Basic Cole Slaw

Easily one of the best uses for cabbage, Basic Cole Slaw is a quick creamy side salad that pairs well with various meals. Perhaps you’ll want to add this when you make:

• Burgers

• Pulled Pork

• Baked Mac & Cheese

• Crispy Chicken Bites

• Tacos

• Buffalo Chicken

• Deviled Eggs

• Steak

• or just about anything else!

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Basic Cole Slaw

To a mixing bowl, add:

2 Tbsp mayo

2 Tbsp yogurt (Greek style recommended)

1 Tbsp onion, finely minced

1 Tbsp sugar

1/2 Tbsp vinegar (white recommended)

Stir together until completely combined, then add:

2-3 cups cabbage, shredded

1 carrot, finely grated

Fold together.

Serve immediately or refrigerate (up to 48 hours). Stir again prior to serving.

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Brenda’s tips:

• Serving size: 4

• The melding of flavors is more effective when the vegetables are cut small.

  • Optional: use a food processor to shred the cabbage and carrots

• The recipe recommends equal portions of mayo and yogurt, adjust the ratio for personal preference

Rhubarb Bars

Rhubarb Bars

Step 1: Shortbread crust

Line a 9” square baking dish with parchment paper, set aside

Combine in a large mixing bowl:

2 Tbsp corn starch

4 Tbsp powdered sugar

Sift together, then cut in:

1/2 cup butter

Stir in:

1/2 cup flour

Continue mixing while adding:

1/2 cup flour, in 2 Tbsp increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer to create shortbread.

Preheat oven to 350F.

Press dough into the prepared 9”x9” glass baking dish.

Transfer to oven and bake for 20 minutes.

While baking, complete Steps 2 & 3.

Step 2: Compote

Prepare one batch of Rhubarb Compote

Step 3: Streusel topping

To a small mixing bowl, add:

1/2 cup flour

1/4 cup brown sugar

Sift together, cut in:

3 Tbsp butter

Continue to mix until a sandy mixture results.

Step 4: Assemble & bake

Remove shortbread crust from oven.

Spoon compote over par-baked crust.

Sprinkle streusel topping over compote layer.

Return to oven and bake for 40 minutes. Remove from oven and cool for about 10 minutes.

• Optional: remove from baking dish by lifting the parchment out. This will make it easier to cut into precise servings but isn’t critical for success

Serve cooled.

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Brenda’s tips:

• Serving size: 8

• For a prettier presentation, trim about half an inch off all sides to make an 8”x8” bar. Cut into 2-inch squares for 16 bars.

• The shortbread crust can be mixed in a food processor. For instructions, follow the recipe outlined on Brenda’s Shortbread Cookie recipe

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Window to B’s kitchen . . .

Rhubarb Compote

Rhubarb seems to be a ‘love it’ or ‘yuck!’ ingredient. No matter what side you are on, Brenda suggests giving this recipe a try.

This rhubarb compote is absolutely divine over crepes, pancakes, biscuits, scones, or by simply taking a spoonful directly from the jar.

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Rhubarb Compote

To a small saucepan, add:

1 cup rhubarb, washed and cut into 1/2” pieces

1/4 cup water

2 Tbsp sugar

1/16 tsp salt

Bring to a boil, stirring with a heat-proof spatula.

Boil for ~3 minutes.

Reduce heat to low and simmer for 10 minutes, stirring regularly.

Remove from heat.

Serve immediately, or transfer to a half-pint jar and store in the refrigerator.

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Brenda’s tips:

• Serving size: 1 cup of compote

• Serve over crepes, pancakes, biscuits, or scones

• Use this recipe to make Brenda’s Rhubarb Bars

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Window to B’s kitchen . . .

Double Raspberry Pie

Anyone who knows Brenda knows she has a serious love of pie. While writing this recipe, she said the following:

It’s a difficult decision to pick ones very first favorite pie - but this Double Raspberry Pie is definitely in the running.

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Double Raspberry Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a deep-dish pie plate (regular depth is an acceptable substitute).

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Set aside.

Step 3: Prepare Junkit + Raspberries + Bake

In a medium pot, combine:

3/4 cup water or juice, cold

1/3 cup sugar

3 Tbsp corn starch

Whisk together. Turn heat to medium-high (7/10). 

Bring to a boil, stirring continuously.

• Note: A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth.

Fold in:

2 cups frozen raspberries (keep frozen until use)

Pour junkit + raspberries into prepared (unbaked) pie shell. Cover with streusel topping. Bake at 350F for ~60 minutes, until golden brown. Let cool completely (ideally overnight, if time allows).

~60 minutes prior to serving . . . Step 4: Top with Raspberry Whip

To the bowl of a stand mixer, add:

4 oz cream cheese

1/4 cup sugar (granulated)

Cream together using the paddle attachment, then add:

1 1/2 cups heavy cream

1/4 tsp vanilla

“Stir” on low speed until combined, scrape sides, then increase speed to medium/high until thickened. Remove bowl from stand. Carefully fold in:

~1 cup raspberries, fresh or frozen

Spoon the Raspberry Whip over the completely cooled streusel of the baked raspberry pie.

If desired, garnish with:

Fresh raspberries

Refrigerate. Serve cold.

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Brenda’s tips:

• Serving size: one 9” pie, ~8 servings

• This pie is fabulous with either fresh or frozen raspberries. When raspberries are in season definitely use fresh, but at other times the frozen berries is an equal quality substitute.

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Window to B’s kitchen…

Double Raspberry Pie after Step 3: Prepare Junkit + Raspberries + Bake

Fresh Tomato Pizza Sauce

Whenever the garden is producing fresh tomatoes - - - this is THE sauce. It’s perfect as a dipping sauce for Stromboli or breadsticks, and to use for pizza sauce.

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Fresh Tomato Pizza Sauce

Prepare fresh tomatoes:

• Peel

• Lightly squeeze out excess liquid

• Remove seeds

To a quart jar, add:

Prepared tomatoes to make 1 cup

1 Tbsp olive oil

Crush using an immersion blender, then stir in:

1 tsp dried oregano, crushed

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

Use immediately or cover and refrigerate for up to 24 hours.

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Brenda’s tips:

• Serving size: makes ~1 cup

• No immersion blender? Lightly pulse in a regular blender or crush tomatoes using a potato masher.

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Window to B’s kitchen…

Pumpkin Pancakes

Pumpkin Pancakes

Set non-stick skillet or griddle to medium heat. 

While heating, add the following to a mixing bowl:

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1/8 tsp ground cloves

Sift dry ingredients together. Set aside.

In a small microwave safe bowl, combine:

1 cup pumpkin pureé

1 cup milk

4 Tbsp brown sugar

Heat in microwave for 15 - 25 seconds, heating to ~70F. The warm liquid will help the brown sugar dissolve and improve the final texture. Don’t make it too hot or the eggs will curdle.

Then whisk in:

2 eggs

2 Tbsp oil

Pour the liquid ingredients into the dry ingredients and stir until combined. If too thick, add milk in 1 Tbsp increments until desired consistency reached.

Grease heated skillet or griddle, spoon batter onto the cooking surface. As it cooks, bubbles will form on the pancake's surface. Turn the pancake after the first bubbles burst.

Cook about 2 minutes on the other side and then remove from the cooking surface.

Serve hot.

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Brenda’s Tips:

• Serving Size: 15-20, 4” pancakes.

• Substitution recommendation: replace the milk with whey from straining yogurt.

• Brenda likes to set cooked pancakes on a cooling rack as she cooks the batch. This keeps the surface from getting steamed from stacking on a plate.

• For fluffy pancakes: separate the eggs, adding the yolks to the batter in place of the whole eggs. Whip the whites until stiff peaks form and then fold into finished batter.

• Delicious with home-prepared Pumpkin Pureé

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Window to B’s kitchen…

Reminder: bubbles in the pancake batter indicate it’s time to flip the pancake. The end result will be a delicious and perfect cooked pancake.

Pumpkin Muffins

Pumpkin Muffins

Set oven temperature to 425F.

Crumb Topping

In a small bowl, combine:

1/2 cup flour

3/8 cup brown sugar

1 tsp cinnamon

Sift together. Using a fork, cut in:

4 Tbsp butter

Mix to make crumb topping. Set aside.

Muffins

In a small bowl, sift together dry ingredients:

1 3/4 cups flour

2 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp nutmeg

1/8 tsp ground cloves

Set aside.

In a large mixing bowl (or the bowl of a stand mixer), combine:

1 (15 oz) can pumpkin pureé

3/4 cup sugar

1/2 cup brown sugar

1/2 cup oil

2 eggs

1 tsp vanilla

Mix together for about 2 minutes, then fold in:

Dry ingredient mixture 

Line muffin tin(s) with paper cups.

Evenly divide* batter.

Over each muffin sprinkle:

~1 Tbsp crumb topping mixture

Bake

• 24 standard muffins:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 6-10 min (clean toothpick)

• 12 oversize muffin liners in standard muffin tin:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 15-18 min (clean toothpick)

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Brenda’s Tips:

• Serving size: Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (Note: first number is diameter of base of cup, second is the height of the cup's side.) Using the larger liners in a standard muffin tin, the recipe makes one dozen muffins.

• Delicious with home prepared Pumpkin Pureé

• High Elevation adjustment, add:

  • 2 Tbsp flour

  • 2 Tbsp milk

• *To portion, Brenda uses a 2T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 oversized liners = 2 scoops each, slightly rounded

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Window to B’s kitchen…

HOW TO: Store Onions

HOW TO: Store Onions

Not using the full onion?

Peel onion and trim off amount needed

Remaining amount - 

• Place inside a cleaned sour cream/cottage cheese container

• Using a permanent marker, write ONIONS on the container

• Place in refrigerator and use remaining onion as needed

Generally keeps for 1-2 weeks depending on initial freshness of the onion.

Sour cream container is a perfect receptacle because

• you were going to trash it anyway so once it's irredeemably onion-scented then toss it

• it’s a second purpose for a formerly single-use container 

• the lid seals tightly and effectively prevents the onion aroma from permeating the rest of the items in the refrigerator

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Window to B’s kitchen…

HOW TO: Instant Pot Beets

HOW TO: Instant Pot Beets

*This recipe is great for beets from the garden or grocery store.

*Use any amount of beets that fits within the removable bowl of your Instant Pot.

Prepare beets

• Trim beet greens to 1"

• Do not trim root or peel beets at this time

• Rinse dirt from beets (no need for 100%)

To removable bowl of Instant Pot, add: 

1 cup water 

Beets

Cover with pressure lid, then:

• Adjust pressure release valve to "Sealing"

• Select "Manual" (high pressure)

• Adjust time to "20" minutes

Allow pressure cooker to complete cycle, then:

• 10 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Drain beets, then……

Peel

• Trim ~1/4" off crown of beet, removing the remaining green

• Trim root, including ~1/4" of lower beet

• Using finger tips, slide the skin from the beet

• Rinse peeled beet in water

Cut into slices or cubes

Serve hot.

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Window to B’s kitchen…

HOW TO: Roasted Pumpkin Seeds

Brenda says this to John when she makes roasted pumpkin seeds: 

“I don’t even like pumpkin seeds! Why can’t I stop eating these?!!”

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HOW TO: Roasted Pumpkin Seeds

From a pumpkin, remove all of the:

Fresh pumpkin seeds

Clean the seeds: remove the stringy substance and rinse.

To a small saucepan add:

Cleaned seeds

2 cups water

1/2 tsp salt

Bring to rolling boil. Boil 10 minutes. Drain. Toss with:

1-2 tsp olive oil

1/2 tsp salt

Seasoning of choice

Spread on parchment lined sheet pan. Roast 20 minutes at 350F. Let cool.

Serve immediately or store in airtight container.

HOW TO: Pumpkin Puree

HOW TO: Pumpkin Puree

Preheat oven 350F. 

Place on cutting board:

1 pumpkin

Carefully cut in half (either direction).

Gut pumpkin, set aside seeds for roasting. [link roasting seeds]

Cover sheet pan with aluminum foil.

Place halves, cut side down, on lined sheet pan.

Sheet pan into 350F oven for 60 minutes.

Remove, let cool.

Remove pumpkin from shell using a spoon.

Purée in a food processor (recommended) or blender.

Store in airtight container in refrigerator.

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Brenda’s tips:

• Adjust oil and salt amounts to your pumpkin .... giant ones may require more and tiny ones less.

• Brenda often starts the pumpkin roasting and is able to add the seeds the final 20 minutes so as to better utilize the oven. 

• Fresh pumpkin isn’t as strong or thick as canned pumpkin. Brenda will often use an extra teaspoon or two of flour per cup of pumpkin in baking recipes. And if she has banana squash available, she'll substitute half.

• Recipes to use your pumpkin puree for:

  • Ma’s Pumpkin Pie

  • Pumpkin Brownies (or Bread)

Peach Ice Cream

Peach Ice Cream

Step 1: Prepare 3 to 5 peaches:

• wash

• peel (Optional. Brenda peels off the fruit's skin.)

• dice (3/8" cubes), to make:

1 1/2 cups diced peaches

Sprinkle with:

2 Tbsp sugar

Toss together. Refrigerate while fruit macerates, about 30-60 minutes.

Step 2: Strain fruit, retaining liquid in bowl.

• Return strained fruit (covered) to refrigerator until time to go into ice cream machine.

• Measure liquid. Take note for next step.

Step 3: Make ice cream mixture:

• Recommended to use custard ice cream base, but no-cook vanilla is great too.

• When making, replace milk with peach liquid from Step 2, substituting 1:1.

  • Ex: 1/8 cup peach juice, decrease milk by 1/8 cup.

• Remember to refrigerate! 

Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.

Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.

• Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.

Finish churning.

Step 5: Transfer frozen ice cream to . . .

• Bowls for immediate serving

• Slab of cookie to become ice cream sandwiches

• Freezer-safe container for later consumption

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Window to B’s kitchen…

HOW TO: Flash-Freeze Fresh Berries

HOW TO: Flash-Freeze Fresh Berries

Line sheet pan with silicone mat or parchment paper.

Wash and drain:

Fresh berries

Place berries in single layer on prepared sheet pan.

Freeze berries for 1-2 hours, or until firm.

Transfer berries to freezer ziplock or air tight container.

Store in freezer until use (up to 6 months).

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Brenda’s tips:

• Recipes to use your frozen berries for:

  • Raspberry Rolls

  • Crepe filling

Oven Roasted Cabbage

Oven Roasted Cabbage

Prepare sheet pan with parchment, set aside.

Preheat oven to 375F.

Thoroughly wash:

1 head of cabbage 

Drain.

Cut four 1/2" thick slices, generally from the center of the head.

Place on prepared sheet. 

Brush with:

Olive oil

Lightly season with:

Salt 

Transfer pan to oven. Roast for 10 minutes, turn each cabbage slice over.

Roast additional 5-10 minutes, until slender leaves of cabbage begin to blacken.

Serve hot as a side to anything.

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Brenda’s tips:

• Serving size: 4 servings 

• Season with other herbs or spices as desired

• Don't discard the sides of the cabbage head…

  • shred it for a salad

  • chop finely for Dumplings

  • slice thinly for Lo Mein

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Window to B’s kitchen…

Before roasting

After roasting

Raspberry Rolls

Raspberry Rolls

Make one batch of Brenda's Favorite Dough Recipe

While dough is rising, prepare each of these 3 parts:

1. Cream Cheese:

In a small mixing bowl, combine:

4 oz cream cheese, softened

2 T butter, softened

1/4 cup sugar

1 tsp vanilla

Mix together until smooth. Set aside. 

2. Raspberry:

In a small mixing bowl, sift together:

1 1/2 cups raspberries (frozen recommended)

1 1/2 tsp corn starch

Set aside. (Note: raspberries will continue to defrost while resting.) 

3. Glaze:

1/4 cup (1/2 cube) butter, softened

1 oz cream cheese, softened

1/2 tsp vanilla

Cream together, then add

3/4 cup powdered sugar

2 Tbsp milk

Stir together until smooth.

IF too thick, add up to:

2 Tbsp milk

Set aside.

Roll out dough:

1. Once dough is risen: prepare a large, clean surface by lightly sprinkling with flour (recommended to use a silicon mat).

2. Using a rolling pin, roll the dough into a large rectangle. The rectangle should measure about 24"x18" and 1/2" thick.

3. Layer with toppings:

   1. Spread Cream Cheese using an offset spatula, being sure to cover the full top.

   2. Spoon the Raspberries over the Cream Cheese, coverage will be ~1-2 raspberries in a 2" square.

4. Following the method demonstrated in Step 6 of HOW TO: Cinnamon Rolls, roll the dough into a long tube.

5. Prepare a baking sheet OR two 13"x9" pans, spraying with non-stick spray.

6. Using a ruler and a sharp serrated knife, mark the long roll at every 1". 23 marks will make 24 rolls.

7. Use non-flavored dental floss (or a length of strong thread) to cut the rolls where marked. The method is demonstrated in Step 8 of HOW TO: Cinnamon Rolls.

8. Place evenly on baking sheet:

   • Baking sheet: 4 rows of 6 OR

   • 13"x9" pans: 3 rows of 4

Let rise 40 minutes.

Set oven to 350F, allow to preheat.

Bake for 18-20 minutes.

Allow to rest 5 minutes then glaze rolls using an offset spatula.

Serve warm or cooled. 

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Brenda’s tips:

• Serving size: 24 rolls

• It is tempting to add a lot more raspberries - don't. Extra berries would add too much liquid, turning the rolls into a mushy mess, aka yucky (can you tell Brenda has toddlers??)

• Great berry substitutions:

  • Strawberries

  • Blackberries

  • Marionberries

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Window to B’s kitchen…

Spread Cream Cheese Mixture over the dough. Add raspberries.

Roll the dough into a large tube.

Mark the long roll at every 1". Use non-flavored dental floss to cut the rolls.

Rolls before and after baking.

Fresh Strawberry Pie

This is all you need for summer. 

In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Today we’re featuring Brenda’s Fresh Strawberry Pie—a long time Saunders’ family favorite—made by Jill’s daughters. 

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Fresh Strawberry Pie

Make the pie crust of your choice. Prepare two 8" shells = fully bake and cool. Set aside.

Make the 'Junkit' sauce

In a medium pot, combine:

1 cup water, cold

1/4 cup corn starch

3/8 cup sugar

Whisk together.

Turn heat to medium-high (7/10). 

Bring to a boil, stirring continuously. *A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth. Set aside to cool.

Prepare:

4 cups strawberries, hulled & sliced

In a large mixing bowl, whip:

1 cup heavy cream

1 T sugar

Beat until whipped cream thickens.

Set aside.

In a large mixing bowl, combine:

1 (8 oz) package cream cheese

3/4 cup powdered sugar

Whip until smooth. Then beat in:

Junkit sauce

Fold in:

Prepared strawberries

Whipped cream

Pour into cooled pie shell.

Refrigerate ~1 hour. Serve.

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Brenda’s tips:

• Serving size: two 8" pies (or one 10" pie) 

• This pie is best served fresh. Don't let it sit in your fridge for days - just eat the whole thing!

• Brenda uses slight variations of this Junkit recipe anytime she wants to thicken fruit in desserts.

• For a non-dairy option, prepare only one 8” shell and fill it with the Junkit + prepared strawberries.

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Window to Jill’s kitchen…

Janice’s creation.

Emery’s creation.

(No Cook) Fresh Strawberry Freezer Jam

In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Sheryl made this freezer jam (Sheryl…Brenda’s asking if you’ll share the jam with her?!), which made us think we have to share Sheryl’s biscuit recipe with you all soon. They’re SO GOOD. 

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(No Cook) Fresh Strawberry Freezer Jam

Prepare 4-5 pints (8-10 cups) of freezer-safe containers, set aside.

In a small bowl, mix together until well blended:

5 cups sugar

1/2 cup Instant Clear Jel

Note: sift together very thoroughly to prevent clumps in the finished jam. 

In a large bowl, mash* to make:

5 cups mashed strawberries

Once desired texture is reached, pour in:

Sugar & Clear Jel

Fold together until evenly distributed (jam will immediately begin to thicken). If available, use an immersion blender to combine.

Pour into prepared freezer-safe containers. 

Allow to rest at room temperature 12-24 hours so that the sugar can completely dissolve, then transfer to the freezer.

Freeze until firm. Keeps for ~one year in freezer. 

Ready to enjoy? Transfer to refrigerator to defrost. Keeps for a few weeks in refrigerator.

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Brenda's tips:

• Variations:

  • Perfectly ripened sweet fruit may need as little as 2 cups of sugar per 5 cups berry puree (sugar mixed with 1/2 cup Instant Clear Jel)

  • Thicker jam = increase to 2/3 cup Instant Clear Jel

  • Thinner jam = decrease to 1/3 cup Instant Clear Jel

• Instant Clear Jel is magical. It's the best way to retain perfectly fresh tasting flavor in your strawberry jam.

  • It is a modified corn starch and does NOT work like regular corn starch

  • It comes as a white powder and has no discernable flavor

  • Instant Clear Jel requires ZERO heat to thicken

  • Only downside: it MUST be mixed well with sugar to dissolve in fresh pureed fruit

• There you have it: fast, fresh and deliciously spreadable

• *Timesaver Tip: strawberries can be "mashed" using any method:

  • Blender - very smooth puree

  • Food Processor - pulse until desired texture is reached, chunky or smooth

  • Hand food masher - leaves chunks of berry 

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Window to Sheryl’s kitchen…

Zucchini Bread

Zucchini Bread

To a large mixing bowl, add:

1 1/2 cup flour

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1 cup sugar

Sift together. Then add in:

1 cup zucchini, finely shredded

1/4 cup oil

1 egg

Mix together well. 

Let rest 5 minutes. 

Stir in:

1/2 cup semisweet chocolate chips

Pour into 2 greased bread pans. Bake at 350F for 50-60 minutes.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• Standard bread pans are about 8"x4"x2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12"x4"x2.5" with a volume of ~6 cups. Therefore for this recipe, Brenda only uses one bread pan. 

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

• It's best to butter and flour the pans for quick breads. Brenda's prefers to use the baking style non-stick cooking spray as it does both the butter and the flour steps. 

• Most of the liquid in zucchini bread comes from the zucchini and is released from the shredded zucchini as it is stirred together with the dry ingredients. The 5 minute rest period allows the majority of liquid to be released (and stirred into the bread) to enhance the final texture of the bread.

• Precision when measuring the shredded zucchini is not necessary. If it’s a little over or under a cup, the bread will still be delicious with a great texture.

• Peal the zucchini to remove all vestiges of green if sharing with anti-veggie eaters. If using a super giant zucchini, spoon out the seeds before grating as the mature seeds will adversely affect the final texture.

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Window to B’s Kitchen…

HOW TO: Julienne Carrots

Julienne, or matchstick, carrots add beauty to any dish. Brenda saw an ingenious hack for beautiful julienned carrots on Instagram. The post was created and shared by Julia Davidson, of America’s Test Kitchen and Cooks Country. Lately she has been sharing a series of basic prep and cooking tips. When Julia shared this method, Brenda immediately tried it out and was amazed at the ease.

Brenda has already employed this technique to cut slender carrot sticks, widening the cuts to ~1/4”, perfect for a 2 yr old to munch on at snack time.

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HOW TO: Julienne Carrots—Quickly

You’ll need a cutting board, a sharp knife (Brenda prefers the Cutco Santoku Chef’s Knife, but any knife will do), and carrots.

Recommended: select the fattest carrots from the bag.

Step #1: Oblong Disks

• Prepare carrot, either peeling or scrubbing clean

• Trim the root end of carrot at an angle of ~45 degrees

• Using a sharp knife, cut 1/8” slices, following the angle of the first cut for the length of the carrot

Step #2: Julienne

• Cut each oblong disk in 1/8” matchsticks (cut individually or stack a few)

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Brenda’s tips:

• Quick! Julienne some carrots:

  • Chicken Pad Thai

  • Lo Mein Veggie Style

  • any stew or casserole

• Using the fattest carrots reduces work time as the oblong disks cut in step one are wider, resulting in more matchsticks.

HOW TO: Store Cilantro

HOW TO: Store Cilantro

Often cilantro acts as a fresh garnish and it's only necessary to use about 20% of the bunch. That means the potential for 5 meals! Only, it's cilantro. A soggy mess literally seconds after placing the produce bag in the refrigerator. Like, you close the door and bam! Grossness.  

But wait. The most magical thing . . . pretend your cilantro is fresh cut flowers . . .

Here are easy steps that guarantee your cilantro will stay fresh and delicious for 1 or 2 or even 3 weeks!! For serious.

1. Remove from produce bag - save the bag

2. Check bunch, removing any leaves showing signs of degrading

3. Trim stems, removing about 1/2"

4. Fill a jelly or pint jar about half full with cool water (cleaned yogurt container works great too)

5. Place cilantro stems into the jar, with the ends submerged

6. Use that produce bag as a cap over the leaves, extending down over the top of the jar

7. Loosely knot the corner of the bag to keep it in place, allowing some airflow

8. Store in the refrigerator

9. Refresh the water every 2-4 days, removing any suspicious leaves at that time

10. Enjoy many meals out of one bunch of fresh cilantro!

Try it out. Brenda has, more than once, stopped strangers purchasing cilantro in the grocery store to share this tip. I guess we all do what we can to make the world a better place.

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Window to B’s kitchen…