In the modern day supermarket, an apple is something that never disappears. No matter what time of year it is there will be apples. But does that mean there is still a season for apples? You bet there is and that would be from about August until the start of spring.
Apple season isn’t that difficult to spot. I mean have you been to the market lately? Apples happen to be a great bargain right now. And variety? For snacking you’ve got your Gala, Fuji and Pink Lady, your Red and Green Delicious to name a few. And don’t forget the more tart Rome and Granny Smith, which are ideal for baking.
When you load up on apples starting now but especially come October, which is National Apple Month, you are going to save some dough, and you’re going to save something else, too. Calories! Researchers have compelling proof that three apples a day will get rid of fat. It’s so simple, they say: Three apples, one 30-minutes before each meal. That’s it. Sound too good to be true? There is a medical explanation for why the most common of all fruits can make such a big impact.
For starters, three apples will add 15 grams of dietary fiber to your diet. Researchers at Tufts University say that alone will reduce your calorie consumption by ten percent. But wait! There’s more.
I was shocked out of my mind when I learned the origin of two of my all-time favorite comfort foods—rice pudding and bread pudding. Can you believe it, both were born out of, well—let’s just be straight up about it—poverty.
It was during the Great Depression that clever cooks who preferred to feed their families than let them starve, came up with the idea of making a special treat from the lowliest of ingredients—leftover rice and dry, stale bread. How clever.
But even more amazing to me, both have become respectable—even gourmet—food items. Take the White Chocolate Bread Pudding with Orange Cognac Sauce at Ruth’s Chris Steak House or Rice Pudding with Caramel Sauce at L’Ami Jean in Paris. Oh my, both are to die for. Certainly not offerings that comes from anything close to poverty but inspiration to make gourmet versions of both—at home!
That’s right. Watermelon is a vegetable, not fruit. But don’t tell the kids. Watermelon contains many important vitamins and minerals also lycopene, an important antioxidant. Healthy and delicious, watermelon is at the peak of its season now and that means it is also cheap.
Here’s a reliable way to pick out the best melon: Choose a firm, symmetrical watermelon that is free of bruises, cuts and dents. Lift it up. The watermelon should be heavy for its size. Turn it over. On the underside there should be a creamy yellow spot from where it sat on the ground and ripened in the sun. A spot that is white or pale green signals an unripe melon.
Once you get the perfect melon home, you could simply carve it into wedges and serve. But that may get boring after a few melons. Keep these recipes handy and you’ll enjoy watermelon right through summer … and all through winter, too, if you decide to make Watermelon Pickles. Come on, you can do it!
On those super busy days when you just don’t have time to cook at home but it’s just too expensive to eat out, “semi fast food”―combining quick-service food with home cooking—is a great way to combine the best of those two worlds.
The take-out pizza store in my neighborhood sells ready-to-roll pizza dough. I can buy a large ball of dough for $2.50, which makes a sixteen-inch pizza. That’s more than it costs to make dough from scratch. But when time is of the essence, this is a fast, cheap, reliable alternative.
Using my own sauce and toppings, I can have really great pizza on the table in no time at all. I do rely on this option quite often, particularly when we have last-minute guests. It is impressive to turn out a high-quality delicious pizza so quickly. It’s my little secret.
Not all pizza stores sell their dough (the national chains in my area look at me as if I have three eyes when I inquire), but independents are typically more than happy for the business—any business. In fact, one store near me even lists this on their menu board. Hint: You can freeze the dough and use it to make breadsticks and calzones, too.
If you live such a busy life you and your family end up eating out more than you eat home cooked meals at home, I hear you. And I understand that daily dilemma of “What’s for dinner?” I also have a solution for your consideration that’s going to save you time and money. I call it Express-Lane Dinners.
This easy meal plan is going to take the mystery out of next week’s dinner—a week’s worth of dinner entrees for 4 to 6 people, complete with quick and easy recipes. And I’ll throw in a shopping list for all the all five meals that requires so few items, you can go through the 20-Items-or-Less Express check-out lane.
Monday: Salsa Meatloaf
Tuesday: Saucy Chicken
Wednesday: Taco Salad
Thursday: Spaghetti and Meatballs
Friday: Spaghetti Frittata
A few weeks ago I told you that I would be testing and then reviewing the 3.5-Quart Crockpot Casserole Slow Cooker. What’s different about this slow cooker from the typical slow cooker is its shape. The stoneware insert is a 9” x 13” rectangular baking dish that is the perfect size and shape to cook and serve casseroles, lasagnas and other great dishes.
Crockpot Casserole Slow Cooker
The casserole Crockpot is available in several colors as well as two models: Manual with settings of Low, High and Keep Warm (about $40) and a Programmable version with digital controls that offer cook temps of Low, High and Keep Warm and times ranging from 30 minutes to 20 hours. (About $60). I have the manual version. For my needs and lifestyle it’s perfect. If necessary I can plug it into an ordinary appliance timer to set the end time.
The Crockpot Casserole Slow Cooker has an awesome feature in its secure-fit locking lid. For me, this makes it portable. And serving straight from this slow cooker is more than ideal. It’s charming because the 9” x 13” dish is white and very attractive. I can place the entire appliance on the mea table to keep its contents warm, or simply lift the pan from the slow cooker and place it on the table.
I’ve made dessert, several casseroles and lasagna so far and I could not be happier. While this won’t replace my traditional 7-quart slow cooker, it is going to be a well-used option for recipes that are more casserole-like.
I suppose that for many readers, the idea of making your own mixes and pantry items from scratch might seem a bit archaic. Why not just buy salad dressings, taco seasonings, baking mixes and little boxes of pudding mix that are available just about anywhere and so convenient? Three reasons: Health, time and money.
HEALTH: Reading the list of ingredients on the typical convenience packet of seasoning mix or other prepared food product can be confusing if not shocking. Many of these convenience products contain MSG, hydrolyzed vegetable protein, dioxides and any number of un-pronounceable items. When you make it yourself, you know what’s in it.
TIME: Having mixes already made and ready to go, could mean the difference between having time to get dinner on the table or hitting the pricey Drive Thru one more time this week. And you’ll cut out last minute trips to the store because you will have what you need.
I have to admit it. Just the idea of a slowly cooked salad makes me queazy. Thankfully, that’s not exactly it.
It’s a little-known secret that your slow cooker has a hidden talent for making incredible salads. Let it slow-cook the main ingredients for a creative salad while you’re away. Then toss in a few fresh additions just before it’s time to serve. I know! What a great idea.
Orange Chicken Spinach Salad with Feta
- 3 lbs. bone-in chicken breast halves
- 6 cloves garlic minced,
- 1 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 cup orange juice
- 1 tablespoon balsamic vinegar
- 10 oz. baby spinach (more or less)
- 1/2 cup cherry tomatoes, halved or quartered
- 1/4 cup pitted Kalamata olives, halved
- 3 tablespoons crumbled feta cheese (more or more)
- 1/2 cup bottled vinaigrette salad dressing
- Remove and discard skin from chicken and sprinkle with garlic, thyme and salt. Place chicken in 3.5- or 4-quart slow cooker. Add juice and vinegar. Cover and cook on low for 6 to 7 hours, or on high for 3 to 3.5 hours.
- Remove chicken from cooker; cover and keep warm. Discard cooking juices.
- In a large bowl toss together the greens, tomatoes, olives and feta cheese. Slice chicken from bones; discard bones Arrange sliced chicken on salad. Drizzle with dressing. Servings: 6.
NOTE: Photo is only a representative stock photo and does not reflect this exact recipe. The recipe is correct, although you could add oranges as pictured.
Green Beans and Petite Reds with Albacore
- 1 lb. fresh green beans, trimmed
- 1 lb. tiny new red-skin potatoes, quartered
- 1 cup chopped onions
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 to 2 tablespoons milk
- 1 tablespoon Dijon-style mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon dried tarragon, crushed
- 1/4 teaspoon salt
- 2 5-oz. cans solid white albacore, drained and flaked
- 2 cups fresh baby spinach
- Lightly coat 3.5- or 4-quart slow cooker with nonstick cooking spray. Combine the beans, potatoes, onion, water, salt and pepper in cooker. Cover and cook on low for 4 hours or on high for 2 hours.
- Meanwhile, for sauce, in a small bowl combine the mayonnaise, sour cream, milk mustard lemon juice tarragon and salt. Cover and chill until needed.
- To serve, using a slotted spoon, transfer the vegetable mixture to a large bowl. Pour sauce over vegetables. Add albacore and spinach. Toss gently to mix. Sprinkle with additional black pepper and serve. Servings: 6
Quinoa Salad with Beets, Oranges and Fennel
- 1 1/2 lb. medium-size beets
- 3 tablespoons olive oil
- 1 orange
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups cooked quinoa
- 1 15-oz. can bandar orange sections, rinsed and drained
- 1 fennel bulb, trimmed and thinly sliced
- Sliced green onions (optional)
- Place each beet on a piece of foil. Drizzle 1 tablespoon of the oil over all of the beets. Wrap each beet tightly in the foil and place in a 4- to 5-quart slow cooker. Cover and cook on high for 3 to 4 hours or until beets are fork-tender.
- Remove beets from cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into thin wedges and place in a medium bowl.
- For dressing, remove 1 teaspoon zest and squeeze 2 tablespoons juice from orange. Whisk together the remaining 2 tablespoons oil, the orange zest, orange juice, honey salt and pepper. Remove 1 tablespoon of the dressing and drizzle over betts; toss gently to coat.
- In a bowl combine mandarin oranges and fennel, and drizzle with another 1 tablespoon of the dressing. Add quinoa to the remaining dressing; toss to coat.
- To serve, top quinoa mixture with beets and mandarin orange-fennel mixture. If desired, sprinkle with green onions. Servings: 6.
And now in follow-up to an earlier post, Compulsive Chopper. Many of you request my recipe for salsa that you see in the photos, made using my lovely Chop Wizard. Here you go …
Pico de Gallo
- 12 Roma (plum) tomatoes, chopped
- 1 red onion, chopped
- 2 cloves garlic, chopped
- fresh cilantro, chopped
- Juice of one lime
- 1 jalapeño pepper seeded, chopped (or to taste; go easy at first)
- 1 pinch garlic powder (optional)
- 1 pinch ground cumin (optional)
- 1 teaspoon each salt and ground black pepper, or to taste
Put all of the ingredients in a bowl. Stir. Refrigerate for at least 3 hours. Serve. Repeat often. Enjoy!