Fatty foods may as well be the roots of a number of diseases. Medical experts conclude that people who eat fatty foods are more likely to suffer from heart related diseases compared to those who don't. With this in mind, low fat cooking is gaining popularity for health conscious people.
Aside from that, low fat food can also help you keep your weight down and remain fit. Recommended daily fat intake should be kept at 30% at a max. With reduced fat on your body, you have the ability to fight off stress and you're your body away from illnesses.
Low fat cooking need not to be coming from boring recipes. You can still spice up your meal and create delicious food even when keeping your foods low fat.
To get you started with your low fat diet, here are some cooking tips:
Non-stick frying pans
Avoid using oil any way you can possibly can. You can use non-stick frying pans so you can avoid adding fat to your food. It would be best to fry food at a minimum.
Woks
Woks are great utensils for low fat cooking. You can make a lot of stir-fried meals using woks.
Stir-frying
When preparing stir-fried foods, cut on the amount of meat and add more vegetables. To bring out the flavor in your food, you can add beef, chicken or vegetable broth.
Cooking oil sprays
Cooking oil sprays are great alternative to using fat. You can use vegetable oil sprays or olive oil sprays. Using this method can also lessen the amount of oil that you use compared to the typical way of pouring fat to pans. A light mist from cooking oil sprays would be enough to keep your food from sticking to cooking pans.
Meat and chicken
Lean meats are best for low fat cooking. If you were to use meat and chicken, trim off the fat and skin. Make sure to prepare a low fat marinade if you intend to grill any kind of food. If you are to cook them with sauce cut down on pan juices and add thicken the sauce with corn flour. Skim milk is recommended for white sauces.
Desserts
Whipped cream can be replaced with a mix of yogurt and ricotta. Most recipes would require using two or more eggs. You can replace one whole egg with two egg whites to cut on fat.
Fish
Fish is one of the foods that are very low in fat that you can turn up to a hearty meal anytime. See to it that you prepare a fishmeal at least every week. Fish contains Omega3 fatty acids that are good for the heart.
Vegetables
Vegetables are low fat and are good for your body. Steaming and putting your vegetables in the microwave are two of the best ways that you can enjoy your vegetables. You can also toss your vegetables for a delicious salad but remember to use non-fat or low fat dressings.
With the tips above, you are free to eat delectable foods and you are assured of good health as well.
Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts
Tuesday, October 6, 2009
Wednesday, June 24, 2009
Food Network, the Decline of Stand and Stir Programming, and Where to Go From Here
Earlier this week, True/Slant’s Michael Greenberg wrote a scathing open letter to Bob Tuschman, the SVP of Programming at Food Network. In it, he rails against their lineup as of late. A few key quotes:
As a food freak, I agree with some of Michael’s points. I want gentle, informative instruction in my cooking shows, not all this reality stuff. Why so many cake wars when you can show Ina, Giada, and (oh lord, please bring her back) Sara?
Because (with the notable exception of Ace of Cakes), verité programming becomes pretty dull after awhile. Look, it's nice that you can make fondant that looks like Shrek. But can someone tell us how to create fondant in the first place? I’ve watched approximately 50,000 Food Network shows, and I don’t think I’ve ever seen step-by-step instructions.
However.
As someone working in cable television, I think Michael’s out of his mind.
When it comes to TV, righteous indignation tends to garner support. Especially on the internet, it rallies idealists to your side. But often, it ignores real-life situations like technology, demographic shifts, industry changes, and financial needs. Michael may lament Food Network turning into VH1, but you know what? VH1’s ratings have never been higher than the last few years, when reality programming has taken over the schedule. However you feel about Bret Michaels or Guy Fieri, they run rings around Charlie Rose and C-Span.
At its heart, television is a business. An occasionally ruthless, often pandering business that’s chief purpose is to make money for advertisers. It does that through ratings, and subsequently, will broadcast almost whatever it takes to garner those eyes. In some cases, that’s Food Network Challenge. In others, it’s the truly charming Diners, Drive-Ins, and Dives. It still others, it’s Unwrapped (which - I feel like I’ve seen the same dang conveyor belt 200 times now).
However you feel about these shows, they rate. Someone is watching this stuff. Usually, it's me. Or you. Or your mom. If you don't like it, change the channel. It's not like there aren't a million other options.
If you want elegance, pick up a Julia Child cookbook. Read Saveur or Bon Appétit. Change the channel to PBS, where I’m pretty sure you’ll never see Lidia Bastianich competing on Chopped (which I actually think is a fun show). As with music or movies, it's up to each individual to take advantage of non-traditional outlets, if they so choose.
But if you want cooking shows designed to appeal to the widest possible swath of Americans, go to Food Network. Because odds are, you’re one of those people, and there is absolutely nothing wrong with that. Odds are, Alton Brown, Emeril, or even Ray-Ray got you interested in cooking in the first place. Odds are, you’ve watched one of those reality shows and thought, “Wow. I didn’t know you could do that with celery root.”
Ultimately, this it isn’t to say we shouldn’t reach for the stars, or try to get the best possible programming on television for all to see. The quality of our mass media says a lot about the intellectual interests of our country. What it IS to say is that we have to accept that certain outlets are businesses. They exist to make money, not to achieve indie cred.
So readers, I turn this one over to you. If you ran Food Network what kind of shows would you create? What would they look like? Who would host them? What kind of cuisine would you make? What issues would you tackle?
“The Next Food Network Star sucks. It’s not entertaining. It has nothing to do with actual culinary skill. And it’s another troubling step in the ultimate devaluation of your network’s brand.”“Nowadays, prime time on the Food Network is all about competition shows and reality non-fiction programming — and it’s all about folks looking to make a name and buck. The food is just an afterthought for you, Bob, and it’s really starting to grate on me.”
“It looks like my beloved Food Network has succumbed to the reality-show dreck that pollutes other once-innovative TV networks, like MTV and VH1.”
As a food freak, I agree with some of Michael’s points. I want gentle, informative instruction in my cooking shows, not all this reality stuff. Why so many cake wars when you can show Ina, Giada, and (oh lord, please bring her back) Sara?
Because (with the notable exception of Ace of Cakes), verité programming becomes pretty dull after awhile. Look, it's nice that you can make fondant that looks like Shrek. But can someone tell us how to create fondant in the first place? I’ve watched approximately 50,000 Food Network shows, and I don’t think I’ve ever seen step-by-step instructions.
However.
As someone working in cable television, I think Michael’s out of his mind.
When it comes to TV, righteous indignation tends to garner support. Especially on the internet, it rallies idealists to your side. But often, it ignores real-life situations like technology, demographic shifts, industry changes, and financial needs. Michael may lament Food Network turning into VH1, but you know what? VH1’s ratings have never been higher than the last few years, when reality programming has taken over the schedule. However you feel about Bret Michaels or Guy Fieri, they run rings around Charlie Rose and C-Span.
At its heart, television is a business. An occasionally ruthless, often pandering business that’s chief purpose is to make money for advertisers. It does that through ratings, and subsequently, will broadcast almost whatever it takes to garner those eyes. In some cases, that’s Food Network Challenge. In others, it’s the truly charming Diners, Drive-Ins, and Dives. It still others, it’s Unwrapped (which - I feel like I’ve seen the same dang conveyor belt 200 times now).
However you feel about these shows, they rate. Someone is watching this stuff. Usually, it's me. Or you. Or your mom. If you don't like it, change the channel. It's not like there aren't a million other options.
If you want elegance, pick up a Julia Child cookbook. Read Saveur or Bon Appétit. Change the channel to PBS, where I’m pretty sure you’ll never see Lidia Bastianich competing on Chopped (which I actually think is a fun show). As with music or movies, it's up to each individual to take advantage of non-traditional outlets, if they so choose.But if you want cooking shows designed to appeal to the widest possible swath of Americans, go to Food Network. Because odds are, you’re one of those people, and there is absolutely nothing wrong with that. Odds are, Alton Brown, Emeril, or even Ray-Ray got you interested in cooking in the first place. Odds are, you’ve watched one of those reality shows and thought, “Wow. I didn’t know you could do that with celery root.”
Ultimately, this it isn’t to say we shouldn’t reach for the stars, or try to get the best possible programming on television for all to see. The quality of our mass media says a lot about the intellectual interests of our country. What it IS to say is that we have to accept that certain outlets are businesses. They exist to make money, not to achieve indie cred.
So readers, I turn this one over to you. If you ran Food Network what kind of shows would you create? What would they look like? Who would host them? What kind of cuisine would you make? What issues would you tackle?
P.S. Quite a few Serious Eaters compared Food Network's current slate to MTV's lifestyle programming, which I thought was interesting. MTV stopped playing videos because they’re pretty much the lowest-rated things you can put on TV without resorting to infomercials. Kids aren’t the same as they were in 1987 – they’re not going to watch a Ne-Yo video and then stick around for the Jonas Brothers. Also, get off my lawn!
P.P.S. This didn't relate to inexpensive, healthy food in the least. We'll get back to that tomorrow, I promise.
(Photos courtesy of The Morning News and Operation Bon Appetit.)
P.P.S. This didn't relate to inexpensive, healthy food in the least. We'll get back to that tomorrow, I promise.
(Photos courtesy of The Morning News and Operation Bon Appetit.)
Thursday, June 11, 2009
Overcoming Your Cooking Obstacles
When it comes to eating healthier and saving money on food, we’ve established time and time again that few strategies are more effective than cooking at home. Making meals in your own kitchen gives you total control over nutrition, flavor, ingredient quality, and expenditures, among other things. Plus, making a mess with flour is fun.
Still, for many, home cooking is nigh inconceivable. Maybe you work 80 hours a week, and can’t find 20 minutes to make a sandwich. Maybe you live in New York’s East Village, where your apartment galley doubles as your bathroom and your bedroom. Maybe you never learned to cook, and are afraid of blowing $10 on a chicken, then charring it beyond recognition.
Fortunately, we here at the CHG laboratory (translation: my bathroom) have the answer.
First, we isolated a handful factors that most affect peoples’ ability to fire up their own stoves. They are: time, space (in the capacity sense, not the extraterrestrial sense), inexperience, fear of failure, and The Damn Dishes. More than anything else, these five elements drive the average folk to takeout, restaurants, and pilfering fruit from sweet old ladies.
Then, drawing from extensive research and our own experiences, we brainstormed tips and tricks to combat these hindrances. Without further ado, here's everything.
TIME
The problem, defined: Since it’s a thrice-daily activity, cooking can be a total time suck. And if you have children, a demanding job, or stuff to do, it’s difficult blocking an hour or two per day for food prep. Consider this: in the 1950s, Americans (read: women) spent about 20 hours a week in the kitchen. Today, it’s less than six.
The solution, explained: Prioritizing cooking isn’t a full-throttle, 0-to-60 overnight deal. It’s a habit developed gradually, and you have to give yourself some leeway. So, start small. Eat breakfast at home everyday for a week, or take 20 minutes to make a basic, from-scratch meal. Try bringing lunch to work. Force yourself to sit down, at your table, and drink a full cup of coffee. Eat in your kitchen instead of in front of your television. Find three or four easy recipes, and cook all your food for the week on a Sunday. Enlist help from the kids/husband/erstwhile in-laws. Again: take baby steps, and don't forget to give yourself a break. With a few months and constant reinforcement, that hour-a-day will start to come naturally.
SPACE
The problem, defined: Your place has exactly enough room for you, your roommate from Albania, and the dust bunnies you’re raising together as common law spouses. There’s no space for a box of cereal, never mind a 12-piece set of Calphalon.
The solution, explained: You’re already starting small, so that advice is out the window (if, in fact, you have a window). Instead, think big. Where else can you store food, besides your refrigerator and/or cabinet(s)? Is there room under your bed? On top of the microwave? Under the table? Can you install shelving over doorways? Are there Lazy Susans or mini-shelving you can cram under your sink? Check Apartment Therapy’s Smallest Coolest contest for creative ideas, and always remember: IKEA is your friend. For more, check Frugal Storage Solutions for the Small Kitchen, a CHG post from November 2008.
INEXPERIENCE
The problem, defined: When it comes to cooking, there are fetuses with more wherewithal. At least they know what to do with leftovers.
The solution, explained: Remember: everybody has to start somewhere. If you don’t know a scallop from a shallot, that’s fine. No one’s evaluating you. Don’t be afraid to experiment and play, and know that you’ll foul up on occasion, sometimes monumentally. Picking up a simple cookbook always helps (suggestions: any Betty Crocker tome, How to Cook Everything by Mark Bittman, How to Boil Water by Food Network), as do basic recipe sites (AllRecipes, Food Blog Search, etc.), beginners’ TV shows (Everyday Italian, etc.) and fun magazines (Everyday Food, etc.). If you know a good cook, take some time to watch them work. Because if he/she can do it, so can you.
FEAR OF FAILURE
The problem, defined: You buy the finest ingredients. You have all the cooking equipment you possibly need. You’ve watched hour after hour of Julia Child spatchcocking … whatever it is that can be spatchcocked. Still, everything you make ranges in quality from suck to blow. Why waste all that money and time if you know it’s going to be terrible?
The solution, explained: From Eric Ripert to your great-grandma Mary Sue, all chefs have had disasters, often repeatedly. While prompting you to “Suck it up and get back in the game, champ!” is clichéd and glib, there’s some truth to its underlying optimism. You’ll never get any better if you don’t learn from mistakes (your numerous, calamitous mistakes). If you’re concerned about cost, practice your technique on lower-priced ingredients with Craigslist-caliber cookware (and keep a few inexpensive insta-meals around for backup). Don’t forget to read recipes several times and taste your creations as you prepare them. It’ll save you from undersalting or overcooking. Finally, if you can find one, make a loved one your personal guinea pig. Eventually, as you get better, he/she will reap the culinary rewards. Now suck it up and get back in the game, champ!
THE DAMN DISHES
The problem, defined: After 18 roommates and nine apartments spread over 13 years, I’m secretly convinced that 95% of cooking blocks come from one thing: nobody (me included) wants to do The Damn Dishes. Time-consuming and the total opposite of fun, they’re a pain in the tuchus for all involved. In college, I knew a guy who would leave his Damn Dishes in the sink for DAYS, until his roommates couldn’t take it anymore, surrendered, and washed them. Also - cooking shows and cookbooks NEVER, EVER consider The Damn Dishes when they’re telling you how to make food. I love Ina Garten, but if I ever saw her wash a Damn Dish on Barefoot Contessa, I’d drop dead.
The solution, explained: If you don’t have a dishwasher, I feel your pain. An already-tedious task becomes more difficult when it’s compounded by Whirlpool envy. Starting out with simple, one-pot meals can alleviate this somewhat, as can concentrating on cold salads and sandwiches, which naturally involve fewer dishes. You could also choose one day per week to do all your cooking, which condenses the dishwashing into a half-hour or so. If all else fails, try setting up a system with your roommate/family/Husband-Elect, wherein you do the cooking and he/she/they does/do the dishes. You’ll eat well and avoid dishpan hands.
If you DO have a dishwasher … use it. Lucky dog.
And that’s our ballgame, sweet readers. If you have any suggestions or ideas, please fire away in the comment section. We’re waiting for your call!
~~~
If you enjoyed this article, you might also dig:
Still, for many, home cooking is nigh inconceivable. Maybe you work 80 hours a week, and can’t find 20 minutes to make a sandwich. Maybe you live in New York’s East Village, where your apartment galley doubles as your bathroom and your bedroom. Maybe you never learned to cook, and are afraid of blowing $10 on a chicken, then charring it beyond recognition.Fortunately, we here at the CHG laboratory (translation: my bathroom) have the answer.
First, we isolated a handful factors that most affect peoples’ ability to fire up their own stoves. They are: time, space (in the capacity sense, not the extraterrestrial sense), inexperience, fear of failure, and The Damn Dishes. More than anything else, these five elements drive the average folk to takeout, restaurants, and pilfering fruit from sweet old ladies.
Then, drawing from extensive research and our own experiences, we brainstormed tips and tricks to combat these hindrances. Without further ado, here's everything.
TIME
The problem, defined: Since it’s a thrice-daily activity, cooking can be a total time suck. And if you have children, a demanding job, or stuff to do, it’s difficult blocking an hour or two per day for food prep. Consider this: in the 1950s, Americans (read: women) spent about 20 hours a week in the kitchen. Today, it’s less than six.
The solution, explained: Prioritizing cooking isn’t a full-throttle, 0-to-60 overnight deal. It’s a habit developed gradually, and you have to give yourself some leeway. So, start small. Eat breakfast at home everyday for a week, or take 20 minutes to make a basic, from-scratch meal. Try bringing lunch to work. Force yourself to sit down, at your table, and drink a full cup of coffee. Eat in your kitchen instead of in front of your television. Find three or four easy recipes, and cook all your food for the week on a Sunday. Enlist help from the kids/husband/erstwhile in-laws. Again: take baby steps, and don't forget to give yourself a break. With a few months and constant reinforcement, that hour-a-day will start to come naturally.
SPACE
The problem, defined: Your place has exactly enough room for you, your roommate from Albania, and the dust bunnies you’re raising together as common law spouses. There’s no space for a box of cereal, never mind a 12-piece set of Calphalon.
The solution, explained: You’re already starting small, so that advice is out the window (if, in fact, you have a window). Instead, think big. Where else can you store food, besides your refrigerator and/or cabinet(s)? Is there room under your bed? On top of the microwave? Under the table? Can you install shelving over doorways? Are there Lazy Susans or mini-shelving you can cram under your sink? Check Apartment Therapy’s Smallest Coolest contest for creative ideas, and always remember: IKEA is your friend. For more, check Frugal Storage Solutions for the Small Kitchen, a CHG post from November 2008.INEXPERIENCE
The problem, defined: When it comes to cooking, there are fetuses with more wherewithal. At least they know what to do with leftovers.
The solution, explained: Remember: everybody has to start somewhere. If you don’t know a scallop from a shallot, that’s fine. No one’s evaluating you. Don’t be afraid to experiment and play, and know that you’ll foul up on occasion, sometimes monumentally. Picking up a simple cookbook always helps (suggestions: any Betty Crocker tome, How to Cook Everything by Mark Bittman, How to Boil Water by Food Network), as do basic recipe sites (AllRecipes, Food Blog Search, etc.), beginners’ TV shows (Everyday Italian, etc.) and fun magazines (Everyday Food, etc.). If you know a good cook, take some time to watch them work. Because if he/she can do it, so can you.
FEAR OF FAILURE
The problem, defined: You buy the finest ingredients. You have all the cooking equipment you possibly need. You’ve watched hour after hour of Julia Child spatchcocking … whatever it is that can be spatchcocked. Still, everything you make ranges in quality from suck to blow. Why waste all that money and time if you know it’s going to be terrible?
The solution, explained: From Eric Ripert to your great-grandma Mary Sue, all chefs have had disasters, often repeatedly. While prompting you to “Suck it up and get back in the game, champ!” is clichéd and glib, there’s some truth to its underlying optimism. You’ll never get any better if you don’t learn from mistakes (your numerous, calamitous mistakes). If you’re concerned about cost, practice your technique on lower-priced ingredients with Craigslist-caliber cookware (and keep a few inexpensive insta-meals around for backup). Don’t forget to read recipes several times and taste your creations as you prepare them. It’ll save you from undersalting or overcooking. Finally, if you can find one, make a loved one your personal guinea pig. Eventually, as you get better, he/she will reap the culinary rewards. Now suck it up and get back in the game, champ!THE DAMN DISHES
The problem, defined: After 18 roommates and nine apartments spread over 13 years, I’m secretly convinced that 95% of cooking blocks come from one thing: nobody (me included) wants to do The Damn Dishes. Time-consuming and the total opposite of fun, they’re a pain in the tuchus for all involved. In college, I knew a guy who would leave his Damn Dishes in the sink for DAYS, until his roommates couldn’t take it anymore, surrendered, and washed them. Also - cooking shows and cookbooks NEVER, EVER consider The Damn Dishes when they’re telling you how to make food. I love Ina Garten, but if I ever saw her wash a Damn Dish on Barefoot Contessa, I’d drop dead.
The solution, explained: If you don’t have a dishwasher, I feel your pain. An already-tedious task becomes more difficult when it’s compounded by Whirlpool envy. Starting out with simple, one-pot meals can alleviate this somewhat, as can concentrating on cold salads and sandwiches, which naturally involve fewer dishes. You could also choose one day per week to do all your cooking, which condenses the dishwashing into a half-hour or so. If all else fails, try setting up a system with your roommate/family/Husband-Elect, wherein you do the cooking and he/she/they does/do the dishes. You’ll eat well and avoid dishpan hands.
If you DO have a dishwasher … use it. Lucky dog.
And that’s our ballgame, sweet readers. If you have any suggestions or ideas, please fire away in the comment section. We’re waiting for your call!
~~~
If you enjoyed this article, you might also dig:
- The Brown Bag Brigade: Your One-Stop Shop for Work Lunch Ideas
- Fear Itself
- Last-Minute Little Dinners for One: Tips, Ideas, and 25 Recipes
Wednesday, June 3, 2009
How to Tell if a Recipe is Cheap and Healthy Just By Looking at it
Though it might seem intuitive, determining a recipe’s cost and nutritional value can get pretty complicated, pretty quickly. Ingredient prices can add up before you know it, and a combination of fats, meats, and cheeses will take a toll on your calorie count without even registering on your radar. And sometimes, even the most harmless-looking dishes, like All Recipes’ Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta, can run you $2 and 42 grams of fat per serving.
So, how can you tell if a dish is good for you, just by looking at it? How can you avoid the pitfalls of secretly fatty and financially unsound food? How can you err on the side of caution when it comes to cooking?
Look no further, sweet readers. We’ve got you covered. If your recipe source doesn’t give a nutritional breakdown and you’re unsure of the potential cost, these tips will help you decide whether the money/waistline expenditures are worth the trouble. If you have any suggestions, be sure to include them in the comment section.
DO choose your source wisely. Man, I love Paula Deen. Her food looks stupendous and she’s endlessly entertaining – like Yo Gabba Gabba if it was a charmingly cackley southern woman. That said, her concoctions might not be the best choice for those concerned about weight. If you know you’re looking for healthier recipes, sources like Everyday Food, Cooking Light, and Eating Well will generally be more helpful than the Neelys or the Two Fat Ladies. Likewise, reproducing a dish from Grant Achatz’s Alinea cookbook will probably run you a pretty penny compared to the average Cook’s Illustrated meal. Starting your search with a website, cookbook, or blog aimed at your requirements is half the battle.
DO check the number of servings. Once you have a recipe in mind, before you do anything else, check how many people it’s supposed to sate. Fourteen ounces of flank steak does little damage split among eight eaters, but can destroy diets if it’s meant only for two.
DO read the ingredient list carefully. After the serving size, the ingredients are the most important determinant of the cost and nutritional value of a recipe. Scan the rundown, look for a few keywords (many of which are listed below), and be extra aware of extravagant or difficult-to-find foods for your area, which will drive up the price.
DO consider recipes with one or two out-of-the-box ingredients. In small doses, odds are it/they won’t break the bank, and you can incorporate new flavors into your repertoire. Lemongrass? Meyer lemons? Lemon basil? Sure, why not?
DON’T dismiss a long list of ingredients outright. Lighter foods like Bon Appetit’s Turkey Chili with Beans frequently require multiple, inexpensive spices and flavorings to make up for the absence of fat. While their sheer number can seem pretty intimidating, don’t fret. Oftentimes, these foods can be found right in your pantry for minimal cost.
DO count the number of ingredients already in-house. Speaking about that pantry, recipes based on dry goods will usually be cheaper than ones requiring a trip to the supermarket. Look for meals that use rice, beans, pasta, and other staples as jump off points, and go from there.
DO opt for whole food ingredients. If it can be found in the outer aisles of your supermarket, it’s probably a good start to a meal. Fresh fruits, veggies, and lean meats give recipes more bang for the buck, and almost guarantee a healthier overall experience. Fewer preservatives and extra-excellent flavor are just bonuses.
DON’T choose recipes made from processed food. The less ingredients are handled by humans, the better. Why? Well, in general, heavily processed and pre-cut edibles are more expensive and worse for you than the aforementioned whole foods. Semi Homemade-style meals may be convenient, but when you’re sacrificing money, nutrition, and taste, is it worth it?
DO watch out for lots of meat and cheese. In moderation, neither of these is anything to fear. But prices and calories rise when a meal centers on multiple cups of frommage or large cuts of beef or pork. Instead, search for recipes where meat and cheese are add-ons instead of the main event. You’ll save all around.
DO calculate about 12 or 13 grams of fat per tablespoon of butter or oil. When doing a cursory scan of any recipe, I take extra care to check the total cooking fat. If there’s a lot, but it can be easily reduced (like in sautés), I keep going. If there’s a lot, but the amount is set in stone (as in some baking), I move along to the next dish.
DON’T rule out all fatty ingredients. Nuts, olives, avocados and certain oils aren’t low-fat foods, but they’re healthy ones because of the vitamins and minerals they offer. Relatively inexpensive and often pivotal to a dish’s overall flavor, they should be incorporated into any diet in moderation.
DO look for words like: baked, roasted, steamed, grilled, or sautéed. These cooking techniques tend to use less fat than others while still producing flavorful foods. Steaming and boiling are good keywords as well.
DON’T choose recipes with the words: fried, au gratin, cream sauce, bisque, bacon-wrapped, or lard. Each of these terms implies one thing: fat. If you’re serious about watching your weight, there are lighter recipes for certain dishes (Spaghetti Carbonara, etc.), but straight-up lobster bisque will do a number on your numbers.
Confusing? Maybe. Do-able? Definitely. With some practice, these rules will get easier to use. And in the end, you’ll have no problem telling the difference between the recipe you really want and the recipe you thought you wanted.
Readers, fire away in the comment section.
~~~
If you liked this article, you might also dig:
So, how can you tell if a dish is good for you, just by looking at it? How can you avoid the pitfalls of secretly fatty and financially unsound food? How can you err on the side of caution when it comes to cooking?Look no further, sweet readers. We’ve got you covered. If your recipe source doesn’t give a nutritional breakdown and you’re unsure of the potential cost, these tips will help you decide whether the money/waistline expenditures are worth the trouble. If you have any suggestions, be sure to include them in the comment section.
DO choose your source wisely. Man, I love Paula Deen. Her food looks stupendous and she’s endlessly entertaining – like Yo Gabba Gabba if it was a charmingly cackley southern woman. That said, her concoctions might not be the best choice for those concerned about weight. If you know you’re looking for healthier recipes, sources like Everyday Food, Cooking Light, and Eating Well will generally be more helpful than the Neelys or the Two Fat Ladies. Likewise, reproducing a dish from Grant Achatz’s Alinea cookbook will probably run you a pretty penny compared to the average Cook’s Illustrated meal. Starting your search with a website, cookbook, or blog aimed at your requirements is half the battle.
DO check the number of servings. Once you have a recipe in mind, before you do anything else, check how many people it’s supposed to sate. Fourteen ounces of flank steak does little damage split among eight eaters, but can destroy diets if it’s meant only for two.
DO read the ingredient list carefully. After the serving size, the ingredients are the most important determinant of the cost and nutritional value of a recipe. Scan the rundown, look for a few keywords (many of which are listed below), and be extra aware of extravagant or difficult-to-find foods for your area, which will drive up the price.
DO consider recipes with one or two out-of-the-box ingredients. In small doses, odds are it/they won’t break the bank, and you can incorporate new flavors into your repertoire. Lemongrass? Meyer lemons? Lemon basil? Sure, why not?
DON’T dismiss a long list of ingredients outright. Lighter foods like Bon Appetit’s Turkey Chili with Beans frequently require multiple, inexpensive spices and flavorings to make up for the absence of fat. While their sheer number can seem pretty intimidating, don’t fret. Oftentimes, these foods can be found right in your pantry for minimal cost.
DO count the number of ingredients already in-house. Speaking about that pantry, recipes based on dry goods will usually be cheaper than ones requiring a trip to the supermarket. Look for meals that use rice, beans, pasta, and other staples as jump off points, and go from there.DO opt for whole food ingredients. If it can be found in the outer aisles of your supermarket, it’s probably a good start to a meal. Fresh fruits, veggies, and lean meats give recipes more bang for the buck, and almost guarantee a healthier overall experience. Fewer preservatives and extra-excellent flavor are just bonuses.
DON’T choose recipes made from processed food. The less ingredients are handled by humans, the better. Why? Well, in general, heavily processed and pre-cut edibles are more expensive and worse for you than the aforementioned whole foods. Semi Homemade-style meals may be convenient, but when you’re sacrificing money, nutrition, and taste, is it worth it?
DO watch out for lots of meat and cheese. In moderation, neither of these is anything to fear. But prices and calories rise when a meal centers on multiple cups of frommage or large cuts of beef or pork. Instead, search for recipes where meat and cheese are add-ons instead of the main event. You’ll save all around.
DO calculate about 12 or 13 grams of fat per tablespoon of butter or oil. When doing a cursory scan of any recipe, I take extra care to check the total cooking fat. If there’s a lot, but it can be easily reduced (like in sautés), I keep going. If there’s a lot, but the amount is set in stone (as in some baking), I move along to the next dish.
DON’T rule out all fatty ingredients. Nuts, olives, avocados and certain oils aren’t low-fat foods, but they’re healthy ones because of the vitamins and minerals they offer. Relatively inexpensive and often pivotal to a dish’s overall flavor, they should be incorporated into any diet in moderation.DO look for words like: baked, roasted, steamed, grilled, or sautéed. These cooking techniques tend to use less fat than others while still producing flavorful foods. Steaming and boiling are good keywords as well.
DON’T choose recipes with the words: fried, au gratin, cream sauce, bisque, bacon-wrapped, or lard. Each of these terms implies one thing: fat. If you’re serious about watching your weight, there are lighter recipes for certain dishes (Spaghetti Carbonara, etc.), but straight-up lobster bisque will do a number on your numbers.
Confusing? Maybe. Do-able? Definitely. With some practice, these rules will get easier to use. And in the end, you’ll have no problem telling the difference between the recipe you really want and the recipe you thought you wanted.
Readers, fire away in the comment section.
~~~
If you liked this article, you might also dig:
- How to Tell if a Recipe is Worth Cooking With Five Easy Questions at Casual Kitchen
- Frugal Food Hacks: 10 Tricks to Simplifying Online Recipe Searches
- The Dos and Don’ts of Buying a Cookbook
Wednesday, May 6, 2009
Spend Less, Eat Healthier: The Five Most Important Things You Can Do
Should you cut coupons? How do you make a grocery budget? What is high fructose corn syrup? Is an organic cantaloupe better for you than a regular cantaloupe? Where do you find a farmer’s market?
Between the time, ethics, and effort involved, food shopping is inherently pretty complicated. Add nutrition and budget factors, and it becomes one of the most difficult regular chores anyone can undertake. Seriously, we’re not talking about vacuuming here. (No offense to all the professional vacuumers out there.)
But what if it was simpler? What if there were a few rules anyone could follow that would ease the load? What if buying inexpensive, good food was as intuitive as flipping your Hoover’s ON switch?
Look no further, my sweets.
Right here, right now (Van Hagar aside), are the five best actions you can take to accomplish those noble goals. Essentially, it’s this entire blog distilled into a handful of its most vital tenets; rules that should significantly impact the way you consider the supermarket.
RULE #1: Buy produce in-season.
Related article: Dr. Veg-love, or How I Learned to Stop Worrying and Love Seasonal Produce
Forget labels. Ignore manufacturer promises. Pay no attention to organics (for now, anyway). When you’re purchasing fruits and vegetables, the single most important step you can take is sticking to the appropriate season. Buy asparagus in early spring, peaches in late summer, and squash in fall and winter. The food will taste better, which will make you want it more. It will be substantially cheaper than buying out-of-season. And generally, it will have traveled less of a distance, easing the production’s impact on the environment.
RULE #2: Use the circular.
Related article: The Circular Game: Decoding Your Supermarket Weekly
For some, coupons are invaluable. When correctly applied, they can save billions on the food bill and fill a fridge with myriad good-for-you groceries. But I’m convinced, for the casual shopper, that adhering to the weekly circular is a more useful strategy. For one thing, it’s a less complicated process; you read the circular, you buy the food on sale. For another thing, loss leaders (the stuff on Page 1) usually offer significant savings over any coupon (or, when paired with them). Finally, you can plan your whole menu on what’s available that week. Speaking of that…
RULE #3: Make a plan.
Related article: Weekly Menu Planning for Singles, Couples, and Working People
Between a grocery list, a weekly menu, and a modest price book (though, you could even skip this part), you will have all the tools you need to both limit and optimize your food purchases. Seriously, there’s nothing like having a strategy: you waste less, buy exactly what you need, and (well, almost) never have to worry about what to eat at night. Calories are controlled, money is saved, everybody wins.
RULE #4: Cook.
Related article: Free Cooking Lessons (No, Seriously)
Granted, this is easier said than done, especially if you don’t know a sauté pan from Peter Pan. Still, it can’t be overstated: cooking at home is infinitely cheaper than eating out. We’re talking THOUSANDS of dollars a year, here. Plus, on the dietary side, you’re able to control portion size, as well as what goes into your food. Once you’re into the habit of using your kitchen, the whole endeavor becomes much easier, too. So really, it’s just a question of getting started.
RULE #5: Stock up on sales.
Related article: Pantry of the Gods
You love beans. You use them in everything, up to and including chili, curry dishes, and breakfast cereal. But you have a tendency to buy them last-minute at the bodega across the street, costing you a small fortune. STOP THE MADNESS. If you know you use an item regularly (beans, pasta, etc.), wait for sales and buy as much as you can reasonably store. Personally, I go through canned tomatoes like I go through socks, and they run about 40% less when I stock up ahead of time. Go forth and conquer.
BONUS RULE #6: Relax.
Related article: Relax, Frugal Eater: A Measured Approach to Lifestyle Changes
It’s hard enough making lasting changes in your expenditures and eat…eritures. (What? That’s a word.) Don’t sabotage yourself by going whole-hog. Allow for some leeway. Reward yourself. Relax. Have a glass of wine. It’ll make the transition much easier, and you won’t go completely tweak in the process.
And that’s it. Readers, what do you think? Did I miss something? What are your Top 5? Do tell.
(Photos courtesy of Work at Home Using Your Computer, GeoParent, and Reader's Digest.)
Between the time, ethics, and effort involved, food shopping is inherently pretty complicated. Add nutrition and budget factors, and it becomes one of the most difficult regular chores anyone can undertake. Seriously, we’re not talking about vacuuming here. (No offense to all the professional vacuumers out there.)But what if it was simpler? What if there were a few rules anyone could follow that would ease the load? What if buying inexpensive, good food was as intuitive as flipping your Hoover’s ON switch?
Look no further, my sweets.
Right here, right now (Van Hagar aside), are the five best actions you can take to accomplish those noble goals. Essentially, it’s this entire blog distilled into a handful of its most vital tenets; rules that should significantly impact the way you consider the supermarket.
RULE #1: Buy produce in-season.
Related article: Dr. Veg-love, or How I Learned to Stop Worrying and Love Seasonal Produce
Forget labels. Ignore manufacturer promises. Pay no attention to organics (for now, anyway). When you’re purchasing fruits and vegetables, the single most important step you can take is sticking to the appropriate season. Buy asparagus in early spring, peaches in late summer, and squash in fall and winter. The food will taste better, which will make you want it more. It will be substantially cheaper than buying out-of-season. And generally, it will have traveled less of a distance, easing the production’s impact on the environment.
RULE #2: Use the circular.
Related article: The Circular Game: Decoding Your Supermarket Weekly
For some, coupons are invaluable. When correctly applied, they can save billions on the food bill and fill a fridge with myriad good-for-you groceries. But I’m convinced, for the casual shopper, that adhering to the weekly circular is a more useful strategy. For one thing, it’s a less complicated process; you read the circular, you buy the food on sale. For another thing, loss leaders (the stuff on Page 1) usually offer significant savings over any coupon (or, when paired with them). Finally, you can plan your whole menu on what’s available that week. Speaking of that…
RULE #3: Make a plan.Related article: Weekly Menu Planning for Singles, Couples, and Working People
Between a grocery list, a weekly menu, and a modest price book (though, you could even skip this part), you will have all the tools you need to both limit and optimize your food purchases. Seriously, there’s nothing like having a strategy: you waste less, buy exactly what you need, and (well, almost) never have to worry about what to eat at night. Calories are controlled, money is saved, everybody wins.
RULE #4: Cook.
Related article: Free Cooking Lessons (No, Seriously)
Granted, this is easier said than done, especially if you don’t know a sauté pan from Peter Pan. Still, it can’t be overstated: cooking at home is infinitely cheaper than eating out. We’re talking THOUSANDS of dollars a year, here. Plus, on the dietary side, you’re able to control portion size, as well as what goes into your food. Once you’re into the habit of using your kitchen, the whole endeavor becomes much easier, too. So really, it’s just a question of getting started.
RULE #5: Stock up on sales.
Related article: Pantry of the Gods
You love beans. You use them in everything, up to and including chili, curry dishes, and breakfast cereal. But you have a tendency to buy them last-minute at the bodega across the street, costing you a small fortune. STOP THE MADNESS. If you know you use an item regularly (beans, pasta, etc.), wait for sales and buy as much as you can reasonably store. Personally, I go through canned tomatoes like I go through socks, and they run about 40% less when I stock up ahead of time. Go forth and conquer.
BONUS RULE #6: Relax.Related article: Relax, Frugal Eater: A Measured Approach to Lifestyle Changes
It’s hard enough making lasting changes in your expenditures and eat…eritures. (What? That’s a word.) Don’t sabotage yourself by going whole-hog. Allow for some leeway. Reward yourself. Relax. Have a glass of wine. It’ll make the transition much easier, and you won’t go completely tweak in the process.
And that’s it. Readers, what do you think? Did I miss something? What are your Top 5? Do tell.
(Photos courtesy of Work at Home Using Your Computer, GeoParent, and Reader's Digest.)
Tuesday, April 28, 2009
Five Nonfiction Books for the Frugal Foodie
Sweet readers, this week’s a little out of whack with the ant situation. So, instead of today’s regular post, I thought I’d offer up a few of my favorite nonfiction food books. They’re fairly standard reads amongst chowhounds, and don’t concentrate specifically on healthy, low-budget cooking, but all have wonderful qualities nonetheless. I wouldn’t hesitate suggesting them to anyone. (Er, which is why they're here.)
If you’ve ever perused these guys, or have any ideas for good reads, please go crazy in the comments section. After all, reading is FUN(damental).
In no particular order…
A Cook’s Tour by Anthony Bourdain
I never considered myself a particularly daring eater, or imagined cuisine as a huge part of any vacation. But Bourdain helped change that. Cook’s Tour is about food and culture – namely, how discovering one is key to understanding the other. He describes Vietnamese food in such a way that I can’t believe I’ve never been. There’s a reverence not present in Kitchen Confidential, too, which balances Tony’s occasional bouts with ennui and annoyance.
In Defense of Food by Michael Pollan
On its own, In Defense of Food is a really neat guide for everyday eating. As a companion to the more analytical Omnivore’s Dilemma, it’s invaluable. It counters OD’s occasionally relentless skepticism with optimistic solutions, as well as simple, vital messages. (“Eat food. Not too much. Mostly plants.”) Read it first if you can.
Fast Food Nation by Eric Schlosser
I plowed through this book years ago, and it’s a tribute to its effectiveness that I’ve rarely stepped into a fast food restaurant since. Having worked at both McDonald’s and Wendy’s, I knew about the food prep and employee relations, but the mass production methods used to keep prices down … great scott. (P.S. If you are parent to a socially concerned teen, this will absolutely rock his/her world.)
Heat by Bill Buford
Buford took a year off to learn how to cook under Mario Batali, Marco Pierre White, and various butchers and pasta-makers all over Europe. The result is Heat, which perfectly captures the fascination, frustration, and triumph facing novice denizens of the kitchen. Dude can really write, too, which helps.
I’m Just Here for the Food by Alton Brown
If you can imagine Good Eats in print, I’m Just Here for the Food is for you. Half cookbook, half science manual, you won’t find better explanations of the physical and chemical processes involved in getting a meal to the table. It’s Wired for foodies, or Cook’s Illustrated for nerds.
Also of note
Garlic and Sapphires by Ruth Reichl
Reichl’s kind of like an eccentric aunt who dresses up, goes to fancy restaurants, and ruminates on their merits for page after page. Funny, warm insider's look at big-city food criticism.
The Omnivore’s Dilemma by Michael Pollan
Though it can get a bit dry, OD’s a must-read for those interested in how our food industry can possibly function. Factory farms are scary, scary things.
Kitchen Confidential by Anthony Bourdain
Hilarious, hyperbolic behind-the-scenes glimpse into the everyday running of a restaurant, by the man himself.
Reading
Julie and Julia by Julie Powell
I’m about halfway through so far. It’s okay. Julie can definitely write, but the book seems more about her crappy apartment than the food. Still, I can relate to the crappy apartment parts. And I WILL be seeing the movie. Meryl Streep as Julia Child, yo.
Would like to read, but haven’t gotten around to yet
Animal, Vegetable, Mineral by Barbara Kingsolver
Food Matters by Mark Bittman
How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons
What about you guys? What are you reading? What are your opinions on the books mentioned? Do tell.
(Photos courtesty of Chrismasto, NY Bookworm, and Spill.)
If you’ve ever perused these guys, or have any ideas for good reads, please go crazy in the comments section. After all, reading is FUN(damental).
In no particular order…
A Cook’s Tour by Anthony BourdainI never considered myself a particularly daring eater, or imagined cuisine as a huge part of any vacation. But Bourdain helped change that. Cook’s Tour is about food and culture – namely, how discovering one is key to understanding the other. He describes Vietnamese food in such a way that I can’t believe I’ve never been. There’s a reverence not present in Kitchen Confidential, too, which balances Tony’s occasional bouts with ennui and annoyance.
In Defense of Food by Michael Pollan
On its own, In Defense of Food is a really neat guide for everyday eating. As a companion to the more analytical Omnivore’s Dilemma, it’s invaluable. It counters OD’s occasionally relentless skepticism with optimistic solutions, as well as simple, vital messages. (“Eat food. Not too much. Mostly plants.”) Read it first if you can.
Fast Food Nation by Eric Schlosser
I plowed through this book years ago, and it’s a tribute to its effectiveness that I’ve rarely stepped into a fast food restaurant since. Having worked at both McDonald’s and Wendy’s, I knew about the food prep and employee relations, but the mass production methods used to keep prices down … great scott. (P.S. If you are parent to a socially concerned teen, this will absolutely rock his/her world.)
Heat by Bill BufordBuford took a year off to learn how to cook under Mario Batali, Marco Pierre White, and various butchers and pasta-makers all over Europe. The result is Heat, which perfectly captures the fascination, frustration, and triumph facing novice denizens of the kitchen. Dude can really write, too, which helps.
I’m Just Here for the Food by Alton Brown
If you can imagine Good Eats in print, I’m Just Here for the Food is for you. Half cookbook, half science manual, you won’t find better explanations of the physical and chemical processes involved in getting a meal to the table. It’s Wired for foodies, or Cook’s Illustrated for nerds.
Also of note
Garlic and Sapphires by Ruth Reichl
Reichl’s kind of like an eccentric aunt who dresses up, goes to fancy restaurants, and ruminates on their merits for page after page. Funny, warm insider's look at big-city food criticism.
The Omnivore’s Dilemma by Michael Pollan
Though it can get a bit dry, OD’s a must-read for those interested in how our food industry can possibly function. Factory farms are scary, scary things.
Kitchen Confidential by Anthony Bourdain
Hilarious, hyperbolic behind-the-scenes glimpse into the everyday running of a restaurant, by the man himself.
ReadingJulie and Julia by Julie Powell
I’m about halfway through so far. It’s okay. Julie can definitely write, but the book seems more about her crappy apartment than the food. Still, I can relate to the crappy apartment parts. And I WILL be seeing the movie. Meryl Streep as Julia Child, yo.
Would like to read, but haven’t gotten around to yet
Animal, Vegetable, Mineral by Barbara Kingsolver
Food Matters by Mark Bittman
How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons
What about you guys? What are you reading? What are your opinions on the books mentioned? Do tell.
(Photos courtesty of Chrismasto, NY Bookworm, and Spill.)
Thursday, April 23, 2009
156 Cheap, Healthy Recipes for Ten Common Leftover Herbs
(Sorry for the lateness of the usually-on-Wednesday article, everybody. Finding oregano recipes was much harder than I thought.)
When it comes to fresh herbs, I kind of wish sage was snack food, and go through parsley like most people go through underwear. Basil is a most beloved boat-floater, and during summer salsa season, nothing comes between me and a verdant bunch of deliciously soapy cilantro.
However.
Right now, there are four half-used packs of fresh herbs (dill, sage, thyme, and &*#^$&*% oregano) sitting in my fridge. I can throw thyme in just about anything, but odds are the dill and oregano will make their homes in a Staten Island landfill very, very soon.
It’s a problem I often run into: I prefer cooking with fresh herbs because the flavor is markedly better than the dry ones, yet I rarely use a whole package before it goes bad. Freezing is always an option, but … I forget to do it. A lot.
In order to correct this behavior (and stop blowing $1.79 every time I need a teaspoon of dill), I embarked on a mission: a mission to find simple, healthy recipes that use up a buttload of leftover herbs. (And yes, “a buttload” is a true unit of measurement.) The results are below, and here’s what you need to know about ‘em:
BASIL
All Recipes: Ham and Fresh Basil Pinwheels (4oz)
All Recipes: Peppers Roasted with Garlic, Basil, and Tomatoes (1/2 cup)
All Recipes: Roasted Mushroom Salad (1/2 cup)
All Recipes: Spicy Basil Chicken (1 bunch)
CHG/Cooking Light: Fresh Tomato Lasagna (2/3 cup + 1 tablespoon)
CHG/Weight Watchers: Light Pesto (2 cups)
CHG/Cooking Light: Light Tomato Sauce (2/3 cup)
CHG/Jamie Oliver: Tomato and Bread Soup (1 large bunch)
Cooking Light: Garlicky Pasta with Fresh Tomatoes and Basil (1/3 cup)
Cooking Light: Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil (1/4 cup)
Cooking Light: Tomato, Basil, and Mozzarella Salad (1-1/2 cups)
Cooking Light: Tomato Basil Soup (1/3 cup + more)
Dottie’s Weight Loss Zone: Basil Vinaigrette (1/4 cup)
Eating Well: Basil-Cinnamon Peaches (1/2 cup)
Eating Well: Green Bean Salad with Corn, Basil & Black Olives (1/3 cup)
Eating Well: Roasted Corn with Basil-Shallot Vinaigrette (1/4 cup)
Epicurious: Zucchini Basil Soup (1/3 cup)
CILANTRO
All Recipes: Fresco Salsa (1 bunch)
All Recipes: Green Chutney (1 bunch)
All Recipes: Roasted Tomatillo and Garlic Salsa (1 bunch)
All Recipes: Simple Texas Salsa (1/2 bunch)
Buff Chickpea: Cilantro-Jalapeno Hummus (1/2 cup)
CHG/Weight Watchers: Black Bean Salad with Fresh Corn (2/3 cup)
CHG/Gourmet Sleuth: Cactus Chili (1/2 cup)
CHG/Spring Street Natural Foods: Daikon (Jicama) Mango Slaw (1 bunch)
CHG/Mark Bittman: Falafel (1 cup)
CHG/Beyond the Great Wall: Grasslands Herb Salsa (2 cups)
CHG/Weight Watchers: Guacamole-Bean Dip Mashup (1 cup)
CHG/Beyond the Great Wall: Napa Cabbage and Red Onion Salad (1/2 cup)
Cilantro, Cilantro: Brown Rice Salad (1/4 cup)
Cooking Light: Fresh Corn-Cilantro Salad (2/3 cup)
Cookworm: Chickpea and Tomatillo Soup (1 cup)
Note: ease up on the olive oil.
Eating Well: Chilled Tomato Soup with Cilantro Yogurt Swirl (6 tablespoons)
Eating Well: Cilantro-Lime Vinaigrette (1 cup)
Eating Well: Grilled Chicken Tenders with Cilantro Pesto (2 cups)
Epicurious: Sirloin Steak with Tomato and Cilantro Sauce (1 cup)
Simply Recipes: Mango Salsa (3 tablespoons)
YumSugar: Cilantro-Lime Rice (1/2 cup)
DILL
101 Cookbooks: Vibrant, Tasty Green Beans (1/3 cup)
All Recipes: Dill Gazpacho (1/4 cup)
All Recipes: Garlic Dill New Potatoes (1 tablespoon)
All Recipes: Maple Dill Carrots (1-1/2 tablespoons)
Cooking Light: Cucumber Soup (2 teaspoons & multiple sprigs)
Eating Well: Chicken Noodle Soup with Dill (3 tablespooons)
Eating Well: Lemon and Dill Chicken (2 tablespoons)
Farmgirl Fare: Beyond Easy Beer Bread (2 tablespoons)
Kitchen Parade: Lemon Asparagus Pasta (1/3 cup)
Recipe Girl: Red Pepper Confetti Asparagus (1/2 cup)
Slashfood: German Potato Salad with Fresh Dill (1/4 cup)
A Veggie Venture: Chard & Chickpeas with Feta (1/4 cup)
MINT
101 Cookbooks: Fresh Pea Salad (1 cup)
Note: ease up on the pumpkin seeds.
All Recipes: Mint Tea Punch (12 sprigs)
All Recipes: Tomato, Cucumber, and Red Onion Salad with Mint (1/2 cup)
CHG/Epicurious: Cranberry Relish with Grapefruit and Mint (2 tablespoons)
CHG: Limeade (1 medium bunch)
CHG/Mojito Company: Mojitos (6 leaves per drink)
CHG/Cook’s Illustrated: North African-Style Chickpea Salad (2 tablespoons)
Christine Cooks: Watermelon, Cucumber, and Mint Salad (1/4 cup)
Cooking Light: Chocolate-Mint Pudding (1/2 cup)
Cooking Light: Fresh English Pea Salad with Mint and Pecorino (1/4 cup)
Cooking Light: Peas and Pods (2 tablespoons)
Cooking with Amy: Zucchini Mint Soup (1/4 cup)
Eating Well: Minted Peas with Rice and Feta (1/4 cup)
Ellie Krieger: Shrimp Salad with Cucumber and Mint (1 cup)
Epicurious: Eggplant with Tomato-Mint Sauce and Goat Cheese (3 tablespoons)
Epicurious: Mango in Ginger and Mint Syrup (1/3 cup)
Epicurious: Mint Dressing (1/2 cup)
Epicurious: Quinoa with Corn, Scallions, and Mint (1/2 cup)
Israeli Kitchen: Pink Grapefruit-Mint Sorbet (1 cup)
Kalyn’s Kitchen: Cannellini Beans in Mint Marinade (1/2 cup)
Noble Pig: Limoncello Lemonade (1/2 cup)
Once Upon a Feast: Blueberry Mint Granita (1/2 cup)
Smitten Kitchen: Broiled Eggplant with Capers and Mint (1/4 cup)
Note: cut olive oil a bit.
OREGANO
Cooking By the Seat of My Pants: Tomato Basil Soup with Zucchini, Bell Peppers, and Oregano (1/4 cup)
Gluten Free-Bay: Cabbage Salad with Lime and Fresh Oregano (3 tablespoons)
Epicurious: Herb-Roasted Eggplant with Tomatoes and Feta (~3 tablespoons)
Ellie Krieger: Marinated Lamb Chops (2 tablespoons)
Kalyn’s Kitchen: Cucumber and Tomato Salad with Marinated Garbanzo Beans (1/2 cup)
PARSLEY
CHG: Curried Chickpeas and Black Beans (2/3 cup)
CHG/Ellie Krieger: Parsley Shallot Sauce (1/2 cup)
Delicious Dishings: Israeli Couscous with Parsley and Shallots (1/2 cup)
Eating Well: Parsley-Olive Relish (1/2 cup)
Fearless Kitchen: Fennel, Parsley and Caper Salad (1/4 cup)
Food for Life: Whole Wheat Linguine with Artichoke Hearts, Feta, and Pine Nuts
Note: use low-fat feta.
Kalyn’s Kitchen: Middle Eastern Bean Salad (1 cup)
Note: ease up just a little on the dressing for less fat.
Use Real Butter: Turkey Burgers (1/2 cup)
ROSEMARY
All Recipes: Black Olive and Rosemary Foccacia (~1/3 cup)
All Recipes: Roast Chicken with Rosemary (1/4 cup)
All Recipes: Rosemary Roasted Pork Tenderloin (1/4 cup)
Eating Well: Pork Tenderloin with Mustard, Rosemary, & Apple Marinade (2 tablespoons)
Eating Well: Rosemary Red Wine Marinade (2 tablespoons)
Edible Therapy: Rosemary Lemonade (1 cup)
Epicurious: Garlic-Rosemary Roast Chicken (3 tablespoons & garnish)
Kalyn’s Kitchen: Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan (2 tablespoons)
Note: go a little easy on the oil and cheese.
Martha Stewart: Rosemary Balsamic Marinade (6 sprigs)
Orangette: Chickpea-Tomato Soup with Fresh Rosemary (2 sprigs)
Pink Bites: White Beans with Rosemary (2 tablespoons)
Simply Recipes: Rosemary Chicken Skewers (2 tablespoons)
SAGE
All Recipes: Creamy Polenta with Roasted Corn and Fresh Sage (3 tablespoons)
Note: to keep fat down, use low-fat milk and cut a little of the olive oil
Andrea’s Recipes: Risotto with Onions and Sage (20 leaves)
CHG: Pumpkin Orzo with Sage (30 leaves)
Epicurious: Butternut Squash and Sage Soup with Sage Breadcrumbs (~2 tablespoons)
Green Lite Bites: Lemon Sage Chicken Packs (25 leaves)
The Kitchn: Pasta with Butternut Squash, Sage, and Pine Nuts (1/2 cup)
Note: cut the pine nuts by at least ¼ cup.
Whipped: Sweet Potatoes with Kale, Caramelized Red Onions, and Fresh Sage (1 tablespoon)
Yum Sugar: Sage Lady (3 leaves per drink)
TARRAGON
101 Cookbooks: Baked Peas with Tarragon Yogurt and Pistachios (1/2 cup)
Alton Brown: Tarragon-Chive Vinegar (24 sprigs)
CHG/Kitchen Diaries: White Bean and Tarragon Soup (1/4 cup)
Eating Well: Lemon-Tarragon Bean Salad (1/4 cup + 4 sprigs)
Note: follow directions for salad only (not the fish).
Eating Well: Warm Quinoa Salad with Edamame and Tarragon (2 tablespoons)
Epicurious: Green Pea Soup with Tarragon and Pea Sprouts (3 tablespoons)
Epicurious: Carrot Soup With Orange and Tarragon (2 teaspoons plus sprigs)
Kalyn’s Kitchen: Grilled Chicken with Tarragon-Mustard Marinade (2 tablespoons)
Note: the oil’s only in the marinade, so much of it won’t be consumed.
Simply Recipes: Chicken Salad with Tarragon (2 tablespoons)
Note: use low-fat mayo
Simply Recipes: Grilled Chicken with Tomato Tarragon Sauce (3 tablespoons)
THYME
Andrea’s Recipes: Chicken with Sun-dried Tomatoes, Shallots, and Thyme (4 sprigs)
Note: ease up on the oil.
The Bitten Word: Raspberry-Thyme Smash (2 sprigs per drink)
CHG/Bobby Flay: Parmesan Crusted Portobello Mushrooms (2 tablespoons)
Cooking Light: Turkey-Mushroom Casserole (1-1/2 tablespoons)
Epicurious: Thyme-Roasted Sweet Potatoes (1/3 cup)
Figs with Bri: Carrot Leek Soup with Fresh Thyme (2 tablespoons)
Joy the Baker: Honey Roasted Plums with Fresh Thyme and Greek Yogurt (1/2 cup)
Kalyn’s Kitchen: Roasted Butternut Squash with Lemon, Thyme, and Parmesan (2 tablespoons)
Martha Stewart: Thyme, Shallot and Lemon Marinade (16 sprigs)
Pinch My Salt: Sweet Potato Biscuits with Bacon and Thyme (1 heaping tablespoon)
MULTIPLE HERBS
All Recipes: Fresh Mint and Cilantro Melon Salad (3 T cilantro & 1/3 c mint)
Andrea’s Recipes: Parsley Cilantro Marinade and Dipping Sauce (1 c parsley & 1 c cilantro)
Dottie’s Weight Loss Zone: Creamy Herb Dressing (3 T dill & 1 T parsley)
Cooking Light: Catfish with Dill Sauce (1/2 c dill & ½ c parsley)
Cooking Light: Chicken Salad with Peas and Fresh Herb Vinaigrette (1/2 c parsley & 2 t thyme)
Cooking Light: Fusilli with Green Beans and Oregano (1/2 c parsley & 2 T oregano)
Cooking Light: Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions (1 T oregano & 1 T rosemary)
Cooking Light: Roasted Cauliflower with Fresh Herbs and Parmesan (1 T parsley + 2 t thyme + 2 tarragon)
Cooking Light: Sauteed Brussels Sprouts with Thyme (1/4 c parsley & 2 t thyme)
DLife: Tilapia with Fresh Herbs and Lime (1/2 c parsley & 1 t rosemary & 1 t thyme)
Eating Well: Mint Pesto (1-1/2 c basil & ¾ c mint)
Eating Well: Parsley Tabbouleh (2 c parsley & ¼ c mint)
Ellie Krieger: Green Herb Dip (2 t thyme & 2 t mint & 1/3 c parsley)
Ellie Krieger: Tuscan Vegetable Soup (1 T each thyme & sage)
Epicurious: All Star Herb Salad (2 oz. each parsley, dill, tarragon, & mint)
Epicurious: Butter Lettuce and Radish Salad (1/2 cup assorted herbs)
Epicurious: Green Goddess Dressing (2 T dill & 2 T basil & 1 T mint)
Epicurious: Grilled Red Onions with Balsamic Vinegar and Rosemary (1-1/2 t rosemary & ½ cup parsley)
Epicurious: Spicy Cilantro Sauce (1/2 c parsley & ½ cup cilantro)
Fine Cooking: Grilled Pork Chops with Herb Rub (1 T sage & 1 T rosemary)
Fresh Catering: Fattoush (1/2 c parsley & ½ c mint)
A Fridge Full of Food: Chicken Noodle and Fresh Thyme Soup (1 T thyme & 2 t rosemary)
Garden of Eating: Cider-Glazed Delicata Sauce with Sage (1/4 c sage & 1 T rosemary)
Juan Carlos-Cruz: Herbed Zucchini Noodles (1 T each parsley, thyme, & oregano)
Kalyn’s Kitchen: Chicken Soup with Oregano and Garbanzo Beans (2 T oregano & ½ c parsley)
Kalyn’s Kitchen: Sage, Rosemary, and Garlic Dried Herb Rub (1 c rosemary & 3 c sage)
Kalyn’s Kitchen: Sausage and Basil Marinara (1/4 c oregano & ½ c basil)
Simply Recipes: Watermelon Salad with Feta (1/2 c mint & ½ c parsley)
A Veggie Venture: Lentil Salad with Tomatoes, Dill, and Basil (1/4 c dill & ¼ c basil)
Wasabi Bratwurst: Fresh Tarragon Salad Dressing (1/2 c parsley & 3 T tarragon & 1 t rosemary)
Readers ... any suggestions? What'd I miss?
(Photos courtesy of Iowa State University, Novel Eats, Grabbit, and Thrifty Fun.)
When it comes to fresh herbs, I kind of wish sage was snack food, and go through parsley like most people go through underwear. Basil is a most beloved boat-floater, and during summer salsa season, nothing comes between me and a verdant bunch of deliciously soapy cilantro.However.
Right now, there are four half-used packs of fresh herbs (dill, sage, thyme, and &*#^$&*% oregano) sitting in my fridge. I can throw thyme in just about anything, but odds are the dill and oregano will make their homes in a Staten Island landfill very, very soon.
It’s a problem I often run into: I prefer cooking with fresh herbs because the flavor is markedly better than the dry ones, yet I rarely use a whole package before it goes bad. Freezing is always an option, but … I forget to do it. A lot.
In order to correct this behavior (and stop blowing $1.79 every time I need a teaspoon of dill), I embarked on a mission: a mission to find simple, healthy recipes that use up a buttload of leftover herbs. (And yes, “a buttload” is a true unit of measurement.) The results are below, and here’s what you need to know about ‘em:
- The herb is a primary ingredient.
- Each recipe is healthy and inexpensive according to the standards we usually use on this site. (See our FAQ.)
- I’ve only made dishes with the CHG tag, and can subsequently vouch for them. All other recipes come from individual food blogs (which I generally trust) or aggregate recipe sites (All Recipes, Epicurious, etc.), where they’ve garnered at least an 85% approval rating from reviewers.
- After each recipe title, I list the amount of the herb necessary to make the dish. Keep in mind that this is relative: two tablespoons of parsley isn’t a lot of parsley, but two tablespoons of rosemary is a LOT of rosemary.
- Remember: recipes can be scaled up or down, depending on how much you’re making.
BASILAll Recipes: Ham and Fresh Basil Pinwheels (4oz)
All Recipes: Peppers Roasted with Garlic, Basil, and Tomatoes (1/2 cup)
All Recipes: Roasted Mushroom Salad (1/2 cup)
All Recipes: Spicy Basil Chicken (1 bunch)
CHG/Cooking Light: Fresh Tomato Lasagna (2/3 cup + 1 tablespoon)
CHG/Weight Watchers: Light Pesto (2 cups)
CHG/Cooking Light: Light Tomato Sauce (2/3 cup)
CHG/Jamie Oliver: Tomato and Bread Soup (1 large bunch)
Cooking Light: Garlicky Pasta with Fresh Tomatoes and Basil (1/3 cup)
Cooking Light: Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil (1/4 cup)
Cooking Light: Tomato, Basil, and Mozzarella Salad (1-1/2 cups)
Cooking Light: Tomato Basil Soup (1/3 cup + more)
Dottie’s Weight Loss Zone: Basil Vinaigrette (1/4 cup)
Eating Well: Basil-Cinnamon Peaches (1/2 cup)
Eating Well: Green Bean Salad with Corn, Basil & Black Olives (1/3 cup)
Eating Well: Roasted Corn with Basil-Shallot Vinaigrette (1/4 cup)
Epicurious: Zucchini Basil Soup (1/3 cup)
CILANTRO
All Recipes: Fresco Salsa (1 bunch)
All Recipes: Green Chutney (1 bunch)
All Recipes: Roasted Tomatillo and Garlic Salsa (1 bunch)
All Recipes: Simple Texas Salsa (1/2 bunch)
Buff Chickpea: Cilantro-Jalapeno Hummus (1/2 cup)
CHG/Weight Watchers: Black Bean Salad with Fresh Corn (2/3 cup)
CHG/Gourmet Sleuth: Cactus Chili (1/2 cup)
CHG/Spring Street Natural Foods: Daikon (Jicama) Mango Slaw (1 bunch)
CHG/Mark Bittman: Falafel (1 cup)
CHG/Beyond the Great Wall: Grasslands Herb Salsa (2 cups)
CHG/Weight Watchers: Guacamole-Bean Dip Mashup (1 cup)
CHG/Beyond the Great Wall: Napa Cabbage and Red Onion Salad (1/2 cup)
Cilantro, Cilantro: Brown Rice Salad (1/4 cup)
Cooking Light: Fresh Corn-Cilantro Salad (2/3 cup)
Cookworm: Chickpea and Tomatillo Soup (1 cup)
Note: ease up on the olive oil.
Eating Well: Chilled Tomato Soup with Cilantro Yogurt Swirl (6 tablespoons)
Eating Well: Cilantro-Lime Vinaigrette (1 cup)
Eating Well: Grilled Chicken Tenders with Cilantro Pesto (2 cups)
Epicurious: Sirloin Steak with Tomato and Cilantro Sauce (1 cup)
Simply Recipes: Mango Salsa (3 tablespoons)
YumSugar: Cilantro-Lime Rice (1/2 cup)
DILL
101 Cookbooks: Vibrant, Tasty Green Beans (1/3 cup)
All Recipes: Dill Gazpacho (1/4 cup)
All Recipes: Garlic Dill New Potatoes (1 tablespoon)
All Recipes: Maple Dill Carrots (1-1/2 tablespoons)
Cooking Light: Cucumber Soup (2 teaspoons & multiple sprigs)
Eating Well: Chicken Noodle Soup with Dill (3 tablespooons)
Eating Well: Lemon and Dill Chicken (2 tablespoons)
Farmgirl Fare: Beyond Easy Beer Bread (2 tablespoons)
Kitchen Parade: Lemon Asparagus Pasta (1/3 cup)
Recipe Girl: Red Pepper Confetti Asparagus (1/2 cup)
Slashfood: German Potato Salad with Fresh Dill (1/4 cup)
A Veggie Venture: Chard & Chickpeas with Feta (1/4 cup)
MINT101 Cookbooks: Fresh Pea Salad (1 cup)
Note: ease up on the pumpkin seeds.
All Recipes: Mint Tea Punch (12 sprigs)
All Recipes: Tomato, Cucumber, and Red Onion Salad with Mint (1/2 cup)
CHG/Epicurious: Cranberry Relish with Grapefruit and Mint (2 tablespoons)
CHG: Limeade (1 medium bunch)
CHG/Mojito Company: Mojitos (6 leaves per drink)
CHG/Cook’s Illustrated: North African-Style Chickpea Salad (2 tablespoons)
Christine Cooks: Watermelon, Cucumber, and Mint Salad (1/4 cup)
Cooking Light: Chocolate-Mint Pudding (1/2 cup)
Cooking Light: Fresh English Pea Salad with Mint and Pecorino (1/4 cup)
Cooking Light: Peas and Pods (2 tablespoons)
Cooking with Amy: Zucchini Mint Soup (1/4 cup)
Eating Well: Minted Peas with Rice and Feta (1/4 cup)
Ellie Krieger: Shrimp Salad with Cucumber and Mint (1 cup)
Epicurious: Eggplant with Tomato-Mint Sauce and Goat Cheese (3 tablespoons)
Epicurious: Mango in Ginger and Mint Syrup (1/3 cup)
Epicurious: Mint Dressing (1/2 cup)
Epicurious: Quinoa with Corn, Scallions, and Mint (1/2 cup)
Israeli Kitchen: Pink Grapefruit-Mint Sorbet (1 cup)
Kalyn’s Kitchen: Cannellini Beans in Mint Marinade (1/2 cup)
Noble Pig: Limoncello Lemonade (1/2 cup)
Once Upon a Feast: Blueberry Mint Granita (1/2 cup)
Smitten Kitchen: Broiled Eggplant with Capers and Mint (1/4 cup)
Note: cut olive oil a bit.
OREGANO
Cooking By the Seat of My Pants: Tomato Basil Soup with Zucchini, Bell Peppers, and Oregano (1/4 cup)
Gluten Free-Bay: Cabbage Salad with Lime and Fresh Oregano (3 tablespoons)
Epicurious: Herb-Roasted Eggplant with Tomatoes and Feta (~3 tablespoons)
Ellie Krieger: Marinated Lamb Chops (2 tablespoons)
Kalyn’s Kitchen: Cucumber and Tomato Salad with Marinated Garbanzo Beans (1/2 cup)
PARSLEY
CHG: Curried Chickpeas and Black Beans (2/3 cup)
CHG/Ellie Krieger: Parsley Shallot Sauce (1/2 cup)
Delicious Dishings: Israeli Couscous with Parsley and Shallots (1/2 cup)
Eating Well: Parsley-Olive Relish (1/2 cup)
Fearless Kitchen: Fennel, Parsley and Caper Salad (1/4 cup)
Food for Life: Whole Wheat Linguine with Artichoke Hearts, Feta, and Pine Nuts
Note: use low-fat feta.
Kalyn’s Kitchen: Middle Eastern Bean Salad (1 cup)
Note: ease up just a little on the dressing for less fat.
Use Real Butter: Turkey Burgers (1/2 cup)
ROSEMARY
All Recipes: Black Olive and Rosemary Foccacia (~1/3 cup)
All Recipes: Roast Chicken with Rosemary (1/4 cup)
All Recipes: Rosemary Roasted Pork Tenderloin (1/4 cup)
Eating Well: Pork Tenderloin with Mustard, Rosemary, & Apple Marinade (2 tablespoons)
Eating Well: Rosemary Red Wine Marinade (2 tablespoons)
Edible Therapy: Rosemary Lemonade (1 cup)
Epicurious: Garlic-Rosemary Roast Chicken (3 tablespoons & garnish)
Kalyn’s Kitchen: Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan (2 tablespoons)
Note: go a little easy on the oil and cheese.
Martha Stewart: Rosemary Balsamic Marinade (6 sprigs)
Orangette: Chickpea-Tomato Soup with Fresh Rosemary (2 sprigs)
Pink Bites: White Beans with Rosemary (2 tablespoons)
Simply Recipes: Rosemary Chicken Skewers (2 tablespoons)
SAGE
All Recipes: Creamy Polenta with Roasted Corn and Fresh Sage (3 tablespoons)
Note: to keep fat down, use low-fat milk and cut a little of the olive oil
Andrea’s Recipes: Risotto with Onions and Sage (20 leaves)
CHG: Pumpkin Orzo with Sage (30 leaves)
Epicurious: Butternut Squash and Sage Soup with Sage Breadcrumbs (~2 tablespoons)
Green Lite Bites: Lemon Sage Chicken Packs (25 leaves)
The Kitchn: Pasta with Butternut Squash, Sage, and Pine Nuts (1/2 cup)
Note: cut the pine nuts by at least ¼ cup.
Whipped: Sweet Potatoes with Kale, Caramelized Red Onions, and Fresh Sage (1 tablespoon)
Yum Sugar: Sage Lady (3 leaves per drink)
TARRAGON101 Cookbooks: Baked Peas with Tarragon Yogurt and Pistachios (1/2 cup)
Alton Brown: Tarragon-Chive Vinegar (24 sprigs)
CHG/Kitchen Diaries: White Bean and Tarragon Soup (1/4 cup)
Eating Well: Lemon-Tarragon Bean Salad (1/4 cup + 4 sprigs)
Note: follow directions for salad only (not the fish).
Eating Well: Warm Quinoa Salad with Edamame and Tarragon (2 tablespoons)
Epicurious: Green Pea Soup with Tarragon and Pea Sprouts (3 tablespoons)
Epicurious: Carrot Soup With Orange and Tarragon (2 teaspoons plus sprigs)
Kalyn’s Kitchen: Grilled Chicken with Tarragon-Mustard Marinade (2 tablespoons)
Note: the oil’s only in the marinade, so much of it won’t be consumed.
Simply Recipes: Chicken Salad with Tarragon (2 tablespoons)
Note: use low-fat mayo
Simply Recipes: Grilled Chicken with Tomato Tarragon Sauce (3 tablespoons)
THYME
Andrea’s Recipes: Chicken with Sun-dried Tomatoes, Shallots, and Thyme (4 sprigs)
Note: ease up on the oil.
The Bitten Word: Raspberry-Thyme Smash (2 sprigs per drink)
CHG/Bobby Flay: Parmesan Crusted Portobello Mushrooms (2 tablespoons)
Cooking Light: Turkey-Mushroom Casserole (1-1/2 tablespoons)
Epicurious: Thyme-Roasted Sweet Potatoes (1/3 cup)
Figs with Bri: Carrot Leek Soup with Fresh Thyme (2 tablespoons)
Joy the Baker: Honey Roasted Plums with Fresh Thyme and Greek Yogurt (1/2 cup)
Kalyn’s Kitchen: Roasted Butternut Squash with Lemon, Thyme, and Parmesan (2 tablespoons)
Martha Stewart: Thyme, Shallot and Lemon Marinade (16 sprigs)
Pinch My Salt: Sweet Potato Biscuits with Bacon and Thyme (1 heaping tablespoon)
MULTIPLE HERBS
All Recipes: Fresh Mint and Cilantro Melon Salad (3 T cilantro & 1/3 c mint)
Andrea’s Recipes: Parsley Cilantro Marinade and Dipping Sauce (1 c parsley & 1 c cilantro)
Dottie’s Weight Loss Zone: Creamy Herb Dressing (3 T dill & 1 T parsley)
Cooking Light: Catfish with Dill Sauce (1/2 c dill & ½ c parsley)
Cooking Light: Chicken Salad with Peas and Fresh Herb Vinaigrette (1/2 c parsley & 2 t thyme)
Cooking Light: Fusilli with Green Beans and Oregano (1/2 c parsley & 2 T oregano)
Cooking Light: Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions (1 T oregano & 1 T rosemary)
Cooking Light: Roasted Cauliflower with Fresh Herbs and Parmesan (1 T parsley + 2 t thyme + 2 tarragon)
Cooking Light: Sauteed Brussels Sprouts with Thyme (1/4 c parsley & 2 t thyme)
DLife: Tilapia with Fresh Herbs and Lime (1/2 c parsley & 1 t rosemary & 1 t thyme)
Eating Well: Mint Pesto (1-1/2 c basil & ¾ c mint)
Eating Well: Parsley Tabbouleh (2 c parsley & ¼ c mint)
Ellie Krieger: Green Herb Dip (2 t thyme & 2 t mint & 1/3 c parsley)
Ellie Krieger: Tuscan Vegetable Soup (1 T each thyme & sage)
Epicurious: All Star Herb Salad (2 oz. each parsley, dill, tarragon, & mint)
Epicurious: Butter Lettuce and Radish Salad (1/2 cup assorted herbs)
Epicurious: Green Goddess Dressing (2 T dill & 2 T basil & 1 T mint)
Epicurious: Grilled Red Onions with Balsamic Vinegar and Rosemary (1-1/2 t rosemary & ½ cup parsley)
Epicurious: Spicy Cilantro Sauce (1/2 c parsley & ½ cup cilantro)
Fine Cooking: Grilled Pork Chops with Herb Rub (1 T sage & 1 T rosemary)
Fresh Catering: Fattoush (1/2 c parsley & ½ c mint)
A Fridge Full of Food: Chicken Noodle and Fresh Thyme Soup (1 T thyme & 2 t rosemary)
Garden of Eating: Cider-Glazed Delicata Sauce with Sage (1/4 c sage & 1 T rosemary)
Juan Carlos-Cruz: Herbed Zucchini Noodles (1 T each parsley, thyme, & oregano)
Kalyn’s Kitchen: Chicken Soup with Oregano and Garbanzo Beans (2 T oregano & ½ c parsley)
Kalyn’s Kitchen: Sage, Rosemary, and Garlic Dried Herb Rub (1 c rosemary & 3 c sage)
Kalyn’s Kitchen: Sausage and Basil Marinara (1/4 c oregano & ½ c basil)
Simply Recipes: Watermelon Salad with Feta (1/2 c mint & ½ c parsley)
A Veggie Venture: Lentil Salad with Tomatoes, Dill, and Basil (1/4 c dill & ¼ c basil)
Wasabi Bratwurst: Fresh Tarragon Salad Dressing (1/2 c parsley & 3 T tarragon & 1 t rosemary)
Readers ... any suggestions? What'd I miss?
(Photos courtesy of Iowa State University, Novel Eats, Grabbit, and Thrifty Fun.)
Wednesday, April 15, 2009
The Eat Your Veggies Experiment Part 2: Results
Two weeks ago, CHG posted a piece called Learning to Love Foods You Hate: a How-to Guide for Frugal Eaters. Essentially, it claimed that reconsidering loathed fruits and veggies will make you healthier and cost less money. Then, it gave several ideas on how to go about that mission.
Last week, Rachel and I decided to conduct an experiment to put our theories to the test. You met our testees, Linda (my sister) and Dustin (a friend / Comedy Nerd extraordinaire). They explained which foods they like (pasta), which they hate (almost all veggies), and then you guys gave tons of fantastic suggestions about how to feed them. They included:
And last night, we conducted our experiment.
Here's how it went down: we served Dustin and Linda five separate courses. They didn’t know what was in them beforehand, and recorded their ratings (from 1 to 10) and impressions after each one. We also had two Control Group members (The Boyfriend and Dustin’s wife J) to ensure that the recipes were, in fact, palatable.
So ... was the food any good? Do Dustin and Linda now like vegetables? Did either of them throw anything at me? Read on to find out the results, along with the recipes, the principles we followed from LtLFYHaHGfFE, and everyone’s reaction to each dish...
DISH 1
Mom’s Zucchini Bread from All Recipes
Principle: Cook the best-reviewed recipe you can find featuring that food.
DUSTIN: 5 - Didn’t really taste like anything to me. It was sort of like not eating anything.
LINDA: 9 – It’s desserty! It tastes like Mom’s banana bread but less sweet. Yum! And, bread is good!
CONTROL GROUP: 9.5 & 8 – “sweet, cinnamony, light,” “yummy.”
DISH 2
Zucchini-Rosemary Soup from Epicurious
(changes: halved the olive oil)
Principle: Understand you don’t have to eat it the way your Ma (or Pa) prepared it.
DUSTIN: 3 – Aftertaste is kind of gross. Mostly garlic or oniony taste up top. Worse over time.
LINDA: 5 – Looks like snot. I can see the onions – no good. (I think she though that the bits of zucchini were scallions. - Kris) I like the croutons, though, and that makes me want to eat it.
CONTROL GROUP: 7 & 6 - “nice rosemary flavor,” “texture is not pleasant, leaves me wanting a substance I can taste and either slurp or chew.”
DISH 3
Mashed Potatoes and Cauliflower from Recipe Zaar
(changes: used 31 oz potatoes, 13 oz cauliflower, added extra tablespoon of butter)
Principle: Make it unrecognizable.
DUSTIN: 6 – It tasted pretty normal. I might eat it again.
LINDA: 8 – I only eat mashed potatoes at Thanksgiving, and it reminds me of that. Good. I would definitely eat this again.
CONTROL GROUP: 8 & 8.5 – “I like the lumps & pepperyness & butteryness.” “Best mashed potato home-style recipe ever. Just awesome.”
DISH 4
Ziti with Ragu and a Pureed Red Bell Pepper
Principle: Use it in a recipe with foods you love.
DUSTIN: 1 – Do not like taste. Do not like smell. It tastes like grossness. AND I LOVE PASTA. But not this pasta.
LINDA: 2 – I really wanted to like this because it’s after all, pasta. But it smells funky and tastes offensive. Reminds me of licorice.
CONTROL GROUP: 7 & 7 – “nice, sweet, better with grated cheese,” “an excellent sauce.”
DISH 5
Eggplant Lasagna from About.com
(changes: used 1-lb eggplant, added 4 oz. mozzarella, deleted olive oil, mushrooms and onions)
Principle: Try it in an ethnic dish.
DUSTIN: 2 – Again, aftertaste is very not good. Did not like any of it. Just make lasagna.
LINDA: 3 – That funky green stuff ruins the whole thing. I found some celery in it which I like, but it was so mushy. The pasta was good, though. (FWIW, there was no celery in it. - Kris)
CONTROL GROUP: 7.5 & 6 – “interesting flavor, different,” “ a tasty lasagna, but lacked punch and needed some spice.”
How do you feel about this experiment?
DUSTIN: I felt like it only showed you can make inferior versions of food that people might be okay with.
LINDA: Fine, but I’m still hungry.
CONTROL GROUP: “It was yummy.” “I eat anything.”
Do you feel the experimenters tried to accommodate your tastes? Why or why not?
DUSTIN: It made an attempt – except for the pasta. That was just bad.
LINDA: Yes. All the foods were dressed as something I would eat.
CONTROL GROUP: “It was innovative, which is good.” “No. I like spicier, richer tastes.”
Will this change the way you eat (in any capacity) in the future?
DUSTIN: Nope. But you knew that going in.
LINDA: I think I may try zucchini in the future.
CONTROL GROUP: “I am already very open in my eating choices, but I think I will explore even more.” “No.”
MY THOUGHTS
I went into the experiment hoping Lin would like three dishes, and Dustin wouldn’t puke. Based on those expectations, I’m pretty happy. Yeah, the pasta sauce was a bust (and how!), but the potatoes and bread went over much better than I anticipated. (They were BY FAR the unhealthiest dishes, so I guess I shouldn’t be too surprised.) That Lin is willing to try zucchini now is just an added bonus.
Ultimately, I think the initial article still holds up. Getting someone to reconsider a food they hate is a tough process, and takes persistence and creativity. But you have to start somewhere. Maybe with a zucchini bread?
We end with two quick semi-confidential notes to readers:
Last week, Rachel and I decided to conduct an experiment to put our theories to the test. You met our testees, Linda (my sister) and Dustin (a friend / Comedy Nerd extraordinaire). They explained which foods they like (pasta), which they hate (almost all veggies), and then you guys gave tons of fantastic suggestions about how to feed them. They included:
- Juice: “Roasted cauliflower with parm cheese. … Or puree a veggie into some pasta sauce, or zucchini bread.”
- Kitchen Bitsch: ‘I do think that a lasagne or quiche could be a way to start. If all else fails, deep fry.”
- TC Byrd: “I'm definitely thinking a red sauce could be useful here.”
- Katie: “You can pretty much throw zucchini in no matter what you make. … The flavor is so mild and the texture so innocuous, it blends really well and is easy to hide!”
- Jen: “I have found soup is always good, especially if you serve it with some bread… Pureed foods (soup, dips, sauces, etc) might also avoid texture issues. (That's how I convinced my husband mushrooms weren't Satan's vegetable.)”
And last night, we conducted our experiment.
Here's how it went down: we served Dustin and Linda five separate courses. They didn’t know what was in them beforehand, and recorded their ratings (from 1 to 10) and impressions after each one. We also had two Control Group members (The Boyfriend and Dustin’s wife J) to ensure that the recipes were, in fact, palatable.
So ... was the food any good? Do Dustin and Linda now like vegetables? Did either of them throw anything at me? Read on to find out the results, along with the recipes, the principles we followed from LtLFYHaHGfFE, and everyone’s reaction to each dish...
DISH 1
Mom’s Zucchini Bread from All Recipes
Principle: Cook the best-reviewed recipe you can find featuring that food.
DUSTIN: 5 - Didn’t really taste like anything to me. It was sort of like not eating anything.LINDA: 9 – It’s desserty! It tastes like Mom’s banana bread but less sweet. Yum! And, bread is good!
CONTROL GROUP: 9.5 & 8 – “sweet, cinnamony, light,” “yummy.”
DISH 2
Zucchini-Rosemary Soup from Epicurious
(changes: halved the olive oil)
Principle: Understand you don’t have to eat it the way your Ma (or Pa) prepared it.
DUSTIN: 3 – Aftertaste is kind of gross. Mostly garlic or oniony taste up top. Worse over time.LINDA: 5 – Looks like snot. I can see the onions – no good. (I think she though that the bits of zucchini were scallions. - Kris) I like the croutons, though, and that makes me want to eat it.
CONTROL GROUP: 7 & 6 - “nice rosemary flavor,” “texture is not pleasant, leaves me wanting a substance I can taste and either slurp or chew.”
DISH 3
Mashed Potatoes and Cauliflower from Recipe Zaar
(changes: used 31 oz potatoes, 13 oz cauliflower, added extra tablespoon of butter)
Principle: Make it unrecognizable.
DUSTIN: 6 – It tasted pretty normal. I might eat it again.LINDA: 8 – I only eat mashed potatoes at Thanksgiving, and it reminds me of that. Good. I would definitely eat this again.
CONTROL GROUP: 8 & 8.5 – “I like the lumps & pepperyness & butteryness.” “Best mashed potato home-style recipe ever. Just awesome.”
DISH 4
Ziti with Ragu and a Pureed Red Bell Pepper
Principle: Use it in a recipe with foods you love.
DUSTIN: 1 – Do not like taste. Do not like smell. It tastes like grossness. AND I LOVE PASTA. But not this pasta.LINDA: 2 – I really wanted to like this because it’s after all, pasta. But it smells funky and tastes offensive. Reminds me of licorice.
CONTROL GROUP: 7 & 7 – “nice, sweet, better with grated cheese,” “an excellent sauce.”
DISH 5
Eggplant Lasagna from About.com
(changes: used 1-lb eggplant, added 4 oz. mozzarella, deleted olive oil, mushrooms and onions)
Principle: Try it in an ethnic dish.
DUSTIN: 2 – Again, aftertaste is very not good. Did not like any of it. Just make lasagna.
LINDA: 3 – That funky green stuff ruins the whole thing. I found some celery in it which I like, but it was so mushy. The pasta was good, though. (FWIW, there was no celery in it. - Kris)
CONTROL GROUP: 7.5 & 6 – “interesting flavor, different,” “ a tasty lasagna, but lacked punch and needed some spice.”
How do you feel about this experiment?
DUSTIN: I felt like it only showed you can make inferior versions of food that people might be okay with.
LINDA: Fine, but I’m still hungry.
CONTROL GROUP: “It was yummy.” “I eat anything.”
Do you feel the experimenters tried to accommodate your tastes? Why or why not?
DUSTIN: It made an attempt – except for the pasta. That was just bad.
LINDA: Yes. All the foods were dressed as something I would eat.
CONTROL GROUP: “It was innovative, which is good.” “No. I like spicier, richer tastes.”
Will this change the way you eat (in any capacity) in the future?
DUSTIN: Nope. But you knew that going in.
LINDA: I think I may try zucchini in the future.
CONTROL GROUP: “I am already very open in my eating choices, but I think I will explore even more.” “No.”
MY THOUGHTS
I went into the experiment hoping Lin would like three dishes, and Dustin wouldn’t puke. Based on those expectations, I’m pretty happy. Yeah, the pasta sauce was a bust (and how!), but the potatoes and bread went over much better than I anticipated. (They were BY FAR the unhealthiest dishes, so I guess I shouldn’t be too surprised.) That Lin is willing to try zucchini now is just an added bonus.
Ultimately, I think the initial article still holds up. Getting someone to reconsider a food they hate is a tough process, and takes persistence and creativity. But you have to start somewhere. Maybe with a zucchini bread?
We end with two quick semi-confidential notes to readers:
- I Heart Kale! I made kale pesto. I loved it, but thought it was a bit too strong-flavored for our eaters. Instead, The Boyfriend and I will be feasting on it tonight. Thank you!
- Watershed! I had every intention of making Sweet Potato Ravioli but couldn’t find wonton wrappers ANYWHERE. Where do you get these things? There are two pounds of sweet potatoes sitting in my pantry that would love to know.
**Same as last week, less-than-charitable criticism will be deleted immediately.**
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