Cooking advice

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.


Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.





Herb-Packed Snapper Recipe
Herb-Packed Snapper Category Herb and Spice Recipes 
Views 57 
Ratings 0 
Ingredients And Procedures

4 Red snapper fillets; 4oz ea

2 ts Chinese hot bean paste *

1/4 c + 1 Tbsp parsley; chopped

1 tb Chives; chopped

1 tb Flour; all-purpose

12 Sundried tomato halves

1 tb Olive oil

1 1/2 tb Lemon juice

1/2 oz Pine nuts; toasted

1 cl Garlic; minced

1. With sharp knife, score skin of fillets several times. Spread bean

paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and

reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in

skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: