General cooking tips

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Losing weight

The Glycaemic Index Diet
The gi index diet system is based around the gi index, a list of types of food and a score representing the speed with which the carbohydrates in the food gets changed to glucose in your blood stream. The theory is that slow acting types of food (ie those food types with a low Glycaemic index score), keep you satisfied for a longer period of time and help you to consume less food without feeling hungry.
It's also extremely good for sufferers from diabetes, as the low GI food types are useful in reducing increases in glucose amount.

Half Hour Chili Recipe

	Category	Bean Recipes
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Ingredients And Procedures

4 tb Vegetable stock

3 Onions, chopped

1 Carrot, chopped

1 tb Minced jalapeno pepper

(fresh or canned) 2 Cloves of garlic, minced

3 ts Chili powder (3-4 tsp)

1 ts Ground cumin

1 Can (28 oz) tomatoes,

Chopped with their juice 1 Can (14 oz) tomatoes,

Chopped with their juice 1 ts Brown sugar

1 Can (15 oz) red kidney beans

Drained and rinsed 1/3 c Fine or medium grain

Bulgur 1/2 c Nonfat plain yogurt

1/3 c Chopped scallions

1/4 c Chopped fresh cilantro or

Parsley In a Dutch oven or a large saucepan, heat the vegetable stock over medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin. Braise, covered, for 5 to 7 minutes, or until the onions and carrots are soft. Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in the beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thickened. Serve with yogurt, scallions, and cilantro or parsley on the side.

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<h1>Half Hour Chili</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 tb Vegetable stock <P>3 Onions, chopped <P>1 Carrot, chopped <P>1 tb Minced jalapeno pepper <P>(fresh or canned) 2 Cloves of garlic, minced <P>3 ts Chili powder (3-4 tsp) <P>1 ts Ground cumin <P>1 Can (28 oz) tomatoes, <P>Chopped with their juice 1 Can (14 oz) tomatoes, <P>Chopped with their juice 1 ts Brown sugar <P>1 Can (15 oz) red kidney beans <P>Drained and rinsed 1/3 c Fine or medium grain <P>Bulgur 1/2 c Nonfat plain yogurt <P>1/3 c Chopped scallions <P>1/4 c Chopped fresh cilantro or <P>Parsley In a Dutch oven or a large saucepan, heat the vegetable stock over medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin. Braise, covered, for 5 to 7 minutes, or until the onions and carrots are soft. Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in the beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thickened. Serve with yogurt, scallions, and cilantro or parsley on the side. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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