Fine Cooking Recipe

Top 10 Healthy Cooking Tips
Nutrition by Natalie

Here are 10 simple tips that you can use in the kitchen to make more healthy foods; lose the calories and fat, not the taste.

By replacing unhealthy foods with healthy alternatives in a recipe, you can cook healthy food, reduce fat, increase nutrients, lower calories and improve your diet.

Duration : 0:9:19

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I found a recipe for a Fench dish on the internet (supposedly authentic French recipe) and it calls for brown onions.

Here's my question to all you chefs……what the heck are brown onions? I know red (purple). yellow and even green (shallots) but I have never heard of a brown onion.

If someone could clarify this for me I would greatly appreciate it as my daughter is cooking this recipe as part of her French launguage project.

Oh, one more question…..if a recipe calls for roquefort (I know I spelled in incorrectly) cheese, is there a good substitute for this cheese or any recipe that calls for an aged cheese? Unfortunately my system can no longer handle aged cheeses so I can no longer enjoy my favorites (cheddar, bleu, parmagiano reggiano, etc.). I can eat Monterey Jack, Swiss (have not tried aged Swiss, just the old deli Swiss), etc.

Thanks so much!
Teabat:
Thanks so much! I drive right past TD everyday! Just hadn't seen anything called brown onions in Safeway. Any suggestions on the cheese?
The recipe called out to use brown onions. It is suppose to be an authentic French recipe. So my question was "what are brown onions" as I have never heard of brown onions.

As far as the aged cheeses, it's not that I can't tolerate them as I love them but my system no longer tolerates them. I could eat cheddar & blue cheese until the cows come home but my system doesn't like them anymore…..unfortunately. So what I was trying to find out was what are some good cheese to substitute with. For instance if a recipe calls out for cheddar what would be a good substitue so as to not really change the taste of the original recipe, same with if it calls for blue cheese, what would be a good substitute so the taste of the recipe does not change or not change dramatically (trying to keep to the original recipe & taste but having to substitute certain aged cheeses). Does Feta cheese work well as a substitue for Blue cheese, etc?

Thanks!

Brown onions: A sweet add on to any french dish. Go to a local Trader Joes. The have them there. And they are organic.

It seems like eating/cooking healthy is SO expensive. Any tips?

I buy local when I can.

I buy seasonal all the time. 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 need.

I limit salt used in cooking.

I use lower-fat or healthier oils, margarine, sour cream, milk, 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 substantial.

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 make is entirely from scratch–and nearly as fast as using pre-packaged products, while being lower in fat and salt. I make 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 “club 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 meal-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 attention 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-brand 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 good price on something I’m sure to use.

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

Cooking Coarse is THE cooking course of online cooking videos designed to help make everyday cooking easier by concentrating on basic cooking methods to create your own healthy cooking recipes instead of following a food recipe from someone elses dinner recipe collection.

Duration : 0:3:39

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Join host Susan Doherty on location in Santa Barbara wine country for traditional Italian cooking. Chef Leonardo Curti, of the popular Trattoria Grappolo, whips up a delectable dish you won’t want to miss. Get the recipe and easy tips here, at Six Minute Style.

Duration : 0:9:20

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Technorati Tags: Chef, cooking, Curti, Doherty, easy, eggplant, Grappolo, Italian, Leonardo, pasta, recipes, Susan, Trattoria