Substituting Dried Herbs for Fresh Herbs

Dried herbs have a stronger more concentrated flavor than fresh leaf herbs, you will need to adjust your measurements when adding dried herbs to a recipe that calls for fresh herbs. Simply substitute 1/3 of the amount to adjust the strength in taste so your final results don’t have an overpowering flavor.

For Better Flavor Release

When you are cooking with dried herbs, try crushing them in the palm of your hand or crumbling them between your fingers as this will release more of the flavor in a quicker manner. This works especially well with strong-flavored herbs, such as rosemary and sage.

To get the most flavor out of your dried herbs, purchase the best quality herbs and spices. Whole leaf herbs leaves rather than ground or powdered selections because they are able to hold their flavor longer when stored. Before using, crush, crumble or pulverize the dried herb leaves will effectively release their flavor.

Perfectly Seasoned Menus

When you are planning the menu and preparing a meal, it is highly suggested not to season more than one dish using the same herb. As you arrange your menu, a good rule of thumb to follow is to refrain from using herbs in all of your dishes. Two or three is good enough, but not necessary.

Limit Strong-Flavored Herbs

When preparing your dishes, it is recommended to use only one strong-flavored herb at a time per meal. Examples of these kinds of herbs include rosemary, tarragon, sage, marjoram, thyme, basil, mint, and dill. Despite this limitation, it is still OK to combine a strong-flavored herb with an assortment of mild-flavored selections, such as parsley or chives. Combining a strong-flavored seasoning with a couple of mild-flavored ones is a good way to balance out the flavor in a recipe you feel is too strong in taste.

Storing Herbs and Spices

Preserving the quality, freshness and flavor of your herbs, spices and seasonings will result in better tasting dishes and save you money. Learn more about storing your spices and herbs and their shelf life.

Naturally, for the best flavor I recomend you purchase high quality herbs and spices such as Watkins! You’ll find pure, natural and organic herbs, spices and seasonings in the US catalog or the Canadian catalog.

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Barbecue Basted Ribs
5 lbs/2.27 kg pork loin back ribs
2 cups/500 mL water
1/2 cup/125 mL apple cider vinegar
1-1/2 tsp/7.5 mL Watkins Garlic Granules
1-1/2 tsp/7.5 mL Watkins Seasoning Salt
1/3 cup/80 mL Watkins Original Barbecue Sauce

Preheat oven to 350°F/180°C. Place ribs in a large, shallow roasting pan, bone side down. Combine water and vinegar and pour over ribs. Sprinkle with garlic granules and seasoning salt. Cover and bake for 1 to 1-1/2 hours or until ribs are nearly tender. Let cool. (Ribs can be covered and chilled at this point if you wish to make them ahead.)  Place ribs on grill over indirect heat or bake at 350°F/180°C for 30 to 35 minutes or until tender, brushing the ribs with Watkins Barbecue Sauce.
Makes 6 servings

Backyard BBQ Pizza
1 Watkins Pizza Crust Mix (deep dish or whole wheat)
Watkins Barbecue Sauce
Up to 1 lb. Ground Turkey, as desired (may substitute beef)
7 or 8 strips crumbled Cooked Bacon (use thin cut and cook crisp)
2 cups grated Mozzarella Cheese,
Parmesan Cheese, as desired

Following the directions on the label of the Watkins Pizza Crust Mix, prepare dough. Roll dough out onto a large cookie sheet sprayed with Watkins Cooking Spray so crust will be thin. Bake the crust in oven for 4-5 minutes. Remove crust from oven and thinly spread Watkins BBQ Sauce over partially cooked crust.  Layer remaining ingredients in order listed and return to oven for 10 minutes to complete baking cycle. You could also add your other favorite toppings to this pizza. Watkins Omelet and Soufflé Seasoning would be a great quick addition to shake over the top of pizza prior to final baking!

Watkins Barbecue Sauce Ideas:

• Use on chicken, turkey, pork, beef and vegetables for basting on the grill or in the oven.
• Mix one tablespoon of Watkins BBQ sauce into 8 oz. of cream cheese plus 1/2 tsp. Watkins Cayenne Pepper to make a cheese ball.
• Add BBQ sauce to browned ground meat with addition of ketchup and a small amount of brown sugar for Sloppy Joes.
• It’s great on any  sandwich, for open face sandwiches brush on BBQ sauce and place under broiler pan for one minute or less!

Watkins barbecue sauce is a perfect blend of spices and seasonings, you can order it along with your other pantry essentials in the Canadian catalog or the US catalog.

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Here’s how to cook long grain rice:

1 cup white long grain rice
1 & 1/2 cups water

Place rice and water in a 1 quart sauce pan, bring to a boil, reduce heat to low, cover with a light fitting lid and cook for twenty minutes. (see tips below)

If you prefer a healthier whole grain version, here’s how to cook brown rice:

1 cup brown rice
2 cups water

Follow directions above but cook for 45 minutes or until rice is tender.

Tips for cooking, serving and spicing up rice:

• Watch the rice carefully, as soon as it comes to a boil, turn down the heat and cover with a lid.
• Don’t remove the lid before the suggested cooking time is up, you are basically steaming the rice so if you lift the lid, you let out the steam and the moisture. It will take longer to cook and may become over done or died out on the bottom of the pot.
• Don’t stir rice while cooking, after it’s cooked you can gently fluff it with a fork if you like.
• If you find your rice isn’t fluffy or is too sticky, try washing it first. Rinse the rice with cool water, several times or until the water doesn’t look milky. My mother always washed rice before she cooked it, I do as well depending on the variety.
• Need more rice? Simply double or triple the rice and water, keeping the same ratio and use a larger sauce pan.
• Cook extra, it keeps well in the fridge for up to a week. Re-heat cooked rice in the microwave, or add a couple tablespoons water to reheat on low in a pot on the stove top. Cooked rice is perfect for making fried rice, adding to casseroles, salads, rice pudding and more.
• Spice up your rice by adding 1 teaspoon Watkins chicken or beef soup base along with the water, then cook as usual.
• You can also add more flavor by adding some herbs and spices before cooking; try cumin, curry powder, garlic, omelet and soufflé seasoning, onion, sage, or tarragon.

If you follow the above tips, with practice you’ll be cooking and serving perfectly done rice every time!

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If you are sealing your preserves you’ll need to sterilize the lids as well. Follow the manufacturer’s directions for sterilizing these, they are usually placed in boiling water as well.

I also sterilize my utensils as well; this includes the ladle, spoon and funnel for filling jars and the tongs or magnetic wand used for picking up hot lids and jars out of the water.

Although this is no longer recommended, jars may also be sterilized in the oven. I prefer this method for jams and jellies as it ensures the jars are dry, so there is no added moisture. However please note, I sterilize everything in boiling water first so I’m basically just keeping the jars hot and sterile. I highly recommend that you do the same.

So, after you remove your jars from the boiling water… Place the jars in the oven, I put them on a clean cookie sheet, turn the heat to 200 deg. F, once the oven has reached temperature, heat jars for 10 minutes. Then, turn off the oven leaving the jars inside until ready to fill.

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Hot pots and appliances, boiling water, splattering grease and oil, sharp knives; all these things are common in a kitchen. They can also be the things that make working in a kitchen a dangerous place. Keeping your kitchen clean to avoid contaminating the food is also important.

First of all, make sure that your kitchen is clean from top to bottom, inside and out, this will prevent cross-contamination of dirt, bacteria and germs.

• Get in the habit of washing your hands before handling foods and after handling raw meat.
• Keep raw meat in a separate area of your refrigerator. Keep it tightly wrapped or place it in a leak proof container so juices can’t contaminate other foods.
• Wash the counter top or cutting board with hot, soapy water after you’ve finished handling raw meat.
• It’s best to use separate cutting boards, one for raw meats and another for vegetables. Tip: color code your cutting boards or use a plastic one for meat and a wooden one for other foods, this way you won’t forget which to use.

Meats should be cooked to recommended internal temperatures as determined by the United States Dietary Association:

• Steaks and Roasts – 145 degrees F
• Egg dishes – 160 degrees F
• Fish – 145 degrees F
• Chicken breasts – 165 degrees F
• Pork – 160 degrees F
• Whole poultry – 165 degrees F
• Ground beef – 160 degrees F

To keep food fresh longer, keep your refrigerator temperature set below 41 degrees F and your freezer should be kept at 0 degrees F. Date each item before it is placed in your freezer so that you can use it before it gets too old.

Thaw frozen foods in the refrigerator overnight, in the microwave oven, or submerged in a bowl of cold water. Place the package in a watertight plastic bag, submerge in cold water, then change the water every 30 minutes until item is thawed. Don’t just leave the meat on the counter or in the sink to thaw as bacteria in the food can multiply and cause someone to get sick.

Preventing burns:

• Teach your child which items might be hot and not to touch them with out your permission.
• Invest in good quality, heat resistant pot holders and oven mitts. Don’t use a tea towel or dish cloth for this purpose, especially damp ones as the moisture can create a steam burn.
• Keep pot handles turned so they are over the stove or counter top so someone walking by can’t accidentally knock them and their hot contents over.
• Cover pans that contain hot grease or oil with a lid or splatter screen.

Knife safety:

• Keep your knives sharp, believe it or not cuts happen less often and are less damaging with sharp knives.
• Always cut away from yourself, never toward yourself.
• Always use a cutting board, don’t place the food in your hand to cut it.
• Don’t leave knives in the sink, especially in dish water where they can’t be seen.
• Store knives point down in a butcher’s block or in some other special holder. This keeps them sharp longer and prevents cuts.

Last but not least, if you sample food as you cook use a clean spoon or fork each time. Taste testing just once can transfer germs from your mouth to the food.

Cooking can be hazardous, but it certainly doesn’t have to be. Simply follow the precautions mentioned above, then you will be cooking with confidence and the knowledge that you’re doing it in a safe, healthy manner.

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• Taste as you cook, after all taste is what good food is all about! Taste and add more seasonings as you go, remember you can always add more but if you add too much there’s not much you can do about it.
• Do not use high! High heat is for boiling water, use medium to medium high heat for frying, or sauteing to avoid burning your food. You do not need to preheat your pan on high either.
• Gather all your ingredients before you start cooking, then as you use them put any remaining away. This will ensure you don’t forget anything or add it twice!
• Don’t be afraid to be creative, if you are out of an ingredient the recipe may taste fine with out it or if there is a spice you love, feel free to add more!
• Try to clean as you go, this will prevent you from having to face a big mess with piles of dishes, pots and pans to clean up after your lovely meal.

I hope these five tips help you with your cooking adventures.

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