Cooking, Gourmet, Recipes, Health, Eating, Relaxation, Meditation
Dr.
Ted Borgeas, (DPM) Author, Doctor
Email: ted@atborgeas.com
website: www.atborgeas.com
1455 2nd Ave, # 1113,
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"From the Chicken Coop"
to
"Creative
Cooking" Real People Ain't Sweatin'! The ultimate "quickie"
gourmet cook book for Singles, Seniors & Couples On The Go!
Ted Borgeas is the ultimate in empathic cooking, a
lot of heroism in delightful ingredient combinations and a bunch of daring in
herbal creativity and innovative cooking!
If your Single, A Senior or A Couple with limited time or alone, it just ain't
much fun spending all your time cooking. Especially if you like to eat! Ted has
been through all these transitions.
Ted Borgeas knows what it's like to be cooking when your happily married,
beautiful children, marvelous family gatherings, incredible friends and neighbor
dinners. Yes he loved this wonderful era in his life.
But then comes the time for flexibility, resilience and a touch of humor in your
world of madness! Your world becomes a nightmare of diversity of confusion. You
become a statistic of divorce, a single parent, an emotional yo yo, a financial
Dow Jones rollercoaster and a host of other human, out of sanity journeys.
This is when you become a real fast cook, but Ted was always a health guru so
you learn to incorporate taste, nourishment and save on waste. Especially if you
have youngsters to feed.
This is not an ordinary fast cook book. It is a rapid journey to satisfying your
palate, pocketbook and your emotional stomach gourmet.
ADDITIVES
Just
what is a Processed
Food...
A food that has undergone one or more
procedures that change it from its natural state. This
includes foods such as milk, ice cream, canned goods, frozen food, butchered
meats, etc. The list is endless.
This brief list is to give you an
idea of what goes into processed foods, but please dont dwell on it as there
are many other factors involved in maintaining good health such as, attitude,
exercise, habits and genetics. Many
people live a long productive, happy and healthy life in our modern society, so
keep enjoying life.
·
Anti-caking
agents - absorb moisture so foods wont cake or lump
·
Anti-oxidants
- delay or prevent foods from becoming rancid or changing color, taste and
appearance
·
Colors
- to intensify, impart or make foods look appealing
·
Emulsifiers
- keep foods mixed together so they wont separate in layers
·
Flavorings
- are used to increase , alter or restore flavors, some even mask unpleasant
flavors
·
Leavening
agents - bleaching agents, dough conditioners, all used in baking
·
Nutrients
- Vitamins and other to make up for what was lost in processing
·
Preservatives
- prevent spoilage
·
Stabilizers
- thickeners, texturizers keep body of foods mixed well
·
Sweeteners
- nutritive and non nutritive, keep taste, aroma, metabolize and reduce calories
· Additives - just a small list used daily: mannitol, sorbital, saccharin, BHA, BHT, sodium nitrate, caffeine, sodium ascorbate
FLAVORED
VINEGAR
(Make
your own and save!)
HERBAL VINEGAR
|
·
1
glass bottle - less than 1 pint (I like wide mouths to experiment, later a
tall fancy bottle with visible herbs) ·
White
distilled vinegar or apple cider vinegar ·
2
- 3 sprigs of herbs bruised, crushed or chopped (fresh is better than
dried |
1.
Boil
vinegar, pour back into bottle of choice over the herbs.
Herbs, if powdered or dry may be put in cheesecloth bag to reduce
sediment or strained later. 2.
Shake
gently 6 times daily. 3.
In
1 - 2 weeks taste test and then strain.
Not bad if used right away, but better if left to set. 4.
Experiment
first before using fancy bottles |
|
|
|
FRUIT
FLAVORED VINEGAR
|
·
1
pint white vinegar (distilled) ·
2
cups fresh mashed or frozen fruit such as strawberries, raspberries,
(lemons or oranges - cut into 1/4 - 1/2 strips) ·
3
tablespoons honey or maple syrup |
1.
Bring
vinegar to boil, add fruit, let cool and then strain.
Some prefer allowing fruit to remain for 1 week, gently shaking
daily and then straining. I like to keep this fruit vinegar in the refrigerator, but
its not mandatory. |
Other variations: garlic, cranberry, mustard seed, thyme, coriander, chili pepper, use your imagination. Incidentally, you can try these flavors with olive oil, but dont boil the oil as we did the vinegar.
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APPETIZERS
QUICK
POTATO, VEGETABLE AND/OR FRUIT GRILL
|
·
1
or 2 medium potatoes ·
1
tablespoon garlic powder ·
2
tablespoons olive oil |
1.
Slice
potatoes 1/4 thin. Lay
flat on aluminum foil in pan 2.
Sprinkle
with garlic powder and olive oil 3.
Broil
until brown |
This
same method may be used for: zucchini
(sliced length or crosswise 1/4), onions, peppers (any type, quartered),
carrots, apples, pears
Variation
of toppings:
Sprinkle
with onion powder, parmesan cheese, oregano, sweet basil, curry powder or any
creation you can come up with. Delicious
as side dish with yogurt topped with toasted sesame seeds or toasted wheat germ.
|
|
|
|
CHEESE
CRISP |
|
|
·
1
cup shredded or diced parmesan cheese (or any cheese) ·
1
tablespoon olive oil ·
11/2
tablespoon all purpose flour (wheat germ may be used) |
1.
Mix
all ingredients together 2.
Drop
by tablespoon sized scoops 2 inches apart on aluminum foil 3.
Bake
or broil |
|
|
|
Save
any loose olive oil, flavorings, juices or sauces. Dont waste this nourishment.
Sprinkle wheat germ to absorb and mix with the dish, or use any sliced
bread by dipping on one side to absorb, then toast. Makes great seasoned toasted bread. If a hard bread is desired, bake in oven until brown.
APPETIZERS
TOASTED
CHEESE
|
·
1
package feta cheese sliced 1/4 thick ·
3
tablespoons olive oil ·
3
tablespoons lemon juice ·
Oregano,
basil or marjoram as desired |
1.
Lay
on aluminum foil 2.
Sprinkle
with desired herb of choice 3.
Broil |
|
|
|
You
may substitute any cheese or tofu for a delicious variation.
Dont
forget to dunk your favorite bread into this juice.
2
tablespoons of any of the flavored syrups or sherry wine (dry or sweet) may be
used to enhance the flavor.
============================================================
Yogurt
Creamy Spread (Great
substitute for cream cheese)
1.
One container of yogurt, about 16 ounces, any type you prefer, plain or flavored
2.
Line cheesecloth in a small bowl
3.
Pour yogurt into the cheesecloth lined bowl, then tie the cheesecloth into a
tight bag. Hang from refrigerator shelf, with a dish or pan under it to catch
dripping.
4.
After 2-3 days it should be firm enough to scoop out of bag like cream cheese.
5.
You may store after rolled into small balls in olive oil with any type of herbal
seasoning like hot chili or oregano or basil or any combinations. Lasts in
refrigerator about 2 weeks.
All of Dr. Ted Borgeas's Books can be obtained by credit card on amazon.com
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PO Box 3022
La Jolla, CA 92038-3022
Phone/Fax/VM 619-235-9393
Direct: 619-227-9393
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Disclaimer: All
Published Books, Lectures, Articles, Seminars, Internet Publications and
Communications by Dr. Borgeas are for information only. They are not to be
considered in any way as an alternate to Legal Counsel, Tax Counsel, Physician
and/or Healthcare Professional's Advice, Therapy or Recommendations, including
Real Estate Professional's Counsel. You are advised to consult the appropriate
Professional for expertise in any of your fields of interest. You are encouraged
to pursue your quest for knowledge, personal empowerment and enlightenment.
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