Here Are the Fats That You Should Be Cooking With

Even the food pyramid, which has now been retired, had fats in the mix. At the top of the pyramid was a small triangle where fats lived. In other words, have foods that are fatty in nature in moderation. This included butter, oils of various kinds, nuts and other fatty foods.

 

But today, health experts and doctors feel differently about fats in foods. Instead of being a small triangle at the top of the pyramid, fats have become a staple of a healthy diet.

 

One of the healthiest diets on the planet is the Mediterranean diet, and we all know that fats are no stranger to this way of eating. In places like Spain, southern France, Italy and Greece, olive oil is an essential food and is included in almost all meals and snacks. It’s drizzled on meats, breads, tomatoes, cheeses and basically everything else.

 

In the United States and other parts of the Western World, however, fats have been demonized, and it’s time for this to change. Moreover, the fats that were pushed were those that contained omega-6 fatty acids. These include fats like vegetable and canola oil. Omega-6 fatty acids are inflammatory to the body and may cause serious illnesses.

 

Instead of trying to avoid cooking with fats altogether, however, new research suggests that people try to cook with the right fats. The right fats include animal stable fats like lard and butter. Plant-based fats include those like coconut oil and olive oil. These can help the heart and brain function better because they have essential omega-3 fatty acids in them.

 

The next time you need to sauté or fry something for your meal, don’t worry. This can still be a healthy element of your diet. The only key is to make sure that you’re using the right fats.

The Best Way to Consume Vegetables

Roasting the vegetables in the oven has been considered a great way to offer vegetables during dinner while adding flavor in order to make the experience more enjoyable with a touch of olive oil, salt, as well as pepper. With caramelized root vegetables, roasted cauliflowers, as well as delicious roasted brussels sprouts, the opportunities are endless to making a vegetable taste delicious with the much needed nutritional value. Though the option for roasting the vegetables seems like the better alternative, research does show controversial studies that show that much of the nutritional value of the vegetables are often lost when the vegetable is roasted.

Despite the vegetables being roasted, the vegetables are not only bursting with flavor, but are also full of fiber and low in calories with countless minerals to also consume. Roasting is a great option to get individuals to truly eat their vegetables and to make it combine a delicious taste with nutrition. As the biggest battle among children is getting people to eat their fruits and vegetables, this has become the best option in allowing for children to get their daily dosage of important parts of the food groups. Roasting vegetables has even been proven to improve the way the body absorbs the nutrition.

Though the roasting of the vegetables does take away a lot of nutrition such as vitamin B and C, this option can also provide many cardiovascular benefits to the body. Vegetables that are roasted such as carrots have been scientifically proven to have much more antioxidants that improve the body. The best option to eating vegetables is to create various cooking methods. For vegetables that are less enjoyable, the roasting option may be the better option. However, if one prefers one vegetable, try eating that vegetable raw to absorb all of the nutrients.

For roasting vegetables and to have the most benefits for the body, a few recommendations include going easy on the olive oil which is high in calories and fat. In addition to this, keep the olive oil at a reasonable temperature and keep it well below the point that the olive oil burns. Olive oil that is burning breaks down the nutritional value of the olive oil and makes the overall dish less healthy.

No Ice Cream Maker? No Problem

In a recent food.com article, author “Budget Bytes” gives the reader a brief rundown on how to make ice cream without an ice cream maker. This simple tutorial gives you some basics to get started, but omits a few key pieces to the puzzle.

The article begins by briefly describing what makes good ice cream (tiny ice crystals versus big ones) and how to do it. The process begins with building a base, which the author partially explains, but, for some reason, does not provide a recipe. As it turns out, the article links to a recipe written by another user at the very end. The target audience seems to be people who do not generally make ice cream, so it’s a little confusing as to why the author would not give a full rundown on how to make the base.

The rest of the article gives a step-by-step on what to do after making the base and why. Next, you chill it in a container with a large surface area before freezing. After that, you throw it in the freezer and let it solidify slightly before pulling it out, mixing and repeating the process. Alternating between mixing and freezing breaks up larger ice crystals that might be forming to create a smooth ice cream texture.

The article delivers a smart, concise guide to making ice cream without a maker though, it would be more helpful with a recipe for ice cream base within the body.

Pasta Dishes For Summer

One of the easiest dishes that you can make during the summer is pasta. It can be made with ingredients that are healthy as well as light and refreshing.

Capellini is ideal for blending with cherry tomatoes and basil. The thin noodles make it easy to add a light dressing as they will be covered compared to thicker noodles that sometimes need more dressing for flavor. If you like bow-tie pasta, then consider adding roasted red peppers, olive oil, balsamic vinegar and a bit of shredded mozzarella cheese.

Corn and sliced tomatoes can be added to any pasta dish. It’s best to use smaller tomatoes so that they are easier to work with instead of slicing a large tomato and getting the juice it mixed in with the pasta. Mini ears of corn can be used, or you can grill an ear or two or corn before taking it off the cob and adding it to your pasta. Brocolli is another ingredient that is refreshing for a summer pasta. If you want something a little more hearty, then add a cheese sauce on top so that you get a dish with rich and creamy flavors. Crab meat is also a component that works well with pasta. Add a bit of lemon juice and pepper for a light dish that can be served as a main course or on the side.

From Cake To Fruit Dip With A S’more

The S’more is a treat that can easily be changed depending on the flavors that you enjoy. Find an ingredient that you like that can be incorporated into the S’more, such as pretzels or cereal, to give a boost to the taste.

Slice a few pieces of fruit, such as pineapple and apples, and dip the slices into a S’mores dip. Melt chocolate chips in a cast iron pan with small pieces of crushed graham crackers. Top the chocolate with marshmallows. Once everything is melted in the oven, dip your fruit into the sweet gooey mess.

If you’re looking for an idea to make for a birthday cake, then try a S’mores cake. Prepare a dark chocolate cake with layers of a marshmallow filling. Small pieces of graham cracker can be blended with the filling. Top with melted chocolate that falls over the sides of the cake along with crushed graham crackers. Brownies are easy to change into a S’more. Simply bake a traditional brownie recipe, and top it with a chocolate ganache, marshmallows and graham crackers. You can also blend graham crackers into the brownie batter. Cheesecake might not be something you would consider making with a S’more, but if you prepare a sweet potato cheesecake and top it with marshmallows and chocolate, then you’ll have a delicious edition of the campfire treat that can be served at a special event.

What To Do With Summer Leftovers

Have you ever hosted a party and had several leftovers that you didn’t know what to do with? Find inspiration with a summer theme whether it’s using the grill or combining fresh vegetables and fruits with the dishes that are already prepared.

Corn on the cob is one of the items that you might find that is left over after a party. You think that guests will enjoy the vegetable only to find that it’s more filling than you thought. You can cut the corn off of the cob to make a fiesta salad or to make a creamed corn as a side dish.

Don’t let strawberries turn brown after they are used on a fruit platter. Instead combine them with a bit of cream to make popsicles. You can also use them to make a homemade ice cream topped with chocolate syrup or sprinkles. Watermelon is another fruit that you likely notice is left over after a party. Turn the watermelon into a fun punch for another celebration, or combine it with other fresh fruits for a refreshing smoothie.

If you make BBQ ribs and have a few left over, then use the meat in a taco, or make a pork sandwich with more sauce added on top. This is also a way to use some of the side dishes that you prepared, such as baked beans or potato salad, as they can go along with the new meat dish.

Healthy Ways To Cook Your Meat

Everyone likes their meat cooked differently. Most of my family likes their meat cooked well or even rare. I prefer my meat well done, and cooked through and through. However, concerns about the health of charred meat is making room for others to come up with healthy ways to cook your meat with high heat, including in this article posted this week on Huffington Post.

There’s a lot to be said for people who don’t eat meat at all, especially for how few calories from fat they consume while still managing to get the essential vitamins and nutrients necessary for good health and body strength. however, that kind of life just isn’t for everyone.

But if you change how you cook the meat you eat and make a difference for your health, that’s better than doing nothing at all. Some people cook their meat over charcoal on a grill and an aluminum sheet between the meat and the charcoal, in order to minimize the carcinogenic effect of charcoal on meat. The meat still comes out tasting just as good, still has a succulent, smoky flavor, and still satisfies you like a piece of meat cooked the old-school way.

Changing that one aspect of cooking meat, and considering going pinker in how far you cook your meat, is just one of the many simple ways you can make sure the meat you eat is as safe and beneficial to your health as possible.

Cooking Like You’re In Italy

If you’ve ever been fortunate enough to go to Italy, or have ever even been to Little Italy in New York, you know nothing is quite like Italian cuisine. Now, here’s everything you need to know to cook like you’re in Italy. This list isn’t exhaustive, and most Italians probably don’t do everything on this list either, but it’ll give you an idea of how serious Italian food is.

If you make a pot of sauce just right, you can taste how the olive oil exists in every spot of tomato, you can smell the oregano and see the large basil leaves stewing in the pot. You can see whole tomatoes crumble and fall apart due to intense heat, and you can see the sauce stick to every piece of sausage and ground beef better than ever before. When you’re cooking sauce, arguably them oust basic and foundational of all Italian foods, you can’t just throw in a jar of Ragu and call it a day. No, no, no. Italian food is like a painting that takes time to get just right.

If you’ve got time after making a good Italian sauce, you should try making your own pasta as well. No store bought pasta can ever taste as good as pasta you make on your own, except for the first couple of times when you might not get the recipe 100% right (though you really should). These two dishes alone require an expert-level knowledge of cooking, and we’re just getting started.