Atlantic salmon is fatty and high in omega-3s, which is exactly the type of fish the American Heart Association recommends that you eat at least twice weekly. Though wild Atlantic salmon is an endangered species, the Atlantic salmon at your local grocer's is almost certainly sustainably farmed.
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An egg casserole is light and fluffy, with a flavor and texture reminiscent of a well-prepared omelet. Adding meat and vegetables to the casserole complements the eggs and makes the dish more filling with the extra protein and fiber content. If you are going to be short on time, opt for a make-ahead egg casserole.
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A Cornish game hen, or Poussin, is a young hybrid chicken sold whole at many grocers. Despite its name, Cornish game hens can be either male or female and are domestically raised. The bird consists of all white meat that is more succulent than that from a full-grown chicken.
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Quinoa is species of the Goosefoot plant, closely related to beets and spinach, grown and harvested for its edible seeds. Quinoa seeds have a slight bitter flavor with a grainy texture. If you prepare quinoa incorrectly, it may turn to mush or adopt a vaguely muddy flavor.
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Chuck eye steak is taken from the shoulder area of a cow. It requires strong seasonings and fast, high heat cooking because it is less flavorful and moist than other cuts of beef. If prepared correctly, the high heat will seal juices within the meat for the best flavor.
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Sockeye, or red, salmon is a species found in the northern Pacific Ocean and the rivers that discharge into it. They grow up to 2 feet 8 inches long, and they have deep red meat. Sockeye salmon is slightly oily with a mild flavor that sits on the palette for seconds after taking a bite.
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Weight gainer shakes help you consume more calories when you aren't getting enough from your usual diet. With the right ingredients, a single shake could boost your day's intake by around 4,000 calories.
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To lose weight, you must create a negative calorie balance by eating fewer calories than your body burns each day. If you're eating less than usual and aren't losing weight, you probably haven't cut enough calories from your diet.
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Rojak is a vegetable and fruit salad commonly served in Indonesia, Singapore and Malaysia. The vegetables and fruits in rojak are tossed with a thick, brown sauce. Rojak sauce has the consistency of melted caramel and a complex, sweet, salty and spicy flavor.
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Jollibee spaghetti, or Filipino spaghetti, consists of a sweet, cheesy sauce with hot dogs and ground meat. Jollibee spaghetti is far sweeter than other varieties due to the addition of sweetened milk and sugar.
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Au jus is a light beef juice commonly served as a dipping sauce for sandwiches or drizzled over the top of meat. In French, au jus means “with juice” or “with its own sauce.” You can make au jus from beef base rather than using fresh beef stock for a more convenient preparation.
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Rather than throwing your banana peelings in the trash or tossing them into a compost bin, you can use them to make sweet vinegar. Banana-peel vinegar has a sour, bitter flavor with an underlying sugary taste.
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Brine is a mixture of water, salt and seasonings that tenderizes meat and infuses it with flavor. Rabbit meat has a soft, salty flavor that works well with the salt in a brine solution. In addition, the inherent dryness of rabbit meat is easily combated by brining it before you cook it.
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A sopapilla, or cachanga, is a fried pastry served in the Southwest United States, Mexico, Peru, Argentina, Chile and Uruguay. Traditionally, a sopapilla is made from light dough that puffs up to form a hollow pastry when fried.
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Cooking noodles in milk pulls the pasta's starch out into the liquid, thus creating a thick sauce. Add shredded cheese to elbow macaroni cooked in milk and you will create macaroni and cheese. Several creamy pasta recipes also call for elbow macaroni cooked in milk.
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Perch refers to a genus of freshwater fish ranging between 1 and 5 lbs. Perch meat is moist and firm with a rich taste. You can cook perch in a variety of ways, ranging from pan-fried to oven-baked. Baked perch works best with a flavorful, breaded coating.
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