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Food tips

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.


Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.


Diet info

The low-cal diet

In short, a low calorie weight loss regime depends on the fact that in order to achieve weight loss, then you have to consume less calories than you actually use.

Definition of a calorie?
A calorie is a unit of measurement for energy. The food calorie is the the amount of energy required to raise one cubic centimeter of water by one degree centigrade. If a food contains more calories, then it will will give you a larger amount of energy when it is converted.

Low-cal food types include green beans, green peppers, apricot, burgers and steaks, and white eggs.





Chicken Curry Ii
Chicken Curry Ii Category Mexican Recipes 
Views 196 
Ratings 0 
Ingredients And Procedures

1 lb Chicken breasts, boneless*

2 T Oil

1/2 t Cumin

4 Cardamom seeds

1 Thai chile

2 Cloves

2 Onion, med; finely chopped

3 Tomato; whole peeled

1 t Ginger paste

1 t Garlic paste

2 t Soy sauce

1 1/2 t Garam masala

1 t Chilli powder

1/4 t Pepper

3/4 c ;Water

*Note: Chicken breasts should be skinless. Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be careful of the fumes) and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. Cook together until all has a pasty texture. Add remaining spices and mix well. Put in the chicken, and stir until coated well with the paste. Cook for five to seven minutes, then add the water. Cover and cook until tender, about 20 minutes. Remove the chile before serving. Garlish with fresh cilantro and serve with cooked rice.

 
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