What’s for Dinner?

Below shows the dishes cooked by a Japanese housewife for her family.


  • Stir-fried Chicken with Assorted Vegetables
  • Stir-fried Pork, Eggplant and Harusame with Ma Por Sauce
  • Fried Egg with Chive Topped with Sweet and Sour Sauce

Dark Chocolate Benefits Eyesight, Brain Health

Eating dark chocolate, which contains high levels of cocoa flavonols, may boost eyesight and brain health by improving blood flow to the retina and brain, according to a study published in the journal in Physiology and Behavior. The findings suggest the effects may last for several hours after consumption.

Researchers at the University of Reading conducted a randomized, single-blinded, order-counterbalanced, crossover design in which 30 healthy adults ate both dark chocolate containing 720 mg of cocoa flavanols and a matched quantity of white chocolate, with a one week interval between testing sessions. Visual contrast sensitivity was assessed by reading numbers that became progressively more similar in luminance to their background. Motion sensitivity was assessed by measuring the threshold proportion of coherently moving signal dots that could be detected against a background of random motion, and by determining the minimum time required to detect motion direction in a display containing a high proportion of coherent motion. Cognitive performance was assessed using a visual spatial working memory for location task and a choice reaction time task designed to engage processes of sustained attention and inhibition.

They found relative to the control condition, cocoa flavanols improved visual contrast sensitivity and reduced the time required to detect motion direction, but had no statistically reliable effect on the minimum proportion of coherent motion that could be detected. In terms of cognitive performance, cocoa flavanols improved spatial memory and performance on some aspects of the choice reaction time task.


A Spicy Fish Dish


Baked Beans

1/4 cup olive oil
1 head garlic, minced
2 Tbsp minced ginger
1 small white onion
2 tsp red curry paste
1/2 lb dry white beans,soaked overnight
8 cups chicken stock
1 lb 4 oz can crushed pineapple
1 cup brown sugar
2 Tbsp tomato paste
3 bay leaves
3 dashes Angostura Bitters
2 Tbsp Worcestershire sauce
salt and pepper to taste

Purple Potato Hash Browns

1/4 carrot, diced
1/2 stalk celery, diced
1/4 yellow onion, diced
1/4 cup olive oil
1.5 lbs purple (or red) potatoes, diced
salt and pepper to taste


(4) 6 oz red snapper fillets
cornmeal for dredging
sea salt and pepper to taste
1/4 cup whole or clarified butter

Orange-Herb Butter Sauce

1 cup Chardonnay
juice of two oranges
2 Tbsp chopped basil
1/2 bunch chopped Italian parsley
1 tsp hot sauce
1/2 tsp tomato paste or ketchup
salt and pepper to taste


Baked Beans

  1. Preheat oven to 3507.
  2. In a frying pan, heat oil over medium heat. Saute garlic, ginger, white onion and red curry paste for 3 mins.
  3. Transfer mixture to oven-proof baking dish and add all other ingredients.
  4. Cover tightly with foil and bake for 3 hrs.
  5. Check occasionally to make sure beans are hydrated. Add stock, water or pineapple juice as needed.

Hash Browns

  1. In a medium-sized pan, saute carrots, celery and onion in oil over medium heat for 2 mins.
  2. Add potatoes and saute until golden. Season to taste.

Snapper and Sauce

  1. Dredge snapper in cornmeal and season.
  2. In a frying pan over medium heat, melt butter and fry snapper for 2 mins per side, until crisp and golden.
  3. Transfer fillets to plates.
  4. In the same pan, deglaze with wine and orange juice over high heat. Add all other sauce ingredients. Reduce to half, about 1 min.


  1. Divide hash browns and beans among four plates.
  2. Place 1 fillet per plate atop beans and potatoes. Drizzle with sauce and serve.

Yield 4 servings

Source: ciao!