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Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.






Pheasant with Champagne Iii (Stuffing)
Pheasant with Champagne Iii (Stuffing) Category Chicken Recipes 
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Ingredients And Procedures

1/2 lg Breast, chicken (about 5

-- ounces) boned, skinned -- cut into 1-inch pieces 1 lg Egg white

1/4 c Cream, whipping

2 tb Wine, Port

1/2 ts Salt

Pepper, white, ground 2 tb Carrot, finely diced

-- (brunoise cut - 1/8" -- cubes) 2 tb Leek, finely diced (white

-- part only) 2 tb Turnips, finely diced

1 1/2 tb Celery root, finely diced

-- (celeriac) 2 md Mushrooms, diced

3 ea Sage, leaves, fresh,

-- chopped (or a pinch of -- dried) OR 1 pn Sage, dried

For Mousseline Stuffing: ======================== Puree chicken pieces in processor until smooth. Add egg white and process until smooth. With the processor running, add the cream in a thin stream - then add the Port wine, salt and pepper. Transfer to a bowl, and fold in the remaining stuffing ingredients. Adjust seasonings to taste, and chill, covered. Now go on to the next recipe and prepare the Pheasant Sauce. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York

 
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