Food tips

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.


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.


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


Kitchen safety

Turn saucepan handles so they don't stick out (and aren't over another ring).
Electrical appliances - especially those that work at high speeds, such as the washing machine - should be serviced each year.













Spicy Hot Sichuan Tofu Recipe
Spicy Hot Sichuan Tofu Category Spicy Recipes 
Views 117 
Ratings 0 
Ingredients And Procedures

-------------------------------SAUCE MIXTURE------------------------------- 1 tb Cornstarch

2 ts Sugar

2 Garlic cloves (or more)

-- minced 1 tb Hot Bean Paste

1 tb Sherry

1/2 ts Sichuan Peppercorn powder

-- (amount may be doubled) 1 tb Red hot pepper oil (or more)

3 tb Vinegar

1 tb Soy sauce

Salt & pepper; to taste -----------------------------OTHER INGREDIENTS----------------------------- 1 lb Tofu (firm or soft); diced

1 tb Soy sauce

2 tb Corn or canola oil

1 tb Minced ginger root

1/4 lb Fresh mushrooms; chopped

1/4 c Water chestnuts, chopped

3 Green onions (or more)

-- minced Mix sauce ingredients together in a small bowl. Set aside. Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes. Add chopped mushrooms and water chestnuts; stir gently for 2 minutes. Add minced green onions and sauce mixture and stir for 1 minute. Serve hot. Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typos by: Karen Mintzias

 
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