Food and 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.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

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Elida Proenzas Yuca Con Mojo Recipe

	Category	Salad Recipes
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Ingredients And Procedures

2 lb Yuca

Salt 1 sm White onion, sliced as

-thinly as possible For the Mojo: 2 Cloves garlic

1/3 ts Salt (or to taste)

1/4 ts Black pepper

4 tb Lime juice of sour orange

-juice (Naranja agria) 2 tb Olive oil

Cut the yuca into 2-in pieces and peel with a paring knife. Cut the large pieces in half so that all are of uniform size. Bring ar least 2 quarts salted water to a boil. Add the yuca and cook for 20 minutes or until cracks begin to appear in the center (of the yuca) Add 1 c cold water. Cook the yuca for 5-10 more minutes, or until very soft. Meanwhile, make the mojo. Finely chop the garlic, and, in a mortar and pestle, pound it to a paste with the salt and pepper. Stir in the lime juice and correct the seasoning. Just before serving, heat the olive oil in a small frying pan and pour it into the garlic mixture. Stand back - it may spatter. Drain the yuca and pull out any fibers. Arrange on a platter or plates and pour the hot mojo on top. Garnish the yuca with thinly sliced onion and serve

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<h1>Elida Proenzas Yuca Con Mojo</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Yuca <P>Salt 1 sm White onion, sliced as <P>-thinly as possible For the Mojo: 2 Cloves garlic <P>1/3 ts Salt (or to taste) <P>1/4 ts Black pepper <P>4 tb Lime juice of sour orange <P>-juice (Naranja agria) 2 tb Olive oil <P>Cut the yuca into 2-in pieces and peel with a paring knife. Cut the large pieces in half so that all are of uniform size. Bring ar least 2 quarts salted water to a boil. Add the yuca and cook for 20 minutes or until cracks begin to appear in the center (of the yuca) Add 1 c cold water. Cook the yuca for 5-10 more minutes, or until very soft. Meanwhile, make the mojo. Finely chop the garlic, and, in a mortar and pestle, pound it to a paste with the salt and pepper. Stir in the lime juice and correct the seasoning. Just before serving, heat the olive oil in a small frying pan and pour it into the garlic mixture. Stand back - it may spatter. Drain the yuca and pull out any fibers. Arrange on a platter or plates and pour the hot mojo on top. Garnish the yuca with thinly sliced onion and serve <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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