Downsize from the Holiday goose and try Cornish hens. Not only will these mini birds take a fraction of the time to cook, they’re perfectly sized for individual servings and they still offer special occasion flair.
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Skip the roast and grill steaks instead! Steaks require minimal cooking time compared to their whole-cut counterpart. Throw them on the grill for some extra depth of flavor, and elevate the meal to feast status by serving with a rich sauce.
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Planning a Holiday meal? Cook in advance! To save time and kitchen space on the day of the event, cook what you can ahead of time. Cookies, pies and cakes can be made a week in advance, frozen and thawed out the night before the big meal. Cranberry sauce, casseroles, side dishes and vegetables can all be prepared the day before and refrigerated.
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Make a Holiday schedule! Plan a cooking schedule for yourself. Take note of dishes that can be made a day or two ahead, those that can be frozen, and those that need to be cooked at the last minute.
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Go Safe During Trick Or Treat Times. You don’t have to wait until it is pitch-black outside to go trick-or-treating. A good trick or treat time is right after an early dinner and just before dusk when you can keep better track of your children and you are able to see the others that you encounter on the street. Besides, if you are the first person there, you will have the best selection of candy!
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Steer Clear Of Masks. While masks are a fun part of many costumes, do your best to recreate the mask with face paint. Having a mask on can sometimes impair the vision of the child wearing it. With face paint, it is easier for your child to see where they are going and they won’t have to lift their mask to have a conversation with a fellow trick or treater. If your child absolutely must wear a Halloween mask, make sure it’s a snug fit, is ventilated and has large enough eyeholes so they can see all around them.
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Be Visible. If your kids will comply, choose costumes that are brightly colored so that they are easier to see in the dark. If they really want a dark costume, apply some reflective strips to their costume. You could also have them wear glow necklaces or carry glow sticks and flashlights.
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Never Go Alone. It is important that your children have an adult chaperon at all times while trick or treating. You should also discreetly add some emergency identification information such as the child’s name, address & phone number to their costume or on a bracelet in case your child happens to get separated from the group.
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Walking Tips. Be sure that your children understand simple traffic rules, such as stopping and looking both ways before crossing the street, and staying in a crosswalk if one is available. If you have to cross at a light, make sure you have the proper “walk” signal before you proceed. Inform your children that they should never assume that they have the right away when crossing the street, especially at night on Halloween.
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Knock On Doors That You Know. Encourage your children to only trick-or-treat at homes where they know the inhabitants. If they know everyone on the street, except for one house, they could ask the neighbors about that one house. If a home is dark or has no Halloween decorations, that is typically a good sign that they are not up for trick-or-treaters.
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Don’t Go Inside. Trick-or-treaters always seem to run across a house or two where someone invites them to “come in”. Remind your little ones that they should never go inside anybody’s home while trick-or-treating. They can easily get the candy they seek from the porch or if the homeowner is persistent, inform them to simply turn and walk away.
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Make sure the handle of your sauté pan is turned away from you so you don’t hit it and knock it off the stove. It happens all the time.
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When grinding your own beef for burgers, grind in some bacon.
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Use good oil when cooking. Smell and taste it: If it doesn’t taste good alone, it won’t taste good in your food.
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When a recipe calls for lemon zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish.
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Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it’s metal) in the oil first. That way the egg won’t stick to it. Add the egg and fry it quickly, until it gets “puntillitas,” or slightly browned edges. Then, remove with the hot spatula.
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Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.
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Prolong the life of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
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Keep recipes clean. Display a recipe or cookbook from your kitchen cabinet with a pants hanger. It’ll keep the pages in sight and out of the line of oil splatters or counter spills. Laptop stands are another effective tool to elevate heavier cookbooks off your workspace.
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Combat cross contamination. Have two cutting boards—one for raw meat, one for everything else. It’ll help separate uncooked meat juices (ewie) from raw fruit and veggies, keeping you and your family safe from cross contamination. If you’re extra ambitious, purchase two different colored boards so there’s no confusion.
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