Cookbook giveaway – Gizzi’s Healthy Appetite

45 Comments

• sgump  on  January 27, 2016

  Freshly made tofu in Asia is anything but bland, but all I can get my hands on in my small town in Central Iowa is the mass-produced type in those square plastic cartons. Fortunately, even the mass-produced type takes very well to Asian flavorings, and I still love to pair tofu with fresh ginger, spring onions, and soy sauce (or, if I'm lucky to have any on hand, ponzu). Bland + zippy and flavorful = well, zippy and flavorful.

• decorates  on  January 27, 2016

  Garlic is a wonderful way to get some extra flavor in. I know some people find it too strong but it's never let me down.

• okcook  on  January 27, 2016

  A small amount of red or green curry paste available at Asian markets add flavour and a little heat. Easy to incorporate into sauces or soups or dressings.

• vickster  on  January 28, 2016

  Smoked paprika

• Siegal  on  January 28, 2016

  I find sour cream always helpS

• Acequiamadre.nm  on  January 28, 2016

  New Mexican Chile.

• katdennis  on  January 28, 2016

  My go to is seasoning salt or spices and herbs.

• pandapotamus  on  January 28, 2016

  garlic!

• MagpieT  on  January 28, 2016

  Squeeze of lemon or lime

• trudys_person  on  January 28, 2016

  Salt – which is probably not the right answer! A squeeze of citrus or a bit of heat is good too …

• yvonneday  on  January 29, 2016

  Fresh herbs

• wjsisung  on  January 29, 2016

  Seasoning blend

• jlemoine  on  January 29, 2016

  Roasting almost any vegetable until just slightly charred. We've always done this with root veg and have recently started with broccoli or Brussels sprouts. Simple and delish!

• MmeFleiss  on  January 29, 2016

  Spices!

• beckyogini  on  January 29, 2016

  depends on the bland ingredient 🙂 I like to add sliced almonds and a bit of cinnamon to plain oatmeal

• DFed  on  January 29, 2016

  Depends on the ingredient, but spices always help!

• BglLvr  on  January 29, 2016

  If the ingredient itself is the problem, I usually add some type of heat (moist, dry – whatever the situation dictates). If it is a recipe that needs a bit of punch, I use one (or more) of 4 ingredients to add a bit of pop — lemon juice (or vinegar in a pinch), EVOO, sea salt, or maple syrup (or honey if my bees have had a good year!) 😉

• Gorge_us  on  January 29, 2016

  Hot chiles!

• rstuart  on  January 30, 2016

  Lemon juice!

• lauriesk  on  January 30, 2016

  Pink Himalayan sea salt.

• TrishaCP  on  January 31, 2016

  Lemons and fresh herbs

• jupflute  on  February 1, 2016

  spices

• kimboston206  on  February 1, 2016

  Spices, fresh herbs, fresh ginger, or a squeeze of lemon

• Analyze  on  February 3, 2016

  Cheese helps 🙂

• lindaeatsherbooks  on  February 3, 2016

  I use lemon to zest up bland flavours.

• angelanorr  on  February 4, 2016

  chipotle in adobo

• ballen  on  February 7, 2016

  Fresh lemon or lime.

• love2chow  on  February 9, 2016

  chipotle powder

• SuzanneL  on  February 12, 2016

  Lemon zest!

• Lynled  on  February 12, 2016

  A homemade mixture of dried garlic, lemon peel, dried rosemary, dried herbs on hand and pepper!

• eathealthybeef  on  February 12, 2016

  Cinnamon is a marvelous secret spice that adds depth to relatively plain i desserts, sweetness to a simple pork or cut of grass-fed beef, and intrigue to cauliflower or kale. I like playing with the different Cinnamons including Vietnamese and Ceylon. I also sprinkle it on greek yogurt…no other sweetner needed. Also, a friend of mine who is battling cancer swears by it. Magical.

• topdawg11  on  February 12, 2016

  Heat, such as minced jalapeno or serrano peppers. Organic of course.

• Nancith  on  February 13, 2016

  for bland greens, flavored vinegars do wonders.

• mfl  on  February 14, 2016

  lemon juice

• ladibyrd  on  February 14, 2016

  Plenty of spices from our local Savory Spice Shop.

• Drmiggy  on  February 15, 2016

  Minced herbs and aromatics like shallot with a splash of sherry vinegar

• Deneenm  on  February 15, 2016

  adding acid, shallots & roasting

• Kimberly62  on  February 16, 2016

  citrus or spice

• sbh2006  on  February 17, 2016

  My trick is to use a variety of spices and sauces; depending on the ingredient (say, konnyaku), I layer with pepper (shichimi togarashi is great), yuzu paste, soy, etc. For greens, I love my Fustini's balsamic vinegars (especially maple and espresso!). For spice, I love to add gojuchang or curry paste. I love to chiffonade shiso and myoga as they provide a refreshing (and unexpected) counterpoint.

• sillyvy  on  February 17, 2016

  using herbs, spices, and infused oil!

• ballen  on  February 19, 2016

  freshly ground pepper

• DJ0309  on  February 20, 2016

  Definitely, herbs and spices. I usually use garlic and onion powder.

• contest718  on  February 20, 2016

  Lemon and garlic. We love garlic in our house so much that it is hard to find a recipe that isn't overloaded with it. I also make all my own salad dressing so at least I know what is going into the dressing.

• Katiefayhutson  on  February 22, 2016

  Olive oil with a little bit of salt and pepper and a nice roasting in the oven

• pgarcia  on  February 24, 2016

  Unique spice blends, squirt of lemon, flavored olive oil, flavored balsamic vinegar, etc.