Fad Diets

Fad Diets

by: Kirsten Hawkins

High-Fat, Low-Carbohydrate Diets - Millions of Americans have joined the low-carb craze and started high-fat, low-carb diets such as the Atkins Diet, and the Zone Diet. They are made up of about 60% fat, 10% carbohydrate, and 30% protein. These diets say you can eat high amounts of fat and protein while getting very low amounts of carbohydrates in the form of vegetables. The main premise of the low-carb diet is that a diet low in carbohydrates leads to a reduction in bodyÕs production of insulin. The end result is that fat and protein stores will be used for energy. So you stuff yourself full of unlimited amounts of meat, cheese, and butter, and only eat a small portion of carbohydrates. People who start the diet usually lose a great amount of weight, but itÕs not permanent weight loss. Instead of burning fat, the lose water and precious muscle tissue. Furthermore, these diets are low in several nutrients and contain excess amounts of cholesterol and saturated fats, substances that increase the risk of heart disease. Plus, regardless of what they claim, the enormous amounts of protein put a strain on your kidneys. Moderate Fat Diets - Next, there are the moderate fat diets. Moderate fat diets include diets like Weight Watchers, the USDA Food Guide Pyramid, and Jenny Craig. These diets are made up of about 25% fat, 60% carbohydrate, and 15% protein. They encourage the intake of whole grains, fruits, vegetables, and essential fatty acids found in foods like olive oil and salmon. These diets are usually nutritionally balanced if the dieter eats a variety of foods from all categories. For example, Weight Watchers operates on a point system where foods get a number of points based on calorie, fiber, and fat content. Dieters get a specific amount of points they can use for the day. While itÕs not encouraged, they may choose to spend most of their points on carbohydrates instead of balancing it out. This could lead to deficiencies in nutrients such as calcium, iron, and zinc. However, if followed properly, these diets are probably the most successful for losing weight and keeping it off. Low and Very Low-Fat Diets - Finally, you have your low-fat and very low-fat diets. Diets in this category include the Dr. Dean OrnishÕs Diet and the Pritkin Plan, among others. They are made up of about 13% fat, 70% carbohydrates, and 16% protein. These diets are mostly vegetarian diets and donÕt recommend eating a lot of meat. Like the low-carb diets, you can eat unlimited amounts of certain foods. Because you canÕt eat a lot of meat, these diets are deficient in zinc, vitamin B12, and essential fatty acids. Also, it is so restrictive that people find a hard time staying on it for life and end up gaining their weight back. About the author: Kirsten Hawkins is a nutrition and health expert from Nashville, TN. Visit http://www.popular-diets.com/for more great nutrition, well-being, and vitamin tips as well as reviews and comments on popular diets.

"Rice Pilaf with Peas"

"Rice Pilaf with Peas"

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2 c Rice

3 tb Olive oil

1 ea Onion, chopped

2 ea Bay leaves

1 sm Piece cinnamon

1 ts Salt

1 pn Freshly ground black pepper

1 c Peas

4 c Water or stock

1 tb Parsley, chopped

Tomato slices Cucumber slices Wash rice & leave to soak for half an hour. Allow to drain. Heat oil in a pot & fry onion till it becomes translucent. Add bay leaves, cinnamon, salt, pepper & rice. Cook until the rice grains become opaque, stirring occasionally. Add peas & stir together until the peas are well coated in oil. Add 4 c water or stock. Bring to a boil, cover & simmer over a low heat until the rice is tender (15 to 20 minutes). Serve with the garnish. Jack Santa Maria, "Greek Vegetarian Cookery"

Meat and Rice Stuffing

Recipe websites for: Meat and Rice Stuffing "Meat and Rice Stuffing" 3 lg Onions; coarsely grated 1 lb Minced meat 1 c Parsely; finely chopped 1 c Dill; finely chopped 1 Tomato, grated or - diluted in 2 tb Butter 1/4 c Rice (short grain) Salt and pepper to taste 1 c Fresh mint; finely chopped 1/2 c -water 1 tb Tomato paste 1/4 c -cold water Place all ingredients in a bowl. Mix well. NOTE: This stuffing can be used to fill vine leaves, cabbage leaves, tomatoes, zucchinis, eggplant, bell peppers asnd Swiss chard. From Turkish Cookery by Gulseren Ramazanoglu Posted by Damita Green in Fidonet Intercook Related Terms Stolichnyi Salat - Table Salad Or Russian Salad Creole Liver and Rice Gujar Ka Pullao (Carrot Rice) Pork and Shrimp (Chow Gee Yok Har) Danish Pastry - Dansk Wienerbrod

"Chow Mein Casserole"

"Chow Mein Casserole" from Gorikee, Woodland Hills, CA

1 lb Hamburger

3/4 c Celery; chopped

3/4 c Onion; chopped

1 1/4 c Boiling water

1/2 c Uncooked rice

1/2 t Salt

1 ea Can chicken and rice soup

4 oz Mushrooms

1 T Brown sugar

2 t Soy sauce

1 t Butter or margarine

1 1/2 c Chow mein noodles

Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired.

"Panettone"

"Panettone"

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1 c Candied cherries

1/4 c Marsala

3 3/4 c All-purpose flour

1/3 c Granulated sugar

1/2 ts Salt

5 ts Quick-rising dry yeast

1/4 ts Freshly grated nutmeg

2/3 c Unsalted butter, softened

1/4 c Milk

1/2 c Water

1 ts Vanilla

2 Eggs

2 Egg yolks

1 Zest of half an orange

1/2 c Nuts (pine nuts, walnuts,

-or hazelnuts) 1/2 c Green candied pineapple

-edges 1 Powdered sugar for dusting

-on the top An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread. This recipe has an option of using the microwave to make the bread rise. Soak the cherries in the wine. In the processor bowl fitted with steel blade, combine flour, sugar, salt, yeast and nutmeg. Pulse to mix. Cut butter into pieces and arrange on the top. Pulse to blend so that it almost disappears. In a glass measure, combine the milk and water. Microwave on high about 40 seconds (see power levels), then with a fork, whisk in the vanilla, eggs, and egg yolks. With the processor motor running, drizzle the liquids very slowly into the flour mixture processor. Process 60 seconds. Add orange zest and pulse to mix. Transfer to large glass mixing bowl and cover loosely with plastic wrap. To use the microwave for bread rising, place the bowl in the microwave. Place an 8-ounce glass of water in the back of the microwave. Lower the microwave to low (see power levels). Place the dough in the microwave. Heat on low for 3 minutes. Rest for 3 minutes. Heat on low for 3 minutes longer. Rest for 6 minutes, or until the batter has risen to double in bulk and is bubbly and light. Or let the dough rise in a warm draft-free place about 45 to 60 min. When dough has doubled in bulk, stir the batter down, then stir in the cherry mixture, nuts and candied pineapple until well distributed. Grease generously and lightly flour two, 1-pound coffee cans. Cut a parchment or wax paper circle to fit the bottom of each can and add it, dusting and flouring it as well. Spoon the batter into the cans, filling about halfway. Press down slightly. Let rise in a warm, draft free place until nearly doubled in bulk, about 30 minutes. Meanwhile, preheat oven to 325 degrees. Just before popping it in the oven, cut an X in the tops of the loaves with a razor. Italian bakers put a blob of butter into the cut. Bake at 325 degrees for 1 hour, or until evenly browned and a skewer stuck in the center comes out clean. Remove immediately to a rack to cool, then 15 minutes later, slide the cakes out of the pans and lay them on their sides to continue cooling. Dust with powdered sugar while warm. When cooled, wrap in plastic to store.

"Plain Kugel"

"Plain Kugel"

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6 Egg

Salt; pepper to taste 1/4 lb Margarine; parve or

-butter if dairy is OK 1 lb Noodles,

This is the simplest way to make a kugel and in my mind the best! Combine butter with hot cooked noodles, Add eggs and stir until blended in. Season to taste. put in 9 x 13 pan and bake at 350 for one hour. Serve with roasted anything. It's a forgiving recipe. For a lighter taller kugel..beat whites first; but I never do! This is the good old fashioned way of serving what's 'bad' for you but tastes so good. These days i only make it for special occasions...like when little Sara comes to dinner. Elaine Radis, Prodigy Food & Wine Board

"Meat and Rice Stuffing"

"Meat and Rice Stuffing"

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3 lg Onions; coarsely grated

1 lb Minced meat

1 c Parsely; finely chopped

1 c Dill; finely chopped

1 Tomato, grated or

- diluted in 2 tb Butter

1/4 c Rice (short grain)

Salt and pepper to taste 1 c Fresh mint; finely chopped

1/2 c -water

1 tb Tomato paste

1/4 c -cold water

Place all ingredients in a bowl. Mix well. NOTE: This stuffing can be used to fill vine leaves, cabbage leaves, tomatoes, zucchinis, eggplant, bell peppers asnd Swiss chard. From Turkish Cookery by Gulseren Ramazanoglu Posted by Damita Green in Fidonet Intercook

"Roasted Chicken with Apricots"

"Roasted Chicken with Apricots"

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10 oz Dried apricots

1 c White wine

7 lb Chicken pieces (about 1*

-cut-up fryers 2 t Salt

1 t Pepper

2 t Thyme

1 t Paprika

2 c Onions, cut in chunks

1 c Carrots, chopped

From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet Press, 1993).

Soak apricots in wine in a dish and set aside. Rinse chicken pieces under cold water and pat dry. Season the chicken with the dry seasonings and place pieces in a single layer in a large roasting pan. Add onions and carrots. Bake in a preheated 350'F. oven for 45 minutes, or until the chicken is just beginning to brown. Pour off excess fat, if desired, and pour apricots and wine over chicne pieces. Baste with juices (adding more wine, if needed), and finish cooking, about 30 minutes longer; remove from oven. If not served within 2 hours, chill and bring back to room temperature before reheating. To reheat, place the chicken in covered pan or ovenproof serving dish with cooking juices (you may skim fat again) and reheat at 375'F. for 20-30 minutes while first courses are being served. To serve, place the chicken pieces on a serving dish and keep warm while deglazing the pan. Scrape up pan residues, adding a bit more stock or wine to deglaze if necessary. Pour resulting sauce over chicken and arrange apricots for garnish.

Scottish Eggs

"Scottish Eggs"
Ingredients
1 pound sausage meat
7 each eggs
2 tablespoon onion, finely chopped or grated
1 teaspoon poultry seasoning, or sage
1 teaspoon cumin
1 teaspoon water
1 flour, for coating purposes
1 breadcrumbs, fine, dry
1 kokanee beer


Directions:

To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard boiling. When they're done, put them to one side and mix the meat, onion, and spice mixture together. Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture.

When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up. While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself.

A couple of minutes before the hours up, lightly beat the remaining egg with the tsp. of water. Again, you might want to remove the shell. Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking.

Traditionally, Scotch Eggs are deep fried. You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell? I suggest you bake them in the oven at 375 degrees for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage.

These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce. Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes. Enjoy!"; google_alternate_color = "FFFFFF"; google_ad_width = 728; google_ad_height = 15; google_ad_format = "728x15_0ads_al_s"; google_ad_channel =""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "3366FF"; google_color_url = "000000"; google_color_text = "00000
"Scottish Eggs"

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Ingredients
1	pound	sausage meat
7	each	eggs
2	tablespoon	onion, finely chopped or grated
1	teaspoon	poultry seasoning, or sage
1	teaspoon	cumin
1	teaspoon	water
1		flour, for coating purposes
1		breadcrumbs, fine, dry
1		kokanee beer
Directions:
To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard boiling. When they're done, put them to one side and mix the meat, onion, and spice mixture together. Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture. When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up. While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself. A couple of minutes before the hours up, lightly beat the remaining egg with the tsp. of water. Again, you might want to remove the shell. Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking. Traditionally, Scotch Eggs are deep fried. You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell? I suggest you bake them in the oven at 375 degrees for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage. These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce. Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes. Enjoy!

Recipe websites for: Chicken a La Sabra

Recipe websites for: Chicken a La Sabra

"Chicken a La Sabra" 2 lb Chicken pieces ; 8 pieces 1/2 c Orange juice; fresh 1/2 c Dry white wine 1/2 Orange zest; cut in strips 3/4 ts -Salt 3/4 ts -Pepper 3/4 ts Paprika 1/4 c Olive oil 1 Onion; finely chopped 8 Green olives, 'stoned'; -blanched in boiling water -for few seconds to remove -salt; purchase at Greek -or Middle Eastern store Mint; or dill for garnish "While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf." In large glass bow, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper. Let marinate in fridge for 2 hours. Lift chicken out of marinade; pat dry and reserve chicken & marinate separately. In deep heavy skillet or shallow pan large enough to hold chicken in one layer; heat oil over medium-high heat. Brown chicken on all sides; transfer to plate. In the same pan, cook onion over low heat until it starts to change colour. Pour in marinade and simmer gently for 10 minutes, stirring occasionally. Return chicken to pan and simmer, partially covered, basting the chicken with pan juices and turning the pieces over very low heat for about 35 minutes; or until chicken juices run clear when flesh is pierced with a sharp knife. Transfer chicken to warm serving platter and keep warm. Skim off excess fat. Add olives to pan and boil rapidly over high heat until glossy and starting to thicken. Pour over chicken and sprinkle with meat. SERVES: 4-6 SOURCE: _In Search of Plenty_ by Oded Schwartz, published in the Toronto Star posted by Anne MacLellan

Related Terms Scottish Eggs Norwegian Fiskepudding Danish Pastry - Dansk Wienerbrod Michaelmas Broth - Potes Gwyl Mihangel Moroccan Couscous Tea Loaf Baklava (Low Fat Low Cal Version) Boiled Red Cabbage Firnee (Almond & Cardamom Cream Pudding)

Chicken Caesar Pasta

SUBMITTED BY: Barbara

"An interesting twist on a classic. My family's new favorite."

Original recipe yield:
8 servings

PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min

PHOTO BY: Stacia

US

METRIC

SERVINGS About scaling and conversions

INGREDIENTS

• 1 pound dry penne pasta
• 1 tablespoon butter
• 6 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 (8 ounce) bottle Caesar salad dressing
• 1/4 cup red wine vinegar
• 1/2 cup grated Parmesan cheese
• 1 head romaine lettuce - rinsed, dried and shredded
• 1 large tomato, chopped

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
3. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.

"Pineapple Delights"

"Pineapple Delights"

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--------------------------------BASIC RECIPE-------------------------------- 8 oz Digestive biscuits

4 oz Butter

1 oz Sugar

--------------------------------BUTTER ICING-------------------------------- 4 oz Butter

6 oz Icing sugar

----------------------------------TOPPING---------------------------------- 1 cn Drained crushed pineapple

1/2 pt Whipped fresh cream

1. Melt butter and add to crushed biscuits and sugar. Press into swiss roll

tin and put in the refrigerator for 1/2 hour. 2. Beat together the butter icing ingredients, and spread onto the top of

the biscuits. 3. Drain the pineapple and spread ontop of the iced biscuits, and cover the

pineapple with fresh whipped cream. 4. Cut into squares.

Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120

"Liver Dumplings (Majgomboc)"

"Liver Dumplings (Majgomboc)"

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1 oz Of any kind of liver

1/4 Of an egg, or tsp. of dried

-egg A small nut of fat 1 ts Each of breadcrumbs and

-flour a pinch each of salt, pepper and finely chopped parsley Scrape the liver with the blunt side of the knife and mix well with the fat and other ingredients. Drop a teaspoonful at a time into the boiling soup and keep boiling for three to seven minutes, or till they rise to the surface of the soup. From: Hungarian Cooking Shared By: Pat Stockett

"Chili Grits"

"Chili Grits"

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1 1/2 c Quick grits

1 1/2 ts Salt

6 c Boiling water

1/2 c Butter

2 c Shredded cheddar cheese

2 tb Finely chopped jalapenos

3 Eggs, beaten

1 Can, cream of chicken soup

1/2 ts Salt

Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned.

"Labskaus"

"Labskaus"

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2 oz Butter

2 Onions

11 oz Corned beef

2 1/2 lb Potatoes

1 c Water

1 ts Salt

4 Peppercorns

1 1/2 Sour pickles

Salt, mustard and vinegar 1. Cut the meat and onions into small cubes. Fry both in the butter to a

golden brown. 2. Peel and cube the potatoes and boil them in the water with salt and

peppercorns until they are done. 3. Cut the pickles into cubes and mix all together and season to taste with

salt, vinegar, and mustard. This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120

"Cucumber Vegetable Salad (Korean Ol Namul)"

"Cucumber Vegetable Salad (Korean Ol Namul)"

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3 ea Cucumbers

1 tb Salt

1 ea Clove garlic

1/4 ts Salt

1 ts Sesame seeds

1 ts Sesame oil

1/4 ts Cayenne pepper

1 ts Sugar

This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. 1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices,

mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish. 2. Crush the garlic, then combine it with the cucumbers, salt, sesame

seeds, sesame oil, pepper and sugar in a bowl. Mix well. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright

Recipe websites for: Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)

Recipe websites for: Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)

"Curried Lentils with Spinach"

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1 c Lentils

1 tb Olive oil

2 ea Garlic cloves, minced

1/2 lb Spinach leaves, washed,

-- stemmed & chopped 14 oz Can plum tomatoes

2 tb Tamari

2 ts Curry powder

1/4 ts Grated ginger

1/4 ts Cinnamon

1/4 ts Nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice. Nava Atlas, "Vegetariana"