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.











Cossack Roast (Beef) Recipe
Cossack Roast (Beef) Category Beef Recipes 
Views 48 
Ratings 0 
Ingredients And Procedures

Cossack Roast (Beef) No. 2902 Yields 8 Servings

5 Lb Boneless Beef Roast 2 Cups Cabbage, Shredded

2 Medium Onions, Chopped 2 Turnips, Diced

1 1/2 Tbls Salt 4 Carrots, Diced

1 tsp Cloves, Ground 3 Medium Onions, Chopped

1/2 tsp Nutmeg, Ground 1 tsp Black Pepper, Ground

1/2 Cup Cider Vinegar 1/2 tsp White Pepper, Ground

1 Clove Garlic, Minced 1/2 Cup Raisins

1/2 Cup Marinade (See The 1/2 Cup Apple Cider

Instructions) 1 1/2 Cups Water 2 Tbls Butter

4 Tbls Plain Yogurt

Place the meat in a deep roaster. Combine the spices with the first measure of onions and the garlic. Cover the meat with the mixture. Pour the vinegar over. Cover. Refrigerate for 24 hours, turning the meat after 12 hours. Preheat the oven to 275 degrees. Remove the meat from the roaster. Pour off and reserve the liquid from the roaster. Return the meat to the roaster. Return the amount of marinade indicated in the ingredients to the roaster. Add the cider, the water and raisins. Cover. Cook for 2 1/2 hours. Melt the butter in a skillet. Add the carrots, turnips, the second measure of onions and the cabbage. Cook until slightly browned. Spread the vegetables over the meat. Roast for 1/2 hour. Remove the roast from the roaster. Slice. Skim the fat from the liquid in the roaster pan. Serve the vegetables in the remaining pan juices alongside the meat slices.

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




Search Recipe Database: