Recommended and/or suggestions for healthy sauce or additive for flavor

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

discusscookingnewbie

Assistant Cook
Joined
Apr 12, 2019
Messages
41
Location
Dallas
Hi, this question is for what I eat every day that is healthy and also taste good with what I eat or gives it flavor (Mediterranean red bean and barley recipe) I saw a nutritionist earlier this year and she basically said to have more of a variety of healthy foods that I just started adding more recently to what I eat so it's healthier. I thought I could also apply that to any healthy sauce or additive for flavor changing it up at least once a month. I prefer a sauce or additive that doesn't have any fat in it, taste good even if it's healthy fat since I already add cheese to what I eat so I don't want to overdo it the fat or have to much fat.
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
26,925
Location
Southeastern Virginia
What exactly is the recipe you're using? Is it something like this?

https://www.fromachefskitchen.com/mediterranean-barley-salad/

This one includes a dressing made with olive oil - which is a fat, obviously, but a healthy one - red wine vinegar, Dijon mustard, salt and pepper.

Don't be too worried about including some fat in your diet - it's necessary for absorbing fat-soluble vitamins like Vitamins A, D, E and K.

Some other sauces you could use are tahini and lemon juice, yogurt and dill, and or seasoned tomato sauce.
 

dcSaute

Sous Chef
Joined
Apr 24, 2011
Messages
912
tomato sauce - pasta, pizza, etc.
store bought is usually high in sugars and salt + preservatives.

summer when tomatoes are locally fresh, I cut them up, reduce them to semi-stewed state, freeze in quart bags.

I used to have a large garden and had plenty of tomatoes for this; I've cut back and buy "canners" by the half bushel box at farm stands. these are blemished tomatoes that they don't sell for 'table use pretty' - but for sauce purposes, they're perfect.


starts like
DSC_1876s.jpg
ends like
DSC_1889s.jpg
freezes like
DSC_1016s.jpg
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
With red beans and barley, you can also add sessonings such as sweet, or hot peppers, garlic, onion, Sriracha, worcestershire, honey-mustard, turmeric, chili powder. As far as sauces go, low fat Greek yogurt with gresh herbs, adobo sauce, beef au jus, bbq sauce, creamed baby shrimp, or clams.you can cook the rice and beans in clam juice, turket, chicken, or beggie broth.

Hope that helps

Seeeeya; Chief Longwind of the North
 

discusscookingnewbie

Assistant Cook
Joined
Apr 12, 2019
Messages
41
Location
Dallas
@Got Garlic
it's this specific red bean barley recipe but without the Dejon mustard, olive oil, vinegar and vegetable broth. I stopped using olive oil because of the olive scandal and the olive oil I was using was fake. Apparently, the olive oil scandal has been going on since the 1980s but I do plan to buy real olive oil adding it into my food. link to the red bean barley recipe is here>>> https://victoriashantaretelny.com/mediterranean-red-beans-and-barley-bowl/
 

discusscookingnewbie

Assistant Cook
Joined
Apr 12, 2019
Messages
41
Location
Dallas
With red beans and barley, you can also add sessonings such as sweet, or hot peppers, garlic, onion, Sriracha, worcestershire, honey-mustard, turmeric, chili powder. As far as sauces go, low fat Greek yogurt with gresh herbs, adobo sauce, beef au jus, bbq sauce, creamed baby shrimp, or clams.you can cook the rice and beans in clam juice, turket, chicken, or beggie broth.

Hope that helps

Seeeeya; Chief Longwind of the North
I already add garlic and turmeric into it
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,748
Location
near Montreal, Quebec
I have read about the fake olive oil. However, I believe it is only a problem with Italian olive oil. There is a cachet to Italian olive oil. Because of the cachet, the price is high. Often, it isn't fake olive oil, but not 100% Italian olive oil, it's often olive oil imported from other olive oil producing countries that is added to or substituted for the Italian olive oil. This often happens when it is bottled in Italy.

I just don't buy Italian olive oil. I get olive oil, mostly from Spain, but also from Greece and Portugal. I would certainly buy Tunisian olive oil.
 

dcSaute

Sous Chef
Joined
Apr 24, 2011
Messages
912
@Got Garlic
it's this specific red bean barley recipe but without the Dejon mustard, olive oil, vinegar and vegetable broth. I stopped using olive oil because of the olive scandal and the olive oil I was using was fake. Apparently, the olive oil scandal has been going on since the 1980s but I do plan to buy real olive oil adding it into my food. link to the red bean barley recipe is here>>> https://victoriashantaretelny.com/mediterranean-red-beans-and-barley-bowl/




well, let's first the theory of "fake"
the usual issues arising are olive oils labeled / sold as "extra virgin" - however the 'product' is not 'extra virgin' nor 'first press' nor 'cold pressed' - it's olive oil - often of sub quality - diluted with everything from used motor oil to less toxic oils.


there are raging arguments as to the "best" olive oil produced in country "X" or "Y" or "Z"


every year there is a new crop and the 'quality' depends on weather/etc.


go forth and taste the offerings - your tongue does not lie.....
you like, you don't like, it's pretty simple....
 

Latest posts

Top Bottom