Consumer Preparation and Preservation

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Cooking for One or Two: Fact Sheet

by Christina Holmes Clara Misenhelter

MF3659

Cooking for one or two people is more than preparing meals; it is an opportunity to focus on your health, make time for yourself, or to create an opportunity to have a meaningful conversation with someone else. Planning, preparing, and consuming balanced meals at home can help maintain weight, control chronic illness, and meet daily nutritional needs. Includes recipes and tips for cooking smaller meals. 8 pages, color.

Published Date: Jul 2024

Cooking for One or Two: Fact Sheet, Spanish

by Christina Holmes Clara Misenhelter

MF3659S

Translated into Spanish. Cooking for one or two people is more than preparing meals; it is an opportunity to focus on your health, make time for yourself, or to create an opportunity to have a meaningful conversation with someone else. Planning, preparing, and consuming balanced meals at home can help maintain weight, control chronic illness, and meet daily nutritional needs. Includes recipes and tips for cooking smaller meals. 8 pages, color.

Published Date: Jul 2024

Cooking for One or Two, Leader's Guide

by Christina Holmes Clara Misenhelter

MF3660

 Cooking for one or two people is more than preparing meals; it is an opportunity to focus on your health, make time for yourself, or to create an opportunity to have a meaningful conversation with someone else. This leader's guide includes teaching tips and an evaluation. 6 pages, b/w.

Published Date: Jul 2024

Kansas Local Food Community Roundtable Findings, Full Report

by Rebecca McMahon Amanda Lindahl Deborah Kohl Katie Starzec Elizabeth Kiss

RPT114

K-State Research and Extension Local Food Systems held local food community roundtables across Kansas.

These roundtables were opportunities to connect and discuss challenges, needs, and vision for the future of the Kansas local food system. Report includes discussions from several communities. 42 pages, color.

Published Date: Jun 2024

Kansas Local Foods Community Roundtable Findings, Executive Summary

by Rebecca McMahon Amanda Lindahl Deborah Kohl Katie Starzec Elizabeth Kiss

RPT113

K-State Research and Extension Local Food Systems held local food community roundtables across Kansas.

Participants answered questions about the desired future of local food systems, challenges, needs and resources. 2 pages, color.

Link to full report

Published Date: Jun 2024

Complete Guide to Home Canning

by US Department of Agriculture USDA

MF2904

Spiral bound book for people who are canning for the first time or for experienced canners to improve their practices. 196 page, full color. To purchase a printed copy visit: https://edustore.purdue.edu/item.asp?Item_Number=AIG-539

Published Date: Dec 2015

Making a Meal from What's on Hand, Cooking Basics

by Tandy Rundus

MF3534

When cooking from whatever might be on hand in a pantry or refrigerator/freezer, think of a recipe as a basic roadmap to guide meal preparation. This fact sheet includes ingredient suggestions to mix and match for a variety of meals. 4 pages, color.

Published Date: Jul 2020

Seasoning with Herbs and Spices

by Barbara Roths Sandy Procter

MF3539

Herbs and spices add a wide variety of flavor profiles to food, as well as providing health benefits. This fact sheet includes tips for using and storing herbs and spices, their benefits, and recipes. 6 pages, color.

Published Date: Aug 2020

Cooking Basics: Getting Started

by Lisa Martin

MF3543

Healthful and great-tasting food preparation can be overwhelming if you are new to cooking or need a refresher. The Cooking Basics series of fact sheets will help you get organized and plan and prepare nutritious and delicious meals. Use this fact sheet as a guide to the series and additional resources. 4 pages, color.

Published Date: Aug 2020

Healthy Cooking Styles, Fact Sheet

by Donna Krug

MF3350

Different cooking styles affect the flavor and texture of food. Learn how using different cooking techniques can help you prepare nutritious and delicious meals with colorful vegetables and whole grains. Includes recipes and cooking tips. Part of the FCS Annual Series. 4-page, color.

Published Date: Jul 2017

Healthy Cooking Styles, Leader's Guide

by Donna Krug

MF3351

Different cooking styles affect the flavor and texture of food. This guide includes teaching tips for presenting the lesson. Includes resources and an evaluation. Part of the FCS Annual Series. 4-page, b/w.

Published Date: Jul 2017

Cooking Basics: Measuring Tools and How to Use Them

by Lisa Martin

MF3518

It is important to measure recipe ingredients accurately. This fact sheet includes measuring equivalents and tips for measuring different ingredients accurately. 2 pages, color.

Published Date: Jun 2020

Cooking Basics: Cooking Terms

by Lisa Martin

MF3533

When you learn basic cooking terms, you’re able to follow recipes more accurately and expand the range of healthful food you can prepare. 1 page, color.

Published Date: Jun 2020

Focus on the "Stars": Cooking Healthy for the Holidays, Fact Sheet

by Barbara L. Ames

MF3087

Holiday meals can be healthy meals, if you follow these tips for reducing fat and sugar in many popular holiday recipes. This lesson in the FCS annual series has been selected by the FCE groups. 4 pages, color.

Revision Date: Apr 2019

Focus on the "Stars": Cooking Healthy for the Holidays, Leader's Guide

by Barbara L. Ames

MF3088

Guides the leader in presenting tips for making holiday meals healthier. Includes recipes. This lesson in the FCS annual series has been selected by the FCE groups. 8 pages, b/w.

Revision Date: Apr 2019