Let Your Shopping List Work For You

I'd like to make a confession. I love grocery shopping. I like walking up and down the aisles perusing the new products. I know some of you share my love, while others find it a big chore. For those of you that need help, I thought I'd share my grocery shopping system with you.

Start by making a list of all of the ingredients you need. The most important thing about this list is to arrange it in sections by thinking of the sections of a grocery store. Put all of your produce on one portion of the page, dairy on another, meats on another, pantry goods in another, and so on and so forth. If you are familiar with your grocery store lay out create your list according to the market's floor plan. At my Safeway I like to start in the produce section and make my way through the back of the store stopping to pick up chicken, bacon, frozen goods, milk, cheese, wine, and bread along the way. Having a list in your hands will also keep you from purchasing impulse foods that aren't good for your wallet or your weight. Once you get used to shopping with your list you will realize that you can be in and out of the grocery store in no time and you might just find you actually enjoy your walks down the super market aisles.

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This Post was written by Sabrina from YumSugar.com

Do Additives Make Children Hyper?

I was never one of those overactive kids (in fact, I may have been borderline sluggish), but my mom also kept us away from as many processed foods as possible. She was a firm believer in whole foods and natural ingredients (she even tried to pass frozen fruit off as "ice cream" on more than one occasion) and perhaps that's why we were well behaved.

It may be a coincidence, but a new British study is showing that there is a link between artificial food coloring and hyperactivity. Groups of 3, 8 and 9 year olds were given fiven different food colorings - the amount that an average child might consume all day. The children in the study showed behavioral problems such as temper tantrums, poor concentration, hyperactivity and allergic reactions. The additives they tested were ones that are approved in the EU (although some are actually banned in the US). A similar test from a few years ago also found similar results.

They haven't fully published the new findings, but I would be really interested to see the full scientific results. I'm not totally surprised, as I'm sure the additives do something, but I'm curious to see how the control group was tested. Aren't temper tantrums and hyperactivity just part of being a kid? What do you guys think?

Source: Press TV

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This Post was written by Sabrina from YumSugar

Get Rid of That Stinky Disposal

This past weekend our garbage disposal decided to hit me in the face with the most disgusting smell ever. We'd just finished up our 4th of July bbq and I think the mix of watermelon, bbq sauce, raw chicken, roasted peppers and cheese just didn't really mix well. However, I was in luck, we also had a bunch of lemons leftover, so I tossed one in the sink and ran the disposal. Voila! No more nasty sink smell! I also threw in some ice - to help sharpen the blades - while I was at it. If you've got some issues with your disposal, here are some more helpful tips:

• Occasionally toss a few pieces of ice into the disposal. The grinding of the ice will help to keep the blades sharp.



• You can also freeze vinegar in ice cube trays and run those down the disposal. You'll keep your blades sharp and get rid of any lingering odors.



• For stubborn odors pour baking soda into the drain and let it set for several hours before running the water/disposal.



• Don't put too many peels (especially potatoes) down the disposal. The starches in the potatoes will turn into a thick paste and may cause the blades to stick.



• It's fairly obvious, but don't run glass, plastic, metal and other non-food items down the disposal.



• The remains from crab, oysters, etc. should also not be put down the disposal.



• Avoid grinding fibrous food like onion skins, celery and corn husks.



• Small amounts of eggshells or small bones are actually good for the disposal and can help scour the sides of the grinder.



• Be sure to run cold water before, during and after using the disposal. This will help run debris through the pipes. The cold water will help solidify any grease in the pipes.



• Avoid harsh chemicals like bleach or drain cleaners. If there is a clog, check and clean out the disposal unit first.

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This Post was written by Sabrina from YumSugar

The Best After School Chocolate Chip Cookies

All the little ones (and big ones too) are headed back to school, and I don't know about you, but school always makes me think of chocolate chip cookies. My mom wasn't the kind of gal to make them for us after school (we had "weird" Chinese food like runny rice or chinese cake instead), but I always fantasized about having a huge batch waiting for me. When I went to college I decided that if I was going to have a batch of cookies waiting for me, I was going to have to make them myself.

So I made batch, after batch, after batch. All in hopes of discovering the perfect chocolate chip cookie. Many years later I think I've finally come close. My recipe after the jump.

My Fave Cookies!
2 1/4 cups flour (this time I used all-purpose, but it works great with 1 1/2 cups wheat 3/4 cups all-purpose)
1 tsp baking soda
1 tsp salt

2 sticks of unsalted butter (room temp)
1/2 cup sugar
1 cup dark brown sugar
1 tsp vanilla extract
2 eggs (room temp)
1 tbsp milk
1 12oz package of chocolate chips

1. Preheat oven to 375F.
2. Sift together flour, baking soda and salt into small bowl. Set aside.
3. In large bowl, beat butter until creamy - add granulated sugar and brown sugar until smooth.
4. Mix in vanilla extract.
5. Add 1 egg, mix well. Add 2nd egg, mix well.
6. Gradually mix in flour mixture (I do it in thirds).
7. Mix until all ingredients are incorporated. Add in milk. Mix well - batter should be slightly creamy, but not smooth like cake batter.
8. Once batter is thoroughly combined, mix in chocolate chips.
9. Using a large ice cream scoop, scoop out the mixture (level off with the back side of a knife) and place onto baking sheet (lined with parchment paper or silpat).
10. Scoop dough out until pan is full (about 2-3 inches apart).
11. Bake for 11-13 minutes or until golden brown.
12. Leave on pan for 2 minutes then transfer to wire rack for cooling.

These result in large puffy cookies that start to crisp on the outside, but are good and chewy on the inside. Make a huge batch, grab a glass of milk and turn on the afterschool cartoons

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This Post was written by Sabrina from YumSugar

Going To a Potluck? Bring This Simple Stuffed Date Appetizer!

When I was a growing up, one of my parent's friends grew dates. She would constantly bring us bags of them and I hated it. I hated the way they tasted, I hated the texture and didn't understand the big appeal. Fast forward to my college years when a friend, who was a big date fan, had me try one. It was amazing! As in, "Waaaaah!? I've been passing this up all these years" amazing. Ever since then, I've gone absolutely crazy for dates. My favorite way to eat them is plain (I prefer Deglet Noors to Medjools), however when they're stuffed with a creamy goat cheese, toasted walnuts and covered in cracked pepper they're simply fantastic.

This simple appetizer is put together in no time at all (unless you count the pitting of the dates, that can take a little while depending on your knife skills). To pit the date, slice it open and use the tip of the blade to pry the pit out. Once pitted you stuff with goat cheese (if you can find a cheese with a thinner cream cheese consistency that works even better). Toast up some chopped walnuts, sprinkle on top (or better yet, mix into the cheese before stuffing) and finish the whole thing off with some fresh cracked pepper. Super delicious and super simple! Whenever I bring them to a potluck people always ask for the recipe, it's so wild to me because there's not much to do. If you give them a try let me know what you think!

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Are you interested in contributing to The Daily Tiffin? Drop us an email: blogmeeta@gmail.com. We look forward to hearing your ideas.

This Post was written by Sabrina from YumSugar

Say Cheese!

I don't know about you guys, but I'm a fiend for cheese. Whether it's a nutty hard cheese, or a soft runny one, there's a place in my heart. At any given time there are at least three cheeses in my fridge, but if I could have my way there would be at least seven (one for every day of the week). Everyone has their own personal favorites (mine are aged goudas like Amsterdam Reserve or creamy goats like Humboldt Fog), but no matter what cheese you take home you should learn how to properly store and care for it (not that it's going to last long anyway...). Here are some of my tips to help ensure your lovely cheese will last:

• Remove cheese from fridge an hour before serving, so that it can be up to room temperature (that's when it tastes best). Only remove what you're planning on eating.



• If you're going to eat it in a day or two, the cheese can be left out at room temperature.



• If mold develops on hard or semi-soft cheeses (such as cheddar and swiss), it's okay to cut it off. To be safe, cut a half inch of cheese off on all sides with visible mold. If it shows up on soft cheeses (such as brie), then say good bye and toss it out.



• Speaking of mold, keep blue cheeses away from other foods and definitely in separate containers. The spores in the blue cheese can migrate to other foods.



• Don't freeze your cheese. A lot of people say you can, but if you do, use the cheese for cooking only. The flavor and texture are definitely diminished after freezing.



• Cheese should be refrigerated in the original wrapping until ready to use. Keep it in an area where it will be less likely to pick up the other odors/flavors floating around in the fridge.



• Once unwrapped, wrap hard or semi-soft cheese in wax paper (it's better than plastic) and if possible store in a sealed plastic container. Use a fresh piece of wax paper each time. Soft-cheeses do not need the wax paper and should be kept in a sealed container.



• Consider double wrapping potent (aka stinky) cheeses so that their odors do not escape.



• My favorite tip: enjoy and explore! Get adventurous and try new cheeses. And once you've found one you like, share it with your friends!

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This Post was written by sabrina from YumSugar

You Say Tomato, I Say Delicious

Summer means lots of great produce. Personally I always look forward to juicy ripe tomatoes. This year I've decided to plant a few of my own, and the first of the bunch (a few cherry tomatoes) have just started to ripen. The beefsteaks and heirloom "Mr. Stripey" varieties, as well as my baby baby super sweet cherry tomatoes — that is if they turn out like the ones at my mom's house — are green, but should be ripe soon.

Right now it seems like everyone is talking about tomato recipes. I personally like mine with just a little salt and pepper, or accompanied with fresh mozzarella, a few basil leafs and — if I'm feeling decadent — a slice of fried pancetta or bacon.

With all of this tomato talk, I thought it might be helpful to talk about the different kinds of tomatoes:


Beefsteak: The biggest of the tomato family with a meaty texture - good for salads, grilling, and burgers.



Plum: Also known as Roma tomatoes, these babies are oval shaped, good for cooking, and used frequently in both Italian and Mexican cooking.



Cherry: Small, round like a cherry, and bite sized, these are perfect for salads, roasting, and tossed with pastas.



Salad: Also known as vine or round tomatoes, these are excellent for eating raw in salads or sliced and used in quiches or gratins.



Grape: Like the cherry tomato, these are small, oval shaped tomatoes that are super sweet and kid friendly. Use in salads or for snacks.



Green: A tart, yet ripe variety perfect for frying or for adding color to a tomato salad.



Heirloom: A variety that has been grown for over 100 years with the seeds being passed down from generation to generation. There are many different heirloom varieties that come in many different shapes and sizes.

Image Source

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Are you interested in contributing to The Daily Tiffin? Drop us an email: blogmeeta@gmail.com. We look forward to hearing your ideas.

This Post was written by Sabrina from YumSugar