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Content tagged with “Healthy Cooking - Healthy Cooking 101: Basics & Techniques” (Page 19)

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Mirin
Mirin: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the...
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...
Tomatillos
Tomatillos: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and...
Whole-wheat pastry flour
Whole-wheat pastry flour: Lower in protein than regular whole-wheat, has less gluten-forming potential (needed for...
Zatar
Zatar: Zatar is a Middle Eastern blend of spices consisting of thyme, sumac berries, sesame seeds and salt. You can...
Turkey tenderloin
Turkey tenderloin: A turkey tenderloin is an all-white piece that comes from the rib side of the breast. Tenderloins...
Vegetable broth
Vegetable broth: Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We...
Annatto
Annatto: Annatto, a Latin American and Carribean seasoning, is used as a yellow-orange colorant. It can be found in...
Tamarind
Tamarind: Tamarind is a tropical tree that produces a sour-sweet fruit in a brown pod, with edible pulp. It’s used in...
Tofu
Tofu: Tofu is “soybean curd” made by heating soymilk and a curdling agent in a process similar to dairy cheesemaking....
Sherry
Sherry: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many...
Soba noodles
Soba noodles: Thin buckwheat noodles from Japan called soba are traditionally served cold with a soy-based dipping...
Sole
Sole: The term “sole” is widely used for many types of flatfish from both the Atlantic and Pacific. Flounder and...
Soy flour
Soy flour: Soy flour is made from mature soybeans that have been dried, hulled, split and ground into flour. The...
Tahini
Tahini: Tahini is a thick paste made from ground sesame seeds. Look for it in the Middle Eastern section or near other...
Jicama
Jicama: Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and...
Shrimp
Shrimp: Raw, frozen and cooked shrimp are all sold by the number needed to make one pound—for example, “21-25 count” or...
Andouille sausage
Andouille sausage: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it...
Crystallized ginger
Crystallized ginger: Crystallized ginger lends a peppery pizzazz to desserts and baked goods. Buy it at Asian markets...
Barley
Barley: Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested slowly, leaving you...
Bigoli
Bigoli: Bigoli is a kind of spaghetti from the Veneto region of Italy, made with two-thirds white flour and one-third...
Boniato
Boniato: Boniato is a Caribbean sweet potato that is not as sweet as an American sweet potato. If you cannot find...
Boneless duck breast
Boneless duck breast: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the...
Boneless, skinless chicken breasts
Boneless, skinless chicken breasts: Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are...
How to Make Natural Food Dyes and Where to Buy Natural Food Dyes
Natural dyes: If you’re concerned about synthetic food dyes, natural colorants can deliver an attractive look using...
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