I made this salmon with spinach creme sauce for Christmas Eve and it was a big hit

 Also very easy to make. I will do it again.

I made substitutions because I didn't have the exact ingredients: my own tomato sauce for the cherry tomatoes which made the outcome redder, half & half instead of heavy cream, and since the tomato sauce was made with basil I omitted the chopped parsley.

The recipe is very adaptable.

 

Happiness is spinach because it contains a natural steroid which really does build stronger muscles

Study: Spinach Is Pretty Much a Steroid, Maybe We Should Ban It

Some of the top food sources for vitamin B9 (daily need is 400 micrograms)

Some of the top food sources for vitamin B9, also known as folate (daily need is 400 micrograms):

lentils (1 cup cooked): 358 micrograms

pinto beans (1 cup cooked): 296 micrograms

asparagus (1 cup cooked): 268 micrograms

spinach (1 cup cooked): 263 micrograms

broccoli (1 cup cooked): 168 micrograms

avocado (whole, 201 grams): 163 micrograms

mango (whole, 336 grams): 145 micrograms

romaine lettuce (3 ounces): 116 micrograms

orange (whole, 121 grams): 47 micrograms

wheat bread (slice, 29 grams): 25 micrograms

More here. 

Some of the top food sources for vitamin B6, per ounce (daily need is 2 mg)

Some of the top food sources for vitamin B6, per 28 grams or roughly one ounce (daily need is 2 mg):

sunflower seeds: 0.38 mg

pistachio nuts: 0.31 mg

wild salmon (cooked): 0.26 mg

white meat poultry (cooked): 0.23 mg

pork sirloin (cooked): 0.22 mg

prunes: 0.20 mg

beef (cooked): 0.19 mg

bananas: 0.10 mg

avocado: 0.08 mg

spinach (cooked): 0.06 mg

More here.

Salty things I ate at Christmas

A waffle (409 mg sodium) on Christmas Day. ... And that's after substituting the salt and baking soda of the Betty Crocker recipe with more baking powder instead. Otherwise Betty's version would have packed 522 mg sodium per waffle. Eat just two of those (without butter) and you're more than half way to the daily limit of 2000 mg. Add bacon at 220 mg per slice and . . . ouch, because no one can eat just one waffle or one slice of bacon. 

A slice of spinach pesto Sockeye pie (308 mg sodium) on Christmas Eve. ... The canned salmon is the killer here, as is the pesto. One can't do much to reduce the sodium in canned fish except to use fresh instead, which is kind of a waste. But the salt in the pesto recipe can be cut in half and still taste like pesto, especially if you use salty Romano cheese instead of parmesan. Thus prepared I ended up with nearly 700 mg sodium in 1/2 cup for the recipe.

Two slices of this savory fish pie are normal for a serving, so the ketchup condiment had to go (190 mg sodium in one tablespoon). I used San Marzano tomato sauce instead and that was fine (16 mg sodium in one half cup). A teaspoon of the pesto is also good on the morning egg (about 30 mg sodium), as it is on the Saturday pizza.  

A gingersnap cookie (66 mg sodium), from frozen dough bought for a fundraiser. ... I ate only two, because at fewer than 4 mg sodium per square I'd rather eat Lindt 85% cocoa chocolate instead.

Some of the top vitamin-rich foods

Fish are more vitamin rich than any other category

Seen here:

Tuna and trout

Spinach and kale

Sunflower and flax seeds

Broccoli

Pork

Beef and lamb

Mushrooms

Nuts

Eggs

Sweet bell peppers

Avocado

Peas

Butternut squash

Papaya

Dried fruits

Some of the top mineral-rich foods

Nuts are in a class all by themselves

Seen here:

Almonds, cashews and Brazil nuts

Beans and lentils

Spinach and kale

Salmon and sardines

Sunflower seeds, flax seeds and pumpkin seeds

Oysters, scallops, mussels and clams

Mushrooms

Oatmeal, whole wheat and wheat germ

Milk and yogurt

Beef and lamb

Avocado

Dark chocolate

Parmesan, Swiss and Mozzarella

Apricots, prunes, raisins, figs and dates 

There's a reason Popeye the sailor man eats his spinach: It ranks better for more nutrients, fewer calories and better palatability than kale and the others

spinach

basil

arugula

broccoli

dandelion

kale

It turns out you could make it on just French Fries, milk, oatmeal and some kale, spinach or broccoli, and lose weight

This story got my attention:

Why French Fries Are More of a "Superfood" Than Kale.

From there I landed on:

Could you survive on just one food?

From which this:

Some years ago a reader wrote to The Chicago Reader advice column, The Straight Dope, asked whether it was true you could live on just potatoes and milk. After all, it's been said that before the Irish Potato Famine, people there were living almost solely on potatoes. Cecil Adams, the erstwhile columnist, claims to have run the numbers with his assistant and found that a whole lot of potatoes and milk would get you most of what you need – with the exception of the mineral molybdenum. But you can get all you need of that by also eating a bit of oatmeal.

Hearing this, [dietician Jennie] Jackson [of Glasgow Caledonian University] laughs. “Oh, that's our diet – that's the Scottish diet from a hundred years ago. That fits right in. Potatoes, milk, and oatmeal, with some kale in there, too.”

When the wind chill is 5°F (-15°C), happiness is a hot rotisserie chicken for $4.98 from Sam's Club for dinner

With some Basmati rice and butter and a nice romaine and spinach salad with avocado and sweet peppers.

The original 14 superfoods

yogurt

beans

blueberries, salmon, spinach

oats

orange

pumpkin

tea

tomato

soy

turkey

walnut

broccoli

My Current Super Foods Menu

Monday--Burritos (homemade pinto beans, onions, and saved bacon fat from uncured bacon, ground turkey, homemade Mexican seasonings, in an Azteca brand flour tortilla with extra sharp cheddar cheese and fresh toppings including homemade guacamole, black olives, salsa, green onion and chopped spinach)

Tuesday--Basil Pesto Sockeye Pie (canned wild sockeye salmon, eggs, homegrown tomato sauce, homemade basil pesto sauce, rolled oats) with a green salad of romaine lettuce and spinach with a lemon-evoo dressing

Wednesday--Italian pasta with homemade hot Italian turkey sausage, homemade tomato sauce, grated Pecorino Romano cheese and steamed green beans or baby broccoli or a romaine-spinach salad

Thursday--One of two flexible nights in the week like Sunday, but often curry night, usually leftover poultry, butter, garlic, Penzeys curry powder, canned coconut milk, flaked coconut, dried cranberries, diced Fuji apples and chopped almonds served over Jasmine rice with a salad on the side, or Italian meatloaf made with ground turkey, rapini and seasonings, or baked chicken with rice and broccoli

Friday--Filet of something from the sea, these days baked skin-on steelhead trout with lemon pepper, Jasmine rice and a steamed vegetable like baby broccoli or green beans, or a curried salmon-rice cake with a fruit sauce, or sockeye pie leftovers

Saturday--Napoli style pizza baked in cast iron with homemade basil pesto sauce, homemade tomato sauce, mozzarella, and fresh roma tomato slices, with a fresh salad

Sunday--Charcoal Grill Day: usually hamburgers ground at home from a single piece of Angus chuck served with all the toppings desired on a potato bun and steamed green petite peas with butter, otherwise grilled marinated Otto's chicken (locally grown) with red potatoes baked in the oven, or a stir fry in the wok, or pasta carbonara

Luncheon is usually a homemade barley-lentil soup using homemade chicken broth with some homemade buttered toast, or leftovers like a burrito, and an apple on the side with a square of 70% cocoa chocolate to finish, or a can of Norwegian bristling sardines on rye crackers with a fresh pear

Breakfast is usually stove-top espresso with 2% milk steamed, a hardboiled egg or a fried egg with toast and jam, and a fresh orange, or a blueberry-banana smoothie with homemade yogurt, coconut milk, cinnamon and ground flaxseed meal, or whole oatmeal with berries and walnuts

Wine, especially on Wednesdays and Saturdays.

Purists will revolt as purists do, but life is for the enjoying.

Italian Meatloaf

Wow. What a revelation this was after preparing it for the first time this evening. So full of flavor, almost sweet even, which was surprising because the usual meatloaves made with ground turkey just don't have any zing, and for this one I also used bitter greens.

The idea for it started to come to me when I saw the rapini on special today. I remembered how my sister-in-law in New Jersey at one time had served up some hot and sweet Italian sausages the old world way with sauteed rapini, otherwise called broccoli rabe. But instead of sauteing the rapini with the onions and the garlic in the oil, it seemed better to me to skip the saute altogether and incorporate all these raw into the meat mixture. The result was amazing. The boy said, "Dad, you could make some money with this one."

That'll do, for me.

Italian Meatloaf

1 egg, beaten in a large mixing bowl

1 T extra virgin olive oil

2/3 cup grated Pecorino Romano cheese

.5 cup oat bran

1.25 lbs. ground turkey

4 T tomato paste (.25 cup)

.5 cup onion, finely chopped

1 clove garlic, finely chopped

4 oz. rapini leaves and heads, finely chopped

.25 t black pepper

.5 t fennel seed

.5 t crushed red pepper flakes

1 t salt

1 t sweet Hungarian paprika

1. To the beaten egg, add the oil, cheese, oat bran, tomato paste, and turkey. Gently mash with, you guessed it, ye olde trusty potato masher, until thoroughly mixed.

2. Add the black pepper, fennel seed, crushed red pepper, salt, and paprika to a coffee grinder. Pulse until fine, and add to the meat mixture. Mash in until mixed.

3. Then add the rapini, garlic, and onions. Mash to blend in.

4. Heat the oven on bake to 375 degrees F.

5. Load the mixture into a well-greased glass loaf pan, or into a non-stick loaf pan. I used a non-stick gold finish loaf pan from Williams Sonoma with good results.

6. Bake for about 50 minutes until an instant read thermometer stuck in the middle of the loaf reads 180 degrees F. Use a heat-proof silicone spatula all the way around the loaf to loosen it a little and turn out onto a plate to cool for five minutes. Slice like bread and serve with your favorite tomato sauce on top, or with ketchup dontcha know, and a nice spinach salad on the side. That's livin!

Monday Night "Super Foods" Burrito

With all four elements of the burrito filling prepared as in the previous posts, you are ready to combine them. Once combined, you can set some aside in the fridge for reheating later and freeze the rest. In this post we'll combine everything and make some burritos right away.

Monday Night "Super Foods" Burrito

prepared pinto beans recipe

1 cup reserved pinto beans cooking liquid

prepared brown rice recipe

prepared ground turkey recipe

prepared dry seasoning mix recipe

1 package La Fuerza Tortillas de Harina (preferably "fat-free")

8 oz. extra-sharp cheddar cheese (preferably reduced-fat), divided into one ounce portions

canola oil

Into the large cast-iron dutch oven containing the prepared turkey, add the dry seasoning mix and a splash of the bean cooking liquid and cook over medium heat, stirring with the hand-held potato masher. When thoroughly mixed and bubbly, add all the drained beans (including the onions and garlic) and stir with the masher. Then add all the rice and stir until combined. Now mash until the mixture reaches the consistency you prefer. Some like it with just some of the beans mashed and creamy and some left intact. Others will like it all mashed. Still others like it as is. Add more bean cooking liquid if necessary to reach the consistency you desire. At most you'll only need a half cup of the reserved liquid. We keep ours on the dry side to make the filling easier to handle. When it's ready, turn off that burner, and light another.

Heat a large cast-iron skillet over medium for two minutes. Scoop up at most 2/3 cup of the burrito filling and drop it in the center of a room temperature 8.5 inch tortilla. Smooth it out from top to bottom down the center and make a little trough in it running the full length. Drop one ounce of cheese slices in the trough, and fold the sides of the tortilla over each other. Pour 3 T canola oil into the skillet, spread it around with a spatula, and drop the burrito in, folded side down to start. Reduce heat to medium low and fry carefully, one minute per side, for four minutes total, or until nicely browned. Add additional oil to the skillet as necessary.

Remove the burrito to an oven safe plate and keep it in a warm oven while you make the rest. Serve topped with your favorite things (no, not ice cream). We like La Victoria brand mild red taco sauce, sliced black olives, chopped green onions, chopped roma tomatoes, avocado slices, and chopped fresh baby spinach and romaine lettuce. Served this way, this meal is composed of at least ten of Pratt's super foods. Eleven if you top it all with some plain, fat-free yogurt. For a quick lunch, skip the frying and the toppings. Just assemble the burrito and heat it in the microwave for a minute or so.

Mexican Dry Seasoning Mix

Our favorite Mexican style meal is a burrito fried in a cast iron skillet and served topped with a mild Taco sauce, chopped green onions, sliced black olives, sliced avocado, chopped tomato, and chopped romaine and spinach greens. Every Monday is Mexican night at our house, and this is what we eat.

Producing it at home involves several steps, which involve much more time than many people will be willing to take. But the outcome is superior in taste, wholesomeness, and cost. And the recipe yields enough burrito filling to feed us many Mondays over. Just store it in the freezer. The basic steps involved include: preparing the pinto beans, brown rice, and meat filling, and assembling the dry seasoning mix. In this post we'll start with the last thing first.

Basic Mexican Dry Seasoning Mix

2 t salt

2 t chili powder

1 t crushed dried red pepper

.5 t dried oregano (or 1 t fresh oregano, chopped, see note)

1 t ground cumin

Mix together thoroughly in a small bowl. The mixture can be stored like any spice in a glass jar if you're not yet ready to proceed. This basic mix will be used to season the full recipe, which will include one pound of dry pinto beans prepared, one cup of dry brown rice prepared, and 1.25 pounds of raw ground turkey prepared. On those occasions when you choose not to include the ground turkey, the seasoning mix can be reduced by up to half to tone down the heat of it.

Note: The cumin and the oregano in this recipe are considered "superspices" by Steven Pratt. To get the full effect in the case of the oregano, however, it is best to use fresh oregano, in which case you'll want to prepare the spice mixture at the time of cooking in order to preserve the volatile oils. Chop the oregano and use 1 teaspoon.

Basil Pesto Sockeye Pie

Wild Alaskan Red Sockeye Salmon in the 14.75 oz. can is acknowledged to be one of the cleanest and most potent sources of omega 3 fatty acids, calcium and protein. But did you ever open up one of those things? Eek! Its price is often compelling compared to the putatively dirtier, farm-raised fresh salmons, but how do you serve this stuff, skin and bones and all?

I came up with a solution, and you know it's got to be good if my young son looks forward to eating it. We have it twice a week! The best part is the recipe combines no less than 6 super foods in one neat package, 7 if you make the pesto with spinach. My mother's meatloaf was the inspiration, may God rest her soul.

Basil Pesto Sockeye Pie

2 eggs, beaten in a large bowl

1 can (14.75 oz.) Wild Alaskan Red Sockeye Salmon, drained

.5 cup Basil Pesto Sauce recipe

.5 cup Tomato Sauce, Semi Home Made

2 cups organic quick oats

To the bowl of beaten eggs, add the salmon and mash with ye old trusty cheapo hand-held potato masher until it no longer looks 100% disgusting. Stir in the basil pesto sauce and the tomato sauce. Then add in the oatmeal, mashing away, until thoroughly mixed.

Let it stand and soak while you do the following:

Preheat the oven on bake to 375 degrees F. Grab a 10" Pyrex pie plate and thoroughly grease it with vegetable shortening, like Crisco. Plop the salmon mixture into the pie plate and flatten it out using the potato masher. You can smooth the surface more finely to finish using a silicone spatula. Place the pie in the oven on the middle rack and bake for 35 minutes, checking that a toothpick comes out clean. Let cool for five minutes or so and slice it like pie. Serve with ketchup generously drizzled on top, two slices per adult.

Additional notes:

1) Canned salmon is often very high in sodium, containing nearly 1900 mg. per can, according to the label on the brand I buy. How much of this gets tossed out when you drain the salmon is not stated. Doctors often say a healthy adult should consume no more than 2000 mg. per day. You can reduce the sodium in this recipe if you need to by leaving the salt out of the basil pesto recipe (the teaspoon of salt in that recipe amounts to 2360 mg. distributed over approximately 1.25 cups, or approximately 944 mg. in .5 cup prepared pesto). Otherwise your minimum sodium intake per slice could be as high as almost 400 mg., plus whatever's in the ketchup and the Pecorino Romano cheese.

2) Your choice of oats is also important. I often use 100% rolled oats instead of quick oats to give the recipe a "toothier" quality. Since these take a little longer to "cook" when you make oatmeal, in this recipe you can help them along with a little more soaking time in the mixture (covered in the refrigerator) and an extra half cup of the tomato sauce. The added benefit is all the goodness of the whole grain.

Pesto

The principles of pesto are all the same: garlic and nuts, hard cheese and extra virgin olive oil, salt and pepper, and the greens, traditionally basil, as in Basil Pesto. We grow our own basil because it's better, and cheaper, and after washing and drying the leaves, they are easily stored in freezer bags. But we inevitably run out, usually by Christmas, and then we have found that baby spinach is an acceptable substitute, which is just fine, because spinach is a super food.

And you can make other substitutions as well. For the traditional pine nuts, try walnuts, another super food, or almonds. And for the traditional Parmesan cheese, which should be grated from a solid wedge, you can substitute Pecorino Romano, to liven up what the spinach loses from fragrant basil. If you're adventurous, experiment with other greens, like Italian flat leaf parsley. I've even done it with dill! Whew!

At any rate, spinach, garlic, extra virgin olive oil, and nuts are all super foods, combined in a neat and delicious little package. Use it on some whole grain pasta, or in my famous Basil Pesto Sockeye Pie (recipe forthcoming!).

Basil Pesto (Baby Spinach Pesto)

2 cups fresh basil leaves, lightly packed (or baby spinach)

3 cloves garlic

.5 cup grated Parmesan cheese (or Pecorino Romano)

.75 cup extra virgin olive oil

1 T pine nuts, or blanched almonds (or walnuts if you like)

1.5 t salt

.25 t ground pepper

In your food processor, pulse the garlic and nuts together, then add the salt and pepper and some of the oil and pulse some more. Then add some of the basil and cheese and more of the oil and pulse. Continue until everything has been added, and pulse til creamy, but do not pulse minute upon minute because this can make the oil bitter.

Since I use this sauce .5 cup at a time, I immediately freeze the sauce in little Glad containers of that size, and defrost it gently on the counter before I cook.