Christian InTech Articles - Cooking TIps

Informative Articles

Chinese Cuisine What's In A Name? There's more to Chinese cuisine than meets the taste buds. There is also what meets the eye, the ear and the imagination. Chinese culture demands attention to the entire presentation of a meal, and that includes the blend of flavors, the subtlety of... "Cooking with Love- Just in Time for Valentine's Day" “Cooking with Love in the Kitchen - Just in Time for Valentines Day" ♥ by Marybeth Gregg --------------------------------------- Remember when you made a homemade card for your first girlfriend or boy friend and they were so happy they ... Hot and Spicy Chick Peas (VEGETARIAN RECIPE) Summary: Hot and Spicy Chick Peas By: The Skinny Cook This delicious Chick pea curry recipe is fully vegetarian, in the tradition of Vegetarian Indian cooking. Who said vegetables recipes can't be delicious? ... What to do Three Days before Thanksgiving You have only three days left; it is coming down to the wire. You will begin to prepare for cooking and clean your home for your upcoming Thanksgiving celebration. These are busy days but by sticking with your Thanksgiving planning calendar you... What's New, and Old, with the Pizza Stone Stones and Bricks Pizza stones, stone inserts, terra cotta tiles and even fire bricks are an essentials tool for the home pizza maker and bread maker. My mimicing the brick oven's ability to reach high temperatures, store heat and create steam for...         Almost Pasta Primavera Recipe Yield: 6 servings 3 1/2 lb Spaghetti squash; 1 medium 1 tb Skim milk; 1 c Broccoli flowerets; fresh 1/2 c Part skim ricotta cheese; 1 c Zucchini; small sliced 1 tb Parmesan cheese; 1 c Mushrooms; fresh sliced 1/2 ts Imitation butter flavoring; 1 c Carrot; sliced 1/4 ts Salt; 1 Clove garlic; small crushed 1/2 ts Italian seasoning; 3/4 ts Reduced calorie margarine 1/8 ts Coarsely ground pepper; -melted Wash squash; cut in half lengthwise and discard seeds. Place squash cut side down in a Dutch oven; add 2 inches water. Bring water to a boil cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables tossing gently. Cover to keep warm; set aside. Saute garlic in margarine in a small saucepan; remove from heat. Add milk cheese buter flavoring and seasonings to saucepan. Cook over low heat stirring constantly until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture tossing gently. Food Exchanges per serving: 1 food exchange + some free vegetables 1/2 high-fat meat + 1/2 fat exchanges.... {I found this on the cooking echo it sounded sooo good! It may be worth trying out as soon as I can convience "Bert" that squash is good for you and yours.;-) which is the reason why I put it in my diabetic recipes file} Yields 6 servings (about 77 calories 4.5 grams protein 2.5 grams fat 10.3 grams carbohydrate 7 milligrams cholesterol 171 milligrams sodium and 331 milligrams potassium per serving). Source: "Southern Living: 1986 Annual Recipes" Oxmoor House 1986. Shared by: June Hoffman 7/93 About the Author For more information on cooking guidelines & recipes visit http://www.RecipeStation.com - Search for Quick Recipes