Capers
- The pickled floral buds from the shrub found in the Mediterranean
region. This product has been used in
cooking for more than 2,000 years. A
distinctive, salty and sour taste, its flavors work well with fish, meats and
vegetables. Use sparingly as capers
distinctive flavors can be overpowered. (I like capers but in small doses. I didn't know what they were made from nor
where they came from.)
Cheeses
- Use only natural cheeses whenever possible.
Try to avoid cheese that is labeled "cheese product, cheese food or
processed cheese" as these products have little in common with the rich
tasting and pleasing texture of real cheese.
The nutritional value of proceed cheese is also very poor. Try to utilize the wonderful domestic and
imported cheeses available today. When
using rich tasting cheeses, you can use less which represents less calories and
saturated fats. Also remember that the softer cheeses, tend to have a higher
fat content. Look for hard types of
cheese, such as Italian parmesan or Romano cheese. Greek feta cheese that has a tart yet rich
flavor is very versatile in salads.
American cheddar, Swiss and jack cheese possess wonderful flavors and
textures and offer intriguing options for most dishes. When buying cheese, avoid buying boxed,
pre-grated or pre-canned varieties. Opt
for bulk cheese and grate the cheese immediately before using for ultimate
flavors. (I've
found that there are more of the cheese products, cheese foods and processed
cheese than there are the natural type, especially when buying slices. I do love to cook with cheese and will buy it
when on sale, freeze it and use it in cooking after thawing. And I do buy only natural cheese.)
Dried
Fruits - Select fruits that are naturally dried, without
the use of preservatives. Many dried fruits contain sulfites, so choose your
products carefully. Experiment with
creative ideas to incorporate more dried fruit into your recipes. These morsels are loaded with nutrition and
are delicious. (Dried
foods are great in breads and pies too and a lot more handy to keep on hand.)
Dried
Legumes - Best known as beans and peas, legumes are the
seed of many vegetables and are high in protein, minerals and offer a great
opportunity for added variety and flavor in many dishes. (These I always keep
on hand - all types)
Flour
-
Avoid using "bleached flour" as most of the nutritional value has
been stripped from the grain. although
some nutrients have been added back to the flour, the processing removes far
more than the trace amounts of vitamins and minerals that are added to the
finished product. Use whole grain flour
such as whole wheat, rye, oat and rice flours.
The nutritive and fiber values of whole grain flour are worth the extra
pennies you may pay. When choosing the
right flour for your recipes remember: pastry flour is made from soft spring
wheat, which has little gluten and creates crumbly, flaky texture. Bread flour, is made from hard winter wheat
and is high in gluten, which gives dough the elasticity for yeast breads. Store flour tightly covered in the
refrigerator. (I
use a lot of flour and unbleached is what I always buy. What I didn't know was the differences in the
spring wheat and winter wheat. I also
didn't know about storing it in the refrigerator. I've always kept mine in an air tight
container.)
No comments:
Post a Comment