Entries in Recipes (3)


5 Lucky Foods for New Year’s Day

Brand X Pictures/Thinkstock(NEW YORK) -- Are you hoping that 2012 will be a year of good fortune?  Try some of these foods that some believe bring good luck in the New Year.

Black-Eyed Peas:  A common food on American tables, black-eyed peas look like little coins and are thought to bring good luck those who eat them.  Another belief is that as the beans grow when they cook, those who eat them will “grow” with good fortune.

Try:  Emeril’s Stewed Black-Eyed Peas

Long Noodles:  Eating long noodles for the new year is thought to bring a long life in Asian cultures.  It’s considered bad luck to break the noodle once it’s in your mouth, so eat quickly!

Try:  ‘Hungry Girl’ Lisa Lillien’s 200 Calorie or Less So Low Mein With Chicken

Cooked Greens:  Cooked greens, which look like folded dollar bills, are believed to bring money and prosperity for the New Year.  Cabbage is made into sauerkraut and served alongside pork in German cultures.

Try:  Emeril’s Wilted Kale with Walnut Butter

Pork:  In addition to eating sauerkraut, eating pork on New Year’s Day is another German tradition.  Pork signifies abundance and plenty of food.  Pigs also root forward into the ground, which symbolizes progress.

Try:  Michael Symon’s Pork Roast with Warm Cabbage, Mustard and Champagne

Fish:  For years, many different cultures ate fish for the New Year because it could be easily preserved.  The silver skin of the fish is thought to bring good fortune.

Try:  Disney Dream’s Baked Salmon Royale

Copyright 2011 ABC News Radio


Canned Foods Linked to High BPA Levels

George Doyle/Stockbyte(BOSTON) -- People who eat a good deal of canned foods often have higher levels of the chemical BPA in their blood, according to a new study from the Harvard School of Public Health.

BPA, a chemical used in the linings of cans, has been linked to -- but not a proven cause of -- serious health problems including cancer, heart disease and early puberty in children of women who have high BPA levels while pregnant.

“They took a group of 75 people and they gave them canned soup once a day for five days,” ABC News senior health and medical editor Dr. Richard Besser, who was not directly involved with the study, explained. “What they found was, after five days, the level of BPA in their body went up more than ten-fold -- a big rise in BPA.”

After two days, Besser says, BPA levels were back to normal.

“The more food that you can eat that’s fresh or frozen -- that will eliminate the BPA from the can-liners,” Besser said. “If you're buying food in plastic, don't heat it in the plastic material because that heating can actually release some of the BPA into your food.”

The study was paid for by the nutrition research advocacy group, the Allen Foundation. The findings were published in the Nov. 22 edition of the Journal of the Medical Association.

Copyright 2011 ABC News Radio


Recipes that Fit the New MyPlate, Replacing Classic Food Pyramid

Jupiterimages/Thinkstock(NEW YORK) -- First lady Michelle Obama, Surgeon General Regina Benjamin and Secretary of Agriculture Tom Vilsack Thursday unveiled a new food icon to replace the familiar food pyramid called MyPlate.

"The food pyramid has been described by many as difficult to understand and as the obesity rates would suggest, has gone largely unheeded by many," said Martin Binks, clinical director of Binks Behavioral Health in Durham, N.C.

The new MyPlate still emphasizes daily servings of vegetables, fruits, grains, protein and dairy, but intends to make the message clearer by using the symbol of a plate.

To help one make nutritional meal decisions, ABC News spoke with Chef Bill Telepan to get recipes for dishes that fit into the new food plate:

Striped Bass (or firm-fleshed fish such as salmon)

(Serves 4) 8 sprigs each rosemary, thyme and parsley (herbs optional) 4 filets skinned striped bass, 6 ounces each (or a whole 24-ounce fillet), extra-virgin olive oil, 1 lemon, halved Coarse salt

Preheat oven to 400 degrees. Arrange half the herb sprigs on a baking sheet. Place fish, skinned side down, on top of herbs. (With a pair of sturdy tweezers, remove tiny pin bones from fillets, pressing the surface with your fingers to feel the bones.) If using herbs, scatter the remaining herb sprigs over fish.

Cover fish with plastic wrap, molding the wrap around the fish to keep it moist and gently press herbs into flesh. Chill at least one hour and up to four hours. Remove fish from refrigerator and let it come to room temperature, about 15 minutes. Pick herbs off top of fish and set aside. Rub each 6-ounce filet with 1 teaspoon olive oil and some salt (1 tablespoon olive oil if using a 24-ounce filet).

Turn fish over, removing herbs from beneath it and setting them aside. Rub another teaspoon oil (or tablespoon for 24-ounce filet) and more salt into skinned side of fish (use a bit more salt on the skinned side). Lift fish up, spread herbs underneath it, and settle fish on herb bed.

Bake until just opaque, about 10 to 15 minutes (pry apart the flesh to check). Drizzle fish with 1 teaspoon olive oil, a squirt of lemon juice and sprinkle with herbs. If using whole-fish fillet, gently lift it onto a platter using two wide spatulas and drizzle with 3 to 4 teaspoons olive oil, several squirts of lemon juice and sprinkle with herbs.


1 clove garlic, sliced, 2 tablespoons extra-virgin olive oil, 1 head of broccoli, cut into 2-inch florets, 2 ounces stock or water, 1 tablespoon butter, salt

Brown garlic in olive oil over medium heat until golden, about 3-4 minutes. Add broccoli and cook 1 minute. Add stock, butter, and a pinch of salt, cover and cook until liquid is reduced and broccoli is crisp-tender, about 8 minutes.

Copyright 2011 ABC News Radio

ABC News Radio