Cory's Corner: January Resolutions

Hey Cory,

I've decided to try healthy (but good) eating. I see Allrecipes has hundreds of wonderful recipes that I can try. My only problem is finding two or three ideas for breakfast. I do not like oatmeal (yuck!) and I need something quick and definitely easy. Help!

Harriet

Harriet,

Not to worry: there are alternatives. My favorite is whipping up a smoothie with protein powder. I also like scrambled eggs: whisk three egg whites and one yolk with a little nonfat milk and chopped herbs. Top with salsa and serve with a slice of whole grain toast. Also try sliced fruit topped with honey yogurt and chopped almonds.

Have a good morning!
Cory

Hi Cory,

I was wondering--can you freeze fresh herbs?

Thanks,
Cindy

Hi Cindy,

Yes, you can. What a great way to save your garden herbs for later use or to use up leftover herbs!  Herbs are also a great way to add intense flavor to a dish without the calories.

Parsley, basil, rosemary, thyme, mint and sage are just a few that freeze well. Chop herbs by hand or in a food processor, transfer by spoonful into ice cube trays, and top with water to cover. (A standard ice cube tray holds 2 tablespoons chopped herbs and approximately 1 tablespoon water for each cube.) Once frozen, transfer the cubes to a zipper-lock plastic bag and seal. Store until you want to add them to sauces, soups, or stews.

Good luck,
Cory

Cory,

I love sauces but want to try something healthier. What can you suggest as an alternative to heavy cream and butter sauces to give grilled, broiled or baked meats some additional flavor?

Regards,
Tom

Tom,

A few tasty suggestions:

• Where a recipe calls for a cream sauce, you can substitute a fat free-milk sauce made with roux and flavored with some herbs of choice.
• Citrus juices (1 cup orange and 1 cup grapefruit) reduced in a sauté pan with some shallots is a nice topping for fish or chicken.
• Additionally a splash of balsamic vinegar or reduced balsamic vinegar with peppercorns (½ cup vinegar reduced by half in a sauté pan with 1 teaspoon peppercorns) is great over grilled meat.

Happy cooking,

Cory

• Starting out  Beginning your day without breakfast would be like starting your car with out gas. We all need energy, so choose something high in fiber and protein.
• Save Time  Make a large batch of oatmeal at the beginning of the week and reheat in the morning; top with nuts or fruit.
• Energy boost  If you have a kitchen at work, bring in a blender. Instead of reaching for a cookie, whip up a smoothie for a midday boost. Prepackage a quart of mixed frozen fruit packs, some protein powder, 6 ounces of liquid and blend away.
• Drink Water  Carry a liter bottle with you and fill it a minimum of twice a day.
• Make-Ahead Meals  Double recipes and freeze half for those evenings when you're too tired to cook; it will help deter binge eating or buying fast-food meals.
• Meal Starter  Begin your meal with a cup of seasoned vegetable broth or soup; you'll feel fuller and get needed nutrients.
• Citrus  High in flavor, low in calories: use juice and zest to flavor salads, steamed vegetables, fish and baked chicken.
• Milk substitute  Try fat-free milk mixed with extra nonfat milk powder, or drink rice milk when you want something cold.

• Measuring Scale  Portion control is the key to weight management.
• Low-sodium and Organic Stocks  Keep your pantry stocked with cartons or cans of vegetable and chicken broths for a quick meal or ingredient substitution.
• Olive Oil  Use regular olive oil for cooking and a good extra-virgin oil for your salads.
• Low-Fat Meatloaf Pan  Choosing lean meat and using this pan will help eliminate a good percentage of a recipe's fat content.
• Salad Hands If you eat lots of salads, make tossing those greens easy and fun.

Got a cooking tip? Stumped by an ingredient? Send in your cooking questions and tips to coryscorner@allrecipes.com.