Take Advantage of Frozen or Canned Foods in Winter

This is the time of year that it is especially difficult to find quality fresh fruits and vegetables. We're eating lots of butternut squash, red cabbage, broccoli and sweet potatoes. These choices are packed with antioxidants. My favorite fruits right now are D'Anjou pears, kiwifruit, bananas (they always come from the same sources) and apples.

Don't forget about frozen foods. Because fruits and vegetables are frozen at their peak of freshness, this time of year they often are more nutritious that "fresh" foods that have traveled long distances. Dried fruits are good choices but be careful not to eat too much- without water they are less filling and you'll be tempted to eat several servings.

Canned fruits and vegetables can also be good choices but buy low-sodium vegetables and fruits packed in fruit juice with no sugar added.

Southwest Dinner for Two

Later this week I'm heading to Phoenix to visit my son's family. I had fish tacos for the first time at Dos Gringos in Gilbert. Their fish had a light coating and was fried then served in a homemade tortilla with a cabbage topping. I've lightened the fish by omitting the coating. Make the Lime Cilantro Cream as mild or a spicy as you like. A fresh tortilla makes a huge difference so it's is worth seeking a local source.

Fish Tacos with Lime Cilantro Cream

Makes 6 Tacos

1/2 cup reduced fat sour cream
2 teaspoons lime juice (or lemon juice)
1/2-1 teaspoon chopped chipotle chile
1/4 teaspoon salt
1 tablespoon chopped cilantro

12 oz. mild flavored fish fillet (cod, tilapia, halibut)
2 teaspoons olive oil
1/8 tsp. ground cumin
6 white corn tortillas
3/4 cup shredded cabbage (cole slaw mix)

Chopped tomato
Sliced avocado

Combine the sour cream, lime juice, chipotle chile, salt and cilantro in a small bowl. Cover and chill.

Heat the oven to 400 degrees F. Lightly spray a 9x9 inch baking dish with nonstick cooking spray. Sprinkle the cumin over the fish. Season with salt and pepper. Brush with 1 teaspoon oil. Bake 8 to 15 minutes or until cooked through. (Baking time depends on the thickness of the fish.)

Brush top of each tortilla with a little olive oil. Wrap in aluminum foil and place in the oven for 6 to 8 minutes or until heated through.

Place about 2 tablespoons cabbage in each tortilla. Add fish and top with about 1 tablespoon of the sauce. Add tomato and avocado if desired. Fold over to serve.


Copyright Pat Sinclair 2008 www.PatCooksandBakes.com

Lots of Italian Pasta

I'm in upstate New York and went to Price Chopper today. Did you know Rachel Ray started doing demos in Price Chopper? She's long gone and there were no demos today.

For fun I looked at dried pasta available in the pasta aisle. I took notes because there was so much available. Here's a partial list: tubetti, orecchietti, penne rigate, ziti, acini de pepe, melone, fusili bucati, gemelli, tri colore radiatore, orzo, cavatapi, campanelle, rotini, trumpets, stars, small shells, farfelle. Four different brands were available including types of organic, whole wheat and whole grain.

In addition there were several brands of sauces, tomatoes and beans. And in the deli they had lots of mozzarella, pecorino Romano, pasmesano and provoloe. I'm going to take some pasta home and experiment.