Cooking advice

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Weight loss info

The Zone Diet
The Zone diet is a diet first created by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not specifically a weight loss diet, but many followers discover that they really manage to lose body weight when following it.
The science behind the Zone Diet is that if you were to control the secretion of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which, as a consequence puts one's body in a balanced state that is a lot more healthful than usual, which followers of the diet, refer to as '"he zone".
Sears alleges that a body that is in 'the zone' is much more efficient and, as a consequence, doesn't need to build up stores of fat.
The key process of the zone diet is to control the precise ratio of carbohydrates to proteins, and to make sure your diet has increased amounts of Omega 6 and omega 3 fish oils.

Fish Broth (Brodo Di Pesce)

	Category	Seafood Recipes
	Views	263
	Ratings	0

Ingredients And Procedures

2 md Onions

2 md Leeks

2 tb Olive oil

1 lb Heads and bones from red

-snapper, rockfish, cod, Flounder, porgy, or sea bass 1 tb Tomato paste

Salt to taste 2 qt Boiling water

1 Celery stalk

2 Sprigs fresh thyme (or 1 tsp

-dried) PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove green tops, and reserve white parts for another use. COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over medium-high heat until softened, about 2 minutes. Add fish heads and bones and saute until golden, about 5 minutes. Stir in salt and tomato paste. Add the boiling water to the soup kettle. Cut the celery stalk in half and add it to the soup along with the thyme and leek greens. Simmer for 25 minutes. Strain broth through a fine sieve and return it to the soup kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb 1989] Posted by Fred Peters.

Rate this recipe!

Post this recipe to your site

<h1>Fish Broth (Brodo Di Pesce)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 md Onions <P>2 md Leeks <P>2 tb Olive oil <P>1 lb Heads and bones from red <P>-snapper, rockfish, cod, Flounder, porgy, or sea bass 1 tb Tomato paste <P>Salt to taste 2 qt Boiling water <P>1 Celery stalk <P>2 Sprigs fresh thyme (or 1 tsp <P>-dried) PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove green tops, and reserve white parts for another use. COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over medium-high heat until softened, about 2 minutes. Add fish heads and bones and saute until golden, about 5 minutes. Stir in salt and tomato paste. Add the boiling water to the soup kettle. Cut the celery stalk in half and add it to the soup along with the thyme and leek greens. Simmer for 25 minutes. Strain broth through a fine sieve and return it to the soup kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb 1989] Posted by Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>