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Cooking advice

Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.


Losing weight

The Atkins’ Diet
Although it originated back in the 1960s, the atkins diet achieved most of its fame during the last decade. Having many well known film stars amongst its supporters, it claims to allow weight loss but still allows you to eat foods that are normally considered bad for diets, such as beef and butter.
Unlike other diets, on the atkins diet you are supposed to eat fat and protein, it is carbohydrates that need to be avoided. It is referred to as a low carb/high protein, 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.
On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.










Chipotle Tomatillo Salsa Recipe
Chipotle Tomatillo Salsa Category Rice Recipes 
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Ingredients And Procedures

3 Chipotle chilies from one 7-

-ounce can chipotle Chilies in adobo sauce*, rin -sed, patted dry 3 ts Corn oil

1 lb Tomatillos*; husks removed,

-halved 1 sm Red onion; chopped

1/3 c Fresh cilantro; chopped

1 tb Rice vinegar

1/2 ts Dried oregano

Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June, 1993



 
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