Holy Mackerel!

Including mackerel in our eating healthy program is a challenge. We try to have fish every second day. We know mackerel is one of the healthiest, but it’s strong flavour needs to be countered. We finally had some success!

It started with hot smoked mackerel from Highland Farms.

We decided to try Marg’s favourite broccoli side to balance the flavours. It worked! The red onions, feta cheese, dried cranberries, toasted almonds and mayo delightfully offset the mackerel. We also prepared potato wedges to further enhance the range of textures and tastes.

You have to try this recipe:

Chef Jameson’s Broccoli Salad
Star-tested by Jennifer Bain, Toronto Star

Makes 6 side servings

6 cups small broccoli florets
1 small red onion
½ cup feta cheese, crumbled
¾ cup dried cranberries
¾ cup almonds, toasted then chopped
1 cup mayonnaise
2 tbsp granulated sugar
2 tbsp white vinegar

In large mixing bowl, combine broccoli, onion, feta, cranberries and almonds. Mix well.

In separate bowl, whisk mayo, sugar and vinegar until smooth.
Add salad and stir.

Refrigerate for at least one hour before serving.

We still could use more recipes for mackerel. Let me know if you have any.


Dinners for Days 61 to 66

Great week for different fish: salmon, mackerel and trout!

61 Lemon Salmon (canned) & Navy Bean Salad from Chef MD


62 Tofu Tuna Patties, Garden Salad from page 56 Consumer Guide

63 Smothered Mackerel from Cooks.com


64 Broccoli Soup from page 60 Light Kitchen and in Marg’s Best folder


65 Baked Trout, Mashed Potatoes, Mixed Veggies


66 Chicken, Broccoli and lemon stir-fry

Dinners for Days 49 to 54

Dinners for Day 49 to 54

49 Cod Picatta at


50 Speedy Lentil & Bean Casserole from Lighthearted page 172 and
Braised Cabbage with Dill from Joy of Cooking page 355

51 Grilled Salmon Steaks at



52 Two-Mushroom Barley Soup by The Canadian Living Test Kitchen at


This recipe is so delicious it’s in Marg’s Best file. It calls for some dried mushrooms, but I ignore this and add a few more button mushrooms. It is not a quick recipe since it cooks for almost 2 hours!

53 Tilapia w/Asparagus, Cherry Tomatoes, Yellow Peppers from Michael’s Back Door

This is from Marg’s “Best” file. This time we replaced the asparagus with broccoli.

54 Todd’s Chicken and Corn Enchiladas at


Roasted Broccoli with Shrimp

This was a very nice dinner. The shrimp were excellent and the broccoli, in Mayo Clinic’s Top 10 Super Foods. was a great accompaniment. This recipe can be viewed at:


Yield: 4 servings.


1 bunch                                            broccoli, florets (enough for four)

4 tablespoons (1/4 cup)               extra virgin olive oil

1 teaspoon                                     whole coriander seeds

1 teaspoon                                     whole cumin seeds

1 1/2 teaspoons                            kosher salt

1 teaspoon                                    freshly ground black pepper

1/8 teaspoon                                hot chili powder

1 pound                                         large shrimp, shelled and deveined

1 1/4 teaspoons                          lemon zest (from 1 large lemon)

Lemon wedges, for serving.


Preheat oven to 425 degrees F.

In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.

In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

Spread broccoli in a single layer on a baking sheet.

Roast for 10 minutes.

Add shrimp to baking sheet and toss with broccoli.

Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more.

Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Cauliflower &/or Broccoli Soup

This is Recipe #19083 by Redsie at Recipzaar.com. At only 49 calories a serving it’s a great low calorie accompaniment to a main dish. I hand mashed the vegetables to have a thicker soup rather than puree them in a food processor. If you have some liquid left over you can use it as stock in the future.

The only concern I have with this recipe is the 4 bouillon cubes – that’s a lot of salt! You can guess I didn’t add any salt.

This was such a nice tasting soup that Marg added it to her “Best” folder!

It can be viewed at:


Broccoli with Mushrooms and Walnuts

This was a fantastic surprise! I prepared it a couple of hours before serving. After refrigerating and re-heating, it was still so moist and retained all the flavours – mushrooms, broccoli, walnuts, and the sauce. It’s by LonghornMama at Recipezaar and can be viewed at:


Marg placed this into her “Best” folder.

Creamy Broccoli & Bean Soup

Yesterday was bean day and today and tomorrow will be what I call “evil” from a healthy eating standpoint. My granddaughter will be visiting today and I plan to cook a Pork Rib Roast since she is a carnivore. On Saturday we are going to a BBQ at my daughter’s and I have been asked to bring a “creamy” potato salad since it goes so well with the sausages. Yesterday’s dinner had to be very low-calorie.

To the rescue – one of my favourite cookbooks, Full of Beans by Violet Currie & Kay Spicer. It was a gift from my daughter when I started to get very serious about having beans at least weekly. This recipe is on page 34. As the introduction mentions this is a “low-calorie, fat-free, easy-to-prepare” soup.

We started the meal with grapes, then celery, carrots, red pepper and cucumber with the Feta-Paprika Spread from dairygoodness.ca.

It was a light yet very satisfying meal. A nice start before some heavier meals.