Monday, May 1, 2017


Wednesday, September 8, 2010
Challah bread apple summer pudding is seen in this Aug. 23, 2010 photo. This recipe uses the traditional ingredients in a healthy and creative way such as replacing the usual stick of butter with natural apple butter. (AP Photo/Larry Crowe)

Rosh Hashanah is typically a time of optimism and self-reflection. And while the foods for the holiday often are symbolic of a sweet and pleasant year to come, it's hard for some of us not to reflect on the negative effect a sugary, rich dish will have on our waistlines.

These worries don't have to stop you from celebrating this year's new beginning with a suitably sweet treat.

Desserts made with fruits are the perfect way to satisfy a sweet tooth without loading up on traditional diet busters like fat and processed sugars.

Wednesday, September 8, 2010
AP PHOTO/LARRY CROWE Chicken Breasts with Cider, Spices and Caramelized Apples.

More than other Jewish holidays, Rosh Hashanah is rich with foods steeped in symbolism.

That's because the start of the Jewish new year, usually marked with a seder, or celebratory meal, is meant to focus on hope, optimism and wishes for the coming year.

But for those unfamiliar with Jewish traditions, sifting through the symbolism can be confusing. So here's a primer on mainstays of the meal and why they are consumed.

Wednesday, September 1, 2010

You probably have the day off on Monday, which is Labor Day. But do you know why our nation has an annual celebration on the first Monday in September?

Labor Day was created more than 100 years ago to celebrate the economic success of American workers. While it's hard to see any "economic success" during a recession, Labor Day is a time to pay tribute to all of the hard-working Americans who toil to support their families and themselves.

Wednesday, September 1, 2010
 A rotisserie chicken from your supermarket makes this Fettuccini with Parmesan, Chicken and Asparagus dish an easy to prepare weeknight meal.

Once again, the rotisserie chicken rescues the weeknight cook.

And I'm fairly confident I've never actually eaten a rotisserie chicken as one would a traditional roasted chicken – as in, slabs or chunks of meat hacked from the bird.

In my cooking, these chickens are a not-so-raw (thankfully!) ingredient on which to build the rest of the meal without adding any cooking time.

Wednesday, August 25, 2010

Would you like to cut your grocery bill by 15 percent? Stop wasting food.

It sounds simple don't throw away food that you've bought with hard-earned dollars.

Wednesday, August 25, 2010

Four Pennsylvania cooks were declared winners in the seventh annual Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Cook-Off.

First-time finalist Karen Parish of Fleetwood, received the highest score of the contest for her "Butternut Squash and Apple Soup." The other first prizes in the three other categories were won by Elysa Boffo of Camp Hill, Debra Deis of Harrisburg, and Kathy Rohrbaugh of Shrewsbury. The Cook Off was held on Friday, Aug. 6 at the Olewine Center for Culinary Arts at Harrisburg Area Community College in Harrisburg.

Wednesday, August 18, 2010

Coupons can be a great way to save money or a waste of time depending on your shopping habits. Do you use coupons effectively?

At the Frugal Foodie house, we have a Sunday tradition. I like to sit at the kitchen table with sale fliers and the Sunday coupons. After going through the fliers and circling items that look promising, I turn to the coupons. I cut out any coupons that match the week's sales, or that offer a discount on items that we use frequently in our house.

Wednesday, August 11, 2010

If you glanced into my pantry or refrigerator today, you'd see a lot of generic products. This probably won't surprise you, since I write the Frugal Foodie column store-brand food items can be a great way to cut costs and add variety and value to your diet.

Do you buy generics? While I encourage everyone to give store-brand items a try, they aren't a cure-all for overspending. So what makes some generics a good deal? Price, taste, and quality.

Try it, you'll like it

Wednesday, August 11, 2010

Whenever the word "veggie" modifies "burger," many people taste skepticism more than anything else.

While it's true that many veggie burgers are nothing more than mushy patties of ground up produce, this portobello burger with sun-dried tomato mayo is a burger of a different class.

Wednesday, August 11, 2010

Following the axiom that bacon makes everything better, I decided to use it to jazz up that staple of summer celebrations fruit salad.

I started with a basic fruit salad of watermelon, strawberries and diced apples. I then dressed that with a simple vinaigrette of olive oil and lemon juice spiked with salt and pepper. You could stop right there, because a splash of acid (the vinaigrette) does wonders to bring out the sweetness of fruit.