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General 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.


Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.


Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"






Red Bean, Rice and Sausage Soup
Red Bean, Rice and Sausage Soup Category Bean Recipes 
Views 161 
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Ingredients And Procedures

1 lg Onion -- chopped

1 lg Garlic clove -- minced

1 t Olive oil

3 1/2 c Chicken stock -- defatted

1 lg Carrot -- diced

1 lg Celery stalk -- diced

1/2 Sweet red peppers -- diced

1 1/2 c Water

1 cn Tomato sauce -- (15 ounces)

2 cn Red kidney beans, canned --

(16 ounces) 1/4 ts Dried thyme

1 Bay leaf

1/4 ts Black pepper

1/3 c Long-grain rice

6 oz Sausage -- sliced 1/4"

Thick

In a Dutch oven or small soup pot, combine onion, garlic, olive oil, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently, until onions begin to brown, about 5-6 minutes. Add all remaining ingredients except sausage. Bring sou p to a boil over high heat. Lower heat and cover. Simmer, stirring occasionally, about 20 minutes. Add sausage and cook an additional 10 minutes or until flavors are well blended and soup has thickened slightly. Keeps in refrigerator for 3-4 days. Recipe By : Skinny Soups

 
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