Anti-inflammatory foods on CBC's Weekend Morning Show

Yesterday morning I introduced these recipes for CBC's Weekend Morning Show with Host Terry MacLeod.  These are easy and delicious foods that have the added benefits of helping, and not harming you.  They help with inflammation.  Allium foods, such as onions, garlic, leeks, etc., are top of the list of anti-inflammatory foods.  Others include turmeric, cloves, pineapple, and high antioxidant foods such as beets, blueberries, saskatoons, etc.

Gorgeous beets, dark leafy greens, etc. are all available now at the Farmer's Market!

 Enjoy! 

Anti-inflammatory foods

1. Grilled Pineapple Salsa

1 pineapple, cored then grilled, then chopped

2 jalapeno peppers, roasted whole over grill then chopped

1 ear corn, roasted or 1 cup pan fried

1/2 cup cooked black beans

1/2 tsp ground cumin

1/2 tsp ground chipotle peppers

1/2 cup chopped or pureed tomatoes

salt, to taste

2 tbs brown sugar

2-4 tbs vinegar

drizzle olive oil

3 tbs fresh chopped mint

Combine all ingredients in a bowl.  Refrigerate and enjoy with tortillas or in your favourite dish.  Try with fish tacos.  Excellent local corn tortillas are available at Dino's Grocery Mart on Notre Dame.

2. Beet Chips (you might want to use gloves)

1-3 beets (try red, white, chiogga, golden, etc.)

Sea salt, to tastes.

Olive oil, to coat

Preheat oven to 400F.  Thinly slice beets with a mandolin (USE GUARD!), or with a food processor.  Place beets in a bowl of cold water and soak for about an hour.  Drain well on paper towels.  Lay chips on a Silpat or parchment paper on a baking sheet.  Drizzle olive oil over chips and sprinkle with a bit of salt.

Bake until starting to crisp up, about 15 minutes, checking.  Cool or place chips in a bowl and toss with salt.  Alternatively, you can fry in small batches in sunflower or canola oil. 

 Enjoy!

Spring will be Sprung. Pickerel and Spring on CBC's Weekend Morning Show

 Tomorrow morning after the 8:30AM news, I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry Macleod.

I chose these recipes for a few key reasons.  First, the Winter Pickerel season ends on March 31st so get them now!  These sweet, pink fillets are delicious and very versatile.  Second, these recipes are very simple to make at home and since the ingredients are so close to home, even easier.   Third, whether observing Lent or celebrating Spring and the Vernal Equinox, these recipes fit.

Enjoy!  Spring will come. (photos tomorrow).

(Prepping parchment paper fish, photo by Karen Peters)

Parchment Paper Fish
Per Fillet:
1 fillet Pickerel – now on sale at Gimli Fish
1/2 carrot, peeled and then peeled into strips
1-2 spears asparagus, in ribbons or sliced on a bias
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade (or pesto)
parchment paper
spray olive oil*

Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, asparagus and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

Pickerel Fillet Fish Tacos
Serves 2

2 pickerel fillets
juice of 1-2 limes
1/4 - 1/2 cup finely chopped cilantro
pinch sea salt
1 chopped jalepeno (I used dried chipotle chilies)

Marinade the fish in the juice and spices for at least 20 minutes.

1 thinly sliced red onion (I caramelized it)
sour cream
1-2 thinly sliced green onion (cut on the bias for thinner slices and nicer presentation)
Sour cream or crema
Warmed corn tortillas (toasted for a few minutes)

Prepare all of the dishes for the taco and then sauté the fish in a bit of olive or canola oil, 1 -2 minutes per side. Remove fish from heat and flake. Assemble tacos and enjoy!