Tuesday, November 9, 2010
Wednesday, November 3, 2010
Wednesday, October 20, 2010
A step-by-step guide to wasting less food
A step-by-step guide to wasting less food
By Lori Bongiorno
Americans are notorious for wasting food. Each year, we toss out about 27 percent of edible food, and the average family of four throws out about $600 worth of groceries.
Here's one way to visualize the collective impact of all the limp lettuce and moldy bread that makes its way to landfills. We waste enough food each day to fill up the Rose Bowl (a 90,000 seat stadium in Southern California), according to Jonathan Bloom, author of American Wasteland on CNN.
We're not only wasting money, we're also wasting energy. New research from the University of Texas quantifies just how much. Americans waste the equivalent of 350 million barrels of oil every year on wasted food -- or 2 percent of the annual energy consumption of the United States.
The upshot? Preventing food from going bad saves money and energy. Here are some tips to help you waste less food:
Plan ahead
You've heard this before, but that's because taking the time to plan your meals ahead of time can really help to cut down on wasted food. There's one key point to remember: Be realistic about what you have time to prepare given your schedule each week.
Check your fridge and cupboards before you head to the grocery store so you don't buy what you already have.
Shop smart
Write a detailed shopping list and don't stray from it as you navigate the aisles of your grocery store.
We all love a good bargain, but try not to buy food that you simply cannot eat just because it's a good deal. How much money are you saving if uneaten food ends up in the landfill?
That's not to say that you shouldn't buy items on sale or in bulk. If you buy that 5-pound package of hamburger meat, split it up into smaller portions and freeze it when you unpack your groceries.
Use up what you buy
• Here's a tasty way to use the seeds of butternut, acorn, or any other squash you're making. Add a little salt and oil and roast the seeds in the oven, just like you would pumpkin seeds.
• Turn old bread into fresh breadcrumbs, Parmesan croutons, or Panzanella bread salad. Bread pudding is a good option for those with a sweet tooth. Better yet, store bread in the freezer as soon as you bring it home so it lasts longer.
• Saute small amounts of different kinds of unused veggies and mix with eggs, cheese, and herbs (if you have some in the fridge) to make a frittata. Pair it with a salad for a quick, delicious, and spontaneous weeknight dinner.
• Use berries, bananas, melons, or other fruit to make smoothies. Freeze ripe fruit for future smoothies or Popsicles. Some tips: Remove the peel from bananas before freezing. Lie berries out on a tray in the freezer and add berries to a container once they're frozen.
• Add extra rice to soup or make Rockin' Rice Pudding. Turn take-out white rice into some inspiring new side dishes such as rice fritters or tomatoes stuffed with rice.
• Were you overly ambitious when you went apple picking? Use up your stash by making applesauce or apple butter, which can be stored for months. And don't forget about apple muffins, crisps, and pies. This advice isn't just for apples. Transform any abundant fruit into delicious baked goods.
Freeze before you toss
We all know you can freeze meat, casseroles, and other meals. Here are some items you might not have considered:
• Store extra waffles and pancakes in the freezer, and pull them out when you want a healthy, inexpensive, and quick breakfast.
• Pour leftover coffee in ice cube trays. Use the cubes to enhance the flavor of iced coffee or to cool down coffee that's too hot.
• Don't toss leftover chopped onions or peppers. Freeze them and use them the next time you make a meal that requires those ingredients.
• Keep a container in your freezer to store parts of veggies that you don't typically use such as trimmed ends of onions, carrots, and celery. When you have a good amount saved up, boil them in water for a homemade stock. Carnivores can keep a bag of unused chicken parts or bones in the freezer to add to the pot.
Get educated
No one wants to eat unsafe food, but it's a good idea to understand what expiration dates mean because, in most cases, they indicate quality, not safety. The "use by" date indicates the last day an unopened item is at peak quality (taste, texture, nutritional value, etc.).
The "sell by" date tells stores when to remove a product from the shelf because quality will begin to decline. Milk, for example, will remain safe to drink for about a week after the "sell by" date if it's refrigerated properly. Of course, it's wise to smell it before you drink it just to make sure.
Think beyond eating
Mix overripe fruit, such as blueberries, pomegranate, or grapefruit, with honey and egg whites to create homemade facial masks. Here's a simple recipe from Kristie Leong, M.D.: Puree fruit in a blender until smooth. Mix half a cup of fruit puree, one egg white, and a tablespoon of honey in a glass bowl until it forms a thick paste. You may need to add a little cornstarch to thicken. Store in fridge overnight. Spread mask on clean skin for 30 minutes.
Or combine fruit that's past its prime with soil to nourish your plants instead of relying on chemical fertilizer.
Give to others
Donate non-perishable items that you're not going to eat (such as an unopened box of granola bars or cereal that your child decides she no longer likes) to a local food bank.
Search the Feeding America website to find food banks near you.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
By Lori Bongiorno
Americans are notorious for wasting food. Each year, we toss out about 27 percent of edible food, and the average family of four throws out about $600 worth of groceries.
Here's one way to visualize the collective impact of all the limp lettuce and moldy bread that makes its way to landfills. We waste enough food each day to fill up the Rose Bowl (a 90,000 seat stadium in Southern California), according to Jonathan Bloom, author of American Wasteland on CNN.
We're not only wasting money, we're also wasting energy. New research from the University of Texas quantifies just how much. Americans waste the equivalent of 350 million barrels of oil every year on wasted food -- or 2 percent of the annual energy consumption of the United States.
The upshot? Preventing food from going bad saves money and energy. Here are some tips to help you waste less food:
Plan ahead
You've heard this before, but that's because taking the time to plan your meals ahead of time can really help to cut down on wasted food. There's one key point to remember: Be realistic about what you have time to prepare given your schedule each week.
Check your fridge and cupboards before you head to the grocery store so you don't buy what you already have.
Shop smart
Write a detailed shopping list and don't stray from it as you navigate the aisles of your grocery store.
We all love a good bargain, but try not to buy food that you simply cannot eat just because it's a good deal. How much money are you saving if uneaten food ends up in the landfill?
That's not to say that you shouldn't buy items on sale or in bulk. If you buy that 5-pound package of hamburger meat, split it up into smaller portions and freeze it when you unpack your groceries.
Use up what you buy
• Here's a tasty way to use the seeds of butternut, acorn, or any other squash you're making. Add a little salt and oil and roast the seeds in the oven, just like you would pumpkin seeds.
• Turn old bread into fresh breadcrumbs, Parmesan croutons, or Panzanella bread salad. Bread pudding is a good option for those with a sweet tooth. Better yet, store bread in the freezer as soon as you bring it home so it lasts longer.
• Saute small amounts of different kinds of unused veggies and mix with eggs, cheese, and herbs (if you have some in the fridge) to make a frittata. Pair it with a salad for a quick, delicious, and spontaneous weeknight dinner.
• Use berries, bananas, melons, or other fruit to make smoothies. Freeze ripe fruit for future smoothies or Popsicles. Some tips: Remove the peel from bananas before freezing. Lie berries out on a tray in the freezer and add berries to a container once they're frozen.
• Add extra rice to soup or make Rockin' Rice Pudding. Turn take-out white rice into some inspiring new side dishes such as rice fritters or tomatoes stuffed with rice.
• Were you overly ambitious when you went apple picking? Use up your stash by making applesauce or apple butter, which can be stored for months. And don't forget about apple muffins, crisps, and pies. This advice isn't just for apples. Transform any abundant fruit into delicious baked goods.
Freeze before you toss
We all know you can freeze meat, casseroles, and other meals. Here are some items you might not have considered:
• Store extra waffles and pancakes in the freezer, and pull them out when you want a healthy, inexpensive, and quick breakfast.
• Pour leftover coffee in ice cube trays. Use the cubes to enhance the flavor of iced coffee or to cool down coffee that's too hot.
• Don't toss leftover chopped onions or peppers. Freeze them and use them the next time you make a meal that requires those ingredients.
• Keep a container in your freezer to store parts of veggies that you don't typically use such as trimmed ends of onions, carrots, and celery. When you have a good amount saved up, boil them in water for a homemade stock. Carnivores can keep a bag of unused chicken parts or bones in the freezer to add to the pot.
Get educated
No one wants to eat unsafe food, but it's a good idea to understand what expiration dates mean because, in most cases, they indicate quality, not safety. The "use by" date indicates the last day an unopened item is at peak quality (taste, texture, nutritional value, etc.).
The "sell by" date tells stores when to remove a product from the shelf because quality will begin to decline. Milk, for example, will remain safe to drink for about a week after the "sell by" date if it's refrigerated properly. Of course, it's wise to smell it before you drink it just to make sure.
Think beyond eating
Mix overripe fruit, such as blueberries, pomegranate, or grapefruit, with honey and egg whites to create homemade facial masks. Here's a simple recipe from Kristie Leong, M.D.: Puree fruit in a blender until smooth. Mix half a cup of fruit puree, one egg white, and a tablespoon of honey in a glass bowl until it forms a thick paste. You may need to add a little cornstarch to thicken. Store in fridge overnight. Spread mask on clean skin for 30 minutes.
Or combine fruit that's past its prime with soil to nourish your plants instead of relying on chemical fertilizer.
Give to others
Donate non-perishable items that you're not going to eat (such as an unopened box of granola bars or cereal that your child decides she no longer likes) to a local food bank.
Search the Feeding America website to find food banks near you.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
Wednesday, October 6, 2010
5 Spices That Can Help You Lose Weight
Although we’re inclined to scour the Web in search of the best diets and meal plans, the truth is, some of the tools to weight-loss success are already on your spice rack! Here are five ingredients that not only add flavor to your favorite dishes but can help in your battle against the bulge.
1. Cinnamon
A 2003 study published in Diabetes Care showed that as little as one teaspoon of cinnamon per day can boost the body’s weight-loss ability by reducing blood sugar and promoting healthier processing of carbohydrates. It also lowers LDL cholesterol (bad cholesterol) by seven to 27% and total cholesterol by 12 to 26%. Plus, cinnamon has been shown to prevent the metabolic syndrome commonly seen in pre-diabetics. But before you go on piling the spice by spoonful, note that cinnamon contains a chemical called coumarin, which can lead to liver damage if consumed in very large amounts.
2. Cayenne
The main ingredient in spicy cayenne—capsaicin, which is also found in other hot peppers—has long been studied for its fat-burning abilities and thermogenic properties (the stimulating of the central nervous system to produce heat in the body, leading to an increase in calorie burning). In fact, Nicholas Perricone, M.D., cites several of these studies in his wildly popular The Perricone Weight-Loss Diet and concludes that capsaicin acts as an appetite suppressant. Many think that cayenne pepper promotes weight loss because it’s simply difficult to overindulge in spicy food. However, later studies performed by the Journal of Obesity also found that the spice increases fat oxidation, “ramps up energy expenditure, and stimulates activity by the sympathetic nervous system”—all which help the body to shed excess weight. Not a fan of fiery cuisine? Not to worry! Research has found that cayenne’s ability to reduce appetite is equally effective whether ingested as food or in capsule form.
3. Black Pepper
Among the dozens of health benefits of this common household ingredient is its ability to improve digestion and promote the absorption of nutrients in tissues all over the body. Plus, its main component—piperine (which gives pepper its pungent taste)—boosts fat metabolism by as much as 8% for several hours after ingesting it. If you want your pepper to pack the most punch, use freshly ground pepper, which has the most concentrated amounts of piperine.
4. Mustard Seed
Like the other hot ingredients on this list, spicy mustard helps boost metabolism and allows you to burn fat more quickly, thanks in part to its thermogenic properties. Scientists at England’s Oxford Polytechnic Institute recently found that eating just one teaspoon of hot mustard can “boost metabolism 20 to 25% for several hours after eating, resulting in an additional burn of about 45 calories if a 700-calorie meal is consumed.”
5. Ginger
Long used for its medicinal properties, ginger is also an effective diuretic (a substance that increases the elimination of urine). It improves gastric mobility (i.e. it pushes food and waste through the digestive system) and hinders the absorption of cholesterol. Although according to the Mayo Clinic, more study is needed, preliminary evidence suggests that this versatile spice helps to increase metabolism.
How long can you freeze food?
How long can you freeze food?
By Lori Bongiorno
Posted Tue Sep 21, 2010 10:54am PDT
Related topics: Food and Drink, How-To
When it comes to preparing healthy meals at home, don't underestimate the value of your freezer. A well-stocked freezer can save you a trip to the store when you're pressed for time, which could mean the difference between making dinner and ordering in. It also lets you save meals that you prepare in big batches ahead of time, take advantage of discounts at the grocery store, and keep food that might otherwise go to waste.
Freezing is also an easy way to preserve local, in-season, fruits, and veggies that you buy at farmers markets or grow in your garden. If you want to eat delicious tomatoes in the dead of winter, for example, but are intimidated by canning, freezing is worth considering.
But just how long will that casserole or whole chicken last in the freezer? According to the Food Safety and Inspection Service, food stored in a freezer set at 0 degrees Fahrenheit will stay safe indefinitely. But that doesn't mean the taste and texture will remain the same.
Here is a guide to how long you can freeze foods before you sacrifice quality. Keep in mind that quality does deteriorate the longer food sits in your freezer, so aim to defrost sooner rather than later.
• Bacon: 1 to 2 months
• Breads: 2 to 3 months
• Casseroles: 2 to 3 months
• Cooked beef and pork: 2 to 3 months
• Cooked poultry: 4 months
• Cookie dough: 3 months
• Fruit: 8 to 12 months
• Frozen dinners: 3 to 4 months
• Hot dogs: 1 to 2 months
• Lunch meats: 1 to 2 months
• Sausage: 1 to 2 months
• Soups and stews: 2 to 3 months
• Uncooked chicken (parts): 9 months
• Uncooked chicken (whole): 1 year
• Uncooked steaks, chops, or roasts: 4 to 12 months
• Uncooked ground meat: 3 to 4 months
• Vegetables: 8 to 12 months
Basic tips for freezing food:
• Freeze foods as close to purchase (or harvest if you have a garden) as possible. The fresher food is when you freeze it, the better the quality when you defrost it.
• While most foods can be frozen, there are some foods you should keep out of the freezer. Don't freeze canned foods or eggs in shells (which can crack and allow bacteria to enter). Technically you can freeze mayonnaise, cream sauce, and lettuce, but the quality takes a big hit. Here's a list of foods that don't freeze well with details on their condition after thawing.
• Cool cooked foods down before freezing so they freeze faster, which helps preserve quality.
• Packaging matters and varies depending on what you're freezing. If you choose glass over plastic containers, wrap, or bags, you'll need to make sure it's tempered so it doesn't break.
• You can freeze meat in its original packaging, but if you want to store it for long periods of time, add an additional layer of packaging, such as plastic wrap or bags.
• It's always a good idea to label items so you know what they are and how long they've been in the freezer.
• Resist the temptation to defrost foods on your countertop. The three safest ways to thaw foods are in your fridge, in cold water, and in the microwave.
How to freeze fresh produce:
• The key to freezing fresh fruit is to spread out the cleaned, dried, and prepared (cut up) pieces of fruit on cookie sheets. Once the individual pieces of fruit are frozen, you can combine and put in freezer bags. Some people prefer to pack fruits in sugar or sugar syrup to help preserve texture and flavor. The National Center for Home Food Preservation has tips on how to freeze specific fruits such as strawberries, tomatoes, peaches, and many more.
• Vegetables usually need to be blanched (boiled or steamed for a short time) before freezing to maintain flavor, color, and texture. Blanching times vary depending on the vegetable. The National Center for Home Food Preservation has a chart with blanching times for everything from corn to collard greens and simple instructions for how to freeze a large variety of vegetables.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
By Lori Bongiorno
Posted Tue Sep 21, 2010 10:54am PDT
Related topics: Food and Drink, How-To
When it comes to preparing healthy meals at home, don't underestimate the value of your freezer. A well-stocked freezer can save you a trip to the store when you're pressed for time, which could mean the difference between making dinner and ordering in. It also lets you save meals that you prepare in big batches ahead of time, take advantage of discounts at the grocery store, and keep food that might otherwise go to waste.
Freezing is also an easy way to preserve local, in-season, fruits, and veggies that you buy at farmers markets or grow in your garden. If you want to eat delicious tomatoes in the dead of winter, for example, but are intimidated by canning, freezing is worth considering.
But just how long will that casserole or whole chicken last in the freezer? According to the Food Safety and Inspection Service, food stored in a freezer set at 0 degrees Fahrenheit will stay safe indefinitely. But that doesn't mean the taste and texture will remain the same.
Here is a guide to how long you can freeze foods before you sacrifice quality. Keep in mind that quality does deteriorate the longer food sits in your freezer, so aim to defrost sooner rather than later.
• Bacon: 1 to 2 months
• Breads: 2 to 3 months
• Casseroles: 2 to 3 months
• Cooked beef and pork: 2 to 3 months
• Cooked poultry: 4 months
• Cookie dough: 3 months
• Fruit: 8 to 12 months
• Frozen dinners: 3 to 4 months
• Hot dogs: 1 to 2 months
• Lunch meats: 1 to 2 months
• Sausage: 1 to 2 months
• Soups and stews: 2 to 3 months
• Uncooked chicken (parts): 9 months
• Uncooked chicken (whole): 1 year
• Uncooked steaks, chops, or roasts: 4 to 12 months
• Uncooked ground meat: 3 to 4 months
• Vegetables: 8 to 12 months
Basic tips for freezing food:
• Freeze foods as close to purchase (or harvest if you have a garden) as possible. The fresher food is when you freeze it, the better the quality when you defrost it.
• While most foods can be frozen, there are some foods you should keep out of the freezer. Don't freeze canned foods or eggs in shells (which can crack and allow bacteria to enter). Technically you can freeze mayonnaise, cream sauce, and lettuce, but the quality takes a big hit. Here's a list of foods that don't freeze well with details on their condition after thawing.
• Cool cooked foods down before freezing so they freeze faster, which helps preserve quality.
• Packaging matters and varies depending on what you're freezing. If you choose glass over plastic containers, wrap, or bags, you'll need to make sure it's tempered so it doesn't break.
• You can freeze meat in its original packaging, but if you want to store it for long periods of time, add an additional layer of packaging, such as plastic wrap or bags.
• It's always a good idea to label items so you know what they are and how long they've been in the freezer.
• Resist the temptation to defrost foods on your countertop. The three safest ways to thaw foods are in your fridge, in cold water, and in the microwave.
How to freeze fresh produce:
• The key to freezing fresh fruit is to spread out the cleaned, dried, and prepared (cut up) pieces of fruit on cookie sheets. Once the individual pieces of fruit are frozen, you can combine and put in freezer bags. Some people prefer to pack fruits in sugar or sugar syrup to help preserve texture and flavor. The National Center for Home Food Preservation has tips on how to freeze specific fruits such as strawberries, tomatoes, peaches, and many more.
• Vegetables usually need to be blanched (boiled or steamed for a short time) before freezing to maintain flavor, color, and texture. Blanching times vary depending on the vegetable. The National Center for Home Food Preservation has a chart with blanching times for everything from corn to collard greens and simple instructions for how to freeze a large variety of vegetables.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
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