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June 5, 2013
Brooke VanCleave| St. Joseph News- Press
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Amy Houts poses with her new self-published book, ‘Mealtime Magic.’
This book is based on the way that I’ve cooked for a long time, which is that I cook more meat than I need for that night and then I use that meat, or the sauce or the broth or something, in at least one other meal. — AMY HOUTS, author of “Mealtime Magic: Delicious Dinners in Half the Time�
Sky shopping
Easing the dinnertime struggle
SkyMall is the world’s coolest magazine catalog because it’s full of expensive, useless inventions that nobody needs yet everybody wants. TakeMyPaycheck.com is the geeky internet equivalent of SkyMall. You might not purchase anything from it, but it’s so much fun to scroll through the directory and look at all the wacky products, such as a lion hat for cats or an umbrella that changes color when it gets wet. It would be a great resource for quirky last minute gifts.
Make magic out of your leftovers
By BROOKE VANCLEAVE
I
St. Joseph News-Press
t’s 6 p.m. on a busy weeknight. The family is complaining of hunger pangs. The fridge is full of leftovers that have seen better days. What do you do? Maryville, Mo., author Amy Houts has a meal plan and recipe book for busy, budget-strapped families looking for variety in their weekly dinners. “I’m not the person that loves to be in the kitchen all day. I like to make good food as quickly and efficiently as I can, and so I wanted to share my idea for doing that with other people,� Mrs. Houts says. Her new book is called “Mealtime Magic: Delicious Dinners in Half the Time.� Mrs. Houts developed recipes around the concept of intentionally using leftovers in new ways. “This book is based on the way that I’ve cooked for a long time, which is that I cook more meat than I need for that night and then I use that meat, or the sauce or the broth or something, in at least one other meal. ... Once you have part of your meal cooked, all you need is to add to it� she says. Most of the entries in “Mealtime Magic� center around threeday plans featuring a specific meat item
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like chicken breasts or ground beef. The first night’s meal requires preparing that meat in bulk, then reserving a portion of it to use for nights two and three. “I tried to make each recipe in the three-day plan different so that you wouldn’t be having all Italian or all Mexican or all Asian,� she says. For instance, a meal plan might include Asian Pepper Steak the first night, Spicy Steak and Eggs the second night and Philly Cheesesteak Sandwiches the third night. “Mealtime Magic� also includes fish and meatless meal plans. All recipes use basic ingredients that are already in your pantry or can be found easily in the grocery store. It’s best to make a grocery list ahead of time based on recipe ingredients you want to try each week. Here is a recipe utilizing homemade meatballs, which then contribute to two other meals.
4 submarine sandwich rolls 1 cup grated mozzarella cheese Mix ground beef, breadcrumbs, Parmesan cheese, eggs, salt, pepper, onion and water in a large bowl. Roll into small balls, 1/2 to 1 inch. Heat oil in a large skillet over medium heat. Cook meatballs in batches; do not crowd pan. Brown on all sides, about 10 minutes total. Add more oil if needed. Remove to a paper towel-lined plate to drain. Reserve two-thirds of the meatballs for the next two recipes. Heat spaghetti sauce and meatballs in a large saucepan over medium-low heat. Split rolls in half; toast. Spoon meatballs and sauce onto rolls. Sprinkle on cheese. Place under broiler for a minute to melt cheese. Good served with three-bean salad. Yield: 4 servings BEFORE SERVING: Reserve 2/3 of the meatballs from Meatball Heroes for Easy Lasagna and Meatball Stew. The reci-
pes can be found at www. houtsandhome.com/1/archives/03-2013/1.html. Besides fi nding a simpler way to prepare dinners, Mrs. Houts says she wants her new book to encourage families to eat healthier at home and avoid creating food waste. “I did some research ... and found out families usually throw away about 20 pounds of food per month. That costs about $500 a year,� she says. She hopes reusing items people already have in their kitchen will help eliminate this waste. The book itself is easy to follow, with detailed instructions, easy variation options, an extensive index, a spiral binding that lies flat on the counter and coated pages that make it easy to wipe of splatters. Most of the recipes feed four people, though the amounts can be doubled or cut down depending on need. Mrs. Houts already is an accomplished author,
with more than 40 children’s books, cookbooks and other materials in publication. However, “Mealtime Magic� is the fi rst book she’s produced out of her own publishing company, Houts and Home Publications. She eventually would like to start publishing other writers’ content. She says each day is a learning process. Find her book on her website, www.houtsandhome.com, or Amazon. com. It’s also for sale at the Maryville Hy-Vee. Brooke VanCleave can be reached at brooke.vancleave@newspressnow.com. Follow her on Twitter: @SJNPVanCleave.
— Brooke VanCleave,
Potent quotables I always tell people the best you can buy will make it a one-time purchase. — JEFF KEYASKO, chef, on choosing quality kitchen essentials
5.15.13 * from “Tools of the trade� Find the original story at
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Meatball Heroes
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2 pounds ground beef 1 cup dry breadcrumbs 1/4 cup grated Parmesan cheese 2 eggs 2 teaspoons salt Dash pepper 1/2 teaspoon dried minced onion 1/2 cup cold water 2 tablespoons oil 1 (16-ounce) jar pasta sauce
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