Welcome to Healthy Personal Chef

What We Are About...

Quite simply, we are about food.
We are a collection of cooks, culinary wizards and chefs that are all in love with food ~ good food. There are so many dishes, recipes, seasonings and techniques out there ~ that we want to share all of these items with the world. There are things we know of and other things we will discover as we go.

We want to talk about how food is beneficial for us to consume and in the various ways that we can prepare, cook and serve these delicious flavorful treats.

Salmon

Highly Nutritious Fish

The American Heart Association says, "eating fish twice per week is a great way to improve your heart health." People who eat fish regularly seem to be protected from a host of conditions, probably due to the omega-3 fats, which reduce inflammation in our bodies. Inflammation is the base of many health problems, including heart disease, diabetes, some types of cancers and arthritis. Omega-3 fats also help prevent the blood clots that cause many strokes.

A 4-ounce serving of wild salmon provides a full day’s requirement of vitamin D, making it one of the few foods that can make that claim. The same serving of fish contains over half of the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium. Canned salmon also contains large amounts of calcium (due to the bones of the fish).

Vitamins & Minerals

Garlic

The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Technique

Searing
It is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).

Tools

Frying Pan, Frypan, or Skillet

It is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used like a frying pan, it is designed for lower-heat cooking methods, namely sautéing.

Food Highlight:

Cucumbers contain several antioxidants, including vitamin C, beta-carotene and manganese, as well as flavonoids, triterpenes and lignans that have anti-inflammatory properties. Vitamin C is well known for its immune system benefits, and beta-carotene has been shown to be beneficial for vision, according to the Mayo Clinic.