"eating well" news and stories

• Michael Long is the fourth generation of his family to maintain their horseradish business, and his product's quality is still "at its nasal-clearing finest."
• One writer muses on the befuddling signals of today's concepts of eating well, observing that "in 2010 you could end up with a serious case of food confusion."
• ... The solution? "Uber-foodster" Michael Pollan's guide to eating.
• New restaurant Koo Zee Doo offers authentic -- and apparently quite delicious -- Portuguese fare, "with a soulful touch that is satisfying from start to finish."
• Say no to drive-thru dinners or takeout in front of the TV: "It's time to reclaim the family dinner," argues one staff writer.

I love ceviche, mostly because I could eat raw fish three times a day (don't worry, I eat five meals a day, so I'd eat other stuff, too). However, I also like ceviche because for the most part, it's light and healthy, chock full of fish that is cooked with nothing more than citrus juices, and lots of vegetables.

However, there may be some of us who are squeamish when it comes to raw fish, even though technically, the fish is cooked in ceviche with acid. Luckily, Eating Well has a recipe that mocks ceviche by lightly poaching tilapia fillets, then marinating them in the same types of ceviche spices and herbs. The full recipe is after the jump.

Source

I have not been on what anyone would call a "picnic" in approximately 22 years. No joke. But it's June and that means many people will be heading out to parks and lawns and other places where they can spread out a blanket and eat various foods, so I'll start doing some posts on picnic-friendly recipes.

Today is Picnic Oven-Fried Chicken, over at AOL Food. It's from EatingWell, so you know it's not really fried, it's baked. The hot sauce, sesame seeds, and Dijon mustard in the recipe guarantee lots of flavor and kick.

The summer is coming on strong and that means lemonade, lemonade, lemonade. Yesterday I gave a recipe for the rather interesting Hickory Smoked Cherry and Bourbon Lemonade, and here's another lemonade concoction, from Eating Well. This one utilizes cucumbers! English hothouse cucumbers, to be exact. Recipe after the jump.

Baked chips, when compared to regular fried chips, lack a certain something. They don't have the flavor or texture of regular chips and this is especially true in the case of tortilla chips. Eating Well set out to taste test some healthier chips and noticed, when reading the labels, that not all fried chips are equally "bad" for you - and many had more fiber and less sodium than their flavorless baked counterparts, with only a few more grams of fat. Out of 20 different chips tested, they picked out their top choices.

• RW Garcia Stone Ground (140 cal., 4g fat/.5g saturated, 4g fiber per 1-oz serving) - This brand got the "smart choice" award from the reviewers, who described them as being "authentic" and having a "great corn flavor." As an added bonus, each serving only had 40mg of sodium, the lowest in the test group.
• Santitas White Corn (130 cal., 6g fat/1g saturated, 1g fiber per 1-oz serving) - Salty, corny and crunchy, these chips actually had less sodium than most of the chips in the taste test. They weren't high in the fiber department, though.