Food and cooking tips

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


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.


Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.


Cook safely

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.




Garden Salad Pizza Recipe
Garden Salad Pizza Category Main Meal Recipes 
Views 277 
Ratings 0 
Ingredients And Procedures

1 c Chopped fresh ripe tomato

1/2 c Diced red onion

1/2 c Diced green bell pepper

1/2 c Diced red bell pepper

1/4 c Chopped green onion

1 tb Red wine vinegar

1 tb Olive oil

Salt to taste Pepper to taste 8 oz Mozzarella cheese, grated

Put a pizza stone on the lowest rack of the oven. Preheat to 400'F. (If you use a metal pan instead, do not preheat the pan.) Toss the vegetables with oil and vinegar. Cover 2 12" pizza shells with the cheese (leaving a 1/4" rim); sprinkle the vegetable mixture over the cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes, or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES EACH. Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1 gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.

 
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