Cooking Healthy, Methods and How To

This method of cooking preserves all the vitamins and minerals. It uses very little if any fats and while it must be prepared in advance of dinner, it cooks on it’s own for an hour or more while you can unwind, change clothes, check your Email or do other things!

Clay Pot cooking requires a 15 minute soak for the whole pot and then the filled clay pot to be placed in a cold oven. The clay pot will crack if not treated properly.

As you can see, the food that comes out of the Clay Pot is quite yummy. The dishes may also be served table side for a nice presentation.

Clay pot cooking has been around since Roman times. It is referenced as a cooking method in Roman cooking instructions.

Many vegetables are coaxed into a toothsome sweet crispy baked form by simply tossing them with olive oil, lemon, and sea salt and then baking them to an al dente state.

We love broccoli, cauliflower, asparagus, Brussels sprouts, and the like baked in the oven. The flavor is so rich and full. It made a believe out of several “I don’t like vegetables!” claiming friends.

Here is a typical recipe for one of my favorites, Brussels sprouts.

With a bit of patience you can turn your Grandma’s iron skillet into a sauté pan that imparts flavor without the addition of a tub of fat. OR just buy a modern non-stick skillet!

A seasoned cast iron skillet will only need a big of olive oil to create a nice sauté for most foods. These foods include onions, mushrooms, Brussels sprouts, and other foods that are not by nature a dry food. You can reach a crisp or a saute very easily without much fat! The seasoned pan is wonderful.

Don’t have Grandma’s cast iron skillet? You can use a modern non-stick skillet. This is from a recipe that turns mushrooms into a delicious low fat and low calorie side dish or topping for your favorite main course.

It used to be that every good steak house served a relish tray once you sat down at your table. The intrusion of the salad bar took the fresh vegetable tray idea far afield from just carrots, cucumbers, onions, celery, and olives. The salad bar added all kinds of fatty dressings.

The relish tray as a beginner on your table is a good idea from my childhood. It will help curb appetites the healthy way. The vegetables and fruits of the garden were celebrated in season with simple little table relish recipes.

It was also very easy to add some more taste to them with simple ingredients such as vinegar, salt, pepper, and a dash of sugar.

These cucumbers and onions make nice additions to sandwiches, salads, and even a relish on the plate.

Shop the Farmer’s Market and experience with all kinds of early spring vegetables. Ask the vendor how they would serve these vegetables!

Heck, try some fresh sliced cucumbers in a pitcher of fresh chilled water. Refreshing!

Yeah, those are Kale Quesadillas and they are wonderful. I did use bacon as a small time minimal condiment here. I also used a nice cheddar cheese and not an inexpensive tasteless cheese. Kids will love this!

How about mango salsa? How about tomatillo salsa? And frankly, after living in the Southwest USA I no longer question anyone when they tell me to add green chiles. These toothsome not always hot/spiced Hatch Green Chiles impart an incredible taste to everything from salsas to apple pie. Seriously!

There is a whole world out there that you can use to eat healthier!

Back in the 1970’s the Slow Cooker came on like gang busters. It allowed a meal to be prepared before the cook went to work. While at work the Slow Cooker would slowly cook the foods. When the cook came home from work the house smelled just like a wonderful cooked meal that could be served very soon!

Slow Cookers do not need much water as the water is retained in the food. It also will take a tougher cut of meat and make it melt in your mouth. The addition of making a great home made and healthful soup is a plus.

Beans are very healthy. During the winter season, cooking with chicken broth also provides an added defense against colds and flu.

Everything from soups to whole chickens can be made in the Slow Cooker with a few spices.