Thursday, December 3, 2015

Food for Thought : Leftovers

Thanksgiving Day has come and gone , but have you really let go ? During this time of year  we typical  have a refrigerator  full of leftover food  from parties  and meals . Many times  we safe foods  that are high in calories  and fat  and end up  consuming  more  of the foods  that are not in line with  our healthy plans . Also , safe handling  of leftovers  is very important  to reducing  foodborne illness . Here are a few tips to help  you safely  and healthfully  kept  left overs .
    Give  away the least healthy  food first , brownies , cakes pies , cookies , gravies  and the like can be  very tempting  when snacking or less than mindful eating . If  they are  gone they cannot tempt you .
     Store  leftovers in airtight  containers . If using the microwave  to reheat  , place a damp paper towel  over the food  to help retain moisture  and prevent messes . 
    All foods not eaten within 4 days  should be thrown out  . If you know you will not eat before  4 days  , throw out now or  freeze .
     When reheating leftovers  , be sure  they reach 165*F as measured with a food thermometer  . Reat sauces , soups  and gravies  by bring  them to a rolling  boil . Only reheat  the portion  you plan to eat in one  sitting . Cover the  leftovers to reheat .
                           Wasabi Crusted Salmon
Serves 4
Wasabi is the Japanese version of horseradish. It’s an Asian root vegetable that is sold in paste and powdered form. The powdered form is mixed with water to form a thick paste. The green wasabi served with sushi is usually white wasabi powder that is mixed with colorants and mustard. Fresh wasabi root can be found in some Asian stores.
My daughter  says  this  is a good dish  for  diabetis  and heart patients . My grands  says  it good for  everyone .  

3     teaspoons wasabi powder
4     tablespoons reduced-fat mayonnaise
Olive oil spray
2-1/2   pounds wild salmon fillet
Salt and freshly ground black pepper
1      cucumber, peeled and sliced
1/2   whole grain baguette, sliced

1.   Mix wasabi powder and mayonnaise together and set aside.
2.   Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add salmon and sauté three minutes. Turn and sauté another 3 minutes. Remove from heat; sprinkle with salt and pepper to taste.
3.    Spread salmon with wasabi mixture. Cover and let sit two minutes. Divide cucumber slices between two plates. Divide salmon in half and place each half over the cucumbers. Serve with the bread.
My posts  will return to normal after the first of the year , family is here  from all over  , I will continue to bring  you a  recipe  that is healthy for  you . 

A proud  Grand-poppa     G.

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