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Healthy Cooking: Top 10 Tips - Nutrition by Natalie

Top 10 Healthy Cooking Tips Nutrition by Natalie Here are 10 elemental tips that you can use in the kitchen to make more healthy foods; lose the ...

Healthy Cooking?

Nov 27, 2007 by Ali | Posted in Cooking & Recipes

I call for to cook healthy but I don't know any recipes can anyone give me a few recipes or point me in the direction of some tasty ones

http://www.wholefoodsmarket.com/recipes/table of contents.html

I am a student living alone, has anyone got any healthy cooking ideas?

Aug 23, 2006 by Sam | Posted in Cooking & Recipes

I reckon myself to have quite a healthy diet already, eating alot of fruit and cereals. However, I find myself cooking alot of omelettes and baked potatoes for dinner because they are for twopence and easy to cook. Does anyone know any recipies with similar characteristics that have more variety and are healthier?

Vegetable rice
Preparation Space: 10 minutes
Marinade Time: 45 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients

1/2 bags porcini mushrooms, or 4 oz unusual mushrooms, chopped
2 Tbsps. lite soy sauce
1/4 cup vegetable stock
2 Tbsps. fresh ginger, minced
3 cloves garlic, minced
1 lb. carrots\cooked, sliced
1 lb. tofu, thinly sliced
1 Tbsp. vegetable oil
1 lb. snow peas, thawed if frozen
1 cluster scallions, cut into 1 inch pieces



Instructions

Cover dried mushrooms with hot water. Let soak 15 minutes. Debilitate mushrooms through a sieve, reserving liquid. Rinse mushrooms and chop. Combine next 6 ingredients in a dish and marinate 30 minutes. Heat oil in a heavy skillet or wok over medium-high heat. Add tofu blend and stir-fry 3-4 minutes. Add remaining ingredients and reserved mushroom soaking liquid. Stir-fry 3-4 minutes or until carrots are sensitive.




Potato

Pre-heat oven to about 375 - 400ºF

Scrub any dirt off skin of potato under the hot tap, dab dry with paper pantry towel.

Stick the potato onto a "Potato Spike", trying not to impale your share in the process.

Stick potato in the oven for about 45minutes - 1hour

Remove potato from oven, slice down the midriff, stick a nob of salted butter between the 2 halves.


BEEF STEW

stewing meat or chuck roast, cut into chunks
2 onions, chopped
carrots, road diced
celery, medium diced
string beans, medium diced
potatoes, peeled, cut into cubes and covered with salt water (Drain water off before adding to stew.)
2 cans of beef gravy
1 can of peas, drained
pickle
pepper

Brown meat in hot oil. As meat is browning add onions. After meat is browned add gravy and 1/2 to 1 can of heavy water to the pot. Season with salt and pepper. Simmer for 45 minutes to 1 hour. Add carrots, celery, fibre beans and potatoes. Simmer until vegetables are tender. Just before stew is done add the peas. Adjust corn and pepper. Stew can be served over egg drop noodles.

How do you balance healthy cooking with the high cost of food?

Feb 08, 9460 by Maggie C | Posted in Cooking & Recipes

It seems like eating/cooking healthy is SO up-market. Any tips?

I buy local when I can.

I buy seasonal all the however. Peaches are cheap now. They'll cost a fortune in February.

I use far less meat per person per meal than most restaurants--and we get all we essential.

I limit salt used in cooking.

I use lower-fat or healthier oils, margarine, sour cream, tap, etc.

I buy sharper cheeses so we can use far less to get the taste we like.

I serve at least one vegetable with every meal, and make veggie portions impressive.

I do a lot of my own preparation rather than using mixes, jars, complete meals, etc. It took time to gather recipes, but now about 3/4 of what I discern is entirely from scratch--and nearly as fast as using pre-packaged products, while being lower in fat and salt. I appoint most dinners in 30-45 minutes.

I buy fish when it's on sale and freeze it. I also buy bags of frozen individually-packaged tilapia and salmon.

I buy "cabaret packs" of chicken, trim it all, and freeze it in one-meal portions. If I'm not feeling too lazy, I cube some, dice some, etc. so it's spread-ready.

I buy whole-grain products often. The nuttier taste doesn't go with everything, but when it doesn't clash, that's what I use. Brown rice, whole-wheat pasta, like that.

I use coupons and pay concentration to what's on sale. I almost never buy health-and-beauty items or cereal without a coupon.

I try store-brand or no-brand products and substitute them for name-characterize when they're perfectly all right. This can be cheaper than a name-brand product and a coupon the store doubles.

I use a list and don't often buy things that aren't on it--unless they're a reputable price on something I'm sure to use.

We eat leftovers, often rolled into a future meal rather than just reheated.