Kathy Zengolewicz

Keep all produce separate from any meat in your refrigerator. Crisper drawers help protect and keep your produce moist and aid in the maintenance of freshness for longer periods of time. Mostly all fruits and vegetables can be stored in the freezer. Make sure to freeze in small pieces.

It is better to buy small quantities and eat any produce as quickly as possible after purchasing them. The flavors and nutrients start to degrade the moment they are picked.

Tomatoes should be stored, unwashed, at room temperature. Vidalia onions have a high water content and should be wrapped individually in paper towels before storing in the refrigerator. Eggplant goes bad very quickly and should be eaten with a couple of day of purchasing.

Asparagus should be stored with their tips in water and with a wet paper towel wrapped around the tops to keep them crisp. Mushrooms can be stored in a cool dry place and washed directly before use.

Lettuce should be washed as soon as possible after purchase and cleaned. I rap my lettuce head at the core, remove the core and hold it, core side up, under cold running water until the water comes out of the top. Then let it sit and drain before putting into a lettuce crisper and placing it in the refrigerator.

Cantaloupe will go from ripe to overripe quickly. Store the or any other melons at room temperature. Mangos, plums, peaches and pears can be stored in a brown bag at room temperature.

Storing your fruits and vegetables properly will help them last a little longer and save you money.

Take care. I’ll talk to you soon.

Post from: Keeping the Castle

Food, Cooking, and Holidays:
Cooking with a Little This and That
10 Ways to Eat More Fruits and Vegetables
Your Last Minute Stop for Halloween Ideas
17 Halloween Cupcake Ideas
20 Pumpkin Inspired Recipes
Tips for Hosting Thanksgiving Dinner
30 Fall Inspired Desserts and Treats

Organization and Declutering:
Do You Have an All or Nothing Attitude
Tips to Get Your Organization Started
Simplify Your Life:  Do Not Call Registry

Homemaking and Housekeeping:
Ideas for Repurposing Old Dresser Drawers
Tips for Completing Dreaded Chores
10 Ways to Save on Your Winter Energy Bill
How to Keep Your Carpet Smelling Fresh
Recycling Containers for Your Home
10 Easy Ways to Save Water
What’s in Your Washing Machine?
An Exploration of Laundry Myths
Lenox Bloom Dinnerware Review

Other:
A Farewell
Wordy Wednesday: My Trip to New York
Links I’m Enjoying
5 Tips for Grocery Store Baggers
 I’m Headed to New York City!

As I mentioned earlier, this will be my last post at Keeping the Castle. It’s been a pleasure.  You can continue to find me at Thrifty Mommy and on Twitter. 

image used with permission of Linette G

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Bridget at Bake at 350 gives step-by-step instructions for making these cute spiderweb cookies.  You’ll also want to know how to make her perfectly black icing for the spiderweb cookies and other Halloween treats.

Thrifty Mommy is always interested in saving money.  Check out 33 do-it-yourself costume ideas, ways to save money on Halloween candy, tips for taking Halloween photos, 10 ways to save on Halloween part 1, part 2, and part 3.  Also, don’t forget to take advantage of after-Halloween sales on candy and costumes.

If you’re concerned about handing out so much candy this you might want to check out these Halloween candy alternatives from Boston Mamas.

Linette at Play Library has some great Halloween ideas.  I’m glad she posted these 10 easy homemade costume ideas.  My son was wanting to be a ninja but I was determined not to pay $20 for a costume.  There is an idea for a homemade ninja costume that uses everyday items.  You should also check out 5 favorite Halloween books for young kids,  treat ideas for the school Halloween party,  10 fun Halloween papercraft ideas for kids, and Kids Halloween – Painting Pumpkins.

Kids Birthday Fun has a round-up of cute ideas for a ghostly Halloween party.

Little Fun; Little Learning has an easy pumpkin song you can teach your kids.  You can also let your child fingerpaint or easel paint a pumpkin  or make a Christian pumpkin carving.  There are also several fall-themed ideas.

And from your very own Keeping the Castle – 17 Halloween cupcake ideas, 20 pumpkin inspired recipes, the coolest pumpkin carving designs on the web, pumpkin-carving ideas from Martha Stewart, and pumpkin faces.

Katelyn Thomas has haunted house tips, Halloween decoration ideas, and tips for making a Halloween emergency kit. 

Noreen at Hankering for Yarn shows us some gorgeous masks created with yarn and an upcycled mask trimmed with spool knitting.  Also, how to make a pumpkin pincushion and Halloween dolls to weave on a potholder loom.

While it’s probably too late to order a costume, maybe these Halloween tutu ideas will give you ideas for making your own or using one that you already have.

Are there any holidays that you don’t celebrate?  Mary Emma offers some tips for parents.

Which links did you enjoy?

image from Kids Birthday Fun

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Here is a list of ideas to include more fruits and vegetables into our diets.  I hope this helps inspire you.

1)  Try cooked pumpkin or winter squash for dinner.

2)  Make a quiche and include chopped bell peppers, onions, and spinach.

3)  Try applesauce on pancakes instead of syrup.

4)  Add lettuce and tomato to a sandwich.

5)  Add chopped apple, mashed banana, or berries to pancakes.

6)  Use fruit when making sweets.  Instead of making chocolate chip cookies or a chocolate peanut butter pie, make an apple pie, pumpkin pie, banana bread, strawberry muffins, or blueberry pie.  Mmmm!

7) Make smoothies.  This is one of my favorite ways to get my fruit.  Strawberries, bananas, pineapple, oranges, and more.  Yummy!

8)  Bake sweet potatoes for dinner.

9)  Make fruit salad.  I always add pineapple to mine. I like the taste of the pineapple mixed with the other fruits.

10)  Enjoy a hot bowl of vegetable soup.

What ways do you add more fruits and vegetables to your family’s meals?

image sxc.hu

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If you put this out as an appetizer before dinner, during a game or  party, I can guarantee it will be GONE. You won’t have to worry about leftovers with this dip. 

• 2 eight oz bricks of cream cheese (room temperature makes it easier to mix)
• 1/2 cup sour cream
• 1 eight oz jar salsa
• 3/4 to 1 lb browned ground beef, drained and cooled
• chopped lettuce, cubed tomatoes, shredded cheese
• tortilla chips

Combine cream cheese, sour cream, and salsa with a mixer (using the mixer makes it easier).  Add in the ground beef.  Spread into a pie plate.  Top with cheddar, lettuce, tomatoes, and more cheddar.  Serve with tortilla chips.

You can find Katie at A Shopper’s Quest.

image sxc.hu

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Several years ago before I had children, I had a very close friend.  We did almost everything together.  We were both married without children and we shared similar interest and faith.  We went to church together, shopped for clothes and groceries, clipped coupons for one another, watched movies, went out to eat, and hung out together.  

My friend and I also did a lot of cooking.  Sometimes my husband and I would go over to her house for supper, sometimes they would come over to our house.  And if we weren’t at one another’s house, we were sharing foods that we had made.  Sometimes I would call her before she left work and let her know that I had made a big pot of chili.  She would stop by and get some chili for supper with her husband.  Each time I made a cake, I would give part of the cake to her.  Other times, she would let me know that she had made a big pot of spaghetti or some other dish and she would share.  It worked both ways.

Cooking for four people is about as easy as cooking for two. We found that if we cooked enough for four, we could share with one another.  This saved us both a lot of time and allowed us to focus on our housework, spending time with our husbands, or just watching television.

Sharing prepared foods is something that worked for me.  Have you ever tried this? 

For more Works for Me Wednesday ideas, visit We Are THAT Family.

image from sxc.hu

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Organic Prince Edward Island Field Greens with Apple Vinaigrette and Pumpkin Seeds
by Chef Michael Smith

A simple greens salad is both healthy and tasty.  When you toss it yourself with local organic greens and a homemade dressing it can also be a powerful way to support sustainable food choiced.

Serves four

• Four handfuls of local, organic field greens
• 1/2 cup of toasted pumpkin seeds
• 1/4 cup of canola oil
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of local honey
• 1 teaspoon of any mustard
• salt and pepper to taste

In a festive salad bowl, whish together the oil, vinegar, honey, and mustard until they form a smooth dressing.  Toss the greens in the dressing until evenly and lightly coated.  Sprinkle on the pumpkin seeds and any other of your favourite locally and seasonally inspired salad garnishes!

Enjoy!

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• 1/2 lb Sage flavored ground sausage
• 1/4 cup chopped onion
• 3/4 cup dried cranberries (4 oz) craisins
• 1 1/2 cup Monterey Jack cheese shredded
• 9-inch deep dish pie crust
• 3 eggs beaten
• 1 1/2 cup half and half

*The frozen deep dish shell is not big enough.  It overflows.  It works better if you use a refrigerated crust and your own pie plate.  You can also put the extra egg mixture in a custard dish with a little bit of the other ingredients to have a small quiche without the crust.

Crumble and cook the sausage and onion.  Remove from heat and stir in the craisins.  Sprinkle cheese on bottom of pie crust.  Add sausage mixture.  Combine eggs and half and half. Whisk until mixed, not frothy.  Pour over sausage mixture.  Bake at 375F for 30 to 45 minutes or until knife inserted in center comes out clean.  Let stand for 10 minutes before serving.  Makes 6 servings.

This is simple to double and would really recommend it.  It warms up great later on.

Thanks to my friend Karen for sending me this recipe and photo.  It looks yummy!  Image (c) Karen Weideman.

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Simply Steamed Island Blue Mussels with Three Different Flavours
Chef Michael Smith

Mussels are super simple to cook and travel with their own built-in sauce base.  They’re easy to steam and when you do, they release a flavourful broth that many connoisseurs swear is the best part.  That broth can be flavoured any way you care too so mussels are also a great ingredient to free style with.

Serves four

Five to six pounds of mussels, rinsed well with lots of cold running water.

Choose 1 of the following three flavouring groups:

• A 12 ounce bottle of your favourite local beer, a sliced onion, a tablespoon of butter
• 1 cup of orange juice, 1 tablespoon of curry powder
• 1 cup of whatever wine you’re drinking, 1 tablespoon of mustard, 1 teaspoon of dried thyme, 1 tablespoon of butter

Wash the mussels very well and discard any that are open and won’t close with a bit of gentle finger pressure.

Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight fitting lid.  Stir to combine and bring to a simmer over medium-high heat.  Add the mussels and cover with the lid.  Shake the pot occasionally and cook until all the mussels have opened, ten minutes or so.

Spoon out the mussels and into a serving bowl.  Strain the remaining liquid to remove any broken shell or lingering sand in it.  Serve the mussels with lots of bread for soaking up the flavourful juice!

Enjoy!

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I found a recipe at the Weight Watchers website for Layered Mexican Bean Dip.  Mmmmm.  That sounds like a cool, refreshing treat to eat this summer!  Wouldn’t you like to take this dish to a summer party?  Take along some veggies or baked tortilla chips and you could sit around eating with all of your friends and know that you were still eating right.

The Weight Watchers website has loads of other healthy recipes for your enjoyment.

Have you tried any Weight Watchers recipes?

image from weight watchers

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