Dona's Kitchen Kapers is a free E-zine circulated to the cooking/food community. It can be found at www.smalladdictions.com/Skateboard or by request to your E-mailbox. See my latest books at www.amazon.com or at www.schifferbooks.com
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4. BOOK REVIEW – EVERYBODY LOVES PIZZA
5. BOOKS by Dona Z. Meilach for Yourself - For Gifts
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I still have trouble convincing my spouse that more women die of heart disease than do men and that it's the 3rd most lethal disease among women. Why? Because he was raised on the idea that men had more heart attacks than women…. and he doesn't bother reading the current literature because the needle is stuck in the old information rut. And even if he read it, he wouldn't believe it because the groove is so well worn.
Any of you who are in an information rut, or are with people who are, don't let that rut cause a crack or break. Read the current literature (old statistics on heart disease referred to testing on men and not women) and the latest findings are a wake up call to take your health in your own hands. Buy a blood pressure measuring unit and keep a record of your readings. Know that the range should be within 120 over 80 and if it's not, see your doctor and learn how to get it where it should be.
Ditto for your cholesterol levels. The ideal is under 100 for the LDL (bad) cholesterol, lewss is best, and the DHL (good cholesterol ) above 60 and better. Together they should not be over 200. Unfortunately, you can't monitor this yourself; it requires a blood test ordered by your doctor. It's a diagnostic tool used to estimate the risk of developing heart disease, not a cure.
With so much attention on the effect of good diet, it's essential to know where your cholesterol level is and to veer your cooking and eating habits in the direction of good health.
There are scores of books available, and low cholesterol recipes in almost every shelter, health, sports magazine, and newspapers; watch for them. We offer a couple below. t============================================
Drinking
too much coffee? Tired of tasteless teas? Hot chocolate too sweet? Well, Pixie
Maté is a new concoction that is deliciously
different, good, and good for you. Pixie
Maté comes in different
forms. There's the boxed drink that you mix with milk, soy milk, or even ice
cream if you like. Drink it hot or cold. There are packaged tea-like bags in
different flavors and packaged leaves that can be brewed like
coffee.
The taste of any of
these are like a blend of coffee and tea made from leaves harvested from the
Maté plant in South America. The products contain Mateine, an energy booster
without the side effects of caffeine. And it's loaded with antioxidants that are
scientifically proven to thwart arthritis, premature aging, heart disease and
cancers. The suggested mix of the boxed liquid Pixie Maté is half and half, but
if it's too strong, cut the Maté down to 1/3 or 1/4 and the milk is the rest.
For more information, go to www.pixiemate.com.
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This is a quick to fix, easy to make, dramatic dish perfect for the family and for company menus. To make it even faster use pre-cooked rotisserie chickens from the grocery store. If using uncooked chicken pieces, sere and cook them in the pot after the onions are cooked, then add the other ingredients according to the recipe. May be made with chunks of beef also.
2 large carrots cut up and pre cooked in microwave
1 large sweet potato cut up and pre cooked in microwave.
1 tbls. olive oil
1 large red onion cut up
1/2 tsp. curry powder
1 can salt free chicken soup (16 oz.)
1/2 cup pitted dried prunes
1/2 cup raisins or dried cran-raisins (or a mixture of both)
1/2 chicken or 2 chicken breasts cut into bite sized pieces.
1/2 cup couscous
Cut up carrots and sweet potatoes and cook in microwave until soft. About 5 minutes.
In a large pot, brown the onion in the olive oil and stir in the curry powder. Add the chicken soup and heat until almost boiling. Add the cooked carrots and potatoes, the raisins and turn heat down to simmer for 3-5 minutes. Gently stir in the cut-up chicken and warm through another 3-5 minutes. Remove pot from burner. Stir in 1/2-cup couscous, cover the pot and let stand for 5 minutes until the couscous fluffs up. Mix car3efully.. Serve 4-6. Make a double recipe and have plenty for another meal or freeze for use another day.
This recipe is courtesy of the book, Eating for Lower
Cholesterol:
A
Balanced Approach to Heart Health with Recipes Everyone Will
Love
Catherine Jones
and Elaine B. Trujillo, MS, RD, CNSD. $16.95. Trade Paperback.
Serve with
sliced fresh strawberries, raspberries, or blueberries, or a mixture of all
three. For the crust, use graham crackers that do not contain partially
hydrogenated oil. Makes one 9-to 9-1/2
inch cheesecake; 9 servings and can be made a day ahead of serving
time.
Graham Cracker Walnut Piecrust:
1-1/4 cups finely crushed graham cracker crumbs
1/3
cup finely shopped walnuts
2 tablespoons brown sugar
1 teaspoon ground
cinnamon
3 tablespoons canola oil
Ricotta Kahlúa Filling:
16 ounces fat-free cream cheese
1 cup fat-free ricotta
cheese
1/2 cup sugar
2 large egg whites
1/2 cup fat-free sour
cream
3 tablespoons Kahlúa (optional)
2 teaspoons pure vanilla
extract
Preheat the oven to 350 degrees F. Combine the graham cracker walnut piecrust ingredients in a bowl and mix until well blended. Transfer the crumbs to a 9-inch pie plate and press them evenly over the bottom and up the sides of the plate. Bake the pie shell for 9 minutes, or until it is slightly firm to the touch. Remove from the oven and let cool before filling.
To make the filling, place the cream cheese and ricotta cheese in a large bowl and beat with an electric mixer on medium speed until creamy. Add sugar and continue to beat for 30 seconds. Add the egg whites, sour cream, Kahlúa, and vanilla extract and beat until well blended. Pour the filling into the crust and bake for 40 minutes, or until the center of the cheesecake is almost firm (it will firm up as it cools). Remove the cheesecake from the oven and cool to room temperature, then refrigerate for at least 4 hours before serving. Refrigerate leftovers. If there are any.
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BOOK REVIEW – EVERYBODY LOVES PIZZA
Even if you never wanted to make a pizza, EVERYBODY LOVES PIZZA, makes a good read and trivia enthusiasts will welcome it. According to the authors, Penny Pollack and Jeff Ruby, American consume 350 pizza slices every second. Although flat breads covered with something have been made for centuries, today's pizzas originated in Naples, Italy, and they are a source of protein, carbohydrates and, for many people, instant nostalgia. Different countries favor different toppings. In the US it's pepperoni, in Russia, red herring; in Australia, ham and pineapple.
Aside from all the fun reading in the book, EVERYBODY LOVES PIZZA, has a bounty of pizza crust and topping recipes, interviews with famous chefs who make them, fun graphics, and a list of pizza recipes recommended by a variety of contacts, throughout the United States. You can peek into the book using this link to Amazon.com. www.amazon.com/exec/obidos/ISBN=1578602181/donaskitchenkapeA/
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BOOKS by Dona Z. Meilach for Yourself - For Gifts
Dona's Kitchen Kapers is an associate of Amazon Books. Using the link provided to one book, will take you to others when you request it by title or author. You will be returned to this page after checking their listings. There's a 20% to 30% saving per book for many of the following books or those mentioned in book reviews.
www.amazon.com/exec/obidos/ISBN=1558672095/donaskitchenkapeA/
THE BEST 50 PUDDINGS & SOUFFLES $5.95
THE BEST 50 MARGARITAS $5.95
THE BEST 50 BAR DRINKS $5.95
WRAPS AND ROLL-UPS $8.95
THE BEST 50 BRUSCHETTA $5.95
INCREDIBLE EDIBLES $8.95
THE BEST BAGELS ARE MADE AT HOME $8.95
THE BEST 50 MARINADES $5.95
THE BEST 50 HOMEMADE LIQUEURS $5.95
IRONWORK TODAY: Inside & Out $49.95 (NEWEST)
TEAPOTS Makers & Collectors $49.95 (NEW)
WOOD ART TODAY $59.95
ART JEWELRY TODAY $49.95
ARCHITECTURAL IRONWORK $49.95
The CONTEMPORARY BLACKSMITH 255 pages, 550 photos, $49.95
DECORATIVE & SCULPTURAL IRONWORK 2nd edition. 300 pages, 700 photos. $34.95
DIRECT METAL SCULPTURE – Revised Edition. Over 350 pages, 425 photos. $39.95
CONTEMPORARY STONE SCULPTURE 2nd Edition.. 224 page, over 350 photos. $24.95
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