I am a Chef who is into Nutrition and Fitness. Ask me anything...
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What do you think of the recent zoodles trend?0
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Alternatives to peanuts?0
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Mexican and quick morning breakfasts!!!
THANKS!!!!!!!!!! 0 -
AmyBoserBell wrote: »I've been tracking my food for about two weeks now and I'm consistently low on fiber, calcium and iron. I try to eat as cleanly and organicly as possible. Any good suggestions? When I add more dairy to my diet for calcium, I end up over in my calories.
That's simple. Start eating foods that are high in those areas.
Consume more:
Leafy greens
Lentils
Nuts
Chickpeas
Edamame
Beans
Barley
Bulgar
Bran
Berries
Oats
Avocado
Pears
Dates
Figs
Cherries
Squash
Broccoli Rabe
Sweet Potato
Sun-Dried Tomatoes
Brussels Sprouts
Chia Seeds
Whole Grain Bread
Flaxseed
Dried Coconut
Psyllium Husks0 -
I did not grow up eating a lot of greens, but want to introduce more into my diet. I put spinach in my eggs in the morning but other than that I'm not sure how to cook with greens (kale? collards?). What is a good way to cook them?0
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Becka4prez wrote: »I did not grow up eating a lot of greens, but want to introduce more into my diet. I put spinach in my eggs in the morning but other than that I'm not sure how to cook with greens (kale? collards?). What is a good way to cook them?
Big pot blanching for the Kale, see previous posts. Basically, you bring a huge pot of heavily salted water to a full rolling boil, toss in cleaned kale leaves, let boil for approx. 3-4 minutes, then drain, and shock in an ice water bath. Once cooled, squeeze all of the excess water out of the kale and store in a paper-towel lined container in your refrigerator for up to 1 week. -- This method makes the kale more tender, cuts down on the bitterness, maintains some seasoning, and allows it to stay vibrant green instead of overcooked Army colored green. When desired, toss some kale in a hot pan with hot oil, red pepper flakes, fresh garlic, shallots, and some salt and pepper. Saute for 1 minute or until warm and serve with your main entree.
I don't cook with Collards much. Traditionally in the south, collards are simmered slowly in water with thick ham hock or salt pork until very tender; they are often finished with spicy vinegar.
http://www.seriouseats.com/recipes/2010/07/collard-greens-recipe.html
Other options are Chard, Arugula, and Mustard Greens. All of these cook fairly quickly and do not need to be blanched. Simply eat fresh or saute them in a hot pan with hot oil and add some other flavors if desired.0 -
Thanks!0
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I'm big a fish eater. I am thinking about trying salmon. I don't even know how to buy it? Do you buy it with skin or without?0
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I'm big a fish eater. I am thinking about trying salmon. I don't even know how to buy it? Do you buy it with skin or without?
-Wild & fresh; not farm-raised
-Sockeye is one of my favorites; it has a bright red color, but others work well too.
-Skin-on if you can get it
-Carefully remove the pin bones with kitchen tweezers (or have your fish monger remove them)
-Score the skin with a knife prior to cooking, pat it completely dry, and brush both sides lightly with oil.
-Season both sides with fine sea salt and fine fresh cracked black pepper.
-Get a shallow pan very hot, add a thin layer of oil, and sear skin side down, while pressing gently.
-Gently holding the fish down with a fish spatula prevents the skin from curling and ensures even crispiness.
-When the skin is crispy and golden brown, flip, pour out any burning fat, and reduce heat.
-Add butter, baste, and cook to mid rare (red inside). Finish with Maldon sea salt (large flaky crystals).
I once did this for my gf at home and she demanded well done with no skin. When I served dinner, she then proceeded to swap her fish with mine and I was stuck with the nasty, skinless, dry filet.0 -
I'm big a fish eater. I am thinking about trying salmon. I don't even know how to buy it? Do you buy it with skin or without?
-Wild & fresh; not farm-raised
-Sockeye is one of my favorites; it has a bright red color, but others work well too.
-Skin-on if you can get it
-Carefully remove the pin bones with kitchen tweezers (or have your fish monger remove them)
-Score the skin with a knife prior to cooking, pat it completely dry, and brush both sides lightly with oil.
-Season both sides with fine sea salt and fine fresh cracked black pepper.
-Get a shallow pan very hot, add a thin layer of oil, and sear skin side down, while pressing gently.
-Gently holding the fish down with a fish spatula prevents the skin from curling and ensures even crispiness.
-When the skin is crispy and golden brown, flip, pour out any burning fat, and reduce heat.
-Add butter, baste, and cook to mid rare (red inside). Finish with Maldon sea salt (large flaky crystals).
I once did this for my gf at home and she demanded well done with no skin. When I served dinner, she then proceeded to swap her fish with mine and I was stuck with the nasty, skinless, dry filet.
And then you broke up with her?0 -
I'm big a fish eater. I am thinking about trying salmon. I don't even know how to buy it? Do you buy it with skin or without?
-Wild & fresh; not farm-raised
-Sockeye is one of my favorites; it has a bright red color, but others work well too.
-Skin-on if you can get it
-Carefully remove the pin bones with kitchen tweezers (or have your fish monger remove them)
-Score the skin with a knife prior to cooking, pat it completely dry, and brush both sides lightly with oil.
-Season both sides with fine sea salt and fine fresh cracked black pepper.
-Get a shallow pan very hot, add a thin layer of oil, and sear skin side down, while pressing gently.
-Gently holding the fish down with a fish spatula prevents the skin from curling and ensures even crispiness.
-When the skin is crispy and golden brown, flip, pour out any burning fat, and reduce heat.
-Add butter, baste, and cook to mid rare (red inside). Finish with Maldon sea salt (large flaky crystals).
I once did this for my gf at home and she demanded well done with no skin. When I served dinner, she then proceeded to swap her fish with mine and I was stuck with the nasty, skinless, dry filet.
hahaha us dames are so funny0 -
Sorry for my rudeness*. I dated a chef for three years. I might have developed a food temper through osmosis or something. Don't get me started on steak doneness. JUST DON'T.
*I'm not actually sorry, the "well done/skinless" salmon thing would've kept me up that night.0 -
shrinkingletters wrote: »I'm big a fish eater. I am thinking about trying salmon. I don't even know how to buy it? Do you buy it with skin or without?
-Wild & fresh; not farm-raised
-Sockeye is one of my favorites; it has a bright red color, but others work well too.
-Skin-on if you can get it
-Carefully remove the pin bones with kitchen tweezers (or have your fish monger remove them)
-Score the skin with a knife prior to cooking, pat it completely dry, and brush both sides lightly with oil.
-Season both sides with fine sea salt and fine fresh cracked black pepper.
-Get a shallow pan very hot, add a thin layer of oil, and sear skin side down, while pressing gently.
-Gently holding the fish down with a fish spatula prevents the skin from curling and ensures even crispiness.
-When the skin is crispy and golden brown, flip, pour out any burning fat, and reduce heat.
-Add butter, baste, and cook to mid rare (red inside). Finish with Maldon sea salt (large flaky crystals).
I once did this for my gf at home and she demanded well done with no skin. When I served dinner, she then proceeded to swap her fish with mine and I was stuck with the nasty, skinless, dry filet.
And then you broke up with her?
A year later I did, but for other reasons
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shrinkingletters wrote: »Sorry for my rudeness*. ...Don't get me started on steak doneness. JUST DON'T.
Oh, you'd hate me: I like (most cuts of) my steaks *cooked*.
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Do you have any good recipes incorporating 100% whey protein powder? Is it ok to heat it b/c I was led to believe it may change the protein's amount of time to get absorbed? For example, mixing with your morning latte or baking into a pancake?0
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shrinkingletters wrote: »Sorry for my rudeness*. ...Don't get me started on steak doneness. JUST DON'T.
Oh, you'd hate me: I like (most cuts of) my steaks *cooked*.
*begins "you may as well burn a $20" spiel*0 -
steaks on grill- lump or briquettes? Sear or reverse sear? Marinade, dry rub or brushed sauce? Thanks in advance.0
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