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Category: Kitchen Tips

  1. Thursday, February 11

    This Week for Dinner #27: Thursday Recipe & a Tip

    This Week for Dinner Podcast #27: Thursday Recipe & a Tip! Find out the best way to chop green onions and make awesome hamburgers.

    It’s Thursday. That means it’s time for a quick recipe and a tip on the podcast! Today you find out my new favorite go-to recipe as well as how to chop green onions the right way. (Also, Electrify Africa passed! Woohoo! Listen to find out why this is so awesome.)

     

    Shownotes:

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

    Other Stuff!


  2. Thursday, February 4

    This Week for Dinner #25: Thursday Recipe & a Tip!

    twfd-podcast-025-shownotes-header-jane-maynard-recipe-tip

    It’s Thursday, so I have a recipe and tip for you today on the podcast! Short and sweet, and the kitchen tip is an oldie but goodie.

    Shownotes:

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

     Other Stuff!


  3. Monday, February 1

    This Week for Dinner #24: Ann Miura-Ko

    This Week for Dinner Podcast Episode #24: Silicon Valley Venture Capitalist Ann Miura-Ko

    It’s Monday, which means it’s interview day on the podcast! Today I talk with Ann Miura-Ko. Ann is co-founder of Floodgate, a venture capital firm in Silicon Valley that backs digital companies before traditional VCs are ready to invest. Essentially they’re really good at figuring out what the next big thing is. Ann has been called “the most powerful woman in startups” by Forbes and is a lecturer in entrepreneurship at Stanford. You can read more about Ann here and follower her on Twitter here.

    I asked Ann to be on the show because I knew she would be fascinating to talk to, funny and have great things to share related to food. Ann delivers on all counts and I love this episode. Enjoy!

    Shownotes:

    • Ad Hoc at Home by Thomas Keller (recipes Ann loves from the book: prime rib, buttermilk fried chicken, savory bread pudding)
    • A Hero in the Family (the real reason I wanted to be an astrophysicist as a child)
    • Ann’s kitchen tip originated from Michael Mina (you’ll have to listen to the show to get the tip!)
    • And…pictures of Ann with sumo wrestlers making mochi. She wins.

    This Week for Dinner Podcast #24: Ann Miura-Ko makes mochi with sumo wrestlers in Japan

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

     Other Stuff!


  4. Thursday, January 28

    This Week for Dinner Podcast #23: Thursday Recipe & Tip

    This Week for Dinner Podcast #23: Recipe and a Tip!

    Happy Thursday! Today on the podcast I make a little announcement (no, I am not pregnant). Be sure to listen so you know what’s going on!

    Shownotes:

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

     Other Stuff!

     


  5. How to Slice a Bagel Without Cutting Off Your Hand

    Let’s talk bagels and knives. The combination is deadly…well, at least for fingers and hands. I would hazard a guess that avocados and bagels cause the most knife injuries in home kitchens. I have ZERO data to back me up on that claim, but that’s what I my gut tells me. And I have smart guts. ANYWAY…I have already shown you how to cut avocados the awesomest most safest way ever. But until this week I didn’t actually know the safest way to slice bagels. But now I do. And so, of course, I am showing you!

    How to Slice a Bagel Without Cutting Off Your Hand

    We have a really great bagel shop down the street where I get bagels for my kids’ lunches. (PS: The bagel shop is called Top of the Bagel and it is seriously good – New Jersey native approved!) I like to buy a dozen bagels at a time, slice them, cut them in half and then put the bagels in the freezer so they are fresh for lunches. This week, as I was prepping the bagels for the freezer, I had a revelation.

    I used to always slice the bagel (you know, like when you slice it to put in the toaster or spread with cream cheese) then cut it in half (my kids only eat a half a bagel for lunch). This week, however, I reversed the cutting order, cutting the bagel in half first and then slicing it. You guys. This way is so much easier and safer. How have I never thought of it before?!? From now on I will always do this, even if we are planning to eat the whole bagel.

    I will describe in detail what I’m talking about so there is no confusion and to ensure the survival of everyone’s fingers.

    Step 1: Cut the bagel in half, as shown in the photo below.

    How to Slice a Bagel Without Cutting Off Your Hand

    Step 2: Slice the bagel. To do this, when you place the bagel vertically on the cutting board to slice it, put it cut side (flat side) down on the board. Start to slice the bagel, pinching the top of bagel and holding it firmly with your non-knife hand. As soon as the top of the knife is level with the top of the bagel, flatten your hand and press down on the bagel to hold it in place. It works like a charm and never at any point is your hand or any of your fingers in way of the blade.

    How to Slice a Bagel Without Cutting Off Your Hand

    This is not rocket science, I know. And it was one of those “Duh!” moments for me and it is seriously helpful and so much safer.

    So, there you go. Happy bagel slicing!


  6. Monday, January 25

    This Week for Dinner #22: Gabrielle Blair

    This Week for Dinner Podcast #22: Author and Lifestyle-Parenting Blogger Gabrielle Blair

    Today on the podcast I am talking with Gabrielle Blair, a.k.a. Design Mom. Gabrielle started her blog Design Mom nearly 10 years ago to write about the intersection of parenting and design. She has since written a New York Times Bestselling book and co-founded Alt Summit, a bi-annual conference for lifestyle bloggers and creative entrepreneurs. Gabrielle’s blog has garnered all kinds of accolades over the years and is a great resource parents and, really, anyone! I’ve known Gabrielle for 9 years, ever since I started my own blog, and she’s always been a supportive friend in the blogging world. In our little chat we discuss the birth of Alt Summit, Gabby’s obsession with national parks, and her award-winning recipe, plus she has a really great kitchen tip for parents. Be sure to listen!

    Quick note: In the episode, we talk about how people should sign up for the next Alt Summit. Welllll…I forgot we mentioned that and the summit happened LAST WEEK and I obviously did not time the publication of this show properly. So, my apologies. You missed it. Alt Summit is over. BUT…Alt has great things in the works, so you haven’t missed out completely. Promise!

    Shownotes:

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

     Other Stuff!


  7. Thursday, January 21

    This Week for Dinner Podcast #21: Meredith Walker

    This Week for Dinner Podcast #21: Meredith Walker, Co-Founder & Executive Director of Amy Poehler's Smart Girls

    Today’s guest on the show is Meredith Walker. I met Meredith last year when I traveled with her to Malawi with ONE and Heifer International. After a week of truly life-changing travel together we are bonded for life! In addition to Meredith being completely lovable and someone I can laugh with for hours on end, she is also the co-founder and executive director of Amy Poehler’s Smart Girls, a website that Meredith started with her best friend Amy Poehler with the goal to empower girls. Previous to Smart Girls Meredith worked as the head of the talent department at Saturday Night Live, where she booked the guests and pretty much met everyone. Meredith began her career in television, however, working under the tutelage of respected journalist Linda Ellerbee on Nick News. The show won a Peabody and several Emmys while Meredith produced there, but the best part of her job at Nickelodeon was interviewing kids all over the country with interesting stories to tell, creating the foundation for her interest in the lives of young people.

    Meredith is the best and I feel lucky to count her as a friend. I am so happy she hung out with me on the podcast, especially since she was so pumped to share her favorite recipe with us all, as well as a few kitchen tips!

    Shownotes:

    Recipe for Joel Mozersky's French Onion Meatballs from Meredith WalkerPhoto of Joel’s Meatballs from Meredith

    French Onion Meatballs
     
    Recipe for French Onion Meatballs, as created by Joel Mozersky of Joel Mozersky Design and friend of Meredith Walker
    Author:
    Ingredients
    • Onion Mixture:
    • 4 sweet white onions, halved, and sliced very thin
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 4 cups chicken stock
    • 1½ teaspoons fresh thyme
    • ½ bottle white wine - I used chardonnay
    • Meatballs:
    • 2 pounds ground chicken (breast or thighs or both)
    • ¼ cup grated parmesan cheese
    • 3 cloves crushed garlic
    • 1 handful of basil, minced
    • 2 eggs
    • 1 handful of chopped garlic chives
    • salt and pepper to taste
    • olive oil for frying
    • Topping:
    • ¾ cup Comte cheese
    • ¾ cup Gruyere cheese
    • ¼ cup Parmesan cheese
    • garlic chives
    • Sourdough bread
    Instructions
    1. Chop the onions very thin. Put the butter and oil in a stock pot on medium low heat. Add the onions and thyme, and cook them down until translucent, about 10 minutes. Add the wine and cook for 10 more minutes. Add the chicken stock, and let simmer on low until the liquid concentrates- about 20 minutes to 3 hours- the longer it simmers, the better it gets. You want it to be a somewhat thick soup consistency.
    2. While the soup is cooking down, combine all of the meatball ingredients in a bowl. Then form the meat into meatballs, a little larger than a golf ball. They might be a little wet, but they should stick together well enough to form. Heat some olive oil in a cast iron skillet on medium-high heat. Fry the meatballs on all sides until they have crispy edges and are cooked through- about 5 minutes per side. When they are cooked, but them in the pot with the onions and let them simmer for about 5 minutes.
    3. Transfer about half of the contents of the pot with the meatballs into a casserole dish. There should be liquid underneath and between the meatballs, and the onions as well.
    4. Cut up slices of sourdough bread. Grill or toast bread with a little olive oil on it. Put it on top of the meatballs. Then top with the cheeses and garlic chives.
    5. Broil until the cheese melts, serve in shallow bowls with crusty bread.
    6. Serve the rest of the soup on the side

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

     Other Stuff!

     


  8. Thursday, January 14

    This Week for Dinner Podcast #20: Stacie Billis

    This Week for Dinner Podcast #20: Parenting-and-Food Blogger Stacie Billis

    Today’s guest on the podcast is Stacie Billis. I recently met Stacie when I began writing for Cool Mom Eats. Stacie is my editor and we’re pretty much soulmates. Stacie has her own food blog called One Hungry Mama that is all about helping parents figure out how to feed their children wholesome food in a realistic way. In addition to her blog, she has a YouTube channel, is finishing up writing a cookbook, and has written for several great publications. Stacie has a background in developmental psychology and worked for Sesame Workshop and my conversation with her is super interesting. We talk about all kinds of stuff, including why Jim Henson was so wonderful and how Stacie’s work in children’s television evolved into food writing. Also, Stacie’s first cookbook Make It Easy: 120 Mix-and-Match Recipes to Cook from Scratch—with Store-Bought Shortcuts When You Need Them will be released May, 2016, so be on the look out!

    Stacie’s kitchen tip in this show is AWESOME, by the way, and I’ve used it many, many, many times since we recorded her interview a few months ago. You’re gonna have to listen to find out what it is!

    Shownotes:

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

     Other Stuff!


  9. Wednesday, January 13

    Easy Ladybug Cupcakes

    Today I wanted to share the easy ladybug cupcakes I made for Cate’s birthday. One of my “things” as a mom is making fun birthday cakes for my kids, but this year Anna simply wanted a cake made out of donuts and Cate wanted chocolate cupcakes with vanilla icing. While I was a little disappointed to not be making more elaborate cakes, I will admit it was a nice break, especially one week before Christmas.

    Quick tutorial for easy ladybug cupcakes from @janemaynard

    Then, the day of her birthday, Cate informed me that she wanted ladybug cupcakes. I was like, “Uh, what?” I was completely unprepared, but really wanted to come through for her. Luckily I had some red cupcake liners and a pack of candy eyes in the cabinet and was able to pull these off!

    Quick tutorial for easy ladybug cupcakes from @janemaynard

    These ladybug cupcakes are seriously EASY.

    • Cook the cupcakes in red or black cupcake papers.
    • Make a batch of buttercream frosting. Color about 2/3 of it with red food coloring (you’ll need a lot of food color!). Color the rest of the buttercream with black food coloring.
    • Frost the cupcakes with red buttercream using a butter knife, spreading the frosting on smoothly (doesn’t have to be perfect!).
    • Place the black frosting in a piping bag with a small, round tip. Pipe on the outline of the wings, the polka dots, and a head, as shown in the diagram below.
    • Finish off the ladybug with small candy eyes placed on the black icing piped on as the head, right at the edge of the cupcake.

    How to decorate easy ladybug cupcakes from @janemaynard

    I was able to knock these cupcakes out no problem, and the design is so simple even the non-artistic among us can pull it off.

    Click here to get the recipes I used for the chocolate cake and buttercream frosting. (Feel free to use a cake mix, I’m not keeping track!)

    Happy decorating!


  10. Monday, January 11

    This Week for Dinner Podcast #19: Marie LeBaron

    This Week for Dinner Podcast Episode #19: Marie LeBaron from the website Make and Takes

    Have you ever visited or used the website Make and Takes? It’s pretty amazing and the talented woman behind that site is Marie LeBaron. I’ve known Marie for many years. She is a business partner of mine as well as a dear friend. Marie is the queen of crafting with kids but is also a great home cook and is skilled at getting kids involved in the kitchen. In today’s show Marie shares one of her favorite recipes as well as several great kitchen tips, so be sure to listen in!

    Shownotes:

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the Stitcher, Podcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

     Other Stuff!