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Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Safety in the kitchen

Make sure your ventilation is working properly and not blocked up, especially if you have a gas cooker.
Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.

Poached Cod In Saffron Broth

	Category	Herb and Spice Recipes
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Ingredients And Procedures

------------------------------POACHING LIQUID------------------------------ 2 c Chicken broth; low sodium

1 c Tomato juice

1 md Onion; quartered

2 md Celery ribs; cut into 2"

. pieces 1 md Carrot; cut into 2" pieces

1 bn Parsley

1/4 c Tomato paste; low sodium

1 lg Cube of fish bouillon

5 cl Garlic; peeled

1/4 ts Ground saffron

------------------------------------COD------------------------------------ 4 Codfish steaks; 4oz each

1 c Leeks; thinly sliced

1 md Green bell pepper; julienned

1 md Tomato; cut into wedges

1. In large Dutch oven, bring 2 cups water and poaching liquid

ingredients to a boil. Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids. Continue simmering liquid until reduced to 1 1/2 cups. 2. Place cod, leeks, bell pepper and tomato in liquid; bring to a

simmer. Cover and poach 5-6 minutes, or until cooked through. 3. To serve, divide liquid and vegetables equally among 4 bowls. Cut

cod into large pieces and divide equally among bowls.

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<h1>Poached Cod In Saffron Broth</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>------------------------------POACHING LIQUID------------------------------ 2 c Chicken broth; low sodium <P>1 c Tomato juice <P>1 md Onion; quartered <P>2 md Celery ribs; cut into 2" <P>. pieces 1 md Carrot; cut into 2" pieces <P>1 bn Parsley <P>1/4 c Tomato paste; low sodium <P>1 lg Cube of fish bouillon <P>5 cl Garlic; peeled <P>1/4 ts Ground saffron <P>------------------------------------COD------------------------------------ 4 Codfish steaks; 4oz each <P>1 c Leeks; thinly sliced <P>1 md Green bell pepper; julienned <P>1 md Tomato; cut into wedges <P>1. In large Dutch oven, bring 2 cups water and poaching liquid <P>ingredients to a boil. Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids. Continue simmering liquid until reduced to 1 1/2 cups. 2. Place cod, leeks, bell pepper and tomato in liquid; bring to a <P>simmer. Cover and poach 5-6 minutes, or until cooked through. 3. To serve, divide liquid and vegetables equally among 4 bowls. Cut <P>cod into large pieces and divide equally among bowls. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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