Tag Archives: Olive oil

New Food Friday Flash – Dandelion

16 May dandelion-sxc-hu-theartistg

Wait! Wait, you exclaim! dandelion is a food? You want us to try a new food called dandelion? Yes, fellow foodies. As I have been known to say, “Try it, you’ll like it.”  Or, “Nothing ventured, nothing gained.” Or, “Variety is the spice of life!”

While I wouldn’t want to see you grazing on your lawn masticating the stuff, you could try the supermarket version of dandelion. It’s nutritious and delicious. Why else would I post it here if it wasn’t?

Naysayers halt your protests because this New Food Friday Flash is about the controversial weed called dandelion.

It’s controversial because we hate seeing it in our lawns but we (some of us anyway) love seeing it on our dinner plates.

Did you know that dandelion is a relative of endive? That doesn’t sound so bad does it? It’s low in calories, high in potassium, vitamin C, and calcium. If you want to know more about the dandelion, how it got its name, who gave their child the name, and other amusing and interesting facts about dandelion, click here.

Otherwise, I’ll let the thought about eating dandelion percolate in your brain for a while and when you’re ready, you can click on the above link. Far be it from me to force you to eat something that you perceive as negative. 

More for me I always say!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

New Food Friday – Za’atar Focaccia Bread

18 Oct Slice of Za'atar Focaccia Bread

As much as I love physical exercise, sometimes I want an easy to make bread recipe that requires NO KNEADING! I don’t remember how I stumbled across the original recipe but if you want some background on Za’atar Focaccia Bread (it’s a different recipe but similar), click here.

I’ve made Za’atar Focaccia twice now and probably by the time you read this, three times. I absolutely love it!

Za'atar Focaccia Bread Ready to be Sliced

Za’atar Focaccia Bread

The only down side to this recipe is that you have to let the dough rise/ferment for 18 – 24 hours. This delicious, healthful bread recipe is in the spotlight for this New Food Friday.

As is typical of me, I altered the recipe. It calls for black sesame seeds. I used black poppy seeds which are more readily available in my grocery store. It also calls for Sumac and I couldn’t find that but one of my favorite chefs, Kary Osmond from the LiveWell Network, says you can use Turmeric in place of Sumac. I love Turmeric so that was no problem for me. Also, in order to make the bread more nutritious, I added 1/2 cup of White Whole Wheat flour.

Special Note: When I followed one of the recipes, the dough was way too soupy so I added an additional cup of flour.  You should be able to press your fingers into the dough after letting it rise the 18-24 hours and the imprint of your fingers should remain.  I added more flour after it had risen and the results were still excellent. So, don’t be afraid to play around with this dough as it is very forgiving.

DOUGH

1 teaspoon sugar
1/4 cup warm water
1 1/4 ounces dry yeast
3 1/4 cups flour
1 teaspoon salt
2 teaspoons olive oil
1 cup water
Za’atar Spice Mix (see below)

DIRECTIONS
  1. Whisk together flour, salt, and yeast.

    Flour Mix

    Flour Mix

  2. Add the water and olive oil, and mix everything together until you have a uniform dough. 
  3. Cover the bowl tightly with plastic wrap and put it in a warm place for 18-24 hours to rise.

    Dough Mixture

    Dough Mixture Covered in Plastic Wrap

  4. Once the dough has risen, you can either make one giant focaccia with all the dough, or split it up and bake smaller focaccia.  If you keep some of the dough for later, just cover it back up and put it in the fridge until you are ready to use it.
  5. To use the dough, turn it out onto a pan and press the dough out  towards the edges with your fingers making dimples in the dough. Cover and let rise in a warm place until doubled in height.
  6. Preheat oven to 400 degrees.
2 tablespoons olive oil, in a small bowl
2 teaspoons ground toasted black sesame seeds
2 teaspoons sumac
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon Maldon (or other coarse) sea salt
The Za’atar in this focaccia bread recipe is the combination of spices that you sprinkle on top of the bread. It gives it a nice color and great flavor. Za’atar is a Middle Eastern blend of spices that can be sprinkled on bread, meats, fish, or vegetables as a seasoning. It can even be used as a dip. I didn’t have coarse sea salt, I only had fine sea salt on hand so I decided to use coarse kosher salt instead.
Poppy Seeds

Poppy Seeds or Use Black Sesame Seeds

Add Turmeric

Add Turmeric

Oregano

Add Oregano

Add Thyme

Add Thyme (I freeze mine from my garden)

Add Coarse Salt

Add Coarse Salt (Sea Salt if you have it)

Spread the Za’atar Spice Mix on the focaccia after it has risen. Then bake at 400 for 20 – 30 minutes. I didn’t mix the olive oil with the spice mix. I spread the olive oil on the dough first, then distributed the spice mix over all.

Za’atar focaccia bread is great as a snack, as a substitute for your usual bread that you eat with a meal, and is great for dunking in soups and stews.

Bowl of Harira

Bowl of Harira with Za’atar Focaccia Bread

You can reheat the focaccia the next day and it still tastes wonderful. It is also great for mopping up salad vinaigrette after you’ve eaten the salad! Let me know if you come up with other ways to use it!

If you’re not in the mood to bake bread, you can sprinkle the Za’atar Spice Mix on meats and/or vegetables. Buon appetito!

Za'atar Spice Mix on Chicken and Vegetables

Za’atar Spice Mix on Chicken and Vegetables

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

New Food Friday – Harira

20 Sep sxc.hu - lamb - iubitzoaia- 1030219

Harira. It sounds like something you would say to your dentist when he has his hands in your mouth.

There are many versions of Harira. In fact, I created my own version when I departed from the recipe I was following. Harira is a soup – stew. It is a Moroccan dish that is eaten often, but particularly at the end of Ramadan, a religious holiday. I was attracted to the recipe because it calls for Turmeric which is a spice I have grown to love. Now you know why I have selected this recipe for New Food Friday.

A lot of attention has been given to Turmeric lately. More research is needed, but some studies show that it has anti-inflammatory properties. It may help fight cancer and it may protect against certain diseases. Read more here.

I like to add Turmeric to a chicken dish that I make. I shake it on the potatoes, carrots, and/or onions that I add to my baking dish. It is also great on a Focaccia bread recipe I love. More about that in next month’s New Food Friday.

Another reason I was looking forward to making Harira is that it also calls for cilantro. I grew my own cilantro this year and within the last few days it started to bolt. I grew it from seed. It grew in a hanging planter

Cilantro

Cilantro growing in a planter. See my rose bush in the background?

and it also grew in my vegetable garden. It would have continued to grow in my vegetable garden if a rabbit didn’t also like it a lot and chewed it to the quick! (Which is why I ended up growing it in a hanging pot.) But really, it is so easy to grow! And the fragrance! It smells wonderful! You have to try it!

Here is the recipe for the Harira. I substituted ground turkey for the lamb. (You can also use beef or chicken.) I also substituted the vermicelli noodles for brown rice. Many recipes say to add flour to thicken the soup. I didn’t want to use flour which is why I added raw rice. It helped thicken the soup. The longer you cook it, the more it thickens. Also, I used a no sodium tomato sauce.

Ingredients

6 – 8 oz lean ground turkey
1 tablespoon olive oil
1 bunch fresh cilantro, finely chopped (about 2 tablespoons)
1 bunch fresh flat-leaf Italian parsley, finely chopped (about 2 tablespoons)
2 celery stalks chopped
1 large yellow onion chopped
1 16-ounce can of low sodium garbanzo beans (chickpeas), drained and rinsed
1 fresh tomato chopped
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1½ teaspoons pepper
½ teaspoon turmeric
6 cups water, divided
1/4 cup dry lentils, picked over and washed (I forgot to wash mine! I guess that means you won’t be dining over at my house anytime soon?)
3 tablespoons tomato paste, mixed into 1 cup of water
1 (14-ounce) can chopped tomatoes (I used fresh tomatoes again since I have so many of them this year.)
1 (15-ounce) can tomato sauce
1/4 cup brown rice

Optional Thickener:
1 cup flour
2 cups water

Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the meat and any meat bones if you have them and cook for a few minutes, stirring to brown the meat.
  2. Add the chopped cilantro, parsley, celery, onion, chickpeas, fresh tomatoes, cinnamon, ginger, pepper, and turmeric.
  3. Stir in 3 cups of water. Heat over high heat bringing mixture to a light boil.
  4. Add the lentils, rice, tomato paste mixture, canned (or fresh) tomatoes, and tomato sauce and 3 cups of water.
  5. Cover the pot and heat the soup over high heat to bring it to a boil. Reduce the heat to medium and continue cooking, simmering for 45 minutes with the lid ajar to help condense the soup. Stir occasionally.
  6. Taste soup for seasoning. Add salt or pepper if needed.
  7. If you prefer a thicker soup, you can add the flour water mixture after cooking 45 minutes. But I think adding it will dull the flavor and add empty calories.

Serves 6

Harira

Chopping Cilantro for my Harira

I wanted to use my Heirloom tomatoes for this dish but they weren’t ripe enough. Since I had plenty of cherry tomatoes, I used them instead.

Let the Harira come to a light boil.

Boiling Harira

Boiling Harira after all ingredients are added

After 45 minutes of cooking, the Harira thickens.

Thickened Harira

Thickened Harira after cooking 45 minutes

I enjoyed two bowls full of the Harira with my Focaccia bread.

Bowl of Harira

Bowl of Harira with Focaccia Bread

They went well together! This was good and I expect that tomorrow it will be even better. Next time I will use lamb for this dish. Harira is high in protein and fiber. With all the tomatoes, fresh and canned, it contains a lot of lycopene which contains antioxidant and antiproliferative properties. Read more about it  here.

To your good health!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Kumato Tomato

8 Mar Sliced Kumato Tomatoes

No matter how you slice it, tomatoes are one of the most versatile fruits/vegetables known. My local Meijer was advertising the award winning Kumato Tomato and I was looking forward to giving it a try.

Packaged Award Winning Kumato

Packaged Award Winning Kumato

Welcome Kumato Tomato to New Food Friday.

The Kumato tomato is a brownish red tomato. It is very similar to a Black Russian tomato I grew a few years ago in my garden. My Russian tomato was not pleasing to the eye. The Kumato however, is pleasing to the eye and the taste buds.  It is mild flavored and not very acidic. It’s juicy and small in shape. They hold up well on the kitchen table and are firm enough in a sandwich. But other than that, I didn’t think they were worthy of the hype! Maybe I’ve eaten too many tomatoes in my life. To me, these were just another tomato. My Russian tomatoes probably spoiled the color “surprise” for me, but unless you’ve also had brown tomatoes, you may want to give these tomatoes a try. 

sxc.hu JohnMason Multi-colored Tomatoes

Multi-colored Tomatoes      sxc.hu JohnMason

As long as I’m writing about tomatoes today, let’s see what we can do with them.

Sandwiches

Tomatoes are great in a BLT (Bacon, lettuce, and tomato) sandwich. When was the last time you had one, slathered with mayonnaise?

sxc.hu winjohn BLT

BLT   sxc.hu winjohn

It’s that combination of the salt in the bacon and the sweetness of the tomato that makes it one of the most popular sandwiches in America!

Pizza

Tomatoes can hold their own in a pizza. Whether sliced or in a tomato sauce, Italians and Americans alike love their pizzas!

sxc.hu ATunska Tomato Pizza

Tomato Pizza   sxc.hu ATunska

Other countries have their versions too!

Bruschetta

Is there anyone who doesn’t know what bruschetta is? It’s become as popular as pizza in this country! Tomatoes are the basis of bruschetta. I like mine with chopped garlic, chopped Italian parsley, salt, pepper, and a good olive oil.  All the ingredients have to be at room temperature.

sxc.hu spiridus Bruschetta

Bruschetta   sxc.hu spiridus

I don’t bother toasting Italian bread, slicing it, and putting a mound of bruschetta on top. I like my own small bowl of bruschetta and a good loaf of crispy Italian bread to dunk. It is often a meal for me in the summer with my garden tomatoes. Variations call for chopped basil or oregano.  I think I even saw one with balsamic vinegar. No thank you. The simpler the better for me!

Salads

The photo of this salad was as close as I could find of a salad that looked like one of my salads.

sxc.hu artvisions Salad

Salad   sxc.hu/artvisions

My salads are a meal in themselves. As you can see in the photo, there is meat, cheese, lettuce, cucumbers, tomatoes, shredded carrots, etc. Tonight I had one of my salads similar to this one.

I like to layer my salads. The first layer was romaine lettuce. Romaine because the escarole looked wilted at Meijer so I bought romaine lettuce instead but otherwise, escarole always goes into my salads. The next layer was the Kumato tomato slices. Then, a specialty cheese called Bella Vitano by Sartori.  Sartori makes award winning cheeses. If you ever come across their cheeses in the supermarket, pick one up. They make a wide variety that will make your mouth water. I highly, highly recommend them. Make note; that was TWO highly’s.

Back to my salad, I had leftover rapini (broccoli rabe) and I put spoons-full of that in strategic places around my salad bowl. I had leftover green string beans, they went in. I like to roughly shred a carrot on top of my salads for color and a bit of sweetness so that went in. I remembered I had walnut halves that I had sprinkled some Garam Masala on, they went in too. I baked a piece of wild salmon while I was creating my masterpiece. Salt and pepper went over the salad as did Chianti vinegar and a good quality olive oil. When my salmon was done, I placed it on top of the salad. Then I dolloped some thousand island dressing on the salmon. If I make anything consistently good, it’s my salads.

This was fabulous if I do say so myself: the bitter rapini with the sweet Kumato tomatoes and the creamy, nutty, sharp cheese with the green beans, not to mention the salmon with the thousand island dressing and the crunch of the walnuts, the sweetness of the carrots…..what can I say. I am a well-fed happy foodie! I suppose I should have taken a photo but the photo wouldn’t do it justice!

My salads are kitchen sink salads. If you haven’t tried leftovers in a salad, you should. Leftovers like: roasted medium rare sliced leg of lamb, broiled or roasted chicken, broccoli, asparagus, beans, they all shine in a fresh salad. In the summer, I often add fruit like, fresh peach slices or fresh mango chunks. But you don’t have to wait until summer to make a good salad! Now is a good time for a salad!

sxc.hu merala Clock with Tomatoes

Clock with Tomatoes sxc.hu merala

Salad anyone?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Radis Dejeuner Francais

18 Jan Radish Featured Image

In my past posts, I’ve covered some Italian vegetables and some foods used by Brazilians and Lebanese, and also  some used by the Japanese. Today, the French make my post for New Food Friday with their French Breakfast Radish or Radis Dejeuner Francais.

I thought all red radishes were alike but when I saw the French label, I was intrigued!

Radish Label

Radish Label – Click me to read French

When I got the radishes home, they seemed a bit wilted, so I let them soak in some cold water. That revived them quite a bit!

Radish & Greens Soaking

Radish & Greens Soaking

The Radis Dejeuner Francais are white tipped. Here is a another photo so you can see how much of the radishes are white.

Radish & Greens Closeup

Radish & Greens Closeup

I found a recipe for potato salad that called for radishes and decided to use my French radishes. I ate a couple of the radishes raw and found them to be very mild.

Radishes contain Vitamin C, calcium, magnesium, folate, and potassium. The bright red coloring indicates the presence of anthocyadinins, which are antioxidants. Radishes stimulate digestion.

In my potato salad, they were so mild as to be

Radish Salad & Watermelon Container & Spaghetti Holder

Radish Potato Salad 

indistinguishable in the salad! It was not the result I was hoping for. I thought these radishes would give the salad some “bite” but all they did was give the salad a pinkish color which was pretty, but I was interested more in flavor, not color.

The recipes I found online called for French Breakfast Radishes in salads and sandwiches.  The most highly recommended use was raw, with butter and salt which is the classic way the French eat them. That doesn’t sound appealing to me at all but I wish I had tried it before I made my salad!

Radish Night is December 23 in Oaxaca, Mexico ...

Radish Night-December 23 Oaxaca, Mexico – flickr

On the other hand, while the poor radish with the breakfast name doesn’t get eaten for breakfast by the French, it instead gets celebrated by the Mexicans on December 23, in Oaxaca, Mexico on Radish Night. Does that mean that Mexicans eat radishes on the evening of December 23? 

I don’t know and I’m not inclined to guess since I was wrong about the breakfast radishes! Look closely at the calendar photo. Everything is made of radishes!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Chayote

4 Jan Chayote on the Vine - wikipedia - Thuydaonguyen

Although they’re spelled and pronounced similarly, Chayote and Coyote are two different animals. In fact, Chayote is a fruit! You already know what a Coyote looks like

and that is why I’m posting Chayote as the new food for New Food Friday.

Chayote, pronounced Cha-i-O-tee, is a fruit that is used like a vegetable.  It is originally native to Mexico or Central America.ChayoteIt is a very pretty pale green and the easiest produce I have ever peeled, fruit or vegetable! My paring knife just glides and therefore it is a pleasure to prepare.

As far as texture, it is like a cucumber or pickle: juicy and crunchy. But it doesn’t taste like a cucumber or pickle. It’s one of those fruits that has a taste that is hard to describe. It’s a pleasant taste, and mild flavored. I thought I detected a slightly peppery aftertaste on my first bite which was raw. It can be eaten raw in salads but I chose to roast it along with a medley of other vegetables. 

Chayote with Mixed Veggies

Chayote with Mixed Veggies, Olive Oil, Salt & Pepper

When I roast vegetables, I usually roast them with chicken. I didn’t have any chicken on hand this time but that’s OK.  Roasted vegetables are very good on their own. If you can call all the spices I put on them “on their own”!

Chayote on the Vine - wikipedia - Thuydaonguyen

Chayote on the Vine – wikipedia – Thuydaonguyen

I drizzled olive oil on cut brussels sprouts, russet potatoes, sweet potatoes, carrots, and piled the Chayote pieces on top. Everything got a spattering of salt and pepper. One side of the pan got dill, the other side got some other spice. The sweet potatoes got dashes of cinnamon, and since I had fresh mint on hand, I tore up some mint leaves and sprinkled them over top too. I also had fresh tarragon and sprinkled those leaves over top too. I shook some cayenne pepper over everything.

This is how I usually prepare roasted veggies with chicken: I line the pan with parchment paper, add a mixture of spices, whatever strikes my fancy, and roast them at 425F for about 45 minutes or until the vegetables are charred and the chicken skin is crispy and to my liking. This is a very healthful way to eat vegetables.

Chayote with Mixed Veggies & Spices

Chayote with Mixed Veggies, Olive Oil, Spices & Herbs

Chayote with Mixed Veggies & Spices Roasted

Chayote with Mixed Veggies, Olive Oil, & Spices Roasted

I did this batch with my new convection toaster oven which cooks 25% quicker. I’m still getting used to it. The results were delicious! So, what tasted the best? Here are the results in order of preference:

1. The brussels sprouts (mmm, very good!)

2. The Chayote

3. The sweet potatoes

4. The russet potatoes

5. The carrots

Usually, I also add an onion quartered but as you can see from the photos, I had no room! Sometimes I add an apple, other times a quartered tomato.

I paid $.99/lb for my Chayote at Meijer or $.52 since it was a small one.

Chayote has a small soft seed which is edible but I removed it.

Chayote halved with Seed - Wikipedia

Chayote halved with Seed - Wikipedia

Nutritional Facts (from USDA)

Serving Size: 3.5 oz

Calories: 19

Sodium: 2mg

Carbs:  5g

Fiber: 2g

Sugar: 2g

Protein: 1g

Vitamin C: 1%

Calcium: 2%

Iron: 2%

Vitamin B6: 4%

Folate: 23%

Manganese: 9%

To see a further breakdown of nutrients, go to this USDA webpage. 

Chayote has a pleasing texture and a mild taste. It is low in calories and very versatile because it can be added raw to a salad, made into a soup, or stuffed and baked. Chayote is worth trying.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

New Food Friday – Escarole

21 Dec Escarole Head

Escarole is a vegetable that many Italians are familiar with but because I am so fond of it, I wanted to feature it on this New Food Friday for the folks who haven’t tried it. I’m always having to explain what it is to the supermarket cashiers when I buy it! 

Escarole Head

Beautiful Escarole Head

In fact, the cashiers think it’s lettuce. I tell them it’s escarole and they can never find it in their computer.  I go through the same conversation with them every time! But I don’t care as long as they keep stocking escarole.

One of the first things I’d like to mention about this vegetable is that it’s beautiful to look at! I’m not kidding. A head of escarole is a thing of beauty like a bouquet of flowers. Some say to stop and smell the roses. I say, stop and admire the escarole.

It is beautiful enough to be thrown by a bride at a wedding except that you can eat the escarole bouquet!

Bouquet

                             Bride throwing inedible bouquet                                    sxc.hu kathalpha

The second thing I like about escarole is that you can eat it uncooked in a salad, or if you prefer, you can cook it and serve it hot. How many vegetables can you say that about? Ok, carrots.  Sure, celery. Yes, bell peppers. OK, never mind. Forget I asked. Here I’ve torn it into pieces.

Escarole

Escarole torn pieces in skillet

 

I like to put it raw in a sandwich and use it just like lettuce.

I never see anyone else buying escarole. I think they must order it just for me. Sometimes they get heads that are so big I can hardly fit them in the plastic bag! (The escarole, not the supermarket people.) These are grown locally and boy, they must have a good strain of them because they are delicious besides being beautiful. Escarole is also reasonably priced: $1.99 a pound. Wow! I just realized it’s gone up in price. But then, what hasn’t!

The only down side is that sometimes it is sandy. I usually leave it in the plastic bag that I stuffed it in at the store and run the kitchen cold tap water in it a few times and rinse the worst of it out.  Then I put it in my Tupperware-like large green plastic bowl (see photo below) and fill that with water a few times and drain it. That usually takes care of all the sand and dirt.

Escarole

Escarole soaking in water

Escarole is a slightly bitter green but when you cook it or braise it, it loses it’s bitterness and develops a sweetness. Lately, I’ve been steaming it in a large frying pan with a few tablespoons of water. (Of course I chop up a garlic clove, add a tablespoon or two of olive oil, and a few flakes of red pepper to the pan.) This cooks covered for about 20 minutes or until the leaves are tender. Then I remove the cover, continue cooking it, and let most of the water evaporate.

Escarole

Escarole braised with garlic

If some of the leaves get slightly browned, that A-OK to me! Don’t forget to add salt to taste. I serve it with chicken, or a pasta dish. It goes well with most meat dishes.

Italian Wedding soup

                  Italian Wedding Soup                     flickr: devlyn 

However, I love escarole so much that I have been known to stuff it inside a piece of Italian or French bread and enjoy a nice cooked “green” sandwich for lunch! A seeded roll will work equally as well. In a pinch I will also put it on rye bread.

Another thing about escarole is that many people chop it and add it to soups, like the well-known Italian Wedding Soup.

Escarole is closely related to chicory, radicchio and Belgian endive.  It is very low in Cholesterol and a good source of Vitamin E, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic Acid, Calcium, Iron, Potassium, Zinc, Copper and Manganese.

I can’t promise that someone will propose to you and you will get married if you eat escarole, but who knows?

Beautiful Bride

Beautiful Bride sxc.hu papaleguas http://www.fernandoweberich.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Breisling Sardines

16 Nov Sardines

Fish is the order of the day for this New Food Friday.

Have you ever tried breisling sardines? Now before you wrinkle your nose up and go, “ewww” you need to give these fish a chance. They’re different from regular sardines because they are milder in flavor, tiny, and tender.

King Oscar sardines Sardinesare caught wild in Norwegian fjords, the North Sea as well as the Baltic Sea. As many as 11 different species of fish are used. Sardines aren’t actually a fish species; it’s the processing that makes them a sardine. 

Each sardine is packed by hand. Healthy for your heart and your whole body. 

Sardines

Click me to enlarge

Nutrition Facts:

One can is one serving size. Sardines are a top source of Omega-3’s, protein, calcium, and vitamins B12 and D. One serving provides 20% of your daily requirement of calcium. Since I am always looking for ways to increase my calcium intake, I opted to try these sardines.

Another benefit of sardines is that they are low on the food chain and therefore low in contaminants such as mercury (lower than tuna).

Sardines come in many canned varieties:

with mustard

with tomato sauce

with olive oil

with soybean oil, and others.  So chose carefully.

You will notice that when you open the pop-top can, there is no fishy smell.Sardines

I’ve had other canned sardines and they tasted just like tuna to me. These olive oil packed breisling sardines tasted more like a mild flavored fish. They are difficult to remove from the can because they are so tender. However, I only had one “casualty” and promptly ate it.

Because these fish are so tiny, and so tender, you don’t have to de-bone them or gut them. Sardines - PackedThey do have a tail which you can probably eat, but I chose to remove it. They are already de-headed.

Sardines can also be eaten fresh. The flavor and the texture is completely different from the canned version. I understand they are very delicious! I never had the good fortune to try them but I would not turn down the opportunity! Grilled fresh sardine is a popular Mediterranean dish.

I sprinkled half a lemon on them and gave them some pepper flakes along with the tiniest drizzle of olive oil since they come packed in olive oil already. Breisling SardinesThey were very good! I was in the mood for a very light meal and they did the trick nicely! I added a sprig of sage from my garden for color only.

If you like fish, I think you will like these sardines. I bought these King Oscar sardines at Meijer for $2.50. They are so good for you, you should really give them a try! Besides, November 24th is National Sardine Day. Celebrate with a sardine!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Baba Ghanouj (Baba Ghanoush)

9 Nov Baba Ghanoush

Baba Ghanouj (prounounced Baba Ghanoosh) is the food I’m discussing today for New Food Friday. Does it sound familiar to you? I think I may have heard it first on the Jerry Seinfeld sitcom.

I picked up a can when I bought the can of ZiYad Hummus and Tahini dip. They were both the same price, on sale for $2.29 each.

Ziyad makes this Baba Ghanouj which is an eggplant and Tahini dip. They fire roast the eggplant and add the following ingredients: tahini, salt, citric acid.

Preparation suggestion on the can: add lemon juice, garlic, and salt to taste. Drizzle olive oil on top.

Click me to enlarge

Nutritional Facts:

The sodium level is high: 478mg so if you are watching your salt intake, you may only be able to have a small amount. I think we should all watch our salt intake so I may make my own version fresh in the future.

The Taste

The taste of this Baba Ghanouj is very smokey. It’s like eating charred wood but a creamy version of charred wood. So, they’re not kidding when they say they fire roast the eggplant! I liked it. There are chunks of eggplant in the dip which I enjoyed too.  I did not add any lemon juice or garlic or salt because I didn’t think it needed anything.You can see from the front cover of the can that the product is tan in color. The yellow part is olive oil. The red sprinkles in the center and around the dish are pomegranate seeds.

The Accompaniments

Baba Ghanouj is most often eaten with pita bread. It can also be eaten as a dip with raw vegetables. This could pair well with certain flavors of Triscuits which come in many varieties now, Rosemary and olive oil being my favorite. I like Baba Ghanouj with pretzels, the larger pretzels with less salt. This would also be a good spread on a wrap. I tried it on a bun with a turkey burger but instead of a barbeque taste, it brought out a more lemony flavor which I did not care for. That surprised me. In fact, the way I liked it best was without any accompaniment.

Here is a nice sized eggplant growing on a vine. Isn’t it a beauty?

 This is what sesame seeds look like (below) in case you’ve never seen them. The photo shows them enlarged. They are much smaller in reality. There are also black sesame seeds. Tahini can be made from either the white sesame or the black sesame seed. This Baba Ghanouj uses the white sesame seeds. The seeds are crushed to make a paste.  You can find the seeds on the spice aisle of your grocery store. If you want the paste (the tahini), look in the ethnic aisle. It usually comes in a jar and is not cheap!

On the other hand, this canned version of Baba Ghanouj is very convenient to carry with you say, to a picnic because it has a pop-top and can be eaten cold or at room temperature. Once opened though any leftovers should be refrigerated. Another benefit of the canned version is that it can be easily stored on your pantry shelf to be used at a moment’s notice. So, it’s good in a pinch!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Low Calorie Hummus with Tahini Dip

26 Oct sxc hu www.eastbourneguide.com/hotels-in-eastbourne-html-hamburger

It’s New Food Friday again and I have a new product that I tried and really enjoyed! Have you ever tried a can of hummus and tahini dip? I purchased the Ziyad brand of hot and spicy hummus and tahini dip in the can. I wondered if it could be any good coming from a can. I’ve purchased hummus in a plastic container in the refrigerated section of my supermarket before but I never tried a canned version. Surprise! It was equally as good if not better!

If you’re familiar with hummus, you know that it is made with garbanzo beans (also known as chickpeas).

Here is the garbanzo bean as a growing plant.

Flowering garbanzo bean plant – Wikipedia

This hummus is made with tahini, or crushed sesame seeds, to form a paste.

The first canned hummus dip I bought was  creamy and spicy! (I bought the spicy version first – not shown in the photo).  I added some garlic salt, lemon juice, and a small amount of olive oil but it was equally good without the additions. You could see the bits of red pepper in the dip so it was definitely spicy. In fact, I decided to add more chickpeas to the dip because I can tolerate only so much spice! I had a can of chickpeas and minced half the can and added it to the dip. It was still spicy!

I served the dip with celery and carrot sticks. This is good for snacking or to bring to a party or potluck.

 

I found the canned dip on sale for $2.29 in the ethnic aisle of my Meijer supermarket. Ziyad is the name of two brothers from Jordan and their company produces 1,600 products.

Click me to enlarge

Here is the nutritional data:

As you can see, it is low in calories. It is a great dip if you are watching your weight.

I not only used this hummus as a dip, I used it as a spread on a sandwich for my turkey burger. It was also good!

Don’t be afraid to try this canned version of hummus with tahini dip. It’s a shortcut if you’re in a hurry and you can also keep it on the shelf for an emergency with the rest of your canned goods.

I bought the unspiced version a week later. It was also good. I’ll talk about that some more next Friday and also about the NEW vegetable that you can dip into the hummus which is also very low in calories.

Follow

Get every new post delivered to your Inbox.

Join 353 other followers