Category Archives: cooking

For those times when you need a hasty tasty meal but just haven’t the time (or energy) to chop up peppers and onions, be sure to have at least one package of frozen pepper stir-fry on hand.

Pepper Stir-fry is simply julienned onions and peppers (usually red, yellow, and green). No additives, no seasonings, just grade A frozen  vegetables.

Add a half cup of frozen pepper stir-fry to a beaten egg for a fast veggie omelet. Or sprinkle a handful over your pizza before popping it into the oven. If you have some tortillas, you can make speedy fajitas by heating a cup of frozen pepper stir-fry with salsa and whatever meat you have leftover in the fridge. Or spread some refried beans from a can over one side of a tortilla, fill with two Tablespoons pepper stir-fry, a dollop of salsa, and a sprinkle of shredded pepperjack cheese. Fold in half and cook on a griddle or in a skillet about five minutes over medium heat, flip, then cook two-three minutes additional for a quick quesadilla.

Don’t forget the obvious application: Stir-fry! Julienne some cooked chicken or beef, add an equal amount of the pepper stir-fry, and sauté with your favorite teriyaki sauce. Serve over cooked brown rice (yes, you can even buy already cooked brown rice now at your grocery store for those times when you can’t wait to cook it) and sprinkle with chopped green onions or toasted almonds.

Fresh produce is best, but it’s not always available or practical. Don’t ignore the time savers in your grocery store. But do ignore the so-called helpers or packaged dinners that contain way too much sodium and other additives. Think outside the box and you can come up with your own nutritious meals in minutes.

With warmer temperatures, cooks will be moving outdoors to the grills. Or taking advantage of fresh produce available from summer gardens. It’s a good time to review food safety, too.

Cleanliness in all areas is vital. Wash your hands frequently, and keep  your food prep area sanitized. (A spray bottle containing 1 part chlorine bleach to 10 parts water works well and is less expensive than sanitizing products).

The peels of some fruits and vegetables may contain trace amounts of pesticides, fertilizer, or bacteria. All fruits and vegetables should be washed before eating (even if you don’t eat the rind, as with a melon). Store produce separately from raw meats or fish. Wash produce under running water. Some berries will mold if you wash and store, so wait to wash berries until you’re ready to use them and store unwashed produce apart from washed.

Raw meats (including poultry) can contaminate produce, countertops, and utensils with harmful bacteria. To avoid cross-contamination, thoroughly wash all surfaces that come in contact with the meats, including knives. Use a separate (plastic or glass) cutting board for meats, something that can be washed in a dishwasher or hot soapy water.

Thaw frozen meat in the refrigerator and use within three days. Do not allow food to thaw at room temperature. Bacteria can grow rapidly. Cook all meat to a safe temperature. Use a cooking thermometer, especially on pork and poultry, which should never be undercooked.

When brewing iced tea, bring water to a boil. Sun tea can harbor harmful bacteria. If you have well water, have it checked every year to be sure it’s safe to drink. When in doubt (or after severe weather and power outages), boil water before using it.

If you follow basic food safety guidelines, you can enjoy a healthy, fun summer.