- The Daily Meal | In The Pantry | Tue, Oct 1, 2013 9:47 AM EDT | CommentsLet's face it - the price of being a true foodie and entertaining at home can start to add up. Between gourmet ingredients, upgraded décor (no one thinks those paper plates are classy), and booze, a dinner party or get-together can be pricey.
Budget Friendly Time Saving Kitchen Tips
More than that, entertaining and feeding a crowd takes up valuable time that you don't have. How often have you started to cook (what you thought would be) an easy menu that turned into a full-blown, hours-long event? While cooking can be a relaxing task, it's more time-consuming than you think.
Don't fret - there is a way to cook and entertain while pinching pennies, without looking cheap. True foodies know how to make the most of the food they buy, whether by freezing, buying in bulk, or simply preventing food from spoiling before use. Before you know it, your food costs will whittle down - leaving lots leftover for entertaining.
These days, budget-friendly parties aren't so hard to achieve. After all, who doesn't love a potluck or BYOB gathering? ...Read More »
- Good Housekeeping | In The Pantry | Tue, Oct 1, 2013 11:27 AM EDT | CommentsTreat family and friends to our slimmed-down quick bread. Gone are the traditional version's 3 grams of saturated fat and all the cholesterol (thanks to egg whites and a blend of low-fat yogurt and canola oil). No one will suspect you've tinkered -- a slice is that good!
Healthy Makeover: Pumpkin Bread
Related: Get Your Pumpkin Fix! 23 Delectable Pumpkin Desserts
Yields: 1 loaf
Total Time: 1 hr 10 min
Prep Time: 20 min
Oven Temp: 350
Related: Lighter Versions of Your Favorite Fatty Fall Foods
- 1 cup(s) (packed) light brown sugar
- 2 large egg whites
- 1 cup(s) pure pumpkin (not pumpkin pie mix)
- 1/4 cup(s) canola oil
- 1/3 cup(s) low-fat plain yogurt
- 1 teaspoon(s) vanilla extract
- 1 cup(s) all-purpose flour
- 3/4 cup(s) whole wheat flour
- 1 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground nutmeg
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
Related: Cozy Minus the Calories! Slimmed-Down Comfort Food
1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2"...Read More »
- Everyday Food | In The Pantry | Tue, Oct 1, 2013 12:04 PM EDT | Comments
It's not complicated to understand why we love canned chickpeas: they're low in calories, high in protein, and have a mild nuttiness that elevates the flavor of countless dishes. In fact, we're such big fans of these adaptable beans that we've featured them in five new recipes in our October issue.
1 can (15.5 ounces) rinsed and drained chickpeas
1/2 cup sliced scallions
1/3 cup chopped cilantro
1/2 cup flour
1 large egg
1 teaspoon coarse salt
Salad and lemon wedges, for serving
1. In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning o...Read More »
- Southern Living | In The Pantry | Mon, Sep 30, 2013 11:19 AM EDT | CommentsAluminum foil can be subbed for parchment to make the packets.
Parchment-Baked Fish and Tomatoes
Parchment-Baked Fish and Tomatoes
1 (8-oz.) package haricots verts (thin green beans)
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
2 large tomatoes, chopped
2 tablespoons drained capers
1/3 cup green olives, quartered
4 (4- to 5-oz.) fresh white fish fillets (such as snapper, triggerfish, flounder, or grouper)
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 lemon, quartered
1/4 cup torn fresh basil
See More: Quick-Fix Seafood Suppers
1. Preheat oven to 400°. Divide first 6 ingredients among 4 (17-inch) squares of parchment paper. Top each with 1 fish fillet. Sprinkle fish with salt and pepper; drizzle with olive oil. Squeeze juice from lemon over fish; place 1 lemon wedge on each fillet. Bring parchment paper sides up over mixture; double fold top and sides to seal, making packets. Place packets on a baking sheet.
2. Bake at 400° for 15 to ...Read More »
- Food52 | In The Pantry | Mon, Sep 30, 2013 12:33 PM EDT | Comments
It's always more fun to DIY. Every week at Food52, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: Carey Nershi from Reclaiming Provincial makes butter from whole apples -- peels, cores, and all.
Apples are the harbingers of fall in many places, most especially here in the Northeast. As soon as the local apples begin to appear at the market along with an unmistakable chill in the air, I begin to crave crumbles, cakes, and that delectable cousin of applesauce: apple butter.
There are a variety of ways to go from whole fruit to butter; my method is a bit unconventional in that it only takes a few hours, rather than a whole day, to yield a batch of apple butter. The secret: roasting. And uncored apples.
Apple cores (and peels) contain a good deal of pectin, which helps firm up the sauce and give it a more butter-like consistency. And...Read More »
Do you wash your chef's knives in the dishwasher?