Protein Entrees
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Halibut dijon
By Dr. Ronald Hoffman
Serves 4 1/2 cup fresh lemon juice 1 tablespoon lemon peel, minced 1/4 cup Dijon mustard 2 tablespoons tarragon, finely chopped (or 2 teaspoons dried tarragon) 2 tablespoons parsley, finely chopped 2 tablespoons green onions, finely chopped 2 tablespoons extra…read more
Categories:Protein Entrees
David Feder’s tahini chicken
By Dr. Ronald Hoffman
David Feder, a former Middle Eastern archaeologist and food editor at Better Homes & Gardens for years, is also an exceptional chef. He makes this Levantine-inspired dish every Friday night for his family. Be certain to use pure tahini, which…read more
Categories:Protein Entrees
Braised pork roast with olives
By Dr. Ronald Hoffman
Serves 6 1 tablespoon macadamia nut oil 1 3 1/2-pound rack of pork, 6 ribs, boned, and tied to 5 cloves garlic, minced 1/2 cup red onion, chopped 3 bay leaves 1/2 cup red wine vinegar 1/2 cup cooking red…read more
Categories:Protein Entrees
Bay-steamed halibut with lemon oil
By Dr. Ronald Hoffman
Trendy chefs are using the cooking technique of this recipe-gently cooking fish (or meat) with its seasoning in a tightly sealed wrapper. The flavors fuse together in a unique way and the fish cooks in its own juices. Be careful…read more
Categories:Protein Entrees
Basil-and-chevre-stuffed chicken
By Dr. Ronald Hoffman
This is a show-off dish that results in an extraordinarily plump bird. Forcing the basil-speckled cheese mixture under the skin takes a bit of patience, but it infuses the flesh with enormous flavor and keeps it ultra juicy. Use a…read more
Categories:Protein Entrees
Baked wild salmon
By Dr. Ronald Hoffman
Serves 4 1 1/2 pounds wild salmon 1 lemon, juiced 1 teaspoon salt 3 tablespoons extra virgin olive oil 1 teaspoon salt Preheat oven to 375 degrees. Rub fish with lemon juice and salt. Rinse under cold water, pat dry…read more
Categories:Protein Entrees
Baked sole with pesto
By Dr. Ronald Hoffman
Serves 4 1 1/2 pounds fillet of sole 1 lemon juiced 3 tablespoons salt Pesto 3 bunches basil, cleaned and picked 1/4 cup mellow white miso 1/2 cup pine nuts 2 cloves garlic 1/4 cup olive oil Preheat oven to…read more
Categories:Protein Entrees
Scrambled eggs, with buchwheat groats, wild mushrooms, and mediterranean herbs
By Dr. Ronald Hoffman
Serves 4 2 cups cooked buckwheat groats (room temperature) 3 tablespoons macadamia nut oil 1/2 cup onion, chopped 2 cups white button, cremini, shiitake, and portobello mushrooms, sliced 1 garlic clove, minced Salt Black pepper, freshly ground 1/4 teaspoon cayenne…read more
Categories:Protein Entrees
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