Happy New Year - Better Eating in 2015 - Basics - chefshop.com/enews
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Better Eating for 2015
Happy New Year!
It’s this time of year that I feel like a fattened human, one you could put on its stomach and spin around in a circle as a cruel joke, my legs unable to reach the ground.
I have just one panettone left to eat before I call it quits on holiday breads, stop eating gluten (it seems to hate me a lot) and cut back on the sugar. I plan to eat more protein and bring smaller portions to my office so I have to go up and down the stairs more often to the kitchen (to burn more calories). (According to my new FitBit I go up and down stairs about 40 times a day!)
I plan to eat more lobsters (they take a lot of energy to get the meat out of the shell)! And healthy fruits like blueberries and Reed avocados!
I will turn to my Oatmeal of Alford for lunch, the process of cooking creates anticipation, and it's a proven fact that anticipation burns lots of calories! And oatmeal is incredibly good for you!
Lastly, tonight I will cook my minute steaks in a plethora of rice bran oil, and get that all nice crispy goodness from coking with oil. but when I pull the steak out of the pan all the oil (but not the flavor) will roll off and any that remains is expected to be good for you! Salt lightly with sea salt and you get all you need…
And don’t forget, eating dark chocolate has had even more evidence recently to be way good for you. Of course moderation (along with stairs) goes a really long way, so by next year another slice of Panettone won’t be a conflict!
It's the endorphins that make us healthy!
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All Day Long Food
Healthy Being in a bowl
Oatmeal is more of an all-day staple in northern Europe, where enjoying it isn’t limited to breakfast. Pinhead oats make a sensational Coconut Pudding – very similar to rice pudding, but with a heartier texture and nuttier flavor. Plus, making this ultimate comfort food with oats instead of rice boosts fiber considerably, and the pudding is just as rich, creamy and delicious. For a truly luscious treat, serve the pudding topped with toasted coconut and pecans.
Oatmeal and breadcrumbs have long been used in meatloaf as extenders and to keep the meat moist. Using breadcrumbs will yield a soft, tender texture, while the pinhead oats produce a more interesting loaf. Our meatloaf recipe calls for adding pinhead oats to a blend of beef, pork and veal for a satisfying and really appealing textural combo.
Pinhead oats also make wonderful “risotto.” The classic cooking technique enhances the oats’ nuttiness. Our Oat Risotto with Butternut Squash and Preserved Lemon has all the wonderful qualities of a classic Italian risotto, in addition to the Moroccan - inspired flavors of preserved lemon and cinnamon. Try making it with vegetable broth for a sensational vegetarian meal. Pinhead oats are a great substitute for bulgar in tabbouleh, that classic grain salad of the Middle East.
Shop now for healthy eating oatmeal!
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What a great edible oil!
Vitamin E packed in cooking oil
I have been thinking about fat. As winter comes crashing in and with it giant downpours of rain, it somehow spurs me to crave fats. And in the case of frying oils, I keep a jug of it standing by. Remember a little bit goes a long way and I never worry about it going bad 'cause it's just not that kind of fat. Stored hot or cold, it rebounds to its perfect state when it meets the heat.
Rice Bran Oil has a higher smoke point than oils like peanut or grape seed. It imparts virtually no flavor to your food. It seems to roll off what ever you cook, leaving just the pure essence of your dish to sing out. If you cook tofu or steaks, fish or fowl, vegetables or grains, its a good, healthy match. Filled with good LDLs, it doesn't change when you heat it, unlike olive oil which can turn mean (and not so good for you). And, quite simply, a half gallon of Rice Bran Oil, has to be one of the most inexpensive oils you can love!
Bon Appetit said "essential pantry rice bran oil. Meet your new favorite stir-fry oil."
Shop now for anti-oxidants - tocotrienols, gamma oryzanols!!
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Olio Nuovo
Created on the coast of California, this blend of olives in the bottle says New Oil! Smooth, just right, and full of flavor!
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| Cooking Classes start next week! Selling quickly! January mostly wait listed. |
Cooking Class Spanish Tapas II!
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of classic Spanish tapas dishes using traditional Spanish ingredients. There are literally hundreds of potential tapas recipes to choose from. Chef Karen hasn't decided for sure which recipes to make -- but here are her current thoughts: Pancetta wrapped bread cubes with balsamic fig compote, Calamari salata - flash fried calami rings with garlic, parsley and bread crumbs, Spicy fried garbanzo beans, manchego and honey crostini, potato's brava. But then again, maybe not :-) Just come and be surprised!
January Store Hours
Monday to Saturday 10 to 5.
Just a few specials in the store ... come visit and see!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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