WATER:  We are heading into the warmer months, but our fluid intake  is important all year round. The side effects of dehydration can sneak  up on us.  Feeling out of sorts?  Drink a cup of water and see if it helps.

In the Atlanta Journal-Constitution [February 15, 2007; ajc.com], there was an article about a new product for flavoring water.  The article has the title "Organic drink mixes aren't too sweet", and the product is Luna Elixir drink mixes.

"Each 1/2-ounce packet of flavored powder is organic, rich in anti-  oxidants and high in folic acid, vitamins and calcium.  Exotic flavors include Pomegranate Berry, Raspberry Lychee, Dragonfruit Kiwi, and Orange Passionfruit."

A taste test done with a packet in 12-ounces of water and also 16-  ounces surprised the tasters at "how unsweet they both were".  Each packet has 50 calories and they are available at Whole Foods,   Amazon.com and Drugstore.com for about $1.29 each.

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  SLOW COOKER:  Having split peas boil over one too many times on the stove is what made me pull out my slow cooker and dust it off.  I don't yet know if it will cook split peas without a boiled over mess, but after looking over many slow cooker recipes, I feel safe in saying it will get a lot of use for awhile. 

The three recipes below come from www.crockpot.com

If you have a slow cooker but don't have a pan for baking in it, contact the company that manufactured your slow cooker to see what they have to offer because bread and cake can be made in a slow cooker.  I have a Rival Crock-Pot (R) and also bought a slow cooker baking pan from Rival.  So far I've only made a loaf of white bread, but I did do it with the slow cooker.

The slow cooker cookbook I've been perusing is:

 "Fresh from the Vegetarian Slow Cooker" by Robin Robertson, The Harvard  Common Press, $19.36 [hardcover], $1 0.17 [paperback],
  Amazon.com

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                                                  MINESTRONE

1 small onion, chopped
2 large carrots, peeled and thinly sliced
2 medium zucchini, sliced 1-inch thick
1 cup shredded cabbage
2 cloves garlic, minced
2 15-oz. cans kidney beans, drained
2 14 1/2-oz. cans [vegetable] broth
1 28-oz. can diced tomatoes, undrained
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp black pepper
2 cups cooked elbow or shell macaroni
1/4 cup grated Parmesan cheese [optional]

Combine all ingredients except macaroni and Parmesan cheese in the stoneware.  Cover cook on Low 8 to 9 hours or on High 4 to 5 hours.  Stir in macaroni.  Serve sprinkled with cheese.
 
This recipe is from www.crockpot.com

(c) 2006 Jarden Consumer Solutions.  All rights reserved.

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                                              BAKED EGGPLANT

1 1/4 lbs eggplant, cut into 1-inch cubes
2 medium onions, thinly sliced
2 ribs celery, cut into 1-inch pieces
1 Tbs olive oil
1 can (16-oz.) diced tomatoes, indrained
3 Tbs tomato sauce
1/2 cup pitted ripe olives, cut in half
2 Tbs Balsamic vinegar
1 Tbs sugar [or to taste]
1 Tbs capers, drained
1 tsp dried oregano
salt and pepper to taste

Combine eggplant, onions, celery, oil, tomatoes and tomato sauce in Crock-Pot (R) slow cooker.  Cover and cook on Low 3 1/2 to 4 hours or until eggplant is tender.  Stir in olives, vinegar, sugar, capers and oregano.  Season with salt and pepper.  Cook 45 minutes to 1 hour or until heated through.

This recipe is from www.crockpot.com

(c) 2006 Jarden Consumer Solutions.  All rights reserved.

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                                               VEGETABLE CURRY

4 medium potatoes, peeled and diced
1 large onion, chopped
1 red pepper, chopped
2 carrots, diced
2 large tomatoes, chopped
1 6-oz. can tomato paste
3/4 cup water
2 Tbs curry powder
2 tsp cumin seeds
1/2 tsp garlic powder
1/2 tsp salt
2 cups cauliflower florets
1 10-oz. package frozen peas, thawed

Place potatoes, onion, pepper, carrots and tomatoes in slow cooker.  Stir in tomato paste, water, curry powder, cumin seeds, garlic powder and salt.  Mix well and add the cauliflower florets.  Cook on Low for 8 to 9 hours.  Stir in peas just before serving.

This recipe is from www.crockpot.com

(c) 2006 Jarden Consumer Solutions.  All rights reserved.

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This is my version of another recipe and is not a slow cooker recipe.

                                         BEAN SALAD     Serves 2-4

2 14-15 ounce cans of your favorite beans, rinsed and rained
1 tomato, chopped
1 medium green bell pepper, diced
1 cup frozen corn, thawed
2-3 green onions, sliced
1/2 cup salsa
1/8 cup cider vinegar
chopped parsley, to taste
ground black pepper, to taste

In a large bowl, stir beans and tomatoes together.  In a separate bowl combine the green pepper, corn  and green onions then stir into the bean mixture.  Set aside.

In a small bowl, combine the salsa, vinegar, parsley and black pepper.  Mix well then add to the vegetable mixture.  Stir to combine and chill in the refrigerator to let flavors meld.

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                                         HI ARBOR COOKBOOK

"Take This Veggie And Stuff It" has recipes for stuffing 21 vegetables from artichokes to zucchini, and if you don't know how to stuff an artichoke, the book explains. There are 87 recipes, some of which have seafood but most are vegetarian. Substitutions, measurements and equivalents are listed. Herbs and seasonings are defined and there is a glossary of cooking terms in addition to a list of how much of a fresh spice is needed versus the same spice in a dry form.

"Take This Veggie And Stuff It" costs $12.50 per copy plus
$2.50 for shipping and handling, and it can be ordered from Hi
Arbor, Inc.; P. O. Box 265; Oceanville, NJ 08231. Or from the web
address below.

                                             www.hiarbor.org

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