General kitchen advice

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Buy Seasonal Food : 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, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Weight loss info

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss regime is linked to the gi index, a list of food types and a score illustrating the rapidity that the glucose of the food gets transformed to glucose in your bloodstream. The believe is that long-acting food types (ie those with a low Glycaemic index score), suppress your appetite for longer and help to take in less food without feeling you are missing out.
It's also extremely beneficial for diabetes sufferers, as the low GI foods are useful in minimizing increases in blood sugar levels.

Sun-Dried Tomato Spaghetti Sauce Recipe

	Category	Pasta Recipes
	Views	67
	Ratings	0

Ingredients And Procedures

8 ounces "bella" oil-packed sun-dried tomatoes -- undrained

1 cup onion -- chopped

1 cup celery -- chopped

1 cup carrot -- diced

3 cloves garlic -- minced

2 28 oz cans whole tomatoes -- undrained

2/3 cup chablis or other dry white wine

1 teaspoon dried fennel seed

1/2 teaspoon pepper

Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes, and set aside. Heat reserved oil in a Dutch oven; saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally. Stir in dried and canned tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium heat 1 hour or to desired consistency, stirring mixture occasionally. Position knife blade in food processor bowl; add half of sauce mixture. Pulse 4 or 5 times or until mixture is chopped but not smooth. Repeat the same procedure with remaining half of sauce mixture. Serve over hot pasta.

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<h1>Sun-Dried Tomato Spaghetti Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>8 ounces "bella" oil-packed sun-dried tomatoes -- undrained <P>1 cup onion -- chopped <P>1 cup celery -- chopped <P>1 cup carrot -- diced <P>3 cloves garlic -- minced <P>2 28 oz cans whole tomatoes -- undrained <P>2/3 cup chablis or other dry white wine <P>1 teaspoon dried fennel seed <P>1/2 teaspoon pepper <P><P>Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes, and set aside. Heat reserved oil in a Dutch oven; saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally. Stir in dried and canned tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium heat 1 hour or to desired consistency, stirring mixture occasionally. Position knife blade in food processor bowl; add half of sauce mixture. Pulse 4 or 5 times or until mixture is chopped but not smooth. Repeat the same procedure with remaining half of sauce mixture. Serve over hot pasta. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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