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Garam Masala (seasoning)
Note: Makes 1/4 cup. Garam Masala is a seasoning made by blending dry-roasted,
ground spices, such as black pepper, cumin, cloves, and cardamom, used in the
cooking of northern India.
Total Carbohydrates: 32, Carbohydrates per tsp.: 2
Make your own fresh garam masala and you will be amazed.
Ingredients:
2
2
2
1
3
1
4
Tbsp. whole cumin seeds
Tbsp. whole coriander seeds
tsp. cardamom seeds (seeds removed from the pods)
piece cinnamon stick, 3 inches (7.5-cm) long
/4 tsp. whole cloves
Tbsp. black peppercorns
bay leaves
Heat a heavy frying pan over medium heat. Add the spices and roast, stirring
constantly, until the spices are a few shades darker and are fragrant. Transfer to a plate
and cool. Grind the spices to a powder in a spice mill, mortar and pestle or coffee
grinder. Store in a covered jar.
SOUPS
Stock and Broth
Throw leftover bones and skins from chicken carcasses into a large saucepan or
stockpot, add 5 to 6 cups of water, and add some veggies along with some salt and
pepper. Set the pot to a low simmer. Once simmered, remove possible scum
accumulated on the top, cover, and cook for several hours. Cool the stock and strain it.
Place in the fridge. Remove fat from the cooled stock, unless it was made with a
natural, free-range chicken that is free from antibiotics, pesticides, and hormones.
Freeze stock if you don’t plan on using it for a few days.
Heavenly Chicken Soup
Note: Make it with stock on hand or use a combination of canned soups and extracts.
Simmer a few veggies in the stock and add chicken last. (The soup tastes good even
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