General kitchen advice

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.


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.


Diet types

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet is still widely used today. Although highly controversial, it allows fat reduction but still allows you to eat foods that are normally considered bad for diets, for example fatty meat and hard cheese.
Unlike other diets, on the atkins diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. Because of this, it is known as a high protein, low carb, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.













Spicy Lentils with Peppers and Tomatoes Recipe
Spicy Lentils with Peppers and Tomatoes Category Spicy Recipes 
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Ingredients And Procedures

-------------------------------JUDI M. PHELPS------------------------------- 3/4 lb Brown or green lentils;

-washed and picked over -(approximately 2 cups) 6 c ;water

1 Bay leaf

Salt 1 T Olive oil

1 lg Onion; chopped

2 cl Garlic; minced or put

-through a garlic press 1 Green pepper; seeded and

-chopped 2 Hot chili peppers; seeded

-and finely chopped 1 1/2 lb Fresh tomatoes; seeded and

-finely chopped OR 1 1/2 lb Canned tomatoes; drain juice

Freshly ground pepper 3 T To 4 T cilantro; chopped

Juice of 1/2 lemon; -optional Combine the lentils, water, and bay leaf in a large heavy-bottomed saucepan and bring to a boil. Reduce heat, cover, and simmer 30 to 40 minutes, until the lentils are tender. Add salt to taste. Drain and retain some of the cooking liquid. Heat the oil in a large heavy-bottomed skillet or casserole and add the onion and garlic. Saute over medium-low heat until the onion is tender and beginning to color. Add the green pepper and chili peppers and saute another 5-10 minutes until the pepper is tender and add the tomatoes and drained lentils. Add a little bit of cooking liquid from the lentils if the mixture seems dry. Simmer over medium-low heat for 15 minutes. Season to taste with more salt and pepper, stir in the cilantro and lemon juice if desired, and serve, or allow to cool and serve chilled. This dish will keep for 3-5 days in the refrigerator. Serves 6-8. Per portion: 189 calories, fat 2 g, sodium 12 mg, protein 13 g, carbohydrate 31 g, cholesterol 0. Source: Mediterranean Light by Martha Rose Shulman. Shared and MM by Judi M. Phelps, Moderator, alt.creative-cook and alt.creative-cooking conferences.

 
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