Planet Green
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When you think of Army food, you think of soldiers lining up for lumpy mashed potatoes and mystery meat on a tray. But, in today's Army, cooking is taken seriously as one of the most important morale builders. But even the best cooks need a little help when it comes to greening up a meal.
Emeril will bring a lighter version
to classics such as Waldorf Salad, and a delicious Spinach And Herb Cheese Stuffed
Pork Loin. A hearty grain Herbed Wild Rice Pilaf and Lemony Roasted Broccoli fill
out the menu. And for dessert a healthier Carrot Cake with Neufchatel Icing.
Emeril's Kitchen Tips:
- Try using Applesauce to replace some of the fat in your cake or muffin recipe. This will cut down on calories while keeping your cakes and muffins tender and moist.
- Try Barley for an interesting grain salad: Barley's copper can benefit arthritis sufferers and helps the development and repair of body tissue.
Recipes featured in this episode:
Waldorf Salad
Herbed Wild Rice Pilaf
Lemony Roasted Broccoli
Spinach and Herb Cheese Stuffed Pork Loin
Carrot Cake with Neufchatel Icing
Army Representatives in this episode:
Chief Warrant Officer 4 Robert Sparks, Chief of Craft Skills/Training Branch, Army Quarter Master School Ft. Lee, Virginia
Staff Sergeant David Baisden, Chef/ Culinary Instructor, Ft. Lee Virginia
Staff Sergeant Michelle Hall, Chef / Culinary Instructor, Ft. Lee, Virginia
Staff Sergeant Luisa Alves, Chef / Culinary Instructor, Ft. Lee, Virginia
Learn more about Making Everyday Ingredients Gourmet Meals.
To learn more about being an Army cook, click here.
Read more about eating green:
How to Go Green: Eating
Kelly's All-Natural Recipes
Try These Healthy Cookwares
Should You Avoid Aluminum and Teflon Cookware?
Make Your Comfort Foods Healthy
6 Tricks to Save Tons of Money on Sustainable Foods
Incorporate More Fruit Into Your Diet this Year
