So now, no matter how small of an amount is leftover, I just toss them into a freezer bag. After several weeks there’s a nice combination of vegetables in the bag to make soup.

Just place the frozen veggies in a large pot, cover with broth and on medium high heat bring to a boil.  Add some noodles, fresh herbs, spices, and before you know it there’s another meal!

Here’s a quick little remedy to save that sponge and save you some money in the process. Now you won’t have to throw that stinky sponge away, you can microwave it, kill the bacteria, and end up with a fresh smelling sponge.

Just put some liquid dish detergent on the sponge and plenty of water.

Place sponge upright in microwave.

Microwave on high for 2 to 3 minutes.

Rinse sponge thoroughly (careful, it's hot).

The sponge is as good as new, and smells great, too!

Feel like baking something today but wish you could make it healthier? You can easily reduce the fat calories in your baked goods simply by replacing the butter or oil called for in the recipe with the exact same amount of unsweetened applesauce. I have also used peanut butter in place of butter in my chocolate chip cookies, and other recipes. You can also use evaporated fat free milk as a substitute for heavy cream, also in equal amounts.

White Eggs or Brown Eggs – The color of the egg is determined solely by the breed of hen that laid the egg. The most popular breed used to lay white eggs are White Leghorns, and most often used for laying brown eggs are the Rhode Island Reds. It may be the earthy color that makes brown eggs so appealing, but brown eggs have no health advantage over white eggs. They contain equal protein, fat, vitamin and mineral content. Brown eggs get their color from the substance protoporphyin, which is derived from hemoglobin. It occurs naturally as the egg is formed. Is there a taste difference? I have had both white and brown eggs and I have never tasted a difference. Some people claim that brown eggs are slightly stronger in taste than white eggs. Brown eggs usually cost more than white eggs, because the hens that produce brown eggs are larger and require more care and feed. This extra cost is passed on to you and I, the consumer. So, if you are a budget-minded shopper like me, white eggs are the way to go!

Organic Eggs – There are regulations that govern what can be labeled “organic”. In order to qualify for the USDA organic certification, the feed used for the hens’ diets must be grown on land that has been free from the use of synthetic, toxic and chemical fertilizers and pesticides for at least 3 years. Also, no genetically engineered crops are permitted. These hens must also not receive any vaccines, hormones or antibiotics to qualify as organic. So, organic eggs would be totally free of all these chemicals. Certified organic eggs are the choice for anyone concerned about the presence of antibiotics and growth hormones in eggs (and we should all be concerned about that!). Although eggs are labeled organic, it has nothing to do with how the animals are housed, that’s a different subject (read on). They can be kept in any kind of caging system, but are typically cage free.

Vegetarian-Fed – This means that the hens are only fed a vegetarian diet, no meat or fish by-products. Hens are kept in cages or indoors and do not peck any worms or grubs. Eggs from vegetarian-fed hens are less likely to harbor disease-causing organisms, but these hens may still be given antibiotics and/or hormones.

Free-Range Eggs – Simply put, free-range eggs are laid from hens that have the opportunity to go outside at will and spend some portion of their day roaming outdoors. According to voluntary regulations, chickens are supposed to have free access to fresh air, grass and sunshine all day. However, since the U.S. does not really have a legal definition of what constitutes “free range”, it’s a little sketchy and unfortunately, in some cases, that can mean hens are kept in close quarters and allowed outside anywhere from a few minutes to a few hours. Eggs laid by true free-range hens are nutritionally superior, and higher in vitamin A and other nutrients, because the chickens have access to greens and insects (I’m sure the sunshine helps, too).

Cage-Free Eggs – This label, in my opinion, is very deceptive. This just means that the hens are not kept in conventional “battery” cages, but there are no regulations in place to govern care beyond that. It really depends on the farm. They may have a large space in which to live or they may not. They could be shoulder to shoulder in a warehouse or in an open barn with bedding material on the floor and nest boxes to lay their eggs in. It also does not mean the eggs have more nutrients.

“Pasture-Raised” Eggs – According to the USDA Trade Descriptions, “birds are raised outdoors using movable enclosures located on grass and fed an organic diet (without hormones or non-organic additives) and/or raised without antibiotics (drugs that are intended to prevent or treat animal illnesses)”.
These hens are able to eat the food that chickens would naturally eat; such as greens, insects, etc. This creates an egg that many people find much tastier. With more vitamin A, lutein, vitamin E, beta-carotene, and Omega-3 fats their nutritional profile is better, as well.

Omega-3 Eggs – These hens are allowed to eat out in the pasture and are also given flax oil, flax seed and/or another source of this fatty acid in their feed which dramatically increases of the amount of Omega-3 fat. So these nutrients, in turn, pass on to the egg. These eggs actually do have more Omega-3 fatty acids in their yolks! They reportedly have up to 7 times the amount of Omega-3 fats as standard eggs.

Pasteurized Eggs – Eggs are not required by law to be pasteurized. The pasteurization process, which consists of heating the egg to 140 degrees Fahrenheit for 3 and a half minutes, completely kills bacteria without cooking the egg. This process could also be done for packaged egg whites that are commonly used in cooking or for low fat diets. Since pasteurized eggs reduce the risk of contracting a salmonella infection, they are a smart choice for very young children, the elderly, and individuals with a weakened immune system.

What is “humanely-raised”? – You may be seeing this on egg cartons soon (if you haven’t already). Organizations such as Humane Farm Animal Care, are coming up with definitions which include no cages, and hens having at least 1.5 square feet of floor space. Free-range hens must have outside access, and doors to the outside which allow more than one hen to exit at a time. De-beaking is allowed, but some of the other inhumane practices, such as “forced moulting” are not allowed.

The bottom line is that chickens that are allowed to live a natural life and fed a healthy diet produce the healthiest eggs.

The egg is back on the healthy food list. Despite its high cholesterol content, it is high in protein and relatively low total saturated fat. Eggs also provide vitamin A, riboflavin and other minerals and vitamins. All of the fat, saturated fat, and cholesterol is in the yolk of the egg. One large egg yolk contains 5 grams of total fat, 2 grams of saturated fatty acids, 213 milligrams of cholesterol and 60 calories. The egg white only contains 15 calories.

What exactly do these U.S. Grades mean?
There is very little actual regulation, but there are some definitions published by the USDA which are called “Trade Descriptions” which most poultry farms conform to, even though they are voluntary.

The grade is based upon the interior quality of the egg and the condition and appearance of the egg shell. The grade is not based upon the weight, in other words, eggs of any grade may differ in weight/size.

The 3 consumer grades for eggs are:

U.S. Grade AA eggs have yolks that are high, round and usually free of defects. Their whites are thick and firm. The shells are clean and unbroken.

U.S. Grade A eggs have yolks that are high, round and usually free of defects. The shells are clean and unbroken. This is the quality most often found in grocery stores.

U.S. Grade B eggs have yolks that may be wider and flatter than eggs of the higher grades. The whites that may be thinner. The shells must be unbroken, but they may show slight stains or marks. This quality is not found in retail stores often.

When appearance of the egg is important U.S. Grade AA and A eggs are the best choice. All grades of eggs are fine for general baking and cooking use.

Egg Safety: Here are some guidelines to protect yourself.

• Always check the date on the egg carton.
• Check to make sure there are no cracked eggs.
• Refrigerate eggs to 45 degrees Fahrenheit. (I never refrigerate my eggs… but all the info I found indicates one should. My bad?)
• Cook eggs thoroughly so both the white and yolk are firm (this kills salmonella).
• Be sure to wash utensils, surfaces and hands with hot water and soap whenever you are handling and/or preparing eggs.
• For recipes that call for a raw egg (like mayonnaise or Caesar salad dressing) be sure to use pasteurized eggs.
• If you are lucky enough to be collecting eggs from your own backyard, be sure to wash the eggs in soapy hot water, dry and then refrigerate.

For over 2,000 years all natural sugar has been the sweetener of choice worldwide. Sugar is still the predominate sweetener in the world, except for the United States.  Unfortunately, in the last 20 years man-made sweetening agents have been created and mass-produced.

However, health-conscious Americans seem to be trending toward more organic and natural food choices. Consumers are substituting artificial ingredients with natural ones and sugar is no exception. Food and beverage manufacturers are switching back to natural sugar.  At least from what I’ve been reading lately, that seems to be the trend.  Stevia, which is an all natural sugar substitute has now taken the place of aspartame and other harmful artificial sweeteners.  On packaging you may not see “Stevia” on the label, but may see “reduced sugar” or “naturally sweetened”.  For more info on Stevia
http://www.stevia.com/Stevia_Article/Frequently_asked_questions_FAQ/2269

However, at only 16 calories a teaspoon, raw, organic sugar is my choice.

The FDA defines sugar as only coming from sugar cane and sugar beets. So, let’s find out exactly what comes from where?

Glucose – (Grape Sugar, Dextrose, or Corn Sugar)  It is found in sweet fruits such as berries, grapes and oranges and in some vegetables such as carrots and corn.  Commercially it is known as corn syrup.  It is a little less sweet than cane sugar and is soluble in both cold and hot water.

Fructose – (Fruit Sugar) Highly soluble.  It is a lot sweeter than cane sugar and is found in ripe fruits, honey, and some vegetables.

Sucrose – This is the sugar that most people have sitting on their tables.  It is found in cane or beet sugar, brown sugar, maple sugar and molasses.   Many fruits and certain vegetables contain small amounts of sucrose.

Lactose – (Milk Sugar) This is produced by mammals.  It is the only carbohydrate of animal origin of any significance in the human diet.  It is approximately one sixth as sweet as sucrose and dissolves poorly in cold water.  Depending on the species of the animal, the concentration of lactose in milk varies from 2 to 8 per cent.

Maltose – (Malt Sugar)  Does not occur to any extent in foods.  Maltose is produced in the malting and fermentation of grains and is present in beer and malted breakfast cereals.

Herb Roasted Turkey Breast with Turkey Gravy

INGREDIENTS
1 large Turkey Breast (3 to 4 lbs) bone in
3 ribs Celery, rough chopped
3 Carrots, chopped into large rings
2 Red Onions, cut into 8th’s
4 cloves Garlic
1 Bay Leaf
1 bunch Parsley
4 Tbsp Butter, softened
1 Tbsp fresh Sage, chopped
1 Tbsp fresh Rosemary, chopped
1 Tbsp Thyme, chopped (reserve stems for above)
2 cloves Garlic, minced
Salt and pepper

For Gravy:
6 cups turkey or chicken stock
½ cup flour
Water for slurry
Salt and fresh Ground Pepper, as desired

METHOD
Preheat oven to 375 degrees.
Pat the turkey breast off with paper towels and place into a roasting pan on top of the celery, carrots, red onion, garlic, bay leaf and thyme and parsley.
Season with salt and pepper.
Place the butter into a mixing bowl with a paddle attachment.
Place the butter into the bowl and add the chopped garlic and herbs, and beat until incorporated.
Spread the butter/herb mixture all over the turkey breast to cover completely.
Cover with foil and place in the oven.
Bake for 45 minutes covered, basting with the butter and juices about every 15 minutes.
Remove foil, and roast for 30 more minutes, basting continuously until the turkey is golden brown.
Remove from oven and place on platter.
Allow to rest for 10 minutes before slicing.

To Baste or Not To Baste?
Brushing food with liquid such as meat drippings, melted fat, fruit juice, sauce, marinade, or water during cooking to moisten. Basting adds flavor and prevents surfaces of food from drying out.

Should you baste a turkey?
I have found the best way to cook a turkey is to wrap it in heavy aluminum foil, being sure to seal it all around. This produced very moist meat. This method requires no basting because the turkey roasts covered, sealing in juices for extremely tender meat. Savory herbs add a wonderful aroma and delicate flavor. For an especially juicy turkey, brine your bird before roasting.

When using a thermometer, and you definitely should, insert it through the foil. The internal temperature should be 180 degrees when the turkey is done. Then remove the foil for the last 30 minutes of cooking to get the turkey nice and golden brown.

Fun Turkey Facts

Fossil evidence proves that turkeys were roaming the Americas 10 million years ago!

Over 675 million pounds of turkey will be consumed this Thanksgiving.

Over 40 million green bean casseroles are served on Thanksgiving.

It is NOT the turkey or the tryptophan that makes you so sleepy after a Thanksgiving feast. Tryptophan can only make you sleepy when taken on an empty stomach without protein, which is not the case on Thanksgiving! It’s more likely the combination of drinking alcohol and overeating – not just turkey, but also mashed potatoes, stuffing, sweet potatoes, peas, cranberries, bread, pie and whipped cream…

Enjoy!

Rhubarb was legally classified as a fruit in the U.S. in 1947, even though botanically it’s a vegetable! Whatever it may be classified, it’s a wonderful ingredient for cooking, and here are two great recipes to prove it!

I always love seeing those beautiful crimson red stalks of Rhubarb (Rheum rhabarbarum) at the grocery store and farmer’s markets. Since you can find it all year-round. I’m always surprised by the number of people who have never prepared rhubarb, as well as the number of people who have never even tasted rhubarb!!

When buying Rhubarb choose fresh crisp stalks. These fresh raw stalks are crisp with a strong tart taste. Discard the leaves (they’re toxic), trim the ends and peel off any stringy covering before use.

Rhubarb requires sweetening to minimize the extreme tartness. Commonly the plant’s stalks are cooked and used in pies, tarts, puddings, breads, jam, jellies and refreshing beverages. It also makes a delicious sauce for ice cream.

Cooking Rhubarb:
One way is to cut up the stalks into one-inch pieces and stew them (boil in water). Just barely cover the stalks with water, add ½ to ¾ cup of sugar for every pound of rhubarb. You can add cinnamon and/or nutmeg to taste. The sliced stalks are cooked until soft. It is actually not necessary to add water, since rhubarb contains a lot of water naturally, so an alternative cooking method is to simmer slowly (without adding water) letting the rhubarb cook in its own juice.

At this stage, cooked with strawberries or apples as a sweetener, or with root ginger, rhubarb makes excellent jam.

To make a “sauce” of rhubarb, continue simmering 45 minutes to one hour at medium heat, until the sauce is mostly smooth and the remaining stalks can easily be pierced with a fork, which yield a smooth tart-sweet sauce with a flavor similar to sweet & sour sauce. This sauce is usually stored in the refrigerator and eaten cold, like applesauce.

The sauce, when stewed over medium heat only a short time (about 20 minutes) and with only a little water so that the rhubarb stalks stay mostly discrete, may be used as filling for pies, tarts, and crumbles. Sometimes stewed strawberries are mixed with the rhubarb to make Strawberry-Rhubarb Pie.