Cooking 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.


Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


Losing weight

Low calorie diet

In simple terms, the low calorie diet is based on the fact that in order to achieve weight loss, the important thing to eat fewer calories than you burn up.

Definition of a calorie?
The calorie is a unit for measuring food's ability to produce heat and energy. A food calorie is the the amount of energy required to raise one cubic centimeter of water by one degree centigrade. If something has more calories, then it will gives you a larger amount of energy when your body burns it.

Examples of low calorie foods include cabbage, tomato, watermelon, meals containing beef, and bamboo shoots.











Vinaigrette (Russian Cooked Vegetable Salad) Recipe
Vinaigrette (Russian Cooked Vegetable Salad) Category Regional Recipes 
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Ingredients And Procedures

1 lg Beet; W/Skin, Stemmed * OR

16 oz Beets; Drained And Cut Into

-1/2-Inch Dice, 1 Can 3 md Boiling Potatoes; Peeled

2 md Carrots; Peeled

1/4 c Onion; Chopped

3 md Dill Pickles; Cut Into 1/2

--Inch Dice 8 1/2 oz Peas; Drained, 1 Can

1/4 c Scallions; Chopped (Green

-Onions Will Do) 1/4 c Fresh Dill; Finely Chopped

Salt And Freshly Ground -Black Pepper; To Taste ----------------------------------DRESSING---------------------------------- 1 ts Dry Mustard

1/2 ts Sugar

3 tb Red Wine Vinegar

1/3 c Sunflower Or Corn Oil

Salt And Freshly Ground -Black Pepper; To Taste * Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings.

 
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