Food and cooking tips

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

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.

Chicken-And-Fruit Casserole Recipe

	Category	Casserole Recipes
	Views	50
	Ratings	0

Ingredients And Procedures

4 1/2 lb Chicken parts

Salt 6 Peppercorns

1 Whole clove

1 1/2-in piece of cinnamon

1 tb Sugar

1/4 c Dry sherry

3 Garlic cloves; minced

1/4 c Vinegar

1 lg White onion; thinly sliced

2 md Tomatoes; peeled and sliced

1 sm Apple; peeled, cored and

- thickly sliced 1 sm Pear; peeled, cored and

- thickly sliced 2 Bay leaves

1/8 ts Thyme

1/8 ts Oregano

--------------------------------FOR GARNISH-------------------------------- 1/4 c Vegetable oil

1 Plantain; peeled and sliced

2 tb Capers; drained

15 Green olives, pitted

- halved SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain.

Rate this recipe!

Post this recipe to your site

<h1>Chicken-And-Fruit Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 1/2 lb Chicken parts <P>Salt 6 Peppercorns <P>1 Whole clove <P>1 1/2-in piece of cinnamon <P>1 tb Sugar <P>1/4 c Dry sherry <P>3 Garlic cloves; minced <P>1/4 c Vinegar <P>1 lg White onion; thinly sliced <P>2 md Tomatoes; peeled and sliced <P>1 sm Apple; peeled, cored and <P>- thickly sliced 1 sm Pear; peeled, cored and <P>- thickly sliced 2 Bay leaves <P>1/8 ts Thyme <P>1/8 ts Oregano <P>--------------------------------FOR GARNISH-------------------------------- 1/4 c Vegetable oil <P>1 Plantain; peeled and sliced <P>2 tb Capers; drained <P>15 Green olives, pitted <P>- halved SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>