Food and cooking tips

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 : 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.


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.












Venison Grillades Recipe
Venison Grillades Category Game Recipes 
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Ingredients And Procedures

5 pounds venison -- sliced 1/2" thick

1 cup flour

1 cup vegetable oil

3 cups onions -- chopped

1 1/2 cups green onions -- chopped

1 1/2 cups celery -- chopped

1 1/2 cups green peppers -- chopped

2 bay leaves

1 cup red wine

2 cans beef bouillon

15 ounces crushed tomatoes

15 ounces tomato puree

15 ouces Rotel diced tomatoes and chiles

2 teaspoons white pepper

1 1/2 teaspoons black pepper

1/2 teaspoon cayenne pepper

3 teaspoons salt

1/2 teaspoon thyme

1/2 teaspoon basil

3 teaspoons worcestershire sauce

grits

Pound venison strips to 1/4 inch thick. On a well greased grill, brown meat on both sides, cut into manageable sized pieces and set aside. In a 12 quart pot, combine oil and flour. Stir continously over medium high heat until roux is a rich brown color, the darker the better. As soon as roux is ready, add onions and continue to stir 1 to 2 minutes. Add rest of vegetables, stirring as needed until onions are clear. Slowly add boullion to mixture, stirring thoroughly. If added too quickly, roux will separate. When mixture has stabilized, add tomatoes and simmer for 10 minutes. Add wine and meat, including whatever drippings have accumulated since grilling. Cover pot and simmer until meat is just tender, (1-2 hours) stirring occasionally. Add seasonings and simmer 20 minutes more. Serve over grits.

 
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