Cooking advice

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

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.

Weight loss info

The Glycaemic Index Diet
The glycaemic index diet system is reliant on the gi (or glycaemic index), a list of types of food and a score representing the rapidity with which the glucose and energy of the food gets changed to glucose in the dieters blood stream. The theory is that long-acting food types (ie those food types with a low Glycaemic score), keep you satiated for longer and mean that you can injest less food without feeling you are missing out.
It is also very useful for diabetes sufferers, as the low GI types of food are useful in preventing surges in blood sugar amount.

Shabu Shabu Dinner Recipe

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Ingredients And Procedures

Stephen Ceideburg 1/2 lb Shabu shabu or sukiyaki

-meat * 18 Sea scallops, cut in half

12 lg Prawns, shelled but tail

-left on 12 lg Shiitake mushrooms, sliced

1/2 md Head napa cabbage, shredded

12 Green onions, cleaned,

-trimmed, with part of green -left on 1 cn Bamboo shoots

1/2 lb Leaf spinach

12 oz Firm tofu, cut into 1 inch

-cubes 2 c Short-grain rice, cooked

Pickled vegetables -(purchased or homemade) 1 Or more dipping sauces (see

-recipes) 4 c Chicken broth

1 Piece of kombu (kelp), about

-3 inches square (optional) * rib-eye or New York steak, sliced paper thin Place an electric wok electric skillet in the center of the table. Arrange meat, seafood, vegetables and tofu on platters. Place rice in a serving bowl and set on the table. Set out bowls of pickles. Set each diner's place with a plate, chopsticks (forks for the timid), a rice bowl and a small plate for pickles, plus individual bowls of dipping sauces. Bring broth and kombu to a simmer in the wok or skillet. Remove and discard kombu if used. Let diners select and cook their own meat and vegetables in the broth, using their chopsticks or forks. At the conclusion of dinner, pour remaining broth into bowls and pass around the table. PER SERVING (not including pickled vegetables or sauces): 515 calories, 41 g protein, 67 g carbohydrate, 10 g fat (3 g saturated), 89 mg cholesterol, 205 mg sodium g fiber.

Karola Saekel writing in the San Francisco Chronicle, 7/14/93.

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<h1>Shabu Shabu Dinner</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Stephen Ceideburg 1/2 lb Shabu shabu or sukiyaki <P>-meat * 18 Sea scallops, cut in half <P>12 lg Prawns, shelled but tail <P>-left on 12 lg Shiitake mushrooms, sliced <P>1/2 md Head napa cabbage, shredded <P>12 Green onions, cleaned, <P>-trimmed, with part of green -left on 1 cn Bamboo shoots <P>1/2 lb Leaf spinach <P>12 oz Firm tofu, cut into 1 inch <P>-cubes 2 c Short-grain rice, cooked <P>Pickled vegetables -(purchased or homemade) 1 Or more dipping sauces (see <P>-recipes) 4 c Chicken broth <P>1 Piece of kombu (kelp), about <P>-3 inches square (optional) * rib-eye or New York steak, sliced paper thin Place an electric wok electric skillet in the center of the table. Arrange meat, seafood, vegetables and tofu on platters. Place rice in a serving bowl and set on the table. Set out bowls of pickles. Set each diner's place with a plate, chopsticks (forks for the timid), a rice bowl and a small plate for pickles, plus individual bowls of dipping sauces. Bring broth and kombu to a simmer in the wok or skillet. Remove and discard kombu if used. Let diners select and cook their own meat and vegetables in the broth, using their chopsticks or forks. At the conclusion of dinner, pour remaining broth into bowls and pass around the table. PER SERVING (not including pickled vegetables or sauces): 515 calories, 41 g protein, 67 g carbohydrate, 10 g fat (3 g saturated), 89 mg cholesterol, 205 mg sodium g fiber. <P>Karola Saekel writing in the San Francisco Chronicle, 7/14/93. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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