keeping the base in tact.  Cut vertical slits into the onion as close to the base (or root) as possible, but being careful not to cut through the onion completely.

3.  Turn the onion.  I can't stress this enough, MAKE SURE YOU CURL YOUR FINGERS when you are cutting.  Your knuckles should be the guide for the knife.  Our fingers are important;) Cut the desired size of onion you want.  For mincing, cut smaller pieces, using the same technique.

4.  As you near the end of the onion, turn the onion again to get the sides of the base (root) and turn over to chop more.  You should be left with only the base (root) with very little waste.

Slicing- For slicing half-circles, Follow step 1.  Curling your fingers (don't forget), make thin slices up to the base (root).  If slicing rings, cut off the top as mentioned in Step 1, but do not cut in half.  Slice whole onion into rings.

Slice away safely:)