Photo taken at Barilla Pasta in Chicago
“No matter how much time you spend in the kitchen; there is always something new to learn!” These were my thoughts last week while I was cooking in a kitchen at Barilla in Chicago. Teamed up with 3 other amazing registered dietitians, we were part of a pasta cooking challenge (there were 4 teams total). Our team won (OK, officially it was a tie!) and yes, I am competitive; but what really resonated with me is what I learned from my teammates and Barilla’s own amazing Chef Lorenzo Boni. You see – just when we think we know it all – there is always more! It’s not only like that in the kitchen; but also on our yoga mats (or other physical activities), at work, and in our personal lives. And it all starts with the ability to listen!!!!
In this week’s The Keri Report:
- Keri’s Kitchen: Cooking Tips I Learned From a Pro
- What You Need To Know About Added Sugar
- The 5 Foods R.D.s Wish You Would Stop Buying From The Supermarket
Photo by me
Keri’s Kitchen: Cooking Tips I Learned From a Pro
Here’s my takeaways from my time in the Barilla Kitchen:
- Heat your frying pan before adding the oil – you will use less for starters. You can always add a little more oil at the end for flavoring of your sauce.
- Pasta water makes a great addition to your sauce without extra calories. It helps to thin the sauce but the starchiness of the water also helps the pasta cling to the sauce.
- Drain your pasta 2 minutes before it is done, since it will cook a little more in the pan when you add to your sauce. Last thing you want is overcooked pasta.
- The liquid in the beans (if you are making a pasta dish like above with added cannellini beans) can also be used to thicken (and flavor) your sauce.
- No need for added salt in sauce – since the bean liquid and the parmesan cheese provide enough salty flavor.
I am sure there were more….but maybe I wasn’t listening as well as I thought I was :((((
P.S. In full disclosure – Barilla is a partner of mine; I am member of their Pasta Advisory Council. All opinions are my own.
Screenshot from The Morning Blend segment
What You Need to Know About Added Sugar
Last week I did a Satellite Media Tour (SMT) for SPLENDA® Brands to introduce their new product SPLENDA® Naturals Stevia Sweetener. For those of you who don’t know a SMT is when you conduct interviews across the country in one day from a single location. I conducted 25 interviews over 4 hours from a media studio in NYC. The above interview was with a TV station in Tuscon AZ. Honestly wish I could of been there in person since I have never been to Tuscon! Anyway – check out this video and learn about my involvement with the #GoodbyeSugar30 challenge! So grateful to be able to say, “I love my job!”.
Photo provided by Shuttershock.com
The 5 Foods R.D.s Wish You Would Stop Buying From The Supermarket
I LOVE peanut butter; but honestly, have never gotten the point of low-fat peanut butter. However, I also have never gotten on board with the mentality of “don’t eat this – —ever!” In my interview with Self Magazine I recommend buying full fat peanut butter because I think it is the healthier version. My colleagues also make recommendations for healthier picks. The bottom line though, in my opinion, is to always try and eat a little better, but not to ever feel guilty about making a less healthy choice.
