Tuesday, April 15, 2014

6 Ways to Waste Less Food (and money)

1. Freeze your cheese (and rinds)
I freeze my hard cheeses like Pecorino Romano and Parmigiano-Reggiano in blocks, because I usually only grate a little bit at a time.
For melting cheeses like mozzarella or cheddar cheese, I grate them and store them in the freezer. This is really convenient for when you want to make quesadillas, grilled cheese sandwiches, or pizza!

2. Keep leftovers and faster-spoiling produce at eye level in the fridge
Out of sight, out of mind :(  Don't be that person who leaves half a head of romaine lettuce in the drawers to wilt, rot, and turn mushy.

Monday, April 14, 2014

Toaster Oven To the Rescue

A few months ago, I started watching videos of Jacques Pepin on KQED online, and boy was I inspired! What an amazing cook he is. I think I then started searching for any and every recipe by Pepin that I could find online.

I love just salt and pepper on chicken, but sometimes it's nice to have a change. I consider the following recipe only slightly more difficult to make than the tasty but simple roast chicken of salt and pepper, and the ingredients are ones that you either have in or should get for your pantry/fridge!

Sunday, April 13, 2014

After Dinner Smoothie

Tropical Smoothie
serves 3 for an after dinner dessert

2 bananas
2 oranges (peeled only. don't throw that white stuff away!)
2 cups of pineapple (fresh is best)
a few handfuls of spinach or kale (if you want a green smoothie)

At least one of the fruits should be frozen for the best results. I used fresh bananas and oranges, and frozen pineapple. If you choose to freeze your banana or orange, please peel the fruit first!
Blend together until smooth, adding a tiny bit of water if necessary to help with the liquifying process.

Yep, I had this smoothie after the baked penne dinner...at least this was healthy?