Tips & Tricks | Kitchen Treaty

Chalkboard Paint + Mason Jars = Frugal & Flexible Dry Goods Storage

Posted on Tuesday, November 27, 2012 in Tips & Tricks

Don’t those non-stackable annoying lumps of bagged beans, lentils, and pastas laying about in the pantry annoy the heck out of you? They do me. They don’t stack well, for one. And the half-opened bags tend to spill all over the place before you even know what’s happened. And then there’s the fact that they get lost in there, only to be found when you clean the pantry and realize you’ve got five half-empty bags of pinto beans.

Tips for Hosting a Vegetarian on Thanksgiving

Posted on Tuesday, November 20, 2012 in Tips & Tricks

Having a vegetarian over for Thanksgiving this year? Step away from the tofurky* and – most importantly – try not to fret too much. It’s more than likely that the vegetarian in your life would hate to see you go to a ton of extra trouble for him/her. Here are a few tips to keep everyone – meat-eaters, vegetarians, and the busy host alike – all happy on Turkey Day.

Tuesday Tip: Sriracha on Macaroni & Cheese

Posted on Tuesday, September 4, 2012 in Tips & Tricks

This is one of those posts that requires very few words. So I’m just going to get to it.

Posted on Tuesday, June 12, 2012 in Tips & Tricks, Veggie Dishes Everyone Loves

It’s cliche, I know: but once I learned how to roast my own red peppers, I’ve never gone back to store-bought. And I can pretty confidently say I never will. The taste of red peppers roasted in your own oven is beyond compare. Fresh, smoky, and rich, roasted red peppers are so easy to make using your broiler setting at home.

Tuesday Tip: Use Color to Keep Track of Mixed-Diet Dishes

Posted on Tuesday, May 29, 2012 in Tips & Tricks

When I first started customizing my recipes to accommodate two diets, sometimes I had a hard time keeping track of which one had the meat and which one didn’t. Some of it, admittedly, has to do with the fact that I’m a little (okay, a lot) scatterbrained. But cooking is often a form of therapy for me; I’m in the kitchen so I don’t have to think much.

I’ve carved a “V” into the top crust of a vegetarian pot pie and a “C” in the chicken version. I sprinkle a bit of the meat on top of a meat-filled dish. I even try to keep the meatless version on the left at all times because I’m the left-handed vegetarian oddball of the family.

But far and away the best strategy I’ve found, so far, is to use different colored dishes.