Twenty Minute Ff Couscous Recipe
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Twenty Minute Ff Couscous
1 each Couscous prepared per
Pk (1*1/2C*water to 1c
Couscous)
1/2 cup Cooking sherry
1 Onion, chopped
2 cup Chopped broccoli &/or
Cauliflour
1 each Bell pepper, chopped
1 each Bunch green onions
1 each Bunch spinach
1 each Garlic to taste
1 each Herbs (rosemary, oregano,
Bay leaves)
1 small Pinch cayenne pepper
2 tbsp Whole wheat flour
Place a large skillit over medium heat. Pour about 1/2-3/4 c of
cooking sherry in. Chop up 1 onion and add. Stir occasionally. Add a
couple cups of chopped broccolli and/or califlour. Continue to saute.
Add a chopped bell pepper. Add a bunch of gree onions. Spinich, ,
etc. can be added at this point. Add as much garlic as you can
stand. I usually use 3 or 4 cloves. Add Rosemay, Oregano, Bay
leaves, and small pinch of cayanne. Suate all of this until done.
Usually just a few minutes.
Add water to cous cous, stir well, and leave covered.
Remove most of the vegetable from the skillit, leaving as much liquid
as possible, and some of the vegetables. Add 2 cups of room
temperature water to the remaining liquid. Mix two tablespoons of
whole wheat flour in 1/2 cup of room temperature water until
completely dissolved. Any lumps will prove disaterous. When the water
in the skillit boils, and the water/whole wheat mixture. Stir until
the gravy thickens.
To serve put cous cous on each plate, top with vegetable, and gray.
From the beggining of preperation to serving has never taken me more
than half an hour. Love, Luck and Lolipops Ralph
Source: original
Posted by rcox@uh.edu (RH Cox) to the Fatfree Digest [Volume 15 Issue
18] Feb. 18, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á |
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A few tips on healthy eating
If you enjoy your food, but want to become slim and also develop your general vitality, then, as any dietician will tell you, you ought to eat a thoughtfully calculated balanced meal plan. At best, this must take in five helpings of fruit and vegetables per day and also contain the right proportion of proteins, carbs and fats.
In planning a meal plan, the most important step is to endeavour to lower your consumption of salt, fats and refined carbohydrates.
At the start of a diet, people often look at chain store and brand name food products labelled as 'low in fat'. This is most certainly incorrect, insofar as a food product might just be moderate in fat content, but still much too high in calories.
Recognise the difference between hunger and thirst. From time to time in the course of a hectic morning, you think you feel hunger when really you may simply need a refreshing drink of water or cranberry juice. The sensations of being hungry and being thirsty are similar, albeit one of the two can lead to weight gain and the alternative leads to no damage.
As an alternative to concentrating on the types of food that you should eliminate from your dietary regime, concentrate on the healthy foods that you are able to add to your meal plan. If you manage to insert a few nutritious grains and vegetables into your weight loss program, you will be delighted to find that stop feeling hungry and have a much decreased likelihood of falling prey to those unhealthy between meals chocolates.
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