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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.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.






Risotto with Toasted Mushrooms
Risotto with Toasted Mushrooms Category Pasta Recipes 
Views 13 
Ratings 0 
Ingredients And Procedures

1 Small Onion -- finely chopped

300 Grams Risotto Rice -- or quick-boiling ric

15 Grams Butter

1 1/2 Deciliters Dry White Wine

8 To 10 Dl. Chicken Bouillon -- (boiling)

1 Deciliter Grated Parmesan Cheese -- (50 grams)

10 Grams Butter

-----Mushroom Mixture----- 375 Grams Fresh Mushrooms -- or mix of other type

1 Tablespoon Olive Oil

1 Clove Garlic -- finely chopped

-----Garnish----- Parsley Sprigs

Lightly brown rice and onions in butter. Add white wine and approximately 1/4 of the chicken bullion. Let rice cook uncovered until excess liquid is gone. Continue this procedure till remaining bullion is used up. Stir often during this process. Total cookinf time is 20-25 minutes. Add cheese and butter.

Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic.

Spread mushrooms on top of risotto along with parsley sprigs.

 
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