In the kitchen, small steps and clever shortcuts can add up to big savings in time and money.
This the best time of year to say hail to kale, the health-boosting prodigy of the brassica family.
All kale varieties-curly, ornamental and dinosaur (yes really!) - look great on a plate, but it is more than just a pretty veg. Kale is packed with cancer-fighting phytonutrients (particularly those that protect against breast and ovarian cancer). It's also rich in beta-caratene (which helps prevent skin diseases).
To minimize time spent thawing staples and leftovers, portion foods before they go in to a deep freeze. Slice bagels in half and loaves of bread into thirds; downsize a package of bacon into packs of just a few strips; create single servings of soup; and wrap up individual pieces of chicken or fish.
What to do with scant amounts of extra stock, gravy, pesto, lemon juice, and wine? Freeze them in ice-cube trays and rely on them to add oomph to weeknight meals. Pack frozen cubes in a resealable plastic bag.
WHEN YOU NEED...
Light or Dark-brown sugar
YOU CAN SUBSTITUTE...
All purpose flour. To every 1 cup all purpose flour, add 2 tablespoons cornstarch.
"Soured" milk. To every 1 cup of whole milk, add 1 tablespoon lemon juice or vinegar.
Granulated sugar. Process granulated sugar in a blender or food processor until powdery, about one minute.
Superfine sugar. To every 1 cup superfine sugar, add 2 tablespoons cornstarch.
Granulated sugar. To every 1 cup granulated sugar, add 1 tablespoon light molasses or 2 tablespoons dark molasses.