Cooking tips

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

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Dieting 101

The Zone Diet
The Zone diet is a weight loss program primarily created by Barry Sears in a series of books. The Zone diet is not expressly a fat reduction diet, nevertheless some people believe that they lose body weight by following the zone diet.
The main scientific theory behind the Zone Diet is that if you limit the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which puts one's body in a balanced state which is far more healthy than other diets, which, not surprisingly, is known as 'the zone'.
Sears states that if you get into this 'zone', your body is much more efficient and, as a result, does not build up layers of fat.
The main procedure of the system is to monitor and control the exact ratio of carbs to proteins, and to ensure you get increased levels of Omega 3 fish oils.

Khombi Tarkari (Spicy Mushrooms with Ginger and Chilies) Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

3 tb Peanut Oil

1 c Chopped Onion

1 tb Chopped Fresh Ginger

2 ts Finely Choppped Garlic

2 Hot Green Chilies -- minced

1/4 ts Tumeric

1 1/2 lb Mushrooms, Cleaned And --

Cut into 1" pieces 1/2 ts Coarse Salt -- or to taste

1 ts Roasted Cumin Seeds --

Crushed 2 tb Chopped Fresh Corianer --

For garnish 1. Measure the spices and place them right next to the stove in

separate piles. Heat the oil in a kadhai, wok, or large frying pan over medium-high heat for 3 mintes. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes. 2. Add the tumeric, mushrooms, and salt. Cook, turning them, until

all the moisture evaporates and the mushrooms begin to fry (about 15 minutes). Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and contuinue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes). Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander Recipe By : Pat Gold

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<h1>Khombi Tarkari (Spicy Mushrooms with Ginger and Chilies)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 tb Peanut Oil <P>1 c Chopped Onion <P>1 tb Chopped Fresh Ginger <P>2 ts Finely Choppped Garlic <P>2 Hot Green Chilies -- minced <P>1/4 ts Tumeric <P>1 1/2 lb Mushrooms, Cleaned And -- <P>Cut into 1" pieces 1/2 ts Coarse Salt -- or to taste <P>1 ts Roasted Cumin Seeds -- <P>Crushed 2 tb Chopped Fresh Corianer -- <P>For garnish 1. Measure the spices and place them right next to the stove in <P>separate piles. Heat the oil in a kadhai, wok, or large frying pan over medium-high heat for 3 mintes. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes. 2. Add the tumeric, mushrooms, and salt. Cook, turning them, until <P>all the moisture evaporates and the mushrooms begin to fry (about 15 minutes). Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and contuinue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes). Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander Recipe By : Pat Gold <PLGOLD@IX.NETCOM.COM><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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