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Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

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Dieting 101

The Glycaemic Index Diet
The glycaemic index diet system is based around the glycaemic index, a list showing foods and a score illustrating the speed with which the glucose and energy in the food type gets changed to glucose in your blood stream. The claim is that slow acting types of food (ie with a low Gi score), keep you satiated for longer and help to take in fewer food without craving snacks all the time.
It is also extremely good for people with diabetes, as the low GI food types are useful in preventing surges in blood sugar amount.

Poached Cod In Saffron Broth Recipe

	Category	Herb and Spice Recipes
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Ingredients And Procedures

------------------------------POACHING LIQUID------------------------------ 2 c Chicken broth; low sodium

1 c Tomato juice

1 md Onion; quartered

2 md Celery ribs; cut into 2"

. pieces 1 md Carrot; cut into 2" pieces

1 bn Parsley

1/4 c Tomato paste; low sodium

1 lg Cube of fish bouillon

5 cl Garlic; peeled

1/4 ts Ground saffron

------------------------------------COD------------------------------------ 4 Codfish steaks; 4oz each

1 c Leeks; thinly sliced

1 md Green bell pepper; julienned

1 md Tomato; cut into wedges

1. In large Dutch oven, bring 2 cups water and poaching liquid

ingredients to a boil. Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids. Continue simmering liquid until reduced to 1 1/2 cups. 2. Place cod, leeks, bell pepper and tomato in liquid; bring to a

simmer. Cover and poach 5-6 minutes, or until cooked through. 3. To serve, divide liquid and vegetables equally among 4 bowls. Cut

cod into large pieces and divide equally among bowls.

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<h1>Poached Cod In Saffron Broth</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>------------------------------POACHING LIQUID------------------------------ 2 c Chicken broth; low sodium <P>1 c Tomato juice <P>1 md Onion; quartered <P>2 md Celery ribs; cut into 2" <P>. pieces 1 md Carrot; cut into 2" pieces <P>1 bn Parsley <P>1/4 c Tomato paste; low sodium <P>1 lg Cube of fish bouillon <P>5 cl Garlic; peeled <P>1/4 ts Ground saffron <P>------------------------------------COD------------------------------------ 4 Codfish steaks; 4oz each <P>1 c Leeks; thinly sliced <P>1 md Green bell pepper; julienned <P>1 md Tomato; cut into wedges <P>1. In large Dutch oven, bring 2 cups water and poaching liquid <P>ingredients to a boil. Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids. Continue simmering liquid until reduced to 1 1/2 cups. 2. Place cod, leeks, bell pepper and tomato in liquid; bring to a <P>simmer. Cover and poach 5-6 minutes, or until cooked through. 3. To serve, divide liquid and vegetables equally among 4 bowls. Cut <P>cod into large pieces and divide equally among bowls. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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