Food tips

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.

Kung Pao Chi (Chicken with Chiles and Nuts)

	Category	Chicken Recipes
	Views	178
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Ingredients And Procedures

1 lb Chicken breast, boned

4 tb Soy sauce

1 1/2 tb Cold water

Cornstarch 1/4 t Garlic salt

4 Dried red chiles or more,

1 tb White wine or sherry

1 tb Sugar

1/2 t Salt

1 t Sesame oil

Oil for deep frying 1 t Chopped peeled gingerroot

1/2 c Peanuts

*Note: Chicken should be cut in 1-in. cubes. **More chiles may be used, to taste. Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.

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<h1>Kung Pao Chi (Chicken with Chiles and Nuts)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Chicken breast, boned <P>4 tb Soy sauce <P>1 1/2 tb Cold water <P>Cornstarch 1/4 t Garlic salt <P>4 Dried red chiles or more, <P>1 tb White wine or sherry <P>1 tb Sugar <P>1/2 t Salt <P>1 t Sesame oil <P>Oil for deep frying 1 t Chopped peeled gingerroot <P>1/2 c Peanuts <P>*Note: Chicken should be cut in 1-in. cubes. **More chiles may be used, to taste. Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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