Do you feel like you’re always throwing away food? Letting food go bad before you have a chance to eat it drains your pocketbook and results in more time-consuming trips to the grocery store. Before you head to the supermarket again, check your fridge and your cupboards and make a note of ingredients you have for future meals. Picking up a few more items to complement those ingredients will help you use up everything you already have. It’s always important to make a grocery list and, if you can, plan out a few meals in advance, so you hit the market with a goal in mind rather than wander the aisles picking up whatever happens to catch your eye.
Read the rest of Five Storage Secrets to Make Food Last Longer at our new website!
Showing posts with label seasonal fruits. Show all posts
Showing posts with label seasonal fruits. Show all posts
Every Tip You Need to Know for Your Backyard Barbecue
Who doesn't love a BBQ? Time to throw some steaks on the grill, grab a nice cold drink, and celebrate summer in style with these tips for great backyard barbecues. For the quickest way to chill drinks, impressive grill tricks, and more, read Every Tip You Need to Know for Your Backyard Barbecue at our new website!
Recipe of the Week: Simple Salad Dressing
photo courtesy of The Whole Life Nutrition Kitchen
Amidst all our dinner, lunch, and dessert recipes, I like to share something purely practical every once in a while, like this salad dressing recipe from The Whole Life Nutrition Kitchen. Blogger and nutritionist Ali comes up with so many fantastic and simple recipes, it makes eating healthily a breeze. Plus, store-bought salad dressing is expensive: it makes more sense to make your own.
Ingredients:
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
the juice of one small lemon
6 cloves garlic, peeled
2 tablespoons fresh herbs
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
How to Make It:
1. Place all ingredients into a blender and blend until smooth.
2. Taste and adjust salt and seasonings if necessary.
3. Store in a sealed glass jar in the refrigerator.
Tips from Ali:
"I used 2 tablespoons of oregano here but fresh basil would work too, if fact, you could increase the basil to 1/4 cup. Don't be tempted to add more of the pungent herbs such as oregano or thyme. Otherwise the flavors in the dressing may get too strong and/or slightly bitter. This dressing will keep in the refrigerator in a sealed jar for about 2 weeks."
Do you have a great recipe to share? Let us know!
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
the juice of one small lemon
6 cloves garlic, peeled
2 tablespoons fresh herbs
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
How to Make It:
1. Place all ingredients into a blender and blend until smooth.
2. Taste and adjust salt and seasonings if necessary.
3. Store in a sealed glass jar in the refrigerator.
Tips from Ali:
"I used 2 tablespoons of oregano here but fresh basil would work too, if fact, you could increase the basil to 1/4 cup. Don't be tempted to add more of the pungent herbs such as oregano or thyme. Otherwise the flavors in the dressing may get too strong and/or slightly bitter. This dressing will keep in the refrigerator in a sealed jar for about 2 weeks."
Do you have a great recipe to share? Let us know!
Recipe of the Week: Maple Apple Crunch
Our recipe of the week comes to us from Anna in Los Angeles, CA. She offers this dish as an alternative dessert for those who love pie but don't have the time to bake it. Who knew one could make dessert in a slow cooker? It can be easily adjusted for those who have food allergies, as well!
Ingredients:
2 cups peeled, chopped apples or persimmons
2 cups granola
1/2 cup melted butter
1/2 cup maple syrup or agave
1/2 teaspoon cinnamon
How to Make It:
1. Grease the Crock Pot or slow cooker with butter. Put the fruit at the bottom and top with granola. Drizzle the other ingredients on top.
2. Cook on low for five hours. Serve warm. Tastes delicious with ice cream!
Notes:
Those with dairy allergies can substitute the butter for Earth Balance. Those with gluten allergies can use gluten-free granola.
Do you have a recipe to share? Let us know!
Ingredients:
2 cups peeled, chopped apples or persimmons
2 cups granola
1/2 cup melted butter
1/2 cup maple syrup or agave
1/2 teaspoon cinnamon
How to Make It:
1. Grease the Crock Pot or slow cooker with butter. Put the fruit at the bottom and top with granola. Drizzle the other ingredients on top.
2. Cook on low for five hours. Serve warm. Tastes delicious with ice cream!
Notes:
Those with dairy allergies can substitute the butter for Earth Balance. Those with gluten allergies can use gluten-free granola.
Do you have a recipe to share? Let us know!
Recipe of the Week: Stuffing with Sausage and Apples
In the tradition of our favorite cranberry sauce recipe, here's a recipe for Thanksgiving stuffing that's fast, easy, and delicious. We owe it to blogger and photographer Tara Whitney, who's participating in a fun project called Lazy Susan. She and a handful of other bloggers are sharing their favorite seasonal recipes for you to click through as though you're spinning a lazy susan. Visit her blog for photos of the stuffing dish.
Ingredients:
1 box of dressing, such as Mrs. Cubbison’s Class Seasoned Dressing (or two 6 ounce bags)
1 pound sage sausage, chopped
2 green apples, peeled, cored, and chopped
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup chicken broth
1 cup butter
1 cup pecans
How to Make It:
1. Saute the sausage and the onions until the sausage is browned and the onions are golden.
2. Melt the butter in a large bowl and add the stuffing to the bowl. Stir and coat. Add the celery, apples, and pecans. You may want to crush the pecans first with the butt of a knife, which is easier to do while they're still in the bag.
3. Add the chicken broth to the bowl and stir everything, coating it well. Drain the sausage and onions and add those to the mix.
4. Cook it in a casserole dish or stuff your turkey with it, following the directions on the box.
Do you call it stuffing or dressing? How did this recipe turn out for you? Post your comments here!
Ingredients:
1 box of dressing, such as Mrs. Cubbison’s Class Seasoned Dressing (or two 6 ounce bags)
1 pound sage sausage, chopped
2 green apples, peeled, cored, and chopped
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup chicken broth
1 cup butter
1 cup pecans
How to Make It:
1. Saute the sausage and the onions until the sausage is browned and the onions are golden.
2. Melt the butter in a large bowl and add the stuffing to the bowl. Stir and coat. Add the celery, apples, and pecans. You may want to crush the pecans first with the butt of a knife, which is easier to do while they're still in the bag.
3. Add the chicken broth to the bowl and stir everything, coating it well. Drain the sausage and onions and add those to the mix.
4. Cook it in a casserole dish or stuff your turkey with it, following the directions on the box.
Do you call it stuffing or dressing? How did this recipe turn out for you? Post your comments here!
Recipe of the Week: Spiced Cranberry Sauce
This month, we'll be giving you new and interesting Thanksgiving recipes that will spice up your traditional menu while still being quick and easy to prepare. We were excited to find a group of bloggers who have embarked on a project called "Lazy Susan." Much like the revolving tray it's named for, this project allows you to spin through a virtual wheel of recipes posted by women all over the country. Blogger Amy of A Boring Photo shared her recipe for spiced cranberry sauce.
Ingredients:
1 3/4 cup cranberry juice cocktail
1 cinnamon stick
1/2 cup agave or 3/4 cup honey
2 whole cloves
1 tablespoons orange zest
1/8 teaspoon cayenne pepper (to taste)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper (to taste)
1 teaspoon fresh minced ginger
3/4 teaspoon ground coriander
1 bay leaf
12 ounces cranberries
How to Make It:
1. Combine 1 1/2 cups of the cranberry cocktail and the agave over medium heat until the agave dissolves. Set 1/4 cup of the juice aside.
2. Add the rest of the ingredients except the cranberries and let simmer for 5 minutes or so.
3. Add the cranberries and simmer on medium heat until the berries burst and the sauce thickens.
4. Remove the bay leaf, and remove the sauce from the heat. Add the remaining cranberry juice. It will thicken once it’s cool.
This can be made up to three days in advance! Keep it refrigerated.
Do you have a Thanksgiving recipe to share? Let us know!
Ingredients:
1 3/4 cup cranberry juice cocktail
1 cinnamon stick
1/2 cup agave or 3/4 cup honey
2 whole cloves
1 tablespoons orange zest
1/8 teaspoon cayenne pepper (to taste)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper (to taste)
1 teaspoon fresh minced ginger
3/4 teaspoon ground coriander
1 bay leaf
12 ounces cranberries
How to Make It:
1. Combine 1 1/2 cups of the cranberry cocktail and the agave over medium heat until the agave dissolves. Set 1/4 cup of the juice aside.
2. Add the rest of the ingredients except the cranberries and let simmer for 5 minutes or so.
3. Add the cranberries and simmer on medium heat until the berries burst and the sauce thickens.
4. Remove the bay leaf, and remove the sauce from the heat. Add the remaining cranberry juice. It will thicken once it’s cool.
This can be made up to three days in advance! Keep it refrigerated.
Do you have a Thanksgiving recipe to share? Let us know!
Recipe of the Week: Snickers Caramel Apple Salad
What to do with all those mini Snickers bars your kids brought home from trick-or-treating? Make a salad, of course! Siggy Spice is quick to point out that this recipe is more of a dessert than a salad, but hey, the addition of apples can only make it healthier, right?
Ingredients:
6 (2 1/4 ounce) Snickers candy bars, chilled and chopped
6 apples, cored and chopped into bite sized pieces
1/2 cup Kraft Caramel Bits
1 twelve-ounce container of Cool Whip
1 tablespoon instant butterscotch pudding mix
1 tablespoon instant vanilla pudding mix
caramel sauce for garnish
How to Make It:
1. Mix the dry powdered pudding mixtures into the Cool Whip container until well combined.
2. In a large bowl, add chopped apples and Snickers Bars. Add the Cool Whip mixture to the bowl and fold gently, making sure to coat all the pieces evenly.
3. Warm the caramel sauce in the microwave, just to make pouring easier. Drizzle the top of "salad" with the caramel. Chill for one hour. Enjoy!
Ingredients:
6 (2 1/4 ounce) Snickers candy bars, chilled and chopped
6 apples, cored and chopped into bite sized pieces
1/2 cup Kraft Caramel Bits
1 twelve-ounce container of Cool Whip
1 tablespoon instant butterscotch pudding mix
1 tablespoon instant vanilla pudding mix
caramel sauce for garnish
How to Make It:
1. Mix the dry powdered pudding mixtures into the Cool Whip container until well combined.
2. In a large bowl, add chopped apples and Snickers Bars. Add the Cool Whip mixture to the bowl and fold gently, making sure to coat all the pieces evenly.
3. Warm the caramel sauce in the microwave, just to make pouring easier. Drizzle the top of "salad" with the caramel. Chill for one hour. Enjoy!
Recipe of the Week: Quick Caramel Apples
One of our favorite things about Halloween is that you get to steal your kids' trick or treat candy. Another perk is that Halloween is the only time of year it's acceptable to dunk fruit into caramel and eat it off of a stick. We found this quick and easy recipe from the Kraft website, and in our opinion, you're allowed to make it 365 days a year.
Ingredients:
5 apples (1 1/2 pounds), washed, well dried
1 package (14 ounces) caramels
2 tablespoon water
How to Make It:
1. Insert wooden pop stick into stem end of each apple. Cover large plate with waxed paper; grease paper with butter.
2. Cook caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.
3. Dip apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour. Remove from refrigerator 15 minutes before serving; let stand at room temperature to soften slightly. Refrigerate leftovers.
Ingredients:
5 apples (1 1/2 pounds), washed, well dried
1 package (14 ounces) caramels
2 tablespoon water
How to Make It:
1. Insert wooden pop stick into stem end of each apple. Cover large plate with waxed paper; grease paper with butter.
2. Cook caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.
3. Dip apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour. Remove from refrigerator 15 minutes before serving; let stand at room temperature to soften slightly. Refrigerate leftovers.
Recipe of the Week: Watermelon Jello
Savor the last bit of summer with some scrumptious watermelon jello. The fresh watermelon juice makes all the difference in this recipe from our friends at Sunset magazine.
Ingredients:
3 envelopes unflavored gelatin
3/4 cup sugar
4 cups watermelon juice (from 8 pounds watermelon, pureed and strained)
watermelon balls (use a melon baller)
Cool Whip
1/4 cup thinly sliced mint leaves
How to Make It:
1. Sprinkle gelatin over 1 cup cold water in a glass bowl and let stand 1 minute.
2. Microwave on high until hot and gelatin is melted, about 1 minute.
3. Add sugar, whisking until dissolved. Whisk mixture into watermelon juice.
4. Divide mixture among 6 glass dishes (about 8 ounces each). Chill until set, about 2 hours.
5. Top each serving with some fresh melon balls, a dollop of Cool Whip, and a pinch of mint.
Do you have an easy dessert recipe to share? Let us know!
Ingredients:
3 envelopes unflavored gelatin
3/4 cup sugar
4 cups watermelon juice (from 8 pounds watermelon, pureed and strained)
watermelon balls (use a melon baller)
Cool Whip
1/4 cup thinly sliced mint leaves
How to Make It:
1. Sprinkle gelatin over 1 cup cold water in a glass bowl and let stand 1 minute.
2. Microwave on high until hot and gelatin is melted, about 1 minute.
3. Add sugar, whisking until dissolved. Whisk mixture into watermelon juice.
4. Divide mixture among 6 glass dishes (about 8 ounces each). Chill until set, about 2 hours.
5. Top each serving with some fresh melon balls, a dollop of Cool Whip, and a pinch of mint.
Do you have an easy dessert recipe to share? Let us know!
When are foods in season?
The best way to save on produce is to buy when it's in season. Any fruit or vegetable will be much cheaper when a farm near you is harvesting it, because you won’t have to spend money on the cost to transport it from another country. When a harvest has been particularly good, expect deep discounts as distributors try to get rid of a fruit or veggie before it goes bad. Visit our new website to find out when foods are in season!
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