Dash of Class: Meals to nurture your memory

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Food column by Nora Sweat

By Nora Sweat

I hope since last week you have considered including some brain foods in your daily meals or added more than you previously consumed. If eating those foods can help your memory and even help avoid dementia such as Alzheimer’s disease, it is certainly worth your while. These are foods the majority of us call tasty, but with chocolate, blueberries and mixed nuts alone, some brain foods are favorites to many.

This week I have recipes for three of the 10 foods noted last week: blueberries, avocado, salmon, coffee, dark chocolate, broccoli, flax seeds, mixed nuts, whole grains and eggs. Last week I gave you three salad recipes that included blueberries, avocado and walnuts.

Today, salmon, broccoli and dark chocolate are featured. These foods could be the basics for a family meal. Add a vegetable and maybe even a whole grain roll and you are all set for a delicious meal featuring some brain food. Bon appétit.

Nora Sweat, author of “Mama and Me,”is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached atnorasweat@thenewsenterprise or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Parmesan Baked Salmon

  • ¼ cup mayonnaise (low fat is fine)
  • 1 teaspoon dill weed (optional)
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon ground red pepper (cayenne)
  • 4 salmon fillets (1 pound), skins removed
  • 2 teaspoons lemon juice
  • 10 buttery crackers, crushed (about 1/2 cup)

Heat theoven to 400 degrees. Mixmayonnaise, cheese, dill and pepper until well blended. Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayonnaise mixture and cracker crumbs. Bake 12 to 15 min. or until fish flakes easily with fork.

Source: www.kraftrecipes.com

Salmon Filets with Balsamic Mustard Glaze

  • 1 ¼ pounds salmon fillets, 3/4-inch thick
  • Ground black pepper
  • 1 tablespoon olive oil
  • 2 packets concentrated seafood broth
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon country-style Dijon mustard
  • 2 teaspoons packed brown sugar
  • 2 tablespoons water

Season the fish with black pepper. Heat oil in a 10-inch skillet over medium-high heat. Add the fish, skin-side up, and cook for 5 minutes or until browned on the bottom. Turn over and cook for 5 minutes or until flakes easily when tested with a fork. Remove fish from the skillet, cover and keep warm.

Stir concentrated broth, vinegar, mustard, brown sugar and water in a small bowl until the mixture is smooth. Add the mixture to the skillet. Reduce heat to low. Cook for 1 minute or until the mixture is hot. Serve the glaze over the fish.

Source: www.campbellskitchen.com

Broccoli Bacon Raisin Salad

  • 8 slices of bacon, fried and crumbled
  • 2 medium bunches of broccoli
  • ½ cup chopped onion
  • 1 ½ cups shredded cheddar cheese
  • ¼ cup raisins
  • 3/4 cup mayonnaise
  • ½ cup white sugar
  • 4 tablespoons white vinegar

Divide broccoli into bite sized pieces. Combine broccoli, onion, bacon, cheese and raisins. Mix mayonnaise, sugar and vinegar to form dressing. Pour over broccoli mixture and toss lightly. Chill at least 1 hour before serving. It’s best chilled overnight.

Molten Chocolate Lava Cakes

  • 2 tablespoons butter
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 3/4 cup butter
  • 3 eggs
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoons vanilla
  • 1 tablespoon all-purpose flour
  • Powdered sugar
  • Unsweetened cocoa powder

Preheat oven to 425 degrees. Using 2 tablespoons of butter, grease six 8- to 10-ounce ramekins, soufflé dishes or custard cups. Place ramekins in a 15 by 10 by 1 inch baking pan; set aside.

In a small, heavy saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.

In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.

Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift powdered sugar and cocoa powder over the top. Serve immediately.

Source: Better Homes and Gardens

Triple Chocolate Gelato

  • 6 cups milk
  • 1 1/3 cups sugar
  • 12 egg yolks, beaten
  • 6 ounces bittersweet chocolate, chopped and melted
  • 6 ounces dark chocolate, chopped
  • 3 ounces white baking chocolate, chopped (optional)

In a large saucepan, combine 3 cups of the milk, sugar and egg yolks. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Stir in melted bittersweet chocolate. Use a wire whisk to whisk until milk mixture is combined and smooth. Whisk in the remaining 3 cups milk. Let cool for 20 minutes.

Cover surface of custard with plastic wrap. Chill for 6 to 24 hours. Or place the saucepan in a sink of ice water. Let stand for 30 to 45 minutes or until cool, stirring occasionally.

Stir in the chopped dark chocolate and, if desired, the white baking chocolate into chilled custard just before freezing. Freeze custard in a 4- or 5-quart ice cream freezer according to the manufacturer’s directions.

Source: Better Homes and Gardens