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So many things we do day after day that we really probably shouldn't, but continue to do because of habit and sometimes do not know any better.
Are you one of those individuals that find it difficult to accept advice or do you feel better by just sticking with what you are used to doing? If you are talking about cooking, you wonder if you change the spice you use to prepare a certain dish will it affect the taste and will people like it? I personally have ran into that problem with certain dishes I have prepared over the years that I tried suggestions given to me from another cook to change a certain spice, and I know my family will not realize it and not like the change.
I enjoy trying different things and spices, but I know that some members of my family will be able to tell the difference and complain as soon as they taste it. Therefore it is better and safer for me to stick with what they like and are used to and not listen to their complaints.
If it is a new recipe, it becomes an entirely different story because they have nothing to compare it to, and that is why I enjoy cooking for different guests. For example, at a large dinner party over the holidays, several of our guests were asking me what spices I use for certain dishes. As you well know, a certain spice can change the entire taste of a dish.
I love meeting and getting together with other people who love to cook and bake, just to "talk shop" and exchange ideas and advice on preparation of various foods.
I am also open to suggestions and taking advice on other subjects that does not pertain to foods and cooking.
When I was a young and learning cook, my mother-in-law used to tell me be especially careful with the amounts of salt you use, starting with a little and adding as needed. If you put too much salt in, you end up adding more water and the food becomes tasteless.
Another piece of advice from my mother-in-law was to control the cooking temperature (low fire) so you will not need to add additional water.
Speaking of taking advice, when we had the Olympic Deli, I used to make fried chicken livers which I sprinkled on a little oregano as my family liked. Well, one of my old customers told me had I ever thought of the possibility of people that do not like that spice? What great advice! I discontinued using oregano except for my family.
Below is a list of some advice you may want to follow:
* Eat more foods that grow on trees and plants and less food that is manufactured in plants.
* Drink green tea and plenty of water. Eat blueberries, broccoli and almonds.
* Eat breakfast like a king, lunch like a prince and dinner like a college student that is broke.
* Take a walk everyday and while you are walking .. SMILE!
Below are some healthy recipes and next week I will have some less healthy ones.
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Shrimp and Spinach Salad
4 cups baby spinach
12 ounce medium cooked shrimp (with tails,) chilled
1 small red onion, thinly sliced
1 cup cooked whole wheat penne pasta or macaroni
1/2 cup plain nonfat Greek yogurt
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup feta cheese crumbles
Combine spinach, shrimp, onion and pasta in large bowl. Whisk yogurt, vinegar, oil, garlic, papirka, oregano, pepper and salt in small bowl. Add to shrimp mixture; toss gently to coat. Sprinkle with feta cheese.
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Tuna Cakes with Creamy Cucumber Sauce
1/2 cup finely chopped cucumber
1/2 cup plain nonfat Greek gourt
1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon lemon pepper seasoning
1/3 cup shredded carrots
1/4 cup sliced green onions
1/4 cup finely chopped celery
1/4 cup reduced-fat mayonnaise
2 teaspoons spicy brown mustard
1 cup panko bread crumbs, divided
1 12-ounce can albacore tuna in water, drained
1 tablespoon canola oil or olive oil, divided
lemon wedges
For sauce, combine cucumber, yogurt, dill and lemon-pepper seasoning in small bowl and mix. Cover and refrigerate until ready to serve. Combine carrots, green onions, celery, mayonnaise and mustard in medium bowl. Stir in 1/2 cup panko. Stir in tuna until blended. Place remaining 1/2 cup panko in shallow dish. Shape tuna mixture into 5 patties.
Dip patties in panko, coating lightly. Heat 1 1/2 teaspoons oil in large skillet over medium heat. Add patties; cook 5-6 minutes or until golden brown, turning once and adding remaining 1 11/2 teaspoons oil to skillet when turning patties. Serve with sauce and lemon wedges.
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Dilly Deviled Eggs
6 hard-cooked eggs, peeled and cut in half lengthwise
2 tablespoons plain low-fat Greek yogurt
1 tablespoon light mayonnaise
1 tablespoon minced fresh dill or 1 teaspoon dried dill weed
1 tablespoon minced dill pickle
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper
paprika
dill sprigs
Remove yolks from egg halves. Mash yolks with yogurt, mayonnaise, dill, pickle, mustard, salt and pepper in small bowl. Fill egg halves with mixture using teaspoon or piping bag fitted with large plain tip. Garnish with paprika and dill sprigs.
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Hot and Spicy Hummus
1 can pinto beans, rinsed and drained
1/4 cup plain nonfat Greek yogurt
2 teaspoons lemon juice
1 clove garlic, smashed
1 teaspoon chopped chipotle peppers in adobo sauce
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2-3 tablespoons water
celery and carrot sticks
Combine beans, yogurt, lemon juice, garlic, chipotle pepper, oil, cumin, salt and black pepper in food processor or blender; process until smooth. Add 2-3 tablespoons water, if needed to reach desired consistency. Serve with vegetables.
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Kiki Angelos is a longtime columnist for the Parkersburg News and Sentinel.