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Healthy Summer Grilling

Barbecuing is one of the best parts of summer. There’s nothing better than the smell of smoky barbecue running through the humid mid-summer air while the kids run through the sprinkler and you are enjoying an ice-cold beer with bae. But what about all of the unhealthy aspects of barbecuing like carcinogens?… Eeek! Those don’t sound good! Carcinogen can cause cancer in living tissue. Way to put a bummer on grilling. We have a few tips to help you avoid those nasty little suckers so that you can continue enjoying your ice-cold beer while you watch the kids wipeout on the wet grass. #parentproblems

 

  1. Marinade your meats.
  2. Clean your grill well.
  3. Cook in tinfoil.
  4. Decrease cooking time and temperature.
  5. Grill that veg!

 

  1. Marinade your meats.Whether you like liquid marinade or dry rubs with pepper or rosemary in them, they all protect the meat from developing as many carcinogens on the surface of the meat.
  2. Cleaning your grill well. Left over burnt bits from last night’s dinner can turn into big time carcinogens when heated on high heat and scorched to a crisp. These leftovers, if not removed make their way on to your perfectly cooked food. Don’t fall victim to those overly charred, nasty bits; be pro-active and scrap that baby clean.
  3. Cook in tinfoil.When possible, place your food in tinfoil on the grill. This will prevent fat from dripping down into the flames, which is one of the main ways carcinogens are formed.
  4. Decrease cooking time and temperature.When meats are cooked at extremely high temperature or for prolonged periods of time without protection (ie. tinfoil), they can be prone to carcinogens. So let’s protect them! Cook foods only at the heat that they need to be cooked at. Don’t over do it. You’re cells will thank you.
  5. Grill that veg!Vegetables have a different protein profile from meats, therefore they don’t scorch on the flames the same way. There are actually less carcinogens created during the cooking process of vegetables so grill up those veggies! Ps. Fruits do the same so grill up some peaches for dessert.

Easter 2019

Any idea what you are serving for dinner this Easter?

 

We have the best panko herb crusted lamb rack recipe that we REALLY wanted to share with you! We created this recipe on the basis that Easter dinner deserves something more than just the classic turkey dinner we always seem to resort to. Why not change it up? Lamb is in season in the spring, so why not try out a lamb dish instead?

 

Here is the recipe.

 

Ingredients:

 

2 lamb racks, frenched, cap-off

Salt & pepper TT (to taste)

1 tbsp avocado oil

2 tbsp Dijon mustard

 

1 cup whole wheat panko crumbs

4 tsp fines herbs blend

4 tbsp fresh parsley leaves

2 tbsp avocado oil

 

Directions:

 

  1. Allow the lamb racks to warm up to room temperature for at least 30 minutes up to 2 hours.
  2. Heat oven to 400 F. Season all sides of the lamb with a generous amount of salt and pepper.
  3. Heat a large frying pan on high heat. Once hot, add 1 tbsp avocado oil. Then gently lay the lamb racks in the pan, fat side down. Allow the meat to brown to a dark golden brown colour. Do this to all sides of the meat.
  4. Move the lamb racks to baking sheet and place in the oven for 8 minutes.
  5. Meanwhile place the remaining 4 ingredients into a food processor. Blend until the panko turns green from the fresh parsley. The mixture should be damp but not wet.
  6. Remove the lamb from the oven and brush the meat with Dijon mustard.
  7. Press the panko mixture onto the meat where the Dijon was brushed.
  8. Place the lamb back into the oven for another 10 minutes or so until it reaches 120-125F (medium-rare).
  9. Remove from the oven, place racks on a resting rack and cover loosely with tin foil. Let rest for 5-10 minutes.
  10. Using a chef’s knife, slice between each rib bone.
  11. Serve with your favourite sides. Our favourites are:
  • Roasted brussel sprouts
  • Roasted butternut squash salad with crumbled goat feta and dried cranberries
  • Buttered and honey drizzled carrots
  • Steamed broccoli

Spice Cupboard Chaos Solution

Time to empty out the spice cupboard?

 

When you think about your spice cupboard, do you wince at the thought of opening it? How many millions of half-used taco seasoning packages do you have laying around? Or what about those gourmet spice blends you got for Christmas five years ago, but never wanted to touch for fear of “wasting” them?

 

Fear no more. We are here to help! We too had fallen victim to spice cupboard chaos! Hence, the creation of TasteTro. With the ability to completely get rid of your entire spice cupboard and put it all into a tiny appliance that is equal to a 20-piece spice rack. Why would you even think twice?

 

If you’re not convinced, let us convince you. We want you to gather 20 of your favourite herbs and spices. Then we want you to grab 50 of your favourite spice blends. Put them on your counter all together and see how much space they take up! Think about how you are going to use up all of these spices, herbs and blends in the next two years. Gotcha stumped, don’t we?

 

With TasteTro, we have conveniently created the most popular, most succulent herb and spice blends making it easy to choose what flavors you want to add to your meals. The cool part is, you’re not just stuck at 20 spices and 50 blends. As we grow, we’ll be adding in more herbs and spices which means more blends! How cool is that?

 

Now do we have you convinced?

Holiday Egg Nog

Makes: 1 quart

Time: 15 minutes inactive, 15 minutes active

Ingredients:

1 cup heavy cream (33%)

2 cups  whole milk

1 tsp TasteTro Holiday Spice blend

4 egg yolks

¼ cup maple syrup

1 tsp. vanilla

3 oz. spiced rum/ bourbon (optional)

Directions:

1.    Place the cream, milk and spices into a pot on medium-high heat. Bring to a hard simmer, but not boiling.

2.    Meanwhile, place yolks, maple syrup and vanilla into a medium sized bowl. Whisk until combined (3o seconds).

3.    Temper the eggs with the hot milk by adding 1/3 of the hot liquid while simultaneously vigorously whisking. Once incorporated, add the remainder of the hot liquid.

4.    Pour the egg and milk mixture back into the pot and cook on medium heat. You must constantly move the mixture in a figure 8 design with a spatula.

5.    Cook for a few minutes or until it has thickened up. Don’t allow it to get too hot as the eggs may curdle. Transfer the mixture out of a pot into a bowl to cool the mixture. Strain the mixture if they are lumps. Once cool, add rum/bourbon.