BPA Free Food Containers

Since we have all found out that the plastic containers we have been microwaving for so many years causes chemicals to leach into our food it has become quite worrisome. We all want to stay healthy and do the right thing for our family.

Now they have a new product on the market that is made with tempered glass called Glasslock with a silicone seal lids to use in the microwave and to store the leftovers. This is a great product because it can be put in the freezer and from the freezer to the microwave. They come retangular, square or round with an airtight and watertight silicone seal lids. The glasslock container looks perfectly presentable on your luncheon or dinner table.

Also, there is now another new product on the market that is using the latest nanotechnology. These plastic containers are infused with Nano-sized particles of silver that reduce the growth of mold, fungus and bacteria allowing foods to stay fresher up to 3 times longer. There is Go Green Basic and Go Green Premium. They are microwave safe without the lid attached. The lid is also has an airtight and watertight silicone seal.

Using silver in the Nano Silver Products has been scientifically proven to be anti-bacterial material. It naturally inhibits the growth of bacteria, viruses and fungi on the surface of these containers. Food odours and staining do not penetrate these containers. It is a safer way to go for yours and your families health.

Lunch on Me

I have to tell you this fish story that happened at Browns Bay last week. A guide and his client were out fishing. The client caught a 25 lb salmon and brought it back to Browns Bay Marina to be weighed in. They have a board where the office people write down the name of who caught the salmon and the weight.

So they weighed the fish and left it on the dock in a tote with his tail sticking out at the weigh station and went to the office to let them know what weight to put on the board.

In the meantime, the local seal saw the goings on and jumped up on the dock and stole the salmon.

I think the guide was madder than the client!

One Pot Recipe

Being on a boat and making dinner you sometimes want to make something quick with little cleanup to get back into the fishing, scenery and socializing. One of my favorite recipes is made in a cast iron dutch oven. It is with leftover roast beef and is what they call a comfort dish.
Here it is: Don't be afraid of too much spice!

Roast Beef Italian Stew

For 2 Servings
1/2 cup Onion -- Chopped
1/2 cup Green Bell Peppers -- Chopped
1 TB Olive Oil
1 1/2 cups Roast Beef -- Leftovers
2 cups Beef Stock
1 3/4 cups Diced Tomatoes -- Canned
1/2 TB Dried Oregano
1/2 TB Dried Basil
1 cup Mushroom -- Cut In Large Pieces
2 TB Fresh Basil

1. Cut onion and green pepper into 3/4 inch pieces and roast beef and mushrooms into 1 1/2 inch pieces.
2. In your cast iron dutch oven saute onions in olive oil for 3 minutes add green pepper and saute 3 more minutes.
3. Add beef, stock, tomatoes, oregano, basil and mushrooms and reduce heat to very low and simmer 45 minutes, stirring occasionally.
4. Season with salt and pepper. Add fresh basil when stew has been cooked to desired consistency and cook 5-10 minutes more or use it as a garnish. Serve hot.

This is such a simple dish after a large roast beef dinner the night before. Such easy cleanup using enameled cast iron cookware. Enjoy!

Smoking Chum

Well, I have been so busy I haven't had too much time to write anything. I went to the Chum Derby to volunteer and came home with 100 lbs of fish. Some people like to fish but do not want to take the time to deal with cleaning and smoking them. Chum should be smoked, it is much nicer that way. The first batch went in. I had brined it with just 4 part brown sugar and 1 part non iodine salt for 24 hours, rinsed it, let it sit for 1 hour then dipped the chunks of fish with their skin on in honey. Then I let it sit for a while longer and put it in the smoker with apple and cherry wood chips. It was very good. Unfortunately, I was so tired from a long weekend of fishing, filleting, live music and of course a few glasses of wine, I had to smoke them overnight. My electrical cord in my smoker was not working properly so it took more than a 12 hour smoke but we did it. The next batch was much better since we replaced the cord. There was so much fish to deal with that my kitchen was a disaster.
All said and done for the smoking then we had to vaccum pack it all. Don' t forget to take off the skin if you cut the fillets into chunks. This was a two day or more procedure for all of this but it is so worth it! Anyone got any smoke salmon recipes?