food
B E T T E R C O O K
COOK’S TIP
Love roasted garlic? Fo r a quick fix, heat whole
cloves in the m icrow ave fo r about 20 seconds or
until soft. Pop cloves from their skins and mash.
Sm ear on bread o r add to m ashed potatoes.
TIME-SAVER
Don’t trash unused diced
veggies and ground m e a t Stash
them in a m eat loaf grab-bag
Place chopped peppers,
onions, carrots, o r sausage in
small zip-top bags, then into a
large freezer bag Pull and thaw
w h at you need— th e prep w ork
is done. Fo r m eat loaf recipes
see page 197.
N E W W A Y S W I T H
dijon
,
mustard
If you’re only using this staple on hot dogs and
sandwiches, you’re missing out on flavor.
Dijon-brushed salmon
W hisk together a heaping tablespoon o f Dijon
m ustard with a little olive oil, honey, and
tarragon. Brush on a salm on fillet and bake at
375°F fo r 25 to 30 minutes.
Tangy tuna pasta salad
Stir 1
tablespoon Dijon mustard,
2
tablespoons mayo, and a drizzle
of olive oil into canned tuna.
Sprinkle with parsley and black
pepper. Toss with pasta.
Curry veggie dip
Mix 2 tablespoons Dijon
mustard, 1
tablespoon
honey, and 1
teaspoon
curry pow der into a
/
cup of sour cream.
LEFTOVER?
Your St. Pat’s corned beef and cabbage can be
revamped into these tasty bite.-size snacks. Top
purchased waffle fries with thin slices of
corned beef, shredded red and green cabbage,
and
Thousand Island dressing.
b e t t e r t o o l
Bamboo Slotted Spoon
O p t fo r
a m ore environm entally friendly spoon.
Use this slotted version to find lumps
w hen stirring custards and gravies, o r to
fish out sim m ered vegetables.
W E L IK E T he spoon is m ade from a
renewable resource, and has a lifetime
guarantee. It’s also a handsom e addition
to the utensil crock. Oneida Bam boo
Spoon, $6;
oneida.com
182
MARCH 2010 BETTER HOMES
ND GARDENS
