In today's fast-paced world, we often prioritize convenience and innovation over tried-and-true ingredients. However, experts suggest that we shouldn't discount the value of underrated ingredients that have been around for generations.
Do you ever find yourself ordering groceries online and overlooking canned peaches or tarragon? While these ingredients may seem outdated, they are essential for classic recipes and offer a range of culinary and health benefits. Incorporating these underrated ingredients into your weekly shopping list can help elevate your meals and bring a touch of nostalgia to your cooking.
1) Polenta
According to Jasmine Golden, owner and chef of Golden Truffle, polenta is becoming increasingly popular in home cooking and restaurant menus. This Italian cornmeal can serve as a substitute for mashed potatoes or rice in various dishes, making it an incredibly versatile ingredient.
Golden emphasizes that polenta can be used in a variety of recipes, such as polenta cakes, baked polenta with cheese and mushrooms, or creamy polenta porridge. Its nutty flavor adds richness and depth to dishes, making it an excellent addition to any meal.
2) Canned Peaches and Pineapple
According to Toby Amidor, MS, RD, CDN, a well-known nutrition expert, only 15% of Americans are meeting their daily fruit intake requirements. However, canned peaches and pineapples can provide an easy and delicious way to increase fruit consumption. Amidor highlights that canned fruits are just as nutritious as fresh fruits and have a long shelf life at an affordable cost.
In addition to eating canned fruits as is, Amidor suggests incorporating them into various recipes. The fruit and liquid can be added to oatmeal for natural sweetness, and the canned fruits can also be added to batter for muffins, cakes, and pancakes. Moreover, they can also be used to create refreshing smoothies.
3) Cottage Cheese
Don't overlook cottage cheese just because it was once a childhood nightmare of yours. According to Toby Amidor, MS, RD, CDN, FAND, an award-winning nutrition expert, "Cottage cheese may have been one of the first cheeses made in America." This protein and calcium-rich cheese is nutritious and has numerous benefits.
"Cottage cheese provides protein, calcium, vitamins B12 and A, potassium, phosphorus, and selenium," shares Amidor. Combine cottage cheese with canned peaches for a quick breakfast or healthy snack. "In the 1980s, cottage cheese and canned peaches were listed on many diner menus, and you can still find them on some menus to this day," says Amidor. Despite being less popular now, Amidor still includes cottage cheese in her recipes for smoothies, dips, and as a topping with fruit and granola.
4) Celery root
Celeriac, also known as celery root, is a nutrient-packed root vegetable. According to Amidor, "it's high in fiber, which can benefit heart and gut health." Celeriac can be a delicious addition to soups and stews, and it can also be mashed as a low-carb substitute for potatoes in various dishes. To add a refreshing crunch to salads or slaws, try using raw, shredded celeriac. Additionally, it can be used as a gluten-free and low-carb alternative to rice.
5) Cinnamon
Kanchan Koya, a chef with a Ph.D. in Biomedicine, is on a mission to bring cinnamon back into savory dishes. According to Koya, cinnamon was once used to prevent food spoilage and to season savory dishes. She suggests that cinnamon can enliven lentil or meat bolognese, soups, and toasted winter vegetables like butternut squash and sweet potatoes. In addition to its complex flavor profile, cinnamon also has blood sugar balancing effects and may even be a mood booster. Koya uses a touch of cinnamon and nutmeg to enhance the flavor of the roasted butternut squash in her Spiced Up Fall Salad.
6) Beans
Kanchan Koya, a chef, author, and holder of a Ph.D. in Biomedicine from Harvard University, believes that the humble bean is an underrated food due to its fiber and phytonutrients that promote longevity. Koya suggests that people should incorporate beans regularly into their diets despite the perception that they are basic and difficult to digest. She recommends cooking them into stews with ginger, cumin, and bay leaf to improve digestibility or mashing them into everyday favorites like avocado toast with a drizzle of lime juice and fresh herbs. Koya also likes to add beans to salads to make a taco salad with crunchy lettuce, red onion, cherry tomatoes, and corn.
7) Tarragon
According to Kanchan Koya, tarragon is a versatile herb that has been a favorite in French cuisine for a long time. However, it can also add flavor and complexity to modern dishes. Koya suggests adding tarragon to baked fish or tofu for a subtle herbal flavor. It also works well in creamy dressings made with mayonnaise and red wine vinegar, which can be drizzled over salads made with Little Leaf Farms' crispy lettuce and a mix of apples, fennel, and red onion.