Roasted Trout with Baby Potatoes and Asparagus

Roasted Trout with Baby Potatoes and AsparagusTrout is one of the healthiest fish you can include in your diet, says Monterrey Bay Aquarium’s Seafood Watch. Some would conclude that farmed raise fish is better for you as it is raised in fresh water protected from environmental hazards (EH). The protection from EH is great, but is farmed fish over wild fish better for you? Is farmed fish equal to wild caught fish?

Trout born in the wild eat just about anything, like young zoo plankton, fish eggs, small fish, crustaceans, mollusks, insects and even mice. In dense habitats with aquatic vegetation, rainbow trout often have the opportunity to eat arthropods that fall into the stream (National Wildlife Federation).

Farmed trout is fed a formulated fish feed, and each feed company has their own recipe. Feeds are made with fish meal, and fish oil combined with other ingredients like wheat, soybean meal, and poultry by-product meal. Notice the difference in the diet? Are fish meant to eat chicken, soy or wheat? A wild trouts diet shows otherwise.

Fish species evaluated by the USDA, found that farm-raised fish contained more total fat than their wild counterparts. Rainbow trout showed little difference in fat. Some could conclude that has to be good, the more fat the more omega-3 fatty acids the fish contains. Not necessarily. The extra fat in farmed-fish is inflammation causing omega-6 (Nutritional Health and Fitness).

Enough of the fishy information, now for our featured recipe: Roasted Trout with Baby Potatoes and Asparagus.

You will need:

1 pound baby new potatoes

1 pound asparagus, trimmed and cut in half crosswise

2 tablespoons olive oil

Himalayan salt and freshly ground pepper corns

2 whole rainbow trout, gutted

Half a lemon, thinly sliced

1 bunch thyme (lemon thyme if you have it)

Heat oven to 425 degrees

boiling baby potatoesPlace potatoes in a large saucepan and fill with water to cover potatoes within 1-inch. Bring to a boil and cook until barely tender, about 10 minutes. Drain and set aside.asparagus and cooked baby potatoes mixed with olive oil salt and pepperIn a large bowl add salt, pepper, olive oil, trimmed asparagus and cooked potatoes. Mix vegetables to coat with oil.

ready to roast baby potatoes and asparagusArrange vegetables in a 9 X 13 inch glass baking pan, and set aside.

rubbed fresh crushed pepper cornsRub the fish inside and out with the crushed pepper corns. Next stuff the fish with a fresh sprig or two of thyme and a lemon slice cut in two.

ready to roast - Roasted Trout with Baby Potatoes and AsparagusArrange fish over vegetables in glass baking pan, and add 3 or 4 lemon slices. Place into heated oven and cooked 25 minutes or until the potatoes are crisp and tender and the fish is cooked through.

Fresh roasted trout showing the amazing flavors of freh thyme, cruched pepper corns and lemon slicesRemove fish and let cool about 5 minutes.

Roasted Trout with Baby Potatoes and AsparagusPlate and serve.

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Mediterranean Salmon Salad with Olive Dressing

Mediterranean Salmon Salad with Olive Dressing

Over the last three decades or so, Americans have learned to reduce fat in their diet. Some are still struggling, but many have made good head way to eating a whole food clean diet, for better health.

Even though fat has been reduced, we are still not eating enough of the healthy fats, which include omega-3 fatty acids, including DHA and EPA or both known as “docosahexaenoic acid” and “eicosapentaenoic acid.” Both are found in fatty fish, like tuna or salmon.

The recommendation of consuming omega-3 fatty acids, is 250 milligrams of DHA and EPA, at least 2 times per week, and 3 ounces at each setting.

Our featured recipe fits the bill, so to speak. The recipe is, Mediterranean Salmon Salad with Olive Dressing, and here is what you will need.

Mediterranean Salmon Salad with Olive Dressing

1 pound tiny new potatoes, halved if large

1 pound French green beans, stem ends trimmed

1/2 cup mixed Mediterranean olives, pitted

3 tablespoons olive oil

1 tablespoon horseradish mustard

Preparing to bake Salmon - Mediterranean Salmon Salad with Olive Dressing1 tablespoon lemon juice

1 teaspoon coconut sugar

1/2 teaspoon ground black pepper

2 teaspoons lemon pepper

12 ounce fresh baked salmon, broken into chunks

Lemon wedges

Turn broiler up, sprinkle lemon pepper onto flesh side of salmon.

Place on a foil lined baking sheet. Place fish under broiler and broil for about 8 to 10 minutes or until fish is done, about 160 degrees. Let cool, chunk and set aside.

Place potatoes in a 4-quart pan and add water to cover. Bring to boiling, and reduce heat. Cover and simmer for 5 minutes. Next add beans and return to boiling.

Reduce heat, cover and simmer another 5 minutes or until potatoes and beans are just tender. Drain well, and set aside.

pitted mixed Mediterranean olives - Mediterranean Salmon Salad with Olive DressingMeanwhile, place 1/2 cup olives, oil, mustard, lemon juice, sugar, and pepper in a blender. Cover and blend until smooth.

To serve, plate potato and beans mixture and top with salmon chunks. Drizzle with olive dressing. Garnish with a lemon wedge, if desired.

If the dressing is to thick after blending the ingredients together, you can thin it a bit by adding a little more oil, or a little of the brine from the jar of mixed olives.

 

 

 

 

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What to Remember About the Holocaust

what-to-remember-about-the-holocaust

January 27 is International Holocaust Remembrance Day. If we are going to remember the victims of that horrible time in history, then we should remember all of the victims.

There are a few facts we have all learned and can remember, that is the Holocaust began in January 1933 when Hitler came to power and technically ended on May 8, 1945. We also know that approximately six million Jews were executed. I say approximately, because some will argue that number cannot be proven, but the fact stands, many Jews were killed at that time during Hitler’s rule.

But we investigated to see what else there was to be remembered, and should be remembered from that time during 1933 to 1945. According to Peter Hayes, in his book titled Lessons and Legacies: Memory, Memorialization, and Denial, he wrote that over 1.1 million children died during the Holocaust.

Gas Chambers of the Holocaust The Holocaust Encyclopedia (2001) states that the children were targeted by the Nazis during the Holocaust, as they posed a threat to Hitlers Germany, because if they lived, they would grow up to make a new generation of Jews.

train wagon in the concentration camps of 1933 to 1945Children suffocated on the way to the camps in the crowded cattle cars, and those who survived were immediately taken to the gas chambers.

The Nazis sent 10,000-15,000 homosexuals to the concentration camps, of which an estimated 6,000-9,000 died in the camps.

Other groups that were targeted that we never remember or are told, were Romanies (Gypsies) of which approximately 220,000-500,000  were killed during the Holocaust.

Another religious group targeted and Hitler himself promised to exterminate from the surface of the earth, were Jehovah’s Witnesses.

Even the disabled were sent to the concentration camps, and immediately sent to the gas chambers.

Wow, that’s a lot to take in and remember. Let’s not forget what you have learned in the aforementioned above. If you do have problems remembering things, we suggest you eat the following foods. You didn’t think we would “remember” to add a recipe or two, did you?

Indian-Spiced-SalmonThese foods contain B-vitamins, and omega-3 fatty acids which help retain memory. Such as fish, particularly Salmon, which contains omega-3 fatty acids. Link here for our Indian Spiced Salmon.

Berries and Vanilla Pudding PieBlueberries and strawberries have antioxidants and some of the B-vitamins which help clean up bio-chemical debris that would interfere with brain function and memory, according to the Montreal Gazette. Link here for our Berries and Vanilla Pudding Pie.

Article Information Credited: 90 Facts About The Holocaust

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