Food tips

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.


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.


Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.












Fiesta Enchiladas Recipe
Fiesta Enchiladas Category Beef Recipes 
Views 85 
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Ingredients And Procedures

2 pounds lean ground beef

1 large onion -- chopped

10 ounces frozen chopped spinach -- thawed and drained

1 teaspoon cumin

1 teaspoon pepper

1/2 cup parmesan cheese -- grated

20 ounces tomato soup

10 ounces enchilada sauce

1/2 cup tomato sauce

1/2 cup green chile salsa

12 corn tortillas

2 cups Monterey jack cheese -- grated

Brown beef until crumbly and drain fat. Add onions, spinach, cumin, pepper and parmesan.

In separate pan, combine soup and enchilada sauce and simmer ten minutes.

Combine tomato sauce and salsa in separate bowl.

Dip tortilla into soup-enchilada mixture. Fill with 1/2 cup meant and add 1 tablespoon salsa mixture.

Place seam-side down in 3-quart casserole. Repeat and sprinkle with Monterey Jack cheese.

Bake at 350 degrees for 30 minutes.

Serve topped with sour cream, sliced black olives and green onions.

 
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