Category Archives: Cooking Tips

TECHNIQUE TIPS: Charring vs. Roasting Peppers

Posted on August 3, 2015 by Kathy Carter

Chelsea Community Kitchen features “Technique Tips” a blog post with tips for preparing produce.  Guest writers are encourage to contact us at chelseacommunitykitchen@gmail.com for info about submitting a potential post.           How to make roasted peppers? … Continue reading →

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IN SEASON: Cherries

Posted on July 16, 2015 by Kathy Carter

Chelsea Community Kitchen features “IN SEASON” a blog post about what’s currently in season in Southeast Michigan with local sources for those in Western Washtenaw County.  Guest writers are encourage to contact us at chelseacommunitykitchen@gmail.com for info about submitting a … Continue reading →

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September & October – Busy months for CCK

Posted on August 21, 2012 by Kathy Carter

We got started in August in the run-up to the September 15 5H Community Read Kickoff with these events: Cooking “out of the box” and Capella Farm Tour Cooking with Your Grandkids (sponsored by the Chelsea Area Garden Club) – … Continue reading →

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Include Healthy, Local Food in Your Plans for April and May

Posted on March 29, 2012 by Kathy Carter

Here are two CCK offerings you won’t want to miss: Connecting to Your Local Food System – Visit our booth at the Chelsea Spring Expo, Saturday, April 14, 11:00 AM and 1:00 PM, in the WSEC cafeteria. The Expo opens … Continue reading →

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Skinning Tomatoes – the Microwave Alternative to Dropping Them in Boiling Water

Posted on August 16, 2011 by Kathy Carter

I’m planning to use some of our homegrown tomatoes in a recipe tonight and I want to take the skins off the easy way.  Here’s how to do it: 1. Wash the tomatoes and place them on a cutting board. … Continue reading →

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Cooking Tip: Eggplant 2

Posted on July 12, 2011 by Peter

If you have a panini grill or any top-and-bottom, clam-type grill, then you will be able to grill eggplant ‘steaks’ or slices of any thickness with a minimum of oil. Simply cut lengthwise or cross-cut strips [unpeeled] to desired thickness; … Continue reading →

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Cooking tip – Eggplant 1

Posted on July 5, 2011 by Peter

The best tip I know for avoiding the sponge/oil-absorbing quality of sauteed eggplant is to cut it in pieces, skin-on, and bake it in the microwave a few minutes at a time with a little salt and olive oil, tossing … Continue reading →

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