Cooking advice

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.


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.


If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Kitchen safety

Keep electrical leads from trailing over or going near the cooker.
If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.











Cornbread Stuffing w/Apples and Golden Raisins Recipe
Cornbread Stuffing w/Apples and Golden Raisins Category Side Dish Recipes 
Views 106 
Ratings 0 
Ingredients And Procedures

---------------------------------CORNBREAD--------------------------------- 2 lg Eggs, whites only

1 1/3 c Skim milk

1/2 c Applesauce

2 c Cornmeal*

1 tb Sugar

1 tb Baking powder

1/2 ts Salt

----------------------------------STUFFING---------------------------------- 2 ea Ribs, celery, chopped

1 lg Onion, chopped

2 tb Chopped fresh parsley

1 ts Dried thyme

Salt and Pepper to taste 1 c Golden raisins

1/4 c Dry sherry (optional)

2 c Defatted broth or low sodium

-chicken broth FOR THE CORNBREAD: Preheat oven to 400 to 400 degrees. Coat an 8-inch-spaure cake pan with cooking stray. In a medium bowl, combine egg

whites, skim milk, and ap-plesauce. Mix well. Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture. Stir until bloended and poour into a prepared pan; bake for 15 minutes or until bread in done. Remove from oven and cool. FOR THE STUFFING: Spray a nonstick skillet with cooking spray and saute celery and onion until tender. Add spices; remove and put into a large bowl. Add raisins, apples, and the cornbread, crumbled. Toss with the broth and sherry and bake covered in a casserole dish previously coated wth cooking spray, about 12-15 mninutes. If the stuffing appears to dry, add more broth. Toward the

end of cooking, remove cover to brown. *Substitute one cup of four for one cup of cornmeal, if you prefer.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: