Ezine Vol 1:8, "To Carb or Not to Carb"

"Your Easy Eatin' E-zine"

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"Helping You Cope With Your Cooking Quandaries"

Volume 1: Issue 8, April 16, 2004

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>>>>>>>>>>>> Table of Contents <<<<<<<<<<<<

Welcome from Chef Kevin

>> Welcome from Chef / Owner Kevin Wagner<<

This week I'm gonna get on my soap box for a couple minutes
about the whole low-carb craze that's sweeping the nation. I
believe that knowledge is power, so this week's article is
quite in depth and informative... like they all are :-)

For our recipe of the week, I thought I'd give you one of my
favorites, a simple "Eggplant Parmesan". I absolutely love it!

My *FREE Chef demos at Annapolis Save Easy are becoming
a regular outing for many in the area. Come out on Saturday,
April 24 to see what they're all about. I hear the food is great!

Also, be sure to book your seat at one of our upcoming Atlantic
Superstore cooking classes in Digby. Our schedule is toward
the bottom of this ezine.

With that all said, let's get to it....

*Warning: Chef Kevin has been known to babble on about topics
that strike a chord, or a nerve, within his spirit. While his views may
be sometimes unique, they are never ill-intentioned, and are
presented solely for the purpose of enlightening his readers and
helping them achieve success in their cooking endeavors. Chef
Kevin claims no responsibility for the content nor the occasional
long-windedness of any of his replies or writings.* :-)

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>>>>>>>>>>>>> Featured Article <<<<<<<<<<<<<

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"To Carb or Not to Carb, That Is The Question!"

"The Naked Truth About Carbs"

By Chef Kevin Wagner

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

These days, it seems like everyone is buzzing about the
low-carbohydrate diets such Atkins, South Beach, etc.
"Carb" is a four letter word that evokes an emotional
response from nearly anyone on these programs.

Studies show that at least half of Americans have tried,
or are on, a carb reduced diet of some form. At the time
of this writing, figures are not available for Canada, but
one can assume we are not far behind.

So what's it all about? Are these diets all they're cracked
up to be? And are they good for you in the long run?

Since my mission is to educate, I believe that knowledge
is power. With that in mind, let's take a look, shall we?...

First of all, what is a carbohydrate anyway?

A carbohydrate is a type of food, usually derived from
plants. It includes simple carbohydrates (sugar, fruit), and
complex carbohydrates (vegetables, starches). It is one of
three necessary nutrients that supply calories to the body,
along with proteins and fats.

Sounds simple. So where is the big problem?

Since the dawn of agriculture, we have been "carb-o-vores".
Farming was one of the main reasons our ancestors settled
into cities and villages, to provide a steady source of food
for their families.

Even today, many of the world's people thrive on mainly
plant-based diets, with very few instances of our chronic
ailments such as heart, liver and kidney illnesses. Carbs
are required for 50% or more of their daily calories.

Obviously then, the trouble doesn't lie with the carbs
themselves, but with our eating habits. Over the past couple
of generations, we as a society have "habitually" consumed
large amounts of processed carbohydrates, and therein lies
the whole problem. I say "habitually" because we have been
conditioned to eat these foods by their producers.

Foods like white sugar, potato chips, French fries, chocolate
bars, bleached white flour, processed cereals, canned fruits....
and anything else you'd like to add to the list...

Processing of natural carbohydrates, provides empty calories
stripped of much of their original food value. They fill our
appetites, but don't give our bodies the necessary vitamins,
minerals and fibre required to fuel it properly. They are, for
the most part "fibreless", and our bodies are not designed
to handle them, especially in the amounts we consume.

Most of the processed carbs our bodies can't burn as fuel
(because there's nothing of food value in it), then becomes
fat, which is then stored in places we'd rather not have it :-)
Higher levels of blood sugar are also related to over-
consumption of "bad carbs", since it is unable to be properly
absorbed by our bodies.

As well, it presents a host of health problems like high
cholesterol, heart diseases, liver and kidney illnesses,
hyper-tension, various cancers, etc. We really are what we
eat, more than we want to believe.

Obviously then, the answer is not to reduce your carb intake,
unless it's way out of proportion. It's more reasonable to
change the types of carbohydrates you consume to foods
which will be able to be efficiently used by your body.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Sidebar*

Speaking from experience, I have used low-carb diets to
lose weight when I feel necessary. However, they are for
a very limited time only, and I wouldn't advise anyone to
stay on this type of program for good long-term health.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Focus instead on fresh fruits and vegetables, legumes, whole
grain cereals and natural wheat products. Pasta, potatoes and
whole grain breads are necessary, too, but not in huge portions.
Keep in mind, the biggest mistake in dieting is blaming the
foods you eat, and not the size of your portions. Moderation
is still the key to a healthy, long-term eating plan.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Sidebar*

Personally, I prefer a Mediterranean-style diet, that relies
on mainly plant-based proteins and carbohydrates, with
moderate amounts of animal proteins and fats. You will
have to make up your own mind as to what works for you.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

If that's gets you thinking about looking into the whole
"carb craze" a little more deeply, good! The jury is still
out as to whether or not these low-carb diets are healthy
in the long run. Rather than listen to them, learn all you
can and decide for yourself whether it's right for you.

Feel free to share this article with your friends,
after all... everyone can use a little help :-)

Until next time.....

Yours in Food & Friendship,
Chef Kevin

Kevin Wagner is Chef/Owner of "Cooking Solutions",
providing personal culinary assistance and helpful,
friendly advice. From catering services to cooking
lessons, recipes to cookbooks... visit the web's
friendliest food site at:
http://www.cooking-solution.com

Email ChefKevin@cooking-solutions.com with
questions or response to this article.

*Reprint of this article granted with contact information intact*
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>>>>>>>>>>>> Recipe of the Week <<<<<<<<<<<<

"Italian-Style Eggplant Parmesan"

Ingredients:

2 large or 3 medium sized eggplant
egg wash (2 eggs beaten with a little milk)
2 cups of Italian seasoned bread crumbs
6 cups pasta sauce
1 lb. grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 - 1/2 cup crumbled Feta cheese
fresh or dry basil and oregano

Method:

1. Preheat oven to 350 degrees.

2. Slice eggplant into 1/4 - 3/8 slices. Dip in egg wash, then
breading and place on baking sheet. Bake until golden
brown, turning once (about 5 minutes per side).

Combine mozzarella and Parmesan (to loosen the mozza).

3. In a 9x13 greased pan, spread a thin layer of sauce. Place
a layer of baked eggplant, cover with 1/3 of the mozza-
Parmesan blend and a thin coat of sauce. Repeat with
remaining ingredients, ending with the cheese blend, Feta
cheese and herbs to taste.

4. Bake at 350 for 35 minutes or until golden brown.

5. Let rest for 5 minutes and serve.

Great with a full-bodied red wine and crusty garlic bread.

You can find this, and many more in our online cookbook here at
www.cooking-solutions.com Just click on "recipes".

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>>>>>>>>>>>> Cookbook Review <<<<<<<<<<<<

Title: "Mediterranean Cook"

Author: Paul Gaylor

Price: $19.56 List: $$27.95

You Save: $8.39 (30%)

ISBN# 0399142665

Through our partners at Jessica's Biscuit

Publisher's Overview:

Not merely a collection of recipes but more of a hands-on tutorial,
this new guide is essential reading for anyone who wants to make
authentic, delicious Mediterranean fare. While the celebrated
cuisines of Mediterranean countries are wonderfully diverse in their
use of spices, herbs, and cooking techniques - which range from
rustic to exotic - they are united in their emphasis on fresh flavors,
local ingredients (including seafood, of course!), and traditional
methods.
Mediterranean Cook unlocks the mystery of preparing specialty
dishes from Spain, France, Italy, Greece, Cyprus, Turkey, Lebanon,
Syria, Israel, Egypt, Tunisia, Algeria, and Morocco by illustrating 20
cooking techniques and more than 100 tools and tableware items,
with expert advice on how to use, store, and care for them. Readers
learn how to cook Chicken Moussaka, Couscous with Lamb, Fig
Rolls, Candied Fennel Tart, Corsican Fish Soup, and other flavorful
recipes.

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>>>>>>>>>>>>>>>> Quick Tip <<<<<<<<<<<<<<<<

"How To Prepare an Eggplant"

Eggplants can be intimidating for some people. They don't
need to be.

First, choose a good eggplant. It should be firm and spring
back when pressed, with dark purple skin and no blemishes.

The next decision you need to make is to peel or not to peel.
With most preparations, such as eggplant Parmesan, grilled
eggplant, and caponata, it is best to leave the skin on.

A lot of recipes call for the eggplant to be salted. This helps
to draw out any bitter juices which are normally the result of
over-ripeness. Avoid this with younger, smaller eggplants.

To salt the eggplant, it can be sliced and salted in layers, then
pressed in a colander to drain out the juices. Also, it can be
sliced in half length-wise, salted and stood up in a colander.

It is then rinsed and ready to use in your recipe.

A final note: It's not recommended to fry eggplant in oil,
as it will soak like a sponge. Grilled, broiling or baking
are the best methods of cooking.

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>>>>>> Upcoming Cooking Class Schedule <<<<<<

Annapolis Save Easy Chef Demo:
Saturday, April 24, 2004 12:00 - 2:30 pm.
Featuring:
"Memories of Kobe Beef Skewers"
"Memories of Mum's Soya Ginger Rice"
"How to Cook Great Rice... Every time!"

Digby Superstore - Monday April 19, 2004 6 - 8 pm.
"Passage to India"

Digby Superstore - Thursday, April 22, 2004 11 am. - 1 pm.
"A Variety of Salads"

Digby Superstore - Monday April 26, 2004 6 - 8 pm.
"Moroccan Flavours"

===============================================

>>>> Copyright and Unsubscribe Information<<<<

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Thank you so much for your time, it's been fun! If you enjoyed
this issue, spread the word! Who couldn't use a little of Chef
Kevin in their emailbox :-)

Until next time.... have a great day, and Happy Cooking!!!

Yours in Food & Friendship,
Chef Kevin
Chef / Owner of Cooking Solutions

Kevin Wagner is Chef/Owner of Cooking Solutions, catering, teaching, and consulting services located in Bear River, Nova Scotia. Email: ChefKevin@cooking-solutions.com in response to this article or other questions.

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"Your Easy Eatin' E-zine"

>>>>>>>>>>>> Table of Contents <<<<<<<<<<<<

>> Welcome from Chef / Owner Kevin Wagner<<

>>>>>>>>>>>>> Featured Article <<<<<<<<<<<<<

>>>>>>>>>>>> Recipe of the Week <<<<<<<<<<<<

>>>>>>>>>>>> Cookbook Review <<<<<<<<<<<<

>>>>>>>>>>>>>>>> Quick Tip <<<<<<<<<<<<<<<<

>>>>>>>>>>> Our Featured Sponsor <<<<<<<<<<<

>>>>>> Upcoming Cooking Class Schedule <<<<<<

>>>> Copyright and Unsubscribe Information<<<<

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