A U.K. menu

Dot and Dave are British. What to cook when they come over for dinner? Here’s what worked for us.

Starters

Hot Mushroom Dip, anonymous, from Good Life Fitness

Asparagus Tart, modified based on combining Gordon Ramsay World Kitchen  and

James Martin at 

http://uktv.co.uk/food/recipe/aid/511727

Potato Scones from

http://allbritishfood.com/potato%20scones.php

Cheese (Gruyère & Zamojsky Smoked) & Crackers


Main

Prime Rib of Beef au Jus with Yorkshire Pudding from page 123, from Mom, With Love, Kay Spicer, Doubleday Canada Limited, Toronto, 1990

Sides

Cauliflower & Potato Bake from

http://allbritishfood.com/cauliflower%20and%20potato%20bake.php

Roasted Parsnips & Carrots, courtesy of Ina Garten:

http://www.foodnetwork.com/recipes/ina-garten/roasted-parsnips-and-carrots-recipe/index.html

Corn on the Cob

Dessert

Apple Charlotte, Gordon Ramsay World Kitchen

It was a great party and I learned a few things.

Dave taught us to make Shandy, a simple summer drink to get the party going:

Fill a glass half full of beer (lighter beer works better).

Fill the rest with Lemonade.

You can also use Ginger Ale or 7-Up.

Potato Scones are actually from Scotland.

Bread puddings are so prevalent since, during tough times, it was served at the beginning of the meal to fill up on something less expensive.

Crème Fraiche should be prepared two days before to thicken properly.

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Cooking with Foods that Fight Cancer

Cover of "Cooking with Foods That Fight C...

Cover of Cooking with Foods That Fight Cancer

 
Even though I have already identified over 100 “healthiest” foods and developed a year’s worth of dinner recipes, I keep an eye out for ways to improve my data base. I just read and recommend Cooking with Foods that Fight Cancer by Robert Beliveau and Denis Gingras.
 
They analyzed the diets of countries with the lowest cancer rates in the world. Although the culinary culture of the countries studied varies, they have one thing in common – their diets are largely based on plant foods.Most of the foods have already been identified as healthy and are included in my strategy. The ideas that were new to me are:
 
 
Seaweed (Nori, Kombu, Arame, Wakame, Dulse)
 
 

Seaweed farm in Indonesia

My initial reaction is “ugh” … but I may look into seaweed, if I can find it easily

Seaweed is rich in essential minerals (iodine, potassium, iron, and calcium), proteins, all of the essential amino acids, vitamins, and fibre. It is also low in fat and has Omega-3 in the ideal 1:1 ratio with Omega-6.

Mushrooms (shiitake, emaciate, maitake, oyster)

Shiitake Mushrooms

We already enjoy white button mushrooms and sometimes include large-capped mushrooms in our celebrations. It’s risky however, since several family members won’t touch them.

The Portobello & Mozzarella Sandwich recipe on page 136 was excellent and will be included in the next post.

 

Flaxseed

Flax Seeds

This is the best plant source of linolenic acid, an omega-3 fat, used by cells to make EPA and DHA, two anti-inflammatory substances. Two tablespoons provide 140% of the recommended daily allowance of omega-3!

You should avoid buying pre-ground seeds since Flax seeds must be ground to increase absorption of omega-3 fatty acids and to favour the transformation of lignans into active phytoestrogens. Purchase whole grains and grind as needed with a normal coffee mill. Store the flaxseed meal in a hermetically sealed container in the refrigerator for at most two weeks.

Turmeric needs to be stabilized in oil before it can be absorbed by the body. Other important spices are ginger, chile pepper and clove.

  

The already-identified categories discussed are: Probiotics, Cabbages, Garlic, Soy, Tomatoes, Berries, Citrus Fruits, Herbs and Spices, Green Tea, Red Wine, and Chocolate.

Seaweed (Nori, Kombu, Wakame, Arame and Dulse)

Thanksgiving Menu

Thanksgiving & Rick’s Birthday (Oct 18, 2010)

Chinese-style Pork Spareribs

Vegetable Tray

Cheese Tray

Red Pepper Soup

Herb & Garlic Turkey with Pan Gravy

Apple Cranberry Sauce

Exotic Mushroom & Bacon Stuffing Terrine

Grainy Mustard Mashed Potatoes

Pan-Roasted Shallots w/Butternut Squash & Brussels Sprouts

Danish Lima Beans

Moist Caramel Apple Cake

Birthday Cake

Coffee & Tea

Chocolate Mints

 

The Chinese-style Pork Spareribs is an old recipe from The Gourmet Magazine

The Red Pepper Soup is on page 27 of Ultimate Kitchen Comanion.

Most of the rest of the recipes are from Canadian Living:

http://www.canadianliving.com/food/herb_and_garlic_turkey_with_pan_gravy.php

http://www.canadianliving.com/food/apple_cranberry_sauce.php

http://www.canadianliving.com/food/exotic_mushroom_and_bacon_stuffing_terrine.php

http://www.canadianliving.com/food/pan_roasted_shallots_with_butternut_squash_and_brussels_sprouts.php

http://www.canadianliving.com/food/grainy_mustard_mashed_potatoes.php

The Danish Lima Beans is from Food.com, formerly Recipezar.com:

http://www.food.com/recipe/danish-lima-beans-48406

The Moist Caramel Apple Cake is from Kraft Canada:

http://www.kraftcanada.com/en/recipes/moist-caramel-apple-cake-82827.aspx

Dinners for Days 49 to 54

Dinners for Day 49 to 54

49 Cod Picatta at

http://www.mealsmatter.org/recipes-meals/recipe/61364

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

http://www.food.com/recipe/grilled-salmon-7760

 

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

http://www.canadianliving.com/food/two_mushroom_barley_soup.php

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

http://www.food.com/recipe/todds-chicken-and-corn-enchiladas-206322

Dinners for Days 37 to 42

37. Pan-Seared Salmon with Julienned Nectarines & Avocado from

http://www.avocadofruit.com/avocado-recipes.html

38. Pasta Fagioli Soup from Full Of Beans p45

39. Herring Salad from

http://www.recipezaar.com/recipe/Heringsalat-Herring-Salad-7377

40. Fattoush from Moosewood Restaurant Daily Special, The Moosewood Collective, 1999

41. Baked Haddock & Potatoes from

http://www.food.com/recipe/baked-haddock-potatoes-71489

42. Mushroom Stuffed Chicken Breasts w/Wine Sauce from

http://www.recipezaar.com/recipe/Mushroom-Stuffed-Chicken-Breasts-with-Madeira-Wine-Sauce-13594

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:

http://www.recipezaar.com/recipe/Broccoli-With-Mushrooms-and-Walnuts-113301

Marg placed this into her “Best” folder.

Baked Salmon with Tomatoes, Spinach & Mushrooms

Zowie – what a great Sunday!

1. Jamie fixed our dishwasher.

2. The Artichoke with Parmesan Dip was terrific even if it wasn’t too healthy. More details are included in another post.

3. The Baked Salmon with Tomatoes, Spinach & Mushrooms, which was from Marg’s “Best” folder, was outstanding, The recipe is from Kraft Canada and can be viewed at:

http://www.kraftcanada.com/en/recipes/baked-salmon-tomatoes-spinach-87045.aspx

The only change I made is I used Sundried Tomato & Oregano Calorie-wise dressing.

4. The real surprise and a new entry to Marg’s “Best” folder is Broccoli with Mushrooms and Walnuts from LonghornMama at Recipezaar. More details are included in another post.

5. Watermelon, oatmeal raisin cookies and tea cap off a great visit by Laurie and Jamie.

6. Great day with Mayo Clinic’s top 10 foods: Broccoli, Salmon, Spinach!