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BILL HOGAN/Chicago Tribune
Rainbow Trout with Flaxseed Crust

Ramp up your intake of omega-3 with luscious fish dish

Last updated Monday, March 19, 2012 - 3:50pm

In an attempt to ramp up my intake of healthful omega-3 fatty acids, without slurping down gel caps, and craft an appetizing fish dish, I decided to utilize the flaxseed meal I had purchased to use in fruit smoothies.

That's right. But hang on, the result was a flavorful, savory and luscious piece of rainbow trout that had me going back for seconds.

If you're the type that generally finds fish bland and boring, then you must try this dish.

Add a blend of mache greens and baby spinach or steamed bok choy for a side dish.

Tips:

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Old Venice, a restaurant in Manhattan Beach, Calif., features Greek Lemon Chicken.

Old Venice shares recipe for Greek Lemon Chicken

Noelle Carter Los Angeles Times

Last updated Tuesday, September 6, 2011 - 9:26am

Q: Old Venice n Manhattan Beach, Calif., makes excellent Greek and Italian food, but its lemon chicken, from the Greek side of the menu, is especially wonderful.

I can still taste the delicious sauce. Any chance of getting the recipe? I'd love to make it for my foreign dinner group.

A: Old Venice was happy to share its recipe with us, which we've adapted below. Enjoy!

Old Venice's Greek Lemon Chicken

3 1/2 to 4 1/2-pound chicken

Salt and pepper

2 pounds boiling potatoes

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Affordable asparagus a sure sign of spring

Detroit Free Press, Susan M. Selasky

Last updated Tuesday, May 10, 2011 - 4:07am

When you start seeing an abundance of asparagus at a decent price in stores, it's a good bet that spring is here. Thick spears from California are common in stores now, and Michigan-grown asparagus will soon follow.

Choose spears that are brilliant green with closed tips that have a purplish tinge. Asparagus is a good source of folic acid, fiber, vitamin C and antioxidants. If you're counting calories, the bonus is that five spears (about 3 1/2 ounces) have 25 calories, no fat and 2 grams of fiber.

Asparagus is usually sold banded together.

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BODYWISE RECIPE: Tasty vegan pilaf

Jill Wendholt Silva, McClatchy Newspapers

Last updated Tuesday, May 3, 2011 - 7:03am

This Quinoa Broccoli Pilaf is a satisfying vegan recipe made with what was the principal grain crop in the Andes before the conquest of America.

Quinoa (pronounced keen-WAH) has become popular in recent years with health-conscious Americans. The tiny grain contains roughly the same amount of protein as milk. Quinoa is also lower in saturated fat and higher in carbohydrates than most grains. It can be used like rice.

To toast the almonds, preheat oven to 350 degrees and spread in a single layer on a baking sheet.

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Roasted chickpeas a good-for-you snack

Jill Wendholt Silva, McClatchy Newspapers

Last updated Tuesday, April 5, 2011 - 4:08am

Chickpeas are an ancient food that has had an impact on the modern American diet in recent years as hummus has become a popular chip dip and sandwich spread.

Taupe-colored and roughly the size of an exploded pea, chickpeas are low in calories and sodium, high in fiber and a good source of copper and manganese. This recipe for Roasted Garlic Herb Chickpeas makes a crunchy, low-sodium, high-fiber snack.

Too much sodium can lead to heart disease, stroke, kidney failure and more. Salt-free herb seasoning mixes are a smart way to reduce salt intake yet add flavor.

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J. Kyle Keener/Detroit Free Press
After salmon is cooked in parchment paper with asparagus and rice, the salmon releases aromatic steam when the parchment is opened.

BODYWISE RECIPE: Prepare foods en papillote with parchment paper

Detroit Free Press, Susan M. Selasky

Last updated Tuesday, March 22, 2011 - 8:50am

Cooks may wonder about the difference between wax paper and parchment paper. Can they be used interchangeably in baking?

Wax paper is lightweight tissue paper coated on both sides with paraffin. Parchment paper is heavier nonstick paper that is treated with sulfuric acid and coated with silicone. It is sold bleached and unbleached. Parchment paper is grease-proof and moisture-resistant. Wax paper is not as moisture-proof.

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REGINA H. BOONE/Detroit Free Press
Spaghettini With Sweet Italian Sausage and Spinach

BODYWISE RECIPE: Modified spaghettini recipe slashes calories and fat

Detroit Free Press, Susan M. Selasky

Last updated Tuesday, March 1, 2011 - 3:03am

If you dine out and order a pasta dish, chances are you're getting a huge serving.

In the just-released 2010 USDA Dietary Guidelines for Americans, pasta ranks eighth among the top 25 sources of calories for Americans age 19 and older.

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Rashaun Rucker/Detroit Free Press
Don't throw away what's left of your holiday ham the bone is great for making soup.

Sometimes, what's left over is the best part

Detroit Free Press, Susan M. Selasky

Last updated Tuesday, January 25, 2011 - 4:06am

A ham is loved for more than just its meat -- the bone is great for making soup.

Once the ham is pretty much picked over, cut up any big chunks of meat still attached to the bone into bite-size pieces along with the leftover ham. The chopped ham and the meaty bone can go into a freezer bag and into the freezer.

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A new take on tuna -- teriyaki

Linda Gassenheimer, McClatchy Newspapers

Last updated Tuesday, January 4, 2011 - 2:41am

The rich red-brown glaze of teriyaki sauce is a perfect addition to chicken, pork and fish. Thick, meaty tuna absorbs the deep flavors of this Japanese favorite in just 15 minutes, making teriyaki tuna a quick and easy supper dish.

Tuna can vary considerably among its many species. Yellow fin works well in this recipe.

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Diced veal and a simple fried rice make for a quick dinner.

Marice Cohn Band/Miami Herald

Stir-fry meal quicker than sending out for Chinese

Linda Gassenheimer, McClatchy Newspapers

Last updated Tuesday, December 21, 2010 - 2:42am

Stir-friend veal and green beans can be made faster than sending out for Chinese food.

It takes several minutes to gather the ingredients for stir-fried dishes, but only a few minutes to cook. Try lining up all the ingredients on a plate or cutting board in order of use; then you won't have to keep referring to the recipe while cooking.

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