Food tips

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient


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.


Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?












Green Bean Bundles In Sweet Pepper Sauce Recipe
Green Bean Bundles In Sweet Pepper Sauce Category Bean Recipes 
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Ingredients And Procedures

3 md Leeks (12 ounces)

12 oz Snap beans

2 tb Olive oil

3/4 c Dry white wine

3 tb Snipped fresh basil

1/2 ts Salt

4 lg Sweet red peppers, cored,

-- seeded & chopped Fresh basil sprigs Rinse leeks under running water. Trim root and leaves from leeks, carefully separating 1 leaf, about 2" wide, from remaining leaves. In a large skillet, cook leaf, uncovered, in boiling water about 1 minute or until tender and bright green. Remove leaf; drain on paper towel. When cool, cut leaf lengthwise into 1/4" wide strips. For bean bundles, trim ends and strings from beans. Gather beans into bunches of 5. Carefully tie each bundle with a cooled leek leaf strip; trim ends. Place bean bundles in steamer basket. Steam over boiling water for 15 to 20 minutes, until tender. Season with salt and pepper. Meanwhile, for sauce, chop white part of leeks. (You should have about 1 cup.) In the same large skillet, cook chopped leeks in 1 tb. of hot oil about 5 minutes or until tender. Add the white wine, basil and salt. Reduce heat; cook about 3 minutes or until most of the liquid has evaporated; set aside. In another skillet, cook red pepper in 1 tb. hot oil about 10 minutes or until tender. Remove red pepper, reserving oil in skillet. In the reserved oil, cook yellow pepper about 6 minutes or until tender. In a blender container or food processor bowl, combine red pepper and 2/3 cup of the wine mixture. Cover and blend or process until

smooth; set aside. In a clean blender container or food processor bowl, combine the yellow pepper and the remaining wine mixture; cover and blend or process until smooth. Serve sauce warm or at room temperature with beans. Garnish with additional basil.

 
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