Today’s Menu: Mahi Mahi w/ Potato cakes and Whole Grain Bread
I had some more of the Mahi Mahi I had purchased from Kroger! Absoulutly, drop dead, delicious! Lightly rolled the fillet in Italian Bread Crumbs, seasoned with Sea Salt and Pepper, and fried in Extra Virgin Olive Oil about 4 minutes per side. It really didn’t need a lot of seasoning as it was delicious tasting as is. As sides I had Potato Pancakes and Healthy Life Whole Grain Sliced Bread. I used Manischewitz reduced Sodium Potato Pancake Mix. Easy to make and only 80 calories and 18 carbs per serving (3 pancakes a serving). Later some Breyer’s Carb Smart Ice Cream for dessert.
Tried Jennie – O Turkey Burgers for dinner tonight. They fried up real easy. Good taste and juicy! Plus only 180 calories and 0 carbs per patty. I also purchased Jennie – O Turkey Sausage Links I’ll let you know how those are later. Along with the Turkey Burger I topped it with Crumbled Bleu Cheese, Sauteed Mushrooms and served it on an Aunt Millie’s Thinwich Whole Grain Bun. As a side I had some Glazed Carrots leftover from the other night and warmed those up. Dessert later Walmart Bakery Sugar Free Angel Food Cake w/ Del Monte Sugarless Peach Slices.
Seen this in an email I get from delish.com and it looked and sounded too good not to pass along!
Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose “sushi grade” tuna steaks if you prefer a milder flavor. Make it a meal: Serve with brown rice and steamed broccolini.
* 1 tablespoon(s) thinly sliced shallot
* 1 bay leaf
* 1/2 cup(s) white wine
* 3 tablespoon(s) reduced-fat sour cream
* 2 teaspoon(s) lemon juice
* 2 teaspoon(s) chopped fresh dill, divided
* 1 teaspoon(s) whole-grain mustard
* 1/2 teaspoon(s) salt, divided
* 1/4 cup(s) coarse dry breadcrumbs, preferably whole-wheat (see Note)
* 1/4 cup(s) shelled pistachios
* 4 4-ounce tuna steaks, 1-1 1/4 inches thick
* 1 teaspoon(s) extra-virgin olive oil
1. Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt; stir to combine.
2. Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and 1/4 teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.
3. Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce.
4. Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250 degrees F until dry and crispy, about 15 minutes.
Total Fat 7g
Saturated Fat 2g
Total Carbohydrate 8g
Dietary Fiber —
One of my many favorites for dinner tonight Cheese Coneys, Cincinnati Style Cheese Coneys! I used Ball Park Smoked White Turkey Franks, Hormel turkey Chili w/ Beans, Kraft 2% Shredded Sharp Cheddar Cheese, Frank’s Red Hot Sauce, and Aunt Millie’s Whole Grain Hot Dog Buns. Boil the Franks 4 -5 minutes and then assemble those Coneys! Open the Hot dog Buns up and sprinkle some Shredded Cheese in the Bun, then your Frank, spread the Chili on top of the Frank, add a little Frank’s Red Hot Sauce (Yellow Mustard optional), Shredded Cheese and ENJOY! You can also add some diced Onions or an Jalanpeno slices in there also.
Arbor Day is not like other holidays. Each of those reposes on the past, while Arbor Day proposes for the future.” These are the words of J. Sterling Morton, the originator of the Arbor Day idea. He was among the many pioneers moving into the Nebraska Territory in 1854. With the decided lack of trees on the Nebraskan plains, Morton made it his cause to plant trees, not just for beautification but also to preserve the soil. He encouraged civic organizations to join in the effort, proclaiming the first Arbor Day in 1872. By 1885, Arbor Day was officially observed by the entire state and then by other states and schools nationwide. Today the most common date for the state observances is the last Friday in April, although many states celebrate it whenever conditions there are best for planting trees. Several U.S. presidents have proclaimed a national Arbor Day. Check out The National Arbor Day Foundation Web site, which includes forests of information.
Went with the Bison Sirloin Steak for dinner tonight. Seasoned with McCormick Grinder Steakhose Seasoning and fried, in Extra Virgin Olive Oil, to medium rare. Along with Sauteed Mushrooms that were seasoned with Parsley, Thyme, Cumin, Sea Salt, and Pepper. Also had sides of Golden New Potatoes, with butter, and Aunt Millie’s Whole Grain Sliced Bread.
Greek cuisine is a Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork. Also important are olives, cheese, aubergine, courgette, and yoghurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.
Mezés is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in
Greece is a mostly Orthodox Christian country, and many Greeks observe the church’s fast days. On these days, they eat either no meat or no food at all. There are strict dietary rules for Lent and Holy Week (the week before Easter). During Holy Week and on Wednesdays and Fridays in Lent, meat, fish, eggs, and dairy products are forbidden. Greeks observe feasts as well as fasts. A roasted, stuffed turkey is eaten for Christmas, and a baby lamb or goat, roasted whole, is served for Easter dinner. A soup called mayeritsa, made with lamb parts is also eaten on Easter. Many traditional cakes are served for both Christmas and Easter. These include honey-dipped biscuits called finikia and shortbread cake-like cookies called kourabiethes . There is also a special New Year’s cake called vasilopitta . Before Easter, hard-boiled eggs are painted bright red and then polished with olive oil. On Good Friday (the Friday before Easter) a special holiday bread called lambropsoma is baked. On Easter Sunday, family members crack their eggs against each other for good luck.
Greeks are not known for eating big breakfasts. Typical breakfast foods include bread, cheese, fresh fruit and, for adults, coffee. In rural areas, the main meal of the day is eaten at around 1:00 or 2:00 in the afternoon. It is followed by a rest period when schools and businesses close, allowing people to stay home during the hottest part of the day. In the cities, however, many people do not have time to go home for a large lunch. Instead they eat a light meal at midday and a larger dinner later on.
In the late afternoon, many Greeks help themselves to light refreshments called mezethes . These may consist of bread, fresh vegetables, cheese, olives, dips, or soup. Mezethes are sometimes served as appetizers at the beginning of a big meal. Like many other Europeans, Greeks eat their evening meal late—sometimes as late as 10 P.M. In the city, dinner is the main meal. In rural areas where a big lunch is eaten, dinner is lighter. The most common dessert in Greece is fresh fruit, but the Greeks also love to eat sweets, either as a snack or dessert.
Greeks are known for their hospitality. A traditional offering for guests is glyko , a thick jam made with fruit or a vegetable such as tomato or eggplant. It is served with ice water and coffee. Since it is warm and sunny in Greece for so much of the year, eating outdoors is very popular.
The most characteristic and ancient element of Greek cuisine is olive oil, which is frequently used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey from conifer trees. Mastic (aromatic, ivory colored resin) is grown on the Aegean island of Chios.
Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Persillade is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use “sweet” spices in combination with meat, for example cinnamon and cloves in stews.
The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra.
Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.
Dining out is common in Greece, and has been for quite some time. The Taverna and Estiatorio are widespread, serving traditional Greek home cooking at affordable prices to both locals and tourists. Recently, fast-food has also become more popular in Greece and Europe, with local chains such as Goody’s springing up, but the McDonald’s have mainly closed down. Although fast food is gaining popularity and many major fast-food chains have opened all over Greece, the Greek people still rely primarily on the rich and extensive repertoire of Greek cuisine. In addition, some traditional Greek foods, especially souvlaki, gyros, pita such as tyropita and spanakopita (respectively, cheese and spinach pie) are often served in fast food style.
The traditional Greek moussaka has 3 layers:
* the bottom layer is sliced eggplant sautéed in olive oil
* the middle layer is ground beef (sometimes lamb) precooked with spices, herbs, onion, garlic and tomatoes
* the top layer is béchamel sauce.
There are variations on this basic recipe, sometimes with no sauce, sometimes with other vegetables. The most common variant in Greece may include courgette (zucchini), part-fried potatoes or sautéed mushrooms in addition to the aubergine. There is even a fast-day version in the Greek cookbook by Tselementes which includes neither meat nor béchamel sauce, just vegetables (ground aubergine is used instead of ground meat), tomato sauce, and bread crumbs. In some cases, moussaka is also decoratively layered on top of grape leaves (a common ingredient in Greek cuisine, also used for example in dolmades).
* 2-3 medium eggplants, sliced
* 1 lb and 2 oz lean ground beef
* 2-3 medium tomatoes cubed
* 1 cup olive oil
* 2 medium onions, chopped
* 1 garlic clove
* 1 bay leaf
* 1 cup grated cheese (Parmesan is preferred)
* 2 cups béchamel sauce
* Salt and pepper
In a pan, heat the olive oil and add the chopped onions. When lightly sautéed add the ground beef and cook for another 10 minutes. Then add the cubed tomatoes, the garlic, the bay leaf, salt and pepper. Keep cooking for about an hour.
Meantime, allow the sliced eggplants to soak in salty water for about an hour. Then drain the slices and fry them in very hot oil. When done, drain the excess olive oil. If you want to make a diet-friendly version, bake the eggplant slices in the oven for 15 minutes at 392 F.
In a large pan, place the first layer of eggplant slices then add the layer of ground beef you have just cooked. Pour the béchamel sauce on top and sprinkle the cheese. Put in the oven and bake at high temperature for about 5 minutes (until the béchamel turns golden).
Serve while hot, ideally with a glass of Greek wine and share with a bunch of friends. The above recipe makes 6 servings.
I tried the Jennie – O Oven Ready Boneless Turkey Breast for dinner tonight. This will be definately be an item that I’ll purchase from time to time! Delicious and Juicy and a breeze to fix. The Turkey we had over Thanksgiving was good but a bit dry, not this one! Everyone enjoyed it and big enough for three with leftovers. You can see all the info and directions on the posting before this one. As sides had Mashed Potatoes and Gravy along with Soup Beans and Aunt Millie’s Sliced Whole Grain Bread, I just had the Turkey, Mashed Potatoes, and Bread not a Soup Bean fan.
Goes directly from your freezer to your oven with no thawing, no cleaning—and no worries. View the easy step-by-step cooking instructions.
* Premium turkey, fresh-frozen and ready to cook
* Goes directly from freezer to oven – no thawing
* No handling of the raw turkey, no preparation – turkey is already cleaned and seasoned
* Comes sealed in our FOOL-PROOF™ cooking bag for moist, tender turkey every time
* Home style turkey gravy packet with simple instructions*
Oven Ready Boneless Skinless Turkey Breast
Nutrition (per serving)
Calories From Fat
Rubbed with: salt, natural flavor, butter flavor (maltodextrin, natural flavor, butter oil), sugar, dextrose, dehydrated turkey broth, spices, onion powder, paprika (color), garlic powder, extractive of turmeric (color).
*Meat does not contain gluten, but gravy packet does.