"Judi in the Kitchen" is all about helping YOU in the kitchen. My goal is to help you be more successful and confident in the kitchen, even if it's just achieving basic skills. We all need to eat, and cooking is a basic life skill that seems to be slipping by the wayside. I'll be sharing tips to make cooking easier and more successful. I'll be cooking and baking all kinds of foods and will make the recipes available online. I've also embarked on a journey to provide a long list of helpful videos focusing on "all things plant foods." This includes videos with general information so you can develop recipes and meals using combinations that are known to pair well together, so you can make foods YOUR WAY that appeal to you and your family. I'm also open to producing videos upon request, to help resolve issues you're having with baking or cooking. Just let me know and I'll try to help! Judi
Good advice. I used lemon juice and some butter that toned down a dish I made with far too much chilli .. I am going to try potatoes to the remainder that didn't have the lemon and see which works the best although anything is better than discarding the dish !!
I’m just getting started and have been searching for the best instructions to get my broccoli seeds going. I love your channel and look forward to learning a lot more from you! Especially interested in your hydroponic plants. I have a garden outdoors that has been getting ravaged by critters so bringing whatever I can indoors would be wonderful.
Hi Margie! I REALLY can understand your plight with the outdoors garden! I also have a large outdoor garden and have been forced to make a grow tunnel for my dark leafy greens (cruciferous veggies) to keep the cabbage moths from laying their eggs on them. The larvae will destroy a plant overnight! I have a number of videos on hydroponic growing. Just go to my channel main page at www.youtube.com/@JudiintheKitchen and look at the playlist section for hydroponics. Hopefully you'll find some videos that will help you in your endeavors. I hope this helps! Thanks for watching and sharing :) Best wishes!
That's a great question! From what I know, if you have no health issues where you're on no medications, I believe it should be fine. If you are on medications, then please speak with your healthcare provider to be sure there will be no interactions (over time) between the food and medications. If you enjoy the bitter melon regularly and notice any negative symptoms, then take that as your clue to eat it less often. When in doubt, ask your doctor! Thanks for watching and asking. I hope this helps :)
Be sure to ONLY use the soft side of the sponge! NEVER scrub with the scratchy side because that will absolutely take paint off. Also, don't use a lot of pressure with your hand. Be very gentle with the wall, using only light pressure. Let the baking soda and sponge do the work. Hopefully that will do the job for you. Thanks for watching!
No problem! I purchased my DHA/EPA supplements on Amazon and searched for "vegan algae DHA/DPA supplements". I tried a number of different brands over time and I always took whatever number of capsules were recommended on the bottle. It was usually 2 a day. Because I didn't notice that any one brand was any more effective than the others, I usually let price be my guide. I often found the ZenWise brand to be the most cost effective, so I used that more than any other brand. I have a Part 2 video with the same title as this one and in the Description Box below the video are direct links to the different brands that I have used. I believe the ZenWise brand is the last one or second to last one on the list. I hope this helps! Thank you for watching and I hope you find relief very soon from your eye problem! I know it's miserable. Best wishes to you and yours :)
Yes, it's possible. Whole pineapple will ripen on its own, like many foods will do. How long it takes will (of course) depend on it's stage of ripeness when you buy it. So I can't say how long it will last on the counter. Just inspect it every day for signs of ripeness (smell, color, etc). If you notice it's getting over ripe, then it's past time to cut it and put it in the refrigerator. But, once cut it must be used quickly (within days...less than a week). If you can't use it that fast, put the cut pineapple in the freezer. Now...yes, your husband is correct that fresh whole (uncut) pineapples are normally kept on the counter. BUT...you can put them (whole and uncut) in the refrigerator once they start to ripen. That will slow down the ripening process and may help them to last longer. (They should keep longer in the refrigerator uncut rather than being cut.) But again, I can't say how much longer they will last when doing that. It's worth a try...but I would not store them in the refrigerator until they show signs of ripening. Best wishes with them!!
Hi I hope you well , we fine here too , I wanted to know fresh pineapple which method keeps fresh for longer , I bought today ( 6/8/) , il be needing the pineapple for 20th but I'm not able to decide should I peel an cut , this week still or shall I peel an cut anytime from 12th or probably just peel this week an cut next week anytime from 12/8/ , an also im not able to decide if pineapple goes in fridge, I know cut ones require fridge but don't know about whole, hubby said to me only cut goes in fridge, I wanted to put it in fridge but hubby said pineapple need to be stored on counter / outside the fridge
Hello Mehjabeen! Regarding pineapple... Storing it (whole and uncut) outside the refrigerator is fine. BUT (!!) it will continue to ripen at room temperature. If it starts to get over ripe, it may develop mold. If that happens, you need to do something different in a hurry. At that point, I would peel and cut it. Once it is cut, yes, it should be stored in a covered container in the refrigerator. BUT, it will not keep for very long and should be used up as quickly as possible. If you get into a pinch were it's getting over ripe and you still need to keep it for a week or two, the only other choice would be to peel and cut it, then place it in an airtight container or freezer bag and store it in the freezer. It will keep well for you that way. Hopefully this will work OK for you. Take care!
This is exactly what I need. It's summertime but for some reason we are enjoying lots of cabbage right now. I am going to try my luck at taking these new "mustard tortilla chips" I found at the store and layer them with cabbage, TVP, and a spicy (not hot) gravy type pour - [like I do for quick enchiladas using /chips/w or w/o meat or sub TVP/cheese/enchilada sauce all layered.] I will probably try a savory cabbage one first. And another day a tomato-y one w the basil. I am thinking of using a can of miso soup and add spices as my sauce or maybe I will spice up some veg broth and use corn starch. Just need enough to make it wet, not soupy. THANK YOU for this great list. I really had no idea as I only ever used cabbage prior for coleslaw and stuffed cabbage.
I'm so glad the video was helpful to you ! Yes...we CAN expand our "food horizons" through using different herbs and spices to season our dishes. I hope you enjoy your new recipes! Thanks for watching and sharing! Best wishes to you and yours :)
@@JudiintheKitchen It turned out great. My daughter's vegan so I used TVP & miso soup, thickened ahead w cornstarch for the broth. I used the mustard tortilla chips and a few savory herbs you listed. Thanks again.
I will be making a salad soon, and this was really helpful to know what spinach is good quality (last time I got greens at the store I got some romaine with pink spots 🫤) This time I will get spinach that is green all over, and not wilted at all!
They only hurt when I was eating because they were loose. They did not hurt all the time. And to this day, they are still fine. The nutrients in the kale/carrot/apple juice literally saved my teeth! I now drink green smoothies every day for many health reasons and I can honestly say that the dark leafy greens are miracle workers (at least they have been in my life). I hope this helps! Best wishes to you :) Thanks for watching and asking :)
I've lived a LOT of years and learned a lot along the way! I've had plenty of formal training in food and nutrition, but way more than that was learned through personal experience :)
Its soooo difficult to know , I don't even yet know which fruits and veggies should be used up soon as possible an kept , my potato and bottle lemon juice and strawberry an apple an carrot and potato these keep me fresh for sooooo long in fridge ( these which I mentioned now I store in my fridge) , I do remember my carrots lasted me 1 month an potato too
Eventually you'll get the hang of it, Mehjabeen. It just takes time. We all learn from experience, so just give yourself some time, and you'll learn what you need to know for your personal situation, likes, dislikes, and what you have to work with. Yes, apples, carrots, potatoes, and bottled juices will last a long time. But other foods like cut peppers, grapes, berries, and fresh meats will not last for long. You'll eventually figure it out! There is no one rule that applies to everything regarding food storage. There is only one rule that comes to my mind that applies to all food in general... "When in doubt, throw it out!" That means that if you think something is bad, spoiled, has mold on it, or is starting to rot, don't taste it, just throw it away to be on the safe side. Food poisoning is no fun and can be very serious to deal with. Always be safe as much as you can when dealing with food. Just give yourself time, my friend!! Lots of love to you and yours :)
Hi hope you well i need fresh pepper but i got huge one an il not use whole one , i need to cut up stil so should i cut whole thing an use as needed til 20th or end Aug is that better or should i just cut up in half position an use as necessary, middle Aug to end aug or is it better to use whole today itself, i can do that also, its just that it would make food toooooo peppery , il definitely not want to freeze as i did note that frozen pepper alters food taste
Hello Mehjabeen! Once cut, I doubt a fresh pepper would keep until the end of the month, considering it's only August 2nd. If freezing it is not an option for you, then it would be best to use it within a week or so after being cut, whether you cut the whole thing or just slice off what you need. If you can't use it all and freezing is not an option, then perhaps share it with someone you know. I hope this helps! Take care and many blessings to you and yours :)
That's an excellent question! I just did a little research on your behalf. In the Sept 2013 issue of the journal Food Science and Technology, researchers tested the nutrient content of soaked rice. They answered your question. YES, soaking rice (in an acidic solution) does reduce the mineral content of brown rice, including phosphorus, iron, zinc, and protein content as well. So, even though soaking does reduce the phytate in rice, AND makes the nutrients in the rice more digestible, it also reduces some valuable nutrients as well. They concluded by suggesting that brown rice should not be soaked in an acidic solution before being cooked. So unfortunately, it's a real trade-off as to whether to soak rice or not like that. They did not address soaking it without an acid medium, which may not reduce the phytates. I realize this may not be the answer you wanted to hear, but it's what the research project encountered. I hope this helps in some way. Thanks for watching and asking :)
@@Shanilkadinelshan No, it doesn't mean that. It means that you have your choice to soak the rice or not soak it. Not soaking keeps the minerals along with the phytates, meaning the phytates will reduce the absorption of nutrients to some degree. Soaking means you reduce the phytates along with some nutrients, while at the same time increasing the absorption of what nutrients are left. It's a "catch 22" situation, with no great option. So the choice is yours. I can't say which is best because neither option is great. So sorry!
Hi! GREAT question! From what I understand, yellow zucchini is another variety of zucchini, and not another name for yellow squash. Certainly, they are all "close cousins" in the plant world, but are different varieties. I'm sure they all can be used interchangeably, although it may be hard to make "zoodles" out of yellow squash because the seeds are bigger and disbursed differently than those of zucchini. Thanks for watching and asking! I hope this helps :) Take care :)
Miss Judi, Have you ever heard of refrigerated cantaloupe permeating into the tastes of other refrigerated items that they are in close contact with...in particular meats? I have had such issues with this distorting the taste of the meat. I have been told by some Amish friends that I should not refrigerate cantaloupes with meats and other edibles. What do you think?
WOW! That's an interesting thing to happen! I've never encountered anything like that before. Perhaps the meat was not in a covered container in the refrigerator? If that's the case, I would certainly advocate that it be covered up for a LOT of reasons, especially if the meat is raw. Likewise if the cantaloupe is cut...it should be in a covered container. But the same goes for cooked foods. Generally, most of what I store in the refrigerator is covered in some way for many different reasons. Maybe that should be a general "rule of thumb" to prevent the crossing of flavors too. Thanks for watching and asking such an interesting question! I hope this helps :) Blessings :)
I thought a person can keep chicken in fridge an use as needed thats wat i do usually wen i soften my chicken an never used alls but next time i know now
Hi hope you well, we fine too , i forgot to ask u something with regarding to chicken , i took out my chicken fillets from my freezer on 25/7/24 & i put in microwave to soften up on 25/7/24 assumin il need all but i used portion only an the remaining chicken i put in fridge on 25/7/24 , i supposed to use the leftover but i was pressed for time so i never used an now its obviously the 26/7/24 & my fillets are in my fridge still on 26/7/24 so wats best option to refreeze? or keep in fridge an use as is ?
If you use the chicken right away (today), it should be fine. If you won't be using it today, put it back in the freezer. But, if you put it back in the freezer, next time you use THAT same piece of chicken, be sure to use it right away and not let it linger in the refrigerator for any amount of time/days. You don't want to take any chances of getting food poisoning from spoiled chicken! I'm glad to hear all is well with you and yours! Thanks for asking, Mehjabeen :) I hope this helps!
I've been getting a whole lot of vegetables from the farmer's market lately and I can't get them all into the crisper drawers in the fridge, so I've been using plastic bins with lids on them to try to imitate the function of the crisper drawers. Should I keep the lids cracked open, shut or maybe try a different method to store the vegetables?
The plastic bins are a good tactic! I use them all the time for storing extra greens. I normally line the container with either paper towels or a clean cloth, on the bottom and top. That helps to keep moisture from accumulating in the container (keeping the greens from sitting in water), while keeping a humid environment. My greens keep well that way. With the absorbent material in the tubs, you can close the lids all the way. Use them as quickly as you can to have the freshest greens possible. Thanks for watching and asking! Best wishes to you :)
@@JudiintheKitchen Excellent! I was eating just grains and fat every meal for a bit until I started to feel really lousy, so I decided to switch out half the grains for vegetables and have been getting a whole ton from the farmer's markets on the weekends. I have both crisper drawers and now 6 bins on top of them filling up a lot of the refrigerator with vegetables and I feel better now-thanks!
@@user-mt1mw8id8z I'm so glad you feel better now! I hope all those greens keep well for you. Try to use them as quickly as you can because they won't last forever! Good move...leafy greens are one of the most valuable foods we can eat! Enjoy :)
My eyes are fine...thank you for asking! I used the vegan (algae-based) EPA/DHA supplements for years, but have recently started eating a lot of ground flaxseeds and chia seeds instead. As long as I eat plenty of them (and don't eat them at the same time I eat anything heavy in omega-6 fats), my eyes do very well and I'm not bothered like I was with teary, dry eyes. It's important to separate food sources of omega-3s away from foods rich in omega-6's because there is one enzyme that processes both of the parent compounds, and it preferentially processes the omega-6's first. As long as they are kept separate, the body can readily process the omega-3s. Thanks for watching and asking! I hope this helps! Best wishes to you, especially if you suffer from dry eyes :)
@@phillycg1 To be clear, I have never taken any prescribed drugs for dry eyes. Initially, my eye doctor said to try a warm wet wash cloth pressed in the corners of my eyes, to help unclog any ducts. That did nothing for me. I ventured on my own from there. Regarding supplements, I NEVER took fish oil and don't recommend them. I only took algae supplements of DHA/EPA. THAT'S where the fish get their omega 3's from. If you look in the description box under the video, you'll see a list of suggested supplements. Actually, I've taken then all and found the same results from any of them, believe it or not! I always took the recommended amount on the bottle, usually 2 capsules a day. Because I got the same results, I let price be my guide. ZenWise brand was usually the cheapest. I've since switched to including a lot of flax and chia seeds in my diet...usually blended into smoothies. Nothing wrong with the supplements, but I'm just opting for the seeds now, instead. I hope this helps! Best wishes to you :)
@@JudiintheKitchen Thank you for replying. As I don't want to be on Restatis for the rest of my life, I will get started on the supplements. I will let you know how it is.
