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15 Tricks for Keeping Food Fresh Longer
December 17, 2010
|Marilyn and I hope you're benefiting from adding healthier foods to your diet throuh the holidays!
With the holiday season in full swing,
...today we thought we'd talk about...
These helpful hints will help you cut costs and the grocery store by keeping your food fresher longer than ever.
1. If you're unsure of an egg's freshness, see how it behaves in a cup of water: Fresh eggs sink; bad ones float.
2. Don't throw away sparkling wine or champagne that's gone flat.
Restore the bubble by dropping a raisin or two into the bottle.
The natural sugars will work magic.
3. Line the bottom of your refrigerator's crisper drawer with paper towels.
They'll absorb the excess moisture that causes veggies to rot.
4. A bay leaf slipped into a container of flour, pasta, or rice will help repel bugs.
5. Stop cheese from drying out by spreading butter or margarine on the cut sides to seal in moisture.
This is most effective with hard cheeses sealed in wax.
6. When radishes, celery, or carrots have lost their crunch, simply pop them in a bowl of iced water along with a slice of raw potato and watch the limp vegetables freshen up right before your eyes.
7. Believe it or not, honey is the only nonperishable food substance, so don't get rid of the stuff if it crystallizes or becomes cloudy.
Microwave on medium heat, in 30-second increment, to make honey clear again.
8. In order to make cottage cheese or sour cream last longer, place the container upside down in the fridge.
Inverting the tub creates a vacuum that inhibits the growth of bacteria that causes food to spoil.
9. Prevent extra cooked pasta from hardening by stashing it in a sealed plastic bag and refrigerating.
When you're ready to serve, throw the pasta in boiling water for a few seconds to heat and restore moisture.
10. You can freeze cheese!
After serving, put leftovers back in the original package, wrap tightly in plastic, and freeze.
Defrost in the fridge a day before serving.
This trick works best for soft cheeses with a high fat content.
11. Prevent mushrooms from getting slimy by wrapping them in paper towels before refrigerating.
12. To revive day-old muffins, sprinkle them with water, place in a paper bag, and pop in a hot oven for five to 10 minutes.
The steam created by the water will restore moisture.
13. Keeping brown sugar in the freezer will stop it from hardening.
But if you already have hardened sugar on your shelf, soften it by sealing in a bag with a slice of fresh bread or an apple, or by microwaving on high for 30 seconds.
14. Stock up on butter when it's on sale, you can store it in the freezer for up to six months.
Pack the butter in an airtight container, so it doesn't take on the flavor of whatever else you're freezing.
15. Avoid separating bananas until you plan to eat them, they spoil less quickly in a bunch.
And, here's a super recipe Marilyn and I would like to share with you;
A family favorite, this 15-minute dish is a versatile entrée.
Serve it over greens for a filling dinner salad, or try tossing it with whole-wheat pasta and tomato sauce.
It's a heart-healthy version of a favorite comfort food.
Prep: 5 min
Cook: 10 min
Total: 15 min
* 1 5 oz. boneless, skinless chicken breast
* 1 Tbs. cornstarch
* 1/4 c. liquid egg substitute
* 1 Tbs. finely chopped almonds
1. Sprinkle each side of chicken breast with cornstarch.
Dip breast into egg substitute to coat and then sprinkle with almonds.
Coat small nonstick skillet with cooking spray and heat over medium heat.
Saute chicken 5 minutes on each side or until coked through.
Slice breast diagonally and place on top of Spinach Salad.
Calories 274.6 Cal.
Fat 6.8 g.
Saturated Fat 1.1 g.
Cholesterol 82.8 mg.
Sodium 203.9 mg.
Carbohydrates 8.8 g.
Total Sugras 0.5 g.
Dietary Fiber 0.7 g.
Protein 41.5 g.
Sadly, that's all the time we have for today.
We hope this recipe and the above tips come in handy through the holiday season and we hope you found some value in this Newsletter!
Until next time, we want you to,
Live Longer & Live Younger!
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