Healthy Recipes
Healthy Recipes
Healthy Recipes
Low Fat
Low Fat Recipes
Don't limit yourself as you learn to cook in a healthier way.

When making Oriental soups like egg drop soup or hot and sour soup, you can easily use egg substitute for egg threads.
Creating En Croute, a crust around a piece of fruit can be as decorative as it is delicious. Begin with a rolled out piece of dough large enough to encase the fruit. Wrap the dough around a cored apple leaving a hole for moisture to be released. Bake and enjoy.
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Culinary Terms

Edam Cheese - A famous Dutch cheese exported in balls covered with bright-red- or yellow-paraffin-coated rinds; a good all-purpose cheese with a mellow flavor. Edam is second only to Gouda as Holland's most exported cheese.

Eel -
A variety of anadromous fish with a snakelike shape. Eels generally have firm, fatty flesh and are gray, olive or black in color.

- The hard-shelled, ovoid reproductive body produced by a bird, consisting principally of a yolk and albumen.

Egg Noodles
- The most popular type of Asian noodle, these ribbons vary in length, width and thickness; made from a dough of wheat flour, water and eggs and usually boiled. Can be found fresh in some Asian supermarkets, and are readily available dried.

Egg Threads - Lightly beaten eggs poured slowly into a hot broth or soup.

Egg Wash - A mixture of beaten eggs (yolks, whites, or whole eggs) with either milk or water, used to glaze baked goods.

- Though usually thought of as a vegetable, the eggplant is actually a fruit related to the potato and tomato. There are many varieties of eggplant, with colors ranging from dark purple to white and sizes from 2 inches to 12 inches. An eggplant's shape can vary from oblong to round. The most common variety of fruit in the United States is large and pear-shaped, with a smooth, glossy deep-purple skin.

Elderberries - The tart fruit of the elder tree found throughout the Northern Hemisphere. The small, dark purple-black berry is very sour when eaten raw, but can be quite delicious when used in jellies, pies, tarts or syrups.

Emmental Cheese - What most Americans know as Swiss cheese. Switzerland's oldest and most important cheese, Emmentaler has a distinctively nutty-sweet, mellow flavor. It was named for Switzerland's Emmental valley and is exported in giant wheels weighing from 150 pounds to 220 pounds each.

Empanada - A small, savory pie that are usually filled with meat, seafood or vegetables.

Emulsify - To bind together liquid ingredients that do not dissolve into each other (like vinegar and oil).

En Brochette - To cook small pieces of food on skewers.

En Croute - Food baked in a crust.

En Papillote - Enclosing foods (like fish) in parchment paper or foil and cooking in an oven or on a grill.

Enchilada - Corn tortillas stuffed with meat, chicken, cheese (or a combination), rolled and topped with a red or green chile sauce.

Endive - A plant with dark green, curly leaves and a slightly bitter flavor.

English Pea - Common garden pea, also called green pea.

English Walnut - A nut with a wrinkled tan shell and a double lobed interior nut meat that has a sweet flavor. It can be eaten raw or used in baking and cooking.

Enoki Mushrooms
- Small white mushrooms that grow in clumps with long, thin stems and a mild, almost fruity flavor. They have a crisp, crunchy texture when fresh, but tend to become tough when heated; also known as velvet stem, snow puff and golden mushrooms.

Enriched All-purpose Flour
- Because all-purpose flour does not contain wheat germ, U.S. law requires iron, niacin, riboflavin and thiamin to be added. "Enriched" appears on the label of flour with added nutrients.

Entrée - In the United States an entrée is the main dish of a meal. The original French term referred to the first course of a meal, served after the soup and before the meat.

Epazote - A pungent herb with a flavor similar to coriander. Epazote is often added to beans to reduce gas.

- Very thin slices of meat or fish containing absolutely no fat, skin, gristle or bones.

- French term for edible snails, either terrestrial, freshwater or marine.

- A broad-leafed, pale green, mild-flavored endive. Most often eaten raw in salads, escarole can be briefly cooked and used in soups; also known as Batavian endive.

étouffée - French for smothered and refers to a stewed dish cooked little liquid in a tightly closed pot. Usually served over white rice.

Etuver - To braise with very little or no liquid.

Evaporated Milk - Canned, unsweetened milk that is homogenized milk from which 60% of the water is removed. Available in whole evaporated milk - 7.9% butterfat and skim - cotains1/2% or less.

Extract (Essence)
- Flavors from various foods that have been concentrated by distillation or evaporation.

Extra Lean
- Poultry, meat, seafood or game containing less than 5 grams of fat, less than 2 grams of saturated fat and less than 95 milligrams of cholesterol per serving (100 grams).

Extra-virgin Olive Oil
- Olive oil produced from the first cold-pressing, considered the finest and fruitiest, with only 1 percent acid. Its color can range from clear champagne to bright green.

Before you begin any exercise or diet program, you should have permission from your doctor.
Contents in this web site are in no way intended as a substitute for medical counsel .

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