Category Archives: Taste

The costs of raising children

As a parent, I’m quite familiar with the costs associated with raising children. The U.S. Department of Agriculture currently estimates the cost of raising a child from birth to age 18 is $245,340! We have three children, so doing the math is a bit staggering to think about. Of course, I’m always trying to find… Continue Reading

The sense of smell and food

I read an interesting article a few weeks ago on new data linking the ability of a person to imagine the smell of food with body-mass index, a standard measure that relates weight to height. It seems scientists at Yale University and the affiliated John E. Pierce Laboratory have found that a person’s self-reported ability… Continue Reading

Column: From the proprietor’s perspective

If you handed an expired coupon to your cashier and your cashier rejected it, what would you do? None of my area stores accept expired coupons, and I’d never intentionally try to pass one in the checkout lane. I’m actually mortified if I accidentally do hand one over — awhile ago, I had a coupon… Continue Reading

Sliders with all the fixings

  MOLASSES BLT SLIDERS Servings: Makes 8 sliders Preparation time: 10 minutes Cooking time: Less than 10 minutes INGREDIENTS 1 pound lean ground beef 1 tablespoon plus 1 teaspoon Grill Mates Molasses Bacon seasoning, divided 1/2 cup shredded 50 percent reduced-fat sharp cheddar cheese 1/4 cup low-fat mayonnaise 8 slider or small dinner rolls 8… Continue Reading

Column: Summer pies

There is something special that happens to pies when they are made for when the weather is hot. Cream pies, especially banana and coconut cream are my favorites. I was at a dinner party a few weeks ago and offered to bring a pie for the hostess but she told me she had it covered.… Continue Reading

Jazzing up a summer staple: Blue-devil deviled eggs

BLUE-DEVIL DEVILED EGGS Hard-cook 12 eggs; cool, peel, halve and remove yolks to a medium bowl. Mash, and then blend in 3 tablespoons low-fat mayonnaise and 1 teaspoon Dijon mustard. Add 2 tablespoons crumbled blue cheese, and coarse salt and pepper to taste. Divide mixture; fill eggs and garnish with 3 tablespoons crumbled bacon. (Adapted… Continue Reading

Column: From the waste basket to the market basket

With statistics showing that 40 percent of food in the U.S. is being wasted, (according to the Natural Resources Defense Council) the waste works out to about a $100 billion loss annually. The move toward using more of the food produced from root to stalk has become something of a battle cry. Here are a… Continue Reading

Vacation time? Don’t pay full price

Summer vacation season is here, and whether you’re traveling to a popular tourism destination or playing a “staycation” at a spot closer to home, it’s worth seeking out discounts for the attractions, resorts and dining spots to which you’re headed. Applying couponing strategies to vacation planning is one of my favorite ways to save money… Continue Reading

Ready for summer salads?

Ready for summer salads?

Zucchini with feta and fresh mint is here Heat 1 tablespoon olive oil in a large nonstick skillet on medium. Add 1 1/4 pounds zucchini (cut lengthwise into very thin slices like ribbons), 1/2 teaspoon coarse salt and 1/8 teaspoon pepper. Cook, stirring often, 5 minutes or until just tender. Remove from heat; stir in… Continue Reading

Column: Myths, legends, half-truths, lies

You can’t cook with extra-virgin olive oil because it will either burn, burst into flames or turn into the dreaded transfat,” so says Nancy Jenkins the author of “Virgin Territory: Exploring the World of Olive Oil.” Other myths: extra-virgin oil is from the first cold pressing, virgin oil from the second. Better still: a buttery… Continue Reading

Column: Go grill

We are heading into what for most of us is the ‘high season’ for grilling. Want a quick dinner? Grill vegetables and your favorite source of protein on skewers or some sort of grill pan. For those whose palette demands something just a little more try adding flavored or compound butters to the grill mix.… Continue Reading

A new twist on classic tuna noodle casserole

A new twist on classic tuna noodle casserole

CONTEMPORARY TUNA NOODLE CASSEROLE Servings: Makes 5 servings Preparation time: 20 minutes Cooking time: 25 to 30 minutes, plus pasta INGREDIENTS 2 cups fusilli pasta (6 ounces) 16 ounces reduced-fat Alfredo sauce (jar or refrigerated) 1/3 cup unsalted chicken broth or white wine 1 teaspoon Italian seasoning 1 teaspoon lemon zest 2 (5-ounce) cans albacore tuna… Continue Reading

Column: Readers share their couponing successes

Last week, I gave readers a glimpse inside some of the more difficult emails I receive from readers. Many request personalized help in cutting their grocery bills. Others have taken the knowledge I continue to share in this column and via other channels and implemented it, sharing impressive stories of savings. Here’s a peek at… Continue Reading

Column: Put the squeeze on sodium in your daily diet

As we head into warm weather with all its picnics, cookouts and outdoor gatherings it’s time to stock up on all those condiments we use. The over use of these tasty toppings can play havoc with our daily 2,300 mg daily limit of sodium and sometimes the hidden sugar alone should give you pause. Ketchup:… Continue Reading

Feeling cheesy? Try this polenta recipe this week

Feeling cheesy? Try this polenta recipe this week

BAKED EGGS WITH CHEESY POLENTA Servings: Makes 6 servings Preparation time: 15 minutes Cooking time: About 30 minutes; standing time: 5 minutes INGREDIENTS 4 cups unsalted vegetable broth 1 cup polenta or coarsely ground yellow cornmeal 2 cups shredded 50 percent reduced-fat sharp cheddar cheese 1/4 cup reduced-fat sour cream 1/2 teaspoon coarse salt 1/4… Continue Reading

Column: Veggie trays again

Years ago it was quite common to start a meal with a small veggie tray. Usually there were a small variety of fresh items and maybe a few pickeled ones for those who love that zing. Now-a-days you don’t find these small appetizer trays much and it is sad because it is a great way… Continue Reading

Try this three-berry pie tonight

Try this three-berry pie tonight

THREE-BERRY PIE Servings: Makes 10 servings Preparation time: 25 minutes; standing time: 15 minutes Cooking time: 55 to 60 minutes; cooling time: 2 hours   INGREDIENTS 1 (2-crust) package refrigerated piecrusts, softened 1 1/4 cups plus 2 teaspoons sugar, divided 5 tablespoons cornstarch 2 tablespoons quick-cooking tapioca 1/4 teaspoon salt (not coarse salt) 3 cups… Continue Reading

Column: Use it up

OK, we’ve talked about how to use up leftover buttermilk after you buy it to use in a specific recipe; now let’s talk sauce. This is the sauce with the unfortunate name — fish sauce. But if you’ve never used it before, you need to try it in a recipe. Fish sauce is most often… Continue Reading

Column: A couponer’s favorite word

What’s a couponer’s favorite word? Free! I never get tired of the thrill of pairing a $1 coupon with a $1 sale price and knowing I’m taking a product home free of charge. One popular electronic coupon site, SavingStar, even offers a free product on Friday every week. If your store participates in SavingStar’s offers… Continue Reading

Lemon, Dijon make salmon sing

Lemon, Dijon make salmon sing

LEMON DIJON AND HERB-GRILLED SALMON Servings: Makes 4 servings Preparation time: 15 minutes; marinating time: 30 to 45 minutes Cooking time: About 10 minutes INGREDIENTS 2 tablespoons olive oil 2 tablespoons honey 2 tablespoons Dijon mustard 2 tablespoons plain yogurt 1/4 cup chopped Italian parsley 2 cloves garlic, minced Juice and zest from 1 lemon… Continue Reading

Column: The day after Cinco De Mayo

I hope you all went out yesterday to your favorite Mexican restaurant or invited friends over for your own favorite Mexican dish. Mexican food is my favorite; I could eat it every day gladly. The freshness of the ingredients combines to make the outcome so delicious. The variations of salsas alone could accompany any craving.… Continue Reading

Red pepper and cheddar egg cups

Red pepper and cheddar egg cups

Servings: Makes 4 servings Preparation time: 20 minutes Cooking time: about 30 minutes INGREDIENTS 2 large red bell peppers 1 teaspoon olive oil 1/3 cup finely chopped onion 2 small garlic cloves, minced 1 cup shredded 50 percent reduced-fat sharp cheddar cheese, divided 2 tablespoons chopped Italian parsley 4 eggs 1/2 teaspoon coarse salt 1/4… Continue Reading

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