cooking tips and tricks

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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It is like the world has sighed a deep breath of relief. The sun is shining, the breeze is blowing, and going outdoors is tolerable again.

My friend Tracy Jensen of It Builds Character and someone I shared the Listen to Your Mother stage with in 2013 said, “Salad in the summer is refreshing and delicious. Salad in the winter is nothing but a cold plate of disappointment.” Which is why, now that it is FINALLY nice, I am making salads on the regular, and cannot wait to share recipes all spring and summer long.

There is nothing worse than a salad with bland lettuce, a few wedges of tomato and gloppy dressing. If you are relying on salads as meals and to eat a little healthier, you should consider the following tips.

1. Consider Your Favorite Cuisine – Whether it be Asian or French, Mexican or American make a salad that is conducive to your palate. You will be more likely to enjoy salads and eat them more frequently if they contain flavors and ingredients that you like. If you don’t like Greek food, don’t make a salad with red onions, feta cheese, and olives.

2. Think Outside the Box – When most people think about salads, they are in a strict vegetable mindset. Adding different fruits, grains, proteins, and fats not only add flavor and interest, but round out the health factor. Sure we have all see pasta salad, but how about a salad with a tablespoon or two of cous cous or quinoa as a grain option. Instead of the typical shredded cheese, how about some crumbled goat cheese or a few pieces of shaved parmesan for a different take. Instead of the same old croutons which add crunch, but are not particularly healthy how about a few walnuts? Instead of the same old chicken how about some lean shredded pork or hard boiled eggs or even half an avocado?

3. Just a Little Bit – Remember Elaine Bennis in Seinfeld talking about “The BIG Salad?” A salad is the sum of its parts. If you are tossing or shaking (like my Mason Jar Salads) salads well enough, you don’t need to add to much of any one ingredient. The lower calorie items like veggies and fruits can get a handful or two thrown into the mix, but the higher calorie items like grains, nuts, proteins or cheese get a TBS or two and I usually only do a TBS of dressing.

4. Mix it Up – When it comes to dressings sometimes I make my own sometimes I use store bought. I have found a really good balsamic and a really good strawberry poppyseed that I buy at the supermarket, but when it comes to a cilantro lime dressing I make my own. Again, this is up to you, but I will say if there is more dressing in your salad than salad, then you need to up the ante a bit in what you are putting in your salad.

5. Storage – Whether it be tupperware, glass mason jars, or storage bags there are several ways to store salads. However, there are two things that ruin salads. Moisture and stink. My tip for keeping the moisture out is a little piece of paper towel at the top of whatever container I happen to be using. This helps to absorb any extra moisture or condensation when you put your salad in the fridge. Let’s face it, some foods are stinky. Red onions, broccoli, hard boiled eggs, fish are all examples of stinky foods. If I am making a salad that contains a food that I believe to be in the stink column and I am not eating it right away, I will leave that ingredient out and store it in a separate container and add it in when I am ready to eat.

BONUS: Last week, I happened to have the following ingredients in the fridge and I came up with this amazing salad and had to share.

1 bag baby spinach

1 cucumber (peeled, seeded and chopped)

1 red Bell Pepper (seeded and chopped)

1 avocado chopped (squeeze a bit of lemon juice over avocado to prevent browning)

1 handful blueberries

1 cup cooked cous cous

1 grilled boneless skinless chicken breast chopped

3 Tbs goat crumbled goat cheese

1 Tbs Strawberry Poppyseed Dressing (I used Marzetti’s Simply Dressed)

In a large bowl add all the ingredients except dressing. Toss together. Serve and then add dressing to each individual’s portion.

What is your favorite salad?

Tag

Why Cooking Oil Matters

Salad Season is Here: 5 Tips for Building a Perfect Salad Plus a Berry and Goat Cheese Salad