Food and 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.

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!

Dieting 101

The Glycaemic Index Diet
The gi index diet is based on the glycaemic index, a list of foods and a score representing the speed that the glucose and energy of the food type gets transformed to sugar in the dieters system. The believe is that slow release foods (ie those foods with a low Glycaemic score), keep you satisfied for a longer period of time and help to eat fewer food without feeling you are always hungry.
It's also extremeley useful for diabetes sufferers, as the low GI types of food are helpful in minimizing rises in glucose levels.

Orangenplaetzchen Recipe

	Category	Cookie Recipes
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Ingredients And Procedures

8 tb Butter(1 stick)soft

1/2 c Light Brown Sugar

2 tb Orange Peel Grated

1/4 ts Salt

1 Egg

1 oz Semisweet Chocolate,very

Finely chopped 1 3/4 c Flour

Glaze: 1 1/2 c Powdered sugar

2 tb Orange Juice

4 tb Lemon Juice

Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more at medium speed. Add the chocolate and the flour and beat at low speed just enough to combine. Divide the dough, flatten each half into a 6-inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight. When ready to proceed, preheat oven to 375 F. Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling. Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper. Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes. Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet. Bake the cookies in the middle of the oven for 8-10 minutes, or until lightly browned on the edges. Transfer at once to wire racks. For the glaze: whisk the powdered sugar with the juices until smooth. Using pasrty brush, brush the glaze on the still warm cookies. As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers. From: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

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<h1>Orangenplaetzchen</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 tb Butter(1 stick)soft <P>1/2 c Light Brown Sugar <P>2 tb Orange Peel Grated <P>1/4 ts Salt <P>1 Egg <P>1 oz Semisweet Chocolate,very <P>Finely chopped 1 3/4 c Flour <P>Glaze: 1 1/2 c Powdered sugar <P>2 tb Orange Juice <P>4 tb Lemon Juice <P>Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more at medium speed. Add the chocolate and the flour and beat at low speed just enough to combine. Divide the dough, flatten each half into a 6-inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight. When ready to proceed, preheat oven to 375 F. Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling. Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper. Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes. Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet. Bake the cookies in the middle of the oven for 8-10 minutes, or until lightly browned on the edges. Transfer at once to wire racks. For the glaze: whisk the powdered sugar with the juices until smooth. Using pasrty brush, brush the glaze on the still warm cookies. As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers. From: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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