The first question most people ask is ‘what are the seven fishes?’ That’s up to you, and traditionally was up to whatever was available in the local village. So the Bon Appetit take on it is as valid as any other. As a kid, I remember talk of eel and squid and octopus and the horrible-looking salted cod Italians call baccala. Continue reading “Christmas Eve — Time for the Feast of the Seven Fishes”
Scallops can be made simply on the stove-top in hot oil. Add flavorings that you enjoy to spice them up, or have them plain as I do and enjoy the natural flavor.
I’d pair the scallop with a fun side-dish like the roasted carrots with red onions, fennel and mint that I wrote about as a possible thanksgiving side-dish option. It’s a bit more complex and so would be a nice accompaniment to the simple scallops. One simple, one complex makes a nice combination for your taste buds.
Some people shy away from cooking fish at home because they think it too complicated. But eating fish at restaurants often means getting more salt and fat added than you want or need. So check my recipe page for a variety of fish recipes I think you can handle. Or start with this simple yet tasty way to make salmon at home.
You don’t have to fast on the 4th when you’re trying to eat healthy. We have recipes for you. Enjoy the day!
Happy July 4th everyone, time to heat up the grills and celebrate. And don’t be discouraged that traditional July 4th food is filled with salt, fat and sugar, the devil’s triangle of food additives in our country. I’ve written about how someone trying to avoid them can starve on July 4th at someone else’s house.
So take charge of your diet and look to our recipe page for a variety of dishes you can make today, like:
I would have preferred less salt but I think the only way to get artichokes with less salt is to make your own and strip out the hearts.
Cod is a fairly bland fish, probably most familiar to you as the fish in the typical fish and chips dish in which you taste the breading more than the fish itself. As you can tell, I’m not a big cod fan, but I came cross this recipe recently that gave a nice flavor boost to the white fish.
The recipe calls for coating the cod with a mixture of panko breadcrumbs, artichoke hearts, Parmesan cheese, olive oil, garlic, lemon juice, basil and pepper. It also calls for adding salt but I did not. Fish does not need salt, period, in my opinion.
You mix all those ingredients and coat the cod fillets with it, then bake in a 400-degree oven for about half an hour.
The salt challenge in this is the artichoke hearts. Most canned ones have 4oo or more mgs per serving. with two-three servings in a can. I found one imported brand that had 240 mgs times three servings, or 720 mgs in the can. I used about a third of the can in the recipe, so 240 mgs of sodium spread over the four cod fillets, of which I ate two. Continue reading “A flavorful take on cod, but is it low-sodium?”
We’re back with our 2nd annual No Salt, No Sugar recipes for the 12 days of Christmas.
Christmas time is here again and so we’re back with our 2nd annual No Salt, No Sugar recipes for the 12 days of Christmas. Last year’s list drew a lot of views and hopefully led to a lot of enjoyable meals.
This year we’re repeating some old favorites but also coming up with new recipes that we’ve posted in 2015. To give you choices, we’re listing our 2015 picks and our 2014 picks below. We’re off to a later start this year (sorry it’s been busy), so we start on Dec. 23 instead of the 22nd as we did last year.
Enjoy and a very Merry Christmas to everyone who celebrates the holiday as well as a Happy New Year to all our readers as well!
Simply click the links below and let the cooking, and holiday cheer, begin!
Salmon is a fish I love and garlic is another favorite, a is lemon. So I was excited to try a recipe I saw in People magazine for salmon with lemon, garlic and leeks. Oddly enough, I can;t find the recipe online, it may be behind a People pay wall of some kind. So I’ll just detail it for you here.
Start with 4 pieces of salmon, about 6-7 ounces each. Cut up two scallions and mince two gloves of garlic.
Whisk together a quarter cup of olive oil, the scallions, a tablespoon of lemon juice, a tablespoon of honey and the garlic. The recipe also calls for tamari, a soy product. I’ve never used that and don’t have it in my house, so I just left it out. The dish tasted great without it.
Put the liquid mixture into a large zip-top bag and add the salmon to marinate it. The recipe calls for marinating 15 to 30 minutes at room temperature. I went with 15 minutes because we were hungry and it worked fine.