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Cooking advice

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.


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 : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.






Fishermans Catch Chowder
Fishermans Catch Chowder Category Slow Cooker Recipes 
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Ingredients And Procedures

1 pound to 1 1/2 lb.

fish (use any combo of following: (flounder -- ocean perch pike -- rainbow trout haddock or halibut) 1/2 cup Onion -- chopped

1/2 cup Celery -- chopped

1/2 cup Pared carrots -- chopped

1/4 cup Parsley -- snipped

1 teaspoon Leaf rosemary

1 can whole tomatoes -- (16 oz.)

mashed 1/2 cup Dry white wine

1 Bottle clam juice -- (8 oz.)

1 teaspoon Salt

3 tablespoons Flour

3 tablespoons Butter or marg. melted

1/3 cup Light cream (half-n-half)

Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in crockpot; stir well. Cover and cook on LOW setting for 7-8 hours. (On HIGH setting for 3-4 hours.) One hour before serving, combine flour, butter and cream. Stir into fish mixture. Continue to cook until mixture is slightly thickened. 4 servings (about 2 qts.) Double recipe for 5-qt. crockpot.

 
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