Marion Nestle talks about portion sizes today in her new column in the NYU Student Newspaper . This is one of those seemingly complicated issues that actually has a very simple and obvious answer. Unfortunately, I think it’s an answer that most of us tend to ignore. If you want to eat well and lose or maintain weight, eat less. I go on about this about meat. You are much better off with a little chicken thigh than a huge breast, or a slice of steak instead of a massive t-bone. If we put a big plate of food in front of our family, they will feel compelled to eat it.
My wife and I have changed the way we eat in restaurants. We now almost always split both main course and appetizer, or just order appetizers. Not only is it less money but it is less food. Most restaurants tend to serve you too much food for the main course. There is no rule that says you have to order a main course. Most people will eat what is put in front of them, regardless of the amount.
The biggest problem (pun intended) in this country right now is the large soft drink. An 8oz. soft drink has roughly 100 calories. That is more than enough considering that there is no nutritional value whatsoever, meaning that your body does not effectively use any of the ingredients in that drink to maintain your health and give you strength. So, it may taste good but you are not doing yourself any favors. Now, imagine multiplying that by 8. 800 calories is what you get in a big gulp type drink from your local convenience store. This is a huge problem. Please discourage your kids from purchasing these drinks.
There is a wonderful product on the market now. It is a reusable water bottle with a built in filter system. There are several manufacturers. I think we have found them at Target. Your kid can carry it to school and refill at the drinking fountain. By the way: 64 oz of water = 0 calories. There is actually a study that shows that you burn a few calories from drinking water.
Today’s recipe is another simple dish and is a “small plate”. Scallops are expensive per pound, but because they are so rich, one really only needs a few to really enjoy their sweet, incredible taste. As with most seafood, the less you do the more the flavor comes out. Right now is a great time for scallops. We had them last night and they were fantastic. It’s important to fill your plate with vegetables to make a complete meal. Last night our dinner was perfect. We had these scallops, along with arugula salad and sauteed large asparagus. We drizzled some of the sauce from the scallops over the asparagus as well, tying the whole meal together.
- 4-6 Scallops
- 1 Lemon
- 2 Pats of Butter
- Really Good Sea Salt and Pepper
- Olive Oil
- Balsamic Vinegar
- Sauté Pan with Cover
- Squeeze the juice of one lemon over the scallops, drizzle with a little olive oil and lightly salt and pepper.
- Let sit for 10-20 minutes. Not long, as the acid from the lemon will start to cook them.
- Melt the butter in the pan over medium heat.
- Add the scallops and cook for five minutes per side, covering while cooking the first side.
- Remove scallops from the pan and add about 2 tablespoons of balsamic vinegar (less if it is really old and sweet). Let the sauce thicken for about another minute.
Pour Sauce over scallop and whatever else is on your plate.
On this date: Born, Rupert Holmes, 1947