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The show that's dedicated to helping aspiring home cooks grow their skills and confidence in the kitchen so they can start cooking up memories with their family and friends. Whether you want to learn to cook or just need some simple food inspiration, we will cover recipes, kitchen tools, and interviews with experts to help you on your home cooking journey! On Twitter at @TKCpodcast /Facebook at facebook.com/kitchencounterpodcast / Instagram at https://instagram.com/kitchencounterpodcast
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Welcome to the Cook with Real Food! On this podcast, we explore topics around real food cooking and eating and offer practical tips to help you live a seed oil-free life! Hosted by Cassidyy, this show delves into the journey of cooking with natural, whole ingredients, avoiding processed foods, and embracing a healthier lifestyle together!
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This is a free recipe episode! Listen to Cassidyy share a page from the free Cook With Real Food Cook Book. This is page 12, Beefy TexMex Sweet Potato! This fast and easy recipe is great for anyone with a busy schedule. Use it for your next meal prep session or the next time you need something fast and want to skip the drive-through! Also, if you a…
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Hey, welcome to Cook with Real Food! Today, I am going to talk about the opposite of cooking and eating--we’re diving into fasting. Lol! It’s the most forgotten cure and our biggest competitive edge, and I can't wait to share a few things I’ve learned and experienced with this powerful wellness practice. EVEN IF you don't think fasting is for you r…
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This is a free recipe episode! Listen to Cassidyy share a page from the free Cook With Real Food Cook Book. This is page 9, Beef and Bacon Stew! Like most things, once you have a basic starting point, you can get creative and start to make it your own! Stews are no exception. This recipe is a great base for whatever stew style you crave! The meaty,…
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Mastering Seed Oil-Free Cooking: Essential Tips with Cassidyy Atkins - EXCLUSIVE Interview With Zane Griggs, of Healthy AF
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Welcome to Cook with Real Food! In this special episode, I'm excited to share a podcast interview by my friend Zane Griggs. Yes, he is interviewing me! Woohoo! We delve into the art of cooking without seed oils and discuss the origins and passion behind Cook with Real Food. Episode Highlights: 0:02 - Introduction and background about my journey wit…
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Welcome back to Cook with Real Food. This is part three of our journey into transforming your pantry by ditching seed oils. If you haven’t checked out the first two parts, I recommend starting there to catch up on all the essential info and product recommendations to kickstart your seed oil-free journey. In this episode, we're excited to bring you …
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Welcome back to Cook with Real Food. This is part two of our deep dive into transforming your pantry by ditching seed oils. If you haven’t listened to part one yet, check it out to catch up on all the essential info and product recommendations to kickstart your seed oil-free journey. In this episode, we continue exploring more fantastic seed oil-fr…
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Welcome to Cook with Real Food. In this episode, I’m diving into how I kicked seed oils to the curb and revamped my pantry with new brands and products. It’s the first part of a special two-episode series where I share over 60+ of my favorite seed oil-free products! From everyday essentials to delightful treats, this guide is packed with all the go…
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Welcome to Cook with Real Food! In this episode, I share practical tips, tricks, and apps to help you avoid seed oils in your daily life. Let's explore how you can make better food choices and improve your health by steering clear of seed oils. Key Topics: Dining Out: How to navigate restaurant menus, identify potential seed oils, and even request …
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If you've ever wondered why I don't eat seed oils, this conversation will give you great insight. In this episode of "Cook with Real Food," we delve into the often-overlooked topic of seed oils with Zane Griggs, a renowned health expert, longevity coach, and author. With over 25 years in the health and fitness industry, Zane brings a wealth of kno…
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What does my grory list look like? I would say animal-based ish. In this episode I lightly cover the animal-based safe list and how to learn more about this topic. (Links below) What's On The Menu: Grass-fed beef Low PUFU pork Low PUFU chicken Bone broth Wild-caught fish Corn/soy-free eggs Raw, organic honey A2 dairy (Milk, Cheese, Butter etc.) Swe…
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In 2019, I embarked on a journey towards unlocking optimal health. A key component of this journey was reassessing my cooking oil choices and eliminating processed seed oils from both my pantry and my plate! In this episode, I’ll share my personal selection of cooking oils and fats, along with some insights on their best uses in the kitchen, to see…
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What does real food mean? It's simple, yet profound! In today's episode of 'Cook with Real Food,' we deep dive into the true meaning of real food. Hit play to hear a straightforward list of what constitutes real, wholesome food - from meats and vegetables to nuts and grains. Plus, get a glimpse into our 'back to source' philosophy that's all about …
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Welcome to Cook With Real Food! Bring the first episodes now or learn more via the links below! :) Home: https://www.cookwithrealfood.com Join the Private Community and get the Cook Real With Food Cookbook FREE your first Month! Link: patreon.com/cookwithrealfood
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Show update for The Kitchen Counter Podcast, October 2023.
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On today's episode I share a recipe for one of my favorite refreshing summer dishes: gazpacho. Coming from the south of Spain, gazpacho features fresh seasonal tomatoes, peppers, and cucumber. Served as a soup or a drink, this recipe will save you from heating up the kitchen and cool you down at the same time. https://kitchencounterpodcast.com/231 …
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Vinegar has been around thousands of years, and it is one of the most important sources of acid to a home cook. Even though it's common, it can be a bit mysterious. In this episode I dive into what vinegar is, how it's made, and some common uses for the sour superstar in the home cook's kitchen. https://kitchencounterpodcast.com/230 Connect with th…
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On today's smorgasbord episode we talk about foxes in the backyard (that is not a euphemism), and upcoming travel to New Orleans & Cajun Country. Need a sweet and refreshing drink for your next summertime get-together? Pineapple punch might just fit that order. I also discuss Okinawan Taco Rice and some favorite condiments from around the world. ht…
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On today's episode we visit with author Matt Moore about his new book "Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond." Matt likes to say that sometimes to get the best recipes, just talk to your butcher. This book is a reflection of that, with stories from local butchers across the country and …
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On today’s episode Ashley L. Jones, author of Skilletheads: A Guide to Collecting and Restoring Cast-Iron Cookware joins me to discuss cast iron’s role in the home kitchen. We touch a little on the history of cast iron manufacturing in the United States, which pieces a home cook should invest in, where to find pieces for your kitchen, and how to se…
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On today's episode we dive into the kingdom of mushrooms. We look at the common mushrooms you'll find at the grocery store, how to select, store and clean them, and a few uses for each varieties. So get ready to take your umami game up a level with these fabulous fungi! https://kitchencounterpodcast.com/226 Connect with the show at: Facebook: https…
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On today’s episode we welcome Eidref Laxa, host of the “What’s Good Dough” podcast. We talk pizza, and how home cooks can increase their chances of success for turning out a great homemade pie. We cover pizza stones and baking steels, pizza ovens, high-hydration dough, and more. So grab a slice and settle in for a great conversation on the art of h…
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On today's Smorgasbord episode I talk about Momofuku and A-Sha noodles. Are egg prices getting you down? Consider using aquafaba in your baking to stretch your eggs farther. Then I have a review of the new book "Smithsonian American Table" by Lisa Kingsley in collaboration with the Smithsonian Institution. Finally we wrap up with Susie Miles stoppi…
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On today's show we have a very special guest who joins us for a conversation about artificial intelligence chatbots in the kitchen. World-famous chatbot ChatGPT is here (sort of) to share how home cooks can use chatbots to help meal plan, find ingredient substitutions, learn about food history, generate recipes on the fly, and so much more. Oh, it'…
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Fragrant, warm and spicy, luscious and creamy; It’s everything you want in a bowl on a cool, damp winter evening. Raid your pantry and you can have this British take on Indian comfort food on your table in under an hour. On today’s episode we’ll cook Mulligatawny. https://kitchencounterpodcast.com/222 Connect with the show at: Facebook: https://www…
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On today's episode we welcome back Rich and Sena Wheeler of Sena Sea to talk about black cod, a.k.a. sablefish. This deep ocean fish is silky, rich, and full of Omega-3 acids. What makes it different from other fish caught in Alaska, and how can a home cook get the best results when preparing it? We cover it all as we go deep on black cod with Sena…
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Thanksgiving is just around the corner here in the U.S., so it's time dust off our pie pans and figure out our turkey plans. On today's episode we start with dessert first! We'll talk pies with Genevieve Ko of the New York Times Cooking. Then we check in with bonafide Butterball Turkey Talk-Line Expert Samantha Woulfe for some bird-flavored tips an…
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The Halloween special is back! Once again Chris joins me in the dining room and we do a tasting of a wide variety of snacks (we use that term loosely here). Some were surprisingly gross, some better than we expected. It was all a lot of fun! https://kitchencounterpodcast.com/219 Connect with the show at: Facebook: https://www.facebook.com/kitchenco…
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On today's Smorgasbord episode we take a look at the delicious combination of Vietnamese caramel sauce and brussels sprouts. Then we learn how to make your stainless steel cookware less "sticky" by taking advantage of the Leidenfrost Effect. We wrap up with a short review of Sean Sherman and Beth Dooley's excellent book, "The Sioux Chef's Indigenou…
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Hot days give way to cool evenings as the season transitions from summer to autumn. It’s the perfect time for a light comfort dish. Today we are heading to the kitchen to cook a favorite North Indian dish of red lentils, onions, tomatoes and spices called Masoor Dal. The recipe is simple enough to make on a weeknight and the bright spices will warm…
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Preserving food by canning can be an extremely rewarding pursuit. It can also seem complicated, mysterious, or even a bit scary to anyone who has never done it. In today's episode we take a high-level look at canning, including basic concepts, equipment, and the importance of using trusted, tested safe recipes. https://kitchencounterpodcast.com/216…
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Knives are the workhorses of the home kitchen. No matter what you plan to cook, chances are a knife will be involved in the preparation of your meal. While a knife won't directly impact how your food tastes, a good sharp knife can make your time in the kitchen safer and much more enjoyable. In this episode we'll take a look at different types of kn…
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These buttery sponge cakes masquerading as delightful shell-shaped cookies are one of my favorite sweets. Madeleines are perfect with a cup of tea or coffee, or as a unique treat at your next get-together. They aren't easy to find, but they are relatively easy to make. With a few common pantry ingredients and a madeleine mold, you can bake up a bat…
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