10 Ways to Quick and Healthy Cooking

[HeadChef]

10 Ways to Quick and Healthy Cooking

It's meal time and you want it to be healthy, but your family just wants to eat now! To solve this dilemma, read on for the best way to make a quick and healthy meal.

1. SET UP YOUR KITCHEN FOR SPEED
2. USE LOW-FAT CONVENIENCE FOODS
3. BUY FOOD PREPPED FOR USE
4. READ THE RECIPE
5. STICK TO NONSTICK SKILLETS
6. PULL OUT THE WOK
7. GET STEAMING S
8. MICROWAVE WHENEVER YOU CAN
9. GRILL OUT (OR IN)
10. DON'T DIRTY THE DISHES

*Before you use the food processor to mix a wet or messy mixture, first chop or shred dry ingredients like nuts and cheese.
*Take a few minutes to chop extra nuts, breadcrumbs, or vegetables, and freeze them in small amounts for future use.
*Chop tomatoes right in the can with kitchen scissors.
*Measure dry ingredients before wet ones.
*Seal crackers or cookies in a heavy-duty, zip-top plastic bag, and crush them with a rolling pin.
*Marinate food in a heavy-duty, zip-top plastic bag; then throw away the bag when you're finished.

 

[Mama Mangia]

10 Ways to Quick and Healthy Cooking

It's meal time and you want it to be healthy, but your family just wants to eat now! To solve this dilemma, read on for the best way to make a quick and healthy meal.

1. SET UP YOUR KITCHEN FOR SPEED
2. USE LOW-FAT CONVENIENCE FOODS
3. BUY FOOD PREPPED FOR USE
4. READ THE RECIPE
5. STICK TO NONSTICK SKILLETS
6. PULL OUT THE WOK
7. GET STEAMING S
8. MICROWAVE WHENEVER YOU CAN
9. GRILL OUT (OR IN)
10. DON'T DIRTY THE DISHES

*Before you use the food processor to mix a wet or messy mixture, first chop or shred dry ingredients like nuts and cheese.
*Take a few minutes to chop extra nuts, breadcrumbs, or vegetables, and freeze them in small amounts for future use.
*Chop tomatoes right in the can with kitchen scissors.
*Measure dry ingredients before wet ones.
*Seal crackers or cookies in a heavy-duty, zip-top plastic bag, and crush them with a rolling pin.
*Marinate food in a heavy-duty, zip-top plastic bag; then throw away the bag when you're finished.

My idea of quick and HEALTHY cooking is quite different.

I NEVER use conveniece foods. A convenience food for me is my own homemade mixes and not the preservative-loaded, MSG-filled, chemical-stuffedconvenience foods that have a good chance of causing something we don't need.

I never buy prepped foods - I don't need the chemicals they use on salad mixes, etc. I don't need it prepped by anyone - I want to be the one who is responsble or cleaning/washing/cutting/etc. the foods I eat and serve. I know that my kitchen is clean and free of whatever these prepping places have that I don't want.

Non-stick skillets are not safe to cook in. Use a good seasoned pan for the best results and no chemicals.

I don't believe in microwaves. Microwaving foods changes the molecular structure of foods, causng cancers, etc.

Nothing is wrong with dirtying dishes - it beats filling landfills with paper/foam plates.

Maybe I'm just too old-fashioned - but in my home we eat our meals off dishes (that need to be washed), using pans that need to be washed, sitting at dinner table as family, eating home cooked meals, prepped and cooked at home.

And it includes using my steamer, wok or any of the grills. And I keep my oven clean by cleaning it as well. A fun job - but I do it -and windows, and bathrooms, LOL.............

also - being Italian - canned tomatoes (even fresh, skinned) get squished by hand - been done for generations in just about every Italian family -

measuring ingredients - I always taught other cooks to use the correct measuring cups for dry ingredients (the nested ones that are plastic or stainless or aluminum) and to measure all liquids in the correct measurung cups - the glass or plastic with the pour spout

and I still marinate in a non-reactive dish..............can't break old habits

 

[crazybuoy]

hey

good info. thanks for sharing