General cooking tips

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.

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.

Dieting 101

The Zone Diet
The Zone diet is a diet system initially detailed by Barry Sears in a series of books and publications. The Zone diet isn’t expressly a weight loss diet, although many zone diet fans find that they actually manage to lose body weight by following the zone diet.
The science behind the Zone Diet is that if you were to limit the secretion of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts your body in a state of balance which is an awful lot more wholesome than other diets, which, not surprisingly, is known as 'the zone'.
Sears alleges that when your body is in this 'zone' it is working at its best and, as a consequence, doesn't build up fat.
The most valuable procedure of the zone system is to control the exact ratio of carbohydrates to proteins, and to make sure your diet has increased amounts of Omega 3 and omega 6.

Clam Linquine Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

1/4 c Olive oil

3 Cloves garlic, minced

2 6 oz cans minced or chopped

-clams with juice 1/8 ts Crushed red pepper

1/4 ts Dried oregano

1 tb Fresh lemon juice

2 tb Chopped fresh parsley

8 oz Pkg dried linguine or

-spaghetti, cooked Freshly grated parmesan cheese Heat olive oil in large skillet over medium heat. Add garlic and saute gently until just golden, about 1 minutes. Do not let garlic brown. Add clams and their liquid, red pepper, oregano and lemon juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1 minutes. Place cooked pasta in serving bowl. Pour some sauce over pasta and toss to coat strands. Pour remaining sauce over top of pasta. Sprinkle with parmesan cheese. Makes 3-4 servings. Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens

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<h1>Clam Linquine</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Olive oil <P>3 Cloves garlic, minced <P>2 6 oz cans minced or chopped <P>-clams with juice 1/8 ts Crushed red pepper <P>1/4 ts Dried oregano <P>1 tb Fresh lemon juice <P>2 tb Chopped fresh parsley <P>8 oz Pkg dried linguine or <P>-spaghetti, cooked Freshly grated parmesan cheese Heat olive oil in large skillet over medium heat. Add garlic and saute gently until just golden, about 1 minutes. Do not let garlic brown. Add clams and their liquid, red pepper, oregano and lemon juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1 minutes. Place cooked pasta in serving bowl. Pour some sauce over pasta and toss to coat strands. Pour remaining sauce over top of pasta. Sprinkle with parmesan cheese. Makes 3-4 servings. Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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