Save Your Brain: The 5 Things You Must Do to Keep Your Mind Young and Sharp_13

164 Save Your Brain Chilled Curry Cream Serves 6 2 tablespoons salted butter 1 tablespoon curry powder 1 cup sour cream In a small skillet, melt the butter over low heat; whisk in the curry powder and cook gently on low heat for 1 minute to fl a-vor the butter. Turn off the heat and whisk in the cream. Chill. Chilled curry cream goes very well with soups! One serving (3 tablespoons)—Calories: 90; Total fat: 12 g; Total carbohydrates: 3 g; Protein: 1.5 g; Sodium: 97mg Critical Area 5: Nutrition 165 Peanut Sauce Serves 9 1 cup natural creamy peanut butter ⅛ cup soy sauce ¼ cup lemon juice 2 cloves garlic, minced 1 teaspoon red pepper flakes 1 teaspoon sugar 2 tablespoons sherry 1 tablespoon sesame oil Combine all ingredients and 1 cup hot water in a blender. Pro-cess until smooth. Store in refrigerator. Serve on Salmon Rama or other fish. One serving (4½ tablespoons)—Calories: 190; Total fat: 16 g; Total carbohydrates: 9 g; Protein: 8 g; Sodium: 470 mg 166 Save Your Brain Rémoulade Sauce Serves 32 ¼ cup creole mustard 2 tablespoons paprika 1 teaspoon cayenne pepper 1 cup green onions, chopped ½ cup celery, chopped ½ cup fresh parsley leaves ½ cup white vinegar 1⅓ cups olive oil 1 teaspoon prepared horseradish ¼ cup ketchup Combine mustard, paprika, cayenne pepper, green onions, cel-ery, parsley, and vinegar in a food processor. Turn processor on and let it run for about 2 minutes. Turn it off and scrape down the sides. Turn machine back on and let it run while slowly pouring in the olive oil, horseradish, and ketchup. Blend to make a smooth sauce. Serve on the Salmon Rémoulade Salad. One serving (2 tablespoons)—Calories: 90; Total fat: 9 g; Total carbohydrates: 1 g; Protein: 0 g; Sodium: 45 mg Critical Area 5: Nutrition 167 Beef Dish Stuffed Green Peppers Serves 8 2 pounds ground range-fed beef 4 eggs ½ cup grated Parmesan cheese 2 cloves fresh garlic 1 cup Italian-style breadcrumbs 1 teaspoon Italian seasoning ½ cup cooked brown rice 4 large green peppers, sliced in half and seeded 2 cans tomato sauce Salt and pepper to taste Preheat oven to 350°F. Grease bottom of pan with olive oil. Mix meat, eggs, cheese, garlic, breadcrumbs, and Italian season-ing in large bowl. Add rice and mix together. Fill eight pepper halves with meat mixture. Place in pan and pour both cans of tomato sauce over top and along bottom of pan. Cook at 350°F for about 1 hour. One serving—Calories: 380; Total fat: 20 g; Total carbohy-drates: 20 g; Protein: 32 g; Sodium: 800 mg 168 Save Your Brain Vegetarian Dishes Vegetarian Dutch Baby Serves 6 Vegetable cooking spray 1 cup shredded cabbage 2 ounces fresh mushrooms, sliced 2 large zucchini, thinly sliced ¾ cup onion, diced ½ cup each yellow, green, and red peppers, diced 4 cloves garlic, minced ¾ cup canned, cooked black beans, drained and rinsed 1 teaspoon dried whole basil 1 teaspoon dried whole thyme ⅛ teaspoon salt ⅛ teaspoon pepper 1 tablespoon butter ½ cup all-purpose fl our ½ cup skim milk 2 eggs, beaten 1 cup (4 ounces) mozzarella cheese, shredded Preheat the oven to 425°F. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cabbage, mushrooms, zucchini, onion, peppers, and garlic and sauté 6 to 7 minutes or until vegetables are tender, stirring ... - tailieumienphi.vn