|
How do I make my old family favorite recipes healthier?
When converting old recipes
to new healthier versions, look to see where the fat is coming from
and then cut the fat in half (at least). After you’ve cut
the fat in half, keep working with the recipe to use the least amount
of fat possible. However, be sure to replace the missing fat with
herbs, spices and creativity! When baking, you will need to replace
liquid oil with fruit juice and other fats with pureed fruit such
as applesauce, bananas or prunes (they work very well in chocolate
recipes).
I
was watching our local station last night and saw your public service
announcement for the National Cancer Institute "Do Yourself
A Flavor" series. You were preparing a recipe with cauliflower
and peas but since I was making dinner, I was unable to jot down
the recipe. Is there any way I can receive this recipe?
Yes. All recipes for the "Do
Yourself A Flavor" series are available by calling 1-800-4-CANCER.
What is the
difference between cornstarch and arrowroot?
Cornstarch and arrowroot are quite
similar in that they both hold the quality of thickening liquids.
We have found that arrowroot works well for a pasta glaze when you
want the look of oil without the fat. However, when arrowroot cools,
especially in contact with dairy products and crisp cooked vegetables,
it develops an unusually slippery texture. For this reason, I prefer
to use cornstarch in such recipes.
Cornstarch causes a slightly misty film that dulls the light reflection,
but since this is also takes place in dairy sauces, as well as lighter
colored casseroles that include beans, for example, isn’t
a real loss. Cornstarch does need thirty seconds at the boil to
remake its starchy taste. Arrowroot, by contrast, clears in very
hot liquid without the need to boil.
My yogurt didn’t
strain well. What was the problem?
Graham prefers to use a high-quality,
non-fat plain yogurt with no added gelatin, which can hinder the
yogurt’s ability to strain into the smooth "cheese"
consistency. When strained, the whey is removed and the result is
a thick, creamy yogurt "cheese" that’s infinitely
versatile. The non-fat plain needs to strain a full 12 hours to
become smooth and useful as a spread.
I can’t
use the strained yogurt in your recipes because I’m lactose
intolerant.
We have a few suggestions for a substitution
for "yogurt cheese." You may want to look at your local
food co-operative for more information on soy products, as co-ops
usually have a wonderful education arm to the store. Another supply
for soy information is: 1-800-TALK SOY , where
someone can lead you to other soy resources. The United
Soybean Board puts out a health and nutrition newsletter
called, "The Soy Connection." You can write to them at:
10525 NW Ambassador Dr., Suite 220, Kansas City, MO 64153.
Can I use strained
yogurt in place of sour cream? What are some other uses for strained
yogurt?
The uses of strained yogurt are limitless!
Graham uses it for white sauces, in place of butter or margarine
on toast, as a substitute for sour cream, and as a sweet topping
(by adding a bit of sweet maple syrup). Be creative and springboard
another way to use strained yogurt.
Do you have
any low or non-sugar recipes?
When sweetness is called for in Graham’s
recipes, he always tries to use natural sweeteners such as fruit
and fruit juices. He has used sugar substitutes once or twice before
but got reprimanding mail from purists who oppose any departure
from his usual, natural approach.
Graham has found a wonderful book specifically for diabetics. It’s
title is Joslyn Diabetics Gourmet: Heart Healthy Everyday Recipes
for Family and Friends. This is a highly recommended book and
we hope you find it helpful.
How many egg
whites should I use for amounts of egg substitutes?
To replace a whole
egg with egg whites, you will need 1/4 cup egg whites. This is the
same amount for egg substitute products as well.
What is Fireweed
honey and where can I find it?
This is named because of the wild
flower, Fireweed, on which the bees feast. Hives are placed in areas
of burned out forest land where the plant springs to life from beneath
the cinders (particularly here in the Northwest). The resulting
nectar produces a soft, translucent, light amber honey which has
a flavor Graham loves, though, you can easily substitute any similar
looking honey. However, if you are set on the real thing and can’t
find it in you stores, our contact is Doris Mich,
PO Box 452, Maple Valley, WA 98038.
How do you
figure the percentage of calories from fat?
First you need to know the numbers
of grams of fat and the total calories. Each gram of fat contains
9 calories. So the fat grams, multiplied by 9, divided by the total
calories from fat. For example, if you know that each serving has
13 grams of fat and 415 calories:
Which is better
to use, margarine or butter?
The debate continues about whether
we should be using margarine or butter and lots of you have written
to express concern about my inclusion of margarine when the fear
of trans fatty acids is prevalent. Margarine is made from various
oils whipped up by a process called hydrogenation which produces
the trans fatty acids we hear spoken of with apprehension because
those "trans fats" are suspected of being risky in their
own right. While of the two, butter is more natural, it is pure
saturated, artery clogging fat.
Graham’s purpose in developing recipes is to reduce the risk
of heart disease and obesity by cutting out the saturated fat. The
debate will continue, with claims made that one is as bad as the
other, but meanwhile Graham’s feeling is that if you’re
at risk, choose margarine, but if not, a little bit of butter may
not harm you. Quite frankly, Graham prefers to use neither and substitutes
as much as he can with fruits, natural oils, and strained yogurt.
Please do your own research on this topic so that you may be better
informed.
Where can I
get ostrich?
In response to your question as to
where to get ostrich, the American Ostrich Association (AOA)
in Texas will be able to give you all the detailed information you
need. Their number is (817) 624-3322.
Where can I
get venison?
We provide viewers with a company
that is based in the Northwest. The business is: Pacific
Northwest Venison Producers P O Box 2 2785 Valley Highway
Acme, WA 98220
I don’t
want to use wine in my recipes. What can I use?
While Graham favors dealcoholized
wine at his table and in his recipes, this is purely a personal
preference and not a crusade against alcohol! Substituting the "real
thing" is quite appropriate. For various reasons some people
prefer not to have any wine at all and frequently ask about liquid
substitute with any of a number of things. Some examples are: Fruit
juice (apple, orange, grape, cranberry etc.), tomato or V8 juice,
vegetable, meat or fish stock, ginger ale or water. You can probably
think of others yourself. As long as it tastes good, that’s
what counts. Just be creative!
Can you recommend
a good cooking school?
In answer to your question about
cooking schools, the very best suggestion we can give you is to
refer you to The Guide to Cooking Schools (http://www.shawguides.com/cook)
, published by ShawGuides. This is filled with information in all
kinds of cooking schools both here and abroad. For information about
obtaining this you should call The ShawGuides Library
at (212) 799-6464. The book is filled with all sorts of different
cooking schools in the United States and throughout the world. We
think you’ll be able to find just the right cooking school
that fits your interests and goals.
I need low-fat,
low-sodium recipes. Will Graham’s recipes work?
In reference to your request for
Graham’s recipes to be lower in fat, sugar and salt, you will
be pleased to know that all of Graham’s current recipes do
just that! The Graham Kerr Show as seen
on The Discovery Channel and Graham Kerr’s Kitchen
as seen on PBS stations across the nation are all concentrated on
lowering the risks by way of reducing fat, cholesterol, refined
sugars and salt. Graham also has several books on those subjects:
Creative Choices and Graham Kerr’s Kitchen
published by G.P. Putnam’s Sons. We hope you will review Graham’s
shows and books as they will be most helpful in your diet.
Explain the
concept of shared farms that Graham and Treena get produce from?
The type of farms you described are
considered a form of Community Supported Agriculture. People in
the community buy "shares" in the farm which supplies
capital for the owners of the farm. Then, as the produce is harvested,
the shareholders come by to pick up their weekly supply of fresh,
locally-grown fruits, vegetables, herbs and/or flowers. It works
well for all concerned!
If you're interested in this type of relationship for yourself,
you can call the Biodynamic Farming and Gardening Association in
Pennsylvania. They keep a national registry of CSA farms and can
refer you to one in your area. For more general information on CSAs
you can write to: CSA West, c/o University of California,
P.O. Box 363, Davis, CA 95617
In an episode
featuring a German soup recipe, Graham mentioned a great brand of
low fat hot dogs that he preferred. How can I find out which ones
they are?
The frankfurters Graham used on Swiftly
Seasoned are Healthy Choice brand. They come in a bright green
package and they are the only brand that Graham has found with the
right combination of great taste and acceptable fat content!
I’m interested
in purchasing the stackable steaming unit Graham uses on his television
programs. Where can I find them?
Well, there are sort of two answers
to that question. In the past, Graham has used a stackable steaming
unit made by a company called Scanpan. You can reach them at: SCANPAN
USA, INC., 49 WALNUT ST., NORWOOD, NJ 07648. Currently, Graham uses
a stackable steaming unit made by Steelon. You can usually find
the pans at most upscale housewares stores, such as Macy's, Broadway,
The Bon Marche, Burdine's, Rich's or Lazarus. If you are still unable
to locate them or do not have any of these stores in your area,
you can call Meyer Corporation's customer service at (800) 326-3933
for further details.
Please tell
me how to find the pressure cooker that Graham uses on his television
programs.
If the show you are referring to
is "The Graham Kerr Show", you can purchase that pressure
cooker through Bay City Sales at (414) 339-0510. However, the newest
pressure cooker that Graham uses on the Swiftly Seasoned series
is a Duromatic (Kuhn Rikon) pressure cooker made by the Kuhn Rikon
Corporation. Their address is 70 Grandview Ave., North Plainfield,
NJ, 07060. You can also try reaching them at 1-800-662-5882.
I’ve
recently seen Graham’s older program "Simply Marvelous"
on the TV Food Network, and I missed a recipe. Can I get it from
you?
Graham filmed the program called
"Simply Marvelous" many years ago, which was based on
his travels with his wife, Treena, to various restaurants around
the world. The program was very well-received and has enjoyed popularity
over the years. However, unlike all of Graham's other programs,
that focused on his own creations, the recipes showcased on "Simply
Marvelous" were never collected and published in book form.
The same is true of the recipes from the Galloping Gourmet series.
Because of the length of time since the show was taped, and the
fact that the recipes were never formally put in print, it has been
difficult to impossible for us to track them down. We have received
a great many recipe requests since the Food Network has begun airing
the program once again. We are currently tracking down all possible
leads in hopes of finding information on the recipes to share with
Graham's viewers.
^
top of page ^
|
