Cooking Tips2016-10-31T10:29:30-07:00

Below are some tips and tricks I hope you find helpful.

Making Buttermilk2015-11-16T14:14:02-08:00

It is really easy to make your own buttermilk.  It is basically just introducing acid into fresh milk in order to make it curdle and thicken.  Did you know that you can make buttermilk using almond milk or coconut milk too? I do it all the time!  It is great news for the dairy free folks out there who still would like buttermilk pancakes, biscuits and muffins. Whether you are using regular milk or non-dairy milk, it is great to make your own because then you can make just what you need for your recipe. Just make the buttermilk first, before measuring out the other ingredients in the recipe, so the milk has time to curdle.  I find that buttermilk sold in stores comes in too large a quantity, and I am always challenged to use it all up before it goes bad.  For my buttermilk pancakes or apple cinnamon pancakes, you will need only half a cup. My Pumpkin Spice Muffins call for 3/4 of a cup, so you could make a cup for that recipe.  The ratio of milk to acid is 1 cup to 4.5 teaspoons. So for half a cup of buttermilk here’s what you will need:

1/2 cup milk (dairy, almond, coconut)

2 1/4 t fresh lemon juice or white vinegar

Combine the milk and acid

Stir well to incorporate

Let stand for approximately 15 minutes until the milk curdles and gets thick.

 

Celebrating Simplicity2014-08-22T12:17:15-07:00

Sometimes the best dishes are made from a few very fresh and simple ingredients, thus celebrating simplicity. For example, my Rainbow Carrot Salad only has 4 ingredients in the salad, and two main ingredients in the dressing. The parsley is used in place of lettuce to boost nutrients and flavor. The colorful and sweet carrots are a delight to the eye and the palate. Celebrate the freshness that nature has to offer. Sticking with fresh, seasonal ingredients is a key to celebrating simplicity in your dishes.

A Tip about Barbecue Sauce2016-10-31T10:29:56-07:00

When cooking any protein or vegetables with barbecue sauce, it is best to allow the protein or vegetables to cook half way prior to brushing them with any barbecue sauce. This will prevent the sauce from burning during the grilling process.

Using Specialty Ingredients2014-08-22T16:09:17-07:00

The Chocolate Chip Crunch Cookies recipe has a few specialty ingredients that are well worth a spot in your pantry. Cocoa Nibs for example, they are little pieces of broken up cocoa beans after they have been fermented and roasted. They are considered a super food because they are loaded with antioxidants found in chocolate called flavanoids. Besides adding a crunch to baking, you can use them in trail mix to add depth and chocolate flavor. They can also be sprinkled on yoghurt or ice cream to add crunch and chocolate flavor with out added sugar. Another specialty ingredient I love is walnut oil. I try to find expeller pressed walnut oil. It is great with your favorite vinegar as salad dressing and is great to cook and bake with because it can hold up to higher heat without damaging the fat. Since the baking temperature of the above cookies is lower than the smoking point of the oil it is a good choice in this recipe because the fat in the oil will not be damaged by the baking process and will remain a healthy fat. This is the same reason why I love coconut oil in cooking and baking. It has a high heat threshold so it is great for stir frying and I often substitute it for butter in recipes when baking because it is solid at room temperature and creams really well with honey. Some of these ingredients are more costly but they have multiple uses and will last for a long time in a cool dry pantry.

Updating a Classic Dish2016-10-31T10:29:56-07:00

Classic dishes have become so because their flavors and ingredients are just right. However, sometimes it is fun to embellish these bell weather dishes. Don’t be afraid to play around with the ingredients of a classic dish by adding new flavors, elements of texture, freshness or heat. I love to add an assortment of fresh herbs to dishes to boost their flavor and add freshness. In the Tabbouleh with Quinoa recipe, I replaced the bulgar wheat with quinoa to make the dish gluten free. Then I added various fresh herbs to add complexity to the flavor of the dish. I also added two of my favorite crunchy vegetables, cucumber and red pepper to boost the texture of the dish. I hope you like this updated classic and will feel comfortable changing your favorite classic dishes. Have fun and experiment. You may create an updated classic that you enjoy even more than the original.

Tip for Making Oat Flour2014-08-22T16:11:28-07:00

If you are allergic to gluten, make sure to purchase oat flour that is marked gluten free on the package or here is how you make your own: Purchase Rolled Oats marked “Gluten Free Oats”, take the oats and put them in a clean, dry food processor or food mill. A food mill is preferable. Many commercial stand mixers have a food mill attachment that is perfect for making flour. Pulse or mill the oats until a fine powdery texture is reached. The more fine and consistent in texture the better. Store the oat flour in a clean, dry, airtight container in your pantry or dry storage area. For longer term storage, you may store the oat flour in the refrigerator. Use it in place of all purpose flour in any muffin, quick bread, cup cake, cookie or brownie recipe. Cup for cup it measures the same as all purpose flour. So one cup in a recipe, equals one cup of oat flour as a substitute. I enjoy using oat flour because it creates a light texture to baked goods and does not require the use of gums or starches usually found in gluten free flour mixtures. If lumps occur in your oat flour, sift it into your mixing bowl when measuring the dry ingredients for your recipe.

Getting the most from your tomatoes2016-10-31T10:29:56-07:00

Here are some helpful hints regarding choosing, storing and serving tomatoes, heirloom or regular garden tomatoes: First of all, what is an heirloom tomato? Heirloom tomatoes come in all manner of beautiful colors, shapes and sizes. They can very in color from red to pink to purple. Some are orange, yellow, green and many have spots or flecks of other colors on them. The larger ones are often almost saddle shaped with many ridges and beautiful curves, while the smaller ones are usually more round.

The thing that makes heirloom tomatoes so special is that they are grown from seeds that have been neither mass produced nor hybridized. They are full of flavor and rather delicate. They bruise easily, so they are best purchased from your nearest farmer’s market or specialty grocery, so they have not had to travel a great distance from where they are grown. The fact that they vary so much in size, shape and color is another lovely quality that appeals to tomato lovers, however this lack of uniformity is unappealing to large scale commercial growers. This is why, often times, tomatoes in your major grocery chain may look great but not taste so amazing. Large scale growing operations often grow varieties of tomatoes and other fruits and vegetables that have been hybridized to produce a product that is uniform in color, texture and size, but may suffer in the flavor category. During the summer months, you will find the best tasting tomatoes at your local farmer’s market (if you are not growing them in your own garden).

Heirloom or not, you want to choose tomatoes that are unbruised, firm but not hard and without cracks in the flesh. Tomatoes are best stored at room temperature. Please never store your tomatoes in the refrigerator. You will find your tomatoes taste the best when they are stored at room temperature. This is true for any variety of tomato from the smallest grape and cherry tomatoes to the largest heirloom.

If for any reason your lovely tomatoes get bruised or a little over ripe, do not throw them out. These tomatoes can be chopped and pureed in your blender, then strained and seasoned to make a lovely liquid called tomato water. You can use tomato water in salad dressings or as a beautiful simple sauce for fish, pasta, quinoa, rice etc. It can also be frozen into ice cube trays and tossed into soups and sauces to boost the tomato flavor. Also, tomato water ice cubes make a great addition to your next bloody mary!

Hummus: not just a dip anymore…2014-08-22T16:12:56-07:00

Hummus can me served in many ways. Here are some of my favorites, I love to use it when making a calzone or pizza in place of tomato sauce as a sort of  “white sauce”. Just spread the stretched dough with hummus and top with your favorite veggies and or mixed olives, drizzle with avocado oil. Place in a 450℉ oven for 10-12 minutes and enjoy. This also works well for calzones, spread the hummus on half of the stretched dough, top with veggies and or mixed olives and fold the dough over and crimp the edge closed. Brush the dough with avocado oil and bake in a 450℉ oven for approximately 15 minutes until golden and crisp. You can also use hummus in lettuce wrap sandwiches instead of mayonnaise. Sometimes for a quick snack, I will spread hummus on a few slices of turkey, arrange a few baby spinach leaves on top, roll them up and eat them. It is tasty, satisfying and fast.

Original Grains2014-08-22T16:13:42-07:00

Although I have a sensitivity to gluten, I have found that I am able to digest many sources of original wheat. Aside from this, I prefer original grains for a few reasons.

First, they are just that, grains that have been around for hundreds of years and have not been hybridized or genetically modified. Some original grains, such as oats are naturally gluten free. But others, such as Spelt and Einkorn are types of wheat that do contain gluten, but are sometimes tolerated better in those who have a gluten sensitivity not a gluten allergy. Those who are allergic to gluten should stay with gluten free grains only!

Secondly, as the awareness grows about the abundance genetically modified foods in our food supply, the public has begun to look for sources of original grains. Therefore, original grains are easier to find in food stores. I have found multiple natural food stores that carry Einkorn pasta and Einkorn flour, Oat flour, Spelt pasta and Spelt flour. These original grains are naturally much higher in protein and fiber than the common grains in our food supply.

Getting the most from your cooking oils2015-11-28T23:31:35-08:00

Why should you have more than one oil in your pantry? I’m here to break it down for you.

Based on how the oil is produced and whether it is raw or produced with heat will impact how and when it should be used. Every oil has its own ideal use. Each oil also has a unique smoke point. That being the temperature at which the oil will start to smoke, burn and produce chemicals that negatively effect the flavor of your food and its nutritional value. In order to get the most health benefits and performance out of the oils in your kitchen you should be aware of the smoke point of your oil. When cooking, choose an oil that has a smoke point that is higher than the heat you are planning to use. Extra Virgin Olive Oil has a relatively low smoke point approximately 375℉. Sesame Oil smokes at about 420℉, Canola Oil at about 435℉, Red Palm Oil at 450℉, Coconut Oil and Avocado Oil at 500℉. With all of these different temperatures, I feel it is important to have different oils for different uses. I often stir fry in Coconut Oil, and like to use if for baking in place of butter in recipes. I love Sesame Oil for Asian dishes, marinades and as a finishing oil. It has tons of great flavor and therefore you can use a lot less of it than other oils.

My favorite oil to use in salad dressing and to finish dishes after they have been cooked is Extra Virgin Olive Oil. I have recently starting using Avocado Oil to saute and to roast veggies, meat and fish. Avocado oil is now my go to oil in the kitchen for cooking. It can be found now at many popular membership warehouse stores. So you can get it in larger quantities for less money than if you buy it at a specialty grocery store. Any oil in its raw form is fine to use in dressing or for finishing, with the exception of coconut oil since it is solid at room temperature. It is best for baking and high heat cooking so it can melt first.

Another oil that is very worthy of a place in your pantry is Red Palm Oil, Organic Fair Trade Red Palm Oil is available in most specialty and health oriented grocery stores. This oil has been around for thousands of years and its list of attributes and health benefits is truly remarkable. So much so, Dr. Bruce Fife, wrote a popular book about it called, “The Palm Oil Miracle”. This oil is loaded with vital nutrients and antioxidants, such as vitamins A and E, beta carotene. It has a high smoke point so it is great for cooking but can be eaten raw too. It is solid at room temperature so it can be spread like butter on toast.

If you are currently tied to one type of oil, consider trying some that are new to you. Many manufacturers now print the smoke point on the label so it is easy to know if it good for high heat cooking.

Please note: All oils in their raw form will smoke at a much lower temperatures so it is best to check the label before using it to stir fry, deep fry, saute, roast or bake.

Slicing vs Mincing2014-08-22T16:17:23-07:00

Slicing vs Mincing:  I prefer to thinly sliced garlic in most recipes instead of mincing or pressing it. It cooks down faster and easier this way and releases a milder flavor than mincing because fewer of the essential oils are released when slicing.

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