Did you know you can use tomato stems and leaves in your cooking?

With food prices ever on an upward trend, and with an increase consciousness of waste, I’ve been on a mission to use up as much of the food I buy as possible. Here are some foods I used to waste; maybe you needlessly waste them, too:

1. Potato Peels. Unless I have company, I leave the peels on the potatoes – even when making mashed potatoes. (There’s a lot of good nutrition in those peels!) But if I do peel the potatoes, I save them in a bag in the fridge and later deep fry them in oil (at 350 degrees F./176 degrees C.) I season them with salt and sometimes other spices.

2. Tops. I always try to buy root vegetables with their tops in tact. I chop and freeze carrot tops for using like parsley, and the greens of many other root vegetables, such as beets and radishes, are excellent sliced and sautéed in olive oil, garlic, and salt.

3. Watermelon Seeds and Rinds. If you buy watermelons with seeds in them, save the seeds and roast them: Toss the seeds with a tablespoon or two of olive oil some salt and pepper; spread out on a baking sheet and bake at 350 degrees F./176 degrees C. for a few minutes. You can also save the white part of the watermelon rind and use it chopped into salads, just like cucumbers.

4. Fennel and Celery Leaves. Instead of tossing them, save them and use them just as you would the stalk.

5. Collard and Chard Ribs. Almost all recipes call for the cutting away of the tough ribs of these vegetables, but that doesn’t mean you have to throw them away! Instead, simmer them in some wine or stock. Drain them once they are tender and season with salt and a little bit of olive oil.

6. Corn Cobs. Remove all remaining kernels, then add to the pot when you’re making vegetable stock.

7. Tomato Stems and Leaves. Lay these on top of a layer or two of cheesecloth, then tie the cloth closed. Add to soups or stews during the last 10 minutes of cooking.

8. Citrus Peels. Cut away the white pith and either grate or chop finely. Freeze. Use small amounts for baking (or to replace fresh zest…just use less), or add tiny amounts to stews, soup, or stock.

9. Leek and Scallion Whites. Many chefs only use the white part of leeks and scallions (green onions). Save the tougher, green part of leeks and chop them into soup. Go ahead and use the whites of scallions; they are only slightly “hotter” than the greens.

Ingredients

You need only a handful things for this scrumptious and simple treat: 1 pound (.45 kg) fresh strawberries, 8 oz. cream cheese (the kind that comes in a block), a little powered (confectioner’s) sugar (or Splenda), a little pure vanilla extract, and a box of graham cracker crumbs or graham crackers.

Choose the best strawberries you can find. They should have no green on them (except, of course, for the green leaf tops) and should show no signs of going soft. Farm fresh strawberries have the best flavor.

Place the strawberries in a colander and wash them with warm, running water. Pat them with a paper towel or flour sack dish cloth until they are dry. Hull the strawberries with a huller, or with a paring knife. Most berries will then have a little hole in the top, but if this isn’t the case, carefully carve one out with the paring knife.

If you use whole graham crackers, pulse them in a food processor until they turn to fine crumbs, or place them in a large seal-able bag, a little at a time, and roll over them with a rolling pin until you obtain fine crumbs. Pour the crumbs into a bowl.

Making Cheesecake Strawberries

1. In the bowl of a mixer, combine the cream cheese, 2 or 3 tablespoons powdered sugar or Splenda, and 1 teaspoon pure vanilla extract.

2. Spoon the cream cheese mixture into a piping bag.

3. Fill the holes in the tops of the strawberries using the piping bag full of cream cheese mixture. Be sure to cover the entire top of the berry (where the leaves once were).

4. Dip the cream cheese filled end of the strawberry into the graham cracker crumbs.

The strawberries taste best if eaten shortly after they are made, but you may store them in the refrigerator, in a covered dish, until ready to serve.

Chocolate & Strawberries. Who – especially if they are female – doesn’t love chocolate? An unlike many aphrodisiacs, chocolate is actually scientifically linked to a happier and more romantic life. Sure, a box of nice chocolates is great, but putting some time and effort into the chocolate you give your Valentine only makes the food that much more romantic. Try Chocolate Cookies with Molten Chocolate and Vanilla Ice Cream or easy chocolate covered strawberries. The latter may be especially potent, since strawberries are also considered an aphrodisiac. The vitamin C in them is known to help regulate sexual hormones.

Osyters. Most people either love or hate oysters, so before you serve this well known sexy food to your Valentine, make sure you know his or her preference. Scientists say oysters are considered a romantic food not only because of their suggestive shape, but because they contain acids and vitamins that increase testosterone levels. Try serving Zeeland oysters a la rose or Marinated Fresh Oysters.

Asparagus & Truffles. This one surprised me – but it’s not just the vegetable’s evocative shape that makes it one of the world’s sexiest foods. It’s also packed with vitamin E, which is scientifically linked to increased sexual hormones. Try Asparagus and Pine Nuts or Asparagus Rissolee with Truffle Puree. The latter combines aphrodisiacs, since truffles are known to release chemicals called pheromones that help garner sexual responses in women.

Potatoes. Believe it or not, the humble potato has long been considered a sexy food. Scientists now know they do many of the same things chocolate does to the brain: They raise serotonin levels, making people feel happier and more romantic. A PR Newswire story even quotes “aphrodisiac expert” James Sotte as noting, “Jersey Royal Potatoes are a particularly powerful aphrodisiac for women because they have a smell…[that’s reminiscent of the] musky aroma of the male.” Try adding a simple baked potato to a romantic meal, or make Potato Galette with Bacon and Cavier.

Ginger. During ancient times, this aphrodisiac was both rubbed on the body and eaten for its aphrodisiac affect. Scientists now know ginger contains compounds that help it increase circulation – which in turn can lead to easier arousal. Try Crème Brulee with Ginger or Lamb Square Cut with Eggplant Fricassee.

P.S. For fun, check out our online quiz: “Which Food Will Spice Up Your Love Life?”

To make 1 lb. (.45 kg) of finished strawberries, you’ll need 6 oz. of chocolate. Select the best strawberries you can find. They should be firm, but deep red. There should be no soft areas, nor green areas (except, of course, for the stem, which should be green). Wash the berries in warm, running water. Do not soak them, or they will loose flavor. Do not hull the berries or remove their green tops. Pat the berries until they are completely dry.

Any type of chocolate may be used. However, the chocolate should either be in pre-made chips, or you should chop it coarsely. (For more about types of chocolate, visit Chocolarious.)

Step 1: Pour the chocolate into a heat proof medium-sized bowl. Line a baking sheet with parchment or waxed paper.

Step 2: Fill a medium-sized saucepan with two inches of water and bring to a simmer over medium heat.

Step 3: Turn off the stove and set the bowl of chocolate over the saucepan. The chocolate will melt. Stir until it’s completely smooth. Remove the bowl from the stove.

Step 4: Hold one strawberry by its green top and dip one half of it into the melted chocolate. Give the berry a small shake as you remove it from the chocolate. Then immediately give the berry a quick clockwise turn; this finishes the tip of the strawberry neatly. Lay the strawberry down on the prepared baking sheet. Repeat this step with the remaining strawberries.

Step 5: To help the chocolate set, place the baking tray of dipped strawberries on a shelf in the refrigerator. Don’t leave the strawberries in for longer than half an hour, or the chocolate will “sweat.”

For a fancier look, melt chocolate in a contrasting color, scoop a small amount into a spoon, and drizzle it over the already-dipped strawberries. You might also finely chop some nuts for the berries; after the initial dipping, wait about 20 to 30 seconds, then roll the berry in the chopped nuts. Pecans or almonds are good choices.

If desired, stick toothpicks or tiny popsicle sticks into the strawberries where the stems would normally be; this can make dipping and eating easier.

Store the strawberries in an airtight container in a cool room.

To present the strawberries, neatly line them along the edge of a platter, plate, or cake stand. Then either carefully pile strawberries in the center of the plate, or continue making circles with them until the plate is full.

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For more details, visit the Gourmet Recipe Blog Festival page. Good luck!

Boiling

Store bought eggs aren’t usually difficult to peel once they are boiled. This is because older eggs have more air between the egg and the shell. Fresher eggs, however, can have very little air between the shell and the egg, making peeling almost impossible. The good news is there’s a simple fix. Before boiling fresh eggs, just prick the larger end of the egg with a clean pin. A tiny hole is all that’s needed. Then boil, allow to cool, and peel as usual.

Frying

Older eggs, when fried, have a rounder or puffier look. Again, this is due to added amounts of air in the egg. Fresher eggs look more flat when fried. Happily, however, truly fresh eggs – especially if from free ranging hens – are far tastier.

Separating

The fresher the egg, the easier it is to separate the yolk from the white.

Baking

Many people believe fresher eggs don’t let baked goods rise as easily. They theorize older eggs have weaker proteins which are, essentially, more stretchy. However, in practice the difference between baking with fresh eggs and older eggs is very slight; in fact, most people won’t even notice a difference.

Quantity

Store bought eggs are sold in standard sizes. Fresh eggs, however, come in many different sizes. Size variances can occur because a hen is young, or has recently molted (renewed her feathers), or because she is simply of a breed that produces smaller eggs. In the case of eggs, size does not affect taste or safety. However, size can ruin a recipe. For example, if a cake calls for 4 “extra large” eggs and you use 4 small eggs, the cake won’t be as light and fluffy. Therefore, it’s smart to save smaller eggs for such things as fried or scrambled eggs. When using fresh eggs for baking, or for recipes where the quantity of egg is vital, choose only fresh eggs that are very close in size compared to store bought eggs.

Favorite Egg Recipes

Curried Eggs Maryland

Green Lentil Ragout and Smoked Egg

Mousseline de Genepri with Chocolate Fondue

Burgundy Eggs

Truffle Omelet

Eggs with Fresh Mushrooms

Mash ‘em!

You’ve undoubtedly had mashed potatoes, and maybe even mashed sweet potatoes – but have you ever tried mashed parsnips or turnips? Or how about mashed combined root veggies? For the latter, choose 3 lbs. of root vegetables (like parsnips, rutabagas, turnips, or carrots) and chop them coarsely. Throw them in a large pot with 4 cloves of garlic. Bring to a boil, then simmer for half an hour, or until the vegetables are quite tender. In the meantime, combine 2 cups heavy cream, ½ cup of butter, 1 handful of fresh thyme, another of fresh rosemary, and 2 bay leaves in another pot. Set over low heat and don’t allow the liquid to boil. Cover; when the butter melts, remove from the stove. Drain the boiled veggies and remove the herbs from the cream mixture. Place the vegetables back in the pot and mash them. Gradually stir in the cream mixture. Season with salt and pepper.

Roast ‘em!

I once read that cooking star Julia Child detested roasted vegetables – but I confess it’s one of my favorite ways to eat root veggies. Just chop the veggies, pour into a roasting pan, add a little oil and some seasonings and in less than an hour you have drool-worthy vegetables. For complete instructions, visit Gourmanda’s sister site, GourmetRecipe.com.

Stew ‘em!

When making your favorite stews, instead of reaching for the same old vegetables, go for what’s in season. This time of year, that certainly includes root vegetables. Try parsnips, turnips, beets, and rutabagas. Chop them coarsely into pieces about twice as big as bite sized. This ensures relatively quick, even cooking.

Braise ‘em!

Cut into coarse chunks. Pour oil into the bottom of a heavy pot and heat over medium-high heat. Once the oil is warm, add the vegetables. Season with salt and add (per serving) ½ cup or so of chicken, vegetable, or beef stock. Cover and reduce heat so the liquid simmers. Once the vegetables are tender and slightly browned, serve. For additional flavor, sprinkle with fresh herbs before serving.

Grill ‘em!

If you have a covered location for grilling, this is a unique and excellent way to serve root vegetables. Small vegetables can go on the grill whole. Slice larger veggies. Brush with oil, season with salt, and grill on medium until tender.

Chip ‘em!

For a healthier snack, make your own chips from root veggies. Slice them thinly (a mandoline helps here) and drop them in a large plastic g. Add about a tablespoon of oil. Seal the bag and toss to coat the veggies with oil. Lay a piece of parchment paper in the microwave and place the veggie slices on it in a single layer, not touching. Microwave for a few minutes, until slightly browned. Remove the chips and sprinkle with salt; allow to cool before serving.

For more ideas on cooking with root vegetables, see “Exploring Root Vegetables.”

Crock Pot Chicken

In today’s hectic world, many of us are trying to find time to cook nutritious meals at home. We all know processed foods are bad for us, and that restaurant food can be less than healthy, too. This has lead to many creative approaches to home cooking, including freezer meals and cooking with a crock pot.

For those who may not be familiar with freezer meals, this entails setting aside a day or two to prepare and cook meals for a whole month or a few weeks. It can eat up an entire day, but its followers say they love the freedom it offers every other day of the month: Just choose a meal from the freezer and reheat it. (Less ambitious home chefs double or triple meals, freezing the extra. This may not provide a month’s worth of food, but it does offer a great way to eat at home when time and energy are low.)

More people are familiar with crock pot cooking. At it’s simplest, cooks dump a bunch of ingredients into a crock pot or slow cooker in the morning and have a warm meal by evening.

But recently, a friend told me about her adventures with freezer crock pot meals. She takes a few hours to prep all the ingredients for a week (or several weeks) worth of dinners. Then she places all the ingredients for a single meal into a gallon-sized freezer bag. She seals the bag, pushing out as much air as possible, writes the date and contents on the bag, then pop it into the freezer. (You could make the meals last longer in the freezer by sealing the bags almost shut, then sticking a straw into the small, remaining opening. Suck the air out of the bag using the straw, then seal completely. If you have a vacuum sealer, using it will make the meals last the longest possible time without risk of freezer burn.)

My friend says there is no need to blanch any of the ingredients before freezing.

Then, whenever she wants a delicious home cooked meal, she simply removes a bag from the freezer an extra half hour ahead of time. She lets it lie on the counter and thaw for 30 minutes, then dumps the contents into the crock pot. She then cooks the meal according to the timing and temperature of the original recipe.

I’m going to have to try this method myself. How about you? For a variety of tasty crock pot recipes, be sure to visit Gourmandia’s sister site, Gourmet Recipe.

A simple potager garden.

Since nearly the beginning of time, cooks have been gardeners, too. And whether you have one pot of fresh salad greens or a large jardin potage, you can be part of that tradition in 2012. Take the plunge, and not only will you learn the sweet sensation of absolutely fresh food in your mouth (Hint: It tastes nothing like store bought – and even farmer’s market food has a hard time comparing), and your body will get better nutrition, too. As Dr. Donald Davis of the University of Texas at Austin has learned, commercially grown food is not only bland – it has less in the way of vitamins and nutrients, too.

If you’re new to gardening, it’s important to start small. It’s tempting to suggest you start with a tomato plant, since this fruit, when home grown, so greatly outshines the stuff sold in grocery stores. But tomatoes need lots of sun, soil, water, and nutrients. So maybe it’s better to start with a pot of salad greens. As long as they get at least 4 to 5 hours of sun each day, and a little water, they are a cinch to grow. Other easy to grow foods include cress, radishes, green beans, carrots, spinach, onions, beets, peas, and almost all herbs. (Just be sure to keep herbs in pots, or they may overtake your yard.)

Whatever you grow, consider choosing non-hybridized varieties. It’s hybrids Dr. Davis believes accounts for the lacking nutrition in our fruits and vegetables. Heirloom varieties are more likely to be rich with both flavor and nutrition. Then savor the flavor! I often say that everyone would eat far more fruits and vegetables if only they could eat them as they are meant to be eaten: Fresh from the garden. Your tomatoes will be packed with robust, juicy flavor – and they will never be mealy. Your peas will be crisp and sweet. Your carrots will have a sweet, almost juicy flavor.

Whenever possible, pick food from your garden just before cooking or eating it. This helps preserves both the flavor and the nutrients in the produce. If you have an abundant harvest, learn how to freeze it. Some things, like herbs, onions, and sweet peppers, can be chopped, tossed into freezer bags, and then tossed into whatever you’re cooking. Tomatoes are easy to freeze by placing them on a baking tray until they are solid. Then pop them into freezer bags. When you’re ready to cook with them, run the fruits under warm water; their skins will fall right off. Chop them up in your cooking, as they thaw. Other foods require blanching before freezing. The National Center for Home Food Preservation offers complete information on how to do this.

Share your harvest, too. It’s likely your neighbors and friends have never tasted veggies as delicious as those you grow, and many shelters accept garden fresh produce, too.

Here’s to better eating – and gardening – in 2012!

Bacon Wrapped Scallops

Looking for ideas for a great New Year’s Eve party? Here are some delicious, crowd pleasing dishes to try.

10. Beer and Cheese Dip. Put a tasty twist on ordinary cheese dip by adding beer and red pepper flakes. You can’t buy this in a store!

9. Kale Chips. Offer something different – and healthier – by making a batch of crispy kale chips. They are both easy to make and scrumptious.

8. Soft Cake with Walnuts. Take advantage of in-season walnuts to make this delicious, gourmet cake.

7. Cheese Sticks. Turn ordinary cheese into a dish so popular there won’t be any leftovers.

6. Chocolate Beignets. Worthy of a gourmet restaurant, but easy enough to make at home, this treat will please the chocolate lovers at your party.

5. Spicy Herb Breadsticks. Make the dough for these bread sticks one day ahead. The finished sticks are skinny, crispy, and spicy.

Spicy Herb Breadsticks

4. Newburg Frog Legs. Frog legs aren’t just for the South anymore. Look for them in high end butcher shops or gourmet grocery stores.

3. Buttermilk Sausage Pinwheels. Ideal for breakfast, lunch, dinner, or something in-between, this easy to prepare treat is a crowd pleaser.

2. Chole Bhature. Give your guests a hearty, serve-yourself dish with this classic Indian food.

1. Bacon Wrapped Scallops. Serve it as an appetizer or as a side dish – it’s sure to be a huge hit with your friends or family.