Cooking advice

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 â€“ 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.

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.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Santa Fe Flank Steak Recipe

	Category	Beef Recipes
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	Ratings	0

Ingredients And Procedures

3 Guajillo Chiles

2 Cloves Garlic;Finely Chopped

1 tb Brown Sugar; Firmly Packed

1 ts Thyme Leaves; Dried

1/4 ts Salt

1/4 ts Pepper; Freshly Ground

2 lb Beef Flank Steak

Place chiles and enough water to cover the chiles in a 2-quart saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then drain. Remove stems and finely chop the chiles. Mix chiles and remaining ingredients except the steak. Rub mixture on both sides of the steak. Cover and refrigerate for an hour. Set oven control to broil. Place beef on rack in the broiler pan. Broil with tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil until medium-rare about 4 to 6 minutes longer. Cut beef, diagonally across the grain, into very thin slices.

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<h1>Santa Fe Flank Steak</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 Guajillo Chiles <P>2 Cloves Garlic;Finely Chopped <P>1 tb Brown Sugar; Firmly Packed <P>1 ts Thyme Leaves; Dried <P>1/4 ts Salt <P>1/4 ts Pepper; Freshly Ground <P>2 lb Beef Flank Steak <P>Place chiles and enough water to cover the chiles in a 2-quart saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then drain. Remove stems and finely chop the chiles. Mix chiles and remaining ingredients except the steak. Rub mixture on both sides of the steak. Cover and refrigerate for an hour. Set oven control to broil. Place beef on rack in the broiler pan. Broil with tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil until medium-rare about 4 to 6 minutes longer. Cut beef, diagonally across the grain, into very thin slices. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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