Our friend made orange roughy for dinner last Friday night (which we all ate along with a terrific red cabbage salad, quinoa, fresh fruit, blueberry muffins, and white wine) and it was so good that I got the recipe to share with you.  I ate very, very slowly to make the flavor last for a long time.

Lay 4 filets of orange roughy on a cookie sheet.

Brush with olive oil and minced garlic.

Season the filets with sea salt, paprika, and fresh ground pepper. 

Cook on medium high heat on one side only until the filets are white and flaky but still moist. Sprinkle with fresh parsley just before serving. 

A friend recently said that once you taste grilled pineapple, you will never again eat it any other way!  Peel it, slice it, and core it.  Then grill it, one side at a time, until you see grill marks.  This is an amazing invention.  

Learned an awesome trick from the folks at Vitamix this week:

Into your Vitamix place 1 cup of almonds and 3 cups of water, and then “spin it for a minute!”  That’s all there is to it.

On the other hand:
If you want it warm, spin it longer. 
If you want it vanilla, add 1/2 teaspoon vanilla extract.
If you want it ginger, add approx. 1 teaspoon raw ginger root.
If you want it sweet, add 1 tablespoon honey.
If you want it strained, then pour it through a few layers of cheesecloth.

Like I said, that’s all there is to it.  Thank you, Vitamix.
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My folks came for a long visit this past weekend, and we were thrilled when my father, otherwise known as Chef Ira, agreed to cook Friday dinner while the rest of us spent the day at work.  The menu was so great: roasted chicken with diced potatoes, pan-fried Brussels sprouts with caramelized onions, grilled asparagus, and chopped salad.  His chopped salad is “to die for!”  I posted a recipe for it once before on this website, but this is a slightly different version, and worth learning how to make.

When I arrived home from work, Dad had already chopped up 2 tomatoes, 1 vidalia onion, and 2 red peppers into small pieces, and they were sitting in a bowl in the refrigerator.  I broke apart one head of romaine lettuce, rinsed it thoroughly, shook off the excess water, and set it aside.  I did not dry it thoroughly; Dad says you want that little bit of water on the leaves to fall to the bottom of the bowl to become dressing.  I broke apart the lettuce leaves into small, bite-size pieces and put them into the salad bowl along with the tomatoes, onion and red pepper.  

Then I poured 1/4 cup olive oil, plus 2 teaspoons kosher salt, a generous sprinkle of garlic powder, and the juice of 2 lemons onto the salad and tossed it thoroughly.  

As usual, it was amaaaaa-zing.  Thanks, Chef Ira!

Like many great discoveries, this one was an accident.  And, boy, was I happy to have made it. This is one of the best smoothies I’ve tasted.  You can use cocoa powder instead of the carob powder if you choose, but don’t substitute “hot cocoa mix.”

Rinse the berries, remove the green tops, slice in half, and stir with the balsamic vinegar.   Set aside for a few minutes.  Wash and dry the lettuce, and toss thoroughly with the olive oil, salt and pepper.  Then cover a dinner plate completely with the lettuce, and spoon the strawberries into the center.  Serve and enjoy.

Just spoke with my dear friend Randi from New York.  She and her husband Larry keep a fantastic garden in which they plant all kinds of specialty veggies.  Randi’s an amazing and creative cook, and if you don’t believe me yet, just take a look at this little gem that she whipped up:

My friend Greta asked me for a recipe with chia seeds in it.  I showed her my smoothie recipe, but she wanted muffins.  So this one is for Greta!

Ingredients:
1 1/2 cups whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chia seeds, ground
2 teaspoons cinnamon
1/2 teaspoon nutmeg

3/4 cup buttermilk
1 egg
1/4 cup coconut oil
1/2 cup applesauce
1/4 cup honey 

1 packed cup mashed banana (2 medium-sized, very ripe bananas)
1 cup chopped walnuts

Preparation:
1. Preheat oven to 375°F.
2. In a medium-size bowl, combine dry ingredients.
3. In a separate bowl, mix buttermilk, egg, coconut oil, honey, and applesauce.
4. Pour wet ingredients into dry ingredients and combine well.
5. Fold in mashed bananas and walnuts.
6. Fill muffin tins 2/3 full with batter.
7. Bake 20 to 25 minutes until a toothpick inserted into center of muffins comes out clean.

Makes 12 muffins.

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If you’ve never been on “Your Health is on Your Plate” before, and you’re not sure where to start, visit Lets Start at the Very Beginning to get a jumpstart on preventing diabetes and obesity in yourself and the ones you love!!

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Then, scroll down and check out “A Milestone Celebration — Your Favorite Posts” to find a list of great blog entries!

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Follow Dr Sukol on Twitter @RoxanneSukolMD.  

To comment on this post, follow Dr Sukol on Facebook at Roxanne Breines Sukol.

Here’s a recipe for the crockpot, developed in our house this past weekend, and enjoyed ever since!! 

2 lb chopped turkey, thawed

2 medium onions, peeled and diced

2 carrots, peeled and sliced thickly

2 stalks celery, sliced thinly

4-6 large tomatoes

3 potatoes, diced

4 garlic cloves, peeled only

2 tablespoons prepared mustard

1 teaspoon chili powder

2 teaspoons turmeric

1 quart vegetable stock

salt and pepper

Starting at the top, add each of these ingredients to a moderately large crockpot.  Fill with stock, and add extra water if necessary to raise the liquid level close to the top.  Set on ‘high’ for 1 hr, and then turn it down to ‘low.’  

Go away all day (or for at least 6-8 hrs)…….….and then come home for dinner. 

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If you’ve never been on “Your Health is on Your Plate” before, and you’re not sure where to start, visit Lets Start at the Very Beginning to get a jumpstart on preventing diabetes and obesity in yourself and the ones you love!!

—————————————————————————————————————-

Then, scroll down and check out “A Milestone Celebration — Your Favorite Posts” to find a list of great blog entries!

—————————————————————————————————————-

Follow Dr Sukol on Twitter @RoxanneSukolMD.  

To comment on this post, follow Dr Sukol on Facebook at Roxanne Breines Sukol.