Tips and Tricks for Cooking at Home

If you knew the key to saving more money and staying healthy, and it only took a few changes to your life to do it, wouldn’t you want to try? You might be surprised to learn your kitchen is actually a goldmine.

Americans spend nearly 50 percent of their food budget eating out, according to the National Restaurant Association. If you don’t think you spend this much, take a couple of weeks and save all your receipts. Then go through and add up the money spent at restaurants, drive-throughs or coffee pit-stops. You might be surprised to see how much you actually spend.

Financial costs aren’t the only problem. The cost to your health is another major concern. More than 30 percent of American adults are obese, reports the American Heart Association. People who are obese can contract many illnesses, including diabetes, high blood pressure, cardiovascular disease and other chronic health conditions.

Go back to the receipts you saved and pick one out. Think about why you went out on this particular day. What was going on? Why did you choose to go out to eat? Thinking about the “why” can help you learn to change your behavior.

“Two people with children tend to find that they are so busy, they end up making the same thing over and over and over, or they aren’t eating healthy and end up eating out three to four times a week,” said Chef Shirle’ Hale-Koslowski. Chef Shirle’ is an affordable personal chef based in Raleigh-Durham-Chapel Hill, North Carolina, and runs Four Corners Cuisine, (fourcornerscuisine.com); she has spent nearly a decade helping people who don’t have time to cook by going to homes and cooking enough meals for two weeks.

“Many people who want to eat better don’t know how,” she explained. After spending time with many clients who are fed up with the drain on their budget caused by eating out, as well as health concerns, Shirle’ has a lot of advice for a beginning cook. She’s even helped a family of carbophobic vegetarians who don’t like vegetables. (She mostly cooks them beans.)

Now, if you’re ready to cut way down on eating out, you need a new plan, namely, cooking for yourself and your family. Start by determining what kinds of cuisine you and your family prefer, for example, Italian or Indian. Then, find out what kinds of ingredients your family doesn’t like. A common food dislike is onions. Solve this problem by using alternative flavorings, like onion granules or powders, or replace it with garlic or another ingredient as appropriate.

Try Something New

But one important thing to do as you learn to cook at home is to try new things. This can be difficult if you have never liked something, but chances are, you can trace your dislike back to a memory of a bad meal associated with the ingredient. For example, many people believe they won’t like beets, but they’re thinking of pickled beets in a can, ala 1950s-style. Try cooking an ingredient you don’t like in a different way from how you associate with it. One of Shirle’s most popular dishes is an easy and delicious honey roasted beet recipe, which you can find at the end of this article.

If there are kids in your family, it can be a challenge to get them to try new recipes and new foods. Chef Shirle’ has seen many families whose children follow the behavior of the adults in the family. Without ever having tried something, the children believe they won’t like it because their parents don’t. Keep this in mind when trying new things with them. You can also make it a game by having them pick out a recipe or an ingredient never tried, which gives them a little control over the process.

Freeze It

Shirle’ recommends one of her tactics as a way for busy cooks to handle meals. It is possible to cook everything for up to a week or longer in advance, perhaps on the day the shopping is done. Make what you cook stretch by doubling the amount; for example, if you are cooking for four, make enough for eight and then freeze leftovers.

If you spend just three hours a week cooking, you can freeze almost everything you make. When you need it later in the week, just put it in the oven or microwave it. There are techniques to cooking and freezing, however, in making sure the food still tastes great after being frozen. The thing to remember, Shirle’ said, is moisture content. A chicken breast cooked and put into the freezer without any kind of moisture will dry out when warmed up. Add some sauce, then freeze the meat, and it will be juicy and delicious.

Another trick Shirle’ suggests is undercooking everything a bit so when it is reheated, it finishes cooking and tastes great, even after emerging from the freezer. Consider doing this with pasta, which will be mushy if you fully cook it, freeze it and reheat it. Meat will also do better if you try undercooking it.

When freezing meat, you can give it a quick sear in a pan, add the sauce, allow it to cool, and freeze it. Then, on the day you plan to eat it, remove it from the freezer and put it in the fridge to thaw during the day. Finally, when you’re ready to serve it, reheat it in the microwave or the oven. Consider freezing food in glass dishes so you can put them right in the oven. Be sure to use freezer bags or proper packaging material and also labeling the food with dates will help with the organization of your freezer, too.

Keep It On Hand

Plan ahead by having some staples in your pantry on hand. Get a well-rounded collection of spices. If you buy in bulk from spice bins available at some of the specialty grocery stores, you can save some money. Having vinegar, soy sauce, breadcrumbs (or Japanese panko crumbs), along with varieties of rice and pasta, can be very useful around the kitchen as well.

Shirle’ also recommends having lemons on hand for zesting. Lemon zest is the yellow part of the peel, which has a citrus flavor – the bitterness comes from the white part, so be careful to avoid that. A lemon zester is a tool to help you capture the yellow part of the peel, but you can also use a vegetable peeler, sharp knife or a cheese grater for grated peel.

Shirle’ adds lemon zest to a lot of her dishes, and thinks it adds flavor as well as salt does. In fact, she said, “If I was stranded on a desert island, I’d want a lemon zester.”

Using these tactics, you can cut way down on your food budget, because buying groceries is significantly cheaper than ordering out. Plus, it puts you in control of your health and what you’re eating. You may begin to save so much money that you won’t want to eat out at all.

Honey Roasted Beets
by Chef Shirle’ Koslowski

4 med. beets, peeled and cut into 8 wedges each
1 Tbs. honey
1 tsp. lemon zest
1 tsp. olive oil
salt to taste

Preheat oven to 350
Place all the ingredients in a bowl, toss well making sure to coat the beets.
Pour into a casserole dish that has been sprayed with oil.
Cover dish with lid or tin foil.
Roast for 20-30 minutes until fork tender.
Serve as a side with your favorite meats or fish.
Serves 6

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Define Your Personal Brand

Ask yourself this question: What is it that you do best in your career? You may find this is a difficult question to answer. Chances are you have never thought about it, focusing instead on how you can do everything expected of you in a job. But the thing you do best — this is your own personal brand.

Knowing what your personal brand is and being able to control it is a great way to achieve goals for yourself and for your career. A personal brand is an up-front guarantee of the quality of your work and your skills. With some self-examination and understanding of what your passions are, you can lead yourself to the career you want, instead of a job to pay the bills for today.

Even if you don’t know it, you have a brand. When people think of you, strong words may come to their minds. Those few-word impressions could be anything from “always using new technology,” to “handles angry customers best,” to “always late.” It’s up to you to take control of those impressions.

And it doesn’t take much to make an impression on someone. For example, if you have had one big “hero” moment in your career where you had a very pleased client or a new product that dominated the marketplace, people will remember you for this probably more than anything. But, by the same token, be late just once or disappoint someone, and people will always remember this. From then on, just as you might think of “refreshment” when you see a logo for a soft drink company, a person’s one-word description of you will be “late.”

Now, consider all of your skills. Maybe you think of yourself as a jack-of-all-trades, but there are probably one or two things at which you really excel. It might be training other people, or understanding what clients need, or being gifted at creating elegant designs appealing to everyone.

Then take those skills and think about what is really going on behind them. For instance, if you are exceptionally good at training other people, what actions are involved? Can you sense if someone doesn’t understand and adjust your presentation to compensate? Perhaps you are good at getting people to open up and discuss the material. You could be a pro at creating the training itself, which is not simple when you have to take something and break it down into understandable and teachable terms.

Once you have these basic actions listed, you’ll be able to understand what personality traits allow you to excel at them. Using the same example of being a great trainer, some skills you may have are patience, empathy, confidence and excellent speaking skills.

Lastly, write a statement to combine all of this information into one or two sentences. Using the example of someone who is a gifted trainer, her statement might be “I use my 10 years of experience in training diverse groups of colleagues at three organizations to create educational programs and present them in an appropriately paced, highly collaborative environment.”

Even if you do know what it is differentiating you from the crowd, does your company know it? Does it say it on your resume? Your resume objective is one place where your branding statement needs to stand out. Your experience, memberships in organizations and professional skills must also reflect your brand.

If your resume needs work to reflect your brand, some actions you can take to strengthen it are:

  • Join organizations. This may seem obvious, but many people never take this step. It is easier than ever to join an organization using the Internet. You can take advantage of the perks of membership from your home computer. Not only is membership a benefit to you by listing it on your resume, an organization devoted to your career field will give you invaluable opportunities to meet other people in your same career, and allow you to continue your education through their books, articles and other resources. Open a search engine and start looking, because this is one of the simplest ways to build your brand.
  • Volunteer. Sign on to help out a professional organization related to your field, or use your skills to benefit a nonprofit. For example, if you often visit a farmers’ market and are familiar with one of the vendors — and you’re a Web guru — offer to build a Web site for them. It will allow them to reach more customers and the project will build the diversity of your experience.
  • Teach. By taking information and skills that you know, researching them and creating a lesson from them, you are strengthening your own understanding by volumes. There are community colleges and universities offering online courses, so you may be able to do this from home.
  • Start a blog. Typically, a successful blog is focused on one particular topic, for instance, photographic lighting techniques or newly published business book reviews. Creating a blog and keeping it updated with specific content about your focused interest or skill will give you credibility.

If you don’t have time to build your brand in these ways, work off of what you have done to this point and write that 1-2 sentence statement summarizing your personal brand. Without defining your brand and controlling it, others will do it for you. Establishing it yourself is a powerful tool for defining and achieving your goals.

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Ten Tips for Starting Your New Job

Maybe it’s time for a change. Maybe when you get up to go to work, you dread it. And on the way there, you find yourself hoping for a flat tire just so you have an excuse to stay away from your desk a little longer. Or, if you have to deal with your boss melting down one more time, you will scream. At the end of the day, the only thing you can think about is how to forget everything from the day at work.

You’re not alone if you’re not happy with your job. Two-thirds of Americans don’t like the job they have, according to the Bureau of Labor Statistics. If you do search for and accept a new position, the challenge is not over. Twenty-five percent of all new hires do not survive their first year, according to The Employment Policy Foundation.

Use these ten tips to beat the odds and to be successful in your new position.

1. Make a good first impression. The first impression you make on your co-workers will be a hard one to shake. Make it the best you can by keeping your office door open to meet people who may stop by to see who’s new to the team. If your boss doesn’t take you around to everyone for introductions on the first or second day, be sure and ask if he or she could do this for you, or go ahead and go on your own and introduce yourself.

2. Take a notebook and pen everywhere. Even if you’re just going down the hall to ask someone a quick question, have something to take notes on. Unintended hallway meetings happen, and decisions on projects can be made after fellow employees run into each other on the way back from the bathroom. This way you won’t forget anything you are asked.

3. Don’t take part in gossip. Your coworkers may start discussing the person you replaced, or about your boss, or any number of rumors. Just smile, try not to ask any follow-up questions (no matter how curious you are) — it isn’t your business, after all — and try to turn the conversation back to work. It’s about etiquette, but it’s also good sense — you don’t know the relationship dynamics within this new office, and your boss could be good friends with the person being discussed.

4. Keep track of what you work on, especially your successes. You will at some point have a job review where you may be hoping for a salary increase. Being able to tell your supervisor exactly what positive impact you are having is invaluable. Keep track of measurable success. For example, if you’ve been using your knowledge to make the company’s retail catalog better, and sales have gone up 15 percent, shout it from the rooftops! (Or at least keep it in the notebook for later referral.)

Praise and appreciation from your coworkers is good to archive and point out to your superiors, and a lot of this praise will be sent to you in email. Put a folder somewhere on your computer to store all of the kudos you receive, so you’ll have it ready for your job review. Keeping these emails also serves as an archive of the projects you worked on. Although they seem fresh when you finish them, you’ll forget a lot of them when review time rolls around.

5. Communicate. Listen more than you talk, and accept help from others. During your first few weeks, people may offer to help you with learning the ropes, and it’s good to ask them questions. Trying to do everything on your own is good, but refusing an offer from someone who is taking time to help you out may make others think you are unapproachable or not interested in being part of the team.

Try not to point out that the way your new company does something is not the same way they did it at your old job. People will wonder why you didn’t just stay there if you liked it so much. This is a big tip! It is easy to compare, but after a while, it just gets annoying to those around you.

If you have people working under your supervision, assess what communication needs there are and craft a plan to address them. For example, if there are long-term projects hard to understand at the status of at a glance, institute once-weekly meetings with the entire team or one-on-one. Stick to your communication schedule and give it the time it deserves, or no one else will take it seriously.

6. Be sure of your goals. If you have a supervisor, work with him or her to define exactly what it is you should be doing. Your job description is a detailed document you need to keep somewhere handy. But, keep in mind, the description may have been copied from something written years ago that no one has ever updated. Make sure your responsibilities are clearly explained before a crisis happens. Set goals in six-month intervals, or a time limit appropriate for your job.

7. Volunteer for the project that comes along suddenly which shakes up the typical scheduling. It is a great way to solidify your standing in the team while showing what you are capable of doing and what kind of employee you are. But make sure your regular work is completed on deadline and you can handle the additional work. It will only make you look worse when this project isn’t completed well and on time.

8. Use basic computer etiquette. Proofread your emails to avoid typos. Forward with care — be sure you’re not unknowingly sending a client another coworker’s rant on how difficult they are to work with. (Read the whole email before forwarding.)

File names or subject lines should be appropriate. If you are sick of working on a file, don’t name it something out of frustration like ‘stupidreport’ or worse, curse words. Although you can change the file name later before sending out, this information may stay in the properties of the file where clients could see it.

In addition, take the company’s technology policy seriously and know whether or not it’s okay to install iTunes or other programs you are accustomed to using at home or in your previous position. You should also be careful if you have a blog. Precedent exists for people to be fired because of what they said in their blog. This goes for both personal and professional blogs. Consider carefully what you write and be aware if your post could end up being your own grounds for dismissal.

9. Assess the employees around you or under you with a non-biased eye. Don’t compare your fellow employees or subordinate ones to people you knew in the past. There are many systems for critically assessing a team new to you, and the company you are working for probably already has one developed. Stick to the measurements and the quantitative data, and not just your first impressions or your own categorizations until you know all the facts.

10. Don’t fall into a continued education black hole. Your field is going to change every year, and it’s up to you to keep informed. Subscribe to the right magazines, sign up for Web site newsletters or feeds, and keep track of the top books within your field.

Along with professional education and networking, it is important to know what is going on in the world. Globalization is a big part of business. Employers want people who are aware of current events throughout the world, or at least in regions specifically important to your business. For example, did you know in 1999 a new province was created in Canada called Nunavut? Or recently Australian foreign affairs officials warned of an imminent terrorist threat in Indonesia, and advised against travel there? If your company had interests in these regions, it would be essential you knew this information ahead of time.

Women secured a little more than half of the new jobs created this decade, especially in high-paying positions, according to the Wall Street Journal. Many industries are enjoying growth, and with this growth comes new job openings, which creates exciting opportunities.

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Sushi Skills for American Appetites

For some it’s the best meal one can order, for others it brings fear of the unknown. But dining on sushi, i.e., morsels of heaven, once mastered, can soon have you venturing into sushi restaurants feeling like a pro.

So, when you are at the sushi dining room of choice, someone will first bring you a little basket of hot towels. Think of these towels as a warm welcome to your first sushi experience. They are an indication of the social atmosphere and hospitality you are about to enjoy through the art of sushi. To fully enjoy the entire experience, here’s the basic information you need to walk through the door with confidence.

Basic sushi categories
When ordering for the first time, you can choose from an amazing variety of subtle flavors and sumptuous morsels. If you want, chat with the server about what is fresh that day. A few of the basic categories of sushi are:

Sashimi – thinly sliced pieces of fish with no rice.

Nigiri – similar to sashimi, but the fish is arranged on top of a little bit of rice.

Maki – pieces of fish or vegetables, stuffed with rice in a roll with crisp sheets of dried seaweed around it.

Chirashizushi – simply a bowl of rice with toppings.

Temaki – shaped like a flower bouquet and made of fish and vegetables, hand-rolled in a large cone of thin, dried seaweed.

Tempura – whenever you see the word tempura on the menu, the item will come deep fried in egg or flour.
You don’t have to remember all those names — they will be on the menu for you. What may be most useful to you are a few simple suggestions for certain tastes, especially American ones new to sushi.

If you prefer only cooked items, try a California roll. It is a crunchy American-style roll made of rice, cooked crab, avocado and cucumber. You may also see a Philadelphia roll on the menu, which is smoked salmon, cream cheese and cucumber — a great combination of flavors.

For someone interested in trying sushi but who prefers meat and potatoes, eel, believe it or not, is a good choice. Also called unagi, it may sound strange. But it’s cooked until it’s tender and delicious with a teriyaki flavor.

If you want something raw, but don’t want to get anything overwhelming, maki sushi is best. In particular, maki sushi with salmon, called saki maki, is crisp on the outside with firm but melt-in-your-mouth raw salmon inside.

If you are feeling adventurous, you are in for a treat! Try a Rainbow roll. An American creation, it has a variety of tastes. Tuna, salmon, shrimp, yellowtail and various other fish make up the colors that will take you on a tour of sushi taste.

Tips for eating
Once you’ve ordered and your meal arrives, you won’t have to rely on just your chopsticks. You can eat sushi with your hands. This is where that warm towel comes in — to clean your hands. If you ordered a roll you can pick up with your fingers without too much mess, go ahead. But the sashimi pieces — the long pieces of raw fish without rice — should be eaten with chopsticks.

If you are sharing a plate, it is considerate not to eat with your hands. Use the other end of your chopsticks (the end you don’t put in your mouth) to pick up the piece, then put it down on your own plate. Now you can eat it with your hands.

When dipping sushi into the soy sauce, try not to get too much soy on the rice or the piece can fall apart. Try to dip the fish side in, or the side of the roll with the vegetables or fish stuffed in it. You won’t need to drown the piece in soy. A little bit is best.

Sushi goes best with friends
The world of sushi and its traditions are far more complex than this introduction can touch on. But remember when you visit a sushi restaurant, it is meant to be an amiable experience. This is especially true at the sushi bar. There you can order one or two pieces at a time and chat with your fellow diners.

Grab some friends and try out your local sushi place, and if they are also new to sushi, you can teach them what you know. While you are there, never feel like asking a question is a bother. Questions are welcome, so go ahead and ask if something might be too spicy, or if something is vegetarian.

Finally, you should be aware that unless you know the restaurant is a place you can trust, you should talk to your doctor before eating raw fish while pregnant. Enjoy!

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