Eats « Weekly Gravy

WEDNESDAY, Feb. 20, 2019 —Dense root vegetables such as sweet potatoes and parsnips benefit from roasting. They sweeten as they cook, making for healthy comfort food during cold winter months. Follow these general steps for any hard vegetables: Start by cutting them into uniform pieces, so they’ll roast and brown evenly. (Otherwise, you can end up with either burnt or undercooked pieces.) Next, toss the vegetables in a healthy cooking oil like olive oil, and sprinkle lightly with salt, which helps to bring out their sweetness. Line a baking sheet with parchment paper to prevent sticking. Then spread the vegetables evenly so that all pieces will brown at the same rate. Roast in a preheated 400-degree oven for about 45 minutes or until tender. The high temperature is key to bringing out the sweet flavor — plus it gets dinner on the table faster. Serve roasted veggies as a side dish instead of pasta or white rice with your favorite protein like chicken, or blend with broth for this fast and rich-tasting soup to take the chill off a cold evening. Roasted Vegetable Soup 2 sweet potatoes 4 parsnips 4 carrots 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt 32 ounces low-sodium vegetable or chicken broth Preheat oven to 400 degrees. Peel and cut the vegetables into 1-inch cubes. Toss with the olive oil and… read on >

Fast-food restaurants get a bad rap for menus chockful of high-fat, high-salt foods with little nutrition. But are fast casual and sit-down chains better? The answer may surprise you. A University of South Carolina study looked at the calories in lunch and dinner entrees and found that fast-casual dishes had, on average, 200 more calories than fast-food ones — 760 compared to 560. Menus at fast-casual restaurants also have more high-calorie options to tempt you. But the study didn’t look at whether these higher calorie choices are healthier. For instance, a whole-wheat roll might have more calories than a fast-food white burger bun, but it could also have more nutrients. Researchers at Drexel University and the University of Pennsylvania in Philadelphia focused on both nutrients and calories of 2,600 menu items served at local full-service restaurant chains. They found that choices in general were high in saturated fat and sodium, not to mention calories. Almost one-third of the entrees had more salt than you should eat in an entire day. Only one-fifth had the minimum amount of all-important fiber. Another concern raised by this study centered on the symbols restaurants use to label some dishes as “healthy.” Since there are no national guidelines that restaurants must follow in order to put a generic heart, for example, next to a menu item, it can be hard… read on >

Nuts are a delicious food to enjoy year-round, adding a richer taste to many of your favorite dishes. High in protein, fiber and essential minerals, nuts also contain healthy mono- and polyunsaturated fats that help fight inflammation. Nuts are natural hunger-busters, but pay attention to your portion size. A snack of 10 to 12 peanuts, walnuts, pistachios or hazelnuts clocks in at about 100 calories. Toasting nuts brings out their flavor and improves their texture. Simply place a handful of nuts in a dry, small skillet over medium-low heat. Cook two to three minutes, transfer to a cutting board, and chop or use whole. You can also bake nuts in a preheated 350-degree oven for eight to 10 minutes. For hazelnuts and pistachios, transfer to a dry dish towel and rub the toasted nuts to remove their skins, which may be bitter. Chopped or ground nuts are also a healthier alternative to breadcrumbs. Here’s a tasty way to use them with fish. Pistachio-Crusted Salmon 2 4-ounce salmon fillets, skin on 2 tablespoons Dijon mustard 3 tablespoons chopped pistachios Olive oil cooking spray Preheat oven to 400 degrees. Place salmon in a baking dish, skin side down. Spread mustard over the surface of the salmon, then top with chopped nuts and spritz lightly with cooking spray. Tent loosely with aluminum foil and bake eight to 10… read on >

(HealthDay News) — The United States has pledged to reduce food waste by 50 percent by the year 2030, the U.S. Food and Drug Administration says. The FDA offers these suggestions to help accomplish the national goal: Prepare a shopping list before going to the market to avoid overbuying. If available, select fruits or vegetables that often get left behind at the grocery, but are safe to eat. When eating out, ask for smaller portions to prevent plate waste and keep you from overeating. Keep foods in the fridge at 40 degrees F or below to keep them safe. Refrigerate cut or peeled vegetables to keep them fresh. Use your freezer to prevent foods from going bad. Be aware of expiration dates on your food. Know that some food can be consumed safely past the date on the package. But avoid foods that are discolored, smelly or moldy. If you prepare too much food for a party, send your guests home with leftovers.

Following the recipe for food safety is a must anytime you’re in the kitchen, and it starts with clean hands, the Academy of Nutrition and Dietetics says. “Always wash your hands with soapy water for at least 20 seconds before and after handling food,” spokeswoman Isabel Maples advised in an academy news release. “Don’t forget to wash your hands after handling raw meat and poultry to avoid spreading germs through the juices.” Wash fruits and vegetables, but don’t wash meat and poultry before cooking. Doing so could spread harmful bacteria to your sink and surrounding kitchen areas, she explained. “Clean your countertops with hot, soapy water. Use paper towels or disinfectant wipes, instead of washcloths or sponges, which can harbor bacteria,” Maples said. Take apart small appliances — such as can openers and blenders — to clean them, then air dry completely before storing, she recommended. “Clean your refrigerator every few weeks to rid it of potentially dangerous residue from raw foods. Rid your refrigerator of leftovers after four days. When in doubt, throw it out,” Maples said. Use a food thermometer when cooking meat — it’s the only real way to know if it’s done, she suggested. “Insert the thermometer into the thickest part of the meat, without it touching the bones or the bottom of the pan, to avoid getting a false reading.… read on >

The term “sugar substitutes” is a catch-all that covers a wide range of alternatives, starting with those little pink, blue and yellow packets. But their value as a health or diet aid is still uncertain. A research review in the BMJ found that there’s limited evidence to say how much using them helps with weight loss, and that the real answer is to cut back on sugar in general by drinking water and choosing low- and no-sugar foods. Still, sugar substitutes can free up calories you can spend on healthier foods. Here’s what you need to know: Spoonful for spoonful, artificial sweeteners can be 100 times sweeter than sugar, with few or no calories. As food additives, they’re regulated by the U.S. Food and Drug Administration and must get approval before they can be marketed. Approved Artificial Sweeteners Saccharin Aspartame Sucralose Neotame Acesulfame potassium Advantame Sugar alcohols are a type of sweetener commonly used in packaged foods. They’re carbohydrates, but the body doesn’t completely absorb them, so they don’t raise blood sugar as much as natural sugars. They’re also lower in calories, but they can have an unwanted laxative-type effect. Common Sugar Alcohols In Packaged Foods Isomalt Maltitol Mannitol Sorbitol Xylitol “Novel” sweeteners are a different kind of product. The most common one is stevia, which is made from a plant. Considered a dietary supplement… read on >

Is the dinner table a battleground at your house? Getting your kids to eat better doesn’t have to cause a fight if you follow these fast and easy strategies to enhance dishes that they already know and love. In some households, veggies and kids just don’t mix. But carrot fries have serious visual appeal plus nutrients, like high levels of vitamin A. They’re a much better choice than fast food fries. Carrot Fries 1 pound carrots, peeled and cut into sticks 2 tablespoons olive oil 4 tablespoons grated Parmesan cheese Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the carrot sticks in the oil. Transfer to the baking sheet. Sprinkle with the grated Parmesan and bake for about 20 minutes until fork tender. Yield: 4 servings It’s hard to find a kid who doesn’t love chicken nuggets, but getting a picky eater to enjoy fish prepared the same way can be a big stretch. The answer is these crisp and tender white fish nuggets. Fish Nuggets 1 pound tilapia filets, cut into 1-inch chunks 1 cup breadcrumbs 1 tablespoon flax seeds, ground 1 egg Cooking spray Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix breadcrumbs and flax seeds in a pie plate. Whisk the egg in a bowl. Dip each fish chunk into the egg, then… read on >

(HealthDay News) — The American Heart Association recommends reducing saturated fat to no more than 6 percent of total daily calories for people who need to lower “bad” cholesterol. The AHA suggests how to limit saturated fat: Eat more fruit, vegetables, whole grains, low-fat dairy products, poultry, fish and nuts. Limit red meat. high-fat dairy products, and sugary foods and beverages. Chose unhydrogenated vegetable oils such as canola, sunflower or olive oil. Use soft margarine as a substitute for butter. Look for “0g trans fat” on the nutrition facts label. Doughnuts, cookies, crackers, muffins, pies and cakes are examples of foods high in trans fat. Limit these in your diet. Limit commercially fried foods and baked goods made with shortening or partially hydrogenated vegetable oils.

(HealthDay News) — Electrolytes are minerals in the body that have an electric charge. They are in your blood, urine, tissues and body fluids. Sodium, calcium, potassium, chlorine, phosphate and magnesium are types of electrolytes that are absorbed from foods you eat and fluids you drink. The U.S. Library of Medicine mentions these roles of electrolytes: Balance the amount of water in your body. Balance your body’s acid/base (pH). Move nutrients into your cells. Move wastes from your cells. Help make sure the nerves, muscles, heart and brain work properly.