General tips

Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.
  • Find out which fair trade products are available at which supermarkets
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Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Cooking safety

Don't put oven gloves or tea towels down on the cooker after you've used them.
Don't dry clothes in the microwave.













Cream Of Green Chile Soup Recipe
Cream Of Green Chile Soup Category Mexican Recipes 
Views 94 
Ratings 0 
Ingredients And Procedures

2 Corn Tortillas -- * see note

12 Oz Tub Bueno Green Chiles -- Mild, Hot, or X-Hot

1/2 Stick Margarine

2 Cups Chopped Onion

1 Garlic Clove -- peeled and minced

1/2 Teaspoon Dried Oregano -- crumbled

2 Bay Leaves

3 1/2 Cups Chicken Broth -- homemade or canned

2 Medium Baking Potatoes -- peeled and chunked

1/3 Teaspoon Cumin

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/3 Cup Whipping Cream

2 Cups Monterey Jack Cheese -- grated **

* Preferably 1 of yellow cornmeal and 1 of blue. ** or mozzarella cheese or a combination of both

Cut the tortillas into 1/4 inch wide strips and leasve them uncovered at room temperature until they are dry and crips, about 24 hours (or heat in iron skillet until dry and hot).

In a 4 quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes.

Stir in the cream and adjust the seasoning if necessary. The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming.

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

Serves 4 to 6.

 
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