Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Fajitas are a classic dish in Tex-Mex cuisine, having originated in the Rio Grande Valley. They consist of sliced, grilled meat and vegetables wrapped in a warm flour tortilla and topped with salsa, sour cream, shredded cheese, lettuce and guacamole.
Read more →
Navy beans, also known as pea beans, are one legume that even infrequent bean eaters have experience with. They're the traditional bean used in baked beans and in the classic French dish cassoulet.
Read more →
Deep-frying onion rings at home can be a time-consuming, messy business. It's also not good for your heart or your waistline: A typical serving of fried onion rings can have more than 900 calories, 50 grams of fat and nearly 9 grams of saturated fat.
Read more →
Beans and other legumes, including lentils, soybeans and any other plant that has seed pods that split open when ripe, are an inexpensive source of low-fat and low-cholesterol protein, and an essential component of a healthy, varied diet. Consequently, a number of weight-loss plans feature beans as a key ingredient.
Read more →
Ciabatta is a traditional Italian bread that supposedly gets its name from its resemblance to house slippers -- "ciabatta" being Italian for slipper. Crusty on the outside with a soft texture on the inside, ciabatta bread takes well to toasting.
Read more →
The average American eats about 30 pounds of lettuce each year, reports the Agriculture Council of America, and the most popular type in the United States is iceberg lettuce.
Read more →
A serving of cooked fresh tuna is low in saturated fat and cholesterol, high in protein and rich in nutrients like selenium, vitamin B-12, vitamin B-6 and niacin. It is also a good source of omega-3 fatty acids, providing more per serving than cod, tilapia or catfish.
Read more →
Germany has more than 50 varieties of bratwurst; each region of the country specializes in its own type, from the 10-inch Coburger bratwurst traditionally seasoned with nutmeg and lemon zest, to the 3-inch Nurnberger served with potato salad and horseradish.
Read more →
A staple in Mediterranean, Middle Eastern and African diets, couscous is made from semolina and water. Cooked couscous has a fluffy texture and mild flavor that pairs well with a variety of seasonings and dishes.
Read more →
A medium-sized potato baked with its skin intact is a versatile, low-fat source of dietary fiber and essential nutrients like potassium, copper, iron, manganese, vitamin B-6, vitamin C and niacin.
Read more →
Lamb sirloin is the cut of meat located just in front of the lamb leg and is sometimes sold along with the leg. Often cut into steaks or chops, it can also be purchased as a boneless roast. A 3-ounce serving of roasted lamb sirloin is an excellent source of protein, vitamin B-12, niacin and zinc.
Read more →