recipes

25 Cheap and Tasty Frozen Broccoli Recipes

Myscha Theriault — Wed, 26 Oct 2011 10:36:22 +0000

Let’s face it. When it comes to cheap food, frozen broccoli is tough to beat. And with a nutritional value comparable to other powerhouses such as collards, cabbage, and kale, working more of it into your weekly menus makes superior sense. If you think frozen broccoli recipes are bound to be boring, think again. Here are twenty-five cheap and tasty ways to use this thrifty frozen vegetable on the home front. (See also: 25 Ways to Use Frozen Spinach)

1. Give it some latke love.

Whether you enjoy potato pancakes during the winter holiday season only or any time throughout the year, there are plenty of ways to jazz them up, including with the addition of frozen broccoli. This recipe for broccoli-potato pancakes from the folks at Taste of Home is one classic example that successfully works in a green vegetable.

2. Green up your pizza.

Chopped frozen broccoli (with the excess moisture squeezed out) makes a great roasted topping for homemade pizza. Using your own pizza dough dry mix recipe to keep things affordable, and a roasted garlic and coconut milk pizza sauce with extra add-ons like sundried tomatoes and sliced portabella mushrooms, you can have a creative gourmet pizza that’s short on cost and tall on flavor.

3. Try an easy, low-fat dip.

I love simple recipes for party food, and this minimal-ingredient broccoli dip from Real Simple fits the bill. Using low-fat cottage cheese blended with the broccoli bits and desired seasonings, this recipe can easily be modified to suit a variety of flavor preferences.

4. Make a sexy stuffed-bread appetizer.

My mother-in-law makes this quite often, which is how I was first turned on to the concept of stuffing bread loaves for a stylish appetizer or dinner side. It’s even great on its own for lunch, or paired with a homemade tomato soup on a brisk day. Basically, you bake up a batch of frozen bread dough wrapped and sealed around a few minor ingredients that run the length of the loaf. Chopped frozen broccoli with cheese and turkey is one of my favorite ways she makes it, and a great way to stretch your meat money. This recipe for an Italian stuffed bread appetizer gives you the directions on how to pull it off. Simply swap out the stuffing ingredients to suit you.

5. Craft homemade Asian dumplings.

Whenever I do these recipe roundups for frugal foods, I always try to search out ideas that are unique and get people excited about using a typically overlooked meal ingredient, which is precisely why this recipe for broccoli-ginger dumplings caught my eye. Since they call for precooking the vegetable anyway, I don’t see any reason why frozen broccoli couldn’t be used for this recipe.

6. Add some bang to your breakfast smoothie.

With all due respect to the people that drink straight green smoothies religiously, I just can’t pull it off, at least not yet. But I can slap some dark greens into my berry-laden breakfast smoothie successfully, because the other flavors drown out the flavors of the vegetables that I just can’t seem to stomach for breakfast. (Believe me, I’ve tried.) So when I saw this recipe for a fruit-heavy green breakfast smoothie using frozen broccoli, I was stoked. This is a much more affordable way to go than fresh baby spinach, and it works with flavors I already enjoy. Score!

7. Whip up a romantic bread bowl dinner.

If you like to make your own bread mixes for the bread machine, you already know that many of the machines make round loaves. These loaves are perfect for an elegant meal featuring a bread bowl filled with a cheesy broccoli sauce and paired with a simple mixed green salad and spritzers made from white boxed wine. Use frozen broccoli in the filling to control the cost, and save the inside bits, along with the sliced-off top, to break up and toast for dunking. You can also make an extra loaf for this purpose as well.

8. Try your hand at homemade hot pockets.

There are many things you can do with puff pastry, and homemade hot pockets are at the top of the short list. Use chopped frozen broccoli with mushrooms and cheese for a meatless treat, or go nuts with chicken and pesto for something any meat lover would enjoy.

9. Make a grilled cheese on ‘roids.

If you’re trying to get more green veggies into your kids and looking for sandwich ideas that will help you pull it off, then consider using some chopped frozen broccoli in your next grilled cheese sandwich. Finding yourself on the road often with student sports activities? This is one of numerous fun sandwiches you can make with a travel press. Add in whatever seasonings work for you, and pair with a sliced apple or carrot sticks for a fun afternoon meal.

10. Take a fresh stab at lasagna.

Using alternative vegetables such as frozen broccoli in your lasagna recipe is a great way to mix things up for dinner. This recipe for broccoli lasagna does just that. Personally, I love the idea of trying a white sauce in a lasagna that uses broccoli. It seems like a great way to provide color contrast in a dish that should pair elegantly with a mescaline salad and white wine.

11. Puree it for a tasty entrée sauce.

Really, the sky’s the limit as far as your seasoning choices go, but this option from Food.com for pasta with broccoli sauce should point you towards a decent starting point. I would think this would also work as a sauce for grilled chicken breast paired with something bold-colored like sweet potatoes or roasted beets.

12. Include some frozen broccoli in your corn bread.

Corn bread and muffins provide a spectacular opportunity to go nuts with add-ins such as red pepper flakes, chopped fresh jalapenos, or canned corn. Since we’re on the subject, however, adding in some frozen broccoli is also a great way to include your green veggies when pairing corn bread with simpler soups such as split pea or pumpkin bisque. Making your own homemade corn bread mix in bulk keeps you prepared for fast dinner prep on a budget.

13. Consider using frozen broccoli spears on your next potato-topping bar.

Using your favorite cheese or white sauce with thawed frozen broccoli spears to top a giant baked russet might be old school, but it’s classic comfort food that keeps your household budget in check. On its own or paired with barbecued lentils, this is one of those down-home potato ideas you can use time and again.

14. Go for cream of broccoli soup on a cold day.

If you’re looking for cheap and tasty ways to use up some frozen broccoli, then a recipe for cream of broccoli soup is a good thing to have in your repertoire. One way to pull it off affordably on the fly is to keep a bulk batch of homemade, fat-free cream soup mix in your pantry. It mixes up easily at the last minute and is a great secret weapon for those who want to pull off once-a-month cooking without a freezer.

15. Add it to noodles.

One of my favorite ramen recipes is to add broccoli and red pepper flakes with a simple, homemade peanut sauce. It’s an inexpensive work-at-home lunch that gives me a yummy protein hit in the middle of the day when I need it most, and it's an easy option for vegan ramen when I’m trying to keep meat and dairy to a minimum, which is most of the time. If you’re looking for an affordable grown-up dinner on a dime, however, try using the frozen broccoli and peanut butter along with diagonally-sliced carrots and linguini for an impromptu vegetable lo mein.

16. Bring power to the breakfast table with broccoli-and-cheese omelets.

Hey, it’s hard to work in veggies at the breakfast table. But tossing in some frozen broccoli bits does the job nicely. If you’re already using eggs (or egg substitutes) to create more affordable fare, then this idea will work right in. Pair the omelets or veggie scramble with toast and sliced fruit for a hearty weekend breakfast.

17. Perk up your pasta salad.

Using thawed, frozen broccoli florets with rotini, Italian dressing, and other fun bargain ingredients makes for a pasta salad recipe that’s great to enjoy all year. Pack some in your brown-bag lunch, have it as a picnic side, or pair it with grilled items for a backyard barbecue. This is good, stick-to-your-ribs food that offers a great deal of menu flexibility.

18. Make a mixed-veggie side dish.

By mixing other frosty veggies like carrots and cauliflower in with some frozen broccoli and the right sauce and topping combo, you’ll have an easy vegetable casserole to use as a frugal side dish with flair. Pair it with a rotisserie chicken or pot roast and a batch of homemade biscuits.

19. Save on strata.

Strata is sort of a savory bread pudding that’s eaten at mealtime rather than for dessert. It’s a popular choice for brunches and holiday dinners as a way to use up aging bread, but I love this breakfast strata featuring mushrooms, frozen broccoli, and cheese from the Food Network.

20. Make your own baby food.

Creating your own baby food to freeze in ice cube trays for later use is a great way to save money. This recipe for baby food using broccoli is from Momtastic, and it can easily incorporate the frozen variety.

21. Bring in the style with a broccoli soufflé.

It even sounds fancy, doesn’t it? Serving a soufflé is sophisticated, stylish, and a serious money-saving move when it comes to menu planning with limited funds. This broccoli soufflé from My Recipes would pair well with baked chicken pudding, meatloaf, or leftover cooked ham on a busy day.

22. Consider a quiche.

If you love dining with French flair but have a hard time keeping it frugal, consider broccoli quiche or frittata as an affordable midday meal to serve with mixed greens and mint iced tea. Quiche is classy, is affordable, and walks that difficult line between elegant and rustic, making it perfect for those unexpected events that need to be a bit of both.

23. Make more of a statement with a broccoli ring mold.

Whether you are whipping up something formal for the holidays or simply looking for a way to add a bit more pizzazz at your next dinner party, a molded broccoli ring will make more of a statement than any traditional casserole every could. Pair this with pot roast, planked fish, or a creamy baked chicken pudding.

24. Create a casserole.

Creating your casserole of choice with frozen broccoli as the featured vegetable gives you numerous options. Include pasta and shrimp for an affordable seafood entrée, or pair it with chicken and rice for a great way to use up leftovers from that batch of baked chicken leg quarters. The point is, the use of this particular frozen vegetable allows a great deal of flexibility, and since most kids don’t mind dunking the raw stuff into their favorite dip, seeing it on the dinner plate won’t make them cry foul.

25. Steam it to keep things simple.

As much as I love to branch out with unexpected recipes, the truth is you can steam or microwave frozen broccoli florets for a dinner side, and there’s absolutely no reason to feel pressure for further flair. If it’s a busy night and you just need to get something on the table fast, there’s no shame in the thaw-and-heat plan. Sure, it isn’t quite the same as fresh, but adding a squeeze of fresh lemon or a homemade tahini sauce can add a bit of zip without undue stress.

While I already had a few of these frozen broccoli recipes up my sleeve, researching this piece has shown me there are many more options for this bargain produce item than I ever would have guessed. We’ll definitely be stocking more of it in our freezer from now on.

Written by Myscha Theriault and published on Wise Bread. Read more articles from Wise Bread.

5 Unexpected Uses for Oats

Chris Birk — Thu, 20 Oct 2011 09:48:10 +0000

After months of waiting, oatmeal season has finally arrived. It’s a fall and winter breakfast staple at our house, and the sight of pumpkins on porches heralds the coming of maple-and-brown-sugar madness. But there are also scores of amazing and unexpected uses for this cereal grain. Here’s a look at a few. (See also: 21 Uses for Salt)

Cuisine Beyond Breakfast

Oats can serve as an interesting foundation for a host of foods.

A couple of years ago, longtime New York Times food writer Mark Bittman put foodies on a high alert when he suggested using oats in an Asian-style porridge dish known as congee. Cooked oats, scallions, and soy sauce may not sound like an ideal combination, but the reviews are mostly favorable, if not glowing.

Oats can also work as a flour substitute, a thickening agent, and even as a healthier version of Shake ‘N Bake.

Skin Care

I spent one of my grade school spring breaks immersed in an oatmeal bath, courtesy of the chicken pox. A couple decades later, oatmeal has become increasingly visible in skin care products.

Bath and body aisles are lined with creams and cleansers that capitalize on the soothing power of oats. Consumers can skip the beauty section and head to the baking section to make their own oatmeal-based skin treatments. You can also stuff an old sock or pantyhose with ground oatmeal and toss it into a hot bath for a full-body experience.

Many acne and poison ivy sufferers tout the healing power of oats. Pulverized oats can serve as a key ingredient in facial masks and treatments to relieve dry skin.

Pet Care

The same oatmeal treatments that can help people with problematic skin often work wonders for dogs. Applying a simple oatmeal-and-water mixture to your pet’s itchy parts can bring quick relief. Some pets can have an oat allergy, though. The problem is that it typically manifests as a skin condition, which can be masked by the other issues plaguing your pooch, so use some caution and common sense.

Odor Eater

Much like baking soda, oatmeal is pretty effective when it comes to neutralizing odors. Put a bowl of uncooked oats in your refrigerator, and forget about smells. Some consumers swear by oatmeal’s ability to counteract cigarette smoke, too. Smokers may want to try lining their ashtrays with oats.

Arts and Crafts

Let’s go beyond the kitchen and the bathroom and into the playroom. Oatmeal, combined with flour and water, can be used to create a nontoxic modeling clay. Children can enhance the concoction with food coloring. It’s best to let their sculptures air dry overnight before making a place on the shelf.

Have more unexpected uses for oats? Please share your additions below.

Written by Chris Birk and published on Wise Bread. Read more articles from Wise Bread.

Sweet and Salty Snacks You Can Make at Home

Mikey Rox — Wed, 28 Sep 2011 10:24:22 +0000

Americans — like no other culture — love their junk food. We’ll stuff our faces with treats salty and sweet until we’re intoxicated with saturated-fat euphoria.

But what we love even more than sweet snacks and salty snacks separately are the two flavor profiles combined to create mouth nirvana of the highest degree.

To get your double-the-pleasure fix without leaving the kitchen, check out these easy-to-make budget-friendly sweet-and-salty recipes. (See also: Quick Pantry Snacks for Unexpected Guests)

Sweet-and-Salty Pumpkin Seeds

This sweet-and-salty pumpkin seeds recipe is easy to make, whether as a quick snack for yourself or finger food at your next fall fete. With only five ingredients — pumpkin seeds, unsalted butter, sugar, salt, and ground cinnamon — this crowd pleaser is packed with flavor and takes just over an hour to bake.

Fall Sweet-and-Salty Treat

If you want to satisfy your salty-sweet craving but have no time to fuss with prep work or an oven, this fall sweet and salty treat “recipe” is for you. Just combine two cups of candy corn with an equal amount of dry-roasted peanuts to create a treat that tastes like a Payday candy bar.

Sweet-and-Salty Popcorn

Gluten-free dieters, rejoice! This sweet-and-salty popcorn is for you. After popping fresh popcorn, toss it with a butter-and-powered-sugar syrup (using gluten-free ingredients, of course), and sprinkle the coated corn with a teaspoon of salt. Great for a chilly evening in front of the tube.

Chocolate-Dipped Pretzels

This is probably my all-time favorite salty-sweet combo snack; melt-in-your-mouth chocolate combined with the crunch of a pretzel is the stuff culinary legends are made of. For a pared-down version of this chocolate-dipped pretzel recipe, all you’ll need is a 12-ounce package of semisweet chocolate chips, a tablespoon of shortening, and your favorite brand of pretzel — preferably the larger-sized kind, so you can dip them more easily. If you want to get fancy, once the pretzels are dipped, dip them again in a plate of sprinkles or small candies like mini M&M’s.

Sweet-and-Salty Snack Mix (for the holidays)

When Land O’Lakes created this sweet-and-salty snack mix recipe, they were sure not to mention any other brand names. Luckily, I can tell what the generic descriptions of the ingredients are by looking at the photo. You’ll need Bugles corn snacks, a box of Wheat Chex, small pretzel twists, pecan halves, and festive M&M’s, among a few other kitchen staples, like corn syrup, salt, vanilla, and, yes, Land O’Lakes butter, to create this delicious mix. In total, you’ll get about 10 cups of salty-sweet mix.

Chocolate Turtle Sweet-and-Salty Snack

It’s interesting to see how creative people can be when they need something salty and sweet right away. This impromptu chocolate turtles recipe hardly takes any time at all, which probably means the recipe’s author needed her fix — and fast! To make this chocolate-caramel-pretzel treat in a jiff, place Rolo candies on mini pretzel twists and microwave for a few second until the chocolate is just soft. When you take the pretzels out, top them each with a pecan half. Quick and ingenious.

Sweet-and-Salty Caramel Snack Mix

No matter how you pronounce it, caramel is a silky-smooth confection that knows how to hit the spot. Your homemade version — using butter, brown sugar, Karo syrup, and vanilla — will be used to coat a mixture of graham cracker cereal (like Honey Grahams), honey roasted peanuts, salted cashews or macadamia nuts, and Pretzel M&M’s in this sweet-and-salty caramel snack mix recipe. Your mouth is watering already, isn’t it?

Have a sweet-and-salty snack recipe to share? Let the world know in the comments below.

Written by Mikey Rox and published on Wise Bread. Read more articles from Wise Bread.

Ramen Recipes to Write Home About

Myscha Theriault — Thu, 18 Aug 2011 10:24:18 +0000

The affordability of ramen is no secret. It's the product most people think of when they hear the words "cheap food." But if you don't have access to the good stuff (I sure do miss my favorite noodle house on Guam), finding good ramen recipes based on the bargain brands can be tough. Sure, there are plenty of them out there suitable for a college dorm room. But I'm talking about ramen recipes your average work-at-home professional and general Asian-food fan can get excited about. (See also: 10 Awesome Easy-to-Freeze Meals)

Here are my favorite ramen recipes to enjoy at home. Those following a plant-based diet may prefer recipes for vegan ramen specifically, although there are a few on this list that would convert easily enough.

Ramen Salads

A favorite one that we make quite often in the summer time is this cabbage ramen noodle salad. Aside from the cabbage, which keeps for quite some time in the refrigerator, all of the ingredients can be kept in the pantry. This makes it a perfect recipe for assembly cooking. Simply prep all of the dry ingredients and store them in canning jars or anything that's airtight and resealable. That way, all you need to do is cut the cabbage and mix up the liquid dressing when it comes time for dinner.

Ramen Soup

To mimic the more traditional uses for this popular pasta, think about the ingredients you'd have in your bowl of ramen soup if you were at a Japanese noodle house or elsewhere in East Asia. This Korean ramen soup from the folks at Eat Your Kimchi looks fun and affordable, particularly if you have access to an authentic Asian market. You could also get creative and try making your own ramen soup with spinach, mushrooms, affordable imitation crab meat, and a few fun garnishes like chopped scallions and crumbled nori sheets.

Dishes That Go the Extra Mile for Flavor

This recipe for Asian noodles with shrimp is made with ramen and features coconut milk, snow peas, and loads of style. If you're a fan of street food, then this recipe for pad Thai made with ramen might be just what the budget doctor ordered. Of course, you could always just cook up the noodles and simply stir fry them with a few vegetables to make lo mein. But if you're looking to step outside of the ramen box a bit, consider a ramen carbonara or these spicy curried ramen noodles for a flavorful and affordable last-minute meal on a busy day.

Ramen Pizza

That's right. I said pizza. According to this ramen recipe resource from the Nissin company, you can turn ramen noodles into a pizza crust and slice as usual. Who knew? They top theirs with traditional ground beef and mushrooms, but I'm sure you get creative with your pizza sauce and other toppings to create a unique pizza suited to your personal taste.

Hotel Coffee-Maker Ramen

Hey, we've all been there. Stuck in a mid-class or lower hotel for business with the only dining options being the local grocery store and greasy drive-through for yet another night in a row. That's when you need some serious ramen recipes for the budget traveler. While many people think that eating ramen when you travel should be relegated to the camping and backpacking arenas, the truth is there are a fair number of meals you can create using your hotel coffee maker as a launch platform.

You can even steam some broccoli and shrimp separately in the filter compartment to combine with the noodles when they are finished. Mix in one of the extra peanut butter tubs from the establishment's breakfast buffet and you're in business with an impromptu peanut lo mein.

Clearly, ramen doesn't have to be delegated to dorm rooms alone. It's earned its place at the dinner table, at least from time to time. Do you have any exceptional ramen recipes that you feel are worth writing home about?

Written by Myscha Theriault and published on Wise Bread. Read more articles from Wise Bread.

How to Make Your Own Soda

Meg Favreau — Thu, 24 Mar 2011 11:36:06 +0000

I will admit that I am not a huge soda drinker; most of the time, it makes my teeth hurt. But when I do drink soda, I want it to be worth it. I'd much rather drink a bracing, sinus-opening ginger beer or a fresh carbonated lemonade than some boring old can of Coca-Cola. That's why I love making soda from scratch — I get to control the taste. (See also: 51 Uses for Coca-Cola)

Making soda can be as simple or as complicated of a project as you like. There are hundreds of different recipes for sodas, but as beverages, sodas all have the same basic parts: sweetness, flavor, and carbonation. Thus, directions for making your own soda don't vary as much by soda flavor as they do by how much time and money you want to spend.

This article focuses less on recipes (although it does link to some very good ones) and more on the different ways to approach soda making, so you can decide which way is right for you. Whether you want to make your own ginger beer for a great Dark and Stormy, provide a fun project (and less-sugary treat) for your kids, or just serve a unique drink at your next party, these soda-making techniques will help you out — all you need to do is choose how you want to carbonate and flavor it.

Choose Your Carbonation

How you carbonate your homemade soda will have the biggest effect on the cost and time involved. There are four basic ways to create carbonation.

Mix Your Ingredients With Seltzer

It doesn't get much easier than this. Buy a bottle of plain seltzer and mix it with your desired flavoring ingredients.

Buy a Carbonation Machine

SodaStream offers countertop carbonation machines that inject carbon dioxide (what makes carbonated water carbonated) into still beverages. Their smallest model is just under $80, and depending on how often you purchase seltzer or soda, this could be a money-saver...or it could be one of those underused gadgets that sits on your counter. The company also sells soda flavorings (including for energy drinks!), but you can easily use your own flavoring mixes.

Carbonate With Dry Ice

Dry ice is solid carbon dioxide. It can be dangerous to work with, but it can also carbonate a beverage mighty fast. The video below shows you a little bit how it works, and why it can be dangerous:

(link to video)

Let Your Soda Ferment

Ginger beer, root beer, and birch beer are all made like real beer — allowing yeast to create the carbonation. Because of that, these sodas are ever-so-slightly alcoholic, but due to their short fermentation time, the alcohol percentage is very low. I've made ginger beer using champagne yeast (purchased from a home-brew store). It had a milder carbonation than your average soda, but a great ginger kick. There are several sets of instructions online for how to make your own soda using yeast, such as Jeffrey Morgenthaler's ginger beer recipe and CHOW's root beer recipe.

One recommendation I would make, if the aesthetics don't bother you, is to make your soda in used plastic bottles instead of glass ones — it makes it much easier to tell when the fermentation process is complete. If you visit your local home-brew store, they should be able to provide both ingredients and guidance.

Choose Your Flavoring

Just like carbonating, there are several different ways to approach flavoring soda. Depending on how sweet you like your stuff, all of these methods will likely require the addition of sugar as well, which should be added in the form of simple syrup (a mix of water and sugar heated in a saucepan until the sugar dissolves completely) unless the recipe you're using says otherwise.

Fruit Juice

When I was young, my mother would serve me "healthy soda," a 1:1 mix of orange juice and seltzer. The O.J. can easily be replaced with cranberry, apple, or any other fruit juice. You can also add simple syrup for a more traditional soda-like sweetness.

Syrups and Extracts

Readymade extracts are available for common soda flavors like root beer and birch beer, which require several different ingredients to make from scratch. You can also add cola syrup (which, on its own, is supposed to help soothe an upset stomach).

Syrup From Scratch

The difficulty and expensiveness of your syrup depends on how complex of a soda you want to make. Some recipes, like for ginger ale, are relatively simple, while root beer can involve around a dozen different ingredients (many of the more common root beer ingredients are available online from Leeners). Making your own flavoring syrup is a great way to experiment — what happens if you add pear juice to your ginger ale?

If you're trying any of the more advanced methods (such as fermenting your soda or making syrup from scratch), I recommend trying a batch or two using a recipe, but once you get used to it, start experimenting with different flavors.

Have you made your own soda? Do you have a favorite recipe? Share it in the comments.

Written by Meg Favreau and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

17 Uses for Stale Bread

Andrea Karim — Thu, 03 Mar 2011 13:36:17 +0000

Stale bread is a given in most households; even the best-intentioned foodies will occasionally find themselves staring down a rapidly drying loaf of white bread with no idea how to cope. Throwing away food isn't just a waste of money — it's a downright shame. (See also: Waste Not, Want Not: Stop Throwing Away Your Food!)

Bread is a varied and delicious staple that is delicious fresh and yet still incredibly useful when past its due date. In fact, one of the better supermarket/bakery deals that can be had is bags of day-old bread. A bakery near my house sells large bags of day-old bread for approximately $2, and it includes things like scones, cinnamon rolls, and raisin bread. Perhaps I could bake these things on my own for less, but considering what an untalented baker I am, these leftover bags are a real bargain. Check with your local bakery to see if they sell or even give away their day-old extras — you might even be able to make an entire meal out of a freebie bag of bread.

Here are some ideas on how to make the most of your leftover loaves.

1. French Onion Soup

You can have French onion soup without a cheesy toasty topper. Well, OK, you can, but no one will want to eat it. Try Alton Brown's recipe for the perfect French onion soup, but remember that your bread topping doesn't have to be perfectly even or perfectly round. You can toss a handful of stale bread on top of your soup and still find plenty of room for the cheese to settle in.

2. Easy Soufflé/Quiche

Stale bread and eggs were somehow made for each other. If you love soufflé but aren't in the mood to worry about it rising or collapsing, use this shortcut recipe for cheese, onion, and bread soufflé that is easy as pie. Love having quiche for brunch? You can even use that healthy, high-fiber bread for a delicious weekend quiche.

3. Stuffing/Dressing

Is stuffing too obvious a use for stale bread? It's my favorite, so I can't resist. The only dish at Thanksgiving that I would be heartbroken without, savory stuffing is a sure-fire accompaniment to any poultry-based meal. A small helping of rich, delicious stuffing can save a dry turkey dinner from despair or add some oomph to an otherwise normal chicken sandwich.

Stuffing doesn't always have to be served alongside fowl, though; it's also wonderful next to baked tilapia or oysters. Because stuffing has so many regional variations, you are free to branch out and try out all kinds of different recipes. Stuffing is also very forgiving — it will accept the presence of all kinds of other flavors, including squash, broccoli, spinach, sausage, nuts, cranberries, and more.

4. Breadcrumbs

Just how handy are breadcrumbs? You'll never know until you have your own stash in waiting, ready to top macaroni and cheese and casseroles, to coat your filet of fish or famous fried chicken, to use on top of cakes and cupcakes, or to coat the bottom of a cheesecake when you are low on graham crackers.

Breadcrumbs are incredibly easy to make — just bake your stale bread on low heat (say, 150°F) in your oven or toaster oven until the bread is extremely dry and brittle. Then place the bread in your blender or food processor and churn until you have a golden brown crumbs. Further drying can be achieved in the oven or on the counter.

You can add herbs and salt if you want a savory mix for dishes. Add some brown sugar, cinnamon, cocoa powder, and coconut flakes for a delicious ice cream topper, or leave the crumbs plain for versatility.

Freeze breadcrumbs in an air-tight container for maximum storage time.

5. Meat Loaf

Probably one of the best-known uses for stale bread, meat loaf can be a family favorite if you make it right. Breadcrumbs are often added to meat loaf in order to add heft and save money, and they can also act to make meat loaf more tender by keeping the protein separated. The best meat loaf recipe that I have ever tried called for crushed saltine crackers, but crumbled stale bread is a logical (and inexpensive) substitute.

Meatloaf doesn't just have to be made out of beef, of course. Salmon loaf (top with dried dill and sour cream) makes a wonderful treat either hot or cold.

Did I forget to mention crab cakes? Like meatloaf, crab cakes are held together by a small amount of egg and a sprinkling of breadcrumbs (also, I've learned that using one chopped scallop per crab cake will add a certain cohesiveness to the patty without changing the flavor). Used canned crab for the best, and cheapest, results.

6. Refreshed Bread

OK, so let's say that what you really want is fresh bread. You can always refresh your stale bread using this trick.

7. Cinnamon Toasts

Think you know how to make cinnamon toast? You probably do. But we're talking about cinnamon toasts. You've never made cinnamon toast quite like this. It's the perfect way to use up fluffy-but-stale white bread, and the results last for days and are a perfect treat to take with you to a party (scroll down a bit for the recipe and pictures).

8. Bisques and Bread Soups

I'm a big fan of bisque as a pre-meal appetizer (slowly sipping a cup of bisque will help you eat less in your main course), and stale bread is a great carbohydrate that you can use to thicken your soup if you lack potatoes or yams. Just toss the bread in and let it get mushy like the veggies, then blend carefully in batches.

If you don't feel like blending, bread soup is big in Italian cooking, so try out a new recipe while using up leftovers.

9. Bread Salads

Bread salad, also known as panzanella, is a nice change from regular old lettuce-and-dressing and often a hit at parties. Remember that the word "salad" comes from the Latin word for "salt," and it refers to salted things, not necessarily to veggies. If you want to throw a can of artichoke hearts, some sliced tomatoes, a few handfuls of stale bread, some leftover chicken, and some dressing in a bowl and call it a salad, you're well within your semantic rights to do so.

10. Bread Pudding

I don't have a big sweet tooth — I can honestly pass on most candy, ice cream, and even pie. But bread pudding? Nearly impossible to resist. Also, it turns out, it's incredibly easy to make. I avoided making bread pudding because I was terrified that it would end up being as tragic as my cheesecake disaster, but bread pudding is delicious and simple. It's a good way to use up dessert-y breads, but don't let the rosemary loaf go to waste — just combine the flavors with complementary tastes, like rosemary with lemon.

Similar to bread pudding (and yet different) is fruit charlotte. A good way to use up both old bread and excess apples, charlotte may not be the healthiest dessert, but it's certainly among the most warming.

11. Grilled Cheese Sandwiches

Hey, half the point of grilling a sandwich is to get the bread nice and crispy, and with dried sliced bread, you're already halfway there. To get a perfect grilled cheese, I lightly butter and grill both sides of the bread before applying the cheese. That way, the bread is extra crispy on both the outside AND the inside, and the cheese melts faster.

12. Open Faced Sandwiches/Bruschetta

Feeling like you want less bread and more filling? Toast stale slices, and then top with anything you like, from olive tapenade to leftover meat loaf. Any variation of bruschetta will do, and the crunchy, toasty base will hold together better than fresh bread in the face of moister toppings.

13. French Toast

French toast practically begs for the use of stale bread, and there's no reason to limit this tasty treat to breakfast time — you can enjoy French toast for dinner, too. I personally love all flavors of French toast, but my new favorite involves spreading one side of the stale bread with a light layer of cream cheese (or chevre), and the other side with a tart jelly (like cherry or marmalade) before dipping it in egg batter and cooking.

French toast doesn't have to be limited to large slices of sandwich bread — a popular snack in my household is French toast bites made of slices of tiny French baguettes that are past their prime.

14. Gourmet Croutons

Nothing can be easier than turning stale bread into delicious gourmet croutons for soup and salad toppings. Simply toss the bread in a mixture of olive oil, dried herbs, and salt and toast until golden brown. You can add parmesan cheese after toasting (adding it before toasting might cause some burning).

Croutons are great for fondue and also to top off a particularly gourmet Bloody Mary.

15. Potato/Rice Substitute

Are all carbs created equal? Could you substitute bread for rice or potatoes? There are some who might disagree, but consider that a very popular Moroccan dish is basically a chicken stew poured over day-old bread. You don't even have to make Moroccan bread to make this dish. Just tear us slightly stale bread into bite-size pieces and smother the bread with your own curry, Irish stew, or whatever floats your boat.

16. Bread Dumplings

Semmelknoedel are German dumplings that are a little bit like Italian gnocchi, but are made using stale bread and milk. Enjoy in a soup, topped with mushroom gravy or marinara, alongside meats and fish, or however you like your dumplings. Create a slightly sweeter version (minus the garlic, pepper, and herbs) and eat warm with honey, almonds, and ricotta cheese.

17. Bird Food

OK, I've heard that bread isn't good for birds and all that. I'm sure that the Audubon Society would have me stuffed and mounted for saying so, but seagulls aren't really birds, are they? No, they are just big, flying cockroaches, and bread won't hurt them at all.

Storing Old Bread

How you store your bread depends an awful lot on the kind of bread it is. When I buy "artisanal" loaves of bread from the supermarket, I do so with the understanding that the bread will last approximately four days on the kitchen counter, wrapped in a paper bag and then loosely in a plastic bag. Regular sliced bread from the bread section of the store (as opposed to the actual bakery) can last for as long as two weeks, so long as the last week is spent in the fridge. Your own storage methods and preferences probably depend a great deal on your climate and your ability to spot the first few strands of mold.

Incidentally, if you see a loaf that is just starting to mold, there is no shame in cutting off the fuzzy part and saving the interior.

The freezer, though, is where stale bread goes to await its reincarnated fate. If you've never frozen bread before, Martha Stewart can tell you how to do that. Much of my bread ends up in freezer-safe Ziplock bags, which seem to do the trick. I don't recommend keeping bread frozen for more than six months, but how long you can tolerate the bags of bready scraps might also depend on your type of freezer and how much space you have.

Written by Andrea Karim and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

4 Low-Cost Foods for Everyday Italian Cooking

Vincent Scordo — Mon, 31 Jan 2011 14:00:27 +0000

I have to admit I have a few pet peeves when it comes to cooking Italian food at home. My biggest issue is with the claim that good Italian food costs too much and is time consuming to prepare.

I say "Nonsense!" and counter with a story near and dear to my heart: namely, my Italian parents' food odysey upon arriving in the United States in the 1970s. Like with many recent immigrants, money was tight in the Scordo household, and time was even harder to come by as both of my parents worked long hours. Yet food remained paramount. My mother struggled to find her native Italian ingredients, and when she did find a specialty shop, she quickly learned how expensive items like extra virgin olive oil, Parmigiano Reggiano, and quality meats and fish were in the United States.

Eventually, however, enough Italians immigrated to our region of the United States, and prices for Italian specialty foods came down. My mother also learned to bargain fiercely and often bought her food supplies in bulk and with the other Italian ladies in the neighborhood, earning deep discounts because of the quantity of food she and her friends purchased. (See also: Bulk Buying 101)

The solution to cooking great Italian at home isn't complex; it's centered on knowing which ingredients to buy, which dishes to prepare, and how to most effectively spend time in the kitchen. What follows are cheap, yet high-quality foods for making authentic and tasty Italian food at home with minimal time spent in the kitchen. Buon appetito!

Pasta

I'm sure you expected this; it's at the heart of Italian cooking. Most Italians consume pasta two to three times per week, and it's usually served as a starter for a given meal. The typical Italian pasta portion is also small by U.S. standards; one pound of pasta typically serves 8-10 people. Good quality Italian-made dry pasta can be found online for for a little under $1.50 per pound and is even cheaper when you buy in bulk. I like to keep the following pasta shapes in the house at all times: thin linguine, rigatoni, penne, and orzo. Boiling water and preparing pasta in the al dente (translated as "to the tooth") fashion is straightforward and fast. The sauce, or "condiment" as the Italians call it, can be anything from an easy tomato sauce to a bit of heavy cream and peas to extra virgin olive and thinly sliced garlic, and it shouldn't take more than 15 minutes to prepare.

Beans for Soup

Our Italian family consumes soup two times per week at least, and we refer to soup as our secret "diet food;" that is to say, it's incredibly tasty, satisfying, and low calorie. All of our homemade soups have water as a base and often include beans such as cannellini, pea, lentil, and chickpea. And, pound for pound, beans are some of the cheapest food items on the planet, especially when purchased dry. A good pot of from-scratch soup should not take more 30-40 minutes to prepare and can be the whole meal, especially when a bit of short pasta (such as orzo or ditalini) is added.

Pantry Items: Olive Oil, Canned Fish, Sun Dried Tomatoes, etc.

Yes, some of my favorite foods come in a can! Our family preserves, pickles, and cans sun-dried tomatoes as well as vegetables such as carrots, cauliflower, eggplant, and wild mushrooms. In addition to preserved vegetables, we keep lots of canned fish in oil in our pantry, including tuna, sardines, and anchovies. Canned fish is often cheaper than the fresh variety, and unless you have an excellent fish market, can be of higher quality and store longer. We like to buy and make our pantry items in bulk, usually setting aside the late summer months to preserve all of our vegetables and waiting for online sales to purchase our canned fish. Other Italian pantry staples include canned tomatoes, unseasoned breadcrumbs, olive oil, and dried oregano/thyme/rosemary. A well-stocked pantry is a huge part of eating like an Italian on a budget, just be sure to buy in bulk and make as many of the items as possible at home.

Bread

My grandfather always said that if a family has bread on the table, it will never starve. Nonno was right, and bread is the foundation of any Italian meal. Good bread is satisfying, usually cheap, and can be made at home or purchased at a local market. Bread also stores well in the freezer, can be made into tasty Italian toasts, and served with virtually any dish. Some of my favorite ways to use bread in a meal include a starter with diced tomatoes or a cannellini bean spread (this is usually called bruschetta or crostini).

Written by Vincent Scordo and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

5 Theme Menus for a Merrier Holiday Meal

Mikey Rox — Thu, 23 Dec 2010 13:00:08 +0000

Chances are you consume (or prepare, if you’re the ambitious type) the same ho-hum holiday meal on Christmas as you do at Thanksgiving: Turkey or ham surrounded by all the not-so-"savoir" fare like mashed potatoes, candied yams, cranberry sauce, and green bean casser…

Whoops! I nodded off for a sec.

Can you blame me? That menu is boring with a capital “Bump this; I’m making reservations.” And the worst part is, you’ve been having the same meal every Dec. 25th for the past [enter your age — and don’t lie to yourself about it!] years.

This Christmas, do something different — create a nontraditional yuletide menu that your guests never knew they craved all along. (See also: Creating a Memorable Christmas)

As my gift to you, here are five fully fleshed out plans (with recipes) to line the table with fresh, festive foods the whole family will enjoy.

Feliz Navidad

Invite the peregrinos over for ponche con piquete (spiked punch) and a whack at the piñata. Then serve up these south-of-the-border standards.

Santa Heads South

After you hang the stockings by the chimney with care, whip up these cozy backwoods dishes amped up with flair.

Do You Sea What I Sea

You don’t have to live in a picturesque New England cottage to set the table, summon the snow, and pile up the seafood.

Natala in Italia

No need to pack your passport to prepare an authentic Italian feast fit for a pope. Old world meets new with these divine inspirations.

Breakfast Fideles

There’s no law that says breakfast can’t be served as supper. Just in case, keep on your jammies to justify your decision to make morning faves the main course.

Recipe Source: www.epicurious.com

Written by Mikey Rox and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

Kick-Ass Alternatives to Canned Cranberry Sauce

Andrea Karim — Wed, 24 Nov 2010 14:00:06 +0000

Fine, I'll say it: Canned cranberry sauce is one Thanksgiving tradition that I could do without. Whenever I fill my plate and sit down for Thanksgiving dinner, cranberry sauce is afforded minimal, if any, space in front of me.

In fact, I often wonder why anyone bothers with cranberries at Thanksgiving at all. The tartness is obviously meant to cut through the richness of the rest of a Thanksgiving feast, but canned cranberry sauce simply hasn't won me over. Cranberries themselves are delicious and healthy, but there's something about that canned taste that I can't get behind.

But because my family would revolt if there wasn't SOME kind of tangy berry-like condiment at Thanksgiving dinner, I have found a variety of stylish, tasty ways to get around the canned cran. Are these alternatives cheaper than the can? No. But they are infinitely more interesting and impress everyone at the table. (See also: 5 Last-Minute Thanksgiving Fixes)

Basic Homemade Cranberry Compote

If you don't think that you can do without a fairly traditional cranberry sauce, basic homemade cranberry sauce is easy to make. Savory Sweet Life has some good photos of the finished product and the cooking process. You can add other ingredients, like ginger, champagne, shredded coconut, honey, dates, red pepper flakes, cardamom, rosemary, sage, rose essential oil, black pepper, or anything else that suits your fancy and that changes the flavor a bit. Cranberries themselves are so chock-full of flavor that subtle seasoning might not come through, but add any experimental ingredients according to taste until you have the kind of sauce that will make your mouth sing.

Spicy, Bright Pink, No-Cook Cranberry Relish

Looks can be deceiving, and photos of this cranberry relish do not do justice to its flavorful majesty. Spicy, creamy, sweet, and sour at the same time, it is a prefect accompaniment to roasted turkey. Forget gravy! The relish rules the roost. So what if it looks like Pepto Bismol?

The recipe for pink cranberry relish is incredibly easy — no cooking involved, just blending! You can prep the relish before Thanksgiving and freeze it or chill it in the fridge for 24 hours before serving.

Indian-Style Cranberry Chutney

Indian food is, hands-down, my favorite cuisine, and pre-mixed Indian spice packets have salvaged more than one meal in my house. Although I don't frequently use chutneys, they do go extremely well with roasted meats, and this cranberry chutney is no exception (link includes video!). This recipe calls for "jaggery," which is a solid chunk of sugar that is often used in South Asian cooking. If you can't find jaggery, you can use regular sugar, but you'll need to add several tablespoons to make up for the compact nature of jaggery.

Cranberry Apple Salsa

Another no-cook option, cranberry salsa can be eaten with Thanksgiving dinner (or with chips as a snack — who says that cranberries are only good for Thanksgiving?). Although this would be especially good for those who are celebrating Turkey Day in warmer climates, who can turn down salsa, even when it's cold outside?

Boozy Berries

If you're already imbibing in order to survive the holidays, spare a little Grand Marnier for the cranberries with this easy, breezy, orangy cranberry sauce that is made in the oven.

Non-Cranberry Sauce

Sure, cranberries might be the tradition, but there's no reason to limit yourself to them! Tart dried cherries are available in the winter, and you could easily whip up a cherry sauce with balsamic vinegar.

Not interested in these options? Well, here are five MORE fantastic alternatives to plain ol' cranberry sauce. Tired of other traditional Thanksgiving dishes and looking to try something new? Check out Myscha's article on Thanksgiving dinner alternatives.

Written by Andrea Karim and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

Save Money by Making Your Own Mustard?

Marla Walters — Tue, 12 Oct 2010 12:00:12 +0000

I use a lot of mustard. Before embarking on this project, I took a jar count in the refrigerator. I already owned five different kinds. However, I can easily rationalize this. You need different types of mustard. I use Dijon in many sauces. Whole grain on a ham-and-Swiss panini is great. French's is a necessity on a hot dog. Well, you get the idea. This seemed like a perfect make-your-own condiment opportunity.

To review, here are my criteria for make-it-yourself stuff:

Is the product I make better?
Is it cheaper?
How much time did it take?

When I first decided to try making mustard, I happened to be on a whole-grain mustard kick. I had found a recipe involving sausage and coleslaw that my husband was crazy about — but I needed whole-grain mustard. A 6-oz. jar was $5.50 (ouch) but it was perfect in the recipe.

Once I recovered from the sticker shock, it seemed like a good idea to try making my own whole-grain mustard to save money. I found a recipe online and bought the mustard seed, as well as other ingredients. It looked quite a bit different from the stuff in the jar. It also tasted a lot different. It was awful. I made my daughter try it, just so I could have a second opinion. She said, "Eewww." I chucked it.

I went back to the drawing board. For my second attempt, I decided to try a more basic mustard. I bought some mustard powder ($4.50) and tried again. Even after a week of "mellowing," it was inedible. I was beginning to get discouraged.

For attempt number three, I decided to consult the Penzey's catalog — a wise decision. Not only was mustard powder much more affordable, but they also had a handy recipe. I couldn't resist tasting it right after making it, even though the recipe said it would need to mellow. WHAM! It just about took my head off. I eat a lot of wasabi and wasabi has nothin' on fresh mustard. Whew! The flavor was better, though. I let it mellow a full three weeks before re-testing it. We made some corn dogs and got down to work. How was it? HOT.

The results:

Is it better? If you like the spicy type of mustard that comes with Chinese food, I think you'll like it. I like flavorful mustards, but I have a pretty low tolerance for spiciness.
Is it cheaper? I would say no, unless you can find really inexpensive powder or mustard seed in bulk. I now have a real appreciation for "gourmet" mustards and won't whine so much about the cost.
How much time did it take? Ten minutes, tops, per recipe.

I was happy with the quality of homemade mayonnaise and ketchup. However, that is where I would draw the line. Mustard will not be in my repertoire.

Next post: I make my own salt! Just kidding.

Written by Marla Walters and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

5 Best Money-Saving, Healthy, Homemade Salad Dressings

Sonja Stewart — Sun, 10 Oct 2010 15:00:16 +0000

Salad dressing is a ridiculous expense. The non-refrigerated kind have all sorts of unpronounceable additives, and the healthier jar type found near the produce aisle run at least $4 a jar — and they usually turn bad before I finish them. A solution? Make your own salad dressing, and only the amount you'll use within the week. Not only are you saving money, you're eating healthier. Here are the top five healthy dressings to add to your recipe stack. (See also: 8 Swanky Sauces to Glamorize Dinner)

Wanna-Be Ranch Dressing Without the Fat

12 servings

1 1/2 lemons, juiced
1 cup nutritional yeast
2 teaspoons garlic salt
3/4 cup non-fat sour cream
1 cup non-fat milk

Directions
Mix together lemon juice, yeast, garlic salt, and sour cream until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Cover and refrigerate 8 hours, or overnight.

Honey Mustard Salad Dressing

16 servings

1/2 cup vinegar
1 cup non-fat sour cream
1 teaspoon prepared mustard
1 teaspoon agave nectar
1 clove crushed garlic
1/2 cup honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil

Directions
In a small bowl, combine the vinegar, sour cream and mustard. Add agave, garlic, honey, salt and pepper. Slowly pour oil into mixture while mixing briskly with a wire whisk. Refrigerate until ready to serve.

Thousand Island Salad Dressing

12 servings

1 cup non-fat sour cream
1/4 teaspoon garlic salt
1/2 cup ketchup
1 cup sweet pickle relish
1 pinch salt
1 pinch ground black pepper

Directions
In a small bowl, mix together the sour cream, ketchup, relish, salt and pepper until thoroughly combined, and serve.

Balsamic Vinaigrette

6 servings

1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 clove crushed garlic
1/4 teaspoon thyme
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/2 teaspoon honey
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste

Directions
In a small bowl, whisk together olive oil, balsamic vinegar, garlic, thyme, basil, oregano, honey and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh sage if desired.

Spicy Italian Dressing Mix

16 servings

1 tablespoon garlic salt
1 tablespoon onion powder
1 teaspoon cumin
1 tablespoon dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 tablespoon dried basil
1/4 teaspoon celery salt
1 tablespoon salt
1 Tablespoon chervil
1 tablespoon dill

Directions
In a small bowl, mix together the garlic salt, onion powder, cumin, oregano, pepper, thyme, basil, celery salt, regular salt, chervil and dill. Store in a tightly sealed container. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup extra virgin olive oil, 2 tablespoons water and 2 tablespoons of the dry mix. (This mix can be sealed in an airtight ziplock and you can use it for meat seasonings, like chicken, as a rub.) The cumin gives it a more distinct flavor and adds color to the normal Italian version. Also, cumin is an excellent antioxidant which helps to fight Alzheimer's.

The freedom of making your own dressing means you can adapt the ingredients to fit in with whatever diet restrictions you have. Take these dressings and add them along with super salad add-ins and you're all set to have an inexpensive healthy side dish...on the fly!

Written by Sonja Stewart and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

6 Wonderful Ways to Use This Year’s Cherry Crop

Linsey Knerl — Wed, 09 Jun 2010 13:00:03 +0000

It’s that time again! Cherries are becoming ripe on the tree, and whether you prefer sweet or sour, they can bolster your pantry with several tasty treats for months to come. As this was our first year living a new home with 2 amazingly fruitful trees, we’ve had a great time picking and planning for how we will use them. Check out the ways we will make this year’s modest cherry harvest last!

Assuming that the birds haven’t eaten all of your harvest (you’ll know your cherries are ripe when the birds start to steal them), you can research your particular type of tree to determine when they are ready for pickin’ and eating! Pesky birds getting too many of them? We have had great success with hanging scratched DVD’s and CD’s from the branches. The reflective light is distracting for the birds, and they’ve pretty much left our crop alone.

Picking can be time consuming, but if you’re up for taking the cherries off the branches by the stems (instead of taking just the fruit), you can usually get 3-6 cherries at a time. I enlist the help of all my kids to do this. The older ones can get high up on ladders, while the younger ones use a makeshift scaffolding that’s wide enough to walk on safely and is lower to the ground. There will always be those beautiful cherries that live at the top and we won’t be able to reach. We’ll consider this our gift to the wild birds that live in the area!

Now that we’ve harvested, how will we enjoy them? With only a week or so before they need to be used up (less time if the cherries have gotten too ripe), we will sort, soak, and pit them. There are all kinds of ways to remove the cherry pits, or stones, including commercial pitters (here is the one we use). There are also some nifty YouTube videos that instruct you on doing so with everything from bobby pins to paper clips!

In addition to the more traditional pie fillings and jams, here are the 6 unique ways we plan on using our cherries.

1. Dried

You can do this with either a food dehydrator (allow 12 hours or so) or in your oven. Pit them and cut them in half before putting them on a cookie sheet lined with waxed paper at 140 degrees for 6-10 hours. Do not dry them too much! They should look and feel like raisins when you’re done. (These will be wonderful in any dish that raisins can be used: cookies, breads, puddings, etc.)

2. Salad Fixings

Both sweet and sour cherries are perfect for a fresh green salad OR as a fruity extra for chicken salads. Pit and halve for a colorful complement.

3. Cherry Vinegar

Can’t you imagine how flavorful this will taste? According to Weight Watcher’s online cherry guide, you can “add 1 cup of dried cherries to 2 cups of white wine vinegar in a glass container with a lid. Let steep for two days, bring just to boil and drain. Store vinegar in a sealed container. It's great for homemade vinaigrettes. Just combine 1 1/2 teaspoons cherry vinegar, 2 teaspoons olive oil, 1/2 teaspoon coriander and 1/4 teaspoon each of salt and pepper.” Yum!

4. Cherry Liquor or “Liqueur”

Not that I’m looking to party hard any time soon, but a special cherry liquor is something priceless to have on hand for fancy desserts and the like. The directions for this version are especially simple, require no cooking, and will (hopefully) result in a beautiful tart liqueur!

5. Cherry Juice

In addition to being sold as a miracle cure for just about everything (including gout), it just tastes great! You can make your own with ripe cherries following a few simple steps. (Feel free to leave out the sugar, if you’re concerned.)

6. Breads and Muffins

Skip the blueberries and bring on the cherries! I’m so excited to be able to make all kinds of cherry nut breads and muffins. I’ve even arranged a swap of some cherries for Mom’s rhubarb, so I can mix the two for some fantastic snacking! (Plus, these types of breads freeze really well.)

Are you excited to begin digging into your cherry harvest? Don’t throw away the pits (or stones) just yet. You can actually use them to create your own heating pads (or cherry stone bed warmers, as they used to call them). Here are some directions from Mother Earth news for creating your own heating pillows from the prepared pits!

How will you use this year’s cherry harvest? Missed cherry season? Check out all the ways you can use up mulberries!

Written by Linsey Knerl and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

How (and Why) to Make Good Pan Gravy

Linsey Knerl — Mon, 17 May 2010 12:00:04 +0000

My Grandma makes the best brown gravy. I’m not talking the dark, uniformly-colored gravy that they serve on mashed potatoes at most national chain buffets. This is the lighter, creamier stuff, with flecks of meat, cracked black pepper, and that can be whipped up in a matter of minutes from any meat (even meatballs!). Here’s a quick tutorial on how to master the art of good brown gravy (sometimes called “pan gravy”) — and why you’ll want to add it to a few meals here and there.

First, the why:

Gravy has always gotten a bad rap for being greasy, fatty, and full of sodium. If taken from a can, I’ll agree that it isn’t the best. When procured from light pan drippings and made from fresh milk and just a dab of flour, however, it’s really nothing more than meat juice with substance. Think of it as a way to use up the meat’s own liquids in a way that is more appealing than just letting your meat “sweat” on a platter until served.

Not only is it not that bad for you, it’s a super way to stretch a meal. When paired with your choice of Soppin’ Bread, it’s guaranteed to fill up a few hungry working men or some growing kids without the need for seconds on the meat — which may or may not be in your budget. I also have a few kids who hate mashed potatoes. When topped with a little good brown gravy, however, it’s gone in minutes. (And since our potatoes are still in the cellar from last fall’s harvest, it’s essentially free food!)

Then there is the fact that it can dress up an otherwise drab meat presentation. A typical pork chop doesn’t look that appealing (to me, anyway) until you pour on a fine line of some kind of sauce or add a touch of garnish to it. The gravy is the perfect, frugal, and delicious solution.

Now the how:

1. Whether you bake, broil, or pan brown, the concept is the same. Drain off the juices and bits of meat from the bottom of the pan or skillet. (You may also want to lightly scrape some of the stuck-on stuff with a spatula.) Do this when the pan is hot, and it’ll be easier. Save back the juice and solid pieces (also called "drippings") for your gravy. Note: Sometimes you just won't have enough drippings to make much gravy. Some people will add commercial broth to supplement, but I find that it changes the flavor of the gravy too much (and can add too much sodium). If you don't want to add broth, just make as much gravy as you can, and use it sparingly with your meal.

2. In a separate sauce pan (you can also choose to use the same fry pan, if it’s suitable), add the drippings and enough milk to make a few servings of gravy. Heat it over medium heat so that it gets frothy, but doesn’t scald.

3. In a small bowl, whisk together 1 part flour to 2 parts water, and slowly pour it into your milk/meat juice mixture.

4. Stir, stir, stir! Add in salt and pepper to taste.

5. If it gets too thick, add more milk or drippings. If it’s still too runny, add a bit more flour/water mixture. Remove it from heat as soon as it’s perfect, or immediately pour it over your cooked meat.

Note: The large lump to the left of my spatula is a whole garlic clove. I sometimes brown the meat with cloves and then remove them from the gravy just before serving.

(If you chose to cook your meat by pan browning it after it is lightly dusted with flour, you may already have enough flour in the drippings to not have to add in a separate flour and water mixture. You’ll just need to thin it down with milk and season to taste.)

Do you have any super gravy tips to share?

Written by Linsey Knerl and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

29 Alternative Pizza Sauce Ideas

Myscha Theriault — Wed, 05 May 2010 13:00:06 +0000

Looking to take family pizza night to the next level? Curious about how you can experiment with your pizza sauce choices? Me too! I’ve been brainstorming and researching like crazy. Here are twenty-nine different ideas for pizza sauce to get you started.

1. Vegan white pizza sauce

Not interested in experiencing nutritional yeast? Neither am I. That’s why I thought this dairy-free version would be great for the vegan camp. It’s a vegan white pizza sauce made with coconut milk and pureed roasted garlic. This sounds like something I could definitely get into. These folks have it paired with sun-dried tomatoes.

2. Olive oil, zaatar and minced garlic pizza sauce

I’ve been dying to try a Middle East themed pizza. My idea? Mixing dried zaatar (a regional spice spelled numerous ways in translation) with olive oil and minced garlic to brush on the fresh crust. I used to buy hot flatbreads in Kuwait all the time with a similar concoction brushed on. So I’m confident it would work well on pizza. If you feel like going fresh with it however, I found this recipe for zaatar pesto from GreenProphet.Com sounds amazing. It’s made with fresh versions of all the herbs found in traditional zaatar powder.

3. Green pizza sauce

Since any sauce you enjoy eating can conceivably be used as a pizza sauce, why not go with a green one? Pace carries a green salsa with chilies, but I’m sure there are others. Top with shrimp or chopped cooked chicken legs and snip up some cilantro. You’ll have an unusual light pizza that’s big on style.

4. Olive oil and rosemary focaccia sauce

Chop lots of rosemary into some olive oil and add freshly ground sea salt and black pepper to taste. Brush on the crust and top with black olives and grated Asiago.

5. Garlic puree

A tasty way to get your garlic and use up the extras. Set aside a few heads when you roast your next batch and store your garlic puree in a jar. Add other seasonings to taste with a little olive oil. Use as a pizza sauce and choose creative toppings.

6. Creamy Caesar dressing

Looking to take your chicken pizza to the next level? This might be just the solution. Add some chopped fresh herbs and perhaps some black olives to round out the pie.

7. Sweet chili sauce

Try this pizza sauce idea with shrimp or any other food you normally enjoy sweet chili sauce with as a topping. Great for an international themed party where you want to keep the munchies affordable.

8. Eggs

I whisk them up raw and use them to “sauce” a breakfast pizza. Add toppings such as turkey sausage, scallions, chopped ham or bacon. When I’m running low on ideas for cooked ham recipes, this is one of my favorite things to make.

9. Curry pizza sauce

Think of your favorite curry combination. Then think how it might apply I the form of pizza toppings. My mind immediately goes to several Thai varieties, but you might prefer a combination inspired by the Indian subcontinent.

10. Tofu ricotta

This is another one for those in the vegan camp who love white pizza, but don’t want the dairy. Top as you normally would for a white pizza.

11. Thai peanut sauce

One of my favorite pizzas to make is a knock-off of the Thai chicken pizza from Sweet Tomatoes restaurant. Use this recipe for Thai peanut sauce in a blender, and top with chopped cooked chicken legs and scallions. You could also use cilantro in place of the scallions.

12. Mushroom tapenade

The meaty taste of mushrooms will really make for a tasty pizza sauce. Decide which thickness works for you, and adjust accordingly. Here’s a recipe for mushroom tapenade to get you started.

13. Romesco pizza sauce

For those who have trouble eating tomatoes, romesco sauce, made from roasted peppers is a nice alternative. Whip up a batch to try on your next family pizza night.

14. Taco sauce

For those who want a taco theme for their next pizza, but find the bean dip option a bit heavy, try taco sauce. It’s flavorful, light and can be purchased affordably with a coupon.

15. Hummus

When it comes to anything Mediterranean, I’m easily sold. Here’s a plan for a hummus-based pizza that you can top with anything Middle Eastern. Yummo.

16. Carrot puree

I’ll be honest. I might like to season this one differently. If you are one of those people that just can’t handle tomatoes though, it might be for you. Here’s a carrot puree pizza sauce from the French Fries to Flax Seeds blog.

17. Ranch pizza sauce

If you love the flavor of ranch and the simplicity of pouring pizza sauce out of a bottle, this will likely fall on your list of faves. Pair with chicken, bacon and frozen spinach.

18. Alfredo

Dairy lovers will love this simple solution. Use jarred Alfredo sauce from the grocery store. You’ll still have enough left over for pasta night, as it will only take a bit to spread on for the base of your pizza. Top with chicken and mushrooms.

19. Hot wing sauce

Buffalo chicken pizza rocks my world! For further instructions, check out Linsey Knerl’s article on boneless hot wing flavored recipes. You’ll find instructions for pizza assembly, hot wing soup and more.

20. Barbecue pizza sauce

You can use barbecue sauce as a base to numerous topping combinations, but one of my favorites is chicken and mushroom with shredded block mozzarella.

21. Bean dip

We used to enjoy a Southwest flavored pizza we could get at the grocery store in Arizona for nights we didn’t want to cook. It had refried pinto beans as the sauce and was topped with chopped chicken, black beans, cilantro and taco cheese. We’d add hot sauce to jazz it up. You can create your own version of this by simply using bean dip or thinning out a batch of refried beans with a little milk or water.

22. Pesto

Any type of pesto would apply here. In addition to traditional or sun-dried tomato pesto, try this homemade cilantro pesto to mix things up a bit. Top with thawed frozen shrimp or those bags of mixed fish as a cheap seafood strategy.

23. Organic tomato pasta sauce

Canned organic pizza sauce is more than double the price per ounce than the organic marinara sauce I can get in glass jars where I shop. When I don’t feel like making my own, I use a little bit of the pasta sauce from the jar. There’s still plenty left over for spaghetti night.

24. Olive tapenade

I’m always up for more options on the Mediterranean eating front, and this recipe for olive tapenade is no exception. Try it as a pizza sauce and use simple, limited toppings to fully celebrate the flavor.

25. Squash sauce

A great idea for autumn, squash sauce can be enjoyed on pizza as easily as pasta. There are similar recipes in this article on canned pumpkin.

26. Salsa with corn and black beans

Use your favorite salsa as a pizza sauce base, and top with canned corn, black beans and leftover chicken with chopped cilantro for a fresh, healthy pizza that’s not too heavy.

27. Sesame pizza sauce

Go even more international on pizza night by putting an Asian style sesame sauce on your Italian pizza pie. Top with shitake mushrooms and the green element of your choice. Here’s another recipe for a sesame-soy pizza sauce.

28. Onion and garlic jam

Who knew they even made onion and garlic jam? Now that it’s on my radar however, it has my mental taste buds turning over. Try this pizza sauce idea with thinly sliced beef and spinach.

29. Garlicky white bean sauce

Cook some extra cannellini beans the next time you whip up a batch and keep them on hand for this third vegan alternative to a traditional white pizza. White bean sauce would be a great backdrop to toppings with more color or contrast, such as chopped parsley, beef and mushrooms.

Related Reading: For more affordable pizza ideas, check out Sonja’s post on gluten-free pizza crust, Linsey’s hack for affordable gourmet pizza, Thursday Bram’s tasty but cheap traditional pizza sauce recipe, and my personal bulk dry mix recipe for homemade pizza crust.

Do you have a favorite or unusual idea for pizza sauce? Share your link with us below so everyone can enjoy.

Written by Myscha Theriault and published on Wise Bread. Read more Food and Drink articles from Wise Bread.

Homemade Gluten-Free Oreo Cookies

Sonja Stewart — Wed, 07 Apr 2010 13:00:09 +0000

Oreos are as American as hot dogs at baseball games and apple pie on the Fourth of July. But if you have gluten allergies in your home, forget about it. That is, unless you have twenty minutes to whip up a recipe that will win over your gluten intolerant kids in no time. Trust me, this recipe is so fantastic, even my gluten-eating friends couldn't tell the difference.

That being said, this recipe is in no way healthy. It is just a great treat for those who can't have wheat. I adapted a recipe from Cupcake Project to make it suitable for my gluten-free dietary needs. This recipe yields 3 dozen cookies.

The Cookie Part

1 1/4 cup gluten-free All-Purpose Flour (3 parts corn starch, 3 parts white rice flour, 2 parts soy flour, 1 part masa flour)
1/2 cup unsweetened cocoa
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons butter, room temperature
1 large egg

1. In a medium-sized bowl, mix the flour, cocoa, xanthan gum, baking soda and powder, salt, and sugar.

2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. You could use cookie cutters to make perfect “O's,” but the rough edges were yummy, too. Pick your battles.

4. Bake for 9 minutes at 375 F. Set on a rack to cool.

The Filling Part

1/4 cup room-temperature butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar (Trust me, sift the sugar if you want the filling to be smooth...I learned the hard way.)
2 teaspoons vanilla extract

1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.

2. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

3. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag, or a plastic bag with the corner cut off.

4. Place another cookie, approximately equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Repeat until all the cookies have been creamed.

5. Side note: Make sure to make an even number of wafers. May sound like common sense to you, but I lack that most days and almost ended up with an extra cookie. It wouldn't have been a tragedy, as I'm sure I would have found use for it in the bottom of my milk jug, but still, just keep an eye on those cookies.

These were such a success, I don't think I can tell you. They taste like the real thing, only better. The filling was sinfully fantastic. There is nothing, absolutely nothing in this world, better than a freshly baked Oreo...unless it also happens to be gluten-free.

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Written by Sonja Stewart and published on Wise Bread. Read more articles from Wise Bread.