Video Details

Food Over 50

Website: http://www.foodover50.com
Next Airing: Mon, Jan 27th, 2020 at 5:30 AM on UEN-TV

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The mission of the cooking series FOOD OVER 50 is to inform, instruct and entertain America's late Gen-X, Boomer and senior audiences with artistic and appetizing preparations of wide-ranging international recipes that are nutritionally enticing. Hosted by David Jackson, FOOD OVER 50 is primarily taped in the scenic Mojave Desert, with cooking segments taking place in the kitchen, and select seafood recipes shot at Jackson's quaint seaside cottage in The Outer Hebrides in Scotland. The series also provides viewers with their own personal nutritionist. During each episode, registered dietician Elizabeth Kelsey joins David to critique recipes from a health perspective and emphasize the importance of cooking fresh food.

Episodes:

  • Eating Outdoors

    This episode focuses on the dietary challenges of "Eating Outdoors." Meat-heavy tailgate barbecues and convenience-oriented camping fare like hot dogs, canned chili and S'mores pose a problem to those of us who can't, or at shouldn't, eat like teenagers anymore! Where we eat often impacts what we eat, and al fresco dining before the big game, or out in the woods, requires greater dietary diligence than cooking and eating at home. Chef/host David Jackson starts us off in the kitchen by prepping deliciously lean and tasty Lemon/Pepper Salmon Skewers and Fresh Tomato & Basil Salad, destined for the cooler and eventually the grill for a lighter, more nutritious tailgate party in the great outdoors. Then David cooks up a campsite supper with his extraordinary Fireside Chili. With ground turkey meat, three varieties of beans, a garden full of fresh vegetables and fragrant spices, it's delectably low in fat, low in sodium, high in fiber and guaranteed to stick to our ribs rather than our arteries!

    Next Airing: Mon, Jan 27th, 2020 at 5:30 AM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Heat Vs. Flavor

    This episode poses the question, "What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice?" Or an even better question might be, "Why not both?" Entitled "Heat vs. Flavor: The Benefits Of Chilies & Spice," this lip-smacking episode introduces us to the cuisines of The Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes. Chef/host David Jackson marinates plump chicken legs in a heady Jamaican jerk spice blend of habaneros, allspice, garlic, ginger, green onions and lime before they hit a slow and smokey grill! Then its a classic Indian Dahl made of tender lentils fragrantly seasoned with feisty, healthful red chili and a medley of classic curry spices including cumin, coriander, turmeric and mustard seed. And finally, David fires up the wok for a sizzling vegetable stir fry accented with the lemony heat of Szechuan pepper!

    Next Airing: Tue, Jan 28th, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Quality Calories

    "Quality Calories: Eat Better & Count Less!" That's the title of this episode and it means exactly what it says. By consuming fresher, more wholesome foods, cooked without greasy coatings or rich sauces we can appease our appetites and enjoy our meals without adding a calculator to the table setting! David creates a garden-rich, wickedly tasty Spanish Tortilla that balances egg and cheese protein with the healthy bulk of new potatoes, chick peas and green beans, plus the subtle but provocative flavors of anchovy and sun-dried tomato. Yum! Then he artfully assembles a Chicken & Whole Grain Salad full of crisp, fresh vegetables, plus pearled barley and bulgar wheat, simply dressed with superbly healthy lemon and olive oil. Ignoring the deep fat fryer, David prepares a platter of Batter-Less Fish & Air-Fried Chips. It may not have quite the crunch of traditional fish & chips, but this delicious recipe makes up for crispiness by shrugging off excess fats and refined carbs while maintaining fantastic flavor!

    Next Airing: Tue, Feb 4th, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Subtracting Sodium

    Whether or not we flirt with hypertension, a diet that Reduces, Replaces and Removes excess sodium, especially hidden sodium from preservatives, is important at any age. So, instead of adding too much salt to our meals, in this episode of Food Over 50 we are "Subtracting Sodium." Chef/host David Jackson builds a variety of sushi rolls, or NoriMaki, that are far easier to make than we might think. Not only is there less rice to reduce the carb load, but David uses fresh lemon to replace half the salty soy sauce, including an extra special sodium reducing trick! Then our host prepares Quick-Kraut & Pork Casserole, replacing traditional salty sauerkraut with sauteed cabbage, caraway and vinegar to compliment the pork, onions and applesauce in this delicious and nutritious Alsatian classic. One the best ways to completely remove extraneous sodium from any recipe is to use chili and citrus. That's why David finishes up with zesty Beef Fajitas Tacos, grilled with red chili and dressed with the bite of refreshing lime!

    Next Airing: Tue, Feb 11th, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Roughing It

    Do you recall the decades-old suppertime entreaty by our parents to "eat your roughage?" These days we call it fiber, but the sentiment is the same. That's why in this episode we're truly "Roughing It!" We'll be introduced to a Salmagundi, enlightened by an Antipasto and downright impressed by Tomates Farcies Au Pois! Food Over 50's chef/host David Jackson prepares three delectable recipes, each remarkably high in fiber but resembling broom straw and tree bark not at all! First, David creates a scrumptious Salmagundi of Fresh Berries & Quinoa, accented with the crisp bite of red onion, fresh lemon and ribbons of fresh basil. And in a delicious twist to a traditional Italian first course, how about a Grilled Vegetable Antipasto with lightly charred zucchini, yellow squash, fennel, radicchio and artichoke hearts? Then, Oven-Roasted Tomatoes Stuffed w/ Sweet Garden Peas are a sophisticated accompaniment to steak, chicken or fish. Each recipe is wonderfully high in fiber and the only rough part is trying to resist them!

    Next Airing: Tue, Feb 18th, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Stretching The Facts About Gluten

    Gluten vs. Gluten Free? Are we confused by the whole Gluten issue? Exactly what it is? What it does? Who it impacts? What are the symptoms of Gluten sensitivity? Well, in this episode we examine the facts about this stretchy little protein found in wheat, rye and barley. We dispel some of its myths and verify its truths by talking to a noted gastroenterologist and the past chair of the California Wheat Commission & U.S. Wheat Associates to examine both sides of the Gluten story. And equally important, chef/host David Jackson whips up Pasta and Pancakes! The brown rice & quinoa fusilli, dressed in a fabulous walnut and basil pesto, is 100% Gluten Free in deference to the small but outspoken percentage of the population with Gluten sensitivity. It may have a slightly different "chew" than durum semolina pasta, but it's just as tasty! On the other hand, David's extraordinarily delicious, sweet and savory whole wheat crepes contain naturally occurring Gluten, which is perfectly wholesome for the 97.5% of us who can gobble Gluten with abandon!

    Next Airing: Tue, Feb 25th, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • The Seafood Diet

    What better place to introduce our "Seafood Diet" episode than by the sea. We certainly do not need to live close to salt water to enjoy fresh fish and shell fish these days. But one thing is certain: as we age, the lean, healthy, tasty, aquatic protein and Omega-3 sources from seafood are very welcome to command a greater portion of our diets. This in turn can lessen our consumption of fatty red meats! David prepares a mixed bag of seafood specialties, starting with a fabulous first course, Crab In A Cradle. Sweetly decadent crab meat is nestled in a ripe avocado half, then dressed with a light and lovely lemon dressing. For the fish course our host revs up one of his many bamboo steamers, slitting and seasoning a whole red snapper with Thai-style aromatics before steaming it to perfection in lemongrass-scented vapor. And for the main course, it's a hearty and appetizing Maritime Stew loaded with delicious and nutritious varieties of fish and shell fish swimming in a lean but luscious broth!

    Next Airing: Tue, Mar 3rd, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Garden Variety Cooking

    Farm-to-table cooking is mighty popular these days, but unless we have our own backyard garden, farm-to-table is often easier said than done. That's why chef/host David Jackson stands in front of a corn field to introduce us to "Garden Variety Cooking." In this episode David emphasizes the plant-based, but not necessarily plant-exclusive theme of many of his recipes. With freshly-shucked ears straight from the field, our host prepares a delectable Sweet Corn Hash enhanced with red onion, red and green bell pepper, and a splash of cider vinegar for a stunningly tasty and satisfying vegetable side dish. He'll also prepare a medley of garden-fresh veggies in two other distinctively low fat, low sodium recipes. First, a lettuce-free Raw Vegetable Salad. Then a savory Spanish vegetable stew, or Pisto, that oozes with healthy olive oil and scents the kitchen with garlic and fresh herbs. Our doctors may be telling us to cut down on the steaks and burgers and barbecue, but there'll be fewer reprimands when we do more "Garden Variety Cooking!"

    Next Airing: Tue, Mar 10th, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Sweet Things 2

    There's no denying we all have a sweet tooth, but as we age and our A1c levels often tend to climb, lowering our refined sugar consumption makes a lot of sense. But what about our sweet tooth? Who wants to give up dessert? The first season of Food Over 50 brought us several delicious dessert options with zero refined sugar in David's initial "Sweet Things" episode. Season 2 is back with a second helping of healthier and more nutritious desserts in the episode "Sweet Things 2." Did you know that pears are high in fiber? So what could be better than fresh whole pears perfectly poached in hearty red wine and exotic spices to bring out their natural sweetness? David also places a ripe medley of peaches, nectarines and plums on the grill grates to concentrate and caramelize their natural fruit sugars. He plates the Grilled Stone Fruit with a modest but decadent smear of Greek yogurt and the tiniest drizzle of honey! And for a light and lovely pudding with just a hint of tropical sweetness, how about Mango Whip

    Next Airing: Tue, Mar 17th, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Minimizing Meat

    In this episode we're "Minimizing Meat: Recipes for the Cautious Carnivore!" It's no secret that when it comes to eating red meats and poultry - at our age - the selection, preparation and portioning are very important. Smaller, leaner cuts are best. Plus, more healthful cooking methods keep the steaks, chops and cutlets from wallowing in their own fat, or swimming in extraneous sauces. A well-balanced meal that includes meat is a simple equation - one quarter from the butcher shop, one quarter from the granary or potato bin, and fully half our plate from the garden! Chef/host David Jackson puts beef on the grill, pork in the pan and a chicken in the pot, while keeping saturated fat to a minimum and great taste turned up to the max! David accentuates the importance of keeping meat dishes modest, accompanying them with sensible portions of healthy carbs and oodles of veggies, and saying "No Thanks" to rich sauces and heavy gravies!

    Next Airing: Tue, Mar 24th, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Clever Condimente

    Fresh is best when it comes to the meals we cook and eat, but what about bottled condiments that often go in, or on our meals? From ketchup to hoisin, there's not much that's fresh, fibrous or low in sodium or sugar about these manufactured sauces, marinades, dressings and relishes. That's why in our final episode, David whips up several "Clever Condiments" that put good nutrition and great taste ahead of convenience and shelf life! For instance, David shares with us the remarkably simple recipe for one of his favorite flavoring elixirs, Pilipili Ho Ho. It's one of the little known secrets of African cuisine! He also replaces salt & sugar-bearing tomato ketchup with fresh and delicious Pico de Gallo. Plus, whoever said cranberry sauce was only for Thanksgiving doesn't know David's 4-Season Cranberry Sauce, featuring far less sugar, fresh orange, ginger and chili. It compliments chicken, pork, beef and loads of garden vegetables just as well as turkey! Then David creates a classic, but remarkably quick & easy Curry House Medley of Cucumber Raita, Fresh Mango Chutney and Onion & Tomato Salad. That's followed by the sweetest, earthiest, no-sugar-added condiment you can imagine, Onion & Garlic Jam! Our "Clever Condiments" episode is all about freshly-made sauces and dressings that are absolutely worth relishing!

    Next Airing: Tue, Mar 31st, 2020 at 8:30 PM on UEN-TV
    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • Art of the Salad

    The more we advance in age, the more leafy garden greens deserve a healthful and nutritious place in our well-rounded diets. But there's a real culinary skill to selecting, sculpting and dressing crisp, vibrant foliage, or fruit, into delicious works of culinary art. That's why in this episode, "The Art Of The Salad," our host, David Jackson, crafts three culinary masterpieces for the salad bowl! Nothing could be simpler, healthier or a better compliment to a hearty meal than a medley of mixed greens like escarole, endive, arugula and cress, enhanced by the simplicity of olive oil & salt, The World's Oldest Salad Dressing. Then there's David's naturally Sweet & Spicy Ambrosia Tropicale. It's an artful combination of fresh mango, grilled pineapple and coconut. But the 'Piece de Resistance' is a light, lean, tasty and ultimately satisfying meal-in-one, Salade Nicoise. It's abundant with grilled tuna, ripe tomato, boiled eggs, olives and green beans; suitable at home or at the ritziest French cafe!

    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021
  • The Breakfast Club

    In Season 2, Food Over 50's first episode "The Breakfast Club" addresses our hasty and redundant consumption of what is widely consider "the most important meal of the day!" But is it? Does a lumberjack breakfast full of bacon, sausage, ham, potatoes and pancakes & syrup really make sense at our age? FO5O's Chef/Host David Jackson helps us navigate the idea of a healthier, more sensible breakfast with three extraordinary morning meal options. First up is one of FO5O'S savory breakfast/brunch favorites, colorfully nutritious, delectably Dirty Eggs! They're scrambled with turmeric and sherry, mushrooms and spinach, then served over a single slice of whole grain toast slathered with humus! Then it's loads of fresh vegetables for an anytime breakfast, with a sumptuous Garden Skillet topped with a poached egg! And what's more comforting in the morning than oatmeal? Especially David's perfectly made steel-cut Slow Oats, with fresh pear and blueberries, or dates and walnuts!

    Length: 00:26:46
    Usage rights: 9/16/2019 to 9/15/2021

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