KITCHEN TRICKS

+ PAIRED RECIPES
Unlock your kitchens hidden potential
The Perfect Deviled Egg
Makes 6 servings
This is the first kitchen hack of the book, and its also one of the easiest: Scoot your fridge forward
two inches. Most people ram their fridge as close to the wall as possible to eke out some extra floor
The Fridge Trick
space, but those extra inches arent worth it. By giving your refrigerator coils some breathing room, youll reduce your fridges energy
usage by as much as 40 percent!
recipe and photo courtesy of jehan can cook
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INGREDIENTS:
6 eggs
2 tbsp. cream cheese, room
temperature
tsp. Dijon mustard
3 tbsp. mayonnaise
cup shredded cheddar cheese
1/8 tsp. black pepper
Salt to taste
Parsley and paprika to garnish
INSTRUCTIONS:
Place eggs in a single layer in a pot with cold water. Bring to a boil and then
cook for 10 minutes.
Remove from the heat. Drain the eggs and cover with cold water. When eggs are
cool enough to touch, peel carefully.
Slice eggs in half crosswise. Using a small spoon, carefully remove the yolk.
Set the whites aside.
Place yolks in a bowl with cream cheese, Dijon mustard, mayonnaise, cheddar
cheese, black pepper and salt.
Using a mixer, whip for 2-3 minutes, this will make the filling light and airy. You
can also use a fork but the filling will not be as smooth and creamy.
Place yolk mixture in a pastry bag fitted with a large star tip. Pipe mixture into
egg whites. If you do not have a pastry bag, you can use a small spoon to fill the
eggs. Garnish with parsley and a sprinkle of paprika.
Loosely cover with cling wrap, making sure not to flatten the tops. Refrigerate
until ready to serve.
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Blackened Salmon Tacos with Corn Salsa
Makes 4-6 tacos
This dynamic duo is a crucial part of any kitchen. But if you burn something, your pots
and pans will earn a nice black build-up. Heres an easy cleanup solution: Put an unused
The Pots & Pans Trick
dryer sheet in the bottom of the pot or pan, fill it with warm water and leave it overnight. Come morning time, that apocalyptic magma
stuff will come right off. Just rinse everything with dish soap to remove any chemicals.
recipe and photo courtesy of cooking classy
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INGREDIENTS:
TACOS:
2 (6 oz.) salmon fillets
3 tbsp. olive oil, divided
2 tbsp. all-purpose flour
2 tsp. chili powder
1 tsp. paprika
1 tsp. packed brown sugar
1 tsp. onion powder
tsp. garlic powder
tsp. cumin
tsp. cayenne pepper (optional)
tsp. salt
tsp. freshly ground black pepper
SALSA:
2/3 cup frozen corn, warmed
1 medium Roma tomato, diced
1 small avocado, diced
2 tbsp. finely chopped yellow onion
2 tsp. lime juice
Dash of garlic powder
Salt and pepper to taste
INSTRUCTIONS:
TACOS:
SALSA:
In a shallow mixing bowl, use a fork to combine flour, chili powder, paprika,
brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
Heat 2 tbsp. olive oil in a non-stick skillet over medium heat.
Baste salmon fillets with tsp. olive oil on each side and dip salmon into
spice mixture and generously coat each side.
Place coated salmon in preheated skillet and cook 3-4 minutes per side
until outside is lightly blackened and center of fillet is cooked through and
opaque.
Flake salmon using a fork.
Assemble tacos by dividing salmon among tortillas, top with lettuce, corn
salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.
Combine all ingredients in a mixing bowl.
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Orange Cloud Pancakes
Makes about eight 5-inch pancakes
Your stovetop is probably one of the most frequently used appliances in your kitchen. But if
you get distracted while youre prepping water for your pasta, it can boil over pretty fast. To
The Stovetop Trick
avoid that, try this: Place a long wooden spoon across the top of the pot. The spoon pops the rising water bubbles and absorbs some of
the heat. Just remember, this is only delaying the inevitable if you forget about the pot entirely, your wooden spoon wont save you.
recipe and photo courtesy of the curvy carrot
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no.
INGREDIENTS:
cup cottage cheese
3 eggs, separated
4 tbsp. ( stick) unsalted butter,
melted
1 tbsp. orange juice
tsp. vanilla extract
tsp. almond extract
Pinch of cinnamon
Pinch of nutmeg, grated
cup whole wheat flour
1 tbsp. sugar
tsp. salt
1 tbsp. orange zest or 1/8 tsp.
orange oil (or as desired, to taste)
INSTRUCTIONS:
Combine the cottage cheese, egg yolks, melted butter, orange juice,
vanilla and almond extracts. Process until smooth, about 30 seconds.
Stop the processor and add the cinnamon, nutmeg, flour, sugar, salt and
orange zest. Process again until smooth and transfer the mixture to a large
bowl.
Meanwhile, in the bowl of your standing mixer fitted with the whisk
attachment, whisk the egg whites until stiff but not dry.
Very carefully (and using a rubber spatula), add one large scoop of the egg
whites to the pancake batter, and lightly fold them into the batter until
smooth.
Gently fold the remaining egg whites into the batter until incorporated.
Heat a lightly buttered, non-stick pan or griddle on medium heat. Scoop
about 1/3 cup of the batter onto the pan and cook on each side until lightly
golden, about 1-2 minutes each side. Serve immediately.
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Grilled Mediterranean Marinated Flank Steak
Makes 4-6 servings
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no.
INGREDIENTS:
1 tbsp. low-fat, plain yogurt
2 tsp. dried thyme
1 tsp. dried oregano
tsp. cayenne pepper
tsp. finely chopped fresh
rosemary, plus about 6 sprigs
1 tsp. finely minced garlic
tsp. lemon zest
1 tbsp. lemon juice
tsp. sea salt
cup olive oil
1 flank steak (about 1-lb.)
Sea salt and freshly ground black
pepper
INSTRUCTIONS:
Even the most accomplished chefs can have an accident if their cutting board goes
mobile while theyre chopping. Do your fingers a favor use this trick to anchor your
The Cutting Board Trick
board: Wrap a rubber band around each end. Thats it. Nothing like some rubber-based friction to make your kitchen a little safer.
recipe and photo courtesy of valentina wein,
cooking on the weekends
Combine all of the ingredients except the rosemary sprigs and the steak.
Cut any excess fat off of the steak and place it on a large, flat plate.
Coat the entire piece of meat in marinade. This marinade is thick and
works much like a rub so rub it in! Then place it in a large zip-lock bag
along with the rosemary sprigs and whats left of the lemon. Place it in the
refrigerator for 3-6 hours.
About 10 minutes before youre ready to grill, remove the steak from the
fridge to bring it closer to room temperature.
Preheat the grill and season steak on both sides with sea salt and black
pepper.
Wait for the grill to become very hot before adding the steak. If you dont
hear a nice, strong sizzling sound when the meat hits the grill, wait! If you
dont, the steak wont caramelize and brown properly, to form a beautiful
crust. Once your steak is sizzling, cook it on each side for about 4 minutes.
Do not move it until youre ready to flip it over. It will be medium-rare,
which is perfect for flank steak.
Place the steak on a platter, cover with foil and let it rest for at least 10
minutes to allow the juices settle.
Then, put the steak on your cutting board and slice it thinly
against the grain and serve!
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INSTRUCTIONS:
Coconut Ice Pops
Makes 12-16 pops
The average temperature of a freezer is 0-5 degrees F! So while its always nice to have ice
water in the heat of summer, think about how hard your freezer works to make it. Use this trick
The Freezer Trick
to lighten the load: Freeze a few 1-gallon jugs of water and leave them in your freezer. This makes it easier for your freezer to keep a
consistently low temperature, which saves energy and increases your fridges longevity!
recipe and photo courtesy of kitchen konfidence
INGREDIENTS:
1 coconut
Kosher salt
2 cups boiling water
3 cups whole milk
cup white sugar (add
more to taste)
1 small piece of cinnamon
(preferably Mexican canela)
cup spiced rum
(optional)
INSTRUCTIONS:
Preheat oven to 325 degrees F. Using a hammer and screwdriver, carefully pierce
the three eyes of the coconut. Empty the coconut water into a glass or pitcher and
save for another use. Be sure to get as much liquid out as possible.
Place coconut on a rimmed baking sheet and cook until it begins to crack (3540
minutes). Remove from oven and let cool. Using a hammer, smash open the
coconut. Separate the flesh from the outer brown shell with your hands (or
carefully pry with a knife). Using a vegetable peeler, cut about 16 long, thin strips
from the largest piece of coconut flesh you have. Place the strips in a small bowl
and toss with small pinch of kosher salt. Set aside. Peel the thin brown skin from
remaining coconut. Shred cleaned coconut using a hand grater or food processor.
Place shredded coconut in a blender with boiling water (work in batches if needed)
then blend until smooth. While the coconut is blending, set a basket strainer over
a medium bowl and line with a layer of cheesecloth. Once smooth, pour the mixture
through the strainer. Fold up the sides of the cheesecloth around the solids and
squeeze out as much juice as possible. Discard solids.
In a large saucepan, combine strained coconut liquid, milk, sugar and cinnamon,
stirring to combine and dissolve sugar. Bring to a simmer over medium-low heat
then reduce heat to low and cook for 15 minutes, stirring occasionally. Taste for
sweetness and add more sugar if needed. Let cool to room temperature then pour
through a fine mesh basket strainer into a large measuring cup or pitcher. Stir in
the spiced rum if using.
Place one strip of salted coconut into each ice pop mold.
Pour in coconut mixture and freeze for approximately 4 hours.
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Raspberry Ricotta Muffins
Makes 10 muffins
If your oven has self-cleaning capabilities, congratulations! The thing is, ovens usually need to reach a
temperature of around 900 degrees F to get their clean on, so the cycle can take a while. Heres a trick:
The Oven Trick
Run the cleaning cycle right after youve cooked something in the oven. Youll already be almost halfway there! Goodbye epic cleaning
cycles. Plus, you can enjoy a nice cake or something while your oven gives itself a grooming session.
recipe and photo courtesy of une-deux senses
INGREDIENTS:
1 cup flour
cup sugar, plus extra
for sprinkling
tsp. baking powder
tsp. baking soda
Pinch of salt
stick butter
1 egg
cup ricotta cheese
tsp. vanilla extract
tsp. almond extract
1 cup fresh raspberries
cup slivered almonds,
for topping (optional)
INSTRUCTIONS:
Preheat oven to 350 degrees F. Line a muffin tin with liners and set aside.
Mix together the flour, salt, baking powder and baking soda. In another
bowl cream together the sugar and butter.
Add the egg, ricotta and extracts. Mix wet with dry until just moistened.
Fold in the raspberries carefully. Pour batter into prepared tin.
Sprinkle each muffin with a little sugar then top with slivered almonds.
Bake for 25-28 minutes or until an inserted toothpick comes out clean.
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INSTRUCTIONS:
Roasted Butternut Squash Soup
Makes 4 servings
Theres nothing like a smoothie to start your day. But if you let the remnants sit, youll have a
nasty residue of dried strawberries and blueberries to deal with. Heres an easy cleaning trick:
The Blender Trick
Right after use, fill your blender with 2-3 cups of water, add a drop or two of mild dish soap and run it again for 30 seconds. Then its
just an easy rinse away from being spick and span.
recipe and photo courtesy of inspired taste
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no.
INGREDIENTS:
1 medium butternut squash,
peeled and cut into large cubes
2 unpeeled garlic cloves
2 tbsp. olive oil
2 sprigs of thyme, divided
4 cups vegetable stock
(low sodium)
cup cream
Salt and pepper
INSTRUCTIONS:
Preheat the oven to 425 degrees F.
Take one sprig of thyme and remove the leaves by pulling gently with your
fingers from the bottom of the stems to the top, then use a knife to
roughly chop the leaves that have come off the stem.
On a baking sheet, toss cubed butternut squash and unpeeled garlic cloves
with olive oil and the roughly chopped thyme leaves, then lightly sprinkle
with salt and pepper. Roast in the oven for 25 minutes.
Just before the squash is done roasting, in a large soup pot, heat up the
vegetable stock with the remaining sprig of thyme. Simmer for about 5
minutes. Add the roasted squash and garlic (remove peel first) to the
stock.
Use a blender to blend the mixture to a smooth and silky consistency.
Finish with a splash of cream and season to your liking.
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Coconut Milk Iced Coffee
Makes 2 servings
Coffee snobs may swear that youll never get a perfect cup without a French
press, but that doesnt mean you cant improve your drip machines brew! Try
The Coffee Machine Trick
this simple trick: Run a pot of water through your machine, then use that same pot of water to make your coffee. Most coffee makers
dont heat the water enough the first time, so this gives your java the extra boost it needs to reach optimum deliciousness.
recipe and photo courtesy of katie did
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no.
INGREDIENTS:
16 oz. already chilled coffee
cup coconut milk
cup water
INSTRUCTIONS:
Pour coconut milk into 5 cubes of an ice cube tray and freeze.
Freeze 3 regular ice cubes.
Add chilled coffee, frozen coconut milk cubes and 3 regular ice cubes to
blender and pulse briefly.
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Cookies and Cream Popcorn
Makes about 5 cups
We think the microwave is one of the greatest inventions of the 20th century. Right
behind the internet and rocket ships. But did you know that it can work as a disinfector
The Microwave Trick
too? Try this trick: Microwave your wet sponge for two minutes on high. Then say goodbye to bacteria! If you dont think this trick is
groundbreaking, get this: your kitchen sponge is probably the most germ-ridden item in your house. It even beats your toilet seats!
recipe and photo courtesy of ericas sweet tooth
9 no.
INGREDIENTS:
1 bag kettle corn or regular
white popcorn
12 Oreos, crushed finely
6 oz. vanilla candy melts
INSTRUCTIONS:
Pop bag of popcorn according to package instructions - listen to your
microwave and make sure not to burn the kernels! Remove any unpopped
kernels or you'll end up with some cracked fillings.
Mix the popcorn and crushed Oreos together until evenly distributed.
Melt candy melts in the microwave in 30 second intervals, mixing well in
between until glossy and smooth.
Drizzle half of the candy melts over the popcorn and use a rubber spatula
to coat evenly.
Add the rest of the candy melts and toss mixture gently for about 1 minute.
Spread mixture onto a large sheet of wax paper and allow candy coating to
set completely - about 20 minutes. Store in an airtight container.
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