General cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

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).

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Cook safely

Dry food before putting it in a deep fat fryer (water can make the oil explode).

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.

Pasta with Chicken and Squash

	Category	Mexican Recipes
	Views	194
	Ratings	0

Ingredients And Procedures

16 ounces spiral pasta

2 cups whipping cream

1 tablespoon butter or margarine

8 ounces Mexican cheese blend or cheddar cheese -- shredded

1 small onion -- chopped

1 clove garlic -- minced

5 tablespoons olive oil or vegetable oil, divided

2 medium zucchini -- julienned

2 medium yellow summer squash -- julienned

1 1/4 teaspoons salt, divided

1/8 teaspoon pepper

1 pound boneless skinless chicken breast halves -- julienned

1/4 teaspoon dried basil

1/4 teaspoon dried marjoram

1/4 teaspoon dried savory

1/4 teaspoon dried rosemary -- crushed

1/8 teaspoon rubbed sage

Cook pasta according to package directions. Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; cook and stir until melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm. In a skillet over medium heat, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon salt and pepper; remove and keep warm. Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a

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<h1>Pasta with Chicken and Squash</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>16 ounces spiral pasta <P>2 cups whipping cream <P>1 tablespoon butter or margarine <P>8 ounces Mexican cheese blend or cheddar cheese -- shredded <P>1 small onion -- chopped <P>1 clove garlic -- minced <P>5 tablespoons olive oil or vegetable oil, divided <P>2 medium zucchini -- julienned <P>2 medium yellow summer squash -- julienned <P>1 1/4 teaspoons salt, divided <P>1/8 teaspoon pepper <P>1 pound boneless skinless chicken breast halves -- julienned <P>1/4 teaspoon dried basil <P>1/4 teaspoon dried marjoram <P>1/4 teaspoon dried savory <P>1/4 teaspoon dried rosemary -- crushed <P>1/8 teaspoon rubbed sage <P><P>Cook pasta according to package directions. Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; cook and stir until melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm. In a skillet over medium heat, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon salt and pepper; remove and keep warm. Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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