General tips

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.


Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.


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.


Cook safely

  • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
  • Don't run extension cables across the floor as they can become worn.
  • Is the electric kettle leaking? This can be dangerous.

Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.













Stuffed Thanksgiving Pumpkins Recipe
Stuffed Thanksgiving Pumpkins Category Holiday Recipes 
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Ingredients And Procedures
Ingredients
8eachpumpkins, baby
1/3cupvegetable stock OR water
1/2cuponion, finely chopped
2eachgarlic cloves, minced
1/2teaspoonsage leaves, dried
1/2teaspoonthyme
1cupbread crumbs, whole wheat
1/4cuppine nuts, toasted (optional)
1/3cupcelery, finely chopped
1/4cupapricots, dried, chopped
1/2cupnutritional yeast flakes, grated
1soy sauce, low sodium, to taste

Directions:

Preheat oven to 350 degres. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.

In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.

Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.) Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to overbake the pumpkins, because they will split.

Serves 8.
 
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