food over 50

Food Over 50

Farm-to-table cooking is mighty popular these days, but unless we have our own backyard garden, farm-to-table is often easier said than done. That's why chef/host David Jackson stands in front of a corn field to introduce us to "Garden Variety Cooking." In this episode David emphasizes the plant-based, but not necessarily plant-exclusive theme of many of his recipes. With freshly-shucked ears straight from the field, our host prepares a delectable Sweet Corn Hash enhanced with red onion, red and green bell pepper, and a splash of cider vinegar for a stunningly tasty and satisfying vegetable side dish. He'll also prepare a medley of garden-fresh veggies in two other distinctively low fat, low sodium recipes. First, a lettuce-free Raw Vegetable Salad. Then a savory Spanish vegetable stew, or Pisto, that oozes with healthy olive oil and scents the kitchen with garlic and fresh herbs. Our doctors may be telling us to cut down on the steaks and burgers and barbecue, but there'll be fewer reprimands when we do more "Garden Variety Cooking!"

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  • 2020-06-07T00:00:00-07:00
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Food Over 50

Farm-to-table cooking is mighty popular these days, but unless we have our own backyard garden, farm-to-table is often easier said than done. That's why chef/host David Jackson stands in front of a corn field to introduce us to "Garden Variety Cooking." In this episode David emphasizes the plant-based, but not necessarily plant-exclusive theme of many of his recipes.

  • 2020-06-07T00:00:00-07:00
    KCETLINK

Food Over 50

There's no denying we all have a sweet tooth, but as we age and our A1c levels often tend to climb, lowering our refined sugar consumption makes a lot of sense. But what about our sweet tooth? Who wants to give up dessert? The first season of Food Over 50 brought us several delicious dessert options with zero refined sugar in David's initial "Sweet Things" episode. Season 2 is back with a second helping of healthier and more nutritious desserts in the episode "Sweet Things 2." Did you know that pears are high in fiber?

  • 2020-06-14T00:00:00-07:00
    KCETLINK

Food Over 50

In this episode we're "Minimizing Meat: Recipes for the Cautious Carnivore!" It's no secret that when it comes to eating red meats and poultry - at our age - the selection, preparation and portioning are very important. Smaller, leaner cuts are best. Plus, more healthful cooking methods keep the steaks, chops and cutlets from wallowing in their own fat, or swimming in extraneous sauces. A well-balanced meal that includes meat is a simple equation - one quarter from the butcher shop, one quarter from the granary or potato bin, and fully half our plate from the garden!

  • 2020-06-21T00:00:00-07:00
    KCETLINK

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.

  • 2020-06-28T00:00:00-07:00
    KCETLINK

Red Meat & Cholesterol

This episode introduces good health and nutrition to the meals we eat, and sets the theme for the entire first series with one of the most common dietary dilemmas in America, the issue of red meat and cholesterol. The savory and taste-temping recipes, including bitter/sweet steak salad and roast lamb with chimichurri and ratatouille, puts into proportion how much is too much red meat and whether dietary cholesterol is actually the health threat we were convinced it was decades ago.

  • 2020-07-05T00:00:00-07:00
    KCETLINK