Feed Your Soul

How to Use Fewer Dishes

Pujols Kitchen - Wednesday, May 18, 2016

Few people actually enjoy doing the dishes and that’s what makes No Dirty Dishes Day so great. It’s a day to celebrate not having to do any dishes and to strategize the ways in which you can avoid washing as many dishes in the future. Here are some ideas.

1.       The fewer dishes you have, the fewer dishes you tend to use. Consider cleaning out your kitchen cupboard.

2.       As soon as you’re through using a small dish, wash it. No one likes having to scrape off dried and caked-on food from a plate when they could be doing something else. If you wash your dishes the instant you’re done, they’re much easier to clean.

3.       One-pot meals. Stews, soups, risottos, Couscous, etc. are simple and healthy meals that allow you to use fewer dishes.

4.       If you’re hosting a party or family get-together soon, consider serving finger foods. This way you won’t have to wash a bunch a silverware when the party is over.

5.       Designate a cup for each family member to use for the rest of the day. You’ll not only have fewer dishes to wash, you’ll save water too.

3 Healthy Snacks for Eat What You Want Day

Pujols Kitchen - Wednesday, May 11, 2016

                Just because today is Eat What You Want Day doesn’t mean you have to over indulge. Having these simple and healthy snacks on hand can help you make the most of the day.

Chocolate-Hazelnut Spread and Bananas on Crackers

Spread 1 TBSP chocolate-hazelnut spread evenly over 2 crisp bread crackers. Top with 1 sliced small banana.

214 calories, 6 g fiber, 4 g protein, 7 g fat

Ham and Jicama Wraps

Dividing evenly, wrap 6 jicama or celery sticks with 3 slices ham. Serve with 1 tsp. whole-grain mustard for dipping.

74 calories, 2 g fiber, 8 g protein, 2 g fat

Bagel with Ricotta and Strawberries

Spread ½ toasted whole-grain bagel with 2 TBSP fresh ricotta. Top with 1/3 cup sliced strawberries. Drizzle with one tsp. honey or agave nectar.

148 calories, 4 g fiber, 7 g protein, 5 g fat

5 Herbs that Take Your Cooking from Blah to Bam!

Pujols Kitchen - Wednesday, May 04, 2016

                Whether it’s brightening your lemon sorbet with a hint of basil or complementing chicken zucchini skewers with rosemary’s piney zing, herbs are the magic that infuse your cooking with unparalleled aromas and flavors.

Redolent of licorice and cloves, sweet basil is one of the most important culinary herbs. Used in pestos, sauces, sandwiches, soups and salads, basil is at its best when paired with tomatoes—think Caprese salad, buffalo mozzarella, fruity olive oil, tomato sauces, pizza. Is your mouth watering yet?

Used in a bevy of dishes—lamp, carrots, peas, ice cream, tea, mint juleps, and mojitos—mint is extremely versatile and can be used in sweet as well as savory dishes. There are all sorts of mint varieties but spearmint is preferred when it comes to cooking.

The most pungent and aromatic of herbs, rosemary is indigenous to the Mediterranean and means “dew of the sea” in Latin. Rosemary’s needlelike leaves have a lemon-pine flavor that pairs well with garlic, lamb, and olive oil. Add flavor to focaccia, tomato sauce, pork, and pizza but use a light hand due to its strong flavor.

More potent in taste and aroma than marjoram, oregano grows wild in the mountains of Greece and Italy. Oregano’s Greek name means “joy of the mountain,” and it will bring you joy when sprinkled on salads, showered on pizza and slipped into tomato sauces. Oregano can also be chopped and used in vinaigrettes, in poultry, game or seafood dishes for a Greek or Italian flavor.

One of the most important herbs in European kitchens, thyme comes in dozens of varieties and pairs well with rosemary, parsley, sage, savory and oregano. Its earthiness works well with duck, goose, lamb, or pork and is cherished in Creole and Cajun cooking.

The Trick to Golden Brown Pretzels

Pujols Kitchen - Tuesday, April 26, 2016

                Put ballpark and city-street pretzels to shame with this easy homemade pretzel recipe. Your kids can even make their own crazy shapes with the dough before you bake them. A brush of egg wash makes them golden brown. Sprinkled with salt and your favorite sauce, these pretzels are delicious.


•1 pkg. yeast

•3/4 cup warm water

•1 TBSP sugar

•2 cups flour

•1/2 tsp salt

•1 egg

•Coarse salt

•Your favorite dipping sauce (Honey Mustard, BBQ, Cheese, Ranch)



1. Preheat oven to 400° F.

2. Line cookie sheet with foil and spray with vegetable oil.

3. Sprinkle yeast into ¾ cup of warm water, then add TBSP of sugar, and stir. Let stand until mixture foams.

4. In a medium size bowl, combine two cups flour and ½ tsp salt, then pour in yeast mixture and stir.

5. Sprinkle flour on countertop and knead dough until it is smooth, rolling into ropes and fun-shaped or traditional pretezles.

6. Lay pretzels on the foil-lined cookie sheet and set aside.

7. For egg wash, beat an egg with a fork, then brush pretzels with egg wash and sprinkle with coarse salt.

8. Bake pretzels for 15 minutes or until golden brown. Allow pretzels to cool before eating.

We're Bananas for these Crescent Rolls

Pujols Kitchen - Wednesday, April 20, 2016

Here’s a quick and easy dessert the kids will love.

Nutella and Banana Stuffed Crescent Rolls


·         1 can crescent rolls (8 rolls)

·         1/4 or 1/3 cup Nutella

·         2 bananas

·         1/3 cup sugar

·         1-3 tsp cinnamon



1.       Preheat oven to 375° F. Lightly spray baking sheet.

2.       Open the can of crescent rolls and unroll.

3.       Spread half a tablespoon or so of Nutella on the wider end of each roll.

4.       Cut each banana into 4 segments and place one on each roll.

5.       Roll up the dough and seal using your fingers to prevent Nutella from oozing out.

6.       In a shallow bowl, stir the cinnamon and sugar together.

7.       Roll each assembled crescent roll in the cinnamon and sugar. Coat well.

8.       Place rolls on baking sheet and bake for 12 minutes, or until browned on the bottom.

9.       Serve immediately. These crescent rolls are best when eaten warm.

Prevent Splattering Oil from your Pans

Pujols Kitchen - Wednesday, April 13, 2016

How to you prevent oil from splattering from your frying pans? All it takes is sprinkling a little salt into the pan. It’s that simple.

Tips for Homemade Microwave Popcorn

Pujols Kitchen - Wednesday, April 06, 2016

Microwaving popcorn is certainly convenient but lots of us moms are concerned about the chemicals inside store bought bags. The good news is, you can microwave your own popcorn at home and all you need are popcorn kernels and a paper bag.


·         ¼ - ½ cup popcorn


1.       Depending on the size of your paper bag, measure ¼ to ½ cup popcorn kernels and pour the kernels into paper bag.

2.       Fold the bag three times and put it in the microwave for 2-4 minutes depending on the power of your microwave.

3.       When the time between pops slows to 2 seconds, the popcorn is done. Remove the bag from the microwave, wait a few minutes for the popcorn to cool and serve.

Sneak Veggies into Your Kid's Diet

Pujols Kitchen - Wednesday, March 30, 2016

Sometimes getting our kids to eat their vegetables is as challenging as getting a tax cut bill passed on Capitol Hill. But that doesn’t mean it’s impossible. Here are 5 tricks to sneak vegetables into your kids’ diet.

·         On pasta night, slip your child’s favorite vegetable into the boiling water a few minutes before the pasta is cooked. Add in the sauce and fewer turned-up noses will occur.

·         Another covert move—add finely shredded zucchini or summer squash to casseroles. Not only will the zucchini and squash’s mild flavors blend in almost seamlessly, you’ll also add in important vitamins and minerals.

·         Sloppy Joe night is another opportunity to slip in a veggie or two. When preparing  sloppy joes or any meat-based spaghetti sauce, replace some of the ground beef with some finely chopped mushrooms. Mushrooms are similar in texture to ground beef, and they absorb the rich flavors of the sauce.

·         Transform lycopene-rich tomato sauce to an even healthier and creamier sauce by stirring in canned unseasoned pumpkin puree. You’ll add fiber and beta carotene, as well as a mild flavor and creamy texture.

·         Cheese Sauce. There’s nothing wrong with cheese sauce it gets your children to eat their veggies. Consider a healthy cheese sauce that doesn’t use lots of butter and cream, but low-fat milk and full-flavored sharp Cheddar instead.

How to Cook Without Clean Water

Pujols Kitchen - Tuesday, March 22, 2016

Here in the US, we Americans use an average of 100 gallons per day for washing, cooking, cleaning, drinking, (and lawn watering). It’s easy to take clean water for granted, especially when all we have to do is turn a valve and copious amounts of water flow from the faucet. But according to the United Nations nearly 900 million people in other parts of the world do not have access to the daily minimum water requirement of 5-13 clean and safe gallons.

Whether your area experiences an earthquake, tornado, or a boil order, it’s good to know what to do in the event of a natural disaster when it comes to having clean water to for drinking, bathing and cooking. Here are the steps to take should you need to purify your water:

1.       Fill a large pot with water, straining the water through cheesecloth or a coffee filter to remove particles and dirt.

2.       Bring the water to a rolling boil and keep boiling for 1 minute.

3.       Allow water to cool and then pour into a disinfected drinking water bottle or container.

4.       Store in your refrigerator if possible.

Follow these steps to purify water using chlorine bleach:

1.       Strain water through cheesecloth or a coffee filter to remove particles and dirt.

2.       Pour 1/8 teaspoon or 16 drops of pure, unscented chlorine bleach into gallon size water containers. Allow this to stand for 30 minutes without drinking the water.

3.       If the water isn’t cloudy, it is safe to drink. But if the water is still cloudy after 30 minutes, add 1/8 teaspoon or 16 drops of chlorine bleach to the water and allow to stand for another 30 minutes. If the water is still cloudy after the second treatment, do not drink the water.


Caution: Using more chlorine bleach than recommended can be poisonous.

How to Make Shamrock Floats

Pujols Kitchen - Thursday, March 17, 2016

This Shamrock Float is a kid favorite.


·         Mason Jars

·         Straws


·         1 carton Lime Sherbet

·         1 – 2 liter 7-Up or Sprite


In a punch bowl, combine the sherbet and soda. Ladle into mason jars and serve with straws.


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