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December was an excellent time of year to re-introduce our weekly column, and I’m happy to address timely topics from the nutrition and Family Food Education point of view.
Most households have now survived the Thanksgiving and Christmas holiday feasts, and hopefully all the leftovers are but a fond memory. If not, they’d best be tucked away in the freezer or otherwise may be past their expiration date for safe eating!
Budget tips to heal skinny pocketbooks are among those timely topics for discussion which immediately come to mind, and that can begin right in the kitchen. For example, this is the ideal time of year to get out the crockpot or large soup kettle and get a tasty batch of something simmering.
Take advantage of the legume family: beans, peas and lentils. Dried beans are one of the last true bargains since they’re very economical, satisfying, highly nutritious, versatile, delicious and easy to prepare. The ham bone or trimmings from Christmas or New Year’s dinner will transport a pot of beans or split pea soup to heaven.
As little as a quarter cup of diced ham seasons a whole pot of hearty potato or broccoli cheddar soup. Did you cook down your turkey carcass and freeze the stock? Good for you, now you’re ready for any number of delicious meals.
While I don’t begrudge heating up the kitchen using my oven in winter, I do find crockpot advantages in both cost and ease of use. Put dinner on in the morning and you can forget about it for the rest of the day. If you’re new to the concept, please allow me to make a convert of you with a foolproof recipe from my friend, Pene’. The name says it all, “To Die For” Pot Roast.
Use a cut of beef that fits in your appliance, wetting the roast under the faucet. Place in crockpot. Stir together one package each of dry brown gravy mix, Good Seasons Italian dressing mix and Ranch dressing mix, and sprinkle over the roast. Dribble over a half cup of water, cover with lid, set to low for 6 to 10 hours.
Optional: add a spoonful of Montreal steak seasoning. Thicken gravy to serve over mashed potatoes, use any leftover, falling apart tender beef for a potpie or the best sandwiches you’ve ever eaten. (Two or three meals for the price of one.)
Especially during winter months we need to be prepared for emergencies. Unexpected things happen: power outages, road washouts, broken furnaces; and bone-chilling cold compounds the problem. Emergency survival kits in our vehicles are an excellent idea. Be certain to include nonperishable, ready to eat food and water, a first aid kit, warm clothing and sleeping bag, medications, hygiene products and pet food. Better to have a plan and supplies and never need them than the other way around.
For more information, see the Web site at http://extension.oregonstate.edu/douglas.
Last but not least, the New Year’s party! If you need ideas for nonalcoholic beverages you might check the Web site at http://extension.oregonstate.edu/lane/.
Douglas County OSU Extension Service teaches monthly classes on food preservation and cooking topics. Information: 672-4461.
Relax and enjoy the season!
<i>Paulette Zwirn, a volunteer OSU Family Food Educator and Master Food Preserver for OSU Extension Service in Douglas County, can be reached at 541-672-4461.</i>
Most households have now survived the Thanksgiving and Christmas holiday feasts, and hopefully all the leftovers are but a fond memory. If not, they’d best be tucked away in the freezer or otherwise may be past their expiration date for safe eating!
Budget tips to heal skinny pocketbooks are among those timely topics for discussion which immediately come to mind, and that can begin right in the kitchen. For example, this is the ideal time of year to get out the crockpot or large soup kettle and get a tasty batch of something simmering.
Take advantage of the legume family: beans, peas and lentils. Dried beans are one of the last true bargains since they’re very economical, satisfying, highly nutritious, versatile, delicious and easy to prepare. The ham bone or trimmings from Christmas or New Year’s dinner will transport a pot of beans or split pea soup to heaven.
As little as a quarter cup of diced ham seasons a whole pot of hearty potato or broccoli cheddar soup. Did you cook down your turkey carcass and freeze the stock? Good for you, now you’re ready for any number of delicious meals.
While I don’t begrudge heating up the kitchen using my oven in winter, I do find crockpot advantages in both cost and ease of use. Put dinner on in the morning and you can forget about it for the rest of the day. If you’re new to the concept, please allow me to make a convert of you with a foolproof recipe from my friend, Pene’. The name says it all, “To Die For” Pot Roast.
Use a cut of beef that fits in your appliance, wetting the roast under the faucet. Place in crockpot. Stir together one package each of dry brown gravy mix, Good Seasons Italian dressing mix and Ranch dressing mix, and sprinkle over the roast. Dribble over a half cup of water, cover with lid, set to low for 6 to 10 hours.
Optional: add a spoonful of Montreal steak seasoning. Thicken gravy to serve over mashed potatoes, use any leftover, falling apart tender beef for a potpie or the best sandwiches you’ve ever eaten. (Two or three meals for the price of one.)
Especially during winter months we need to be prepared for emergencies. Unexpected things happen: power outages, road washouts, broken furnaces; and bone-chilling cold compounds the problem. Emergency survival kits in our vehicles are an excellent idea. Be certain to include nonperishable, ready to eat food and water, a first aid kit, warm clothing and sleeping bag, medications, hygiene products and pet food. Better to have a plan and supplies and never need them than the other way around.
For more information, see the Web site at http://extension.oregonstate.edu/douglas.
Last but not least, the New Year’s party! If you need ideas for nonalcoholic beverages you might check the Web site at http://extension.oregonstate.edu/lane/.
Douglas County OSU Extension Service teaches monthly classes on food preservation and cooking topics. Information: 672-4461.
Relax and enjoy the season!
<i>Paulette Zwirn, a volunteer OSU Family Food Educator and Master Food Preserver for OSU Extension Service in Douglas County, can be reached at 541-672-4461.</i>
