Servings: 7
Serving size: 2 cups soup, 2¼ tablespoons dill, 2¼ tablespoons parsley, 1 tablespoon Greek yogurt (490 grams)
Prep time: 35 minutes
Cooking time: 1 hour

Ingredients

• 2 tablespoons (30 milliliters) extra-virgin olive oil, divided
• 3 medium beets, peeled and julienned
• 3 tablespoons unsalted tomato paste
• 2 tablespoons (30 milliliters) white wine vinegar
• ½ celeriac, peeled, cut in half and julienned
• 2 carrots, peeled and diced
• 2 bell peppers (yellow, orange or red), diced
• 3 medium tomatoes, diced
• 3 quarts (2,840 milliliters) no-salt-added vegetable stock
• 3 medium Yukon Gold potatoes, peeled and diced
• 1 14-ounce can no-salt added cannellini beans, drained and rinsed
• 1¾ cups finely shredded white cabbage
• 1 bay leaf
• 4 cloves garlic
• 1 tablespoon sugar
• ½ teaspoon salt, plus additional to taste
• 1 teaspoon ground black pepper
• ¼ cup plus 3 tablespoons low-fat Greek yogurt
• 1 cup chopped fresh dill 1 cup chopped fresh parsley

Instructions

1. In a large cast-iron pan or skillet, heat 1 tablespoon olive oil over medium heat.
2. Add beets, tomato paste and vinegar. Stir well to combine, then cook over medium-low heat for approximately 15 minutes, stirring occasionally.
3. While beets cook, heat 1 tablespoon olive oil in a stock pot over medium heat.
4. Add celeriac, carrots, bell pepper and tomatoes and cook over medium-low heat for approximately 15 minutes.
5. Pour stock into a 7-quart Dutch oven and bring to a simmer.
6. Add potatoes, beans, cabbage, bay leaf, garlic, cooked vegetable mixture and beets.
7. Cook over high heat until boiling, then reduce heat to medium-low.
8. Add sugar, salt and pepper. Stir well to combine, then simmer for 30 minutes. Add additional salt to taste.
9. Serve hot and top with Greek yogurt, fresh dill and parsley.

Nutrition per serving: 261 calories, 5g total fat, 1g saturated fat, 1mg cholesterol, 581mg sodium, 48g carbohydrate, 10g fiber, 17g sugar, 8g protein, N/A potassium, N/A phosphorus

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Kitchen basters include bulb basters, basting and pastry brushes, and combination basters that pair a bulb baster with a needle injector attachment or a brush at the end. In addition, meat and poultry can be self-basted in heat-resistant nylon basting bags. Although these bags are FDA-compliant for safety and get praise from many home cooks, a bulb baster or basting brush may be more appealing to those wary of using nylon in the oven.

Most bulb basters are roughly 12 inches long and have a silicone bulb head attached to a glass, plastic or metal tube that tapers from one end to the other. Desirable features include an angled tube tip to help draw in basting juice, a valve at the end of the tube to stop juices from leaking, and a detachable tube tip to allow for easier cleaning.

Cleaning a bulb baster can be challenging, but a narrow cleaning brush can help and often is sold with this type of baster. In addition, the bulb can be removed from the tube and tip. All parts are usually safe for the top rack of the dishwasher.

Another option for basting meat and poultry is a basting or pastry brush, but it does not retrieve as much of the juices as a bulb baster. Choose a brush baster with multiple layers of heat-resistant silicone bristles to hold liquids as they are transferred to food. Most basting brushes are dishwasher-safe.

Both bulb and brush basters are economical kitchen tools, costing between $5 and $15.

To baste meat or poultry, remove it from the oven and shut the door so heat doesn’t escape. Refer to recipes for exact basting times; as a general guideline, baste a large turkey every 30 to 45 minutes, smaller pieces of chicken every 15 to 20 minutes and barbecue meat every 15 minutes. Always wear oven mitts when basting to protect skin from hot juices that may splatter. Work quickly to prevent temperature and moisture loss.

Beyond meat, a kitchen baster can be a handy tool. Use a bulb baster to remove fat from liquids and food, make fun shapes with pancake batter or infuse flavoring into fruits and other foods. Basting brushes also are versatile: Use one to oil a pan or baking sheet, spread butter and roasted garlic on toasted bread or baste vegetables on the grill.

The post Kitchen Basters: Infuse Foods with Flavor appeared first on HealthStylz.

Also called food or cooking thermometers, kitchen thermometers are available in analog and digital varieties for meat, candy and a variety of other foods. Newer Wi-Fi enabled “smart” versions, which send a notification via phone when food is ready, can cost $200 or more. For a less expensive option, get a simple analog meat thermometer for about $10 or an all-purpose “instant read” digital thermometer for $30 to $100.

When selecting a kitchen thermometer, consider the foods you cook most often. A “dial” meat thermometer does not require batteries and has markings to indicate safe internal cooking temperatures for beef, poultry and pork. Most meat thermometers can be placed into raw food and left until done cooking. Meat thermometers also can be used for re-heating soups, stews and casseroles to ensure they have reached a safe temperature.

To use a meat thermometer, place the probe in the thickest portion of the food and stay away from bones, fat and gristle. For irregular-shaped foods such as egg dishes and casseroles, check the temperature in several locations to ensure consistent overall heating.

Candy thermometers, which do not have a metal probe, are a necessity for candy makers and for home cooks who do a lot of deep-frying. Clip a candy thermometer to the side of a pot or pan before heating food. This is especially important with a glass thermometer, as extreme temperature shock may cause it to break. Make sure the bulb does not come in contact with the bottom of the pan, which will result in a false temperature reading.

If you want only one thermometer, an “all-purpose” digital instant read or thermocouple thermometer is the best choice. Look for three key features: length (the longer the better), grip (choose one that feels secure in your hands) and visibility (opt for a large display with a screen on the side, rather than on the top, for better readability from different angles).

Deluxe thermocouple thermometers with a fast read time of 2 to 5 seconds sell for about $70 to $100, while less expensive yet highly rated versions with read times of fewer than 10 seconds sell for about $30. A disadvantage of thermocouple thermometers is that they cannot be left in food while cooking.

No matter the type, kitchen thermometers should be calibrated regularly using ice water or boiling water to ensure accuracy. To clean a kitchen thermometer, wash it with hot, soapy water after each use and store it in a case so no one gets poked when rummaging through the kitchen drawer.

The post Kitchen Thermometers: Essential for Safe, Moist, Delicious Food appeared first on HealthStylz.

Thought to have originated in China around the Han dynasty, starting in 206 B.C., the ancient wok was made of cast iron and had a round bottom and a short looped handle on each side. So beloved by the Chinese, woks often were placed in tombs alongside their deceased owners.

Although cast-iron woks remain popular today, other options include stainless steel (with or without a nonstick or ceramic coating), aluminum, copper and carbon steel. Electric woks also are available for tableside cooking, but expect to pay a hefty price for this convenience.

Carbon steel woks are preferred by many chefs and home cooks, not only because they heat quickly and evenly, but also because they are extremely durable, lighter than cast-iron versions and, when well-seasoned, practically nonstick. As a bonus, carbon steel woks are relatively inexpensive and can be purchased for about $30.

Choose a traditional round-bottom, short-handled wok or opt for the design many chefs prefer: a flat-bottomed wok with one short looped handle and one long, straight handle. This design allows cooks to easily lift the wok and flip food in the air. A lid may come in handy, especially for steaming, braising and smoking foods.

High, sloping sides of a wok set it apart from a regular sauté or frying pan. Pick a wok with a 4- to 5-inch flat bottom and a 12- to 14-inch diameter. This size is ideal for cooking a lot of food without overcrowding the pan and keeping food warm around the sides without overcooking.

Prepare a simple stir-fry in a wok with a light splash of heart-healthy oil, fresh or frozen vegetables and flavorful aromatics such as onion, garlic and peppers. Or use this versatile kitchen tool to steam, boil, pan-fry, braise, poach or smoke foods.

Follow the manufacturer’s instructions to care for a wok. If you choose a carbon steel version, treat it with TLC and it will perform better with each use. New carbon steel woks typically have a protective oil coating that should be removed with hot, soapy water before using. After washing, dry the wok on a stove burner over high heat, then carefully rub it down with an oiled paper towel.

After each use, soak the wok in hot water, then wash it with a soft sponge or brush, avoiding rough scrubbing unless necessary. Soap is not needed but likely will not harm the wok. With proper care, your wok will develop a gorgeous patina, allowing for many years of healthful, flavorful cooking.

The post Woks: A Top Tool for Creating Fast, Flavorful Meals appeared first on HealthStylz.

Although grill pans are sometimes referred to as griddles, the difference is visible:

From shape and size to design and material, there’s a grill pan for every cook’s needs. Choose from square, round or rectangular pans that fit one or two stovetop burners. Opt for long, single handles or shorter double handles and pick from different materials including cast iron, enameled cast iron, copper, stainless steel and anodized nonstick aluminum. For double the cooking fun with a single tool (which saves storage space!), a reversible griddle-grill pan allows you to flip pancakes on one side and grill burgers on the other.

Top-rated cast-iron grill pans retain heat better than aluminum and feature higher ridges to help keep juices and oil off food, allowing for crispier, more uniform char marks. If your budget allows, an enamel coating over cast iron helps make clean-up easier. However, cast iron takes longer to heat on an electric stove, and it can easily scratch the surface of a glass-topped stove.

Meat lovers and vegetarians alike can enjoy grilling foods that show off pretty char marks, including juicy burgers, chicken breast and pork chops, shrimp and scallops, thick slices of portobello mushrooms and other sturdy vegetables, and even a classic grilled cheese sandwich or panini.
To use a grill pan, preheat the pan for five minutes over medium-high heat. Flick a few drops of water on the grill pan; if they evaporate quickly, your pan is ready to use. Make sure your stove is well-ventilated to prevent an overly smoky kitchen.

Next, add a hint of neutral-flavored oil by carefully rubbing a paper towel dipped in oil over the surface of the pan. This helps prevent food from sticking.

Prep food to be uniform in thickness, then place on the grill pan, cooking on both sides to ensure it is cooked to the proper internal temperature. If meat or poultry needs additional cooking time, cover it with an inverted pan to keep it from drying out. If your grill pan is small and light enough, transfer it to the oven to finish cooking.

While grill pans can’t fully replicate the authentic outdoor grill’s smoky flavor, you can enjoy a hint of delicious char-grilled taste year-round.

The post Tips and Tricks for Choosing and Using an Indoor Grill Pan appeared first on HealthStylz.

Servings: 2
Serving size: 1 cupcake (80 grams)
Prep time: 7 minutes
Cooking time: 40 seconds

Ingredients

• 3 tablespoons extra-fine almond flour
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 large egg
• 2 finely chopped Medjool dates, pitted
• ½ teaspoon (3 milliliters) vanilla extract
• 3 tablespoons rolled oats
• 2 tablespoons dark chocolate chips
• 1 tablespoon chopped walnuts
• 2 teaspoons unsalted pumpkin seeds

Instructions

Combine almond flour, cinnamon and salt in a mixing bowl. Add egg, dates and vanilla to flour mixture and blend with an immersion blender until all ingredients are combined and dates are chopped into smaller pieces. Add oats, chocolate chips, walnuts and pumpkin seeds and stir well to combine. Spoon batter equally into 2 microwave-safe silicone muffin cups and cook in microwave on high for 40 seconds each.

Nutrition Per Serving:
CALORIES 286; TOTAL FAT 16g; SAT. FAT 4g; CHOL. 83mg; SODIUM 230mg; CARB. 30g; FIBER 5g; SUGARS 16g; PROTEIN 9g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in almond flour not available.

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Nineteenth-century kitchen skimmers made of brass and iron had impressive heft but were likely uncomfortable to use while cooking. Today’s versions are available in lighter-weight materials including stainless steel, wire mesh, copper, plastic and silicone. Handles can be made of the same or different material, including ergonomic, weighted handles for ease of use and a better feel. A skimmer with a wooden handle is not recommended because liquid may soak into the wood and lead to food poisoning if not properly cleaned and sanitized. 

Depending on their design and materials, kitchen skimmers may be referred to as spider skimmers, slotted spoons or sieves. All versions have a long handle, sometimes with a hook on the end for hanging in storage or as kitchen decor. This important feature keeps the cook at a safe distance from splatters, steam and heat while preparing food. Versions of skimmers differ mostly in the basket. Spider skimmers, used often in Asian cooking, have a basket resembling a wire mesh spider’s web. Slotted spoons look more like a large, round serving spoon with perforated holes on the bottom. Sieves are made of fine wire mesh and can be cone-shaped or round. 

Kitchen skimmers also differ in basket depth. Skimmers with flat baskets are best for removing delicate foods without tearing and for skimming foam and congealed foods off the surface of liquids. Skimmers with deep baskets are ideal for removing larger amounts of food and to prevent food from slipping out. 

Although many kitchen skimmers can be washed in a dishwasher, refer to the manufacturer’s instructions for the best ways to keep your skimmer clean. 

The post Skimmers: Useful Utensils You Never Knew You Needed appeared first on HealthStylz.

Creamy Dutch Oven-baked Parmesan Risotto

Developed by EA Stewart

Servings: 4
Serving size: 1⅓ cup risotto, ½ cup broccolini, ½ cup arugula, 1 tablespoon pine nuts and 1 tablespoon Parmesan (345 grams)
Prep time: 25 minutes
Cooking time: 20 minutes

Ingredients

• [200 grams]             4 cups broccolini, stems removed
• [30 grams]               2 tablespoons (30 milliliters) olive oil, divided
• [40 grams]               ¼ cup pine nuts
• [1,070 grams]          4½ cups (1,060 milliliters) low-sodium vegetarian chicken-flavored broth, divided
• [180 grams]             1½ cups shallots, diced
• [300 grams]             1½ cups Arborio rice, dry
• [110 grams]              ½ cup (120 milliliters) dry white wine
• [70 grams]                ¾ cup shredded Parmesan, divided
• [60 grams]                2 cups baby arugula

Directions

1. Preheat oven to 400°F (205°C) and line a roasting pan with aluminum foil. Place broccolini in roasting pan, drizzle with 1 tablespoon olive oil and toss to coat. Set aside. Add pine nuts to a medium pot and toast over medium heat, stirring constantly for 2 to 3 minutes until light golden brown. Remove from heat immediately, place into a small bowl and set aside. Return pot to stove and pour in broth. Turn heat to high until broth begins to boil, then reduce to low and simmer until ready to use.
2. While broth is warming, heat a Dutch oven over medium-high heat. Add remaining tablespoon of olive oil and shallots and sauté for 3 minutes or until shallots are softened and light golden brown. Add rice and stir well with a spoon to combine. Pour wine over rice mixture and stir for 1 minute or until liquid has absorbed. Pour 4 cups of hot broth over rice mixture and stir until combined. Turn off heat for Dutch oven and medium pot with stock. Keep remaining ½ cup broth in pot on stove to use later.
3. Cover Dutch oven with lid and place on the middle rack of oven. Place roasting pan with broccolini on the middle rack next to the Dutch oven. Bake both for 20 minutes or until rice has fully absorbed liquid and broccolini is crispy, then remove both from oven.
4. Bring remaining ½ cup of broth back to a boil. Carefully remove lid from Dutch oven and pour remaining ½ cup broth and ½ cup Parmesan over rice. Stir well until risotto is creamy.
5. To serve, place 1⅓ cups of risotto in each serving bowl. Top each with ½ cup crispy broccolini, ½ cup baby arugula, 1 tablespoon toasted pine nuts and 1 tablespoon Parmesan.

Nutrition Per Serving

CALORIES 509; TOTAL FAT 16g; SAT. FAT 4g; CHOL. 13mg; SODIUM 493mg; CARB. 79g; FIBER 8g; SUGARS 7g; PROTEIN 18g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition analysis uses low-sodium vegetable broth for low-sodium vegetarian chicken-flavored broth. Nutrition information for potassium and phosphorus in low-sodium vegetable broth not available.

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Home cooks may be most familiar with a traditional meat mallet, aka  “meat tenderizer,” which looks similar to a hammer and often is spiked, “toothed” or textured to cut through muscle fibers and tenderize tougher  cuts of meat, such as flank steak, wild  game and grass-fed beef.

The term “meat pounder” often is used interchangeably with “meat mallet,” but a pounder usually has a shorter handle than a tenderizer, a circular head and a smooth surface — similar to a hockey puck on a stick. If you want a thin piece of chicken, a meat pounder is your preferred tool because it won’t tear the chicken like a tenderizer might.

Wooden meat mallets and tenderizers may be the least expensive option, but they are not as strong as metal versions, cannot be cleaned in a dishwasher and need regular oiling with a food grade oil to prevent splintering. In comparison, metal mallets and tenderizers made of stainless steel, aluminum or chrome are more heavy duty and require less muscle power to pound meat. Most metal versions also can be washed in a dishwasher and don’t require any special care.

However, metal meat tenderizers are heavier than wood versions and may damage cutting boards. Expect to pay anywhere from $7 for a wooden mallet to $20 or more for a metal version.

All meat pounders are made of metal although many have non-metal handles, which helps lessen slipping and provides a more comfortable grip. Meat pounders usually are more expensive than meat mallets and tenderizers; expect to pay about $30 for a high-quality meat pounder with a two-sided disk head that is smooth on one side and textured on the other. 

To properly use a meat mallet, tenderizer or pounder, place meat or poultry between two pieces of plastic wrap or wax paper to keep it from sticking to your cutting board and strike the meat evenly to achieve uniform thickness. Thoroughly wash and sanitize equipment in the dishwasher or by hand to prevent cross-contamination and foodborne illness. 

Not a meat eater? You may still find a meat mallet or pounder to be an indispensable kitchen tool. Consider these other uses: garlic crusher, nut cracker, fresh ginger mincer, whole spice and peppercorn “grinder,” olive pitter, ice crusher, plantain flattener and more. Try making “smashed potatoes” by flattening whole, boiled new potatoes, sauteing them in olive oil and seasoning with salt, pepper and fresh herbs for a delicious side dish. 

The post Mallets and Pounders: Valuable Kitchen Tools for Meat, Poultry and More appeared first on HealthStylz.

In the market for a grinder, but not sure which one to buy? Consider your cooking style, budget and the time and effort you want to put into grinding your own coffee, grains or spices. 

If you’re a coffee connoisseur, you may want to start grinding your own beans with either a “burr” or “blade” coffee grinder — the former is the pricier but often recommended option for producing the most uniform grounds, and therefore the best tasting “cup of Joe.” A blade coffee grinder is your best bet for producing finely ground spices, such as cumin, cinnamon and cloves. 

It’s not recommended to use the same grinder for both coffee and spices — unless, of course, you don’t mind your coffee flavored with ground pepper! 

There is some evidence suggesting freshly ground whole grains are nutritionally superior to pre-milled whole grains, so avid bakers may consider purchasing a grain grinder or mill for making bread, muffins and baked goods. Electric grain mills require less muscle power, while manual mills offer greater versatility as they can grind a wider variety of whole grains into various textures. 

Note: It’s important to use fresh-ground grains right away, or store them in an airtight container in a dry, cool pantry for up to three months or in the freezer for up to six months to prevent rancidity. 

Of course, for the ultimate tasting experience, you may want to invest in multiple kitchen grinders. What’s better than a homemade chai-spiced multigrain muffin you made with your own freshly ground grains and spices, alongside a cup of coffee you brewed from beans that you ground yourself?

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