Lose Weight with these two Easy Low Fat Recipes
January 31, 2008
Lose Weight with these two Easy Low Fat Recipes
by: Anita Johnston
Whether you are on a diet or just want to watch your fat intake finding easy these two low fat recipes will help you to achieve that goal.
Low fat food is healthier for your body and also taste much better than you think.
So, if you are health conscience then you should try these easy low fat recipes.
You are sure to enjoy the flavor and great taste that they provide.
The first easy low fat recipe you will love is Chicken Cordon Bleu.
For this recipe you will need:
2 boneless, skinless, chicken breasts,
4 slices of thin deli ham,
2 slices of low fat Swiss cheese or your favorite cheese as long as it is low fat,
˝ cup of low fat milk, and
crumbled shredded wheat for rolling.
Preheat your oven to 350 degrees Fahrenheit. Tenderize and flatten the chicken breast by pounding with a meat clever. Place two pieces of ham on each breast and then roll up. Dip each breast into the low fat milk and then roll in the shredded wheat.
Save Money The Crock Pot Way
January 30, 2008
Save Money The Crock Pot Way
by: Lisa Paterson
Saving money - is something we would all like to do. Whether you are struggling to manage day to day or earning a six figure salary, saving is something we all think about.
There is one thing we can all save on. The one thing we all do, every day, several times a day.
We all Eat.
And food these days can be so expensive. It is quite easy to go to the grocers and spend your entire weeks pay just on food. Meat especially can put a hole in anyone’s budget.
After a long day at work, the last thing you want is to spend the rest of the day in the kitchen preparing dinner. So the quick option is often just to fry or grill up some steak. But this is expensive. And frying those cheaper cuts of meat - ugh!
You have heard the old saying ‘tough as old boots’.
They end up so tough, that even if you do manage to eat them; you will be lucky not to chip a tooth or dislocate a jaw; both of which cost even more.
Low Carb Christmas Enchiladas!
January 30, 2008
FELIZ NAVIDAD…
IT’S A LOW CARB CALIFORNIA CHRISTMAS FIESTA!
We low carbers tend to think that Mexican food is "off limits"… NOT! This girl lives in California and I have some awesome recipes from friends for some Mexican food that is "music for your mouth"… not to mention your tummy!
CHICKEN ENCHILADAS
Before you start to build the enchiladas… whip out that Girl Scout motto and "be prepared"! You can fix this stuff a couple of days in advance and then "whip it together" for your guests or for a quick supper after a day of Christmas shopping.
Okie dokie… prepare the Chile Sauce recipe below and refrigerate so it READY. Also, cook the chicken and "chop it"!
"Oil-righty then"… here we go…
CHILE SAUCE
1/2 cup onion, chopped
1 garlic clove, finely crushed
2 tablespoons olive oil
1 tablespoon whole wheat pastry flour
1/8 cup chili powder (if you like it hotter, add more!)
1/2 teaspoon dried oregano
1/4 teaspoon dried cumin
1 teaspoon salt
2 cups pureed tomatoes (lowest carb count you can find)
1 chicken bouillon cube
Don’t Use That Kitchen Knife Until You Know How To Care For It
January 29, 2008
Don’t Use That Kitchen Knife Until You Know How To Care For It
by: D Ruplinger
When using a kitchen knife, or any sharp object, remember to put safety first. Although it sounds obvious don’t run around with a sharp knife in your hand, don’t point a knife at anyone and always cut away from yourself not towards yourself. Also, don’t use your finger to see how sharp the blade is. Yes, I know some of you reading this article have been guilty of this at least once and have found out that the edge of the knife was indeed very sharp because you cut yourself on it!
Another important safety tip is to never use the knife for other than its intended purpose. No, a sharp kitchen knife should not be used as a makeshift screwdriver or as a device to try and pry open a locked door that you can’t find the key for. Nor should it be used to pry apart a stack of frozen hamburger patties. You could easily cut yourself if the knife slips and you are also in danger of breaking the tip of your knife off. Also, don’t use your kitchen knives to cut the tops off plastic jugs or to cut cardboard boxes unless you want to almost instantly dull your knife. Use a scissors or utility knife for those jobs.
Emergency Bread: Can you Bake Bread Without an Oven?
January 28, 2008
What would you eat if you were stranded without power? It could happen; it does happen. A natural disaster, a breakdown in the delivery system as the Northeast experienced recently, or a terrorist strike against the infrastructure could leave you without power. Don’t despair. You probably have a source of heat-a camp stove, a barbeque grill, a fireplace, or a place to build a fire to cook with. (Never use a grill or camp stove in an enclosed room.) In most cases, you can find a way to eat your daily bread–even without an oven.
Fry it. Those indulgent raised, glazed donuts are fried. You can do the same with any dough. Serve them hot with a little butter and syrup or honey and you will have a treat that the kids will clamor for-even without an emergency. Simply mix the bread as instructed and let the dough rise. Instead of forming loaves, roll or pat the dough on a counter until it is about 1/2-inch thick. Slice the dough into wedges, separate the pieces, and let them rise again until twice as thick. Heat a pan of oil until hot and slip the dough pieces two or three at a time into the hot oil. When one side is browned, turn the dough over. If the oil is hot enough, the dough should absorb little oil. When done, drain the fried bread on paper towels.
Lima Bean Delight
January 27, 2008
Lima Bean Delight
by: Luke Indran
The numerous health and thermogenic (fat burning) benefits of vegetables have been extensively documented by intensive scientific research in recent years, but did you know that it doesn’t take much at all to concoct a veritable feast out of seemingly bland veggies? If you aren’t yet a believer in the goodness of God’s greens, then there’s no better time for you to revel in my latest recipe than right now!
LIMA BEAN DELIGHT
2 tbsp. margarine
1 c. milk
1/8 tsp. pepper
1/4 c. chopped pimento
2 tbsp. catsup
2 tbsp. margarine, melted
2 tbsp. all-purpose flour
1 tsp. salt
2 c. lg. lima beans, cooked and drained
1 c. shredded Cheddar cheese
1/2 c. soft bread crumbs
Melt 2 tablespoons margarine in saucepan over low heat; blend in flour. Then add milk, salt and pepper, stir constantly until thick and bubbly. Add beans, pimentos, cheese and catsup; mix well and pour into greased 1 1/2 quart casserole dish. Combine 2 tablespoons melted margarine and bread crumbs; sprinkle over casserole, then bake at 350 degrees for 30 minutes.
The Taffy Pull (A Story and a Recipe)
January 26, 2008
One year when I was growing up on our Wisconsin dairy farm, the Brownie leaders had announced we were going to make some extra-special candy at our next meeting.
So - when school let out one winter afternoon - I lost no time getting to the gym where we always had our meetings.
For once nobody was late, and when we entered the gym, the Brownie leaders already had everything set up.
“What’s in the pans?” asked one girl.
On the table were several square cake pans full of some clear caramel-colored stuff.
“That’s our taffy,” explained one of the leaders.
The questions came fast and furious then.
“What do we have to do?”
“What’s taffy, anyway?”
“But I thought WE were going to make candy?”
“You are,” one of the leaders said. “This is called saltwater taffy. Cooking it is the very hardest part but now just the fun part is left - making it.”
We looked back and forth amongst ourselves. If the candy was already cooked, what else was there?
“First we want you to wash your hands. And use lots of soap and warm water. Don’t just rinse, either,” the other leader continued.
Cooking Versus Raw Diet
January 25, 2008
Cooking Versus Raw Diet
by: Paul Hegarty
From a theoretical standpoint it is easy to reason to the conclusion that a raw diet– grains, vegetables, fruits and nuts–should be the natural food of man. One can easily imagine how the first man to discover fire found comfort in basking in its warmth, and how natural it would be under these circumstances for him to also first warm any food that he might wish to eat.
Thus it is not at all difficult to find the origin of cooking, for, from warming to cooking a food is but a step. Although from a theoretical standpoint raw food seems to have been intended by nature as the best for all animal kind, human and otherwise, the fact that we have for many generations subsisted almost entirely on cooked food must be considered.
“Cooking destroys the life cells in food–the cells which make and sustain life in man. Cook a seed thoroughly and see whether it will sprout when planted.
All live vegetation is capable of either reproducing its own kind or of furnishing life or vitality to other organized living things; take away its life and it can do neither.
Cooking Indian Food at Home - Where to Start?
January 25, 2008
Cooking Indian Food at Home - Where to Start?
by: Liz Canham
If you read my article, Curry - A Journey, published on the Curry page of this site, you’ll know that my first experiences of the dish were of the generic variety which the British invariably cooked and ate when living abroad a few decades ago. You’ll also know that I then discovered “real” Indian cookery and decided that as I couldn’t afford to eat out that much, I needed to learn how to cook the stuff myself.
My first stop then, was a local bookshop, where the choice of books on Indian cookery was somewhat limited. However, I struck lucky and discovered a book called Indian Cookery by Madhur Jaffrey - what a find. Written in simple language but with lovely descriptive text and recommendations on what to serve with what, it was just what I had been looking for.
Pairing Food and Wine is a Matter of Taste
January 24, 2008
First off let me say that I am in no way a wine snob. I do not believe that there is an ultimate right and wrong way to pair wine with food. It all boils down to your personal taste and the tastes of your guests. Most people like to pair white wines with white meats and lighter meals like fish, and red wines with red meats and pastas. You can certainly mix it up, however. Experiment and go with what you think tastes good.
That being said, some people are still uncertain and like some general guidelines to follow. Here is a listing of some wines and the foods that go well with them:
With appetizers:
If you are serving appetizers such as crab cakes or oysters on the half shell, try pairing it with a light, fruity Chardonnay. This white wine of North America is a favorite of many people and pairs well with light seafood fare. It is also a nice wine to sip on its own before a meal.
With appetizers like chicken wings or antipasto, serve a Pinot Noir. This red spicy wine goes well with both red and white meat and is a wonderful starter to a meal.
