Craving fresh and tasty copy for your ever growing foodie audience?
“Ask the Home Economist” to the rescue!
I am Home Economist Karla Jones Seidita and I write
a food focused advice column designed to be entertaining filler.
Familiar syndicated personal advice column style.
Suitable for a wide audience.
Perfect recipe for any media – newspapers, magazines, blogs, email blasts, newsletters.
Radio show, pod cast, talking magazine, video or vlog?
Read them aloud!
Also great as opening questions and conversation starters for the classroom, seminars, workshops and presentations.
At the beginning of each month, you’ll be emailed a different batch of 4 columns.
Each column is approximately 375 to 500 words and contains several questions and answers.
Use the column in its entirety or edit it to fit your need.
Author’s choice columns.
One theme or mixed topics.
Order one batch at a time or save money with a subscription.
Use the columns right away or keep them on hand to use as you need.
No long term contracts. Cancel any time.
1 month/1 batch of 4 columns - Just $45
That's 4 different columns.
Each 375 to 500 words.
Want to Save?
3 months/1 batch of 4 columns each month for 3 months @ $42.50 per month
Want to Save Even More?
6 months/1 batch of 4 columns sent each month for 6 months @ $37.50 per month
Here’s a sample.
Give it a try…. Use it for free!
This is an example of 1 column/553 words/5 questions and answers.
Q. When I bake, can I leave out the salt from recipes? I'm trying to reduce the amount of salt in my diet.
A. Yes & No
Yes, when you bake sweet recipes like cakes, tea breads, pies & cookies. You won't miss it!
No when you're baking non sweet yeast breads like white bread, rye and whole wheat. They will taste flat. But you can often reduce the amount of salt by half with still good tasting results.
Q. I LUV grilled cheese sandwiches but not all the fat for frying! I've tried to "dry-fry" my sandwiches in a nonstick pan without any butter but they're not as good. Any ideas?
A. Apple sauce!
Spread the outside of the sandwich very thinly with apple sauce.
"Fry" it (without any butter) in a pan that's been light coated with cooking spray.
The apple sauce will crisp up the bread like butter does but without any fat.
It doesn't matter whether the apple sauce is sweetened or unsweetened... just make sure it's very thinly spread on the bread. If it's too thick, the bread will go soggy instead of getting crispy. Enjoy!!
Q. Hummus seems so healthy but all the ones I find at the grocery store are loaded with fat. Where can I find a fat free version?
A. Right in your own kitchen!
Puree a can or two of your fav beans (rinsed & drained) using the food process or blender. Add a little bit of water to make it the consistency you like. That's it!
Flavor, if desired, with anything & everything - garlic, onion, roasted red peppers – anything!
Add salt & pepper to taste.
FYI .....The best beans to use for this recipe are cannelloni, great northern or black beans. Garbanzo beans (chick peas) that are traditionally used for hummus they don't puree smoothly unless you add fats like tahini and/or oil.
Q. How many fewer calories does light olive oil have than extra virgin olive oil?
A. Calorie reduced foods are often referred to as “light” but when it comes to olive oil, “light” refers to its taste – not calories.
Light olive oil has the same number of calories as extra virgin (about 120 calories per Tablespoon) but “light” olive oil has no olive taste.
In recipes calling for vegetable oil, light olive oil can be used instead and in the same amounts. It’s a great way to add the health benefits of mono-unsaturated fats to your diet.
Q. I like butter on my toast and sandwiches but I have to reduce the amount of saturated fat I eat. Got any ideas?
How about making your own heart healthier bread spread?
Olive oil adds heart healthy mono-unsaturated fats cutting the amount of saturated fats in half.
Using an electric mixer, whip together equal amounts of butter and light olive oil.
For example – 1/2 cup butter (1 stick) and ½ cup olive oil.
Pack into a crock or other container with a lid. Store in the fridge.
The spread will liquefy and separate at room temp so don’t leave it out too long.
Use as a bread spread or in cooking. Light olive oil has no olive taste but, as a variation, you could use extra virgin olive oil for a pronounced olive taste.
Home Economist Karla Jones Seidita has been in the kitchen most of her life.
With 50 plus years in foods and nutrition, she offers tasty, practical advice on all things food.