Posted on 01/30/2004 5:49:16 AM PST by carlo3b
LowCarb is the real *SKINNY BEHIND* a world wide shrink.This Diet is not only reducing waistlines it is losing the Fat in the junk food job market.
By, Nutritional Chef Carlo J. Morelli
Jan. 26 2004The Worldwide concerns about healthy diet shifts are impacting employment from Farmdale, Ohio to Kraft Foods, Poland, and the screams can be heard from the "sky is falling" crowd almost as predictably as the pounds are falling off the "we told you so" LowCarb dieters midriffs .
It appears that this is a good news, bad news scenario. The overwhelming evidence is that people are finally reading the writing on the walls regarding a shift away from the traditionally processed, high carbohydrate, fast foods, to health conscience alternatives.
Still, and to this very day, there are those among us that will discount the advantages of Low Carb diets. However, the irrefutable evidence is, that for many, not all or even most, Atkins and the Low Carb diets are working miracles for people that have never enjoyed any success in the war against their own weight. There is so much proof that this transformation is more than a parting fad, finally, and with good cause, the entire world has been impacted..
Kraft to Cut 6,000 Jobs, Close 20 PlantsWHAT HAPPENED?By DAVE CARPENTER
AP Business WriterJanuary 27, 2004, 11:30 PM CST
CHICAGO -- The growing trend toward healthier eating is taking a bite out of sales and profits at Kraft Foods Inc., the nation's largest food company. Now Kraft employees are paying a price, too.
The maker of Oreo cookies, Velveeta cheese and Oscar Mayer meats disclosed plans Tuesday to cut 6,000 jobs, or 6 percent of its work force, and close up to 20 plants worldwide by 2007 in a restructuring prompted by sluggish sales and poor results for its new products.
The announcement came as the Northfield, Ill. based company reported a 7 percent decline in fourth quarter profits -- the latest in a series of financial disappointments -- and said 2004 earnings also will come in below expectations.
Kraft isn't alone in its struggles in the food business. American consumers' increased health concerns have put the entire packaged food industry under severe pressure to change quickly. Worries about the artery clogger "trans fat," rising obesity and the trend toward low-carbohydrate, high-protein diets have hurt sales of cookies and some other packaged foods.
"The growing importance of health and wellness has altered buying patterns to a degree I have not seen before in the food industry," Kraft CEO Roger Deromedi told analysts in New York. "Low-carb diets like Atkins and South Beach, the focus on trans fat, concerns about obesity and increased demand for organic and natural products are requiring a shift in how we market and what we market."
< excerpted >
EXCLUSIVE REPORTS
From the January 16, 2004 print editionLow-carb diets force industry to adapt
Nicole Garrison-Sprenger
Staff Reporter
The rising popularity of low-carb dieting in America has Minnesota's food companies taking a gut check.In the past year, volume sales of cereal at Golden Valley-based General Mills Inc. have declined. Sales at Minnetonka-based International Multifoods Corp., which manufactures baking mixes, boxed potatoes and pancake mixes, also shrank. Most of these products are considered high in carbohydrates.
On the other side of the equation, Austin-based Hormel Foods Corp., best known for its Spam luncheon meat and Dinty Moore beef stew, reported a 7.7 percent rise in sales over last year. National egg consumption increased roughly 3 percent in 2003. Meat and eggs are high in protein but low in carbs.
"We know that consumption is up," said Jim Wade, director of foodservice sales at Litchfield-based Sparboe Farms, which produces eggs. "A lot of it is being driven by these diets, like South Beach and Atkins. ... The industry is definitely benefiting."
Executives at most other companies, however, are hesitant to attribute any change in sales to the low-carb craze. "Certainly when you have a diet high in protein ... there's an effect on a company like Hormel," said spokeswoman Julie Craven. "But we're still looking at its overall impact."
A number of local and regional food executives believe there's at least some fallout from such diets. They also know food companies are concerned.
"I would say it's a trend that everyone is aware of and watching," said John Nelson, business development manager for Bard Advertising, an Edina-based marketing communications firm specializing in food clients. "Whether they are selling into food service or retail, food companies -- especially baking-related companies -- have seen the impact low-carb diets have had on their business."
New products
Some industry insiders say food companies must either develop low-carb products or find better ways to promote the products they now make."To a degree, the low-carb craze has had measurable impact on sales for consumer goods companies," said Jon Hauptman, a vice president at Willard Bishop Consulting Inc. in Barrington, Ill. "Over time I would expect that impact to be minimal as companies respond with new, low-carb products and educate consumers about the health benefits of their current items."
According to Productscan Online, a market research company in Naples, N.Y., companies introduced more than 600 low-carb products in 2003. A walk through a local grocery store revealed few, if any, such products manufactured by Minnesota-based companies.
< excerpted >
Low-carb diets blamed for decline in orange juice sales
Associated Press
BRADENTON, Fla. - The popularity of the Atkins and South Beach diets appears to be slimming down Florida's citrus industry and now juice makers are studying how to counter the trend.
Sales of orange juice have been dropping for two years now, coinciding with big growth in the two diets. At least 15 million people nationwide are following the diets, which call for the elimination of most high-carbohydrate foods, including fruit juices.
Orange juice, with it's high sugar content, is one of the beverages dieters are shunning, along with other high-carbohydrate foods such as white rice, bread, pasta and potatoes.
"We're trying to determine what impact the Atkins and other low-carbohydrate diets, such as the South Beach diet, are having on orange juice sales," said Eric Boomhower, spokesman for the citrus department. "It's an important trend, and we need to understand it."
Boomhower said his agency just initiated its study, so it will take some time before conclusions are reached.
In the past year, sales of refrigerated orange juice were down 1.2 percent, and sales of frozen concentrated orange juice dropped 18.5 percent, reports Information Resources Inc., a Chicago-based food and beverage research firm.
The impact of low-carbohydrate diets on the eating of various foods has already been felt strongly.
Sales of beef, for example, shot up 22 percent during the past year, according to Information Resources.
Beef is on the recommended list for the diets. Demand for it has been so high that it has contributed to rising cattle prices in recent months.
Sales of bacon, eggs and cheese also have experienced double-digit increases during the past year. In turn, sales of newly created low-carbohydrate foods and drinks such as Atkins shakes and snack bars are up more than 60 percent and supermarkets are dedicating more shelf space to them.
Low-carb diets bite into sales of bread
Mike Fimea/The Arizona RepublicJeff Benkel got a sense of the popularity of the Atkins diet when his bakery introduced a low-carbohydrate loaf last week.
"We introduced a test run at the Biltmore (Fashion Square) farmers' market and sold about a dozen loaves right away," said Benkel, whose family owns two Arizona Bread Company bakery/cafes in the Valley.
"It hasn't made a huge impact on our restaurant clients; the impact is on the retail side. We've had a lot of requests for low-carb bread, and we're selling a lot more salads and high-protein items at lunchtime."
Benkel and some other Valley bakers are scrambling to react to the renewed popularity of the Atkins diet, which eschews bread, pasta and potatoes in favor of meats, eggs and cheese.
First espoused by Dr. Robert Atkins in the early 1970s, the low-carb, high-protein mantra has produced three books that have sold more than 18 million copies. Atkins died in April, but his last volume, Atkins For Life, published in January, has been on the New York Times hardcover bestseller list for 39 weeks.
It's clear the Atkins craze is affecting bread consumption. According to a study by the National Bread Leadership Council, 40 percent of Americans are eating less bread than they did a year ago. The council is convening a meeting this month in Rhode Island to address how to educate the public that breaking bread is still part of a healthy lifestyle.
"It's too bad that we can't just eat all foods in moderation. But no, we have to do something dramatic all the time," said Judi Adams, president of the Wheat Foods Council and a registered dietician, referring to the Atkins diet. "We have to look for this magic bullet."
< excerpted >
For over 30 years the fast food industry, with the overwhelming encouragement and cooperation of the Federal, State, and Local nutritional gurus, have been pulling the wool over the eyes of the consumer. These so-called experts should be skinned for their pack mentality, systematic lies, distortions, and locked up for intellectual malpractice for their treatment of such visionaries as Dr Robert Atkins, who in the early 1970's warned the world of the perils of pizza, pastries, peta bread, and pasta.
It has only now become apparent that the agenda driven mantra of the food pyramid, was more akin to a grave marker than a monument to healthcare. And more is being learned everyday about the heavy handed influence of the enviro-vegan-terroist-socialist and their one-world vision and international lawmaking prowess. More people have died at the hands of these food-nannies in the name of love, than all of the bullets since the invention of gunpowder.
But, so much for the good news..
Here are some of the questions and the facts about weight gain and loss..
Q) Are the junk food makers and marketers the reason for the obesity in the world...
A) Hell no, fat people are responsible for being fat. OREO Manufacturers are no more responsible for weight gain than dictionary publishers are for smart kids. Only a minuscule number of morbidly obese among us are in that state because of a medical condition, or a mental disorder. Sorry.. Discipline and hard work can and will change your waist size, and/or your grade point average.. But you already knew that, didn't you?
Q) Can TV commercial's influence the unhealthy eating habits of it's viewers..
A) ..a ..NO! If TV advertising campaigns could change the way we live, all white males would drowned at birth, or incarcerated for intent to think without a woman. Madison Ave. marketing moguls freely admit that all their billion dollar ad campaigns can do is influence the brand of choice, and seldom the want or need of a product.
Q) Which diet is the best for weight loss?
A) None, any, all! The first question is, or should be, do I need a diet or an exercise regiment. People within 15 pounds of their wanted weight can alter their walking habits and achieve their ideal, in a healthier, safer, and a more permanent solution by spending 30 minutes walking, than fretting for hours over ingredients, counting thingys, and shopping for exotic ghastly substitutions for good tasting foods.
Second, if it is a diet that better fits your need, what are your eating habits that most conform to the multitude of acceptable dieting methods available in the market today?..Q) Are the LowCarb diets dangerous?
A) Yes, this diet has as much risk as using a Stairmaster, riding a bike, following a vegetarian lifestyle or eating too many low calorie entrees. Whenever you change your eating habits drastically, or to a highly restrictive diet you pose a health risk. Anyone considering a weight loss program should start by visiting your own physician. That said, there are consequences to this or any diet.
The greatest threat that a LowCarb diet poses is that there are those that will think all they have to do is eat more meat, and cut back on carbs. That is as dangerous as flying a plane without training.. The Atkins, South Beach, and other diets have many important components to them than choosing a recipe. The diet is a lifestyle altering experience and it's success is truly dependent upon the total adaptation into your daily routine.Q) What should I know or do to choose the right diet for me.
A) Great question.. Different strokes for different folks. Some diets are best suited for a man, and others lend themselves to bowlers.
Those that follow my columns already know that I believe the Atkins Diet is easier for most southerners and men. This isn't any surprise, leopards don't change their spots. The problem with Weight Watchers and Zone, or any calorie restricted diet for men is counting stuff, and eating fresh salads.
Women on the other hand have problems eating "fat", and "greasy stuff", and generally don't mind journalizing and bookkeeping. Weight Watchers and the Ornish Diet are more in keeping with natural instincts. All bets are off with most southerners women. Most have adjusted to beef and pork, and eating grilled fatty meats.
The only draw-back to Atkins for men is bread, and pasta, aside from beer, a man would walk a mile for a sandwich, or pasta..
Peppers, peppers and more peppers..Remember how Columbus stepped onto American soil and confidently called Native Americans "Indians"--he was THAT sure he was in India?
Well, that's what he did with peppers too. Capsicum "peppers"--those fleshy hot/sweet fruits--have absolutely nothing to do with the woody Indian vine Piper nigrum and its black peppercorn seeds.
Capsicums are actually in the Solanaceae family, along with deadly nightshade, potatoes, and tobacco. They are native to the Americas--maybe around Bolivia or Brazil originally--and by the time Europeans arrived with their passion for recording history, they had long been scattered by birds and rain rivulets all over MesoAmerica and the Caribbean.
Friedrich von Humboldt, in his Political Essay on the Kingdom of New Spain (1814) noted, "The fruit [of the chile] is as indispensable to the native Peruvians as salt to the whites." The Peruvians, by contrast, came to described the heat of their chiles as gringo huanuchi, or "hot enough to kill a caucasian."
In fact, by the time Europeans arrived in the New World, the 4 or 5 species that are cultivated today--out of a total of some 25 different species--well, they were already cultivated. The ají (see below) were cultivated in Peru as early as 2500 BCE--and it was so important to the descendants of the Incas that the Indian artist who painted the Last Supper for the Caqthedral of Cuzco painted a dish of ajiís on the table for Christ and his disciples.
Not one wild species has since been domesticated, though many are harvested. ALL wild capsicums are pungent. ALL mild and sweet capsicums are that way only because they've been domesticated. But give them one wild summer--or even a boring but hot and dry summer in a city garden--and you've got the pungency back in a New York minute.
What are the 4-5 species? As follows:
Capsicum frutescens (tabasco chiles)
Capsicum chinense (originating in Amazonia, the habanero, datil, and scotch bonnet.)
Capsicum baccatum vas. pendulum (from Peru or Bolivia, ají amarillo)
Capsicum pubescens (from the Andes regions, rocoto)
Capiscum annuum car. annuum (domesticated in Mexico, these constitute the whopping majority--cayenne, bell, poblano, serrano, jalapeno, New Mexican/Anaheim, etc.)
Why are they pungent? It's their amide-type alkaloids (capsaicinoids) with small vanilloid structual components (3 of them) that meet your lips, your tongue, your throat, and plant one hell of a kiss on their pain receptors.In 1722, Dominican priest Francisco Ximenez commented on a particularly hot habenero, "[This chili is so strong that a single pod would] make a bull unable to eat."
If you have the presence of mind to "feel their pain," you'll realize it's a fast, hard bite in the back of your mouth (that's just one of those "structural components")--then a low burn that builds to an eyeblinking, hair-raising throb (that's the 2 other "structural components").
Different cultivars are rated here for pungency according to Jean Andrews informal "0 to 10+" scale--but beware the occasional "sweet" throwbacks that, for one reason or another, break out of their domesticated genes and go positively feral on your lips. And while I'm on the subject, let me give great thanks and praise and appreciation to Jean Andrews and her book, Red Hot Peppers, both for her fastidious research and for her infectious exuberance for a humdinger of a food.
A couple of notes:
NOTE:
IF YOU HAVE A PROBLEM WITH ULCERS OR WITH STOMACH ACIDS: 1) don't mix your peppers with liquor, caffeine, nicotine, aspirin, or emotion, and 2) eat fat beforehand--cheese or cream especially.NOTE:
IF YOU HAVE A PROBLEM WITH ULCERS OR WITH STOMACH ACIDS AND REFUSE TO GIVE UP YOUR CIGARETTES AND MARGARITAS OR REFUSE TO STOP WORRYING ABOUT YOUR KIDS / MATE / LOVER: 1) eat LOTS of cheese, 2) drink lots of cream, and 3) hope for the best.NOTE:
IF YOUR MOUTH IS ON FIRE! I was hopeful when I started the research that I'd find a panacea. Didn't. But some things help. Lipoproteins such as the casein in milk and yoghurt (NOT cheese or butter, since it's casein and not fat that helps) give relief. In one tangle with a habanero (it won) I was okay as long as I held yoghurt to the nuclear bomb site on my lips--but back to pain plus the minute I swallowed. Another remedy is to swish and gargle with vodka, since capsaicin is soluble in alcohol. Be careful not to swallow, though, cause you'll end up burning holes in your stomach lining.NOTE:
IF YOU'RE TOO STUBBORN TO WEAR RUBBER GLOVES WHEN YOU'RE CUTTING CHILES AND THEN JUSTIFIABLY WORRY ABOUT RUBBING YOUR EYES OR PERFORMING OTHER BODILY FUNCTIONS. And this goes double for people who wear contact lenses and have to take them out at some point. WELL, there really IS a bonafide solution here--and I do mean solution. Just get yourself a little bowl of clorox (bleach), diluted 5 parts water to 1 part bleach, and so long as you dip your fingers in from time to time you've got the problem licked. Why? Capsaicin compound is not soluble in water, but chlorine or ammonia turns it into a salt, which IS soluble in water. Please be advised, though, you should never soak your hands in this solution--that will compound the problem and cause burns. Just dip the fingers quickly. Alternatively, one reader advises that you can also protect your hands by coating them lightly with vegetable oil as a barrier--not as good as rubber gloves, but the same principle.There are as many pepper types as can grow wild and thrive wild in different parts of the world. Here's an assortment of the most commonly available in American markets:
Anaheim: see New Mexican chile.
Ancho: see Poblano.
Banana pepper (0 to 5): Pale yellow-green to yellow (maturing to bright red); it's about 6 inches long, a fat finger, that tapers to a point. Aka, Hungarian wax, when it's hot.
Bell pepper (0): A big chambered sweet "box" that comes in green (unripe), yellow, red, orange, brown, and purple...but mostly green in the stores.
Cascabel (hot, 4): A cherry- or mushroom-looking thing, 1 x 1 inch, that's mostly used in dried, ground form. When it's dry, the seeds rattle around, making it "cascabel" or "jingle bell."
Cayenne (plenty hot, 7-8): A dark green or red--and bony, skinny witch's-finger looking thing with a pointed end. Usually about 5 inches long, 1/2 inch in diameter.
Cherry (sweet to hot, 0-4, 7-8): Medium green to red, thick fleshed, and shaped like a big cherry (running from 3/4 inch to an inch and a half).
Chilaca : see Pasilla.
Chiltpin or Chiltecpin or Pequin or Thai bird peppers (very hot, 8-9): These 1/4 x 3/4-inch oval peppers are glossy and range from red to green to nearly black. They make a good kitchen plant: you can mash these little guys into soups and salad dressings--or you can pickle them in vinegar in a little kitchen counter bottle and spritz the vinegar into the soups and sauces.
Chipotle: These can be any pepper, but dried by smoking. Jalapenos are commonly made into chipotles.
Cubanelle (sweet, 0): Pale yellow-green to orange to red, sometimes a mix of all three. They're glossy, long cylinders with defined seams and a sunken, inverted end point. They are thick fleshed and more flavorful than bells--a classic wax type.
Datil (very, very hot, 10): One of the capsicum chinense peppers that will blow the top of your head off. They're wax types, shaped like baby fingers (2 x 3/4 inch)--a little wrinkled and pointed at the end. Generally yellow green to golden yellow.
De Arbol (hot, 7): green to red colored, 3 x 3/4 inches, shaped like skinny fingers with a very pointy end. Usually found dried and whole in packages.
Fresno (hot, 5-7): Yellow-green to red, these glossy cones are about 3 inches long, an inch and a half at the base. A thick wax type that's only used fresh because its too fleshy to dry properly.
Guajillo (dried) / Mirasol (fresh) (hot, 4-5): Truly variable--it can be little or big, smooth or wrinkled. Generally, it's green to red (red brown, dried), peapod shaped with pointed ends. Its thin skin makes it excellent dried--as which it both flavors and colors dishes beautifully and in small quantities.
Habanero (whew--10+): Beautifully colored (green, yellow, orange, and orange red) and shaped like lanterns, with points at the end, they have completely distinctive aromas and flavors. They're smallish, 1-2 x 1-2 inches, but pack a huge punch. Originally from Yucatan, they're associated with Cuba--"from Havana." They're in the capsicum chinense family.
Jalapeno (hot, 1-5+): Bright green to black green, maturing to red, this is found in most supermarkets. It's smooth, thickfleshed, sometimes blistered. When marketers found out people picked blistered-looking jalapenos over smooth ones, they cultivated ones with blisters. No taste difference whatsoever. Jalapenos are generally shaped like big Christmas tree lights, including their blunted pointy end. They're named for the Mexican city of Jalapa in the state of Veracruz.
NOTE: When smoked, jalapenos are called chipotles.
Mirasol: see Guajillo.
Mulato: see Poblano.
New Mexican Chile, AKA Anaheim (mild to hot, 1-4): Bright green to red when fresh; brownish red when dried. This long (7-10 inches), thin-skinned flat tube tapers to a blunt point. It's probably best known as the chile of choice for stuffed rellenos. It traveled from Mexico to New Mexico in the late 16th century--then moved made a historic move 300 years later with Emelio Ortega to his California ranch. Ortega made such a commercial go of it that it became known as an Anaheim, despite New Mexico's steady cultivation and improvement of the pepper. When scientists of the National Pepper Conference recently called for a new name designation for the type, New Mexicans girded their loins and did not stop crusading until it was recognized in the Congressional Record as the "New Mexican chile type."
Pasilla (dried)/Chilaca, fresh (medium to hot, 3-4): "Pasilla," meaning "little raisin," looks just like that--warm black and wrinkled--but long (6-12 inches) and skinny with a pointed end. In its fresh form, "chilaca," or "old-looking," also fits, as it's also wrinkled and bent--but it's chocolate colored from the green chlorophyll sustaining itself into the mature stage when red pigments are produced. Don't confuse these with mislabeled anchos and mulatos--and enjoy the mellow flavor.
Pequin, see above under Chilpin.
Pepperoncini (sweet to mild, 0-1): Most often found green, pickled, and in salads, this 2- to 5-inch-long pointy tube is wrinkled, thin-fleshed, and can be grown in a home garden to a red color.
Pimento (sweet, 0): Heart-shaped and thick-fleshed, this glossy chile ripens from green to red and grows to about 4 inches long. It's got a nice mellow flavor and is great for adding color.
Poblano (fresh); Ancho and Mulato, dried ( both are mild to hot, 3): The fresh Poblano is a 4-inch-long dark green (ripening to dark red or brown) cone that tapers to a blunt end. It's flesh is undulating and nicely thick. It gets its name from the city of Pueblo, Mexico, where it is a chile of choice--and often used as a relleno shell. It has two dried forms. The "Ancho" is dark brown, which turns brick red after soaking (don't soak it more than an hour...and save the juice to spice soups). The "Mulato" is dark brown that stays brown after soaking--and it has a sweeter, richer, and hotter finish that has also been described as chocolatey.
Rocoto (worse than habanero, 10++): This capsicum pubescens is a fireball of unbelievable proportions. Generally not available outside of Latin America, since its fragile fruit is grown only in high altitude, cool climates, it comes in green, yellow, and red globes, about 2 x 2 inches, and has a hairy stem.
Sante Fe Grande (medium to very hot, 6): This glossy wax-type pepper comes in pale greenish yellow, orange, and red and looks like big Christmas tree lights--with smooth, thick flesh, about 3 inches long. Very similar to the Fresno pepper.
Scotch Bonnet (habanero hot, 10+): A lot of people think this capsicum chinense IS the habanero, but it's not. The big difference between the two is the tip: the Mexican habanero is pointed; the scotch bonnet (from the West Indies) is deeply inverted with a distinctly round bottom--thus making it look like a tam o'shanter with a great big pompom. It comes in green, yellow-orange, and orange.
Serrano (hot to very hot, 6-8): These glossy green/red tubes are about 2 inches long and blunted at the end. Their name comes from serranias, meaning "foothills," because they're believed to have originated in the foothills north of Pueblo. They don't have to be seeded or peeled--and they have a fresh, crisp finish.
Tabasco (very hot, 8-9): These little pointy tubes are about 1-inch-long and come in pale yellow-green to yellow to orange to red. A capsicum frutescens pepper, it was commercially developed into a hot pepper sauce by the McIlhenny family in Louisiana--and soon took on the name of the sauce itself. To this day, the McIlhenny family fiercely protects its rights to that name.
Thai bird peppers, see above under Chiltpin.
Tomato pepper (sweet, 0-1): This 3-inch pepper is shaped like its name and is thought to be the precursor of the bell pepper. It's thick-fleshed, comes in green and red, and is best known red as a primary source of the spice paprika, in its powdered form.
Thanks for this wonderful info from Redi-Base Products.. :)<BR>
LowCarb Cheezy Beef Stuffed Peppers
1) Cut top off each pepper and remove insides.
- 6 green peppers
- 1 pound ground beef
- 1 cup chopped onions
- 1/2 medium fresh turnip, peeled and diced 1/4 ", then boiled about 20 minutes, drained
- 16 oz can tomatoes
- 2 tablespoons parsley
- 8 oz grated mozzarella cheese
- 1 cup spaghetti sauce
- 1/2 cup water
- 1/2 teaspoon salt
2) Boil peppers in boiling water for 5 minutes then place in a greased shallow baking dish.
3) Brown beef with onions.
4) Add tomatoes, rice, water, salt and parsley.
Cover and simmer for 15 minutes.
5) Add the mozzarella cheese, mixing well until blended. Put mixture into peppers and top with spaghetti sauce.
Cover with foil and bake for 20/25 minutes.
South Beach is good carb ------South Beach is good carb ----- South Beach is good carb--------
Translation? Prepare to cry. But it's a good kind of cry.
Rocoto (worse than habanero, 10++): This capsicum pubescens is a fireball of unbelievable proportions. Generally not available outside of Latin America, since its fragile fruit is grown only in high altitude, cool climates, it comes in green, yellow, and red globes, about 2 x 2 inches, and has a hairy stem.
Translation? One word. Run.
Just damn.
If you want on the list, FReepmail me. This IS a high-volume PING list...
Carlo --- I use Fat-Free or Low-Fat cream cheese and sour cream when I mash these 'taters', along with a 'good' butter or Butter Buds. Also, I add dried chives and when I want them really special --- some of those 'real bacon bits'.
Even a DDIL who doesn't like cauliflower, had two helpings, and said SHE would make them at home!
Maybe it is North Beach that they were thinking about.. LOL.. Hi sweetie so good to see you.. got any new Good Carb, South Beach recipes.. :o)
I agree, I have never eaten so much Cauliflower as I do now, and I love it.. They are so versatile as they pick up all of the flavor in whatever they are added to..
WHITE CHOCOLATE HABANERO FUDGE
1) Line a 9" square pan with aluminum foil. Lightly grease foil.
2) Cook first 3 ingredients in a heavy saucepan over medium heat, stirring constantly, 10 to 11 minutes or until smooth. 3) Remove from heat and stir in orange rind, vanilla, habanero powder and salt until well blended.
4) Stir in nuts. Pour fudge into prepared pan.
Cover and chill at least 4 hours or until firm.
Cut fudge into squares and store in refrigerator.
That sounds decadently dangerous! [g]
Basil Habañeros Marinara Penne Pasta A Latin Lovin Hot and Spicy Pasta
1) Heat oil in a large saucepan over medium heat.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium fresh Habañero pepper, chopped
- 2 to 3 garlic cloves, finely minced
- 2 (14 ounce) cans plum (Roma) tomatoes, hand crushed, or diced, hard cores removed
- 1/2 cup fresh basil leaves, tightly rolled, sliced into thin ribbons (reserve bit for sprinkle)
- Salt and freshly ground pepper to taste
- 10 oz penne pasta, cooked al dente (medium firm)
- Parmesan Reggiano cheese. freshly grated
2) Add onions and pepper and cook until both are softened, about 4 to 5 minutes.
3) Add garlic and cook for 30 seconds.
4) Add tomatoes and cook over medium heat, uncovered, for 20 minutes.
5) Add basil and toss several times.
Remove from heat and serve immediately, add the basil and season to taste with salt and pepper, and freshly grated Parmesan Reggiano cheese.
My Mom taught me a lesson in how to avoid stringy asparagus. Take the stalk at the butt end and about mid way and bend until it breaks. It will break where the external stringiness ends. Result, tender stalks.
Then, peel the strings off of the butt end and you have the tender remains.
Feeling good and happy on Adkins!
Wash and scrub the shells.
Put them in a kettle without water, cover closely, and cook till the shells open.
Take them out with a skimmer, pour the clam water into a pitcher, and let it settle.
Straining is not sufficient, as the fine sand will go through the finest strainer; but the water will be clear if care be taken not to disturb the sediment.
Remove the clams from the shells, peel off the thin skin around the edge, and cut off the whole of the black end. Scissors are better than a knife for this purpose.
Rinse each clam in a little of the clam water, and if very large, cut the tough part into small pieces.
When the water is clear, pour it into a saucepan, add the clams, and heat again till just hot, but do not let them boil.Serve with brown bread, or toasted crackers (optional..LOL); and let each person season them to taste with melted butter, pepper, and vinegar.
Funny that you mention him, I really enjoy that young Chef.. he knows his stuff and is true to the art of cooking.. Only a few of the featured Chef's on TV are really natural chefs.. He ranks at the top of the newcomers.. :)
LowCarb Cider Cream Baked Salmon
Pre-heated oven 350°F
1) Stuff the parsley inside the salmon.
2) Butter all sides of the salmon and place in foil, leave the top open and seal both ends of the foil.
3) Season with salt and pepper then pour the cider and the cream over it.
4) Seal the foil at the top, leaving a very small vent.
Bake in a for l l/2 hours.
Take from the oven and remove the skin from the salmon.
LowCarb Crockpot Turkey Chili
1) If using fresh turkey, in large sauce pan, cook turkey and onions in butter until turkey is browned and no longer pink in color, about 9 minutes. Drain; Dice and return turkey and onions to pan.
(If using ground turkey skip #1, and sauté ground turkey in onions)
2) Add remaining ingredients except the cheese to turkey mixture; bring to boil, stirring frequently.
Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
3) Place everything into crockpot, and cover. Cook on low for 2 plus hours.
4) Sprinkle 3 tablespoons of cheese over each serving of chili.
Standing ovation.. great job.. thanks for the super recipe.. :)
I am so sorry..;)
.. and is tring to diet with me on the 'South Beach', but really misses his pasta, bread, etc.
Tell me about it.. a real Italian downer
I experimented in making meatballs without any bread/bread crumbs in it. The first experiment, just substituing parmesean cheese ended up in disaster, but my second attempt, mashing up steamed cauliflower and puting it with the lean beef worked really well. I made cabbage rolls with the meatball mixture and he said it was pretty close.
Great job, and I'll bet you got a big kiss for that effort, or should have.. LOL
(I didn't tell him exactly what I put in there, didn't want him to pre-judge how it was going to taste.) Anyway, long story short, you can eat many of your family's traditional dishes, you just need to be creative in substituting the bad carbs with healthier options.
BINGO!.. Thanks.. :)
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