Southern cooking makes us think of 'soul food' like fried chicken, black-eyed peas, cornbread made in iron skillets, and pecan pie. Dishes like shrimp gumbo and barbecue are made distinctive by deep south seasoning. Modern, healthier methods of cooking can be used to make it possible to have these and other traditional favorites on a regular basis.
Deep frying was popular for both meats and vegetables in the good old days. Fried green tomatoes, fried catfish, fried okra, and hush puppies were popular favorites. However, this is no longer considered an acceptable way to prepare food. This is primarily because extremely high heat alters the nature of vegetable oils, creating harmful 'trans fats' which are bad for our hearts. Saturated fats, like pork lard, goose grease, and bear fat, hold up better to high heat than do vegetable oils, but they have their own health concerns.
This is where the spices used by southern cooks come in. If the pan-browned and then baked chicken tastes divine, your family won't miss the crunchy crust. Garlic, onion, paprika, sage, salt, and pepper give flavor to the meat and the flour you use to coat it.
One of the main spices used extensively in the South is salt. We know now that too much salt can be bad for us, raising blood pressure and contributing to dehydration, which is a common problem. However, by using sea salt, cooks can make their dishes a little healthier. Spices like cayenne pepper, black pepper, thyme, garlic, and onion - all traditional in southern cooking - boost flavor and cut down on the need for salt.
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.
Those who can't eat spicy food may have to stay away from some cuisine, like Cajun and Creole. There are lots of southern dishes that don't depend on hot spices. Collard greens are an example of a non-spicy side dish that Southern cooks made famous. If you don't want the 'streak of fat, streak of lean' that those cooks used, you can buy a seasoning alternative that gives the same flavor without the added fat. Lots of 'comfort food' is bland, depending on onion or garlic for flavor rather than the peppers.
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.
There are so many things that southern cooks have made famous. Coastal chefs have a way with seafood, while those who live near mighty rivers know how to make catfish delectable. Gumbo is one thing that even those who won't eat it recognize, while shrimp have become a universal favorite. Comfort food is synonymous with this part of the country: molasses cookies, corn bread, pan gravy and biscuits. And, of course, there is peanut butter. Turning these and more into part of a balanced diet is a pleasure as well as a duty.
Deep frying was popular for both meats and vegetables in the good old days. Fried green tomatoes, fried catfish, fried okra, and hush puppies were popular favorites. However, this is no longer considered an acceptable way to prepare food. This is primarily because extremely high heat alters the nature of vegetable oils, creating harmful 'trans fats' which are bad for our hearts. Saturated fats, like pork lard, goose grease, and bear fat, hold up better to high heat than do vegetable oils, but they have their own health concerns.
This is where the spices used by southern cooks come in. If the pan-browned and then baked chicken tastes divine, your family won't miss the crunchy crust. Garlic, onion, paprika, sage, salt, and pepper give flavor to the meat and the flour you use to coat it.
One of the main spices used extensively in the South is salt. We know now that too much salt can be bad for us, raising blood pressure and contributing to dehydration, which is a common problem. However, by using sea salt, cooks can make their dishes a little healthier. Spices like cayenne pepper, black pepper, thyme, garlic, and onion - all traditional in southern cooking - boost flavor and cut down on the need for salt.
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.
Those who can't eat spicy food may have to stay away from some cuisine, like Cajun and Creole. There are lots of southern dishes that don't depend on hot spices. Collard greens are an example of a non-spicy side dish that Southern cooks made famous. If you don't want the 'streak of fat, streak of lean' that those cooks used, you can buy a seasoning alternative that gives the same flavor without the added fat. Lots of 'comfort food' is bland, depending on onion or garlic for flavor rather than the peppers.
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.
There are so many things that southern cooks have made famous. Coastal chefs have a way with seafood, while those who live near mighty rivers know how to make catfish delectable. Gumbo is one thing that even those who won't eat it recognize, while shrimp have become a universal favorite. Comfort food is synonymous with this part of the country: molasses cookies, corn bread, pan gravy and biscuits. And, of course, there is peanut butter. Turning these and more into part of a balanced diet is a pleasure as well as a duty.
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