Proper Food Storage - Part 2

Just like Mom used to make! Photo source Flickr, used under creative commons.

Welcome to the second installment in our two-part series on proper food storage. If you missed last week's episode, click here! Today we voyage into the freezer, explore the complicated relationship some foods have with your refrigerator, and offer a few tips and tricks for tastier, longer lasting food.

Proper Food Storage - Part 1

The refrigerator is a marvelous invention, but how can we get the most out of it? Photo source Flickr, used under creative commons.

Food’s expensive!! It’s disheartening to spend money on good food to feed our families, only to have to throw it out because it spoiled before we had a chance to use it. It’s hard on our pocketbooks and it’s a horrible waste of resources. The United Nations estimates that nearly one-third of all food produced in the world for human consumption – about 1.3 billion tonnes – gets lost or wasted. Much of it ends up in landfill sites where it becomes a major source of the greenhouse gas methane. While much of this wastage is in the supply and distribution chain, households are also major contributors. We couldn’t find statistics for Canada but in the United Kingdom, it’s estimated that 32% of food purchased by households ends up being thrown out.

Here’s the Kitchen Pixies' advice for keeping the taste and making less waste.

Pi(e) Day

Someone just reminded the Pixies that today is International Pi Day.—March 14 .. 3.14 … get it? It’s the wonky, nerdy kind o' humour that some of the Pixies just love. In any event, it’s time to stop with the math and get down to the brass tacks of posting a pi(e) recipe. And if this Pixie gets it posted by 3:14 local time, it will be a Pi Day Miracle. 

Sugars and Sweeteners: Everything You Ever Wanted to Know, but Were Afraid to Ask

Sugar! Sugar! Da da da da da da... Photo source Wikipedia, used under creative commons

Sugars and Sweeteners: 

Everything You Ever Wanted to Know, but Were Afraid to Ask

Many people have a sweet tooth and the kitchen pixies are definitely among them! But what effect do different sugars have on our bodies and what is the best way to get a sweet fix without damaging our health?

 

Black Bean Dip

Pictured in the bottom left corner along with our other fabulous bean dip recipes!

Black Bean Dip

Servings: Makes about 3 cups

Ingredients

• 1 Tablespoon vegetable oil or extra virgin olive oil
• 2 small yellow onions, chopped
• 4 cloves garlic, minced
• 2 red chilies seeded and chopped*, substitution: jalapeño peppers,
• 3 cups cooked black beans or 2 x (15.5 ounce) cans black beans, rinsed and drained
• 1 teaspoons salt
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh lime juice, more if desired
• 3 tablespoons water
• Few sprigs fresh chopped cilantro (to taste), plus more for garnish (optional)

Directions

1. If starting with dried beans, soak and cook 1 cup black beans to yield 3 cups cooked.
2. Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
3. Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth. If the dip is too thick, add more water or lime juice, little by little, to thin it out.
4. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

Adapted from a recipe by Jennifer Segal Once Upon A Chef

Pictured in the lower right corner along with our other fabulous bean dip recipes!

Creamy Red Lentil and Sundried Tomato Dip

Ingredients

• ½ cup (125 mL) dry red lentils
• 1 Tbsp (15 mL) canola oil
• 2 garlic cloves, crushed and minced
• 1-8 oz (250 g) package cream cheese
• 1/2 cup (60 mL) oil packed sun-dried tomatoes, chopped
• 2 tsp (10 mL) lemon juice
• ¼ tsp (1 mL) “Salisbury Fair” blend or dried thyme
• ¼ tsp (1 mL) salt

Directions

1. In a small saucepan, cover the lentils with water by an inch or two, bring to a boil and simmer until soft, about 15 minutes. Drain well.
2. Heat a skillet over low to medium heat, then add the oil and garlic and cook for about a minute (don’t let the garlic brown).
3. Add the drained lentils, the cream cheese, tomatoes, lemon juice, thyme and salt. Break up the cream cheese into pieces with a spoon, and heat until the cheese is melted and everything is well combined.
4. Transfer to a serving bowl, and serve with pita, bread sticks, and/or cut vegetables alongside for scooping up the warm dip.
5. Makes about 2 cups, serving 4-6 as an appetizer. Can be made a day or two ahead and kept in the fridge, then reheated just before serving.

Servings:4-6

Taken from: Lentils.ca

Southern Indian White Bean Dip

Pictured in the top right along with other fabulous dip recipes!

Southern Indian White Bean Dip

Makes 3 cups

Ingredients:

• 3 cups cooked white navy beans or cannelini beans (or 2 x 15 oz cans)
• 1/2 cup sour cream or Greek yoghurt
• 1 tablespoon ghee (clarified butter) or vegetable oil **
• 1 tablespoon urad dal (also known as black lentils or Beluga lentils) **
• 1 teaspoon black mustard seeds **
• 1 dried red chili (or 1/4 teaspoon red pepper flakes)
• 1/2 teaspoon salt (only if using unsalted beans)

Directions

1. Drain and rinse the beans if using canned beans. If starting with dry beans, soak and cook 1 cup to yield 3 cups cooked.
2. Add to the bowl of a food processor along with the yogurt (and salt, if using) and process until very smooth.
3. In a small covered saucepan, heat the oil over medium heat until shimmering. Add the urad dal and cook until lightly browned, about 2 minutes.
4. Add the mustard seeds and cover the pan. The seeds will start to pop after about 30 seconds. Let the seeds pop for another 5 seconds and then remove the pan from the heat.
5. Crush the chili pepper and add to the pan. Swirl the pan to gently roast the pepper.
6. Pour the mixture into the bowl of the food processor. Pulse a few times to combine.
7. Dip can be stored in the refrigerator for up to two weeks; bring to room temperature (or heat on low power in the microwave) before serving.

** Ghee (clarified butter), urad dal and black mustard seeds are all available in stores that sell Indian groceries.

Adapted from http://food52.com/recipes/print/8887