Standardizing processes and recipes also assures guest satisfaction through consistent food and service. Return guests are generated when customers have a positive and consistent experience in the restaurant, including food and service, over and over again. Servers are expected to give the same sequence of service every single visit, and when the guest their favorite dish, say Chicken Marsala, they expect it to be the same every time. However, if the Chicken Marsala recipe is not documented, memorized and available for the cooks, how can the kitchen expect to make the same dish the customer had their previous visit? As simple and detrimental as documenting recipes is, it’s amazing how many restaurants one will find that don’t do such. As a result food is inconsistent, as well as the customer base.
To Repeat
Standardizing processes and recipes also assures guest satisfaction through consistent food and service. Return guests are generated when customers have a positive and consistent experience in the restaurant, including food and service, over and over again. Servers are expected to give the same sequence of service every single visit, and when the guest their favorite dish, say Chicken Marsala, they expect it to be the same every time. However, if the Chicken Marsala recipe is not documented, memorized and available for the cooks, how can the kitchen expect to make the same dish the customer had their previous visit? As simple and detrimental as documenting recipes is, it’s amazing how many restaurants one will find that don’t do such. As a result food is inconsistent, as well as the customer base.
It is very difficult to decide to what extent condiments and flavourings should be used. These have stimulating properties, although differing from the more complex properties of alcohol and the alkaloids. The great difference in the dietetic practices of nations does not appear to be in conformity with any general rule. It varies with opportunity, climate and national temperament; though doubtless the national temperament is often due in part to the dietetic habits. Some races are content with the simplest foods, large numbers subsist chiefly on rice, others on the richer cereals, wheat, oatmeal, etc., and fruit.
On the other hand there are races that enjoy stronger flavoured food, including such things as garlic, curry, pickles, pepper, strong cheese, meat extracts, rancid fats, dried and smoked fish, high game or still more decomposed flesh, offal and various disgusting things. The Greenlanders will eat with the keenest appetite, the half-frozen, half-putrid head and fins of the seal, after it has been preserved under the grass of summer. In Burmah and Sumatra a mess is made by pounding together prawns, shrimps, or any cheap fish; this is frequently allowed to become partially putrid. It is largely used as a condiment for mixing with their rice.
Numerous examples of this sort could be given. There is scarcely anything that it is possible to eat, but has been consumed with relish by some tribe or other. The strongest flavoured, and to our minds most disgusting foods are eaten by the least intelligent and most brutal races. It is hunger that compels the poor African bushman to eat anything he can get, and the Hottentot not only the flesh, but the entrails of cattle which die naturally, and this last he has come to think exquisite when boiled in beast-blood. All this shows a wonderful range of adaptability in the human body, but it would not be right to say that all such food is equally wholesome.
The most advanced and civilised races, especially the more delicately organised of them are the most fastidious, whilst it is the most brutal, that take the most rank and strongly flavoured foods. Even amongst the civilised there are great differences.
Although some people would like to go organic and lead a healthier lifestyle, they find themselves stopped by a few things. Among these little stumbling blocks are things like the cost of organic foods, the unavailability of organic foods, as well as the little fact that they will also need to find organic food recipes to go with their new lifestyle.
This is in fact a major stumbling block for many people who balk at the thought of not only changing their eating and dietary lifestyles, but of also having to change a lifetime’s worth of cooking experience to accommodate their new healthy lifestyle.
The fact of the matter is that people will go to the trouble of finding organic food suppliers, and of buying their costlier organic meats, dairy and produce, but when they have to actually sit down and find organic food recipes to go along with everything they’ve done thus far, their enthusiasm starts to wane.
This is where people actually tend to go wrong and miss the point. There is no such thing as special organic food recipes just as there is no special method of preparing the foods you which are organic.
The whole point is not to have to slave away looking for organic food recipes, replacing the ones you already have and know how to cook well, but to make your entire lifestyle healthier, of which the use of organic foods in your cooking endeavors being a large part.
The trick then to going organic and finding yourself cooking organic food recipes, is to use the same old recipes which you’ve been using thus far and transform them into something other than artery clogging, waistline expanding, sugar level increasing foods.
In other words, now that you’ve gone organic, you also need to make your cooking style a healthier one as well. This means that if you’re using a large amount of oil per day, you might want to cut down on it to almost nothing and use the healthier olive oil instead!
Of course any dietary changes that you make should be discussed with your physician as you will then be able to get a better picture of what proper changes you need to make. The same advice applies if you have an underlying medical condition which requires you to have a special diet.
Replacing your normal foods with organic foods is fine, but you will need to make sure that when you turn your normal everyday recipes into organic food recipes, that you don’t change your dietary habits in such a radical manner. If you’re careful and follow a sensible dietary plan, you won’t have to make food sacrifices if at all to offset your newly acquired organic food habits.
For more information to help you easily transition to organic living, please visit Vida Humphreys at
We call it fast food but we all eat it. And Wendy’s is one of our favorites.
Wendy’s is known for its square ground beef hamburgers and the Frosty, a form of soft serve ice cream.
The idea for Wendy’s Old Fashioned hamburgers was actually inspired by Dave Thomas’s trips to Kewpee Hamburgers in his home town of Kalamazoo, Michigan. The Kewpee sold square hamburgers and thick malt shakes, much like the famous restaurant that Thomas eventually founded in Columbus, Ohio, in 1969. Thomas named the restaurant after his fourth child Melinda Lou “Wendy” Thomas.
And today they even serve nutritional meals for the diet conscious. Like Ultimate Chicken Grill with a Side Salad and Fat-free French. Junior Hamburger Deluxe without mayonnaise with a Side Salad and fat-free dressing Large Chili with a Side Salad and fat-free dressing Plain Baked Potato and a small Chili…
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are Wendy’s most popular recipes of all…
–Wendy’s Chicken Caesar Fresh Stuffed Pita–
4 pita breads
4 teaspoons shredded, fresh parmesan
>> Dressing:
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
>>Chicken
2 boneless, skinless chicken breasts
salt
pepper
>>Salad
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to rapidly boil. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil.
2. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker. Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done.
3.Remove chicken from the grill and dice it. While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20 seconds. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread. Add about 1/3 cup of diced chicken on top of the salad in the pita.
Pour about a tablespoon of dressing over each sandwich. Sprinkle about a teaspoon of shredded fresh parmesan on top of each one and serve.
–Wendy’s Old Fashioned Burger–
1 Sesame-seed hamburger bun
1/4 Pound Ground beef
1 d Salt
3 Dill pickle slices
1 Teaspoon Catsup
3 White onion ring slices
2 Tomato slices
1/4 Cup Chopped iceburg lettuce
1 Tablespoon Mayonnaise
1. Using waxed paper, form the 1/4 pound of beef into a 4-inch square patty. Refrigerate until you’re ready to cook.
2. Preheat a barbecue grill on high. Toast both halves of the bun, face down, in a hot skillet. 3. Lightly salt the hamburger patty and cook on the barbecue grill for 2 to 3 minutes per side. Build the burger in the following stacking from the bottom up: bottom bun, hamburger patty, pickles, catsup, onion rings, tomatoes, lettuce, mayonnaise, top bun.
Details: If you’d like the classic Wendy’s double, cook two patties, and dress the bun the same. If adding cheese, use only real American cheese and place it on top of the dressed bun prior to adding the cooked beef. Double cheese? Do the same.
For Wendy’s classic bacon cheese burger, cook the burger and dress the bun as directed above. For the bacon, use Oscar-Mayer Ready-Made pre-cooked bacon. Simply microwave 2 slices for about 30 seconds, and add to your burger between the cheese and the beef patty.
–Wendy’s Original Frosty–
The Frosty was invented at Wendy’s owner Dave Thomas’ request by dairyman E.M. “Bill” Barker. The actual flavor of the original Frosty is a mixture of chocolate and vanilla. You can add M&M’s, Butterfinger Chips or Oreo Chips – whatever you desire.
1 cup Milk
1/2 Cup Nestle Quick
3 Cups Vanilla ice Cream
Put all ingredients in a blender and mix until smooth…
Or try…
–Wendy’s Chili–
1 pound ground chuck
1 15-ounce can of diced tomatoes (liquid included)
1 15-ounce can of red kidney beans (liquid drained)
1 15-ounce can of pinto beans (liquid drained)
1 8-ounce can Hunt’s tomato sauce
1/2 medium white onion, diced
1 4-ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients. Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50-60 minutes, stirring occasionally.
Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed. Slowly add oil to mixture, to create an emulsion.
Add sesame seeds and blend for just a couple seconds. Pour dressing into a covered container (such as a dressing cruet)and chill until needed. (1 1/2 CUPS DRESSING) Rub each chicken breast fillet with oil, then lightly salt and pepper each piece.
Grill on medium/high heat until done. Chill chicken breasts in refrigerator. When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Arrange a cup of red leaf lettuce on the iceberg lettuce.
Dice each chicken breast into bite- size pieces and sprinkle the pieces from each one over each salad. Arrange about 1/3 cup of mandarin orange wedges on each salad. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad. Add desired amount of sesame dressing and serve.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is . His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site .
Other Popular items on theWendy’s Restaurant Menu:
Honey BBQ Boneless Wings - Tender, juicy chicken breast, hand-tossed in our signature honey barbeque sauce made with real amber honey.
Homestyle Chicken Fillet - Wendy’s signature chicken fillet. Specially seasoned, lightly breaded and topped with mayonnaise.
Wendy’s Spicy Chicken Go Wrap - Their chicken fillet made with a fiery blend of peppers and spices. Plus crisp lettuce, cheddar cheese and a zesty ranch sauce all wrapped in a flour tortilla.
Wendy’s Chicken Club - Crisp strips of Applewood smoked bacon, sliced natural Swiss cheese and fresh toppings join a whole breast fillet for one tender, tasty sandwich. Available lightly breaded or grilled.
Sour Cream and Chives Baked Potato – Slow-baked in an oven, not zapped in a microwave. Sour Cream and Chives Baked Potato is their most popular, but they also have baked potatoes served with broccoli & cheese or bacon & cheese.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is
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The holidays are a wonderful time to relax and spend time with your loved ones. It can seem sometimes that with all of the modern technology around us, we forget about simpler times and traditional holiday family time. One way to capture the holiday moment is to make a few classic holiday recipes.
Below are a few classic holiday recipes for your family:
Buttery Eggnog: This is alcohol free eggnog that can be enjoyed by the entire family, including children and expectant mothers. Ingredients include: 6 eggs, ¼ cup sugar, 1 teaspoon butter flavor extract, 4 cups milk, ¼ teaspoon nutmeg, ¼ teaspoon cinnamon, Use a whisk to mix the eggs and sugar in a saucepan over low heat. Stir in 2 cups of milk and cook mixture over low heat. Make sure that you continually stir until it thickens a bit. Remove from heat and mix in the rest of the milk and the butter flavor extract. Chill before serving.
Holiday Cheesecake: Acquire 1 Graham Cracker Crust or make your own graham cracker crust. Ingredients include: 2 (8 oz) packages cream cheese, softened, 1/2 C Sugar, 2 Eggs, and 1/2 Tsp Vanilla. Preheat the oven to 325 degrees. Beat cream cheese until fluffy. Add the remaining ingredients and beat until smooth. Pour into crust. Bake for 35 minutes. Remove and let it to completely cool. Now, make the topping: You will need 1 C Sour Cream, 1/2 C Sugar, and 1/4 Tsp Vanilla Extract. Mix until well blended. Pour over the cheesecake. Add a fruit topping. Place in the Refrigerator until it is time to serve. It is a delicious holiday sweet.
Classic Holiday Glazed Ham: Ingredients you will need include: 1 ham (half or whole), 1 jar of maraschino cherries, 10 – 15 whole cloves, 1 can of sliced pineapples, 2 tablespoons yellow mustard, and 3/4 cup of brown sugar (light). First you must preheat the oven as stated on the package that the ham was in. Then bake the ham as instructed from the cooking directions on the package. About 45 minutes prior to the ham being completely cooked, remove it from the oven. Arrange the pineapple slices on top of the ham and hold them with the cloves. If you are not using cloves, then use toothpicks. Put a cherry in the middle of each pineapple slice and hold them with a toothpick or clove. In a bowl, mix the mustard, brown sugar, and the juice from the can of pineapples to make the glaze for the ham. Bake the ham for 30 minutes. Take the ham out of the oven and it is ready to be carved.
Rum Ball Recipe: This recipe is a delicious holiday treat. Ingredients include 200 g (7 oz) finely ground shortbread cookies, 200 g (7 oz) butter, melted, 50 g (1.7 oz) cocoa, 300 g (10 oz) powdered sugar, 1 tablespoon vanilla extract, 1 tsp rum, and 1-2 eggs. Mix all ingredients together and then shape into balls.
This holiday season take a little time to make some classic holiday recipes for your family, neighbors, and friends. You will enjoy adding traditional holiday customs in this high-tech modern world.
We are trying to provide consumers with safe and delicious eggs for your . Furthermore, we research to provide our customers with for breakfast.Article Source:
With its classic Rock & Roll theme and great chef-prepared meals, the HARD ROCK CAFE is a fantastic place to eat.
Back in the 70′s, Eric Clapton – the original guitar god, founder of Cream and Derek & the Dominoes, writer of the immortal “Layla” – liked to eat at this quirky American restaurant in London, England, called the Hard Rock Cafe.
The diner was this funky old building that used to be a Rolls Royce dealership. It was run by a couple of young American guys who liked to keep it loose. Hard Rock Cafe was an instant classic. You could be yourself at the Hard Rock. It was good food and a good time.
So Clapton got to be friends with the American duo and asked them to save him a regular table – put up a brass plaque or something. And the young proprietors said, “Why don’t we put up your guitar?” They all had a chuckle, and he handed over a guitar, and they slapped it on the wall.
No one thought much more about it. Until a week later, when another guitar arrived (a Gibson Les Paul, by the way). With it was a note from Pete Townshend of The Who which read: “Mine’s as good as his. Love, Pete.”
The young proprietors put it on the wall. After that, the guitars never stopped coming.
The restaurant franchise continues this practice today with Hard Rock Cafes in more than thirty countries worldwide. Each Hard Rock Cafe is filled with Rock & Roll collectibles. Many famous musical artists continue to donate items to the restaurants.
Hard Rock Cafe features fun menu items like Blackened Chicken Penne Pasta, Hickory Smoked Chicken & Spinach Dip, Famous Pig Sandwich, Love Me Chicken Tenders with Honey Mustard Sauce, Rock Your World Chicken Quesadillas and their Purple Haze Mixed Drink.
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here is Hard Rock Cafe’s most popular meal of all – BAKED POTATO SOUP FOLLOWED BY CHICKEN QUESADILLAS & ORANGE FREEZE DESSERT…
–Hard Rock Cafe Baked Potato Soup–
8 slices bacon
1 cup Diced yellow onions
2/3 cup Flour
6 cups Hotchicken stock
4 cups Diced — peeled baked Potatoes
2 cups Heavy cream
1/4 cup Chopped parsley
1 1/2 teaspoon Granulated garlic
1 1/2 teaspoon Dried basil
1 1/2 teaspoon Salt
1 1/2 teaspoon Red pepper sauce
1 1/2 teaspoon Coarse black pepper
1 cup Grated Cheddar cheese
1/4 cup Diced green onions — white Part only
Additional chopped bacon –
Grated cheese and Chopped parsley for Garnish
Fry bacon until crisp. Chop bacon and reserve drippings.
Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.
Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.
Heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
–Rock Your World Chicken Quesadillas–
4 flour tortillas
1 grilled chicken breast
barbecue sauce
crushed pineapple
bacon bits
colby-jack cheese
cooking oil spray
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don’t be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
–Hard Rock Cafe Orange Freeze–
2 cups orange sherbet
1 cup freshly squeezed orange juice
1/4 cup milk
1 sprig fresh mint (for garnish)
In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth.
You may have to stop the blender and stir the mixture up a bit to help it combine.
Pour into a tall, chilled glass and place a sprig of fresh mint on top.
Serve immediately, either to drink or as a dessert.
Or try…
–Hard Rock Cafe BBQ Beans–
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork or chopped bacon
Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.
Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
–Hard Rock Cafe Grilled Vegetable Sandwich–
6 Tbl Mayonnaise
1/2 ts Fresh Parsley — Chopped
Dried Oregano
Salt to taste
1 Red Bell Pepper
1 sm Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 c Olive Oil
2 Sourdough French Roll
1 TB Parmesan Cheese — Grated
8 Onion Ring Slices
4 slices Tomato
2 Pieces Red Leaf Lettuce
Preheat the barbecue or stovetop grill.
To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you’re ready to make the sandwich.
Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well.
Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.
Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls.
Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant.
Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next.
Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is . His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site .
Other Popular items on the Hard Rock Cafe Menu:
Hard Rock Cheeseburger or Bacon Cheeseburger : Served with Seasoned Fries.
Honey Mustard Grilled Chicken Sandwich: Topped with bacon, lettuce, tomato & Jack cheese. Served with Seasoned Fries & Coleslaw.
Hard Rock Cafe Veggie Burger: Served with a Side Salad.
Hickory Bar-B-Que Chicken: Served with Seasoned Fries, Coleslaw & Ranch Beans.
Entrée House Salad: Fresh mixed greens with shredded cheese, seasoned bacon bits, dried cranberries and in-house made garlic croutons. Served with choice of dressing.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is
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Soul food recipes have a reputation as unhealthy, especially in the light of today’s health conscious consumers. More people are watching their diets by choice or are forced to by doctors . The high fat, salt and calories contained in traditional soul food is blamed for the high rate of obesity, high blood pressure, diabetes and other health ailments.
That’s why radical changes continue to take place when it comes to this popular southern cuisine. Those changes have combined healthier ingredients and cooking methods with the robust flavor of southern cooking. The result is a healthier and friendlier version more people are loving. Now you can taste healthier ingredients that make the dishes safer to eat than the past. No more artery clogging fat back, bacon or ham hocks in these dishes. We’re talking leaner, meaner and healthier.
Now you’ll find more natural ingredients, herbs and spices that work with your healthy soul food diet, not against it. But including natural ingredients that harmonize with good health standards is half the battle. The other half concerns the cooking methods and techniques. Because what good is adding healthier ingredients to the dish if you end up cooking valuable vitamins and minerals out in the process? That’s why you’ll find less deep fat frying in today’s soul food cooking and more steaming, roasting, baking, and sautéing , for example.
All these work to add the valuable health element in and eliminate former health concerns of the past. Another culprit is sodium, one of the biggest culprits blamed for the increase in high blood pressure, especially among African Americans. Now more recipes contain sea salt and even kosher salt, which contain much less sodium than table salt. But the movement continues toward no salt recipes by using a combination of spices, citrus juices and herbs instead.
These are quick and simple ways today’s creative cooks are making soul food recipes safer for public consumption. Now you can have your favorite southern dishes without risking your soul.
See The Top 20 Soul Food Recipes Voted by Our Readers This Week Based On Taste and Ease of Preparation, Go to …