I am not a lover of peppermint ... anything! A study in the Journal Pain confirms that peppermint can ease intestinal distress.
Researchers discovered that the mint activates an "anti-pain" mechanism that soothes inflammation in the gastrointestinal tract.
So, go sip a cup of mint tea, or try the capsules sold at Whole Foods.
My "go to" seasoning is cinnamon, I use it in soups, steel cut oats, French toast and cookies. The Journal found, a teaspoon can lower blood sugar levels, possibly helping to prevent or control diabetes.
Other excellent spice choices are:
Thyme for better breathing and great on French fries.
Sage is good for your mind, it helps boost memory.
Anise helps with stomach issues by relaxing the muscles.
Nutmeg for swelling, it has anti-inflammatory properties.
Clove for anti-aging. It has one of the highest antioxidant ranking of any spice.
True, I am not a doctor but it is fun playing one on my blog!
Friday, June 26, 2015
Ara Yaki (nice name for fish scraps)
My sister Iona will make minced meat of this fish dish. Ara yaki is a Japanese's dish of fish scraps that Mark Bittman tried in a DC restaurant recently.
To make the dish takes about ten minutes. The choice of fish is what ever is at hand: salmon, snapper, halibut, amberjack or yellowtail. You want use the ribs, tails, jaws, and heads. Try not to use the likes of mackerel and blue fish because of their dark and oily meat.
The fish pieces are salted and brown under the broiler on both sides. The fish is then put in the oven for 5 minutes and voila! It is time to chow down, no flatware required.
Ara Yaki
2 pounds fish scraps
Sea salt and pepper for seasoning
Lemon wedges, soy sauce or hot sauce for serving
Set broiler to 450 degrees
Line cookie tray with foil. Dry fish pieces, and salt pepper fish well. Place on the cookie sheet in single layer.
Broil the fish about 4 inches away from the heat, until lightly brown, 4-5 minutes.
Turn and continue to broil the other side.
Remove tray. Set oven to 375 degrees and roast fish another 5 minutes or until opaque and tender.
Transfer to a serving plate, and serve with lemon wedges, soy sauce and hot sauce.
To make the dish takes about ten minutes. The choice of fish is what ever is at hand: salmon, snapper, halibut, amberjack or yellowtail. You want use the ribs, tails, jaws, and heads. Try not to use the likes of mackerel and blue fish because of their dark and oily meat.
The fish pieces are salted and brown under the broiler on both sides. The fish is then put in the oven for 5 minutes and voila! It is time to chow down, no flatware required.
Ara Yaki
2 pounds fish scraps
Sea salt and pepper for seasoning
Lemon wedges, soy sauce or hot sauce for serving
Set broiler to 450 degrees
Line cookie tray with foil. Dry fish pieces, and salt pepper fish well. Place on the cookie sheet in single layer.
Broil the fish about 4 inches away from the heat, until lightly brown, 4-5 minutes.
Turn and continue to broil the other side.
Remove tray. Set oven to 375 degrees and roast fish another 5 minutes or until opaque and tender.
Transfer to a serving plate, and serve with lemon wedges, soy sauce and hot sauce.
Wednesday, June 24, 2015
Beans, Just Crock It
Lately, I have been taking the easy road to good health. It was time to dust off the $15 crock pot, and put the cooking on slow.
Last Friday, before I went to bed, I soaked two cups of Whole Moong ( Mung Beans) in three cups of water. At 5AM, the beans were put in a crock pot, I added four cups water, two cups chopped onions and and left for the FryBar.
Seven hours later, I returned, the beans were ready to eat.
Maria then added: two tablespoons sofrito, 4 ounces tomato sauce, a package of sazon, a few dashes of turmeric and a hint of hot sauce to spice it up .... Caribbean style.
With that success, I tried black beans on Wednesday with the same good results. Today, I expanded the concept. I added reduced red wine and ham hocks. The idea being, the pot is adaptable.
Whether you are vegetarian or meat lover; the one common factor is a fondness for beans.
Pinto Beans with Ham Hocks
One pound ham hocks, roasted in a 400 degree oven ten minutes
2 cups onions, chopped
2 carrots peeled, chopped
2 celery stalks chopped
3 large cloves garlic, smashed
2 large sprigs of thyme
3 cups dried pinto beans, soaked overnight
2 tablespoons sofrito
2 cups red wine, condensed
Salt and pepper to taste
Put all the ingredients (except wine, salt and pepper) in a crock, with enough water to cover beans (4-6 cups)
Cook for six hours, add wine, salt and pepper during the last 20 minutes
Last Friday, before I went to bed, I soaked two cups of Whole Moong ( Mung Beans) in three cups of water. At 5AM, the beans were put in a crock pot, I added four cups water, two cups chopped onions and and left for the FryBar.
Seven hours later, I returned, the beans were ready to eat.
Maria then added: two tablespoons sofrito, 4 ounces tomato sauce, a package of sazon, a few dashes of turmeric and a hint of hot sauce to spice it up .... Caribbean style.
With that success, I tried black beans on Wednesday with the same good results. Today, I expanded the concept. I added reduced red wine and ham hocks. The idea being, the pot is adaptable.
Whether you are vegetarian or meat lover; the one common factor is a fondness for beans.
Pinto Beans with Ham Hocks
One pound ham hocks, roasted in a 400 degree oven ten minutes
2 cups onions, chopped
2 carrots peeled, chopped
2 celery stalks chopped
3 large cloves garlic, smashed
2 large sprigs of thyme
3 cups dried pinto beans, soaked overnight
2 tablespoons sofrito
2 cups red wine, condensed
Salt and pepper to taste
Put all the ingredients (except wine, salt and pepper) in a crock, with enough water to cover beans (4-6 cups)
Cook for six hours, add wine, salt and pepper during the last 20 minutes
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