Enjoying Seafood Fridays
Maintaining a web site is not as stress-free as I had been advised. It seems I am supposed to write a few new articles each day of the week, and this is a much more difficult task than Expected.
Nonetheless, I plan on giving it my full attention. The article for today is titled "Enjoying Seafood Fridays ", I hope you find it informative.
As we enter the Lenten season, millions of people will be looking for great seafood recipes as their alternative to meat. Not knowing where to look, many will opt for basic dishes that might not satisfy their craving for a bona fide good meal. With a little creativity and help from shelf-stable seafood, the Lenten season can be filled with a variety of palate-pleasing alternatives.
"People often do not know what to cook during Lent, so they turn to 'tried-and-true' favorites such as veggie sandwiches, pastas and salads," said Culinary Expert Lena Cutler.
"Shelf-stable seafood is very affordable and easy to substitute in your favorite meat-based dishes," said Cutler.
"Canned and pouched seafood are available in many varieties, including tuna, salmon, crab, shrimp, clams and oysters," said Cutler. "You can use tuna or salmon instead of beef for burgers, tacos, stir-fry and more."
Shelf-stable seafood also has many health benefits.
"In addition to being conve-nient, shelf-stable seafood is low in fat and calories," said Registered Dietician Sharon McNerney. "Albacore tuna and salmon are major sources of protein and heart-healthy omega-3 fatty acids."
The American Heart Association's dietary guidelines recommend eating at least two servings of fish per week, because omega-3 has been proven to help reduce the chance of getting heart disease.
If you are still learning how to cook, you will be best off starting with meals which are simple to prepare, for example single pan dishes like crockpot and risottos. It may also be a good idea to select meals which only use food items that you are familiar with and canbuy locally. Keeping it fairly simple will improve the likelihood of you succeeding and producing a meal that your family will insist you cook again.
Here's a delightful stir-fry to get your creative cooking juices flowing:
Teriyaki Cashew Tuna
Ingredients:
1/3 cup teriyaki sauce or stir-fry sauce
2 (6-oz.) cans drained Chicken of the SeaŽ Solid White Albacore Tuna in Spring Water
1 Tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 cup green onion, cut into 1/2-inch pieces
Chicken is unusually prevalent in the world, and in a survey done in 2007 , 95 percent of cafes and restaurants had chicken on the menu. The standard Westerner consumes more than 80 lb of chicken every year. In the U.S.A., around 49% of the poultry eaten by diners is served in diners.
1/2 cup each: sliced celery and sliced red bell peppers
1 (10-oz.) package of frozen pea pods, thawed
1 (6-oz.) can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked rice
Directions:
In medium bowl, gently combine the sauce with Chicken of the SeaŽ Albacore Tuna; set aside. In a large skillet, heat oil until hot; sauté garlic. Add onion, celery, peppers, pea pods, cashews and water chestnuts; cook until celery is crisp and tender. Add tuna mixture and continue cooking until hot. Serve over hot cooked rice. Makes 4 servings.
Preparation Time: 20 minutes
If you enjoyed this, you can find many similar ones here : seafood recipes
Enjoy!
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