Conference turris::cooks

    
    One of my favorite dishes which is also quick to prepare, is to simply
    make some spaghetti, and mix it with stir fried veggies.  I typically
    steam a mixture of broccoli and carrots, and whatever else you may 
    like for approx 2 minutes, then rinse under cold water to set the 
    color.  In a wok, saute a small onion, some garlic, and a couple of
    dried chili peppers.  When the onion is tender, add the veggies and
    stir-fry.  When they're cooked to taste, add a small amount of sesame
    oil, stir, and remove from heat.  You can also add a couple dashes of
    soy sauce to the veggies while they're cooking.
    
     Mix them with the drained spaghetti, and serve.  Since the chili 
    peppers don't really make the dish hot unless you chop them up and
    add them to the meal, she can take them and mix them with her serving,
    and he can have it without.  
    
     My wife doesn't like hot spicy food, nor broccoli for that matter,
    but she likes this dish, and I like it since I just chop up the chili
    peppers and have it as hot as I like.
    
    This is just a suggestion which can be experimented with.
    
    Regards, Larry

Grilled chicken, skin stripped off AFTER COOKING (yes, it's okay, they finally
figured out what I've always figured - the skin keeps it moist, not FAT)...

Make a fiery salsa and a mellow salsa...serve the chicken breasts topped with
the salsa that satisfies.  Salsa is made with diced onions, diced, peeled,
tomatoes, diced chile peppers (or not if you prefer), and diced cilentro
herb (fresh, of course), seasoned to taste with salt, garlic (not authentic,
but quite nice), even pepper if you choose.

Low cal salads may be "dressed" with salsa, by the way..tasty and no added
fat.

    Try biriyanis, and vegetarian curries, and even chicken vindaloo or
    murgh or marsala... make two sauces, one mild, and one vigorous.
    Tandoori Fish. This is no problem - it's an opportunity!
    
    Sadly, it is unlikely that total dietary abstainance from HDLs and
    Cholesterols will make much difference in serum HDL, cholesterol, or
    total triglycerides.  The results of most major studies of dietary
    modification to lower serum triglycerides and related nasties show that
    it is virtually impossible to make significant changes in serum values
    by diet alone.  There is a good article in 'Atlantic' of January 1989
    (about thirty pages long) that summarizes the conclusions of the MRFIT,
    Framingham Heart, ISIS and other large-scale clinical trials that show
    the results of intense dietary restriction to yield changes in serum
    values of less than six percent, and that only temporarily. So, for
    example, if your serum HDL is 300 mg/dl, you might temporarily lower it
    to 282 mg/dl on the average by dietary modification. This has a
    negligible impact on your risk for coronary artery disease and
    subsequent morbidity and mortality.
    
    If you have a cholesterol problem, consider strongly some of the new
    medications for cholesterol reduction. These work.
    
    Mark
    

		CHICKEN BREASTS IN CRUSTY POTATO BATTER 
			  (from Boston Globe)

				3 servings

1 lg. onion
3 lg. baking potatoes 
2 egg whites
3 tbs fresh thyme leaves (substitute 2-3 tsp. dried)
1 1/2 tbs. Dijon mustard
salt & freshly ground pepper to taste
3 skinless, boneless chicken breasts, about 1 lb 2 oz
1/4 cup flour
2 tbs. canola oil


1. Grate onion in food processor.

2. Peel potatoes and cut in large chunks.  Grate in food processor.

3. Mix onion with potatoes, egg whites, seasonings.

   Before doing this you might want to squeeze the onions and potatoes in
   some paper toweling to get the excess water out.

4. Wash and dry chicken, and cut each breast in half.  Dust with flour.

5. Pat the potato mixture generously on both sides of each breast.

   I patted one side, then put that side down in the pan to cook and then 
   patted the other side.  I was afraid if I did both sides first, the stuff 
   would fall off.

6. Heat oil in nonstick skillet and saute breasts over medium-high heat
   until golden brown;  turn and brown the other side.

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The potato coating is reminiscent of potato pancakes, but without all the 
fat.  If you have excess potato as we did, just fry it up as well.  The 
proportions for the potato coating and the pound + of chicken will feed 4 
normal eaters without a problem.