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Tips Broccoli - Be sure when you buy broccoli that you use all of it. Even the toughest part of the stem can be save and boiled when making soup stock. If you want to get the best deal when buying broccoli, look for a piece where the stalk is not too long. The stalk is the heaviest part. The shorter the stem, the lighter the weight. So you save more money. Celery - Limp celery? Cut the stem off the bottom and separate the pieces. Put them in cold water, and add 1/2 cup of sugar. Soak for 4 hours, rinse off and put in the refrigerator. Potatoes - If you are going to peel your potatoes before cooking them, try and skin them while the skin is still fresh. Potato skins are wonderful baked in the oven by themselves. Just sprinkle them with olive oil, salt, spread them out in a single layer on a cookie sheet, and bake them until they are crisp. Raw Vegetables - My diet includes a healthy amount of raw vegetables.  Rather than having to cut them up every day, they are washed, sliced, and put in tightly sealed containers when they come home from the store.  Not only are they convenient for lunch, put the onions and peppers are ready to go on pizzas and in omelets. Salad Dressing - Everything put in a spray bottle lasts longer.  If you want to stretch a light salad dressing, like Italian, put it in a spray bottle.  Spraying your dressing on your salad covers the lettuce better, and using less is healthier. Zucchini - When zucchini has a good year, you have more of it than you can give away. Here is a tip on how to preserve and use it. Grate it, and then put it in your blender and puree it to a cream. Then freeze the cream in small portions. You can use this when you bake to replace some of the milk in some recipes. It will provide a wonderful flavor.  You can also use it in chili and soup stock.

 

 

 

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