Category Archives: Taste

Black beans, barley combine for a spicy dish

Black beans, barley combine for a spicy dish

BARLEY AND BLACK BEAN PILAF Servings: makes 9 cups Preparation time: 15 minutes Cooking time: about 65 minutes; standing time 5 minutes INGREDIENTS 1 tablespoon canola oil 1 medium onion, chopped 2 cloves garlic, minced 4 cups unsalted vegetable broth 1 cup uncooked pearled barley 1/2 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon chipotle chili… Continue Reading

The inside scoop on price matching and coupon doubling

Whether shoppers have been couponing for many years or recently picked up the scissors, they often have questions about saving with coupons. Consumers often write with questions about double couponing and price matching. I’m always happy to help answer and shed light on these confusing topics: “Dear Jill, Two months ago I moved to Florida… Continue Reading

Fall in a bowl

Fall is the time when all the comfort food recipes come out in full force. The chili, stews, dumplings, hearty soup and pasta dishes combine with the cooler weather and lack of daylight-saving-time light. Everything seems to slow down so we have the time to enjoy what is going on around us. The glorious selection… Continue Reading

A sweet little salad

A sweet little salad

Slice 2 pounds ripe, cored tomatoes (any kind) into 1-inch chunks. Tear 20 fresh mint leaves into small pieces. Thinly slice a medium sweet onion. Place tomatoes, mint and onions in a medium bowl. Add juice of one lemon, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon garlic powder, 1 teaspoon coarse salt and some pepper.… Continue Reading

Eat your oatmeal

Here we are, 10 months into the year, and now we know what the hot dessert of fall will be. According to The Wall Street Journal the “IT” dessert of 2015 is the oatmeal cookie. Recently I made a batch but substituted dried cherries for the typical call of raisins. Along with a chopped up… Continue Reading

Crazy coupon policies

To use coupons, one need only present them at checkout and receive the corresponding discounts, right? Most of the time, that’s the case, but depending on the kinds of coupons you’re presenting, a store may deny perfectly valid coupons at the point of sale. Retailers’ coupon policies outline how coupons can be used at a… Continue Reading

Fire up the grill for flank steaks

Fire up the grill for flank steaks

Chipotle-marinated flank steak Servings: makes 4 (3-ounce) servings, plus 1 steak reserved for later Preparation time: 15 minutes; marinating time: 6 hours to overnight Cooking time: 11 to 21 minutes; standing time: 5 minutes INGREDIENTS 1/3 cup fresh lime juice 1/4 cup chopped fresh cilantro 1 tablespoon packed brown sugar 2 teaspoons chipotle chiles in… Continue Reading

An old favorite made better

Daughter Ryann and I were sitting watching the Create channel on TV a few weeks ago and tuned in to  the chef Lydia Bastiani doing her thing. She is one of the most intuitive cooks to watch. It is a choreography of sorts and is fascinating to see. I always pick up hints and tips… Continue Reading

Product downsizing strikes again

Product downsizing — also called “shrinkage” — is nothing new. As production costs rise, manufacturers have a choice: Either charge more for the same product or shrink the product’s ounces while charging the same price. As always, my readers have been adept at spotting shrinkage in the marketplace: “Dear Jill, We like a brand of… Continue Reading

Tasty fruit tarts can top off any meal this week

Tasty fruit tarts can top off any meal this week

These easy fruit tarts will delight your guests. Mash or puree 1 cup fresh strawberries until saucy. In a medium bowl, stir 4 ounces softened, reduced-fat cream cheese until smooth; gradually blend in mashed strawberries. Stir in 1 tablespoon honey. Divide mixture among 6 purchased graham cracker crumb tart shells. Top with 1 1/2 cups… Continue Reading

Column: Dew it better

These cooler days that signal the beginning of fall are a chance to try dishes that combine unique flavors of late summer fruit and that of staples from the pantry. This recipe fits that bill. Try a few new recipes and incorporate the one that is your favorite into your menu plan. Pasta Salad with… Continue Reading

How does it work with coupons by the pound?

“Dear Jill, I would like you to explain why some stores get their coupons reimbursed by the pound instead of the actual coupon values. I have known about this for many years and I have seen my grocery store weighing bags of coupons at night. Doesn’t someone lose money here? A $5 coupon weighs the… Continue Reading

Simple twist on a classic potato salad

WARM POTATO SALAD WITH LEMON AND MINT Servings: makes 8 servings Preparation time: 15 minutes Cooking time: less than 15 minutes; cooling time: 10 minutes   INGREDIENTS 3 pounds potatoes, peeled and cut into 1/2-inch pieces 2 teaspoons coarse salt, divided Juice of 3 lemons 1/4 cup extra-virgin olive oil 1 bunch green onions, white and… Continue Reading

Column: Turning a dinner salad into a full meal

Sometimes we just need to beef up the salads we make into more of a meal. This is usually done by adding grilled chicken, beef or shrimp to the mix. I like this salad because of the greek flavor angle, but also because it adds edamame. If you are looking for a meatless option, skip… Continue Reading

Column: Fall weather means fall flavors

ITALIAN CHICKEN-LENTIL SOUP Servings: makes 8 servings Preparation time: 15 minutes Cooking time: 5 to 6 hours, plus 15 minutes   INGREDIENTS 1 medium onion, chopped 2 medium zucchini, chopped (about 3 cups) 3 cups sliced carrots 12 ounces dried lentils, sorted and rinsed 6 1/4 cups no-salt-added chicken broth 1 teaspoon coarse salt 1/2… Continue Reading

Column: Beefsteaks, eggs

Sometimes the best steak comes in the form of a ripe tomato. This easy gratin is a tasty way of using ripening tomatoes. Remember that quinoa has double the protein and twice the fiber of rice.   Tomato, Squash and Red Pepper Gratin 5 teaspoons olive oil, divided 2 cups chopped red onion 1 1/2… Continue Reading

Column: Tomato jam

Now that the glut of tomatoes is in full swing try this tasty jam recipe. This mix of ingredients makes for a savory sensation that would be delicious on its own or even with your scrambled eggs tomorrow morning for breakfast. Tomato Jam 2 lemons, ends trimmed 1 tablespoon cumin seeds, toasted 3 cinnamon sticks,… Continue Reading

Grilling with Mediterranean pork tenderloin

Gather the family for herb-crusted Mediterranean pork tenderloin. Place 1 (1-pound) pork tenderloin on large piece of plastic wrap. Rub with olive oil; sprinkle 2 teaspoons dried oregano and 3/4 teaspoon lemon pepper seasoning evenly over surface. Cover tightly in plastic wrap; refrigerate for 2 hours to overnight. When ready to cook, heat grill to… Continue Reading

Column: A quiche to last the week

I really like quiche but don’t find it much on menus when eating out and don’t seem to make it much at home. Over the summer months, I’ve been trying a new strategy to the cook-every-night or eat-out routine that we’ve started settling into. I cook on Fridays for the weekends; this seems to be… Continue Reading

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