Ready-to-Go Chicken

Wednesday, December 12th, 2012

I’ve discovered that a little “pre-preparation” makes it a lot easier for a person with a busy lifestyle to eat healthier!  This poached chicken preparation gives me a handy stash of ready-to-go, cooked chicken in the frig.  Convenient for lots of different meals, my favorite is grabbing a few pieces for a delicious chicken caesar salad.   It takes only a painless few minutes to assemble, and is a great way to avoid the “fast food” route after a busy day in the trenches.

Click here, for the short video.

Tomatoes without the Skins and Seeds

Wednesday, December 12th, 2012

Have you ever wished for a handy way to relieve tomatoes of their skin and seeds?  Would you like to shorten the time it takes when preparing a batch of fresh salsa?  Click here, to check out this short video.  Good to know!

 

Shopping for Olive Oil

Saturday, December 1st, 2012

Olive oil has now become mainstream and the preferred choice of those concerned about the quality of fats in their diet.  Not so long ago in the U.S., olive oil was used mostly by gourmets and immigrants from Mediterranean countries.  In 2007, Americans consumed over 70 million gallons; a nearly ten-fold increase since 1982.

Dr. Andrew Weil says, “This is good news, as olive oil has the highest percentage of heart-healthy monounsaturated fat of any edible oil, and quality brands contain abundant antioxidants and other compounds that have been shown to provide cardiovascular and anti-cancer effects.”

So what should we look for when shopping for quality olive oil?

Seek out the highest-quality organic products you can afford, since cooking oils are the backbone of so many dishes.  Good words to look for on the label are “organic”, “first-pressed”, “extra-virgin” and “unrefined”.

Words to avoid are “expeller-pressed”, “refined” and “solvent extracted”.

Dr. Weil continues, “When choosing olive oil, I recommend buying small bottles of certified organic extra virgin olive oil.  Check the label for the ICEA (Instituto per la Certrificazione Etica e Ambientale, which means Ethical and Environmental Certification Institute) logo, and that of another organic certification body such as the USDA’s green-and-white ORGANIC logo.  Quality extra virgin olive oil should have a natural peppery finish and a deep, “green” aroma of grass and artichoke.  Because high-quality products rely on careful cultivation and preparation that preserve olive oil’s legendary taste and health benefits, such oils are not cheap, but the rewards are more than worth the cost.”*

Your thoughts?   …helpful?