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General cooking tips

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.


Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).


Cook safely

Never fill a chip pan more than a third full of oil.
Don't cook if you're affected by alcohol or prescription drugs.





Southern Curry Chicken
Southern Curry Chicken Category Rice Recipes 
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Ingredients And Procedures

1 lb Boneless skinless chicken

-breast 1/4 c All-purpose flour

1/8 c Vegetable oil

1 Garlic clove, halved

1 md Onion, thinly sliced

1 tb Chopped jalepeno peppers

1/2 tb Curry powder

1/2 ts Celery salt

1 14-oz can tomato sauce

1/2 c Minute rice

1. On waxed paper, coat chicken with flour. In 12-inch skillet over

medium-high heat, in hot vegetable oil, cook chicken until browned on all sides; remove chicken from skillet. 2. In drippings in skillet, over medium heat, cook garlic, onions,

pepper, curry powder, and celery salt until vegetables are tender, about 5 minutes, stirring occasionally. Stir in tomato sauce; add chicken and heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork-tender. 3. Meanwhile, prepare rice as label directs.

4. To serve, arrange chicken and cooked rice on warm serving

platter. Remove garlic pieces from sauce and spoon some sauce over chicken. Pass remaining sauce seperately in gravy boat. VERY loosely based on "Chicken Curry, Southern Style" from the Good Housekeeping Illustrated Cookbook: * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

 
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