When life gives you avocados, here’s how to keep them green

Avocado, mashed and seasoned with lemon juice, holds well in the freezer in a plastic bag. (Photo by Laura Groch)

It may not be the prettiest thing, but avocado, mashed and seasoned with lemon juice, holds well in the freezer in a plastic bag. (Photo by Laura Groch)

Avocados are a wonderful treat, full of so-called “good fats” and other nutrients, and delicious in all kinds of dishes. But once they’re cut — or mashed — it can be hard to keep them green. They oxidize, like cut apples. And it’s hard to just plain keep them, once they’ve decided to ripen. They can go bad pretty fast.

With avocado crops booming — and with Cinco de Mayo on the horizon — I’ve got a Continue reading

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Time to spill some Thrifty/Nifty ideas

A simple paper plate in the microwave oven saves a lot of cleanup. (Photo by Laura Groch)

A simple paper plate in the microwave oven saves a lot of cleanup. (Photo by Laura Groch)

Well, I guess I can’t say “Let’s start the New Year with some Thrifty/Nifty tips,” but I can say “Let’s wrap up February with some Thrifty/Nifty tips.” (Let’s just say it’s been a busy beginning of 2018 for me.)

Anyway, one of the purposes of this little bitty blog is to offer some help in the kitchen (since I can’t be there with you) and some ways to save time and perhaps even money. So let’s try these on:

— Save cleanup time in the microwave by protecting the rotating glass plate with — ta- Continue reading

Post-pumpkin, a few tasty ideas

pumpkin oatmeal

Pumpkin is a warm, welcome addition to your morning bowl of oatmeal. Photo by Laura Groch

Halloween is over, but pumpkin is still with us. And will be with us through year end. And really beyond, because pumpkin is just too good not to eat more often than just in chilly weather.

It’s nutritious, full of beta-carotene, vitamin C and fiber, and you can use it in myriad cakes, pies, muffins and cookies — none of which I’m going to discuss here.

Instead, I’m going to suggest a few simple ways to use the rest of that can of pumpkin you Continue reading

Don’t fear the artichoke. Here’s how to steam and conquer it

artichokes

Don’t fear the fierce-looking artichoke. Instead, learn to conquer and eat it. Here’s how. (Photo by Laura Groch)

It pains me to see food misused. I once nearly keeled over while watching a cooking-show host take some very fine lobsters, remove all the meat from the shells, then puree it, mix it with other stuff and pour it into a baking dish. Oh! what a terrible way to treat beautiful, succulent lobster meat!

Similarly, I was shocked to see on another show a vendor at an open-air market slicing all the leaves off an artichoke to reach the tender (and yes, delicious) heart. Oh! what a waste of tasty leaves!

But I can understand it — somewhat. You may be familiar with jarred artichoke hearts, Continue reading

Safe at home: Those pesky ‘best by’ dates

"Best by" dates aren't absolutes. Most canned foods are perfectly fine for up to five years. (Photo by Laura Groch)

“Best by” dates aren’t absolutes. Most canned foods are perfectly fine for up to five years. (Photo by Laura Groch)

 

For the past three months, I’ve been feeding myself poison.

That is, if you count “Use by,” “Best by” and “Sell by” dates as absolutes when it comes to wholesome food.

Obviously, I don’t.

We’ve recently seen stories about how wasteful Americans are with their food, and how Continue reading

Lettuce try some new ways to do salad

Radish leaves are edible, so why not try them in a salad?

Radish leaves are edible, so why not try them in a salad? (Photo by Laura Groch)

With California’s winter rains flooding out some lettuce farms, greens are going up in price nationwide. Some reports say that lettuce is going for $3.99 a head.

Well, if you use your head, you can still enjoy salads without going broke. Stores and farmers markets still have plenty of less-expensive green leaves to fill your salad bowls.

Green and red cabbage come to my mind first, especially green. Just slice the leaves into Continue reading

Thrifty/nifty hints for holiday baking and beyond

pie crust

Build up the edge of the pie crust to help keep the uncooked filling (pecan pie here) from spilling as you maneuver it into the oven. Photo by Laura Groch

We’re coming up on prime holiday cooking season, so I wanted to share a couple of thrifty-nifty hints today.

• The first one is about baking, and more specifically, pie crusts. I have made my share of pies, and while they usually turn out pretty well, getting custard-type pies, like, well, custard, or pumpkin, or pecan into the oven without spilling the filling can be a bit fraught.

It dawned on me one day that things didn’t have to be that precarious. I’m not a huge fan Continue reading