What's One Ingredient You Swear by - That People Should Use More Often?
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Common sense. I find it lacking in most kitchens.7
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Lots of different kinds of vinegars, soy sauce, and various hot sauces (although already mentioned, it's true). Oh, and capers, pepperoncini, and giardiniera.2
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teresadannar wrote: »New for me-Curry Powder
Agreed and middle eastern spice blend.1 -
Ginger0
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jjakubowski1 wrote: »Ground Golden Flaxseed. Nice flavor, all the Omegas of fish oil without the smell, ALA to help fight inflammation & they help control hunger. I add this stuff to at least half of my meals.
Interesting, will have to look into this!!
The problem with using ALAs for omega-3s is that it's not clear they are sufficient to provide DHA/EPA. That's basically only in fatty fish, sea vegetables, and supplements (including algae based ones).
https://examine.com/nutrition/can-i-eat-flax-seeds-instead-of-fish-or-fish-oil-for-omega-3s/
Seeds that contain ALA can be tasty or good sources of other nutrients too, however (often they have some protein and fiber). I'd use flaxseed more if grinding it weren't a pain.
I use a little cheapy electric coffee grinder to grind mine.
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jjakubowski1 wrote: »Ground Golden Flaxseed. Nice flavor, all the Omegas of fish oil without the smell, ALA to help fight inflammation & they help control hunger. I add this stuff to at least half of my meals.
Interesting, will have to look into this!!
The problem with using ALAs for omega-3s is that it's not clear they are sufficient to provide DHA/EPA. That's basically only in fatty fish, sea vegetables, and supplements (including algae based ones).
https://examine.com/nutrition/can-i-eat-flax-seeds-instead-of-fish-or-fish-oil-for-omega-3s/
Seeds that contain ALA can be tasty or good sources of other nutrients too, however (often they have some protein and fiber). I'd use flaxseed more if grinding it weren't a pain.
I use a little cheapy electric coffee grinder to grind mine.
I was thinking about that -- I have one for coffee, but might need to get one for seeds and spices. I've used a mortar and pestle but it doesn't work that efficiently for flax seeds and so is super annoying.0 -
If I have to pick just one, it's probably Penzey's Fox Point/Justice. They're the same spice blend, except Fox Point has salt and Justice doesn't. I put it in and on everything; notable examples include scrambled eggs, pizza, pasta, and beans.
If I can list more than one, let me know
I feel like I just parrot "same as her" all the time but Fox Point is amazing on everything! I put it on everything, love a thick coating with lemon on salmon. I don't like Justice as much, probably because it's finer so it takes longer to shake out a lot! Aside of cinnamon and salt I use Fox Point the most.
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ground chipotle2
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Balsamic glaze2
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Trader Joe's Everything but the Bagel (SO GOOD) followed by balsamic or rice wine vinegar.1
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I found a little coffee grinder in a thrift store. Best $5 I ever spent.
I use it to grind chia seeds to make egg-substitute for baking, and for puddings (current fave - chia walnut-milk pudding flavored with maple, vanilla, & cinnamon, mm-mmmm!)0 -
jjakubowski1 wrote: »Ground Golden Flaxseed. Nice flavor, all the Omegas of fish oil without the smell, ALA to help fight inflammation & they help control hunger. I add this stuff to at least half of my meals.
Interesting, will have to look into this!!
The problem with using ALAs for omega-3s is that it's not clear they are sufficient to provide DHA/EPA. That's basically only in fatty fish, sea vegetables, and supplements (including algae based ones).
https://examine.com/nutrition/can-i-eat-flax-seeds-instead-of-fish-or-fish-oil-for-omega-3s/
Seeds that contain ALA can be tasty or good sources of other nutrients too, however (often they have some protein and fiber). I'd use flaxseed more if grinding it weren't a pain.
You can purchase ground flaxseed. Store in the refrigerator or freezer, because it grows rancid at room temperature. Lasts a long time refrigerated or frozen.1 -
Fish sauce for salt and umami.
Also, lemons and limes. Most dishes need a hit of acid to balance everything, so I try to keep them in my kitchen at all times.5 -
missysippy930 wrote: »jjakubowski1 wrote: »Ground Golden Flaxseed. Nice flavor, all the Omegas of fish oil without the smell, ALA to help fight inflammation & they help control hunger. I add this stuff to at least half of my meals.
Interesting, will have to look into this!!
The problem with using ALAs for omega-3s is that it's not clear they are sufficient to provide DHA/EPA. That's basically only in fatty fish, sea vegetables, and supplements (including algae based ones).
https://examine.com/nutrition/can-i-eat-flax-seeds-instead-of-fish-or-fish-oil-for-omega-3s/
Seeds that contain ALA can be tasty or good sources of other nutrients too, however (often they have some protein and fiber). I'd use flaxseed more if grinding it weren't a pain.
You can purchase ground flaxseed. Store in the refrigerator or freezer, because it grows rancid at room temperature. Lasts a long time refrigerated or frozen.
I know, and I have in the past, but I suspect it's unlikely to have been always stored properly before purchase, as it does go bad fast after being ground, so I prefer unground even if it's a pain.
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Something you can't eat - caring and love.2
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Fresh grated Pecorino Romano cheese. I like it on potato, rice, pasta, or cauliflower.3
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missysippy930 wrote: »jjakubowski1 wrote: »Ground Golden Flaxseed. Nice flavor, all the Omegas of fish oil without the smell, ALA to help fight inflammation & they help control hunger. I add this stuff to at least half of my meals.
Interesting, will have to look into this!!
The problem with using ALAs for omega-3s is that it's not clear they are sufficient to provide DHA/EPA. That's basically only in fatty fish, sea vegetables, and supplements (including algae based ones).
https://examine.com/nutrition/can-i-eat-flax-seeds-instead-of-fish-or-fish-oil-for-omega-3s/
Seeds that contain ALA can be tasty or good sources of other nutrients too, however (often they have some protein and fiber). I'd use flaxseed more if grinding it weren't a pain.
You can purchase ground flaxseed. Store in the refrigerator or freezer, because it grows rancid at room temperature. Lasts a long time refrigerated or frozen.
I know, and I have in the past, but I suspect it's unlikely to have been always stored properly before purchase, as it does go bad fast after being ground, so I prefer unground even if it's a pain.
It does go bad fast. , and you can never be sure how long it has been since it was ground. I don’t use flax seed anymore (tried it both ways) I use chia seeds now. They add a little crunch and remind me of poppy seeds and become gelatinous when in liquid.
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SOY SAUCE. Unless you suffer from hypertension or high blood pressure, this is a must!!!
A.C.E. Certified Personal and Group Fitness Trainer
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Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
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chipotle tabasco sauce0
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Cumin1
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Homemade Pico De Gallo. Easy to make and lasts for 3 weeks.4
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MelodiousMermaid wrote: »If I had to pick one, I'd go with Bragg's Liquid Aminos. Umami flavor that is so versatile. We don't keep soy sauce in the house anymore now that we have it, too.
Yes, my # 1 umami boost is fish sauce, with soy sauce / Bragg's Liquid Aminos for those who don't eat fish products.
Bragg's and some tamaris, like https://san-j.com/products/tamari-gluten-free-soy-sauce are gluten-free.2 -
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Aleppo pepper--warm spice with a gentle heat, it's great tossed into or onto just about everything.2
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Ground ginger
(esp for teas and stir frys)0 -
Hot pepper sauce!0
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If I have to pick just one, it's probably Penzey's Fox Point/Justice. They're the same spice blend, except Fox Point has salt and Justice doesn't. I put it in and on everything; notable examples include scrambled eggs, pizza, pasta, and beans.
If I can list more than one, let me know
I feel like I just parrot "same as her" all the time but Fox Point is amazing on everything! I put it on everything, love a thick coating with lemon on salmon. I don't like Justice as much, probably because it's finer so it takes longer to shake out a lot! Aside of cinnamon and salt I use Fox Point the most.
Oh, you use a shaker? The first thing I do with any spice bottle is rip off the shaker top so I can just stick a measuring spoon in 1 -
Salt. Stop under salting your food (unless you have a medical reason to avoid limit your salt intake). I can think of other ingredients, but the one that crosses almost every boundary is salt (though I don't say, put salt in my applesauce).5
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onion powder, franks, italian seasoning, stevia, nosalt salt, malt vinegar0
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Oli+Ve balsamic vinegars, especially the strawberry, coconut or dark chocolate flavors. Use on salads, on daily snack bowls of cottage cheese and berries. A tsp in some sparkling water makes a nice soda substitute. The ginger one makes a great light stir fry seasoning.
Frontier Co-op Vietnamese Cinnamon. I never knew cinnamon could taste so.....cinnamony. Crazy sweet yet no sugar.
Any spice blend by Victoria Taylor, but especially their Herbs de Provence. It’s good in or on everything. Spaghetti, potatoes, beef stew, grilled vegetables.2
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