Dieting tips

A low calorie weight loss regime

In short, the low calorie diet states that if you are going to become thinner, the most important step is to eat fewer calories than your body normally needs.

What is a calorie?
The calorie is a unit for measuring food's ability to produce heat and energy. A calorie is the the energy required to increase the temperature of 1 gram of water by 1 degree centigrade at normal atmospheric pressure. If a food type has more calories, then it will turn into more energy to use when your body converts it.

Low-cal food types include brussels sprouts, cabbage, melon, steaks and burgers, and bamboo shoots.




Hoppel Poppel Recipe
Hoppel Poppel Category Egg Recipes 
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Ingredients And Procedures

1/2 c Leftover lean pork

3 lg Eggs

4 tb Unsalted butter

1/4 c Chopped white onions

2/3 c Diced leftover peeled

-potatoes 1 tb Heavy cream

1/2 ts Chopped fresh dill

1/4 ts Salt (or to taste)

1/8 ts Freshly ground black pepper

2 Sprigs dill

1. Remove the pork and eggs from the refrigerator approximately 45 minutes

before proceeding to the next steps. 2. Melt the butter in a medium sized or large skillet over low to moderate

heat. Add the onions and saute them for about 1 minute, stirring constantly. 3. Add the potatoes and saute for about 3 minutes. Stir frequently.

4. Add the pork and saute for about 3 minutes. Stir frequently.

5. Break the eggs in a bowl and add to them the cream, chopped dill, salt,

and pepper. Beat this mixture as you would for a standard omelet. 6. Pour the egg mixture over the potatoes, meat, and onions in the

skillet. Cover the skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have set. 7. Slide the 'Hoppel Poppel' onto a warm plate of the same size. Securely

hold the plates together and quickly but carefully invert them so that the more attractive browned side of the 'Hoppel Poppel' is face up. 8. Garnish the 'Hoppel Poppel' with the dill sprigs. Cut it at the table

into pizza style wedges. Serve immediately. Serves 2. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983. Posted by: Karin Brewer,

Cooking Echo, 7/92

 
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