General kitchen advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) diet is linked to the gi (or glycaemic index), a chart showing foods and a score illustrating the ease with which the carbohydrates of the food type gets converted to sugar in the dieters body. The claim is that slow release types of food (ie those food types with a low Gi number), keep you feeling full longer and mean that you can consume less food without feeling you are always hungry.
It is also extremeley effective for folk with diabetes, as the low GI food types are beneficial in controlling rises in blood glucose levels.

Hammin Di Pesach (Lamb, Meatballs & Spinach For Passover) Recipe

	Category	Lamb Recipes
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Ingredients And Procedures

1 Chicken breast (2 halves)

-ground 4 ts Olive oil

1 Egg; slightly beaten

2 tb Matza meal*

8 c Chicken broth

-salt -freshly ground black pepper 1 ds Nutmeg

2 1/2 lb Lamb,breast of or rib chops

2 Garlic cloves; sliced

2 Parsley, Italian sprigs

-coarsely chopped 1 c -Warm water

2 lb Spinach,cooked and slightly

-drained 4 Matzot;regular, broken into

-large pieces * Matza meal and Matzots may purchase in some supermarkets and Jewish grocery stores. (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or warm which describes certain dishes that are kept warm for prolonged periods of time...In Pitigliano, however Hammin was the classic one-course meal for Passover that both rich and poor used to make. The only difference between the versions was the in the cuts of meat used. Poor people used breast of lamb..and meatballs made with beef(when the cost of ground beef was a fraction of the cost of chicken.) People who didn't have to worry about the cost used tiny rib chops from baby lamb and chicken balls." Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water. Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8

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<h1>Hammin Di Pesach (Lamb, Meatballs & Spinach For Passover)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Chicken breast (2 halves) <P>-ground 4 ts Olive oil <P>1 Egg; slightly beaten <P>2 tb Matza meal* <P>8 c Chicken broth <P>-salt -freshly ground black pepper 1 ds Nutmeg <P>2 1/2 lb Lamb,breast of or rib chops <P>2 Garlic cloves; sliced <P>2 Parsley, Italian sprigs <P>-coarsely chopped 1 c -Warm water <P>2 lb Spinach,cooked and slightly <P>-drained 4 Matzot;regular, broken into <P>-large pieces * Matza meal and Matzots may purchase in some supermarkets and Jewish grocery stores. (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or warm which describes certain dishes that are kept warm for prolonged periods of time...In Pitigliano, however Hammin was the classic one-course meal for Passover that both rich and poor used to make. The only difference between the versions was the in the cuts of meat used. Poor people used breast of lamb..and meatballs made with beef(when the cost of ground beef was a fraction of the cost of chicken.) People who didn't have to worry about the cost used tiny rib chops from baby lamb and chicken balls." Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water. Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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