Tip - Healthy Eating during the Holiday Season!

recipe-2.jpg A Healthy Way to Approach Eating Out for the Holidays ‘Tis the Season for Holiday Dinners and Cocktail Parties! Here are some helpful tips to enjoy the party and the food, without paying for it later.
  1. Enjoy a holiday pre-dinner drink that contains bitters vs. going for the glass of bubbly. The bitters actually originated years ago as a digestive aid. They will help prime your belly for the food to come to enhance digestion.
  2. Start with anything that has some dark greens (i.e., Arugula or Brussel Sprouts) or something fermented or pickled (i.e., Cornichon). This is a continuation of the ‘bitters’ theme. Just like bitters, bitter foods help prime your system to handle the mix of foods that might be coming throughout the evening. Bitters can soothe gas and bloating, relieve heartburn, encourage digestive enzyme, bile and HCL production, relieve upset stomach, help maintain blood sugar levels, and support liver function.
  3. Manage your serving sizes even while snacking. While at a cocktail party consider counting plates based on how much food is on each plate, i.e., if you put about ¼ of a normal dinner serving on your plate. Limit yourself to four plates. Then you will still have a little room for dessert without feeling stuffed or throwing off your system.
  4. If you think there will be a lot of snacks and not much that you are really interested in making into a full dinner portion, eat first! Get in some good healthy protein and fats before leaving home. You can then snack and still feel you have what you need to keep your body going all evening without indulging in things you’d prefer to avoid.
  5. Hydrate! Hydrate all day and during the party as well. You will thank yourself the next day!
  Lisa M Miller, BS, NC Certified Nutrition Consultant KitchenOnFire.com OceanViewNutrition.com

Tip: Split-Roasted Thanksgiving Turkey

Thanksgiving turkey Want to serve the perfect Thanksgiving turkey without getting up early to start cooking? Cut it in half! It will cook in half the time, plus it will cook more evenly and retain much more moisture! See details in the related recipe here.

Tip: Resting Meats

Grill. Meat and vegetables char-grilled over flame As meat cooks, the muscle fibers start to firm up and progressively expel the water out. A large piece of meat will actually continue to cook for a few minutes after you take it out of the oven. When you take your roast out of the oven, the moisture still inside needs some time to redistribute back through the meat as the meat cools and the pressure comes down. If you cut into it right away, the liquid will actually pool out and your roast will end up dry. By letting it rest, the moisture is re-absorbed and your meat will be tender and juicy. Resting time is between 5-7 minutes for a small piece of steak and 15-20 minutes for a larger roast. To learn more, come to our Meat Cookery class on Monday, October 13! Sign up here.

Cooking for the week tip

lisa-miller-2812 Eat well everyday without spending all evening in the kitchen! Plan your meals to always provide for 2-3 meals from each dish.  Before serving, place servings for future meals in glass storage containers with the lid off to cool. Cover and place in the refrigerator when room temperature. It's a planned meal prepared in advance, not picked-through leftovers! Come see us next Sunday at Kitchen on Fire for a hands-on cooking class with the planning tools and a a complete run through on cooking for the week! Together with the students we cook everything, review the meal planning calendar and shopping list and prepare meals for all 5 days! All in 3-hours! https://kitchenonfire.com/classes/ Tip from Nutrition Consultant Lisa Miller dsc02814

Scone Tip

quick-breads-9627-1024x480 To avoid a Burnt Bottom:
  • Bake in the center of the oven rack in a 375F preheated oven.
  • Line a large baking sheet with parchment or silicone mat.
  • Put the lined baking sheet into another to protect the bottom of the scones from the high heat.

Tip for a better Burger or ground meat cooking!

Top-of-the-line filet does not make a better burger! You need to use a cut with an amount of at least 15 to 20% fat for a juicier patty; ground chuck is a good choice. shish kebabs on wooden skewers

Herb Revival

tip (When herbs like parsley, cilantro and such are starting to wilt. Take your herbs and cut off some of the stems. Discard any bruised or damaged leaves. Make an ice bath for the leaves to soak for about 15min. That will revive the cell walls allow the herbs regain sturdiness. You can use this technique with other herbs such as basil, mint, chervil, dill and cilantro) Cilantro