Cooking advice

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Diet types

The South Beach Diet
The South Beach diet is a diet plan invented by Dr. arthur agatston, a cardiologist from miami, usa, which emphasizes that one should eat "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Agatston invented his weight loss regime as an aid to patients with heart conditions, based on his analysis of scientific studies on other nutritional studies.
"good" foods include, veal cutlets, turkey breast, prawns, provolone cheese, pistachios, lowfat yoghurt and certain vegetables, like chickpeas, eggplant and snow peas.

Barley Pilaf with Peas Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

1/2 c Chopped onion

1 Garlic clove; minced

1 tb Vegetable oil

14 1/2 oz Reduced sodium chicken broth

1 1/4 c Water

2/3 c Medium QUAKER Barley*

1 tb Lite soy sauce (optional)

10 oz Frozen peas

In medium saucepan, cook onion and garlic in oil until onion is tender. Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10 to 15 minutes or until liquid is absorbed and barley is tender. Eight 1/2-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley and decrease water to 1 cup. Cook onion and garlic as directed above. Add remaining ingredients; bring to a boil. Reduce heat to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and barley is tender.

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<h1>Barley Pilaf with Peas</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Chopped onion <P>1 Garlic clove; minced <P>1 tb Vegetable oil <P>14 1/2 oz Reduced sodium chicken broth <P>1 1/4 c Water <P>2/3 c Medium QUAKER Barley* <P>1 tb Lite soy sauce (optional) <P>10 oz Frozen peas <P>In medium saucepan, cook onion and garlic in oil until onion is tender. Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10 to 15 minutes or until liquid is absorbed and barley is tender. Eight 1/2-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley and decrease water to 1 cup. Cook onion and garlic as directed above. Add remaining ingredients; bring to a boil. Reduce heat to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and barley is tender. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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