Thanksgiving is sometimes known as the “season of plenty,” a celebration associated with a bountiful fall harvest. But Thanksgiving also serves as a reminder that “bounty” can quickly turn into “waste” when it comes to cooking more food than your hungry holiday crowd can possibly eat, and then dumping what’s left in the trash can. In fact, according to an article in U.S. News and World Report, Americans end up throwing away about 25 percent of the food they prepare on this feast day.
The American Pie Council declared January 23 National Pie Day in honor of the centuries-old tradition first crafted by the ancient Egyptians. While the APC website details a brief history of pie, it also provides a list of events nation-wide so that you can find a celebratory event in your area.
When it comes to calories, soup is such a bargain that even during the summer months, I hate to give it up. But now that cold weather is returning, I can easily delve into my repertoire of filling soups for delicious and satisfying meals.
I don't remember where I first came across the idea of replacing shortening in brownies with puréed black beans. Applesauce or vanilla yogurt had been my go-to replacements in the past. But the idea of using black beans in place of shortening intrigued me, and I couldn't wait to see what the outcome would be.
Springtime is gardening time, and here's a clever garden-themed repurposing tip: Bake cute, individual servings of fresh bread in clay flowerpots, like those pictured here.
If weight loss is your goal in 2012, you'll probably find yourself eating more fresh salads. Besides being nutritious, salads help us feel fuller without being dense in calories.
First domesticated in Central America over 5,000 years ago, the sweet potato has a long and varied history. Sweet potatoes were introduced in China in the 16th century and quickly spread throughout Asia. Because of its hardiness, adaptability and overall versatility, the sweet potato has become a stable food in many parts of the world.
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