We all knew salt was supposed to be a baddy, but this morning the report was "avoid processed meats" which are loaded with salt apparently even if you think you are eating healthy turkey or chicken, you are still imbibing a load of salt. There was particular emphasis on feeding kids, there is a full day's requirement of salt in one hot dog and a bun, but there is the same amount in a processed turkey sandwich on white bread. Children are better off with peanut butter and jelly - my response to that, what about the sugar in the jelly (for the English, jelly means what you would call jam)? Women should only eat one slice of processed meat a week, men can manage three slices. Apparently too much salt is the cause of hundreds of deaths every day. GMA interviewed Dr. Marie Savard on this subject, but for some reason there is no article published.
We went bowling yesterday to do a 'bowl ahead' for when we will be
swanning around in North Carolina. Because they were very busy, we bowled downstairs. First time Matt and I have done so. There were four of us, we all bowled pretty well and decided we would like to continue bowling downstairs. I actually managed a 200 game and I haven't done one of those in a while. The place seemed to be in much better condition than upstairs, the ball return was working better and the computers didn't seem to have glitches in them. Mind you that was only on one set of lanes.
On the way to the alley the heavens opened for a few minutes and we could hardly see to drive. Boy did it ever come down hard. The drains were having a difficult time coping and there were huge puddles at the side of the road. Once it stopped, the sun came out and everywhere was steaming, made for lovely humidity.
I have mentioned before I love Arctic Char, it is one of my favourites. A local restaurant, unfortunately now closed, used to smoke their own salmon and arctic char, I thought the char tasted better. We have a local seafood store, T & J's run by Brian and Helen, which sends out recipes by email periodically and I thought this one sounded pretty good.
Arctic Char with Roasted Garlic crust
Serves 4/6
Ingredients:
2 Arctic Char fillets (about 1 pound each)
2 medium-sized bulbs garlic
1/4 cup safflower or canola oil
2 tablespoons freshly squeezed lemon juice
Leaves from 3 large sprigs fresh rosemary
Salt and pepper, to taste
Directions
Preheat oven to 350°F.
Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth.
Raise the oven temperature to 400°F.
Place the Arctic char fillets on a well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread purée over the Arctic char fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.
Bake the Arctic Char fillets for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside.
Broil for another 2 minutes to brown the tops of the Arctic Char fillets.
Have a great day.
We all knew salt was supposed to be a baddy, but this morning the report was "avoid processed meats" which are loaded with salt apparently even if you think you are eating healthy turkey or chicken, you are still imbibing a load of salt. There was particular emphasis on feeding kids, there is a full day's requirement of salt in one hot dog and a bun, but there is the same amount in a processed turkey sandwich on white bread. Children are better off with peanut butter and jelly - my response to that, what about the sugar in the jelly (for the English, jelly means what you would call jam)? Women should only eat one slice of processed meat a week, men can manage three slices. Apparently too much salt is the cause of hundreds of deaths every day. GMA interviewed Dr. Marie Savard on this subject, but for some reason there is no article published.
We went bowling yesterday to do a 'bowl ahead' for when we will be 
swanning around in North Carolina. Because they were very busy, we bowled downstairs. First time Matt and I have done so. There were four of us, we all bowled pretty well and decided we would like to continue bowling downstairs. I actually managed a 200 game and I haven't done one of those in a while. The place seemed to be in much better condition than upstairs, the ball return was working better and the computers didn't seem to have glitches in them. Mind you that was only on one set of lanes.
On the way to the alley the heavens opened for a few minutes and we could hardly see to drive. Boy did it ever come down hard. The drains were having a difficult time coping and there were huge puddles at the side of the road. Once it stopped, the sun came out and everywhere was steaming, made for lovely humidity.
I have mentioned before I love Arctic Char, it is one of my favourites. A local restaurant, unfortunately now closed, used to smoke their own salmon and arctic char, I thought the char tasted better. We have a local seafood store, T & J's run by Brian and Helen, which sends out recipes by email periodically and I thought this one sounded pretty good.
Arctic Char with Roasted Garlic crust
Serves 4/6
Ingredients:
2 Arctic Char fillets (about 1 pound each)
2 medium-sized bulbs garlic
1/4 cup safflower or canola oil
2 tablespoons freshly squeezed lemon juice
Leaves from 3 large sprigs fresh rosemary
Salt and pepper, to taste
Directions
Preheat oven to 350°F.
Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth.
Raise the oven temperature to 400°F.
Place the Arctic char fillets on a well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread purée over the Arctic char fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.
Bake the Arctic Char fillets for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside.
Broil for another 2 minutes to brown the tops of the Arctic Char fillets.
Have a great day.
I've never heard of Arctic Char, Jo. Or any kind of Char for that matter.
ReplyDeleteAt least, not eating meat, for once in my life I seem to be doing something right.
Arctic Char is a delicious fish, but maybe its only available on this side of the world. If your fish monger has it, you really should try it.
ReplyDeleteYes, but I was talking about processed meats, not steaks and chops, etc.
This is what Wikipedia says:
ReplyDeleteArctic char or Arctic charr (Salvelinus alpinus) is both a freshwater and saltwater[1] fish in the Salmonidae family, native to Arctic, sub-Arctic and alpine lakes and coastal waters. No other freshwater fish is found as far north. It is the only species of fish in Lake Hazen, on Ellesmere Island in the Canadian Arctic. It is one of the rarest fish species in Britain, found only in deep, cold, glacial lakes, mostly in Scotland, and is at risk from acidification. It is also found in deep mountain lakes in Ireland. In other parts of its range, such as Scandinavia, it is much more common, and is fished extensively. In Siberia, it is known as golets (from the Russian голец) and it has been introduced in lakes where it sometimes threatens less hardy endemic species, like the long-finned char.[2]
The Arctic char is closely related to both salmon and trout and has many characteristics of both. Individual char fish can weigh 20 lb (9 kilograms) or more with record sized fish having been taken by angling in Northern Canada, where it is known as iqaluk or tariungmiutaq in Inuktitut. Generally, whole market sized fish are between 2 and 5 lb in weight (900 g and 2.3 kilograms). The flesh colour of char varies; it can range from a bright red to a pale pink.
I'm surprised you hadn't heard of the processed meats thing beofre, Jo. It's pretty widely known to be Bad For You:-) Not only because of the salt contant, but also because of the amount of preservatives. At one time, it was all done by smoking but today's manufacturers cut corners by using chemical preservatives instead. Nasty stuff.
ReplyDeleteI guess I must have heard something about it in the past Satima, not sure. Of course nowadays they say smoking stuff, especially on a barbecue, can cause cancer. I actually rarely eat processed meats but lots of people consume lots of them.
ReplyDelete