Category Archives: Taste

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

Column: Top 3 excuses for skipping breakfast

According to the pros skipping breakfast is a bad dietary strategy. Ditching breakfast can affect your mood, weight and well-being. I’m not hungry in the morning — You don’t have to eat the minute you wake up but do eat something later in the morning. Waiting doesn’t mean skipping. I’m trying to lose weight —… Continue Reading

Column: Reviewing that review

These days, shopping online has become not only commonplace but also a weekly occurrence for many people. However, when it’s time to make a purchase from a vendor you’ve not used previously, how do you know that the seller is trustworthy? In turn, how do you determine that the product you’re interested in is exactly… Continue Reading

An easy scampi skillet

An easy scampi skillet

SHRIMP SCAMPI SKILLET In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil on medium-high. Add 2 1/2 pounds large shrimp with tails (peeled and deveined). Cook 2 minutes or until shrimp are pink on one side. Turn; add 6 cloves minced garlic; cook, stirring, 2 to 3 minutes more or until shrimp are… Continue Reading

Column: Super fast supper

Get used to the idea of taking a few standard items from the grocery store and jazzing them up to create an amazing jolt of taste. Infusing store-bought vegetable stock with sauteed fresh garlic and ginger does just that.   Fresh Thai Noodle Bowl 1 (8-ounce) package rice vermicelli noodles 1 teaspoon canola oil 1… Continue Reading

Column: When restaurants give you lemons …

In a recent column, I featured readers’ examples of what they considered to be “cheapskate” behavior — people going above and beyond simply being frugal. In that column, I shared stories of people making salads on the sly from a hamburger condiments bar and people asking for extra lemons and sugar in a restaurant to… Continue Reading

Tilapia with savory herb butter

Tilapia with savory herb butter

Servings: Makes 4 servings Preparation time: 10 minutes Cooking time: 10 minutes   INGREDIENTS 1/2 stick softened butter 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/2 teaspoon ground mustard 4 (4- to 6-ounce) tilapia fillets 1/2 teaspoon coarse salt 1/4 teaspoon pepper Lemon wedges for garnish   Heat oven to 400 degrees. In a… Continue Reading

Column: Rhubarb season

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… Continue Reading

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… Continue Reading

An effortless idea — mini meatloaves

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… Continue Reading

Column: The myth of the red meat diet

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… Continue Reading

Recipe: Chocolate buttermilk Bundt cake

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… Continue Reading

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