General cooking tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Great Northern Minestrone Recipe

	Category	Bean Recipes
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Ingredients And Procedures

1 c Idaho Great Northern Beans

-- rinsed Water 1/2 c Chopped onion

1 t Minced garlic

1 tb Dry basil

1 t Dry oregano

1 t Salt

Pepper, to taste Leftover ham or beef bones 16 oz Tomatoes, undrained

4 c Thinly sliced vegetable

--(carrots, zucchini, --celery, cabbage) 1/2 c Small macaroni

1/4 c Chopped parsley

Grated Parmesan cheese

Add beans to 3 cups boiling water; boil for 2 minutes. Cover and let stand 1 to 4 hours. Drain and rinse well. Place beans in kettle. Add 6 cups water, onion, garlic, basil, oregano, salt, pepper and ham or beef bones. Bring to boil. Cover and simmer 1 hour or until beans are almost tender. Add tomatoes, vegetables, macaroni and parsley, breaking up tomatoes. Cover and simmer 1/2 hour longer or until ingredients are done. Add more water if a thinner consistency is desired. Adjust seasonings. Serve with grated Parmesan cheese. Makes 2 to 2-1/2 quarts. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>

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<h1>Great Northern Minestrone</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 c Idaho Great Northern Beans <P>-- rinsed Water 1/2 c Chopped onion <P>1 t Minced garlic <P>1 tb Dry basil <P>1 t Dry oregano <P>1 t Salt <P>Pepper, to taste Leftover ham or beef bones 16 oz Tomatoes, undrained <P>4 c Thinly sliced vegetable <P>--(carrots, zucchini, --celery, cabbage) 1/2 c Small macaroni <P>1/4 c Chopped parsley <P>Grated Parmesan cheese <P>Add beans to 3 cups boiling water; boil for 2 minutes. Cover and let stand 1 to 4 hours. Drain and rinse well. Place beans in kettle. Add 6 cups water, onion, garlic, basil, oregano, salt, pepper and ham or beef bones. Bring to boil. Cover and simmer 1 hour or until beans are almost tender. Add tomatoes, vegetables, macaroni and parsley, breaking up tomatoes. Cover and simmer 1/2 hour longer or until ingredients are done. Add more water if a thinner consistency is desired. Adjust seasonings. Serve with grated Parmesan cheese. Makes 2 to 2-1/2 quarts. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias> <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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