I was in the mood for some "light fish" for dinner----B wanted something that wasn't "all salad-y" (I'm content with a bit of salmon on top of salad).
OK---He is not fond of bi-valves or lobster---but does like crab.
It just can't be "salad-y".
Crab cakes with various sides is my answer for tonight.
B can have crab cakes, corn on the cob, marinated grilled asparagus, and garlic bread.
I can skip the garlic bread--no, I REALLY like garlic! I might just have a smaller piece.
(The crab cakes will "hold together" better on the grill if you mix ahead, and refrigerate for a few hours before grilling.)
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Constance Hopkins Mayflower Passenger
Constance Hopkins ~ Mayflower Speakers Guild ~ a.k.a. Carol Wilder-Tamme
Sunday, July 31, 2011
Sunday, July 24, 2011
Healthy Choices With Muscle in Them!
Resist temptation with all your (Muscle) might
(From The Chicago Tribune Health)
| Not only will you save your waistline by holding off on junk food. You'll save money, too. |
Ellen Warren Tribune senior correspondent
You're at the takeout or Starbucks hankering for a tasty snack.July 22, 2011
That double chocolate brownie sure looks good (410 calories; 24 grams of fat), but you know you should chose the apple (52 calories, 0.4 grams of fat).
The simple act of tightening a muscle — in your hand, your calf, whatever — can help you make the healthier choice.
"Firm muscles can firm willpower and … increase self-control…. Put simply, steely muscles can lead to a steely resolve," says a study recently published in the Journal of Consumer Research.
"It's actually quite easy," one of the study's authors told me. It works because "the mind/body association is so strong," said Aparna Labroo, associate professor of marketing at the University of Chicago. She said her study was the first to show that the body, not just the mind, can influence self-control.
Like all easy solutions to temptation, this one has a caveat: It only works for people "who are predisposed to following long-term goals" said Labroo, like "engaging in healthy behaviors."
For those people, tightening a muscle — even sucking in their stomach — "might actually help them hold on to self-control and chose the thing that is less highly indulgent," Labroo said.
For "indulgence-oriented people who presumably did not wish to summon willpower," the muscle clench won't work, the study said.
So when to make the fist? At the moment of choice, when you're deciding between the brownie and the apple.
And, sadly, it's not foolproof. "It's not a magic pill. It's not going to be 100 percent successful," Labroo said.
If you stock your kitchen with brownies, you're asking for trouble. "If the food is constantly in front of you, you will probably give in eventually," she said.
Saturday, July 2, 2011
Picnic Food with Pazazzzzzz
Made up Garlic Chili Shrimp the night before---and it was soooo Great Cold!
Bill & Peter (well I helped) finished off almost 2lbs!
In food processor mince:
1 2" piece ginger, peeled
6-8 cloves peeled garlic
1 bonnet chili
1 6" long green chili
2 mild-med hot red chilis
Put 2 Tbls Sessame seed oil in large skillet or wok, heat at medium, add minced spices, cook & stir for 30 seconds
then add:
1 chopped tomato2 Tbsp fresh lime juice, 2 Tbsp Nam Pla (thai fish sauce), 2 tsp soy sauce, then add 2 lbs small peeled shrimp (I leave the tails on for easy finger food)
Cook 5 minutes until shrimp turns pink.
Can be served hot over asian noodles or rice-----or refrigerate overnight for a tasty cold appetizers or main dish
Bill & Peter (well I helped) finished off almost 2lbs!
In food processor mince:
1 2" piece ginger, peeled
6-8 cloves peeled garlic
1 bonnet chili
1 6" long green chili
2 mild-med hot red chilis
Put 2 Tbls Sessame seed oil in large skillet or wok, heat at medium, add minced spices, cook & stir for 30 seconds
then add:
1 chopped tomato2 Tbsp fresh lime juice, 2 Tbsp Nam Pla (thai fish sauce), 2 tsp soy sauce, then add 2 lbs small peeled shrimp (I leave the tails on for easy finger food)
Cook 5 minutes until shrimp turns pink.
Can be served hot over asian noodles or rice-----or refrigerate overnight for a tasty cold appetizers or main dish
Saturday, June 25, 2011
Heathly Olive Oil Meets Healthy Garlic
Garlic Infused Olive Oil
1 large bulb of garlic (about 8 cloves)
1 cup (235ml) extra virgin olive oil
Separate the garlic into cloves, peel & chop into 2 or 3 pieces per clove. In a small pot, combine the garlic & oil & cook over low heat until warm. Let cool. If you want a really intense garlic flavor like I do--let the oil steep longer--up to 2 days. Strain through a fine sieve or cheesecloth & discard the garlic.
Refrigerate the oil but bring it to room temperature for use. It will keep for several weeks in the refrigerator.
Oil infused with garlic can be used to season vegetables, meat, bread and pasta. It is great to have around to dress summer salads.
According to the Heart.org, "despite decades of research suggesting that garlic can improve cholesterol profiles, a new National Institutes of Health funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides..
1 large bulb of garlic (about 8 cloves)
1 cup (235ml) extra virgin olive oil
Separate the garlic into cloves, peel & chop into 2 or 3 pieces per clove. In a small pot, combine the garlic & oil & cook over low heat until warm. Let cool. If you want a really intense garlic flavor like I do--let the oil steep longer--up to 2 days. Strain through a fine sieve or cheesecloth & discard the garlic.
Refrigerate the oil but bring it to room temperature for use. It will keep for several weeks in the refrigerator.
Oil infused with garlic can be used to season vegetables, meat, bread and pasta. It is great to have around to dress summer salads.
According to the Heart.org, "despite decades of research suggesting that garlic can improve cholesterol profiles, a new National Institutes of Health funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides..
Saturday, June 11, 2011
Two People & a Turkey Breast
If you are only cooking for one or two---consuming an entire turkey breast does not have to be boring! We just cut into the breast the other day and used in as the main meat in a deli sandwich.
The next day I made up a walnut pesto (the basil in the kitchen window was growing out of control)--using walnuts instead of pine nuts really boosts the healthy Omega-3 & Omega-6 essential fatty acids. I spread the pesto on whole wheat wraps and topped with turkey, fresh tomato, & sprouts---yum!
Today I'm making Turkey Reuben Sandwiches---so we have completely new flavor sensation.
Tomorrow is turkey salad with grapes and walnuts---toast the walnuts and let them cool before putting into the salad---it really brings out a wonderful flavor---and again---more of those healthy Omega essential fatty acids.
Do you have any favorite ways to utilize turkey???
The next day I made up a walnut pesto (the basil in the kitchen window was growing out of control)--using walnuts instead of pine nuts really boosts the healthy Omega-3 & Omega-6 essential fatty acids. I spread the pesto on whole wheat wraps and topped with turkey, fresh tomato, & sprouts---yum!
Today I'm making Turkey Reuben Sandwiches---so we have completely new flavor sensation.
Tomorrow is turkey salad with grapes and walnuts---toast the walnuts and let them cool before putting into the salad---it really brings out a wonderful flavor---and again---more of those healthy Omega essential fatty acids.
Do you have any favorite ways to utilize turkey???
Tuesday, June 7, 2011
Healty Foods Can Help Prevent Cognitive Decline!!!
According to California Walnuts website:" Although research has not found a way to ward off dementia or Alzheimer’s disease, cognitive decline may be preventable. Consuming specific foods, being physically active, and engaging in social activities may help maintain and improve cognitive health.
Animal research published in the British Journal of Nutrition1 found a diet containing as much as 6 percent walnuts (equivalent to one ounce or 1/4 cup in humans) was able to reverse age-related motor and cognitive deficits in aged rats."
"A recommended serving of walnuts is one ounce, which equates to one quarter cup or 12-14 walnut halves.
Just a handful of walnuts provides:
so I'm going to make some Walnut Pesto---I think it could be fun!
Whats your favorite way to eat walnuts????
Animal research published in the British Journal of Nutrition1 found a diet containing as much as 6 percent walnuts (equivalent to one ounce or 1/4 cup in humans) was able to reverse age-related motor and cognitive deficits in aged rats."
"A recommended serving of walnuts is one ounce, which equates to one quarter cup or 12-14 walnut halves.
Just a handful of walnuts provides:
- 2.5 grams of ALA, the plant-based source of omega-3 fatty acid.
- 4 grams of protein
- 2 grams of fiber
- 10% of your daily value of magnesium and phosphorus"
so I'm going to make some Walnut Pesto---I think it could be fun!
Whats your favorite way to eat walnuts????
Sunday, June 5, 2011
Top Ten Ingredients in the Hospitality Industry for 2011
Good Nutrition does NOT need to be boring---
Add some healthy variety to your meals by trying some of these ingredients. (Not everyone will like all of them--but doesn't hurt to try!)
Pleasant surprises make meals memorable. These ingredients have been pegged as this year's hot trends by hospitality and restaurant consulting firm Andrew Freeman & Co. (Write up by A. Sheinman)
1. Pimento cheese. It's smooth, spicy and spreadable.
2. Neck meat. Lamb, beef, goat and pork necks are tasty.
3. Whey. Way cool in salads and sauces.
4. Kumquats. Great in salads and desserts. (Fun citrus fruit.)
5. Smoked garnishes. Dishes are being topped off with smoked olive oil, smoked butter or smoked cumin.
6. Hay. It's used for roasting, smoking and braising.
7. Popcorn. Sweet or spicy, it even works as a crispy crust on meats or fish.
8. Sherry. This quaint quaff is back in style.
9. Beer in sweets. Belly up to the dessert bar for ice cream and cakes made with brew.
10. Honey. Sweet in sauces, dressings.
Add some healthy variety to your meals by trying some of these ingredients. (Not everyone will like all of them--but doesn't hurt to try!)
Pleasant surprises make meals memorable. These ingredients have been pegged as this year's hot trends by hospitality and restaurant consulting firm Andrew Freeman & Co. (Write up by A. Sheinman)
1. Pimento cheese. It's smooth, spicy and spreadable.
2. Neck meat. Lamb, beef, goat and pork necks are tasty.
3. Whey. Way cool in salads and sauces.
4. Kumquats. Great in salads and desserts. (Fun citrus fruit.)
5. Smoked garnishes. Dishes are being topped off with smoked olive oil, smoked butter or smoked cumin.
6. Hay. It's used for roasting, smoking and braising.
7. Popcorn. Sweet or spicy, it even works as a crispy crust on meats or fish.
8. Sherry. This quaint quaff is back in style.
9. Beer in sweets. Belly up to the dessert bar for ice cream and cakes made with brew.
10. Honey. Sweet in sauces, dressings.
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