General kitchen advice

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Diet types

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet achieved most of its fame during the last decade. Although highly controversial, it allows weight loss whilst allowing you to eat many foods that are not normally available to dieters, for example meat and hard cheese.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that must be avoided. It is often referred to as a high protein, low carb, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Silent Stalkers Stew

	Category	Stew Recipes
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Ingredients And Procedures

1 Chicken (3 to 3 1/2

-pounds), cut into 8 pieces 2 c Water

1 Bay leaf

1/2 ts Dried oregano

1/2 ts Dried thyme

Salt Freshly ground black pepper 8 Ounces sausage links,

-cooked and cut into -1/2-inch lengths 3 Potatoes, diced

2 Carrots, cut into thick

-julienne strips 6 sm White onions, peeled

1 c Brussels sprouts, trimmed

1 qt Chicken Stock

Kibble (pages 73-80) [See -below... S.C.] Place chicken pieces in large kettle, add water, and bring to a boil over high heat. Reduce heat, add bay leaf, oregano, thyme, and salt and pepper to taste, and simmer chicken, covered, for 25 minutes. Add sausage, potatoes, carrots, onions, and Brussels sprouts; continue to cook at a rapid simmer, covered, for 20 minutes longer. Add some stock if mixture begins to dry out. Remove chicken pieces and bone them. Arrange chicken and rest of stew over a plate of kibble. Pour enough stock over dish to make a rich gravy. Serve at once. Makes 2 1/2 to 3 quarts chicken stew. Makes 2 1/2 to 3 quarts chicken stew. [Heh! Had you guys going with that kibble reference I'll bet. "Ceideburg's finally gone over the edge. A pity..." Picked up a genuine cookbook for dog food yesterday. It's called "Bone Appetit!" Too cute, huh? Since I don't even like to cook for myself very much the pooch will just have to make do with leftovers, but it is an interesting book. Lots of doggie lore like the following about Basenjis, the "Silent Stalker" of the recipe title.] Basenjis are depicted in ancient Egyptian scrolls looking exactly as the breed does today. Eventually Basenjis migrated further south in Africa, becoming silent stalkers for tribesmen in the Belgian Congo, where they were discovered by British explorers in the late nineteenth century. With an expressively wrinkled forehead, a tightly up curled tail, and no bark at all, the Basenjis was immediately favored as an export. Fastidiously clean by nature, the Basenjis has a grooming ritual that is similar to a cat's and involves licking the entire coat to clean it. The Basenjis' chortle, described as an appealing yodel, is its most distinguishing characteristic. MULTI-GRAIN DOG KIBBLE: 2 cups whole wheat flour 1 1/2 cups all-purpose unbleached flour 1/2 cup soy flour 1 cup cornmeal 1 cup nonfat dry milk powder 1 cup rolled oats 1/2 cup wheat germ 1/2 cup brewer's yeast 1 tablespoon salt 1 large egg 5 tablespoons corn oil 3 cups water Preheat oven to 350F and grease two 13 x 9-inch baking sheets. In a large mixing bowl, combine whole wheat, all-purpose and soy flours, cornmeal, milk powder, oats, brewer's yeast, and salt. In a small bowl, combine egg and corn oil. Stir water into dry ingredients, then add egg mixture, mixing well. The batter will be thin. Divide batter between baking sheets, spreading evenly 1/2 inch thick, as though for pizza. Bake for 45 minutes. Cool kibble, then break into small pieces. Store in covered container in refrigerator, or divide into individual servings, place in freezer bags, and freeze. Makes 20 cups kibble. From "Bone Appetit!" by Suzan Anson, New Chapter Press, N.Y. ISBN: 0-942257-13-8

Posted by Stephen Ceideberg; November 22 1992.

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<h1>Silent Stalkers Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Chicken (3 to 3 1/2 <P>-pounds), cut into 8 pieces 2 c Water <P>1 Bay leaf <P>1/2 ts Dried oregano <P>1/2 ts Dried thyme <P>Salt Freshly ground black pepper 8 Ounces sausage links, <P>-cooked and cut into -1/2-inch lengths 3 Potatoes, diced <P>2 Carrots, cut into thick <P>-julienne strips 6 sm White onions, peeled <P>1 c Brussels sprouts, trimmed <P>1 qt Chicken Stock <P>Kibble (pages 73-80) [See -below... S.C.] Place chicken pieces in large kettle, add water, and bring to a boil over high heat. Reduce heat, add bay leaf, oregano, thyme, and salt and pepper to taste, and simmer chicken, covered, for 25 minutes. Add sausage, potatoes, carrots, onions, and Brussels sprouts; continue to cook at a rapid simmer, covered, for 20 minutes longer. Add some stock if mixture begins to dry out. Remove chicken pieces and bone them. Arrange chicken and rest of stew over a plate of kibble. Pour enough stock over dish to make a rich gravy. Serve at once. Makes 2 1/2 to 3 quarts chicken stew. Makes 2 1/2 to 3 quarts chicken stew. [Heh! Had you guys going with that kibble reference I'll bet. "Ceideburg's finally gone over the edge. A pity..." Picked up a genuine cookbook for dog food yesterday. It's called "Bone Appetit!" Too cute, huh? Since I don't even like to cook for myself very much the pooch will just have to make do with leftovers, but it is an interesting book. Lots of doggie lore like the following about Basenjis, the "Silent Stalker" of the recipe title.] Basenjis are depicted in ancient Egyptian scrolls looking exactly as the breed does today. Eventually Basenjis migrated further south in Africa, becoming silent stalkers for tribesmen in the Belgian Congo, where they were discovered by British explorers in the late nineteenth century. With an expressively wrinkled forehead, a tightly up curled tail, and no bark at all, the Basenjis was immediately favored as an export. Fastidiously clean by nature, the Basenjis has a grooming ritual that is similar to a cat's and involves licking the entire coat to clean it. The Basenjis' chortle, described as an appealing yodel, is its most distinguishing characteristic. MULTI-GRAIN DOG KIBBLE: 2 cups whole wheat flour 1 1/2 cups all-purpose unbleached flour 1/2 cup soy flour 1 cup cornmeal 1 cup nonfat dry milk powder 1 cup rolled oats 1/2 cup wheat germ 1/2 cup brewer's yeast 1 tablespoon salt 1 large egg 5 tablespoons corn oil 3 cups water Preheat oven to 350F and grease two 13 x 9-inch baking sheets. In a large mixing bowl, combine whole wheat, all-purpose and soy flours, cornmeal, milk powder, oats, brewer's yeast, and salt. In a small bowl, combine egg and corn oil. Stir water into dry ingredients, then add egg mixture, mixing well. The batter will be thin. Divide batter between baking sheets, spreading evenly 1/2 inch thick, as though for pizza. Bake for 45 minutes. Cool kibble, then break into small pieces. Store in covered container in refrigerator, or divide into individual servings, place in freezer bags, and freeze. Makes 20 cups kibble. From "Bone Appetit!" by Suzan Anson, New Chapter Press, N.Y. ISBN: 0-942257-13-8 <P>Posted by Stephen Ceideberg; November 22 1992. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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