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Cool Summer Gazpacho
Cool Summer Gazpacho This refreshing tomato soup is a great cool meal for those hot summer days. If you don't like your food spicy, you can leave out the jalapenos, if you like it spicier, just add a few drops of your favorite hot sauce. Enjoy! 5...
Making delicious fish and seafood part of your healthy diet
Maximizing protein content while minimizing fat and calories is a goal of many people who are trying to lose weight, gain fitness or just enjoy a healthier diet. There are few foods that combine low fat, low calories and high protein the way fish...
The Essential EatingWell Cookbook
When chefs from your favourite cooking magazine get together to create a cookbook, you know it will be good. When they call it Essential, you know that this is truly one for the shelf next to the stove (for really easy access). This one is a keeper...
Tomatoes: History, Origin, Facts... or fiction!?
What is a tomato? You probably think it's a vegetable, right? As do most people. However, tomatoes are in fact not a vegetable, but rather, a fruit. In 1883 the United States Congress passed a tariff act requiring a 10% tax on imported...
Traditional Balsamic Vinegar For Oil And Vinegar Recipes And Gifts
Traditionally, balsamic vinegar originates from Modena, Italy.
Even today, the most renown balsamic vinegar is only produced in Modena and Reggio, Italy. The first documented reference to balsamic vinegar was allegedly made in 1046.
A bottle...
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French Potato Pancakes
Yield: 4 servings 1 1/2 c Frzn hashbrown potatoes -savory leaves -partially thawed or 1 1/2 1 ct 8 oz (1 c) frozen fat free -c grated potatoes -egg product thawed (or 1 c Finely diced cooked turkey 2 eggs 1/2 c Sliced green onion 2 tb Coarsely chopped ripe olives 4 ts Lour 1 ts Dijon mustard 1 tb Parsley flakes 4 ts Olive oil 1/2 ts Dried chervil or summer 1. In a medium bowl combine all ingredients except olive oil; mix well. 2. In a large nonstick skillet heat 1 tsp of the oil over medium- high heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirring until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. 3. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired. Per serving: 1 starch 1 lean meat. Calories per serving: 210 Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120
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