Cooking advice

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Diet info

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet has been one of the most popular weight loss systms over the last few years. Having many well known film stars amongst its supporters, it allows weight loss whilst allowing you to eat many foods that would not be part of a normal diet, like bacon and butter.
With the atkins diet you eat protein and fat, it is carbohydrates that need to be avoided. It is often referred to as a high protein, low carb, 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, amongst them, 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 & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The logic of the popular atkins diet is that if we consume fewer carbs, our bodies will consume the fat we already carry and we will diet successfully

Old World Walnut Stuffing Recipe

	Category	Stuffing Recipes
	Views	182
	Ratings	0

Ingredients And Procedures

1 c Butter or margarine

4 md Celery ribs; chopped

4 md Onions; chopped

6 sl Rye bread; in 1/2" cubes

6 sl Pumpernickel bread

-cut into 1/2" cubes 8 oz Walnuts; chopped & toasted

-(see note) 1/2 c Chopped fresh parsley

1 1/2 ts Salt

1 1/2 ts Dried thyme leaves

1/2 ts Freshly ground black pepper

2 lg Eggs

In 10" skillet over medium heat, melt butter; add celery and onions; cook about 10 minutes, stirring occasionally until tender. In large bowl combine vegetables with rye and pumpernickel bread cubes, walnuts, parsley, salt, thyme and pepper; toss well to mix. In small bowl, beat together eggs and 1/2 cup water; toss with stuffing. Place lightly into neck and body

cavities, Makes about 14 cups, enough to stuff 12 to 14 pound turkey. Note:To toast walnuts: In dry small skillet over very low heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before adding to stuffing.

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<h1>Old World Walnut Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Butter or margarine <P>4 md Celery ribs; chopped <P>4 md Onions; chopped <P>6 sl Rye bread; in 1/2" cubes <P>6 sl Pumpernickel bread <P>-cut into 1/2" cubes 8 oz Walnuts; chopped & toasted <P>-(see note) 1/2 c Chopped fresh parsley <P>1 1/2 ts Salt <P>1 1/2 ts Dried thyme leaves <P>1/2 ts Freshly ground black pepper <P>2 lg Eggs <P>In 10" skillet over medium heat, melt butter; add celery and onions; cook about 10 minutes, stirring occasionally until tender. In large bowl combine vegetables with rye and pumpernickel bread cubes, walnuts, parsley, salt, thyme and pepper; toss well to mix. In small bowl, beat together eggs and 1/2 cup water; toss with stuffing. Place lightly into neck and body <P>cavities, Makes about 14 cups, enough to stuff 12 to 14 pound turkey. Note:To toast walnuts: In dry small skillet over very low heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before adding to stuffing. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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