Food and cooking tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Dieting tips

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it allows fat reduction whilst allowing you to eat many of the foods you love, eg lamb and hard cheeses.
Unlike other diets, with the atkins diet it is considered good to eat fat and protein, avoiding carbohydrates almost completely. Because of this, it is known as a low carb/high protein, 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 cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Fragrant Coconut and Spice Rice Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1 tb Oil

1/2 c Peanuts, unsalted, shelled

-and roughly chopped 1 tb Dessicated coconut

1 c Coconut milk

2 c Water

1 Lemon grass stem, 10 cm long

8 Curry leaves

2 Spring onions, cut in 2 mm

-slices 1 ts Ground cumin

1/2 ts Ground cardamom

1/2 ts Ground turmeric

2 1/2 c Long grain rice

1. Heat oil in pan. Add nuts, stir until golden; stir in coconut. 2. Add

coconut milk and water to pan. Stir in lemon grass, curry leaves and spring onions. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook, uncovered, until steam holes appear at the surface. 3. Cover pan with a tight fitting lid, reduce heat to very low. Cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required. NOTE: Jasmine or Basmati rice can be used instead of long grain rice if preferred. Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in gluggy rice. HINT: The curry leaf is native to south east Asia and as its name suggests, lends a rich curry-like flavour to Asian dishes. Source: Cooking Indonesian

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<h1>Fragrant Coconut and Spice Rice</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Oil <P>1/2 c Peanuts, unsalted, shelled <P>-and roughly chopped 1 tb Dessicated coconut <P>1 c Coconut milk <P>2 c Water <P>1 Lemon grass stem, 10 cm long <P>8 Curry leaves <P>2 Spring onions, cut in 2 mm <P>-slices 1 ts Ground cumin <P>1/2 ts Ground cardamom <P>1/2 ts Ground turmeric <P>2 1/2 c Long grain rice <P>1. Heat oil in pan. Add nuts, stir until golden; stir in coconut. 2. Add <P>coconut milk and water to pan. Stir in lemon grass, curry leaves and spring onions. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook, uncovered, until steam holes appear at the surface. 3. Cover pan with a tight fitting lid, reduce heat to very low. Cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required. NOTE: Jasmine or Basmati rice can be used instead of long grain rice if preferred. Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in gluggy rice. HINT: The curry leaf is native to south east Asia and as its name suggests, lends a rich curry-like flavour to Asian dishes. Source: Cooking Indonesian <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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