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.
Chicken tenderloins are simply boneless, skinless chicken breasts that have been butterflied or sliced into smaller portions. They cook quickly and provide just the right portion size for a smaller appetite. The slow cooker works well for cooking chicken tenders, especially on a busy day.
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Tamales are a traditional holiday favorite for many families, but they also make a satisfying meal anytime of the year. Commercial tamales are pre-cooked and only require reheating. A Rival electric roaster works well for this task, especially if you are hosting a large group.
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You can substitute whole milk for heavy cream in recipes that call for a small amount of cream to thin the frosting. Recipes that rely on heavy cream as a main ingredient, such as ganache, don't adapt well to whole milk. Also, consider the event you are serving the cake at, as well.
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When it's time to whip up a batch of biscuits or scones, don't worry if you are out of Bisquick. Most pancake mixes are very similar to Bisquick and contain flour, leavening, salt and hydrogenated oil. Pancake mixes may contain slightly more sugar, though, resulting in a sweeter final product.
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Light cream is nothing more than regular milk combined with cream, so finding a substitute isn't difficult. For a healthier alternative, stick with nondairy options or lower-fat dairy choices.
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A typical cookie recipe calls for a mere spoonful of baking soda or baking powder, so it's tempting to underestimate their value. Don't make this mistake. Baking soda and baking powder are powerful chemical agents. Without them, the entire character of a batch of cookies changes -- usually not for the better.
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Quiche has the reputation for being pretentious, but nothing could be simpler. Most quiche fillings start with a base of heavy cream to which shredded cheese, bits of meat and a few vegetables are added. During baking, cream combines with the eggs to form a savory, tender custard.
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Carrots don't make the list of the top six allergy-inducing foods, but some people are allergic to them. People with allergies to carrots typically are also allergic to birch tree pollen, because the proteins in raw carrots are similar to those in birch tree pollen.
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Whether you call it pork butt, Boston butt or shoulder roast, pork roasts are among the most economical and flavorful roasts around, especially when cooked in a Crock-Pot. Pork butt roast has nothing to do with the rear end of a pig, but actually comes from the shoulder.
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Tomato paste and tomato puree are available commercially throughout the U.S., although home gardeners can also can or freeze these products at home. Both are made from tomatoes, with no added ingredients, but variances in cooking methods result in two completely different products.
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Aunt Jemima pancake mixes come in a variety of choices. All of these mixes can be combined with milk, and in some cases, you must use milk, or a dairy-free milk substitute. Additionally, most of the mixes require eggs or an egg substitute. Don't use water unless a mix specifically says it's okay.
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Aluminum foil isn't necessary to cook ribs in the oven, but you do need a slow, gentle oven temperature. Roasting the ribs at temperatures above 300 degrees Fahrenheit will dry them out. Start with some savory seasonings and end with a basting of smoke-infused butter.
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Whether to choose light baking pans or dark baking pans comes down mostly to personal preference. Vintage pans are usually dark to begin with, and may have darkened with age. With the exception of nonstick baking pans, most bakeware sold today is made of aluminum, and light in color.
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Substituting vegetable oil for some of the butter in your diet is a heart-healthy idea. Butter contains saturated fat, which can raise cholesterol levels and increase your risk of developing cardiovascular disease and type 2 diabetes, according to the Mayo Clinic.
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A 2-lb. roast isn't a large roast, and it cooks quickly. How you cook it depends on the type of roast. Tenderloin can be roasted quickly or grilled because it's a naturally tender cut of meat.
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Some roasts, such as chuck, taste best when roasted until they're fork tender and falling apart, but top round needs special care. This tough cut of meat tastes best when roasted to medium-rare and sliced thinly.
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For guilt-free baked goods, applesauce makes a fine stand-in for vegetable oil. Applesauce adds not only moisture and flavor to baked goods, but fiber and nutrients. Using it successfully takes some experimentation, though. Stick with oil or butter for cookies, and substitute only part of the oil initially.
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Cola makes an unusual marinade or cooking liquid for pork roasts and other meats. The sugar and caramel flavorings in it provide subtle sweetness to a pork roast, especially if you allow the sauce to become thick and reduced.
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Pork is a lean meat, which makes it a healthy protein for low-fat meals. Lean cuts of pork, such as center-cut pork chops have a mild, almost bland flavor, and can dry out quickly. Center-cut pork chops, also known as top loin chops or America's cut, are thick, lean, boneless chops cut from the loin portion of the hog.
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When you need a simple, but special, meal idea, it's hard to beat a smoked ham. These hams have already been cooked so they only need to be reheated. The crock pot is an ideal method because it keeps the meat moist and tender. Opt for a ham that weighs no more than 6 pounds.
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