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Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


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.


Losing weight

The Atkins’ Diet
Now nearly 5 decades old, the famous atkins diet is still widely used today. Although not accepted by all scientists, it enables weight reduction whilst allowing you to eat many of the foods you love, for example lamb and egg and cheese.
Unlike other diets, with the atkins diet you eat protein and fat, avoiding carbohydrates almost completely. It is referred to as a high protein, low carb, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.







Penne with Wild Mushroom Sauce
Penne with Wild Mushroom Sauce Category Pasta Recipes 
Views 207 
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Ingredients And Procedures

1 Pound Wild Mushrooms (Shiitake, Hen Of

The Woods Or Oyster Mushrooms) 2 Tablespoons Olive Oil

3 Tablespoons Butter

6 Tablespoons Shallots -- Coarsely Chopped

1 3/4 Cups Chicken Stock

1/3 Pound Fontina Or Provolone Cheese At Room

Temperature (About 1 Cup) -- Cut Into 1/4" Cubes 3/4 Cup Grated Parmesan Cheese

1/2 Cup Basil -- Finely Chopped

1/2 Teaspoon Thyme -- Finely Chopped

Salt -- To Taste 1 Pound Penne Or Ditalini

1. Rinse the mushrooms and pat dry with paper toweling. Cut the mushrooms into thin slices or bite-size pieces.

2. Heat 1 tablespoon of the oil in skillet and add the mushrooms. Cook, stirring frequently, about 5 minutes. Add half of the butter and the shallots, sitrring to blend. Cook about 5 minutes longer and add the stock. Bring to the boil and add the fontina cheese. Let cook over relatively high heat about 5 minutes. Stir in the remaining butter and the Parmesan cheese. Stir to blend well. Add 1/4 cup of the basil and the thyme and stir.

3. Meanwhile, bring about 3 quarts of water to the boil and add salt. Add the penne and cook until al dente. Reserve about 1/4 cup of the cooking liquid. Drain the pasta immediately and return it to the pot. Add the reserved pasta liquid and remaining 1 tablespoon of olive oil and stir to blend. Transfer equal portions of the pasta onto each of 4 to 6 hot pasta plates. Spoon equal portions of the mushroom sauce onto each serving and sprinkle each serving with the remaining basil.

 
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