Category Archives: Taste

Column: Stuffed peppers with a twist

CREAMED CORN-STUFFED TOMATOES Servings: makes 6 servings Preparation time: 25 minutes Cooking time: less than 40 minutes   INGREDIENTS 6 medium tomatoes, tops and cores removed 2 teaspoons olive oil 2 cups corn kernels (about 4 ears corn) 1 poblano chile, cored, seeded and finely chopped Coarse salt and freshly ground black pepper to taste… Continue Reading

Column: A little something sweet

Strawberry Poppy Seed Crisp Cook this in a wide skillet or baking dish so that every spoonful contains a bit of topping. 1 ¾ pounds hulled strawberries, quartered ½ cup plus 3 tablespoons light brown sugar Grated zest of 1 lemon Seeds from 1 vanilla pod 1 cup almond flour 1 cup steel-cut oats 2… Continue Reading

Column: Readers share back-to-school tips

I planned just one school-themed column, but my readers have sent so many great comments, ideas and thoughts on back-to-school that I wanted to share some of them: “Dear Jill, What are your thoughts on schools that ‘pool’ school supplies? Last year, my daughter’s class did this. She spent lots of time picking out folders… Continue Reading

Classic salad

Classic salad

POMODORO SALAD Servings: makes 6 servings Preparation time: 15 minutes; chilling time: 30 minutes INGREDIENTS 4 ripe medium tomatoes 1 teaspoon coarse salt 1 small red onion, sliced thinly, lengthwise 1/4 cup chopped flatleaf parsley 2 cloves garlic, minced 2 tablespoons torn fresh basil leaves 1/2 teaspoon fresh thyme or oregano (or 1/2 teaspoon dried)… Continue Reading

Column: Easy trout

By now, those who enjoy wrapping worms and such around hooks are well underway in area waterways. With lots of fish stacking up in the freezer, here is an easy fish recipe that is subtle and lets the fish itself  show through. Crisp Trout If the fillets are too big to cook in one pan… Continue Reading

Column: We couldn’t throw away our old couch

My children, admittedly, have grown up with a very thrifty mother. It shouldn’t surprise me that my sons and daughter are very mindful of what things cost. They don’t like to be wasteful, and sometimes their perspectives on thrift are eye-opening. For example, something strange happened when we tried to get rid of our old… Continue Reading

Column: Fruit pickles

The glut of fresh summer fruit softens the blow of hot weather like a salve. The problem is that all that fruit is fleeting. Eat it, freeze it and now and then try one of these recipes. Preserve summer a jar at a time.   Fruit Pickle Brine This is an all-purpose brine for fruit.… Continue Reading

A fresh, fruity twist to make summer dinner peachy

BASIL-PEACH CHICKEN BREASTS Servings: makes 6 servings Preparation time: 15 minutes Cooking time: about 25 minutes   INGREDIENTS 3 boneless skinless chicken breasts (about 1 1/2 pounds) Coarse salt and freshly ground black pepper to taste 1 tablespoon olive oil 1 medium shallot, thinly sliced 1 teaspoon grated fresh ginger 2 cloves garlic, finely chopped… Continue Reading

Column: Back to school savings ideas

Although most schoolchildren probably are not ready to think about going back to school just yet, back-to-school sales already have begun. Whether you’ve got young children, college kids or no children at all, you’ll want to take advantage of some of my favorite back-to-school shopping tips. • School supply deals aren’t just for students. The… Continue Reading

Column: Grilled salsas

I can’t wait for August. Sweet corn and Palisade peaches, to name just a few of the wonderful things in store next month. Grilling fresh peaches for this recipe or for just a quick dessert unleashes a mellow caramelized flavor that is just brilliant. Try it and see if you don’t agree.   Grilled Peach-Lime… Continue Reading

Another summer salad

  RED POTATO, HARICOT VERT AND CHERRY TOMATO SALAD   Servings: Makes 8 servings Preparation time: 20 minutes Cooking time: 10 to 15 minutes   INGREDIENTS 2 pounds small red potatoes, cut into 1-inch pieces 2/3 pound haricots verts (thin French green beans), trimmed 2 cups halved cherry tomatoes 3/4 cup finely chopped red onion… Continue Reading

Column: Grilling bird

When grilling chicken there is definitely an advantage to letting the chicken sit in a bowl of milk — or better yet buttermilk — before grilling. The lactic acid in the milk is a natural tenderizer. Once your grill has heated, oil a folded paper towel, hold it with tongs and rub it over the… Continue Reading

Fresh summer salads — a reliable warm-weather meal

Summer salads are always welcome, just like this lemon pepper spinach salad with chicken. For the dressing: Whisk 1/4 cup olive oil, 1 tablespoon lemon juice and 1/2 teaspoon lemon pepper seasoning in small bowl. Heat another tablespoon olive oil in large nonstick skillet on medium-high. Sprinkle bite-size chicken breast pieces (1 pound total) with… Continue Reading

Column: Readers share savings tips for electronics

In a recent column, I shared the story of my “smart TV” that suddenly wasn’t. We purchased a new television less than three years ago with built-in streaming Internet video features. In April, a message on the screen notified us that the television would no longer support YouTube, even though it was advertised as a… Continue Reading

Column: Yes, but how does it taste?

We Americans in general are losing the war on weight in alarming numbers. In the 1980s we were sure the culprit was fat itself. Then came carbs; today it is sugar, unless you are fighting gluten that is. The truth is obesity is now closing in on smoking as our most preventable cause of death.… Continue Reading

Asian pork and pineapple kebabs

Asian pork and pineapple kebabs

ASIAN PORK AND PINEAPPLE KEBABS Servings: Makes 8 kebabs Preparation time: 20 minutes; refrigeration time: 2 to 4 hours Cooking time: 10 to 12 minutes; standing time: 3 minutes INGREDIENTS 2 (1-pound) pork tenderloins, cut into 1-inch cubes 1 1/2 cups teriyaki marinade, divided 4 cups pineapple chunks (about 1 inch in size) 2 red bell… Continue Reading

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

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