General cooking tips

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

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 : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Safety in the kitchen

Make sure your ventilation is working properly and not blocked up, especially if you have a gas cooker.
Don't put anything metallic inside the microwave.

Beef and Vegetable Stew Recipe

	Category	Stew Recipes
	Views	110
	Ratings	0

Ingredients And Procedures

2 tablespoons vegetable oil

1 1/2 pounds beef chuck -- cut in 1" cubes

2 tablespoons all-purpose flour

1 medium leek -- bias cut 1-inch

1/2 cup beef stock

1 can (8 oz) tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

3 medium carrot -- bias cut 1-inch

2 celery ribs -- bias cut 1/2-inch

1 cup tiny frozen peas -- thawed

Salt and pepper

1. Heat the oil in the pressure cooker over medium-high heat. Add the meat and cook uncovered, turning, until well browned, 6 to 8 mediums. Sprinkle on the flour and cook, stirring, 1 minute. Add the leek, beef stock, tomato sauce, worcestershire sauce and basil.

2. Cover and bring to high pressure. Reduce heat to stabilize pressure and cook 10 minutes. Release pressure by running cold water over the cover. Add the carrots and celery. Cover and return pressure cooker to high pressure. Reduce heat and cook 5 minutes. Release pressure and add the peas. Season with salt and pepper to taste and serve.

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<h1>Beef and Vegetable Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 tablespoons vegetable oil <P>1 1/2 pounds beef chuck -- cut in 1" cubes <P>2 tablespoons all-purpose flour <P>1 medium leek -- bias cut 1-inch <P>1/2 cup beef stock <P>1 can (8 oz) tomato sauce <P>1 tablespoon Worcestershire sauce <P>1 teaspoon dried basil <P>3 medium carrot -- bias cut 1-inch <P>2 celery ribs -- bias cut 1/2-inch <P>1 cup tiny frozen peas -- thawed <P>Salt and pepper <P>1. Heat the oil in the pressure cooker over medium-high heat. Add the meat and cook uncovered, turning, until well browned, 6 to 8 mediums. Sprinkle on the flour and cook, stirring, 1 minute. Add the leek, beef stock, tomato sauce, worcestershire sauce and basil. <P>2. Cover and bring to high pressure. Reduce heat to stabilize pressure and cook 10 minutes. Release pressure by running cold water over the cover. Add the carrots and celery. Cover and return pressure cooker to high pressure. Reduce heat and cook 5 minutes. Release pressure and add the peas. Season with salt and pepper to taste and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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