Rice oil or better known as Rice Bran Oil has high burn rate

One person left as a comment for this blog, that rice oil has a very high burn rate. I found information on Amazon which is kind of funny because I did not know Amazon sold food items. In any case, it has a higher burn point, higher than peanut oil and canola oil. It is also very healthy similar to Grapeseed oil (which I have never tried), but better tasting.
More and to buy

http://www.amazon.com/Rice-Bran-Oil-by-ChefShop/dp/B000Q9TSIU/ref=pd_bbs_sr_1?ie=UTF8&s=grocery&qid=1241365804&sr=8-1

Keep those comments, ideas, facts and information coming to post more.

Health and delicious recipes are not an oxymoron

You wouldn't think that health and fantastic foods/recipes don't go together. But they do in this book by Ellie Krieger, The Food Channel healthy fitness guru.The main tenet of the book is a healthier way to eat and cook while not depriving yourself. And this has struck a cord with many people. I like her mottos " keep it fresh, add a pinch of salt, know the nutrition but don't go overboard". Also helpful are essential nutrients for your good health, a new pantry (what to put on the shelf) and using portions for your benefit and healthy eating. But what about the recipes? Fabulous. She has assembled a stock full of healthy but gorgeous looking recipes that you will want to eat (crave!) because they not only will look good, they sound good and they are good for you. And they are not boring by any means. Take for example for this recipe which puts a different spin on grilled cheese: sweet and spicy grilled cheese sandwiches which I liked a lot and rated it (9.4/10). Another one that I did not look closely for but found out about through her Food Network show was this recipe for Beef Tenderloin and Rosemary and Chocolate (actually cocoa) which sounds so good now that I have found about it, I will make it and see what my wife thinks! And there are others in this book and displayed on her show. Many of these recipes are like that- taking food and recipes to different levels sometimes with a different method, ingredient or way of making the recipe. . Plus it's fun to make new and interesting recipes that dazzle but are also healthy. You can be sure I will crave more by trying more from this great book that let's you enjoy healthy but great food

Try this fries that can take you to the next culinary level

Fried made with sweet potato and baked are not only better for you, they are healthier, will cut down on the cholesterole and are more flavorful. I've tried several recipes like this but this one takes it to another level.

Sweet Potato Oven Fries with Avocado Dip
Recipe courtesy Ingrid Hoffman, 2007
See this recipe on air Saturday Mar. 29 at 1:30 PM ET/PT.
Show: Simply Delicioso with Ingrid Hoffmann
Episode: Game Night
Sweet Potato Oven Fries with Avocado Dip
Sweet Potato Fries:
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip, recipe follows

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip:
1 avocado, see Cook's Note*
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

* Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.

I decided to find a recipe for BAKED potato latkes

I decided to find a recipe for BAKED potato latkes (fritter) for the last two days of Hannukak. I wanted to cut down on grease, oil and cholesterol.
I found this real great recipes which I gave 9.5/10 on my scale. Sue likes them with applesauce and cinnamon which I do too. I also like sour cream (when we don't have meat for meal).

Potato Latkes, Baked (P)
Source: Mindy Hermann, Chicago Sun Times
Yield: 24 latkes

4 medium Yukon gold potatoes (My option : Shoe string potatoes in freezer -bag)
1 medium onion, peeled and finely chopped (my option : I added 2 onions)
1 large egg (my option : I added two whole eggs)
2 egg whites (my option : none)
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. flour

Using the coarse blade of a grater (or food processor), grate potatoes and onion alternately into bowl (mixing the potatoes and onion prevents the potatoes from browning).

By hand, squeeze out the excess moisture. Stir in egg, egg whites, salt, pepper and 2 tablespoons of flour. If the mixture is wet, add the additional flour.

Spray a cookie sheet with cooking spray.

Add potato mixture by 2 tablespoon measure. Flatten to 1/4" thick. Spray the tops of the latkes with cooking spray.

Bake in a preheated 400°F oven for 20 minutes. Remove, flip over, and bake another 20 minutes or until golden.

Posted by Hermione Becker

Nutritional Info Per Serving: 47 calories/latke

Fettuccine with Basil-Walnut Pesto Recipe

simple but takes it to the next level beyond the regular
Fettuccine with Basil-Walnut Pesto Recipe

HEALTHY RECIPES

This recipe serves: 6
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients
2 tablespoons walnuts, toasted
2 large garlic cloves
4 cups fresh basil leaves
4 tablespoons freshly grated Parmesan cheese
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
1 cup low-fat ricotta cheese
1 pound fettuccine

Cooking Instructions
1. Bring a large pot of salted water to a boil.
2. Drop the walnuts and garlic through the food chute of a food processor while it is running.
3. Add the basil, cheese and lemon juice and process until the mixture is finely minced.
4. With the motor running, slowly pour the oil through food chute and process until well blended.
5. Transfer the basil mixture to a large pasta bowl and stir in ricotta cheese.
6. Add the fettuccine and cook until it is al dente, about 8 to 10 minutes. Drain.
7. Toss the hot fettuccine with the basil and ricotta mixture and serve immediately.


Nutrition Facts

Serving size: 1 bowl

Calories 435

Total Fat 15 g

Saturated Fat 4 g

Protein 18 g

Total Carbohydrate 59 g

Dietary Fiber 4 g

Sodium 134 mg

Percent Calories from Fat 30%

Percent Calories from Protein 16%

Percent Calories from Carbohydrate 54%