Thursday, August 28, 2008

The General Motors Weight Loss Program

The following diet and health program was developed for employees and dependents of General Motors, Inc. and is intended for their exclusive use. This program was developed in conjunction with a grant from U.S. Department of Agriculture and the Food and Drug Administration. It was field tested at the Johns Hopkins Research Center and was approved for distribution by the Board of Directors, General Motors Corp. at a general meeting on August 15, 1985. General Motors Corp. wholly endorses this program and is making it available to all employees and families. This program will be available at all General Motors Food Service Facilities. It is management's intention to facilitate a wellness and fitness program for everyone.

This program is designed for a target weight loss of 10-17 lbs per week. It will also improve your attitudes and emotions because of its cleansing systematic effects.

The effectiveness of this seven day plan is that the food eaten burn more calories than they give to the body in caloric value.

This plan can be used as often as you like without any fear of complications. It is designed to flush your system of impurities and give you a feeling of well being. After seven days you will begin to feel lighter because you will be lighter by at least 10 lbs. You will have an abundance of energy and an improved disposition.

During the first seven days you must abstain from all alcohol. You must drink 10 glasses of water each day

Day One All fruits except bananas. Your first day will consist of all the fruits you want. It is strongly suggested that you consume lots of melons the first day. Especially watermelon and a loupe. If you limit your fruit consumption to melons, your chances of losing three lbs. on first day are very good.

Day Two All vegetables. You are encouraged to eat until you are stuffed with all the raw or cooked vegetables of your choice. There is no limit on the amount or type. For your complex carbohydrate, you will start day two with a large baked potato for breakfast. You may top the potato with one pat of butter.

Day Three A mixture of fruits and vegetables of your choice. Any amount, any quantity. No bananas yet. No potatoes today.

Day Four Bananas and milk. Today you will eat as many as eight bananas and drink three glasses of milk. This will be combined with the special soup which may be eaten in limited quantities.

Day Five Today is feast day. You will eat beef and tomatoes. Eat two 10 oz. portions of lean beef. Hamburger is OK. Combine this with six whole tomatoes. On day five you must increase your water intake by one quart. This is to cleanse your system of the uric acid you will be producing.

Day Six Beef and vegetables. Today you may eat an unlimited amount of beef and vegetables. Eat to your hearts content.

Day Seven Today your food intake will consist of brown rice, fruit juices and all the vegetables you care to consume.

Tomorrow morning you will be 10-17 lbs. lighter than one week ago. If you desire further weight loss, repeat the program again. You may repeat this program as often as you like, however, it is suggested that you are allowed two glasses of white wine in addition to the instructions on the program. You may substitute champagne for white wine. Under no circumstances are you to drink any other alcoholic beverages with the exception of beer which is allowed. Any liquor (bourbon,vodka, rum) is forbidden. Cream drinks are especially forbidden. You may have an occasional cordial such as creme de menthe or schnapps, but you must always limit yourself to two drinks. If you wine, drink only wine that day. If you have beer, drink only beer that day, etc. Alcohol adds empty calories to your diet. However, after the first week it will help your digestion and settle your stomach.

G.M.'S Wonder Soup

The following soup is intended as a supplement to your diet. It can be eaten any time of the day in virtually unlimited quantities. You are encouraged to consume large quantities of this soup.

28 oz, Water, 6 Large Onions, 2 Green Peppers, Whole Tomatoes (fresh or canned), 1 Head Cabbage, 1 Bunch Celery, 4 Envelopes Lipton Onion Soup Mix, Herbs and Flavouring as desired.

Additional Comments

Vegetables as may be taken in the form of a salad if desired. No dressing except malt, white or wine vinegar, squeezed lemon, garlic, herbs. No more than one tea spoon of oil.

You have been given a recipe for the WONDER SOUP which can be eaten in unlimited quantities. This soup is a supplement while you are on the program and it should be a pleasure to eat. Not everyone likes cabbage, green peppers, celery etc. This recipe is not inflexible. You may substitute vegetables according to your taste. You may add any vegetables you like: asparagus, peas, corn, turnips, green beans, cauliflower, etc. Try to stay away from beans (lima, pinto, kidney, etc.), however, because they tend to be high in calories even though they are very good for you.

Beverages you may consume while on the program :

  1. Water (flavoured with lemon/lime if desired).
  2. Club Soda is OK.
  3. Black Coffee. No cream or cream substitute. No sugar or sweetness.
  4. Black Tea = Herb or Leaf.
  5. Absolutely nothing else except the fruit juices which are part of day seven. No fruit juices before day seven.

How and Why It Works

Day One you are preparing your system for the upcoming programme. Your only source of nutrition is fresh or canned fruits. Fruits are nature's perfect food. They provide everything you could possibly want to sustain life except total balance and variety.

Day Two starts with a fix of complex carbo-hydrates coupled with an oil dose. This is taken in the morning for energy and balance. The rest of day two consists of vegetables which are virtually calorie free and provide essential nutrients and fibre.

Day Three eliminates the potato because you get your carbohydrates from the fruits. You system is now prepared to start burning excess pounds. You will still have cravings which should start to diminish by day four.

Day Four, bananas, milk and soup sound the strangest and least desirable. You're in for a surprise. You probably will not eat all the bananas allowed. But they are there for the potassium you have lost and the sodium you may have missed the past three days. You will notice a definite loss of desire for sweets. You will be surprised how easy this day will go.

Day Five, Beef and tomatoes. The beef is for iron and proteins, the tomatoes are for digestion and fibre. Lots and lots of water purifies your system. You should notice colourless urine today. Your allowance calls for the equivalent of five "quarter ponders". Do not feel you have to eat all this beef. You must eat the six tomatoes.

Day Six is similar to day five, Iron and proteins from beef, Vitamins and fibre from vegetables. By now your system is in a total weight loss inclination. There should be a noticeable difference in the way you look today, compared to day one.

Day Seven finished off the program like a good cigar used to finish off Victorian meals, except much healthier. You have your system under control and it should thank you for the flushing and cleaning you just gave it.

Wednesday, August 27, 2008

The D-Word!

Recipes. Recipes. Recipes....Did anyone ever stop to think that if we eat all this food whether if it's going to smack into our cute tooshies or in other unwanted areas!?! Well, we certainly did and even though we all love food...we love ourselves more, hence, some of us have taken the initiative to go on a DIET! Yes, I did say the D-word! Of course Exercise has always been in the routine but more so now!

So have you guys tried any diets that worked for you or didn't work for you? Let us know and let's talk about it...Maybe we can create a fabulous diet scheme that works? Who knows...doesn't hurt eyy?

Diets that have worked in the past are the South Beach Diet and Atkins which are similar....the high protein and zero to low-carb diet, which in reality makes sense. Because if you look at the food chain, all the slimmer animals aka lions, tigers, cheetahs, snakes are carnivores vs the vegetarians aka Elephants, Cows etc...

Anyways, in the next few posts or so will post some diets that work or didn't work and will start a dialogue on the Diet Topic...any of you who want to share your successes and woes are welcome to do so!!! And highly encouraged.

Sunday, August 24, 2008

Borhani for your Biryani

Borhani is a light refreshing minty and spicy yogurt drink that is usually sipped while enjoying a scrumptious plate of Biryani, a layered meat rice dish. This drink is highly popular during weddings as it is the perfect match with Biryani, which is normally served at Bengali Wedding. Though it can be enjoyed on a hot summer day!


4 cups yogurt
1 teaspoon cumin seeds
2 green chillies
1 teaspoon coriander
2 tablespoons mint leaves
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground mustard

If wish, you can use little bit Bit Laban/Kala Laban (aka gray salt) - 1/8 tsp


1. Beat yogurt with a beater. Strain through a cheese cloth.

2. Grind chillies and mint leaves finely.

3. Roast cumin seeds and coriander very lightly over a low heat, grind them.

4. Combine spices and blend with the yogurt.

5. Season to taste with more spices and a little sugar and salt.

6.Keep in the refrigerator.

Serve cold at lunch or dinner.

Monday, August 11, 2008

Chotpoti by Susmita Ghosh

This is probably the most popular snack among the urban people of Bangladesh. Usually this is available in fast food store. This is also known as Futchka when it is served on top individual fuchkas. (Fuchka is nothing but puffed and crispy medium size puri. A hole is created on top of futchka and chotpoti is served within it. Fuchka acts as a kind of serving plate).

2 cups White pea, soaked overnight
2 Onions, medium sized and thinly sliced
1 Tomato, thinly sliced
2 Potatoes, large, boiled and thinly sliced
2 Egg, boiled & thinly sliced
1 Cucumber, thinly sliced
½ bunch Coriander leaves, finely chopped
3 Green chillies, chopped
1 tsp Rock salt, to taste
2 tbsp Vinegar/Lemon Juice
Regular salt, to taste
2 tbsp Sugar
100 grams Tamarind

Dry masala(whole):
1 tbsp Cumin
1 tbsp Coriander
4 Red Chillies
5 or 6 Cloves, whole
6 Black pepper
1 tsp Five spice
½ tsp Aniseed
Roast all the dry masala in a hot pan very lightly, cool and grind altogether.


1. Cook the soaked white peas with little salt & turmeric in a pressure cooker till they become soft. The peas should not be totally meshed and they should be left with little water (don’t make it dry).

2. Boil the tamarind in a cup of water. Add little red chilly (one pinch), sugar and pinch of dry roasted cumin powder. Boil for ten minutes. Cool and strain and keep the watery portion only. Cool and then add lemon juice and rock salt.

3. Take a big bowl. Mix the cooked white peas, tamarind juice as cooked in the
last step and other ingredients. Mix them thoroughly.

4. Place it small individual serving plates. Garnish with coriander leaves, onion
sprinkles, crushed fuchkas/nimkies.

5. Depending on your taste you can vary the amount of roasted masala and tamarind

This recipe was found on

Tidbit: White pea is aka kabuli chana or if neither is available you may
use canned Garbanzo Beans aka Chick Peas

Ina Garten's Beef Bourguignon

Now I love food recipes by Ina Garten. She makes french cooking look simple and so the other day my mom and I were watching an episode where she made beef bourguignon (aka boeuf bourguignon-the infamous French beef stew in laymen's terms if you will) and ofcourse it looked just delish... so of course apart from dvr-ing the episode, I decided to look it up online too...and well here is the's not as easy as it may seem as food network calls it intermediate.. but definitely recipe worth a try... what's the worst that could've burned the beef? is that anything new? lol...Enjoy


Serves 6

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced (OPTIONAL)
2 1/2 pounds chuck beef, cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:
Country bread or Sour dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional


Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

This recipe was found on

Sunday, August 10, 2008


Serves 20- 25

Sweetened Condensed Milk - 14 oz
Evaporated Milk - 12 oz
Heavy Whipping Cream - 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron (Kesar) - 1 big pinch
Sugar - 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground


1. With a mortar and pestal, grind together Sugar and Saffron.

2. In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.

3. Using an electric hand blender (or by hand), gently mix all ingredients together.

4. Add in Saffron and Sugar mixture and Nuts. Mix well.

5. Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.

6. Freeze Kulfi for at least 4 - 6 hours, preferably overnight.

Tidbits: Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays. Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over. You may use this recipe as a base and add any fruit pulp of your choice to give it a different flavor.

Masaledar Chai


4 tsp loose tea, usually black
1 piece of dry ginger
3 cardamom pods, crushed
3 whole cloves
1 piece of cinnamon stick
Milk and sugar to taste


1. In a mortar, crush the cloves, cardamom pods and cinnamon.

2. Transfer the crushed spices to a small saucepan, add the water, ginger and bring to a boil.

3. Remove the pan from the heat, cover and let steep for 5 minutes.

4. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea.

5. Cover and let steep for 3 minutes. Stir the chai, strain it into a warmed teapot or directly into teacups.

Photo Credit and courtesy of

Saturday, August 9, 2008



4 eggs
5 egg yolks
1 cup white sugar
3 cups heavy cream
1 cup half-and-half cream
1 vanilla bean, split and scraped
1 orange peel
1/2 fluid ounce orange liqueur


1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, beat eggs and yolks. Beat in sugar until smooth. Set aside.

3. In a large saucepan over medium heat, combine cream, half-and-half, the vanilla bean and its scrapings, and the peel of one orange. Heat until bubbles form at edges of liquid, reduce heat to low and simmer 15 minutes.

4. Beat hot cream into egg mixture, a little at a time, until all is incorporated.

5. Stir in orange liqueur. Pour into 6 individual ramekins or custard cups.

6. Line a roasting pan with a damp kitchen towel.

7. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack.

8. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.

9. Bake in preheated oven 45 to 60 minutes, until set. Let cool completely before serving.

Easy Peasy Tiramisu

Ingredients: (Serves 10)

5 egg yolks
1/3 cup and 1 tablespoon and 1 teaspoon white sugar
1 tablespoon and 1/4 teaspoon vanilla extract
1-3/4 cups and 2 tablespoons mascarpone cheese
40 ladyfingers
2-1/2 cups brewed coffee
1 tablespoon and 2 teaspoons unsweetened cocoa powder


1. In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.

2. Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish.

3. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone.

4. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

Pad Thai


1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges


1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside.

3. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm.

4. Stir in chicken, and cook for 5 minutes.

5. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender.

6. Add bean sprouts, and mix for 3 minutes.

Honey Walnut Shrimp

Serves 4

1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying


1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency.

3. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

4. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.