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Cooking advice

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.


Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient


Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.


Safety in the kitchen

Make sure your ventilation is working properly and not blocked up, especially if you have a gas cooker.
Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.








Apricot Chicken Thighs Recipe
Apricot Chicken Thighs Category Chicken Recipes 
Views 68 
Ratings 0 
Ingredients And Procedures
Ingredients
1/2cupapricot nectar
1/4cupdry sherry
2tablespoonsoy sauce
1tablespoonlemon juice
1tablespoonprepared mustard
1/2teaspoonginger, ground
6chicken thighs (2 lb), skinned
12dried apricot halves

Directions:

Combine all but chicken and dried apricots. Mix well, set aside.

Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2 inch baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender.

Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately.

PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.
 
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