Simple advice for a better life.

Birthday Party AppetizersWhether you are cooking at home, dining out, or ordering take out, there are almost always some leftovers to deal with after the fact.

There is nothing wrong with having leftovers.   After all, you spent time and money on this food, so you deserve to enjoy it to the last morsel.

Some prepared dishes are not suitable for later use as a leftover…they lose their taste and texture, so it is best to just part with them right there and then.

Numerous others, on the other hand, are still great for at least one or two meals, or even to be frozen for that rainy day when you have no time or desire to cook.

Some people do not like leftovers, and never keep them.  However, if you are like me, you don’t mind them, and feel that you get your money’s worth if you use them.

Most Europeans don’t believe in leftovers….maybe because they hardly ever have any.

They serve their meals already preportioned per plate, and make just enough to feed the crowd they accounted for.  The portions are large enough to satisfy the consumer, so there is no need, or room, for seconds.  Therefore, there are no leftovers.  Any remaining food on each plate, which hardly ever happens, is discarded.  It is almost impolite to ask for a “Doggie Bag”.

Here in the USA we have no problem asking the waiter/waitress to pack up our leftovers to take home with us.

It is very important to keep track of your leftover food in your fridge, which is one of my pet peeves.  I almost feel like I am a fridge police, whether it is at home or at work.

There is nothing worse than seeing “old” food sitting in the fridge way past its safe consumable time.

My personal time line for using up leftovers in up to 3 days…4 being the absolute max.

Now I will share my best way of using up leftovers, and keeping your fridge fresh, and ready for restocking.

Since most of us work full-time, and don’t have much time for cooking during the week, we prepare extra food on weekend, to hold us over for couple of days.  Then by mid-week, it’s time for some take out.  By Thursday we have leftovers to use, or lose.

I consider Thursday  a “Leftover Smorgasbord Dinner Day”.  We pull out all the leftovers from the past few days, and add something new if needed, and call it a day.

Everyone is to create their own plate of food from the smorgasbord spread available.  We also use disposable dishes and utensils that day, to save time on clean up effort.  Whatever food is remaining after this dinner, gets discarded for good.

This is the BEST way to free your fridge of leftover food, and to prevent any food from hiding in there for too long.

Since we have no dishes to wash on this day, we devote our time to cleaning up the fridge, and getting it ready for fresh food from Friday or Saturday shopping.

It works very well every time, and it also is fun, economical, and stress free.

I suggest you try it too, and share your comments.

Have fun!

Potatoes  Au-GratinI have been testing several different recipes in my Nuwave oven, and will be sharing some of them with you.

Today I will post a recipe for a vegetable dish, Potatoes Au-Gratin, which was very simple to prepare, and it turned out to be a delicious side dish.

This recipe was posted in the cook book enclosed with the Nuwave oven shipment, so I will post it for your convenience, in case you have not decided yet to add this kitchen gadget to your collection.

Ingredients:

  • 6 cups small red potatoes, washed, and sliced very thinly
  • 1/2 cup red or white onion, diced
  • 2 cloves garlic, chopped
  • 4 Tbs. butter
  • 1/2 cup Parmesan cheese
  • 1/2 cup Heavy Cream (whipping cream)
  • 3 Tbs. Parsley, chopped (0r 1 Tbs. dried parsley flakes)
  • Salt and Pepper to taste

Directions:

  1. Wash and slice the potatoes, and place them in the bowl.
  2. Add chopped onion, butter, cheese, cream and spices.
  3. Mix to coat the potatoes evenly.
  4. Scoop into a 10 inch baking dish, gently pressing them down into the pan.
  5. Place on 1 inch rack, and cook on HI power level, for 20 minutes.
  6. Let it rest for 2 minutes with dome lid on.
  7. Serve hot, as a side dish with your favorite meat.

Enjoy!

Barbeque-Back-RibsJello-CheesecakeSweet-and-Sour-Coleslaw-

Independence Day in the U.S. is always celebrated on July 4th.  Many businesses are closed that day in observance of this holiday.

Families and friends get together for a cook out, outdoor fun.  In the evening everyone is looking forward to an exciting display of fire works, usually prepared by a local fire department.

My contribution to this celebration will consist of links to some of my previously posted recipes, which you may wish to prepare for your guests.

Barbeque-Back-Ribs

These  Pork Ribs with Bourbon Whiskey Barbecue Sauce take little more time to complete, but are awesomely delicious, and the meat, literally, falls of the bone.

Vegetable-Platter-

For the vegetarian guests, this easy to assemble Vegetable Platter will be a hit, for sure.

Sweet-and-Sour-Coleslaw-

Sweet and Sour Coleslaw is another vegetarian choice, as well as an excellent side dish to accompany your barbecue meats.

Broccoli-Salad

Delicious and healthful Broccoli Salad.

 

Jello-Cheesecake

Your gusts will just LOVE this easy, no bake Low Fat Jello Cheesecake.

This dessert should be made a day ahead, or several hours before serving, to give it a chance to firm up.

Jello-Mold-

If you are looking for much simpler dessert recipe, nothing will take less effort than this Strawberry Cream Cheese Jello Mold.

Enjoy your Independence Day party, and stay safe!

 

Cottage Cheese PancakesAs I was looking through a cooking magazine, I came across a recipe for cottage cheese pancakes.

The recipe sounded quite interesting, so I could not wait to test it out, by preparing it for my family.

I altered the original recipe, hence posting my version.

If someone does not care for cottage cheese, I think ricotta cheese would be a suitable substitution.

These pancakes are very moist, but not that sweet.

My grandchildren really enjoyed them served with blueberry pie filling, or maple syrup.

This recipe yields 10 medium size pancakes.

Ingredients:

  • 2 whole eggs
  • 1/2 cup of all-purpose flour
  • 1/4 cup milk
  • 1 cup of cottage cheese
  • 1 Tbs. sugar
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of salt
  • Canola oil for frying

Directions:

  1. Combine all ingredients in a medium size bowl.
  2. Mix with an electric mixer for 5 minutes. (You can also use a blender)
  3. Heat a frying pan with 2 Tbs. of Canola oil to 350 degree F.
  4. Pour 3 Tbs. of batter onto a hot pan, and fry 2-3 minutes per side, turning over once.
  5. Serve warm with your favorite topping, or syrup.

Enjoy!

 

 

 

Vegetarian Recipes

Potato-Kugel-cup-serving

Vegetarian-Matzoh-Lasagnastuffed-green-peppers-

Vegetarian dishes are a welcome change anytime in my menu planning, not just during the Great Lent.

If you are looking for tested vegetarian recipes, I am more than happy to share some links to my previous posts.

You may also click on “Meatless Dishes”  categories, for other vegetarian recipes.

 

Eggplant Rollatini  - Serving

Eggplant Rollatini

Christmas-Beet-Borscht-with-Vushka

Ukrainian Borscht (Red Beet Soup)

Portabello-mushrooms-with-pasta

Portobello Mushrooms with Pasta

stuffed-green-peppers-

Stuffed Green Peppers with Rice and Mushrooms

halushky-dinner-

Halushky (sautéed cabbage and pasta)

Vegetarian-meal-pasta-with-stir-fry-veggies

Stir Fry Veggies with Pasta

Vegetarian-Matzoh-Lasagna

Vegetarian Matzoh Lasagna

Potato-Kugel-cup-serving

Potato Kugel Cups

This link with take you to my previous list of over 25 meatless recipes.

Enjoy these dishes, and share your favorite vegetarian recipes.

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