Five Best Kitchen Secrets from the Culinary Institute Of America
To keep your home cooked meals tasting restaurant quality and healthy, Dr Oz got advice from the Culinary Institute of America. The country’s top chefs have trained here in the high tech and well maintained facility. Jennifer Stack, professor of nutrition at the Culinary Institute of America, joined Dr Oz to reveal their top five secrets in the kitchen.
Dr Oz: Start With Whole Foods & Organic Ingredients
Professor Stack said that the students start with foods that taste good and then build on the flavor. It’s key to start with a whole food or fresh ingredient, especially those in season. Celery, onions and garlic are key aromatic vegetables that improve and build on good flavors.
Microwave Fresh Citrus for 15 Seconds
Citrus fruits are great to add to almost any dish. Stack suggests sticking the fresh citrus fruit, cut in half, in a microwave for 15 seconds. This will make it easier to squeeze and you can get more juice out. Fresh citrus is always better. Dr Oz proved that you can get more than double the juice from the microwaved fresh fruit.
Dr Oz Sweet Potatoes Ice Cream Recipe
This is my favorite tip. The sweet potato is such a popular side dish, and it’s really healthy for you if you don’t add in all of the marshmallows and butter. You can make your own sweet potato ice cream just by taking a baked sweet potato, ricotta cheese, and unflavored gelatin to help it form up. This won’t melt in the sun either!
Sweet Potato Ice Cream Ingredients
- 1 1/4 cups part skim milk
- 3/4 cup plain nonfat Greek yogurt
- 1/2 cup of agave syrup
- 1 cup mashed, cooked sweet potato
- 2 tsp vanilla extract
- 1 tsp maple extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 1/2 tsp unflavored gelatin
Dr Oz: Healthy Meatloaf Recipe
Jennifer Stack recommends rolled oat in place of bread crumbs for a healthy meatloaf mix.
Healthy Spinach Dip With Silken Tofu
The same stuff many use to put together a smoothie can be used to fix a healthy spinach dip. This has a neutral taste and you are free to add in more of the spinach and water chestnuts.
Dr Oz: Lupini Beans Potato Substitute
Jennifer Stack’s last tip is using the lupini bean. it’s a large, white bean that you can use in potato dishes. It gives you fiber and protein. You don’t have to feel guilty about eating potato pancakes, chowder, and potato salad. You don’t have to peel or cut. They are just like potatoes. Here is what Stack puts in her recipe.
Dr Oz Healthy Potato Salad Recipe Ingredients
- 4 cups of lupini beans (rinsed and cooked moist like potato)
- 2 stalks celery
- 2 tbsp parsley
- 5 sweet pickles
- 1/2 cup red onion
- 2 hard boiled eggs
- Tofu mayo mix: 1/2 cup Silken Tofu with 2 tbsp cider vinegar, 3/4 tsp kosher salt, 1/4 tsp black pepper
Mix up the tofu mayo mix, then add to the mixture of the left over ingredients. To cook the beans, buy them in the jar, wash off the salty brine and cook until potato soft. Toss this up and it’s picnic ready. This recipe is 81 calories with 1.4 grams of fat.