Dr. Gourmet Newsletter

Dr. Gourmet Newsletter:
June 12, 2006

Do you live in the Houston area?

Tomorrow, June 13, Dr. Harlan will be on your local Fox Morning News show, channel 26. He'll be cooking GERD-friendly recipes, including Shrimp Scampi and delicious tropical smoothies.

Be sure to tune in!

Dr. Tim Says...

Portion size is the single most important key to eating healthy.

You read every day that there has been a dramatic increase in the size of portions. Everything from fast food to candy has been "supersized" in the last 30 years. The good news is that there are also a lot of great ingredients that have been produced with less fat and fewer calories. By using those foods and combining them with the right portion size it's easy to eat healthy. Portion Size

Featured Recipe: Halibut with Rosemary Maple Glaze

This week we're having Halibut with Rosemary Maple Glaze, served over Wild Rice with Black Beans. This dish makes a fantastic dinner party recipe because it can be prepared partly in advance but is easy to put together. It's also a great weeknight meal because you can put the sauce and onions on to cook while doing other things.

Featured Ingredient:

Halibut is in the same flat fish family as flounder but that is where the resemblance ends. It is a larger, fleshy fish that can actually weigh up to 1000 Lbs. Average size for halibut is about 50 to 100 lbs, however. It is a prized sport fish in the cold waters of the North Atlantic and North Pacific.

I like this fish because it has a clean, white fish flavor and is very meaty. It is especially good pan roasted and is amazingly low in fat, with a high percentage of Omega-3 fats.

4 ounces halibut = 125 calories, 3g fat, <1g sat fat, <1g mono fat, 24g protein, 0g carbohydrates, 127mg sodium, 36mg cholesterol

There is essentially no Vitamin K in halibut. There are a great deal of fats in halibut at almost 2 of the grams of fat being in Omega 3 fats.

Hand on Heart

Hand on Heart

Dr. Harlan's latest cookbook, Hand on Heart, includes several of the recipes from drgourmet.com, plus a few that were developed specifically for the book, like Banoffee Pie! More on what's inside.

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