General cooking tips

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).

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Diet types

The Glycaemic Index Diet
The glycaemic index diet is based around the gi index, a chart showing types of food and a score representing the ease with which the glucose and energy of the food gets changed to sugar in your blood stream. The believe is that slow release food types (ie those foods with a low Glycaemic score), suppress your appetite and help you to take in fewer food without feeling you are missing out.
It's also especially beneficial for individuals with diabetes, as the low GI foods are beneficial in managing surges in blood glucose levels.

Kalamaria Parayemista

	Category	Appetizer Recipes
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Ingredients And Procedures

1 kg Small squid

1/2 c Corn oil

1 md Onion; finely chopped

1/2 c Short-grain rice

1/2 c Tomato puree

1/4 c Water

1 sm Cinnamon stick

2 Cloves

Salt Freshly ground black pepper 1/2 c Dry white wine

Select squid with hoods about 10-12 cm (4-5 inches) long. To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cinnamon stick and cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden cocktail picks or sew with strong thread. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer). Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302 069 1 Typed for you by Karen Mintzias

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<h1>Kalamaria Parayemista</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 kg Small squid <P>1/2 c Corn oil <P>1 md Onion; finely chopped <P>1/2 c Short-grain rice <P>1/2 c Tomato puree <P>1/4 c Water <P>1 sm Cinnamon stick <P>2 Cloves <P>Salt Freshly ground black pepper 1/2 c Dry white wine <P>Select squid with hoods about 10-12 cm (4-5 inches) long. To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cinnamon stick and cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden cocktail picks or sew with strong thread. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer). Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302 069 1 Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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