Watercress surfaces again! Someone at market told me about ANDI scoring: Aggregate Nutritional Density Index. Foods are scored from 1 to 1000 according to their nutritional density. There are three foods (ie, Superfoods) that score a perfect 1000. Can you guess them? (I'll post it at the bottom.)
After learning its terrific nutritional value, I decided to explore more watercress dishes. I checked out the website I mentioned in a previous post (watercress.co.uk). Though fresh watercress is quite strong-flavored, when cooked the flavor mixes in well. (Please note, the full nutritional value comes when it is eaten raw. Nothing wrong with tossing it in your salad!) This recipe was a nice, elegant twist. Freddie's response: This is very British. And he can say that since he is 1/2 English! We would like to try it again using salmon.
Tuna & Watercress Quiche
(adapted by yours truly)
4 oz (a little less than 1 cup) flour
1 oz Parmesan cheese, grated
2 oz (1/2 stick) butter, cubed & softened
1/3 cup watercress packed, finely chopped
2 egg
1 cup milk or cream
5 oz can tuna, drained
1 tbsp fresh dill, chopped
Preheat oven to 400F. Rub flour, chesse & butter together. Bind with a little cold water. (I used maybe a scant tablespoon. Add little by little until you can work with the dough.) Roll out & line the bottom of 4 individual flan dishes. Mix cress, egg & cream. Divide tuna amongst flan dishes. Sprinkle with dill, salt & pepper. Pour egg mixture into each. Do not be afraid to pour clear to the top. Place dishes on cookie sheet. Bake 25-30 minutes until lightly browned & set.
http://www.wholefoodsmarket.com/healthy-eating/health-starts-here/resources-and-tools/top-ten-andi-scores#greenvegetables
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