Cooking tips

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.


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).


Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?














Spicy Somen with Steak Strips, Chilies and Mi Recipe
Spicy Somen with Steak Strips, Chilies and Mi Category Spicy Recipes 
Views 98 
Ratings 0 
Ingredients And Procedures

8 oz Boneless steak, trimmed

4 ea Green onions

1 ea Medium onion

4 ea Garlic cloves

1 ts Salt

6 oz Somen

1 tb Asian sesame oil

6 tb Vegetable oil, divided use

2 ea Serrano chilies, halved

2 tb Soy sauce

2 tb Oyster sauce

1 ea Juice of 2 limes

1/2 c Beef broth

1 c Whole fresh mint leaves

Note: Somen is thin white wheat noodles. Cook's notes: Use caution when working with fresh chilies. Upon completion of slicing, wash work surface and hands thoroughly; do not touch your eyes. Most supermarkets stock oyster sauce in their Asian specialty sections. Procedure: Cut the steak into 3-inch-by-1/4-inch strips. Cut dark-green part of the onions into 3-inch pieces and finely chop the remainder. Thinly slice the onion. Mince the garlic. Bring 4 quarts water and the salt to boil. Add the noodles and cook uncovered over high heat, stirring with chopsticks or a fork, for 1 1/2 to 2 minutes or until the noodles are just tender.

Refresh under cold water and drain. Transfer the noodles to a colander in a large bowl. Toss with sesame oil. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium- high heat. Add sliced onion and chilies and stir-fry for 3 to 4 minutes, or until onion is lightly browned. Transfer to a bowl and reserve. Add 2 tablespoons oil to the wok and increase the heat to high. Stirfry the steak for 1 to 2 minutes, or until it just changes color. Transfer the steak to the bowl and reserve. Lower the heat to medium and add the remaining oil to the wok. Add garlic and green onions and stir-fry for 30 seconds. Add the noodles to the pan and heat thoroughly. Add the broth, soy sauce and oyster sauce and heat thoroughly. Add steak, onion slices, chilies, mint leaves and lime; stir-fry for 30 seconds. Presentation: Serve the spicy somen on heated plates. The chilies can be removed or left in for garnish. 4 main-course servings. Nutritional info (per

serving): 454 calories, 24 grams fat, 40 milligrams cholesterol, 1,930 milligrams sodium. -----

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: