General kitchen advice

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

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

Broccoli with Roasted Peppers

	Category	Vegetable Recipes
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Ingredients And Procedures

1 lg Bunch broccoli

1 Garlic clove, thinly sliced

3 T Roasted peppers, diced

2 t Finely chopped marjoram or

1/2 t Dried

1 T Finely chopped parsley

Salt Freshly ground pepper Cut the broccoli into fairly large flowerets; peel the stems and cut into spears or rounds. Steam it, and while it steams prepare the rest of the ingredients. When the broccoli is cooked, warm some water in a large pan and add the sliced garlic. Then add the steamed broccoli, peppers, marjoram, and parsley. Saute over lively heat until everything is warmed. Serve warm. (She also suggestsd serving it with a lemon wedge as a warm salad.) Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. (Adapted from the Savory Way) FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?

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<h1>Broccoli with Roasted Peppers</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lg Bunch broccoli <P>1 Garlic clove, thinly sliced <P>3 T Roasted peppers, diced <P>2 t Finely chopped marjoram or <P>1/2 t Dried <P>1 T Finely chopped parsley <P>Salt Freshly ground pepper Cut the broccoli into fairly large flowerets; peel the stems and cut into spears or rounds. Steam it, and while it steams prepare the rest of the ingredients. When the broccoli is cooked, warm some water in a large pan and add the sliced garlic. Then add the steamed broccoli, peppers, marjoram, and parsley. Saute over lively heat until everything is warmed. Serve warm. (She also suggestsd serving it with a lemon wedge as a warm salad.) Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. (Adapted from the Savory Way) FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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