Quick kitchen tricks to make cooking easier

Better-than-a-box mac & cheese: Cashew cream (see accompanying recipe) makes an easy substitute for traditional cheese sauce. Simply boil a half-cup of roughly chopped carrot (frozen is fine) with an equal amount of raw onion in just enough water to cover for 5 to 8 minutes, or until soft. Drain off and reserve any excess water; put the carrot and onion in a blender with a cup of cashew cream. Blend on high until smooth; if the resulting sauce seems too thick, add the reserved cooking water (or fresh water) a teaspoon at a time to thin it. Season to taste with salt and pepper and a seasoning blend, such as Trader Joe's 21 Seasoning Salute, then mix with two cups of cooked macaroni. Eat as-is, or top with panko bread crumbs and bake at 350 degrees for 20 minutes.

The "cheese" sauce is also tasty when mixed with a couple of spoonfuls of salsa for a quick queso-style dip for chips.

Sweet cream fruit dip: When blended with honey or light agave syrup, cashew cream can be turned into a sweet and protein-rich snack, perfect for dipping slices of apples, pears, or other fruit. Just sweeten a half-cup of cashew cream to taste, adding a dash of cinnamon - yes, it's that easy. If you crave chocolate, mix in a teaspoon of cocoa powder in addition to the sweetener, or, in a pinch, substitute chocolate chips melted in the microwave or even cocoa mix; because the chips and mix are already sweetened, you won't need to add honey or agave syrup.

Stir-fry beans: For a weeknight meal that's faster and cheaper than ordering Chinese takeout, grab a cup of green beans from the freezer and toss them into a pan with a half-cup of Quick Stir Fry Sauce (see accompanying recipe), cooking over medium-high heat until the sauce has thickened slightly. Stir in a tablespoon of lemon juice (add a little fresh zest if you want to amp up the flavor even more) and freshly ground black pepper, then pour the beans and sauce over cooked rice. You can add a protein of your choice, such as cubed tofu or leftover chicken strips.

Blueberry-lemon drop scones:

If you have a box of Bisquick, turn it into a brunch-worthy batch of scones in a matter of minutes. Preheat the oven to 450 degrees. Start with 3 cups of the mix and 1/2 cup of sugar, then cut a stick of cold butter into small pieces and use your fingers to blend everything together until the mix looks crumbly. Add 3/4 cup of milk, a teaspoon each of vanilla extract and lemon zest, and a cup of frozen blueberries that have been tossed with a spoonful of Bisquick (this helps the berries keep their shape). Mix with a fork until just blended, then drop large spoonfuls of the batter (about 1/4 cup each) onto a baking sheet. Sprinkle the tops with additional sugar, if you like, then bake for 12 to 15 minutes.

For a vegan version, substitute non-dairy butter and milk. Serve immediately; the scones can also be refrigerated for up to a week and frozen for up to two months.

Freezer onions: If you feel like planning ahead, chop two or three onions and saute them over low heat in a tablespoon of vegetable oil, stirring occasionally, until they are softened and lightly golden - 15 or 20 minutes. Scoop them by the tablespoonful onto a baking sheet and let the discs freeze until solid; transfer them from the baking sheet to a plastic freezer bag and then pop the bag back into the freezer.

When you need cooked onions for additional flavor in a soup or sauce, take out as many discs as you need and add them along with the other ingredients. - Kristen Hartke