Cooking tips

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Dieting 101

The Glycaemic Index Diet
The glycaemic index diet is reliant on the gi (or glycaemic index), a chart showing food types and an indicator of the ease that the glucose of the food gets changed to sugar in your bloodstream. The theory is that long-acting types of food (ie with a low Glycaemic score), keep you satiated for longer and help to eat fewer food without starving yourself.
It's also extremely beneficial for diabetes sufferers, as the low GI types of food are beneficial in controlling increases in blood glucose secretion.

Rabbit Stew In White Wine Sauce(Pressure Cooker) Recipe

	Category	Stew Recipes
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Ingredients And Procedures

4 teaspoons vegetable oil -- divided

1 1/2 pounds rabbit -- cut in pieces

1/2 cup chopped onion

1 clove garlic -- minced

1 medium green bell pepper -- in 1" squares

1 cup mushrooms -- sliced

2 teaspoons flour

3 medium tomatoes -- blanch/peel/chop

1/2 cup wihite wine

1/4 cup water

1 package instant chicken broth and seasoning mix

1/4 teaspoon thyme

1/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoons fresh parsley -- chopped

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a time, and cook until evenly browned on all sides. Set rabbit pieces aside. Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook, stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down. Transfer rabbit to serving dish and cook sauce over High heat until slightly thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley.

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<h1>Rabbit Stew In White Wine Sauce(Pressure Cooker)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 teaspoons vegetable oil -- divided <P>1 1/2 pounds rabbit -- cut in pieces <P>1/2 cup chopped onion <P>1 clove garlic -- minced <P>1 medium green bell pepper -- in 1" squares <P>1 cup mushrooms -- sliced <P>2 teaspoons flour <P>3 medium tomatoes -- blanch/peel/chop <P>1/2 cup wihite wine <P>1/4 cup water <P>1 package instant chicken broth and seasoning mix <P>1/4 teaspoon thyme <P>1/4 teaspoon salt <P>1/4 teaspoon pepper <P>2 teaspoons fresh parsley -- chopped <P><P>In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a time, and cook until evenly browned on all sides. Set rabbit pieces aside. Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook, stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down. Transfer rabbit to serving dish and cook sauce over High heat until slightly thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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