Tag: Cooking Tips

Anyone who enjoys eating fish knows that you can’t use the same seasonings for every type of fish. Some fish have a stronger flavor that might need more intense seasoning while other fish is mild and needs delicate seasoning to taste its best. Consider the following when trying to figure out which seasonings go best with which fish.

• Basil is a great choice of seasoning to use when preparing fish. There are a number of varieties of basil and each will lend a subtle difference in flavor. Halibut, mackerel, salmon and tuna are all good fish to season with basil.
• Cayenne is a pungent flavor that can be added to soups, stews or when grilling fish. Salmon and trout are often paired with cayenne as long as the seasoning is mixed with flour and the fish fried. The strength of the seasoning means you’ll only need a small amount.
• Chervil is the perfect choice when you desire a subtle flavor. Quite often chervil is used along with tarragon, chives and parsley. Use chervil when preparing sole or when preparing seasonings for poaching any type of fish.
• Chives have a slight onion flavor that is delicate. However, because of its delicate nature, chives aren’t used during cooking. They are best used as a garnish. Fish that are enhanced by using chives are salmon as well as fish stews, fish soups or for garnishing.
• Dill is another seasoning that has a strong flavor. Halibut, salmon, sole and trout all have the strength of flavor to be paired with dill and not be overwhelmed.
• Fennel is used for all fish in English recipes. Cod is often prepared with fennel as well as the seasoning being added when poaching fish.
• Marjoram can be found in fish chowders or fish sauces. Halibut and salmon would be well-paired with this herb.
• Summer Savory has a flavor similar to sage and is used when preparing halibut, salmon and sole.
• Tarragon is often used when preparing several different fish. Halibut, salmon and sole are some of the fish that would be good choices if you enjoy the flavor of tarragon.
• Thyme is commonly used in preparing fish. You will often taste this seasoning on cod, halibut and sole fish.

Even though these seasonings are commonly used on fish, there’s no reason you can’t try other seasonings as well. You may want to add garlic and lemon. Or try out some seasonings and herbs you may not think of as traditionally used with fish. When trying to decide which seasoning is right for which fish, let your taste buds be your guide.

Spices can be such a mystery to many people who are trying to put together a meal that has an enjoyable flavor.  What tastes good with what food?  Spices don’t look appetizing enough to have a spoonful of them to see how they taste.  How they taste in their natural form is not necessarily the same flavors given when cooked in a meal.

Here is the first thing you need to know about spices… they are very different from herbs.  Spices come from fruit buds and berries, the roots, seeds and barks of plants, whereas herbs come from the flowers, stems and the leaves of plants.  Spices in whole form are good for two years on the shelf, while ground spices last about six months.  It is recommended that you grind the spices as you use them to maximize the flavor intensity.

Let’s look at some of the common spices people blend with certain foods to enhance the flavor.

Allspice – This is a dried berry that has a strong sharp sweet flavor with a kick of pepper to it.  It is largely used in pickling and prepared meats giving sausage and jerky their defined flavors.  It is also added to many sweet desserts such as cakes, pies and cookies.  It adds a sweetness to barbeque sauces, chili and stews.   It is frequently combined with dishes that call for nutmeg and cinnamon.  Its sweet punch makes it quite universal for adding flavor to a large variety of dishes.

Cayenne Pepper – It is generally added to sauces to make them hot.  If you have a taste for spicy hot foods then you can mix this in anything you want to have hot zing to.

Ginger – Ginger is used to add a little sweeter taste to food.  It is used in baking for cookies, cakes and candy.  Ginger is used in curry, seafood, vegetable and chicken dishes.  It is also popular in tea.  Many traditional Japanese and Chinese dishes have ginger in them.

Cumin – This is the second most popular spice in the world right behind pepper.  Cumin adds a bit of bitterness to stews, soups, curry dishes, chili, breads and lamb.  It is also used in many Mexican dishes.

Carraway Seed – Adds a licorice type flavor to foods.  It is used in breads, casseroles, cakes, curry dishes and is added to certain cheeses.  Carraway seeds have a strong flavor in sauerkraut and rye bread.  It can also be used as a substitute ingredient for lemon or orange.

Celery Seeds – If you don’t have fresh celery on hand, celery seeds will make a good substitute.  Celery seeds are used for cocktail drinks such as a Bloody Mary.  Celery seeds are a popular ingredient in homemade salad dressings.  Mix it in your mayonnaise for tuna salad, chicken salad, etc.  Add it casserole dishes, meatloaf and spaghetti sauces.

Paprika – Is dried pepper fruits.  Although it is used for garnishing and adding color to food, it still gives a bit of a peppery zing to your food.  The flavor is enhanced when cooked.  It is used in sausage preparation, soups, casseroles, rice dishes, and stew.  It can be added to any dish that you may want a little more color and a little more peppery spike.

Not everyone enjoys the same spicy flavors added to their foods.  Experiment with these spices in different foods and find your favorites.  Many foods can be enhanced with a combination of several spices blended together.

After spending the summer avoiding the kitchen, the turn to cold winter days makes sitting by a warm stove all day quite inviting. Why not spend a Saturday or Sunday cooking, so that your meals are ready or nearly ready for you during the coming week? That way, when you’re at the end of a hectic week day and just want to laze about on the couch, you don’t have to deal with the overwhelming question “what’s for dinner?”

You’ll already know what’s for dinner and, in many cases, it will just be ready and waiting for you.

There is no right or wrong way to approach weekend cooking. Many people like to completely prepare their meals and simply heat them up for quick eating. Others like to simple get the meal ingredients prepped, so they can have the freshest meal possible. Of course, you might want to do a combination of both. It’s completely up to you.

 

A Few Tips to Get You Started

• Choose a cooking day that will allow you to fully dedicate yourself to the kitchen. You’ll need plenty of time to get the job done.
• A few days before, plan the meals you are going to cook and prepare your grocery list.
• If you’re on a budget, plan your meals after you check local grocery store flyers and websites for special deals.
• A day or two before cooking day, do your grocery shopping. This will make sure you’re fully prepared for your cooking day and can start right away.
• Invest in good storage containers, so you can store items in the refrigerator and freezer.

 

Your Cooking Day Approach

As we mentioned, there is no correct way to approach cooking day. What you do will depend on your family’s preferences, the capacity of your kitchen and how much time you have. Use the following approaches and incorporate them into your weekend cooking plan.

• Pre-cook meals in their entirety. If you want to eliminate the need to cook during the week, you can fully prepare your meals and simply reheat them as needed. One dish meals like baked macaroni and cheese, lasagna and shepherd’s pie are perfect for this.
• Prep the ingredients for your meals. You can save yourself plenty of time by cutting vegetables, meats and other ingredients before you actually do the cooking. You can also pre-cook rice, pasta and potatoes, so they are on hand at each meal time.
• Encourage healthy snacking by pre-cutting raw vegetables, cheeses, lean meats and having them readily available for your family. When healthy food choices are in ready-to-eat format, it makes it easier to choose them instead of grabbing a less healthy factory-packaged snack.
• Think of how one meal can transform into more meals. For example, Sunday’s roast chicken becomes Monday’s chicken pot pie and Tuesday’s chicken noodle soup. If you really want to stretch your cooking efforts, consider roasting a second chicken at the same time, so you have plenty of protein to fix extra meals.

 

However you approach it, weekend cooking can be a great timesaver and makes your week day meal preparation a snap. Just make sure you plan ahead and dedicate a day to preparing your family’s delicious meals.

Pressure cooking has been around for several hundred years. It produces flavorful healthy dishes in a hurry, perfect for today’s busy cooks. Fish, chicken, beef, vegetables, beans—they all cook to perfection in minutes!

A pressure cooker works by locking the lid in place and trapping the steam produced by the boiling liquid inside. This raises the temperature much higher than could be achieved under other cooking methods and food will cook quickly and evenly. It is very important to adjust the amount of pressure inside the cooker to prevent explosion.

The old style pressure cooker has a weighted petcock that sits atop the steam valve. It “jiggles” as the food cooks indicating the amount of pressure inside. The faster it “jiggles” the greater the pressure. Once the lid is locked in place the pressure begins to rise. When a full head of steam is being released, the petcock is put in place. The heat source is adjusted to bring the “jiggle” to a steady pace and timing of the food begins. When the allotted time is reached, the pressure cooker is removed from the heat source and allowed to cool. The petcock is not removed until the pressure drops. There is a small valve built into the lid that will fall when the cooker is cool enough to open.

A newer style pressure cooker is available in today’s market. It operates with a closed system using spring valves and provides more accurate means of determining pressure through marks on the stem valve. The first mark to appear would be the lowest pressure setting and so forth. The standard is that these marks will indicate 10 PSI and 15 PSI. Iif the cooker has three marks, they probably indicate 5 PSI, 10 PSI, and 15 PSI. Be sure to read the manual that comes with the cooker so it can be operated with accuracy. 15 PSI has always been the pressure cooker standard and recipes usually accept this as the norm. However, some pressure cookers do not conform to this standard and will use a lower PSI setting. In this case, recipes will have to be adjusted accordingly. Again, please be sure to read the manual.

Regular inspection of the cooker is important. It will not pressure if the seal is not tight. Always thoroughly inspect the parts for bits of food that cling to the rim of the pot or the lid. If either has been dropped, check for damages. A lid or pot with a slight dent may not seal. Also, check the valves to be sure they are clear and tighten any screws. However, the most common problem will be with the gasket inside the lid. It occasionally needs to be removed, washed, oiled and reinserted. This can be a test of patience but gets easier with experience. After many, many uses, the gasket will begin to show signs of wear. Inspect for small cracks and check the feel of it as well. It should not feel “gummy” or brittle. When any of these occur, it’s time to buy a new one.

Remember that there must be some liquid in the pressure cooker before the lid is set in place. Most recipes will use water but any kind of liquid will do. For example, when cooking chicken a can of chicken broth might be preferred. For a cooker with a petcock, the minimum amount of liquid is one cup. The newer cookers can use as little as ½ cup of liquid. These amounts of liquid will allow about 20 minutes of cook time. If the recipe takes longer, add more water accordingly.

The pressure cooker must never be filled more than 2/3’s full of anything, but remember that when cooking food that will produce foam (like dried beans) the cooker should not be filled more than ½ to the top. The cooker will come with a rack that fits in the bottom and is used to hold food off the bottom. If you brown meat in the cooker, it can be used as is or lifted out to put the rack in place. Be aware that food cooked without the rack can scorch if cooked too long. Also as with any other pan, fit the burner to the pan size. A burner that is too large wastes electricity or gas and one that is too small may not cook the food evenly.

Check the recipe for the particular method used to release pressure before opening. If it requires letting the cooker cool on its own, it means the food needs to continue to cook after being removed from the fire. This is used especially for meat and can take anywhere from 10 to 20 minutes.. A faster method is to remove the cooker from the fire, placing it in the sink and running cold water over the top until the pressure valve drops. Do not run the water over the valve or pressure regulator and do not use this method with an electric pressure cooker. The third method falls in between the other two in regard to time. Some of the older cookers and all of the newer ones have a valve called quick release. If used, this method will be faster than letting the pressure drop on its own but slower than running it under cold water. Regardless of the method chosen, once the pressure drops, it is safe to open the lid.

The advantages of pressure cooking are many. It saves time by cooking 3 to 10 times faster, depending on the food. Less cooking time means less energy used which reflects on the energy bill. It preserves flavor and vitamins which can be lost in other forms of cooking. It will turn budget meats into tender morsels. It allows “one pot” cooking. For instance, brown both sides of a pot roast in the bottom of the cooker in a little oil. Add water and seasoning, and pressure according to the size of the roast. Let the pressure drop, open the lid and add vegetables. Reseal and pressure again for 10 or 15 minutes. Once the pressure drops, lift out the meat and vegetables and make the gravy in the same pot!

 

Now that the cooler temperatures are making an appearance, you may be considering making a big ol’ pot of chili. Follow these tips to make great chili. They may make ho-hum chili into something your family will ask you to fix again and again.

1. Start with the freshest ingredients possible. While opening a couple of cans of beans and tomatoes may make your chili quick and easy, it simply can’t compare with homemade all-the-way chili. Use fresh, seeded tomato and peppers. Even though the seeds often provide a bit of flavor, seeds can detract from a ‘pretty’ bowl of chili.
2. Cook a pot of beans before you make it into chili. This can make all the difference in the world. It may take a while longer to prepare your chili, but the results will be well-worth the wait.
3. Consider the different types of peppers available. Sure, a jalapeno will add some heat to your recipe, but do you want your chili to have heat or a flavor all its own? You may even want to mix the types of peppers to give your chili the right amount of kick!
4. Avoid using water to thin down too thick chili. Instead, use beef broth instead. Not only will this provide the extra liquid you need, it can also add depth and flavor to your recipe.
5. You can thicken up a too thin chili by adding small amounts of tomato paste. This will provide both flavor and thickening to your chili. If that doesn’t work, try adding just a little bit of cornstarch or cornmeal. Be careful to add only a little a time or you’ll have the opposite problem.
6. Avoid using pre-packaged chili seasoning mix. The flavor may be alright, but you want “Wow!” Use fresh herbs, spices and chiles to create a wonderful taste. Experiment with a variety of seasonings. When you hit on the perfect mix, make a large batch, and then separate it out for individual pots of chili. This can be frozen for up to one year.
7. Be sure to cook your meat before adding it to your chili. Brown and drain any excess fat from the meat before you begin adding liquids. Browning the meat sears it and locks in the flavor. Use a better cut of meat and your family will love it!
8. Make your chili the day before you plan to eat it. Why? Preparing the chili, allowing it to cool and then refrigerating it overnight, you will give the flavors of the chili to “marry.” The result will be so much better than opening up some cans, adding some ground beef and a packet of chili seasoning. Your family will notice the difference and will enjoy every drop of it. If you want to eat it the same day, put the ingredients in the crock pot or allow it to simmer all day before eating it.

Anyone can make chili with cans, but you are wise enough to use these tips to make great chili. The results will be well worth the time and effort. Your family will thank you each time you make it.

No one knows for sure who made the first Reuben sandwich, but those that love the sandwich aren’t interested in its origin. They’re only interested in how great the sandwich is. Piping hot layers of shaved corned beef covered with sauerkraut and Swiss cheese on grilled rye bread smothered with Russian or Thousand Island dressing – what’s not to love? Take a closer look at this gastronomic sensation.

Some believe the Reuben was created between 1920 and 1935 by Reuben Kulakofsky during a weekly poker game. Another story claims the sandwich was made by Arnold Reuben in his New York City deli around 1914. William Hamerly is also said to have created the sandwich but in honor of Arnold Reuben because of Reuben’s charitable work. Finally, Fern Snider is said to have created the sandwich as part of a national sandwich contest in 1956.

This sandwich is so popular that there have been variations created.
* The Rachel sandwich uses pastrami and coleslaw for the corned beef and sauerkraut.
* The Blue Reuben sandwich uses blue cheese dressing instead of Thousand Island or Russian dressing.
* The Grouper Reuben replaces the corned beef with grouper.
* Reuben egg rolls are made using the normal fillings but rolled in an egg roll wrapper and deep fried.
* Reuben pizza is sweet potato dough with the traditional Reuben sandwich on top.
* Virgin Reuben is similar to a grilled cheese sandwich but adds the sauerkraut and dressing on rye bread but without meat on the sandwich.

Even though the Reuben is normally made on rye bread that doesn’t mean you have to make it that way. Each new type of bread you use, even if you include the remaining traditional ingredients, may give subtle taste variations. Why not use pumpernickel or sourdough instead? Russian or Thousand Island dressing is normally used; how would the sandwich taste if you used ranch or Catalina? Swiss cheese is most often included but would it taste just as good if you used pepper jack or Muenster?

Perhaps you can’t improve on perfection. Some people have tried to improve on or change the Reuben sandwich but the original continues to be one of the best known and best loved sandwiches. History may not know the true beginnings of the sandwich but is that really necessary? All you need to know is that you love the combination of flavors and textures that meld so well together.

It is common knowledge that fish are a healthy choice when compared with red meat. There are healthful omega-3, potassium and vitamin B12 as well as being low in calories, fat and carbohydrates. But what are the different ways to cook fish and will these methods negate the health benefits of eating fish?

Baking – One of the easiest ways to prepare fish is to bake it. This is often the first method of cooking fish that people try because the likelihood of messing the fish up is limited. Remember to bake the fish for no more than ten minutes for each inch of thickness. Using this rule of thumb will help ensure your fish turn out perfectly every time.

When choosing to bake fish, you can place the fish directly into a baking dish, season it and cover with aluminum foil to keep the fish moist. You can also wrap the seasoned fish in an aluminum foil packet to bake the fish. This will result in a fish that is more steamed than baked but you won’t have to worry about the fish becoming dry. Baking fish is one of the healthier methods of cooking it.

 

Poaching – This method of cooking is perfect for keeping the fish moist. It also works well for keeping the delicate flavor of the fish in the forefront of the dish. Add chicken or vegetable stock to barely cover the fish. Bring the fish to a simmer and watch it to determine when the fish has reached an internal temperature of 165 to 180 degrees.

Broiling – Broiling fish is an easy method that provides delicious results. Be sure to keep the fish four to five inches from the broiler to ensure the fish doesn’t burn.

Steaming – Steaming fish produces a mild flavor. You can either use a bamboo steamer or folding basket to hold the seasoned fish while it is being steamed.

Grilling – While it is possible to grill fish, you may want to use a grill basket in which to do so. The grill basket will help the fish remain together during grilling rather than placing it directly on the grill and taking a chance that it will fall apart when turned. The benefit of grilling is that smoky flavor is perfect for fish.

Pan frying – Pan frying is another method of preparing fish. Butter or oil is added to a frying pan and the seasoned fish is placed in the pan. Remember to keep the drippings from the pan in order to make sauce that can be added to the fish at presentation. This method of cooking is not quite as healthy as baking it, but is a much better choice than deep frying the fish.

These are some of the different ways to cook fish. You can also try other methods, but these are the most common, and most healthy ways to do so.

 

French fried potatoes are among the most common side dish eaten in the United States. Besides being served with hamburgers, they are often served with other meat dishes. If you’ve never considered making homemade French fries, you may want to reconsider. Making homemade French fries is much easier than you think.

Is there a best variety of potato to use to make homemade fries? The answer you receive will depend upon who you ask. Some people prefer to use Russet potatoes while others like red potatoes; still others won’t use anything but Yukon Gold. If you want to try something different for a change of pace, try making French fries out of sweet potatoes.

What is the best way to make fries? Should you deep fry them or bake them in the oven? You have to admit, there’s nothing quite like the flavor of hot French fries. However, fried potatoes may not be very healthy especially when you consider that the oil is heated to 375 degrees Fahrenheit. Not only can the oil add extra fat to the diet, frying can also be dangerous if not done properly.  Baking the potatoes, rather than frying, is less dangerous and can provide the same great taste but with less fat.

It isn’t uncommon for people to simply salt their homemade French fries after they are prepared. However, there are so many other seasoning options to choose from. Here are some other seasonings you may want to try:

• Garam Masala is blend of spices which is typically used in Indian cuisine. You will often find cardamom, cumin, black pepper, cloves along with hot spices. This seasoning may actually be available in the international food aisle in the grocery store. Or you can find a recipe in a cookbook or online and make your own.
• Coriander is a single seasoning that will add a lemony, sweet flavor to your homemade fries. It would be best to use this seasoning when baking the fries rather than frying them to ensure the flavor is at its peak.
• Add garlic salt, onion salt, black pepper and oregano (3 tablespoons of the garlic salt to 1 tablespoon of each of the other seasonings). After removing the potatoes from the frying oil, sprinkle the seasonings. The best results are achieved when the potatoes are still hot.

French fries may be an American staple but they don’t all have to taste alike. The type of potato you use, how you prepare them and the seasonings you choose can all have an effect on the flavor of your homemade French fries. Why not try a different way of making homemade French fries for your family soon?

Ask anyone who enjoys fishing why they fish and most often the response is they love to eat fresh fish. However, unless you live where there is no change in season, there will be some times when going fishing simply isn’t an option. So what do you do when you want fish for dinner? You head to the store to purchase frozen fish.

One of the buzz words in nutrition lately is omega-3 fatty acids which support hearth health. If you’re not getting enough of this nutrient, fish is an excellent source as well as being low in saturated fat and a good source of protein.

In case you’re not sure, fresh fish is raw. It hasn’t been frozen or heated in any matter. It also will not contain preservatives or a list of ingredients you can’t pronounce. Generally it is sold or prepared the same day it is caught.

Flash frozen fish is close to fresh but all things are not equal. Flash frozen fish is frozen right after is caught and frozen on the fishing boat. This keeps the fish from spoiling and allows them to continue fishing. This method of freezing does help maintain the nutrients in the fish.

Previously frozen fish may be frozen some time after it has been caught. Fish that has been previously frozen may look fresh but it is not. Most likely it will have preservatives added so that is more presentable when it is time to sell. It may also lose some of the vitamins and minerals contained in fresh fish if it is stored for too long a time.

If you prefer fresh fish consider where you live. Obviously you’re not going to be able to get fresh tuna steaks without paying a premium for them if you live in Arkansas. Purchase fish that are caught locally and in season.

When searching for fresh fish for a meal, look for fish that have clear eyes. The skin should be shiny and flesh should spring back when pressed. You can also tell fish that is good to eat by how it smells. If it smells like fish, you don’t want it.

No one disputes the benefits of eating fish. There is too much evidence to be found. However, if you don’t live within 100 miles of the coasts, you may not be able to get fresh fish on a regular basis. Flash frozen fish is a good alternative if you know what you are looking for and don’t have your heart set on fresh.

Have you ever had pasta that was too hard or just plain mushy? When you’re first learning to cook, you may have even prepared pasta that wasn’t the best. You may have wondered if there were a secret to cooking pasta and knowing when it’s cooked to perfection. The truth is, there is a secret but it isn’t hard to learn.

Do you know what “al dente” is? It is Italian for “to the tooth” which is what perfectly cooked pasta is called. But what exactly does it mean to have pasta cooked “al dente” and how do you get it there? Perfectly cooked pasta is going to be cooked just long enough that it retains firm texture but will still be flexible. Rather than being completely limp and squishy, you want your pasta to have a little “bite” to it where it takes a little bit of effort to chew.

When cooking pasta, you may be tempted to turn your attention to other things. You really do want to pay attention to when the pasta begins to boil and the time you allow it to boil. Rather than setting a timer and cooking the pasta according to package directions, you’ll want to check the pasta a couple of minutes before the directions say it should be finished.

Carefully take out one piece of pasta from the boiling water. Let it cool long enough that you won’t burn yourself when you put it into your mouth. The pasta, if cooked properly, will be mildly chewy. It also won’t stick to your teeth. If it does stick to your teeth or is too hard to chew, you’ll want to allow the pasta to cook for another minute. Again remove one piece of pasta and test it. Be careful not to allow the pasta to overcook. Generally you can reach “al dente” within 7 to 10 minutes of boiling.

If you don’t like the taste of plain pasta or are afraid you’ll burn yourself with the taste method, there are two other methods you can try. They aren’t quite as reliable as the taste method though.

You may have heard about flinging a piece of pasta against the wall to test for doneness. While this may be plausible, it isn’t a reliable method of testing pasta. Overdone pasta will stick to the wall in the same way. Besides that, you’ll then have to clean the pasta and leftover starch from the wall.

The other method for testing pasta is similar to tasting it. Remove a piece of pasta and cut it in half. Allow the pasta to cool enough that you don’t burn yourself. Pick up the pasta and look at it in good light. If you can see a definite ring around the center of the pasta, it isn’t fully cooked yet. You’ll want to allow it to cook another minute. When the pasta is properly cooked you will not be able to see a difference in how the pasta looks and the texture it has.

Of course, not everyone likes to eat pasta the same way. True Italians, for instance, never rinse pasta after it has cooked but you may have been taught to do so. You may like your pasta to be softer than “al dente.” Remember to prepare pasta the way you and your family enjoy it. Even if it isn’t textbook perfect, it will be perfect for your family.

Anyone who lives in or has visited the South knows that hardly a meal goes by without some type of bread being served. Quite often the bread of choice is cornbread. There are other common uses for cornmeal besides preparing cornbread, but you may not have heard of them. Continue reading to find some other uses for this common meal accompaniment.

Cornmeal is made by grinding dried corn and has been used in this manner by Native Americans since the earliest history in the United States. Although most stores will sell yellow cornmeal, it is possible to find it in white or even blue varieties. Generally it will have a fine texture but it is possible to find it in coarser textures by looking for stone-ground or whole-grain cornmeal.

How else might you find cornmeal prepared? Here are a few of the more common ways:

• Cornbread is by far the most common uses. Similar to cornbread is spoon bread, corn fritters, Johnny cakes, cornbread muffins or hush puppies. All of these are types of bread that can be eaten with a meal.
• Corn mush or porridge is another common way to serve cornmeal.
• Cornmeal is also used as a main ingredient in corn chips such as Fritos or generic versions of corn chips. A different type of corn flour is used for corn tortilla chips, however.
• Cheese-type crackers, like Cheez-Its, also use cornmeal as a major ingredient.
• It is also common to find cornmeal as an ingredient in breading for fried foods. In fact, it is difficult to find catfish without cornmeal breading, particularly in the South. Cornmeal is also used as a batter for corndogs.
• Polenta is another dish that uses cornmeal; however this is mainly an Italian dish. The result of preparing cornmeal for polenta is that the mixture is soft and creamy. Polenta is often served with meat dishes.
• Watch someone preparing a handmade pizza and you may see them spread cornmeal on the peel so the crust doesn’t stick. It also gives the pizza crust an unmistakable texture.

There are also other non-food uses for cornmeal, but it tastes so good, why would you want to use it for anything else?

 

By now you are probably well aware that not all cooking oils are equal.  While some oils have nutritional value, others do not, and finding the right oil for the particular use is important too.

Blood cholesterol levels are connected to heart disease and are usually the main concern when considering fats.  Because all oil consists of various types of fat, it’s important to know how a certain fat is going to affect the body. Fat types either lower or raise both good (HDL) and bad (LDL) cholesterol levels.  Ideally, we want the lower the LDL while raising the HDL.

• Saturated Fats – Raises both good and bad cholesterol levels
• Trans Fats – Raises bad and lowers good cholesterol levels
• Polyunsaturated Fats – Lowers both good and bad cholesterol levels
• Monounsaturated Fats – Lowers bad and raises good cholesterol levels

 

From the chart, we see that monounsaturated fat should be our goal.

So what oils are high in monounsaturated fat?

Tea Seed 485	Extra Virgin Olive 375
Canola 468	Peanut 471
Avocado 520	Safflower 446
Corn 453	Sunflower 464
Soy 453	Flax Seed 225
Sesame 350	Macadamia Nut 413
Grape Seed 435	Cottonseed 420

 

When it comes to cooking with oils their properties change once heat is added.  So while it may be healthy in its natural form and maybe even at low temperatures, it may not retain that state if submitted to high heat.

All oil has a property changing temperature and this is referred to as the smoking point.  Once this smoking point has been reached, healthy characteristics begin to break down through a process called oxidization. When food begins to oxidizes, it can produce toxic substances.  Think of how a cut apple left to the air will turn brown.  The smoking point of oil ranges between 225 and 520 degrees Fahrenheit. See the smoking point of the monounsaturated fats in the above chart and keep the cooking temperature below the given number.

A Shocking Twist to Common Beliefs

The best oils for cooking are those that remain stable during heat changes.  I admit to being a bit shocked to find that the oils having the most stability are the saturated fat oils!  So now what? I thought saturated fat was the culprit we’re told to avoid. Well, while that’s partly true, it turns out that our bodies do require some saturated fat to achieve optimum health.  The good news is that there are healthy saturated fats.

The most stable and healthy oil is coconut oil. Although it’s 92 percent saturated fat, it is the type that brings health benefits. Coconut oil is digested very quickly and used up as energy quite rapidly.  Because the body uses it so quickly, the saturated fat does not linger in the body and cause the damage that other saturated fats do.  Coconut oil also contains lauric acid which combats damaging free radicals, acts as an immune system booster, and fights infection!  It is present in the milk of cows, goats, and humans and is an ingredient in many traditional medical remedies.

Here is a list of the 4 best cooking oils ranked from best to worst. 

Coconut Oil

Macadamia Nut Oil

Canola Oil

Extra Virgin Olive Oil

Keeping oil to its closest natural form gives the best benefit to the human body. Therefore, be very aware of the amount of heat to which the oil is exposed when cooking. Stay below that smoking point!

When preparing and cooking food, there are a few basic rules for making sure the food is safe to eat. All purchased foods have been handled by a number of people before it reaches your kitchen counter. Therefore, the contamination risks are much higher than if you grow and process the foods yourself.

That being said, contamination can come from anywhere including the original grower. Raw meat can contain bacteria such as e-coli, salmonella and parasites. Proper handling and cooking is a must in every kitchen as it can prevent unnecessary illness.

The first step to keeping your family safe is to wash. Wash your hands, wash the food, both fruit and vegetables, and wash all surfaces that the food may touch. Washing hands and surfaces should be done often during meal preparation.
Separate the foods and juices to prevent cross contamination. Use separate cutting boards for raw meat and vegetables. Don’t place cooked food on the same platter that held raw food.

Foods must be cooked at the correct temperature. Ground beef, pork, veal and lamb must reach a temperature of 160 degrees. However, if they are cut into steaks, roasts or chops, the internal temperature only needs to reach 145 degrees. Turkey, chicken and pork need 160 degrees in any form. Even precooked pork needs to be brought to 140 degrees just to be safe.

Eggs need to be cooked until both the yolk and the white are firm (sorry over-easy lovers) and any egg dish must reach 160 degrees. Bringing leftovers and casseroles to 165 degrees will render them safe.

Be careful with raw foods. Seafood, for example, may contain toxins like Mercury when raw and can harm young children and unborn babies. Avoid raw bean sprouts. Always marinate food in the refrigerator, not on the counter, and if the marinade is to be applied to the food as it cooks, make a separate batch from that which held the raw food.Lastly, refrigerate food quickly. Bacteria can double every 20 minutes at room temperature. The coldness in the refrigerator will stop this and proper cooking will destroy all bacteria. Milk and cheese must be cold and be sure it is pasteurized. Should you lose power, keep the refrigerator and the freeze closed. If you do this, food should stay safe in the refrigerator for about 4 hours and in the freezer for 2 days if it’s full, less if not. Dry ice can be purchased to put in these appliances for longer storage.

While important for everyone, special consideration should be given pregnant women, older people and anyone with a chronic illness as the results of poisoning can be severe. Check for food recalls and be an aware and healthy cook.

If you’ve ever felt tired or a little depressed in the winter, you may have experienced the winter blues. It’s a very common medical condition, and is know more formally as “Seasonal Affective Disorder” (or “SAD”). SAD can actually affect people in any season, but is most common in summer and winter. In this article we’ll discuss some of the foods you can eat in order to get rid of those winter blues.

SAD is caused by decreased levels of serotonin in the body. Serotonin is a neurotransmitter that regulates mood, sleep and learning. Factors that can lower your serotonin levels include stress, lack of natural sunlight exposure, unbalanced diets and certain drugs or medications. Because the winter months often bring less direct sunlight and we tend to eat a little more (and possibly not as healthfully), it’s no surprise that SAD is very common this time of year.

The good news is you can fight back on the winter blues, by making a few changes in your diet. Food does not actually contain serotonin, but do contain certain nutrients that can help restore your serotonin levels.

Nutrients that Boost Serotonin:

• Omega-3 Essential Fatty Acids: Foods high in this are also high in Tryptophan, which is an essential amino acid your body can’t produce naturally, so incorporating foods rich in omega-3s can be very helpful. Try foods like salmon and other oily fish, bananas, walnuts, turkey, tofu and flax seeds.

• Folate or Folic Acid: Also an important part of increasing serotonin levels, foods like lentils, asparagus, spinach, kale, citrus fruits, kidney beans and broccoli can pack a punch of folic acid.

• Magnesium: A natural anti-stressor, foods high in magnesium are worth including in your diet. Look to incorporate more bran, squash and pumpkin seeds, flax seeds, sunflower seeds, Brazil nuts and even dark chocolate.

• Vitamin B: This important vitamin can boost your energy levels, so eat plenty of foods rich in vitamin B. Some things you might try include more of include brown rice, corn, shellfish, fish, beef, lamb and eggs.

Other Winter Healthy Eating Tips:

• Replace simple carbohydrates with complex carbohydrates. When the days are cold, we often crave carbohydrates to give us energy. The problem with simple carbohydrates like white flour and white rice is that they give us a quick boost of energy but then cause of too crash and deplete our serotonin levels. By choosing complex carbohydrates like whole grain flour, brown rice, vegetables and legumes, you get more long term energy for your food.

• Drink more water. Water is always good for you, no doubt about it. It keeps you hydrated, flushes out toxins and can fill you up, keeping you from making poor food choices.

• Avoid alcohol because it’s a depressant. While there’s nothing wrong with the occasional glass of wine or other alcoholic drink, regular consumption can be harmful to your overall well being.

• Avoid stimulants like caffeine and other drugs. They can affect your sleep and can deplete serotonin levels.

Staying happy and healthy this winter is pretty simple, but sometimes it takes a conscious decision to choose the right foods. Use these tips as your guideline to help you stay on track and of course remember to exercise regularly and get plenty of sleep at night.

Preparing food in your toaster oven not only saves you time it also saves on your energy bills.

The average oven takes approximately 20 minutes to preheat to 400 degrees.  The average toaster oven takes less than half that amount of time.  Because the capacity space is smaller in a toaster oven, your food will be sizzling hot and ready to serve in approximately ¾ of the amount of time it would take in a regular oven.  Over time, this saved time amounts to a good bit of saved money that can be used elsewhere.

Next time you are thinking about turning on your oven, think GREEN.  Dust off your neglected toaster oven, put it where it is easily accessible and start saving money right away. In most cases, if the food will fit inside the toaster oven, it can be cooked in it as well. The newest models are tall and feature 2 baking racks!

Here are 10 money saving uses for your toaster oven

Frozen Packaged Food – Anything you buy frozen that is prepackaged can be cooked in the toaster over.  Here are some examples.

• Personal pizza
• Chicken fingers, nuggets
• Meat Pies
• TV Dinner
• Entrees
• Fish sticks
• Pogos
• Pastas
• French Fries
• Pies

 

Roasting – Anything you can roast in the oven, you can roast in the toaster oven.  If it is a food that drips juices it needs to be put into a small roasting dish.  Disposable pans are cheap at the dollar store.

• Nuts, seeds
• Potatoes
• Marshmallows
• Garlic
• Small size meats

 

Baking – Your toaster oven bakes a cake just like a regular oven.

• Muffins
• Cookies
• Cakes
• Cornbread
• Brownies
• Any Pillsbury type rolls, biscuits, croissant
• Bars

 

Melting – Good for melting an extra topping for another dish

 

• Cheese
• Garlic spread
• Butter
• Chocolate
• Sugar

 

 

Defrost – Most toaster ovens have a defrost setting.  Defrosting in the microwave can sometimes cook half the food, especially if one end is thinner than the other.  Toaster ovens defrost your food evenly.  Defrost anything that is frozen and needs to be defrosted before cooking.  You can’t make homemade hamburger patties out of frozen hamburger.

 

Warmer – Toaster ovens have the ability to warm at a much lower temperature than a normal oven.

• Dinner plates
• Serving containers
• Homemade bread
• Buns
• Bagels
• Pitas

 

Broiler – Some foods can be nicely seared on the outside while preventing the inside from over cooking.

• Meat of any type
• Vegetables
• Potatoes
• Cheese on top of garlic bread, onion soup

 

Reheating – Microwaves many times destroy the foods texture when reheated (soggy, hard).  They also cook the foods unevenly, cold in the middle, hot on the edges.  A toaster oven will reheat foods evenly leaving their original texture intact.  You can reheat any type of food in your toaster oven.

 

Crisping – If you like your food crisp then the toaster oven does a good job of it.  Foods that were originally crispy can be reheated in the microwave bringing the crisp back to life.

• Potatoes
• Garlic bread
• Breaded meats

 

Other advantages of having a toaster oven on hand

• You can always use it for a second oven when planning larger dinner parties.
• You can whip up an entire mean breakfast in no time at all.
• Toaster ovens don’t project the heat that a regular oven does. If temperatures are already soaring in your dwelling you don’t want to add more heat from your regular oven.
• Toaster ovens are affordable for just about anybody.

 

As you can see you can use a toaster oven for all the same things you would use your regular oven for.  The only limitation it has is its size.  20lb turkeys will have to go in the oven.

A toaster oven is far more economical and an excellent cooking source for those living in tight quarters such as college dorms.  Toaster ovens are also portable if you’re heading to the cottage or having to stay in a hotel for any length of time.  People who use them on a regular basis wonder how they managed without them.