Category Archives: Cooking Tips

Inventive Ways How To Use Honey

This syrupy nectar is as versatile as it is sweet. (Big bonus: It never spoils.) Clover honey is considered the standard, but there are many other varieties, each owing its distinctive flavor to a different source, such as alfalfa or lavender. Generally, lighter honeys are mild, while darker ones offer an intense, earthy punch and, some even claim, a cough remedy. Try these three easy recipes:

Chili, Cilantro, and Honey Relish

Combine 4 jalapeños (stemmed, seeded, and chopped; or include some seeds for extra heat), ½ clove garlic (chopped), and ¾ teaspoon salt. Let sit for 10 minutes to soften. Stir in 2 tablespoons honey. Add ¼ cup chopped fresh cilantro. Serve over roasted chicken or vegetables.

Roasted Sweet Potatoes With Lemon-Miso Honey

Whisk equal parts honey, white miso, lemon juice, and canola oil in a bowl. Toss sweet potato wedges with ⅔ of the glaze. Roast in the oven at 450° F until tender. Toss with the remaining glaze.

Honey, Manchego, and Salami Sandwiches

Mix equal parts honey and softened salted butter. Spread on a baguette and top with sliced salami and Manchego (or some other sharp cheese).

Best Fruits And Vegetables To Eat This Fall – Part Three

Here we bring you Part Three of our “Best fruits and vegetables to eat this fall” list!

Pumpkins

With their rich history and health benefits, pumpkins earn their own spot on our list, although technically they are a member of the squash family. Pumpkin is one of the best sources of alpha and beta carotene, which can be converted into retinol to promote healthy vision and cell growth. Pumpkin seeds are also a good source of alpha-linolenic acid, and omega-3 fatty acid that may help those with heart disease, high blood pressure or high cholesterol.

Rutabagas and turnips

These root veggies aren’t winning any beauty pageants with their bulbous shape and occasionally hair-like roots, but what they lack in looks they make up for in nutrition. Research suggests that eating turnips and rutabagas may help reduce the risk of prostate and lung cancer. Turnip greens are a source of calcium, and one cup of raw rutabaga offers a respectable three grams of fiber.

Sweet potatoes

These orange beauties have the best flavor during fall, their peak season. Like squash, sweet potatoes are rich in beta-carotene, which can prevent vitamin A deficiencies, promote healthy eyesight and generate retinol production. Sweet potatoes are also a good source of vitamin C, and when eaten with their skin on, a medium tater can pack nearly four grams of fiber.

Best Fruits And Vegetables To Eat This Fall – Part Two

In our previous article we’ve been writing about best fruits and vegetables to eat this fall, and we’ve mentioned apples, beets and cranberries. Today we continue with our list and bring you three more tasteful suggestions!

Pears

There are two categories of pears – European and Asian. The most common varieties are Bosc and Bartlett, since they grow on the west coast of Europe and the US during fall. Pears are high in soluble fiber which helps lower bad cholesterol (LDL).

Persimmons

Resembling a bright orange peach wearing a leafy cap, most persimmons are imported from Asia, with a few American-grown species sprinkled about the Southeast. One warning – under-ripe persimmons can be extremely tart, so allow them to ripen at room temperature before eating. Persimmons are considered to be healthier than apples, thanks to their fiber, antioxidants and minerals.

Pomegranates

Some studies have shown that the antioxidants in pomegranates can reduce the risk of cardiovascular complications like heart attacks. Early studies also suggest that pomegranate may help prevent breast and colon cancers, though results are far from conclusive. Don’t avoid them, they are highly beneficial!

Best Fruits And Vegetables To Eat This Fall – Part One

Autumn harvest brings us many tasteful and healthy fruits and vegetables that we should include in our everyday menu. Here we bring you the list of favorite all-star fall produce, along with each selection’s nutritional benefits.

Apples

There’s almost no person in this world that doesn’t fancy apples. This fruit is packed with antioxidants that can prevent chronic illness and slow aging. There are more than 7500 different types of apples, and all of them are packed with numerous vitamins!

Beets

Although it’s probably not your favorite food to eat, beats are known for their health benefits. Beets’ contain nutrients including betain, a compound that can help prevent hearth and liver disease and nitrate, which can increase blood flow to the brain and potentially reduce risk of dementia. When selecting, look for firm, smooth bulbs and bright, crips greens if they’re attached.

Cranberries

Cranberries are best between October through November. You’d be surprised to hear that only 5% of cranberries make it to the produce section – the other 95% are dried, canned or turned into juice. Cranberry concentrate can help prevent urinary tract infections and fresh cranberries can prevent oral diseases and slow the growth of breasts, colon, prostate or lung cancer.

Types Of Pans

A wise man once said that choosing the right pan can make you a better cook. There are so many types of pans out there that many people find it difficult to choose the right one. The right pan can help you with a specific technique you want to apply while cooking, for example.

• Slope-sided skillet

Used best for pancakes, vegetables, eggs, crepes and delicate foods. It’s the perfect pan for flipping food or redistributing vegetables while they’re cooking.

• Straight-sided skillet

Used best for chicken, pork, searing, sauce or for preparing pan-fried steak. If you’re going to cook in half-inch of oil, the straight-sided pan is perfect for you because the oil won’t slosh out over the sides, nor will it spatter when pan-frying meats.

• Stock pot

A stock pot is usually described as a tall, narrow pot with two handles. It should be used for pasta, gnocchi, dumplings, soups and blanching. A higher pot is needed because you don’t want the food to “escape” while cooking.

• Dutch oven

A Dutch oven is large round or oval pan, wider than it is tall with two handles and a tight-fitting lid. It is used for braises, pot roasts, stews and slow simmers on the stove or in the oven. Everything that needs to be cooked slowly should be cooked in a Dutch oven because it can hold in the heat.

• Saucepan

This round, single-handle pan with a heavy bottom should be used for milk, custards, puddings, sauces and melding flavors. It can retain the moisture, and that’s what makes it perfect for preparing everything aforementioned.