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Add flavor and variety to foods without adding extra fat by using herbs, spices or salsas instead of rich gravies and sauces.
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Use a Trimmer to trim visible fat from beef and pork, and remove skin from poultry before cooking.
- Use a vegetable cooking spray instead of butter or margarine when sautéing or grilling meats and vegetables.
- Use low-fat or fat-free yogurt as the base for sauces and dips calling for sour cream or mayonnaise.
- Substitute two egg whites for one whole egg in recipes. Dip meat, fish or poultry in egg whites instead of whole eggs before coating with crumbs.
- Use ground turkey or chicken breast in recipes calling for ground beef or pork.
- Substitute low-fat or fat-free milk for whole milk in sauces, soups and baked goods. They have the same nutritional value as whole and reduced fat (2%) milk with less fat and fewer calories.
- Reduce fat in baked goods by substituting unsweetened applesauce or mashed bananas for butter or shortening.
- Use flavored vinegars or lemon juice on salads instead of salad dressings. When dining out, cut calories considerably by ordering
dressing on the side and dipping your fork tines into the dressing to add just a bit of flavor to the lettuce.
- Cut calories by using a sugar substitute for real white sugar. They're more than twice as sweet and contain only 1 to 2 calories per
packet.
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- Eat your meals slowly and eat only until you're comfortably full.
- Be aware of what you're eating. It's easy to eat mindlessly when socializing, watching TV or preparing dinner.
- If you're served an overly large portion when dining out, ask for a to-go container before you begin eating. Box up half of the food for another meal at home.
- Read food labels carefully and check serving sizes. Calories from low-fat foods can add up quickly if the serving size listed on the label is smaller than what you would normally consume.
- Eat healthy snacks such as carrot sticks, fruit, nuts and raisins or a granola bar to keep hunger at bay and avoid overeating at meals.
- Drink six to eight glasses of water a day. Water not only helps suppress your appetite, it enhances nutrient absorption, weight loss and detoxifies your body.
- Don't linger at the dinner table. It may tempt you to go back for seconds or make you long for dessert.
- Never eat out of a bag or box. Measure your portions so you know exactly how much you are eating.
- Make the kitchen off limits at least three hours before bedtime.
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Turnips:
- While more than 40 varieties of turnips have been cataloged over the years, the most common in American kitchens is the radish-shaped, lilac-topped white turnip.
- Select small, heavy-for-their-size turnips. They are more delicately flavored and textured. The globe roots should be hard, solid and pearly rather than matte in appearance, and the greens (if attached) should be bright-colored and fresh looking.
- Today's turnips are meant for short-term consumption - not storage in root cellars - and can dehydrate quickly and turn bitter.
- To store turnips, tightly wrap in plastic and refrigerate for up to two weeks.
- Avoid the common problem of overcooking - turnips retain sweetness and are at their best flavor if cooked until just tender.
- Mixing turnips with potatoes can help ease a family into being turnip fans. Peel and cut red potatoes and turnips of similar sizes into wedges and cover with cold water. Add salt to taste and simmer gently until tender. Drain, season with salt, pepper and butter. Garnish with a sprinkle of fresh chopped parsley.
Susan Goss, Cutco Cutlery Culinary Advisory Board member executive chef and co-owner, West Town Tavern, Chicago
- If you are serving root vegetables to your family for the first time, simpler is better. Turnips and rutabagas take on a sweeter, milder flavor when drizzled with a little olive oil, sprinkled with salt and pepper, and roasted whole in a 350°F oven for about 45 minutes or until soft.
Judith Fertig, Cutco Cutlery Culinary Advisory Board member cookbook author, Prairie Home Cooking, Pure Prairie and All-American Desserts
- In general, I advise parents to offer up new veggies in combination with more familiar ones and ease them in gradually. Diced turnips and rutabagas can easily and tastily be tossed into a mix of steamed or boiled potatoes -- or try them mixed with diced carrots or peas.
Abigail Johnson Dodge, Cutco Cutlery Culinary Advisory Board member, cookbook author, culinary instructor and pastry chef
- Turnips can always be treated the same way as potatoes because they have basically the same consistency, only a sweeter taste. They also mix well with other vegetables. For example, cook whole; then slice and combine with carrots for color. Add chopped chervil or parsley as a garnish.
Fritz Sonnenschmidt, Cutco Cutlery Culinary Advisory Board member, certified master chef, former National Chairman of the American Academy of Chefs
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Rutabaga:
- Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color.
- Choose rutabagas that are smooth, firm and heavy for their size. Avoid any that have cracks, pitting or soft areas.
- Small new-crop rutabagas can be julienned or shredded to serve raw or marinated in salads.
- Refrigerate rutabagas in a plastic bag for up to two weeks.
- A great way to prepare this seasonal produce gem -- Winter Rutabaga Puree. Peel and cut 2 rutabagas into cubes and place in a pot with enough water to cover. Add 1 diced parsnip and 1 medium diced onion. Cook until fork tender and drain. Puree in a blender with a little butter, salt and pepper to
taste and finish with a little cream.
Put mixture in a pastry bag fitted
with a star shaped tip and pipe onto
your serving plate.
Robert Yamarone, Cutco Cutlery Culinary Advisory Board member, award-winning food stylist, chef, food
consultant and instructor
- A terrific cold
weather dish is a Root Vegetable
Gratin: Cut peeled turnips, rutabagas,
carrots and potatoes into large dice.
Place in a bowl and toss with salt,
pepper, fresh herbs, thinly sliced
onion and minced garlic. Pile the
vegetables into a gratin dish. Pour
heavy cream (or whole milk) into the
dish to just barely cover the
vegetables, sprinkle the top with
Parmesan cheese and dot with butter.
Cover with foil and bake at 350°F for
45 minutes until tender. Uncover and
bake 15 minutes more until browned and
bubbly. (Quick hint: Place the gratin
on a baking sheet to catch any
bubbling over).
Susan Goss, Cutco Cutlery Culinary Advisory Board member, executive chef and co-owner, West Town Tavern, Chicago
- Cut rutabagas into
large batons three times the size of
French fries; then braise in the oven
in brown sauce and Madeira wine.
Fritz Sonnenschmidt, Cutco Cutlery Culinary Advisory Board member, certified master chef, former National
Chairman of the American Academy of Chefs
- Turnips can always be
treated the same way as potatoes
because they have basically the same
consistency, only a sweeter taste.
They also mix well with other
vegetables. For example, cook whole;
then slice and combine with carrots
for color. Add chopped chervil or
parsley as a garnish.
Fritz Sonnenschmidt, Cutco Cutlery Culinary Advisory Board
member, certified master chef, former
National Chairman of the American
Academy of Chefs
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Beets:
- Commonly known as the
garden beet, this firm, round root
vegetable has leafy green tops, which
are also edible and highly nutritious.
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The most common color
for beets is garnet red, but they can
range in color from deep red to white.
- Choose small to medium
beets that are firm with smooth skins.
If beet greens are attached, they
should be crisp and bright.
- Because beets leach
moisture from the bulb and do not
store well, greens should be removed
as soon as you get them home. Leave
about one inch of the stem attached to
prevent loss of nutrients and color
during cooking.
- Store beets in a
plastic bag in the refrigerator for up
to three weeks.
- I find roasted beets
actually taste a lot like corn.
Drizzle with a little olive oil,
sprinkle with salt and peeper, and
roast whole in a 350°F oven about 45
minutes until tender. Then use a
Paring Knife to skin and cut them
into small pieces.
Judith Fertig, Cutco Cutlery Culinary Advisory Board member,
cookbook author, Prairie Home Cooking,
Pure Prairie and All-American Desserts
- I like beets cold,
sliced and combined with a sliced
Vidalia onion and some sliced cooked
red potatoes, topped with a light
dressing of olive oil, balsamic
vinegar, mustard, tarragon, chopped
parsley, salt and pepper.
Robert Yamarone,
Cutco Cutlery Culinary Advisory Board
member,
award-winning food stylist, chef, food
consultant and instructor
- One of my favorite
ways to serve cool beets is to toss
them with a Lemon Honey Vinaigrette
made by whisking together 2
tablespoons lemon juice, 1 teaspoon
grated lemon zest, 2 tablespoons
clover honey, 4 tablespoons good
fruity olive oil, salt and pepper to
taste. Garnish with a little fresh
thyme.
Susan Goss, Cutco
Cutlery Culinary Advisory Board member,
executive chef and co-owner, West Town
Tavern, Chicago
- Sweet and sour beets
are a great dish to use over a salad
or as an afternoon snack. After
cooking, slice the beets and put them
in a stainless steel or porcelain
dish. Take 2 parts chicken/vegetable
broth and ¾ parts vinegar (combine to
taste), add thinly sliced onions,
sugar, salt, grated horseradish,
caraway seeds, some mace
berries/corns, cloves and bay leaf.
Bring mixture to a boil, pour over
beets and marinate overnight.
Fritz Sonnenschmidt,
Cutco Cutlery Culinary Advisory Board
member,
certified master chef, former National
Chairman of the American Academy of
Chefs
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Tangerines:
- Tangerines are
America's most common mandarin orange,
a loose-skinned orange category that
includes several varieties that can be
sweet or tart, seedless or not and can
range in size from as small as an egg
to as large as a medium grapefruit.
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Choose tangerines that
are firm and heavy for their size.
Avoid those with mold or spongy spots.
Slight greening does not affect the
flavor or quality of the tangerine.
- Store tangerines at
room temperature for two to three days
or in the refrigerator for up to two
weeks.
- For an easy winter
fruit compote, combine 3 sectioned
tangerines, 2 sliced Granny Smith
apples, 2 peeled and sliced kiwis and
some halved seedless grapes in a
medium size bowl. In another bowl
whisk together ½ cup apple juice, ½
cup red wine, ¼ cup orange juice, ¼
cup sugar and a dash of vanilla
extract. Mix well and pour on top of
fruit mixture. Chill overnight and
serve with sliced pound cake.
Robert Yamarone,
Cutco Cutlery Culinary Advisory Board
member,
award-winning food stylist, chef, food
consultant and instructor
- I love fresh, whole
peeled oranges served in a compote
with homemade caramel syrup poured
over them. The caramel is easy to make - ¾ cup water and 1 cup sugar boiled
until the mixture turns golden brown.
Fabulous!
Judith Fertig, Cutco
Cutlery Culinary Advisory Board member,
cookbook author, Prairie Home Cooking,
Pure Prairie and All-American Desserts
- I love a simple
Tangerine White Chocolate Mousse:
3 cups strained tangerine juice
14 ounces chopped white chocolate
⅓ cup granulated sugar
6 tablespoons sour cream
2 teaspoons unflavored gelatin
2 cups whipping cream
3 tablespoons lemon juice
1. Combine the tangerine juice and the
sugar in a small saucepan. Stir over
low heat to dissolve the sugar,
increase heat to high and boil until
juice is reduced to 1-½ cups for about
20 minutes.
2. Sprinkle gelatin over lemon juice
to soften. Add gelatin to tangerine
juice and stir over low heat to
dissolve. Add white chocolate and stir
until melted. Whisk in sour cream. Let
mixture chill until cool but not set,
about 1 hour.
3. Whip cream to soft peaks and fold
into chocolate mixture. Divide among
12 molds or parfait glasses and chill
until set, about 1 hour.
Susan Goss, Cutco
Cutlery Culinary Advisory Board member,
executive chef and co-owner, West Town
Tavern, Chicago
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Use the
Paring Knives to remove stems
and eyes from vegetables; slice and
dice small foods; and quarter
potatoes and apples.
- Choose the
Trimmer to core cabbage, lettuce
and green peppers; slice tomatoes
and cucumbers; and trim fat and rind
from steaks, chops and roasts.
- Slice eggplant
or squash with the
6-¾" Petite Carver.
- Use the
Turning Fork to remove large
vegetables from pans and pick up and
turn steaks, chops, ham and fish.
- Shred cabbage
and lettuce with the
9-¾" Slicer.
- Choose the
7-⅝" Chef Knife to chop salad
greens, vegetables, nuts and fruits;
julienne vegetables for salad; and
mince fresh herbs.
- Mash potatoes
and other vegetables with the
Potato Masher.
- Use the
Vegetable Peeler to peel
potatoes, carrots, cucumbers and
apples.
- Clean out hardy
fruits and vegetables with the
Ice Cream Scoop.
- Press garlic,
lemon, black olives and ginger with
the
Garlic Press.
- Use
Super Shears to snip fresh
herbs, section chicken and trim
green beans.
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