In October,I was the VIP of the Vegetarian Swap. Looking through the thread I came across this great tip,after seeing Loula's picture.
Being married to an Iranian,we always have pistachios in our home.While in Iran,I was hating it the way people were opening them up with their teeth. I was doing it with my nails and it's not an easy task. Now I solved the problem by finding this and it's one of those things that makes me go: Now,why didn't I think of it! Because it's so simple you don't even think of it. Sometimes,the simple things are the best!
Ummbinat posted this recipe,click on the title and it will take you there.

Ingredients:
1 pistachio nut,partially opened

Take the blunt knife and stick it into the end of the partially opened pistachio.
Twist the knife like you would turn a screwdriver.

I have to post this really quick for safekeeping.Try this and you won't buy it again.

Ingredients:
1 (6 ounce) can tomato paste with garlic
1/2 cup light corn syrup
1/4 cup white vinegar
1/4 cup white balsamic vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon onion powder

Combine all ingredients in a medium saucepan over medium heat.
Stir and bring to a boil, reduce heat and simmer for 30 min.
Stir often.
Remove from heat and cover til cool.
Keep in a covered container in fridge.

I've used this way so many times since I found it on the zaar and I'm so grateful to Rita for posting it. Any mother with little kids should have a look at it.

Ingredients:
2 cups hot water
1 tea bag
lemon (optional)
honey (optional)
milk (optional)

Steep the tea for 30 seconds- 1 minute in hot water. This will release most of the caffeine into the water.
Pour off this liquid and discard.
 Add more fresh hot water, steep as usual, add lemon, honey, milk iced or hot and enjoy!

Thanks cookgirl for a great recipe. Even though my daughters eat their fruit,this time they actually attacked it.



Ingredients:
1 large pink grapefruit or 1 large navel orange
2 red seedless grapes
1 -2 cup green seedless grape (2 small clusters)
2 fresh cherries (keep stem intact) or 2 maraschino cherries (keep stem intact)
1 slice apple (or kiwi, papaya, mango, etc.)

Cut the grapefruit in half. Then cut off a small slice on the bottom near the stem to make the grapefruit lie flat on a plate.
Eyes: Cut both grapes in half and place on the grapefruit.
Nose: Add the cherry between the two grape halves.
Mouth: Place the apple slice (or other fruit of choice) underneath the cherry where the mouth would be.
Hair: Place the grape cluster on the top of the grapefruit where the hair would be.

The best part is that kids can participate to make it. The photo below is my daughter's creation.

This is another one of those items that I cannot get it but it's so easy to make and right under my nose. Tonkatsu doesn't taste the same without them.by Random Rachel

Ingredients:
2 slices fresh white bread
1 slice fresh white bread

Carefully trim only the brown crust from fresh white bread.
Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used..

When it is dried out, crumble gently using your fingers.
Use as desired..

This recipe also belongs to Rita and I've used it many times since I came accross. The best PB cookies I made using homemade peanut butter.

Ingredients:
1 1/2 cups unsalted dry roasted peanuts
1 tablespoon peanut oil, more if needed - canola oil works as well
1/4 teaspoon salt

For smooth peanut butter:
Mix the peanuts with the peanut oil & salt, and pour the mixture into the food processor.
Process the mixture until it's very smooth.
Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For chunky peanut butter:.
Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside.
 Mix the rest of the peanuts with the oil and salt, and pour the mixture into the food processor.
Process the mixture until it's very smooth, then stir in the peanuts that you had set aside.
Process a few seconds more to create the chunks in your chunky peanut butter.
Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

Rita from the zaar has many great recipes,but if you're here via zaar you already know that. And I think she likes cardamon. This way of making couscous is the same way I've seen at the Cookshop's cook school in Vancouver.

Ingredients:
1 1/2 cups couscous
2 3/4 cups water
1 tablespoon olive oil or 1 tablespoon butter
1/4 teaspoon salt

In a saucepan, bring water to a boil.
Add butter, salt and stir.
Add couscous and remove from heat and allow to sit for about 5 minutes.
 Fluff with a fork.