This post was compensated with products from NOW Foods, however what I whip up and opinions regarding the products are 100% my own.
When I first began cooking, I never really thought of cooking oil that much. I would use what was listed in the recipe, often substituting an oil I already had on hand. Then, when my kids were born and were diagnosed with food allergies, I started to become much more mindful of nut oils and oils containing soy, and avoiding them at all costs.
Then, as I became more of an intermediate at-home chef, I stuck with my three main cooking oils for baking, sautéing, and roasting. I used extra virgin olive oil (usually a middle of the road brand that seemed good), a canola oil for when I needed to cook at higher temperatures, and butter for when I wanted to add a bit of flavor to things like eggs. I gave very little thought to the quality, flavor, or health benefits to any of the oils I was using, until I visited the NOW Foods kitchen and had my first oil tasting.
I couldn’t believe the different tastes of each oil. I also learned about smoking points and health benefits.
Now, after cooking for a couple weeks with different kinds of oils, I cannot believe the change in taste in some of my favorite every day recipes. Also, I now know that some of these recipes will have added health benefits, and will offer some benefits to my friends and family who have dietary restrictions too!
For example, one of my favorite go to breakfasts is scrambled eggs. I make them probably four mornings a week.
In the past, I would use a pat of butter in the pan, which while it adds flavor, it can burn easily, adds unnecessary fat and empty calories and isn’t helpful for those with dairy allergies. Ellyndale Organics has created Coconut Infusions virgin coconut oil that tastes like butter.
It is also a one to one substitution for butter which means it can be used in all of your favorite recipes where butter is used, and is completely dairy free (vegan). Also, coconut oil has so many healthy
components, I don’t think I will ever use butter to make eggs again.
I just put about 1 or 2 tsp in a pan over low heat.
Add the eggs which I have whipped up with a splash of water, a pinch of salt and pepper (I don’t even add milk anymore that’s how good this oil is!)
Cook low and slow stirring constantly until perfect.
These eggs are my new favorite breakfast, packed with protein and perfect for when I want something hot in a hurry.
Another favorite regular thing in our house is popcorn. It is a snack eaten almost every day. I like to make stove top popcorn because it is healthy, easy, and doesn’t have a bunch of other artificial things like preservatives, flavorings, and possible allergens that store bought and microwave popcorn have in it.
For this, I used the Ellyndale Organics Sunflower Oil which is mild in flavor and perfect for delicate popcorn. It also won’t complicate any toppings you would want to add to it yourself.
I first put a tbsp of oil in the bottom of a large heavy bottom pot with a tight fitting lid over medium heat. Then, I add about 1 cup of pop corn kernels.
I put the top on the pot and shake the pot occasionally so as to not burn the kernels. After about 10 to 15 minutes the kernels start to pop. Keep shaking the pop with the lid still on, and when the popping slows down, remove from the heat.
Pour the popcorn into to a bowl, add salt or pepper or your favorite topping, and serve with your favorite beverage (I did a NOW Food Tropical Punch Slender Stick with some cold water).
After cooking some of my favorite everyday favorites as well as some dinners with these different oils, I don’t think that I will be so careless with my oil choices again.
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