Last year, I was in the presence of an “actual” chef, and I was making a dip that had in it diced yellow, red, and green peppers.  As I was hacking away at the peppers, trying desperately not to cut my hand off, this chef stopped me dead in my tracks.  She shared with me how she learned to cut a pepper in culinary school, and I’m going to share it with you! or, if for some reason...

No, I haven’t fallen off the face of the earth, and no, I haven’t closed the leanKitchen.  I’ve just been reaaaallllllly busy.  Yes, I’m always realllllllllllly busy, but at the moment, moreso than normal.  I know I don’t talk a lot about my mom’s passing on here, it’s too personal, and I try to keep this page fun and happy, but I’d be lying if I...

I know it’s weird, but I love cooking with garlic, and eating it by the bucketload, but oddly, I can’t stand it when I’m at work the next day, and my hands smell like garlic!  Garlic Clove With the back of a big knife, press down on an unpeeled garlic clove with the flat palm of your hand till you hear a POP!  One steady motion downwards, and be very, very careful your board, knife...

In my effort to encourage my blog readers to NOT GROW BORED with their supportive and nutrient-rich diets, I strive to show you how to get into those fruits and veggies that are a novelty to some people.  And, who knows, maybe I can help some of you discover your new favorite!  Like the pomegranate video I made a while back, my intention is to help you figure out how to a. get into the sucker b....

Don’t know about you, but I’ve bought pomegranates, and upon opening them, realized I was in a bit of a pickle. I had stained the entire countertop, my fingertips,  my shirt, and my kid a bright kool-aid red.   Then, as I harvested the seeds, I thought, “Wait a minute…what am I going to do with the seeds once they’re out??”   Since then, I’ve figured you...