Martha A. Cheves's Blog, page 55

In The Pantry - Part 1

I found this in a cookbook dating 2000 called Fit & Fast Foods and feel that it is still good today.
This was actually an education for me as I wasn't aware of a lot of this information.
Agar-Agar- this is a gelatin made from sea algae and is available in most health food stores and oriental shops.  Unlike animal based gelatins, agar-agar has a variety of nutrients and minerals. (This is one I've not tried.  I frequently eat at a Greek owned restaurant and have noticed that their soups have a gelatin thickness that I really like.  I don't know if this is what they use but I plan to try it myself.)
Baking Powder - this product needs to be stored in a cool and dry place to keep its leavening action alive.  You should choose a brand that is made without aluminum compounds.  Although all research is not in, there are indications that when aluminum is ingested, it accumulates in the brain and may be linked to loss of memory and brain deterioration.  (This is what I found of on the use of baking powder with aluminum. "Nothing that I read confirmed its dangers but I think I'll buy that without.  If you’ve ever experienced a bitter, “tinny” flavor when biting into a muffin, that’s because of the baking powder used—and often the overuse of it.")
Baking Soda- is a leavening agent that reacts to acids, like vinegars, citrus juice and buttermilk in a recipe.  Sore it in a cool, dry place.  (Never realized this.)
Bran- choose wheat and oat brans.  Both are very beneficial for their fiber and for nutrients that are often discarded during normal milling processes. (Did know this one.)
Brewers Yeast - this yeast has no value as a leavening agent but has significant levels of B vitamins.  Brewers yeast can be added to many types of foods and you may want to experiment with different types of brewers yeast, as some varieties are stronger in flavor than others.  Store in a cool, dry location.  (Have not tried this one yet.)
Bulgar- Raw wheat berries are parboiled, then dried and cracked.  Bulur has a variety of uses and is best known for its use in Middle-Eastern foods such as tabouli.  This nutty, rich tasting grain is a great substitute for side dishes of rice or potatoes.  Store in tightly covered containers in a cool, dry location.  (Another one that I've not tried but would like to.)
Butter- When you choose to put a spread on your toast, choose a homemade "butter blend", of 2 parts butter, whipped together with one part olive oil.  The whipping action will create a lite and airy spread that will help cut down on the amount you use and combination of butter with the monounsaturated olive oil, will help control the amount of saturated fats you ingest.  Use this spread sparingly, as your overall focus needs to be on reducing the amount of saturated fats in your diet.  Cut back altogether on the amount of butter you ingest, but when you decide to eat a spread, use a small amount of "butter blend".  (This is something you can now find in the grocery stores but I think I would feel a lot better making my own and knowing exactly what was in it.)

Pasta

I found this in a vintage Betty Crocker Cookbook and decided to share.

These are some of the most popular dried varieties of pasta:

Acini De Pepe (or Dot Shape):  Peppercorn-size pieces of cut spaghetti.
Capellini  (or Angel Hair):  The thinnest of the long spaghettis.
Conchigle:  Medium to small shapes with or without groves
Couscous:  The tiniest form of pasta made from granular semolina.
Egg Noodles:  Flat or curly, short pasta strips usually made with eggs or egg yolks.
Elbow Macaroni:  Short, curved, tubular-shaped pasta.
Farfalle (or Bow-Ties):  Shaped like bow-ties.  Miniature bow-ties are known as tripolini.
Fettuccine:  Long, flat noodles, usually 1/4 inch wide.
Fusilli:  Long or short spring-shaped pasta.
Japanese Curly Noodles:  Wavy, thin, long noodles in thin "bricks."
Lasagna:  Flat noodle about 2" wide with either ruffled or straight edges.
Linguine:  Long, flat, thin noodle usually 1/8" wide.
Manicotti (or Cannelloni):  Large 4" hollow pasta tubes that are usually stuffed and baked.
Novelty Shapes:  Seasonal or other pasta shapes, such as trees, rabbits, hearts, etc. sometimes flavored
Penne:  Narrow, short, diagonal-cut pasta about 1 1/4" long, smooth or with groves.
Ramen:  Quick-cooking, deep-fried noodles used dry or cooked.
Ravioli:  Filled pillow-shaped pasta usually stuffed with cheese or spinach.
Rice Noodles:  Translucent, thin strands made from rice flour and water.
Rigatoni:  Short-cut, wide tubular pasta about 1" long with groves.
Rosamarina (or Orzo):  Resembles rice but is slightly larger and longer.
Rotini:  Short-cut corkscrew-shaped pasta.  Wider version is called rotelle.
Spaghetti:  Long, thin, solid strands.
Tortellini:  Filled, slightly irregularly shaped little rings.
Wagon Wheels:  Small, round pasta resembling a wheel with spokes.
Ziti:  Short-cut 2" tubular noodle with smooth surface.

You can refrigerate or freeze leftover pasta for a future meal.  Store in tightly sealed containers or plastic bags in the refrigerator up to five days, or freeze up to two months.  To reheat pasta, choose one of these three quick and easy methods:
* Place pasta in rapidly boiling water for up to 2 minutes.  Drain and serve immediately.
* Place pasta in colander and pour boiling water over it until heated through.  Drain and serve immediately.
*  Place pasta in microwavable dish or container.  Cover and microwave on High for 1-3 minutes per 2 cups or until heated through.  Serve immediately.

Cabbage Cauliflower Slaw

Most of us have a favorite recipe for slaw that we simply love.  I love mine so much that whenever I eat slaw at someone's home, at a restaurant, or any other place, I compare it to mine.  It is simple... cabbage, green onion, carrots now and then but just a little, equal amounts of sugar and vinegar and just enough mayo to coat.  Well, I decided to add something.  I had some leftover cauliflower from the soup I made a few days ago so I decided to chop some of it up and try it in my slaw.  I ended up with equal amounts of cabbage and cauliflower so I could make sure the taste of both came through.  This was delicious!  So if you like cauliflower, give this one a try.

Styrofoam Recycled, Sort of

What do you do with all those little Styrofoam 'peanuts' that come packed into cartons so often?  Besides their obvious shipping re-use, why not use them as drainage the next time you're planting house greenery or those herbs you decided to grow inside this winter.  These 'peanuts' are extremely lightweight, yet tough, so they'll hold up under the dirt and provide drainage.  It also makes the pot a lot lighter than rocks used for drainage.

Sell By; Use By; Best By - What they really mean

I had a friend/neighbor ask me about a box of cereal that had a sell by date of October 30 and it was not October 31.  She wanted to know if she should pitch it or not.  This is what I found through my research. 

Did you ever throw out a dozen eggs just because the carton said they were a week past the expiration date? Have you tossed a box of uneaten onion soup mix for the same reason? Chucked an outdated can of corn?

Then, like almost 90 percent of Americans, you have thrown away your food unnecessarily—and your money, too. According to a new study from the Natural Resources Defense Council and Harvard Law School’s Food Law and Policy Clinic, most expiration dates are meaningless and confusing for consumers. Worst of all, they cause us to get rid of food that would be perfectly acceptable to eat—and which would not cause us any harm.

“There is a lot of confusion around expiration dates, and we think they are a significant contributor to the needless wasting of food,” says Dana Gunders, staff scientist in the food and agricultural program of the Natural Resources Defense Council (NRDC.) She estimates that most households throw out between $275 and $400 worth of food every year. And it’s not just a problem in the United States.
“A study in the U.K. found that about 20 percent of food thrown out in households is because of this confusion or misinterpretation of the expiration date,” she says. The report urges the food industry and the government to create a clearer, user-friendlier food-dating system to help consumers. Their recommendations include eliminating expiration dates altogether.

In the meantime, how can you safeguard your family’s health while at the same time avoid throwing out perfectly good food? Here are some things to consider:

1. Contamination versus spoilage: There is a difference between the two. Yes, some foods will go bad if they are left uneaten for too long. But the likelihood is very low that an egg that is kept in the refrigerator for five weeks past its expiration date will be contaminated. If the food is well past the date stamped on it, Gunders says, before throwing it away, at least open it, sniff it, and taste it. If all of those things seem right, then go ahead and eat it. Exceptions: meat, poultry, and prepackaged perishable foods like sandwiches and salads. These are health risks.
But know that most foods won’t make you sick because they were on the shelf too long. “When you hear about outbreaks of E.Coli or salmonella, that’s usually because of a pathogen that got on the food early in production. That’s a different situation than milk that goes through a natural process of decay. Your milk will smell or taste bad long before it will make you sick,” Gunders adds.

2. Temperature matters more than dates: After shopping, take your food home promptly and put it away immediately. “The temperature of food is more relevant than its age,” Gunders says. “If you leave something in a hot car for a few hours, it allows the growth of bacteria and then it becomes unsafe to eat.”

Know the definitions of labels:
“Sell by”: When you see that date stamped on your food, it’s intended to help the store know when to remove it from the shelves, so that the manufacturer can measure how quickly their products leave the shelves. “When the product says ‘sell by,’ I want to say you can almost ignore that. It’s meant for the grocery store,” Gunders says. “It absolutely does not mean that the product is unsafe and nine out of 10 people are throwing product away based on that date.” The Harvard/NRDC report recommends that the date somehow be hidden from consumers because it doesn’t help us to eat fresher food.“Use by” and “Best by”: These dates are put on products by their manufacturers but surprisingly, they are not warnings about when the food will go “bad;” rather, they are a suggestion of when the food is at its peak quality. But Gunders says,  “According to our experts, 80 percent of the dates you see on products are guesses” about when the food will taste best. “It’s just a suggestion for the product’s peak quality, but it doesn’t mean it isn’t good after that date. There is no legal guidance involved in coming up with this date,” she says. “If everyone understood that these dates are just guesses, everyone would be taking them with a much larger grain of salt,” she added.Gunders says you should be vigilant about following the freshness dates on prepackaged, ready-to-eat foods, such as a sandwich or salad with meat on it. If these foods hang around too long, they can become covered with a bacteria called listeria which actually multiplies in the refrigerator.

Keep Your Car Safe From Thieves

My Nationwide agent sent this and I felt it needed to be shared.  I'm classifying this as food related because we all shop for groceries and if you're like me, I simply don't pay attention to my surroundings and many times what I have visibly showing within my car.  This has made me more aware of how easily a car can be stolen and broken into.


Protect your property by taking the following steps to avoid a break-in:

Avoid eye appeal. Criminals scout for opportunities, looking for purses, computer bags, smartphones, iPods, etc. that can be seen from the window of a vehicle. Make sure these valuables are not visible. And take the car keys with you on your way out. These tips may seem obvious, but sometimes when drivers are rushing or distracted, common sense can falter. Two out of every five people don’t hide their valuables in vehicles. One-quarter leaves a wallet or purse inside, and one-half display mail in their car.2 (If either of these items were swiped, not only would there be property loss, but also potential identity theft.)

Leave no trace. Even if drivers remember to stash electronic devices, they too often forget about the telltale accessories that tip off intruders, like power plugs, iPod adapters and navigation-system windshield suction-cup mounts. Place these giveaways out of sight, too.

Hide it before you drive. Here’s what law authorities say about thieves: They stake out retail parking lots and look for shoppers who are placing items in trunks. Although it’s advisable to load personal items (such as computer bags or packages) in the trunk as a precautionary measure, it’s best to do so before you leave your home for the store, so you don’t tip your hand.

Stay visible. Although you don’t want the vehicle’s interior to attract attention, you need to increase the profile of your actual ride. If you don’t have a garage, park the car in a well-lit part of the street that has lots of traffic. Likewise, if you’re shopping, park in a highly visible location.

Turn it off. One-third of motorists admit they’ve kept an unoccupied automobile running, either to heat it up during the cold months or while running a quick errand. That’s not only inviting a break-in, it’s a perfect setup for outright car theft. More than 720,000 vehicles were stolen in 2011, according to the most recently made available annual data from the FBI data.3 Turn off your car and lock your doors and windows each and every time you exit your car.

Choose your next car with safety in mind. “Before buying a car, visit the Insurance Institute of Highway Safety and check the list of favorite cars that thieves like to steal,” says Windsor. Want another deterrent? “Many cars today have factory-installed auto-theft devices; look for these when buying a car,” adds Windsor. “These devices will discourage break-ins and can earn you a lower insurance premium.”

Storing Fruits and Vegetables Part 5 (final)

This information came from SparkPeople and is worth sharing as a final addition to the food preservation ideas.


The freezer is often underutilized. Bread, scrambled egg mix, leftover coffee, tea, and broths can all be frozen for later use. Your homemade soup, cooked rice and other dinner entrees can also be frozen if you don't have a chance to eat the leftovers in time. Try using an ice cube try to store single serving pieces of purees, sauces and beverages. Freeze leftover coffee for an iced coffee drink, or a cube of frozen veggie broth to whip up some gravy later in the week. Make smoothies down the road by freezing mashed or chopped fruit. Almost anything can be frozen except for canned foods in the can (although they can usually be removed and frozen) and eggs in the shell. The USDA’s Freezing and Food Safety information sheet offers tips on freezing food and thawing it successfully.

Keep your eyes on the size.
Serving up the correct portion size can help stretch you food dollars and eliminate waste created from uneaten portions—not to mention cut calories for weight management. You should be getting two servings from each boneless, skinless chicken breast. If you’re cooking for one or two, cut your meat into the correct portion sizes and freeze the rest that you won’t eat right away. Stick to these proper portions to feed more people per dollar and cut down on what you may be scraping off the plate!
 
Compost.
Throwing away (or composting) food should be your last resort if you can't eat it or preserve it first. When food lands in a landfill, it's out of sight, out of mind. So what's the big deal? Well, food and lawn waste makes up 25% of all waste in landfills, which are so densely packed that oxygen isn't readily available. When oxygen is lacking during the decomposition process, the food emits methane gas, which is 20 times more toxic than carbon dioxide. All this methane is bad for the environment, and the inhospitable conditions of landfills make it difficult if not impossible for natural materials like food to break down properly. Each ton of organic matter we can divert from a landfill can save 1/3 of a ton of greenhouse gases from being emitted into the environment. Plus, composting can provide you with your very own "black gold" for free, allowing you to condition and enrich your soil, saving money and turning your food into nutritious fertilizer that will nourish future plants.

If you can’t think of a way to utilize extra foods and food scraps, composting is a better alternative than the trash. Think of it as a way to save the nutrients you’ve paid for by transferring them into new foods as you garden! Many foods can be composted, and it's a lot easier and sanitary than you might think. Check out SparkPeople's Composting Guide for Beginners to get started.


Overall, reducing food waste requires you to become more aware of what you’re tossing and come up with creative ways to utilize the scraps—or prevent them entirely. Becoming a leftover king or queen, being a savvy shopper, and serving up proper sizes will all help you become a more efficient user of food, saving you money and helping preserve our natural resources.

Storing Fruits and Vegetables Part 4

 I found these tips to help us conserve our food and money.
Create a plan—and stick to it!
Meal planning is a critical step to help you spend less and waste less. When you know what you're going to eat today, tomorrow and this coming weekend, you will only purchase the foods you need at the store, preventing you from buying foods on a whim only to have them spoil before you eat them. Creating the plan isn't enough—you must stick to it if it's going to work. Setting your sights for making chili next weekend is great, but when you lose track of time during the week and let the veggies wilt, you are throwing away more than spoiled food; you're wasting your money, too. Stay on top of your planned meal schedule by keeping a calendar on the fridge to remember what’s on the menu each day. When planning, account for all the foods you have to buy and creatively use them throughout the week. Use that eight-pack of whole-wheat hamburger buns for a cookout one night and tuna sandwiches for lunch the next day, for example.

Scrape your scraps.
Look for new ways to use food scraps. Instead of throwing away half an onion or extra bits of carrot, store extras in a container in the freezer. Once you’ve saved enough, boil them in water to make your own homemade vegetable broth that you can use when cooking rice and soup.

Don't like the heels of a loaf of bread? Chop them up and bake your own croutons, or dry them to use as breadcrumbs.
Leftover bits of chicken, fish, shrimp, or tofu can be used in a soups or salads the next day. If you have a dog, you may be able to treat her to certain scraps from fruits, vegetables, and meats as a treat, but check with your vet first.

Plan to preserve.
Consider preserving your own food if you don't have time to eat it before it goes bad. Pickling, canning, drying (dehydrating) and freezing are all ways to extend the shelf life of many fresh fruits, vegetables and meats. We often only think of cucumbers when it comes to pickling, but in reality, almost any vegetable can be pickled. Canning your own fruits, vegetables, sauces and soups can be a fun family event, and it can make farm-fresh foods available all winter. Raisins are dried grapes, but have you ever considered drying mango, pineapple or apple slices? This can be done in a food dehydrator or on a low setting in your oven. However you do it, drying fruit is a great way to make your own grab-and-go snacks and to prevent fruit from going bad.

Storing Fruits and Vegetable Part 3

How to Store Fruits & Vegetables Refrigerator Apples (7 days) **** High Ethylene Producers Apricots **** Keep away from other fresh Canteloupe **** produce to slow down Figs **** ripening/spoilage. Honeydew ****   Blackberries Unwashed in a Single Layer   Blueberries Unwashed in a Single Layer   Raspberries Unwashed in a Single Layer   Strawberries Unwashed in a Single Layer   Broccoli Unwashed in a Plastic Bag   Carrots Unwashed in a Plastic Bag   Cauliflower Unwashed in a Plastic Bag   Corn Unwashed in a Plastic Bag   Green Onions Unwashed in a Plastic Bag   Lettuce Unwashed in a Plastic Bag   Peas Unwashed in a Plastic Bag   Radishes Unwashed in a Plastic Bag   Mushrooms Store in a Paper Bag   Okra     Artichokes     Asparagus     Beets     Brussels Sprouts     Cabbage     Celery     Cherries     Grapes     Green Beans     Herbs (not basil)     Lima Beans     Leafy Vegetables     Leeks     Plumbs     Sopinach     Sprouts     Summer Squash     Yellow Squash     Zucchini     Countertop Apples ( 7 days) **** High Ethylene Producers: Keep Bananas **** away from other fresh produce Tomatoes **** to slow down ripening/spoilage Basil     Cucumbers     Eggplant     Garlic     Ginger     Grapefruit     Jicama     Lemons     Limes     Mangoes     Oranges     Papayas     Peppers     Persimmons     Pineapple     Plantains     Pomegranates     Watermelon     Cool, Dry Place Acorn Squash     Butternut Squash     Onions **** Keep away from each Potatoes **** other Pumpkins     Spaghetti Squash     Sweet Potatoes     Winter Squash     Counter/Fridge (Ripen on Counter, then Refrigerate) Avacodos **** High Ethylene Producers:  Keep Nectarines **** away from other fresh produce Peaches **** to slow down ripening/ Pears **** spoilage Plums ****   Kiwi          

Storing Fruits and Vegetables Part 2

REFRIGERATE THESE GAS RELEASERS:

Apples
Apricots
Canteloupe
Figs
Honeydew

For produce that is best stored in the refrigerator, remember the following guidelines.

Keep produce in perforated plastic bags in the produce drawer of the refrigerator. (To perforate bags, punch holes in the bag with a sharp object, spacing them about as far apart as the holes you see in supermarket apple bags.)

Keep fruits and vegetables separate, in different drawers, because ethylene can build up in the fridge, causing spoilage.

When storing herbs (and interestingly, asparagus, too), snip off the ends, store upright in a glass of water (like flowers in a vase) and cover with a plastic bag.

“The main way to lengthen shelf life is by using cold temperatures to slow food’s respiration, or ‘breathing’ process,” explains Marita Cantwell, PhD, a postharvest specialist at the University of California, Davis. In general, the warmer the temperature, the faster the rate of respiration, which is why refrigeration is critical for most produce. But while you want to slow it down, you don’t want to stop the breathing altogether. “The worst thing to do is seal fruits and vegetables in an airtight bag,” says Barry Swanson, a food scientist at Washington State University. “You’ll suffocate them and speed up decay.”

Some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days. So the first trick is to separate produce that emits ethylene from produce that’s sensitive to it.