Cooking Fish Made Easy

Cooking Fish Made Easy

Fish is a wonderful lean protein. It is so good for us, yet statistics show that less and less people are cooking it at home from scratch. This doesn’t surprise us. We’ve found at our classes that fresh fish is one of the top foods people are uncomfortable cooking with or buying. It’s a shame, because fish makes for a protein packed, quick and easy meal when you know how to cook it.  To help you see just how easy it is, Ann’s made this video class a 101 of basic fish cookery. She will  show you all you need to know to stew, roast, poach and steam fresh fish into easy deliciousness. Look and learn!

Roast Halibut with Butternut Squash and Gremolata

This video will show you how easy it is to roast a firm, thick fish fillet like Halibut or Chilean sea bass. Such fish tend to be expensive so it’s worth learning this easy, pretty much foolproof way of cooking them. Halibut with Butternut Squash & Gremolata is a perfect fish dish for beginners in the kitchen. It is easy to make and delicious to eat. The mellow taste of halibut and the fresh green taste of Gremolata work beautifully in combo with the sweet roasted veggies. Look and learn.

Basic Poached Salmon

Poaching is one of the simplest ways to cook an oily fish like salmon, especially if you want to eat something light. It also doesn’t smell, as it cooks sealed in its own steam. Poached salmon is delicious eaten hot or cold. The basic ’white’ stock I give you here to poach the salmon can also be used to poach thick white fish like cod, or even to poach chicken breasts. Any stock you don’t use can be frozen for a later date. You can poach a whole fillet using the method Ann’s teaching you here. Look and learn!

Steamed Snapper in Soy Sauce and Scallions

This Chinese-style steamed fish really is the perfect thing if you’re feeling tired and weak, and your appetite is low. It is both easy and quick. We’re cooking snapper, but this recipe is great for other soft fish fillets like flounder or lemon sole. The soy, ginger and scallion the fish is steamed gives it a delicate, clean flavor that goes well with steamed greens like bok choy and some plain white rice. If you’re up for it, the fat free mustard vinaigrette sauce we suggest here will spice everything up a little. Look and Learn!

Quick Fish Stew

Fish is a great lean protein for a healthy survivorship. This quick fish stew is a great place for beginners to fish cookery to start.  It is easy to make, delicious to eat and a great confidence builder. Any difficulties you may think you have with cooking fish will evaporate after making this. You can use any thick, firm white fish fillets, like cod, scrod, hake or monkfish. The stew’s veggie base can be made ahead of time, or frozen for another day. Either way, once you’ve heated it back to a simmer, you can add the fish and frozen peas just before you’re ready to eat. The fish cooks that quickly! Enjoy!

Check out all of our helpful cooking lessons!

Sardine Pasta

Steamed Snapper

Quick Fish Stew

Fish en Papillotte

Cooking with Canned Beans

Cooking With Canned Beans

Canned beans are one of the most useful pantry items to keep around if you want to move toward a more plant-based diet. Rich in fiber and protein, they are one of the unsung heroes of the veggie kitchen. Before using any canned beans, always drain and rinse off the salty liquid they are canned in before using, even with low sodium varieties. Other than that, they couldn’t be easier to use, as you’ll learn from the different kinds of beans we use to make the delicious salads soups and chilis featured in this class. They make it easy to throw together nutritious veggie meals in a hurry. Look and learn!

Easy Grandma’s Minestrone

This is my Italian grandma’s recipe. My Mum gave it to me years ago when I left home so I wouldn’t starve, and it became my go-to during chemo. As kids we used to call it Jungle Soup because of all the veggies in it, and we loved it. You’ll certainly get your 5-a-day when you make this! Grandma always used fresh borlotti beans from her garden, but it’s perfectly delicious and less time consuming made with canned beans either white cannellini or red kidney beans. It’s simply yummy. Enjoy!

Black Bean Chili

Everyone loves a good chili. This version is one of the best reasons to keep canned beans in your cupboard. It makes a fast, delicious meal you can put together in about ½ an hour. Eat it with a whole grain like Quinoa or Brown Rice, or throw together some cornbread, and you’ll have a healthy dinner packed with complete protein. So easy and so good! Look and learn!

Tuna and Cranberry Bean Salad

This Fresh Cranberry Bean & Tuna Salad is an easy classic salad to make in the late summer when the first cranberry beans, start to show up at the Farmers’ Market. Although cooking the beans takes away their pretty markings, their creamy, nutty taste shines through. But at the end of the day this is a perfect year round dish because you can get this taste of summer anytime by using canned pinto or cannellini beans that have been rinsed and drained. As this video shows, it’s really easy to make, and you’ll get a yummy salad dressing out of it too. Look and learn!

Collard Greens and White Bean Soup

This delicious soup of collard greens & white beans is a quick and easy way to use these anti-cancer nutrient packed dark, leafy greens. I like to use cannellini beans, but any small canned white bean will do, just drain and rinse them before adding them to the soup. Thanks to the beans, eaten with a chunk of good wholegrain bread, this soup is an easy veggie meal that will bring complete protein to your plate, making it a nourishing comfort food during cancer treatment and a perfect light supper in survivorship. It freezes well too! Enjoy!

Check out all of our helpful cooking lessons!

Quick and Easy Fresh Cranberry Bean & Tuna Salad

Black Bean Chili

Basic White Beans

Easy Asparagus, Lima Bean & Almond Pasta