On this new series, acclaimed author and sight loss coach Donna Jodhan gives you her tips and tricks for creating delicious meals in the kitchen. Included with the episode are the recipes below.

Asian Beef And Vegetables

What You Will Need:

One sharp pairing knife or food chopper

A food mincer

measuring cups

A can opener

a large skillet

pot spoons

Paper towels

Ingredients:

1 pound of ground beef or turkey

1 large onion, coarsely chopped

2 ½ cups of (8 ounces) frozen mixed vegetable medley, such as carrots, broccoli and red peppers, thawed

2 cloves of garlic, minced

½ cup of stir-fry sauce

1 can (3 ounces) of chow mein noodles

Cooking Directions:

Brown beef and onion in a large skillet over medium-high heat for 6 to 8 minutes, stirring to break up the meat.

Drain fat.

Add vegetables and garlic;

cook and stir for 2 minutes,

or until heated through.

Stir in stir-fry sauce;

cook for 30 seconds longer,

or until it is hot.

Serve over chow mein noodles.

Makes 4 servings.

Hints and Tips for the Kitchen:

The Conundrum that is the Egg:

How To Prepare A Hard-Boiled Egg:

Don't laugh, there's more to it than you think.

Place eggs in a pan,

cover with cold water and sprinkle in some salt.

Tip: The salt will keep the eggs from oozing out if the shells crack while cooking.

Bring to a boil and simmer gently for 10 minutes.

Drain off the hot water and place in cold water.

Be sure to crack all the eggs.

Allow to cool. This will make peeling easier and will prevent a green ring around the yolk.

More About Eggs:

* To determine whether an egg is fresh without breaking the shell, immerse the egg in a pan of cool, salted water. If it sinks to the bottom, it is fresh. If it rises to the surface, it is stale.

* Fresh eggs are rough and chalky in appearance. Old eggs are smooth and shiny.

* To determine whether an egg is hard-boiled, spin it. If it spins round and round, it is hard-boiled. If it wobbles and will not spin, it is raw.

* Pierce the end of an egg with a pin, and it will not break when placed in boiling water.

* A few drops of vinegar will keep poached eggs from running all over the pan.

* To remove egg yolk which has dropped into the white, use a corner of a wet cloth or a piece of the egg shell.

* Eggs beat up fluffier when not too cold. They should be at cool room temperature for best results.

* By adding vinegar to the water, you can boil cracked eggs without having the white run out of the shell.

* By adding 1 tablespoon of water per egg white, you can increase the quantity of beaten egg whites for meringue.

* When eggs are stuck to the carton, just wet the box and the eggs can be easily removed without cracking the shells.

* Beaten egg whites will be more stable if you add 1 teaspoon cream of tartar to each cup of egg whites (7 or 8 eggs).

* A small funnel is handy for separating egg whites from egg yolks. Open the egg over the funnel and the white will run through and the yolk will remain.

* For baking, it's best to use medium to large eggs. Extra large eggs may cause cakes to fall when cooled.

* Brown and white shelled eggs are of the same quality.

* Egg shells can be removed easily from hot hard-boiled eggs if they're quickly rinsed in cool water first.

* To keep egg yolks fresh for several days, cover them with cold water and store in the refrigerator.

If you’d like to know more about Donna Jodhan and her initiatives, you can go to her website, at the following link:

https://www.donnajodhan.com

Author Donna Jodhan is a world-renowned audio mystery writer and producer of fiction and has been writing and producing her own series since 2010.

She uses her audio mysteries to bring listening that is exciting, fascinating, and mystery twisting to audiences of all ages. She uses her insights and experiences as a blind person to build unique intrigue and suspense into her dramas.

Author Donna has written and produced three seasons of Detective DJ and the Crime Crushers and a 12 days of Christmas box set