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BellaOnline's Hot & Spicy Editor

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March 14 2007 Hot & Spicy Newsletter


Hi Hot & Spicy food lovers,

While I was away last week, I went to the Renault Winery in Southern New
Jersey. I did enjoy the winery, but was unhappy with the actual wine tasting
because the wine was poured into small plastic cups. My thought was that
they should charge more for the tour and give you a real glass for wine
tasting. When you leave the winery the glass is yours to keep. Of course,
that’s just my opinion.

The up side is that I did buy a yummy cranberry orange pepper jam. It is
delicious and laced with jalapeno peppers.

Here is the H&S recipe for this week.

*Fried Fish Fingers with Garlic Sauce Recipe*
Catfish has gained popularity in the past few years. It may have been the
Cajun and blackened fish recipes seen on many restaurant menus. Whatever
the reason, it should be tried. Fried catfish is delicious.
http://www.bellaonline.com/articles/art15970.asp

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Last week’s recipe

*Short Ribs with Garlic and Ginger Recipe*
This is crock pot cooking at its tastiest and best. Put your meal in a pot
early in the morning for a delicious short rib dinner in the evening.
http://www.bellaonline.com/articles/art42262.asp

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lagniappe+

According to the American Institute for Cancer Research, “The most common
greens are spinach, collard, kale and chard, and all of them are low in
calories and fat as well as rich in fiber and vitamins A and C. These
greens also contain phytochemicals* that help fight cancer and other
serious health problems.”

It is easy to get dark greens into your diet. If you are tired of spinach,
try another leafy vegetable. You have nothing to lose and everything to
gain. Chinese cabbage or other greens makes a mouth-watering dish. I used
Chinese cabbage, spinach and kale.

*Steamed Greens*

3 cups mixed greens, stems removed, (1 cup each-use any of the following:
bok choy, Chinese cabbage, Chinese chard spinach, Swiss chard leaves,
collards or kale)

1 tspn. peeled, finely-minced fresh ginger
1 tspn. finely-minced fresh garlic
½ cup shredded carrots
1/2 Tbspn. sesame seed oil
1/2 cup diced canned water chestnuts (rinsed and drained)
A pinch of hot pepper flakes
Salt and pepper to taste.

Steam each cup separately, until tender then remove from pot and put in
bowl. Do the same for all three veggies. When all three types of veggies
are in bowl, add ginger, garlic and ¼ Tbspn sesame seed oil. Heat the
remaining oil in a small skillet and add water chestnuts, hot pepper
flakes and shredded carrots to pan and stir 45 seconds. Remove mix from
pan and toss water over greens. Add salt and pepper if necessary. Serves
4.

Source: American Institute for Cancer Research http://www.aicr.org

*What are phytochemicals?
http://www.dole5aday.com/ReferenceCenter/NutritionCenter/Phytochemicals/P_Home.jsp?topmenu=1

+In French (Cajun) the word Lagniappe means "a little something extra."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Don’t forget to stop by our Hot & Spicy foods forum. Say hello, pass on
hints, advice, or asks questions. Would love to see you there.
http://forums.bellaonline.com/ubbthreads.php?ubb=postlist&Board=199

You are welcome to pass this newsletter and any recipe from the Hot &
Spicy site on to family and friends.

Vannie Ryanes, Hot & Spicy Editor
http://hotandspicy.bellaonline.com

The Hot & Spicy food site is just one of hundreds of informative sites at
BellaOnline.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~





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