Craving fresh copy for your ever-growing foodie audience?
Need to fill your plate with tasty tidbits?
“Ask the Home Economist”
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.
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Each column is approximately 500 words and contains several questions and answers.
Use them right away or use them as needed to fill space.
Use a column in its entirety or edit to fit.
Author's choice of one theme or mixed topics.
No long term contracts.
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Approximately 500 words.
Several questions and answers.
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Approximately 2000 words
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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 if you don't add salt. But, you can often reduce the amount of salt by half and still have a good tasting bread.
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 lightly coated with cooking spray.
The apple sauce will crisp 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 get soggy instead of crisp. 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 favorite beans (rinsed & drained) using the food processor 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 (chickpeas) that are traditionally used for hummus don't puree smoothly unless you add fat like tahini, nut butter 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 its number of calories.
Light olive oil has the same number of calories as extra virgin (about 120 calories per Tablespoon). The difference is that “light” olive oil has no olive taste.
For baking, light olive oil can be used instead of vegetable oil 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.
Restaurant and bakery owner, author, radio host, food commentator, journalist, and country inn proprietor, she offers tasty, practical advice on all things food.