I keep on eye on the New York Times for recipe ideas, but usually what they feature has too much salt, fat or sugar for my needs. Such was the case when I recently received a Times email entitled 72 Recipes You Should Make This Fall.
Looking through them, I didn’t see many heart-health choices until I came across this chicken braised in two vinegars recipe. The Times uses thighs, high in fat, so I’d substitute breasts and leave off the salt mentioned as something you can add for serving.
With the holiday season in full swing, it’s a sure bet you’ll be cooking more for the various people who will be showing up on your doorstep this time of year. So I’ve been busy clipping recipes that are low-salt, low-sugar and low-fat, are quick to make, and sound pretty tasty too to share with you.
It sounds incredibly simple and quick, plus now you have a new word for your cooking vocabulary.
Chicken has become my go-to meat choice now that I’ve had two stents put in during the past five years. And I’m constantly searching for more ways to cook it, as you can see on my recipe page. I recently saw this recipe for chicken paillard and I thought, what is a paillard and is it tasty?
So what has happened? Has there been a drastic reformulation of Naf Naf food for the worse, or is something wrong with it’s nutrition info on-site?
I wrote an enthusiastic post about the relatively new fast food chain Naf Naf Grill back in 2014 when I discovered the low-salt content of its pita bread and the low-fat content of its beef in a pita offering. I’ve been touting it to friends and family ever since.
Sorry organic chicken lovers, you cans till buy it for the taste, or if you feel it helps the environment overall, but don’t expect massive nutritional benefits.
As red meat has become demonized because of high fat content in recent years, people are turning more and more to chicken, and specifically lower-fat white meat chicken. I’ve been eating more chicken since my 2012 angioplasty on orders from my nutritionists, leading me to continually search for ways to bring some taste to white-meat chicken.
When you go shopping for chicken, remember all chicken is not the same and a lot of the things you think you know about what makes for healthy chicken may be plain wrong. Cooking Light recently put out a great overview of the chicken world, The Definitive Guide to Healthy Chicken, which I recommend you read.
Garlic is one of my old-time food loves. Growing up Italian, it was always around and I came to love it. As an adult, I had roasted garlic for the first time and feel in love with that a swell. So whenever I see a recipe that talks about lots of garlic, like this one from Bon Appetit, I’m interested.