My
Grandma, Mama and now I all used/use McCormick spices. They are easy to find, high quality and have a huge selection. The prices are pretty good and I think they are a good value. Until today, I had never really checked out their website, but was surprised at home nice it is. If you haven't done so, please check them out. They have some great recipes and cooking tips. I can highly recommend them.
Check them out here!
Showing posts with label cooking hints. Show all posts
Showing posts with label cooking hints. Show all posts
Saturday, January 5, 2013
Packaged Chicken Broth
Chicken broth is something I tend to always keep in my pantry. It is so handy to have it around when you need it. While homemade is always better, we all know that it takes time and effort to make. And it doesn't help that the chickens found in the fresh meat department are not the best for making broth. To make really good broth you need a roasting or stewing hen, something that most stores rarely carry except around the winter holidays. So I usually just fall back on the packaged stuff.
However, one of the biggest problems with using canned/packaged chicken broth (or other broths, for that matter), is that they tend to be extremely high in sodium. As someone who is trying to keep to a low sodium diet, what can one do? I did some research into lower sodium broths, but found even one the ones labeled "low sodium" are much too high in sodium for my well being. I was about to give up finding an alternate when my brother in law happened to mention that McCormick's Kitchen Basics broths now come in a "no salt added" versions! I was ecstatic! I had used the regular Kitchen Basics broths in the past and liked them, so was not too dubious about trying this one. I bought some, tried it and decided that it is now my favorite broth. The flavor is very rich and chickeny, the list of ingredients was impressive, (be below) and the sodium was right down where I wanted it to be. It is now my go to packaged chicken broth. My only complaint and I am sure if this proves a good seller it will change, is that it only comes in quart containers. Give it a try sometime!
Kitchen Basics Unsalted Broths
Ingredients:
Nutritional Information:
However, one of the biggest problems with using canned/packaged chicken broth (or other broths, for that matter), is that they tend to be extremely high in sodium. As someone who is trying to keep to a low sodium diet, what can one do? I did some research into lower sodium broths, but found even one the ones labeled "low sodium" are much too high in sodium for my well being. I was about to give up finding an alternate when my brother in law happened to mention that McCormick's Kitchen Basics broths now come in a "no salt added" versions! I was ecstatic! I had used the regular Kitchen Basics broths in the past and liked them, so was not too dubious about trying this one. I bought some, tried it and decided that it is now my favorite broth. The flavor is very rich and chickeny, the list of ingredients was impressive, (be below) and the sodium was right down where I wanted it to be. It is now my go to packaged chicken broth. My only complaint and I am sure if this proves a good seller it will change, is that it only comes in quart containers. Give it a try sometime!
Kitchen Basics Unsalted Broths
Ingredients:
CHICKEN STOCK, CHICKEN FLAVOR, HONEY, VEGETABLE STOCKS (CARROT, ONION, MUSHROOM, CELERY), BAY, THYME, PEPPER.
Nutritional Information:
Calories: 20
Fat: 0 g
Cholesterol: 0 mg
Protein: 5 g
Sodium: 150 mg
Carbs: 1 g
Fiber: 0 g
Sugar: 0 g
Saturday, May 5, 2012
Pan-broiled Tuna Steak and non-stick frying pans
I love a good tuna steak. I am happy when I see it on a restaurant menu, especially if it is a place where I know it will be well cooked. I rarely find a nice looking tuna steak at the local grocery store, but when I do, I will treat myself to one. I cook it very simply and and quickly.
Heat a heavy, non-stick frying pan, large enough that your tuna steaks won't be too crowded. For my two steaks tonight I used a 10 inch frying pan. When the pan is hot, add a small splash of good quality olive oil, just enough to make a light film on the pan. While the pan is heating, lightly rub the tuna steaks on both sides with some spicy Mrs. Dash seasoning. Place the tuna steaks in the heated frying pan and sear a nice dark brown on each side. When both sides are well seared, remove from heat, pour the juice of one or two limes over the tuna steaks and cover. Allow to sit covered about 5 minutes. The tuna steaks should flake and be slightly pink in the middle. Serve with additional lime wedges for those who like more lime flavor. Enjoy!
A quick word about non-stick frying pans. There are lots of non-stick pans on the market, from very cheap to very expensive. I've tried some of each and have come to the conclusion that the very best non-stick pan that I've come across is the T-Fal Professional Total Non-Stick Frying Pan. Amazon carries it, as well as several other stores (Kohls carries them too). They come in three sizes, 12.5", 10" and 8". I have one of each. They are dishwasher safe and very heavy. I highly recommend them.
Heat a heavy, non-stick frying pan, large enough that your tuna steaks won't be too crowded. For my two steaks tonight I used a 10 inch frying pan. When the pan is hot, add a small splash of good quality olive oil, just enough to make a light film on the pan. While the pan is heating, lightly rub the tuna steaks on both sides with some spicy Mrs. Dash seasoning. Place the tuna steaks in the heated frying pan and sear a nice dark brown on each side. When both sides are well seared, remove from heat, pour the juice of one or two limes over the tuna steaks and cover. Allow to sit covered about 5 minutes. The tuna steaks should flake and be slightly pink in the middle. Serve with additional lime wedges for those who like more lime flavor. Enjoy!
A quick word about non-stick frying pans. There are lots of non-stick pans on the market, from very cheap to very expensive. I've tried some of each and have come to the conclusion that the very best non-stick pan that I've come across is the T-Fal Professional Total Non-Stick Frying Pan. Amazon carries it, as well as several other stores (Kohls carries them too). They come in three sizes, 12.5", 10" and 8". I have one of each. They are dishwasher safe and very heavy. I highly recommend them.
Friday, January 22, 2010
Note when baking...
Just a hint of advice, take care when baking that your baking powder and baking soda aren't too old. If they are you will end up with a flat, dry hard product that is nothing like the delicious treat you were anticipating! Ask me how I know! After opening baking powder is supposed to be good for 6-12 months. Baking soda is supposed to last indefinitely, but I have had it be useless after 7-8 months. A good thing to do with baking soda is open a new box every 6 months, place what is remaining of the old box in the refrigerator to absorb odors and the box that was in the fridge, pour down you sink drain. For more information about both baking powder and baking soda, check out this place.
Wednesday, January 13, 2010
Salt
As we all know, salt or sodium chloride is an important mineral. However most us take in much more than the 500 mg. of sodium we actually need in a day. Excess consumption of sodium can lead to or increase the effects of many health problems, the most common of which is hypertension or high blood pressure.
There are many ways in which we can cut our sodium intake. One of the easiest is by eating more fresh foods. Prepackaged foods are often quite high in sodium, even ones labeled as "lower sodium". For example, a can of chicken broth that is labeled as containing 2/3 less sodium than the regular version, still contains 420 mg of sodium, almost the total amount your body actually requires in a day. And canned tomatoes, regular contain 120 mg of sodium as opposed to salt free which contain 20 mg of sodium. And you also need to notice that this amount of sodium is per serving, not to the total amount in the can. A 14 oz. can of chicken broth is considered two servings, so if you consume the whole can, you are getting almost twice the amount of sodium you need in a day. So it is best to consume fresh meats and fresh or frozen vegetables (sauce free frozen vegetables).
Canned vegetables you can decrease the amount of sodium by buying no salt or lower sodium versions and in some cases by draining and rinsing (corn, peas, green beans, things like that). And of course, you should also not add extra salt when cooking or at the table. I will admit some things just cry out for salt and if you are careful about cutting it in other places, you should have no reason to fear sprinkling a bit over your eggs or fried potatoes. And too, you will find as you continue cutting back on your sodium intake, not only do you get used to eating less, you get to the point where you are very sensitive to how much is too much. After cutting back on my sodium intake over the past few years, I find that movie theater popcorn is completely inedible, just way too salty (not to mention too greasy, but that is for another day).
If you find lower sodium foods to be less savory, try adding other things to spark up the flavors. Herbs are a good way to do this and I am especially fond of Mrs. Dash mixes or spice mixes that I make up myself. Garlic adds a large amount of flavor, as does lemon juice. For other good ideas about cutting sodium intake check out the Mrs. Dash website.
There are many ways in which we can cut our sodium intake. One of the easiest is by eating more fresh foods. Prepackaged foods are often quite high in sodium, even ones labeled as "lower sodium". For example, a can of chicken broth that is labeled as containing 2/3 less sodium than the regular version, still contains 420 mg of sodium, almost the total amount your body actually requires in a day. And canned tomatoes, regular contain 120 mg of sodium as opposed to salt free which contain 20 mg of sodium. And you also need to notice that this amount of sodium is per serving, not to the total amount in the can. A 14 oz. can of chicken broth is considered two servings, so if you consume the whole can, you are getting almost twice the amount of sodium you need in a day. So it is best to consume fresh meats and fresh or frozen vegetables (sauce free frozen vegetables).
Canned vegetables you can decrease the amount of sodium by buying no salt or lower sodium versions and in some cases by draining and rinsing (corn, peas, green beans, things like that). And of course, you should also not add extra salt when cooking or at the table. I will admit some things just cry out for salt and if you are careful about cutting it in other places, you should have no reason to fear sprinkling a bit over your eggs or fried potatoes. And too, you will find as you continue cutting back on your sodium intake, not only do you get used to eating less, you get to the point where you are very sensitive to how much is too much. After cutting back on my sodium intake over the past few years, I find that movie theater popcorn is completely inedible, just way too salty (not to mention too greasy, but that is for another day).
If you find lower sodium foods to be less savory, try adding other things to spark up the flavors. Herbs are a good way to do this and I am especially fond of Mrs. Dash mixes or spice mixes that I make up myself. Garlic adds a large amount of flavor, as does lemon juice. For other good ideas about cutting sodium intake check out the Mrs. Dash website.
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