Getty Stewart - Home Economist

Getty Stewart - Home Economist Become more confident using and enjoying whole, seasonal foods with helpful tips and tasty recipes from an experienced Professional Home Economist. How?

If you're tired of keeping up with the latest food fads, diets, superfoods, claims and deciphering ingredients in packaged foods, you've come to the right place. I want to help simplify food and how we feed ourselves. By helping you become more confident using and enjoying fresh, whole ingredients to make simple tasty dishes for everyday living. Hi, I’m Getty, a Professional Home Economist and Educator with over 12 years experience sharing practical tips and recipes to make life easier. No matter where you're starting from, I'd want to help you move forward. Follow me here on Facebook or, if you want to get all my tips, recipes and information, subscribe to my email list via this link: https://bit.ly/3HUv9hJ

10/01/2026

How to keep peppers from floating to the top in pepper jelly.

1. Chop peppers small

2. Rest and stir the jelly 5 to 7 minutes, stir before filling jars

3. Once lids have sealed but still hot, gently swirl jars to disperse peppers

Floating peppers are not a safety concern, this is purely cosmetic for pretty jars to give as gifts.

You can always just stir the jelly before using.

Save this for canning day, and send it to a friend making gift jars this fall.

09/29/2026

How to make fried rice that isn't mushy.

Save this for the next time you have leftover rice.

Paid partnership with Love Food Hate Waste Canada / J’aime manger, pas gaspiller Canada and Canadian Food Focus

3 fixes for mushy fried rice:

1. Use cold, dry, day old leftover rice.

2. Use a large, hot pan.

3. Go easy on the sauce.

Get the full recipe in Stories, or find it with the Leftover Legend recipes at lovefoodhatewaste.ca

What do you like to put in your fried rice?

09/28/2026

Why is garlic so sticky when you chop it? That annoying stickiness is actually proof that you have fresh, potent garlic.

When you crush fresh garlic, you release natural juices, sugars and sulfur compounds that lock onto the proteins in your skin. Leaving you with sticky, smelly fingers.

But, you also trigger a chemical reaction that creates allicin, the compound behind garlic’s incredible antioxidant, antibacterial, immune-boosting, and heart-healthy benefits. To get the full benefits of allicin, you need to let it rest for 10 minutes after chopping before adding to your pan.

As for the stickiness and smell?
• Before chopping:
Wet your knife blade to create a barrier.
• After chopping:
Wash your utensils immediately after chopping before things get stuck on.
Wet your hands and rub on a stainless steel spoon or stainless steel sink.

Turns out sulfur molecules prefer metal more than your skin, which is why rubbing your hands on stainless steel removes the smell.

If you love little tid bits like this, let me know in the comments and share this post with others.

09/24/2026

Can you tell how hot a jalapeño is going to be at the store? There some clues, but no guarantees.

Whenever I make pico de gallo, I want some heat, but not too much. And we all know one jalapeño vary widely, one can be as mild as can be and the next can pack serious heat.

The heat comes from capsaicin, a naturally occurring compound in hot peppers located in the white pith inside the peppers.

Can we look at a jalapeño and predict how much capsaicin it has? Somewhat…

1. Variety matters. Different types of jalapeños have different heat potential, and even peppers from the same plant can vary.
2. Growing conditions matter. The more extreme the temperature, water and sunlight, the greater the stress on the plant which often produces more capsaicin. Changes in colour and corking are signs of maturity.
3. Age matters. Typically, more mature peppers have more capsaicin.

That’s the theory, the best way to tell is by having a little taste test. Maybe not a big honking bite like I took!

Your turn! Save this and do the test.

Let me know if beautiful, bright green glossy jalapenos are less intense than old, stressed out jalapenos?

09/22/2026

8 easy bell pepper recipes for when you have gorgeous colourful peppers to use up.

Bell peppers are one of those vegetables that can go in just about anything.

Here are 8 delicious ways to put them to work:

Chicken Fajita Sheet Pan Dinner
Thai Red Curry with Edamame and Cashews
Glazed Baked Stuffed Red Peppers
Speedy Beef Stir Fry

Zesty Quinoa Black Bean Salad
Mexican Stuffed Peppers with Quinoa, Beans and Corn
Pork Vegetable Stir-Fry
Asian Inspired Big Batch Meatballs with Broccoli and Peppers

That’s dinner, lunch and a very good reason not to let those peppers wrinkle away in the crisper drawer.

Recipes from Love Food Hate Waste Canada, Canadian Food Focus and GettyStewart.com. All great sources for practical recipes and ideas. Find all the links in stories and on the seasonal cooking page.

Which one would you make first?

09/17/2026

This post is a paid partnership with Manitoba Chicken Producers ( )

Have you ever made chicken schnitzel?

I have a fantastic recipe for you from Manitoba Chicken, perfect for celebrating National Chicken Month.

Here are three rules for perfect chicken schnitzel my mom taught me before I was 16.

1. Pound chicken gently and evenly with the flat side, never the pointy side. Chicken is already tender and you don't want to shred it. You just want an even thickness for even cooking, about it 1 cm thick.

2. Season the meat instead of the flour or crumbs, this way you have better control of where the flavour lands.

3. Wait for the oil to be hot and place the meat in the pan facing away from you to avoid hot oil splatters.

Oh and the correct order for the breading is always: flour, egg and breadcrumbs/Panko.

Your schnitzel will be done in about 4 minutes per side. Finish it off with capers and lemon juice as shown in the recipe, or with a classic Jägersoße (mushroom sauce) and Spätzle (homemade egg noodles).

Simple, comforting, and perfect for fall and celebrating National Chicken Month.

Follow Manitoba Chicken for this and many more local recipes.

09/16/2026

German mushroom sauce for schnitzel without lumps in 30 minutes.
Jägersoße or Jaeger Sauce (hunter’s sauce), is a classic German mushroom sauce served on Schnitzel, steak, roasts, meatballs, mashed potatoes, rice or Spaetzle (German noodles).

Oma (my mom) won’t like that I’m swapping fresh onions for onion powder and taking the mushrooms out of the pan before making the roux (dirtying another plate is too inefficient). But I’m 55 (maybe more 😋) and I’m doing it my way! It’s quicker, easier and guaranteed lump free. If that sounds good to you, check out my latest blog article where I share the full how to. And yes, I share how to make it with fresh onions!

Here’s the gist:

- saute mushrooms til golden
- add onion and garlic powder
- make a roux
- gently, carefully whisk in broth
- add mushrooms
- spoon over schnitzel

Full how to video coming this weekend.

Chicken schnitzel recipe coming tomorrow!

If you found this useful or want to see more German food - save, like and comment.

09/15/2026

Too many peppers? Freeze them.

No blanching needed.

Thanks to a paid partnership with Canadian Food Focus and Love Food Hate Waste Canada / J’aime manger, pas gaspiller Canada

Wash, dry, dice or slice them. Your choice. Just don’t freeze them whole.

Instead of flash freezing: Pour prepared peppers in freezer bag, flatten bag, remove as much air as possible, seal and lay flat to freeze.

When ready to use, break off just what you need and toss straight into soups, stews, or chili without thawing. For best quality use within 6 to 8 months, although they will be safe to use as long as they stay frozen.

Save for the next time you have more peppers than you can use right away.

09/10/2026

How do you keep fresh jalapeños?

They’ll keep in the fridge for 1-2 weeks in a perforated or open bag lined with paper towel.

You can also freeze them, sliced or diced without blanching.

Save for when you have extra jalapeños.

Now tell me what are your favourite ways to use jalapenos?

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