Since I officially need to get more Vitamin D in my diet, do you have a favorite recipe for salmon, herring, enriched tofu, or other vitamin D-rich foods that you'd like to recommend?
madripoor_rose: milkweed beetle on a leaf (Default)

From: [personal profile] madripoor_rose

No real recipes, but like I mentioned, I started drinking a glass of mixed skim and lowfat chocolate milk every day, and using sauteed enriched button mushrooms as a side dish (just a 8oz package of mushrooms sauteed in a little olive oil spray) for just about every meal you can eat mushrooms with. Grilled pork chops, mustard brushed baked chicken breast, etc.
madripoor_rose: milkweed beetle on a leaf (Default)

From: [personal profile] madripoor_rose

Yeah, with me I can't handle the acid in orange juice. And when I started hunting around for vitamin D sources I was very surprised that they started making mushrooms with it. At least I like mushrooms, heh, but was getting a little tired of having them with every dinner. I'll probably keep adding them to the flatiron steak sandwich, that was good.

ellen_fremedon: overlapping pages from Beowulf manuscript, one with a large rubric, on a maroon ground (Default)

From: [personal profile] ellen_fremedon

For sardines, I like pasta con sarde-- there are lots of recipes online, and a wide range of variations. I make it by shaving one small or half a large fennel bulb on a mandoline, sauteing it in a large skillet in olive oil. (If your sardines are packed in olive oil, pour that off and use it.) Add your alium of choice (half an onion, one or two shallots, couple cloves of garlic, whatever) and a handful of golden raisins (or currants. Or regular raisins.) Add the zest of about half a lemon, and then the lemon juice, with some saffron bloomed in it if you've got it. While you're doing all of this, cook your pasta-- I usually use penne or rotini. Add one or two cans of sardines, depending on how fishy you want it, let them cook down a little into the sauce, and then add your pasta to the pan with a little of its water and finish. A little hard cheese scraped over this is good, or some toasted breadcrumbs, or some fresh parsley.

When fennel is on sale, this is cheap (assuming you call the saffron a sunk cost) and very easy, and the sharp flavors of the lemon and fennel cut through the oiliness of the fish.

For liver, I usually make it with bacon and balsamic onions-- Cook some bacon until crisp and set aside. Cook some onions down in some of the bacon grease, reserving about half, until they're almost carmelized. Deglaze the pan with a big splash of balsamic vinegar, scraping up all the oniony bits, and let it come to a simmer and cook down until the vinegar is syrupy and coating the onions-- this will happen more quickly than you think it will. Remove the onions and keep warm, and wipe the pan down.

Meanwhile, your liver has been soaking in either milk, or water with a splash of cider vinegar, for anywhere from an hour to overnight. Pat it dry, heat the rest of the bacon grease to a shimmer, and fry the liver to medium rare-- it should be mostly solid but still reddish in the middle. Do not overcook! Slice thin and smother with the onions and crumbled bacon; serve with a salad of sharp greens (arugula is good here) to cut the richness.

The bison liver I've gotten from Gunpowder has been really tasty, but super-rich; one liver will feed you for a week. It freezes pretty well, though, and you can freeze meal-sized portions and cook them separately. That also obviates the problem of reheating, which can easily overcook the leftovers.
ellen_fremedon: overlapping pages from Beowulf manuscript, one with a large rubric, on a maroon ground (Default)

From: [personal profile] ellen_fremedon

Oh, also, for enriched (or any other kind of) tofu-- I haven't tried this method yet, but I've got this Crispy Kung Pao Tofu bookmarked and I mean to try it; I will let you know how it goes.
meri_oddities: default - Woman looking out a window (Default)

From: [personal profile] meri_oddities

Do you like Almond Milk? You can get that with Vitamin D in it. I also take Cod-liver oil pills that have D in them. But really, salmon is one of the few things it's found in naturally. I try and eat salmon several times a week. But all I do is grill it (or have Whole Foods do it).
lilacsigil: 12 Apostles rocks, text "Rock On" (12 Apostles)

From: [personal profile] lilacsigil

Salmon patties (very easy and can be made in any quantity but this is what I make):

One large tin of salmon (about 450g)
Three medium to large potatoes
Spring onions or chives, chopped
A beaten egg

Can of chickpeas or cooked fresh chickpeas, drained (about 180g)
Sweet chili sauce or alternative tasty sauce you like with salmon
Another beaten egg mixed with a similar amount of milk, or two beaten eggs

Boil and mash the potatoes and leave to cool slightly so it won't cook the egg. Stir in salmon, spring onions/chives, beaten egg and (if using) chickpeas and sweet chili sauce and mix well. Shape into balls in whatever size you like then flatten into patties about 5-8cm thick. If you want to crumb them, put crumbs on a plate, dip each patty into the egg-milk mix then dip in the crumbs.

Shallow fry or bake until golden and heated through.

You can eat them with a salad, in a roll, hot or cold. They also freeze well.


Most Popular Tags

Powered by Dreamwidth Studios

Style Credit

Expand Cut Tags

No cut tags