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General kitchen advice

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.


Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.


Weight loss

The Glycaemic Index Diet
The gi index diet is based on the glycaemic index, a list showing food types and a score illustrating the rapidity with which the energy in the food gets changed to sugar in the dieters blood stream. The believe is that slow release types of food (ie those foods with a low Glycaemic index score), keep you feeling full longer and help you to take in fewer food without feeling you are always hungry.
It is also extremely effective for folk with diabetes, as the low GI foods are helpful in reducing rises in blood sugar levels.





Roast Duckling In Wine
Roast Duckling In Wine Category Duck Recipes 
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Ingredients And Procedures

4 1/2 lb Duckling

2 c Optional stuffing

1 t Kosher salt

Coarse 1/4 t Nutmeg

Wine & grape Sauce 3/4 c Marsala wine

2 T Grape jelly

1 1/2 T Cornstarch

1 c Seedless green grapes

1. Wash duckling and dry. Sprinkle salt and nutmeg

in the cavity. Close openings with wooden picks. Tie legs together. Tie wings to body. Wrap bits of foil over legs and wings to prevent over cooking. Cover with wax paper to prevent splattering. 2. Place duckling with or without stuffing, breast side down in a baking dish. Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4-lb duckling. After 12 minutes, turn bird breast side up and drain off accumulated fat. Continue cooking. 3. Remove from microwave oven; remove foil pieces and wax paper. Drain fat. 4. Blend wine jelly and cornstarch together. (You may need to add a bit of water.) Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth. Add the grapes and heat at FULL POWER for 45 seconds more. Pour sauce over duck. 5. Roast in conventional range for 30 minutes at 400 deg.F. until skin is crispy brown and legs can be moved easily. Let stand 10 minutes. Serves 4-6. Microwave time: 25-31 minutes

(then 30 minutes in conventional range) Conventional range time: 2 - 2-1/2 hours Source: Micro Cookbook -----

 
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