Text 36125, 93 rader
Skriven 2010-03-25 07:17:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: "Healthy" dishes
========================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Keep in mind that "salty and fat laden" is mostly where the taste
 DD> comes from. Salt, especially, is a flavour enhancer. And fat absorbs
 DD> and carries the essences of the herbs and spices. Which is why
 DD> so-called "healthy" dishes which have little or no salt and little or
 DD> no fat are nearly always as appetising as dry cardboard.

 NB> What's worse than the "healthy" dishes are the ones based on them with
 NB> salt and fat added indiscriminately.  They still have no taste.  Just
 NB> are even worse for you.   We tried a couple of such... never again.

I have never made or eaten anything simply because it was "healthy". I don't do
a lot of processed food at home - with the exception of occasional frozen pot
pie - or Maruchan Instant Lunch (ramen noodles in a cup) with a couple packets
of hot sauce from the Sign of the Chihuahua.

I do eat out a lot, though. I have sampled, from time to time, menu items
touted as "healthy". And gone on to order real food.   Bv)=

I'd try this recipe - despite the "healthy" in the title ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rob Weller's Healthy Chicken Fajitas
 Categories: Tex-Mex, Beans, Poultry
      Yield: 4 Servings

MMMMM----------------------CHICKEN FILLING---------------------------
      1 lg Plump chicken breast
    1/2 c  Celery (tops and tender
           - inside ribs)
    1/2 md White onion
      2    Or 3 peppercorns
      2 tb Olive oil
      1    Red bell pepper
      1    Yellow bell pepper
  1 1/2 lg Red onions
    1/2 c  Chopped cilantro leaves
           Salt & Pepper

MMMMM------------------------BEAN FILLING-----------------------------
      1 lb Bag of pinto beans (red or
           - pink)
      8 c  Water
           Salt
    1/4    Onion
    1/4 c  Olive oil

   Poach chicken with celery tops, onions and peppercorns. Cook
  for about 15 minutes. Let cool and remove skin. When chicken
  is skinned, slice or shred, then saute with olive oil in wok
  or large skillet until barely browned around the edges. Next
  add red and yellow peppers and red onions. Toss and saute
  for about 10 minutes. Watch closely so that peppers don't go
  limp. Add cilantro leaves. Remove from heat. Add salt and
  pepper to taste. Combine with beans (see below). Place in
  tortillas, top with salsa and serve.

  Cook beans in water for approximately 1 1/2 hours on medium
  heat.

  Make sure that beans are completely covered in water. Stir
  occasionally. Beans will absorb liquid and become soft. Add
  more water if needed. Add salt when beans are thoroughly
  cooked. Remove from heat. Add chopped onion. (Onions will
  cook from the heat of the beans.) Drizzle with olive oil.
  Let sit.

  TORTILLAS: Warm six large flour tortillas in microwave on
  high (in large zip lock bag to preserve moisture) for about
  30 seconds.

  SALSA: Two large, peeled and chopped tomatoes.

  Serves 4.

  Posted by Stephen Ceideburg July 27 1990.

  Uncle Dirty Dave's Archives          

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... A child of 5 would understand this. Send someone to fetch a child of five.
--- MultiMail/Win32 v0.49
 * Origin: ::The Holodeck BBS:: telnet//:holodeckbbs.homeip.net (1:261/1381)