Food and cooking tips

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.


    Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


    Kitchen safety

    Never leave your cooking unattended. Even if the phone or doorbell rings. Remember - fires start when your attention stops.
    If a deep fat frying pan catches fire don't move it (it could give you terrible burns).













Veal Stew Recipe
Veal Stew Category Stew Recipes 
Views 160 
Ratings 0 
Ingredients And Procedures

1 ea Slice bacon

2 T Chopped parsley

2 T Flour

1 T Tomato paste

1 t Salt

2 t Red wine vinegar

1/8 t Pepper

1 t Rosemary

1 1/4 lb Cubed veal shoulder

1/2 t Marjoram

2 ea Cloves garlic, minced

1/4 t Thyme

2 c Water

1/2 lb Small white onions, peeled

1/2 c Dry red wine

1/2 lb Small mushrooms

This is a really rich, flavorful stew and goes GREAT with the stuffed onions (given below) and some french bread In a large non-stick saucepot, cook bacon until crisp. Remove from pan, crumble and set aside. Sift together flour, salt & pepper. Lightly coat veal cubes with this. Add veal to saucepot and brown lightly on all sides. Add garlic and stir for 30 seconds. Add 1 1/2 cps water, wine, parsley, tomato paste, vinegar and herbs. Stir in onions. Bring to a boil then cover & simmer for 45 minutes. Add remaining 1/2 cp water, mushrooms and reserved bacon. Cover & simmer another 15 minutes.

 
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