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General tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


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


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.


Cook safely

  • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
  • Don't run extension cables across the floor as they can become worn.
  • Is the electric kettle leaking? This can be dangerous.

Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.





Mushroom Cashew Bisque
Mushroom Cashew Bisque Category Soup Recipes 
Views 177 
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Ingredients And Procedures

-----CASHEW CREME----- 1/2 c Raw cashews

1/2 c -- water

-----BISQUE----- 1/3 c Shiitake mushrooms -- dried

6 c Hot vegetable broth or water

1 c Onions -- diced

1 c Carrots -- diced

1/2 c Celery -- diced

1 t Olive oil

1 t Sesame oil

1 t Garlic -- minced

4 c Mushrooms, fresh -- chopped

1 t Sherry wine

1 Bay leaf

pn Black pepper 3 tb Soy sauce,low sodium

1/3 c Parsley, fresh -- finely

-chopped 1/3 c Unbleached white flour

1/4 c Cashew creme

2 tb Cashew butter

To make cashew creme: Puree cashews and 1/4 cup water in blender or food processor. Slowly add another 1/4 cup water to make a smooth creme. To make bisque: Rince and soak dried mushrooms in one cup hot stock tomake broth. Drain and reserve liquid. Finely chop rehydrated mushrooms and set aside. Saute onions, carrots and celery in olive andsesame oils over medium heat until lightly browned. Add garlic, fresh and rehydrated mushrooms and 4 tbs reserved mushroom liquid. Continue tocook until mushrooms are soft, about 3 to 5 minutes. Add sherry, bay leaf, pepper, soy sauce, parsley, remaining mushroom liquid and water. Bring to a boil, lower heat and simmer for 20 minutes. Remove from heat, reserve 2 cups liquid and cool to room temperature. Whisk together flour and reserved liquid until smooth. Bring soup back to simmer and stir in flour mixture, cashew butter and cashew creme. Heat for 5 minutes or until slightly thickened. Per serving: 232 cal; 8 g prot; 300 mg sod; 35 g carb; 10 g fat; 0 mg chol; 203 mg cal From DEEANNE's recipe files

 
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