Food tips

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.


Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.


Dieting tips

The Glycaemic Index Diet
The glycaemic index weight loss program is based on the glycaemic index, a list showing food types and an indicator of the speed with which the glucose in the food gets changed to glucose in the dieters blood stream. The believe is that slow release foods (ie with a low Gi score), keep you satiated for longer and help you to eat fewer food without starving yourself.
It is also extremely efficient for diabetics, as the low GI types of food are helpful in managing rises in blood glucose secretion.













Pheasant a La Mode De Mon Recipe
Pheasant a La Mode De Mon Category Holiday Recipes 
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Ingredients And Procedures

1 Pheasant

1 1/2 c Port (*NOT* "cooking port",

-real port. "Cooking port" -has salt added) 5 sl Onion (slice thin)

2 T Mushroom peelings

1 c Chicken stock

1 Bay leaf

2 Cloves, whole

-(or more to taste) 1 Garlic clove

1 T Parsley, chopped fine

2 T Celery leaves,

-chopped fine 1 sl Lemon (peeled

-and chopped) 12 Juniper berries

-(less or more to taste) 1 Tangerine (whole),

-peeled 1/4 lb Larding pork

-(bacon will do) 10 Peppercorns

-(bruised) 1/4 c Mandarine Napoleon

-(a tangerine liqueur; -you could probably -substitute Cointreau -in a pinch. Use more -or less, to taste.) 1 c Sour cream

Preheat oven to 350 degrees F. Rub pheasant inside and out with salt and pepper. Sprinkle with port. Stuff with bay leaf, cloves, garlic, parsley, celery leaves, lemon, juniper berries and tangerine. Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon with port and cover the breast. To the roasting pan add onion slices, mushroom peelings, about 1 cup of port, chicken stock, salt to taste, peppercorns, more juniper berries to taste, and Mandarine liqueur. Roast 40-45 minutes, basting every 10 minutes at least.

Strain gravy. Let stand and skim fat. Just before serving, add sour cream. NOTES: * HOMME Pheasant for Thanksgiving -- A couple of years ago, we decided that pheasant would be the perfect Thanksgiving meal for two. My husband conflated the best parts of all the pheasant recipes we could find (most came from the Gourmet cookbook) and came up with a recipe that I find wonderful. It's moist and tender; tastes like chicken gone to heaven. (One of pheasant's main problems, by the way, is that it tends to be dry.) * (We usually stick the whole cloves into the tangerine, insert all the other spices into the body cavity, then add the tangerine.) * Some of these ingredients may be hard to find; feel free to omit them. "Mushroom peelings" are simply mushroom stems and leftovers, chopped fine. "Bruised peppercorns" are peppercorns that have been hit with a wooden mallet. Bon appetit, and good luck! : Difficulty: moderate. : Time: 1 hour. : Precision: approximate measurement OK. : Elizabeth Hanes Perry : UUCP: {decvax |ihnp4 | linus| cornell}!dartvax!betsy : CSNET: betsy@dartmouth : ARPA: betsy%dartmouth@csnet-relay : Ooh, ick! -- Penfold : Copyright (C) 1986 USENET Community Trust

 
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