Category: Articles

There’s nothing quite like the taste of fresh herbs in recipes you prepare. If you’re lucky enough to have an herb garden you can enjoy that great taste as often as you like, but what do you do if you don’t have space for a garden outdoors?

Luckily many herbs are easy to grow in small areas such as kitchen window sills. They need warmth, sunlight and water. And if your kitchen doesn’t have enough natural sunlight during the day, you can also place them in rooms with better natural sunlight. Remember that it takes about three times as much fresh herb to get the flavor of a dried seasoning, but the taste is much better.

Look for herbs which will remain relatively small. Those which are too wide or too tall may not fit in the area you’ve chosen to grow them. You’ll also want to consider the type of cooking you do most often and choose herbs which will match that type of cooking. Below are five herbs to grow in your kitchen window or another in your home.

• This herb, which tastes like a combination of garlic and onions, can be added to homemade salad dressing, sour cream, soups or burgers. You may want to substitute chives for onions in some recipes to give your food a little different taste. These can be started from seed quite easily. Your recipe will also have a unique taste depending upon whether you use fresh or dried herbs.
• Basil is used in many ethnic foods such as those from Italy, Mexico or Thailand. If you’re preparing a dish with tomatoes, basil is a natural herb to choose. There are several varieties to choose from and you can either start them from seed or purchase seedlings.
• Cilantro or Coriander. This is another herb which can be grown easily from seeds. Depending upon whether you’re using the leaves or allowing the herb to go to seed, you can use cilantro in Mexican or Indian cuisine.
• Mint is a universal herb which is used in a myriad of cuisines. If you live in the South you know it can be added to iced tea. You can also use it as an ingredient in salads, jellies and desserts. It can be started as seeds or seedlings.
• Thyme is often used when cooking meats and other savory dishes. It is best to start these out as seedlings so you can begin using the herb as quickly as possible.

Seeds and seedlings for the above herbs can be found at many discount stores as well as farmer’s co-ops. If you choose to grow your herbs from seeds, follow the instructions on the packet to plant them. Before you know it, you’ll have fresh herbs to harvest and enjoy in your home cooked meals.

Cabbage is one vegetable people don’t cook often because they don’t think there’s much you can do with it besides the usual coleslaw or sauerkraut.  Thankfully, that isn’t true! Cabbage is full of vitamin C, fiber, and iodine. Below are five ways to cook with cabbage that you might not have considered.

• Beef and Cabbage Casserole is made with ground round, chopped onion, tomato sauce, tomato juice cocktail, cinnamon, a shot of Tabasco, a large potato (peeled and thinly sliced) and half of a head of cabbage thinly sliced. Cook and drain the meat then add the seasoning, tomato sauce and tomato juice.

Layer half the cabbage and then the potato into the casserole dish. Add half the meat sauce and then the remaining cabbage. Finish the casserole with the remaining meat sauce. Cover this and bake it for 1 hour 15 minutes.

If your family likes cheese, you can top it with cheese. Remove it from the oven and enjoy!

• Use thinly sliced Napa cabbage in a variety of recipes. One way to enjoy it is to add the cabbage to miso broth. Include sliced green onions, sliced shiitake or crimini mushrooms, and cubed tofu or your favorite meat. Drizzle the mixture with Asian sesame oil and toss.
• Chicken Fajitas with Crunch Lime Cabbage and Avocado is a wonderful recipe using either red or Napa cabbage. The flavor will be slightly different depending upon which variety of cabbage you choose. This recipe contains sliced chicken breast, red bell pepper, garlic, cilantro, lime juice, avocado and cabbage on flour tortillas.

After eating this recipe it may become your family’s favorite way to eat cabbage.

• Stuffed Cabbage Rolls are a great option for those nights when you don’t want to eat meat. You can stuff the cabbage leaves with rice, beans and onion, covered with pasta sauce and topped with sharp cheddar cheese. Use other fillings for an entirely different meal.
• Southern Fried Cabbage is something you may not have had if you don’t live south of the Mason-Dixon Line. This recipe is simple, containing only four ingredients, but is one that Southerners have enjoyed for a long time.

Core and shred a small green cabbage. Heat 4 teaspoons of bacon fat in a skillet, toss in the cabbage and stir until it starts to glisten. Lower the heat and add 2 tablespoons of red pepper flakes and 1/2 teaspoon of salt. Stir and cook for about 10 minutes and then serve.

Check your cookbook and the internet for other ways to include this healthy vegetable in your weekly menus.

Do you like asparagus? Not everyone does. In fact, some people say they don’t like the vegetable but it may be more that they’ve never really tried it. Love it or hate it, unless you know how to cook it and how to use it, you may be missing out on a delectable treat.

Asparagus has long been prized as a delicacy but did you know it was also used medicinally in ancient India and parts of Asia? Asparagus contains a component called saponins which are believed to have anti-inflammatory and anti-cancer properties. They are also believed to aide in maintaining blood pressure and blood sugar levels.

Asparagus is high in vitamin K and several of the B vitamins. It contains vitamin C, vitamin A, folate, manganese and potassium. All in all, if you want to choose a vegetable that is nutritious as well as delicious, you can’t go wrong choosing the lowly asparagus.

Choose asparagus that is young and tender. Growing your own will ensure you can pick it at the right time to enjoy its goodness. Thicker asparagus will have to be peeled because the stem can be stringy and tough. Wash the vegetable and then cook it whole.

• An easy way to prepare asparagus is to heat five or six tablespoons of vegetable or chicken broth in a skillet. When you begin to see bubbles, add the asparagus to the pan and cover it. Allow the asparagus to sauté/steam for about five minutes. Remove them from the pan and then toss them with balsamic vinegar.
• Add sliced asparagus to your favorite pasta. Season it with rosemary, tarragon or thyme, fresh squeezed lemon juice and olive oil.
• If you have leftover asparagus, don’t throw it away. Chop it up and add to the next morning’s omelet. Not only will this use the asparagus, it will add an extra surprise to breakfast.
• How about grilling asparagus? If you’re careful, you can place the spears on the grill for a minute or two to get a nice char on them. Turn them and cook for another minute on the other side. In a small bowl mix together olive oil, lemon juice and parmesan cheese. When the asparagus comes off the grill, toss them with the dressing.
• Finally, you can steam asparagus and then sprinkle with a bit of salt and pepper. Some people add dressing but the vegetable tastes delicious with nothing more than simple seasonings.

If you think you won’t enjoy asparagus, now that you know some different methods for preparing it, you may want to give it a try. Not only is asparagus good, it is also good for you.

Cabbage is a versatile vegetable. There are a number of varieties which can be prepared in different cuisine styles. It can be served raw, boiled, steamed, stir-fried, braised, sautéed, prepared in a microwave or canned. Let’s concentrate on cooking with cabbage and see what can be learned.

You may have avoided cooking cabbage because you know it can smell rather foul. The rotten egg smell, caused by hydrogen sulfide, is often the result of overcooking. You can avoid this smell by cooking your cabbage quickly rather than following a long, drawn out recipe. Of course, if you’re trying to make homemade sauerkraut, you may just have to resign yourself to the fact that the smell will linger. The method you choose to cook cabbage can also have an effect on whether or not it causes a stink.

Did you know there are over 400 varieties of cabbage? Obviously your local grocery store isn’t going to have every variety, but you may be able to find some of these:

* Green cabbage is the variety most people are familiar with. It is firm and dense with smooth leaves. It is often used in coleslaw, sauerkraut and wrapped around fillings for pigs in a blanket.
* Red cabbage is similar in shape and size to the green cabbage except it is red or purplish in color. It is often used in stir-fry or cut up raw and placed in salads.
* Savoy cabbage is an Italian variety. It has crinkly leaves as well as a milder, sweeter flavor which makes it a good choice for steaming.
* Brussels sprouts are usually no longer than 2 inches long. They are generally boiled or sauteed in butter.
* Napa Cabbage is often featured in Asian cuisine.
* Bok Choy is a Chinese variety which has a peppery taste and is used in Asian dishes.

Cabbage rolls, or pigs in a blanket, is a dish where a pork filling is placed in the cabbage leaf, rolled up and then baked. Sauerkraut is commonly added to hot dogs or a Reuben sandwich. Kim Chee is Korean pickled cabbage. You can also find shredded cabbage in egg rolls as well as a number of other dishes.

Not everyone likes cabbage, but if you do you’re in luck. Cabbage is a versatile vegetable that can be used in so many ways. It is normally available year-round which makes it something you can prepare and serve your family whenever you like.

Do you know the perfect variety of potato to use for making mashed potatoes? What about the right one for baked? Does it make a difference which type of potato you use when preparing a specific recipe or are all potatoes created equally?

You may be surprised to find out that it really DOES make a difference in what type of potato you choose when you cook. Using the right potato for the recipe can result in a dish that is comforting and delicious. The wrong type of potato, however, may result in a dish that is edible but definitely not as good as you know it can be or it could turn out all wrong and not enjoyable at all.

Which type of potato do you use when choosing different methods of cooking? Here are some hints to help you choose the perfect potato for the dish you are preparing:

• Mashed potatoes have been a comfort food for hundreds of years. Choosing the right potato will result in smooth, creamy potatoes with just the right amount of lumps. For mashed potatoes, the best type of potato to choose is one that is waxy. Yukon gold, white rose and red rose potatoes are your best bet when making mashed potatoes because they aren’t as starchy as other potatoes. Stay away from russet or Idaho potatoes as they are too starchy and result in mashed potatoes that are mealy rather than smooth.
• Potato salad is another dish that people find comfort in. Because the potatoes will have to be boiled, you’ll want to use the same variety of potato as you would when making mashed potatoes. Choose a variety that is less starchy and your potato salad will turn out perfect every time.
• Baked potatoes will have a crisp outside and white fluffy goodness on the inside. Unlike mashed potatoes or potato salad, when baking potatoes you want one that is starchy and will result in a fluffy inside. The russet potato is the perfect choice for this application.
• French fries are one of the most common ways people eat potatoes. You’ll want to choose a high starch potato like a russet or Idaho for making homemade French fries. Or, if you can’t make the perfect fry at home, they can be found at most fast food restaurants.

As you can see, not all potatoes will produce the same texture when cooked. If you’re a potato lover and you want your dishes to come out perfect, the extra time and effort you spend selecting the right potatoes can make all the difference in the world.

Can you have a hamburger without a slice of onion on it? What about a hot dog without diced onions? Well, certainly you CAN have these without onions, but they won’t be quite as good. If, however, you’re unsure of which onion to use, learn how choosing the right onion can make all the difference in the foods you prepare and enjoy.

While you may enjoy eating onions plain, they are a great addition to hearty warm dishes. But which one do you choose?

Onions are found in three basic colors: red, white and yellow. They also fall in two category types: dry and green. Most onions you find in the grocery store are dry onions. They are harvested once the tops have dried and they are large and bulbous.

Red onion varieties include Giant Red Hamburger, Salad Red, and Red Delicious. These onions are great eaten as raw slices on sandwiches or cut up into salads. Chop them up and add them to homemade salsas or cut them into chunks, skewer them and grill them as shish kabobs. Red onions do not store as well as the lighter varieties.

White onion varieties include the Snow White hybrid, White White and White Granex. They can be served either raw or cooked as they can be quite mild. They are often sautéed and give the foods a sweet flavor. They are often used in traditional Mexican cuisine.

Yellow onions include the Candy hybrid, Walla Walla Sweet, Granex (or Vidalia), Yellow hybrid, Texas Super Sweet, Sweet and Early hybrid, Yellow Ebenezer, Savannah Sweet, Sweet Spanish hybrid and Texas Grano. Yellow onions can be used in nearly any type of preparation whether raw, sautéed, baked or made into French onion soup.  They have a sweet, tangy flavor that is unmistakable. They are considered one of the best types of onions to use in cooking. Maui, another type of yellow onion, is one of the better choices for making onion rings because they are flat; Vidalia is another variety that makes good onion rings.

Green, or bunching, onions are harvested before they are young shoots. These are often found in salads or diced up in soups and dried as baked potato toppings. Varieties include Evergreen Long White, Parade and White Lisbon and Scallions. They can be sweet flavored but may also be hot depending upon when they were harvested.

Leeks are also a type of bunching onion. They are pale green and the only part that is edible is the stalk or stem of the onion. These should be fried rather than boiled because they can become mushy. They can also be made into soup or eaten raw.

There are many varieties of onions to choose from when preparing meals. While the lists above is not exhaustive, it does give an idea of what types are available and gives ideas on how to use them. Consider the different types of onions you have available to you and then choose one that best fits the type of cuisine you want to enjoy.

When you cook without herbs and spices meals turn out bland, at best. If you’re unsure how to use herbs in cooking, keep reading. The following ideas will teach you how to begin using herbs and making meals which are more palatable.

Before you begin your foray into cooking with herbs, it’s important to know where you would expect to use them. Some herbs are used more with savory recipes while others will be used in dessert recipes. You may also find a few herbs which can be used in both.

Determine to try a different herb each week. Look for a couple of recipes which use new herbs you’d like to try. Prepare about three new recipes using the herb and see how your family likes them.

Beef – Add fresh sweet marjoram to butter and spread it over a roast beef after it comes out of the oven. You may also want to do something similar with sweet marjoram, chervil, parsley, summer savory and celery.

Pork – Chervil, savory and marjoram would be added to pork chops. Sage is a common herb used in sausage.

Lamb – Thyme, parsley, garlic, onion or marjoram could be used in combination on lamb. You could also use dill on lamb chops.

Poultry – Basil, lovage, marjoram, sage, thyme and rosemary are common ingredients in poultry seasoning. These would be great added to chicken or turkey.

Fish – When preparing fish you may want to use dill, basil or tarragon. You could also use curry powder, mustard and marjoram.

Beverages – Various types of mint, lemon balm and lemon thyme could be added to hot or cold tea.

Desserts – Herbs for desserts include allspice, anise, caraway, cinnamon, ginger, mint and nutmeg.

You can find fresh or dried herbs in most grocery stores. However, it is important to remember that fresh herbs provide a bold flavor while powdered herbs are generally milder. Use dried herbs with fat such as when making a flavored butter or infusing oil. When using fresh herbs, be sure to crush the herb before using it to cook with.

When it comes to herbs remember that a little often goes a long way. You’ll want to experiment if you don’t know how to use herbs in cooking, but you don’t want to overwhelm the dish. As you become more comfortable using a few herbs, you can then begin branching out and trying more exotic ones.

Peaches – Not Just for Dessert

There is nothing like homemade peach ice cream or peach cobbler. However, there’s more to peaches than meets the eye. Not only does the peach make wonderful desserts, you can also use them for savory dishes as well.

Most peaches sold in the United States are either from Georgia, South Carolina or California. While it is best to get them when they are in season and use them right away, there’s no reason you can’t get them while they’re in season and either can, dry or freeze them for use during other parts of the year. No matter how you enjoy them, peaches are a wonderful addition to any diet and do not have to be eaten only for dessert.

One way you can enjoy peaches is to peel them, cut them in half and then brush them with olive oil. Season them with a bit of salt and pepper. Then place them on a preheated grill.  Be sure to grill the peach on both sides for about three minutes. Remove them from the grill and then place them on a serving dish. Grate some fresh parmesan cheese over them and enjoy.

If that doesn’t sound appealing, you can also try some grilled peach salsa. Prepare the peaches as above but without the pepper. When they’ve been grilled for about two minutes on each side, remove them from the grill and allow them to cool. Next, slice the peaches and add finely chopped red onion. Chopped mint and freshly squeezed lemon will complete the grilled peach salsa.

Does your family enjoy pasta salads during the summer? Roast their favorite vegetables – yellow squash, zucchini or bell pepper along with halves of peaches– in a 450 degree oven for 25 minutes. Toss with a vinaigrette and then add to your favorite pasta. You will have created a savory peach dish your family will love.

While most people are used to seeing peaches prepared as a dessert, there’s no reason they have to be only prepared that way. Why not try something new with peaches this year. There are so many ways to use peaches in savory dishes that you may find you and your family enjoy these dishes just as much as peach cobbler – well, maybe not.

Radishes are plentiful in stores throughout the year but they can often be found in gardens around the country. People enjoy eating them raw but may not know of other ways to use radishes in summer recipes. Continue reading to learn more about using radishes in your meals.

Many people don’t realize that radishes have been cultivated and eaten for thousands of years. Originally found in China, they were also enjoyed in Egypt and Greece. They were first cultivated in the United States by the year 1629 having first been grown in Massachusetts.

Varieties of radishes include California mammoth whites, daikon, black, red globe and icicles as well as others.

• Cut the radishes into slices and add them to your next tossed salad. You can eat the fruit of the radish as well as the leaves. One thing about eating the leaves is that they don’t taste as spicy as the radishes themselves.
• Stir fries are a delicious way to use radishes. Thinly slice the radishes, add scallions and sauté them quickly until lightly browned. These can be added to fish tacos or spooned over your favorite fish.
• Quarter large radishes, coat them with olive oil and your favorite seasonings and then roast them in an oven set on 400 degrees for 10-12 minutes or until fork tender. Add the radishes to roasted potatoes and make potato salad. It will be a different way to enjoy potato salad.
• Create a sharp and peppery relish using radishes, lemon and orange zest, sugar, butter, salt and pepper to taste. This can be added to fish or another meat. You may even want to try it spread on bread and served with your favorite cheese.
• Looking for an alternative to potato chips? Thinly slice 10 radishes and steam them for five minutes in the microwave. Season them with 1 teaspoon chili powder, 1/2 teaspoon garlic salt and 1/2 teaspoon paprika. Transfer the radish slices to a baking sheet and bake them for 10 minutes. Flip the radish chips and then return to the oven for another 10 minutes. They should be delicious and crispy.

If you would still like other summer recipes using radishes, take a look in your favorite cookbook or on the internet. Surely you’ll find something that will pique your interest and tingle your taste buds.

Let’s be honest. If you go to most restaurants, chances are any salad you purchase is going to be made with iceberg lettuce. Some people feel iceberg lettuce shouldn’t be your first choice. What’s the truth about using iceberg lettuce?

Part of the truth concerning iceberg lettuce is that it doesn’t have the same nutrients as other leafy greens. Even though it doesn’t have as many nutrients, it is still a healthier choice than you might think. Iceberg contains 0.5 grams of protein, 10 milligrams of calcium, 78 milligrams of potassium, 1.5 milligrams of vitamin C and 15 micrograms of folate. It also contains 13.3 micrograms of vitamin K, 164 micrograms of beta carotene, and 152 micrograms each of lutein and zeaxanthin.

Iceberg lettuce is also high in water content and low in calories so it’s no wonder people on a diet might choose it for their weight loss arsenal. Providing 1% of your daily allowance of calcium, 7% of your vitamin A requirement, 3% of your vitamin C, and 2% of your daily iron requirement, iceberg lettuce is far from being totally without benefit. However, when you compare it with other leafy greens, it’s easy to see why you might want to use another variety of lettuce.

Romaine lettuce is a healthier option if you love to eat salads. The same amount of romaine provides 0.58 grams of protein, 1 gram of fiber, 16 milligrams of calcium, 116 milligrams of potassium, 11.3 milligrams of vitamin C and 64 micrograms of folate. It also provides 48.2 micrograms of vitamin K, 1637 micrograms of beta carotene and 1087 micrograms of both lutein and zeaxanthin. It’s easy to see why romaine is a better choice if you want a healthier choice of lettuce for your salad.

Other varieties of lettuce include Boston Bibb, green leaf, red leaf and arugula. Each one will have differing amounts of calories and nutrients.

When it comes time to make a salad, don’t rely on using only one variety of lettuce. Purchase several varieties and mix them all together. You’ll be able to enjoy the flavor differences and all of the health benefits of choosing more than one.

It’s true that iceberg lettuce has been given a bad rap in recent years. When someone tells you iceberg lettuce shouldn’t be your first choice when making a salad, you don’t have to give it up entirely. Use a several types of lettuce including iceberg and you’ll get the nutrients you need and the flavor you enjoy.

Two Meals in One: Ideas for Cooking Once and Eating Twice

If you’re like most people, you lead a pretty busy or maybe even an incredibly hectic life. Instead of heading for the drive thru for a quick meal, plan your meals so you can make two meals out of your efforts. Basically, think of how each piece of meat or meal you make can be turned into another quick and delicious offering on another day.  Not only is this healthier for you, it saves you plenty of cash as well.

Roast Chicken

Roasted chicken or even pieces of cooked chicken are so versatile. You can take the meat and slice it up for sandwiches or salads. Chop the chicken finely and mix in a bit of mayonnaise, mustard and pepper to make chicken salad sandwiches. Use the carcass to create a low-sodium chicken broth or soup. Keep frozen piecrust on hand so you can make a quick potpie.

Spaghetti Sauce

Traditional spaghetti with meat sauce has more uses than you may have previously thought. Use it as a base for crockpot chili or place it on top of a plate of cheesy nachos. You can even try it in your next batch of shepherd’s pie.

If you have a meat-free tomato-based sauce, it makes a great pizza sauce, soup base or vegetarian chili. Wherever you use plain tomato sauce, you can throw in spaghetti sauce instead.

Roast Beef

Buy a roast in a larger portion than you’d normally buy because there is plenty you can do with the leftovers. Make a hearty beef barley soup or slice it in to a salad. You can also buy some buns, slice it thinly and serve it with au jus for a delicious beef dip meal.

Baked Ham

Baked ham makes a great macaroni and cheese or other pasta topping. Of course, ham and pineapple pizza is always a hit, too. And don’t forget about omelettes, quiches and more.

Mashed Potatoes

Do you ever make too many mashed potatoes and then end up throwing them away, instead of using them again? No need because you can turn them into something exciting and new. Use leftover mashed potatoes for shepherds pie or make it a whole new side dish by adding bits of bacon and cooked onion.

Rice

If you serve a meal with white rice, it’s easy to turn that same rice into a stir-fry the next day. Just sauté some vegetables, add a little soy sauce and top your rice. What about a nice rice-stuffed tomato or pepper? If rice pudding is a family favorite, you’ve got your core ingredient all ready to go.

Extending your meals takes a bit of forethought, but it’s well worth it. When planning your meals, think of how you can extend them and plan accordingly. Try to extend at least one item from each meal to another and soon it will become second nature. Once it becomes a part of your regular routine, you’ll see the savings in your grocery bill and the dinner hour will suddenly become less hectic.

Meal Planning for Two

It’s rarely the first thing on our minds, but planning meals helps ensure we can eat healthier, save money and avoid those impromptu (and expensive) meals out. If you’re planning meals for two, it can get a bit trickier, but with a plan on your side, meal planning can save you time and money, and of course, it’s delicious, too.

Determine Your Goal

You’ve decided to look into meal planning and there is a reason why. Do you want to avoid processed foods, save money, stop wasting food or what has motivated you to get a little more organized with eating at your home? Think about that reason why as you plan your meals and you’re more likely to achieve your goal.

Plan Around Your Grocery Store Visits

Some people meal plan once per week. Others do it every few days. What you decide is completely up to you and will likely revolve around your grocery store visits. If you shop only once per week, then a weekly plan will probably work for you. If you like picking up fresh goods on a more regular basis, plan accordingly.

Make a List of Recipes and Favorite Foods

Before starting your current meal plan, make a list of recipes you love and all your favorite foods. Also, look online and in your cookbooks for recipes you’d like to try. If the portions are too large for your 2-person home, consider scaling the recipe or freezing unused portions.

Keep this master list as inspiration for your individual meal plans and don’t forget to ask your partner for input as well. Together, you can come up with a great list to keep meal times exciting. You can even keep it on the fridge or in a central location, so you can keep adding to it.

Now you’re ready to start your current meal plan. Here are a few things you should do:

Check Your Stock

Always check your pantry, fridge and freezer for available items. Think about how you can incorporate these into your meal plan. For example, if you’ve got some leftover rice, you might pick up some fresh vegetables and some chicken for a nice stir-fry. Or if it looks like the eggs are about to expire, it might be time for a delicious frittata or quiche.

Check Flyers and Websites

If you’re on a budget, it’s a great idea to leaf through your local flyers or store websites for specials and coupons. If there’s a special on ground beef, it might be the perfect time to make your special stroganoff with meat loaf.

Make Your Plan

Now that you know what you’ve got and what’s on sale, you can plan your meals. Many people just plan dinners, but if you plan breakfast, lunch and dinner, you’ll get more out of your meal planning, no matter what your ultimate goal is.

As you plan your meals, think about how ingredients from one meal can be used in another. It’ll save you time and cash. If you’re looking to stay healthier, it’s more likely to keep you from grabbing some takeout if some of the work is already done for you. For example, if you steam some broccoli with Thursday night’s dinner, you can chop it more finely and add it to Saturday afternoon’s frittata.

Make Your Grocery List

Once your meals are planned, it’s time to make your grocery list. Go through each recipe and meal idea and determine which ingredients you already have and what you need to purchase. To avoid over-buying, always put the amount of the ingredient you need for your recipes. For example, if you need 2 zucchinis for a side dish you’re making and you’re not likely to eat any extras, write down that you need 2. It’s a simple thing, but helps ensure you only get what you need.

Evaluate and Talk About It

When you’re ready to work on your next meal plan, evaluate the previous one and talk about it with your partner. Which recipes did you like, didn’t like or how could some be adjusted? Also take some time to think about where you could have reused ingredients in other meals, chosen healthier options and anything else that affects your ultimate meal planning goals. The more effort you put into the details now, the easier meal planning will become and you’re more likely to reach your goals.

How to Scale a Recipe for a Different Number of Portions

You’ve got family coming over and your favorite beef stew recipe serves 4, but you’ve got 7 people coming. What are you going to do? One option is to scale the recipe, so you can serve more people, but it’s not always as straightforward as it seems. Here are some tips to make your recipe scaling a success.

The Basics – Find You Recipe Conversion Factor

The easiest approach to scaling a recipe is to multiplying the ingredients to the portion size you need and to do that, you need to calculate your recipe conversion factor. For example, if you are going to make a pasta sauce that served 6, but you need it for 12, you can multiply all the ingredients by 2 and 2 is your conversion factor.

The precise formula is:

number of servings you want ÷ number of servings in recipe = your magic number

Of course, you can run into problems with this if you need 1 3/8 tsp of basil and you don’t have a 3/8 measure. In this case, use your judgment and simply round off the number and up it to 1 ¼ teaspoons. It’s not likely to make a crucial difference.

Still, there are more problematic ingredients. What if you end up needing 3 ½ eggs? That gets a little trickier. Also keep in mind that some recipes don’t scale well, including baked goods. If you decide scaling is not a good idea, we’ve got some tips for you at the end of this article.

Things to Consider with Scaling

There are couple of things to consider including cooking time and your cooking dishes.

Cooking Time: If you’re preparing larger or smaller portions, it may alter your cooking time. Allow for more time if making larger portions and if you’re cooking meat; make sure to use a meat thermometer to ensure the appropriate internal temperature is reached.

Cooking Dishes: If you’re making baked macaroni and you halve the recipe, try to find a dish that will keep the macaroni at the same depth as the original recipe. For example, if the recipe called for a 13 x 9 inch pan, find a rectangular or square pan about half the size. That will help ensure your cooking time will be roughly the same.

If It Doesn’t Scale Well

If you discover your recipe won’t do well with scaling, and the recipe is too large, go ahead and make the full recipe.  You can portion and freeze any unused amounts. Allow the food to cool completely before freezing. Also, remove any air from freezer bags and make sure that your freezer-safe containers are nearly full, so there isn’t any extra air. And finally, don’t forget to date and label what you’ve got, so you can come back to it later.

If the recipe is too small, but won’t scale well, cook it in batches. That way, you can ensure you’ve made the recipe according to the specifications, but still get the portion you need.

Grocery Shopping for Two

If you’re shopping for two, it’s not always easy to get variety without the danger of letting food go to waste. However, if you plan your grocery shopping ahead of time and take advantage of the following in-store tips, you’ll see it’s possible to be efficient and get exactly what you want.

Stock Your Pantry with Essentials

It can seem expensive, but stocking your pantry with the essentials will help you eat less packaged food and in the long run, save you plenty of money. Having essentials like flour, sugar, oils, herbs, spices, baking soda, baking powder, butter and so forth makes it easy to put together a meal.

If you’re on a budget and need to stock your pantry slowly, add one or two of these types of items each time you shop. Soon you’ll find you have the ingredients to whip together great meals at ease.

Keep an Ongoing List

Write down important items (for example, eggs, jam, milk, bread) as soon as you notice you’re running low. If you don’t write it down right away, you’ll probably forget while you’re in the grocery store.

Plan Your Meals

It may sound tedious, but if you know what you’re eating for breakfast, lunch and dinner each day, it’s much easier to get the right amount of food and stay within your budget.

Check Local Flyers and Websites

Before you make your list, check local flyers and store websites for specials and coupons. Knowing what’s on special before you get there helps ensure you don’t make extra purchases and go over your budget.

Make a Categorized and Itemized List Before You Go

Check your fridge, freezer and pantry and put together your list. Having a list is important because it keeps you from buying items you already have and from forgetting items you actually need. You can also put the precise quantities you need of each item, so that you don’t let unused food spoil and you can afford to get more variety.

Get the Butcher to Cut Your Meat

In the meat department, ask to have large meats cut into smaller portions. If that beautiful looking rib eye roast is just too large, let them know how big you’d like it. Many grocery stores also include a “smaller portions” section that you can take advantage of. Of course, if there is meat on special, you can buy the larger portion and freeze what you don’t use.

Freeze Extras

Sometimes it’s worthwhile to buy larger quantities to save money. Plus, it saves you time because you have extra food on hand when you need it. Whether it’s meat, baked goods, vegetables or fruits, divide them into usable portions before you freeze them. That way, you don’t have to defrost more than you need.

It’s Your Money and Your Health

Planning ahead always makes for a more successful shopping trip whether you are trying to save money or eat more healthfully. While it may feel like a lot of time is involved at first, it becomes second nature and easier each and every time. So get out the flyers, your favorite recipes, paper and a pen. It’s time to get started.

Tips for Cooking for Two

It never fails. You find a recipe you’d love to try, but the portions are too big or you buy so many groceries, the two of you couldn’t possibly eat them all. Outside of inviting the whole neighborhood over to eat, here are some handy tips for cooking for two.

Have a Plan

Planning isn’t always fun, but it’s the way to ensure you have the right amount of food and that your hard-earned money doesn’t go to waste. Plan your meals out in advance and make a detailed grocery list with the precise portions that you need of each food item.

Ask the Butcher to Make a Smaller Portion

If a roast is too big or any other portion of meat is too large, don’t be shy about asking the meat department to cut it smaller for you. Most quality grocery stores will be happy to do this for you; so ask. Of course, if there is a special on pork chops in bulk, buy the package, portion it and freeze it for later.

Adjust the Recipe

It’s usually pretty easy to divide a recipe, so you only make the portions you need. If a recipe serves six, simply divide the ingredient quantity by 3 to get 2 servings. Of course, when a recipe calls for 3 eggs and serves 4 people, it becomes a bit more complicated. In addition, when it comes to baking and other types of recipes, it may adjust the cooking time as well. So when in doubt, use our next tip of portioning and freezing.

Portion Meals and Freeze

If you can’t adjust a recipe, it might be a blessing in disguise because you can save yourself plenty of time portioning a ready-made meal and freezing it. If that beef stew serves 8, go ahead and make the full recipe. Then you can eat what you’d like and then divide the rest into 2- portion packages and freeze.

Tips for freezing:

1. Always use freezer-safe storage containers and bags. They are thick and designed to keep moisture in and odors from other foods out.
2. Remove all air from bags before sealing. For storage containers, use small enough containers so they are full with little or no extra space. This helps prevent freezer burn.
3. Always completely cool your food before freezing, so it freezes faster and stays fresher. In addition, if you freeze baked goods before they are cooled, they retain moisture and can mold easily.
4. Label all your frozen items. Take note of the contents, portion and the date you made the item. That way, you can keep track of food that needs to be eaten before it expires.
5. To thaw most frozen foods, just leave in the refrigerator overnight.

Get Creative with Leftovers

If you love leftovers, this is a no-brainer. Simply package up the remainder of your meal and make it a lunch to go the next day.

If you’re not so keen on leftovers or crave variety, there is plenty you can do with pre-cooked meals and ingredients. If you roast a chicken, you can turn it into a potpie the next day and a wonderful chicken broth the day after. Chicken salad sandwiches are divine as well Or if you’ve grilled one too many steaks, chop it up and serve it cold in an indulgent salad the next day. Miscellaneous food items can be added to soups, placed on pizzas and more. There’s always something you can do with those leftovers sitting in your fridge.

Cooking for two needn’t be complicated or expensive. With just a little planning and organizing, paired with some creativity, you can make your food go a long way.

If you are like most families, you want to find ways to make summer meals quick and easy. You don’t want to spend a long time in a hot kitchen. You also don’t want to spend extra money by going out. Use these ideas to help make summer cooking simple and quick.

Make a meal plan. Having a list of your family’s favorite meals will enable you to purchase ingredients when they are on sale. Buy as many staples as you can. When you need an ingredient for their favorite dish you won’t have to run out to the store to pick it up. You’ll already have that item on-hand.

Add as many fresh fruits and vegetables to your meals as you can. Rather than cooking all of them, serve them as raw as possible. Fruits and vegetables served raw will have more nutrients than those which are cooked. Serving them raw will also keep your kitchen cooler.

Use the crock pot. It’s not only for the winter months. A crock pot will generate less heat which means your kitchen won’t become sweltering. It also allows you to cook while you’re away or otherwise engaged. Place the ingredients in the crock pot the first thing in the morning and they’ll be ready to eat when dinner time rolls around. How easy is that?

Make staple items like sauces in large amounts ahead of time. These can be frozen and then taken out of when needed.

Eat a variety of salads. Salads are generally quick and easy to make. Most of the food items don’t require cooking so preparation time is less. Of course, you can also make pasta salads ahead of time and place them in the refrigerator so they’re ready when needed.

When you do plan a meal that is going to take some time and effort, be sure to make enough that you’ll be able to have leftovers. For instance, if you bake or grill chicken, you can use leftovers to make chicken salad sandwiches. Pot roast can be used to make roast sandwiches and the vegetables put in the freezer to use in soup when soup weather returns. Try to remember to prepare the food once but use it twice.

Plan at least one vegetarian meal per week. Not only will this give you an entirely different set of recipes and foods to choose from, it will give your body a rest from too much protein. Visit a farmer’s market or pick foods from your garden and use them as the main ingredients in your vegetarian meal.

The above ideas are by no means exhaustive. However, if you use one or two of them they can make summer meals quick and easy. An added benefit is that your home will stay cooler, too.

If you want to serve ice cream for dessert, it’s easy enough to run to the store and pick some up. However, there’s nothing like homemade ice cream. The question is, how are you going to make it? You could use an expensive electric ice cream machine or even an old-fashioned hand-crank machine but there are other ways to make homemade ice cream. Consider using one of these methods the next time you have a hankering for that cold, sweet treat.

Roll the Can – Gather two coffee cans, a 1-pound and a 3-pound. Mix together your favorite ice cream base and set it aside. You will also need 10 cups of ice, 1 1/2 cups of rock salt and duct tape. Put the 1-pound can inside the 3-pound can. Pour the mixture into the smaller can and then place the lid on the can. Be sure to seal the can with duct tape. Layer ice and salt around the inner can and then place the lid on the outer can. Place kids on opposite sides from each other and allow them to roll the can back and forth between them for 10 minutes. After 10 minutes check the ice cream. If it has not begun solidifying, have them resume their game. Recheck every 10 minutes until the ice cream is done.

Bag the Ice Cream – You can make ice cream in a similar fashion as with the can. Instead of using cans, however, you will use zip top bags of different sizes. Place the chilled ice cream base in the smaller bag (1-quart) which is then placed inside the larger bag (1-gallon). Add ice half-way ups the larger bag and about 1/2 cup of salt. Make sure the smaller bag is completely covered and zip up the bag. Wrap the larger bag inside several layers of plastic grocery bags and tape it closed. Shake the bags for at least 10 minutes and then check it. If it isn’t thick enough, pour the contents out of the bag and place it in the freezer until ready.

Start with Store Bought – Maybe the only thing you can find in the store is vanilla but your family wants something more exotic. Allow the store-bought ice cream to soften. Add whatever flavorings or additions you like. Chocolate chips, chopped fruit, cookie dough are different items you may want to add. Use your imagination and you’ll have a one-of-a-kind almost homemade ice cream your family will love.

Use a Blender or Food Processor – Place frozen fruit, cream, sugar and vanilla in a food processor or blender. Blend it for five or so minutes and the result should resemble ice cream in no time.

You don’t have to purchase store-bought ice cream when you really want homemade. Try one of these four methods for making homemade ice cream and you’ll have a sweet treat that’s good to eat. Some of these methods are quick, easy and something the whole family can have a part of the making.

Some ice cream stores may have 31 flavors, but there are many more available if you care to give them a try. What are some of the most unusual flavors of homemade ice cream you’ve ever tried? If you’re adventurous, you may want to see if one of these unusual ice cream flavors suits your taste buds.

Not everyone likes the same tastes and this is true when it comes to eating ice cream. One person may prefer simple vanilla. Others may like chocolate and someone else may eat only cookie dough. With all the possibilities of unusual ice cream flavors available, you could probably try a different flavor every day for at least half a year and there would still be some you hadn’t tried.

The fruit lover may want to try one of these tantalizing tastes:

Mango sorbet would be a welcome change-of-pace for someone who generally eats orange sherbet. If you still want a citrusy taste, why not add blood oranges or tangelos to the mix?

Raspberry gelato made especially for vegans is made without dairy products or an ice cream machine. Instead, you would take cashews and grind them finely and use maple sugar to sweeten the gelato. Freeze it in a metal pan.

Perhaps you like the flavor of coffee or tea. Try one of these unusual flavors:

Take your favorite flavored coffee that has been cooled. Add it to your plain ice cream base to get a coffee flavored ice cream.

Chai tea is enjoyed by many people. You can use cooled chai tea as a part of the base to get chai tea ice cream.

Chocolate is a common ice cream flavor. Why not add Nutella, which is a combination of hazel nut and cocoa instead? Add a little Guinness to your chocolate ice cream base for something that’s truly unique.

Corn on the cob ice cream may be something you’ve never tried before. Make a plain ice cream base and then liquefy the corn before it is added to the base. This will be a whole new way to enjoy corn!

Haggis is a traditional sausage. Someone has come up with an ice cream recipe using this unusual flavor. Many people won’t even try haggis, and it’s a good chance this may be one ice cream flavor that isn’t eaten by anyone except the die-hard haggis fan.

You may enjoy sweet potato pie at Thanksgiving. Why not give sweet potato ice cream a try. Whether you choose to pair them together is up to you, but it could be interesting.

There are so many different flavors of ice cream possible. In fact the only thing that that can limit the flavors you serve your family is your imagination. If you’re adventurous, take a look through magazines, cookbooks, on the internet or on television to find new unusual ice cream flavors.