Cooking advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Dieting 101

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based around the gi (or glycaemic index), a chart showing types of food and a score illustrating the rapidity with which the glucose of the food type gets transformed to glucose in your blood stream. The believe is that long-acting foods (ie those with a low Gi score), will keep you feeling full for longer and help to consume less food without starving yourself.
It is also extremely useful for diabetes sufferers, as the low GI types of food are useful in preventing surges in blood sugar levels.

Fishermans Soup

	Category	Seafood Recipes
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Ingredients And Procedures

1 tb Olive oil

1 c Finely chopped onion

2 md Cloves garlic, peeled and

Minced 1 (14.5 oz) can peeled, diced

Tomatoes, undrained 1 ts Fennel seeds, lightly

Crushed 1/2 ts Dried thyme, crushed

1 (14.5 oz) can vegetable

Broth, plus enough water to Equal 3 cups 1/8 ts Powdered saffron

1/2 ts Salt

1/8 ts Cayenne pepper

2 lb Red potatoes, halved and

Sliced 1/4-inch thick 1 lb Halibut fillet, cut into 4

Pieces Freshly ground black pepper To taste 1/4 c Minced parsley

1 c Prepared croutons, crushed

To crumbs 1. In a large pot, heat the olive oil over medium heat. Add the onion and

garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds and thyme. Bring to a boil, reduce the heat and simmer 10 minutes. 2. Add the broth-water combination, saffron, salt and cayenne pepper.

Simmer 5 minutes. Add potatoes, cover and simmer 15 minutes. 3. Put the halibut pieces in a steamer basket that will fit over the pot.

Drizzle with a little of the cooking broth and sprinkle with pepper. Steam 12 minutes per inch of thickness, or until the fish flakes. 4. Remove the skin from the halibut and put into 4 soup bowls. Stir the

parsley and croutons into the soup, adjust the seasonings with salt and pepper if necessary and ladle into the bowls.

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<h1>Fishermans Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Olive oil <P>1 c Finely chopped onion <P>2 md Cloves garlic, peeled and <P>Minced 1 (14.5 oz) can peeled, diced <P>Tomatoes, undrained 1 ts Fennel seeds, lightly <P>Crushed 1/2 ts Dried thyme, crushed <P>1 (14.5 oz) can vegetable <P>Broth, plus enough water to Equal 3 cups 1/8 ts Powdered saffron <P>1/2 ts Salt <P>1/8 ts Cayenne pepper <P>2 lb Red potatoes, halved and <P>Sliced 1/4-inch thick 1 lb Halibut fillet, cut into 4 <P>Pieces Freshly ground black pepper To taste 1/4 c Minced parsley <P>1 c Prepared croutons, crushed <P>To crumbs 1. In a large pot, heat the olive oil over medium heat. Add the onion and <P>garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds and thyme. Bring to a boil, reduce the heat and simmer 10 minutes. 2. Add the broth-water combination, saffron, salt and cayenne pepper. <P>Simmer 5 minutes. Add potatoes, cover and simmer 15 minutes. 3. Put the halibut pieces in a steamer basket that will fit over the pot. <P>Drizzle with a little of the cooking broth and sprinkle with pepper. Steam 12 minutes per inch of thickness, or until the fish flakes. 4. Remove the skin from the halibut and put into 4 soup bowls. Stir the <P>parsley and croutons into the soup, adjust the seasonings with salt and pepper if necessary and ladle into the bowls. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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