Slicing Bananas the Easy Way

What could be easier than slicing a banana?  Read on.

Slice off the stem end.

Peel three sides, leaving the upwardly curved side.

This is the upwardly curved side, still attached to the banana.

The attached peel keeps the slices in place.

You can also slice them in half, they are so well behaved.  Hold on to each end of the peel and move your sliced fruit to its final destination all together.  Neat and efficient.

Chunks can be cut the same way. 

Escort those chunks directly to the ziploc on the peel.

Remove peel, and store fruit in ziploc bags in freezer.  Great for smoothies and for baked goods.

Because barely-ripe bananas are the only ones I will eat, I freeze what I can't eat within hours of purchasing them.  Ripe bananas are worthless to me.  I can't even tolerate smoothies, banana bread or muffins made with ripe bananas.

Preparing Fresh Pineapple

Cut up your pineapple within two days of arriving home, while it is still fresh.  You can refrigerate or freeze what you don't need right away.  Begin by wrenching off the fibrous leaf cluster on the top.  Just grab and twist.

Holding the pineapple upright, slice clear though the middle.

Use a good sharp chef's knife, it must cut through a large, firm section of the fruit.

Cut the halves into quarters.

Remove the core, and discard, unless it is a very sweet juicy pineapple, the kiddies love to chew on these, and if they are not around, cook's treat.

Switching to a sharp paring knife, slice downward on the end of the pineapple, until you get to the outer layer of the fruit.

Run the paring knife all around the edges, cutting through the center of the section you are working on.

The fruit will now be ready to slice and dice.  Turn it on a flat side and cut into ribbons.

Dice by cutting across those juicy golden ribbons.

Scrape the rinds firmly with a spoon to get every last bit of goodness out of that pineapple.

Fresh pineapple is great as a side dish, grilled (leaving it quarters or eighths)   and of course it is amazing in fresh fruit salad.  Remember not to put it in jello, as an enzyme in pineapple prevents the jello from thickening.

Freshly diced pineapple takes Hawaiian Haystacks to a whole new level.

Effective "Short-Cut" for Grape Tomatoes

Grape tomatoes are easier to store than other types of tomatoes.  Uncut grape tomatoes can sit on your counter for at least a week, However, grape tomatoes are usually too large to eat in one bite.
 

These are almost the size of small plums.

Slicing each tomato in half is a tedious task.  Instead, place tomatoes on a small plate with a shallow rim..

Place an identical plate on top.  Using a sharp knife, begin slicing through the slot between the plates.

Keep a firm hand on top to keep those little red beauties where they belong.

Voila, when you remove the plate, they are all neatly sliced.  I have seen this basic idea all over Pinterest using plastic jar lids.  That may work for some, but I don't like the floppiness of the plastic lids.  It feels like you are slicing between two pieces of bread.  With the rigid plates, the tomatoes are sliced in one clean sweep.

Sliced grape tomatoes are great in scrambled eggs, salads, pitas, pastas, even sandwiches. 

Strawberries, Any Way You Slice Them

Strawberries are almost a universal favorite.

Fortunately, they are so delicious we don't mind the last minute prep work necessary for salads and desserts.

Stem the strawberries using a huller, or a knife.  Pictured are two different hullers.  They both work well.  The fancy strawberry one is more comfortable to hold in your hand.

A strawberry huller removes only the green!

Now you are ready to slice.

Using a good quality egg slicer, place the strawberries one by one on this "tiny mandoline slicer."  It is much quicker than hand slicing.

My two sisters and I once served fresh strawberry sauce on top of slices of cake for our nephew's wedding.  A whole flat of strawberries was sliced in a hour using this exact slicer, one by one.  Every bit of the 3-tiered cake was served, to about 250 people. 

I have had this slicer for 12 years.  Although a little banged up with wear, it still makes perfect cuts.

You can slice the strawberry sitting straight up in the slicer like these, or on their sides, so that the slices are round.  I think the upright cut resembles valentines.

There are commercial strawberry cutters on the market, too.  If the strawberry is too large to fit in this slicer, cut in half before using the cutter.

Either way, you have delicous strawberries to use in salads or desserts.  Yum!

Mushrooms: Preparing, Cutting and Storing

Mushrooms are delicious in so many ways, and yet perishable.  They are a better buy at the warehouse stores than at grocery stores, so go ahead and buy 2 pounds at a time.  Prepare them and freeze after they have been sauteed.

Wipe each mushroom gently with a dry kitchen towel to remove any debris.  Washing is not recommended because the mushrooms will absorb water very quickly under the tap.

Place on a good quality egg slicer. 

In a few seconds, about ten perfect slices of mushrooms appear.

Within minutes you have the entire two pounds of mushrooms ready for the frying pan.

Drizzle about 3 tablespoons of cooking oil into the skillet, then add the mushrooms.  See how nicely they fit into the pan?

The delicious aroma will soon encourage you to stir as you go about your other kitchen duties.

When the mushrooms are cooked to your liking, cool them off the stove for a few minutes, then scoop them into sandwich bags.  This scoop measures 1/4 cup, a perfect size to add to your recipes

From the 2 pound Costco pack of mushrooms, the yield is 2 1/2 cups of sauteed lusciousness!

The 1/4 cup baggies of prepared mushrooms are perfect to add to scrambled eggs, soups, casseroles, sauces and stir frys.