Text 10941, 84 rader
Skriven 2014-03-15 23:47:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 10870 av Dave Drum (1:18/200.0)
Ärende: Ruby Red
================
 -=> On 03-12-14  17:48,  Dave Drum <=-
 -=> spoke to Nancy Backus about Re: Honey <=-

 NB>  DD> I *ALWAYS* get Ruby Red (pink) grapefruit for broiling.
 NB>  DD> They taste the same as "regular" grapefruit. But they're
 NB>  DD> much more attractive on the plate.
 
 NB> We find the ruby reds to be less acidic... they do taste about the
 NB> same, but sit better... ;)  

 DD> I didn't realise that. I was (like a lot of men) going for looks over 
 DD> substance.   Bv)=

A few decades ago when I worked in an office, I usually took a brown
bag for lunch.  One frequent item was a ruby red grapefruit.  I think
that they were sweeter to eat as well as being less acidic.  In my
younger days, I always put sugar on white grapefruit.  But, the ruby
reds I just peeled and ate.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Faki (Hellenic Lentil Soup)
 Categories: Soup, Greek, Diabetic, Vegan
      Yield: 8 servings
 
      1 c  Lentils
      1 md Onion; chopped
      2    Garlic cloves; up to 3
           -chopped
      1    Celery stalk; chopped
      3    Plum tomatoes, fresh; and
           -juices -OR-
      5    -Italian type plum tomatoes
      1    Bay leaf
      4    Parsley sprigs
           Mint, fresh; basil or other
           -favorite herb
    1/4 c  Olive oil
      1 pn -Salt
      1 pn -Pepper
      3 tb Vinegar
           Oregano, dried; for garnish
 
  "This recipe also appeared in my cookbook, The Food of Greece".
  
  Wash lentils in a soup pot. Cover with 8 cups of cold water, and
  bring to a boil. Cover the pot, turn off the heat, and let stand for
  an hour. Bring to a boil, and stir in the onion, garlic and celery.
  Cover and simmer for 30 minutes.
  Add the tomatoes. bay leaf, parsley, your favorite herb and half the
  oil. Simmer for 30 minutes, stirring occasionally. Add enough water
  to make 8 cups. Remove the bay leaf.
  Season the soup, and add the remaining oil. Taste, and adjust the
  seasonings.
  Serve hot with the vinegar and garnished with oregano, rubbed between
  your palms.
  
  SERVES:8
  
  Nutrients for 3/4 cup
  Calories: 129
  Exchanges: 1 starch/bread; 1 fat
      g                mg
  carbohydrate: 13     potassium: 282.5
  protein: 5           sodium: 21
  fat: 7               cholesterol: 0
  fiber: 2.5
  
  SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras
  Chantiles
  posted by Anne MacLellan
  From: Anne Maclellan
  ~--
 
MMMMM



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