The other day I was watching a taped cooking show on TV,
something I do for relaxation believe it or not, and the talking
toque from the CIA (Culinary Institute of America, not the
Central Intelligence Agency) was assembling a fish dish
containing fennel and other aromatic vegetables. As he finished,
he said, “Now if I were serving a wine with this, it would be

If you are committed to the low carb way of eating, but also craving some of your old comfort foods you may still be able to satisfy those cravings with a little bit of creative substitution. Some of the foods that you used to know and love, have a low carb alternative available – the taste might be a little bit different but you will soon get used to that and be well on your way to happier and healthier eating!

More »

Christmas recipe serves: 6

calories per serving: 490

preparation time: 30 minutes

cooking time: 2 hours 15 minutes

suitable for freezing (after step 4)

Christmas recipe ingredients:

* shallots or small onions, 225 g (8oz)

* streaky bacon, rindless 225 g (8 oz)

* pheasants, oven ready, brace

* salt and pepper

* oil, 30 ml (2 tbsp)

* butter, 50 g (2 oz)

* garlic cloves, 2

* Madeira, 300 ml (10 fl oz)

* beef stock, 600 ml (1 pint)

* thyme, fresh (sprig) or dried (pinch)

* bay leaves, 2

* juniper berries, 6

* orange, pared rind and juice from 1

* recurrant jelly, 90 (ml) (6 tbsp)

* chestnuts, peeled 225 g (8 oz), canned, frozen or
vacuum-packed)

* garnish, thyme (fresh)

Christmas recipe instructions:

1. Remove the backbone and knuckles from the pheasants and cut
into four pieces each. Season with salt and pepper. Cut up some
bacon and peel the shallots.

2. Brown the shallots and bacon in the butter and oil and put to
one side. Add the pheasant, two pieces at a time and fry until
golden. Then reome the pheasant and put to one side.

3. Add crushed garlic to the casserole dish along with the
stock, thyme, juniper berries, bay leaves, the pared orange rind
and half the Madeira. Heat to boiling and add the pheasant.
Cover and cook at gas mark 3 (170 degrees centigrade, 325 F) for
60 minutes.

4. Add the redcurrant jelly, bacon and shallots. Cook for an
additional 45 minutes or until the pheasant is tender.

5. Prepare the marinade by soaking the cranberries and chestnuts
in the remaing Madeira and orange juice for 30 minutes.

6. From the casserole, remove the bacon, vegetables and pheasant
and keep warm. Reduce the remaining liquid till it is syrup
like. Add the marinade from step 5 and simmer for 5 minutes more.

7. To serve, season and pour the sauce over the pheasant, bacon
and vegetables. Garnish with fresh thyme.

About the author:
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and
webmaster at Gifts-for-Christmas.com, bringing you christmas
recipes and unique
gifts for christmas including their online home collectibles
and russian gifts stores.

This article may be re-published in its entirety as long as the
author bylines in the resource box are included and urls kept
live.

Flowers can be an integral part of cooking. While most of us are aware that violets can be candied and nasturtiums can be eaten in salads, there’s a bounty of flower varieties that are both edible and delicious.

More »

The real secret to cheap family vacations is to be opportunistic. When a friend offers you their cabin on the lake, say yes. Can you have as much fun at the cheaper, closer amusement park? Then that’s where you need to be. Do the kids like the idea of cooking dinner over a campfire? Drive right on by that reastaurant. Find out what everyone really enjoys. It’s sad to spend MORE on a trip for LESS enjoyment.

More »