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Cooking tips

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.


Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?






Pureed Vegetables
Pureed Vegetables Category Vegetable Recipes 
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Ingredients And Procedures
Ingredients
1eachpotato, cooked and chopped
1eachcarrot, scrubbed and chopped
1/2eachzucchini, scrubbed, peeled, chopped
1/2eachcelery stalk or onion, scrubbed, chopped

Directions:

Optional: chicken wing meat, cooked, skinned, all bones removed

Place all ingredients in a small saucepan and cover with cold water. Bring to a boil and simmer until all ingredients are tender.

Put in blender or food processor with a little of the liquid to facilitate blending. Remove and serve or freeze in ice-cube tray.

If you're traveling, you can always put this in a wide-holed Thermos and serve whenever you need it.
 
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