Beans provide a great alternative to meat, since they’re a low-fat source of protein. One cup of lentils provides 17 grams of protein with only 0.75 grams of fat. In fact, the American Cancer Society recommended in their 1996 dietary guidelines that Americans should “choose beans as an alternative to meat.”

Aside from being a great source of protein, beans are a delicious source of fibre, B vitamins, iron, folate, potassium, magnesium, and many phytonutrients, and should be eaten on a regular basis to promote optimal health. It’s recommended that you should eat four 1/2 cup servings of beans per week.

Beans are a superb heart healthy food. Eating beans frequently is associated with lower cholesterol levels. Beans, like all other plant-derived sources of protein, don’t contain any saturated fat, and therefore are also cholesterol free. Thus, if you limit your saturated fat intake by reducing the amount of meat you eat and substitute beans and other plant protein sources for meat in your regular diet, you’ll be well on your way to reducing your blood cholesterol levels and improving your overall health.

Research studies have shown that folate plays a critical role in the reduction of homocysteine levels. Homocysteine is a compound that damages the blood vessel walls when it accumulates in the body. Folate helps to reduce this damaging effect by neutralizing the homocysteine molecules. Data show that between 20 to 40 percent of coronary artery disease patients have elevated levels of homocysteine in their bodies.

Beans deliver a potent combination of potassium, calcium, and magnesium. This combination of electrolytes is associated with reduced risk of heart disease and hypertension.

When it comes to controlling blood sugar, it’s the plentiful amount of soluble fibre in beans that seems to be nutrient of note. If you have insulin resistance, hypoglycaemia, or diabetes, adding beans to your regular diet can be very helpful in controlling your blood sugar. The soluble fibre in beans provides a slow burning and long lasting source of energy, consisting of complex carbohydrates and proteins for your body to use.

Since these macronutrients take longer for your body to break down, blood sugar levels remain stabilized. When blood sugar is stabilized your body doesn’t need to release as much insulin to control the glucose in the blood. This is crucial for diabetic patients, as they, especially, need to control their blood glucose and insulin levels in order to maintain their health.

As previously noted, beans are a rich source of fibre. Fibre adds a great deal of bulk to foods without adding a lot of calories. This is because fibre can easily be digested by our digestive systems. The benefit of the above is that foods such as beans that are bulky in nature make you feel full without adding calories.

Scientific research suggests that beans may help to prevent certain types of cancer, including:

Pancreatic cancer

Colon cancer

Breast Cancer

Prostate Cancer

Beans contain both lignins and phytates, which seem to be the major contributors to the cancer fighting effects of this Superfood.  Phytoestrogens (which are lignins) are estrogen-like compounds that have been linked to a reduction in the risk of developing breast cancer. And phytates are compounds that have been shown to reduce the risk of certain types of intestinal cancer.

Try to eat a variety of beans, as different bean colours means that different polyphenols are present. These phytonutrients have antioxidant properties and help to fight against free radicals.



By: Jill Sabato

About the Author:

The DUI Lawyer

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses.

For more details go to:  www.tailgating-recipe.com cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let’s find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken

Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon

The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that French people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere

A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. For help visit: www.apples-recipes.com it takes only 5 minutes to cook a tasteful mussel’s mariniere. The secret is to season carefully the meal and to discard any mussels that don’t look good enough.

Sole meuniere

Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu

A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut

Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the French recipe can be traced back to 6 centuries ago! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are Alsatian white wine and juniper berries.

Veal stew

Called Blanquette de veal in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as Blanquette from Blanc stands for white in French - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin

Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in French. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet

A strange recipe that English people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the French paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse

Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.



By: veeru

About the Author:

Free Phone Calls

Whether you are strictly a proponent of Conventional medicine or a combination of both Alternative and Conventional to cure your health problem, it does not make sense if you have harmful habits.  One must not smoke, drink, or do drugs. One must manage one’s stress, exercise moderately, and, most importantly one must eat well ~ food is your medicine.

Components of the Greens Diet

When asked, the type of diet or healthy eating practice I preach is a diet I call “The Greens Diet”. I actually stumbled on it at a Overeater’s Anonymous meeting.   It consists of:

12oz of protein (chicken, fish preferably salmon)

1 fruit per day (at least)

20 oz of Green leafy vegetables:

  Beet tops (red and green leaves)

  Kale

  Spinach

  Collard Greens

  Swiss Chard

  Mustard greens

 Other vegetables include: Turnips, Parsnips, Jicama, Green beans, Summer and Winter squashes

I tell my friends, my family, and, my patients, at a minimum to incorporate features of the Greens Diet into their diet, if not replace their diets completely.  The green vegetables I recommend above are the leafy and cruciferous kind. Fresh is always best but if a particular vegetable is not in season, by all means, there’s plenty in the freezer section of your local supermarket.  If the choice is between frozen or none at all, I would go with frozen.

Benefits of Greens

The benefits of green leafy vegetables are endless.  Kale’s constituents primarily include: Vitamin K, A, C, and manganese.  It is also rich in dietary fiber, calcium, potassium, iron, and magnesium. Some studies list that Kale helps prevent cancer, it’s nutrients neutralize potentially carcinogenic substances.  The International Journal of  Cancer lists that those who consume kale and other cruciferous vegetables have a lower incidence of lung, colon, breast, and ovarian cancers.

Spinach, like Kale is another vegetable rich in Vitamins K, A, C, B6, E, folate, manganese, iron, and potassium.  Spinach helps protect against heart disease, arthritis, and, the type of cancer it helps protect against is that of the colon. Swiss Chard like Spinach and Kale is also rich in Vitamin K, A,C, E, and folate, manganese.  Research show that it helps with bone health and the type of cancer it protects against are in the digestive tract.  Because Swiss Chard is an excellent source of magnesium, so it helps regulate nerve and muscle tone by  balancing the action of calcium.  Insufficient magnesium can thus contribute to high blood pressure.   Like Kale, and Spinach, Swiss Chard is an excellent source of Vitamin C and E.  It has antioxidant powers that help battle free radicals that cause damage to cells.  Not having enough antioxidants in the body can result in inflammatory conditions like arthritis.  Vitamin C is also essential for immunity, excellent for the prevention of the common cold.   

All the greens and squashes listed above are excellent sources of fiber and shown to reduce high cholesterol levels which in turn help prevent atherosclerosis.  It’s also been shown that fiber helps keep blood sugar levels low, therefore helpful to those with Type 2 Diabetes.   Including bulky greens, and, squashes  in one’s current diet gives one a sense of fullness and contributes to weight loss.  I’ve seen this in my senior patients.  Some of my patients tout 1-3 lb/week losses. Some of the vegetables above contain some protein, but this Greens Diet includes 12 oz. of protein a day and I recommend fish, and if possible, salmon.  Salmon is a great source of omega oils excellent for heart, brain, skin, and vital in the reduction of high levels of cholesterol.  These dark green leafy vegetables, and  squashes  are easily available in your neighborhood supermarkets. Remember to add yellow, and, green squashes.  Low in carbs, and, sugar, they add texture to your greens. The most common type of squashes are either summer or winter squash.  When selecting your squashes, the summer squash should be fairly heavy for its size, and, free from blemishes.  Winter squashes are usually sold immature.Remember, think dark green Leafy, and yellow. In the 5 Element theory of Chinese medicine, squashes which are basically yellow, represent Earth; the organ: the Pancreas.  In Chinese Medicine theory, it is the pancreas that transforms food and drink into qi (energy), and, blood.     

You may blanch the greens, keeping them crunchy and tasty with your favorite salad dressing.  Remember that vinegar is an astringent, it holds in Lung Qi; the energy of breathing.  For frozen vegetables, check the instructions on the  package.  Remember not to overcook!  Feel free to garnish with nuts.  Squash is excellent baked or steamed.  Summer squashes can also be mashed and served with a little bit of butter or low-fat cream. Squashes can also be boiled before you toss in the greens cooking for an additional minute or two.  Spinach is great fresh.  Mix it with other salad greens.  I’m a fan of olive oil and vinegar as a dressing.

Patients Benefit from the Greens Diet

One of them let’s call Morris, a boy of 8 with ADHD.  His mother is a jewel of a woman with infinite patience, and, rationale.   Morris has everyone in the house inspired with how the Greens Diet has changed him.  He is calmer, and now can be still in order to listen.  “I want my daughter to have what you gave to Morris.  He is so much calmer, and, nicer,”  his classmate’s dad told Morris” mom.   Of course Morris’ mom and dad are on the program for weight loss, coz why not? They say.

My senior patient I will name Olivia, aged 70 came to Acupuncture because she had open heart surgery.  She was overweight, and worried about her heart.  She was sent to me by her cardiologist.  Olivia had a stroke, and open heart surgery.  A patient on blood thinners is not a candidate for herbal therapy.  She is kept on her conventional medicine protocol, and immediately put her on The Greens Diet.  The following week, Olivia happily reported that she lost 1 pound!  We were encouraged to continue,  balancing her coronary health, and diet.  Olivia is a good patient. She has an open mind, and, looks forward to alternative medicine complementing her HMO plan.  We were encouraged to continue, balancing her coronary health, with this Greens Diet and Acupuncture.

 

Another is a television actress we will call Gwen.  She is young, and, very talented.  Gwen needs to be clear of mind as she goes from one film set to another.  Gwen is a large woman of 5′9″ who thrives on the Greens Diet because it keeps her energetic, and she continues to fit well in her size 12 suits.  I am in my thirties, and, I feel fabulous~ “let’s take as many pictures of me now while I am young, and pretty!” she says. 

An elderly lady we will call Rita has glaucoma.  She comes to Acupuncture, and, herbal therapy so that she can see better.  Acupuncture treatments always improve her vision.   In Chinese Medicine, Glaucoma is damp.  The Greens Diet drains damp, and cools the blood that is stored in the liver.  To help drain damp and tonify her pancreas, we replaced her soda pop habit  with fresh ginger juice and honey.   Her vision continues to improve with Acupuncture and a customized Chinese Herbal formulation.  

Nancy is 49.  Recently diagnosed with type II diabetes, she came to my clinic seeking alternative medicine to support her decision to get better.  So focused was Nancy with her new diet, and, exercise regiment, that her numbers cleared up and balanced out rapidly.  In 6 weeks, her doctor was surprised with her recovery.  You are a model patient.  Would you be willing to speak in my coming Forum on Diabetes at the University next month?   Nancy’s recovery includes her will and determination to get better.  The Greens Diet easily manages diabetes.

Karena, 55, had surgery that incised the cancer she had in her breast.  She has Acupuncture to help her heal quickly.  I also put her on the Greens Diet to accelerate healing and to elevate, and, maintain her mood.

   

Conclusion:

 My patients are intelligent people who think out of the box as they pursue living well, and staying healthy.  They are in tune with their bodies.  They believe the Greens Diet works.  It gives them the energy to be on the ball with their busy schedules, as they continue to excel in their lives.  Less costly and always safe to use, I recommend The Greens Diet also because I am a Doctor of Chinese medicine with knowledge of traditional and natural remedies immediately recognizing its value (or value of its ingredients). As listed in my success stories above, I have used it to help my patient’s battle diseases or it’s aftermath and emotional problems since 2001. I can proudly say that I do use the Greens Diet to fix whatever ails me or if I need to be on a manageable diet.

In the 5 element theory of Chinese Medicine, colors can help one remember internal organs that we nourish with food. Green (wood) is the liver, generating Red (fire) the heart, generating Yellow (earth), the pancreas,  which now generates White (metal),  the lungs, which in turn generates Black or Blue for (water), the kidneys.  One element generates the next.  I always remember to say that instead of meats which are acidic, try fish or seaweed from the ocean to nourish kidneys.  That fountain of Life is the kidney organ. When we breathe in, it’s our lower back that moves~ where the kidneys are; a breath out is the lungs.  In Chinese medicine, the liver is the General.  The liver holds blood in the body before that the heart circulates.  It assists the pancreas in digesting food.  It also creates energy directing the Lungs in its breathing function.   A breath out is from the lungs.  A breath taken in is when the body pulls up from the lower back, the area of the kidneys.  Whether currently being treated for cancer and most especially when recovering from cancer, we need to eat our greens and if possible organic green so that it is free of cancer-causing pesticides.  Food is medicine. We are what we eat.  Eat fresh, and eat organic.



By: Maria Locsin L. Ac

About the Author:

Toddler Beds

Fruit and vegetables are brimming with fibre, plus a whole range of vitamins and minerals, and because they’re low in calories, they make an important and healthy addition to any diet. Here is some information for you about vegetable nutrition. “Eat your fruits and vegetables” is one of the tried and true recommendations for a healthy diet, and for good reason. Eating plenty of fruits and vegetables can help you ward off heart disease and stroke, control blood pressure and cholesterol, prevent some types of cancer, avoid a painful intestinal ailment called diverticulitis, and guard against cataract and macular degeneration, two common causes of vision loss.”5 A Day” is a day is a national health programme in the USA and also in the UK to explain why you need vegetable nutrition as well as fruit and to encourage you to eat more servings of fruit and vegetables every day. People all over the world are becoming more and more aware of how important fruit nutrition and vegetable nutrition is to stay healthy.

In general, yellow and dark green vegetables are excellent sources of vitamin A. Green leafy vegetables are rich in calcium, iron, magnesium, vitamin C and many of the B vitamins. The greener the leaf, the richer the nutrients will be. Here are some suggestions to think about color to pack nutritional power in your diet: · White: Eat cauliflower more often than potatoes, onions and mushrooms.· Green: Add more dark lettuces, such as romaine and red leaf lettuce, spinach, broccoli and Brussels sprouts to replace iceberg lettuce and green beans. · Yellow-orange: Substitute more carrots, winter squashes, sweet potatoes, cantaloupe, oranges and grapefruit for corn or bananas. · Red: Select tomatoes, red peppers and strawberries in favor of apples. If you are trying to watch your weight, an idea is to make sure you are not eating too many calories if you are adding these foods to your diet. increasing the amounts of fruits and vegetables you eat can promote weight control, but only if they replace higher fat foods like ice cream, meat and chips to help you consume fewer calories. But if fruits and vegetables are simply added to what you already eat, total calories won’t significantly drop and weight loss should not be expected. The most important thing to do is to vary the fruit and vegetables that you eat from day to day. This is to give your body a variety but to also keep you interested in your food. There are always great new recipes, ideas and ways to make your food look and taste great!



By: Shelley Green

About the Author:

Get a Mortgage

White chili was invented in Chihuahua, Mexico in 1840. It was served at the various Cantina’s, offering a delicious food that was spicy and very inexpensive to make. It is also believed to have been used when meat was in short supply. Cow hands throughout Texas were also known to eat white chili as they tracked the cattle along the prairie. It is called white chili because of the white chili beans in it.

There are several ways to make white chili. The most popular way is with pieces of chicken breast. There are generally several types of chilis in a white chili recipe. These chilies include Anaheim’s, jalapenos, green chili and dried New Mexico peppers. White chili is commonly served with heated flour or corn tortillas on the side.

White bean and pork chili is very popular in Texas. You will need an onion, olive oil, one cup of baby carrots, two chopped celery sticks, two minced garlic cloves, one pound of pork diced into small chunks, chili powder, oregano, sage, diced tomatoes, and beans. Cook your meat first. Once it has cooled add all the other ingredients. Add enough water to allow the beans to soak and soften. This is a chunky chili that you eat with a fork. While it really doesn’t look at that appealing, you will love the smell and the taste. This white chili is served with warm biscuits or fresh cornbread.

One of the most unique white chili concoctions is cheesy lime white chili. This includes green beans, corn, white chili beans and tofu. It is commonly mistake for a stew rather than a chili. Those who like this type of white chili really seem to enjoy the flavor, but it is one not too many people are very keen on. It is worth trying though. 

If you have never tried white chili before, you are really missing out. While it isn’t as common as some other types of chili, it is worth trying before you completely rule it out. If you aren’t interested in making white chili to try it, consider going to a chili cook off or chili festival where you can sample it free of charge.



By: Paul Ingersole

About the Author:

Dogs Discussion

usur Lee’s Magical Mystery Tour

Wrinkled parachutes cast a rosy glow on circle booths at Shang. Photo: Steven Richter

It says a lot about the souped-up speed of gentrification in New York and even more about Susur Lee that he was willing to close his rocking hit restaurant Susur in Toronto for Shang, a hotel dining room above Orchard Street. It must have seemed quite a lure at the moment of commitment: The Thompson LES hotel with a world class restaurant in Manhattan’s hottest new zip code. Now, with escalating financial wipeouts and even crazed nocturnal nomads pinching dollars, there’s more riding on Lee’s back than just his ponytail.



Every country has its own Chinese food flourish: Chef Lee honors that fusion. Photo: Steven Richter

Yes, he looks like a movie star and talks like a poet, flashing briefly through the dining room with its big round booths and giant crushed fabric parachutes casting a rosy glow. Lee clearly knows it’s his to lose. From the look of the Saturday night crush in the dining room – the preferred age group, vogueish but not slavishly so, masters-of-the-universe-in-waiting, still dancing on the edge – Lee’s already got an audience that could build a buzz. Two longtime veterans of hip, one from Nobu, one from Matsuri at the entrance obviously have the required Rolodex. Tonight’s early responders are not just peripatetic first-nighters but also Saturday daters and even locals, a good-looking stew skewing young that might build the vital word of mouth if they like the food as much as we do.

What is it like? “What are the Beatles like?” you might have asked before hearing the Liverpudlian four. Like no one, would have been the answer. Susur Lee’s magical tour has taken him from Hong Kong, to Toronto, to Singapore with its triangle of influences – Malaysia, Thailand and Indonesia – back to Toronto and now he hopes to woo New York with these lyrical inventions. His food is unique, unlike anything I have tasted here, often thrilling, endlessly inventive, whimsical and traditional in the same dish, daring and delicious. His passion for design almost never overwhelms his mastery of texture and layered flavors. He counts on a trusted second from his days in Singapore as he drives the kitchen to his astonishing tune, is his own pastry chef (and also fields room service). Be warned. Come with friends you like. In this first ten days, the kitchen can be slow.



Caramelized wild sablefish with mustard green relish and salmon roe. Photo: Steven Richter

You don’t have to know that the chef wants to honor the Chinese Diaspora. “Wherever Chinese food goes, it changes with each country. I want to honor that tradition.” Call it fusion, I suppose, but look for more at Shang. From time to time, a notion seems totally Chinese.  Crispy taro puffs – four of them lined up without embellishment on a plate – are a dim sum you might encounter in Chinatown, except for that velvety surprise of curried egg salad inside. (Taro is a special weakness of mine that not everyone shares.) A big tangle of chickpea sweet onion fritters on puddles of ginger-mango chutney and minted yogurt – orange on one side, green on the other – links to India and possibly Japanese tempura. Splendid lobster croquettes filled with salty duck egg, lemon balm, shallot and the tang of chili-lime juice is a generation removed from China, reminiscing.



Nineteen ingredients and toasted hazelnuts give Singapore slaw its crunch. Photo: Steven Richter

Lee’s signature Singapore slaw is the perfect opener (one order is more than enough for four, no matter what your



Celestial seafood tofu. Photo: Steve Richter

server says). Toasted hazelnuts and a puckery taste of sour plum dressing add to the crunch and flavor of 19 ingredients. Sashimi of madai with pickled daikon, celery sprouts and lemon purée, plus caramelized wild sablefish, then lobster-shrimp croquettes with Malay black pepper sauce have us raving on our first visit. Dishes arrive two or three at a time with a clean round of rectangular plates for tasting, white with a tiny red rabbit on the rim – the chef’s astrological sign. I’m a fool for turnip cake, including this one, rife with eggplant, Cantonese-preserved black bean and shiitakes. With so many exotic notions, it would be easy to overlook steamed potato dumplings. They sound so ordinary. Don’t be fooled. Carved away with a triangle of their almost-veil-thin crust attached, the dumpling is marvelous and full of surprises. Crisp-skinned young garlic chicken with sweet-and-sour onion marmalade is remarkably juicy.



The young garlic chicken is crackly-skinned, moist within. Photo: Steven Richter

Less thrilling is the Beijing cucumber salad, a too thick-skinned oxtail soup dumpling in chicken-coriander broth, and coin-like slices of octopus with tomatillo and tomatoes. Cardamom-scented carrot and chili-mint chutneys plus glazed bananas can’t save bland Mongolian lamb chops. But the triumphs blur the flubs. And even though we’re all groaning from the excess, our host, a legendary gourmand, can’t stop ordering. I am still able to appreciate the saving grace of orange and lemongrass granité on lemon curd with passion fruit gelée and bitter orange sorbet. I didn’t really need the lemon tart with lemon parfait and raspberry coulis in tea sauce or the coconut crème caramel with Chantilly and black rice pudding at the bottom, but I tasted – loved them both – and survived.



The chef’s dessert range:  granité, warm tong yuan, and lemon tart. Photo: Steven Richter

I can’t wait to share this revelation with Chinese friends and taste more dishes even though it costs $30 one way and takes forever to creep and lurch through traffic from the Upper West Side. It’s my second visit this week. We must repeat the slaw, the potato dumplings, the taro puffs and my favorite dish of all – steamed tofu custard with crab, shrimp, lobster, baby mussels and air-dried scallops in Tanjin bouillon, a superior stock of duck, pork and ham – sheer umami. The black hairy stuff is desert moss (not “dessert” as typoed), a green that grows outside Beijing. Thin slices of pork loin wrapped around green beans with mustard and almonds should provide safe haven for tofuphobes and finicky eaters but I won’t waste my calories again. I love squab and foie gras in wrappers imitating Peking duck but the lotus crepes are leathery by the time they reach our table. Spicy slow braised beef cheek, fatty and luscious, is perfect. Served with soft brown rice and olive preserved vegetables, one portion is enough for four to taste, especially, if like me, you’ll eat too much anyway. And with so many options $12 or less, and everything else (except Kobe beef) $25 or considerly cheaper, you can spend a little or a lot. Include a $3 order of mantou whole-wheat Chinese bread to sop up sauces, and you probably won’t want to stop for a burger on your way home.

187 Orchard Street. 212 260 7900. Closed Sunday. To avoid a steep flight of steps at the Orchard Street entrance, enter through Hotel Thompson LES at 190 Allen Street. Take the elevator to 2.

Copyright Gael Greene 2008 www.insatiable-critic.com





By: Gael Greene

About the Author:

Natural Remedies

My first experience with bratwurst came at the tender age of eleven.  I had just moved to Wisconsin from Illinois, where kielbasa was the main sausage in my life.  Polish sausage reigned supreme, and I was a proud pole living in a suburb of Chicago.

 

As we were driving into our new hometown, I noticed signs for “brats” at the local supermarkets.  I was dumbfounded, and a little scared.  Although a pretty good kid, I tended to be a little bit mischievous from time to time.  Was this the reason for moving up north?  I was preparing for the worse.  Imagine my relief, when we went grocery shopping that first day and I saw that “brats” was short for bratwurst.

 

My first bratwurst was grilled and on a bun.  That’s all it took to supplant polish sausage as my new number one.  Luckily I’m part German, so there is no Polish guilt.  I now try to incorporate brats into meals that call for other sausages.  Here are a few easy recipes you may enjoy:

 

Bratwurst Bake

 

What you need:

1 package Johnsonville brats (5-6 brats)

28 oz jar spaghetti sauce

14.5 oz can green beans, drained

2 (4 oz) cans mushrooms, sliced and drained

8 oz mozzarella cheese, shredded

1/4 c Parmesan cheese, grated

 

What you do:

Cut brats into bite-sized pieces.  Cook in skillet until juices run clear; drain on paper towels.  Mix brats, mushrooms, beans and spaghetti sauce in a bowl.  Grease a 9 x 9 inch pan with non-stick cooking spray.  Pour mixture into pan.  Sprinkle on Parmesan cheese.  Top off casserole with Mozzarella cheese.  Bake in a 350 degree preheated oven for 35-45 minutes, uncovered.  Cheese should be melted but not browned.  Meal best served over noodles.

 

Beer Soaked Bratwurst

 

What you need:

1 lb of bratwurst

2 12 oz cans of beer

1 medium onion, chopped

16 oz jar sauerkraut with caraway seeds, drained

1 green pepper, chopped

2 T butter

 

What you do:

Layer bratwurst on bottom of  9 x 13 x 2 inch baking pan.  Pour beer over bratwurst and cover with foil.  Refrigerate for at least 1 hour.  In medium skillet, add butter, onion and green pepper.  Cook on med heat until lightly browned.  Add sauerkraut, mix and continue heating for 5 minutes, stirring frequently.  Wrap sauerkraut mixture in aluminum foil and set aside.  Add brats and beer to large skillet or saucepan; cover and simmer for 15 minutes. 

On gas grill:

Set front and back burners to med heat and leave the middle off.  Set foil covered kraut off to the side, away from direct heat.  Place brats in middle of grill and cover.  Cook brats for 10 -12 minutes, making sure browned on each side and watching for flare-ups. 

On charcoal grill:  

Cook over mostly ashen coals for 10 -15 minutes, turning often and preventing flare-ups.  Cook kraut away from flame.  Serve brats on buns with kraut mixture on top and spicy brown mustard, or your choice of condiments.



By: Reggie Bean

About the Author:

Bankruptcy Lawyers

It is a good idea to carry out detoxification of our bodies often. This necessarily may not mean swearing off hamburgers, French fries and beer for a couple of days. Our bodies accumulate waste and toxins that in due course of time will attack our immune system and other areas of our body hampering our normal healthy body functions. Most important is the fact that when burden of these toxins increases, they begin to rampage as free radicals, attacking the immune system and leaving our bodies susceptible to a host of opportunistic diseases, such as cancer, diabetes, gastrointestinal tract problems, MS and others.

Many of us assume that a few mega-vitamins and supplements will certainly take care of us and there is some truth to this assumption but, that is not all. Our bodies do need a tune-up occasionally. A detoxification cleansing is that tune-up that our bodies require at regular interval of time to allow our system to function optimally and keep it pure.

The foods to stay away from are processed foods, foods with artificial sweetener added to it, foods fried in oil, red meat, pork, chicken, and any other critters except fish. Also avoid the diet drinks, beers, whole milk, the cereal aisle at the market and stay away from munchies, for that period.

There are many detox diet recipes available. Recipe books and recipes on internet are readily available. In fact, given the right formulas, you too can use your creativity and master the art of preparing your own detox recipes and writing your own book too.

The basic dietary pool to choose from are unprocessed foods which are rich in fiber. This should definitely include fresh vegetables, fresh fruits, brown rice, oats, raw nuts, fresh fish, fresh fruit juices and plenty of water.

Out of all these foods that you are allowed to eat while consuming detox diet, make a list of your favorite foods, then start writing out your own recipes for each meal, so you ensure yourself delicious meals well in advance. This will help you continue with your detox diet plan more effectively and also help you to develop your taste for fiber rich nutritious food.

The Mediterraneans were always aware of healthy eating habits. Mediterranean diets are very popular because most of their meals are low in fat, low in carbohydrates. There are many Greek and Turkish recipes available online that will qualify as detox diets. Different recipes for preparation of several varieties of vegetable soup using combinations of fiber and nutrient rich ingredients can be accessed from wide choice of diet sites.

Cabbage soup is a very popular and included in detox diet . It is very satisfying and gives you a feeling of fullness. This is the best part of the fiber rich food. It is very satiating and always prevents you from over eating. So is Gazpacho. A Spanish soup prepared from tomatoes, bell peppers, cucumber and fresh garlic clove.

This soup is served cold. Another great detox diet recipe is called “Dave’s Detox Surprise”. This detox soup is prepared from following ingredients. Firstly 2 quarts of water is brought to a simmer. Later add to it 2 finely chopped onions, one half of a garlic clove, finely minced, four stewed tomatoes (after removing the skin) and then diced. To this add two chopped carrots, 7 ounces of sliced mushrooms, 3/4 of a cup of brown rice and two beef bullion cubes. Let this soup simmer for about one hour on a low heat, then is best, served hot.

To add to the taste serve “Dave’s Detox Surprise” along with a boiled en tree of Red pepper, sprinkled with lemon juice and a side dish of fresh green beans with mushrooms and crushed almonds. This combination would certainly be a delicious mouth watering meal!

Your food selection for preparation of any detox diet recipes that you like will certainly test your creativity. Idea of being able to eat the food you can enjoy will motivate you to stay on track and not give up the challenge. The more variety of recipes that you can come up with, the easier your detoxification process will be. It is rightly said variety is the spices of life. There is a saying in Asian culture , “A cup of brown rice is worth a thousand recipes”. More on Detoxification Diets at http://www.mastercleanse-review.com



By: Dr. Ken Woods

About the Author:

Morning Sickners

We all know that we need fast dinner recipes to get dinner on the table quick. Very seldom do any of us have time to make everything from scratch and spend hours in the kitchen. Here are some of my favorite fast dinner recipes to get dinner on the table in a jiffy!

Salisbury Steak

This recipe doesn’t take much prep time, but it does take a bit of time to bake, so plan ahead for that. The sauce has a nice zip to it, thanks to the barbecue sauce and the stuffing mix adds a nice flavor to the patties and helps to make this a quick fix dinner. To make this recipe even faster, substitute dehydrated onion flakes for the chopped onion.

Ingredients:

1 ½ lb ground beef

1 package stuffing mix for chicken

1 ½ cup water, divided

¾ c chopped onion (or 1 tablespoon dehydrated onion flakes)

8 oz fresh mushrooms, sliced

½ c barbecue sauce

Directions:

Preheat oven to 375 degrees.

In a large bowl, mix together then ground beef, stuffing mix, 1 ¼ cup water and the onion. Pat into ½ inch thick oval shaped patties. Put in a large baking dish and bake for 25 minutes.

While patties are baking, spray a skillet with cooking spray and heat over medium-high heat. Sauté mushrooms for 5 minutes, stirring every once in a while. Add remaining water and the barbecue sauce. Turn heat down to low and cook 1-2 minutes or until the sauce is heated.

Serve sauce over patties.

To round out this meal, serve with green beans and potatoes baked in the microwave while the patties are baking.

Zippy Chicken & Pasta

This is a fun and colorful fast dinner recipe that kids and adults love. It’s a great way to get kids to enjoy eating their veggies. This is a complete dinner on its own so it’s especially fast. Since it’s fairly light, dessert would be a good addition to this dinner.

Ingredients:

1 (8 oz) package fusilli or rotini pasta

½ c Italian salad dressing, divided

1 lb boneless, skinless chicken breasts, cut into chunks

2 cups broccoli florets

1 large red pepper, chopped

1 small onion, sliced thin

1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

¼ cup grated parmesan cheese

Directions:

Follow directions on package for cooking pasta.

While pasta is cooking, in a large skillet, heat ¼ cup of the dressing over medium-high heat. Add chicken chunks and cook about 5 minutes or until the chicken is cooked through. Stir occasionally. Add vegetables and parsley to the pan and cook 5 minutes longer.

Drain pasta. Add to chicken mixture and stir well. Add remaining ¼ cup of Italian dressing and toss to coat. Sprinkle with parmesan cheese.

A fun twist on this dinner would be to substitute shrimp for the chicken. If you make this substitution, you should reduce the cooking time to about 2 minutes or just until the shrimp turns pink. Shrimp will turn rubbery if overcooked, so it’s important to watch your cooking time.

Since this fast dinner recipe is a complete meal in one bowl, there really isn’t anything to be added to round out this meal. But since it’s nice and light, a quick dessert would be fabulous. I would suggest a pudding parfait. Just take your favorite flavor of pudding, layer it with cool whip and some graham cracker crumbs in a pretty glass and there you have an easy but fancy looking dessert.



By: Audra Elizabeth

About the Author:

Bankruptcy Lawyers

Home Coffee Bean Roasting: The Mysterious Trick for a Idealized Cup of Coffee

The Muslims are believed as the first people who perused coffee as advance as the ninth century. Its popularity went far-flung in Europe because of the business relations of the Venetians in the Arab countries. In latest time, coffee has become the second to the highest degree commendable openly traded trade good. It is just next to oil. A great deal of national economies count on its flock yield and overseas statistical distribution, such as Uganda, Rwanda, Ethiopia, and some Central American nations.

Fitting In to researches, coffee consumption forbids Alzheimer’s disease, diabetes, Parkinson’s disease, dementia, heart ailment, liver-related troubles, and gout. The scent of coffee restores missing appetite therefore it is recommended for those who are having eating problems credited to want of appetite. Lately a lot of modest and intermediate enterprises have boomed because of their specialty in coffee. Book devotees and athletes alike would a great deal be discovered haunting coffee shops. Some have complained though that high-priced coffee served well in coffee shops have destroyed their originality. If you were a coffee fan or still if not yet one, healthier do home coffee bean roasting and drink coffee to the total capacity of your heart without caring about lofty prices of ambience and originality of tastes.

The Importance of Roasting

You could buy the green coffee beans online or any vicinity store. Roast them expending equipment and instruments that you could get in your home or purchase home roasters and grinders. The tasting of coffee is greatly attained by controlling the bean. As the beans are baked, they lose moisture and attain volume therefore suffering denseness. The lesser the density of the coffee beans are, the more satisfactory is the coffee developed. baked beans of grimmer color have lesser caffeine and more sweetness. Lighter ones have greater caffeine content and are to a greater extent bitter. The physical process of home coffee bean roasting is done by heating the green beans until they reach 200 degrees Celsius. As the beans are roasted, caramelization takes place where the starches within the bean are deformed into simple sugars. The extraneous appearance of the beans convert from green to brown.

Online Coffee Roasters

The Internet has affected it viable to buy an bargain-priced, efficient, and effective home coffee bean roasting machine without getting out your city or state. Coffee roasters obtainable online are resourceful of executing the following:

▪ Roasting at least one cup of green beans

▪ 3-stage roasting up to fifteen minutes

▪ Temperature accommodation as the roasting continues

▪ Monitoring and manipulating the roasting time

▪ Memory functions that could store at most ten of your roasting styles

▪ Presenting the roasting time, temperature, and current roasting stage through LCD monitors

▪ Even roasting, which eradicates too much or too little roasting of any of the coffee bean

Help of the warranty and after-sale inspection and repairs provided by online suppliers of home coffee bean roasting machines such as The Grape and Granary. Be wise and keep wise, drink coffee you baked at home. Catch the chance to drink coffee or even sell it which are roasted concurring to your specifications. Enjoy your home-baked cup of Ideal coffee while delighting the new day or relaxing from a frantic one.



By: Jean Kokus

About the Author:

Beautiful Women Discussion