Weekend Reading

Here’s what caught my eye and made my stomach growl around the web this week…

Here are two brand new sites I’d like to draw your attention to… [Read more…]

20 Simple & Practical Kitchen Hacks for Everyday Cooks

We all strive to improve our efficiency and frugality in the kitchen for obvious reasons; time and money are valuable!  Both attributes can be learned over time, yet often a helpful tip at just the right moment can be more useful than months -or even years- of experience.

Here are twenty of my favorite kitchen hacks, shortcuts and secrets. They will save you money, time, and wits.

Gleaned from many years in the professional cooking industry and passed along from fellow chefs and home cooks alike, they are 100% applicable for everyday cooks–and I use all of them as I cook daily for my family.

I hope you can put a few of them to good use and help simplify your cooking and baking.

[Read more…]

Strawberry Rhubarb Pie with Whole Wheat Crust

Written by Elizabeth of Guilty Kitchen.

I‘ve been challenged before by people to create foods or meals that are unique and intriguing, being not the norm but having the same or similar appeal. It’s not a challenge I take lightly. I was once challenged by a pregnant women (while also being pregnant) to create a vegan brownie that you could not tell was vegan. After only one try, I had it in the bag and it is definitely one of my proudest achievements in the kitchen.

So when Aimée, my editor for Simple Bites, asked me what I thought of whole wheat pie crust, I didn’t skip a beat in replying. “Challenge accepted!” What could be so difficult about it? I use whole wheat flour in just about everything from baked goods to breading for chicken and fish. I grew up with nothing but brown bread and never knew any better, so it doesn’t phase me one bit to rule out white flour.

The challenge of working with whole wheat

Everyone knows that whole grain whole wheat flour is better for you because it contains the germ and the bran, retaining all the vital nutrients (like protein, fibre, calcium, iron, etc.) of the original plant.

The biggest problem when using whole wheat flour in baked goods is the way it rises. It is denser and therefore requires the use of more liquid and longer rising times when using it in breads, muffins, etc. [Read more…]

10 Tips to Help You Conserve Some Coin

We all want to know how we can trim our monthly grocery bill and yet feed our families real, wholesome food. Anyone who has shopped for organic ingredients, knows that there is a price to pay for bringing home pesticide-free, all-natural foods. So what can be done?

Fortunately, Slow Food Rhode Island leader Amy McCoy of Poor Girl Gourmet has some solutions for us. In her brand new cookbook, Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget, she takes us on a low-budget, high-quality food adventure, offering proven tips for eating wholesomely on the cheap, as well as providing reliable recipes to back the tips up. Her suggestions for frugal eating are one hundred percent applicable for every household and well worth reading about.

Here are ten money-saving tips that I gleaned from her cookbook, as well as a recipe that demonstrates how a less desirable (read: cheaper) cut of meat can be absolutely amazing. [Read more…]

Weekend Reading: Frozen Bites Edition

We touched on frozen treats this week, but really, there are so many more options than semifreddo, popsicles, and iced coffee. Here are a few more ideas to inspire for you the upcoming scorching months.

Enjoy! [Read more…]