General cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.


Diet types

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the atkins diet is still one of the most popular diets today. Although highly controversial, it enables weight reduction whilst allowing you to eat many of the foods you love, eg lamb and some dairy produce.
On the atkins diet you eat protein and fat, avoiding carbohydrates almost completely. It is referred to as a high protein, low carb, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.













Indian Anything Curry Recipe
Indian Anything Curry Category Rice Recipes 
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Ingredients And Procedures

3 tb Unsalted butter

-(or veg. oil) 1 c Chopped onion

1 ts Minced garlic

1/2 c Finely minced celery, optl

1 c Tart apple, peel, core and

-cut into small cubes 1/4 c Flour

2 tb Curry powder

3/4 ts Dry mustard

1 Bay leaf

2 1/2 c Unsalted broth

3 c Cooked chicken or any

-other meat cut to -bite-size pieces -(or possibly cubed tofu) 1/2 c Milk or cream

3 tb Unsalted chutney,fine chop

1. Melt butter in saucepan and add onion, garlic,

celery, and apple. Cook, stirring often, for about 5 minutes. 2. Blend flour, curry powder and mustard and sprinkle

over vegetables, stirring. Add bay leaf. 3. Add broth, stirring rapidly with wire whisk. When

mixture has thickened, let it simmer for 15 minutes. Stir often from the bottom to prevent sticking. 4. Add meat, milk and chutney and simmer for 4 or 5

minutes longer. Serve with rice, additional chutney on the side, peanuts or other kinds of nuts, and any number of Indian relishes and raitas. Yield: about 6 servings

 
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