Cutting boards are essential in the kitchen. I cook often, and I’ve noticed that I end up replacing my plastic cutting boards every few months for sanitation purposes or because of wear and tear. The JK Adams Maple Heritage Dorset Block offers a lifetime warranty and is made with edge-grain maple, which made me want to check it out.

When I received the block, I noticed it is more lightweight than I expected. The size is not too bulky and fits perfectly on my countertop, adding a sleek look to the kitchen. It also is very sturdy, sitting on four blocks. Another great feature: there is a built-in magnetic slot to store your favorite knife.

With traditional cutting boards, I often have to put a wet towel underneath to stop it from sliding. But with the JK Adams Maple Heritage Dorset Block, it doesn’t move while slicing or chopping. The legs not only provide stability, but also make this cutting board a good tool for serving. It would be perfect for a charcuterie board, building a fruit or vegetable platter or serving cookies. The options are endless.

When cleaning, avoid submerging the board in water. I used a soapy wet towel to wipe down the cutting board and dried it immediately with a dry towel. To preserve the wood, the manufacturer recommends using mineral oil, which does not come with the board but is available for $8 on the company website. When the cutting board became dry, I used a paper towel to wipe it down with mineral oil. Keep in mind that when using a wooden cutting board, the blade of your knife may get dull quicker, so you may need to sharpen it more often.

I really enjoyed using the JK Adams Maple Heritage Dorset Block and especially like the knife slot, how lightweight it is and how easy it is to clean. Its multipurpose use is a selling point for me to highly recommend it.

Recycle and Reduce
In the United States, steel cans are the most recycled food package. Steel can be reused over and over, meaning a metal can could be repurposed into a car, bridge or building.

Canned produce can help reduce food waste around the world. When farmers have a harvest surplus, extra fruits and vegetables are canned and preserved. And because most canneries are located near farms, it only takes an average of 4½ hours for produce to go from field to can.

One way to reduce food waste associated with fresh produce is to have canned fruits and vegetables on hand; canned produce has a longer shelf life and doesn’t require refrigeration (until opened, if storing leftovers).

Tips for Shopping & Stocking
Seasonal Favorites: Stock up on canned versions of favorites including corn, tomatoes, peaches, pears and cherries for off-season eating. Look for cans with no added sugars or salt.

Global Flair: Browse international aisles at the grocery store for foods such as canned water chestnuts, bean sprouts, straw mushrooms, bamboo shoots, lychee fruit, jackfruit, chipotle peppers in adobo sauce and artichokes.

Savvy Storage: Move older cans to the front of the pantry or cupboard and store newer purchases in the back. Use storage bins such as magazine holders, narrow plastic tubs or drawer organizers to keep pantry goods organized.

Quick Can Cooking
Snacks from Cans: Roasted chickpeas are a cinch to make with canned beans. It also is easy to make hummus: Drain and rinse a 15-ounce can of chickpeas, reserving 2 tablespoons of the liquid in the can. Puree the chickpeas and liquid with 2 tablespoons peanut butter, 3 tablespoons olive oil, 2 garlic cloves and a pinch of salt.

Grain Mix-ins: Add flavor, color and nutrition to pasta with canned artichoke hearts, diced tomatoes and cannellini beans. Or combine canned green chilies, corn and pinto beans with cooked rice for a fast Tex-Mex meal.

Jazzed-up Dressing: Puree a 15-ounce can of peaches, mangoes or apricots with ⅓ cup olive oil, ¼ cup vinegar and ¼ teaspoon each salt and pepper. Drizzle over a bowl of greens or stir into cooked grains such as quinoa or farro.

Beyond the Pie: Enjoy canned pumpkin, sweet potatoes and yams year-round by mixing into oatmeal, applesauce, chili or pasta sauce for a slightly sweet flavor and nutrition boost. Stir some into low-fat vanilla Greek yogurt with a dash of cinnamon
for a fruit dip or mix into hummus for a sandwich spread.

Speedy Soups: Save time by using canned green beans, corn, carrots and diced tomatoes to make a “heat-and-serve” chunky vegetable soup. Or puree canned potatoes, sweet potatoes or carrots as a base for creamed soup. Thicken broth with a can of refried beans for a Southwestern-style soup.

Instant Antipasti: Drain canned olives, mushrooms and artichokes, then place into individual small bowls and serve on a large board with cheese, crackers and bread. Add a dish of roasted canned chickpeas or homemade hummus.

References

Steel Food Can Facts. Cans Get You Cooking website. Accessed April 16, 2019.
The True Cost of Food. Cans: A Sustainable Solution. Can Manufacturers Institute. Accessed April 19, 2019.

Butterflying
Butterflying, sometimes referred to as spatchcocking, means opening the body of a bird so it lies flat on a baking sheet. By doing so, the breast and legs cook more evenly, the skin gets crispy and the roasting time can be cut in half: 45 minutes for a 4-pound chicken and 80 to 90 minutes for a 14-pound turkey. All you need for butterflying are sharp kitchen shears and a willingness to try.

Steaming
Steaming boneless, skinless chicken breasts over medium (not high) heat results in tender, juicy meat. This process keeps chicken from getting tough and produces a flavorful stock for pouring over the chicken or making soup in the future. Use a steamer basket or set a large metal strainer over a large stockpot filled to about 1 inch with a 1:1 ratio of water, stock or wine. To prevent chicken from sticking, mist the strainer or steamer basket with cooking spray or line it with sliced onions or ginger. Lightly salt, then cook two 8-ounce chicken breasts for about 18 to 20 minutes or until they reach an internal temperature of 165° Fahrenheit.

Poaching
As with steaming, beer, wine, cider and sake can play a starring role in poaching, infusing poultry with added flavor. But unlike steaming, which is limited to the capacity of a steamer basket, a large stockpot can be nearly filled when poaching. Several duck breasts can be poached in stock, red wine or water with aromatics such as garlic, onion, ginger and star anise. Poach three or four Cornish hens in stock, water and aromatics for 10 to 15 minutes or until they reach an internal temperature of 165° Fahrenheit, measured at the innermost part of the thigh and wing and the thickest part of the breast. Generally, it’s not necessary to use more than 4 to 6 cups of liquid when poaching flat cuts of poultry such as breasts or thighs, but if several aromatics or vegetables are added, use several cups of liquid.

Both poaching and steaming produce white or pale-colored poultry; add bright green chopped scallions or herbs as garnish for a more colorful presentation. Because both moist-cooking methods produce juicy poultry, less mayonnaise, barbecue sauce or dressing is needed for moisture when meat is added to salads and dishes with sauces.

Marinating
Use a large package of chicken breasts and make a double batch of marinade. Place half the chicken in a zip-top freezer bag, pour half the marinade inside and freeze. Marinate the rest of the chicken in a glass container or zip-top plastic bag in the refrigerator for up to two days, then cook using your choice of recipe. Raw chicken in marinade can be frozen for up to nine months, but the quality may degrade after three months. When ready to prepare, thaw marinated chicken in the refrigerator and cook as soon as possible.

Cornish hens, duck breasts and budget-friendly turkey breasts also can be marinated. For example, cut turkey breasts into thumb-sized strips or 1-inch cubes, marinate and sauté. If marinade contains acidic ingredients such as lemon juice or vinegar, marinate about two hours and no more than four hours to keep the meat’s texture from breaking down.

References

McGee H. On Food and Cooking: The Science and Lore of The Kitchen. 1230 Avenue of the Americas New York, NY: Scribner; 2014:162-164.
Poultry: Basting, Brining, and Marinating. USDA Food Safety and Inspection Service website. Updated April 2011. Accessed February 8, 2019.
Sehi N, Koszewski W, Albrecht J, Hlavacek M. Are You a Nutritious Grill Master? NebGuide. UNL Extension, Institute of Agriculture and Natural Resources website. Published February 2011. Accessed February 8, 2019.

When purchasing:
’Tis the season: While most hearty leafy greens are available year-round, they tend to taste better and are less bitter when harvested in colder weather. Look for bright or dark green leaves; pass on any that are discolored, yellowing or wilted.

Store smart: Place unwashed greens in a large plastic bag; blowing into the bag and sealing in the carbon dioxide may keep them fresher longer but also may expose greens to airborne pathogens. Store in the refrigerator for up to four days. Separating the stems from leaves can extend storage a few extra days.

When prepping:
Clean greens: Rinse under cool water and pat dry. Contrasted with delicate greens that can turn to mush, it’s OK to leave a few water droplets on hearty greens, which can help speed up the steaming or sautéing process.

Consider the stems: Chop off rough ends and, for extra-tough greens such as collards, remove the stalks that run through the leaves. Stack three or four leaves on top of each other, fold over along the stem and run a knife down the length of the leaves. Because stalks take longer to cook than leaves, they should be finely chopped. Alternatively, freeze stalks to make vegetable stock.

Roll and chop: Hearty green leaves can be large and cumbersome. To cut them, stack three to four leaves, roll tightly into a cylinder and slice into ribbons.

When cooking:
Tame bitterness: A splash of acidic liquid such as lemon juice or vinegar with a dash of salt can temper bitter tasting greens. Or add a handful of dried fruit or a few teaspoons of brown sugar or maple syrup when sautéing.

Stir-fry: Put chopped stems in a wok and stir-fry for five minutes, adding chopped leaves for three more minutes or until both parts are tender. Some delicious combination include mustard greens, garlic and hot peppers; Swiss chard, mushrooms and scallions; and collards, carrots and onions.

Stuff and roll: Boil collards in water for two minutes, then drain and pat dry. Stuff each leaf with about ¼ cup cooked rice, quinoa or farro mix, place in a baking dish covered with tomato sauce and bake for 30 minutes at 400 degrees Fahrenheit.

Incorporate eggs: Cook hearty greens until wilted and mix into scrambled eggs, fold into omelets or bake in frittatas and quiche.

Grill greens: If weather prevents firing up the grill outside, use a grill pan inside. Coat with oil or cooking spray, add whole greens and grill for about four minutes per side, until they are slightly blackened and wilted.

Pair with protein: Cured meat such as prosciutto or bacon is a traditional flavor complement to sautéed greens. Or go vegetarian and sauté with legumes such as chickpeas, lentils or black-eyed peas and a dash of smoked paprika. Add toasted nuts for added nutrition and crunch.

References

Blowing on Salad Greens for Storage. Cook’s Illustrated website. Published September 2011. Accessed December 11, 2018.
FoodKeeper App: Greens. Foodsafety.gov website. Accessed December 11, 2018.

Speed up ripening. Place a few green bananas in a paper bag and roll to close. The bag traps ethylene gas given off by ripening bananas, which will help to ripen the fruit in a day. For a quicker method, place bananas (in peel) on a tray into an oven preheated to 350°F for about 20 minutes. The peels will turn black, but the flesh will be soft and sweet. Use as a naturally sweet topping for pancakes, yogurt parfaits or hot cereal.

Slow down ripening. Place bananas in the refrigerator. The cold air will cause the peel to darken, but the flesh will stay firm for several days longer than usual. Another method to try: Separate bananas from the bunch and cover the top of each stem in plastic wrap. This allegedly prevents ethylene gas from traveling down the banana.

Freeze. Remove the peel, break the banana in half or cut into slices, place in a freezer bag or container and freeze. Add frozen banana to smoothies for instant frostiness and sweetness, or thaw the fruit and add it to oatmeal, applesauce or nut butter. Make two-ingredient “ice cream” by adding 2 frozen bananas and 2 tablespoons milk to a food processor and pureeing until smooth.

Swap. Substitute mashed bananas for up to half the butter or oil in muffin, pancake, waffle and cake batters, but reduce the cooking temperature by 25°F to keep them from drying out. Swap mashed bananas for 1⁄4 to 1⁄3 of the granulated sugar in quick breads, muffins and cakes.

Grill. Place banana on its side and cut a slit into the peel from the top to the bottom without
cutting all the way through. Gently open the peel, separate the flesh and spoon in peanut butter. Sprinkle with chocolate chips and place on a grill. Close the lid and grill for 5 minutes. Remove with tongs and serve with a spoon.

Go savory. Dice a banana and add it to fruit salsa to make a garnish for fish. In a blender, puree 1 banana with 1 tablespoon curry powder, 1 tablespoon lime juice and 1 tablespoon water to make a sauce. Serve over rice and chicken.

Use that peel. Place a banana peel on top of skinless chicken breasts to retain moisture while grilling. Use the inside of the peel to polish leather shoes or soothe bug bites. Peels also are ideal for composting.

Tender Herbs

Basil, cilantro, mint, parsley, dill, tarragon

Blow into the bag. Since plants thrive on carbon dioxide, a puff of your breath into a plastic storage bag can keep herbs fresh up to 10 days. Wash and pat herbs dry, then place in a dry plastic bag. Blow into the bag and secure by tying or using a twist-tie; wash the herbs again before using. Be aware that your breath may contain pathogens.

Store properly. Tender herbs don’t like frigid temperatures in the back of the bottom shelf of the refrigerator; store herbs at the front of the top shelf in bags or in jars with the herb stems in a small amount of water (change water daily). Herbs don’t last as long in jars of water, but if you plan to use them within a few days, they will be hydrated and not droopy.

Make pesto. To use up large amounts of herbs at once, make a simple pesto with any mix of herbs (including salad greens), two to four tablespoons oil, a handful of nuts and grated cheese (optional). Puree ingredients in a food processor or blender, adding water if the mixture is too thick.

Blend into smoothies. Use this formula for green smoothies: 2 cups frozen fruit + 1½ cup 100-percent fruit juice + 1 cup packed stems and leaves of any tender herb. Blend and enjoy!

Robust Herbs

Lavender, oregano, thyme, rosemary, sage, bay leaf

Before preserving robust herbs, wash, dry and remove any yellow or brown leaves.

Put ’em on ice. Place one tablespoon chopped robust herbs in each hole of an ice cube tray. Cover to about two-thirds full with broth, oil, white wine, water or coconut water, then freeze. Once frozen, place ice cubes in zip-top freezer bags. Use one or two frozen cubes in soups, stews, sauces, roasted vegetables or omelets.

Dry with ease. Use kitchen string to tie bunches of herbs and hang them upside down in the kitchen for about a week or until completely dried. To oven-dry, lay sprigs of herbs on a baking sheet and place in the oven set to 180 degrees Fahrenheit for one hour or until herbs are dry. To preserve using the microwave, place four or five dry herb branches between two paper towels and microwave on high for one to two minutes; if herbs are not brittle and dry, microwave in 20-second intervals. Store dried herb leaves in airtight jars away from light.

Grow and snip. Robust herbs generally grow well from a single seed. Purchased herb plants also are fairly easy to keep alive. Place them in a kitchen window or garden and snip as needed; the plants will keep growing and provide fresh leaves.

Dried Herbs

Convert with confidence. This is a classic conversion for using dried herbs instead of fresh in recipes: 1 teaspoon dried herbs = 1 tablespoon fresh herbs.

Crumble between fingers. Whether you dry your own or buy them bottled, crumble dried herbs before using to release fragrant flavor and aroma.

Cook wisely. Dried herbs should be steeped in a cooking liquid for at least 30 minutes to sufficiently soften and release flavor, making them perfect for simmered or slow-cooked soups, stews and sauces.

Use more. Dried ground herbs and spices may start to lose potency after about six months. To avoid food waste and tossing out pricey herbs and spices, just use more! If spices are older than six months, use about ¼ to ½ teaspoon more than the amount called for in a recipe.

Onion Prep

Stop the crying. Chill before cutting, light a candle, cut under a vent — to some degree, all of these methods for cutting onions may keep your eyes from watering. But the best way to avoid tears is to use goggles. There’s no need to buy fancy onion eyewear; swim goggles or safety goggles work just as well to stop airborne, tear-inducing sulfur molecules from penetrating your eye membranes.

Make them mellow. To take away their pungent, stinging bite, place peeled and thinly sliced onions in an ice water bath for 15 minutes. The cold water helps dissolve sulfur compounds on cut surfaces. Drain, pat dry and enjoy raw onion in salads or sandwiches.

Cut down cutting time. Instead of mincing or dicing, grate onions when making foods such as tomato sauce, chili or casseroles. It’s faster than knife chopping; you’ll avoid big chunks of onion in your entrée; and grated onion melts into the dish, fooling even onion haters.

Recipe Hacks

Fuss-free caramelizing. While not a shortcut on time, caramelizing onions in a slow cooker eliminates the frequent stirring and watchful eye required with the pan-sautéing method. Place 1 pound sliced onions in a greased slow cooker with 2 tablespoons butter and ¼ teaspoon salt. Cook on low for 6 to 8 hours or on high for 4 hours. Serve as a topping on pizza, burgers, eggs and pasta, or use them to make a quick French onion soup.

Create dairy-free cream. Whip up a savory, vegan sauce to use as a base for dairy-free macaroni and cheese, gratins or traditional cream soups. Roast some whole onions in the oven for 1 hour at 400 degrees Fahrenheit. Cool and remove skins. Place in a blender with a few splashes of oil, lemon juice and salt to taste. Puree until completely smooth.

Sweet pairings. Herbs and spices traditionally used in sweet dishes create fabulous flavor when paired with sweet onions such as Vidalia. Combine with chopped mint for a refreshing flatbread topping. Sauté with ginger and add to burger patties. Sprinkle with nutmeg and fold into cooked pasta with spinach and Parmesan cheese.

Reuse and Recycle

Stock up. Instead of tossing or composting unused skins and ends, freeze onion scraps to make beef, chicken, seafood or vegetable broth or stock.

Use skins to color. Yellow and red onion skins can be used to dye hard-boiled eggs. Bring 1 cup water and 1 cup onion skins to a boil, then simmer 20 minutes. Cool, strain and add 1 tablespoon vinegar before dying. The result is beautiful, subtle shades of orange, red, purple and brown egg shells.

Reclaim your roots. Regrow green onions by placing the root end in a glass of water. Change the water weekly as green shoots begin to grow out of the roots. Once shoots are 4 inches tall, use them or plant them in dirt for further growth.

PREPPING HACKS

Give ’em a wash. Like vegetables, beans should be washed under cool running water. Remove any stones or shriveled beans.

Soak to soften. Place beans in a pot and add water to about three to four inches above their surface. Let beans soak on the counter for several hours or overnight. To save time, use the quick-soak method: Cover beans with water and bring to a boil, then simmer for two minutes. Remove from heat, cover and let stand for one hour. Drain and discard the soaking liquid before cooking beans. With this method, results are slightly less consistent than overnight soaking as some beans may not soften completely.

Decrease the flatulence factor. When using a slow cooker, the soaking step isn’t necessary. However, the best way to reduce the likelihood of flatulence for some people is to soak beans, regardless of the cooking method. Change the water after soaking and after cooking; this sends many of the fermentable starches down the drain. Salt? Despite conventional wisdom, for the best bean flavor, salt beans before cooking (1 teaspoon salt per pound of beans). Salt slows the softening of skins, so beans don’t get mushy. If salt restriction is essential or the beans will be pureed, as in hummus or refried beans, salting is unnecessary.

Add oil for creaminess. Another optional ingredient, 1 tablespoon oil per pound of beans can create a creamier texture and reduce foaming during cooking.

COOKING TRICKS

Boost flavor. To cook on the stove, place beans in a pot, cover with water (or flavorful broth) just to the top of their surface and bring to a boil. Add optional aromatics such as bay leaves, garlic and thyme. Reduce heat, cover and simmer until beans are tender. Check the package for cooking times — usually around one hour and 45 minutes. Cooking times may be longer if beans have been on the shelf for more than a year.

Set it, forget it. In a slow cooker, cover beans with water and set on low for six to eight hours or on high for three to four hours. If a specific texture is desired, begin checking beans about one hour before expected doneness and add more water as needed.

Save time. A multi-cooker or pressure cooker can cook beans in six to 40 minutes (depending on bean size), even without soaking. Follow the manufacturer’s cooking instructions.

STORING TIP

After cooking, store beans in their cooking liquid for the best flavor, creamy texture and to avoid hardening during refrigeration or freezing.

INGREDIENT SWAPS

Beans can be added to any soup, stew, salad, appetizer, entrée or dessert to bump up nutrition.

For the meat eater. Gently hand-mix one pound ground turkey and 1 to 1½ cups well-drained and mashed beans. The beans keep meat moist and create volume to make more meatloaf, burgers or meatballs for pennies.

For the baker. For better taste and texture in baked goods, use bean puree in place of applesauce or other fat substitutes. Replace up to half the butter or oil in quick breads, cakes or bars. Pureed beans also can be used in place of some wheat flour in pancakes, muffins, cookies and brownies; expect a denser, fudge-like texture.

PERFECT PAIRINGS

There is no wrong way to season beans. Take inspiration from around the world!

Global: Cook garbanzo beans and season with olive oil, curry powder and lemon juice, or make a Mediterranean tomato and bean salad.

Culinary classics: French cassoulet is a slow-cooked dish of meat and white beans. German Westphalia white bean stew with prunes is budget-friendly.

Regional American: Mix a batch of red beans and rice or make sweet, savory baked beans.

Fresh ideas: Drizzle a bowl of beans with soy and Sriracha sauces, sesame oil and lime juice; or stir Chinese five-spice into a pot of baked beans.

Make the most out of these protein-packed spreads:

Separation anxiety. An opened jar of natural nut butter can be stored in a cool, dry place. To minimize separation, whirl nut butter in a stand mixer and then refrigerate it. Or place the jar upside down in a small bowl or plastic container (to prevent leaking), so the oil slowly seeps through the nut paste.

Upgrade frosting. For baked goods such as cupcakes, quick breads or muffins, cut out extra sugar by using creamy nut butter instead of frosting. Heat nut butter in the microwave for 10 seconds, whisk in a few teaspoons of milk, then frost baked goods.

Go savory. Use nut butters in sauces for stir-fry, pasta and roasted vegetable dishes. For a simple sauce, blend together ¹⁄₃ cup peanut butter, 2 tablespoons less-sodium soy sauce, 2 tablespoons orange juice and a dash of red pepper flakes.

Use every last spoonful. Before recycling the jar, reuse it to make overnight oats. The oats will sop up remaining bits of nut butter stuck in places of the jar that utensils can’t reach.

Grind it at home. Use a high-speed blender or food processor to make your own nut butter. Here’s a basic formula (which yields approximately 1½ cups):

• 2 cups raw unsalted nuts + ¾ teaspoon salt* + 2 to 4 teaspoons oil

*If you’re using salted nuts, omit the ¾ teaspoon salt.

Flavor it. Use a mixer to blend these flavor-enhancing ingredients with 1 cup of your favorite nut butter:

• Mocha Nut Butter: Add 1 teaspoon instant coffee + 1 teaspoon unsweetened cocoa + 1 teaspoon sugar
• Honey Nut Butter: Add 2 teaspoons honey
• Cinnamon Nut Butter: Add 2 teaspoons cinnamon + 1 teaspoon sugar
• Spicy Nut Butter: Add 1 tablespoon Sriracha sauce

Refrigerate homemade nut butter for up to six months.

DIY Nut Butter Hacks

Toast those nuts: Roasting or toasting nuts before processing adds extra flavor and starts to release nuts’ natural oils, which makes the grinding process easier.

Keep it fresh: Avoid using shelled nuts that are older than four months; they will have less flavor, are harder to grind and run the risk of going rancid.

Go skinless: Opt for nuts without skins, such as blanched almonds and raw peanuts; ground-up skins become gritty and may create an unpleasant mouthfeel.

Make it chunky: Coarsely chop an additional ½ cup nuts. Once the nut butter is at the consistency you like, add in extra nuts and process for 10 seconds until they’re just mixed in.

Turn pie dough scraps into onebite desserts. Roll out dough and cut into circles. To make apple pie bites, top each with a thin slice or two of apple and a light dusting of sugar and cinnamon, then bake at 400 degrees Fahrenheit for about 18 minutes. For mini sugar cookies, sprinkle dough with colored sugar and bake at 350 degrees Fahrenheit for about 8 minutes.

Make chili. Leftover turkey, sweet potatoes and even mashed potatoes are delicious additions to pots of chili long after the holiday feast. Label leftovers, then freeze them for later use.

Get your knives sharpened. From chopping vegetables to carving meats, knives get a lot of use during the holiday season. Many supermarket deli departments will sharpen knives for free — call ahead to make sure. Remember: The most dangerous knife is a dull knife.

Find more tips and tricks for the season: “Holiday Hacks”

To see the Healthy Kitchen Hacks series, click here. 

Roast: Many recipes suggest wrapping beets in foil and baking, which works well when prepping a day ahead (baking time is 1 hour, plus additional time needed to cool and skin beets). A quicker method is to cut beets into half-inch cubes, toss with oil and roast in a 400°F oven for about 20 minutes. Beet skins are edible (after being scrubbed) and offer dietary fiber. Roasting beets without foil also results in toasty, sweeter flavors.

Instant pot or pressure cooker: These fast cookers are a game changer for cooking root vegetables. Whole, unpeeled beets cook in about 15 minutes.

Boiling, steaming or microwaving: Cube beets (skin and all) for these faster cooking methods, which work well for making soups or smoothies. Use the cooking liquid in the final soup or smoothie, or to make pink ice cubes. Add the slightly earthy-flavored cubes to an herbal gin cocktail, a tart kombucha mocktail or a glass of water.

Note: While starchy root vegetables get mealy and fall apart when over-cooked, non-starchy beets stay moist and firm. This makes it difficult to overcook beets, but know they will rarely get as tender as potatoes.

Stain-Free Serving

When prepping raw beets, coat your cutting board with cooking spray. After slicing, wipe the board clean with a paper towel.
If you choose to skin cooked whole beets, work in the sink or on a large rimmed baking sheet to contain the stain. To keep your fingers from turning red, wear clean rubber gloves or use paper towels to rub off beet skin. To remove stains from your hands, gently rub them with kosher salt, then wash with soap and warm water.

Proposed Pairings

Sweet: Almost any fruit pairs with beets, but winter or fall fruits are an especially good match; try pomegranates, persimmon, pears, citrus and dried fruits. Sweet vegetables such as fennel, carrots and parsnips also complement beets.

Earthy: Fresh thyme and sage, as well as earthy soft cheeses — such as brie and Camembert — pair nicely with cooked beets.

Salty: Miso paste, capers or olives are a great match for warm roasted beets. Goat cheese or blue cheese and beets are a classic pairing. A sprinkling of Gouda or queso blanco also are delicious choices.

Nutty: Roasted beets are soft, so crunchy pistachios, pecans and walnuts provide an enjoyable contrast in texture. Try drizzling a dressing made with peanut or almond butter over a salad of raw shredded beets and apples.

Ingredient Swap!

Try substituting shredded zucchini with shredded beets in recipes. Quick breads, veggie burgers and vegetable pancakes turn into pleasingly pink dishes. Not sure if you’ll enjoy the earthy taste of beets? Start by substituting only half the vegetables for a mellower mixture.

This article is part of the Healthy Kitchen Hacks series.

Carving a Turkey

Use a sharp knife. A dull blade may shred meat, but a high-quality knife allows for slicing turkey as thick or thin as you like with precision and ease.

Let it rest. Once the turkey is done cooking, allow it to cool slightly on a cutting board for about 20 minutes before carving. This gives juices inside the turkey time to redistribute, so slices are moist and juices stay inside the meat (instead of on the cutting board) when carving.

Cut into sections. Start by cutting along where the leg and body meet, separating the drumstick and the thigh on both sides of the turkey. This is where most of the dark meat is located. Next, cut straight down the middle of the turkey, following the curve of the bone to remove each breast. Slice each breast to your desired thickness and arrange pieces on a serving platter with the sliced thigh meat and drumsticks.

Slicing a Ham

Whole Ham: Slice a small piece off the bottom of the ham and place that side on the cutting board. This creates stability for safe, even slicing. Cut vertical slices of your desired thickness until the knife reaches the bone. Then, cut horizontal slices along the bone to release additional slices.

Spiral Ham: With the cut-side facing you, cut around the bone with a paring knife. Next, use a carving knife to make horizontal slices above the bone. Place the ham cut-side down on a cutting board and slice along the bone to release the meat. Then cut between the slices to separate pieces.

Shank Half Ham: Place ham on a cutting board with the thicker portion on top. Cut along the top of the bone to loosen meat, then cut into desired thickness. Remove the remaining meat on the bone using the same technique.

Boneless Ham: Stand the ham up vertically on a cutting board, then cut several slices from the side. Rearrange the ham to cut-side down, and slice to desired thickness.

Time-Saving Tips

Delegate. Hosting doesn’t mean you have to do everything. Ask guests to bring side dishes, rolls or beverages.

Shop early. Review the recipes you plan to use and buy as many ingredients ahead of time as possible. Canned and frozen items, as well as hardy vegetables such as squash, onions and carrots, won’t spoil if bought a week before use.

Prepare. Pre-chop or peel vegetables and make cranberry sauce, stuffing and desserts the day before your dinner. This can save precious time and oven space on the big day.

More tips that help prepare you for the holidays: “Healthy Kitchen Hacks for the Holidays”

To see the Healthy Kitchen Hacks series, click here. 

Although garlic is delicious and full of health-promoting nutrients, its lasting, pungent odor can make it a pain in the kitchen. When garlic is crushed or chopped, its essential oils are released and can be tough to wash off hands. These oils also permeate lung tissue, which is why garlic breath and sweat can last hours after eating.

Buying peeled or pre-minced garlic is one way to avoid garlicky hands, but why spend extra money and sacrifice flavor? Instead, use these tips:

Standard method: Cut the end of the clove and peel with your fingers from the cut part, starting at the woody ends (not the tapered tip). Often you can roll the skin right off without too much mess. Best if peeling only one clove.

Knife method: Place a garlic clove on a flat surface, then gently press (or smash, if minced garlic is your end goal) with the broad side of a knife. This should “crack” the woody exterior and make it easy to peel with your fingers. Best for peeling one or two cloves, as finger-peeling will eventually get messy.

Microwave method: By far the easiest and cleanest method, place any number of bulbs in the microwave and heat for 10 to 20 seconds. Carefully remove, since they will be hot, and the bulbs will slip right out of the skins. Best for recipes calling for multiple cloves.

Gadget method #1 – a silicone garlic peeler: Place a clove inside the tube, roll on a flat surface to gently loosen the peel, then tilt the tube to release the bald clove. The peel stays stuck to the inside of the peeler, which you can simply rinse away. Requires practice, as some cloves come out half-skinned. Best for peeling one or two cloves.

Gadget method #2 – a garlic press: You don’t always need to peel the garlic first. Simply take a clove of garlic and press it to mince. The garlic juices and flesh push through, but the skin is left behind. Best to use if crushing is your end goal. Some garlic presses are not well-suited for this method.

There’s no easy trick to stop garlic pieces from sticking to the side of the knife when chopping. To keep the mess at a minimum, chop, slide garlic off, then chop some more until pieces are the desired size.

Want more ways to use garlic in the kitchen? Check out “Healthy Kitchen Hacks: Garlicky Goodness”

To see the entire Healthy Kitchen Hacks series, click here. 

Rub for bread. To make simple yet flavorful garlic bread, rub the cut side of a clove over bread slices or a baguette cut lengthwise. Drizzle with olive oil, sprinkle with grated Parmesan cheese and broil until toasted.

Roast a bulb. Without peeling, cut off one-quarter of the top of the garlic bulb, exposing the cloves. Wrap bulb loosely in foil and bake at 400 degrees Fahrenheit for 45 to 50 minutes, until cloves are mushy. Cool slightly and squeeze the roasted cloves into sauces, soups or dressings, or use it as a sandwich spread.

Go for the green. In late spring, look for garlic scapes, the curly, green stalks of the garlic plant that are harvested for only a few weeks each year. Garlic scapes are tender and milder in flavor compared to cloves. Mince and use them like chives as a raw topper for salads, soups and vegetables or puree them into pesto and hummus.

Neutralize the smell. Get rid of garlicky odor lingering on your hands with some kitchen metal. Wash your hands with soap and water, then rub them on a stainless steel faucet for about 10 seconds. Rinse and repeat until the smell is gone. If there is no stainless steel in your kitchen, purchase a soap bar-shaped piece of stainless steel designed for deodorizing hands after cooking.

Find more garlic hacks: “Peeling and Dealing with Fresh Garlic”

To see the entire Healthy Kitchen Hacks series, click here. 

Pick the Best Package

Tofu comes in a variety of forms and textures, all with their own applications and uses. Silken tofu is the smoothest and is great for pureeing — but not ideal for pressing. Soft tofu is good for crumbling but doesn’t hold its shape well enough for pressing. Firm and extra-firm tofu are dense, making them the best choice for pressing. Pressing as much water as possible out of water-packed tofu gives it a meatier texture and allows it to absorb flavorful marinades and sauces.

Wrap It Up

After draining excess water and removing the packaging, wrap the block of tofu in paper towels and then with a clean dish towel. This catches water that is pressed out of the tofu without making a mess in your kitchen.

Weigh It Down

Place wrapped tofu on a clean plate or cutting board, then top with a clean, flat object such as a plate, baking sheet or cast-iron skillet. To reduce the amount of pressing time required, add additional weight, such as a large can of beans, heavy books or any object that can rest steadily on top of the homemade press. Make sure the weight is evenly distributed.

Transfer the tofu and homemade press into the refrigerator, and allow it to sit for at least 30 minutes or up to four hours. Applying more weight or extending press time will result in a firmer and drier texture. If the towels become too saturated, rewrap tofu with clean, dry towels.

Soak and Season

After pressing, it is time to add flavor. Cut the block of tofu into your desired size of pieces. If marinating, place tofu and marinade in a shallow dish with a tight-fitting lid and shake gently to coat. Allow it to stand in the refrigerator for at least 30 minutes or up to four hours, flipping the tofu halfway through the marinade time.

No time for marinade? Drizzle low-sodium soy sauce or balsamic vinegar on tofu, or top it with a sprinkle of fresh chopped garlic, ginger or herbs for an instant flavor boost.

Emily Cooper, RD, is a nutrition educator in the Portland, Maine, area. She is a Stone Soup blogger and author of sinfulnutrition.com.

More Tofu Tips

Add creaminess without cream. Soft or silken tofu generally is made by coagulating soy milk right in the package so curd remains intact and custardy. Whirr it in the blender for a velvety texture, and use it as a substitute for creamy ingredients such as sour cream, cream cheese and mayonnaise. Add cocoa and your favorite sweetener for a high-protein pudding.

Make it meaty. The process of freezing and thawing releases more water from firm tofu than pressing alone. For an extra-chewy texture, remove tofu from packaging and freeze until solid. Thaw overnight in the refrigerator, then press for 30 minutes.

Amp up the crunch factor. Most baked tofu recipes call for pan-frying in a little oil to give tofu a golden color before baking. For ultimate crunch, preheat a baking sheet in the oven, then transfer pan-fried tofu to the hot sheet and bake based on the recipe’s instructions.

Spice it up. Curry paste, spice rubs or Sriracha sauce stay on the surface of meat and vegetables. But, because of its spongy texture, pressed tofu allows spice to penetrate throughout (even more so when marinated).

To see the Healthy Kitchen Hacks series, click here. 

Scanning the stovetop, you may see sauce on the backsplash, oil on the countertop and grease on nearby appliances. Simple meals can evolve into a scrubbing nightmare without quick action or prior planning. Try these tips to avoid or reduce splattering:

Start with Dry Food

The water-and-oil dance that is so cute when testing a hot pan turns into a messy rave when tossing in frozen vegetables. The best bet: Pat dry food before placing it in the pan to saute.

Use a Large Enough Pan

Give food space to cook by choosing the right size pan with taller sides to help prevent splatter.

Stay Close

While a watched pot may never boil, a boiling pot may not cause to a mess if you stay nearby. Rice and other grains that require a lid when cooking can boil over, leading to sticky goo around the burner. Prevent it by staying close; occasionally lift the lid to release steam. When cooking thick liquids and sauces, bubble eruptions occur when the pan gets too hot. Before that happens, pick up the pan and hold it over the burner while stirring for a few seconds. Indirect heat and slow stirring helps calm boiling bubbles.

If You Can’t Fight it, Manage the Mess

1. Use a lid. If preparing food with wet heat, such as steaming, a lid can trap water droplets and prevent the pan’s contents from splattering. When removing the lid (lift away from your body to avoid steam burns), some splatter still may escape.

2. Put up a splatter shield. This contraption is like a mini voting booth. With a three-sided wall around the pan, splatter is contained to the pan and its most immediate surroundings. It doesn’t prevent splattering, but it can make cleanup easier.

3. Use a splatter screen. Like a cross between a lid and a strainer, a splatter screen fits on top of a pan and is designed to allow steam to escape while controlling some of the splatter. Vented dome-like covers are made for microwaves to help control splatter.

4. Cover neighboring burners. To keep the rest of your stove clean, place a baking sheet upside-down to cover one or two burners.

Healthy Kitchen Hacks: Cooking with Fats

Create a better pour. When first opening a new bottle of cooking oil, don’t remove the foil covering (if there is one). Instead, make a slit with a sharp knife. This will give you more flow control when measuring or pouring directly into a pot or sheet pan.

Use DIY cooking spray. Be earth-friendly and save money by making your own cooking spray. Mix 1 part oil with 3 to 4 parts water to distribute a thinner and less greasy coat to your cooking vessels. Pour the mixture into an aluminum or glass spray bottle and store in a cool, dry place. Before use, shake the bottle and use the “mist” setting.

Clean grease spills with ease. If an oil spill is still wet, dust it with cornstarch, flour or baking soda and let sit for 15 minutes before wiping it up with a cloth or paper towel. If a grease splatter has cooled and hardened, drizzle with dish soap and wait 10 minutes before scrubbing with a sponge. For tougher, caked-on grease, apply vinegar and let sit for another 20 minutes before wiping clean.

Recycle leftovers. Instead of dumping used oil into a container and throwing it away (never pour it down the drain), look for a local disposal center, drop-off bin or service that converts used cooking oil into cleaner-burning biodiesel. Avoid reusing cooking oil for future meals, as it may affect flavor and can become rancid.

To see the Healthy Kitchen Hacks series, click here. 

5 Tips to Repurpose Foods

1. Dice leftover french fries and add to an omelet.
2. Stir sturdier salad greens like romaine, arugula and escarole into soups, stews or slow cooker recipes.
3. Collect tired veggies in the freezer. When you have enough, simmer with water, herbs and salt for a savory stock.
4. Use stale cereal in muffins or crisp it in the oven for trail mix.
5. Make pesto by processing wilted spinach or kale with basil, garlic, nuts and a little olive oil.

The Truth about “Sell by,” “Use by” and “Best By” Dates

Nine out of 10 Americans have needlessly thrown away food because they’re confused about “sell by,” “use by” and “best used by” dates on products. Here’s what those labels mean:

• Expiration or “use by” date: For safety, throw away food once this date has passed.
• “Best used by” date: This is an indicator of peak quality and freshness, not food safety.
• “Sell by” date : Ensure this date hasn’t passed when grocery shopping, as it tells retailers when to pull food from the shelf.

Unsafe to Salvage

Every food has its limit, but these are a few important examples:

• Cheeses
  Soft, shredded, crumbled or sliced cheeses that grow mold. Mold can send tough-to-see threads deep into these high-moisture foods. Sometimes invisible bacteria grow along with the mold.
• Potatoes
  Potatoes with large green areas or new sprouts. These are signs of the toxin solanine, which is formed from light exposure. Avoid it by storing spuds in the dark. It’s OK to eat potatoes with small green spots or sprouts, as long as you trim or cut out these parts.
• Eggs
  Raw eggs out of their shells in the fridge for more than two to four days, and egg-based casseroles or pies in the fridge more than three to four days. After this time frame, the risk increases for any salmonella present to grow to unsafe levels.
• Ground Beef
  Ground beef that’s been in the fridge for more than two days. If harmful bacteria is present, it can multiply rapidly at temperatures between 40° F to 140° F. Use or freeze it within two days.

To see the Healthy Kitchen Hacks series, click here.