ciKitchen Sliced Right Nutrition

ciKitchen Sliced Right Nutrition

September 13, 2019 0 By Ewald Bahringer


Tim: SUMMER GARDENS ARE WINDING DOWN, BUT YOUR OPPORTUNITY FOR FRESH VEGGIES AND FRUIT ISN’T FINISHED YET. THERE’S STILL TIME TO ENJOY THEM. Heather: JOINING US IN OUR ciKITCHEN TODAY, REGISTERED DIETITIAN CHRISTINA ADAMS WITH THE SLICED RIGHT NUTRITION, IS BACK. SO EGGPLANT IS THE STAR TODAY IN THE ciKITCHEN. Guest: YES. Heather: TALK ABOUT EGGPLANT AND I GUESS WHAT IT IS. IT’S A VEGETABLE. Guest: IT’S A VEGETABLE. ACTUALLY, THERE’S A CONTROVERSY IF IT’S FRUIT OR ZUCCHINI. THERE’S A FINE LINE, LIKE THE TOMATO DEBATE. BUT ZUCCHINI AND EGGPLANT ARE THE LATE SUMMER/FALL HARVEST. YOU CAN USE THE EGGPLANT AND ZUCCHINI SAME WAY AND RECIPES. HIGH VITAMIN MINERAL CONTENT, A, C, POTASSIUM AND LOW CARB. Tim: SOME PEOPLE TRY TO SNEAK EGGPLANT INTO LASAGNE. I HEARD IT’S GOOD. YOU CAN THIGHS IT THIN AND GET STRIPS THAT RESEMBLE A LASAGNE NOODLE. IT SAVES THE STEP OF BOILING THE NOODLES. Tim: IT’S IN PLACE OF THE PASTA? Guest: YES. IN PLACE OF THE PASTA FOR SURE. Heather: THAT’S ONE WAY TO PREPARE EGGPLANT. HOW ELSE WOULD YOU EAT THIS? Guest: YOU CAN DO IT IN A LOT OF SOUPS, STEWS. YOU CAN CHOP IT AND CUBE IT UP. YOU CAN ROAST IT, OVEN OR GRILL, EITHER ONE. TODAY, WE WENT AHEAD AND BAKED IT OFF WITH SEASONING. AND THEN, YOU COULD LAY LIKE A LAYER OF PROSCIUTTO IN HERE IF YOU WANTED TO OR COOK UP PANCETTA IF YOU WANTED TO ADD THAT. WE ADD BACON OLIVE OIL THAT IS VEGAN-FRIENDLY. THERE’S NO BACON, BUT GIVES IT A SMOKEY FLAVOR. Tim: SO YOU ARE MAKING AN EGGPLANT ROLLUP, NOT LIKE THE FRUIT ROLLUPS I USED TO EAT AS A KID. [LAUGHTER] CORRECT. YOU’RE ROLLING THIS UP. IF YOU WANT TO SECURE IT WITH A TOOTH PICK, YOU COULD IF YOU’RE DOING APPETIZERS. JUST LAY A BED OF PASTA SAUCE INTO THE DISH AND ROLL THESE UP AND PLACE THEM IN THERE. SPRINKLE SEASONING, OLIVE OIL THAT YOU BRUSH ON TOP. AND BAKE IT 20 MINUTES TO GET THE CHEESE MELTY. Heather: YOU USE MOZZARELLA CHEESE. Guest: FRESH MOZZARELLA IS THE BEST THING TO DO. YOU CAN PUT EXTRA PARMIGIANO ON TOP FOR EXTRA FLAVOR. Heather: TALK ABOUT THE SEASONING YOU USED. Guest: ONE OF THE THINGS I DO ONCE A MONTH, I’M COOKING DEMOS MUCH LIKE TODAY, LOOKING AT WAYS TO INCORPORATE HEALTHY FRUITS AND VEGETABLES AND HEALTHY INGREDIENTS INTO COOKING AND MAKING IT EASY. SO SIMPLE STEPS. MINIMAL STEPS, TOO. AND EASY INGREDIENTS YOU CAN FIND! GROVE IS WONDERFUL, BECAUSE WE HAVE FABULOUS OILS AND VINEGARS AND SEASONINGS THAT TASTE FABULOUS. YOU DON’T HAVE TO USE A LOT OF THEM. I LIKE YOU DON’T HAVE TO OVERUSE SOMETHING TO GET THE FLAVOR OUT OF THEM. THEY’RE FLAVORFUL. SO THE BACON OLIVE OIL IS INTERESTING. Heather: LET’S SHOW THESE OFF. Guest: IT SMELLS LIKE THERE’S BACON IN IT. Heather: IF THERE ISN’T BACON IN THERE, HOW DO THEY GET IT IN THERE? Guest: THAT’S THE SECRET SAUCE. I CAN’T TELL. Heather: IT SMELLS BACONY. Guest: AND IT DOESN’T SMELL IMITATION. IT GIVES THE BACON FLAVOR THAT VEGETARIANS AND VEGANS MAY WANT, BUT IT’S NOT PROVIDING ANYTHING ANIMAL PRODUCT. Tim: I’M CURIOUS ABOUT SIP, SHOP, AND SPRAY TAN. YOU HAVE TO TELL ME ABOUT THIS. IT DOESN’T SEEM LIKE THINGS THAT GO TOGETHER. [LAUGHTER] Guest: YOU MIGHT WANT TO GET YOUR SPRAY TAN. THERE’S A VENDOR FAIR AT THE EVENT IN VISUAL IMAGE IN TOA TOAST — TUSCOLA. SO WE’RE ADDING FUN TO THE VENDOR FAIR. Heather: WE’RE GOING TO ROLL UP OUR EGGPLANTS HERE AND POP THEM IN THE OVEN AND HAVE THE REVEAL COMING UP. IN THE MEANTIME, CHRISTINA’S RECIPE IS POSTED ON www.CILiving.tv.