Archive for January, 2011

Review Snapware Glasslock

Monday, January 31st, 2011

Glasslock Dishes

Glasslock Dishes

A few months ago we revamped our food storage containers, going from plastic to glass.  We had talked about it before, and when we noticed Costco had a set with 10 containers for a reasonable price we went for it.  I don’t recommend microwaving plastic containers, and with roommates, it would happen.  I’ve also seen deteriorated plastic containers come out of dishwashers.  I’ve seen oils leaching into the plastic (while plastic is most likely leaching into your food).  At work I would transfer my food out of the plastic to another dish to heat it, which isn’t that much of a hassle, but now that I have Glasslock containers, I don’t need to do that anymore.

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Cheese Souffle

Sunday, January 30th, 2011
Cheese Souffle

Cheese Souffle

Adapted from The Art of Simple Cooking

A soufflé is notoriously equated with difficult to make.  This is not so.  If you can separate eggs and make a standard béchamel sauce, you can make a soufflé.  The key is to keep the oven door closed once the soufflé is in the oven.  Also, serve the soufflé immediately.  They don’t wait around when removed from the oven.  While baking you have plenty of time to make a salad and some toast.  These are my favorite sides to serve with a soufflé.  Feel free to change the cheese or herbs to make different flavors of soufflés.
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No Knead Dark Rye Loaf Bread

Saturday, January 29th, 2011
Dark Rye Bread

Dark Rye Bread

Here is a rye version of no knead bread.  This bread will be a little denser than the white bread, but has the sweet, nutty taste of a wonderful light rye bread.  Caraway seeds provide additional rye flavor and a slight crunch.  The method and baking is the same as white and whole bread, just slight ingredient adjustments.
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One Week Meal Plan

Friday, January 28th, 2011
Spring Lettuces with Oranges and Pistachios

Spring Lettuces with Oranges and Pistachios

Here’s another lunch and dinner meal plan for one week, for two people.  Again if you are cooking for more you can easily double the ingredients/recipes.  There are some tips and suggestions included for utilizing leftovers.  Remember when making salad to keep for leftovers, keep the dressing separate and add it right before eating.
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Salisbury Steak with Onion Gravy

Thursday, January 27th, 2011
Salisbury Steak with Peas, Carrots, and Applesauce

Salisbury Steak with Peas, Carrots, and Applesauce

Adapted from a Rachel Ray recipe

Here’s this month’s Thursday Throwback – tender and juicy Salisbury Steak with thick, creamy Onion Gravy.  Serve this dish with peas and carrots and homemade applesauce for a homemade “TV dinner”.
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