Thursday, August 3, 2017
Rainbow trout, Brussels sprout, cauliflower: heart healthy eats
The small serving of rainbow trout cost about $1.75. The vegetables were fresh and mostly locally grown. The dinner wasn't expensive but it was good. Now in my 70s, I am not finding adhering to a heart healthy diet difficult. And it certainly is not restrictive. In fact, I find the challenge liberating.
I am not a chef. I cook but I am a rank amateur. Admitting this makes me feel a tinge of shame. I should have applied myself much earlier in life. Don't make the same mistake.
I did not get really serious about cooking until my doctors told me I had to go on a heart healthy diet. I have a heart condition now and I am at risk for more in the future. My arteries don't need help in plugging up. They can do quite nicely on their own. My genes are working against me.
Have I managed to slow the deteriorating condition of my arteries? I don't know. My doctors are monitoring the situation and they may offer an opinion soon.
The meal featured today is from the New York Times Cooking site. If you pay to read the Times online, the Cooking pages are free. If not, I believe you might find a small number of free hits are allowed each month. Here a some links. Good luck. (And if you like the recipes, don't be cheap. Check out the price of a subscription. You may be surprised. I was.)
Garlicky Brussels Sprout Salad With Apples, Walnuts and Parmesan
Five-Peppercorn Fish Fillets
Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary
With so much going on flavour-wise, I opted for a simple bed of white, basmati rice for the trout. And I must confess, the cauliflower was a leftover and that is the only reason it made it onto the plate -- but I liked it. A bit of crisp, cold, white wine helped cleanse the palate. Do I dare mention the wine came from a box. ;-)