RE: Recipe source

My favorite of the beans were the navy beans with ham hocks swimming in them
that mother used to make.  MMMM Nummy!  A local restaurant made it close to
mother's quality, but it has since left the area.  

Blessings,
Bonnie (SW OH - zone 5) 

-----Original Message-----
From: owner-gardenchat@hort.net [o*@hort.net] On Behalf
Of Kitty
Sent: Wednesday, July 26, 2006 5:47 PM
To: gardenchat@hort.net
Subject: Re: [CHAT] Recipe source

Meat isn't such a bad thing - everything in moderation as they say.  I have
low blood protein so I bruise easily and my feet have a tendency to swell
when I don't get enough protein.  The doctor prescribed more meat. Yes I
suppose I could dine on lentils and beans until they came out my ears, but
I'd rather have a bit of ham or beef.

Kitty
neIN, Zone 5
----- Original Message -----
From: "Jesse Bell" <silverhawk@flash.net>
To: <gardenchat@hort.net>
Sent: Wednesday, July 26, 2006 1:15 PM
Subject: Re: [CHAT] Recipe source


> In my 20's I slowly became more vegetarian. I grew up in a "meat and
> tatos" family (midwestern farmers) and my family always had a side of
> beef in the freezer. If I eat ANY meat at all now, it's poultry or fish.
> Mostly fish. But now I have to be careful because of the amount of
> mercury they are finding in fish. *sigh* People ask me how I stay so
> thin....I don't eat much meat. I eat lots and lots of veggies and fruit.
> I love carbs, but I don't pig out on them. My youngest step-daughter has
> been struggling with her weight for a long time...I finally challenged
> her last month...I told her to stop eating so much meat, and completely
> STOP eating red meat for 3 months and see what happens. She is thinning
> down already. Red meat has a lot of fat, and is the hardest meat for
> your body to digest.
>
>
>
> james singer <islandjim1@verizon.net> wrote:
>  What goes around... I guess. Back when I was younger, and knew a whole
> lot more than I know now, my doctor recommended a vegetarian diet based
> on beans and rice. Fortunately, I knew better--and continued my
> carnivore habits until I reached a svelte 220 or more pounds.
>
> Now that I'm more mature and have reached my senses--and made a truce,
> if not a peace, with them--I'm mostly following Lackner's advice.
> Beans, rice, chili peppers, tomatoes, onions, garlic, and [ahem] lamb
> chops.
>
> The lamb chops were my idea, not Jerry's.
>
> On Jul 26, 2006, at 11:43 AM, Johnson Cyndi D Civ 95 CG/SCSRT wrote:
>
>> I jumped on the low-carb bandwagon a few years back. Lost quite a bit
>> of
>> weight too. I was surprised at what I thought I couldn't give up and
>> turned
>> out not to miss at all - like potatoes and rice. I still strictly
>> limit my
>> carb intake although it has gotten boring; maybe I'll check out the
>> South
>> Beach thing too.
>>
>> Cyndi
>>
>> -----Original Message-----
>> From: owner-gardenchat@hort.net [o*@hort.net] On
>> Behalf
>> Of Andrea Hodges
>> Sent: Wednesday, July 26, 2006 3:33 AM
>> To: gardenchat@hort.net
>> Subject: Re: [CHAT] Recipe source
>>
>> Thanks Bonnie! That sounds good, and something that I'll be able to eat
>> eventually. Right now I'm only eating protein and leafy greens (a few
>> mushrooms in there too) in order to get myself used to less carbs. I do
>> really feel better already, although a bit weird since it's so unlike
>> my
>> normal diet of lots of rice and potatoes.
>> ----- Original Message -----
>> From: "Bonnie Holmes"
>> To: "gardenchat"
>> Sent: Tuesday, July 25, 2006 11:08 PM
>> Subject: [CHAT] Recipe source
>>
>>
>>> The Mayo Clinic's website has recipes for various diets that might
>>> help those who need them...some of the recipes are quite good.
>>>
>>>
>>> http://www.mayoclinic.com/health/healthy-recipes/RE99999
>>>
>>> Farfalle with fresh tomato sauce
>>> Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe
>>> olives using no chemicals or heat. It's the least processed of the
>>> different grades of olive oil. As a result, it retains the highest
>>> levels of antioxidants found in the oil. Antioxidants appear to
>>> protect the body from age-related changes and certain diseases.
>>>
>>> SERVES 4
>>> Ingredients
>>> 4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut
>>> into 1/2-inch dices
>>> 1/2 cup fresh basil cut into slender ribbons, plus whole leaves for
>>> garnish
>>> 3 tablespoons chopped red onion
>>> 3 tablespoons extra-virgin olive oil
>>> 1 tablespoon red wine vinegar
>>> 1 clove garlic, finely minced
>>> 3/4 teaspoon salt
>>> 1/4 teaspoon freshly ground black pepper
>>> 1/2 pound farfalle (bow tie) pasta
>>>
>>>
>>> Directions
>>> To make the sauce, in a large bowl, combine the tomatoes, basil,
>>> onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to
>>> mix.
>>>
>>> Fill a large pot 3/4 full with water and bring to a boil. Add the
>>> farfalle and cook until al dente (tender), 10 to 12 minutes, or
>>> according to package directions. Drain the pasta thoroughly.
>>>
>>> Divide the pasta among warmed individual bowls. Top each serving with
>>> sauce and garnish with a fresh basil leaf.
>>> Nutritional Analysis
>>> (per serving)
>>> Calories372Cholesterol0 mg
>>> Protein10 gSodium463 mg
>>> Carbohydrate58 gFiber5 g
>>> Total fat12 gPotassium662 mg
>>> Saturated fat2 gCalcium43 mg
>>> Monounsaturated fat8 g
>>>
>>>
>>> MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
>>> Vegetables3
>>> Carbohydrates3
>>> Fats2
>>>
>>> DIABETES MEAL PLAN EXCHANGES
>>> Starches3
>>> Nonstarchy vegetables2
>>> Fats2
>>>
>>> DASH EATING PLAN SERVINGS
>>> Grains and grain products3
>>> Vegetables3
>>> Fats and oils2
>>>
>>> Source: This recipe is one of 150 recipes collected in The New Mayo
>>> Clinic Cookbook, published by Mayo Clinic Health Information and
>>> Oxmoor House, and winner of the 2005 James Beard award.
>>>
>>>
>>> Bonnie Zone 7/7 ETN
>>>
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> Island Jim
> Southwest Florida
> 27.0 N, 82.4 W
> Hardiness Zone 10
> Heat Zone 10
> Minimum 30 F [-1 C]
> Maximum 100 F [38 C]
>
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