Food tips

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Dieting tips

The Glycaemic Index Diet
The glycaemic index weight loss program is based on the glycaemic index, a list showing food types and an indicator of the speed with which the glucose in the food gets changed to glucose in the dieters blood stream. The believe is that slow release foods (ie with a low Gi score), keep you satiated for longer and help you to eat fewer food without starving yourself.
It is also extremely efficient for diabetics, as the low GI types of food are helpful in managing rises in blood glucose secretion.

Chicken Filling For Vol Au Vent Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

1 3 lb chicken -- cut up in 8

breast, legs and wings 1 large onion -- chopped

1/2 bell pepper

1 can tomatoes -- or

5 tomatoes -- pelled and seeded

2 cloves garlic -- minced

2 tablespoons balsamic vinegar

1 cup dry white wine

1/2 cup pitted green olives

salt and pepper -- to taste 2 tablespoons olive oil

1/4 lb mushrooms -- sliced

Season chicken with salt and pepper. Brown pieces in olive oil, transferring them to a plate as they brown. Add onions to the pan and cook until soft. Add garlic and mushrooms. Add vinegar cook until it evaporates. Add wine and cook until almost evaporated. Add chopped green pepper and tomato to the onions amd simmer covered until it becomes a paste. Return chicken pieces to the pan .Bring to a boil. Cover pan and simmer 45 minutes or untilchicken is cooked through. Let cool. Remove meat from bones and cut into bite size pieces. Return chicken to sauce. Add olives, bring to a boil.

Chill before using.

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<h1>Chicken Filling For Vol Au Vent</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 3 lb chicken -- cut up in 8 <P>breast, legs and wings 1 large onion -- chopped <P>1/2 bell pepper <P>1 can tomatoes -- or <P>5 tomatoes -- pelled and seeded <P>2 cloves garlic -- minced <P>2 tablespoons balsamic vinegar <P>1 cup dry white wine <P>1/2 cup pitted green olives <P>salt and pepper -- to taste 2 tablespoons olive oil <P>1/4 lb mushrooms -- sliced <P><P>Season chicken with salt and pepper. Brown pieces in olive oil, transferring them to a plate as they brown. Add onions to the pan and cook until soft. Add garlic and mushrooms. Add vinegar cook until it evaporates. Add wine and cook until almost evaporated. Add chopped green pepper and tomato to the onions amd simmer covered until it becomes a paste. Return chicken pieces to the pan .Bring to a boil. Cover pan and simmer 45 minutes or untilchicken is cooked through. Let cool. Remove meat from bones and cut into bite size pieces. Return chicken to sauce. Add olives, bring to a boil. <P>Chill before using. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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