Freezing peppers is a good idea if you have a large crop and want to save them for later use. You don't have to cook your jalapenos before freezing, although you can skin/peel them if desired. Just keep in mind that after you thaw them, the skins usually come right off easily. Simply wash the peppers, drop them into a ziplock baggie, and set them in the freezer in 2 lb bags.
You can also freeze roasted jalapenos and even chop them up before freezing. When you thaw the peppers out for later use, they can become limp and rather squishy, but they won't lose their flavor.
In everything give thanks; for this is the will of God in Christ Jesus concerning you. 1 Thessalonians 5:18
Michelle Herring
Friday, May 8, 2009
Wednesday, May 6, 2009
Healthy cooking techniques
Healthy cooking doesn't mean that you have to become a gourmet chef or invest in expensive cookware. You can use basic cooking techniques to prepare food in healthy ways.
By using healthy cooking techniques you can cut fat and calories. Consider, for instance, that each tablespoon (about 14 g) of oil you use when frying adds 14 grams of fat and more than 100 calories. To put it in perspective — a healthy adult eating an 1,800-calorie diet should have no more than about 70 grams of fat a day. By switching to roasting, you not only eliminate added oil but also allow any fat in the food to drip away.
By using healthy cooking techniques you can cut fat and calories. Consider, for instance, that each tablespoon (about 14 g) of oil you use when frying adds 14 grams of fat and more than 100 calories. To put it in perspective — a healthy adult eating an 1,800-calorie diet should have no more than about 70 grams of fat a day. By switching to roasting, you not only eliminate added oil but also allow any fat in the food to drip away.
Ingredient substitutions: Make the switch for healthier recipes
Cook up healthier recipes by swapping one ingredient for another. These substitution tips can help.
By Mayo Clinic staff
You stock healthy foods in your pantry, but what do you do with them? And how do you modify favorite family recipes so that they're more in line with your healthy-eating plan? It's not as hard as you may think. The key is to incorporate healthier alternatives into your daily eating routine.
The following suggestions can help you lower fat, salt, sugar and calories and increase fiber in your recipes.
If your recipe calls for:
All-purpose (plain) flour-
Try substituting:
Whole-wheat flour for half of the called-for all-purpose flour in baked goods
Note: Whole-wheat pastry flour is less dense and works well in softer products like cakes and muffins.
bacon - Canadian bacon, turkey bacon, smoked turkey or lean prosciutto (Italian ham)
Butter, shortening or oil in baked goods- Applesauce or prune puree for half of the called-for butter, shortening or oil
Note: To avoid dense, soggy or flat baked goods, don't substitute oil for butter or shortening.
Butter, margarine, shortening or oil to prevent sticking - Cooking spray or nonstick pans
Creamed soups - Fat-free milk-based soups, mashed potato flakes, or pureed carrots, potatoes or tofu for thickening agents
Dry bread crumbs - Rolled oats or crushed bran cereal
Eggs - Two egg whites or 1/4 cup egg substitute for each whole egg
Enriched pasta - Whole-wheat pasta
Evaporated milk - Evaporated skim milk
Fruit canned in heavy syrup - Fruit canned in its own juices or in water, or fresh fruit
Fruit-flavored yogurt - Plain yogurt with fresh fruit slices
Full-fat cream cheese - Fat-free or low-fat cream cheese, Neufchatel or low-fat cottage cheese pureed until smooth
Full-fat sour cream - Fat-free or low-fat sour cream, plain fat-free or low-fat yogurt
Ground beef - Extra-lean or lean ground beef, chicken or turkey breast (make sure no poultry skin has been added to the product)
Iceberg lettuce - Arugula, chicory, collard greens, dandelion greens, kale, mustard greens, spinach or watercress
Margarine in baked goods - Trans fat-free butter spreads or shortenings that are specially formulated for baking
Note: If ingredient lists include the term "partially hydrogenated," it may have up to 0.5 grams of trans fat in one serving.
To avoid dense, soggy or flat baked goods, don't substitute diet, whipped or tub-style margarine for regular margarine.
Mayonnaise - Reduced-calorie mayonnaise-type salad dressing or reduced-calorie, reduced-fat mayonnaise
Meat as the main ingredient - Three times as many vegetables as the meat on pizzas or in casseroles, soups and stews
Oil-based marinades - Wine, balsamic vinegar, fruit juice or fat-free broth
Salad dressing - Fat-free or reduced-calorie dressing or flavored vinegars
Seasoning salt, such as garlic salt, celery salt or onion salt - Herb-only seasonings, such as garlic powder, celery seed or onion flakes, or use finely chopped herbs or garlic, celery or onions
Soups, sauces, dressings, crackers, or canned meat, fish or vegetables - Low-sodium or reduced-sodium versions
Soy sauce - Sweet-and-sour sauce, hot mustard sauce or low-sodium soy sauce
Syrup - Pureed fruit, such as applesauce, or low-calorie, sugar-free syrup
Table salt - Herbs, spices, fruit juices or salt-free seasoning mixes or herb blends
White bread - Whole-wheat bread
White rice - Brown rice, wild rice, bulgur or pearl barley
Whole milk - Reduced-fat or fat-free milk
By Mayo Clinic staff
You stock healthy foods in your pantry, but what do you do with them? And how do you modify favorite family recipes so that they're more in line with your healthy-eating plan? It's not as hard as you may think. The key is to incorporate healthier alternatives into your daily eating routine.
The following suggestions can help you lower fat, salt, sugar and calories and increase fiber in your recipes.
If your recipe calls for:
All-purpose (plain) flour-
Try substituting:
Whole-wheat flour for half of the called-for all-purpose flour in baked goods
Note: Whole-wheat pastry flour is less dense and works well in softer products like cakes and muffins.
bacon - Canadian bacon, turkey bacon, smoked turkey or lean prosciutto (Italian ham)
Butter, shortening or oil in baked goods- Applesauce or prune puree for half of the called-for butter, shortening or oil
Note: To avoid dense, soggy or flat baked goods, don't substitute oil for butter or shortening.
Butter, margarine, shortening or oil to prevent sticking - Cooking spray or nonstick pans
Creamed soups - Fat-free milk-based soups, mashed potato flakes, or pureed carrots, potatoes or tofu for thickening agents
Dry bread crumbs - Rolled oats or crushed bran cereal
Eggs - Two egg whites or 1/4 cup egg substitute for each whole egg
Enriched pasta - Whole-wheat pasta
Evaporated milk - Evaporated skim milk
Fruit canned in heavy syrup - Fruit canned in its own juices or in water, or fresh fruit
Fruit-flavored yogurt - Plain yogurt with fresh fruit slices
Full-fat cream cheese - Fat-free or low-fat cream cheese, Neufchatel or low-fat cottage cheese pureed until smooth
Full-fat sour cream - Fat-free or low-fat sour cream, plain fat-free or low-fat yogurt
Ground beef - Extra-lean or lean ground beef, chicken or turkey breast (make sure no poultry skin has been added to the product)
Iceberg lettuce - Arugula, chicory, collard greens, dandelion greens, kale, mustard greens, spinach or watercress
Margarine in baked goods - Trans fat-free butter spreads or shortenings that are specially formulated for baking
Note: If ingredient lists include the term "partially hydrogenated," it may have up to 0.5 grams of trans fat in one serving.
To avoid dense, soggy or flat baked goods, don't substitute diet, whipped or tub-style margarine for regular margarine.
Mayonnaise - Reduced-calorie mayonnaise-type salad dressing or reduced-calorie, reduced-fat mayonnaise
Meat as the main ingredient - Three times as many vegetables as the meat on pizzas or in casseroles, soups and stews
Oil-based marinades - Wine, balsamic vinegar, fruit juice or fat-free broth
Salad dressing - Fat-free or reduced-calorie dressing or flavored vinegars
Seasoning salt, such as garlic salt, celery salt or onion salt - Herb-only seasonings, such as garlic powder, celery seed or onion flakes, or use finely chopped herbs or garlic, celery or onions
Soups, sauces, dressings, crackers, or canned meat, fish or vegetables - Low-sodium or reduced-sodium versions
Soy sauce - Sweet-and-sour sauce, hot mustard sauce or low-sodium soy sauce
Syrup - Pureed fruit, such as applesauce, or low-calorie, sugar-free syrup
Table salt - Herbs, spices, fruit juices or salt-free seasoning mixes or herb blends
White bread - Whole-wheat bread
White rice - Brown rice, wild rice, bulgur or pearl barley
Whole milk - Reduced-fat or fat-free milk
Tuesday, May 5, 2009
Gold Potato Storage
Since they have a slightly higher sugar content, gold potatoes do not store as well as russets. They need a cold environment, 40 to 50 degrees F., and 90 percent humidity is optimum. Storage below 33 degrees F. will cause the starches to turn to sugar.
Store gold potatoes in a paper bag (preferable) or perforated plastic bag in the refrigerator vegetable crisper drawer, away from onions. Use within a week. If you have a cold storage area, you can store the potatoes in a well-ventilated area, being careful to keep them away from any light source.
Do not wash before storing as you will remove the protective coating. Lightly scrub just prior to using.
It is true that refrigerating starchy white potatoes promotes the starches turning to sugar. However, the golds have a lower starch content, causing less of a problem. Depending on how long the potatoes have been in storage before you purchase them, some experts say you can remove them from your refrigerator and let them sit in a cool dark place to let whatever sugar has formed revert back to starch. Potatoes with a higher sugar content will brown more quickly during cooking.
Cooked, mashed gold potatoes can be frozen. Pack in a sealed container with 1/2 inch headspace and freeze up to one year. Reheat in the microwave, or over low heat in a saucepan with 1 to 2 tablespoons of milk or water, while stirring constantly.
Store gold potatoes in a paper bag (preferable) or perforated plastic bag in the refrigerator vegetable crisper drawer, away from onions. Use within a week. If you have a cold storage area, you can store the potatoes in a well-ventilated area, being careful to keep them away from any light source.
Do not wash before storing as you will remove the protective coating. Lightly scrub just prior to using.
It is true that refrigerating starchy white potatoes promotes the starches turning to sugar. However, the golds have a lower starch content, causing less of a problem. Depending on how long the potatoes have been in storage before you purchase them, some experts say you can remove them from your refrigerator and let them sit in a cool dark place to let whatever sugar has formed revert back to starch. Potatoes with a higher sugar content will brown more quickly during cooking.
Cooked, mashed gold potatoes can be frozen. Pack in a sealed container with 1/2 inch headspace and freeze up to one year. Reheat in the microwave, or over low heat in a saucepan with 1 to 2 tablespoons of milk or water, while stirring constantly.
Gold Scalloped Potatoes
Gold potatoes are combined with onions and a hint of garlic, then cooked in low-fat milk and chicken broth for full flavor. These scalloped potatoes are low-calorie and low-fat.
Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients:
* Olive or vegetable oil spray
* 1 garlic clove, split
* 1 teaspoon butter
* 1 medium onion, thinly sliced
* 1/2 teaspoon black pepper, plus additional to taste
* 2-1/2 pounds Yukon Gold potatoes, peeled and thinly sliced (see note)
* 2 tablespoons flour
* 2 cups lowfat milk
* 1 cup defatted lower-sodium chicken broth
* 3 tablespoons snipped chives
Preparation:
Preheat the oven to 375 degrees F. Lightly coat a 2-quart baking dish with oil spray and rub with the cut sides of the garlic clove.
Melt the butter in a medium-sized skillet. Add the onion and cook over medium heat, stirring frequently, until it begins to soften, about 4 minutes. Add the salt and pepper and stir to continue.
Cover the bottom of the baking dish with about one third of the gold potatoes. Spread with half the onion mixture and sprinkle with half the flour. Make another layer of gold potatoes and spread with the remaining onions and flour. Top with a layer of gold potatoes.
Heat the milk and broth to simmer in a saucepan and pour over the potatoes. The liquid should come just to the top of the potatoes. Sprinkle with salt and pepper.
Bake, uncovered, until the potatoes are soft and most of the liquid is absorbed, 50 to 60 minutes. Sprinkle with chives before serving.
Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients:
* Olive or vegetable oil spray
* 1 garlic clove, split
* 1 teaspoon butter
* 1 medium onion, thinly sliced
* 1/2 teaspoon black pepper, plus additional to taste
* 2-1/2 pounds Yukon Gold potatoes, peeled and thinly sliced (see note)
* 2 tablespoons flour
* 2 cups lowfat milk
* 1 cup defatted lower-sodium chicken broth
* 3 tablespoons snipped chives
Preparation:
Preheat the oven to 375 degrees F. Lightly coat a 2-quart baking dish with oil spray and rub with the cut sides of the garlic clove.
Melt the butter in a medium-sized skillet. Add the onion and cook over medium heat, stirring frequently, until it begins to soften, about 4 minutes. Add the salt and pepper and stir to continue.
Cover the bottom of the baking dish with about one third of the gold potatoes. Spread with half the onion mixture and sprinkle with half the flour. Make another layer of gold potatoes and spread with the remaining onions and flour. Top with a layer of gold potatoes.
Heat the milk and broth to simmer in a saucepan and pour over the potatoes. The liquid should come just to the top of the potatoes. Sprinkle with salt and pepper.
Bake, uncovered, until the potatoes are soft and most of the liquid is absorbed, 50 to 60 minutes. Sprinkle with chives before serving.
Fat-Free Gold Fries
Preheat oven to 450 degrees F. Line a jellyroll pan with non-stick foil and spray with olive oil. Scrub potatoes. Parboil potatoes and cut into fries. Dry with paper towels. Whip egg whites to a light froth. Gently fold in seasonings of your choice, such as garlic powder, onion powder, cayenne, etc. Dip fries into seasoned, whipped egg whites, shaking off excess, and spread evenly in one layer on cookie tray. Bake at 450 degrees F. for about 30 minutes until lightly golden, flipping fries halfway through cooking time. Sprinkle lightly with salt, cayenne pepper, or one of the new powdered bouillons. Serve hot.
Parboiling or blanching is a cooking technique in which something is partially cooked in boiling water, but removed before it is cooked all the way through.
Parboiling or blanching is a cooking technique in which something is partially cooked in boiling water, but removed before it is cooked all the way through.
Storing Garlic
Whole bulbs of store-bought garlic will keep for several months or more when stored at room temperature in a dry, dark place that has ample air circulation. Keep in mind, however, that garlic's lifetime decreases once you start removing cloves from the bulb.
Storing garlic uncovered, such as in a wire-mesh basket inside your cupboard or beneath a small overturned clay pot, is ideal.
You can also store garlic in a paper bag, egg carton, or mesh bag. Just be sure there is plenty of dry air and little light to inhibit sprouting. To avoid mold, do not refrigerate or store garlic in plastic bags.
If you've prepared more garlic than you need for a particular recipe, you can store minced garlic in the refrigerator in an air-tight container. Although the most active sulfur compound diminishes within a few hours, refrigeration will slightly slow the process. Use refrigerated garlic as soon as possible. Some people are tempted to freeze garlic, but this is not recommended because its texture changes, as does its flavor.
Storing garlic uncovered, such as in a wire-mesh basket inside your cupboard or beneath a small overturned clay pot, is ideal.
You can also store garlic in a paper bag, egg carton, or mesh bag. Just be sure there is plenty of dry air and little light to inhibit sprouting. To avoid mold, do not refrigerate or store garlic in plastic bags.
If you've prepared more garlic than you need for a particular recipe, you can store minced garlic in the refrigerator in an air-tight container. Although the most active sulfur compound diminishes within a few hours, refrigeration will slightly slow the process. Use refrigerated garlic as soon as possible. Some people are tempted to freeze garlic, but this is not recommended because its texture changes, as does its flavor.
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