Mix N Match dressings complement these vegetables.
Home-made dressing for green salad is simple to prepare. Kids can do it as their contribution to the family dinner. When each family member makes their own, they may be more apt to ask for green salad at dinnertime. The following 5 X 5 ingredient chart shows how to create over 3,000 different dressings. Read More… Continue reading →
There is no need to follow a recipe. Make salsa to fit your taste.
by donR July 4th 2015
I watched in awe as Lili made real “salsa” with my daughter Rebecca during a gathering of her friends on Independence day. We’ve always said “If you make a mess, make a big one” And as you can see by the pictures, they made lots of salsa; for 9 families.
Two things struck me the most. Lili used no recipe, and never has. Then, as she added ingredients, she shared some Tips N Tricks which I’m passing on to you.
This enchilada sauce recipe can be split with about 1 pint frozen for a later meal.
By donR 3/26/15
Stocking your pantry with healthy condiments, sauces, dressings and marinades is difficult if you buy them off the local grocer’s shelf. Processed flavorings, whether in packets, cans or bottles, are expensive and often packed with salt, hidden sweeteners and preservatives. But plain pasta, rice and white fish would certainly be boring with no flavorings.
NOT TO WORRY! We found a way for you to add quality, low-fat, natural flavorings to your cupboard and refrigerator in a budget-friendly way. Read about 17 flavorings you can use. Continue reading →
Pot pie, like payalla and Hodge-podge lasagna, can be made with almost any veggies. But if it lacks flavor……?
last night I made a vegetable pot pie that looked great, and all for under $10. Then, I knew I was in trouble when my wife tasted my creation and said “Honey…”
It looked beautiful when it came out of the oven and when serving it on plates but one taste and we realized that it was missing a lot of flavor and the texture was a little mushy because I put planned-over macaroni in it. But this entree can be salvaged, read more… Continue reading →
Macaroni and cheese: one of America’s favorite comfort foods.
A link from eating well.com popped up on my email today about 32 comfort foods for fall. On the list was macaroni and cheese: the ultimate comfort food. Their video clip underscores some of the FMP “Tips & Tricks.”
Use a full-flavored sharp cheese in the recipe. Reduce the amount.
Use whole wheat macaroni or mix with semolina.
Add steamed veggies to pasta meals.
Make your own white sauce and add spices.
Comfort foods are ok when used sparingly.
EatingWell.com has recipes and articles for flexitarians like many of us. Follow this link to their site and the Mac & Cheese recipe. One of their goals is to offer recipes with reduced fats and sugars without sacrificing taste.
Paul is mixing teriyaki sauce in class. It is a little pricey but lasts for months.
Paul Ingram presented our second cooking class and introduced us to a simple recipe for teriyaki sauce. No, the sauce did not exhibit all of the flavors expected in the 5-spice powders of Oriental cuisine, but it was far better tasting than anything I have made or purchased over the counter. How was it better? It was less salty, light textured, had a simple sweetness and a pleasant aroma.
Teriyaki sauce is used in stir frying, soup and rice flavoring or as a meat marinade. Continue reading →
A light white sauce with lemon and simple spices go well with mild-flavored rock cod
Really Easy! White sauce is easy to prepare, easy on the pocketbook, and easily modified with any ingredient from chip beef to broccoli. It’s the foundation for biscuits and gravy, Alfredo sauce, soups, casseroles, and gravies. All you need is a little heat, liquid and/or fat whisked with flour* and more liquid added until you get the desired thickness Continue reading →