General kitchen advice

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.


Safety in the kitchen

Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.
  • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
  • Don't run extension cables across the floor as they can become worn.
  • Is the electric kettle leaking? This can be dangerous.












Grilled Portobello Mushrooms Over Angel Hair* Recipe
Grilled Portobello Mushrooms Over Angel Hair* Category BBQ Recipes 
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Ingredients And Procedures

2 Portobello mushrooms

2 tablespoons olive oil

Essence of Emeril -- see recipe 1 cup heavy cream

1 cup grated St. John's Cheese

1 teaspoon minced garlic

Salt and pepper 3/4 pound fresh angel hair pasta

-- cooked al dente tossed with olive oil 2 tablespoons chopped chives

1 3 ounce block St. John's Cheese -- for shaving

* WITH ST. JOHN'S CHEESE SAUCE Preheat the grill. Season each mushroom with olive oil and Essence. Place on the grill and grill for 3-4 minutes on each side. For the sauce: In a hot saute pan, add the cream. When the cream starts to bubble and thicken, whisk in the cheese. Season with the garlic, salt and pepper. Simmer the sauce for 2-3 minutes. In a pot of boiling salted and oiled water, drop in the fresh pasta for about 2 minutes, remove, drain, and add directly to the sauce. Remove the mushrooms and slice on the bias into 2-inch slices. Using a pair of tongs, place three nests of pasta in the center of the platter. Spoon the remaining sauce over the pasta and around the plate. Arrange the mushroom around the pasta. Garnish with hand-shaved cheese and chives.

Formatted by Olivia Liebermann.

 
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