One Teaspoon From Disaster

You are what you eat, right. So why not eat power?

“One Teaspoon from Disaster� is featuring recipes for meals that include several power foods – items deemed high in all the good stuff and low in all the bad stuff.

Since there may be some truth to the ‘ol cliché, whip up something that’s healthy but not boring. I suggest Huevos Rancheros.

The “power� ingredients here are the black beans and eggs –– which, like carbs, are no longer the enemy.

For some reason, mine didn’t turn out quite like the restaurant versions I’ve seen. I overcooked the dish. (The eggs looked hard-boiled. Oops. But I fear salmonella, unless I’m consuming raw cookie dough, which is exempt from all that bacteria, right?) Not that I was surprised. I was, however, wowed by the flavor.

I used hot salsa for an added kick and these tasted great, hard-boiled yolks and all.

Huevos Rancheros
Ingredients:
1 can black beans, drained and rinsed
1 ½ C. fresh salsa
5 or 6 eggs
cheese
Directions:
Boil beans, salsa and water in a skillet, stirring frequently. Break each egg on top of mixture. Reduce heat, cover and simmer five minutes, or until eggs are cooked at desired firmness. Before serving, top with shredded cheese and wrap in warmed tortillas. Serves four.

Salmon is the most powerful fish of them all. Well, at least when it comes to eating.

According to all the people who know about these things, power foods should be included in your daily diet. They are the foods richest in nutrients, have the least amount of calories and the most health benefits.

So, “One Teaspoon from Disaster� is highlighting a recipes that are loaded with power foods and that are easy to prepare.

This week: an elegant poached salmon dish with potatoes. (Both have been deemed powerful.)

This sauce is nice and tangy, and the more steamed veggies you can add to this, the better. I like snap peas and carrots. While you’re steaming, maybe try artichoke – also high ranking on the USDA power food list.

Salmon with Tarragon Sauce (from Goosecross Cellars)
Ingredients
Sauce:
½ C. fresh tarragon, whole leaves
1/3 C. fresh chives, chopped
1 shallot, chopped
¾ C. fresh parsley
1 C. mayo
1/3 C. rice vinegar
2 teaspoon Dijon mustard
Poaching liquid:
2 ½ C. Sauvignon Blanc wine
2 ½ C. water
3 pounds salmon fillet
For sauce: In food processor, combine all sauce ingredients and blend until smooth.
For fish: In a deep skillet, simmer wine and water. Season salmon with salt and pepper and submerge in liquid. (If salmon isn’t fully covered, add more water.) When fully poached, transfer to a plate to cool. Serve with sauce. Steamed small red potatoes, along with snap peas and carrots are a nice side dish.