General cooking tips

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.


When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.


Weight loss

The Atkins’ Diet
First invented by doctor atkins in the sixities, the famous atkins diet is still one of the most popular diets today. Although highly controversial, it enables weight reduction whilst allowing many foods that are not normally available to dieters, such as meat and egg and cheese.
With this diet you are supposed to eat fat and protein, it is the carbs that must be avoided. It is referred to as a high protein, low carb, diet system.
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 this diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.













Five-Day Beans Recipe
Five-Day Beans Category Bean Recipes 
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Ingredients And Procedures

1 1/3 cups Great Northern beans or lima beans

1 bay leaf

1 teaspoon dried thyme

1/2 teaspoon salt -- plus salt to taste

2 tablespoons butter

3/4 cup minced green onion

1/2 cup grated carrot

1/2 cup minced celery

2 tablespoons minced fresh sage

fresh ground pepper -- to taste 1/2 cup whipping cream

1/4 cup seasoned bread crumbs

1. On Day 1 cover beans with cold water and let stand 24 hours.

2. On Day 2 drain beans. Place in a medium saucepan, add bay leaf, thyme, 1/2 teaspoon of the salt, and water to cover. Over high heat bring to a boil, reduce heat to maintain a simmer, and cook until tender (about 1 hour). Drain beans, reserving 1 cup liquid. Transfer beans to a bowl, add reserved liquid, cover, and refrigerate.

3. On Day 3 in a large skillet over moderate heat, melt butter. Add onion, carrot, and celery and saute 3 minutes. Add sage and cook 1 minute. Stir in beans with their liquid and simmer 5 minutes. Remove from heat, cool, cover, and refrigerate 2 days.

4. On Day 5 preheat oven to 400 degrees F. Butter an 11- by 13-inch baking dish. Season beans with salt and pepper, then transfer to baking dish. Drizzle cream over dish and dot with bread crumbs. Bake until hot and lightly browned (15 to 20 minutes). Serve from the baking dish, if desired.

 
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