General cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.


When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.


Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.









Banana Bread (Wedman) Recipe
Banana Bread (Wedman) Category Bread Recipes 
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Ingredients And Procedures

2 c Whole wheat flour

2 ts Baking powder

1/2 ts Baking soda

1/2 ts Ground nutmeg

2 Eggs

1/2 c Vegetable oil

2 tb Sugar

1 1/2 c Sliced bananas (2 large)

Combine the flour, baking powder, baking soda, and nutmeg in a mixing bowl. Stir to blend. Put the eggs, oil, sugar and bananas in a blender. Puree until smooth. Pour the banana mixture into the flour. Mix well. Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 40 to 50 minutes. Cool on a wire rack. Let stand 10 minutes before removing from pan. Cool thoroughly before serving. 1/15 recipe - 164 calories, 1 bread, 1/2 fruit, 1 1/2 fat exchanges 21

grams carbohydrate, 3 grams protein, 8 grams fat 70 mg sodium, 114 mg potassium, 37 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

 
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