Every February is Heart Health Month as set out by the American Heart Association. Here is a list from their web-site of alternatives to frying for better heart health and better cooking in the kitchen.
Stir-frying: Use a wok to cook vegetables, poultry or seafood in vegetable stock, wine or a small amount of oil. Avoid high-sodium (salt) seasonings like teriyaki and soy sauce.
Roasting: Use a rack in the pan so the meat or poultry doesn’t sit in its own fat drippings. Instead of basting with pan drippings, use fat-free liquids like wine, tomato juice or lemon juice. When making gravy from the drippings, chill first then use a gravy strainer or skim ladle to remove the fat.
Grilling and Broiling: Use a rack so the fat drips away from the food.
Baking: Bake foods in covered cookware with a little extra liquid.
Poaching: Cook chicken or fish by immersing it in simmering liquid.
Sauéting: Use a pan made with nonstick metal or a coated, nonstick surface, so you will need to use little or no oil when cooking. Use a nonstick vegetable spray to brown or sauté foods; or, as an alternative, use a small amount of broth or wine, or a tiny bit of vegetable oil rubbed onto the pan with a paper towel.
Steaming: Steam vegetables in a basket over simmering water. They’ll retain more flavors and won’t need any salt.
For more health and nutrition ideas visit our sister web-site Savor the Food and Your Health and learn more about how food correlates to a healthy you.
List source: Heart.Org
Header Image credit: kone123 / 123RF Stock Photo
What Others are Saying About Cooking:
1¼ cups flour
¾ cup sugar
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. nutmeg
1 cup sweet shredded coconut
2 large eggs, beaten
½ cup vegetable oil
½ cup plain Greek yogurt
1 tsp. vanilla
1 cup shredded carrot
Preheat oven to 350 degrees
In a large bowl, sift together first 7 ingredients. Then mix in shredded coconut.
In a medium bowl, whisk eggs then add oil and mix well; add the yogurt, vanilla and mix until fully incorporated. Stir the shredded carrots into the egg mixture, and then fold into the dry mixture until just combined.
Pour into four 4 to 5 inch spring form pans lined with parchment paper. Bake for 35 minutes or until knife inserted into center comes out clean. Remove from oven and let stand for 15 minutes and then remove bread and cool on a rack.
Frosting for bread as follows: Whisk together 1 cup powdered sugar, 8 oz. soft cream cheese and 1 tsp. vanilla. Spread over cooled bread. Reserve some cream cheese to decorate carrots on top. Use orange and green food coloring and a pastry bag. Orange is for the carrot and green for the leaf.
What Others are Saying about Carrot Cake
All oils used in the kitchen contain varying smoke points. That is the temperature at which they start to smoke and break down. Heating the oil beyond this point can cause toxic fumes and free radicals that are able to harm your body.
The more refined the oil, the higher the smoke point.
The following image shows the healthiest oils to consume as well as their smoke point.
Avocado oil when refined has a smoke point to 500 degrees. Almond oil also is a high heat oil to 450 degrees as well as coconut oil to 450 degrees. Extra virgin olive oil only has a smoke point to 350 degrees. Olive oil is best used as a salad oil or dipping oil.
Remember: Anytime you cook with oil, you risk overheating it, which can lead to the formation of unhealthy compounds. When your oil starts to change color, that’s a sign that it’s starting to degrade from to much heat.
Seed oils are not healthy for consumption. These include: corn, soybean, canola oil, sunflower, grape seed, and safflower.
Most vegetable oils today are made from GMO’s or Genetically modified Organisms. Many independent scientific studies have shown them to be toxic to our bodies.
Canola Oil, Vegetable Oil, and Corn Oil are oils high in omega 6 fatty acids, which in excessive amounts are actually bad for your heart.
For more information read these related articles: Food Breaking News – Livestrong – Health risks of Corn Oil – Health Line News – USDA Clears the Way for Corn, Soybeans Able to withstand an Herbicide in Agent Orange
How to make a Really Moist Banana Bread
The bananas need to be extra ripe. See how black they are here in this image? They have been cut open to show you that the fruit in side is still good. The banana is no longer firm but more pliable to mash and there is more sugar at this stage of the fruits life. These bananas were bought at market with a little green in them and left in the fruit bowl for 5 weeks to get them this black and prepared for baking banana bread.
Also using less vegetable oil, only ½ cup and adding ½ cup of Greek yogurt will give you the moist bread that you want. Make sure your eggs are room temperature. This allows for the protein that is in the egg to separate better with the other cake ingredients, also making for moist bread. Always sift the dry ingredients allowing for no large air pockets. Large air pockets do not allow for moist bread. Do not over beat your wet ingredients. Add wet ingredients to dry ingredients just before pouring batter into baking dish. Once the baking powder and soda hits something wet it starts to react. You want this reaction to happen as you put it into the oven and not before.
For more information on how food correlates to a healthy you, visit: Savor the Food and Your Health.
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