Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Cupcake-sized cheesecakes are a great way to serve individual portions of this rich and creamy dessert for a party; alternatively, you can place uneaten portion into the freezer and serve them to yourself one modest portion at a time. Mini-cheesecakes also make excellent additions to a bake sale.
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Although a macaroni-and-cheese dish actually takes a little longer to cook in the microwave than it does when you are following the stove-top directions, knowing how to prepare the cheesy-noodle dinner in a microwave comes in handy for those cooking in a college dorm or office break-room setting.
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Buttermilk derives its name from being the leftovers of making butter. Since almost all of the liquid's fat goes to the butter, the milk that's left is actually quite lean. Its rich thickness is a result of the slight “souring” from the formation of lactic acid due to bacteria in the milk.
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Rice cakes are ubiquitous in Korean cookery and easy to find in Korean markets in different shapes and sizes. While every Korean market will have a variety of frozen rice cakes, some markets may even have freshly prepared cakes.
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There are two types of shirataki noodle. One is a calorie-free — and thus carbohydrate-free — noodle made from water and the fibrous flour of devil's ear yams.
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Almost every student has to participate in an egg drop project at some point, and there are probably almost as many egg drop containers as there have been students required to make them. The basic rules are that the egg cannot be permanently affixed to the container and it must survive a fall of two to three stories.
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Cornbread has been a staple in the American diet since colonial days when corn was far more plentiful than wheat, which was typically imported from England. Several hundred years of making cornbread has allowed cooks to evolve the recipe into a wide variety of iterations, each one claiming to be “authentic” cornbread.
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Roasting corn in its husks keeps the kernels moist and plump by trapping steam that would otherwise escape and allow the corn to dry out in the oven. There's no need to remove the silks before cooking because they come off easily with the husks when you peel the ears after roasting.
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Chickpeas, or garbanzo beans, are the basis for hummus when they are pureed, and they are also delicious whole in soups, pilafs and by themselves. Cooking chickpeas by the regular stove-top method can take up to two hours, but with an overnight presoak, a pressure cooker reduces that time to just nine to 14 minutes.
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Baking bread in covered clay pots creates an old-world style artisan loaf. This bread has a thick, crisp crust like bakers used to produce in wood-fired clay ovens before the advent of electricity. This just can't be done in your normal kitchen oven.
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Beans are the faithful friend of frugal cooks the world over. Not only are they delicious, versatile and inexpensive, beans provide more protein per calorie than meat, with the added bonus of a healthy dose of fiber.
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The 2010 “Dietary Guidelines for Americans” recommends that adults eat 2.5 cups of vegetables from a wide variety of vegetable choices compared to the 1.6 cups that adults currently average.
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Buckwheat has been used as a traditional porridge in Russia, where it's native, and it was grown in the American colonies by George Washington and Thomas Jefferson. The Japanese even make their soba noodles from buckwheat flour.
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