Onions and garlic always add great flavor to most dishes. But let me share with you a cooking technique on preparing them that will greatly enhance the flavor of your meals. Your guests will rave about your cooking.

Many dishes call for onions and garlic in their recipes. You chop them up, saute them for 3 minutes and you are done. This is where, in my opinion, they miss the flavor boat.

When I was younger I would watch my husband’s Italian Nana cook spaghetti sauce and a number of other dishes and you know what she would do? She would always, finely chop the onion and slowly saute them in olive oil for about 35 to 40 minutes. It was a fairly slow process, because she would tend to the onions stirring them frequently as they slowly cooked. Eventually the onion would cook down (to almost half of what she started with) and turn a nice golden brown.

When the onion was about done Nana would add minced fresh garlic and saute the whole mixture another 4 or 5 minutes. What a wonderful smell that was. Boy was her spaghetti sauce special and this is why I believe her dishes were so delicious.

So I started using this technique every time I made a dish that called for onion and garlic. You know what? Every time I sauteed the onion slowly in olive oil my dishes were more flavorful. Special if you will.

So now I use this little technique every time I make spaghetti sauce, casseroles, beef stroganoff, taco soup and any other dish that calls for onion and garlic.

Once I made a Pampered Chef casserole with egg, zucchini, onion and garlic and used my little technique. Well let me tell you, that dish disappeared fast with many requests for the recipe. When I made this dish previously without using my onion technique the dish was nothing special.

So if you have the time, and I believe it is definitely worth it, try Nana’s tip.

One thing to keep in mind is that the onion cooks down to just about half of what you start with so use double the amount of onion that the recipe calls for. Don’t worry if it looks like way to much onion. Once it cooks down, the amount will be just right.

Again, here is all there is to it:

Finely chop up the amount of onion you will need. Pour olive oil into a frying pan. Be generous here. There is no set amount. Say 3 or 4 tablespoons for one onion.

Turn the heat on to medium high. Add the onion stirring frequently, until it is reduced by 1/3 to 1/2. If the onion appears to be cooking too fast, turn the temperature down to low. Just make sure the onion doesn’t burn.

When you think it’s done (after 35 to 40 minutes), add the minced garlic and cook an additional 4 or 5 minutes.

Now add the onions and garlic to you favorite dish.

You are going to love the flavor.

About The Author

Robin Gai is a previous restaurateur and the webmaster of http://www.cooking-mexican-recipes.com. If you enjoy Mexican food be sure to stop by to find some delicious Mexican recipes.

If you love chicken enchiladas visit http://cooking-mexican-recipes.com/chicken_enchilada_recipes.html

Visit her cooking blog with other recipes and techniqes at http://cooking-mexican-recipes.com/cooking-mexican-recipes-blog.html

I am happy to have you republish this article on your website. However, you are not allowed to change any of the content and all links must remain active.

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healthy cooking or healthy eating doesn’t mean denial. Changes that we implement towards a healthier lifestyle will impact our health, the way we feel and perhaps extend our life.

Cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen.

Healthy cooking

For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value.

When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and sautéing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food.

It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time.

Seasonings

You may also want to think about the seasonings that you add to your foods when cooking.

Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste.

Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening.

Baking powders that contain aluminum.

Cooking utensils

Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems.

More Things to Consider

Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder.

Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system.

Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes.

Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores.

Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice.

Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalapeño pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that’s it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2″ piece of ginger, 1/2 onion, 1 jalapeño pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint.

Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled.

And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.

About The Author

Izzy Morgan offers Health Articles on Nutrition and other health topics at her website http://www.ForHealthTips.com

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Are you looking for places to tighten your budget? Well, look no further than budget cooking! Your food bill is a good place to save money and learning how to cook is a great way to trim the food bill. When you learn the basics of cooking method, you waste less food, you prepare better food at home and you can buy in bulk, which is another cost-saving measure. It’s simple to master these cooking techniques that will save you money – with just some knowledge, study and a little practice. Here are just a few ideas to get you started.

Buy in Bulk

If you know how to prepare meat (chicken, beef, pork) quickly and efficiently, it makes sense to buy your favorite meats in larger quantities when they are on sale. Trim and prepare the meat, portioning it into serving sizes. Label and date each package and put each portion into the freezer. Now, when you are ready to prepare dinner some night, just take out a portion and prepare it using your favorite cooking method with your favorite ingredients. This budget cooking tip actually saves time AND money!

Celebrate at Home

Going out to a restaurant to celebrate a special occasion is always a treat, but it does have its drawbacks. For starters – if you want to enjoy a bottle of wine, expect to pay somewhere around 2 1/2 times as much as you would buying the same bottle at a store (and that’s before tip!) But… when you know how to apply basic cooking methods to great ingredients – you can create very high caliber meals right at home. And you can do this quickly, easily… and cheaply! This can also justify using the highest quality ingredients you can find and afford. You’ll still be saving money by toasting your occasion… at home.

Take the Whole Tenderloin – not just the filet

One of the nicest steaks you can prepare – especially on the outdoor BBQ grill – is the filet mignon. But even at the grocery store, this premium cut of beef comes at a premium price. So – I’ve got some great news for you! One of my favorite “chef secrets” is that breaking down an entire filet is actually much easier than most people think. I made a cooking video that discusses purchasing an entire tenderloin (at a much better price than just the filet) and learning how to prepare it yourself. This is still one of my best money saving tips!

The not so Obvious

It might seem obvious, but the best way to save money on your food bill is to eat less, right? Well, the actual truth of the matter is that most of what is cooked is not eaten and goes to waste. A great way to save money is actually to make less – not necessarily eat less. Portioning is a secret of basic cooking method and a great way to save money. This is because most home cooks over-produce food rather than run the risk of running out of food, which everyone hates to do. However, if you portion correctly on the preparation side, you will save money and have another added bonus: proper portioning also ensures you will not have to even worry about leftovers. So you’ve solved another common budget cooking dilemma – what to do with leftovers? There won’t be any!

Once you’ve mastered a few basic cooking methods and simple techniques for preparing great food, you’ll find it to be a very simple and rewarding way to incorporate budget cooking into your frugal lifestyle.

About The Author

Chef Todd Mohr is a classically trained chef, entrepreneur and educator. Since 2007, he has been the creator and host of the “Cooking Coarse” video series, which is known for its straight-forward and entertaining approach to cooking instruction. Chef Todd’s simple philosophy – burn your recipes and learn how to really cook – has helped many home cooks and professionals alike finally achieve success in the kitchen.

For more details on Cooking by Method and how you can cook better everyday at home, Visit: http://www.i-hate-cooking-recipes.com/cooking-magazine.html to get the FREE monthly ezine “Burn Your Recipes” – filled with great cooking advice, guidance, ideas and support.

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Some of the Chefs in Western Massachusetts like to take native ingredients and recipes and give them their own signature

fish cakes

* 1 lb. mixed fish, cut in large dice (salmon, swordfish, tuna)

* 1 small rib celery, finely diced

* 1/2 small green pepper, finely diced

* 1/2 small red pepper, finely diced

* 1/2 tsp. Old Bay seasoning

* 1/2 cup bread crumbs

* 1 tsp. mixed tarragon & chives, chopped

* 1 cup white wine & 1/2 cup rice wine vinegar

* 1 egg

* 1 Tbsp. Dijon mustard

* 3/4 tsp. Tabasco sauce

* 1/2 tsp. salt

* 1/4 cup milk

* flour & oil as needed for cooking

sweet & spicy aioli sauce

* 4-5 cloves roasted garlic

* 2 oz. rice wine vinegar

* 1/4 cup Thai garlic chili sauce

* 1/2 tsp. salt, plus additional to taste

* 2 large egg yolks

* 2 oz. granulated sugar

* 1/2 cup canola or vegetable oil

Place the chopped fish in a small sauce pan. Cover the fish with tap water, the cup of white wine and the 1/2 cup wine vinegar. Boil gently just until the fish is opaque (just barely cooked through and juicy).

Drain and place in a bowl with the diced vegetables, eggs, Dijon mustard, Tabasco sauce and seasonings, mashing the mixture together like a meatloaf or meatball mixture. Add the milk to the bread crumbs to moisten and incorporate into the fish mixture. Form this mixture into 8 “patties”, in a similar manor as making a hamburger patty. Chill until ready to cook.

For the sweet & spicy aioli sauce: place the sugar and vinegar in a small pan and heat over high heat, just to melt the sugar. Pull off the heat and reserve. Place the garlic cloves, eggs, salt and chili sauce in a food processor and turn on the power.

Very slowly incorporate the oil, the sauce should take on a thick mayonnaise consistency once you have added all the oil. Now with the machine still running, add the vinegar mixture, then stop the machine. You have created an emulsion, and the key to a successful emulsion is in the slow addition of the oil, so the sauce doesn’t separate. If it is too thick at this point you may incorporate a little water to thin it out. Check the seasoning, it should have a good balance of sweet, sour, spicy and salty flavors to really make your taste buds salivate.

Heat some vegetable oil, enough to cover the bottom of a large sauté pan, until it is very hot, almost smoking. Dip the fish cakes in a flour and then cook for 2-3 minutes on a medium heat, until nice and golden brown. Flip the fish cakes over and cook the other side until nicely golden browned also.

To serve, place the mixed baby greens on serving plates topped with a small amount of vinaigrette. Place the warm fish cakes on top, topping them off with aioli sauce. Enjoy!

Courtesy Chef Chris Albano

http://www.westernmachefs.com

About The Author

Chris Albano is local chef and administrator for http://WesternMaChefs.com trying to give a little credit for the local heroes.

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However, wine isn’t limited to just a glass, a bottle, or even a bucket. Branching out into different realms, as if trying to find itself in the culinary world, wine has become an important ingredient in many food dishes.

Cooking with wine isn’t a new concept; a bottle has always been in the kitchen, wearing a chef’s hat and sautéing the onions. But, with more and more light shining onto the health benefits of wine, people are becoming increasingly interested in wine sauces, adding it to dishes for wallop and wellness.

Choosing Between Red Wine and White Wine

Red wine will go with several dishes, as if some sort of food floozy getting on top of everything it knows. While people can alter recipes to make red wine BBQ sauce, or red wine steak sauce, the basic job of red wine is to marinate, bringing out the food’s innate flavors. Reds are skilled at bringing out the colors and essence of the food, and they add a dryness, making dishes taste less sugary. Similar to food/wine pairings, red wine should be added to dishes containing red meat, or dishes with a lot of vegetables, such as stews.

While red wine enhances flavor, white wines alter it. This doesn’t mean that white wine will decrease the horrible taste of your mother-in-law’s fettuccini, but it adds an acidic feature, making the dish more tart. It won’t drastically change the dish, but it will enhance its natural sharpness. White wines are best used for cream sauces, or with chicken and fish.

How Much to Spend

Wine that you cook with should be wine that you would drink….willingly. This doesn’t mean that you should pour your bottle of 1847 Château d’Yquem into a noodle sauce, but adding in weak wine will hurt, even ruin, your dish. If you purchase a wine of poor quality, your food will adopt that poor quality, which is probably not the goal you’re aiming for. A good rule of thumb is to never add cheap wine, but don’t go overboard and add an expensive wine that should be saved for a special occasion.

Cooking Wine

Cooking wine, by definition, is a very inexpensive wine that has been treated with salt as a preservative. Its sole purpose of existence is to be added to food. While some people advocate the use of cooking wine, true wine connoisseurs don’t, throwing the recipe book at it instead. This, in a nutshell, is because cooking wine tastes exactly like it’s supposed to taste: like wine you’d never want to drink.

Drunken Dishes

Some people may imagine that an entree full of alcohol will cause mayhem among the dinette set, causing the dish, in a moment of lapsed judgment, to actually run away with the spoon. But, in truth, using alcohol for cooking won’t have as much of an affect as using it for drinking. This isn’t to say that all the alcohol in food disappears (some dishes that aren’t cooked very long can still have high contents), but the longer something simmers, the more the alcohol evaporates, leaving the dish on the verge of sobriety.

Cooking with wine is meant to be fun and something people can do with a lot of variety. Though the Internet is filled with recipes and directions on how to make specific dishes, a lot of cooking with wine just comes with learning and understanding your specific tastes. In the end, wine can add pizzazz to your meal with flavor and zest, but usually not so much alcohol that you find yourself sauced.

About The Author

Jennifer Marie Jordan is the senior editor at http://www.savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

jenn@create-on.com

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Duration : 24 min

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