In January, we don’t tempt you with gourmet potato chips, artisan chocolates or lemon meringue pie. Instead, we show that it really is easy to find or make delicious foods that are good for you.

Take salmon. We all should eat more of it; but buying fresh fish or defrosting frozen fish, then cooking it, takes time and planning. You have to cook the fresh or defrosted fish in a day, before it starts to go “fishy” and deteriorates.

(NOTE: Do not thaw frozen seafood at room temperature; it enables bacteria to multiply. Instead, thaw it in the fridge, allowing one to two hours per pound; or defrost it in the microwave right before cooking).
 
BETTER EATING WITH REBEL FISH

We have become very fond of Rebel Fish, the first U.S. branded line of fresh salmon that comes prepackaged with seasoning packets.

Always fresh, never frozen and of very high quality, the product should become an instant favorite with consumers. A scrumptious fish fillet can be cooked in 90 seconds. It’s all natural: no artificial flavors or preservatives.

The founders of Rebel Fish believe that we would eat more fresh fish if it were easier to buy and prepare. They’ve made it super easy.

 
The result: moist, silky, flaky salmon that’s the best we’ve ever cooked at home. We don’t even use the seasonings. We prefer the fish plain (that’s how tasty it is), or with a touch of freshly-ground pepper.
 
WHAT YOU GET

Inside each Rebel Fish carton is a 6-ounce salmon fillet and a packet of seasoning that you can sprinkle on it. Choices include:

Top: Each flavor is packaged in a different bright color. Second: What’s in the package? One six-ounce salmon fillet and a seasoning packet. Bottom: A 90-second cooked filet atop salad greens. All photos courtesy Rebel Fish.

Top: Salmon atop bow tie pasta. Middle:
With a Mexican influence: corn kernels, diced
bell pepper and crumbled cotija cheese. Bottom: With asparagus and baby potatoes. Photos courtesy Rebel Fish.

Rebel Fish salmon is raised in pristine Pacific Ocean waters. It is farmed rather than wild, but the fish are isolated and contained in a pure environment that nearly replicates the wild and may be even better: guaranteed food, clean water, space and habitat without predators.

Conditions are ideal for producing premium salmon with great flavor and delicate texture. Farming ensures a reliable year-round supply of fresh salmon.

Rebel Fish salmon are nurtured throughout their natural growth cycle to ensure their welfare, as well as to guarantee high quality. State-of-the-art, stress-free farming practices are both sustainable and healthier for the fish.

The program is SQF certified, which assures wholesale buyers and retail customers that food has been produced, processed and handled according to the highest standards.

SQF is a food safety program that is recognized globally for food safety certification, and is the only program that the Global Food Safety Initiative (GFSI) endorses for food production, manufacturing, storage and distribution agencies.

The brand’s parent company is Marine Harvest Group, the world’s leading seafood company and largest producer of farmed salmon, with top certification.
 
SALMON NUTRITION

Farmed salmon is as nutritious as wild salmon. In fact, a recent study by the U.S. Department of Agriculture revealed that farmed salmon typically has more omega-3† fatty acids than wild salmon.

Note that actual amounts can fluctuate as they are influenced by factors such as species of salmon, water temperature, type and availability of food, and stage of maturity. One big difference is that farmers can create consistent levels of omega-3s in their salmon by controlling the amount and composition of the feed to produce consistently nutritious salmon.

Rebel Fish Salmon is an excellent source of protein and vitamin D that contains natural omega-3 fatty acids in addition to other critical vitamins and minerals including iron, zinc, and vitamins A and B. The American Heart Association recommends eating fish, especially fatty fish such as salmon, at least twice a week to ensure you get plenty of heart-healthy omega 3 fatty acids.
 
What about the name? The company says that it encourages consumers to “rebel against the ordinary” when it comes to meal preparation.

Love roasted root vegetables? Who doesn’t!

Turn a humble bag of carrots into delicious roasted carrots, spiced and fragrant with cinnamon, cumin and ginger.

RECIPE: CUMIN-SPICED ROASTED CARROTS

Ingredients

 
Preparation

1. PREHEAT the oven to 400°F.

2. DICE the carrots into ½-inch thick pieces. Leave the skin on as desired.

2. MIX all ingredients together and bake at 400°F for 15-20 minutes, or until golden brown.
 
WHAT IS CUMIN?

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Its botanical family, Apiaceae, is also known as the celery or carrot family, a family of mostly aromatic plants with hollow stems.

Caraway and dill are also members of the family.

Top: Cumin-spiced carrots from Evolution Fresh. Bottom: Whole and ground cumin seeds. Photo courtesy Silk Road Spices.

Flavorful and aromatic, cumin was popular throughout the ancient world.

[2] Try it in a warm compote, plain or with ice cream (photo © Ziploc).

[3] It’s also a great cooking apple. We love sautéed apples with a pork roast or ham (photo © Williams Sonoma).

[4] Is there anything better than homemade applesauce (photo © U.S. Apples)?

[5] Perhaps everyone’s favorite way to eat apples: apple pie (photo © Wisconsin Milk Marketing Board).

It’s the last day of January. How are you doing on those new year’s resolutions? If you’re like most food lovers, you haven’t done as well as you’d like with regard to eating more of the better-for-you foods.

So here’s what may be the easiest resolution of all: an apple a day. Not because it keeps the doctor away, but because they’re yummy. And new varieties are always coming onto the market.

Take the Piñata apple. Named Apple of the Year in Germany in 2001, it caught the notice of U.S. growers and is now available nationwide. The name Piñata comes from combining syllables of the apple’s two European names, Pinova and Sonata. Pinova is the cultivar of apple trees that produce Piñata apples.

Why do we need a new apple? Don’t we have enough Delicious, Gala, Granny Smith, Honeycrisp, McIntosh, etc. etc. etc.?

The answer is marketing. Food-oriented folk are always looking for something new, and retailers want to give it to them. We remember rushing to try the first Gala apples* and the first Honeycrisps*.
 
 
HOW TO CREATE A NEW APPLE VARIETY

Apple varieties take decades to develop. They are typically developed at university agricultural schools, although independent companies and individual growers may also develop them.

First, existing varieties need to be cross-bred, or mutations need to be propagated. The Piñata originated way back in 1970, after researchers in Germany crossed three varieties: the Golden Delicious, Cox’s Orange Pippin and the Duchess of Oldenburg, an Orange Pippin variety from 18th century Russia. (The latter two provide the vibrant orange-ish hue to the peel). You want a new apple not only to taste special, but to look special, too.
 
The root stock is tested in different soils and climates to determine where the sweetest fruit will grow. Then, the saplings need to be planted.

 
Then, the apple variety must be licensed from the developers, and a name chosen and trademarked. Licensing is how the developer gets paid back for years of development.

 
 
PIÑATA APPLE FACTS

The Piñata apple thrives in eastern Washington’s arid climate and is quickly becoming one of the most sought-after apples, thanks to its unique tropical flavor and culinary attributes.

The stripy red skin over an orange background has eye appeal. The flesh has a blend of high sugar and high acid levels, producing a welcome tangy taste.

The apple is super crispy and juicy. Its classic apple flavors are complemented by nuances of tropical fruits.

Piñata is one of the most versatile apples on the market. Its crisp bite and great flavor make it ideal for eating out-of-hand, while its thin skin and fine-grained flesh make it a delight in salads and baking.

Use Piñata apples any way you like: baking, cooking, juicing, salads and snacking (known as hand fruit in the industry). Here are recipes from the grower. You can also download their e-book of savory soups and sides recipes.

The season for Piñata apples is November through May. So what are you waiting for?
 
Here’s more about Piñata apples from the grower at Stemilt.com.

And if you want to know what an apple a day does for your health and well-being, here’s the scoop from the U.S. Apple Association.

According to the U.S. Apple Association, the 10 most popular apples in the U.S. based on sales are, in order, Red Delicious, Gala, Golden Delicious, Granny Smith, Fuji, McIntosh, Honeycrisp, Rome, Empire and Cripps Pink (Pink Lady).

Of course, the popularity is retailer-driven. Retailers want to buy varieties that will sell, and customers can only buy what the retailer has. Personally, we’d like to see fewer Delicious apples (they haven’t been exciting in a long time) and more new varieties.

But keep those apples handy, whatever the variety, and you won’t even notice that they are helping you with your better-eating resolutions.
 
________________________________________

*Gala apples are a cross between Golden Delicious and Kidd’s Orange Red, first planted in New Zealand in the 1930s. In turn, it was bred into dozens of other varieties, including the Royal Gala and the Scarlett Apple. Honeycrisps are a hybrid of Macoun and Honeygold varieties, were developed at the University of Minnesota in 1960. They were patented in 1988 and released commercially in 1991.
  

Although the crank ice cream freezer wasn’t invented until 1843, and the first large-scale commercial ice cream plant in 1851, research shows that ice cream was first created in the cold regions of China more than 4,000 years ago. There, milk and cream, perhaps some overcooked rice, and spices were packed in snow to harden.

Fruit ices were also developed, prepared with fruit juices, honey and aromatic spices. Snow and saltpeter served as an ancient ice cream maker to freeze ingredients in a container.

Through trade routes, the frozen desserts were introduced to Persia about 2,500 years ago. The Persians called the frozen concoction sharbat, “fruit ice” in Arabic and the origin of sherbet, sorbet and sorbetto.

Alexander the Great, who battled the Persians for 10 years before finally toppling the Persian Empire in 330 B.C.E., discovered fruit “ices” sweetened with honey and chilled with snow. He returned to Greece with the knowledge; and within three centuries, Emperor Nero was serving fruit juices mixed with honey and snow at his banquets.

Here’s more on the history of ice cream.

Turn history into fun: With the next fresh snowfall, you, too can make sharbat—or snow ice cream, also called snow cream. Transport yourself back to ancient China, or to Alexander the Great’s conquest of Persia. (Nero’s banquets? Maybe not so safe!)

First up is a simple recipe from Julie Blanner for strawberry snow cream, ready in just three minutes.

RECIPE: SNOW ICE CREAM (SNOW CREAM)

Ingredients

 
*Instead of Nesquik, you can purée frozen strawberries and add sweetener as desired.

 
Preparation

1. COMBINE the Nesquik and milk, and pour over the snow. Blend as desired.
 
RECIPE: SHARBAT

Ingredients

 
Prepare as above.
 
Variations

Top photos: An ancient recipe with modern decorations, and the preparation process, from GimmeSomeOven.com. Bottom: Strawberry snow ice cream from Julie Blanner.

 
DIFFERENT TYPES OF FROZEN DESSERTS

Ice cream and sorbet are just two types of frozen desserts. Discover more in our Frozen Desserts Glossary.