Flavorful Food and How to Get it!

Anyone else grow up in the household of Shake & Bake? The era of frying foods in everything from lard to Crisco? Adding flavor to food by dumping in a packet of a who-knows-what powdery substance with a soup-like name? If you answer yes to any of these, know I’m raising my hand with you! Until my early 20s, my thoughts on food flavoring consisted of butter, pre-packaged mixes or marinades, and an uncomfortable amount of salt and pepper I’m certain would make a doctor cringe. So, what woke me up to new ways and better flavors? It was living with one of my college best friends where I was enlightened. This journey started with the beauty and deliciousness of olive oil.

The said roommate is Italian, and was mortified at my use of butter and Crisco. To be clear, I don’t necessarily believe these ways are bad, (I do love butter and use it a good bit in small quantities). And you’ll be hard up to ever find Crisco or lard at my house. Rather, I believe these items are outdated ways to flavor food that in my opinion, should be used sparingly, if at all. The ways to prepare food are endless. So, saddle up for the ideas I’m about to share because it’s going to be a fun (and tasty) ride!

Food on its Own

First, let’s talk the actual flavor of food on its own. Not doctored up, not covered, smothered, and slathered. The naked texture and taste of real food, so to speak. Simply, the essence of food. Foods such as fruits and vegetables are already flavorful, especially if they’re fresh and in peak season. Don’t know when certain fruits and vegetables are in their prime? Search online for your state’s and region’s peak season of fruits and vegetables, or ask someone at a local farmer’s market.

In general, If fruits and vegetables are properly grown and well-cared for, they will emit a delightful flavor and texture, even if it’s not one you’re overly fond of. I do not love Brussel sprouts; those tiny, odd, compact cabbages. However, I cannot deny the loveliness and pungency of a ripe, fresh Brussel sprout. My children absolutely love fresh mango, but I refuse to buy it unless I see it in the organic section at the store, or freshly frozen. It’s not worth the so-so flavor we do not expect from a mango. Although the frozen mango is good, nothing beats the juicy, sweet, slightly earthy flavor of fresh mango.

These are examples of how foods can shine on their own, without all the extra “fluff”, so to speak. Until it’s time to create a tantalizing flavor combo specific to a certain meal, one could simply eat raw fruits and vegetables until their heart’s content. I’d never had a fresh-off-the-bush blueberry until this past summer when our 30-year-old bushes started producing. HOLY MOLY. That first blueberry proved how perfect God intended foods from the earth to be! Blueberries are my favorite fruit, I had never tasted one as deliciously tart and sweet before then. The bottom line here is the fresher the food, the less flavoring the it needs.

JOSH

When thinking of a catchy way to help remember the ways to flavor food, I came up with an acronym (trademark of an ex-teacher, right here). I believe it will help you easily remember these ways – JOSH: juices, oils, spices, herbs. Juices, like the juice from fresh squeezed fruits and vinegars. The zip of a lemon with crisp vegetables, or sweetness of orange in a baking recipe is irresistible. Citrus also has a “preservative-like” super-power for foods like apples and avocados, warding off the brown. When it comes to oils, my favorites are extra virgin olive oil, and grape seed oil. Grape seed oil is slightly more versatile than olive oil; it can be be cooked at a higher temperature without smoking, and can be used in baking as a replacement for butter, canola oil, and milk, depending on the recipe. Olive oil tends to have a stronger flavor, and from my experiences, doesn’t do as well in baking. Sesame oil compliments Asian dishes, like a stir fry, giving the dish a slightly rich and almost nutty-like taste.

Although it is not my nature to spend more money on a specific item, I do value quality over anything else. For example, a quality oil. Within the last few years, I have learned the invaluable lesson of a quality oil after experiencing it for myself. Before then, I’d always thought “fancy” oils from specialty shops were “bougie” and unnecessary. But like most things in life, it was not what it seemed.

Brandon and I stumbled upon a quaint little shop outside of Gatlinburg, Tennessee called “The Artsy Olive”, and not only were we blown away by the flavors we got to taste, we loved supporting a local shop in a place we adore. In fact, we just had a box from Artsy Olive arrive the other day, and its contents delighted us, per usual. The caramelized onion balsamic vinegar is delicious, with a combination of tartness, sweetness, and saltiness. We’ve used it as a drizzle atop of pizza and salads, for dressings and marinades, and as a dip for vegetables. I encourage you to find your own Artsy Olive, and experiment with high-quality oils!

Let’s talk spices and herbs! Spices, such as curry powder, paprika, chili powder, black pepper, or cumin are fantastic ways to flavor or even color food. Spices are from plant substances, like barks, fruits, and seeds, and come in a wide variety of forms. Many styles and cultures of food from around the world center around an array of spices. My favorite spices are chili powder, cumin, and paprika. I enjoy the warmth and depth of flavor they provide, plus their versatility is a loved staple in some of our best meals! Cumin is the ”secret” flavor in my chicken salad, and a beloved spice for Mexican dishes. I frequently use paprika and chili powder for flavoring roasted vegetables and for extra flavor in soups.

Herbs, such as rosemary, sage, thyme, mint, dill, parsley, basil, and tarragon are the cornerstones to a plethora of foods, dishes, and even meals! What would pesto be without basil? Pickles without dill? Tasteless and therefore useless. Many Italian dishes boast multiple uses of parsley, sage, and thyme. The bright, freshness of an herb adds dimension to food we wouldn’t enjoy without.

What to pick: Fresh or Dried?

What about dried herbs and spices verses fresh? Of course fresh basil packs a lovely punch far more appealing than dried basil, in my opinion. Making pesto from our fresh basil literally right out of the garden last summer sealed the deal for me in terms of fresh instead of dried basil. However, like I’ve previously written, it isn’t always possible or feasible to obtain fresh herbs. And let’s be real, no one out there is making their own chili powder! If you are, hit me up because I want to know how you do it! Plus, some herbs actually have a better flavor profile when dried, bringing about a different variable in your food or dish. It actually works in dried herbs’ favor to be used more frequently than fresh in some instances. Majority of the spices we use are conveniently dried and easily available.

Most herbs have a time of year they best grow, and therefore produce the best flavor. But around Thanksgiving where I live in the United States, the sage needed for the turkey, stuffing, and gravy is most likely going to be dried, unless I go out of my way to find it fresh, which I happily did this past Thanksgiving. I only did this because it was my second time doing my own Thanksgiving where I chose and cooked the meal to my liking. For whatever reason, I was set on fresh herbs for the meal! It’s possible my mental picture of our Thanksgiving feast looked nicer simply because it included the fresh beauty and leafiness of sage…

When using dried herbs, make sure to either follow directions in a recipe, or consistently taste your meal or dish during the cooking process for best results. The amount of dried herb verses fresh herb may vary, and mostly will, depending on the recipe and food. With fresh herbs, it’s better to chop them finely instead of adding them whole, especially rosemary, as I swear it becomes a tiny spear in your mouth if added to the dish whole! A quick chop will not only make it smaller, but allow the juice and/or oil of the herb to release as well.

Dried herbs and spices have many perks, like a longer shelf life and you can shop for them virtually anywhere. If you’re looking for a specific herb or spice, try a local spice shop, look online for a store, or try an international market nearby you, if possible. Don’t forget the wealth of knowledge you may have in friends! I have friends who are from different countries and cultures, and always thrilled to share a new spice or herb with me.

One more tip

Lastly, let’s talk prepackaged, all-in-one flavorings, like “onion soup mix” or packaged broths/soups/mixes that are “just add water”. I know these were created in the era of ease and convenience, when women were heading back to work, and the work world was evolving and changing in general. The idea of fast food, freezer meals, quick-and-easy came to light like never before, and although these items are easier, and probably cheaper, they are most likely not the best for you.

Let me say that I am NOT anti-junk or bad food; I do, however, believe they should be eaten sparingly. My theory (based on research, non-fiction texts, and personal evidence) of adding to your health is that the more whole foods (fruit, vegetable, nuts, chicken, etc.–foods that do not have an ingredient list and are from the ground or earth) you eat, the more you are investing in your health, as you would invest in your bank account, wealth portfolio, IRA, 401 K, etc. Just as these accounts/portfolios/etc. are depleted, or even in the negative when you take too much out, your body’s ability to do what it’s supposed to do (fight off disease/infection/sickness, support your immune system, etc.) will be compromised.

All of this to say, many of the pre-packaged flavorings, boxed mixes, etc. are not whole foods. Most have extra sugar, sodium, preservatives, and chemicals that are not needed, and are typically only added because it will allow the product to stay on a shelf for years. Too much of these can lead to a multitude of issues. For more information and research on this, find a reputable, credible source, like a research article, non-fiction book on the topic, or certified website. Search preservatives, artificial flavors, and harmful chemicals in food. I obviously do not know everything, but what I do know has come from fact, experience based on my desire to instill health knowledge within myself and my children.

If it’s easy, it’s sleazy…

Like anything else I share, flavoring your food differently from how you’re currently doing it may be a challenge or struggle. Change can be tough, especially if you are a creature of habit. But many times, positive change is good and can create positive habits for you. Like I’ve previously mentioned in older blog posts, small, daily tweaks can and will create a domino-effect of good in your life. Remember this: if it’s easy, it’s sleazy. One of my friends taught me this phrase. It remains mostly true to everything in life. Yes, it may take a little longer, or not be your first choice, but I believe the benefits of using JOSH will outweigh the negatives. You’ll have healthier flavorings, better tastes, and an overall better appreciation for true food from the earth! Get spicy (and herby), friends! Never shy from trying something new, and creating something worthwhile in the kitchen. Your taste buds (and body in the long run) will thank you!