When is it OK to Eat Food With Mold On It?

In this season of food gifts and party leftovers, this article, previously published by My Recipes, is particularly important and worth sharing & re-sharing. #ThisGirlLovesToEat

“We’ve all let something languish in the fridge a bit longer than we realized. It’s not unreasonable to look at a single patch of mold on a strawberry and wonder if the whole lot has to be tossed. But what about a block of cheese with a quarter-sized fuzzy spot? Is that safe to trim and eat? Or does it have to go, too?

Fortunately, this handy guide from the U.S. Department of Agriculture can have the final say on what stays and what goes when you spot mold on your food.

4 Moldy Foods You Can Eat:

Hard salami or dry-cured country ham

It’s A-OK for hard salamis to have a thin white coating on the outside of the meat. This mold is put there on purpose: to produce flavor and protect the cured meat from bacteria. It’s safe to consume, as is any mold that grows on dry-cured country ham. Large slabs of the super salty pork are often used in restaurants as part decor, part conversation starter (and also a tangy topper to everything from pasta to avocado toast). If you buy one of these delicacies, don’t fear a little mold growth on the crust. Scrub it off (be sure to dry the ham well) before eating. 

Cheeses made with mold

The mold in blue, Gorgonzola, Stilton, Brie, and Camembert is to be expected. After all, these cheeses are injected with mold before they ripen—that’s why they’re so funky and delicious. But not all molds are made to eat, so you can’t assume all molds on cheese get the approval. Hard cheeses, like Gorgonzola and Stilton, aren’t harmed by a little extra mold. Cut the spot away—half an inch to one inch all the way around—and enjoy. Softer cheeses, like Brie and Camembert, have to go if you spot mold growing on them. The fingerlike organisms of mold can reach deep into these softer cheeses and may develop into toxic substances.

Hard cheeses

Even cheeses that aren’t made with mold veins are safe to eat if you spot a speck of mold growing on them. Cheddar, for example, just requires you to trim an inch around the moldy spot (some experts argue you only need a half-inch buffer; do what feels safest for you) and toss that before diving in. Be sure to use a clean knife, and keep the blade away from the mold to prevent cross-contamination. When you’re finished slicing for your sandwich or burger, be sure to rewrap the cheese in a fresh covering so you don’t reinfect with mold spores.

Firm fruits and vegetables

Tough vegetables and fruit, like carrots, potatoes, and turnips can take the mold in stride. The mold threads have a hard time penetrating deep into these dense plant foods. Trim off an inch around the mold, and eat or cook as you planned. Softer fruits and vegetables, like cherries, strawberries, and corn, should be tossed. Mold can easily spread to nearby areas, even if you can’t see the spores with your naked eye.

When can molds be toxic? 

All molds can cause allergic reactions and respiratory problems. That doesn’t mean they’re toxic. However, in the right conditions, some molds can turn into mycotoxins, poisonous substances that can make people physically sick. These substances are produced by certain molds that are most commonly found in grain and nut crops. However, they’ve also been known to show up in apples, grape juice, celery, and other fresh produce. That’s why, when in doubt, throw the moldy foods out.

Which moldy foods should I always toss? 

The USDA says these foods are no good when you spot mold. Their high moisture content or porous nature makes them prime for rapid mold development. Don’t risk getting sick just to finish up Tuesday night’s pot roast. Toss it, and fry up a grilled cheese instead.

Foods you should always toss:

  • Luncheon meats, bacon, and hot dogs
  • Cooked leftover meat and poultry
  • Cooked casseroles
  • Cooked grains and pasta
  • Soft cheeses, like cottage cheese, chevre, cream cheese, and Neufchatel
  • Yogurt and sour cream
  • Jams and jellies — Mycotoxins can spread in these foods easily, so it’s not enough to scoop out a mold part and keep going deeper into the jar.l
  • Soft fruits and vegetables — They’re porous, which means mold can spread rapidly, even if you can’t spot the spores.
  • Baked goods and bread
  • Peanut butter, legumes, and nuts — Any foods processed without preservatives are at a high risk of developing mold spores. Be extra cautious and keep them stored appropriately.”

Holiday Bites: Naughty But Nice Peppermint Fudge

I was honest when I said that I abide by the adage that calories, fat, and carbs don’t count in December, but that doesn’t mean that I don’t try, where I can, to trim all of them to try and stay loyal to my Keto lifestyle.  So, this is the Chocolate Peppermint Fudge from a couple of days ago, just slimmed down a bit… As written, each of the 36 pieces clocks in at 77 Calories, 5.6g Fat, and 2.6g Carbs.  Because this fudge turned out so rich, and was so thick from the 8 x 8 pan, I cut each piece in half again so the nutrition information in that case would be: 38.5 Calories, 2.8g Fat and 1.45g Carbs.  My sweet tooth was completely satisfied with one piece halved. #ThisGirlLovesToEat

naughtybutnicefudge

Naughty But Nice Peppermint Fudge

  • 1 TBLS Melted Butter
  • 1 Cup Truvia
  • 1 Cup Heavy Cream
  • 3 TBLS Keto Light Corn Syrup
  • 2 TBLS Water
  • 1/2 tsp Kosher Salt
  • 4 Ounces Unsweetened Baking Chocolate
  • 2 Ounces 60% Bittersweet Baking Chocolate
  • 2 tsp Vanilla
  • 4 TBLS Butter, cut into pieces
  • 1/4 tsp Peppermint Oil
  • 2 Ounces Peppermint Candies, finely crushed

Line an 8×8″ baking dish with foil, overlapping the edges.  Melt 1 TBLS Butter and brush the foil with it thoroughly.

Heat Truvia, cream, corn syrup, salt, and 2 Tbsp. water in a medium saucepan over medium heat, stirring, until sugar dissolves.  Add chocolate.  Stir until melted and mixture is smooth, then bring to a boil.  Fit saucepan with candy thermometer and increase heat to medium-high.  Cook, brushing down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238° F.

Immediately pour mixture into a large bowl.  Dot top of mixture with butter; do not stir.  Rinse thermometer, removing any sugar crystals, pat dry, and fit on bowl.  Let mixture sit until thermometer registers 110° F, 30–45 minutes.

Remove thermometer.  Add vanilla extract and peppermint flavoring to mixture and beat with a hand mixer (I admit I used my stand mixer…I don’t own a hand mixer :|) on high speed until mixture is light and thick like frosting and has lost its high gloss (will still have a slight sheen), about 4 minutes.

Scrape into prepared pan; smooth surface, then top with peppermint candies, pressing gently into surface.  Cover with plastic and cool in refrigerator until set, at least 3 hours.

Using foil, remove fudge from pan, peel away foil, and cut fudge into a 6×6 grid to make 36 squares.

Nutrition Information: (Makes 36 Squares – 1 piece per serving)

  • 77  Calories
  • 5.6 g  Fat
  • 2.6 g  Carbs
  • <1 g  Protein

  • Do Ahead: Fudge is best stored in a tightly sealed container, between layers of waxed paper, in the refrigerator.  Tips: 1) Crush the candies in a zip bag using a rubber mallet or rolling pin, and 2) A hand mixer is better than a stand mixer for this recipe, nut I do admit that I got lazy this time and used the stand mixer and it turned out just fine.

Get Thee to Whole Foods!

Food & Wine Magazine shared the tip that, today, Whole Foods announced it’s bringing back its popular 12 Days of Cheese promotion. Because Whole Foods loves us and wants us to be happy, 😉 from December 12 to 23, we can eat our way through a choice of high-quality artisanal cheeses at ridiculously prices!

Each day from December 12 to 23, Whole Foods’ will make a different one of its “highest-quality cheeses available at a generous discount, from artisans like 2019–20 World Cheese Award–winner Rogue Creamery.” That discount: 50 percent off—with an additional 10 percent off if you’re a Prime member. This is reason enough to renew my #AmazonPrime membership! #ThisGirlLovesToEat

Here’s a cheat-sheet of the 2019 sale lineup – bonus, Whole Foods loves to let you sample:

Dec. 12: Roth Pavino
“Rich, earthy, medium-firm Alpine cheese with notes of sweet hazelnut. Exclusive to Whole Foods Market.”

Dec. 13: Istara P’tit Basque
“Aged a minimum of 70 days, this creamy and smooth sheep milk cheese has a mild, nutty flavor with a subtle, sweet finish.”

Dec. 14: Uplands Cheese Pleasant Ridge Reserve
“A cow’s milk Alpine-style cheese modeled after favorites like Le Gruyère and Beaufort, with flavors ranging from milky to nutty and grassy. The Pleasant Ridge Reserve is America’s most awarded cheese.”

Dec. 15: Neal’s Yard Dairy Keen’s Cheddar
“This cheese is dense yet creamy with complex flavors ranging from fruity to sweet butterscotch. Each wheel has been hand selected by our experts.”

Dec. 16: Cypress Grove Humboldt Fog
“A goat’s milk soft-ripened American original with a beautiful ribbon of edible ash through the center. Floral, herbaceous overtones, buttermilk and fresh cream flavors.”

Dec. 17: Emmi Cave Aged Le Gruyère
“A firm, almost crumbly Alpine cheese. Robust, deeply flavored, with tangy fruit notes and classic nuttiness.”

Dec. 18: Sweet Grass Dairy Thomasville Tomme
“Raw cow’s milk, handcrafted cheese with a semi-firm texture. Rich, earthy flavors with a finish of light salt, grass and tangy cream.”

Dec. 19: Mitica Cordobes
“Made with Castellana and Merino sheep milk from Spain. Rich and buttery flavors balanced by bright acidity and nutty undertones. Exclusive to Whole Foods Market.”

Dec. 20: Rogue Creamery Oregon Blue
“Aged at least 90 days in Roquefort modeled caves, this organic cheese has briny, earthy flavors with notes of sweet cream and huckleberry. Rogue Creamery recently made history by producing the first American cheese ever to win top honors at the World Cheese Awards in Bergamo, Italy.”

Dec. 21: Klare Melk Truffle Gouda
“Rich, flavorful, semi-firm cheese. Velvety notes of sweet cream and butter, generously laced with earthy truffles.”

Dec. 22: Cellars at Jasper Hill Harbison with Prosecco
“Soft-ripened, buttery, woodsy and sweet with balanced tones of mustard. A wash in Presto prosecco brings out bright citrus flavors. Exclusive to Whole Foods Market.”

Dec. 23: MonS Mary dans les Étoiles
“Stunning, ash-coated geo-rind goat cheese. Creamy and grassy, finished with light citrus notes. Exclusive to Whole Foods Market.”

Creole Spiced Mahi-Mahi with Lime Sauce

AirFriedMahiMahiI love my air fryer and have, so far, only experimented once with cooking seafood in it.  I did Salmon in it, which turned out so yummy!  Tonight I was behind the 8-Ball, having forgotten to get something out for dinner, so seafood attempt number two, with frozen fillets no less, is commencing as we speak!

Creole Spiced Mahi-Mahi with Lime Sauce

  • 2 – 6 Ounce Frozen Wild Caught Mahi-Mahi Fillets (I got mine from Whole Foods)
  • Zatarain’s Creole Seasoning
  • 4 TBLS Butter (room temperature)
  • Juice and Zest of 1 Lime
  • Olive Oil Cooking Spray

Lightly spray the inner basket of your air fryer with olive oil spray.

Liberally sprinkle both sides of your mahi-mahi with the Creole seasoning and lay in the air fryer basket.  Lightly spray the top of the fillets and close the tray.

Cook at 380° F for 10 minutes then turn the fillets over and cook another 8 to 10 minutes, or until fish flakes and inner temperature registers 145° F.

While the fish is cooking, stir the lime juice and zest into the butter and set aside.

When the timer goes off, remove mahi-mahi from the air fryer immediately, cut each fillet in half, and spoon 1/4 of the lime butter over each serving.  Serve with a green salad and a steamed vegetable for a quick & healthy weeknight meal.  #ThisGirlLovesToEat

AFMahiWithPuffs

Nutrition Information: (4 – 3 oz servings with 1 TBLS Lime Butter Sauce)

  • 170 Calories
  • 11.5 g Fat (7 g Saturated Fat)
  • 0 g Carbohydrates
  • 16 g Protein

Low-Carb Homemade Corn Syrup

There’s no way to avoid it, if you’re baking or making candy: you are going to need light corn syrup at some point to get a good result.  After a few trials (and errors), I finally came up with a corn syrup recipe that is close enough to maintain the integrity of the recipes without adding any weird after tastes or textures!

lightcornsyrup

Low-Carb Light Corn Syrup

  • 3/4 Cup Water
  • 1/2 Cup Truvia
  • 3/4 tsp Vanilla
  • Pinch of Salt
  • 3/4 tsp Xantham Gum

In a small saucepan over medium heat, mix the water and Truvia.  Bring to a low boil and stir in the Vanilla.  Reduce Heat to low.

Spoon out 1 TBLS of the hot Truvia mixture and, in a small bowl, stir in the Xantham Gum.  It will be quite thick and sticky.  It’s ok if it’s not entirely smooth.

Stirring continuously, add the Xantham gum mixture to the saucepan.  Return the heat to medium and bring the mixture back to a low boil.  Cook for one minute until the mixture starts to thicken. Remove from heat.

Pour the corn syrup thru a fine mesh strainer, pressing the corn syrup thru while leaving any unincorporated Xantham gum solids in the strainer.

Allow to cool slightly before using.  As this cools further it can become crystallized, although mine did not.  Mine just thickened into a jelly like consistency.  If either happens, just put it in the microwave for 10 – 15 seconds and stir it again before you’re ready to use it.  Makes about 1/2 Cup and doesn’t keep real long, so plan to make it when you will be likely to use it up.  #ThisGirlLovesToEat

Holiday Bites: Chocolate Peppermint Fudge

One of my favorite things about the December holiday season is the permission we all seem to give ourselves to indulge in every hearty, rich, gooey, decadent dish and treat we can before the calendar changes over welcoming a new year. Calories, fat, and carbs don’t count in December, right? 😂😂

Some treats I make year after year, but I’m always looking for new ways to indulge my love for all things food. This year I tripped across a 2016 recipe from Bon Appétit that has two of my favorite holiday ingredients: chocolate and peppermint. It’s one that’s joining the annual must haves list for sure! #ThisGirlLovesToEat

Chocolate Peppermint Fudge

  • Nonstick vegetable oil spray
  • 2¼ cups sugar
  • 1 cup heavy cream
  • 3 tablespoons light corn syrup
  • ½ teaspoon kosher salt
  • 6 ounces unsweetened chocolate, chopped
  • 4 tablespoons butter, cut into pieces
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint flavoring or extract or ¼ teaspoon peppermint oil
  • 2 ounces soft peppermint puff candies, finely crushed

Line an 8×8″ baking dish with foil, pressing into edges. Lightly coat with nonstick spray. Heat sugar, cream, corn syrup, salt, and 2 Tbsp. water in a medium saucepan over medium, stirring, until sugar dissolves. Add chocolate and stir until melted and mixture is smooth, then bring to a boil. Fit saucepan with candy thermometer and increase heat to medium-high. Cook, brushing down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238°.

Immediately pour mixture into a large bowl (do not scrape bottom or sides of pot). Dot top of mixture with butter; do not stir. Rinse thermometer, removing any sugar crystals, pat dry, and fit on bowl. Let mixture sit until thermometer registers 110°, 30–45 minutes.

Remove thermometer. Add vanilla extract and peppermint flavoring to mixture and beat with a hand mixer on high speed until mixture is light and thick like frosting and has lost its high gloss (will still have a slight sheen), about 4 minutes.

Scrape into prepared pan; smooth surface, then top with peppermint candies, pressing gently into surface. Cover with plastic and let fudge sit at room temperature until set, at least 4 hours.

Using foil, remove fudge from pan, peel away foil, and cut fudge into a 6×6 grid to make 36 squares.

  • Do Ahead: Fudge can be made 3 days ahead. Keep stored at room temperature.

  • Tips: 1) Crush the candies in a zip bag using a rubber mallet or rolling pin, and 2) A hand mixer is better than a stand mixer for this recipe.

Holiday Bites: Crab & Brie Wontons

If you feel like the dishes have barely been done following Thanksgiving dinner when discussions and planning for December holiday parties and dinners begins, you could be right.  For those of us who love to entertain and treat our friends and family to fine meals, there are never enough days to plan the perfect meal.  This appetizer, from the December 2019 issue of #EatingWellMagazine, is rich and flavorful while also being surprisingly low in calories, fat, and carbohydrates!  #ThisGirLovesToEat

crabandbriewontons

Crab Wontons with Brie

  • 4 ounces Lump Crab Meat, drained & picked over
  • 4 ounces diced Brie Cheese
  • 1/4 Cup Mayonnaise
  • 2 TBLS Minced Jalapeno
  • 2 TBLS Minced Chives
  • 1/4 tsp Ground Black Pepper
  • 1/8 tsp Salt
  • 24 Wonton Wrappers
  1. Place a rimmed baking sheet in the oven; preheat to 350°F.
  2. Combine crabmeat, Brie, mayonnaise, jalapeño, chives, pepper and salt in a medium bowl. Scoop about 2 teaspoons of the crab mixture into the center of each wonton wrapper. Use your finger or a pastry brush to moisten the edges of the wrapper with water. Carefully lift two opposite points up until they touch. Gently pinch together to seal. Fold the remaining two points up toward the center just to close the opening. Pinch the edges together to seal into a four-pointed star.
  3. Carefully transfer the wontons to the hot baking sheet. Generously coat them with cooking spray. Bake until golden brown, 16 to 18 minutes.

To make ahead:  Assemble wontons (Step 2) up to 8 hours ahead. Cover and refrigerate.

Nutrition Information:

Serving Size 2 Wontons

  • Calories – 121
  • Fat – 7 g
  • Carbs – 10 g
  • Protein – 5 g