General cooking tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?


Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Dieting 101

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet achieved most of its fame during the last few years. Although highly controversial, it claims to allow weight loss whilst encouraging you to eat foods that are normally considered bad for diets, eg lamb and butter.
With this diet you are supposed to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a low carbohydrate/high protein, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.















"Five Lilies" Chowder Recipe
Category Chicken Recipes 
Views 1328 
Ratings 0 
Ingredients And Procedures

3 tb Olive oil

4 c Diced yellow onions

1/4 c Sliced shallots

1 tb Chopped garlic

1 c Dry white wine

1 Bay leaf

6 c Mushroom stock or rich

Chicken stock -- fat Removed Kosher Salt & Freshly Ground Black Pepper 2 ts Minced fresh thyme -- (Or 1

ts Dried) 2 ts Minced fresh oregano -- (Or

1 t Dried)

1/2 c Minced celery

1 c Leeks, both white & tender

Green parts 2 tb Dry sherry

2 tb Minced chives

Gremolata -- * See Note

In a medium saucepan, heat the olive oil. Add the onions, shallots and garlic and saute until they just begin to color. Transfer half of the onion mixture to a blender or food processor. Puree and return to the pan. Add the wine, bay leaf and stock and simmer for 10 minutes. Season with salt and pepper. (The soup

base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.) Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base. Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture. Remove the bay leaf, stir in the chives and garnish with a sprinkling Recipe By : COOKING RIGHT SHOW#CR9661 From: Dan Klepach Date: 04-14-96

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: