I clean my fridge regularly, because, in my house, I’m the only one who eats leftovers. I also check out all of those half-empty jars of condiments. I find those packets from the Chinese food place, catsup from fast food, cheese from Italian take out, and bottles/jars of mayo, mustard, relish, chili sauce, BBQ sauce,…
Read More When to Toss Food OutDid you know that Americans eat more chicken than any other kind of meat?I bought a small chicken the other day, stuffed it with onion and apple, and baked it. When I took it out of the oven, the baking dish was full of liquid, FULL. It was the weirdest tasting chicken I’ve ever had.…
Read More Chicken – The Gospel BirdThis is my favorite cut of meat. Treat it well, and it will melt in your mouth. Yum. I also like Yorkshire pudding, either cooked in the same pan or made into popovers. CREDIT: IAMJEKOB Prime rib is an extremely tender, unbelievably juicy cut of beef with a bold flavor that needs no dressing up.…
Read More How to Make Prime RibWhen you go to the grocery, or order your veggies, you expect to get perfect-looking fruits and vegetables. There is an alternative! You can pay less for equally nutritious but not-at-all pretty food. You can go to a local CSA, or check out these links. Here are some resources that allow you to save substantial…
Read More Saving Money on VegetablesBy Jelisa Castrodale November 17, 2020 Cinnabon must know that we’re all starved for good news, so it’s now selling limited-edition pints of its Signature Cream Cheese Frosting, and it’s shipping its classic cinnamon rolls, its BonBites, and MiniBons through Harry and David. Read HERE.
Read More Cinnabon Is Selling Pints of Icing, Because There’s No Reason Not ToIn my house, the list is mostly white potatoes, carrots, green peas, collard greens, spinach, broccoli, bell peppers, onions, garlic, sweet potatoes, and (ugh) mixed vegetables. Not that I don’t like other things, but CT Yankee really likes tried and true and isn’t particularly adventurous. It’s time to expand your food choices. Here are some…
Read More Do You Eat the Same Things, Week After Week?from WebMD Chew gum in the grocery store. Use smaller bowls and plates. Keep unhealthy snacks out of sight. Eat slowly and drink water. See more hints HERE.
Read More 10 Ways to Control Your EatingThis recipe was printed in Garden and Gun , October/November 2018. INGREDIENTS FOR THE CRUST 1 cup flour 3 tbsp. sugar 1⁄2 tsp. coarse salt 1⁄2 cup yellow cornmeal, medium grind 1 stick cold butter, cut into cubes 1 egg yolk 2 tbsp. ice water FOR THE FILLING 3 medium sweet potatoes (scrubbed clean) 2 large…
Read More Sweet Potato Pie Perfected (by Dolester Miles, one of my absolute favorite chefs)I use Wondra flour to avoid lumps and a bit more butter or oil. When I skim the fat from the drippings, I use that instead of butter or oil. I also add parsley or other herbs, and salt and pepper to taste.
Read More How to Make Perfect Gravy from Turkey DrippingsMake cornbread: 1 cup flour, 1 cup cornmeal, 1 teaspoon baking powder, 1 stick of butter, 2 eggs, 1/2 teaspoon baking soda and 1 cup buttermilk OR 1 cup regular milk and no baking soda. Melt butter in 8 inch cast iron skillet in the oven as it preheats. Mix everything else in a bowl,…
Read More Thanksgiving StuffingShrimp are low in calories and high in protein. In 3 ounces of raw shrimp you’ll find 12 grams of protein and only 60 calories. Shrimp also offer you a ton of important vitamins and minerals. In 4 ounces of shrimp, you’ll get 100% of the selenium and 50% of the phosphorus that you need…
Read More All About ShrimpI happen to like spinach, although eating the tinny, metallic green slop masquerading as spinach when I was a child certainly put me off my spinach-feed for a long time. When I was coming up, our vegetables were fresh in season – for us, not another continent – and if they were out of season…
Read More Spinach – Maybe Popeye Had Something!No serious oil producer is going to put their oil in a plastic bottle or a clear bottle. Joanne Lacina, founder and president of Olive Oil Lovers Stick with extra virgin Look for a harvest date Use your senses Read the entire article HERE, please.
Read More Olive Oil HintsFrom King Arthur Baking Company (with my changes) PREP 20 mins; BAKE 35 to 40 mins; TOTAL 2 hrs 10 mins; YIELD one 8″ square or 9″ round cobbler Ingredients 4 medium-to-large baking apples, peeled, cored, and sliced 1/4″ thick; about 6 cups (650g) (I used 2 Pink Lady, 2 Honeycrisp) 2 tablespoons (28g) lemon…
Read More Sugar-Crusted Apple CobblerEdna Lewis’ (and my) Biscuits from The Taste of Country Cooking Ingredients 1 1/2 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup cold lard or vegetable shortening, cut into pieces (lard is best) 1/2 cup buttermilk 1 tablespoon unsalted butter, melted How to Make Them…
Read More Biscuits and Jam