Category Archives: Taste

Column: Punch up the flavor

I often add fresh or dried herbs to dishes. Daughter Ryann asked for a dish of lasagna when she got home over break. While layering ingredients out came the minced garlic, Italian seasonings, basil and parsley, along with salt and pepper. It doesn’t take a lot of effort to put a little kick in the… Continue Reading

Column: Recycling and upcycling packaging ideas

Jill Cataldo is a coupon workshop instructor, writer and mother of three. Dear Jill, I want to recycle and reuse product packaging, and I thought you would have some ideas where to get started with this. I am particularly interested in making crafts or other items out of some of the product packages and bottles… Continue Reading

Column: The cookie jar

Most of us grow up with vivid memories of the time we’ve spent in kitchens — those of grandparents, aunts, uncles and parents. Kitchens, then and now, were the magnets of the house, the heart and soul as it were. If you are lucky you can conjure up images of what was and smile. Having… Continue Reading

Column: Salt to the rescue

Humble salt is nature’s most adept flavor enhancer. It also takes center stage in cooking in general. Salt in bread and pizza dough helps control the action of the yeast and improves the ability of the dough to rise. If salt is left out, the finished product will be bland and have a coarser taste.… Continue Reading

Something exotic to start the year: Seared barramundi with oranges and black olives

Something exotic to start the year: Seared barramundi with oranges and black olives

By Susan Nicholson UniversalUclick SEARED BARRAMUNDI WITH ORANGES AND BLACK OLIVES Servings: Makes 4 servings Preparation time: 15 minutes Cooking time: 4 to 6 minutes INGREDIENTS 4 oranges, peeled and cut into segments 2 tablespoons fresh orange juice 2 tablespoons olive oil, divided 1/2 cup pitted black olives, halved 1/2 teaspoon toasted fennel seeds 2 tablespoons… Continue Reading

Column: 10 easy recipes with chicken

1. Quesadillas: Shred cooked chicken breast, sandwich between flour tortillas with cheese and black or refried beans, and cook a couple minutes per side in a nonstick skillet. 2. Salad: Grill chicken breasts, slice thinly, and fan atop a Greek salad of romaine lettuce, kalamata olives, pepperoncini peppers and feta  cheese. 3. Blackened chicken sandwiches:… Continue Reading

Column: Readers share their frugal lifestyle tips

Jill Cataldo is a coupon workshop instructor, writer and mother of three. Did you make any New Year’s resolutions for 2015? This time of year, the media often focuses on topics like weight loss, health and wellness and financial wellness, and for me, couponing and financial wellness go hand in hand. Coupons are certainly a… Continue Reading

Column: A bolder bird

One new theme I’ve detected so far this year is of food writers origin. Several periodicals are serving up stories on how to liven up the plain chicken dinner. The January/February cover of “Cooking Light” features “Chicken 25 ways.” It would seem that most of us need to try a few new recipes in 2015… Continue Reading

Column: Let the good times roll

For years and years I made cut-out cookies for Christmas. I invested hours icing and decorating these beauties and found a special cookie tin that I used to keep them in. Cookie tins are magical, kind of like those button tins that our grandmothers and mothers always had. Open one up and you could spend… Continue Reading

Breakfast 101: cheesy bacon and egg casserole

By Susan Nicholson Universal Uclick CHEESY BACON AND EGG CASSEROLE Servings: makes 12 servings Preparation time: 20 minutes Cooking time: less than an hour; standing time: 10 minutes INGREDIENTS 8 slices bacon 1 medium onion, chopped 1 (8-ounce) loaf Italian bread, cut into 1-inch cubes (5 cups), divided 2 cups shredded 50 percent reduced-fat cheddar… Continue Reading

Column: Crazy for cranberries

I’ve been experimenting lately with making cranberry salads. Stephen likes them so much and I’ve never tried to make one because the deli always had the one he liked. This is my answer to cranberry salad. Place a bag of picked fresh cranberries in a saucepan with 1 cup of water and 1 cup sugar.… Continue Reading

Column: Putting an end to the ‘Color’ debate

Jill Cataldo is a coupon workshop instructor, writer and mother of three. Is it better to print coupons in color or black and white? I’ve addressed this question in my column on several occasions previously, but the debate apparently rages on: “Dear Jill, You’ve said it is OK to print coupons in color or black… Continue Reading

Column: The 12 doughs of Christmas

Use one basic cookie dough, divide it into quarters, add a little peanut butter here, some peppermint or cinnamon there to create an amazing variety of holiday treats. Here are a few examples of what can be done with a basic cookie recipe. Basic Cookie Dough You can make 4 types of cookies from 1… Continue Reading

Column: Showing off the stockpile of savings

Jill Cataldo is a coupon workshop instructor, writer and mother of three. “Dear Jill, What’s your opinion about posts people make on Facebook with pictures of all the products they get? Chris M.” With the advent of social media, people are able to share anything and everything in real time — whether it’s a status… Continue Reading

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