Re: Recipe source

I grew up with different eating habits from the rest of you. All vegetables were canned - as in DelMonte canned. Most meat was cooked until grey, had something to do with my dad's ulcer. So it's no wonder I didn't eat much meat; besides, there was always potato bread to fill up on. I remember going to my first steakhouse on my first real date in the late 60s - I ordered a ham sandwich, explaining to my date that I don't like steak. In my house steak meant roundsteak, cooked forever in onion soup, tough as shoeleather. That's all I knew.
Then I met the love of my life. He'd been a chef. When he offered to make me a steak I said I don't like steak. He decided to change my mind. How about a salad to go with it? "I don't eat salad." (lettuce was my mother's bread - no one else ever touched it because we liked real bread) He made me the most delicious butt steak, medium rare, and a fantastic salad with his own recipe Roquefort dressing. I was in heaven! (heck, even without the food I was in heaven back then, but the steak! the salad!, ohhhh....those were the days!

Kitty
neIN, Zone 5
----- Original Message ----- From: "Zemuly Sanders" <zsanders@midsouth.rr.com>
To: <gardenchat@hort.net>
Sent: Wednesday, July 26, 2006 9:45 PM
Subject: Re: [CHAT] Recipe source


Living in the land of Bar-be-que I eat pork occasionally, very little beef, no lamb or veal, and I'm likely to soon be growing feathers or fins. I really prefer vegetables. I grew up on them cooked with some kind of "boiling meat," but have since learned to love them just steamed. I no longer use anything on them except Newman's Lite salad dressings.
zem
----- Original Message ----- From: "Theresa W." <tchessie1@sbcglobal.net>
To: <gardenchat@hort.net>
Sent: Wednesday, July 26, 2006 7:48 PM
Subject: Re: [CHAT] Recipe source


Interesting how many of you don't eat much meat.  You can put me in the
category of little to no red meat- on rare occassion (like 2 a year) I
have a craving for an In-N-Out burger.  But that is the extent of the
red meat for me.  I also don't eat pork (well except for ham), but that
is because I don't like it (and yes, I've tried is a zillion ways, cause
everyone else is sure I just haven't had it cooked right -but nope- I
still think it's yucky).  I do eat chicken and all kinds of seafood.
Anything that would use ground meat, I use ground chicken.  And someday,
I don't eat any meat at all.  I, however, would die of starvation on a
low carb diet- as that is what keeps me going all the time.  Well, carbs
and chocolate : )  I do eat plenty of fruits and veggies in season too.
Speaking of which, I need to go pick somemore of my ripe tomatos!

Theresa

Bonnie Holmes wrote:
I, too, have given up red meat. I do eat pork but all our portions of
chicken, pork, and fish are small. Usually, we have close to the seven
servings of fruit/vegetables. Over the past few years, I have found some
vegetarian cookbooks on sale and now have several favorites. If you use
herbs/spices and cook fresh vegetables, you can have delicious, filling
meals. When I visited one of my sisters last week, she made several meals
that included some unusual, local beans because she knows I love beans.
One was a sweet green bean, much like a blackeye in shape but
delicious...like sweet summer corn. The other was a darker and, of course,
some local butter beans. Ymmmm.



[Original Message]
From: Jesse Bell <silverhawk@flash.net>
To: <gardenchat@hort.net>
Date: 7/26/2006 1:16:00 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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