5 Tips to Spring Clean Your Spices

(Family Features) One area of the kitchen that is often overlooked when it comes to spring cleaning is the area home chefs keep their spices, whether it’s a cabinet, rack or drawer. Keeping your spices fresh and organized is a smart way to create faster, more flavorful meals.

Try these tips from Toni Hammersley, author of A Bowl Full of Lemons, for a simple and stress-free way to spruce up your spice storage.

Find more tips for storing and organizing your spices at McCormick.com.

1. Pick a Date: The seasonal transitions to fall and spring are easy reminders to spruce up your spice cupboard. These times are also perfect for cooking and baking with fresh, seasonal flavors.

2. Put Favorites First: Keep your frequently used herbs and spices front and center. Use a Lazy Susan, tiered rack or bins to help personalize your organization.

3. Organize the Extras: Alphabetize the rest of your spices so you can find them easily when trying new recipes. Store baking necessities, like extracts and food colors, all in one spot or bin so you can easily find them when whipping up muffins or cupcakes.

4. Reorganize to Refresh: Replace old or out-of-date spices and herbs to maximize flavor for everyday cooking. Test spices for freshness using these tips:
   • Sight: Check that the colors of your spices and herbs are bright and vibrant. If the color has faded, the flavor often has as well.
   • Aroma: Rub or crush the spice or herb in your hand. If the aroma is weak, it is time to replace it.
   • Taste: Give the herb or spice a taste test. If it lacks flavor, it is past its prime.

5. Preserve Quality: To extend the life of your spices, store them away from extreme heat, moisture and direct sunlight. Also keep in mind that each spice has a different shelf life.
   • Ground spices: 2-3 years
   • Whole spices: 3-4 years
   • Seasoning blends: 1-2 years
   • Herbs: 1-3 years

SOURCE:
McCormick

Simple, Healthy Snacks and Sandwiches

(Family Features) Quick and easy meals can be hard to come by, especially ones that don’t sacrifice flavor. You don’t have to eat bland foods to provide your family a healthy and hearty, nutrient-filled diet. Some creative and convenient options can serve as the starting point for an on-the-go snack or a full-blown meal.

Sandwiches, like this recipe for a BALCMT Sandwich, can be one of the easiest ways to incorporate grains, which deliver shortfall nutrients like dietary fiber, iron and folate into your diet. Research from the Grain Foods Foundation shows about 95 percent of Americans do not meet dietary fiber intake recommendations. Whole grain foods, like bread, buns, rolls, pita and tortillas, can help supply your dietary fiber needs and aid in maintaining a healthy weight and lower cholesterol.

Additionally, enriched grains can play a key role in metabolism by helping the body release energy from protein, fat and carbohydrates, and are also essential for a healthy nervous system, productivity and cognitive development. The vitamins and minerals in enriched grains like folic acid are also critical for reducing the incidence of some birth defects while also promoting cell function and tissue growth.

Some healthier ways to build a snack include using leaner meats and lower sodium cheeses for a sandwich or adding more vegetables to your overall snacking habits. Another nutritious option, Baked Pita Crisps accompanied by Southwest Bean Dip, can help you curb hunger without blowing past your daily calorie count.

Find more recipes and tips for quick and flavorful meals at grainfoodsfoundation.org.

BALCMT Sandwich

Recipe courtesy of Franz Bakery on behalf of the Grain Foods Foundation
Prep time: 10 minutes
Servings: 1

Chipotle-Mayonnaise Sauce:

• 1/4       cup mayonnaise
• 1/4       tablespoon adobo sauce
• 1          teaspoon lime juice
• salt, to taste
• fresh ground pepper, to taste

• 2          slices bread, toasted
• 1-2       leaves lettuce
• 4          slices tomato
• 1/2       avocado, thickly sliced
• 4          slices maple bacon, fried

1. To make Chipotle-Mayonnaise Sauce: In small bowl, mix mayonnaise, adobo sauce and lime juice. Season, to taste, with salt and pepper.
2. Add layer of sauce to slice of bread and top with lettuce, tomato, avocado, bacon and second slice of bread.

Baked Pita Crisps

Recipe courtesy of the Grain Foods Foundation
Prep time: 30 minutes
Yields: 24 crisps

Crisps:

• 1/4       cup olive oil
• 1 1/2    teaspoons ground cumin
• 1 1/2    teaspoons paprika
• 3          pita breads (6 inches each) with pockets
• kosher salt, to taste

Southwest Bean Dip:

• 2          tablespoons vegetable oil
• 2          cloves garlic, minced
• 1/2       large red bell pepper, finely chopped
• 1/2       medium onion, finely chopped
• 1 1/2    teaspoons ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 2          cans (15 ounces each) pinto beans, rinsed and drained
• 2-3       tablespoons fresh lime juice
• 1/4       cup packed fresh coriander sprigs, washed and spun dry
• 1/2       teaspoon salt
• 2          tablespoons water, plus additional (optional)

1. To make Crisps: Heat oven to 400° F. In small bowl, mix olive oil with cumin and paprika. Split each pita bread horizontally into two rounds and brush rough sides with equal amounts of oil mixture. Cut rounds into small triangles and arrange in flat layer on large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt just out of oven.
2. To make Southwest Bean Dip: In large skillet over high heat, heat vegetable oil until hot. Add garlic, bell pepper and onion; turn heat to low and cook until vegetables are softened, about 5 minutes. Add cumin and cayenne; cook, stirring, 1 minute.
3. In food processor, blend beans, lime juice, coriander, salt and water until smooth, adding more water, if necessary, to achieve desired consistency. Add vegetable mixture and pulse until just combined. Serve with Baked Pita Crisps.

Photo courtesy of Getty Images

SOURCE:
Grain Foods Foundation