General tips

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.


Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).


Losing weight

The Zone Diet
The Zone diet is a diet primarily invented by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t exactly a fat reduction diet, however many followers believe that they actually lose a few pounds by following it.
The theory behind the Zone Diet is that if you were to control the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids which, in turn puts your body in a balanced state that is an awful lot more healthy than usual, which, not surprisingly, is known as 'the zone'.
Sears claims that a body that is in 'the zone' is working at its most efficient and, as a result, doesn't build up layers of fat.
The most valuable technique of the diet is to keep tight control over the ratio of carbohydrates to proteins, and to make sure your diet has increased amounts of Omega 3 fish oils.













Jerk Chicken(Grilled Spicy Marinated Chicken) Recipe
Jerk Chicken(Grilled Spicy Marinated Chicken) Category Spicy Recipes 
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Ingredients And Procedures

for the marinade: 2 cups finely chopped scallion

2 scotch bonnet or habanero chilies -- seeded

and minced -- (wear rubber gloves) -- or 1 tablespoon -- scotch bonnet -- pepper sauce* plus -- if desired, -- additional scotch -- bonnet chilies for -- garnish 2 tablespoons soy sauce

2 tablespoons fresh lime juice

5 teaspoons ground allspice

3 teaspoons english-style dry mustard

2 bay leaves -- center ribs

-- discarded and the -- leaves crumbled 2 garlic cloves -- chopped

1 tablespoon salt

2 teaspoons sugar

1 1/2 teaspoon dried thyme -- crumbled

1 teaspoon cinnamon

5 pounds chicken parts -- the wing tips

-- discarded vegetable oil for brushing the grill

*available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San Luis Obispo, CA 93403, Tel. (800) 462-3220

Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.

Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.

 
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