I just read an article about how to shop for popcorn in EatingWell Magazine. This has some good tips. Did you know that popcorn is non-GMO? At least for now. However, I would look for organic just to be sure it is a safer choice. Here is a link to an article I wrote a… Read more »
10 Ways Big Food Is Changing to Meet Consumer Demand
As consumers are looking for more transparency when it comes to their food, some of the biggest companies in the food industry are making changes to be healthier and more relevant. America’s top 25 food and beverage companies have lost $18 billion in market share since 2010, as consumers angle for eats with higher levels… Read more »
Do you know how much sodium 1 tablespoon of soy sauce has?
Did you know just one tablespoon of soy sauce typically contains a whopping 1,000 milligrams of sodium? That’s about half of the recommended limit for sodium intake in an entire day. Consider soy sauce a high-sodium food. Low Sodium Soy Sauce Substitute Recipe(This recipe doesn’t taste exactly like the real thing but it is pretty… Read more »
How much garlic?
A bulb of garlic is called a head or a whole head of garlic. Each of the wedges is called a clove of garlic or a garlic clove. 1 clove of garlic = a teaspoon. 3 cloves = a tablespoon. A roasted head of garlic makes about a tablespoon. Click here to learn more…http://bit.ly/1UKW1Fe
Garlic tips – How you use it makes a difference
Prepare the garlic and use it. Don’t chop the garlic too far ahead of time as it starts oxidizing and turning bitter. You may have noticed on most cooking shows, they chop the garlic and it goes directly into the pan. This is best way for the best flavor. If you must chop a head… Read more »
Garlic – How to Store It
How you store garlic makes a difference in the flavor and health benefits Store garlic in a cool dry place. Not in the refrigerator and don’t freeze it as freezing deadens the flavor. Stored properly, fresh garlic will keep a month or more. Keep the garlic head as whole as possible, with the paper skins…. Read more »
Purchase the freshest garlic
How you purchase, store, prepare and cook garlic, makes a difference in the flavor and the health benefits. Purchase the freshest garlic, as it has the best taste. Farmer’s markets are great for this as they usually have many varieties of hardneck or softneck to experiment with. The white bulb is the more common American… Read more »
April is National Garlic Month
I love garlic both for the health benefits and for it’s flavor. You might have noticed, all of the seasonings have garlic in them. The amounts are different, with Supreme having the most garlic and Table Tasty having the least amount which is none. Most of our recipes have fresh garlic in them. Some of… Read more »
What is “mise en place”?
“Mise en place” simply translates “In it’s place”. This is an important cooking term and is used by all well trained chef’s and cooks. You’ll see this done on cooking shows in restaurant kitchens, bakeries, food trucks and hopefully your kitchen. Whenever you begin a recipe, you set out what what you will need, everything… Read more »
Any idea what fond is?
This is a cooking term. The little browned bits on the bottom of your pan when cooking, is called fond. Deglaze the pan by adding a liquid. Usually something like (water, wine, juice, tomatoes, milk, broth or stock) to loosen those browned bits. Then continue by scraping them off the bottom (usually with a spoon… Read more »
Most salad dressings are very high in sodium
Here you are trying to eat healthier and now you found out that most salad dressings are very high in sodium. Read the labels and understand what the amount of sodium is per serving which is usually 2 Tablespoons. Many of us use much more especially for a large salad. The amount of sodium can… Read more »
What do you think? Which is better, a brown or white egg?
I always thought brown eggs were better, however I recently learned different Brown eggs are laid by red hens, and white eggs are laid by white hens. Nutritionally all chicken eggs are basically the same, no matter the color of the shell, brown, white, blue, green, etc. Brown eggs cost more because they are larger…. Read more »
Starting A Low Sodium Diet & Making Your Food Taste Salty Should Not Be Your Main Goal
Starting a low sodium diet, your first thought might be to find a salt substitute. You think you’ve got to replace the salt taste in your food. Using salt substitutes to make food taste salty should not be your only goal. More than you realize, you need flavor too. You will need to learn how… Read more »
Where Does Most Of The Sodium In Our Diet Come From?
Most of the sodium we get from our diets is not usually from the salt shaker, but from processed foods like canned foods, microwave foods and a really big source is fast foods. So to start lowering our daily sodium intake we must learn to cook differently. This means learning to cook from fresh ingredients,… Read more »
Any Idea How Much Sodium Is In Dairy Products?
Remember when I told you that often the lower the fat, the higher the sodium? Here is are some examples per serving: Whole milk, 1 cup 98 mg sodium 2% milk, 1 cup 100 mg sodium 1% milk, 1 cup 107 mg sodium Nonfat milk, 1 cup 145 mg sodium Half n Half, 1 Tablespoon,… Read more »
Raw Onion Adds Flavor & Crunch, But What If It’s Too Strong? Here is a tip
Raw onion, whether it sliced or diced, adds both flavor and crunch to fresh salsas, salads, sandwiches and burgers for example, but sometimes they are too strong. Tip: After you cut them, place in a sieve or colander and rinse briefly under the tap with cold water. The water washes away the strong sulfur juices… Read more »
Think you’re going nuts? Probably not!
Interesting fact: Most adults in the US have not discovered the health benefits of walnuts, or any tree nuts. (Peanuts don’t count here as they are not really a nut but a legume, a bean.) A recent study has shown that 94.5% of adults do not eat tree nuts of any kind. Not even pecans… Read more »
To Help Lower Your Sodium Intake Don’t Use Salt
To help lower your sodium intake. First get rid of the salt shaker. Don’t use salt. Find a salt substitute like Table Tasty. Look for products labeled “low sodium” (contains less than 140 mg per serving), “very low sodium” (less than 35 mgs preserving) or “sodium free” (less than 5 mgs). Read more…http://bit.ly/1SUWSj8
Tomatoes – Are they fruits or vegetables?
In the US, tomatoes are a fruit and a vegetable. Interesting how this came about. Tomatoes botanically are a fruit, but, according to law, they are a vegetable. During the 1800’s, New York’s port taxed imported vegetables, but not fruits. An importer wanting to cut costs, went to court stating tomatoes were fruits. His case… Read more »
If using butter, use unsalted butter instead of salted
Save on your daily sodium intake, just by using unsalted butter instead of salted. You can save quite a bit of additional sodium and it tastes better. You might not think this is a big deal but it adds-up, especially when cooking for holidays or special occasions. You will find most brands of salted butter… Read more »
Splurge! Start using a variety of colorful bell peppers.
Make your food more colorful. You’ve heard it said “We eat with our eyes first”. Sometimes we get tired of eating the same thing all the time. Just by adding more colors, the whole dish changes. Plus you are adding not just color but also flavor and nutrition. Try starting with colorful bell peppers. Instead… Read more »
Increase Potassium To Help Lower Blood Pressure Naturally
One of the best ways to lower your blood pressure naturally, is to increase your potassium to about 4700 mg daily. This is about double the suggested daily sodium intake of about 2000 mg. Potassium is found in low or high amounts in just about everything we eat. and higher in fruits, some vegetables like… Read more »
Onions – Not Just About Tears They Have Many Health Benefits
Most of us think of onions and we think tears and strong flavors and not about how healthy they are. All onions have health benefits. Some types of onions are more effective for specific health problems than others, like green onions are better for treating a cold. The onion has almost all the nutrients needed… Read more »