more on sprouting from "doctor yourself"

• This guy learns more to the wu-wu end of things, but I like his sprouting tips!
• ...........says alfafa is ready in 6 days...interesting to compare.  
• mentions " Mung sprouts are fussy" but I found the opposite, those little green dudes just jumped out and long, made me feel very successful for my first go.  However they are less starchy and slightly bitter (on day 3) However some sites say eat mung on day 1-2 and so maybe I am noticing that the mung are starting to yellow...oh did I miss them??  I am excited because this site mentions TASTE more than others, so I will try radish next for the "spice". 
• For the first few days, your sprouts do not need sunlight. After all, seeds normally sprout underground. For the final couple of days, it is a good idea to put them in the window to get sunlight. This will "green up" your sprouts and help them grow more quickly. Continue to rinse and drain the sprouts right up until you eat them. 
• Hmm. Have not tried sunlight, not sure which seeds/when sunlight
• DEFINITELY too long for mung.  baby/green whiter ones taste fresher.  they are definitely quick little guys!
• "Should you find that you have too many sprouts ready on a given day, you can refrigerate them. I suggest loosely covering the jar opening with an inverted small sandwich beg to keep the moisture level inside about right. "
• http://www.doctoryourself.com/sprouting.html

NYTimes.com: Brooklyn's New Culinary Movement

This page was sent to you by:  nobleve@yahoo.com Message from sender: fantasy life DINING & WINE   | February 25, 2009 Brooklyn's New Culinary Movement By OLIVER SCHWANER-ALBRIGHT The borough has become an incubator for a culinary-minded generation whose idea of fun is learning how to make something delicious and finding a way to sell it. 1. Mr. Whipple Left It Out: Soft Is Rough on Forests 2. Brooklyn’s New Culinary Movement 3. And Do I Hear $2 Million? No? $1 Million? Sold! 4. The Curious Cook: How Much Water Does Pasta Really Need? 5. In Tough Times, the Humanities Must Justify Their Worth »  Go to Complete List Advertisement The Wrestler Nominated for 2 Academy Awards, including Best Actor- Mickey Rourke, and Best Supporting Actress- Marisa Tomei. Now playing Click here to view trailer Copyright 2009  The New York Times Company | Privacy Policy

Pulled Pork

NUTRITION PROFILE: Low Calorie | Low Carb | High Potassium | Healthy Weight VIEW COMPLETE NUTRITION GUIDELINES » The trick to making pulled pork healthy is to trim the meat well and then skim any extra fat off the sauce after cooking. Serve on a soft whole-grain bun with crisp, cool coleslaw. Makes 12 servings, 3 ounces each ACTIVE TIME: 1 hour TOTAL TIME: 5-6 hours EASE OF PREPARATION: Easy 1 tablespoon extra-virgin olive oil 2 medium yellow onions, diced 2 tablespoons chili powder  1 tablespoon ground cumin 2 teaspoons paprika 1 teaspoon cayenne pepper 12 ounces beer, preferably lager (1 1/2 cups) 3/4 cup ketchup 3/4 cup cider vinegar 1/2 cup whole-grain mustard 2 tablespoons tomato paste 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce (see Ingredient Note) 1 5-pound bone-in Boston butt (see Shopping Tip) 1. Preheat oven to 300°F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.  2. Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.  3. Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more. 4. Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.  5. Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot. NUTRITION INFORMATION: Per serving: 283 calories; 13 g fat (4 g sat, 6 g mono); 97 mg cholesterol; 10 g carbohydrate; 29 g protein; 2 g fiber; 489 mg sodium; 529 mg potassium. Nutrition bonus: Selenium (46% daily value), Zinc (29% dv), Vitamin A (17% dv), Potassium (15% dv). 1 Carbohydrate Serving Exchanges: 1/2 other carbohydrate, 3 1/2 medium-fat meat TIP: Ingredient Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Shopping tip: Boston butt (or “Boston-style butt,” “fresh pork butt,” “pork shoulder”) can weigh upwards of 10 pounds, so you may have to ask your butcher to cut one down for this recipe. MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Chicken Breasts with Roasted Lemons

NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Healthy Weight VIEW COMPLETE NUTRITION GUIDELINES » Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish. Makes 4 servings ACTIVE TIME: 40 minutes TOTAL TIME: 40 minutes EASE OF PREPARATION: Easy Roasted lemons 3 medium lemons, thinly sliced and seeded  1 teaspoon extra-virgin olive oil 1/8 teaspoon salt Chicken 4 boneless, skinless chicken breast halves (about 1 pound total), trimmed 1/8 teaspoon salt Freshly ground pepper to taste 1/4 cup all-purpose flour 2 teaspoons extra-virgin olive oil 1 1/4 cups reduced-sodium chicken broth 2 tablespoons drained capers, rinsed 2 teaspoons butter 3 tablespoons chopped fresh parsley, divided 1. To prepare roasted lemons: Preheat oven to 325°F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.  2. Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve. NUTRITION INFORMATION: Per serving: 219 calories; 7 g fat (2 g sat, 3 g mono); 72 mg cholesterol; 10 g carbohydrate; 28 g protein; 1 g fiber; 396 mg sodium; 376 mg potassium. Nutrition bonus: Vitamin C (40% daily value). Exchanges: 1/2 fruit, 4 very lean meat, 1 fat 1/2 Carbohydrate Serving MAKE AHEAD TIP: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.

Mini Mushroom-&-Sausage Quiche

Mini Mushroom-&-Sausage Quiches

NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Healthy Weight VIEW COMPLETE NUTRITION GUIDELINES » These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for your next cocktail party. Makes 1 dozen mini quiches ACTIVE TIME: 30 minutes TOTAL TIME: 1 hour EASE OF PREPARATION: Easy 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces 1 teaspoon extra-virgin olive oil 8 ounces mushrooms, sliced 1/4 cup sliced scallions 1/4 cup shredded Swiss cheese  1 teaspoon freshly ground pepper 5 eggs 3 egg whites 1 cup 1% milk 1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).  2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.  3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.  4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely. NUTRITION INFORMATION: Per quiche: 90 calories; 5 g fat (2 g sat, 1 g mono); 105 mg cholesterol; 3 g carbohydrate; 9 g protein; 0 g fiber; 217 mg sodium. TIP: A good-quality nonstick muffin tin works best for this recipe. If you don’t have one, line a regular muffin tin with foil baking cups. MAKE AHEAD TIP: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds

Brisket

Oven Barbecued Brisket

From EatingWell Magazine October/November 2006 -- Subscribe Now!

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NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Healthy Weight VIEW COMPLETE NUTRITION GUIDELINES » A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it’s baked. Here we use a full-flavored, smoky barbecue dry rub, then it’s slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand. Makes 12 servings ACTIVE TIME: 30 minutes TOTAL TIME: 12 hours (including 8 hours marinating time) EASE OF PREPARATION: Easy 2 medium shallots, minced 2 cloves garlic, minced 4 teaspoons chili powder 4 teaspoons smoked paprika or Hungarian paprika  2 teaspoons ground cinnamon 2 teaspoons dried oregano 1 teaspoon kosher salt 4 pounds first-cut brisket (or flat-cut), trimmed of fat 1/4 cup Worcestershire sauce 1 14-ounce can no-salt-added diced tomatoes 1/4 cup packed dark brown sugar 1/4 cup cider vinegar 1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight. 2. Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth. 4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more. 5. Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions). NUTRITION INFORMATION: Per serving: 228 calories; 7 g fat (3 g sat, 3 g mono); 64 mg cholesterol; 8 g carbohydrate; 32 g protein; 1 g fiber; 221 mg sodium; 351 mg potassium.  Nutrition bonus: Zinc (53% daily value), Iron (20% dv), Vitamin A (15% dv).  1/2 Carbohydrate Serving  Exchanges: 1/2 other carbohydrate, 4 lean meat MAKE AHEAD TIP: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat, covered, in a preheated 350°F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating.

NYTimes.com: Chickpeas With Baby Spinach

This page was sent to you by:  nobleve@yahoo.com HEALTH   | February 18, 2009 Recipes for Health:  Chickpeas With Baby Spinach By MARTHA ROSE SHULMAN A pantry dish that is very quick to put together. 1. The Big Test Before College? The Financial Aid Form 2. Career Couch: A Cover Letter Is Not Expendable 3. Op-Ed Columnist: Start Up the Risk-Takers 4. When Consumers Cut Back: A Lesson From Japan 5. Op-Ed Columnist: Dark Dark Dark »  Go to Complete List Advertisement The Wrestler Nominated for 2 Academy Awards, including Best Actor- Mickey Rourke, and Best Supporting Actress- Marisa Tomei. Now playing Click here to view trailer Copyright 2009  The New York Times Company | Privacy Policy