Dr. Oz: Julia Collin Davison America’s Test Kitchen
Dr. Oz invited Julia Collin Davison from America’s Test Kitchen to show us some low-calorie flavor boosters to help us spice up our health foods. Julia said she believed we’ve all better trained to think of fat as flavor. We all love bacon, sour cream, butter, and cheese. When you’re trying to eat healthy, you take these things off your plate and the food may taste bland to you. But it turns out not all flavors are fatty.
Dr. Oz: Low Calorie Flavor Boosters for Protein
Dr. Oz talked to Adria, who is bored with chicken. She loves it and makes it a lot because of how healthy it is, but she makes it most nights and her husband thinks her chicken is dry. She usually bakes it or cooks it in a Crock Pot. She said her go-to flavors are “salt, pepper, and water.” Uh oh. Adria was in dire need of some help!
Dr. Oz: Tarragon, Fennel + Orange Chicken
Julia Collin Davison suggested she try fennel, oranges, and tarragon. Fennel is a vegetable that looks like a cross between an onion and celery. Julia said we can eat it raw or cooked. When you cut it up, take off the stalks from the top. Then, cut it in half and take out the core. After that, you can slice away. Julia said she likes to wash it after slicing the vegetable, because the water can wash away the dirt from the inside the fennel.
Oranges are great because they have a nice balance of acid and sweet and they help dry things taste more moist. Tarragon goes well with fennel and tastes a little anise-like. She said fresh herbs are crucial for a low-fat flavor booster.
Julia suggested tossing some balsamic vinegar, tarragon, and fennel together in one bowl and the vinegar, tarragon, and oranges in another bowl. Put the fennel mixture into the center of a piece of tinfoil, add the chicken, and then add the orange mixture. Fold the tinfoil up to make an airtight packet for the chicken and bake at 350 for 30 minutes, until the chicken is at least 165 degrees and cooked through.
Dr. Oz: Spicing Up Broccoli
Jennifer has issues cooking broccoli. Julia Collin Davison had the perfect solution. She suggested mixing together grated fresh ginger, garlic, and sesame oil. Put the broccoli in a large skillet with three tablespoons of water and cook covered until the broccoli is a little browned and steamed through and cooked. Then push the broccoli to the sides and add the flavor booster to the center of the skillet so that the flavor starts to bloom. Then once you can start to smell it, stir these flavors into the broccoli.
Dr. Oz: Great Flavors for Potatoes
The next woman’s favorite starch was baked potatoes. Julia Collin Davison suggested she mix together chili powder, scallions, and some cilantro. Use red potatoes, because they’re easier to flavor. Julia suggested she toss the cut-up potatoes with salt, pepper, and vegetable oil. Then add the spice and bake them until they’re nice and tender.
America’s Test Kitchen‘s book The New Family Cookbook is out now.