Saturday, October 30, 2010
Friday, October 29, 2010
Monday, October 25, 2010
I'm going to start out on (your guessed it) A. And the veggie of the month is:
Oven grilled asparagus:
1 Tbsp olive oil
4 Cloves garlic-chopped
Salt and pepper
And here is the finished product. In perfect time for Halloween, you wont have to worry about any vampires when you eat this!
Saturday, October 23, 2010
Reason: About one in four people actually tastes vegetable like brussel sprouts and broccoli as extremely bitter ( its a survival instinct to protect you from eating poisonous plants).
Solution: Taste buds detect sweet, salty, bitter and savory. Try to mask bitterness by playing up some of the other tastes. Don't over cook veggies- that enhances their sharpness. And instead of steaming or boiling try lightly sauteing them or grilling and always use a variety of seasoning.
Reason: Childhood associations influenced you. Maybe your parents disliked the food, or you had a bad experience ( you ate corn on the cob with a loose tooth and it hurt).
Solution: Wait until you're really hungry before trying food after a long hiatus. When you re that famished, your body will start to associate those flavors with a positive benefit: relieving your hunger. Smells change as we age too so maybe the food you've always hated won't seem as offensive as it did when you were a kid. Try to ease into it by plugging your nose for the first few bites.
Reason: Its a texture thing. There's nothing scientific that says why, but something about a slice of tomato or cooked cabbage makes you shiver.
Solution: Play with your food. If the texture is your biggest problem, try cooking the food to change its consistency. You may hate woody mushrooms or fleshy tomatoes, but spicy tomato salsa or mushrooms mixed in stir fry might appeal to you. When food aren't a surprise (like finding a chunk of unexpected tomato in your salad) You might not react as strongly as you might think.No matter the reason... This trick works: Try the same food 8-10 times. incorporate it into several dishes throughout the week, in as many forms as possible- blended into soup, chopped in a salad or just with a clean homemade dressing.
Tuesday, October 19, 2010
Sunday, October 17, 2010
This will make enough for a family of four and you will have a few things left over. I shopped at Fred Meyer and my bill looked like this. Lime $.25, Tilapia Fillets 12 oz $4.5o, Carrot $.15, Savoy cabbage $2.30 and Salsa Verde $1.29. That's a grand total of $8.49. WOW feeding a family of four for just over $2.00 a person!
Step 1: Peel and cut the red onion into 1/4 inch thick sliced and slap em on the grill for 5 minutes for the first side flip and grill an additional 3 minutes.
Step 2: Season the Tilapia fillets with salt and pepper and grill for 6 minutes. No need to flip they will be done if you cook them with the lid on and no peeking!
Friday, October 15, 2010
Sunday, October 10, 2010
Wednesday, October 6, 2010
I know for at least me that cooking fish can be very intimidating and I always feel like it comes out dry and flavorless well fear no more here are some sure fire tips to help you in your fish cooking journeys. There are a few common rules for cooking fish the first being: 10 minutes cooking time per 1 inch of thickness. I have come to find 8 minutes seems to be more of an accurate cooking dime due to carry over cooking ( food cooking a little more as it cools). the second is cook fish until it flakes. I think that if it begins to flake before you take it out of the oven that it will be dry and over cooked. Its better to take a thin knife to the center of the fillet after 8 minutes and check for an opaque color through out the fish. It will be easier to tell with a fattier fish like salmon or tuna - they also require less cooking time and can be eaten slightly undercooked.
2 Red onions
1/2 C Pitted Kalamata olives
4 TBSP Olive oil
4 6oz White fish fillets (cod was my choice)
1 Clove minced Garlic
1 TBSP Lemon juice
1 TBSP Dijon mustard
1/2 C Fresh chopped parsley
Cut your veggies into wedges and toss in 1 TBSP oil add the olives and season with salt and fresh cracked pepper. Put in a shallow baking dish. Pop in the oven for 30 minutes at 450 until the veggies are soft. Brush the fillets with 1 TBSP oil and season with salt and pepper place over the veggies and put back into the oven for about 8 minutes more. Use the suggested methods from above to determine when your fish is done. Whisk together the remaining ingredients to make a dressing and pour over the fish before you serve it sprinkle with fresh parsley and enjoy!