Category Archives: American food

Food Tech Trends from CES 2024 (and a few classics)

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CES (Consumer Electronics Show) is not only a showcase for the latest gadgets and innovations, but also a platform for food technology trends that shape the future of food production, delivery and consumption.

If you’re a foodie who loves technology, the latest innovations recently showcased at CES 2024 will be sure to please your “palate.”

Here are three attention grabbers:

– Robots that make food: Whether you crave ice cream, cocktails, ramen, or pho, there is a robot that can make it for you at CES 2024. Some of the examples are Sweet Robo, a soft serve ice cream machine that can whip up vanilla, chocolate, or pistachio in less than 2 minutes; iGulu, a smart home brewer that can produce 40 liters of beer in two weeks; Yo-Kai Express, an autonomous restaurant that can cook and dispense hot bowls of Asian noodles in 90 seconds; and FrazyBot, a robot chef that can fry up to 200 portions of french fries per hour.

– AI-powered appliances: Artificial intelligence is not only helping robots to make food, but also helping humans to cook better. Some of the appliances that use AI to enhance your culinary skills are Brisk It’s NeoSear, a smart grill that can create custom recipes and control the temperature and time for you; Chef AI’s air fryer, which can recognize the food you put in and adjust the settings accordingly; and Sevvy’s Smart Cooker, which uses pulsed electric field and Ohmic heating technology to cook food faster and preserve nutrients.

– Personalized nutrition: Another trend that emerged at CES 2024 is the use of technology to tailor your food and drinks to your preferences and needs. Some of the devices that can do this are Bunafr, a smart coffee maker that can brew different types of coffee beans and adjust the strength, temperature, and flavor according to your taste; ColdSnap, a no-clean ice cream machine that can make frozen treats from pods in two minutes; and Samsung’s Family Hub refrigerator, which can scan your face and suggest recipes based on your health goals and mood.

Classic food trends from CES events, 2013-2023

Some of the most notable food tech developments that have been featured at CES events from 2013 to 2023 are:

– In 2013, Philips introduced the HomeCooker Next, a smart cooking device that can chop, stir, steam and fry ingredients according to recipes downloaded from an app. The device can also be controlled remotely via a smartphone or tablet.

– In 2016, Whirlpool unveiled the Zera Food Recycler, a device that can turn food scraps into fertilizer in 24 hours. The device uses a combination of oxygen, moisture, heat and a plant-based additive to break down food waste and reduce its volume by two-thirds.

– In 2019, Impossible Foods debuted the Impossible Burger 2.0, a plant-based burger that mimics the taste, texture and aroma of beef. The burger uses soy protein, coconut oil, sunflower oil and heme, a molecule that gives meat its color and flavor. The burger was hailed as one of the best products of CES 2019 by several media outlets.

– In 2020, LG showcased the LG InstaView ThinQ refrigerator, a smart fridge that can recognize the items inside and suggest recipes based on them. The fridge also has a transparent door that can turn into a touchscreen display with a voice assistant and a camera that can scan barcodes and expiration dates.

– In 2021, ColdSnap presented its rapid freezing appliance that can make ice cream, frozen yogurt, smoothies and cocktails in less than two minutes. The appliance uses recyclable aluminum pods that contain shelf-stable ingredients and can be stored at room temperature.

– In 2022, Blok introduced its modular food system that can create personalized meals based on individual preferences, dietary needs and health goals. The system consists of a smart dispenser that can mix and match different ingredients from pods, a smart plate that can measure portions and calories, and a smart app that can track nutrition and provide feedback.

– In 2023, Samsung unveiled its Bespoke AI Oven, an oven that can recognize dishes and suggest optimal cooking settings based on an internal camera and AI. The oven can also send notifications to the user if the dish is at risk of burning or overcooking.

Book Review: “Lessons in Chemistry”

Posted in American food, Business, Science by

In this captivating novel, Bonnie Garmus weaves together science, love, and ambition.

The story follows the life of Dr. Elizabeth Zott, a brilliant, gifted research chemist navigating the male-dominated world of academia in the late 1950s and early 1960s who becomes a single mother and a TV cooking show host after being fired from her job at Hastings Research Institute.

As she grapples with her own secrets and desires, she embarks on a journey of self-discovery and scientific breakthroughs with fantastic determination.

Several themes emerge:

  • Gender Equality: The novel delves into the challenges faced by women in STEM fields during an era when their contributions were often overlooked.
  • Passion for Science: The author beautifully captures the excitement and curiosity that drives scientists to explore the unknown.
  • Personal Sacrifices: Dr. Zott’s choices between career and personal life highlight the sacrifices required to pursue one’s dreams.

Writing Style: Garmus’s prose is elegant and evocative, seamlessly blending scientific explanations with emotional depth. The chemistry puns sprinkled throughout add a delightful touch.

According to the author, her inspiration to write Lessons in Chemistry came from her own experience as a woman working in male-dominated fields, as well as her fascination with the history of science and cooking.

She said in an interview with The Guardian: “I wanted to write about a woman who was brilliant at science, but also had a sense of humor and a rebellious streak. I also wanted to show how cooking can be a form of chemistry, and how Elizabeth uses her scientific knowledge to create recipes that are both delicious and educational.”

She also revealed that she did extensive research on the period, the scientific topics, and the culinary trends of the time and that she consulted with experts in chemistry, physics, and food science to make sure her novel was accurate and authentic.

Overall Impression: “Lessons in Chemistry” is thought-provoking and beautifully crafted, celebrating the pursuit of knowledge, love, and resilience. Whether you’re a science enthusiast or simply appreciate well-written fiction, this book is a must-read (without a doubt, it’s the best fiction I’ve read in years, if not the best).

I’ll remember “Chemistry” long after reading it; you may find yourself reassessing your life, your mother’s, and perhaps that of other female relatives (at least in my case, it did). and I now look at cooking in a brand-new light (it’s a delicious, scientific art form; how cool is that?).

I would like to end with the closing words on the final episode of the cooking show “Supper at Six“:

“Whenever you start doubting yourself, whenever you feel afraid, just remember. Courage is the root of change-and change is what we’re chemically designed to do. So when you wake up tomorrow, make this pledge. No more holding yourself back. No more subscribing to others’ opinions of what you can and cannot achieve.

and no more allowing anyone to pigeonhole you into useless categories of sex, race, economic status, and religion. Do not allow your talents to lie dormant, ladies. Design your own future. When you go home today, ask yourself what you will change. and then get started.”

“And then I’m going to ask each of you to take a moment and recommit. Challenge yourself, ladies. Use the laws of chemistry and change the status quo.”

Three Easy Leftovers

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Turkey Tetrazzini

Looking for a simple recipe for turkey tetrazzini? You have come to the right place. It’s a pasta dish that is made with leftover turkey, mushrooms, cheese, and a creamy sauce, baked in the oven until golden and bubbly. It is a great way to use up your Thanksgiving bird, or any cooked turkey you have on hand.

The origins of turkey tetrazzini are not very clear, but some sources say that it was named after the Italian opera singer Luisa Tetrazzini, who was popular in the early 20th century. She was known for her love of food and her generous figure. Some say that the dish was created for her by a chef in San Francisco, where she performed in 1910. Others say that it was invented by a chef in New York, where she lived for a while. Either way, the dish became a classic of American cuisine and a favorite of many families.

There are many variations of turkey tetrazzini, but here is one simple recipe that you can try at home. You will need:

– 12 ounces of dry spaghetti

– 3 tablespoons of butter

– 1 onion, diced

– 3 cloves of garlic, minced

– 3/4 pound of mushrooms, sliced

– 3 tablespoons of flour

– 2 1/4 cups of chicken broth

– 8 ounces of spreadable cream cheese (garlic flavor)

– 1 1/3 cups of light cream or half & half

– Salt and pepper to taste

– 1 tablespoon of fresh parsley, chopped

– 1 teaspoon of Italian seasoning

– 2 cups of cooked turkey, chopped

– 2 cups of mozzarella cheese, shredded

– 1/4 cup of parmesan cheese, grated

To make the turkey tetrazzini, follow these steps:

1. Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.

2. Cook the spaghetti according to the package directions, until al dente. Drain and set aside.

3. In a large skillet over medium-high heat, melt the butter and cook the onion, garlic, and mushrooms until soft, about 15 minutes. Sprinkle the flour over the mixture and cook for another minute, stirring constantly.

4. Gradually whisk in the chicken broth, cream cheese, and light cream. Bring the sauce to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Season with salt, pepper, parsley, and Italian seasoning.

5. In a large bowl, toss the spaghetti with the turkey and half of the mozzarella cheese. Transfer the mixture to the prepared baking dish and spread it evenly.

6. Pour the sauce over the spaghetti and turkey mixture and sprinkle with the remaining mozzarella cheese and parmesan cheese.

7. Bake for 25 to 30 minutes or until bubbly and golden on top.

Optional: Accompany it with a green salad or some crusty bread.

Did you know that there are many variations of this dish? You can customize it with different ingredients, cheeses, toppings, and even proteins. Here are some ideas to inspire you:

– Protein: Instead of turkey, you can use cooked chicken, tuna, salmon, ham, or sausage. You can also use rotisserie chicken for convenience.

– Pasta: You can use any type of pasta you like, such as angel hair, linguine, fettuccine, or penne. Just make sure to cook it al dente so it doesn’t get mushy in the oven.

– Cheese: You can use different cheeses to change the flavor and texture of the sauce. Try cheddar, Swiss, Monterey Jack, or Gruyere. You can also add some cream cheese for extra creaminess.

– Sauce: You can make your own sauce from scratch with butter, flour, milk, and broth, or use a shortcut like canned soup or jarred Alfredo sauce. You can also add some sour cream or mayonnaise for tanginess.

– Vegetables: You can add some veggies to your tetrazzini for color and nutrition. Try peas, green beans, broccoli, carrots, celery, or spinach. You can also sauté some onion, garlic, and mushrooms for more flavor.

– Topping: You can top your tetrazzini with more cheese, bread crumbs, croutons, French fried onions, or crushed potato chips. You can also sprinkle some paprika, parsley, or Italian seasoning for extra flavor.

These are just some variations that you can try; feel free to experiment with your own combinations.

And Turkey Sandwiches in Two Ways

Turkey sandwiches are a delicious and easy way to use up leftover turkey from Thanksgiving or any other occasion. Here are two distinct ways to make turkey sandwiches that are sure to satisfy your taste buds.

The first way is to make a classic turkey club sandwich. You will need:

  • 3 slices of bread, lightly toasted
  • 4 slices of cooked turkey
  • 2 slices of bacon, cooked and drained
  • 2 lettuce leaves
  • 2 tomato slices
  • Mayonnaise
  • Salt and pepper

To assemble the sandwich, spread some mayonnaise on one slice of bread and place it on a plate. Top it with two slices of turkey, a lettuce leaf, a tomato slice, and some salt and pepper. Spread some more mayonnaise on another slice of bread and place it on top of the first layer. Repeat with the remaining ingredients, ending with the third slice of bread. Cut the sandwich into quarters and secure each piece with a toothpick.

The second way is to make a cranberry turkey sandwich. You will need:

  • 2 slices of bread, preferably whole wheat or multigrain
  • 3 slices of cooked turkey
  • 2 tablespoons of cranberry sauce
  • 1 tablespoon of cream cheese
  • 1/4 cup of baby spinach leaves

To make the sandwich, spread the cream cheese on one slice of bread and the cranberry sauce on the other. Place the turkey slices on top of the cream cheese and the spinach leaves on top of the cranberry sauce. Close the sandwich and cut it in half.

You can enjoy these for either lunch or dinner. Try them out!

all about That Squash

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If you’re looking for some delicious ways to use squash this fall, look no further than these two recipes. They are easy, healthy, and full of flavor.

The first recipe is for spaghetti squash boats, which are a fun and low-carb alternative to pasta (a one-cup serving of spaghetti squash has 42 calories; regular spaghetti, 221). You simply roast the squash, scrape out the strands, and toss them with cheese, tomatoes, basil, and olives. Then fill the squash shells with the mixture and bake until bubbly. You can also add some cooked chicken or sausage for extra protein.

The second recipe is for butternut squash doughnuts, which are a perfect treat for breakfast or dessert. You make a soft dough with mashed butternut squash, yeast, eggs, butter, and spices. Then you cut out the doughnuts, let them rise, and fry them until golden. You can coat them with cinnamon sugar or glaze them with maple icing. They are moist, fluffy and irresistible.

First, here are the ingredients and instructions for:

Spaghetti Squash Boats
Ingredients:

  • 2 medium spaghetti squash
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 2 cups of shredded mozzarella cheese
  • 1/4 cup of grated Parmesan cheese
  • 2 cups of cherry tomatoes, halved
  • 1/4 cup of sliced black olives
  • 1/4 cup of chopped fresh basil
  • Optional: cooked chicken or sausage

Instructions:

  • Preheat oven to 375° or 400 degrees F. Cut the squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast from 30 to 45 minutes or until tender. Cool slightly.
  • Use a fork to scrape out the squash strands into a large bowl. Reserve the shells. Add 1 cup of mozzarella cheese, Parmesan cheese, tomatoes, olives, and basil to the bowl. Toss well to combine. Stir in chicken or sausage if using.
  • Spoon the mixture into the squash shells and sprinkle with the remaining mozzarella cheese. Bake for 15 minutes or until cheese is melted.
  • To store leftover spaghetti squash boats, let them cool completely and then wrap them individually in foil or plastic wrap. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.

Butternut Squash Doughnuts
Ingredients:

  • 1/4 cup of warm water
  • 2 1/4 teaspoons of active dry yeast
  • 3/4 cup of mashed butternut squash
  • 1/4 cup of butter, softened
  • 1/4 cup of sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 3 1/2 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • Oil for frying
  • Cinnamon sugar or maple glaze for coating

Instructions:

  • In a small bowl, stir together the water and yeast. Let sit for 5 minutes or until foamy.
  • In a large bowl, beat together the squash, butter, sugar, eggs, and vanilla with an electric mixer until smooth. Add the yeast mixture and mix well.
  • Gradually add the flour, salt, cinnamon, and nutmeg and mix until a soft dough forms. Turn out onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic. Place in a greased bowl and cover with a damp cloth. Let rise in a warm place for about an hour or until doubled in size.
  • Punch down the dough and roll out to about 1/2 inch thick on a floured surface. Cut out doughnuts with a floured cutter and place on a baking sheet. Cover with a damp cloth and let rise for another 30 minutes or until puffy.
  • Heat oil in a large pot or deep-fryer to 375°F. Fry the doughnuts in batches for about 2 minutes per side or until golden brown. Drain on paper towels and coat with cinnamon sugar or maple glaze while still warm.
  • Did You Know That…..
  • Squashes are a type of fruit that belongs to the gourd family, along with cucumbers and melons.
  1. They are native to the Americas, where they have been cultivated for thousands of years by indigenous peoples. They were one of the “Three Sisters” crops, along with corn and beans, that formed the basis of many Native American diets.
  2. Squashes are divided into two categories: summer and winter squashes. Summer squashes have thin, edible skins and soft seeds, and are harvested when immature. Winter squashes have hard, thick skins and seeds, and are harvested when mature. They can be stored for months in a cool, dark place.
  3. They are rich in vitamins, minerals, antioxidants and fiber. They can help boost your immune system, protect your eyesight, lower your blood pressure and cholesterol, and prevent constipation. Some squashes also contain beta-carotene, which gives them their orange color and can be converted into vitamin A in your body.
  4. Squashes can be eaten raw or cooked in various ways. You can slice them, dice them, grate them, mash them, puree them, roast them, bake them, steam them, boil them, fry them, or microwave them. You can also make soups, salads, casseroles, pies, breads, muffins, cakes, and more with squashes.
  5. Squash blossoms are also edible and delicious. They are the flowers of the squash plant that grow before the fruit develops. They have a delicate flavor and texture, and can be eaten raw or cooked. You can stuff them with cheese or meat, batter them and fry them, or add them to salads or omelets.
  6. They are not only good for eating but also for carving. Pumpkins are the most popular type of squash for carving jack-o-lanterns for Halloween, but you can also use other types of squash for this purpose. You can carve faces, patterns, or designs on your squashes and light them up with candles or LED lights.
  7. Squashes have many different names around the world. For example, in Britain and Australia, they are called marrows or courgettes; in France, they are called courges or courgettes; in Italy, they are called zucche or zucchine; in Spain, they are called calabazas or calabacines; and in India, they are called kaddu or lauki.
  8. Squashes have many different varieties that differ in shape, size, color, and flavor. Some of the most common ones include acorn squash, butternut squash, spaghetti squash, delicata squash, kabocha squash, turban squash, and hubbard squash. Each variety has its own characteristics and uses in cooking.
  9. They can grow very large and heavy if given enough space and time. The world record for the heaviest squash is held by a giant pumpkin that weighed 2,624 pounds (1,190 kg) and was grown by Mathias Willemijns in Belgium in 2016. The world record for the longest squash is held by a giant zucchini that measured 8 feet 3 inches (2.52 m) and was grown by Giovanni Batista Scozzafava in Italy in 2014.
  10. They can be used as musical instruments. Some squashes can be dried and hollowed out to make rattles or shakers. Others can be cut into pieces and strung together to make xylophones or marimbas. Some people even carve squashes into flutes or trumpets.

Tilapia: The Fish, the Myth, the Legend

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Tilapia is a popular and versatile fish that can be cooked in many ways. But how much do you know about this aquatic creature?

Here are ten unusual facts:

– Tilapia is not a single species, but a genus of over 100 different species of fish. They come in various colors, such as red, black, and blue.  

– Tilapia has been farmed since ancient Egyptian times and even has its own hieroglyph symbol. Some scholars believe tilapia was the fish Jesus fed to the crowds at the Sea of Galilee.   

-It’s one of the most environmentally friendly fish to farm, as it can eat algae and other plant-based foods, and does not require animal protein or antibiotics. It also has a low mercury content, making it safe for pregnant and breastfeeding women.  

– It is sometimes called “aqua–chicken” or “frankenfish” because of its mild flavor, ease of preparation, and genetic editing potential. Some farmers use a hormone called methyltestosterone to ensure that their tilapia crop is male, as males grow faster and larger than females.   

– Tilapia can change their sex from female to male under certain conditions, such as high population density or lack of males. This helps them reproduce quickly and adapt to their environment.  

– Tilapia is the fourth most consumed fish in the United States, after tuna, salmon, and Alaskan pollock. It is also predicted to become one of the most farmed seafood products in the 21st century.  

-It is sometimes used as a substitute for red snapper in sushi restaurants, because of its similar taste and texture. It is also used to control mosquito larvae, duckweed, algae, and other pond-dwelling plants in tropical regions.  

– It has very low-fat and high-protein content, making it a nutritious choice for many diets. It also contains omega-3 fatty acids, which are beneficial for heart health and brain function.  

– Tilapia are not very active fish and prefer to live in temperate, deep-water lakes where they can cuddle together. They are also tolerant of overcrowding and can live in any type of water, from fresh to brackish to saltwater.  

– The biggest tilapia catch on record was in Florida in 2014, and the fish weighed 10.7 lbs. The average tilapia weighs between 2 to 6 lbs. The fisherman who caught the record-breaking tilapia threw it back into the water, not knowing its value.  

Some additional Info

– Tilapia is one of the oldest fish in the world, dating back to the ancient Egyptians, who farmed it and used it in their religious rituals. They even had a special hieroglyph for tilapia, which can be seen in some of their tombs.  

Costco became the first national chain to stock fresh tilapia in 2005.

– Tilapia is not just one fish, but a group of over 100 species belonging to the cichlid family. They are native to Africa and the Middle East, but have been introduced to many other parts of the world, where they can adapt to various water conditions.  

It’s the world’s second most successfully farmed fish ( after carp), and the way it’s farmed is a model of sustainability (and imported tilapia must also meet USDA aquaculture standards).

– Tilapia is one of the most environmentally friendly fish to farm, as they can eat algae and other plant-based foods, and do not need antibiotics or hormones. They also have a low mercury content, making them safe for pregnant and breastfeeding women.  

– Tilapia is a lean source of protein, with 26 grams of protein and only 128 calories per 3.5 ounces (100 grams). It also contains omega-3 fatty acids, which are good for heart health and brain function. It also has many vitamins and minerals, such as niacin, vitamin B12, phosphorus, selenium, and potassium.  

Here’s how four other popular proteins compare:

Chicken-I84 calories, 4 g fat

Salmon-236 calories, 3.5 g fat

Steak-248 calories, 6.8 g fat

Ham-279 calories, 7.5 g fat

– Tilapia is a versatile fish that can be cooked in many ways, such as baking, broiling, grilling, or frying. It has a mild and sweet flavor that can go well with different seasonings and sauces. Some popular tilapia recipes include garlic butter oven-baked tilapia, parmesan broiled tilapia, tilapia fish tacos, tilapia ceviche, bacon-wrapped tilapia, tilapia with tomatoes and green olives, and spinach-stuffed tilapia.

quick and Easy Recipes

Tilapia is a delicious and versatile fish that can be cooked in many ways. Whether you want to bake, broil, grill, or fry it, tilapia can be ready in minutes with just a few ingredients. Here are some tilapia recipes that you can try at home.

– Garlic Butter Oven Baked Tilapia: This easy recipe combines tilapia fillets with garlic, butter, lemon, and herbs for a flavorful and flaky dish. You can serve it with rice, potatoes, or salad for a complete meal. 

– Parmesan Broiled Tilapia: This recipe adds a cheesy and crispy crust to tilapia fillets using parmesan cheese, butter, mayonnaise, lemon juice, and seasonings. You can broil the fish for about 5 minutes until golden and bubbly. 

– Baked Tilapia with Lemon and Parmesan Cheese: similar to the previous one, but uses olive oil instead of butter and adds some paprika for a touch of spice. You can bake the fish for about 15 minutes until tender and flaky. 

– Tilapia Fish Tacos: Ideal for this; due to its mild flavor, tilapia works well with all kinds of salsas and other toppings. You can grill or pan-fry tilapia fillets with some taco seasoning and serve them on tortillas with your favorite toppings, such as cabbage slaw, avocado, cheese, and sour cream. 

– Tilapia Ceviche: This recipe is a refreshing and light appetizer or snack. You can marinate raw tilapia cubes in lime juice, onion, cilantro, salt, and pepper for about 20 minutes until the fish turns opaque. You can serve it with tortilla chips, crackers, or lettuce cups. 

Bacon-Wrapped Tilapia: Wrap the fillets in bacon and bake until the bacon is crisp. Serve with sauteed or steamed greens.

Tilapia with Tomatoes and Green Olives: Sprinkle the fillets with chopped tomatoes, green olives, garlic, and almonds. Drizzle with EVOO (Extra Virgin Olive Oil) and bake.

Spinach-Stuffed Tilapia: Spread sauteed spinach and crushed red pepper on fillets; roll up and secure with toothpicks. Brush with melted butter and bake.

Dippings and Coatings (or Dredgings)

This fish is also great for dipping, dredging, or a combo of the two.

Tilapia can be dipped in: Milk, Buttermilk, Egg whites, a Beaten Egg, Maple Syrup, Mustard, Teriyaki sauce, Honey, Yogurt, and Mayonnaise to name a few. after dipping, shake off the excess (prevent soggy crust).

It can be coated (or dredged) in Flour, Cornmeal, Bread crumbs, Grated Hard Cheese, Shredded Coconut, Crushed Cornflakes, Potato chips, Tortilla chips, Saltines or Crackers, Spices, or Chopped nuts.

as you’re coating, try to match the thin dippers (like milk) with the fine coatings (like flour, or grated cheese); match the thick dippers (like yogurt or mayo) with the coarse coatings (nuts, crushed chips).

Source: “Tilapia Nation” by Cheryl Slocum; recipes by Mary-Frances Heck-EveryDay with Rachael Ray, October 2013

Topped Off by Fruit Popsicles (Bars)

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Fruit popsicles are a delicious and refreshing treat not just for summer, but through fall and spring as well (perhaps winter too? I could definitely eat them year-round). They are easy to make at home with fresh fruits, juice, and popsicle molds, and can be customized with your favorite flavors and ingredients.

Here are two easy recipes to get you started:

Watermelon-Strawberry Popsicles

Ingredients

3/4 cup of sliced strawberries plus 2 cups of whole strawberries, divided

2 cups cubed seedless watermelon

I/4 cup of lime juice

2 Tablespoons light brown sugar

I/8 teaspoon salt

I. Press the sliced strawberries to the insides of six 3-ounce freezer molds

2. Combine the whole strawberries, watermelon, lime juice, brown sugar, and salt in a blender. Puree. Pour the mixture through a fine-mesh sieve set over a medium bowl, pressing on the solids to yield as much juice as possible (you can either discard or keep the solids, adding them to the mixture). Divide the mixture among the prepared molds and insert the sticks.

3. Freeze until solid, about 6 hours.

Prep Time: I5 min.

Total Time: 6 and I/4 hrs (this is including the 6 hrs. freezing time)

Equipment: Six 3-oz. freezer-pop molds

To Make ahead: Can be frozen for up to six weeks

Serves 6: I popsicle each

Fruit and Granola Popsicles

Ingredients

I and I/2 cups of plain kefir (Please Note: Kefir is a drinkable yogurt that can be digested “as is“, poured over granola or cereal, or blended into smoothies and more. There are organic, dairy-free, and other varieties)

2 Tbsp. honey

I/4 tsp. almond extract

I and I/2 cups of sliced fruit

6 Tbsp. granola

Whisk the kefir, honey, and almond extract mixture.

Divide the sliced fruit (like blueberries, strawberries, kiwi, etc.) and mixture among the six popsicle molds.

Top each mold with I Tbsp. granola and insert the popsicle sticks.

Freeze until solid.

Did You Know That…..

  1. The first popsicle was invented by accident. In 1905, an 11-year-old boy named Frank Epperson left a cup of soda with a stirring stick outside overnight. The next morning, he found that the soda had frozen and he could eat it like a lollipop. He called his invention the “Epsicle“, which later became the “Popsicle“.
  2. The most popular popsicle flavor in the US is cherry. According to a survey by the Popsicle brand, cherry is the favorite flavor of 33% of Americans, followed by grape (19%), orange (14%), and lime (12%).
  3. The world’s largest popsicle was made in New York City in 2005. It weighed 17.6 tons and was 25 feet tall. It was made with 16,000 pounds of juice and 2,900 pounds of wooden sticks. Unfortunately, it melted faster than expected and had to be removed by a crane.
  4. There is a popsicle museum in San Francisco. It is called the Museum of Ice Cream and it features a popsicle sculpture garden, a sprinkle pool, a banana split room, and a pop rock cave. You can also sample different flavors of ice cream and popsicles at the museum.
  5. Popsicles can help prevent dehydration. When you are sick or have a sore throat, popsicles can soothe your pain and provide hydration. They can also help lower your body temperature and prevent heatstroke in hot weather.
  6. Popsicles can be made with alcohol. If you want to make boozy popsicles, you can use wine, beer, champagne, or liquor as the base. However, you need to use less alcohol than juice or water, because alcohol has a lower freezing point and will make your popsicles softer.
  7. Popsicles can be good for your teeth. Some popsicles contain xylitol, a natural sweetener that can prevent tooth decay and plaque buildup. Xylitol can also reduce the acidity in your mouth and stimulate saliva production.
  8. Popsicles can be used for science experiments. You can use popsicles to demonstrate various scientific concepts, such as freezing and melting, density, color mixing, and chemical reactions. For example, you can make rainbow popsicles by layering different colors of juice, or make fizzy popsicles by adding baking soda and vinegar.
  9. Popsicles can be made with unusual ingredients. You can experiment with different combinations of fruits, vegetables, herbs, spices, nuts, seeds, yogurt, milk, cream, honey, chocolate, and more. Some examples of unusual popsicle flavors are avocado lime, watermelon basil, cucumber mint, coconut curry, peanut butter banana, and lavender lemonade.
  10. Popsicles can be good for your skin. Some popsicles contain antioxidants, vitamins, minerals, and other nutrients that can benefit your skin health. For example, berries can protect your skin from sun damage, citrus fruits can boost your collagen production, and carrots can improve your complexion.
  11. The Klondike Bar (the classic square of vanilla ice cream coated with a chocolate shell) was invented in I922 by the Isaly company in Ohio. It was originally served on a stick and came in flavors like grape, maple, and cherry.
  12. The Outshine Fruit Bars are made with real fruit or fruit juice and have no artificial colors or flavors. They come in several varieties, like strawberry, grape, lime mango, and pineapple (the strawberry ones are outstanding; actual fruit bits in them).

Recipe Sources: “Cooler Pops”-nosh snacks segment-EatingWell, July/august 20I8, and Good Food Fast segment-EatingWell, Sept. 2020

With a Side of Corn

Posted in American food by

Did you know that succotash (basically sweet corn, lima, and other beans; but other vegetables and meat can be added. My mother made a version combining corn and green beans) has its origins in pre-colonial New England? It’s a Native American invention from the region; the word itself means “broken corn kernels.”

Former Fortune I00 businessman turned farmer Michael Pearl of Pearl Family Farm in Missouri (he inherited an 87-acre farm originally purchased in I890 by his emancipated great-grandfather. Last year, besides growing diverse vegetables (poly cropping), he sowed I0 acres of his nostalgic favorite, sweet corn with a bicolor variety similar to Peaches and Cream), grew up eating this side dish and now has his own special way of making this:

“I slice corn off the cob. I take my onions. I take my green zucchini. I saute that in a skillet with a little bit of butter-and behold, you’ve got succotash.”

Here’s the recipe in full:

Ingredients

5 Tbs. sunflower oil or other neutral oil, divided

I cup chopped yellow summer squash or zucchini

2 cups fresh sweet corn, kernels cut from cobs (about I cup) or can use I can of whole sweet kernel corn

I cup frozen lima beans, thawed

One-half tbs. salt, divided

One-fourth tbs. freshly ground black pepper or can just use regular pepper

In a large skillet, heat I Tbs. sunflower oil over medium-high heat.

Add squash, corn, and lima beans.

Cook until many of the pieces are just golden, 5 to 7 minutes.

Season with one-fourth tb. each salt and black pepper.

Let cool.

And here’s a recipe for:

Corn Skewers with Chimichurri

Please Note: You can also just use full-size cobs if desired.

Ingredients

3 cloves garlic, peeled

One-half tbs. salt

3 Tbs. red wine vinegar

I tb. crushed red pepper

One-third cup finely chopped fresh parsley

One-third cup finely chopped fresh cilantro

2 Tbs. finely chopped fresh oregano

One-half cup extra-virgin olive oil

Freshly ground black pepper or just regular pepper

3 ears of sweet corn, husks and silks removed

9 5-to 6-inch bamboo skewers, soaked in warm water for 30 minutes

Flaky sea salt

I. For chimichurri: On a cutting board, finely chop garlic.

Sprinkle chopped garlic with the salt.

Use the side of the knife to flatten and press garlic into even smaller pieces and incorporate it with the salt to form a paste.

Transfer the garlic paste to a bowl.

add vinegar and crushed red pepper; let stand for 5 minutes.

add parsley, cilantro, and oregano; toss with a fork.

add olive oil in a slow steady stream while whisking constantly.

Season to taste with black pepper. (Chimichurri can be stored and covered in the fridge for up to 24 hours.)

2. Using a large, sharp knife, cut each ear of corn into three equal pieces.

Insert skewers deeply into the center of each cob piece.

3. Prepare a grill for medium direct heat.

Grill skewers, covered, turning often, until corn is tender and slightly charred, 8 to I0 minutes. Place skewers on a serving platter; spoon chimichurri over cobs. Sprinkle with flaky sea salt.

Time: 30 minutes

Makes: 9 skewers

More On Corn

Corn is 9,000 years old and was first domesticated in Mexico.

Other decolonized food (those that predate the arrival of Europeans) are squash, beans, maple syrup, and bison (buffalo).

Grits, mush, and polenta generally refer to the same thing: Coarse-ground cornmeal, simmered in liquid until thickened and creamy.

I had never heard of corn ice cream (!) until I came across this recipe.

From the Sophomore Spanish Club in Jackson, Mississippi and created by Chef Jesse Houston, here is:

No-Churn Corn Ice Cream

Ingredients

10 cups fresh yellow corn kernels (from 12 large ears or you can use canned sweet corn, but measure carefully; there are 3.5 servings per can at 15.25 oz. I recently checked this.)

1 and three-fourths cups heavy cream

1 cup sweetened condensed milk

1 tsp vanilla extract

One-fourth kosher salt

Waffle cones (optional)

Dulce de leche or caramel sauce (optional)

  1. Working in batches, process corn kernels in a food processor or until very juicy, about 15 seconds. Press processed corn through a fine wire-mesh strainer into a bowl to yield about 2 cups of corn juice; discard solids.
  2. Transfer corn juice to a large nonstick skillet; bring to a simmer over medium-low, stirring constantly with a heatproof rubber spatula. Simmer, stirring constantly, until thickened to a pudding-like consistency and reduced to about 1 cup, 8 to 12 minutes. (When the spatula is dragged through the corn mixture, it will hold a line for about 2 seconds before flowing to fill the gap.) Remove from heat. Press corn mixture through a fine wire-mesh strainer into a large heatproof bowl; discard any solids. Let corn mixture cool to room temperature, stirring often, for about 15 minutes.
  3. Beat cream, condensed milk, vanilla, and salt in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold into corn mixture in 2 additions. Pour into a 9-x5-inch loaf pan; press a piece of plastic wrap directly on the surface of the corn mixture. Freeze until firm, at least 12 hours. Serve scoops of sweet corn ice cream in waffle cones; drizzle with dulce de leche or caramel sauce, if desired.

Please Note: Ice cream can be made and frozen 2 weeks ahead.

Total Time: 50 minutes, and 12 hours for freezing

Makes: 6 to 8 cones

Sources: “All Ears” by Stacey Brugeman-Midwest Living, Summer 2023 and “Smooth Moves” by Josh Miller-Handbook segment-Food and Wine, Aug. 2020

and Hot Dogs (the toppings)

Posted in American food by

Did You Know That…..

Hot dogs are one of the most popular foods in America, especially during the summer months.

– Americans eat an average of 60 hot dogs a year; most of them in the summer. Between Memorial Day and Labor Day, Americans consume 7 billion hot dogs, enough to stretch from D.C. to L.A. more than five times.

– The world’s longest hot dog was 668 feet long, enough to cover two football fields. It was made in Paraguay in 2011 and weighed 2,646 pounds.

– Hot dogs were one of the first foods eaten on the moon by astronauts Neil Armstrong and Edwin “Buzz“ Aldrin in 1969. They were also approved by NASA for space missions in 1985.

– The most popular hot dog condiment in America is mustard, followed by ketchup and chili. However, ketchup is considered a faux pas by some hot dog purists, who say it should not be used on a hot dog for anyone over the age of 18.

– The majority of Americans prefer their hot dogs to be made with beef, with 61% saying beef hot dogs are their favorite. Pork and turkey are the next most popular choices, with 12% and 7% respectively.

– The best celebrity to share a hot dog was the late Betty White, according to a survey by the National Hot Dog and Sausage Council. The beloved actress was known for her love of hot dogs and even said they were her secret to longevity.

Traditional Toppings

Hot dogs are a popular and versatile food that can be enjoyed in many ways. Whether you grill, boil, steam, fry, or microwave them, hot dogs are a quick and easy meal that can satisfy your hunger. But what makes a hot dog even better? The toppings, of course!

There are many different kinds that you can add to your hot dog to make it more flavorful, colorful, and nutritious. Here are some of the most common ones:

– Ketchup: This classic condiment adds a sweet and tangy taste to your hot dog. It also contains lycopene, a powerful antioxidant that may protect against some cancers.

– Mustard: Another classic condiment, mustard adds a spicy and sharp flavor to your hot dog. It also has anti-inflammatory properties and may help lower blood pressure.

– Relish: This chopped pickle mixture adds a crunchy and sour taste to your hot dog. It also provides some fiber and probiotics that can aid digestion.

– Onions: The aromatic vegetable adds a savory and sweet taste to your hot dog. It also contains quercetin, a flavonoid that may reduce inflammation and allergies.

– Sauerkraut: This fermented cabbage adds a tangy and salty taste to your hot dog. It also contains vitamins C and K, and probiotics that can boost your immune system and gut health.

– Cheese: The dairy product adds a creamy and rich taste to your hot dog. It also contains calcium, protein, and phosphorus that can support your bones and muscles.

– Chili: The spicy stew adds a hearty and warm taste to your hot dog. It also contains beans, tomatoes, and peppers that can provide protein, fiber, antioxidants, and vitamins.

– Bacon: This cured meat adds a smoky and crispy taste to your hot dog. It also contains protein, iron, and zinc that can help your energy and metabolism.

Unusual Toppings

For some of the unique, try:

– Pineapple salsa: If you love the sweet and tangy combination of pineapple and salsa, why not put it on your hot dog? You can make your own pineapple salsa by chopping up some fresh pineapple, onion, cilantro, jalapeño, and lime juice, or you can buy a ready-made one from the store. This topping will add a tropical twist to your hot dog and make it extra juicy.

– Macaroni and cheese: Who says you can’t have two comfort foods in one? Macaroni and cheese is a delicious and creamy topping that will make your hot dog even more satisfying. You can use any kind of macaroni and cheese you like, whether it’s homemade, boxed, or from a restaurant. Just spoon some over your hot dog and enjoy the cheesy goodness.

– Kimchi: Kimchi is a spicy fermented cabbage dish that is popular in Korean cuisine. It has a tangy, sour, and savory flavor that will add some kick to your hot dog. You can find kimchi at most Asian grocery stores or make your own at home. Just be careful not to add too much, as it can be quite spicy and overpowering.

– Peanut butter and bacon: This might sound like a weird combination, but it works! Peanut butter and bacon are both salty and rich, and they complement each other well. You can spread some peanut butter on your hot dog bun and sprinkle some crispy bacon bits on top of your hot dog. This topping will give you a protein boost and a satisfying crunch.

– Coleslaw: Coleslaw is a classic side dish for barbecue, but it can also be a great topping for your hot dog. Coleslaw is made of shredded cabbage, carrots, and mayonnaise, and it has a crunchy and creamy texture. You can use any kind of coleslaw you like, whether it’s sweet, tangy, or spicy. Coleslaw will add some freshness and crunch to your hot dog and balance out the meatiness.

Other additional toppings

Here are a few that are not very common but always tasty. These toppings will add some flavor, texture, and fun to your hot dogs and make them more exciting.

– Chili and cheese: This is a classic combination that will make your hot dog hearty and filling. You can use any kind of chili you like, whether it’s beef, chicken, or vegetarian. You can also use any kind of cheese you like, whether it’s shredded, sliced, or melted. Just ladle some chili over your hot dog and sprinkle some cheese on top. This topping will warm you up and satisfy your hunger.

– Sauerkraut and mustard: This is a traditional German topping that will give your hot dog a tangy and spicy kick. Sauerkraut is a fermented cabbage dish that has a sour and crunchy flavor. Mustard is a condiment that has a sharp and pungent flavor. You can use any kind of sauerkraut and mustard you like, whether it’s mild, hot, or sweet. Just pile some sauerkraut on your hot dog and drizzle some mustard on top. This combo will add some acidity and bite to your hot dog and make it more flavorful.

– Guacamole and salsa: This is a Mexican-inspired topping that will make your hot dog fresh and zesty. Guacamole is a creamy dip made of mashed avocado, onion, cilantro, lime juice, and salt. Salsa is a chunky sauce made of tomatoes, onion, cilantro, jalapeño, lime juice, and salt. You can use any kind of guacamole and salsa, whether mild, medium, or hot. Just spread some guacamole on your hot dog bun and spoon some salsa over your hot dog. The combination will add some color and freshness to your hot dog and make it more appetizing.

– Caramelized onions and blue cheese: This is a gourmet topping that will make your hot dog fancy and decadent. Caramelized onions are onions that have been cooked slowly until they become soft and sweet. Blue cheese is a cheese that has a strong and salty flavor. You can use any kind of caramelized onions and blue cheese you like, whether it’s mild, medium, or strong. Just scatter some caramelized onions over your hot dog and crumble some blue cheese on top. This duo will add some sweetness and richness to your hot dog and make it more indulgent.

– Pickles and relish: This is a simple but delicious topping that will make your hot dog crunchy and tangy. Pickles are cucumbers that have been preserved in vinegar, salt, sugar, and spices. Relish is a condiment that is made of chopped pickles, onion, vinegar, sugar, and spices. You can use any kind of pickles and relish you like, whether it’s dill, sweet, or spicy. Just slice some pickles and place them on your hot dog bun and spread some relish over your hot dog. This combination will add some crunch and tang to your hot dog and make it more refreshing.

Tasty Burgers

Posted in American food by

Hey, burger lovers! Are you looking for some easy and delicious recipes to spice up your next cookout? I have two of them for you: one for a spicy jalapeno burger, and the other for a regular one.

While you’re chomping away, there’s a “Did You Know” segment that you may also enjoy.

Spicy Jalapeno Burger (for the bold)
Ingredients:

  • 1 pound of ground beef
  • 1/4 cup of finely chopped onion
  • 2 tablespoons of Worcestershire sauce
  • Salt and pepper to taste
  • 4 slices of pepper jack cheese
  • 4 hamburger buns
  • 1/4 cup of mayonnaise
  • 2 tablespoons of chopped pickled jalapenos
  • Lettuce, tomato, onion, and any other toppings you like

Directions:

  • In a large bowl, mix the ground beef, onion, Worcestershire sauce, salt, and pepper. Shape the mixture into four patties.
  • Heat a grill or a skillet over medium-high heat. Cook the patties for about 4 minutes per side, or until done to your liking. Top each patty with a slice of cheese during the last minute of cooking.
  • In a small bowl, stir together the mayonnaise and jalapenos. Spread some of the mixture on the bottom halves of the buns.
  • Assemble the burgers with lettuce, tomato, onion, and any other toppings you like. Enjoy!

Regular Burger (for the faint of heart)
Ingredients:

  • 1 pound of ground beef
  • Salt and pepper to taste
  • 4 slices of American cheese
  • 4 hamburger buns
  • Ketchup, mustard, relish, and any other condiments you like
  • Lettuce, tomato, onion, and any other toppings you like

Directions:

  • In a large bowl, season the ground beef with salt and pepper. Shape the mixture into four patties.
  • Heat a grill or a skillet over medium-high heat. Cook the patties for about 4 minutes per side, or until done to your liking. Top each patty with a slice of cheese during the last minute of cooking.
  • Toast the buns lightly if desired. Spread some of the condiments on the top and bottom halves of the buns.
  • Assemble the burgers with lettuce, tomato, onion, and any other toppings you like. Enjoy!
  • If you have time, another cooking option is baking the burger patties for about 5-7 minutes per side; while preparing them, you can chop up some onion and insert the bits into the patties, then cook (don’t forget to drain the oil).

Did You Know That…..

The first hamburger chain in the U.S. was White Castle, started by Billy Ingram and Walter Anderson in I92l, in Wichita, Kansas.

Hamburgers were 5 cents apiece and considered low-class food before White Castle’s targeted ad campaigns.

By l96l, White Castle became the first chain to sell a billion burgers.

Most historians agree that the first cheeseburger was created in l924 by 6-year-old Lionel Clark Sternberger as a culinary experiment at his dad’s sandwich shop, upon the suggestion of a homeless man who wanted cheese added to his burger.

Both Sternberger and his dad liked the new concoction; thus the first “cheese hamburger” (as it was called then) was born.

According to the company’s founder, Dave Thomas, Wendy’s burgers are square, designed this way for grill efficiency. The four corners tend to hang out over the bun’s edges, which makes the burger look bigger.

Others say it’s a marketing tactic.

according to one study, people who prefer burgers are introverts.

at one time, 96% of all American children could recognize Ronald McDonald.

about 7% of all working Americans have worked at McDonald’s at some time.

The hamburgers McDonald’s serves in a week equal more than l6,000 head of cattle.

There is a difference between Burger King and McDonald’s burgers; it’s all in the production and the corporate culture of each.

The biggest difference is:

McDonald’s cooks their burgers using a batch process; Burger King uses a machine-paced assembly.

a batch process is when:

The burgers are fried on a large platen in batches or groups of up to I2. Two or more batches may be on the platen at one time, in various stages of cooking.

I2 burgers are made at one time; hand-seared after 20 seconds on the grill, turned at 60 seconds, and pulled at I00. Once off the grill, workers must move quickly to get them ready. Speed is essential to keep production going. The workers must all be a cohesive team. This process also means less room for individual differences in members of the batch. The I2 burgers will be ready and all done the same whether or not customers are ready for them. This process, though, allows for much greater input and faster service speed (300 burgers per hour).

Burger King’s machine-paced assembly operates this way:

Raw burgers are placed at one end; 80 seconds later they come out the other end, cooked due to the continuous chain broiler.

One burger at a time comes off the chain broiler at the rate of eight per minute, maximum.

Since one patty comes out at a time, each can be made to an individual order.

McDonald’s/Burger King Source: “firsts: Origins of Everyday Things That Changed the World” by Wilson Casey, 2009 and “Uncle John’s 4-Ply Bathroom Reader” by the Bathroom Readers’ Institute, 2003

Food for Thought and Cutting Costs

Posted in American food by

Good For You

Green Beans-They are high-fiber, help prevent weight gain and promote weight loss without having to diet (how cool is that?). My brother Mike loves them and could easily eat green beans at every meal.

I love cooking them with a sprinkling of red pepper flakes, a tablespoon of apple cider vinegar, and a dash of black pepper and garlic pepper seasoning (this mixture takes the standard ‘green bean‘ taste to a whole different level, believe me; sometimes I’ll add some Italian seasoning as well). Other options: Strawberries, Raspberries, and Chickpeas

Tuna is omega 3-rich; eating a little more than 5 ounces weekly decreased the development of precancerous skin lesions by almost 30 percent. The omega-3s are thought to act as a shield, protecting cell walls from free-radical damage. Tuna is a personal favorite, due to its tremendous versatility; this fish is deliciously prepared as a salad (or added to one), with rice or noodles, as a fish cake, sandwich filling, or simply eaten “as is.” Another great option is Salmon.

Watermelon is a good source of vitamin C and lycopene (an antioxidant that may help prevent heart disease and some types of cancer). Did you know that eating foods full of water (watermelon is 92%!) will keep you satisfied with fewer calories? Other options include Cucumbers (95% water), Salad Greens (90%-a personal favorite, served with dressing, sometimes adding eggs, shredded cheese, bacon bits, croutons-or tuna!-or as part of a classic BLT sandwich), and Strawberries (91%).

Blueberries contain a diverse range of polyphenols, which are health-promoting plant compounds that include anthocyanins and ellagic acid (provided from all berries) that can keep your heart healthy. Also, eating just under a cup of mixed berries daily for 8 weeks can increase “good” HDL cholesterol and lower blood pressure. Other options to try: Red Raspberries and Strawberries-two personal favorites, used as drinks or tea, part of a dessert, or eaten “as is.”

Tomatoes are loaded with vitamin C, which keeps your skin looking young (lowering wrinkles and age-related dryness). Vitamin C also protects against ultraviolet rays and helps to maintain skin firmness. Also try Oranges, Strawberries, and Broccoli.

Marinating

Marinating is a basic cooking technique that I love. Practically any kind of meat, fish, seafood, veggies, or even soy products can be soaked in one, transferring a dish or meal from just regular to simply superb.

The cool thing about marinades is that they can be either store-bought or handmade. And there’s never a “wrong” way to create or make a marinade; it can consist of anything from herb and citrus-based to Asian-inspired ginger, apple cider vinegar, and a dash of teriyaki to a spicy Mexican one with cumin, a dash of chili powder and red pepper flakes in diced tomatoes or pasta sauce. In my humble opinion, a marinade is limited only by your imagination!

Here are a few guidelines:

  • Thin food needs less marinating time.
  • The more acid in the marinade (such as vinegar or citrus juice), the less soaking time the food needs (because anything acidic will start to “cook” the food and make its texture mushy).
  • Put the marinating product in the fridge ASAP once you’re finished, unless: You’re marinating for 20 minutes or less or you’re doing a veggie marinade.

For more info, go to http://www.foodsafety.gov.

As for how long it takes to marinate, for me personally, it depends on how much free time I have. But generally:

Chicken

Whole-4 to 12 hours

Bone-in pieces-2 to 6 hours

Boneless-30 minutes to 2 hours

Big Roasts-2 to 8 hours

Large, Tough Steaks-1 to 2 hours

Smaller Steaks and Chops-30 minutes to 1 hour

Fish

Fillets and Shrimp-15 to 20 minutes

Whole-30 minutes

Tofu-30 minutes to 1 hour

Thick vegetables (like carrots, potatoes, squash)-1 to 3 hours

Softer vegetables (like tomatoes, broccoli, zucchini)-30 minutes to 1 hour

 Personal Fave

I love apple cider vinegar. It’s not only a great base for marinades, but it’s also fabulous in any stir fry, an instant flavor booster for most veggie dishes, and an effective meat tenderizer (while still adding flavor). I have heard that it’s also great for losing weight, but I’m not sure about that (there was a segment on Rachael Ray today that addressed that very issue. This theory hasn’t actually been proven, but the overall consensus was that digesting apple cider vinegar certainly wouldn’t hurt). It doesn’t matter if I lose weight or not; I’m hopelessly in love with the taste!

There’s a new cookbook that I plan to check out when I’m able that’s called House of Vinegar by Jonathan Sawyer (Ten Speed, $30).  Yes, this is a shameless plug!

Cutting Costs

Becoming aware of where your money goes is very important. The savings add up when you watch your spending. People often think that saving money is hard, but it isn’t (It’s been my lifestyle for so long that it’s become an art form!). Here are some simple, easy ways to cut expenses (and earn extra income).

Turn off your oven just before cooking is finished; the heat that is left will usually finish the cooking (I do this all the time!).

Use instant powdered milk for cooking and baking. It’s cheaper than whole milk and really, you won’t be able to taste the difference when its powdered stuff is mixed with other ingredients.

Plan meals that will provide leftovers. You’ll save money, time, and energy.

Take advantage of all double and triple coupon days at your supermarket.

Make a shopping list and stick to it. And do your grocery shopping after you’ve eaten something (trust me on this one).

Brown-bag your lunch as much as possible. Now I know that many of you like to eat out regularly, but you’ll be amazed at how much you’re spending. You can literally save hundreds!

If possible, buy “day old” bread. It’ll still taste fine but will be much cheaper.

Eat fresh fruits and vegetables when they’re in season. When they’re out of season, buy canned or frozen.

If you drink a lot of canned pop daily or weekly (or cola, soda, etc.) try to cut it down by one (or two) less. Not only will you save money, but you’ll lose weight.

Keep plenty of popcorn around for snacking. It’s cheap, healthy (if you don’t drown it in butter), and low-calorie.

Be on the lookout for food coupons, sales flyers, and other goodies.

Buy meat and poultry whole and cut them up yourself.

Buy potatoes, onions, oranges, grapefruit, and other produce by the bag instead of individually.

Make your own iced tea and lemonade. Drink this in place of the extra soda.

Celebrate special occasions by going out to LUNCH, not dinner.

Place the food you reach for most often in the front of your refrigerator.

When storing food in the fridge, cover liquids and moist foods; if uncovered, moisture’s released. Your fridge will have to work harder.

 When baking, preheat the oven only when the cooking time is less than one hour.

Use glass and ceramic baking pans.

Don’t cook on the wrong-size burner (if you have an electric stove).

Don’t open the oven door to peek in when cooking something.

If you just can’t resist or really need to check, try to limit the “peeks” to just one (or two). 

Sources: “5 Best Good-for-You Foods” from EatingWell’s Nutrition Editor, Brierley Wright-info flyer, “How to marinate anything” by Katie Workman, The Associated Press-The Vindicator, Oct. 9, 2019, and my own recollections.