Cooking tips

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.


Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.


Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.












Lentil-Vegetable Stew (T) Recipe
Lentil-Vegetable Stew (T) Category Stew Recipes 
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Ingredients And Procedures

1 Cup(s) Lentils

4 Cup(s) Vegetable Stock

1 Cup(s) Onion chopped

2 md Garlic clove minced, 1

Medium 2 Cup(s) Carrots sliced

1/2 Cup(s) Leeks

2 Cup(s) Turnip

2 md Potato raw w/o skin

1 Cup(s) Celery, diced

1/2 Teaspoon(s) Rosemary dried

28 Ounce(s) Tomato canned,

Crushed 1/2 Teaspoon(s) Pepper

1 Tablespoon(s) Lemon juice

3 Tablespoon(s) Parsley fresh

Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot. Bring to boil, cover, and simmer for 50 min. Add tomatoes and pepper. Simmer for 25 min. Stir in lemon juice and garnish with parsley. Serve hot. Nutritional Analysis Calories ( 180 cal) Protein ( 6.9 g) Carbohydrate ( 39 g) Fat (0.69 g) Calories from Protein: 14 % Carbohydrate: 82 % Fat: 3 %

Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume 13 Issue 28] Dec. 28. 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?



 
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