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Cook It Quick Newsletter - January 2011
Questions or Comments? Email Alice Henneman, MS, RD, Extension Educator
What could be easier than Sloppy Joes? However, commercial mixes are often high in salt. Try this quick recipe for making your own seasoning mix.
Chances are, you already have the ingredients for this hearty stew in your house. Don't worry about using exact amounts of ingredients.
January 19 is Popcorn Day and January 24 is Peanut Butter Day. Whether you're a "kid" of 5 or 105, enjoy this peanut butter & jelly popcorn recipe from our Youth / 4-H pages.
Perhaps you received some new appliances as holiday gifts? Do you know where you put the instruction manuals? Here's an easy way to start a file of all those manuals that come with equipment. You can be organized in under a half hour!
For a quick snack or party appetizer, try veggie pizza on crackers from our Youth / 4-H pages.
(Photo: pzrk at http://flic.kr/p/7hsnPQ -- Creative Commons Attribution/Noncommercial license)
Check out this recipe and accompanying video from Iowa State University Extension Spend Smart, Eat Smart program. A 3/4 cup serving size only costs $0.50.
(Photo is a screen shot from webpage)
Add acidic fruits to salads to keep fruits from turning brown
When making a fresh fruit salad, mix apples, bananas, or pears with acidic fruits like oranges, tangerines, grapefruit and other citrus fruit or pineapple to keep them from turning brown.
Prepare the acidic fruit(s) first. Then, cut the other fruits, mixing them with in the acidic fruit(s) as you prepare them.
If you're preparing several foods that get "done" at different times or your recipe says to set something aside and keep it warm until you add it to the other ingredients...here's how you can successfully hold most hot foods.
Quick meat sauces
Want a quick sauce to top a piece of meat? Just before serving, melt a small amount of jelly or marmalade in a small sauce pan over low heat or in the microwave. Watch closely as it will melt fairly fast. Thin with a little water, if needed.
Pour over meat. For extra "tang," add a small splash of vinegar (such as balsamic or wine vinegar) to melted jelly.
Substituting prepared mustard for powdered mustard
No need to run to the store and spend extra money if a recipe calls for "powdered mustard."
1 tablespoon of prepared mustard is similar in flavoring power to 1 teaspoon of powdered mustard. Depending on the recipe, you may need to add slightly less (about 2 teaspoons) of liquid.
Been hearing that you should cut back on salt? Learn more here and "Test Your Salt Savvy!"
Keep our handy Flavor that Food Chart in your kitchen for seasoning ideas OTHER than salt.
Shrimp and Black Bean Tacos
Click on the above video and watch the Meal Makeover Moms demonstrate an easy taco recipe with a twist. It's made with common frozen and canned foods.