Cooking Tips

Some of these will sound very simple (that’s why they are in the category “The Basics”), but they are little things I’ve learned along the way…

• Use parchment paper on your cookie sheet when making cookies, heating bread, making biscuits, calzones or quesadillas or any other baking that requires a non-stick surface. I hate using cooking spray on cookie sheets, as it tends to burn onto the pan and never come off and food sometimes sticks to aluminum foil.
• If you do have to spray a dish (such as a casserole or cake pan) with cooking spray, spray it over your open dishwasher so spray doesn’t get on your counters or floor. Just make sure the dishwasher doesn’t have clean dishes in it!
• Unless you want your food to taste like furniture polish, only use half of the lemon juice/zest called for in a recipe then taste before using the rest… particularly when a recipe calls for zest.
• Don’t go cheap on olive oil or vanilla.
• Throw the margarine in the trash and use unsalted, sweet cream butter – it makes a difference and is better for you!
• Invest in one good knife. I have the Shun Chef’s knife and chopping is a dream now.
• You really only need 3 knives in your kitchen for food preparation: a chef’s knife, bread knife (great for slicing tomatoes) and a paring knife.
• Always double the cheese and double the chocolate chips when a recipe calls for either!
• Use fresh herbs instead of dried – you can taste the difference.

That’s all for now. I’ll probably add to it as I think of more, and feel free to comment and add your own tips!

Healthy Chicken-Lettuce Wraps

Healthy Chicken-Lettuce Wraps

Source: Joy Bauer, Slim & Scrumptious

4 medium carrots, peeled & finely diced

2 stalks celery, diced

1 8 oz can water chestnuts, drained & finely diced

3 scallions, thinly sliced

2 Tbsp fresh ginger, grated or minced (or 1 tsp powdered ginger)

4 cloves garlic, minced

1 large red bell pepper, seeded & diced

1 pound ground chicken

1/3 cup bottled Chinese plum sauce

2 Tbsp reduced-sodium soy sauce

2 Tbsp rice vinegar

1 tsp chili paste

¼ cup unsalted roasted cashews, chopped

¼ cup fresh cilantro, minced

1 head Boston or Bibb lettuce

Coat large skillet with vegetable or canola oil cooking spray and heat pan over medium-high heat.  Add carrots, celery, water chestnuts, scallions, ginger, garlic and red bell pepper.  Sauté, stirring occasionally, until veggies soften, about 5 minutes.  Add ground chicken and cook until chicken is no longer pink, using a wooden spoon to break meat into fine pieces.  Stir in plum sauce, soy sauce, vinegar and chili paste.  Reduce heat to low and simmer until heated through.  Remove skillet from heat and stir in cashews and cilantro.  Fill lettuce leaves with ½ cup of mix each. Serves 4 (298 calories and 9 grams of fat per serving).

Laura’s Note: This is a labor-intensive recipe – meaning you’ll spend 30 minutes or more just on chopping and prep work.  However, every minute of work will be worth it as soon as you eat one of these!

 

This is What $10 Can Buy if You Buy Local

I’ve never been one to get up and moving early enough on Saturday mornings to make the farmer’s market, but we moved out to the country in May of this year, and I recently started buying vegetables from Farmer Randy, who has a 500 acre farm about five miles from our house.  I like that our food is grown just miles from our home, and we are supporting local farmers.  I also buy eggs from Randy’s mother Cleo for $1.25 per dozen.  You know you’re getting true cage-free eggs when you have to avoid hitting the chickens driving up to the house, as they roam freely in the yard.  There are many vegetable stands this time of year, so take a drive in the country and find some great local produce.  You’ll eat better and save money too!

The Only Rules I Follow When It Comes to Maintaining a Healthy Weight

It’s not about starving yourself or making yourself miserable eating foods you hate, but I have found a few basic rules help maintain a healthy weight:

• No sodas, flavored milks, pre-sweetened teas or any other beverage with a high caloric, high sugar content.
• Drink water and lots of it.  If you need something different to drink, try making unsweetened iced tea so you can control the amount of sugar going into your body (I make a 3 quart pitcher of iced tea sweetened with less than half a cup of sugar).  I also like zero calorie Vitamin Water and will usually drink half a bottle at lunch then water the rest of the day.
• Cut back on the carbs, especially at your evening meal.  I’m not a total anti-carb person.  Let’s face it, carbs are good and filling, but you will see some pretty quick results on the scale if you reduce the amount you are eating.
• No nighttime snacking.  If you must indulge in the after-dinner sweet, try an Atomic Fireball (it’s sweet, spicy and takes a long time to finish, occupying your mouth and brain longer than a cookie, brownie or piece of cake would).  I also think the “fire” in it might increase your metabolism like other spicy foods, but I have no proof to back up that belief.
• Make as many of your meals as you can with fresh ingredients.  You’ll reduce the amount of preservatives, sodium and fats going into your body that are in processed foods.
• If you need to snack during the day, eat a piece of cheese or a handful of unsalted almonds.  It will fill you up and is high protein.
• Finally, substitute reduced fat or more healthy options for those foods you love. Baked chips, skim milk, reduced-fat crackers, light sour cream, and Mayfield’s 100 calorie, fat free Fudge Stix are staples in our home.