October 5th, 2016 
Anti-Inflammatory Foods, Anti-inflammatory Recipes, Blog, Cooking Technique, Fitness Food, How To & Tips, Vegetables 
Comments Off on Oven Roasted Butternut Squash Picture Book Recipe 
The toughest part about roasting butternut squash, if you want it in cubed shaped pieces the way you see above, is removing the outer skin as shown in the picture below. After removing the skin (I recommend using a tougher vegetable peeler than the weak and worthless one you see here), roasting is the easiest, most flavorful way I know to prepare butternut squash.
March 23rd, 2016 Blog, How To & Tips Comments Off on How to Grate or Chop Fresh Ginger Picture Book Directions 
Fresh ginger. A staple of eastern cooking. Fantastically flavorful – I use it almost as much as I use fresh garlic…and almost always with fresh garlic. Ginger is the thick root of the tropically grown ginger plant with a great reputation for its anti-inflammatory properties that include easing stomach discomfort, improving digestion, and stimulating blood circulation.
The only problem: how to get a piece of ginger root from this…
…to this as quickly and easily as possible.
Read more »
As noted in the article below, mangoes are considered the most consumed fruit in the world – and for good reason. They’re full of tropical flavor and rich in nutrients and fiber. For details, including mango health benefits and recipe ideas, click the picture below for a link to an April 2014 Medical News Today article.
March 12th, 2015 Beans, Blog, Cycling Food, Fitness Food, How To & Tips Comments Off on How to Cook Dried Garbanzo Beans (Chickpeas) – All in Pictures 
If you’re not familiar with garbanzo beans or chickpeas, they are nut-like in flavor, versatile, richly nutritious (especially regarding protein an fiber), and extraordinarily appetite-satisfying. Below is a summary of nutrition facts (164 grams is 1 cup of cooked garbanzo beans), which you can click for a full garbanzo bean nutrition graphic posted by Condé Nast that was derived from USDA information.
February 2nd, 2015 Blog, How To & Tips Comments Off on Excellent Illustrated Guide to Cooking Oils and How to Use Them Just got an email from fix.com with the concise, illustrated article printed below about the difference between cooking oils regarding their smoke points (temperature at which they start to smoke), nutrition, source, flavor, and best use – all in alphabetical order. Terrific reference that I’ll be sure to use. Thanks, Fix!
From deep-fried foods to healthy salads, cooking oils play a part in the flavor profile and healthiness of many meals. With such a huge range of nut, seed, and flower oils on the market to choose from, all boasting their own array of nutritional and superfood benefits, it can be hard to know where to start.
Consider the smoke point when selecting an oil to cook with. The temperature at which a type of oil begins to smoke and burn will play a huge factor in the dishes you should use it in. Will you be cooking your food hot and fast? If that’s the case you might want to avoid the delicious and flavorful extra virgin olive oil, which begins to smoke at 320 degrees F, and instead opt for an oil with a higher smoke point, like avocado oil, which smokes at a searing 520 degrees F.
Then there’s your waistline and general health to consider. It’s no secret all oils contain fats, but consulting our list will teach the levels of mono-saturated, mono-unsaturated, and poly-unsaturated fats in 15 popular nut, seed, and flower oils, allowing you to choose the oil that’s right for you.
Will you be stir-frying your next meal? Try almond oil, avocado oil, olive oil, or walnut oil. Feel like a toasty flavor in your next salad dressing? Perhaps sesame oil should be your oil of choice. From flavor profiles to best applications, as well as interesting information on the derivation of each oil from its plant source, see the infographic below for everything you need to know about cooking oils and more.
Source: Fix.com
Not that this is THE most exciting stuff in the world, but it sure makes sense…and I will lay down the first of at least a couple microwave cooked pasta meals starting 2 days from now. You bet!
Though I recently posted step-by-step picture book directions showing how to clean a can top before opening a can, I thought I’d add those directions to a new page titled “Kitchen How To’s” you can get to either by clicking either picture on this page or by clicking the “How To & Tips” tab from the banner in the middle of the Gotta’ Eat, Can’t Cook homepage, then clicking…
…”Kitchen How To’s” from the drop down menu,…
…and finally clicking the picture of “How to Clean a Can Top”.
We know we need to wash our hands before handling food. We know we should rinse fresh fruits and vegetables with edible skins before preparing or eating them. But what about can tops – whether we’re taking the whole top off, like with this tuna can…
…or just popping a hole in it, like with this can of condensed milk? No matter how carefully we open a can, the top of the can always comes in contact with at least some of the contents inside the can. Read more »
April 18th, 2014 Blog, Breakfast, Eggs, How To & Tips Comments Off on Easy and Safe Soft or Hard Boiled Eggs – In Pictures and Video All right! Adios, snow – bring on spring! The weather’s getting better – yah! We’ve got a big holiday weekend ahead. Boiled eggs – either plain white or brightly colored – are gonna’ be centerpieces of kids’ dreams Saturday night and breakfast tables Sunday morning – and, yes, it takes a real man – or woman – to eat those eggs out of the cups you see above – all in fun.
For the easiest and safest way I know to make soft or hard boiled eggs, just click any picture on this page for a free, newly revised much more colorful Gotta’ Eat, Can’t Cook step-by-step picture book recipe, and/or check out this short step-by-step video.
December 24th, 2013 Blog, Fruit, How To & Tips Comments Off on How to Cut a Fresh Pineapple Quickly and Easily Fresh pineapple: crisp tropical flavor, symbol of hospitality – perfect for the holidays!
Just click either picture on this page for complete step-by-step picture book directions showing how to check a pineapple for ripeness and cut it as quickly, easily and safely as possible.
Next post: easy to make pineapple, yogurt, jam and dried fruit salad
November 21st, 2013 Blog, How To & Tips, Seasonal/Holiday Recipes, Thanksgiving Dinner Comments Off on Thawing a Frozen Turkey in the Refrigerator 
Just for the fun of it – this stuff is always fun – I got a 15 1/2 pound frozen turkey yesterday evening to find out how long it really takes to thaw it completely in the refrigerator as recommended on the packaging. All I did was put the rock-solid frozen turkey on a plate at 6pm and slide it onto the bottom shelf in my refrigerator, which is set pretty much right at the refrigerator manufacturer’s recommended temperature, probably about 40° F (4° C). Read more »
