food over 50

Food Over 50

Fresh is best when it comes to the meals we cook and eat, but what about bottled condiments that often go in, or on our meals? From ketchup to hoisin, there's not much that's fresh, fibrous or low in sodium or sugar about these manufactured sauces, marinades, dressings and relishes. That's why in our final episode, David whips up several "Clever Condiments" that put good nutrition and great taste ahead of convenience and shelf life! For instance, David shares with us the remarkably simple recipe for one of his favorite flavoring elixirs, Pilipili Ho Ho. It's one of the little known secrets of African cuisine! He also replaces salt & sugar-bearing tomato ketchup with fresh and delicious Pico de Gallo. Plus, whoever said cranberry sauce was only for Thanksgiving doesn't know David's 4-Season Cranberry Sauce, featuring far less sugar, fresh orange, ginger and chili. It compliments chicken, pork, beef and loads of garden vegetables just as well as turkey! Then David creates a classic, but remarkably quick & easy Curry House Medley of Cucumber Raita, Fresh Mango Chutney and Onion & Tomato Salad. That's followed by the sweetest, earthiest, no-sugar-added condiment you can imagine, Onion & Garlic Jam! Our "Clever Condiments" episode is all about freshly-made sauces and dressings that are absolutely worth relishing!

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Food Over 50

This episode focuses on the dietary challenges of "Eating Outdoors." Meat-heavy tailgate barbecues and convenience-oriented camping fare like hot dogs, canned chili and S'mores pose a problem to those of us who can't, or at shouldn't, eat like teenagers anymore! Where we eat often impacts what we eat, and al fresco dining before the big game, or out in the woods, requires greater dietary diligence than cooking and eating at home.

  • 2020-01-18T23:00:00-08:00
    KCETLINK

Food Over 50

This episode poses the question, "What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice?" Or an even better question might be, "Why not both?" Entitled "Heat vs. Flavor: The Benefits Of Chilies & Spice," this lip-smacking episode introduces us to the cuisines of The Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes.

  • 2020-01-25T23:00:00-08:00
    KCETLINK

Food Over 50

Quality Calories: Eat Better & Count Less! That's the title of this episode and it means exactly what it says. By consuming fresher, more wholesome foods, cooked without greasy coatings or rich sauces we can appease our appetites and enjoy our meals without adding a calculator to the table setting! David creates a garden-rich, wickedly tasty Spanish Tortilla that balances egg and cheese protein with the healthy bulk of new potatoes, chick peas and green beans, plus the subtle but provocative flavors of anchovy and sun-dried tomato. Yum!

  • 2020-02-01T23:00:00-08:00
    KCETLINK

Food Over 50

Whether or not we flirt with hypertension, a diet that Reduces, Replaces and Removes excess sodium, especially hidden sodium from preservatives, is important at any age. So, instead of adding too much salt to our meals, in this episode of Food Over 50 we are "Subtracting Sodium." Chef/host David Jackson builds a variety of sushi rolls, or NoriMaki, that are far easier to make than we might think. Not only is there less rice to reduce the carb load, but David uses fresh lemon to replace half the salty soy sauce, including an extra special sodium reducing trick!

  • 2020-02-08T23:00:00-08:00
    KCETLINK

Food Over 50

Do you recall the decades-old suppertime entreaty by our parents to "eat your roughage?" These days we call it fiber, but the sentiment is the same. That's why in this episode we're truly "Roughing It!" We'll be introduced to a Salmagundi, enlightened by an Antipasto and downright impressed by Tomates Farcies Au Pois! Food Over 50's chef/host David Jackson prepares three delectable recipes, each remarkably high in fiber but resembling broom straw and tree bark not at all!

  • 2020-02-15T23:00:00-08:00
    KCETLINK