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lseavey's Profile

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prepping salad cucumbers in advance?

I do it all the time, just store in zip locks in the fridge. I wouldn't do it more than a day in advance though.

Aug 19, 2013
lseavey in Home Cooking

Picking up speed in the kitchen?

Learn weight conversions and use a scale to measure. Easier and cleaner than measuring cups.

Aug 05, 2013
lseavey in Home Cooking

Foods you pronounce incorrectly.

+1. They should all be embarrassed.

Jun 27, 2013
lseavey in Not About Food

Any good cold pasta salad recipe?

Easy peasy....1 lb elbows, 1 can good tuna, 3 celery ribs diced, mayo to taste, salt and pepper. Gets rave reviews every time!

Jun 20, 2013
lseavey in Home Cooking

Dining out with toddlers

Bring toddler sized utensils. Most restaurants have only large forks which are difficult to handle for a small child.

Jun 05, 2013
lseavey in Not About Food

Food Pranks

My husband was a sous chef years ago at a large hotel where everything was made from scratch, including the delicious sweets and pastries. The bellmen would constantly swipe treats off the pans so one day hubby took hard boiled egg yolks, molded them into the shape of a Hershey's kiss and dipped them in chocolate. One bite and no one swiped treats anymore after that!

Best Risotto Recipe You Have Ever Made

Spinach, pancetta and basil along with the usual onion, white wine, chicken broth, butter and parmigiano reggiano.

May 17, 2013
lseavey in Home Cooking

Football food - with a Ravens theme

Maybe muddle some blueberries in vodka and then strain it, they turn purple when you squish 'em!

Jan 31, 2013
lseavey in Home Cooking

Super Bowl 2013 Menu ideas inspired by the cities of both teams.

Crab Louie served in an endive leaf
Hot Dungeness crab dip with sourdough baguette slices
Mini blue crab cakes (NO CANNED EVER!)
Pit Beef sandwiches
Purple, black, yellow and red jello shots
Ghirardelli brownies cut out with football cookie cutters
Utz Old Bay chips

Jan 30, 2013
lseavey in Home Cooking

Your best tried and true CANNED beans recipes, please

Less than 30 minutes! If you save bacon grease you can even skip the bacon step and just use the grease. Sometimes I add a little thyme - if I have it - and lemon zest to the beans.

Jan 10, 2013
lseavey in Home Cooking

Your best tried and true CANNED beans recipes, please

Wilted Spinach with Cannellini Beans

4-5 c. baby spinach (approx 1 regular size bag)
4 garlic cloves
pinch crushed red pepper
1/4 c. olive oil
1 can cannellini beans or Goya small white beans, rinsed and drained
1/4 onion, sliced
3 slices bacon, chopped

Put spinach in a bowl,
Put olive oil in small saucepan, add garlic cloves, let cook very low as garlic browns.
Remove garlic, add crushed red pepper
Meanwhile, cook bacon til crisp, remove and add sliced onion.
Saute a few minutes and add beans just to heat through.
Pour olive oil over spinach and add beans on top.
Crumble bacon over the beans.

Serves 2

Jan 10, 2013
lseavey in Home Cooking

Use for cranberries that ISN'T sauce

I put them in glass cylinders and stick votives in them.

Dec 26, 2012
lseavey in Home Cooking

Seeking my mother's dressing for Thanksgiving

I have a recipe for stuffing balls if you would like it. Simple and delicious using basic ingredients including Pepperidge Farm stuffing cubes.

Nov 19, 2012
lseavey in Home Cooking

Oven bottom storage drawer?

pot lids and cutting boards

Nov 15, 2012
lseavey in Cookware

lasagna math--cooking for 15

1 lb ricotta isn't enough, go with 2 or even 3. Get the throw away pans and double them so they are sturdy enough to hold the lasagna. You can fit all of the lasagna in one throw away pan if you get the deep ones sold for chafing dishes. I do this all the time. Just make sure you put a second pan under the first.

Sep 19, 2012
lseavey in Home Cooking

What is your biggest recipe pet peeve?

Highlight the entire Word document by pressing CONTROL + A. Once the document is selected, press CONTROL + SHIFT + F9. The document will be converted to text, and the hyperlinks will be

Aug 27, 2012
lseavey in Home Cooking

What dish do you cook that people just rave about?

Calamari salad
osso buco
chicken cutlets
spinach, basil and pancetta risotto

Jul 20, 2012
lseavey in Home Cooking

What is your biggest recipe pet peeve?

"Sauté boneless skinless chicken breasts til cooked through, about 5 minutes." Where is this author buying said breasts? These days they are so huge they take more like 25 minutes.

Jul 16, 2012
lseavey in Home Cooking

Tell me, what utensil do YOU use to cut shortening into pie dough?

A whisk! Instead of whipping as you normally would with a whisk, sort of jab it into the shortening and flour several times, hit it against the side of the bowl to release what's trapped and repeat until you have what you need. I also use this method to chop eggs for egg salad. My husband the professional chef taught me this trick years ago and I haven't looked back.

Jul 16, 2012
lseavey in Cookware

Last straw - giving up on my farmer's market

I haven't bought fresh vegetables from a supermarket in years either, save for a few things when they are on sale. I live in the Tampa area and Publix can't come close to the freshness and/or price of our farmers markets. Almost everything is local and nothing is waxed, gassed, etc. We have absolutely delicious produce even in January and February! I am very fortunate to live here.

Jul 02, 2012
lseavey in General Topics

Ok clever cooks! Money/time saving tips on multi-purposing items!

Clothespins work well as clips.

May 24, 2012
lseavey in Home Cooking

"Cooking" with a toddler?

My granddaughter is almost 3 and cooking with me is her favorite activity by far. A stepladder (2 steps) or a stool is essential so she can see what she's doing. Washing, spinning and tearing up lettuces for salad is a favorite activity. Peeling tangerines is easy, fun and ready to eat right away. We have a small dull knife for her to put cream cheese on a bagel or butter on bread. Eggs that can be cracked into a bowl placed in the sink are great, and it's easy to use a whisk to whip them up.

The best part is talking and teaching while having fun. Keeping it simple, easy and quick ensures enthusiasm and the bonus is that kids are much more likely to eat what they help make.

Mar 30, 2012
lseavey in Home Cooking

Roasting Vegetables ~ any new tricks ?

I like to roast 400-425 in the bottom third of the oven. My tip is to not touch the vegetables for about 30 minutes (root veg, broccoli and asparagus is different) or until they do not stick when you try to turn them. If they stick, let them go a little longer. Then turn with a metal spatula and roast for another 15-20 minutes or so until they are beautifully browned. YUM.

I also like to toss my potatoes with a few slices of cut up bacon and some Old Bay in addition to salt and pepper.

Nov 11, 2011
lseavey in Home Cooking

Spice strategy?

I use a two-tiered Rubbermaid turntable. I can store spices in their original bottles, bags, etc. and separate by category then just spin to find what I want. I store this in a small cabinet. I also DO use a photobox in my pantry for baking spices, it's next to my flour, sugar, baking powder and other baking staples.

The turntable can also be used to store medicines, vitamins and supplements that are used regularly if you choose not to use it for spices. Good luck!

Sep 23, 2011
lseavey in Cookware

website menus in pdf format...

And a bit whiny, I'm with you Hunt!

Jul 01, 2011
lseavey in Not About Food

website menus in pdf format...

2 minutes? I don't think so.

Jul 01, 2011
lseavey in Not About Food

What can I do with canned crab?

Make some fresh salsa and fold in the crab at the end. Always gets raves!

Jun 27, 2011
lseavey in Home Cooking


There's a restaurant here that serves a Sonoma salad - with "mescaline" greens...maybe the chef spent too much time in Berkley in the late 60s!

Jun 21, 2011
lseavey in General Topics

Woks Are for More Than Stir-Frying

A wok works great for fondue, large enough for several people and easy to clean.

Jun 10, 2011
lseavey in Features

Basic Italian Meatballs

My grandmother is rolling over in her grave just at the thought of this recipe. Flour? UGH

May 17, 2011
lseavey in Recipes