Getty Stewart - Home Economist

Directions Website Contact the business

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

10/13/2026

How to pick and store butternut squash.

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

- Use/Size: how many people are you serving, how will you be cooking it, do you want leftovers
- Select: firm, heavy for its size, no soft spots or open cracks. As long as the skin is firm and you plan to use the squash right away, small scratches and etching like you see on #4 are safe. Do not store these squash.
- Store whole: in a cool, dark, dry, well-ventilated spot, not the fridge
- Store cut: wrap tightly or use a sealed container and refrigerate at 0 to 4°C.
- Which to eat first: thick-skinned squash (kabocha, hubbard, butternut) keep longer than thin-skinned squash (acorn, delicata, pumpkin, spaghetti), so use the thin-skinned ones first.

Learn more from at Love Food Hate Waste find link in stories.

10/09/2026

How to roast cut squash - cut side up or down?

Why cut squash before roasting, when you can roast them whole?

1. It’s faster to roast cut squash.
2. You can get some caramelization.
3. Scooping out the seeds is a little easier.

Cut side down = steamy and soft. Add a little water to pan for more steam and reduce browning on edges touching the pan.

Cut side up = drier and perfect for seasoning or stuffing. Coat in a little oil for caramelization.

Save and share for future squash roasting!

Follow for more squash tips and recipes all month.

Drop your squash questions in the comments.

10/08/2026

Use winter squash if you don’t have a pie pumpkin.

They make a silky smooth, sweet puree ideal for pie and other sweet treats. Oh and soup of course.

Best squash options:

Butternut
Honey nut
Red Kuri
Hubbard

If you’re squash is a little dry, add water when pureeing to make create a silky smooth pudding like finish.

Squash to Avoid for pie puree:

Acorn
Large field pumpkins
Spaghetti squash

Fun fact: most commercial pumpkin puree is made with Dickinson “pumpkins” which are more like butternut squash than pumpkins.

Do you make your own puree for pie or other baked goodies?

Follow all month long for more squash tips.

Find my pumpkin pie recipe at gettystewart.com

10/07/2026

How to roast a whole squash without cutting it. You get beautiful puree without wrestling with a knife.

Wash the squash well and place it on a baking pan. Make several cuts in the skin so steam can escape. Roast at 375F (190C) for 45 to 60 minutes, until a fork pierces the skin easily.

Let it cool a little (it will be very steamy), then cut it open, scoop out the seeds and puree the flesh. It's perfect for pies, soups, sauces, lattes, fruit leather and all your favourite baked goods.

Save this and try it next time you have a butternut, pie pumpkin, kabocha or other small squash you want to puree.

10/06/2026

Winter squash season is here! Let’s talk about how to select, store and enjoy it.

October is Squash Month, and all month long I’ll be sharing practical tips to help you get more comfortable with all those beautiful winter squash showing up at markets and grocery stores right now.

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

We’ll look at different varieties, how to choose the best ones, how and where to store them, the easiest ways to cut and cook them, and, most importantly, delicious ways to actually enjoy it.

But I want to hear from you too.

What do you want to know about winter squash?

Drop your squash questions in the comments and I’ll try to tackle as many as I can this month.

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?

Address

Toronto, ON

Website

Alerts

Be the first to know and let us send you an email when Getty Stewart - Home Economist posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Getty Stewart - Home Economist:

Shortcuts

Share

Category