Turn stale donuts into a trifle. Photo courtesy
MonutsDonuts.com.

What happens when you find yourself with a dozen stale donuts? We received two large boxes and forgot to freeze the leftovers. When we returned to them two days later, they were stale.

Smart money might say: through them out or feed them to the birds. We thought: How many ways can we repurpose these donuts?

First: If the donuts are not rock-hard, there are ways to revive them. The first is 20 seconds in the microwave; the second is to place two slices of white bread in a plastic bag with the donuts for several hours or overnight. The moisture from the bread will transfer to the donuts. The dried bread that results can be turned into bread crumbs, croutons or toast.

Or, turn your stale donuts into a different recipe entirely. Here are some suggestions for starters:

A Monte Cristo sandwich on a donut: Swiss cheese and prosciutto (but any ham an cheese will do). Photo courtesy ThatsSoMichelle.com.

 
There are other options we passed by, such as deep-frying the donuts and grinding them into flour for brownie batter. But don’t let that stop you.

Today’s tip is to try Asian pears. But don’t expect a creamy European pear texture or even a juicy apple texture, from the fruit that is also known as “apple pear” and “Korean pear,” among other names.*

“Asian pear” is the generic name for more than 25 different varieties† that originated in Asia. In ancient times the fruit was cultivated in what are now China, Japan and Korea.

Asian pear is not a cross between apples and pears, as a name like “apple pear” suggests. That name was conferred because its shape and crisp texture are reminiscent of some varieties of apples. Don’t expect any apple flavor, either: The Asian pear is a true pear, of the genus Pyrus.

Asian pears. Photo courtesy Baldor Foods.

Although the outside appearance of each variety will differ, all Asian pears are crunchy and moderately sweet. Thought to have originally come to the U.S. via Chinese immigrants, Asian pears are now grown in California, Oregon and Washington, in addition to orchards worldwide.† Some of the most popular varieties grown in the U.S. include Hosui (Golden Russet Brown), Kosui (Golden Russet), Nijiseiki or Twentieth Century (Yellow-Green), Shinseiki (Yellow) and Shinsui (Russet Brown).

*Names include apple pear, Asian pear, bae (Korean), Japanese pear, Korean pear, li (Chinese), nashi (Japanese; also nashi pear, nashipati or nashpati), sand pear and Taiwan pear. Asian pears are cultivated throughout East Asia, as well as in Australia, New Zealand and other countries.

†The species include Pyrus pyrifolia, Pyrus ussuriensis, P. × bretschneideri, P. × sinkiangensis and P. pashia. Unlike the creamy flesh of Western pear varieties,

Asian pear varieties grown in the U.S. often
have a yellow-brown hue with a tinge of
green. Photo courtesy The Fruit Company.

Chilled or cooked, Asian pears can add interest to any meal. The Asian pear is not baked into pies or made into chutney because it has a high water content and a signature grainy texture. It is commonly served raw and peeled, but we also enjoy them:

 
THE HISTORY OF PEARS

The pear genus is believed to have originated in present-day western China, in the foothills of the Tian Shan mountain range. It evolved into a diverse group of more than 20 widely primary species in Asia, and spread along mountain ranges in prehistoric times to the Middle East and then to Europe.

There is firm evidence of prehistoric cultivation of pear trees in the Stone Age (beginning around 9500 B.C.E.), the period that begins with the rise of farming with stone tools and ending when metal tools engendered the Bronze Age (approximately 3500 B.C.E. to 2000 B.C.E.).

As far back as 5000 B.C.E., Feng Li, a Chinese diplomat, became engrossed in grafting pears and other fruits as a commercial venture and switched careers.

Early colonists brought the first pear trees to America’s eastern settlements, where they thrived until crop blights proved too severe to sustain widespread cultivation. Fortunately, the pear trees brought west to Oregon and Washington by pioneers in the 1800s thrived in the unique agricultural conditions found in the Pacific Northwest.

Here‘s more on the history of pears from the Pear Bureau Northwest.

Sashimi tacos at Haru restaurant in New York
City. Photo courtesy Haru.

Given our love of fusion food, we were delighted to discover these sashimi tacos at Haru restaurant in New York City.

You can make them full size or in miniature for appetizers and hors d’oeuvre. At Haru, the sashimi tacos are available in:

 
Of course, you can make “California roll” tacos with avocado, cucumber and crab stick or your other favorite sashimi.

We made delicious tacos with bay scallops and seaweed salad. With a standard taco size, some “salad” helps to fill out the base. If you can’t find seaweed salad, a mix of shredded daikon and carrot is equally delicious; and shredded lettuce always works!

Ingredients

 
Preparation

1. BUY sushi-quality fish and dice into 1/4″ to 1/2″ cubes.

2. MOISTEN/TOSS with sesame oil, rice vinegar and a bit of wasabi powder. Taste and add soy sauce if the mixture needs a hit of salt.

3. PREPARE and fill taco shells. Here’s how Guy Fieri makes shells from wonton wrappers for his tuna taco recipe.

4. GARNISH as desired.

 
DO YOU KNOW YOUR SASHIMI?

Check out the different types of sashimi in our Sushi & Sashimi Glossary.

Use jelly as a cake filling, or melt and drizzle
it over an unfrosted cake. Photo courtesy
HarlequinCandy.Blogspot.com.

Beyond breakfast, look to jelly, jam and other fruit spreads for recipes and entertaining. They can be paired with just about anything to add a bright, sweet kick.

Chef Mark Dowling of LearntoCook.com has tutorials, recipes and tips to teach the basics to home cooks and families, including how to tailor each flavor of fruit spread to specific recipes and occasions. Here are some of his suggestions:

Jelly

Jelly combines fruit juice, sugar, pectin (a thickening agent) and acid into a clear spread that will hold its shape, even out of the jar. Jelly has a translucent color.

Jam

Jam is a thicker mixture than jelly and is made with chopped or crushed fruit, as well as pectin and sugar. Despite the soft chunks of fruit, jam will spread easily.

Pair jam with bread, toast and scones. Either bake jam into your favorite scone or muffin recipe by adding a 1/2 cup of jam, or serve it on top with clotted cream.

Marmalade

Marmalade is most often a citrus spread that uses the peel and pulp of the fruit; sugar is added but marmalade does not contain pectin. It is cooked for a long time, and when finished, displays the different parts and textures in a clear suspension.

Pair marmalade with salads and proteins. Vinaigrettes sweetened with a bit of marmalade are delicious atop side salads of bitter greens, such as arugula and kale. Marmalade is also excellent in a marinade or to glaze chicken.

Fruit Butter

Fruit butter is made by slow-cooking a mix of fruit and sugar until it is opaque, smooth and spreadable, with rich fruit flavor.

Pair fruit butter with your favorite cheese. Enjoy fruit butter on top of tangy brie cheese, wrapped and baked in puff pastry or on crostini with creamy goat cheese.

Smucker’s Naturals, tasty new fruit spreads. Photo by Elvira Kalviste | THE NIBBLE.

SMUCKER’S NATURAL FRUIT SPREADS

The famed maker of preserves has launched a new line of fruit spreads, called Smucker’s Natural. We enjoyed all four flavors: Concord Grape, Orange Marmalade, Red Raspberry and Strawberry.

And as now have four open jars in the fridge, we’re going to implement Chef Dowling’s suggestions, above.

CHECK OUT THE DIFFERENT TYPES OF JELLY & JAM IN OUR GLOSSARY.

Try a different type of salad, like broccoli
and beets. Photo courtesy Love Beets.

Think outside the lettuce box to other crisp salads that are fun, nutritious and provide variety. Today, how about a broccoli salad.

It’s very easy to make broccoli salad, with all the ready-to-eat broccoli available at the market. From florets to broccoli slaw, it’s been washed and are ready to go. (Of course, you can purchase an entire head and cut it up yourself). All you need to do is add some favorite ingredients.

Serve broccoli salad at lunch, as a dinner side salad or for healthful snacking. You can use the recipe below, from Love Beets, as a template, or let your creative juices flow.

This recipe serves four. The prep time is just 5 minutes, with an additional 5 minutes cooking time.

Ingredients

 
Ingredients For Dressing

Preparation

1. MAKE the dressing by whisking together the oil and lemon juice. Season with freshly ground black pepper and sea salt. Set aside.

2. STEAM or boil the broccoli for 3 to 4 minutes until just tender but with a little bite (we microwave it in a dish with a lid for 2 minutes). While the broccoli is cooking…

3. TOAST the seeds over medium heat in a small frying pan. Toasting releases the full flavors of the seeds, so don’t skip this step! Add soy sauce and cook over a medium heat, tossing regularly to completely coat, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.

4. ARRANGE the cooked broccoli and beet wedges on a plate, drizzle the dressing over the beets and broccoli, then sprinkle with the toasted seeds and chives. Add optional cheese. Serve immediately.

We have a love for kimchi, Korean spicy preserved vegetables. We found ourselves buying many small packets of kimchi for $3.99 a pop. Then the light bulb turned on: These ingredients are very inexpensive and the finished product a long shelf life. Make it yourself! It’s easy, although time consuming; but we love making double and triple batches at a time.

Kimchi is a very healthful food, low in calories, high in fiber and bursting with vitamins and minerals. Variously spelled kimchee, kim chee or gimchi, it is the national dish of Korea. The name has origins in Korean or Chinese words referring to vegetables soaked in salted water.

Historians believe that kimchi was first made by Koreans living in Manchuria, to preserve the vitamins and minerals in vegetables for the long winters.

Kimchi can be served as a condiment, a side or in recipes that vary from kimchi stew or soup to kimchi pancakes and fried rice.

A delicious side of kimchi. Photo courtesy Bento.com.sg.

There are many different recipes for kimchi. The first step is to select the principal vegetable—typically cucumber, Napa cabbage (Chinese cabbage), radish or scallion. Then, add other fruits and vegetables, including the aforementioned and Asian pear. The sauce can be adjusted to your individual preferences and access to ingredients such as Korean fish sauce, crab fish sauce and salted shrimp.

Kimchi is a “signature dish”: Each person can add his or her favorite ingredients to create a vibrant recipe. Don’t hesitate to add “American“ vegetables, such as bell pepper and carrots. Just keep the slices thin.

This recipe is from one by John Ryan on LoveWithFood.com. This recipe makes 6 servings.

RECIPE: NAPA CABBAGE KIMCHI

Ingredients

Napa cabbage, also called Chinese cabbage. Photo courtesy LaurelOnHealthFood.com.

Preparation

In earlier times, kimchi was often fermented in jars buried underground for months. Today, a few days in a dark corner, plus a week in the fridge, does the trick.

1. REMOVE the outer leaves of the cabbage if they are not fresh-looking. Trim the edges of the cabbage and separate the leaves. Reserve 4 leaves; chop the remainder of the cabbage into quarters, lengthwise.

2. PLACE water and salt in a large bowl, skillet or other container, stirring to combine. Soak the cabbage leaves for 6-8 hours (we do it overnight).

3. REMOVE the cabbage but reserve the salted water. Rinse the cabbage in cold water; shake, then wring out the excess water and move to paper towels to dry.

4. SLICE the daikon into matchsticks and chop the mustard greens.

5. COMBINE the ginger garlic paste and chili powder in a large bowl; make a paste by slowly adding 1/2 cup of water and whisking thoroughly.

7. PLACE one of the reserved cabbage leaves on a plate or other surface; top with a few spoonfuls of kimchi. Repeat the process for all 4 leaves, making a stack of layers.

8. LIFT the layers into the jar and pack them tightly. Add any additional kimchi to the top.

9. POUR the reserved salt water into the jar until it reaches the brim. Tightly cap the jar.

10. FERMENT at room temperature for 3 days in a dark place; then place the jar in the refrigerator for 7 more days. Finally, you’re ready to enjoy the fruits (actually, vegetables) of your labors. The kimchi will continue to ferment in the jar; keep it in the fridge. Any bubbles you observe are natural fermentation.

Last month we discussed the different uses for lemon juice.

Today we’ll tackle another delicious part of the lemon: lemon zest, the grated rind of the lemon. The rind is the top layer or skin of the peel; the peel also includes some of the white pith under the skin.

How to make lemon zest? Simply hold a washed, dried lemon in one hand and run a zester over it with the other (we use a Microplane lemon zester in the photo, which comes in a variety of handle colors and is a fun party favor for Mother’s Day). Zest lightly: You only want the yellow rind, not the white pith underneath it.

If you don’t have a zester, you can use any kind of grater.

Here‘s an easy way to have fresh zest on hand all the time: Just freeze a whole washed lemon in a plastic bag.

Few lemons should go unzested—and it’s so easy with a zester. Photo courtesy Microplane.

Freshly grated zest can make just about anything taste better. Take out the lemon and the zester as you serve:

 
*The difference between frosting and icing is that icing is made with confectioners’ sugar (also called icing sugar) and frosting with table sugar; but the two terms are often used interchangeably (that doesn’t mean correctly!).

The slender zest provides intense flavor.
Photo by Andre Karwath | Wikimedia.

ABOUT THE LEMON

The lemon tree, which has the botanical name Citrus limon, is a small evergreen. The fruit is used for primarily for its juice, though the pulp and zest are also used, mainly in cooking and baking. The tart taste of the lemon juice comes from citric acid, which comprises about 5% of a true lemon.

There are many different types of lemons; but the components of all lemons include:

We regularly get letters inquiring about the best “gourmet” snacks. Rather than name specific brands, we’ve adapted an article from Katie Waldeck, a San Francisco-based writer who often covers health and nutrition, and have added our own tips to the seven snacks Katie selected—snacks that also help you feel fuller, longer.

When it comes snacking (or any eating), it’s just as much about what you eat as how much you eat, says Katie. “A can of soda may have the same amount of calories as a bowl of oatmeal,” says Katie, “but the oatmeal will help you last through the morning without a trip to the vending machine.”

Some of her recommendations will sound familiar, others less so. But try them and see which of these tasty, healthy snacks are most to your liking.

Apples

It almost seems hackneyed, but this old standby is one of the healthiest and most filling fruits around. With lots of fiber and a long digestion process, apples make you feel fuller longer than other popular fruits. Some research suggests that eating an apple 20 minutes before a meal can significantly reduce the amount of food you consume.

Whip up a mixed bean salad, like this edamame and black bean salad. Recipe and photo from Betty Crocker.

But don’t let bad growing conditions and bad merchandise selection on the part of store buyers deprive you of a tasty apple. Here are some alternatives:

Beans & Lentils, Salad & Soup

There are plenty of fiber, complex carbohydrate and protein in beans and lentils—great foods for a healthy and filling snack. They provide an energy boost and lower cholesterol levels. That’s why, though not a mainstream snack choice, beans and lentils should be part of your snacking menu.

TIP: Buy or make a batch of bean or lentil salad or soup on Sunday so you can snack on it during the week.

Yes, this tarragon potato salad is a healthy,
filling snack. Recipe and photo courtesy
Betty Crocker.

Nuts

Some people are apprehensive about snacking on nuts because of fat and calories. Guess what: certain high-calorie foods like avocado, chickpeas and nuts deliver the highest-quality calories you can ingest. The fats are the heart healthy, monounsaturated “good fats,” and they’re good-for-you calories. The USDA recommends an ounce a day (see the health benefits of nuts.)

And nuts really fill you up. Studies have shown that regular nut snackers tend to be slimmer than people who don’t eat nuts.

Oatmeal

Breakfast is the most important meal of the day. As tempting as that bagel is, it’s best to kick-start your metabolism with a nutritious and filling food. Loaded with fiber, oatmeal is the most satiating breakfast option around.

TIP: We keep a large batch of crunchy-style, steel-cut oatmeal in the fridge, and microwave a portion every morning. Garnish with bananas or other fruit.

Believe it or not, 86% of this popular citrus fruit is water, and much of the remainder is fiber. Oranges are one of the best fruits you can eat to satisfy your hunger for longer. But don’t turn to orange juice instead: It isn’t nearly as filling as the whole fruit, and the number of oranges one needs to squeeze to fill up a glass of juice increases the calories and sugars.

Popcorn

Microwave a bowl of homemade popcorn, a whole grain. As long as you avoid drenching it in butter and salt, popcorn is a filling and healthy snack. Instead of butter, try flavoring with dried herbs and Parmesan cheese, or nutritional yeast and low-sodium soy sauce.

TIP: For extra flavor, we toss popcorn with infused olive oil, a heart-healthy oil. It’s available in enticing flavors, from basil and lemon to chile and garlic.

Vegetable Soup

Broth-based soups loaded with vegetables are one of the best options for keeping you fuller for longer. The high fiber and water content, in addition to the hot temperature, combine to curb your appetite. Eating a cup of soup as your morning or afternoon snack will help control your desire for more food at lunch or dinner.

TIP: There’s no reason why you can’t have soup for breakfast, as they do in Asia and other parts of the world.

White Potatoes with Skins

Without a doubt, says Katie, white potatoes lead the pack in terms of foods that keep you full the longest. Potatoes fill you up about 3 times more than white bread (or by analogy, a danish?). How’s that for satisfying! Be sure to eat the skins, too, and stick to boiled or baked.

TIP: It’s easy to make a week’s supply to carry into work, school or other destination.

Nice enough, but you can make a meatball
sub that soars to new heights. Photo
courtesy Earl of Sandwich.

As popular as meatball submarine sandwiches are, they’re pretty ho-hum. Even if you make the tastiest meatballs and marinara sauce, there’s still room for improvement.

Today‘s tip: Play around with different ingredients until you create your meatball sub masterpiece. You can turn the search into a build-your-own party buffet for the Final Four, Memorial Day, Father’s Day or just because it’s party time.

Your first decision: what to put in the meatballs (a basic meatball recipe is below). Every ingredient counts, as does the quality of the meat and cheese.

Next decision: bread and toppings. Beyond the supermarket-variety “hero rolls,” consider:

 
Next, what to layer atop the meatballs:

 
*The difference: The product called Parmigiano Reggiano can only be made from local milk in the Emilia Romagna region of Italy, where it is carefully monitored for quality by a supervising consortium. The related product made in the U.S. is called Parmesan. More about Parmigiano Reggiano.

†Oregano is the exception to the rule: It tastes as good fresh or dried.

You can also elect to “go global” with creations like these (and others that spring from your mind):

 
EASY MEATBALL TEMPLATE

Ingredients

A glamorous and flavorful chicken meatball sub. Photo by Jill Chen | IST.

 
Preparation

1. PREHEAT oven to 450°F.

2. PLACE ground meat in a large mixing bowl and with your knuckles or a large wooden spoon, punch a well into the center of meat. Fill the well with all of the other ingredients. Mix all ingredients until well combined.

3. DIVIDE mix into 4 parts, and divide each part into 4 meatballs. Place on a nonstick or parchment-lined baking sheet and roast for 12 minutes. Cut one meatball open to check doneness.
 

EASY PARMESAN SAUCE RECIPE

Ingredients

 
Preparation

1. MICROWAVE cream cheese, milk and cheese on medium (50%) for 6-8 minutes or until sauce is smooth. Stir every 2 minutes.

3. BLEND in seasonings. Serve.

A field of mustard plants in Napa Valley. The
seeds are harvested from the beautiful
yellow flowers. Photo courtesy Napa Mustard
Festival.

When some people think “spring,” they think daffodils and tulips. The food-focused think “mustard.”

A few days before the official start of spring, we look forward to St. Patrick’s Day’s corned beef and cabbage with lots of prepared mustard on the side. Then comes Easter, where we slather on mustard to glaze the ham, and spread different types of mustard on the ham sandwiches that follow (take a look at these cherry-mustard ham glaze and these ham glaze recipes).

Then come the spring vegetables, accented with mustard: in a sauce for fresh asparagus, mixed into vinaigrette with new, tender greens, as part of a dip for fresh artichoke leaves.

The next thing you know, it’s baseball season: hot dogs and soft pretzels drizzled with mustard. Then come the picnics: mustard on sandwiches, in deviled egg recipes and mixed into cole slaw and potato salad for an extra hint of flavor.

You can also check out the history of mustard.

Grains of mustard have been found in the tombs of the pharaohs, and mustard was a popular condiment with the ancient Greeks and Romans. By the 1400s, mustard had spread through Europe, with each region making its own style. Mustard arrived in America in the 1700s as immigrants set up their own businesses.

Here’s a plateful of ideas from Roland brand mustard on ways to use mustard add a punch of flavor to other dishes:

MUSTARD AS A CONDIMENT

Fried green tomatoes and crab with Creole mustard. Here’s the recipe from McCormick.com.

COOKING WITH MUSTARD

 
Try this recipe from Roland Foods: Fresh mint makes it the perfect spring vinaigrette.

RECIPE: MINT MUSTARD VINAIGRETTE

Ingredients

 
Preparation

1. COMBINE mustards, vinegar and mint leaves in a small mixing bowl; briskly whisk to blend. While whisking mixture, slowly drizzle in olive oil.

2. USE immediately, or be prepared to re-whisk if the vinaigrette separates.