General kitchen advice

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Stir-Fried Eggplant Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

2 T Sesame oil (or

-a mixture of sesame -oil and clear vegetable -oil, to taste) 6 Szechuan peppers

1 lg Eggplant, cubed

2 Garlic cloves,

-crushed or minced In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic. Stir-fry over moderately high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving. NOTES: * A simple Chinese-style recipe for fresh eggplant -- My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe. * I've heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant. : Difficulty: easy. : Time: 15 minutes. : Precision: no need to measure. : Richard Newman-Wolfe : University of Rochester, Rochester NY : Nemo@Rochester.ARPA : Copyright (C) 1986 USENET Community Trust

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<h1>Stir-Fried Eggplant</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 T Sesame oil (or <P>-a mixture of sesame -oil and clear vegetable -oil, to taste) 6 Szechuan peppers <P>1 lg Eggplant, cubed <P>2 Garlic cloves, <P>-crushed or minced In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggplant and the garlic. Stir-fry over moderately high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving. NOTES: * A simple Chinese-style recipe for fresh eggplant -- My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe. * I've heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant. : Difficulty: easy. : Time: 15 minutes. : Precision: no need to measure. : Richard Newman-Wolfe : University of Rochester, Rochester NY : Nemo@Rochester.ARPA : Copyright (C) 1986 USENET Community Trust <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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