Barbara Seelig-Brown focuses on creating healthy twists to old favorites that are both satisfying and delicious. She is the host of the TV cooking show, Stress Free Cooking, and author of several cookbooks, including The Healthy Home Cookbook: Diabetes-Friendly Recipes for Holidays, Parties, and Everyday Celebration and the recently released Secrets of Healthy Cooking: A Guide to Simplifying the Art of Heart Healthy and Diabetic Cooking.
White pepper is often used in cream sauce so you don't see black pepper specks, but black pepper is okay to use if you don't have white pepper in your pantry.
Some vegetables only require grilling on one side. Heat kills vitamins and minerals, so the crisper the better.
One of the tricks to roasting veggies is to make sure that you consider texture when cutting them. Cut harder veggies like carrots or potatoes into smaller pieces than the softer eggplant or zucchini if you are roasting them together.
To crush and peel garlic at the same time, you can place it on a cutting board and crush it with the side of a large chef's knife or a flat meat pounder.
If a recipe calls for fresh herbs and you only have dry on hand, you can easily convert to dry and vice versa. The ratio of fresh to dry is 3 to 1, so you will use 3 times the amount of fresh to dry.
When you buy a piece of Parmigiano-Reggiano or Grana Padano, save the rind and use it in soups or sauces for a low-calorie way to add the flavor of cheese to the dish.
Keep a permanent magic marker in your kitchen so that you can date containers as soon as you open them and you won't throw out as much "questionable" food.
Holiday Tip: Get all serving pieces, ice buckets, trays, etc., out ahead of time and place sticky notes on them as to what menu item they will hold to avoid last-minute rummaging through cabinets. This will be beneficial to those helping you at the last minute.