Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Lemon Pepper Popovers

	Category	Baking Recipes
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Ingredients And Procedures

1 c Flour, unbleached white

1 c Skim milk; at room temp

1 tb Olive oil, extra virgin

1/4 ts Salt; or to taste

1/2 ts Black pepper;coarsely ground

-or cracked 2 ts Lemon rind; freshly grated

3 ea Egg whites;lightly beaten

*Anne's note:I'd omit the salt to reduce the sodium "These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill." Preheat oven to 450F. Sift the flour into a mixing bowl and gradually whisk in the milk. Add the remaining ingredients, whisking just to mix. The mixture should be the consistency of heavy cream. If necessary, add more milk. Grease popover molds or muffin cups with vegetable oil spray or a little olive oil. Fill each mold 1/2 full. Bake for 15 minutes without opening the door. Reduce heat to 375F and continue baking for 20 to 25 minutes, or until the popovers are browned. Unmold and serve at once. 119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate, 166

sodium, 1 mg cholestrol MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen's High-Flavor Low-Fat Cooking_ posted by Anne MacLellan

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<h1>Lemon Pepper Popovers</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Flour, unbleached white <P>1 c Skim milk; at room temp <P>1 tb Olive oil, extra virgin <P>1/4 ts Salt; or to taste <P>1/2 ts Black pepper;coarsely ground <P>-or cracked 2 ts Lemon rind; freshly grated <P>3 ea Egg whites;lightly beaten <P>*Anne's note:I'd omit the salt to reduce the sodium "These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill." Preheat oven to 450F. Sift the flour into a mixing bowl and gradually whisk in the milk. Add the remaining ingredients, whisking just to mix. The mixture should be the consistency of heavy cream. If necessary, add more milk. Grease popover molds or muffin cups with vegetable oil spray or a little olive oil. Fill each mold 1/2 full. Bake for 15 minutes without opening the door. Reduce heat to 375F and continue baking for 20 to 25 minutes, or until the popovers are browned. Unmold and serve at once. 119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate, 166 <P>sodium, 1 mg cholestrol MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen's High-Flavor Low-Fat Cooking_ posted by Anne MacLellan <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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