General kitchen advice

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Dieting tips

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based on the gi (or glycaemic index), a chart showing foods and an indicator of the ease that the energy of the food type gets changed to glucose in the dieters body. The claim is that slow acting types of food (ie those food types with a low Glycaemic index score), keep you satisfied for a longer period of time and help to eat fewer food without craving snacks all the time.
It is also very beneficial for individuals with diabetes, as the low GI types of food are beneficial in managing surges in blood sugar levels.

Beef Stew with Zucchini Recipe

	Category	Slow Cooker Recipes
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Ingredients And Procedures

2 lb Boneless chuck or beef stew

1 tb Vegetable oil

1/4 tb Pepper

1/2 c Water

1 md Green pepper -- sliced

2 lg Celery -- cut 2" pcs

2 sm Zucchini or other squash

2 tb All-purpose flour

Cut 1-1/2" cubes 2 ts Salt

1 md Onion -- slice

1/4 tb Marjoram

1 Bay leaf

6 md Potatoes -- peel, quarter

Unpeeled --

In a large skillet over medium heat, thoroughly brown the meat in the oil. Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl. Saute the onion in the skillet until transparent and lift out into the crockpot. In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot. Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini. Sprinkle the rest of the salt and pepper. Place the meat on top and cook on low for 8 to 10 hours. Before serving, remove the meat and veggies to a platter and keep warm. Skim 2 tb fat from the top of the liquid and heat in a skillet. Stir the flour and heat rapidly to make a smooth sauce. Simmer until the sauce is as thick as whipped cream, then pour over the meat and veggies. -JEAN ALLEN

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<h1>Beef Stew with Zucchini</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 lb Boneless chuck or beef stew <P>1 tb Vegetable oil <P>1/4 tb Pepper <P>1/2 c Water <P>1 md Green pepper -- sliced <P>2 lg Celery -- cut 2" pcs <P>2 sm Zucchini or other squash <P>2 tb All-purpose flour <P>Cut 1-1/2" cubes 2 ts Salt <P>1 md Onion -- slice <P>1/4 tb Marjoram <P>1 Bay leaf <P>6 md Potatoes -- peel, quarter <P>Unpeeled -- <P>In a large skillet over medium heat, thoroughly brown the meat in the oil. Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl. Saute the onion in the skillet until transparent and lift out into the crockpot. In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot. Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini. Sprinkle the rest of the salt and pepper. Place the meat on top and cook on low for 8 to 10 hours. Before serving, remove the meat and veggies to a platter and keep warm. Skim 2 tb fat from the top of the liquid and heat in a skillet. Stir the flour and heat rapidly to make a smooth sauce. Simmer until the sauce is as thick as whipped cream, then pour over the meat and veggies. -JEAN ALLEN <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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