Feed Your Soul

Two Tips for the Best Bacon

- Friday, July 29, 2016

Want to have bigger pieces of bacon?

All you have to do is rinse your bacon under cold water to reduce shrinking by up to 50%.

For maximum flavor?

Always cook bacon in the oven for 10 minutes at 365°F.

Use the Right Onion

- Friday, July 22, 2016
  • Sweet Onion – Best for frying. Think onion rings, gratins, and roasted vegetables

  • Red Onion – Best for eating raw. Guacamole, sandwiches, pickled onions, and salads

  • White Onion – Has the crunchiest and best zing which makes it ideal for salsa, chutneys and stir-fries

  • Yellow Onion – Best all-around cooking onion. Great for meat roasts, braised meat dishes, sauces, soups, and stews

  • Shallot – Subtle flavors make this the best choice for vinaigrettes, egg casseroles, and garnishes.

Let's Talk Basil

- Friday, July 15, 2016

We love flavoring our favorite recipes with basil. While most of us know how well basil complements tomato sauces and olive oil, you may not have considered pairing basil with other foods like:

  • White meats
  • Strawberries
  • Raspberries
  • Roast beef
  • Turkey
  • Lamb

Basil also adds great flavor to:

  • Stir Frys
  • Italian dishes
  • Pesto

Basil plays well with:

  • Tomatoes
  • Thyme and Oregano
  • Fennel and Oregano

And don’t forget to add basil to amp up flavor in these oils:

  • Grapeseed Oil
  • Sesame Oil
  • Olive Oil (Pesto)
  • Walnut Oil
  • Canola Oil
  • Safflower Oil

5 Healthy Food Substitutes

- Friday, July 08, 2016

            We’ve all been there—in the middle of cooking our favorite recipes only to discover we’re missing an ingredient. Here are 5 healthy food substitutes whether you’re in a pinch, don’t have time to run to the store or are looking for a healthy alternative.

Instead of:                                           Try:

Butter, shortening or oil                        Applesauce, Banana, Mashed Avocado, Chia Seeds

Creamed Soups                                   Mashed Potato Flakes or Pureed Carrots

Sugar                                                   Cinnamon

Sugar                                                   Sugar, Honey Applesauce

Canola Oil                                            Greek Yogurt

The Perfect Way to Celebrate America's Independence

- Friday, July 01, 2016

These glazed pork ribs and horseradish apple slaw are the perfect way to celebrate America’s independence.


  • 3 pounds baby-back pork ribs
  • kosher salt and pepper
  • ¼ cup Worcestershire sauce
  • 2 TBSP Dijon mustard
  • 1 TBSP dark brown sugar
  • ¼ cup sour cream
  • 1 TBSP prepared horseradish
  • 2 tsp cider vinegar
  • ½ head Napa or green cabbage, shredded (4 cups)
  • 2 crisp apples (such as Braeburn or Granny Smith), cut into matchstick-size strips
  • 1 bunch scallions (white and light green parts), thinly sliced


For the Ribs:

  1. Heat grill to medium. Season ribs with 1 tsp salt and ½ tsp pepper. In a small bowl, combine mustard, brown sugar and Worcestershire.
  2. Place ribs on grill, cover, and cook 20 to 25 minutes. Turn often, until cooked through and tender. Baste with sauce during the last 5 minutes of cooking.

For the Slaw:

  1. In a large bowl, whisk together sour cream, horseradish, vinegar, ½ tsp salt, and ¼ tsp pepper. Add cabbage, apples, and scallions and toss.
  2. Cut ribs apart, divide among plates, and serve with the slaw.

A Trick for Fluffier White Rice

- Friday, June 24, 2016

For fluffier white rice, add a teaspoon of lemon juice to the boiling water before putting the rice in the pot.

Dominican Cooking Tips for Steak

- Friday, June 17, 2016

Lots of Dominican cooking is done using a frying pan or skillet. Cooking steak straightforward and simple enough provided you know the cuts of meat your recipe requires and how you want to cook it. To help you cook future Dominican recipes, we’ve created a list of steak cuts and as well as cooking tips.

  • The most tender steak cut of them all is the tenderloin. If this is within your budget, it’s well worth the extra money.
  • But if you’re looking to save some money, the second most tender steak cut is the flat iron.
  • Rib steak is also tender.
  • Though not as tender as the tenderloin, sirloin and the rib-eye are more flavorful.
  • If you’re health-conscious, the sirloin and top sirloin are both lean and boneless cuts of steak with good price.
  • Tender, lean and filled with flavor, the strip steak, also known as N.Y. strip, also comes with or without bones.
  • Triangular in shape, the tri-tip roast is another tender, lean, and flavorful cut of steak.

You’ll want to cook your steak on your Pujols Kitchen cookware’s large skillet over high heat. With its heavy bottom, this pan conducts the heat better for cooking steak. For medium rare steaks, sear for 3 minutes, then turn and cook for another 4 minutes. 

How to Cut a Whole Watermelon

- Friday, June 10, 2016

Cutting a whole watermelon into bite-sized pieces is a challenge. Here are some tips to make the job easier:

All you need is 1 whole watermelon, a large cutting board, a large sharp knife and a large bowl or plate.

  1. Place watermelon on a large cutting board and start by cutting the watermelon in half lengthwise.
  2. Next, quarter the melon by cutting each half in half again.
  3. With the watermelon quartered, slice each wedge one quarter at a time, making each slice 1 to 2 inches wide across the melon. Cut down to the white rind but not all the way through the bottom of the melon.
  4. Next make lengthwise slices along the melon’s sides, running the tip of the knife along the rind.
  5. Slice the width of the quartered watermelon, removing  the flesh from the rind and place bite-sized pieces into a bowl or plate.

Barbecue Cooking Tips

- Friday, June 03, 2016

Think you have mad Barbecue skills? Here are some tips and techniques to earn a special seat of honor among your friends and family.

For great barbecue food, there’s nothing wrong with gas grills but if you want extra smoky flavor, then you’ll need a charcoal grill. You’ll also need a lid. Lots of us take lids for granted. In addition to locking in flavor, lids help keep the temperature constant. Without a lid, cheese won’t melt on burgers, ribs won’t have the same smoky flavor and beer chicken wouldn’t be the same.

You’ll also want to use the right charcoal. For the best flavor, try lumpwood charcoal. If you consider yourself a pro, try adding wood chips to your charcoal. Cherry and Applewood add sweetness to most meats while hickory and oak are ideal with fish and pork.

The timing has to be right too. For the hottest and most even heat, you’ll want the coals white hot. In other words, grey and glowing. You can test the heat level with your hand. If you can hold your hand above the heat for 6 seconds, your grill is emitting a low heat, for 4 seconds is medium heat and for 2 seconds is high heat.

Finally, make sure you have the right tools—a heavy-duty oven glove and a decent pair of tongs so you have the most control and reduce your chances of dropping anything between the grills.

Healthy Cooking Tips for Senior Health and Fitness Day

- Wednesday, May 25, 2016

Fighting high blood pressure and high cholesterol is a constant battle. Here are some cooking tips to help.

1.       Cook veggies quickly by steaming of stir-frying them to preserve the nutrients and colors.
If you have high blood pressure or high cholesterol, use herbs, vinegar, tomatoes, onions and fat-free or low-fat sauces and salad dressings for flavoring foods.

2.       Make the most of your cooking time and freezer space by making preparing enough for several other meals. Freeze your leftovers so when it comes time for the next meal and you’re too tired to cook, all you have to do is microwave some leftovers.

3.       Cool, refreshing and healthy, what’s not to love about smoothies? Freeze bananas, berries, kiwi, and oranges, and when you’re ready throw your fruit, fat-free or low-fat yogurt into a blender and you’ll have a yummy shake with 4-5 servings of fruit in one glass.

4.       Avoid prepared seasonings which often have high salt content, increasing your risk for high blood pressure, and opt for salt with herbs, spices and salt-free seasoning mixes. Lemon juice, hot chilies and citrus zest are great alternatives to add flavors to foods. 

5.       Go for “low-sodium” canned or frozen veggies, comparing nutrition labels and opting for the one with less sodium. Rinsing veggies under cold water reduces the level of sodium.

6.       Three ripe, well-mashed bananas are a fantastic, healthy substitution for ½ cup of butter, lard, shortening or oil. Consider substituting well-mashed bananas or 1 cup of applesauce per one cup of these fats when it comes to baking muffins and quick breads.

7.       For better nutritional values, use whole-wheat flour, oatmeal or whole cornmeal instead of all-purpose flour.

8.       Another healthy substitute when it comes to baking is plain fat-free, low-fat or fat-free yogurt as well as low-fat sour cream.

9.     If you like reduced-fat (2%) milk but want to decrease the amount of fat and calories in your recipes, try fat-free half-and-half or evaporated skim milk. 


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