Chicken Tamales with all the Extras (NICARAGUA)

Makes 20 tamales

Ingredients

30 corn husks or 20 pieces of aluminum foil cut into 10-inch squares

Dough

4 cups (1 pound) flour
2 cups skim milk
1 cups low-sodium chicken broth (remove fat)
cup mashed potatoes
1 tablespoon vegetable oil
1 tablespoon lemon juice
teaspoon salt
----------

Filling

cup lemon juice
teaspoon salt
2 cloves garlic, minced
pound boneless, skinless chicken breasts cut into 20 strips, -inch by 2 inches
----------

Garnishes

2 medium potatoes, peeled, and thinly sliced (20 slices)
40 raisins
2 tomatoes, thinly sliced (20 slices)
1 onion, thinly sliced
red bell pepper, thinly sliced (20 slices)
2 fresh green chilies, thinly sliced (20 slices)
20 fresh mint sprigs

To make the dough

In a large saucepan, stir the dough ingredients with a wooden spoon. Cook the dough over medium-low heat for 20 to 25 minutes, until firm but still moist. Cool to room temperature and wrap in plastic until needed. The dough may be made one day in advance and refrigerated.
----------

To make the filling

In a medium mixing bowl, stir together the lemon juice, salt, and garlic. Stir in the chicken. Cover and refrigerate for at least 2 hours and up to 24 hours.
----------

To assemble and cook

1. If you are using packaged corn husks, separate them, put in large bowl, cover with water and set aside for several hours or overnight.

2. Divide the dough into 20 pieces. Form each piece into a cylinder about 3 inches long and place it in the center of a husk or foil. Press into the dough a piece of chicken, 2 raisins, and a slice of potato. On top of the dough place a slice of tomato, some onion slices, and slice each of chile and pepper. Top with a sprig of mint.

3. Fold the ends of each foil or husk wrapper over the filling and garnishes, and then fold the sides of the wrapper tightly. To tie them into waterproof packages, use thin strips torn from several husks or use 5-inch pieces of string. If you are using foil instead of husks, tying is not necessary.

4. Fill the bottom half of a large steamer with water. Stand all the tamales upright in the top of the steamer and cover them with corn husks. Cover the pot tightly, bring the water to a boil, adjust heat to maintain a simmer, and let the tamales cook for about 1 hours.

To check for doneness, open a tamale; the dough should come away solidly from the husk or foil. As the tamales cook, check the water level occasionally and replenish if necessary.

5. Unwrap and serve immediately.

Serve with chayote soup.

J. Edward's

J. Edward's
Myrtle Beach Online - There's something to suit every taste at this very good restaurant that's been a favorite with locals and tourists for many years. Although its ads emphasize ribs, steaks and prime ribs, there is so much more on its menu, including barbecued chicken

Man burns himself & house

Covington man gets burned while lighting barbeque pit
COVINGTON - A man trying to light a barbecue pit lit himself and part of his house on fire Monday evening. Always use common sense and follow simple safety rules - so you don't end up as the main course at your next BBQ ...

Fisherman, soldier, statesman
Which group do you fit in? In the mid to late 1700s of what was then colonial America, our population was politically divided, almost evenly, into three camps of ideology.

To scam or not to scam ...
I am little put out that JT LeRoy, whoever he or she is, if indeed "is" is the right word, didn't take a moment to try to scam me. I'd like to think it was my reputation for gimlet-eyed perspicacity that scared him/her/them off, but I'm pretty sure it was ...

Shark or Serpent?

Shark or serpent?
Arkansas News Bureau) - If there's no sin, don't repent By John Brummett You're running as a Democrat for the U.S. Senate in the South. - Thu, Jan 12, 2006 Benny's historic coalition By John Brummett It was nearing noon Monday at the bottom of the marbled stairway connecting the second and third floors of the state Capitol.

How to avoid holiday weight gain (Southern Illinoisan)
The holidays are a time of special family traditions accompanied by high calorie, rich foods. They are also a time that people overeat, overeat again and then eat some more.

Pen pals
DeVoine Entertainment invites you to our Black History Month Celebration and Annual Fundraiser, Saturday, Feb. 11, at the African American Art and Culture Complex, 762 Fulton St., San Francisco. Who wants some good barbecue and catfish ...

More to Mexico than just tacos and chillies

More to Mexico than just tacos and chillies
Independent Online - Spicy sauces and tortillas for many people are all that Mexican cooking is about, but in fact Mexican dishes consist of more than just flat bread and Tabasco sauce. Corn tortillas, beans, tomato-rich salsas and a countless variety of chili peppers

REIGN OF SPAIN
Kansas City Star - E xecutive chef Don Pepe has the buoyancy of a fishing cork and more professional lives than a cat. The personable chef who works the room like a Vegas showman is back in the kitchen in Caf Sevilla, a fancy stucco and turreted restaurant where

Morrissey rocks, revels in Rome on new album
Stuff - NEW YORK: Morrissey returns to a thicker, more rock-driven sound on his ninth solo album, Ringleader of the Tormentors, due in stores April 4. The 12-track set is the follow-up to 2004's You Are the Quarry. That album revived the former Smiths

Kathie Rowell: Veggies/flowers pick up awards
Shreveport Times - Each year, All America Selections announces a list of plants awarded for their outstanding performance in trials throughout the country. Last week, I listed the 2006 bedding plant winners, all suitable for cool-season planting in our area. Here's a

Fishs Eddy offers Pantone Collection of bright plates and bowls
Seattle Post Intelligencer - The Pantone Collection of plates and bowls is based on vibrantly hued sample plates used in the 1940s and '50s by traveling salesmen to show the variety of china colors available to restaurants and hotels. You can combine a burnt-ochre cereal bowl

Vegetarian Beans With Rice (MEXICO)

8 servings

Ingredients

Beans

2 cups pinto beans
medium onion, chopped
2 bay leaves
8 cups cold water
very small amount salt (optional)
1 teaspoon vegetable oil
3 cloves garlic, chopped
----------

Rice
1 small onion, chopped
2 medium tomatoes, peeled and seeded
2 cloves garlic
2 cups long-grain white rice
1 teaspoon vegetable oil
4 cups low-sodium chicken broth (remove fat)
1 cup fresh or frozen peas
1 tablespoon chopped fresh cilantro

To make the beans

1. Pick over the beans to remove any stones and wash. Soak beans overnight. Put the beans into a large pot with the onion, bay leaves, and water. Bring the water to a simmer and cook the beans until they are tender, 1 to 3 hours.

Add water as needed as the beans cook. Season to taste with salt (optional) and cook until very soft. Remove from heat and discard the bay leaves. Strain off any remaining liquid and set aside.

2. In a medium, non-stick skillet, warm the oil over medium head. Add the garlic and cook until fragrant, about 1 minute. Add cup of cooked beans to the skillet and mash them with the back of a wooden spoon.

Gradually stir in the liquid from the bean pot and cook until the paste is quite thick. Stir the mashed bean mixture back into the pot of beans and simmer together for 4 to 5 minutes.
----------

To make the rice

1. In food processor or blender, puree the onion, tomatoes and garlic.

2. In a medium, non-stick saucepan, warm the oil over medium heat. Add the rice and stir until light golden. Stir in the vegetable puree and cook until all the moisture has been absorbed. Stir in the chicken broth and season lightly with salt (optional).

If you are using fresh peas, stir them in. Bring the rice to a simmer, reduce heat to very low, cover the pan. Cook until the rice is tender, and the chicken broth is absorbed, about 20 minutes.

If you are using frozen peas, stir them in at the last minute. Sprinkle cilantro over the top of the rice and serve.

Serve with salad and tortillas.

Fast food (Boston Herald)

Fast food (Boston Herald)
No bull at Toro Toro, Ken Oringer's new tapas bar, is already drawing big crowds to a South End stretch of Washington Street that, in the span of a few short years, has become one of the...

Fiesta time! Steal this crab empanadas recipe (MSNBC)
Liven up your dinner with help from chef Roberto Santiba ez of Rosa Mexicano in New York City and his Latin pastry specialty.

Pillsbury Bake-Off(R) Contest Final 100 Recipes Available Online, Cast Your Vote For Chance at $1 Million; Todd Oldham (RedNova)
Fire up your ovens! The 100 original recipes competing in the upcoming Pillsbury Bake-Off(R) Contest are available online for testing and tasting, and you have a chance to win $1 million by voting for your favorite recipe.

Old-fashioned food preparation produces fantastic flavor (Wausau Daily Herald)
In a time when people are so busy they'll buy pre-fried bacon in a cardboard box, chef Brian Polcyn has co-written a cookbook that tells how to cure pork belly in salt and seasonings at home, slice it by hand and saute it slowly to produce bacon like you've never tasted before.

Study: Low-fat diets do work for women

Study: Low-fat diets do work for women
Arizona Daily Star, AZ - Jan 3, 2006A study involving more than 48,000 women older than 50 found that a low-fat diet loaded with carbohydrate-rich fruits and vegetables helped stave off weight ...

Low-Fat Diets Help Postmenopausal Women
drkoop.com - Jan 3, 2006By Amanda Gardner. TUESDAY, Jan. 3 (HealthDay News) -- A diet low in fat and higher in fruits, vegetables and whole grains did not ...

Ring in 2006 with these low-fat snacks
Asbury Park Press, NJ - Dec 25, 2005As cooks plan menus for New Year's Eve parties and New Year's Day open houses, there's a place for easy recipes with taste appeal for both adults and children ...

Chayotes Mar a (HONDURAS)

10 servings

Ingredients

6 medium chayotes, washed
1/3 cup flour
3 cups skim milk
1 cup evaporates skim milk
cup low fat sour cream
1 tablespoons chopped fresh parsley
3 scallions, minced
pepper to taste
small amount of salt (optional)

1. In a large saucepan, bring 4 quarts of salted water to a boil. Add the chayotes, cover, and cook until they are tender when pierced with a skewer, about 30 minutes.

2. While the chayotes are cooking, prepare the sauce. In a small bowl, whisk together the flour and -cup of skim milk until smooth. In a large non-aluminum saucepan, stir together the remaining skim milk and the evaporated skim milk.

Bring to a simmer over medium heat. Very gradually whisk in the flour mixture. Stir until the sauce boils and thickens. Reduce the heat to very low and cook for 2 minutes, stirring occasionally. Stir in the sour cream, parsley, and scallions and season to taste with salt (optional) and plenty of pepper.

3. Drain the cayotes and cut into -inch thick slices. Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately.

Serve with roast pork loin, carrots, and potatoes.

Fishermen Say Chinook Salmon Are Smaller

Fishermen Say Chinook Salmon Are Smaller
Newsday, NY - Jan 6, 2006FAIRBANKS, Alaska -- Tanana fisherman Charlie Campbell doesn't need scientific studies or empirical data to prove Yukon River chinook salmon -- the mighty king ...

The salmon's not swimming, but Vince Herman keeps spirit alive
Summit Daily News, CO - Jan 5, 2006BY LINDSEY KRUSEN. "We put the salmon to rest for awhile," said the creator of the band Leftover Salmon. "It was big and complicated ...

Eat To Live: Farmed or wild salmon?
Monsters and Critics.com, UK - Dec 28, 2005... But if you`re reaching for salmon, take heed. Depending on where it`s from, it may be less healthy than you think. While farmed ...

Survey: It's OK To Be Overweight

Survey: It's OK To Be Overweight
A survey finds America's attitudes toward overweight people are shifting. Over a 20-year period, the percentage of Americans who said they find overweight people less attractive steadily dropped from 55 percent to 24 percent.

Company plans private health care in province
A private health-care company is moving into Ontario this summer, with plans to set up clinics in every major Canadian city by 2007.

More Americans Forgiving Of Fat, Survey Finds
Thin is still in, but apparently fat is nowhere near as out as it used to be. A survey finds Americans' attitudes toward overweight people are shifting from rejection toward acceptance.

Cucumber Soup (GUATEMALA)

4 servings

Ingredients

1 tablespoon vegetable oil
1 pound hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cups low sodium chicken broth (remove fat)
ground pepper to taste
small amount of salt (optional)
cup plain, nonfat yogurt
1 tablespoon chopped fresh parsley

1. In a large saucepan, warm the oil over medium heat. Add the cucumbers, onion, and red pepper. Cook until all the vegetables are tender, about 15 minutes. Stir in the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat.

2. In a blender or food processor, puree the soup until very smooth and then return it to the saucepan. Bring to a simmer and season to taste with salt (optional) and pepper. Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley.

Serve with garlic shrimp and rice.

Editorial Roundup

Editorial Roundup
Excerpts from recent editorials in newspapers in the United States and abroad:

Boat show ends early at Qwest event center
The Seattle Boat Show at Qwest Field Event Center is closing early because of the Seahawks playoffs. Friday is the show's final day, instead...

Visual and Quantitative Assortment Planning Applications Drive Partnership and Profits
In a survey conducted by Kurt Salmon Associates and 7thOnline, Inc. in the fall of 2005, both retailers and vendors identified quantifiable benefits from implementing 7thOnline's assortment planning applications.

Lard's not the enemy anymore - study debunks low-fat myth

Study debunks low-fat myth: Lard's not the enemy anymore
St. Augustine Record (free registration required)
Here's the bottom line, according to a spokesperson for the research team: "The take-home message is that lower-fat diets don't cause weight gain." The seven-year study also discovered ...

Tips to attain longevity
Manila Bulleting Online - What determines a person's lifespan? What can I do to increase my chances of living to a ripe old age? Two main factors largely determine how long one lives - genes and lifestyle. The consensus of experts is that ...

Give up chocolate? No Way!
Joplin Globe - Have you given up on your New Year's resolution yet? I didn't make any so I don't have to feel guilty. I really don't have any what I consider bad habits so what would I change? Give up chocolate? Heck no! Eat less? Heck no! When we were on the ...

Mexican food more than tacos & chile peppers

More to Mexico than just tacos and chillies
Independent Online - Spicy sauces and tortillas for many people are all that Mexican cooking is about, but in fact Mexican dishes consist of more than just flat bread and Tabasco sauce. Corn tortillas, beans, tomato-rich salsas and a countless variety of chili peppers ...

REIGN OF SPAIN
Kansas City Star - Executive chef Don Pepe has the buoyancy of a fishing cork and more professional lives than a cat. The personable chef who works the room like a Vegas showman is back in the kitchen in Caf Sevilla, a fancy stucco and turreted restaurant where ...

Maricopa County jail inmates dine on Sheriff Joe's big gumbo
AZCentral.com - There was something fishy in the Maricopa County jail system on New Year's Day. Literally. It was a tilapia stew, otherwise known as "Sheriff Joe's Gumbo," made with fish grown and harvested by inmates incarcerated at the Tent City Jail as part of a ...

Pupusas (EL SALVADOR)

Makes 25 pupusas

Ingredients

1 pound ground turkey breast
large onion, finely diced
1 clove garlic, minced
1 medium fres green chili, seeded and minced
1 small tomato, finely chopped

teaspoon cumin
pound low-fat white cheese, grated
teaspoon salt
5 cups flour
water, about 4 cups
1 teaspoon vegetable oil

1. In a large, non-stick saucepan, over high heat, cook the turkey, onion, and garlic until cooked through. If necessary, add small amounts of water to the turkey to prevent sticking.

When the meat is firm, reduce heat to low and add the chili, tomato, and cumin. Let mixture cook until all liquid has evaporated. Set aside to cool. Stir in the cheese and salt.

2. Put the flour in a large mixing bowl and stir in enough water to make a tortilla-like dough. Divide the dough into 25 pieces and roll each into a ball. Flatten each ball between the palms of your hands to -inch.

Put a spoonful of the meat mixture in the middle of each disk of dough and enclose it firmly. Flatten the pupusas again until they about -inch thick.

3. To cook, heat a flat, heavy-bottom skillet until it is very hot. Brush the skillet with a little oil. Cook the pupusas on each side for 4 to 5 minutes until nicely browned.

Serve immediately with curtido.

Mixed Salads in Vinaigrette (ECUADOR)

Each salad makes 6 servings

Ingredients

Vinaigrette
(Makes enough for 1 salad)

1 tablespoon olive or vegetable oil
2 tablespoons lemon juice
3 tablespoons low-sodium chicken broth (remove fat)
1 tablespoon dijon mustard
pepper to taste, small amount salt (optional)

In a medium bowl, whisk all ingredients together.
----------

Lettuce and Potato Salad

2 cups coarsely chopped lettuce
2 cups cooked, peeled, diced potatoes
1 cup cooked green beans, cut into inch pieces
1 cup cooked peas
1 large ripe tomato, chopped
1 hard-boiled egg, sliced

In a large bowl, stir together the lettuce, potatoes, green beans, peas and tomatoes. Add the vinaigrette and toss. Garnish with slices of hard-boiled egg and serve.
----------

Garden Vegetable Salad With Mushrooms

1 cup cooked corn kernels
1 cup cooked sliced carrots
1 cup cooked green beans, cut into -inch pieces
1 cup cooked peas
1 cups mushrooms, quartered

In a large bowl, stir together all ingredients. Add the vinaigrette and toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just before serving.
----------

Red Pepper and Garbanzo Bean Salad

1 medium red bell pepper, chopped
1 cup cooked garbanzo beans
1 cups chopped celery
1 small red onion, sliced
medium cucumber (peel if waxed), thinly sliced

In a large bowl, stir together all ingredients. Add the vinaigrette and toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just before serving.

Turkey Stew (Dominican Republic)

Ingredients

1 8-pound turkey, cut into pieces (do not remove bones), skin removed and fat trimmed off
flour
2 tablespoons vegetable oil
1 green pepper, chopped
1 red pepper, chopped
2 medium onions, chopped
1 cups tomato puree

6-8 cups low-sodium chicken broth (fat removed)
4 cloves garlic, minced
12 pitted green olives, halved
6 tablespoons capers
8 medium white potatoes, peeled and quartered
1 pounds fresh peas shelled, or 1 10-ounce package frozen peas
ground pepper to taste
very small amount of salt (optional)

1. Preheat the oven to 350 degrees F.

2. Put about 1 cup flour into a medium bowl. Turn each turkey piece over in the flour and pat off the excess. In a very large, non-stick skillet heat the oil over medium-high heat. Add the turkey pieces and fry until nicely browned all over, about 8 minutes. Transfer the turkey to a large, oven-proof casserole.

3. Add the green pepper, red pepper, onion, and garlic to the skillet and cook until the vegetables are tender, about 6 minutes. Stir in the tomato puree and chicken broth. Bring to a boil and pour over the turkey pieces. Cover the casserole tightly and bake for one hour.

4. Remove from the oven and stir in the olives, capers, and potatoes. Bake for an additional 30 minutes, until the turkey and potatoes are tender. Stir in the peas and bake for 10 more minutes. If you are using frozen peas, bake them for only 5 minutes. Season with salt and pepper and serve immediately.

Serve with salad.

Picadillo (CUBA)

4 servings

Ingredients

1 medium onion, chopped
1 clove garlic, minced
1 pound ground extra lean beef
cup sherry (optional)
teaspoon cumin
teaspoon oregano
1/8 teaspoon salt
pinch ground red pepper
cup raisins
1 cup diced fresh or canned pineapple
1 medium green bell pepper, chopped
cup chopped red bell pepper

In a large skillet over medium-high heat, brown the ground beef, onion, garlic until the onion is tender and the meat is no longer pink and the juices run clear. Drain off all fat.

Add all remaining ingredients except the green and red bell peppers. Bring to a simmer and cook 5 minutes. Add green and red bell peppers and heat through.

Serve with rice and bread.

Hearts of Palm Salad (COSTA RICA)

4 servings

Ingredients

2 16-ounce cans of hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
2 tablespoons low-sodium chicken broth (remove fat)
1 tablespoon olive oil
ground pepper to taste
very small amount of salt (optional)
lettuce leaves

1. Drain the hearts of palm, cut them into -inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley.

2. In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt (optional) and pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

What's Cooking? Heritage recipes (Daily Sentinel)

What's Cooking? Heritage recipes (Daily Sentinel)
People have been telling me about the Garrison Heritage Society's Heritage Cookbook III for several months, but I wasn't able to locate a copy until recently. This week's column contains recipe shares from it, purchase information, a request, trivia and more. Let's cook!

Pillsbury Bake-Off(R) Contest Final 100 Recipes Available Online, Cast Your Vote For Chance at $1 Million; Todd Oldham (RedNova)
Fire up your ovens! The 100 original recipes competing in the upcoming Pillsbury Bake-Off(R) Contest are available online for testing and tasting, and you have a chance to win $1 million by voting for your favorite recipe.

Joys of Christmas (The Tribune)
Christmas celebrations today have the flavour of commercialisation. Like many, Joyshri Lobo misses the sweet little joys of traditional Christmas celebrations

Abou Ganouje (Turkish Salad)

Abou Ganouje is a traditional Turkish salad similar to ratatouille, with a chunky mixture of eggplant, green peppers, tomatoes, and onions.

Compared to the tamely spiced ratatouille, however, abou ganouje is exuberantly seasoned with warm cumin and fiery chili powder.

Allow this salad to rest for about an hour before serving to help blend flavors. (It's even better the next day.) Serve with warm pita bread.

Cuisine: Turkish
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Yield: 6 Servings
Source: EthnicGrocer

Ingredients

2 Eggplants, medium-sized, halved lengthwise
1 Green bell pepper, diced
3 Tomatoes, diced
1 Onion, diced
1-1/2 teaspoon(s) Lemon juice
2 teaspoons Garlic, minced
1/2 teaspoon(s) Chili powder
1 teaspoon(s) Cumin, ground
1 tablespoon(s) Parsley, fresh, chopped
Sea salt to taste
Pepper to taste
3 tablespoon(s) Extra-virgin olive oil

Directions

1. Preheat the oven to 350ºF.

2. Place eggplants in a sheet pan and cook until they are soft (about 20 minutes). Reserve and cool.

3. Cut eggplants in half and scoop out the pulp. Chop in small pieces and combine with bell pepper, tomatoes, and onions.

4. Combine lemon juice, garlic, chili, cumin, parsley, salt, and pepper in a bowl. Slowly whisk in the olive oil.

5. Pour dressing over vegetables and toss well. Garnish with additional chopped parsley.

Mango Delight (COLOMBIA)

15 servings

Ingredients

1 cup orange juice
3 packets unflavored gelatin
5 medium, very ripe mangoes
1 cup sugar
1 cup evaporated skim milk
2 cups light whipped topping

1. Put the orange juice into a small heat-proof bowl and sprinkle the gelatin over it. Set aside for 5 minutes.

2. Peel mangoes, cut fruit from pits and puree in blender or food processor. You should have 4 cups of puree. Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk.
3. Warm the juice and gelatin over a bowl of hot water until liquid and smooth. Whisk the gelatin into the mango mixture.

4. Stir in the whipped topping.

5. Fill a 10 cup mold with cold water and pour all the water out. Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, at least 2 to 3 hours.

6. To serve, wrap a warm, damp towel around the mold. Invert a serving plate over the mod and, holding plate and mold together, turn plate upright. Lift the mold away carefully. Garnish with fresh fruit if desired. Serve cold.

China's Vast Military Cuts Fat, Adds Muscle (Los Angeles Times)

China's Vast Military Cuts Fat, Adds Muscle (Los Angeles Times)
Downsizing is consistent with a new emphasis on mobility, technology. But personnel policies have added to the ranks of the disgruntled.

Culinary credits include starting cooking at age 7 (Arizona Daily Star)
Jason Jonilonis is chef de cuisine at Flying V Bar & Grill at Loews Ventana Canyon Resort, 7000 N. Resort Drive, 299-2020.

Seafood Stew (CHILE)

10 servings

Ingredients

4 cups water
2 cups white wine
2 celery stalks, coarsely chopped
2 carrots, coarsely chopped
1 pound crayfish, washed
pounds medium shrimp, washed
1 tablespoon olive oil
2 medium onions, finely chopped
2 medium red bell peppers, finely chopped
4 medium tomatoes dipped in boiling water for 30 seconds, peeled and chopped
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
1 pounds see bass fillets, cut into chunks
1 pounds small squid, cleaned and sliced
pepper to taste
very small amount of salt (optional)

1. In a large, non-aluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes. Add the shrimp and crayfish and simmer for 3 to 4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells and vegetables.

2. Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme, and oregano. Add the reserved broth and bring it to a simmer.

Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish and shrimp to the broth and simmer 1 more minute. Season to taste (optional), ladle into bowls and serve immediately.

Serve with bread.

Humintas (BOLIVIA)

9 servings

Ingredients

3 10-ounce packages frozen corn, thawed
cup skim milk
12/3 cups yellow corn meal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
teaspoon anise seeds
cup raisins
teaspoon ground cinnamon
1 large egg
2 large egg whites
4 ounces thinly sliced Muenster cheese
teaspoon paprika

1. Preheat the oven to 350 degrees F. Spray a 9 inch baking pan with vegetable oil cooking spray.
2. In a blender or food processor, in 2 batches, puree the corn and milk until smooth.
3. In a large mixing bowl, stir together the corn meal, sugar, baking powder, salt, anise seeds, cinnamon, and raisins. In a small bowl, lightly beat the egg and egg whites together.

Stir the beaten eggs and the corn puree into the dry ingredients until just moistened. Spoon the batter into the prepared pan and cover top with cheese. Sprinkle with paprika.

Bake 40-45 minutes, until a knife inserted in the center comes out clean. Cool for 20 minutes before cutting into 9 square pieces.

Serve with peanut soup.

Fruit Salad with Frozen Yogurt (ARGENTINA)

8 servings Ingredients 3 tablespoons honey 3 tablespoons lemon juice 1 medium apple, cored and chopped 1 medium plum, pitted and sliced 1 large orange, peeled with a knife and sliced into ¼-inch rounds 1 large grapefruit, peeled with a knife and sectioned 1 medium banana, peeled and sliced into rounds 1 quart of frozen nonfat vanilla yogurt Directions In a large bowl, whisk together the honey and lemon juice, stir in the fruit. Serve the fruit topped with a scoop of frozen yogurt. Serve with empanadas.

Wrap and roll: the history of Korean sausage

Wrap and roll: the history of Korean sausage
Joongang Ilbo, South Korea - Jan 3, 2006... seeds. It also comes with a small pot of spicy chili pepper sauce. Ms. Kim's version is less salty and a bit more flavorful. She ...

One small box, many functions
Sun-Sentinel.com, FL - Dec 12, 2005... The device, housed in a bright red case with a flaming chili-pepper decal on the side, replaced the company's network router and Internet gateway, data storage ...

Black pepper has a spicy history

Black pepper has a spicy history
The matchup began in the days when salting was the only way to preserve meat and fish. Pepper was added before eating, to make the salty food more palatable. Sailors who lived for months at a time on salted meat always carried pepper with them.

Spicy history of pepper
NEW YORK Salt and pepper have been partners for so long that hardly anyone questions how they happened to form such a last-ing relationship. The matchup began in the days when salting was the only way to preserve meat and fish. Pepper was added before eating, to make the salty food more palatable.

Irene Virag
Here's some news to warm up by. The National Garden Bureau has picked its Vegetable of the Year for 2006. Past winners include a whole stew of vegetables that are good for you. But this year's choice is literally red hot - or for that matter, as far as the color goes, orange, purple, brown, black, yellow or green.

Antonia DeMatto travels the world protecting the environment and helping impoverished people in places where wildlife
Elephants don't like chile peppers, so much so that they won't even brush their leathery skin against a single chile.

Fat lip won't stop governor (San Jose Mercury News)

Fat lip won't stop governor (San Jose Mercury News)
A fat-lipped Gov. Arnold Schwarzenegger vowed Monday to keep riding motorcycles -- despite a weekend accident that left the former Hollywood action hero with minor injuries.

Study Examines Low-Fat, High-Carb Diet (WINK TV Southwest Florida)
CHICAGO Older women who ate less fat and more carbohydrates lost about 2 pounds over seven years, a large study showed.

Put some sunshine into curd cake (Portland Oregonian)
A friend who was in town visiting gave me and my co-workers a bag of Meyer lemons she had brought from her home in Long Beach, Calif. It was the perfect gift for a bunch of sun-starved Northwest foodies.

Regular Features (Arkansas News Bureau)
Benny's historic coalition By John Brummett It was nearing noon Monday at the bottom of the marbled stairway connecting the second and third floors of the state Capitol.

MATT HELMS: Traditional-style Chinese takeout is far better than ...

MATT HELMS: Traditional-style Chinese takeout is far better than ...
Detroit Free Press, United States - Jan 9, 2006... and light sauce. Pieces of chile pepper add a spicy touch. In a combo with rice and an egg roll, it's $6.25. Chicken and broccoli ...

History of pepper nothing to sneeze at
NewsOK.com (subscription), OK - Jan 4, 2006... In previous books, DeWitt has focused on chile peppers, of which he became such an aficionado that he founded Chile Pepper magazine and later Fiery Foods ...

NCAA Cross County Teams Play Leapfrog in the Polls
Irish Runner, Ireland - Dec 12, 2005... The Razorbacks wowed the crowd in Fayetteville, Arkansas winning the Chile Pepper Invitational placing their top 5 runners in the top 16 places. ...

Chicken in Palm Butter Sauce
The Monitor, Uganda, Uganda - Dec 24, 2005Season the chicken with salt, pepper and chile pepper and allow to stand for an hour or two. Combine all ingredients except the ...

Pappy's Barbecue and Country Breakfast

Pappy's Barbecue and Country Breakfast
Asheville Citizen-Times, NC - Dec 8, 2005THE LOWDOWN: "Put More Pork On Your Fork" is the slogan at Pappy's Barbecue. ... The large barbecue sandwich platter, which includes slaw and fries, is $6.00. ...

Barbecue explosion burns man
Times Picayune, LA - 12 hours ago... to the burn unit of a Baton Rouge hospital Monday evening after he suffered burns in an explosion touched off as he was trying to light his barbecue pit, a ...

Barbecue at Bush's
renewamerica.us, D.C. - Dec 15, 2005Like a seed mineral cast into a super saturated solution, the rapidly crystallizing fingers of democracy are lancing across Iraq with geometric speed and ...

Lexington Celebrates Christmas Barbecue-Style
WRAL.com, NC - Dec 25, 2005LEXINGTON, NC -- While many last-minute shoppers stewed in retail lines this weekend, folks here were roasting in another Christmas tradition: barbecue. ...

Stranger buys food pantry a home
Concord Monitor, NH - 5 hours ago... change too in the new space. She's hoping to add canning and freezing classes and set up a barbecue. "It's room to grow and it's ...