Food tips

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.

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 Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Babaganoush (My Doctored Version)

	Category	Regional Recipes
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Ingredients And Procedures

2 T Olive oil

2 Onions (chopped)

2 Stalks of celery

-chopped (optional) 1/2 Red sweet pepper chopped,

-for color 1 Eggplant (cubed

-about 3/4 inch) 2 Cloves of garlic,

-chopped or mashed 1/2 t Ground cumin plus

-1 pinch whole 1/2 t Ground coriander

1/4 t Ground pepper

1/4 t Crushed dried chili pepper

Salt (to taste) 1 T Tahini *

Juice of 1/2 to 1 lemon -(to taste) or lime Handful of parsley or -cilantro -and/or scallion ends or -chives Black olives, Parsley sprigs -and a lemon slice to -decorate * Sesame paste. I've heard of substituting peanut butter, but never tried it. The variable amounts of ingredients depend on your taste and on the size of the eggplant. Try it without celery and red pepper and then you can decide if you want to use it next time. Saute onions, (celery & red pepper) till starting to brown (I do in a wok). Add eggplant and garlic, stir well, add spices (not the salt), stir again and on very low fire, saute. May drop some liquid, that's all right, let it evaporate, and saute slowly until everything is very tender. Keep checking, it's better if it browns a little, but needs stirring so it doesn't burn. If it's too dry, add a few TBs liquid at a time (I use vegetable broth, liquid from steaming veggies, or liquid from microwaving mushrooms, etc. but water would probably do). Add salt, tahini and lemon juice, pulse a few seconds at a time in food processor or mash with potato masher -- can be slightly lumpy, too smooth is pretty awful.?Add green stuff, pulse once or twice to chop coarsely and distribute or chop coarsely and stir in. It's an ugly color, so I try to dress it up with a lemon slice, greens and black olives, seems to help. Serve with quarters of pita bread or mini pitas, it's finger food, a great appetizer with a curry meal

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<h1>Babaganoush (My Doctored Version)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 T Olive oil <P>2 Onions (chopped) <P>2 Stalks of celery <P>-chopped (optional) 1/2 Red sweet pepper chopped, <P>-for color 1 Eggplant (cubed <P>-about 3/4 inch) 2 Cloves of garlic, <P>-chopped or mashed 1/2 t Ground cumin plus <P>-1 pinch whole 1/2 t Ground coriander <P>1/4 t Ground pepper <P>1/4 t Crushed dried chili pepper <P>Salt (to taste) 1 T Tahini * <P>Juice of 1/2 to 1 lemon -(to taste) or lime Handful of parsley or -cilantro -and/or scallion ends or -chives Black olives, Parsley sprigs -and a lemon slice to -decorate * Sesame paste. I've heard of substituting peanut butter, but never tried it. The variable amounts of ingredients depend on your taste and on the size of the eggplant. Try it without celery and red pepper and then you can decide if you want to use it next time. Saute onions, (celery & red pepper) till starting to brown (I do in a wok). Add eggplant and garlic, stir well, add spices (not the salt), stir again and on very low fire, saute. May drop some liquid, that's all right, let it evaporate, and saute slowly until everything is very tender. Keep checking, it's better if it browns a little, but needs stirring so it doesn't burn. If it's too dry, add a few TBs liquid at a time (I use vegetable broth, liquid from steaming veggies, or liquid from microwaving mushrooms, etc. but water would probably do). Add salt, tahini and lemon juice, pulse a few seconds at a time in food processor or mash with potato masher -- can be slightly lumpy, too smooth is pretty awful.?Add green stuff, pulse once or twice to chop coarsely and distribute or chop coarsely and stir in. It's an ugly color, so I try to dress it up with a lemon slice, greens and black olives, seems to help. Serve with quarters of pita bread or mini pitas, it's finger food, a great appetizer with a curry meal <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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