Kitchen Organizer

Features

• Holds 24 cans neatly on your countertop
• Has an incline for cans to roll down after grabbing one
• Sleek design compliments any kitchen

List Price: $49.99
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Product Description
This Chrome 24 Can holder is great to keep your beverages neatly stored on your countertop. It is effective in saving space as well.

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Features

• Made from heavy gauge steel
• Durable epoxy coating
• Easy to clean

List Price:
Get this month Special Offer: check this out!

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Product Description
This divider neatly organizes things in your cabinet and pantry that are typically hard to store. Use it for plates, lids and baking sheets. You can also use it in the office to hold files.

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The 25 days of Christmas Recipes continues today with a very exciting theme - introducing Ham Week!  Our wonderful friends at KR Castlemaine were kind enough to offer me a Christmas Ham to use and provided me with some delicious recipes that I can't wait to share with you!  We're also giving away hams every day on 96five, so tune in for your chance to get your own ham!

So, kicking off Ham Week is the traditional Christmas baked ham.  This is my first ever attempt, so I was really excited to try it out.  The KR Castlemaine recipe uses an amazing fig glaze, which gives it this wonderful rich, sweet, sticky coating.  The flavour of leg ham is just divine, and teamed with the baked ricotta - just perfect!  I loved this recipe - the perfect feature on your Christmas table!

The prepared ham before cooking

I know it might sound a little strange, but this combination actually works!  I have memories of one my mum used to make, with a delicious peanut butter icing, but I decided to try this recipe from www.taste.com.au.  It came out well and the beetroot flavour isn't overpowering, but just gives the chocolate a bit of depth and difference.  Worth a try!



Ingredients
Melted butter, to grease
200g (about 2) trimmed beetroot bulbs, washed
30g (1/4 cup) cocoa powder
60ml (1/4 cup) hot water
200g (1 cup, firmly packed) brown sugar
2 eggs, lightly whisked
125ml (1/2 cup) reduced-fat milk
60ml (1/4 cup) vegetable oil
1 tsp vanilla essence
225g (1 1/2 cups) self-raising flour, sifted

cardamom frosting
150g (1 cup) pure icing sugar, sifted
Pinch of ground cardamom
4 1/2 tsp reduced-fat milk

Method
Preheat oven to 180°C. Brush a 7cm-deep, 11 x 21cm (base measurement) loaf pan with the melted butter to lightly grease. Line the base with non-stick baking paper.

Put on rubber gloves. Use a vegetable peeler to peel the beetroot bulbs, then use a grater to finely shred. Set aside.

Place the cocoa and hot water in a medium bowl and stir until smooth. Add the sugar and eggs, and use a wooden spoon to beat until smooth. Stir in the beetroot.

Combine the milk, oil and vanilla essence in a jug. Use a large metal spoon to fold half the flour and then half the milk mixture into the beetroot mixture until just combined. Repeat with the remaining flour and then the remaining milk mixture.

Pour the cake mixture into the prepared pan. Bake in preheated oven for 55-60 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.

To make cardamom frosting, use a wooden spoon to mix icing sugar, cardamom and milk in a small bowl until smooth. Spread over top of cooled cake and set aside for 15 minutes to set.

I found this recipe in the 4 Ingredients "Herb it Up" book.  It was a perfect Friday night meal, on one of those days where I got home at 5pm - and it was ready by 5:30.  I know there's 5 ingredients in this one - being a mum, I just couldn't help but add the broccoli!  Plus a sprinkle of parmesan cheese and a generous twist of salt & pepper.  Enjoy!

Ingredients (serves 4 - 295 calories per serve)
250g spaghetti
1 teaspoon garlic, crushed
150g low-fat ricotta cheese
1 tablespoon tube/freshly chopped/dried basil
1 head broccoli, chopped

Fill al arge pot with water and bring to the boil.  Stir in spaghetti and cook for about 10 minutes, until al dente.  Drain well.  Steam broccoli until tender.

Stir the garlic, ricotta and basil in a saucepan over low/medium heat for 4 minutes or until hot.  Stir in the spaghetti and broccoli.

This recipe is a fantastic one from Curtis Stone.  It's a Coles "Feed your family for $10" one - so straight up, we know it's cheap and family-friendly.  It's low-calorie too - just 298 calories per serve and DELICIOUS! The original recipe uses prawns, but I substituted chicken and it worked really well - you'll love this one!

Ingredients (serves 4)
Olive oil spray
1/2 medium brown onion
2 tablespoons fresh ginger, finely chopped
1/2 red chilli, thinly sliced
1/4 cup rice wine vinegar
1 1/4 cups pineapple juice
1/4 cup tomato sauce
2 tablespoons soy sauce
4 teaspoons brown sugar
200g egg or Singapore noodles
400g chicken breast, cut into strips
1 carrot, peeled and thinly sliced
1 red capsicum, thinly sliced
200g Chinese cabbage

Method
Heat oil in a medium saucepan over medium heat and cook onion for 3 minutes, until softened. Add the ginger and chilli and cook for a further 2 minutes.

Add vinegar, pineapple juice, sauces and sugar and bring to the boil. Reduce heat and simmer for 10 minutes or until sauce reduces to 1 cup. Remove from heat.

While sauce is reducing, cook noodles according to packet directions.

Place a wok over high heat and spray with oil. Add chicken and cook until browned lightly. Add carrot and capsicum and cook for another 2 minutes. Add wombok and cook for 1 minute, until wilted.

Add the sauce and noodles and toss well. Serve.

Another weeknight winner, this one is quick, easy, tasty, comes in at just 285 calories per serve and can be easily adapted with any vegetables you like.  Plus the Family Show Taste Test - what will meat-lovers Liam & Robbie think of this one?  Podcast below :-)

Ingredients (serves 4)
Spray olive oil
1 brown onion, chopped
1 clove garlic, crushed
2 tablespoons curry paste
1/2 tin light coconut milk
500g pumpkin, chopped
1 tin chickpeas, drained
1 cup frozen peas

Method
Heat a heavy-based pan over medium heat and spray with olive oil.  Add onion and garlic and cook until softened.

Add curry paste and cook for a minute.  Add coconut milk and stir to combine.  Add pumpkin and simmer, covered for 10 minutes.

Stir through chickpeas and peas and simmer for another 10 minutes, until vegetables are tender.

Serve as is or with rice.


And now, the Family Show Taste Test...