General cooking tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


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).


Cook safely

Never fill a chip pan more than a third full of oil.
Don't cook if you're affected by alcohol or prescription drugs.











Chili Dog Rolls Recipe
Chili Dog Rolls Category Vegetarian Recipes 
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Ingredients And Procedures

-----------------------------------ROLLS----------------------------------- 1 tb Yeast, dry

1/4 c ;water, warm

1/2 ts Sugar or honey

1 c ;water, warm

1 tb Olive oil

4 c Flour, unbleached or whole

-wheat flour ----------------------------------FILLING---------------------------------- 7/8 c ;water, boiling

1 c TVP granules or flakes

1 md Onion; chopped

1/2 Green pepper; chopped

1 Garlic clove; minced

1 c Mushrooms (6 large); chopped

2 ts Olive oil

1 tb Olive oil

1 ts Cumin

2 ts Chili powder

1 ts Oregano

1/2 ts Salt

1 lg Tomato; chopped OR

8 oz Tomato sauce

Dissolve the yeast in 1/4 cup warm water and honey, and let stand a few minutes. Add 1 cup of warm water and 1 tbs olive oil. Stir in the flour. Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed. Cover and let rise for an hour. For the filling: Mix the boiling water and TVP. Let it stand while you prepare the vegetables. Heat a non-stick skillet and add 2 tsp olive oil. Saute the onons, pepper and garlic a few minutes to soften, then remove to a bowl. Heat the pan again and add 1 Tbsp olive oil. Saute the reconstituted TVP a minute or two, sprinkling with the spices. Cook a few minutes and add the tomato or tomato sauce. Punch down the risen dough and divide into 2 balls. Have 2 lightly oiled baking dishes ready. On a lightly floured surface, roll a ball of dough out into a long oblong, about 5 inches wide. Spread half the filling down the long side of the dough, leaving edges bare. Roll dough over to seal filling in, pinching edges. Cut each roll of dough into 10 pieces, placing slices on baking sheets, seam side down. Let rise again for 20 minutes. Heat oven to 375 degrees, and bake for 20-25 minutes until lightly browned. Cool on a rack. Per roll: 111 cal; 4 g prot; 19 g carb; 2 gm fat The TVP Cookbook by Dorothy Bates/MM by DEEANNE

 
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