General cooking tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

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.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Spicy Chicken Coconut Soup Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

Stephen Ceideburg 2 Chicken breast halves

1/2 c Slivered fresh lemon, with

-peel 3 tb Fish sauce

1 1/2 ts Chopped hot chile pepper, or

-to taste 2 Green onions, thinly sliced,

-including part of green top 1 1/2 ts Sugar

4 c Unsweetened coconut milk

2 c Chicken stock

3 ts Minced lemon grass or 1

-teaspoon grated lemon zest 1 c Whole straw mushrooms

1 tb Slivered galangal root or

-ginger root

[I prefer galangal--even dried, to ginger, but ginger will do. S.C.] Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, until done, about 12 minutes. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cool to room temperature; remove and discard skin and bones. Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken and lemon mixture and heat through, about 3 minutes. Serves 6 to 8 as a first course or 4 as a main course.

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<h1>Spicy Chicken Coconut Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>Stephen Ceideburg 2 Chicken breast halves <P>1/2 c Slivered fresh lemon, with <P>-peel 3 tb Fish sauce <P>1 1/2 ts Chopped hot chile pepper, or <P>-to taste 2 Green onions, thinly sliced, <P>-including part of green top 1 1/2 ts Sugar <P>4 c Unsweetened coconut milk <P>2 c Chicken stock <P>3 ts Minced lemon grass or 1 <P>-teaspoon grated lemon zest 1 c Whole straw mushrooms <P>1 tb Slivered galangal root or <P>-ginger root <P>[I prefer galangal--even dried, to ginger, but ginger will do. S.C.] Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, until done, about 12 minutes. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cool to room temperature; remove and discard skin and bones. Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken and lemon mixture and heat through, about 3 minutes. Serves 6 to 8 as a first course or 4 as a main course. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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