Friday, February 28, 2014

Are lemons a health food?

I never really think of lemons as a health food, so I was surprised to learn they are loaded with Vitamin C, iron, fiber and more! What's your favorite lemony dish?

http://bit.ly/1kertqI


Thursday, February 27, 2014

Ask the Chef

Great question in "Ask the Chef" about how to pair main dishes and sides! Click below for Chef Susan's simple tips on creating a meal that goes together well.

http://www.foodell.com/ask/viewthread/45/

Tuesday, February 25, 2014

Texas Chocolate Sheet Cake:

Looking for a fun dessert tonight? Here's how to make some yummy Texas Chocolate Sheet Cake:

Friday, February 21, 2014

Simple sauces make good food great

Check out some of our favorite saucy dishes on Foodell.com! http://www.foodell.com/articles/simple-sauces-make-good-food-great


Thursday, February 20, 2014

In My Opinion: Making Homemade Salad Dressing

Making Homemade Salad Dressing

The three most popular salad dressings in the United States are ranch, blue cheese and Italian.  This isn't exactly a knock-your-socks-off statement.  Many restaurants offer these as choices for their side salads and there are countless bottled salad dressings that are variations on the same themes.
So why do I bring it up?  Because it reminds me that making your own dressing at home is so simple, and yet millions of people still buy their dressing in a bottle.  Why go to all the trouble to bring home fresh greens, maybe some nice tomatoes and onions and cucumbers and other goodies, and then add a highly processed dressing?  Making it from scratch is so simple and so much better tasting.
Enter the vinaigrette. It's salad dressing at its most basic.  It's got a little vinegar, olive oil, salt and pepper.  Sometimes I add a touch of Dijon mustard to hold it together and a little chopped shallot or onion for zing.  To this mixture add a pinch each of dried parsley, basil and oregano and your vinaigrette becomes Italian dressing.
I make my vinaigrette with the following ratio:  1 part vinegar to 3 parts extra virgin olive oil.  If you like your dressing more acidic, add a little more vinegar.  I keep 3 vinegars on hand all the time:  red wine vinegar, white wine vinegar and balsamic vinegar. I like the Colavita brand of vinegars - they are readily available and affordable.   Keep them in a cool, dark cupboard and they'll last for months.
I use the white wine vinegar when I'm making fish or want a really light, fresh tasting salad.  Red wine vinegar is a little more robust and goes well with hearty tomatoes and comfort food.  Balsamic vinegar is a perfect match with pungent cheeses; if you like to add blue cheese or goat cheese to your salad, choose the balsamic for your vinaigrette.
The only rule for making vinaigrette is to always, always, ALWAYS... add the olive oil last, drizzling it in a slow steady stream while whisking.  This method helps to emulsify the oil and vinegar, or bring them together in a smooth sauce.
Try the foodell.com basic Vinaigrette recipe and let me know what you think. (Note:  The recipe makes a lot - feel free to halve the recipe or just keep the extra in the refrigerator for a few days and use it for all of your salads during the week.)
And if you haven't already seen it, be sure to watch the short video, Vinaigrette Salad Dressing. You'll be whisking your way to better salad dressing in no time!

About the Author

Chef Susan's photo
Chef Susan
I have been a professional cooking instructor since 2000 when I left the corporate world to pursue my passion for cooking. I recently founded foodell.com to make healthy eating and cooking fun and accessible for everyone by teaching home cooks how to make great food.  I am a graduate of Le Cordon Bleu culinary school in London and a full-time resident of Park City, Utah.
- See more at: http://www.foodell.com/articles/making-homemade-salad-dressing#sthash.3nWeUloc.dpuf

Monday, February 17, 2014

Secrets For Organizing Your Cooking Area

In this video, Chef Susan shares her kitchen secrets for organizing her cooking area, including her usage of pastry scrapers, prep bowls, cutting boards, trash bowls and more. 

Friday, February 14, 2014

Thursday, February 13, 2014

Rutabaga!

Awww... the under-appreciated rutabaga, or swede as it is known in some countries. I like to add chopped rutabaga to soups and stews - how do you use rutabaga?

http://bit.ly/1kenQ45

Wednesday, February 12, 2014

Broccoli!

Broccoli - one of my favorite super foods! Read here about the benefits of broccoli and try roasting some for dinner tonight!
http://bit.ly/1eaZrMV


Thursday, February 6, 2014

Milk can be very confusing. Let's look at the Milk Facts!


Milk:  The Udder Truth

Milk can be very confusing. What once provided the purest, most natural wallop of nutrients in a single glass has been tainted with artificial growth hormones, pasteurized to within an inch of its life and stripped of the very fat dissolving molecules that helped us to digest it in the first place. It seems as though there are dangers lurking in all of the grocery store cartons (even the ones with the happy cows plastered across the front), so what is a milk lover to do?
First, let's look at a few milk facts:
  • Grocery store milk is a highly processed food.
  • Whole milk contains about 3% milk fat, while low-fat milk contains 2% milk fat. When fat is stripped away from whole milk, powdered milk or milk solids are added back to create a texture more reminiscent of whole milk. Additives that are considered ‘industry standard’ are not required to be identified on the label.
  • Recombinant Bovine Growth Hormone (rBGH/BST), while still an approved drug according to the FDA, has been eliminated from most dairy operations. However, labeling does not require that milk containing rBGH be labeled as such.
  • Organic milk comes from cows that are fed organic, non-GMO feed. Organic dairies are also prohibited from giving the cows synthetic hormones and antibiotics. There is also a requirement that at least 30% of the feed is pasture grass.
  • A good portion of organic milk is subjected to ultra-high pasteurization, which means it is heated to a high temperature (above 280F) for at least 2 seconds. This dramatically extends the shelf life of milk; this is important for grocers since organic milk is more expensive than conventional milk. It is also important for producers because milk travels a great distance from farm to shelf.
  • What’s good for large producers and grocers isn’t always good for consumers.  Ultra-high pasteurization is blamed by many for the destruction of the fragile molecules of milk, thereby making it difficult to digest and introducing foreign proteins into the body.
As you can see, milk is a confusing food. There are thousands of studies, reams of reports and as many opinions about what makes milk good, bad or indifferent.
Based upon what I’ve read and heard, here, in order of best to worst, are my milk recommendations.
  1. Raw milk – Go back to basics and get the pure, lightly processed, nutrient rich stuff that made humans start drinking milk in the first place, thousands of years ago.  This is non-homogenized (you can either skim the cream off the top or shake it really well), unpasteurized and truly delicious.  Health benefits of raw milk include everything from improved immunity systems to better bone structure.  Go to realmilk.com to learn more and find sources of raw milk near you.
  2. Pasteurized organic milk (not ultra-pasteurized) – Some grocery stores are now carrying both ultra-pasteurized and pasteurized organic milk. Whole Foods is one such store, but with a little pressure from customers I expect many more stores will follow suit.
  3. Pasteurized conventional milk (not ultra pasteurized) that indicates no rBGH was added, preferably from a local or near-local provider.
  4. Whole milk - Whatever kind of milk you buy, I stick to the theory that the less processing the better. Whole milk is naturally rich, creamy and tasty, where low-fat milk requires additives to achieve the same flavor and texture. Buy whole milk and use less of it, or just add a little water to thin the milk.
I hope this article helps to clarify your milk choices, and that you now 'get milk'. 

About the Author

Chef Susan's photo
Chef Susan
I have been a professional cooking instructor since 2000 when I left the corporate world to pursue my passion for cooking. I recently founded foodell.com to make healthy eating and cooking fun and accessible for everyone by teaching home cooks how to make great food.  I am a graduate of Le Cordon Bleu culinary school in London and a full-time resident of Park City, Utah.

- See more at: http://www.foodell.com/articles/milk-the-udder-truth#sthash.JYcCAOGl.dpuf

Tuesday, February 4, 2014

Spaghetti Sauce Recipe

This spaghetti sauce recipe can be used as your all-purpose meat sauce, and it won’t take you all day to make it. Make it ahead and make extra! - See more at: http://www.foodell.com/recipes/spaghetti-with-meat-sauce#sthash.lwWGNaEe.dpuf

Friday, January 31, 2014

Fun Food Quote:

“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.” 

― Erma Bombeck

Thursday, January 30, 2014

foodell soup recipe: Bouillabaisse

Bouillabaisse (pronounced BOOL-yuh-BAYZ) is a fish stew loaded with vegetables and herbs and flavored with saffron. You can make most of the dish in advance, which makes it a great meal for guests. - See more at: http://www.foodell.com/recipes/Bouillabaisse-Recipe#sthash.VBaN9fAs.dpuf


Monday, January 27, 2014

[Video] Which cooking utensils do you really need?

Kitchen spatulas, whisks, spoons and tongs - these are just a few of the thousands of kitchen utensils you can buy. Which one do you need and why?


Friday, January 24, 2014

Happy Friday!

The weekend is here. We hope you have a happy Friday and a happy food weekend!


Thursday, January 23, 2014

Which Type of Cooking Oil Should I Buy?

What type of cooking oil do you have in your pantry? Olive oil, vegetable oil, canola oil, nut oils - there are so many different types of oil and their uses vary widely. Which one should you buy and why? Check out this video by Chef Susan as she goes over the different types of cooking oils available: http://www.foodell.com/videos/cooking-oils


Monday, January 20, 2014

Martin Luther King, Jr. Day

We love this quote by Martin Luther King, Jr. and thank him for making the world a better place.


Monday, January 13, 2014

Make Your Own Energy Bars!

Check our our new video for Awesome Energy Bars! Perfect for hiking, skiing, biking and general snacking, you'll want to keep these on hand all the time. Watch how to make them here.

Friday, January 10, 2014

Thursday, January 9, 2014

Friday, January 3, 2014

Any new cooking resolutions for the new year?