cooksmarts's Profile

Display Name: cooksmarts
Member Since: 2/10/12

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For our meal planning service, we usually do chicken once a month, and it always makes two meals: enchiladas, tacos, pot pie, soup, wraps, etc. I always save the bones for stock with whatever vegetable trimmings I've saved up (ends of onions, peels of carrots, corn cobs, etc.).


My Cooking Routine: The Four Meals I Get From One Roast Chicken
10/11/13 12:24 PM

I saw this too on BA's June issue. It was too gorgeous not to try. Here's my take on the recipe (with a short little how-to video too): http://www.cooksmarts.com/cs-blog/2013/07/me-spiced-salmon-kebabs-recipe/

Best part is you can eat the lemons!


How Pretty! Grilled Salmon Skewers
7/22/13 02:02 PM

I run a meal planning service and we've got several great kale recipes that even our non-kale believers have loved:
Kale & parmesan salad with yogurt dressing: http://www.cooksmarts.com/cs-blog/2013/06/kale-and-parmesan-salad-with-lemon-yogurt-dressing/
Butternut squash and kale curry: http://www.cooksmarts.com/cs-blog/2013/04/butternut-squash-kale-curry-recipe/
Sauteed coconut kale: http://www.cooksmarts.com/cs-blog/2012/09/sauteed-coconut-kale/

Good luck w/ your kale journey! It really is an amazing vegetable.


What Are Your Favorite Recipes with Kale? Good Questions
7/10/13 11:02 AM

OMG! That's the smartest kitchen island I've ever seen. Will put it on my wishlist when I finally get around to building that dream kitchen . . .


Look! A Kitchen Island with Moving Parts Kitchen Inspiration
6/13/13 11:35 AM

Faith, finally found the time to catch the last piece of this series. Your new kitchen is beautiful! I know that it'll be home to lots of amazing dinner parties, the laboratory for many delicious recipes, and the source of so much joy. Congrats on your book too! I love no-bake desserts too. Anything that involves flour and the oven is a disaster for me, so I look forward to picking up the book and hopefully getting an autograph from you at some point.


Faith's Kitchen Renovation:
The Big Reveal, the Final Result! Renovation Diary: Faith's Budget Luxe Kitchen

5/7/13 01:26 PM

Love all the inspiration. I love the islands that double as workspace and a place to eat when it's just the two of you. Right now our kitchen is sort of a galley kitchen, and I make a lot of how-to cooking videos. Makes filming incredibly hard, and having an island would be awesome. Can't wait to see how this all unfolds - how fun!


Faith's Kitchen Renovation: The Inspiration Renovation Diary: Faith's Budget Luxe Kitchen
2/8/13 09:28 PM

I agree with @dcirene. I usually microwave it for a few minutes, turning it once halfway. I do this on my way out the door for work, and by the time I get home, it's cooled down and the skin easily comes off. It's much safe and easier than peeling since it does get a bit slimy and slippery. Here's my little how to prep butternut squash visual: http://www.cooksmarts.com/cooking-school-101/ingredient-prep/


How to Peel and Cube a Butternut Squash Cooking Lessons from The Kitchn
1/30/13 12:09 PM

Thanks for featuring my brussels sprouts hash. It's definitely a huge hit! I also like to eat it as an open faced sandwich (blog post coming soon on that). Love @TheKitchn!


Salted Caramel Oatmeal & Stuffed Cheese Buns Delicious Links
1/29/13 12:50 PM

I would add don't be too hard on yourself. People are constantly getting hammered by the perfection that they see in food shows and food magazines. I've had students tell me, this would never make it on Top Chef, but the truth of the matter is, that's not the goal. The goal is to have time in the kitchen to make something that you and your family appreciate and that will bring about the greatest happiness of all. Also love tips #1, #3, #9 and #10


10 Simple Things to Make You Happier in Your Kitchen Weekend Meditation
1/14/13 04:34 PM

This is great and I'd love to see a similar line-up with all low-carb options. For someone managing a low-GI diet, getting a low-GI first meal is key to feeling good and energetic for the rest of the day.


10 Bite-Sized Fall Breakfast Recipes
11/12/12 12:12 PM

Sarah, I'm a cooking instructor, and I work with quite a few clients on the Paleo diet. The first thing I tell people when they're dealing with any diet restrictions is to think about all that you can still eat vs. all that you can't. Just changing your mental framework opens up a lot of possibilities. Even though you're mainly only making proteins and cooked vegetables, there are a lot of things you can do with them. I encourage people to experiment with vinaigrettes and your spices to make different flavor profiles. Here's a blog post that gives you 10 different flavor profiles for roasting vegetables: http://www.cooksmarts.com/cs-blog/2012/04/how-to-roast-vegetables/

You could roast a bunch earlier in the week and pair it with different proteins that can be roasted, baked, sauteed, stir-fried, etc. throughout the week. Good luck w/ your new cooking regiment! I'm sure it'll be worth it.


Recipe Ideas for a Restricted Diet of Proteins and Vegetables? Good Questions
11/7/12 11:25 AM

I had no idea that kimchi can contain fish or shrimp - good to know. Anyhow, this is going to go in my vegetarian dumpling files. Always looking for more ideas in that category to feed the vegetarian husband. Thx!


Recipe: Tofu Kimchi Dumplings Recipes from The Kitchn
11/7/12 11:14 AM

I agree with @lynell. I just did this for a dinner party I had to use our grill one last time before fall. I mixed fromage blanc with cheddar and wrapped in bacon. They were a huge hit!


What Can I Do With a Bunch of JalapeƱos? Good Questions
10/12/12 11:55 AM

I'm also a counter thawer - it's the way my parents did it, and none of us have ever gotten sick.

@rosaak I run the water until it doesn't turn cold immediately from the frozen product. Then I just leave it in the lukewarm water.

My question is refreezing. I know that you shouldn't refreeze thawed meat because bacteria can still form in the fridge, but when you refreeze it, doesn't the freezer's temps kill any bacteria that may have formed? I've done this many times and also haven't gotten sick (but realize quality of meat is not as good) but just don't know if I should take more precautions in the future.


Freezer Savvy: The Best Way to Freeze (and Thaw!) Meat
9/25/12 02:11 PM

I'd thin it out with some water, vinegar, or oil and toss it with vegetables and roast. It'd be an unexpected marinade and make vegetables - carrots, potatoes, parsnips, yams - taste so good!


What Can I Do With a Tub of Korean Red Pepper Paste? Good Questions
9/20/12 12:02 PM

I just started a meal planning newsletter that gives people plans but also a sense of creative freedom (and lots of cooking tips) so they can substitute and still learn and not just follow someone else's instructions. My hope is that it gives you the tools to learn how to meal plan better and cook more confidently and then you won't need the newsletter anymore! The latest one is here. Would love feedback from folks that have been using other meal planners!


Are Online Meal Planning and Menu Services Worth the Money? Good Questions
9/19/12 11:20 AM

As a cooking instructor, this is the one trick I try to teach my students all the time - not just lemons, but use more acid in general (which can also be a few drops of vinegar). Their dishes become restaurant quality!


The Ingredient You Should Use More Often
9/19/12 11:15 AM

Love this post. We just launched a meal planning newsletter that delivers a free meal plan to subscribers every Thursday because we really believe it's the best way to get people to cook more and waste less money and food. Our plans concentrate on doable, practical meals that everyone can make after a long day of work / child-rearing / school. The latest one is here for those that want some more help.


15 Tips for Better Weekly Meal Planning Reader Intelligence Report
9/18/12 02:49 PM

This Eichler home is so beautiful. Clearly, you all have done a great job personalizing it! Our Eichler in California is a very similar lay out except the kitchen is separated by a wall. Was that the case with you all or was it an already open lay out when you purchased? It definitely gives us inspiration to knock down our wall and open the space up. I love the cabinetry that you installed - we may have to steal that idea too!


Jessica & Jonathan's 'Like-Eich' Ranch House Tour
7/13/12 11:18 AM

I'm a big fan of the pre-working week prep, so I roast mine whole in a pyrex baking dish, filled with about 1/2 inch of water @ 400 degrees for about 45 minutes. I then transfer into a tupperware after they've cooled and refrigerate and peel with a spoon when I'm ready to get to them. Just place them on a cutting board and use the side of the spoon to remove the peel - comes right off. - jess @ www.cooksmarts.com


What's the Best Way to Peel Beets?
Ingredient Questions

2/10/12 11:15 AM