Dieting tips

The Atkins’ Diet
Now nearly 5 decades old, the popular atkins diet has been one of the most popular weight loss systems over the last few years. Having many well known film stars amongst its supporters, it claims to allow weight loss whilst allowing many foods that would not be part of a normal diet, eg beef and butter.
Unlike other diets, on the atkins diet you are supposed to eat fat and protein, avoiding carbohydrates almost completely. It is referred to 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, but not limited to, cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Oktapodi Maratho Krasato (Octopus and Fennel Recipe

	Category	Appetizer Recipes
	Views	13
	Ratings	0

Ingredients And Procedures

1 md Octopus

1 md Onion; chopped; *OR*

5 (scallions; chopped)

1/3 c Olive oil

1 c Dry red wine

1 bn Fennel; chopped

4 Tomatoes (fresh or canned)

- peeled, seeded & chopped Salt & freshly ground pepper Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger. Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft. Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix. Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes). Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias

Rate this recipe!

Post this recipe to your site

<h1>Oktapodi Maratho Krasato (Octopus and Fennel</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 md Octopus <P>1 md Onion; chopped; *OR* <P>5 (scallions; chopped) <P>1/3 c Olive oil <P>1 c Dry red wine <P>1 bn Fennel; chopped <P>4 Tomatoes (fresh or canned) <P>- peeled, seeded & chopped Salt & freshly ground pepper Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger. Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft. Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix. Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes). Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>