Fried chicken. Biscuits and gravy. Barbecued everything. Some foods from the American South have migrated throughout the nation. Even if you want to eat healthy, using deep south seasoning and recipes can bring that famous southern touch to your table.
We all know that deep frying is not considered a healthy way to cook. This is mainly because high heat alters vegetable fats, creating unhealthy 'trans fats' which can contribute to heart disease. In the old days, people used animal fats - pork lard, goose grease, or bear fat (said to make the best doughnuts) - which stood up better to the heat of frying. Today, however, people tend to avoid such saturated fats.
The question is whether baking can compare to deep frying. Chicken, for instance, really does taste wonderful when fried on top of the stove. However, the right spices can make oven-fried chicken taste so good your family won't complain. What you miss in crispiness you can make up in flavor.
Salt is used widely in southern dishes. In fact, salted fish are often eaten for breakfast. Today too much salt in the diet is known to be unhealthy, and care must be taken to use other, healthier spices to make foods appealing. Sea salt is better than the common, refined kind, but even it should be used sparingly. Other spices used widely in 'soul food' - red and black pepper, onion and garlic, and paprika - cut down the need for salt to make food palatable.
Cayenne pepper, one of the most widely used spices in this kind oi cuisine, is actually vary healthy. In fact, this spice can be purchased in capsules as a dietary supplement. It is said to increase circulation, help other nutrients in the body work better, and promote normal blood clotting. It contains more vitamin C than oranges.
Of course, not all of us like hot dishes, although others rave about Creole gumbos and Cajun dry rubs. Blander specialties of southern cooking include collard greens, done with a streak of fat, streak of lean (salt pork). There are special seasonings to give this same flavor without adding so much fat. Think, too, of the popular white gravy made with sausage and served over biscuits. Its flavor comes from the sausage and as much black pepper as you choose to apply.
Those who can't appreciate long-boiled collard greens can still find many vegetable dishes to enjoy. Cole slaw, potato salad, cucumber pickles and relishes, and sweet potatoes have become popular all over the country. Other favorites include biscuits, grits, and all sorts of pie. By eating small portions, these foods can be included in a sensible diet plan.
The South is huge, so you have a wide choice of cuisine, from Maryland blue crab cakes to Louisiana po' boy sandwiches. Coastal regions celebrate fresh seafood, while riverside towns consider catfish king. Small portions of richer foods and lots of character in the more nutritious ones can give a southern touch to your balanced diet.
We all know that deep frying is not considered a healthy way to cook. This is mainly because high heat alters vegetable fats, creating unhealthy 'trans fats' which can contribute to heart disease. In the old days, people used animal fats - pork lard, goose grease, or bear fat (said to make the best doughnuts) - which stood up better to the heat of frying. Today, however, people tend to avoid such saturated fats.
The question is whether baking can compare to deep frying. Chicken, for instance, really does taste wonderful when fried on top of the stove. However, the right spices can make oven-fried chicken taste so good your family won't complain. What you miss in crispiness you can make up in flavor.
Salt is used widely in southern dishes. In fact, salted fish are often eaten for breakfast. Today too much salt in the diet is known to be unhealthy, and care must be taken to use other, healthier spices to make foods appealing. Sea salt is better than the common, refined kind, but even it should be used sparingly. Other spices used widely in 'soul food' - red and black pepper, onion and garlic, and paprika - cut down the need for salt to make food palatable.
Cayenne pepper, one of the most widely used spices in this kind oi cuisine, is actually vary healthy. In fact, this spice can be purchased in capsules as a dietary supplement. It is said to increase circulation, help other nutrients in the body work better, and promote normal blood clotting. It contains more vitamin C than oranges.
Of course, not all of us like hot dishes, although others rave about Creole gumbos and Cajun dry rubs. Blander specialties of southern cooking include collard greens, done with a streak of fat, streak of lean (salt pork). There are special seasonings to give this same flavor without adding so much fat. Think, too, of the popular white gravy made with sausage and served over biscuits. Its flavor comes from the sausage and as much black pepper as you choose to apply.
Those who can't appreciate long-boiled collard greens can still find many vegetable dishes to enjoy. Cole slaw, potato salad, cucumber pickles and relishes, and sweet potatoes have become popular all over the country. Other favorites include biscuits, grits, and all sorts of pie. By eating small portions, these foods can be included in a sensible diet plan.
The South is huge, so you have a wide choice of cuisine, from Maryland blue crab cakes to Louisiana po' boy sandwiches. Coastal regions celebrate fresh seafood, while riverside towns consider catfish king. Small portions of richer foods and lots of character in the more nutritious ones can give a southern touch to your balanced diet.
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