Since I have started studying food and it’s origins on a deeper level I have really realized that each plate, and each dish, has a story.
One of our commonly eaten dinners at home is Tilapia. I never thought much of the tilapia. I just thought of it as a yummy white fish that was relatively simple and quick to cook. After reading “New York Local” by Adam Gopnik, I realize the true health benefits of tilapia. He explains,
“Tilapia is one of the easiest fish to raise, It’s an ancient, ancient fish-It’s the fish eaten at the Last Supper. It’s a warm-water fish, and it’s not carnivorous, so you don’t get the problems of input that you do with, say, salmon.”
This small bit of information has enticed me to do further research about the foods I eat everyday. I decided to start off by looking into the side dishes of our typical Tilapia dinner, which commonly includes ratatouille and sautéed red potatoes.
Lowenthal Ratatouille
-Heat a frying pan
-When the pan is hot, add enough olive oil to thinly coat the bottom
-Sauté a thinly chopped sweet Maui onion
-Add chopped eggplant, zucchini, sun dried tomatoes, summer squash, and mushrooms.
-Place the lid on the pan and let cook for about ten minutes
-Salt and Pepper to taste and sprinkle with Parmesan cheese
Sautéed Red Potatoes
-heat a frying pan
-When the pan is hot, add enough olive oil to thinly coat the bottom
-chop potatoes into triangular sections
-Put potatoes in the pan and let cook until golden, stirring occasionally
-Salt and pepper to taste (or add additional flavorings if you’re feeling creative!)
Tilapia with Green Onions
1 lb Tilapia sliced
1/2 cup flour
1/4 tsp salt
1/4 tsp paprika
3 green onions finely sliced
2 Tbsp olive oil
1 Tbsp butter
Sprinkle salt and paprika over tilapia. Coat each slice in flour. Heat olive oil with butter on medium heat. Add green onions. Saute 5 minutes. Add tilapia slices. Saute until light brown on each side (about 1 to 2 minutes on each side depending on the thickness of the slice).
Now for the analyzing:
From my position, as a student here at the University of Washington, I unfortunately cannot analyze where the components in our meal come from, however I can analyze their health benefits and general origin. I did some research and found multiple web-sites explaining the health benefits and origins of the components that make up our meal.
Extra Virgin Olive Oil-
http://www.healingdaily.com/detoxification-diet/olive-oil.htm
http://www.globalgourmet.com/food/egg/egg0397/oohistory.html
Maui Onions- http://homecooking.about.com/od/foodhealthinformation/a/swonionhealth.htm
http://www.maui-info.com/onions.html
Eggplant-
http://www.seedtosupper.com/eggplant.html
http://whfoods.org/genpage.php?tname=foodspice&dbid=22
Zucchini-
http://www.thefresh1.com/zucchini.asp
http://www.urbanext.uiuc.edu/firstgarden/planning/dictionary/veggies/zucchini.html
Summer Squash- http://plantanswers.tamu.edu/publications/vegetabletravelers/squash.html
http://www.pccnaturalmarkets.com/health/Food_Guide/Summer_Squash.htm
Mushrooms-
http://www.vegetarian-nutrition.info/updates/mighty-mushrooms.php
Parmesan Cheese-
http://www.gianteagle.com/healthnotes/Food_Guide/Parmesan.htm
Red Potatoes-
http://whfoods.org/genpage.php?tname=foodspice&dbid=48
Additional Information on Tilapia-
http://www.ag.ndsu.edu/pubs/alt-ag/tilapia.htm
The side dishes that come with our delicious tilapia are wonderful and nutritious; however after my latest anthropology of food class, I am tempted to cook-up some good southern collard greens as a substitute or additional side dish. Collard greens, I’ve learned are delicious when prepared stir fried for about five minutes with a little garlic and salt. They are packed with calcium, fiber, vitamin B, C and beta-carotene. Delicious and Nutritious!
One of our commonly eaten dinners at home is Tilapia. I never thought much of the tilapia. I just thought of it as a yummy white fish that was relatively simple and quick to cook. After reading “New York Local” by Adam Gopnik, I realize the true health benefits of tilapia. He explains,
“Tilapia is one of the easiest fish to raise, It’s an ancient, ancient fish-It’s the fish eaten at the Last Supper. It’s a warm-water fish, and it’s not carnivorous, so you don’t get the problems of input that you do with, say, salmon.”
This small bit of information has enticed me to do further research about the foods I eat everyday. I decided to start off by looking into the side dishes of our typical Tilapia dinner, which commonly includes ratatouille and sautéed red potatoes.
Lowenthal Ratatouille
-Heat a frying pan
-When the pan is hot, add enough olive oil to thinly coat the bottom
-Sauté a thinly chopped sweet Maui onion
-Add chopped eggplant, zucchini, sun dried tomatoes, summer squash, and mushrooms.
-Place the lid on the pan and let cook for about ten minutes
-Salt and Pepper to taste and sprinkle with Parmesan cheese
Sautéed Red Potatoes
-heat a frying pan
-When the pan is hot, add enough olive oil to thinly coat the bottom
-chop potatoes into triangular sections
-Put potatoes in the pan and let cook until golden, stirring occasionally
-Salt and pepper to taste (or add additional flavorings if you’re feeling creative!)
Tilapia with Green Onions
1 lb Tilapia sliced
1/2 cup flour
1/4 tsp salt
1/4 tsp paprika
3 green onions finely sliced
2 Tbsp olive oil
1 Tbsp butter
Sprinkle salt and paprika over tilapia. Coat each slice in flour. Heat olive oil with butter on medium heat. Add green onions. Saute 5 minutes. Add tilapia slices. Saute until light brown on each side (about 1 to 2 minutes on each side depending on the thickness of the slice).
Now for the analyzing:
From my position, as a student here at the University of Washington, I unfortunately cannot analyze where the components in our meal come from, however I can analyze their health benefits and general origin. I did some research and found multiple web-sites explaining the health benefits and origins of the components that make up our meal.
Extra Virgin Olive Oil-
http://www.healingdaily.com/detoxification-diet/olive-oil.htm
http://www.globalgourmet.com/food/egg/egg0397/oohistory.html
Maui Onions- http://homecooking.about.com/od/foodhealthinformation/a/swonionhealth.htm
http://www.maui-info.com/onions.html
Eggplant-
http://www.seedtosupper.com/eggplant.html
http://whfoods.org/genpage.php?tname=foodspice&dbid=22
Zucchini-
http://www.thefresh1.com/zucchini.asp
http://www.urbanext.uiuc.edu/firstgarden/planning/dictionary/veggies/zucchini.html
Summer Squash- http://plantanswers.tamu.edu/publications/vegetabletravelers/squash.html
http://www.pccnaturalmarkets.com/health/Food_Guide/Summer_Squash.htm
Mushrooms-
http://www.vegetarian-nutrition.info/updates/mighty-mushrooms.php
Parmesan Cheese-
http://www.gianteagle.com/healthnotes/Food_Guide/Parmesan.htm
Red Potatoes-
http://whfoods.org/genpage.php?tname=foodspice&dbid=48
Additional Information on Tilapia-
http://www.ag.ndsu.edu/pubs/alt-ag/tilapia.htm
The side dishes that come with our delicious tilapia are wonderful and nutritious; however after my latest anthropology of food class, I am tempted to cook-up some good southern collard greens as a substitute or additional side dish. Collard greens, I’ve learned are delicious when prepared stir fried for about five minutes with a little garlic and salt. They are packed with calcium, fiber, vitamin B, C and beta-carotene. Delicious and Nutritious!
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