What’s Cooking in Our Kitchen

Posted on March 27, 2011. Filed under: Food | Tags: , , , |

Cooking healthy food not only tastes good, but it feels good to our bodies.  I love to cook with three ingredient; fish, olive oil and olives.  These three ingredients are rich in nutrients and full of health benefits.  Fish is an excellent source of protein and has few calories (YEAH!).  Fish is rich in omega 3 fatty acids (very good for the heart).  There are many different ways to cook fish (I will give ideas below) making it a versatile meal served with rice, fries (chips-for my UK friends) ond couscous.  Mmm… I am getting hungry!  Olive oil (and especially extra-virgin olive oil) is so much healthier than vegetable oil and even sunflower oil.  Olive oils are packed with vitamins A, E, D and K.  “Olive Oil has been shown to have beneficial effects on virtually every aspect of body function, development and maintenance, including brain development, bone structure, digestion, aging process, the condition of skin and hair, metabolism, and in plaque formation in the blood  vessels.” (http://www.explorecrete.com/nature/olive-oil-health-benefits.html)  Cris and I have two liters of extra virgin olive oil in our pantry right now  (It was on sale so we stocked up!).  The third ingredient I enjoy cooking with is olives!  When I married my Romanian husband, who is an avid olive eater, I was forced to start eating olives.  Since I wasn’t use to the flavor, I didn’t like them at first.  He would put 3 olives on my plate and say “Eat them, they are going to give you longer life.”  Slowly but surely the taste has grown on me.  I sneak them into salads and throw them on top of pizzas to provide extra flavor, color and healthy benefits.  Olives have beneficial anti-inflammatory effects, support gastrointestinal health, provide protection from heart disease and protect cells against free radicals.  (www.whfoods.com) 

Since there was a sale on Haddock this past week in our local grocery store we have eaten fish several times in rhw last few days.  Also, one of our sweet neighbors, Lucy from Taiwan, bought tasty fresh fish  from St. George’s market in Belfast and shared some with us.  Tonight I had the privilege to eat fish Romanian style, breaded in mamaliga, a fine cornmeal and seasoned with parsley and whatever other secret ingredients Cris threw in.  My husband is such a chef!  Sorry, I can’t give you the recipe, it’s a family secret.   We enjoyed breaded fish with the side of mamaliga (the cornmeal cooked and combined with parmesan cheese, cheddar cheese and sour cream.)  Sadly, since Cris and I have got married we have established a family tradition: whoever cooks, the other person has to do the dishes.  Guess I am doing the dishes tonight. 

Method Procedure
Baking Cut the flesh of the fish partially on the top portion, place in a greased baking dish. Season with herbs, lemon juice and olive oil. Cover with a foil and bake in the oven.
Shallow frying Dust the fish with flour and seasonings. Put a little oil in a pan and put the fish on top. Toss and turn till done from both sides.
Grilling With a knife put diagonal cuts on the fish and place on a griller. The cuts will allow the heat to penetrate inside. Add seasonings as desired.
Poaching Not advisable for fish that flake easily. Place the fish in simmering hot water and let the protein coagulate. For whole fishes place them in cold water which heats up slowly.
Steaming A double boiler is used for this purpose. Place the fish in a pan atop another with boiling water. Cover the pan with the fish which will cook by the steam from the bottom pan.

 These cooking methods were listed from: http://www.medindia.net/patients/patientinfo/fishbenifit_cookery.htm



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