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21  COOKING / Recipes and Cooking Tips / Re: Meal Planning and Prep Cook-Along on: June 28, 2014 03:39:48 PM
That is so odd, I find cauliflower lasts for ages in the fridge. It might get some funky spots on the surface but I shave those off with a veggie peeler and the rest is fine. I keep it wrapped in the cello it comes in though or it will go limp very quickly.
I think sprouting is the way to have fresh greens all the time. It is very easy and very small batches can be done every couple of days so there is always some just perfect for eating and not much or any left over. Alfalfa or clover are the easiest but lentil sprouts are super easy and Very tasty. Sunflower and buckwheat "lettuce" or baby greens are more involved but also doable with a couple of small shelves and either a very sunny window or a small full spectrum light. The alfalfa though is the most simple and satisfying as it will green up in even dappled natural light in a day or two.
22  QUILTING / Quilting: Discussion and Questions / Re: 14 Quilt Projects in 2014 Quilt Along! on: June 28, 2014 03:35:19 PM
Oh, that first one is so lovely. The hearts are great too but man, love the black lines dividing all that colour. Looks GREAT!
23  COOKING / Recipes and Cooking Tips / Re: Meal Planning and Prep Cook-Along on: June 24, 2014 08:20:07 PM
There's some good info here on keeping things fresh for longer.
24  COOKING / Recipes and Cooking Tips / Re: Meal Planning and Prep Cook-Along on: June 24, 2014 08:13:38 PM
There must be a chart online somewhere about what lasts best how... I know that there are certain things that should not go into the fridge, like tomatoes, and others that you should not wash first, like strawberries, but there is so much more. I sometimes use a cotton drawstring bag for greens, misted lightly with water and stored in a mostly empty crisper drawer it will keep and stay very crisp and fresh for a longer time than in plastic. Let's see if we can find some pictures charts to share...
25  COOKING / Recipes and Cooking Tips / Re: Meal Planning and Prep Cook-Along on: June 23, 2014 07:12:39 PM
The place I work at is a new business and just got a kitchen up and running so instead of grabbing hummus and some cucumbers now I'm getting a sandwich for $6. It's a good sandwich but... I can make 6 sandwiches for six bucks!

One thing I'm doing to help get more organized is just buying what I need for that day, or the next day if I'm working late. The picnic roast is going into the crock pot tonight then into fridge, I'll put it on tomorrow morning before I leave and it should be done by supper time. I picked up one onion, 3 potatoes, and one carrot today. I never shop like that, I usually really stock up then have So much in the fridge that I can't even see what's in there and things get wasted. So this is my new plan, to just buy it as it's needed, since I so easily can. That way if there's nothing new in the fridge I'll actually use up some of the leftovers or staples or whatever instead of having to compost things that went bad. I do not like that feeling, it's wasteful in more ways than one...

Maremare! I don't know why I am just seeing what you wrote but that's great! I'll use up the second half of that dollar bag of fresh cut slaw in the roast for tomorrow. Good idea to use broccoli stalk julienne in that too, I like to use that up but usually just slice it and eat it, lol. In the pot it goes Smiley.
26  COOKING / Recipes and Cooking Tips / Re: Meal Planning and Prep Cook-Along on: June 23, 2014 01:21:39 PM
3 yards of fabric or insurance And property tax bills for the month, lol. Definitely take your lunch!

I totally made a mistake. I thought I could cook a picnic roast like a chicken, an hour in the dutch oven. Turns out it takes 3+ hrs Tongue. Burgers tonight, lol.I have some and buns in the fridge and just bought ketchup so at least it all works out...
27  COOKING / Recipes and Cooking Tips / Re: Meal Planning and Prep Cook-Along on: June 22, 2014 03:32:32 PM
Oh no! There was free food at work again, organic chicken stock that had reached it's best-before date. Now I have So much stock and the freezer is already full of discounted meat! Oh man. I need a chest freezer to do any meal anything, let alone planning! Girls, working in grocery makes food things a crazy mess. I can't complain because, hey, free food but... it is hard to get organized.
Here's a link to grain-free veggie burgers that looks interesting:

Spiralized sweet potato noodles: http://healthylivinghowto.com/1/post/2013/07/all-about-sweet-potatoes.html

And chips, because you'd better plan some treats too or you know what'll happen Cheesy http://www.cosmopolitan.com/food/easy-recipes/chip-recipes
28  COOKING / Recipes and Cooking Tips / Re: Meal Planning and Prep Cook-Along on: June 22, 2014 06:37:23 AM
I Love spicy but the kids are so not fans so I've got to add it to only my portion. Oh well.

Always, the woman who wrote the book about "complete proteins" later recanted but it's still believed by so many. I have studied and worked in the field of nutrition for about 25 years including management of a sprout farm and raw food resource centre so, lol, I am well versed in all things "protein". It's not as essential to consume large quantities of protein dominant foods as it is to have a variety of whole foods regularly. Sprouts are great, whole grains, beans and legumes, leafy greens, avocado, olives, etc. We don't actually understand an awful lot about the nutrients in food, phyto-nutrients are a fairly recent discovery even! I can't recommend the books of Micheal Pollan enough, particularly this one:
29  FIBER ARTS / Felting: Completed Projects / Re: wee felted owl on spools on: June 22, 2014 06:32:01 AM
Oh, that is so great! I absolutely love it!
30  COOKING / Recipes and Cooking Tips / Re: Meal Planning and Prep Cook-Along on: June 21, 2014 04:27:42 PM
We grew up mostly vegetarian (mom married a carnivore for a few years but aside from that, all veg all the time) but even so, we're very careful to minimize soy in favour of whole grains, beans, cheese and eggs for protein. We recently started to incorporate small portions of organic pastured meat (I figured feeding my kids actual food was better than having to supplement iron, B12, taurine, methionine, etc etc etc Tongue) but it's a small amount, we eat lots of plant sources of protein.

ETA ooh, best roast chicken dinner Evar! I bought some pre-chopped slaw (just cabbage and carrot) from the market and stirred it in with the onion, shallot, celery, carrot, parsnip, white and purple potato mix in the bottom of the dutch oven. A little salt, some thyme sprigs, the chicken (breast down) with a bit of oil poured over and some more salt. Oh man... the slaw disappeared into a delicious carmelized mash on the bottom of the pan SO GOOD!
I'm thinking this is going to be our regular Saturday night dinner. I have that day off and spend it with the kids at the market anyhow. Might as well. My first planned meal, woo hoo! Ok, or another roast but roast for sure on that night from now on. It'll make nice soup for the rest of the week, whatever it is.
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