Have You Ever Cut A Mango

Mango Salsas are popular during the summer and mango makes a nice addition to summer salads.  Have you purchased a mango?  Last year, I decide to dry some mangos for a workshop we were having.  This was the first time I purchased one from the store.  I had no idea about the large flat seed in the middle and struggled to cut it without cutting myself.  We also were not sure how to tell if they were ripe.  June is Mango month!  Even though it is almost over mangos are available year round.  This website shows how to select ripe mangos, how to cut them, and has recipes on using mangos.

All About Mangos

Reduce Food Waste - Make a Salad!-

Making a main dish salad is a great idea for a summer lunch or supper.   Toss assorted bits and pieces of produce lingering in the refrigerator and on your kitchen counter into a salad.  You can cut your own lettuce or use a bag of greens.  Dried fruit, apples or oranges will make a sweet addition.   Pack your salad with nutrition by grating in some cabbage and carrots; while you’re at it, add some grated cheese. Mix in some leftover chicken chunks, bacon strips, or add a can of tuna, and you’ll have a bountiful main dish salad!  Is there a boiled egg add that and maybe some pecans too.  Make your own dressing from from Jelly or Jam you need to use.  

Jam Jar Vinaigrette
1 Tablespoon Jelly, Jam or Marmalade
2 teaspoons Dijon mustard or spicy brown mustard
2 Tablespoons white wine vinegar or lemon juice
1/4 cup olive oil

Honey Vinaigrette
Have some honey that is starting to crystallize?  Mix it with some malt vinegar.  Try 2 tablespoons of honey and 3 of vinegar, shake in a jar and taste.  If you want it sweeter, add honey.  I use Malt vinegar, but you may experiment with different vinegars or add other flavorings.

Remember Food Safety Rule Apply To Slow Cookers Too!

Slow cookers are a great way to prepare healthy food year round and there are many tasty recipes on the internet for you to try.  But some posted recipes can actually put your family in danger.  Those that are most discerning are the ones suggesting putting frozen food into the slow cooker without thawing first.  This excerpt from a blog post by Cheryle Jones Syracuse, MS, Professor Emeritus at The Ohio State University explains why.


The reality is that putting frozen food in a slow cooker provides an excellent opportunity for bacteria to grow as the food and the slow cooker make their way slowly through the temperature danger zone (TDZ) to a safe minimum internal temperature.   Thawing at room temperature and then putting on low temperature to cook is just asking for trouble with bacteria growth.

I really do love the idea of planning ahead and doing some “mass preparation” to save time and have food ready to go when needed. So, what would make these recipes a little more appealing and safer?
Check out the recipes you’d really like and start with only a few meals. Make sure your family likes the outcomes and that many slow cooked meals before you get a freezer full. This will also eliminate the possibility of overloading the freezer.

Then, freeze the vegetable/seasonings and meat in separate bags. This would allow you to brown the meat before putting it in the slow cooker in the morning. Taking the time to do this can provide better color and flavor to the final product and also it helps speed the meat through the temperature danger zone.

Most of the recipes say to take the bag from the freezer the night before and allow it to thaw in the refrigerator.  While thawing in the refrigerator is the best method, one overnight may not be enough, so you may need to plan ahead a little more.

Use the appropriate packaging materials and then use them for their intended purpose.  There’s no reason that you can’t use slow cooker liners for easy clean-up, they just aren’t intended for freezer storage.

As you’re getting ready in the morning, start the food off on high and then turn it to low before you leave the house. This helps jump start the temperature in the slow cooker and rushes the food through the TDZ.

To read the whole article click here Food Safety and the Slow Cooker

Taco One Skillet Meal

Try this tasty skillet meal when you need a quick dinner idea guaranteed to please your family.

1 pound of ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
1 cup converted (quick cooking) brown rice
1 package taco seasoning
1 cup shredded Mexican cheese blend or cheddar cheese
1 cup shredded lettuce

Optional toppings:
sliced black olives
sour cream
guacamole

Brown and stir ground beef and onion until the beef is browned, about 5 minutes.  Drain and rinse if desired.  Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil.  Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes.  Top with Mexican cheese blend and lettuce before serving.

Reduce Food Waste - Make a Soup

A great way to use meat and vegetables before they spoil is to make a soup.  I often make one on the stove top in a big pot.  I cut up vegetables that need to be used.  Add some potatoes, browned meat and a can of crushed tomatoes and my favorite herbs (Basil, Italian, Chili and Bay).  Add water to cover the vegetables.  Sometimes for a meatier flavor I add a couple of bullion cubes, but if you are watching your salt don't do this.  I simmer about 30 minutes until the potatoes are done.  You can also put your ingredients in a slow cooker and let it cook all day.  This is a great option for our hot days, no need to turn on the stove and heat up the kitchen.  Here is a basic recipe can adapt to use ingredients in your fridge and pantry.  

Clean out the Refrigerator Soup 

Heat 1 Tbsp. oil or margarine in large pan, then add a chopped onion and cloves of garlic.  Saute a few minutes.  Add browned chicken or boneless meat, thinly sliced or finely chopped, and cook, stirring, until browned.  Add firm vegetables as they take the longest to cook.  Cook, stirring, until vegetables are just soft.  Add enough stock or other liquid to cover the vegetable mixture in pan.  Bring the stock to the boil.  Season with salt, pepper and desired flavorings.  Simmer uncovered until vegetables are done.  When grains and vegetables are almost tender, add quick-cooking green vegetables, such as chopped broccoli, spinach, beans, peas, onions, or canned vegetables.

For a tomato-based soup, add a can of undrained crushed tomatoes.  For a hearty soup, add pasta or rice before simmering

If you prefer a thicker, smooth soup, blend or process mixture to the desired consistency.  For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.

A great protein source instead of meat is beans.  If using canned beans or lentils, drain, rinse, then add them.

Season soup with chopped fresh herbs (or a teaspoon of dried) to taste.

If soup needs a little more flavor, add ingredients such as Worcestershire sauce, soy sauce, chili sauce, or tomato paste.

If using already cooked pasta or rice put them in at the end.  Just cook long enough to heat up so they do not get mushy. 

Leftovers may be frozen to eat later or refrigerated and heated in the microwave.

Reduce Foods Waste - Eggs

The general guideline is to use eggs within 3–5 weeks after purchasing them for best quality.  Check the sell by date on the carton before purchasing.  Be sure to store them in their container to allow air circulation.  Fresh eggs may be kept longer.   Eggs are versatile and can be used in many ways.  They are an excellent protein source and are low in fat. 

Breakfast for supper is always a taste treat when you have extra eggs to use.  Eggs also make excellent main dishes.   Consider eating them for supper as an omelet, frittata or in a quiche.   They can be made with a variety of meat, vegetables, and cheeses and help you use other leftovers in your refrigerator.

Here is a basic quiche recipe that we used when catering the Extension Association Meeting in May.

3/4 cup half n half, 4 eggs, 1 cup grated cheese beaten together.  In an unbaked pie shell place about 1 1/2 cups of your choice of cube meat and vegetables combination.  Saute the vegetables to soften them and reduce cooking time.  Pour the egg and cheese mixture over and bake at 350 degrees Fahrenheit for about 1 hour or until set.

Gain extra storage time by boiling the eggs.  Hard-cooked eggs, will keep in their shell for 7 days in a clean covered container in the fridge. They make a quick high quality protein source for a meal such as in main dish salads and sandwiches.

Raw eggs can also be removed from their shells and beaten then frozen in ice cube trays and saved to use in baked goods.  Freeze one egg per cube, so you will not have to measure when you bake.

Canning Basics Workshop