Me too! So easy to clean up. I used to use the food processor but never again. Another hack I heard is to store your back jar upside down to redistribute the oil. Semi works depending how long your backup jar is kept that way.
Love these, thanks!! Also for the nut butter with the oil on top, I learned to just put the jar upside down in the pantry overnight the day I get it home (before opening of course), and that helps mix the oil in better too!
@@ladyjade6446 maybe it depends on the kind. It worked pretty good for me. I mean not perfectly but it helped mix it in better once I did stir it if that makes sense
Every one of these is a winner. I especially liked the paper towel in the lettuce container, and the broccoli suggestion. Thank you for posting so many useful time savers! 🧡
Love this! Just to share, when you have leftover rotisserie chicken just boil it with spices to make a stock then add noodles and veggies. I learned it from myhealthy dish, she makes pho out of hers.
I am definitely going to try some of these! I learned a tip to put the peanut butter jar upside down in the pantry. Then when you open it, the watery part part just mixes with it easier. It works nicely for me 😀.
When my spinach leaves start to go bad, I just boil them down making it cooked spinach. I then store in a container with vinegar, salt and pepper and reheat when ready. ~ Excited to try the chicken/mixer hack. :)
Hope you guys are doing well! I love these hacks! When I buy peanut or almond butter I just store the unopened jar in the pantry upside down. That works too!
If you have an electric hand mixer that's all you have to do is attach ONE of the beaters to the mixer, place it in the BOTTOM of the jar it comes in and hold on tightly before turning the mixer on. Start slow. When it seems mixed at the bottom, then slowly start to move beater up and down trying to scrape the sides. Continue to mix until complete. Place top on jar and Voila!
Nut butter still needs mixing even when you store it upside down. I mix it a bowl with a fork and put it back in the jar. I wash my grapes and keep them uncovered in the fridge, they stay fresh and are easy to grab. I'm going to try the broccoli thing.You are right about the asparagus, my dogs love the ends!
Loved this video. That broccoli hack is brilliant!!! And, the nut butter hack is a close runner up. Also, I have that identical mixer and I'm probably around your moms age. I got mine in the 90's and it's still going strong. You also need to be strong to lift it because it weighs a ton !
You had me hooked when you fed the dog your nut butter out of the container. My dogs always clean off the spatula when it's got PB on it. This is life, this is reality, this is REALISTIC. Thank you
Great hacks! I would just caution around prepared salad bags/kits. They often pose the highest risk for listeria contamination. Especially if you are pregnant, its safest to avoid these pre-cut/pre-washed salad kits and make your own salad from scratch.
I just want you to know you're my inspiration! Idk why but watching your videos motivate me so much, I'll go back and watch one each morning while I begin getting my day together and it just helps me get moving! ❤
Fruits- washing beforehand can make them go bad sooner Peanut butter- just store the jar upside down. You get the same result and don’t have to do the extra step of puréing Broccoli - what about the yummy stem?! Otherwise, thank you for the helpful tips!
Baking the pancakes oh my doing that tomorrow! And cooking the broccoli 🥦 all together. 👍1st video I ever watched of yours. Finding the next kitchen hack video!
Also the paper towel in the salad,I do that as well,but never thought Of turning it over so the bottom dosen't get slimy.I've wasted so much...great idea
The best peanut butter I’ve ever had comes from the hopper that grinds it fresh at the store. In my city it’s about $5 a pound for organic, with no salt or other ingredients added, and most organic peanut butter is more expensive than that per pound. I put it in my fridge when I get home and it never separates. It’s not quite as creamy as jarred pb; it has a very slight grit to the texture, but I like that personally.
Cut the stems on your grapes into small bunches of 4 or 5 per piece. Easier to grab, perfect for company. Also, store nut butter upside down so when you open it, the oil will be on the bottom. Great tip on broccoli.
Hack for nut butters…. Just flip the jar upside down every couple of days… the oil will migrate to the top (now bottom)… keep two open at the same time and rotate opposite…. Then one is always ready!
I remember growing up my mom would buy a rotisserie chicken and our family of 5 would work on it for a week. Then when it was too difficult to get anymore chicken off the bone, or it didn't seem like there was enough left for another meal, she would peel the chicken off herself and we'd make enchiladas with it and our family of 5 would literally have another week of dinners right there.
Great advices. Many thanks. My only concern is eating prepacked ready to eat salads. No matter how busy I would be I would not buy one. Apart from that, I love your videos!
Good morning Nicole. Excellent video. Everything looks so delicious. My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family is what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal - and for even longer term sustainable storage, a large separate freezer, which can store a half side of beef with plenty of room left over for homemade ice cream etc. . I'm considering upgrading to a walk-in freezer at some point.in the near future, if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature - and doesn't mind even if it has to stand there alone. Store bought canned goods get shelves.in the large pantry closet - several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I order from Amazon Prime - which usually get delivered to my doorstep about an hour after I order them. . Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, I had to break the bad news to my free range hens today that due to expected egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres - parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to ongoing egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for the family and I.
Love these! I've always been terrible at peeling eggs and you make it look so easy 😂 Also, your hair looks great in this video, perfect length on you and I love the face framing layers 😍
Nicole I wanted to say THANK U for alle the tipps and recipes you share for our little ones. The Beef and Lentil Bolognese is the favorite of our 1 year old and me and me husband love it too :-) we use a lot of the utensils you did recommend and we love them. 👍
