Food tips

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 : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Kitchen safety

Turn saucepan handles so they don't stick out (and aren't over another ring).
Electrical appliances - especially those that work at high speeds, such as the washing machine - should be serviced each year.

Pork Stew with Corn Bread Topping Recipe

	Category	Stew Recipes
	Views	110
	Ratings	0

Ingredients And Procedures

1 ea Red Bell Pepper; Small

1 ea Yellow Bell Pepper; Small

1 lb Pork; Boneless Loin, *

1/2 lb Chorizo Sausage; Bulk

1 c Onion; Chopped, 1 Large

2 ea Cloves Garlic;Finely Chopped

1 c Beef Broth

1 T Basil Leaves; Dried

1 T Cilantro Leaves; Dried

2 t Red Chiles; Ground

1 c Corn; Whole Kernel

1 c Tomato; Chopped, 1 Medium

1 ea Squash; Small, **

2 1/4 oz Sliced Ripe Olives; Drained

-----------------------------CORN BREAD TOPPING----------------------------- 1 1/2 c Cornmeal; Yellow

1/2 c Unbleached Flour

1 c Dairy Sour Cream

2/3 c Milk

1/4 c Vegetable Oil

2 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

1 ea Egg; Large

----------------------------------GARNISH---------------------------------- 1 x Fresh Tomato Salsa; ***

* Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch cubes (about 1 cup). *** See Sowest1 for recipe. ~------------------------------------------------------------------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.

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<h1>Pork Stew with Corn Bread Topping</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 ea Red Bell Pepper; Small 1 ea Yellow Bell Pepper; Small 1 lb Pork; Boneless Loin, * 1/2 lb Chorizo Sausage; Bulk 1 c Onion; Chopped, 1 Large 2 ea Cloves Garlic;Finely Chopped 1 c Beef Broth 1 T Basil Leaves; Dried 1 T Cilantro Leaves; Dried 2 t Red Chiles; Ground 1 c Corn; Whole Kernel 1 c Tomato; Chopped, 1 Medium 1 ea Squash; Small, ** 2 1/4 oz Sliced Ripe Olives; Drained -----------------------------CORN BREAD TOPPING----------------------------- 1 1/2 c Cornmeal; Yellow 1/2 c Unbleached Flour 1 c Dairy Sour Cream 2/3 c Milk 1/4 c Vegetable Oil 2 t Baking Powder 1/2 t Baking Soda 1/2 t Salt 1 ea Egg; Large ----------------------------------GARNISH---------------------------------- 1 x Fresh Tomato Salsa; *** * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch cubes (about 1 cup). *** See Sowest1 for recipe. ~------------------------------------------------------------------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds. </TD></TR></TBODY></TABLE> 
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