Weekly Bits: Kids' Menus & a DIY Salsa

This week: homemade salsa and how to stop crying when you cut onions.

Check our our favorite tips for stopping those onion tears, jarring your own salsa and what your kids order when the family is dining out. You guys were full of ideas this week!

"The sharper your knife, the less tears. Bruising the onion releases more of the gas. If you cut an onion in half to cut into half moons or julienne, place the half you aren't working with cut-side down to prevent the gasses from bothering you. Finally, use the fewest cuts you can. Since sharpening my knife I haven't cried in a long time." -- Alison

"I have found ... that I cry when cutting a fresh onion and DON'T when I use a refrigerated half in a new recipe." -- Martha

"One additional point to add on lactose intolerance ... as you point out, there are many lactose-free milks on the market, but many people don't realize that two favorite dairy foods are naturally lactose-free or contain beneficial bacteria to help in the digestion -- in this case, aged cheeses [like Cheddar] and yogurt, respectively." -- Regan

"You don't have to go to the store-bought jarred kind when the ingredients are out of season. I actually make large batches of salsa and jar it for later use. I don't always feel like getting my food processor out, and we go through ridiculous batches of salsa at our house. Jarring is super easy too: the jars can be found at most big box stores. You just clean the jars, make the salsa, fill the jars, put the jars in a huge pot of boiling water (with enough water to cover the jars with an inch of water) and let boil for 35-40 minutes. Then remove the jars with tongs, let cool, push on the lid to make sure it's sealed (it shouldn't pop, it should be sucked down a bit), label with the date and enjoy. It's a great Sunday project and totally worth it because you can control exactly what is put in there and make it exactly how you like it." -- Eirwen

Editor's Note: Get more beginner preserving tips here.

After hearing that some restaurants are rethinking the kids' menu, we asked our Facebook group about their kids' dining choices:

"My daughter never wanted anything off the kids menu. She was always into seafood and salads and water. She would order oysters, a salad with shrimp and a glass of water with lemon and then a small slice of chocolate cake." -- Michelle

"I do not always order from the kids' menu for my kids. I want my kids to eat the same cuisine of food I am eating, which is sometimes hard on the kids' menu. Sometimes my kids end up sharing an adult meal. It really depends on the restaurant." -- Cassidy

Have a tip you think we'd like? Got a healthy-eating question? We love to hear from you! Leave comments here on our blog or on our Facebook and Twitter pages.

Next Up

Weekly Bits: Eco Eats

In honor of Earth Week, we focused on some easy ways to green up your cooking. Our latest comment roundup includes some of the great responses you, our readers, shared on saving energy in the kitchen. Also on this week's menu: Get your green on with more ways to love asparagus.

Weekly Bits: Pumpkin Galore

We celebrated lots of holidays this week -- Halloween, National Oatmeal Day (Thursday), and National Chocolate Day (Wednesday). As always, you, our readers, had great ideas for all of them, from cooking with pumpkin to overnight oats. Here are our faves from the week.

Weekly Bits: Movin' Up

Last week, we got an upgrade: Healthy Eats is now hosted at our parent site, FoodNetwork.com. But we haven't changed our wholesome approach to food, or lost any of the great recipes and tips you've come to expect from us. Find out what everyone's saying about the move, and check out some of our readers' latest recipe suggestions.

Weekly Bits: Irish Feasting

St. Patrick's Day might be over for the year, but you don't have to give up your favorite Irish-inspired recipes! Find new ways to enjoy cabbage and potatoes for less fat and calories with ideas from our readers.

Weekly Bits: Talkin' Tuna

Every week we publish our favorite reader tips, comments, and questions. Check out this week's list -- we might have included yours! On the menu: tuna salad, sweet and savory pumpkin, grilling with pomegranates, plus snacks to keep your appetite satisfied.

Weekly Bits: Sandwich Creations

This week, readers gave us ideas on making unique sandwiches and condiments. Plus, a seedless grape question.

Related Pages