Originally uploaded by Range Kleen

Falling into Place
Get your home in order for fall by preparing for cold weather. You can start by making a maintenance checklist day.
Start by shutting off the Air conditioning if you haven’t already done so. Open up the windows and get some fresh air circulating. If your house has vents make sure to sweep up and clean out any dust or particles that may have accumulated over the summer. Next, time to change the air filters in your furnace; depending on the area you live in you may want to consider replacing more or less. Replacing your air filters 1-3 months is recommended if your home has dual forced air entry. Also if you have a fireplace it may be time for a chimney sweep. Replace batteries in smoke detectors and check your homes fire extinguisher once a year as those are only good up to 6-10 years. Outside of the home make sure to clean out your gutters now while it’s a little warmer so you don’t have a problem come winter time. Disconnect water hoses from outside faucets and shut off any valves connected to the outside to prevent freezing. Be sure to empty out any unused fuel in seasonal equipment that will not be used during winter such as lawn mowers, weed eaters etc. This will prevent fuel clogging in the equipments lines.

These are just few tips to mention to keep your home on track.

For more information:
Learningcenter.statefarm.com/residence/maintenance/fall-maintenance-tips-for-your-home/

Originally uploaded by Range Kleen

It’s suggested to wash even bagged “pre-washed” salad greens before eating them. What’s the best way to get your greens clean? There are some specialty tools that can help, but with or without them it just takes a bit of simple technique.
If you are using a whole head of lettuce, start by separating the leaves from the stem. Rather than peeling them off one at a time, simply slice off the base or core a head of romaine with a paring knife. Next you will give the leaves a brief soak in a water bath, so be sure that your sink is very clean or use a big bowl. Drop the leaves into cold water (helps with crisping) and gently swirl them around with your hand. Leave them to sit for a minute so that any dirt settles to the bottom. Pull them out before draining and try not to agitate the settled debris too much.
To dry them off you have some choices. A salad spinner is does the work quickly but takes up space in your cabinets. You can also create your own spinner by loosely wrapping the leaves in a light cloth and spinning it over your head with the full range of your arm. (This might be good stress relief, but do it outside or in the shower!) If that seems a bit too silly, you can also set the leaves in a colander for a few minutes to drain most of the water, then finish the drying by patting with paper towels or hand towels. The good news is that you can do this in advance for a larger batch of greens and keep them handy in the fridge for a few days to a week. Store them loosely in a sealed bag lined with paper towels to absorb any extra moisture. Some people swear by adding carbon dioxide to the bag by blowing into it before sealing to keep the greens fresh longer.
Some potentially harmful contaminants would not be removed by simple rinsing, so there are methods that use chemicals or natural disinfectants in addition. Organic greens grown without pesticide sprays are a great idea if you are concerned about that type of residue.

Here’s to healthy eating!

Originally uploaded by Range Kleen

Those are three of the most popular New Years resolutions for 2011: lose weight, be healthier, and save money. The pan that can help you do all three, as well as cook tasty food to impress friends and family is not some new-fangled invention or an expensive new oven. It is an affordable old stand by: the broiler pan.
Some benefits of cooking with a broiler pan:
• Makes meats leaner
• Tasty
• Multi-Purpose – great for veggies and fish as well
• Speeds up cooking time
• Acts like a grill, locking in flavor
Broiler pans include two pieces, an upper grill and a catch pan. This design allows you to cook in the oven with a high heat similar to outdoor grilling. Excess fat from meat drips into the pan below, while the high heat sears to lock in flavor and create a delicious browned exterior. The same roasting method is wonderful for vegetables, creating a caramelization on all sides. The pan also leaves grill marks for an attractive presentation.
Ovens used to be sold with broiler pans, but they have not been included in recent years. Range Kleen has several OEM – Original Manufacturer Quality – Broiler Pans. Heavy duty porcelain-coated over steel for a natural, durable non-stick finish, plus one style featuring a chrome grill with Porcelain Pan. All Made in the USA.
All Range Kleen Broiler Pans are on sale 40% OFF this week only!
Find out more about using your new broiler pan: Oven Broiler Pans FAQ

Originally uploaded by Range Kleen

One final recipe for Christmas Eve. Wishing you and your family a very safe and happy holiday season.

Day 12 – Turkey Walnut Couscous with Cranberry Sauce

Nutty and light flavors with a hint of holiday cranberries. Simple prep with big rewards!

6 oz. pkg. instant or quick-cooking couscous, uncooked
1 1/4 c. water
1 T. butter
1 1/2 c. cooked turkey, cut into small bite-sized pieces
1/4 c. walnuts, chopped
1/2 t. black pepper

Cranberry Sauce:
1 c. canned cranberry sauce
2 T. apple juice

In a large saucepan, prepare the couscous according to package instructions, adding the water, butter and flavor packet as directed. Add the turkey, walnuts and pepper and cover the pan tightly. Let stand for 5 minutes.

Meanwhile, heat the cranberry sauce and juice over medium heat, stirring occasionally.

To serve, spoon the couscous onto individual plates and add a tablespoon or two of sauce to the couscous. Serve at once.

Serves 4.

Originally uploaded by Range Kleen

Two Days before Christmas and lots still to do.  Here is a Quick and Easy Recipe to check dinner off your to do list. Check back tomorrow for another easy recipe to celebrate Christmas Eve.

Day 11 – Salmon Steaks with Dijon Cream

This simple, yet enticing salmon entrée pairs well with asparagus or broccoli. Steam the fresh vegetables while the salmon grills.

4 6 oz. salmon steaks
1/4 c. butter
1 t. lemon juice
1 1/2 T. Dijon mustard
1 T. half and half cream
1 T. fresh parsley, minced

Preheat an indoor grill or oven broiler. Grill or broil the salmon for 4 minutes on each side or until the fish flakes easily with a fork.

While the salmon grills, prepare the sauce by combining the butter, lemon, and mustard in a small saucepan. Heat to medium and stir frequently. When hot, slowly add the cream and whisk well to combine. Cook over medium heat for 1 minute. Remove from the heat and add the parsley.

To serve, place the steaks on individual plates and cover each with the Dijon cream.

Serves 4.