General kitchen advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Steamed Fish and Spinach Recipe

	Category	BBQ Recipes
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Ingredients And Procedures

16 oz Pkg frzn Fish Fillets,thawed

1/2 c Chopped Onion

1 x Clove Garlic, minced

1 T Olive or vegetable Oil

1/4 c Dry White Wine

1/4 t Dried Tarragon or Basil

1/8 t Salt

1/8 t Pepper

10 oz Pkg frozen chopped Spinach *

1 x Green or Sweet Red Pepper **

* thawed and well drained ** cut into thin strips Cut block of fish crosswise into 4 equal pieces. In a small skillet, cook onion and garlic in hot oil till tender. Remove from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated. Remove skillet from heat and set aside. Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish. Top with remaining spinach and the green pepper strips. Bring up long edges of foil and, leaving a litle space for steam expansion, seal tightly with a double fold. Then fold short ends to seal. Grill foil packets, seam side up, directly over medium coals about 20 minutes or till fish flakes easily when tested with a fork. Turn packets over twice. ********************************************************** Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 815 mg potassium.

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<h1>Steamed Fish and Spinach</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>16 oz Pkg frzn Fish Fillets,thawed <P>1/2 c Chopped Onion <P>1 x Clove Garlic, minced <P>1 T Olive or vegetable Oil <P>1/4 c Dry White Wine <P>1/4 t Dried Tarragon or Basil <P>1/8 t Salt <P>1/8 t Pepper <P>10 oz Pkg frozen chopped Spinach * <P>1 x Green or Sweet Red Pepper ** <P>* thawed and well drained ** cut into thin strips Cut block of fish crosswise into 4 equal pieces. In a small skillet, cook onion and garlic in hot oil till tender. Remove from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated. Remove skillet from heat and set aside. Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish. Top with remaining spinach and the green pepper strips. Bring up long edges of foil and, leaving a litle space for steam expansion, seal tightly with a double fold. Then fold short ends to seal. Grill foil packets, seam side up, directly over medium coals about 20 minutes or till fish flakes easily when tested with a fork. Turn packets over twice. ********************************************************** Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 815 mg potassium. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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