Vegetable and seed oils are sources of dietary fat which our bodies need for many functions. They are also great for heart health! With many options available, it can be hard to pick which one is best for you. Let’s look at the differences to help you make the best choice.
Canola Oil – Made from the rapeseed plant. It has a neutral taste making it a great all-purpose cooking oil for baking or roasting. It can be cooked at higher temperatures and is lower in cost than many other oils.
Olive Oil – Made from crushing and pressing olives. It has a neutral flavor, making it a good choice for many foods. It is best used at a lower heat such as with sautéing and baking.
Avocado Oil – Made from the pulp of the avocado fruit. It has a neutral taste and can be used at a higher temperature. Making it great for salads, baking dishes and browning meats.
Vegetable Oil – Made from a blend of different plant oils. It is most often made from a mix of soybean with canola or corn oil. It is stable at high temperatures, making it a good oil for frying or broiling. It is lower in cost than many other oils and has a neural taste.
It is important to keep your oils in a cool and dry place. Choose an oil that best fits your health, taste, and budget needs.
Information gathered & adapted from:
Lemon Potatoes
Ingredients
8-10 small red potatoes, quartered
2 Tablespoons olive oil
1 medium onion, diced
2 cloves garlic, diced
1 lemon, juiced and zested
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon salt
Optional: 2 Tablespoons fresh parsley
Preparation
1.Bring a pot of water to boil, add potatoes and cook for 12-15 minutes, until fork tender and drain.
2.Heat a pan with the olive oil, add onions and cook until clear.
3.Add garlic and cook for 1-2 minutes.
4.Mix lemon juice, lemon zest, red pepper flakes, salt and pepper together.
5.Add potatoes and lemon mixture to pan and cook until golden brown.
6.Serve topped with fresh parsley.
Serves about: 4 people
Nutrition Information:
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Recipe adapted from:
