General tips

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.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Diet types

The Glycaemic Index Diet
The gi index weight loss program is based on the gi (or glycaemic index), a list of foods and a score illustrating the speed that the energy of the food gets converted to glucose in your blood stream. The believe is that slow release food types (ie those with a low Glycaemic score), suppress your appetite and mean that you can take in less food without being miserabl;e.
It is also especially beneficial for diabetics, as the low GI types of food are beneficial in controlling surges in blood sugar secretion.

Orange Beef and Barley Stew Recipe

	Category	Stew Recipes
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Ingredients And Procedures

2 tablespoons vegetable oil

1 1/2 pounds beef for stew, cut into 1 1/2 inch chunks

4 medium carrots, cut into 2 inch pieces

2 medium onions, each cut into 6 wedges

2 cloves garlic, crushed with garlic press

1 can (28-oz.) plum tomatoes

1 can beef broth (13 3/4ounces)

1 cup dry red wine

3 (3x1 inch) orange peel

1 bay leaf

1/2 teaspoon salt

3/4 cup barley

Preheat oven to 350. In 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot vegetable oil, cook beef chunks, half at a time, until browned; remove to bowl. In same Dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned. Add garlic, cook 1 minute, stirring. Return meat to Dutch oven; add tomatoes with their liquid, beef broth, rd wine, orange peel, bay leaf, and salt. Over high heat, heat to boiling stirring with spoon to break up tomatoes. If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf. Makes 6 main-dish servings.

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<h1>Orange Beef and Barley Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 tablespoons vegetable oil <P>1 1/2 pounds beef for stew, cut into 1 1/2 inch chunks <P>4 medium carrots, cut into 2 inch pieces <P>2 medium onions, each cut into 6 wedges <P>2 cloves garlic, crushed with garlic press <P>1 can (28-oz.) plum tomatoes <P>1 can beef broth (13 3/4ounces) <P>1 cup dry red wine <P>3 (3x1 inch) orange peel <P>1 bay leaf <P>1/2 teaspoon salt <P>3/4 cup barley <P><P>Preheat oven to 350. In 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot vegetable oil, cook beef chunks, half at a time, until browned; remove to bowl. In same Dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned. Add garlic, cook 1 minute, stirring. Return meat to Dutch oven; add tomatoes with their liquid, beef broth, rd wine, orange peel, bay leaf, and salt. Over high heat, heat to boiling stirring with spoon to break up tomatoes. If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf. Makes 6 main-dish servings. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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