Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Sushi Safety

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You can make some healthier substitutions for some of the most common ingredients used to build sushi rolls. Take a look at some suggestions to make the best pick when choosing a roll.

  1. Minimize your chances of infections caused by bacteria- choose cooked fish and shellfish. Follow proper food safety practices.
  2. Add healthy protein and fiber to your sushi by incorporating edamame on the side!
  3. Choose rolls with more fruit and vegetables for added vitamins and flavor without the higher-calorie ingredients such as cream cheese and sauces.
  4. Be good to your heart, use “lower sodium” soy sauce when dipping your sushi. Easy on the dipping!
  5. Think about using whole-grain brown rice for added fiber instead of white rice.
  6. Ginger is great for cleaning your pallet with new flavors and provides some minerals such as potassium, magnesium, copper, and manganese.

See these recommendations in reality in this Spicy Salmon Sushi Cups recipe!

Source:

Healthline.com

Homemade Broth

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Are broth and stock the same thing? Although the terms are often used interchangeably, there is a difference between the two liquids. Both are used to make recipes such as soups, sauces, and gravies. The key difference between broth and stock is the use of meat or bones, the type of seasonings added, and the cooking time.

Making your own chicken broth is a great strategy to reduce food waste, stretch your food dollars, and control the amount of sodium.

How to Slow Cook Homemade Chicken Broth

Learning to make your own chicken broth is a great strategy to reduce food waste and stretch your food dollars! Due to its versatility as a base for soups, gravies, and sauces; broth is a pantry staple for many homes. Broth can also be used as a substitution for water in recipes such as rice, pasta, and risotto as a cost-efficient way to increase flavor in the dish. Additionally, making your own broth is an excellent way to control the amount of sodium that is often found in store-bought options.

Homemade broth is simple and only requires the following ingredients:

  • One whole chicken, skin and fat removed
  • 1- 2 Cups of Vegetable Scraps, Chopped
  • Choice of herbs and seasonings
  • Water

Directions:

  1. Select a slow cooker large enough to fit the chicken
  2. Place chicken in slow cooker
  3. Add vegetables
  4. Add 1 -2 Tablespoons of your choice of herbs and seasonings
  5. Add water until the slow cookers is two-thirds full
  6. Cook on low for 6 to 8 hours or on high for 4 to 6 hours. The chicken is done when the internal temperature of the chicken is 165° F as measured with a food thermometer.
  7. Separate the chicken from the broth by lifting the chicken and bones onto a large plate or bowl. Let chicken cool enough to touch in the refrigerator. Shred the meat with a fork and store in airtight containers. This chicken can be used in salads, sandwiches, or other recipes.
  8. Strain the broth by pouring into a colander over a large bowl. Dispose of the vegetables.
  9. Divide the broth into 1 cup containers, cover tightly, and refrigerate overnight.
  10. The next day, scoop off and dispose of fat that has settled on top of broth.
  11. Label the containers of broth with the date. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Looking for ways to reduce food waste at home? Save leftover scraps from vegetables to flavor your homemade broth or stock. Roughly chop leftover or lackluster vegetables into small chunks and store in the freezer in an airtight container. Continue to add scraps to the bag until it is full or you are ready to make your homemade stock or broth!

References:

https://cfaes.osu.edu/news/articles/chow-line-the-difference-between-broth-and-stock

https://spendsmart.extension.iastate.edu/recipe/chicken-broth/

 

 

Casserole

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Here is your one-stop casserole shop for all things casserole knowledge!

Busy weeknights call for simple mealtime recipes. Use this quick formula to help you with your casserole mashup!

  • 2 cups veggies,
    • get creative with it!
  • 1-2 cups starch
    • such as potatoes, bread, or pasta
  • 1 cup binder
    • such as milk, soup, or cheese
  • 1 cup protein
    • such as eggs, chicken, beef, and much more!
  • Seasonings
    • be sure to keep an eye on the sodium levels you’re adding!

Family mealtime can be busy, but you don’t want to forget about food safety. According to USDA guidelines, the internal temperature of casseroles should reach 165 degrees Fahrenheit before you can serve them for safe consumption.

Check out some of our casserole recipes on our website to get you started! Our Poblano Casserole recipe is one you may not have tried yet but is sure to be a new family favorite!

BYO Salads

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BYO (Build Your Own)

A salad is a mix of various ingredients (cooked or raw) served cold. There are several ways to make a salad; thus, get creative with the following salad variety breakdowns:

Leafy Salad: raw greens (such as lettuce) often combined with other vegetables and toppings and served especially with dressing.

  • Elements of a leafy salad include lettuce, fruit and/or veggie, protein, crunch (nuts, bacon bits, croutons, etc.) with a dressing of your choice.

Fruit Salad: various mixed fruits with toppings and dressing.

  • Elements of a fruit salad include a mix of 3 or more various fruits with a dressing of your choice.
    • May squeeze lemon/lime juice when using bananas – this will help prevent browning.

Pasta Salad: small pieces (i.e., pasta, meat, fruit, or vegetables) usually mixed with a dressing.

  • Elements of a salad include pasta, fruit and/or veggie, diary with a dressing of your choice.

May pair a lean protein with any of your salads. Get inspired by our salad recipes and start building your (BYO) salad tonight!

A salad bar is an excellent way for everyone to join in and build their own (BYO) Salad. However, it’s essential to follow all food safety precautions before laying out your salad bar. Learn more below:

Clean and sanitize all surfaces, prep utensils, and containers before and after each service. Plus, wash all fresh produce.

Separate all ingredients into different containers, and each container should have its own serving utensil(s).

Cook eggs, meat (cook to correct temp), and pasta before chilling and serving in the salad bar.

Chill: Salad bar items must be kept at a temperature below 41 degrees Fahrenheit – may place ingredients over ice to help keep at the correct temperature.

Learn more about how to avoid cross-contamination.

 

 

References:

Gordon Food Service Contributors. (2018, August 21). Salad Bar Safety: The Cold Truth. Gordon Food Service. https://www.gfs.com/en-us/ideas/salad-bar-safety-cold-truth

Merriam – Webster. (1828). Salad – Definition. Merriam – Webster Dictionary. https://www.merriam-webster.com/dictionary/salad

Partnership for Food Safety Education. (2021). The Core Four Practices. Fightbac.Org. https://www.fightbac.org/food-safety-basics/the-core-four-practices/

Team, B. V. T. (2020, March 11). Salad Bar Food Safety: 10 Critical Ways to Protect Customers. Hitchcock Farms. https://www.hitchcockfarms.com/blog/salad-bar-food-safety

 

Dinner Tonight Links:

https://dinnertonight.tamu.edu/wash-fresh-produce/

Avoid Cross Contamination

https://dinnertonight.tamu.edu/recipes/salad-recipes/

Food Safety – Keep Your Weekly Prepped Meals Fresh and Safe

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Whether you are meal prepping for yourself or meal prepping for you and your family, you have to know how to keep that food safe! Follow these few tips below to make sure you’re eating nutritious and safe food. Keep your weekly prepped meals fresh and safe with this simple guide to meal prep food safety.

  • Clean
    • Make sure your hands, prep surfaces, and utensils are all clean and sanitized before beginning your meal prep.
    • Make sure you rinse your fresh fruits and vegetables before you slice into them.
    • Be sure to rinse the tops of cans before using a can opener to open.
  • Separate
    • Keep fresh fruits and vegetables, uncooked starches (rice, quinoa, beans), and raw meat separate from each other until after cooking.
    • Keep separate in the grocery cart, grocery bags, refrigerator, and prep space.
    • Wash hands after touching raw meat and before touching any other surface, utensil, container, fresh or cooked foods.
  • Cook
    • When meal prepping it’s key to cook your food to the proper internal temperatures before combining it into your meal prep containers.
    • When you are ready to eat a prepped meal, be sure to reheat to the internal temperature of 165 degrees F.
  • Chill
    • When meal prepping it is critical to keep an eye on the clock. Food can only be in the temperature danger zone (40-140 degrees F), where bacteria multiplies fastest, for 2 hours.
    • Once food is cooked and assembled be sure to begin the chilling process immediately.
  • Storage
    • Store your prepped meals in shallow containers with airtight lids.
    • See the list below to see how long you can keep your prepped foods safely in the refrigerator.
      • Cooked Meat (poultry, beef, pork, fish, shrimp) – 3 to 4 days
      • Vegetables & Fruit combined with cooked Meat – 3-4 days
      • Starches (rice, quinoa, beans) combined with cooked Meat – 3-4 days

 

Source:

USDA Refrigeration and Food Safety

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