| The other night I was feeling rather peckish, and looked aimlessly into my fridge. There I discovered some leftover cooked tortelini, giving me a flash of inspiration. |
Carbs in PerspectiveEating most of your carbs in the form of whole grains, fruits and vegetables not only helps to provide adequate amounts of energy in a healthful form, it reduces the insulin demand exerted on the body, and ensures adequate consumption of dietary fibre, vitamins and minerals that help to promote overall health. This is helpful in reducing the risk of weight gain, Type 2 diabetes and heart disease. Food Facts Asia Issue 25 "The Low-down on Carbohydrates" November 11, 2005 |
Quick Crumbing Idea!!If you need to do some crumbing and just the thought of having to create a production line like Delia, fear not; do what they do commercially. 2 bowls: one for the crumbs and the other for a light batter or slurry (great word there) of milk or water, flour and seasoning. I use dried herbs and any mixture of spices to had flavour. Or if your really l-a-z-y, use some of a taco flavouring pack. Really spices up your crumbed chicken or steak! But back to what to do. Now simple, with surgical gloves if nesseccary, dip you said items into the batter/slurry and then crumbs, turning over to do both sides. Do this twice to get a good coating. |
Refried BeansI must be going through a Mexicana theme. Anyway, add some thing a little different to the plate, add refried beans. They go very nicely as a "side dish" along with rice or the usual vegetable suspects. If you're like me, just spoon enough onto a plate, heat covered (because it always splatters) and add the rest of the meal. Great for fibre as well. Another one for vegos and vegans; and who said I don't think of you? |
LOW fat eggplantYes my dear friend, you can cook eggplant without using a tonne of oil. But how you ask? Quite simple - using a small amount of oil, say a dessertspoon; add to your pan, heat and then add the slides of eggplant. Now the trick! Add around a quarter of a cup of water then cover with a lid. Allow to cook on a medium heat for several minutes, then taking the lid off to allow what's left of the water to evaporate. You end up with eggplant that has that lovely oily cooked, not dry texture, without all the oil. It even works if you want to use a spray-on oil. |
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