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Column: Rhubarb season

April 15, 2015

As I’ve written before, I collect rhubarb recipes. They are many and as varied as the imagination can concoct. The winners, in my opinion, are often the simple, easy ones that rely on taste and texture. What do you think? Strawberry-Rhubarb Ice Cream Make a non-alcoholic version of this grown-up ice cream by substituting cranberry juice Read More

Column: Cross selling to shoppers

Last week I shared emails from readers and a cashier regarding the practice of “checkout charities” — when shoppers are asked to donate to a charity prior to paying for their purchases at a retailer. This week, I’d like to share a couple of emails from cashiers whose jobs also require them to try to Read More

An effortless idea — mini meatloaves

MINI MEATLOAVES Servings: Makes 12 mini meatloaves Preparation time: 15 minutes Cooking time: 19 to 20 minutes; standing time: 5 minutes INGREDIENTS 1 1/2 pounds lean ground beef 1/3 cup panko bread crumbs 1/3 cup finely chopped onion 1/3 cup 1 percent milk 1 egg, lightly beaten 1 clove garlic, minced 1/2 teaspoon coarse salt Read More

Column: The myth of the red meat diet

April 8, 2015

Although Americans have been told for decades to eat less meat and fat, they actually consumed 67 percent more added fat, 39 percent more sugar and 41 percent more meat in 2000 than they did in 1950 and 24.5 percent more calories than they had in 1970. All this according to the Agriculture Department. No Read More

Recipe: Chocolate buttermilk Bundt cake

CHOCOLATE-BUTTERMILK BUNDT CAKE Servings: Makes 24 servings Preparation time: 20 minutes Cooking time: 45 to 50 minutes; standing time: 10 minutes INGREDIENTS 2 cups flour 1 1/4 cups sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt (not coarse salt) 1/2 cup unsweetened cocoa 1 ounce semisweet chocolate, finely chopped 1/2 cup Read More

Column: ‘Checkout Charities’ irk shoppers

Dear Jill, I would like to see you tackle the topic of ‘checkout charities.’ I am so tired of being asked to donate money to this charity or that charity when I am checking out at a store. I keep my charitable donations private and do not feel I have to donate to whatever a Read More

Column: Use it up

April 1, 2015

From time to time we all have a half used carton of buttermilk in the fridge that we bought for a specific recipe. The challenge is how to use up the leftovers instead of just leaving it until the expiration date makes us uneasy and we throw it all out. Here are a few ideas: Read More

Column: More tales of a cashier’s life

I share readers’ emails and experiences in the checkout lane often in this column, and I also enjoy featuring insights and experiences from the people across the counter from us in our stores — our cashiers: “Dear Jill, I have been a cashier for three years, and I have to disagree with the premise that Read More

Nicoise salad for spring

GRILLED ARCTIC CHAR AND NICOISE SALAD Servings: Makes 4 servings Preparation time: 15 minutes Cooking time: for vegetables: 24 minutes: for char: 4 minutes INGREDIENTS 1 pound small red potatoes 1/2 pound thin green beans (haricots verts) 4 (5-ounce) skinless Arctic char fillets 1/4 teaspoon coarse salt 1/4 teaspoon pepper 2 tablespoons unsalted chicken broth Read More

Column: What do you want?

March 25, 2015

Now that those New Year’s resolutions are either gaining traction or falling apart, it may be time to decide just what real changes you should ponder making to your diet. And I do mean ponder. Think about what you want for yourself, how you want to look, what means so much to you that you Read More

Wow dinner guests with quinoa stuffed bell peppers

QUINOA-STUFFED BELL PEPPERS Servings: Makes 6 halves Preparation time: 20 minutes Cooking time: 50 to 65 minutes, plus quinoa INGREDIENTS 1 1/2 cups quinoa 1 tablespoon canola oil 1/2 medium onion, finely chopped 3 cloves garlic, crushed 1 cup whole pitted black olives, sliced 1/4 cup raisins 1/4 cup chopped walnuts Coarse salt and pepper Read More

Column: Readers share coupon frustrations

No matter how my readers manage, organize and use their coupons, they continue to be frustrated by some elements of the process: “Dear Jill, I’m old school — I use paper coupons that I cut from the newspaper. I’ve been seeing coupons that are oversized — far wider than the norm. These do not fit Read More

Column: Growing season

March 18, 2015

We just returned from a visit to Asheville, North Carolina, to see our son and his family. They moved last October and we were missing the grandkids. Asheville is one of the nicest places to visit in North Carolina and, other than the beaches, offers a way of life that has some benefits. Restaurants are Read More

Column: The increased cost of ‘greeting’

If you’ve gone shopping for a birthday, anniversary or greeting card recently, you may have had a bit of sticker shock in the aisles of your favorite store. Not long ago, I was trying to pick out the perfect birthday card for a family member, and after finding one with the perfect message; I flipped Read More

The perfect recipe for that other white meat

GARLIC HERB ROAST PORK Servings: Makes 7 servings (3 ounces cooked weight) Preparation time: 10 minutes Cooking time: about 30 minutes; standing time: 10 minutes INGREDIENTS 1 (2-pound) boneless pork loin center roast 4 cloves garlic, crushed 2 teaspoons coarse salt 1 tablespoon minced fresh sage (or 2 teaspoons dried) 2 teaspoons minced fresh rosemary Read More

Column: Saving recipes

March 11, 2015

When you come across a great recipe, take good care of it and it will bring you years of pleasure. These days a recipe collection assumes so many forms — magazine clippings, handwritten cards, printouts from the computer. Saving your favorite recipes in an organized system is worth the effort, so you’ll always have them Read More

Green Ombre Cupcakes

By Susan Nicholson Universal Uclick GREEN OMBRE CUPCAKES Prepare 1 (2-layer size) box white cake mix as directed on package using whole eggs. Stir in 2 teaspoons pure vanilla extract. Divide batter evenly into 2 bowls. Stir 3/4 teaspoon green food color into one bowl, tinting to dark green. Stir 15 drops into second bowl Read More

Column: How to get the sale price

A few weeks ago I shared some of my strategies for “stalking the sale” – knowing when a potential seasonal deal may appear and being prepared to go to the store to take advantage of it. It’s something I do each January to swoop up great deals on toys on clearance during the just-passed Christmas Read More

The right tool for the job

March 4, 2015

I’ve written columns before about how much easier the right tool makes the job. Usually I’m talking about painting, building trellises or working with cement or some other outside chore. This time it is about how the right knife makes prep work easier when cooking. With the right knife in hand every cooking experience will Read More

Chili-rubbed pork chops with pineapple salsa

By Susan Nicholson Universal Uclick CHILI-RUBBED PORK CHOPS WITH PINEAPPLE SALSA   Makes 4 servings Preparation time: 15 minutes Cooking time: 20 minutes   INGREDIENTS 1 tablespoon chili powder 1 1/2 tablespoons light brown sugar, packed 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon coarse salt 4 boneless pork loin chops, 3/4-inch thick, Read More

Column: Readers blast cheapskates

We all want to save a buck, right? Some people (myself included!) have completely embraced a money-saving lifestyle. I love getting the most for my money, but I don’t consider myself to be a “cheapskate” per se. My moneysaving habits would not lead me to resort to anything I consider to be unethical, fraudulent or Read More

Column: Go guilt free with lettuce

February 25, 2015

Have you noticed how many people who order a sandwich these days order it without the bread or bun? Those high-carbed cradles of goodness seem superfluous. That is why I’ve always loved these lettuce-leaved wraps. No guilt-ridden carbs to worry over, just the savory Asian seasonings that make chicken easy to cook and glorious to Read More

Considered wealthy? Sometimes it is a matter of perspective

Jill Cataldo In a recent column, I was discussing our household’s budget and mentioned that I do not consider our family “wealthy.” Several readers wrote to correct me and encourage me to consider a different appreciation of that term. “Dear Jill, I am not the type to write in response to articles, but your statement Read More

A fresh look at a vegetable staple: Carrot salad satisfies with flavor

By Susan Nicholson Universal Uclick Fresh carrot salad In a medium bowl, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 clove minced garlic, 3/4 teaspoon ground coriander, 1/8 teaspoon cinnamon, 1/2 teaspoon smoked paprika, 1/2 fresh red jalapeno pepper (seeded and very thinly sliced) and 1/2 teaspoon coarse salt. Toss Read More

Column: Stalking the sales with help

February 18, 2015

Jill Cataldo is a coupon workshop instructor, writer and mother of three. Thanks to social media and couponing blogs, tracking when products are likely to go on sale has become remarkably easy. When you’ve got many pairs of eyes shopping in the same stores, the news that a favorite chain has just dropped a popular Read More

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