Food and cooking tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

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

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.

Chinese Quiche

	Category	Main Meal Recipes
	Views	9
	Ratings	0

Ingredients And Procedures

1 cup hot cooked reg. rice

1 teaspoon soy sauce

1/4 teaspoon ginger

1 egg white

2 eggs plus 1 egg yolk

1 cup skim milk

3/4 teaspoon salt

1/2 can Chinese -- (16 oz. size)

vegetables -- drained (1 c.) 1 cup cut up cooked chicken

2 green onions -- sliced (with tops)

Pimiento strips Spicy Soy Sauce -- (below)

Heat oven to 350 degrees. Use 9 inch pie pan with non-stick finish or coat regu lar pie pan with vegetable spray-on for cookware. Beat rice, soy sauce, ginger and egg white with fork. Turn mixture into pie pan; spread evenly with rubber s craper on bottom and halfway up side of pie pan. (Do not leave any holes.) Beat eggs, egg yolk, milk and salt thoroughly; stir in vegetables, chicken and onio ns. Carefully pour into rice crust. Bake until knife inserted 1 inch from edge comes out clean, 30 to 40 minutes. Immediately run knife around edge to loosen crust. Let quiche stand 10 minutes before serving. Cut into wedges; garnish wit h pimiento strips and serve with Spicy Soy Sauce. 8 servings/135 calories each.

SPICY SOY SAUCE: Mix: 1/2 c. water 1/8 tsp. ginger ........ Recipe from "One Mi llion Recipes CD"

busted by Judy R.

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<h1>Chinese Quiche</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 cup hot cooked reg. rice <P>1 teaspoon soy sauce <P>1/4 teaspoon ginger <P>1 egg white <P>2 eggs plus 1 egg yolk <P>1 cup skim milk <P>3/4 teaspoon salt <P>1/2 can Chinese -- (16 oz. size) <P>vegetables -- drained (1 c.) 1 cup cut up cooked chicken <P>2 green onions -- sliced (with tops) <P>Pimiento strips Spicy Soy Sauce -- (below) <P>Heat oven to 350 degrees. Use 9 inch pie pan with non-stick finish or coat regu lar pie pan with vegetable spray-on for cookware. Beat rice, soy sauce, ginger and egg white with fork. Turn mixture into pie pan; spread evenly with rubber s craper on bottom and halfway up side of pie pan. (Do not leave any holes.) Beat eggs, egg yolk, milk and salt thoroughly; stir in vegetables, chicken and onio ns. Carefully pour into rice crust. Bake until knife inserted 1 inch from edge comes out clean, 30 to 40 minutes. Immediately run knife around edge to loosen crust. Let quiche stand 10 minutes before serving. Cut into wedges; garnish wit h pimiento strips and serve with Spicy Soy Sauce. 8 servings/135 calories each. <P>SPICY SOY SAUCE: Mix: 1/2 c. water 1/8 tsp. ginger ........ Recipe from "One Mi llion Recipes CD" <P>busted by Judy R. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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