Articles tagged “Cheap Eats”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

92 Percent of Canned Goods Contain Bisphenol-A By Virginia Sole-Smith IN Food & Health May 21 2010 Eating common canned foods is exposing consumers to levels of bisphenol A (BPA) equal to levels shown to cause health problems in laboratory animals, according to a new study released by The National Work Group for Safe Markets, a coalition of public health and environmental health groups. The study, No Silver Lining, tested food from 50 cans from 19 US states and one Canadian province for BPA contamination. Over 90% of the cans tested had detectable levels of BPA, some at higher levels than have been detected in previous studies. + READ MORE

Trans Fat Still Hiding on Some Menus, Will Still Give You a Heart Attack By Virginia Sole-Smith IN Food & Health Apr 28 2010 We thought trans fats were old news, but a new Center for Science in the Public Interest report finds they're still lurking on the menus of several national restaurant chains. + READ MORE

10 Top Techy Tools for Easy Sustainable Eating By Jaymi Heimbuch IN Tech & Transport Jan 4 2010 Going green in the kitchen can be one of the biggest ways to reduce your impact on the planet. Luckily, in our tech-savvy world, we have access to some great online and electronic tools that help us eat more eco-friendly without adding any hassle to our daily lives. Here are ten resources that will help you make your kitchen an earth-friendly and incredibly appetizing place to hang out. + READ MORE

Meatless Meatballs Recipe: Surprisingly Realistic Mock Meat By Sami Grover IN Food & Health Dec 31 2009 These meatless meatballs may have an oxymoronic name. But they have fooled many a carnivore in their time. And they are super easy to make too. + READ MORE

A Crunchy Celery Root and Beet Salad By Kelly Rossiter IN Food & Health Dec 21 2009 We have seen the last of the late fall greens here in Toronto, so there won't be much in the way of a green salad for us until spring. Now is the time to turn to other vegetables for a winter salad. I've made winter salads from roasted vegetables before and I made my beet, avocado and pea shoot salad this week for a pot luck. + READ MORE

Split Pea Soup: The Perfect End to Leftover Pork By Sami Grover IN Food & Health Dec 18 2009 Serving ham for the holidays? This split pea soup is the perfect way to use up those leftovers. And it'll work just as well for vegetarians too... + READ MORE

Not Feeling Fried Green Tomatoes? Try Green Tomato Jam By Colleen Vanderlinden IN Food & Health Oct 12 2009 Here is a great way to use up the green tomatoes in your garden. Green tomato jam is sweet, simple, and inexpensive to make. + READ MORE

50 Ways to Never Waste Food Again By Colleen Vanderlinden IN Home & Garden Oct 12 2009 Whether you're interested in wasting less food for frugality's sake or to lessen the burden on the environment (or both) here are 50 ways to avoid wasting food. + READ MORE

More Fun with Urban Foraging: Crabapples! By Colleen Vanderlinden IN Food & Health Oct 9 2009 Here's how to make use of this often-overlooked fruit. + READ MORE

Preserving the Harvest: Drying Mushrooms By Sami Grover IN Food & Health Sep 24 2009 Whether wild, home grown or store bought, mushrooms don't keep well. But luckily they are easy to dry. Here's how to preserve your fungal feasts - just make sure you don't go drying any destroying angels in with your chanterelles! + READ MORE

5 Tips for Hacking Packaged Food Into Tastier, Greener Fare By Sami Grover IN Food & Health Sep 18 2009 Even the most virtuous home cook gets lazy sometimes. Here are a few ideas for making even ready meals feel homemade - and maybe just a little greener. + READ MORE

Feed 8 for Under $100 with a Green Frugal Feast: Local Pecans By Sara Novak IN Food & Health Sep 8 2009 In South Carolina we call them pea-cans. They are an ingredient ingrained in the culture and the harvests of the southern states and that?s a good thing because I love them. Likely my favorite in the nut family, these guys make a great addition to a host of recipes. And the idea of having a feast themed after a certain ingredient gives it a touch of refinement, a direction to which the evening will unfold. + READ MORE

Risotto Cakes: The Perfect Leftover Feast By Sami Grover IN Food & Health Aug 21 2009 Risotto is almost better the next day - but be sure to have some breadcrumbs handy. Risotto cakes are an easy, quick and delicious way to make use of yesterday's dinner. + READ MORE

Make Your Own Vinegar By Sami Grover IN Food & Health Aug 19 2009 Making vinegar is much easier than you would think - and the results can be exceptional. A little wine, a little time, and a starter culture is about all you need. + READ MORE

Pizza Verde: How to Green Your Pizza By Sami Grover IN Food & Health Aug 7 2009 Pizza is good. But how can we make it green? + READ MORE

Veggie Chips By Emma Alter IN Food & Health Jun 19 2009 Though Sara wrote about making potato chips a few weeks ago, I'm going to give you another way of making chips, and one with a slight variation: vegetable chips! Veggie chips are great because you get more than just potatoes: any solid vegetable can be made into a chip! I made it with beets, zucchini, turnip, and carrot, and sweet potato (and a regular potato, just to be sneaky!) but you could use anything: parsnips, pepper, and anything else that can be sliced on a mandolin. I stared longingly at my cauliflower (my absolute favourite vegetable), but somehow I thought it might not work as well. There are a lot of summer vegetables that work very well with this recipe, but it would also be great in the doldrums of winter when all you have to eat is parsnip: hey, why not fry it? + READ MORE

8 Tips For Making the Most of Your Leftovers By Eric Leech IN Food & Health May 26 2009 Leftovers have long been made fun of, but today we are going to give them the respect that they deserve. Leftovers are a great way to save food, reduce your carbon footprint, save money, and save time. With that said, leftovers are only as good as the care that goes into their preparation, storage, and organization. A leftover doesn't do anybody any good if it sits in the refrigerator for weeks, until it needs to be thrown out anyway. Here are some tips to make the most of your leftovers, with a little help from the late comedian, George Carlin. + READ MORE

No-Churn Chocolate Malted Ice Cream By Tejal Rao IN Food & Health May 19 2009 Good news! There's no ice cream machine required to follow the recipes in our new energy-efficient frozen dessert series (just a little nook in your freezer). That's one less thing to buy (ice cream machine) and less energy to burn (churning). + READ MORE

No-Churn Mango Kulfi By Tejal Rao IN Food & Health May 11 2009 Good news! There's no ice cream machine required to follow the recipes in our new energy-efficient frozen dessert series (just a little nook in your freezer). That's one less thing to buy (ice cream machine) and less energy to burn (churning). + READ MORE

8 Small Ways To Save Big On Food Expenses By Nicole Willner IN Food & Health Mar 27 2009 It's pretty gloomy these days with unremitting news about people losing jobs, homes and the decline of our country's economic prosperity. If being frugal and modest means added security and a heightened sense and focus for what's really important, then why ever deviate from that? + READ MORE