Thursday, May 28, 2015


Wednesday, July 21, 2010

Whether you're woefully inadequate in the kitchen or an accomplished culinatrix looking for new challenges, some not-so-light summer reading will help you recapture the lost kitchen arts.

Start with "The Better Homes and Gardens Cookbook," which sounds like the kind of thing new brides were given circa 1950. For years, an earlier edition has been my go-to source for sour cream pound cake, macaroni and cheese, casseroles with condensed soup (yes, really) and other traditional American fare.

Wednesday, July 21, 2010

Cold peanut noodles already are among the healthier choices when it comes to Asian takeout, yet there still is plenty of room for improvement.

While nuts are an excellent protein and can be part of a healthful diet, peanut butter is relatively high in fat and calories. Plus, if you're counting carbs, the noodles won't do you any favors.

But turning this decadent noodle dish into a meal rich in nutrients, complex carbohydrates and healthier fats is easy when you make it from scratch.

Wednesday, July 14, 2010

Unless you're reading this in Alaska, you know that our area suffered through a brutal heat wave this month. It's important to stay hydrated during the heat but buying bottled water and fancy drinks can get expensive. Read on for tips to keep cool and save money on beverages this summer.


Don't pay for bottled water. Period.

Wednesday, July 14, 2010

Creamed vegetable dishes are delicious, comforting classics. But it can be a bit troubling to take nature's healthiest foods and essentially nestle them in a pool of fat.

Many recipes for creamed corn or spinach call for using a traditional white sauce made from whole milk thickened with a butter and flour roux. Others are primarily reduced heavy cream and sour cream, which don't have a stellar nutritional profile, either.

Yet creamy lower-fat vegetable dishes can be every bit as tasty and satisfying as their full-fat cousins.

Wednesday, July 14, 2010

We all know pulled pork makes a killer sandwich. But I wanted to see how it held up to another carb – pasta.

So I started by making a basic pulled pork. But instead of barbecue sauce, I used a blend of sun-dried tomatoes, roasted red peppers, crème fraîche and garlic. This combination would offer bold flavors and colors, and would work better with the pasta than barbecue sauce would.

Wednesday, July 7, 2010

The box office is open, and I finally got to see the third installment of the Twilight saga last weekend.

It was a great movie and a terrific way to start the long weekend. Of course, it made focusing on work a bit more difficult so instead of thinking of new ways to save money on our grocery bill, I wanted to share a few of the food-related lessons we can learn from the Twilight saga.

Don't skip mealsor go hungry

Wednesday, June 30, 2010

With the Fourth of July right around the corner, it's time to fire up the grill. The long weekend is the perfect time to brush up on your grilling skills and save some cash.

Vegetarians, beware. Because meat is often the most expensive part of any meal, I'll be focusing on meat again! I've found that if we can keep the price of our main dish low, the rest of the meal is easy.

The price is right

Wednesday, June 30, 2010

The Fourth of July is right around the corner so plan on giving your celebration some extra fireworks with these delicious and patriotic desserts!

Featuring festive red, white and blue colors these summery delights from Taste of Home magazine will be the star of your get-together and a great way to end a fantastic party.

Whip up a Patriotic Trifle or some Patriotic Cupcakes and you'll have your guests begging you to host another party.

For more patriotic recipes, visit

Patriotic Trifle

1 package (3 ounces) berry blue gelatin

Wednesday, June 30, 2010
An American berry tart is seen in this May 30, 2010 photo. A holiday as big as the Fourth of July deserves a big dessert with serious panache like this Independence Day worthy fresh summer berry tart. (AP Photo/Larry Crowe))

Like the classic French fresh fruit tarts you see in pastry shops, this American berry tart has serious panache. But we want you to enjoy your July Fourth celebration, so we came up with a simpler approach.

We've replaced the pastry cream filling with a sweetened cream cheese, and used a simple press-in crust. And if you can't be bothered to arrange your berries neatly, you can just pile them on top.

Serve with a dollop of whipped cream and you have the perfect, impressive summertime dessert.

American Berry Tart

For the crust:

1 1/2 cups all-purpose flour

Wednesday, June 23, 2010

Unless you work from home, you probably eat about 20 lunchtime meals each month outside of the house! That's a lot of opportunities to save or waste money.

Your noon meal can have a big impact on your budget. It can also affect your weight, health, mood, and .... You get the idea.

Don't overlook lunch when you're trying to trim costs or improve your health.