General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Weight loss

The Glycaemic Index Diet
The glycaemic index weight loss regime is based around the gi (or glycaemic index), a chart showing foods and a score representing the ease that the energy of the food type gets transformed to glucose in the dieters body. The believe is that slow release food types (ie with a low Gi number), keep you feeling full longer and help to take in less food without feeling hungry.
It is also extremeley useful for diabetics, as the low GI foods are beneficial in managing increases in blood sugar amount.

Pineapple-Lemon Chicken

	Category	Rice Recipes
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Ingredients And Procedures

2 Whole chicken brests, split,

Skinned and boned 1/4 ts Salt

Dash of black peper 1 tb Dry sherry

--------------------------------LEMON SAUCE-------------------------------- 2 sl Canned pineapple, cut into

Quarters 1/4 c Fresh lemon juice

1/4 c Water

3 tb Packed brown sugar

2 tb Rice vinegar

1 tb Butter

2 ts Vegetable oil

1 1/4 ts Cornstarch

1 ts Grated lemon peel

1 ts Minced fresh ginger

1 c Bread crumbs

1/4 c Sesame seeds

1 Egg, lightly beaten

PREPERATION: Pound each chicken breast half to flatten. Place chicken in a bowl and add salt, pepper, and sherry; stir to coat. Set aside for 30 minutes. TO MAKE LEMON SAUCE: whirl pineapple slices in a blender until smooth. Then combine with remaining sauce ingredients in a small saucepan; set aside. In a shallow bowl, combine bread crumbs ans sesame seeds. Dip chicken into egg, then roll in bread crumbs, shaking off excess. Set aside for 5 minutes. COOKING: Set wok in a ring stand and add oil to a depth of 2 inches. Place over medium-high heat until oil reaches 350 - 360 degrees F. Add chicken, 2 pieces at a time, and deep fry fdor 3 to 4 minutes or until golden brown and meat is no longer pink when slashed, turning occasionally. Lift out and drain on paper towels. Place on a heatproof dish and keep warm in a 200 degree F oven while deep-frying remaining chicken. Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens slightly. Cut chicken into strips and arrange on a serving platter. Pour sauce over chicken and garnish edge of platter with additional pineapple slices. Serve hot. TIP: For a crispier crust, fry the chicken a second time before serving.

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<h1>Pineapple-Lemon Chicken</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 Whole chicken brests, split, <P>Skinned and boned 1/4 ts Salt <P>Dash of black peper 1 tb Dry sherry <P>--------------------------------LEMON SAUCE-------------------------------- 2 sl Canned pineapple, cut into <P>Quarters 1/4 c Fresh lemon juice <P>1/4 c Water <P>3 tb Packed brown sugar <P>2 tb Rice vinegar <P>1 tb Butter <P>2 ts Vegetable oil <P>1 1/4 ts Cornstarch <P>1 ts Grated lemon peel <P>1 ts Minced fresh ginger <P>1 c Bread crumbs <P>1/4 c Sesame seeds <P>1 Egg, lightly beaten <P>PREPERATION: Pound each chicken breast half to flatten. Place chicken in a bowl and add salt, pepper, and sherry; stir to coat. Set aside for 30 minutes. TO MAKE LEMON SAUCE: whirl pineapple slices in a blender until smooth. Then combine with remaining sauce ingredients in a small saucepan; set aside. In a shallow bowl, combine bread crumbs ans sesame seeds. Dip chicken into egg, then roll in bread crumbs, shaking off excess. Set aside for 5 minutes. COOKING: Set wok in a ring stand and add oil to a depth of 2 inches. Place over medium-high heat until oil reaches 350 - 360 degrees F. Add chicken, 2 pieces at a time, and deep fry fdor 3 to 4 minutes or until golden brown and meat is no longer pink when slashed, turning occasionally. Lift out and drain on paper towels. Place on a heatproof dish and keep warm in a 200 degree F oven while deep-frying remaining chicken. Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens slightly. Cut chicken into strips and arrange on a serving platter. Pour sauce over chicken and garnish edge of platter with additional pineapple slices. Serve hot. TIP: For a crispier crust, fry the chicken a second time before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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