Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

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 : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Cook safely

Keep the oven door shut.
If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.

Ratatouille Soup Recipe

	Category	Soup Recipes
	Views	78
	Ratings	0

Ingredients And Procedures

1 tb Olive Or Vegetable Oil

1 sm Onion; Chopped, About 1/4

-Cup 1 lg Garlic Clove; Crushed

1 sm Eggplant; About 1 Pound, Cut

-Into 1/2-Inch Cubes 3 md Tomatoes; Coarsely Chopped

-About 2 1/4 Cups 1 md Zucchini; Cut Into 1/2-Inch

-Slices, About 2 Cups 1 sm Green Bell Pepper; Chopped

-About 1/2 Cup 1/4 ts Salt

10 1/2 oz Condensed Vegetable Or

-Chicken Broth 10 1/2 oz ;Water

Heat the oil in a Dutch oven, over medium high heat, and cook the onion and garlic for about 3 minutes, stirring occasionally, until the onion is crisp tender. Stir in the remaining ingredients and heat to boiling. Reduce the heat, cover, and simmer about 10 minutes or until the vegetables are crisp tender. Nutrition Information Per Serving: Calories: 80 Protein: 3 Grams Carbohydrates 10 Grams Fat: 3 Grams Cholesterol O Milligrams Sodium 260 Milligrams Potassium 480 Milligrams Posted by Rich Harper

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<h1>Ratatouille Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Olive Or Vegetable Oil <P>1 sm Onion; Chopped, About 1/4 <P>-Cup 1 lg Garlic Clove; Crushed <P>1 sm Eggplant; About 1 Pound, Cut <P>-Into 1/2-Inch Cubes 3 md Tomatoes; Coarsely Chopped <P>-About 2 1/4 Cups 1 md Zucchini; Cut Into 1/2-Inch <P>-Slices, About 2 Cups 1 sm Green Bell Pepper; Chopped <P>-About 1/2 Cup 1/4 ts Salt <P>10 1/2 oz Condensed Vegetable Or <P>-Chicken Broth 10 1/2 oz ;Water <P>Heat the oil in a Dutch oven, over medium high heat, and cook the onion and garlic for about 3 minutes, stirring occasionally, until the onion is crisp tender. Stir in the remaining ingredients and heat to boiling. Reduce the heat, cover, and simmer about 10 minutes or until the vegetables are crisp tender. Nutrition Information Per Serving: Calories: 80 Protein: 3 Grams Carbohydrates 10 Grams Fat: 3 Grams Cholesterol O Milligrams Sodium 260 Milligrams Potassium 480 Milligrams Posted by Rich Harper <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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