The disher was invented by Alfred L. Cralle in 1897 after seeing servers have difficulty scooping ice cream without it sticking to the spoon. This often resulted in having to use two spoons or utensils to finally get the dessert into the dish. The ability to operate this new scoop with one hand made serving, especially into delicate ice cream cones, much easier.

Today there are scoops made specifically for serving ice cream, while dishers — also known as dippers — are used for portioning and serving other foods.

The disher is a useful tool in home kitchens and foodservice operations alike. Commercial dishers are sorted by a number system, ranging from 4 to 100, based on how many scoops it takes to fill a 32-ounce container. The smaller the number, the larger the portion size. Dishers range from as small as two teaspoons to as large as one cup. Each disher size also is coordinated with a handle color, making it easier for servers to distinguish between portion sizes and prevent cross-contamination.

Dishers can be used for cookie dough, muffin and cake batters to create consistency in both portion sizes and recipe yields. This also helps ensure each serving bakes at the same rate and reduces the chance of portions being over- or underdone.

Using dishers for prepared foods such as chicken salad, as well as soft foods such as rice, mashed potatoes, vegetables, diced meats and prepared salads, allows for easy portion control without having to sacrifice presentation. This is especially helpful for foodservice operations serving a high daily volume of meals.

Most dishers are relatively inexpensive and can be purchased online or at commercial kitchen supply stores, making them easily accessible for culinary professionals and home cooks. Many are made of stainless steel or aluminum, making them both durable and easy to clean. Unless otherwise specified, most dishers are dishwasher safe and can be heated or chilled depending on their use. For example, dishers can be dipped in hot water to make foods release from the scoop more easily.

Dishers come in either a thumb press or squeeze handle model. Thumb press models feature a release button located on the side of the handle to dispense food easily and quickly. One caution about this type of disher: Most models are designed for right-handed users, which can affect ease of use if the server is a lefty.

The squeeze hand model involves squeezing the entire handle to release the food. This variation helps reduce hand fatigue with prolonged use and is suitable for both right- and left-handed users.

Specialty models of dishers include a half-moon shape, triangle and rectangle, which can be used when serving softer foods such as soft cheeses or dips.

The post Dishers: A Handy Tool for Perfect Portions appeared first on HealthStylz.

Servings: 8
Serving size: 2 pieces
Prep time: 15 minutes
Cooking time: 2 minutes

Ingredients

• 1 medium avocado
• 4 tablespoons finely chopped fresh dill, divided
• 3 tablespoons finely chopped fresh chives
• ½ teaspoon minced garlic
• ¼ teaspoon black pepper
• ½ tablespoon (8 milliliters) lemon juice
• 4 slices seeded rye bread
• 3 tablespoons thinly sliced red onion
• 2 small radishes, thinly sliced
• 4 ounces wild Alaskan smoked salmon

Instructions

1. Halve, pit and scoop flesh from avocado into a small mixing bowl.
2. Add 2 tablespoons dill, chives, garlic, pepper and lemon juice and mash until smooth and combined.
3. Toast slices of bread and lay on a clean cutting board or countertop.
4. Top each slice with a quarter of the avocado mixture, about 2 tablespoons.
5. Cut slices into 4 equal-sized pieces. Top each square with equal amounts of onion, radishes and salmon.
6. Garnish each with remaining dill.

Nutrition per serving: CALORIES 112; TOTAL FAT 4g; SAT. FAT 1g; CHOL. 13mg; SODIUM 230mg; CARB. 13g; FIBER 2g; SUGARS 1g; PROTEIN 7g; POTASSIUM 185mg; PHOSPHORUS 88mg

The post Smoked Salmon and Herbed Avocado Toast appeared first on HealthStylz.

Carving a Turkey

Use a sharp knife. A dull blade may shred meat, but a high-quality knife allows for slicing turkey as thick or thin as you like with precision and ease.

Let it rest. Once the turkey is done cooking, allow it to cool slightly on a cutting board for about 20 minutes before carving. This gives juices inside the turkey time to redistribute, so slices are moist and juices stay inside the meat (instead of on the cutting board) when carving.

Cut into sections. Start by cutting along where the leg and body meet, separating the drumstick and the thigh on both sides of the turkey. This is where most of the dark meat is located. Next, cut straight down the middle of the turkey, following the curve of the bone to remove each breast. Slice each breast to your desired thickness and arrange pieces on a serving platter with the sliced thigh meat and drumsticks.

Slicing a Ham

Whole Ham: Slice a small piece off the bottom of the ham and place that side on the cutting board. This creates stability for safe, even slicing. Cut vertical slices of your desired thickness until the knife reaches the bone. Then, cut horizontal slices along the bone to release additional slices.

Spiral Ham: With the cut-side facing you, cut around the bone with a paring knife. Next, use a carving knife to make horizontal slices above the bone. Place the ham cut-side down on a cutting board and slice along the bone to release the meat. Then cut between the slices to separate pieces.

Shank Half Ham: Place ham on a cutting board with the thicker portion on top. Cut along the top of the bone to loosen meat, then cut into desired thickness. Remove the remaining meat on the bone using the same technique.

Boneless Ham: Stand the ham up vertically on a cutting board, then cut several slices from the side. Rearrange the ham to cut-side down, and slice to desired thickness.

Time-Saving Tips

Delegate. Hosting doesn’t mean you have to do everything. Ask guests to bring side dishes, rolls or beverages.

Shop early. Review the recipes you plan to use and buy as many ingredients ahead of time as possible. Canned and frozen items, as well as hardy vegetables such as squash, onions and carrots, won’t spoil if bought a week before use.

Prepare. Pre-chop or peel vegetables and make cranberry sauce, stuffing and desserts the day before your dinner. This can save precious time and oven space on the big day.

More tips that help prepare you for the holidays: “Healthy Kitchen Hacks for the Holidays”

To see the Healthy Kitchen Hacks series, click here. 

The post Holiday Hacks appeared first on HealthStylz.

More than 8,000 varieties of apples are grown worldwide, with about 2,500 cultivated in the United States and 100 of those grown on a commercial scale. Almost all apple trees today don’t actually come from seeds, but rather from a process called grafting, since most seeds will not produce the same apples from which they came.

When it comes to nutrition, there is some truth in the saying “an apple a day keeps the doctor away.” An unpeeled apple, that is. With the majority of its nutrients found in the skin, an apple is a good source of dietary fiber and vitamin C.

Typically in peak season from late August to October, apples are available year-round across the country. When purchasing apples, look for a smooth skin free of bruises, with a bright color and shine. Prolong shelf life by storing fresh apples in a plastic bag in the refrigerator or in a cool, dark place. Apples left on a countertop or table will ripen faster and should be consumed within a few days.

Because apples produce the natural gas ethylene, they can cause other fruits to ripen faster. Place a ripe apple with unripe fruits or vegetables in a brown paper bag and seal it. After a day or two, open the bag to see if the fruit or vegetables have ripened.

Every variety of apple has a distinct taste, color and texture. While some are considered “all-purpose” apples, good for snacking or cooking, others may be better suited for different culinary applications.

Red Delicious

Originally known as the Hawk Eye, the Red Delicious hails from Iowa and is known for its deep red color and tall stature. It has a mild sweetness with a crisp, juicy texture and tough skin. The Red Delicious is best eaten on its own or chopped in salads.

Braeburn

Originally from New Zealand, the Braeburn is undeniably crisp with a balance of sweet and tart flavor. Its skin is pale green with red and orange streaks. Braeburns can be eaten fresh, baked whole or used in tarts or applesauce.

Granny Smith

This Australian-born variety gets its name from Maria Ann “Granny” Smith, who discovered it in 1868. The Granny Smith has a thick and shiny green exterior, with a puckering sour taste. Its firm, crisp and juicy texture is ideal for baking into pies and sauces.

Gala

This New Zealand variety has quickly become the second most popular apple in the United States. Gala has a waxy reddish-yellow skin and golden flesh, with a snappy, tart flavor. Gala is an all-purpose apple, making it a good choice for eating and cooking.

Pink Lady

Also known as Cripps Pink, the Pink Lady is from Australia. Its pink exterior is speckled with white freckles and has a sweet-tart and almost tropical flavor. Resistant to browning when cut, Pink Lady apples are great for salads or cooking.

Honeycrisp

Originally from Minnesota, this variety is pink-red in color with juicy flesh. With a mild, sweet flavor and an undeniable crunch, Honeycrisp apples are best when eaten fresh or dried and often are used in baking.

McIntosh

Although it originated in Canada, the McIntosh has become the quintessential New England apple. Its texture is crisp and juicy at its peak, but it quickly softens. With skin that is bright red mixed with varying amounts of green depending on ripeness, McIntosh apples can be eaten fresh from the tree or used to make cider and sauces.

Fuji

This barrel-shaped apple originated in Japan but is now enjoyed worldwide, especially for snacking. It has a yellowish-red skin striped with pink accents, a crisp and juicy texture, and a sweet, fruity flavor.

Jonathan

Hailing from New York, the Jonathan apple has a ruby-red exterior with gold spots, a spicy scent and a sweet-tart taste. Jonathan apples hold up well in baking, making them perfect for pies.

Golden Delicious

The Golden Delicious apple has soft, yellow skin speckled with brown spots. It has a mostly sweet, almost melon-like flavor and crisp texture. The Golden Delicious is an all-purpose apple, ideal for snacking or cooking.

Empire

Named for its home state of New York, the Empire is a cross between the McIntosh and the Red Delicious. Its shiny, red skin and sweet taste make it one of the top picks in the U.S. Best eaten fresh, Empire apples’ crunchy texture fades fast with prolonged storage.

The post Apples: A Bushel and a Peck of Flavor appeared first on HealthStylz.

And if you eat the entire jar in one sitting, I recommend doing so while sitting in a rocking chair on a big ol’ porch for the rest of the night. 

Sweet Tea Pickles

Serves 12

Ingredients

• 3 medium pickling cucumbers, sliced into thin disks
• Lemon slices (optional)
• 1 cup water, divided
• 2 black tea bags
• ½ cup apple cider vinegar
• ⅓ cup sugar

Instructions

1. Add cucumbers and lemons (if using) to 16-ounce glass jar or container with lid.
2. Bring ½ cup water to a boil in a small saucepan. Pour boiling water over tea bags in a heat-safe bowl and steep for 5 minutes.
3. Combine remaining water, vinegar and sugar in medium saucepan and bring to a boil. Remove from heat.
4. Discard tea bags and add tea to vinegar mixture.
5. Pour over cucumbers and cool to room temperature on counter.
6. Cover and refrigerate at least 2 days and up to 2 months.

The post Homemade Sweet Tea Pickles appeared first on HealthStylz.

This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Recipe by Emily Cooper, RDN

Ingredients

• ½ tablespoon olive oil
• 1 pound ground chicken
• 1 cup diced yellow onion
• ¼ cup diced green bell pepper
• 1 teaspoon minced garlic
• ½ teaspoon black pepper
• ¾ cup no-salt added ketchup
• 1 tablespoon brown sugar, packed
• 1 teaspoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• ¼ cup water
• 1 package Uncle Ben’s Boil-in-Bag Whole Grain Brown Rice
• 6 whole wheat burger buns

Directions

Heat oil in skillet over medium heat. Add ground chicken and cook until it starts to brown, about 2 minutes. Add diced onion, green pepper and garlic, and continue cooking until vegetables are softened and meat is cooked through to 165 degrees F.

In a small bowl, stir together black pepper, ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and water until combined. Cook rice according to package directions. Add sauce and rice to skillet, and reduce heat to low. Simmer for 5 minutes, or until mixture is heated through. Divide mixture evenly onto 6 whole wheat buns. Serves 6.

Nutrition Information

Serving Size: 1 sandwich (1 bun + 1/2 cup Sloppy Joe rice mixture)

CALORIES 537; TOTAL FAT 13g; SAT. FAT 3g; CHOL. 62mg; SODIUM 455mg; CARB. 87g; FIBER: 8g; SUGARS 18g; PROTEIN 24g; POTASSIUM 834mg; PHOSPHORUS NA

The post Chicken and Brown Rice Sloppy Joes appeared first on HealthStylz.

This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Recipe by Emily Cooper, RDN

Ingredients

• 3 cups cooked, diced chicken breast
• 1 (6 ounce) package Uncle Ben’s Long Grain and Wild Rice Original Recipe
• 1 ½ cups frozen peas and carrots, thawed
• 1 (8 ounce) package fresh mushrooms, chopped
• ½ cup chopped yellow onion
• 1 cup fresh baby spinach
• 2 ½ cups unsalted chicken broth
• 1 (10.75 ounce) can condensed low-sodium cream of mushroom soup
• ¾ cup reduced-fat shredded sharp cheddar cheese

Directions

Preheat oven to 350°F. Lightly oil a 9×13-inch baking dish with cooking spray. Combine chicken, rice, contents of rice seasoning packet, peas and carrots, mushrooms, onion, and spinach in a bowl. Stir in broth and soup until completely combined. Pour mixture into prepared baking dish and cover with aluminum foil. Bake, covered, for 30 minutes. Remove foil and bake until hot and bubbling, or about 30 more minutes. Top with shredded cheese 5 minutes before baking is complete. Remove casserole from oven and let sit for 5 minutes before serving. Serves 6.

Nutrition Information

Serving Size: 1 cup

CALORIES 306; TOTAL FAT 6g; SAT. FAT 2g; CHOL. 63mg; SODIUM 600mg; CARB. 31g; FIBER 3g; SUGARS 3g; PROTEIN 32g; POTASSIUM 632 mg

The post Super Veggie Chicken and Wild Rice Casserole appeared first on HealthStylz.

This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Recipe by Emily Cooper, RDN

Ingredients

• 1 ½ pounds 93% lean ground turkey, cooked and drained
• 1 (14.5 ounce) can no salt added pinto beans, drained and rinsed
• 2 tablespoons no-salt added taco seasoning
• ½ cup (118 milliliters) green enchilada sauce
• 2 teaspoons (10 milliliters) olive oil
• 6 large eggs
• 2 pouches Uncle Ben’s Ready Rice, Whole Grain Brown
• 8 8-inch whole wheat tortillas
• ½ cup shredded reduced-fat sharp cheddar cheese

Directions

In a large skillet over medium heat, add cooked turkey, beans, taco seasoning and enchilada sauce. Stir to combine. Transfer mixture to a clean plate and set aside. Add olive oil to skillet and crack in eggs. Scramble with rubber spatula until cooked through. Remove from heat and set aside.

Cook rice according to package directions. Place tortillas on a clean work surface or cutting board. One at a time, fill each tortilla with ½ cup rice, followed by ¼ cup scrambled eggs, and ¼ cup turkey mixture. Top each with 1 tablespoon shredded cheese. Fold in sides and roll to completely enclose filling. Cut in half or leave whole before serving. Makes 8 servings.

Nutrition Information

Serving Size: 1 burrito (1 wrap + 1/2 cup rice, 1/4 egg scrambled egg, 1/4 cup cooked turkey)

CALORIES 448; TOTAL FAT 15g; SAT. FAT 4g; CHOL. 173mg; SODIUM 572mg; CARB. 49g; FIBER: 6g; SUGARS 1g; PROTEIN 28g

The post Southwest Breakfast Burrito appeared first on HealthStylz.

This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Recipe by Emily Cooper, RDN

Ingredients

• 1½ cups Uncle Ben’s Original Converted Brand Rice
• 3 cups low-sodium chicken broth, divided
• 1 cup water
• 2 cups cooked turkey, diced
• 2 tablespoons reduced-sodium soy sauce
• 4 cups baby spinach
• 1 bunch green onions, chopped and divided
• 2 tablespoons (90 ml) toasted sesame oil
• 2 tablespoons toasted sesame seeds

Directions

In a large stockpot, cook rice according to package directions using 2 cups of chicken broth and 1 cup of water. Once rice is cooked, stir in cooked turkey, soy sauce, baby spinach, remaining 1 cup of broth and half of chopped green onions. Cook mixture an additional 5-7 minutes, or until spinach is wilted. Divide mixture evenly into 6 bowls. Top each with remaining green onions, and 1 teaspoon each of sesame oil and sesame seeds before serving. Serves 6.

Nutrition Information

Serving Size: 1 bowl (1 cup cooked rice, 1/2 cup cooked turkey)

CALORIES 395; TOTAL FAT 17g; SAT. FAT 3g; CHOL. 37mg; SODIUM 323mg; CARB. 39g; FIBER 1g; SUGARS 1g; PROTEIN 20g; POTASSIUM NA; PHOSPHORUS NA

The post Turkey and Spinach Rice Bowls appeared first on HealthStylz.

Pick the Best Package

Tofu comes in a variety of forms and textures, all with their own applications and uses. Silken tofu is the smoothest and is great for pureeing — but not ideal for pressing. Soft tofu is good for crumbling but doesn’t hold its shape well enough for pressing. Firm and extra-firm tofu are dense, making them the best choice for pressing. Pressing as much water as possible out of water-packed tofu gives it a meatier texture and allows it to absorb flavorful marinades and sauces.

Wrap It Up

After draining excess water and removing the packaging, wrap the block of tofu in paper towels and then with a clean dish towel. This catches water that is pressed out of the tofu without making a mess in your kitchen.

Weigh It Down

Place wrapped tofu on a clean plate or cutting board, then top with a clean, flat object such as a plate, baking sheet or cast-iron skillet. To reduce the amount of pressing time required, add additional weight, such as a large can of beans, heavy books or any object that can rest steadily on top of the homemade press. Make sure the weight is evenly distributed.

Transfer the tofu and homemade press into the refrigerator, and allow it to sit for at least 30 minutes or up to four hours. Applying more weight or extending press time will result in a firmer and drier texture. If the towels become too saturated, rewrap tofu with clean, dry towels.

Soak and Season

After pressing, it is time to add flavor. Cut the block of tofu into your desired size of pieces. If marinating, place tofu and marinade in a shallow dish with a tight-fitting lid and shake gently to coat. Allow it to stand in the refrigerator for at least 30 minutes or up to four hours, flipping the tofu halfway through the marinade time.

No time for marinade? Drizzle low-sodium soy sauce or balsamic vinegar on tofu, or top it with a sprinkle of fresh chopped garlic, ginger or herbs for an instant flavor boost.

Emily Cooper, RD, is a nutrition educator in the Portland, Maine, area. She is a Stone Soup blogger and author of sinfulnutrition.com.

More Tofu Tips

Add creaminess without cream. Soft or silken tofu generally is made by coagulating soy milk right in the package so curd remains intact and custardy. Whirr it in the blender for a velvety texture, and use it as a substitute for creamy ingredients such as sour cream, cream cheese and mayonnaise. Add cocoa and your favorite sweetener for a high-protein pudding.

Make it meaty. The process of freezing and thawing releases more water from firm tofu than pressing alone. For an extra-chewy texture, remove tofu from packaging and freeze until solid. Thaw overnight in the refrigerator, then press for 30 minutes.

Amp up the crunch factor. Most baked tofu recipes call for pan-frying in a little oil to give tofu a golden color before baking. For ultimate crunch, preheat a baking sheet in the oven, then transfer pan-fried tofu to the hot sheet and bake based on the recipe’s instructions.

Spice it up. Curry paste, spice rubs or Sriracha sauce stay on the surface of meat and vegetables. But, because of its spongy texture, pressed tofu allows spice to penetrate throughout (even more so when marinated).

To see the Healthy Kitchen Hacks series, click here. 

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