Once Upon a Tine
Tuesday, January 15, 2008
Blanched Seaweed
"Eating seaweed? Ahhh. Yummm. Which kind do I want? Some sautéed hijiki? Crumpled nori with sesame and shoyu over rice? How about some silky wakame soup?"
Or maybe sauteed' vs. friti??
According to Seibin and Teruko Arasaki, authors of Vegetables from the Sea, “All of the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds.” Edible plants from the sea also contain important vitamins including vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, and folic acid. Analysis has shown trace amounts of vitamin B12, which rarely occurs in land vegetables.
Is that argument enough for consumption?
Labels: Healthy
Wednesday, November 29, 2006
On the side
Polenta in Creamy Mushroom Sauce
I've recently discovered polenta. I cut it into squares and fry it in coconut oil for amazing croutons!!
I'm branching out now and creating ways to work in in to my family's meals. Tonight I will serve it with the pork chops for a hearty, satisfying meal.
This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make.
If you can't find fontina, substitute another melting cheese, such as Gruyère or Swiss.
1 16-ounce tube prepared plain polenta, sliced into 8 rounds
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
mushrooms, such as white or cremini, stemmed and sliced shiitake mushrooms
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup white wine
1/2 cup reduced-fat sour cream
2/3 cup shredded fontina cheese (see Note)
2 teaspoons minced fresh tarragon
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.
Tuesday, November 28, 2006
What's for dinner tonight?? (10 minute meal)
Tilapia Baked in Couscous
One 10-ounce box couscous
1/2 cup slivered almonds
1/4 cup sun-dried tomatoes, finely chopped
1 tablespoon ground cumin
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
Four 8-ounce tilapia fillets
3 tablespoons chopped flat-leaf parsley
1. Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.
2. Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.
