Advertisement

Content tagged with “Healthy Cooking - Healthy Cooking 101: Basics & Techniques” (Page 18)

healthycooking_healthy;channel=healthycooking;parent=healthy;site=eatingwell;!c=recipes;!c=ew;

Fish sauce
Fish sauce: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian...
Flaxseeds
Flaxseeds: One of the best plant sources of omega-3 fatty acids, flaxseeds provide both soluble fiber, linked to...
Chicken tenders
Chicken tenders: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the...
Ghee
Ghee: A clarified butter often used in Indian dishes, ghee can withstand high heat without burning. It can be...
Coconut chips
Coconut chips: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the...
Cremini mushrooms
Cremini mushrooms: Cremini mushrooms (sometimes called baby bella mushrooms) are a strain of button mushrooms prized...
Couscous
Couscous: Resembling a grain, granules of semolina meal called couscous are actually a type of pasta. A staple...
Bread flour
Bread flour: Milled from high-protein wheats, bread flour develops strong gluten when kneaded, resulting in well-risen...
Prosciutto
Prosciutto: A spiced and salt-cured (though not smoked) Italian ham that is air-dried then pressed, resulting in a firm...
Cinnamon
Cinnamon, the bark of a small evergreen tree, compliments an array of both sweet and spicy foods. Find whole sticks or...
Saffron
Saffron: Literally the dried stigma from Crocus sativus, saffron is the world’s most expensive spice. Each crocus...
Rice vinegar
Rice vinegar: Rice vinegar is a mild vinegar made from glutinous rice; bottlings range from clear to aged (very dark)....
Red lentils
Red lentils: Red lentils, which can be found in natural-foods stores and Middle Eastern markets, cook in just 20...
Quinoa
Quinoa: Quinoa is a delicately flavored grain that was a staple in the ancient Incas’ diet. It is available in most...
Portobello mushroom
Portobello mushroom: This large, dark brown mushroom with a wide, flaring, flat cap is actually a mature cremini. While...
Sake
Sake: Sake is a dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes...
Mirin
Mirin: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the...
Leeks
Leeks: Related to the onion family, leeks have a milder flavor than onions, and are often used in soups and stews.
Marsala
Marsala: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. An opened bottle can be stored...
Napa cabbage
Napa cabbage: Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its...
Miso
Miso: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or...
Dried egg whites
Dried egg whites: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked...
Whole-wheat pastry flour
Whole-wheat pastry flour: Lower in protein than regular whole-wheat, has less gluten-forming potential (needed for...
Tomatillos
Tomatillos: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and...
Tamarind
Tamarind: Tamarind is a tropical tree that produces a sour-sweet fruit in a brown pod, with edible pulp. It’s used in...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner