Broiled Salmon

I recently found an interesting broiled salmon recipe and used it as an opportunity to learn how to broil for the first time. It turns out that broiling is the fastest and easiest way to cook salmon (though poaching and baking in foil are very easy and also pretty fast).

If you are as broiler-challenged as I very recently was, broiling uses the top oven heating element at very high heat to quick cook meat that is placed just 2 to 4 inches below the heat. You actually keep the oven door cracked open while broiling, so this is a great technique for the fall and winter, when you appreciate your house being a little warmer now and then.

Here are a number of great broiled salmon recipes from CookingLight.com in printer-friendly format (some recommend cooking techniques other than broiling, but they are easily adapted to broiling, generally by simply broiling for about 8-12 minutes or until the salmon flakes easily when tested with a fork):

Broiled Salmon with Marmalade-Dijon Glaze
Sweet Orange Salmon
Pastrami-Style Salmon
Honey-Glazed Salmon
Margarita Salmon
Cinnamon-Apricot Glazed Salmon
Bourbon-Glazed Salmon
Sweet Salmon with a Kick
Lemon Soy Salmon
Spiced Salmon with Mustard Sauce

The Pastrami Salmon is one of our all time favorites!

Chicken and Grapes

I stumbled across this recipe a few months ago when looking for some ideas for inexpensive meals. Since then we've been using grapes a lot in our cooking, mainly because we always seem to buy more grapes than we can snack on in a week's time. The recipe comes from the What's Cooking blog (it focuses on recipes with a Mexican twist), where it was adapted from a recipe from the California Table Grape Commission, which offers a ton of great recipes.

The ingredients:
2 TBSP butter or margarine
2 pounds chicken breasts, cut in strips
4 TBSP flour
1 1/2 cups red or black grapes
1/3 cup honey
2 cinnamon sticks, broken in half
3 to 5 whole cloves
1/2 tsp ground ginger
salt and pepper to taste
1/2 tsp cumin

Preparation:
Preheat oven to 325ºF
Melt the butter in a heavy saute pan or casserole over medium high heat.
Dust the chicken with the flour and brown slowly in the melted butter.
Move the chicken to a baking dish and add grapes, honey, cinnamon, cloves, ginger, salt, pepper and cumin.
Cover and bake for 45-50 minutes or until the chicken is tender.
Serve hot and enjoy with your favorite side dish or salad.

Get Organized!

I like to think of getting organized as investing in your self and your family. You invest some of your time and money now in order to save greater amounts of time and money in the future*. Getting organized can also reduce stress levels by providing an extra degree of certainty in your life. As far as nutrition, my organizational tips revolve around recipes and food storage.

Recipes
Start by making your own cookbook in a three ring binder. As you find recipes on the web or in your existing cookbooks that you like, add them to your personal cookbook. Categorize them within index tabs so that you quickly find what you need (use existing cookbooks for ideas on how to do this). We plan our dinners once a week, taking out the recipes that we are going to use and putting them in the front of the notebook in the order that we’ll use them. In preparing our menu, in addition to seeking to eat tasty, healthful meals, we also seek to:

• When possible, we buy local foods that are in-season. We use this guide to Idaho produce to help determine what’s in season.


• Plan meals to have leftovers. Most one-dish meals make great lunches, while it is easy to cook extra lean meat to reheat for use with breakfast or lunch. We try not to have leftovers for dinner, assuring that we have one fresh cooked meal every day.

Food Storage
For most of my life food storage meant throwing a bunch of canned food in a cabinet. But as we’ve reduced the amount of processed food that we eat (yes, even canned peas are processed food, though not as highly processed as a TV dinner), we’ve had to rethink how we store food. Being just the two of us, it doesn’t always make sense to buy large packages of staples, and since we want to enjoy our meals, we likewise can’t always justify buying packages of nuts or spices that we won’t use often. Our solution is to buy food and spices in bulk from a store like Winco or Fred Meyer whenever possible.

We store dried fruit, nuts and similar items in disposable food containers, as they are inexpensive, stack easily and use space very efficiently. We purchased empty magnetic spice containers for storing most herbs and spices. They stick to the side of our refrigerator, so it’s easy to find what is needed and to determine when it is time to buy more (these don’t work so well for finely ground spices (especially cinnamon), which end up getting stuck between the lid and container, making it all but impossible to reopen the container). And buying spices in bulk will save you a ton of money. We recently paid 8 cents for bay leaves that cost more than $2 prepackaged, and 27 cents for enough oregano to equal two $3 jars! The same goes for nuts and dried fruit – bulk offers considerable savings over buying pre-packaged.

There are tons of other ways to organize aspects of your life to save space, time, money and reduce stress. These are just a few tips that make it easier for us to live a healthier, happier lifestyle.

*Remember that the money in your wallet is worth than the wages that you earn because you’ve already paid payroll taxes on it. Most of us need to earn around $1.25 to $1.50 before taxes to replace each dollar that is in our wallet. You can learn more about this concept and other frugal living tips at websites like www.thepennypinchergazette.com.

Dr. Mirkin

I subscribe to a free weekly e-newsletter from Roadbikerider.com. It's got lots of great tips for cyclists, and of course I need to scrutinize each issue to see if there is some new tip for climbing better.

This week they passed along a tip from Dr. Mirkin about aging and dieting that is important to pass along. Even you aren't old yet, you will be soon enough and you no doubt know someone that is old enough to benefit from this information:

The Doc is asked: Why do so many people fail to keep weight off after they diet? And the doc's answer is:

"A new study shows that older people who diet without exercising lose huge amounts of muscle. When weight loss was combined with exercise, they did not lose muscle (Journal of Applied Physiology, October 2008).

"Loss of muscle slows metabolism even further because larger muscles burn more calories at rest.

"In the study, elderly sedentary people were placed in three groups: (1) diet only; (2) exercise only; (3) diet and exercise.

"Those who dieted and exercised for four months lost more fat and less muscle than those who only dieted. Most of the exercisers chose to walk on a treadmill, which is not a very vigorous endeavor.

"This also explains why losing weight repeatedly through dieting shortens a person's lifespan.

"Many people go on diets and lose weight, quickly regain their lost weight, and then go on a diet again. These people then become fatter at the same weight because they have lost so much muscle. Therefore, at the same weight, they have fuller fat cells.

"Full fat cells produce an immune stimulant called cytokines that turn on a person's immunity continuously to cause inflammation, which increases risk for cancers, heart attacks, strokes, diabetes and other harmful diseases."

I visited Dr. Mirkin's site for the first time tonight. What a find! His wife has posted a ton of recipes that look to be very tasty and healthful, so I'm looking forward to trying out a lot of new recipes next week. And he also provides a subscription to a free weekly e-zine with tips on eating and living well. I can't wait to get the first issue. While you're at the site, also get your free copy of The Good Food Book!

And check out his page about salt and blood pressure. You'll be surprised by what he tells you, but my recent experience has validated his advice.