Meal cuts your cardio risk in half
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This "superfood" dinner may cut your risk in half. It
includes 5 servings of lycopene rich tomato paste, 1 serving
of oily fish, 2 tablespoons of heart healthy olive oil, 3
servings of spinach, and one serving of garlic. It has over
20 grams of fiber. Calories: spinach 100, herring 200, olive
oil 200, tomato paste 150 - total 650. Of course, you don't
have to eat it all. Since I usually eat the same dinner
every night, I'm bound to get it right eventually. The
secret to taste: olive oil. Yummy! Here's the "secret"
formula: 1) cook 9 oz fresh spinach in microwave for 4
minutes. After it's cooked slice up with knife. 2) add one
tin (1.75 oz) of herring (called "kippered snacks") - chop
up with fork 3) add one 6 oz can of tomato paste + 6 oz hot
water 4) add 3 tablespoons of minced garlic 5) add 3
teaspoons of "italian seasoning" (McCormick brand is ok) 6)
add two tablespoons of olive oil (extra virgin) Mix well -
microwave 7 minutes on high, let sit for 6 minutes. I you
eat salt (I don't) you may add salt to taste. Enjoy!
Critics: 1) don't like herring, use salmon or mackeral
instead. 2) garlic too smelly - cook the garlic first. the
more cooking, the less the odor.
"Brad Sheppard" <Brad@sheppardsoftware.com> wrote in message
news:b06e736a.0406291157.75ada212@posting.google.com...
> This "superfood" dinner may cut your risk in half. It
> includes 5 servings of lycopene rich tomato paste, 1
> serving of oily fish, 2 tablespoons of heart healthy
> olive oil, 3 servings of spinach, and one serving of
> garlic. It has over 20 grams of fiber. Calories: spinach
> 100, herring 200, olive oil 200, tomato paste 150 - total
> 650. Of course, you don't have to eat it all. Since I
> usually eat the same dinner every night, I'm bound to get
> it right eventually. The secret to taste: olive oil.
> Yummy! Here's the "secret" formula: 1) cook 9 oz fresh
> spinach in microwave for 4 minutes. After it's cooked
> slice up with knife. 2) add one tin (1.75 oz) of herring
> (called "kippered snacks") - chop up with fork 3) add one
> 6 oz can of tomato paste + 6 oz hot water 4) add 3
> tablespoons of minced garlic 5) add 3 teaspoons of
> "italian seasoning" (McCormick brand is ok) 6) add two
> tablespoons of olive oil (extra virgin) Mix well -
> microwave 7 minutes on high, let sit for 6 minutes. I you
> eat salt (I don't) you may add salt to taste. Enjoy!
> Critics: 1) don't like herring, use salmon or mackeral
> instead. 2) garlic too smelly - cook the garlic first.
> the more cooking, the less the odor.
This sounds quite disgusting. Not in the ingredients or the
recipe, but rather the fact that so much of it is being
microwaved. Yech.
Try putting the spinach in a steamer or, failing that,
put it on a frying pan ( no need to actually fry it,
however; you may simply heat, cover, and add a little bit
of water to add steam.) The spinach steams (in a steamer,
or a pan) within only a few short minutes. Add your
tomato paste (though some fresh ground tomatos would
probably work better), spices, etc. and stick it in the
oven for 20 minutes. I'm sure it'll make a world of
difference for the taste.
In article <b06e736a.0406291157.75ada212@posting.google.com>,
Brad@sheppardsoftware.com (Brad Sheppard) wrote:
> This "superfood" dinner may cut your risk in half. It
> includes 5 servings of lycopene rich tomato paste, 1
> serving of oily fish, 2 tablespoons of heart healthy
> olive oil, 3 servings of spinach, and one serving of
> garlic. It has over 20 grams of fiber. Calories: spinach
> 100, herring 200, olive oil 200, tomato paste 150 - total
> 650. Of course, you don't have to eat it all. Since I
> usually eat the same dinner every night, I'm bound to get
> it right eventually. The secret to taste: olive oil.
> Yummy! Here's the "secret" formula: 1) cook 9 oz fresh
> spinach in microwave for 4 minutes. After it's cooked
> slice up with knife. 2) add one tin (1.75 oz) of herring
> (called "kippered snacks") - chop up with fork 3) add one
> 6 oz can of tomato paste + 6 oz hot water 4) add 3
> tablespoons of minced garlic 5) add 3 teaspoons of
> "italian seasoning" (McCormick brand is ok) 6) add two
> tablespoons of olive oil (extra virgin) Mix well -
> microwave 7 minutes on high, let sit for 6 minutes. I you
> eat salt (I don't) you may add salt to taste. Enjoy!
> Critics: 1) don't like herring, use salmon or mackeral
> instead. 2) garlic too smelly - cook the garlic first.
> the more cooking, the less the odor.
I'm not sure but anyone that has to measure food like this
is well on there way too not only a boring life but a sad
one . I'd like another pork chop.!!!! Mistakes are
welcome...Get out of here!!
--
"Politics is the art of looking for trouble, finding it
everywhere, diagnosing it incorrectly and applying the
wrong remedies." - Groucho Marx Garden in Zone 5 S
Jersey USA Shade
29 Jun 2004 12:57:13 -0700 in article
<b06e736a.0406291157.75ada212@posting.google.com> Brad@sheppardsoftware.com
(Brad Sheppard) wrote:
>This "superfood" dinner may cut your risk in half. It
>includes 5 servings of lycopene rich tomato paste, 1
>serving of oily fish, 2 tablespoons of heart healthy olive
>oil, 3 servings of spinach, and one serving of garlic. It
>has over 20 grams of fiber. Calories: spinach 100, herring
>200, olive oil 200, tomato paste 150 - total 650. Of
>course, you don't have to eat it all. Since I usually eat
>the same dinner every night, I'm bound to get it right
>eventually. The secret to taste: olive oil. Yummy! Here's
>the "secret" formula: 1) cook 9 oz fresh spinach in
>microwave for 4 minutes. After it's cooked slice up with
>knife. 2) add one tin (1.75 oz) of herring (called
>"kippered snacks") - chop up with fork 3) add one 6 oz can
>of tomato paste + 6 oz hot water 4) add 3 tablespoons of
>minced garlic 5) add 3 teaspoons of "italian seasoning"
>(McCormick brand is ok) 6) add two tablespoons of olive oil
>(extra virgin) Mix well - microwave 7 minutes on high, let
>sit for 6 minutes. I you eat salt (I don't) you may add
>salt to taste. Enjoy! Critics: 1) don't like herring, use
>salmon or mackeral instead. 2) garlic too smelly - cook the
>garlic first. the more cooking, the less the odor.
>
Accompanied with a glass of red wine I suppose ;-). Sounds
ok, but why it has to be mixed? I think that as unmixed it
would look (and perhaps taste) better. As for the fish I
would alternate herring with sardines in tomato sauce or
olive oil, wild salmon, trout and whitefish.
--
Matti Narkia
29 Jun 2004 12:57:13 -0700 in article
<b06e736a.0406291157.75ada212@posting.google.com> Brad@sheppardsoftware.com
(Brad Sheppard) wrote:
>This "superfood" dinner may cut your risk in half. It
>includes 5 servings of lycopene rich tomato paste, 1
>serving of oily fish, 2 tablespoons of heart healthy olive
>oil, 3 servings of spinach, and one serving of garlic. It
>has over 20 grams of fiber. Calories: spinach 100, herring
>200, olive oil 200, tomato paste 150 - total 650. Of
>course, you don't have to eat it all. Since I usually eat
>the same dinner every night, I'm bound to get it right
>eventually. The secret to taste: olive oil. Yummy! Here's
>the "secret" formula: 1) cook 9 oz fresh spinach in
>microwave for 4 minutes. After it's cooked slice up with
>knife. 2) add one tin (1.75 oz) of herring (called
>"kippered snacks") - chop up with fork 3) add one 6 oz can
>of tomato paste + 6 oz hot water 4) add 3 tablespoons of
>minced garlic 5) add 3 teaspoons of "italian seasoning"
>(McCormick brand is ok) 6) add two tablespoons of olive oil
>(extra virgin) Mix well - microwave 7 minutes on high, let
>sit for 6 minutes. I you eat salt (I don't) you may add
>salt to taste. Enjoy! Critics: 1) don't like herring, use
>salmon or mackeral instead. 2) garlic too smelly - cook the
>garlic first. the more cooking, the less the odor.
>
And don't forget walnuts (or other nuts) later as a snack.
--
Matti Narkia
James Stein wrote:
> "Brad Sheppard" <Brad@sheppardsoftware.com> wrote in
> message
> news:b06e736a.0406291157.75ada212@posting.google.com...
>
>> This "superfood" dinner may cut your risk in half. It
>> includes 5 servings of lycopene rich tomato paste, 1
>> serving of oily fish, 2 tablespoons of heart healthy
>> olive oil, 3 servings of spinach, and one serving of
>> garlic. It has over 20 grams of fiber. Calories: spinach
>> 100, herring 200, olive oil 200, tomato paste 150 - total
>> 650. Of course, you don't have to eat it all. Since I
>> usually eat the same dinner every night, I'm bound to get
>> it right eventually. The secret to taste: olive oil.
>> Yummy! Here's the "secret" formula: 1) cook 9 oz fresh
>> spinach in microwave for 4 minutes. After it's cooked
>> slice up with knife.
>> 2) add one tin (1.75 oz) of herring (called "kippered
>> snacks") - chop up with fork 3) add one 6 oz can of
>> tomato paste + 6 oz hot water 4) add 3 tablespoons of
>> minced garlic 5) add 3 teaspoons of "italian
>> seasoning" (McCormick brand is ok) 6) add two
>> tablespoons of olive oil (extra virgin) Mix well -
>> microwave 7 minutes on high, let sit for 6 minutes. I
>> you eat salt (I don't) you may add salt to taste.
>> Enjoy! Critics: 1) don't like herring, use salmon or
>> mackeral instead. 2) garlic too smelly - cook the
>> garlic first. the more cooking, the less the odor.
>
>
> This sounds quite disgusting. Not in the ingredients or
> the recipe, but rather the fact that so much of it is
> being microwaved. Yech.
A microwave is a tool just like a steamer or a skillet. It
heats things.
> Try putting the spinach in a steamer or, failing that, put
> it on a frying pan ( no need to actually fry it, however;
> you may simply heat, cover, and add a little bit of water
> to add steam.) The spinach steams (in a steamer, or a pan)
> within only a few short minutes.
Or wash the spinach, shake off any extra water and put it
into a skillet on medium heat. Cook with just teh water
sticking to the leaves. Cover and steam for about 4 minutes.
Remove from heat. It's done.
> Add your tomato paste (though some fresh ground tomatos
> would probably work better),
Doubtful. It would make it wetter and the nutrients would be
more dilute.
> spices, etc. and stick it in the oven for 20 minutes. I'm
> sure it'll make a world of difference for the taste.
I think the whole thing sounds dreadful. The smoky flavor of
teh kippers would just jar with teh tomato flavor for me. I
think if I had to use fish, I'd opt for sardines packed in
tomato sauce.
In any event, it's all smooshed together. I expect I'd also
find it unsightly.
Other than that stuff, I can't find to much wrong with it.
No seriously...
Pastorio
Matti Narkia wrote:
> 29 Jun 2004 12:57:13 -0700 in article
> <b06e736a.0406291157.75ada212@posting.google.com>
> Brad@sheppardsoftware.com (Brad Sheppard) wrote:
>
>
>>This "superfood" dinner may cut your risk in half. It
>>includes 5 servings of lycopene rich tomato paste, 1
>>serving of oily fish, 2 tablespoons of heart healthy
>>olive oil, 3 servings of spinach, and one serving of
>>garlic. It has over 20 grams of fiber. Calories: spinach
>>100, herring 200, olive oil 200, tomato paste 150 - total
>>650. Of course, you don't have to eat it all. Since I
>>usually eat the same dinner every night, I'm bound to get
>>it right eventually. The secret to taste: olive oil.
>>Yummy! Here's the "secret" formula: 1) cook 9 oz fresh
>>spinach in microwave for 4 minutes. After it's cooked
>>slice up with knife. 2) add one tin (1.75 oz) of herring
>>(called "kippered snacks") - chop up with fork 3) add one
>>6 oz can of tomato paste + 6 oz hot water 4) add 3
>>tablespoons of minced garlic 5) add 3 teaspoons of
>>"italian seasoning" (McCormick brand is ok) 6) add two
>>tablespoons of olive oil (extra virgin) Mix well -
>>microwave 7 minutes on high, let sit for 6 minutes. I you
>>eat salt (I don't) you may add salt to taste. Enjoy!
>>Critics: 1) don't like herring, use salmon or mackeral
>>instead. 2) garlic too smelly - cook the garlic first.
>>the more cooking, the less the odor.
>>
>
> Accompanied with a glass of red wine I suppose ;-). Sounds
> ok, but why it has to be mixed? I think that as unmixed it
> would look (and perhaps taste) better. As for the fish I
> would alternate herring with sardines in tomato sauce or
> olive oil, wild salmon, trout and whitefish.
Any oily fish would work fine, like mackerel, bluefish, tuna
in addition to the ones listed above; fresh or canned. I
don't like canned fish much except sardines, so I'd use
fresh fish.
Deconstructing this dish into a menu lets me use the raw
spinach for a salad with herbs, oil and vinegar. Simmer the
tomato paste with the seasonings, garlic, water and some oil
as a sauce for baking the fish.
The meal needs a beverage. Wine or juice would be good. Tea.
Texture is missing - it's all rather soft. Fruit and nuts
would be good additions.
Bob
"Bob (this one)" <Bob@nospam.com> wrote in message
news:10e43q4gp93sg71@corp.supernews.com...
> James Stein wrote:
>
> > "Brad Sheppard" <Brad@sheppardsoftware.com> wrote in
> > message
> > news:b06e736a.0406291157.75ada212@posting.google.com...
> >
> >> This "superfood" dinner may cut your risk in half. It
> >> includes 5 servings of lycopene rich tomato paste, 1
> >> serving of oily fish, 2 tablespoons of heart healthy
> >> olive oil, 3 servings of spinach, and one serving of
> >> garlic. It has over 20 grams of fiber. Calories:
> >> spinach 100, herring 200, olive oil 200, tomato paste
> >> 150 - total 650. Of course, you don't have to eat it
> >> all. Since I usually eat the same dinner every night,
> >> I'm bound to get it right eventually. The secret to
> >> taste: olive oil. Yummy! Here's the "secret" formula:
> >> 1) cook 9 oz fresh spinach in microwave for 4 minutes.
> >> After it's cooked slice up with knife.
> >> 2) add one tin (1.75 oz) of herring (called "kippered
> >> snacks") - chop up with fork 3) add one 6 oz can of
> >> tomato paste + 6 oz hot water 4) add 3 tablespoons
> >> of minced garlic 5) add 3 teaspoons of "italian
> >> seasoning" (McCormick brand is ok) 6) add two
> >> tablespoons of olive oil (extra virgin) Mix well -
> >> microwave 7 minutes on high, let sit for 6 minutes.
> >> I you eat salt (I don't) you may add salt to taste.
> >> Enjoy! Critics: 1) don't like herring, use salmon or
> >> mackeral instead. 2) garlic too smelly - cook the
> >> garlic first. the more cooking, the less the odor.
> >
> >
> > This sounds quite disgusting. Not in the ingredients or
> > the recipe, but rather the fact that so much of it is
> > being microwaved. Yech.
>
> A microwave is a tool just like a steamer or a skillet. It
> heats things.
Now, while your statement is technically true, ... it's not
quite right. The method of heating - via steamer, skillet,
grill, microwave, etc - has a large affect on the taste of
what's being cooked. Microwaves tend to have the least
palatable results; they persist through means of
convenience. However, they're really not very convenient
when it comes to spinach, given that spinach cooks quickly
no matter *what* method you use.
> > Try putting the spinach in a steamer or, failing that,
> > put it on a frying pan ( no need to actually fry it,
> > however; you may simply heat, cover, and add a little
> > bit of water to add steam.) The spinach steams (in a
> > steamer, or a pan) within only a few short minutes.
>
> Or wash the spinach, shake off any extra water and put it
> into a skillet on medium heat. Cook with just teh water
> sticking to the leaves. Cover and steam for about 4
> minutes. Remove from heat. It's done.
Pretty much what I said, I think.
>
> > Add your tomato paste (though some fresh ground tomatos
> > would probably work better),
>
> Doubtful. It would make it wetter and the nutrients would
> be more dilute.
Tomato paste, however, is ... well, processed. For anyone
trying to keep an eye on their health, one would think it
far more preferable to keep to fresh vegetables as much
as possible.
>
> > spices, etc. and stick it in the oven for 20
> > minutes. I'm sure it'll make a world of difference for
> > the taste.
>
> I think the whole thing sounds dreadful.
Agreed. I'm just offering suggestions on how to make it less
so, but there's no turning water into wine.
Wed, 30 Jun 2004 12:38:06 -0400 in article
<10e5r3o2ope2p70@corp.supernews.com> "Bob (this one)" <Bob@nospam.com>
wrote:
>
>The meal needs a beverage. Wine or juice would be
>good. Tea.
>
Red wine probably is the best from cardiovascular point of
view, but beer is not bad either. A recent study by Bassus
et al. [1] suggests that even non-alcoholic beer may have
some cardiovascular benefits.
Beer related references:
1: Bassus S, Mahnel R, Scholz T, Wegert W, Westrup D,
Kirchmaier CM. Effect of dealcoholized beer (Bitburger
Drive) consumption on hemostasis in humans. Alcohol
Clin Exp Res. 2004 May;28(5):786-91. PMID: 15166655
[PubMed - in process] <URL:http://www.ncbi.nlm.nih.gov-
/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstrac-
t&list_uids=15166655>
2: Sierksma A, Sarkola T, Eriksson CJ, van der Gaag MS,
Grobbee DE, Hendriks HF. Effect of moderate alcohol
consumption on plasma dehydroepiandrosterone sulfate,
testosterone, and estradiol levels in middle-aged men
and postmenopausal women: a diet-controlled intervention
study. Alcohol Clin Exp Res. 2004 May;28(5):780-5. PMID:
15166654 [PubMed - in process] <URL:http://www.ncbi.nlm-
.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=-
Abstract&list_uids=15166654>
3: Cohen DA, Mason K, Farley TA. Beer consumption and
premature mortality in Louisiana: an ecologic analysis.
J Stud Alcohol. 2004 May;65(3):398-403. PMID: 15222597
[PubMed - in process] <URL:http://www.ncbi.nlm.nih.gov/-
entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&-
list_uids=15222597>
4: Klatsky AL, Friedman GD, Armstrong MA, Kipp H. Wine,
liquor, beer, and mortality. Am J Epidemiol. 2003 Sep
15;158(6):585-95. PMID: 12965884 [PubMed - indexed for
MEDLINE] <URL:http://www.ncbi.nlm.nih.gov/entrez/quer-
y.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids-
=12965884>
5: Vinson JA, Mandarano M, Hirst M, Trevithick JR, Bose P.
Phenol antioxidant quantity and quality in foods: beers
and the effect of two types of beer on an animal model
of atherosclerosis. J Agric Food Chem. 2003 Aug 27;51(18):5528-
33. PMID: 12926909 [PubMed - indexed for MEDLINE] <URL:-
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retri-
eve&db=pubmed&dopt=Abstract&list_uids=12926909>
6: Di Castelnuovo A, Rotondo S, Iacoviello L, Donati MB, De
Gaetano G. Meta-analysis of wine and beer consumption in
relation to vascular risk. Circulation. 2002 Jun 18;105(24):2836-
44. PMID: 12070110 [PubMed - indexed for MEDLINE] <URL:-
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retri-
eve&db=pubmed&dopt=Abstract&list_uids=12070110>
7: Brenner H, Rothenbacher D, Bode G, Marz W, Hoffmeister
A, Koenig W. Coronary heart disease risk reduction in a
predominantly beer-drinking population. Epidemiology.
2001 Jul;12(4):390-5. PMID: 11416776 [PubMed - indexed
for MEDLINE] <URL:http://www.ncbi.nlm.nih.gov/entrez/qu-
ery.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids-
=11416776>
8: Mayer O Jr, Simon J, Rosolova H. A population study of
the influence of beer consumption on folate and
homocysteine concentrations. Eur J Clin Nutr. 2001 Jul;55(7):605-
9. PMID: 11464234 [PubMed - indexed for MEDLINE] <URL:h-
ttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrie-
ve&db=pubmed&dopt=Abstract&list_uids=11464234>>
9: Innes G. Cost-effectiveness of beer versus red wine for
the prevention of symptomatic coronary artery disease.
CMAJ. 1998 Dec 15;159(12):1463-6. PMID: 9875251 [PubMed
- indexed for MEDLINE] <URL:http://www.ncbi.nlm.nih.gov-
/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract-
&list_uids=9875251>
<URL:http://www.cmaj.ca/cgi/reprint/159/12/1463.pdf> (http://www.cmaj.ca/cgi/reprint/159/12/1463.pdf)
--
Matti Narkia
Bob,
Your meal sounds better than mine - I confess I'm no food
combination expert. By accident last night I added more
olive oil - yum! Tonight I'll try 4 tablespoons of olive oil
in the mix - but only eat half (reheat the second heat for
another dinner). More fat = better taste. Also, using curry
powder or peppers (which my prostate won't tolerate) is a
good idea.
"Bob (this one)" <Bob@nospam.com> wrote in message
news:<10e5r3o2ope2p70@corp.supernews.com>...
> Matti Narkia wrote:
>
> > 29 Jun 2004 12:57:13 -0700 in article
> > <b06e736a.0406291157.75ada212@posting.google.com>
> > Brad@sheppardsoftware.com (Brad Sheppard) wrote:
> >
> >
> >>This "superfood" dinner may cut your risk in half. It
> >>includes 5 servings of lycopene rich tomato paste, 1
> >>serving of oily fish, 2 tablespoons of heart healthy
> >>olive oil, 3 servings of spinach, and one serving of
> >>garlic. It has over 20 grams of fiber. Calories: spinach
> >>100, herring 200, olive oil 200, tomato paste 150 -
> >>total 650. Of course, you don't have to eat it all.
> >>Since I usually eat the same dinner every night, I'm
> >>bound to get it right eventually. The secret to taste:
> >>olive oil. Yummy! Here's the "secret" formula: 1) cook 9
> >>oz fresh spinach in microwave for 4 minutes. After it's
> >>cooked slice up with knife. 2) add one tin (1.75 oz) of
> >>herring (called "kippered snacks") - chop up with fork
> >>3) add one 6 oz can of tomato paste + 6 oz hot water 4)
> >>add 3 tablespoons of minced garlic 5) add 3 teaspoons of
> >>"italian seasoning" (McCormick brand is ok) 6) add two
> >>tablespoons of olive oil (extra virgin) Mix well -
> >>microwave 7 minutes on high, let sit for 6 minutes. I
> >>you eat salt (I don't) you may add salt to taste. Enjoy!
> >>Critics: 1) don't like herring, use salmon or mackeral
> >>instead. 2) garlic too smelly - cook the garlic first.
> >>the more cooking, the less the odor.
> >>
> >
> > Accompanied with a glass of red wine I suppose ;-).
> > Sounds ok, but why it has to be mixed? I think that as
> > unmixed it would look (and perhaps taste) better. As for
> > the fish I would alternate herring with sardines in
> > tomato sauce or olive oil, wild salmon, trout and
> > whitefish.
>
> Any oily fish would work fine, like mackerel, bluefish,
> tuna in addition to the ones listed above; fresh or
> canned. I don't like canned fish much except sardines, so
> I'd use fresh fish.
>
> Deconstructing this dish into a menu lets me use the raw
> spinach for a salad with herbs, oil and vinegar. Simmer
> the tomato paste with the seasonings, garlic, water and
> some oil as a sauce for baking the fish.
>
> The meal needs a beverage. Wine or juice would be good.
> Tea. Texture is missing - it's all rather soft. Fruit and
> nuts would be good additions.
>
> Bob
James Stein wrote:
> "Bob (this one)" <Bob@nospam.com> wrote in message=20
> news:10e43q4gp93sg71@corp.supernews.com...
>=20
>> James Stein wrote:
>>=20 20
>>> "Brad Sheppard" <Brad@sheppardsoftware.com> wrote in
>>> message=20
>>> news:b06e736a.0406291157.75ada212@posting.google.com...
>>>=20 20
>>>> This "superfood" dinner may cut your risk in half.
>>>> It=20 includes 5 servings of lycopene rich tomato
>>>> paste, 1 serving of oily fish, 2 tablespoons of heart
>>>> healthy olive oil, 3=20 servings of spinach, and one
>>>> serving of garlic. It has over=20 20 grams of fiber.
>>>> Calories: spinach 100, herring 200, olive oil 200,
>>>> tomato paste 150 - total 650. Of course, you don't have
>>>> to eat it all. Since I usually eat the same dinner
>>>> every night, I'm bound to get it right eventually. The
>>>> secret to taste: olive oil. Yummy! Here's the "secret"
>>>> formula: 1) cook 9 oz fresh spinach in microwave for 4
>>>> minutes. After it's cooked slice up with knife. 2) add
>>>> one tin (1.75 oz) of herring (called "kippered snacks")
>>>> - chop up with fork 3) add one 6 oz can of tomato paste
>>>> + 6 oz hot water 4) add 3 tablespoons of minced garlic
>>>> 5) add 3 teaspoons of "italian seasoning" (McCormick
>>>> brand is ok) 6) add two tablespoons of olive oil (extra
>>>> virgin) Mix well - microwave 7 minutes on high, let sit
>>>> for 6 minutes. I you eat salt (I don't) you may add
>>>> salt to taste. Enjoy! Critics:
>>>> 1) don't like herring, use salmon or mackeral instead.
>>>> 2) garlic too smelly - cook the garlic first. the
>>>> more cooking, the less the odor.
>>>=20 20
>>> This sounds quite disgusting. Not in the ingredients or
>>> the=20 recipe, but rather the fact that so much of it is
>>> being=20 microwaved. Yech.
>>=20
>> A microwave is a tool just like a steamer or a skillet.
>> It heats things.
>=20
> Now, while your statement is technically true, ... it's
> not quite=20 right. The method of heating - via steamer,
> skillet, grill,=20 microwave, etc - has a large affect on
> the taste of what's being=20 cooked. Microwaves tend to
> have the least palatable results;
This is your judgement, not a fact. I cook in microwaves to
very good advantage. Vegetables and seafood cooked quickly
and sparingly in a mike rival anything I've done
professionally or domestically with traditional tools. I
have a kitchen that's the envy of the other chefs=20 I know,
stocked with implements from the major cuisines of the
earth.=20 Mikes are merely another implement. They do some
things well and=20 others badly. Like a skillet or steamer.
> they persist through means of convenience. However,
> they're really=20 not very convenient when it comes to
> spinach, given that spinach=20 cooks quickly no matter
> *what* method you use.
I wouldn't use it for a small quantity of spinach given that
I now=20 almost exclusively saut=E9 it at home. I've tried
all sorts of methods=20 and I like this one best. A steamer
soggies it up. It can't be done on=20 a grill. For a larger
amount, a closed vessel in a mike is perfectly=20
serviceable and does a combination direct/steam cook that
preserves=20 the flavor most wonderfully.
>>> Try putting the spinach in a steamer or, failing that,
>>> put it=20 on a frying pan ( no need to actually fry it,
>>> however; you may simply heat, cover, and add a little
>>> bit of water to add=20 steam.) The spinach steams (in a
>>> steamer, or a pan) within only a few short minutes.
>>=20
>> Or wash the spinach, shake off any extra water and put it
>> into a=20 skillet on medium heat. Cook with just teh
>> water sticking to the=20 leaves. Cover and steam for
>> about 4 minutes. Remove from heat.=20 It's done.
>=20
> Pretty much what I said, I think.
Except for the adding water part. If yo add water, you
then have to=20 remove it. Squeeze it out or shake it or
twirl it in a towel. Or it'll=20 run all over the plate
you serve it on.
>>> Add your tomato paste (though some fresh ground tomatos
>>> would=20 probably work better),
>>=20
>> Doubtful. It would make it wetter and the nutrients would
>> be more dilute.
>
> Tomato paste, however, is ... well, processed. For anyone
> trying to keep an eye on their health, one would think it
> far more=20 preferable to keep to fresh vegetables as much
> as possible.
Oh, please. Tomato paste is processed by removing skin,
seeds and=20 "tomato water" before being dehydrated. You
equate the fact of=20 processing with destruction or
deterioration. A good percent of what=20 we eat has to be
processed or it's not safe or palatable.
What is cooking but processing? Are you going to say we
should eat=20 more raw foods? The science is decidedly
against that.
Pastorio
>>> spices, etc. and stick it in the oven for 20 minutes.
>>> I'm sure it'll make a world of difference for the=20
>>> taste.
>>=20
>> I think the whole thing sounds dreadful.
>=20
> Agreed. I'm just offering suggestions on how to make it
> less so,=20 but there's no turning water into wine.
Matti Narkia wrote:
>
> Wed, 30 Jun 2004 12:38:06 -0400 in article
> <10e5r3o2ope2p70@corp.supernews.com> "Bob (this one)"
> <Bob@nospam.com> wrote:
> >
> >The meal needs a beverage. Wine or juice would be
> >good. Tea.
> >
> Red wine probably is the best from cardiovascular point of
> view, but beer is not bad either.
Not for folks with hypertension especially in the setting of
metabolic syndrome (MetS).
Servant to the humblest person in the universe,
Andrew
--
Dr. Andrew B. Chung, MD/PhD
Board-Certified Cardiologist
http://www.heartmdphd.com/
**
Who is the humblest person in the universe?
http://makeashorterlink.com/?L26062048
What is all this about?
http://makeashorterlink.com/?R20632B48
Is this spam?
http://makeashorterlink.com/?N69721867
"James Stein" <NoSpamForMeThanks@si.rr.com> wrote:
>Tomato paste, however, is ... well, processed. For anyone
>trying to keep an eye on their health, one would think it
>far more preferable to keep to fresh vegetables as much as
>possible.
If the goal is to maximize lycopene, tomato paste (or some
other tomato reduction) would be better.
==
Jack Hamilton jfh@acm.org
==
In the end, more than they wanted freedom, they wanted
comfort and security. And in the end, they lost it all -
freedom, comfort and security. Edward Gibbons
Tomatoe paste is better. Lycopene is more available in
cooked tomatoes instead of raw. "Lycopene is better absorbed
by the body when it is consumed in processed tomato
products, rather than fresh tomatoes. The reason for this
remains unclear. In one study lycopene was absorbed
2.5 times better from tomato paste than from fresh tomatoes.
However, cooking fresh tomatoes with a little oil greatly
increases lycopene absorption. " http://www.eatright.org/-
Public/NutritionInformation/92_8300.cfm
Jack Hamilton <jfh@acm.org> wrote in message
news:<9698e01rjcve6mjcf18an1ojl2r784p7hm@4ax.com>...
> "James Stein" <NoSpamForMeThanks@si.rr.com> wrote:
>
> >Tomato paste, however, is ... well, processed. For anyone
> >trying to keep an eye on their health, one would think it
> >far more preferable to keep to fresh vegetables as much
> >as possible.
>
> If the goal is to maximize lycopene, tomato paste (or some
> other tomato reduction) would be better.
>
>
>
>
> ==
> Jack Hamilton jfh@acm.org
>
> ==
> In the end, more than they wanted freedom, they wanted
> comfort and security. And in the end, they lost it all -
> freedom, comfort and security. Edward Gibbons
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