Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Tacos

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Make your Taco Tuesday (or Wednesday, or Thursday, or Friday….whenever!) the best it can be with these tips.

Tips for Taco night:

1. Start with the Seasoning

Who doesn’t love the convenience of a packaged seasoning mix? But take 10 minutes to put together a custom batch of the chili-based stuff and be prepared to be blown away by the difference. Bonus: DIY mixes are almost always lower in salt, so the brilliant pop of the spices shine more brightly.

2. Fine-Tuning The Tortillas

If you’re feeling ambitious, you could make your own corn or flour tortillas. Even if you go the store-bought route, there’s a simple way to make those soft tortillas even better. Most people warm them up, wrapped in foil, in the oven. That’s cool, but next time, try tossing them in a hot skillet and sprinkling a few drops of water in the pan. Turn a couple of times and keep the tortillas warm under a tea towel.

3. Prepping Pays Off Big Time

Get out ahead of your Taco Tuesday party by making the fillings the morning of, or the day before. That works especially well when you use that kitchen MVP, the slow cooker.

4. Bring on the Veggies

Tortillas make for the most amazing blank canvas. So many clever cooks have contributed plant-based taco fillings that taste incredible and work so well if you’re trying to eat less meat. That doesn’t mean you have to skip the pork, chicken or beef. Just pile on the veggies and use the meat almost like a condiment.

5. Try These Better-Than-Salsa Toppings

OK, there’s nothing better than salsa, right? Or a zesty slaw? Pico de gallo treads the fine line between salsa and salad, while landing smack in the middle of tasty town. Since Taco Tuesday rolls around every week, mix it up and try something new.

Original article can be found here.

Tortilla Breakdown

If you’re looking for the healthier option, corn tortillas outshine their flour alternative. Whichever you select, be sure to top your tortilla with plenty of veggies and beans to make it a truly nutritious meal.

 

Which Fish for Fish Tacos?

Most types of fish can be thrown into a taco, but each kind works best with a different set of toppings.

1. White-fleshed, mild, saltwater fish. Whether snapper, mahi mahi, grouper, flounder, halibut or cod, wild, local fish are the tastiest choice for Baja-style tacos. Since these fillets tend to be expensive, keep the toppings simple (think raw shredded cabbage and guacamole) so the mild flavor of these fish can really shine through.

2. Salmon. Salmon isn’t necessarily traditional, but there’s no reason you can’t wrap it in tortillas. Because the fish’s flavor is stronger, it can stand up to spicy rubs as well as the charring heat of the grill.

3. Farmed freshwater fish. At US taco shops and trucks, you’ll often find fish tacos made with tilapia or maybe even catfish. These can be a sustainable choice, for sure, but the fillets can have a murky, muddy flavor that’s best covered up with lots of vibrant toppings.

original article can be found here.

Potatoes

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Smart Starch Food Safety

Potatoes are among some of the most common leftover food items, especially during the holiday season. Be sure you’re storing and reheating all of your leftovers safely before reserving them to friends and family. For more information on why potatoes pose a food safety concern and how to properly handle them.

According to the 2017 Potato Statistical Yearbook created by the National Potato Council, 44 billion pounds of potatoes were produced in the U.S. in 2015. Some of those were turned into potato chips, others french fries. Many potatoes were baked or boiled and then served in restaurants, catering, healthcare, and other foodservice operations. And surprisingly, cooked potatoes pose a food safety risk, because they are considered a Time/Temperature Control for Safety (TCS) food. Looking for tips on peeling your potatoes? Check out this tip. 

Time/Temperature Control for Safety refresher (TCS food). 

TCS foods, like cooked potatoes, are prone to bacteria growth because they are moist, contain protein, and have a neutral or slightly acidic pH. This is ideal for the growth of microorganisms and the production of toxins. Proper cooking, holding times, and cooling techniques are imperative to avoiding time-temperature abuse and keeping TCS foods safe.

Why are cooked potatoes considered TCS food?

If cooked potatoes are not cooled properly, they can easily enter the temperature danger zone. Additionally, cooled potatoes are often combined with mayonnaise or oil to make potato salads, which makes them even more of a breeding ground for bacteria like salmonella or listeria when proper temperatures aren’t maintained.

3 ways to prevent potato-related food hazards

1. Cool off. Cooling potatoes properly is the best way to avoid a foodborne illness outbreak. Cooling potatoes in the refrigerator takes a minimum of 4 hours, but it can be expedited with these methods:

  • Ice-water bath.
  • Ice paddle.
  • Blast or tumble chiller.
  • Divide large batches of potatoes into shallow pans and spread them out.

2. Serve safely. If cooked potatoes are being reheated, make sure they reach at least 165°F. If the potatoes are being used in a ready-to-eat cold dish, like a potato salad, make sure the dish is served below 41°F. Tip: Place clean ice packs in or around the dish or use an ice-water bath to keep things safely cool.

3. If in doubt, throw it out! Any food that has been in the temperature danger zone of 41-135°F for more than 4 hours should be discarded. If you aren’t sure how long potatoes have been at 41-135°F, it is better to toss them than risk serving them to your customers, friends, or family.

Check out our source. 

Nutritional Value of Potatoes

Sometimes potatoes can have a bad rap but, in fact, potatoes contain a variety of beneficial nutrients! Check out a few of these nutritional benefits below!

  • Carbohydrates
  • Fiber
  • Potassium
  • Vitamin C
  • Vitamin B6
  • Manganese

Potatoes can be prepared in many ways but is there one type of potato that’s suitable for all of your cooking techniques? Find out what type of potatoes you should be using here.

The Difference Between Starchy vs. Waxy Potatoes

Russet potatoes are called starchy because they contain more of a certain kind of starch that makes them cook up drier and fluffier. That’s why they’re ideal for soaking up butter and gravy when they’re baked or mashed. But that same fluffy texture makes them fall apart in stews.

Boiling potatoes and fingerlings are called waxy because they hold their shape when they’re cooked. Firm rather than fluffy, their texture can stand up to the moisture in soups and casseroles without disintegrating.

All-purpose potatoes are like the Goldilocks of the potato world. Their balance of starchiness and waxiness makes them just right for almost any recipe.

Find the Original Article Here. 

Find your next potato recipe:

How to Puree

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Don’t fret; there’s no wrong way to puree. Use what you have on hand and get smashing!  Below are some tools that can help you get the consistency you need:

  • Food processor
  • Blender
  • Hand blender
  • Potato Smasher.

Both the food processor and blender will get you the consistency you need the quickest.   However, the hand blender and potato smasher will also suffice.  The potato smasher will require the most work, but if you are willing to put a bit of muscle behind it, you can puree.  All methods need the ingredients to be soft before blending or smashing, so prep your ingredients and puree away.

Tuna

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Did you know that there are many different varieties of tuna? Read below for more information on some of the species of tuna that is more commonly consumed.

  • Albacore
    • Light flesh and mild flavor
    • Canned as “white meat tuna”
  • Bluefin
    • Dark red flesh and fattiest of any tuna
    • Best option for fresh tuna and is used almost exclusively in sashimi and sushi dishes
  • SkipJack
    • Strong flavor
    • Canned as chunk light tuna
  • Yellowfin (Ahi)
    • Light pink with mild flavor
    • Comparable to bluefin tuna and is often marketed as frozen tuna steaks of fresh loins or steaks.

The USDA 2025-2030 Dietary Guidelines recommends incorporating fish as a healthy part of your weekly diet. Check out our seafood recipes to find easy and healthy recipes to start making at home tonight!

Most people are not as confident cooking with fish check out our blogs for tips on making you fish dishes safe and delicious

Safely Storing Food

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For most, grocery shopping is the easy part.  However, storing and putting your food away, that can be tricky! Here’s an excellent resource provided by the Academy of Nutrition and Dietetics.

  • FREEZER (0°F or below):
    • Wrap and label meat, fish and poultry that you plan to freeze.
  • FRIDGE (34°F – 40°F):
    • Dairy and eggs should be stored in the coldest part of the fridge, usually near the back and away from the door.
    • Put meat in the meat drawer or on the lowest shelf of the refrigerator.
    • Use the crisper or produce drawers for veggies!
    • Olive oil and nut oils go rancid quickly when exposed to light and heat, which puts the kibosh on their healthful qualities. Refrigeration may cause these oils to become cloudy, but they’ll clear up when they return to room temperature.
    • Cheese may be best served at room temperature — but, like all animal-derived food, still needs to be stored in the fridge. Take it out a short time before serving for the best flavor. Perishable foods, including cheese, should be thrown out if they are kept out of the refrigerator for two or more hours. In the warmer months, that amount of time will be less.
    • Butter should be kept cold. Your grandma may have kept her butter in a crock on the counter to keep it nice and spreadable. However, keeping butter refrigerated avoids risky bacterial contamination. If you want soft butter, remove it for a little while before serving to let it soften.
  • PANTRY  or COUNTERTOP (50°F – 70°F):
    • Canned goods last 2+ years but can be damaged by temperatures above 100°F.
    • Mayo and similar condiments can be stored in the pantry; move them to the fridge when it’s been opened.
    • Honey is very shelf-stable and will last a long time.  Also, if you chill honey it becomes hard to pour, so keep it in your pantry.
    • Tomatoes fare better when kept out of the fridge, where they can become mealy. It’s true that they spoil faster when stored on the counter. If you won’t be eating them within 1 to 2 days, store  ripened tomatoes in the refrigerator for 2 or 3 days. However, keep in mind that once you cut into a tomato (or any fruit or vegetable), it needs to be refrigerated to slow the growth of harmful bacteria.
    • Potatoes and Onions like the same conditions, but they should not be stored together. Potato starch turns to sugar when refrigerated. Potatoes and onions should be stored in a cool, dry place such as the bottom of your pantry. Remove any potatoes and onions that go bad in the pantry from the rest.
    • Bread can stale quickly in the fridge due to the dry circulating air. If you’re afraid your bread will become moldy because your kitchen is hot or humid, or because you won’t be eating it quickly, freeze it. You can remove only what you need and thaw it on the counter or in the toaster on the “defrost” setting.
    • Peanut butter becomes difficult to spread when it’s cold, so store it in your pantry if you will use it within 2 to 3 months. Store in the refrigerator for 4 to 6 months. However, if you buy natural peanut butter, check the label; some brands recommend refrigeration to keep the natural oils from separating.
    • Fruits with pits, like peaches and plums, should be placed in a closed paper bag until ripe — then refrigerated. Keep tomatoes in the pantry only if they’ll be eaten within 1-2 days — otherwise, they go in the fridge.

Learn more from the Academy of Nutrition and Dietetics.

Visit eatright.org for more information on healthful eating or to find a registered dietitian nutritionist.

Click here for a handy printable chart on Storing Fruits and Veggies from Purdue Extension.