As noted in the article below, mangoes are considered the most consumed fruit in the world – and for good reason. They’re full of tropical flavor and rich in nutrients and fiber. For details, including mango health benefits and recipe ideas, click the picture below for a link to an April 2014 Medical News Today article.
Archive for the ‘How To & Tips’ Category
There’s nothing quite like the magnetic scent of freshly cut garlic to attract attention to action in the kitchen. And then, of course, there’s nothing like the fantastic punch of flavor freshly chopped garlic adds to any recipe you’re preparing.
First, here’s what to look for when you buy fresh garlic at the grocery store. For optimal flavor and ease of chopping, select fresh garlic bulbs that are firm to the touch and heavier in weight, not those that are dried out, spongy soft, and lighter in weight as shown in the comparison pictures below. Also, avoid garlic bulbs that have started to sprout green shoots or show signs of dark colored mold on or under the bulb’s papery white skin. Finally, select garlic bulbs with bigger garlic cloves as bigger cloves are a lot easier to peel and chop than smaller cloves. Read more »
If you’re not familiar with garbanzo beans or chickpeas, they are nut-like in flavor, versatile, richly nutritious (especially regarding protein an fiber), and extraordinarily appetite-satisfying. Below is a summary of nutrition facts (164 grams is 1 cup of cooked garbanzo beans), which you can click for a full garbanzo bean nutrition graphic posted by Condé Nast that was derived from USDA information.
NOTE: If you’re not used to eating foods high in fiber, like these beans, you can acclimate your body and minimize uncomfortable bloating by starting with a small amount of beans added to your meal and then steadily increasing that amount. I followed that advice myself, and it worked out great.
Just got an email from fix.com with the concise, illustrated article printed below about the difference between cooking oils regarding their smoke points (temperature at which they start to smoke), nutrition, source, flavor, and best use – all in alphabetical order. Terrific reference that I’ll be sure to use. Thanks, Fix!
Nut, Seed, and Flower Oils – Which Cooking Oil to Use When
From deep-fried foods to healthy salads, cooking oils play a part in the flavor profile and healthiness of many meals. With such a huge range of nut, seed, and flower oils on the market to choose from, all boasting their own array of nutritional and superfood benefits, it can be hard to know where to start.
Consider the smoke point when selecting an oil to cook with. The temperature at which a type of oil begins to smoke and burn will play a huge factor in the dishes you should use it in. Will you be cooking your food hot and fast? If that’s the case you might want to avoid the delicious and flavorful extra virgin olive oil, which begins to smoke at 320 degrees F, and instead opt for an oil with a higher smoke point, like avocado oil, which smokes at a searing 520 degrees F.
Then there’s your waistline and general health to consider. It’s no secret all oils contain fats, but consulting our list will teach the levels of mono-saturated, mono-unsaturated, and poly-unsaturated fats in 15 popular nut, seed, and flower oils, allowing you to choose the oil that’s right for you.
Will you be stir-frying your next meal? Try almond oil, avocado oil, olive oil, or walnut oil. Feel like a toasty flavor in your next salad dressing? Perhaps sesame oil should be your oil of choice. From flavor profiles to best applications, as well as interesting information on the derivation of each oil from its plant source, see the infographic below for everything you need to know about cooking oils and more.
There are lots of great things about pineapple. One is that it’s usually not that expensive, especially if you buy it at a large discount club store. I pay about $3 for a pineapple here in Central Massachusetts. As for the fruit once you get it home – and ripen it – I love pineapple for it’s rich yellow flesh color, it’s terrific juiciness when it’s just ripe, it’s teeth satisfying soft crunch texture, and it’s magnificent more sweet than sour flavor.
Not that this is THE most exciting stuff in the world, but it sure makes sense…and I will lay down the first of at least a couple microwave cooked pasta meals starting 2 days from now. You bet!
Though I recently posted step-by-step picture book directions showing how to clean a can top before opening a can, I thought I’d add those directions to a new page titled “Kitchen How To’s” you can get to either by clicking either picture on this page or by clicking the “How To & Tips” tab from the banner in the middle of the Gotta’ Eat, Can’t Cook homepage, then clicking…
…”Kitchen How To’s” from the drop down menu,…
…and finally clicking the picture of “How to Clean a Can Top”.
We know we need to wash our hands before handling food. We know we should rinse fresh fruits and vegetables with edible skins before preparing or eating them. But what about can tops – whether we’re taking the whole top off, like with this tuna can…
…or just popping a hole in it, like with this can of condensed milk? No matter how carefully we open a can, the top of the can always comes in contact with at least some of the contents inside the can. Read more »
All right! Adios, snow – bring on spring! The weather’s getting better – yah! We’ve got a big holiday weekend ahead. Boiled eggs – either plain white or brightly colored – are gonna’ be centerpieces of kids’ dreams Saturday night and breakfast tables Sunday morning – and, yes, it takes a real man – or woman – to eat those eggs out of the cups you see above – all in fun.
For the easiest and safest way I know to make soft or hard boiled eggs, just click any picture on this page for a free, newly revised much more colorful Gotta’ Eat, Can’t Cook step-by-step picture book recipe, and/or check out this short step-by-step video.
Last time, while writing about one of my favorite toppings: nut butter, yogurt, fresh fruit and dried fruit that goes great on pancakes, French toast and waffles, I mentioned that I’d post next about how to make fresh almond butter at home. Here’s what you need.
The hardest part about making almond butter is having the patience to let the food processor do the work (yah, you need a food processor) and then cleaning that processor when all the work is done. Not hard at all. And everything you need to show you what to do is included in the step-by-step picture book directions you can get by clicking any picture on this page.