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Wednesday, September 29, 2010

Surprisingly, there is very little advice on the net for sharpening a potato peeler, and yet it is a simple and effective procedure. Many would ask, "Why sharpen a peeler when they are cheap to replace?". Simply because even brand new, a peeler works best when it's sharp - and even new ones are sometimes dull. Additionally, we live in a "throw away" society, and if you are like me, you'd like to resist the urge to just toss everything at the first impulse. So, simply follow these instructions, and your peeler can become a family legacy you can leave to your grandkids!

By running the tip of a paring knife along each blade of your peeler, the metal-on-metal action will restore some of your blade's edge. Most don't even notice their peelers starting to dull, but once you give this tip a try you'll dig how much less resistance you'll have as you take on potato after potato, carrot after carrot, this holiday season.

The same trick can be applied to any metal grater or blade in your kitchen. If you have the patience, try sharpening up your box grater or cheese slicer. Hit up discount stores, as you can usually find paring knives right around the dollar mark, and you won't mind if they get roughed up a bit.

Tuesday, September 21, 2010

Spaghetti Squash

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Serves 6


  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.