- Posted September 12, 2013 by
Healthy Cooking in the 21st Century
Here are some of the healthy recipes you can make this 21st century with the modern technology, trends we are tackling.
Elisabeth Prueitt's Guide to Healthy Grains Party
There’s hardly anything that I can’t figure out how to get flaxseeds into. I mix the nutty-tasting meal into pancakes, waffles, quick breads and even smoothies. You can buy it preground, or you can finely crush the seeds in a coffee or spice grinder. It’s a good source of fiber and omega-3s.
Quick-Cooking Oats & Oat Flour
I use quick-cooking oats or oat flour (ground whole oats) in almost everything I bake. It’s a really easy way to bump up the texture and health benefits without sacrificing flavor or lightness. I add quick-cooking oats to chocolate chip cookies, and I replace up to half the regular flour in brownies with oat flour. I like quick oats, since they don’t need to cook as long as regular rolled oats.
White Whole-Wheat Flour
This whole-grain flour is produced from a white variety of wheat. It’s different from whole wheat flour—it is made from a different type of grain than the kind typically used for bread. Compared to other whole-grain flours, it is quite soft. It works well combined with all-purpose flour.
Rice Krispies Gluten Free
It’s made with whole-grain brown rice but no barley malt, which is the source of gluten in regular Rice Krispies. I make Rice Krispie treats with coconut oil, which I’ve discovered goes with everything.
Johnny Monis's Lean Meats Party
Wild boar is lean and gamey; it’s a super stand-in for farmed pork. Slow cooking really brings out its rich, mellow flavor. Street carts in northern Thailand sell grilled boar-neck satay.
Properly cooked guinea hen is so delicious, it makes you completely forget the comparisons to chicken. I like marinating it in yogurt with tandoori spices, then roasting or grilling it.
Goat is one of the world’s most widely consumed meats and a great alternative to beef. It’s naturally lean and significantly lower in fat than either beef or chicken. It’s also a personal favorite of mine. At Komi, we roast goat until the meat falls off the bone, then serve it with pita, pickles, tzatziki and a smoked-eggplant puree. Goat is also terrific in tacos—by far our most popular staff meal.
Bison is especially lean and has a musky sweetness. Grill it over really high heat, just as you would a steak. In Chiang Mai, we came across a vendor selling little bags of sun-dried buffalo that he’d finish off by grilling or frying.
Rabbit is one of the leanest forms of protein there is. It’s subtle in flavor and takes to marinades very well. When I was a kid, my Greek grandmother always had a rabbit dish waiting for us when we landed in Chios.
Source: Food & Wine