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General cooking tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Weight loss

A low calorie weight loss regime

In simple terms, the low-cal diet depends on the fact that if you intend to reduce weight, the important thing to eat less calories than you need.

What is a calorie?
The calorie is the unit used for measuring the amount of energy in food. A calorie is the the amount of energy required to raise the temperature of 1 gram of water by 1 degree centigrade at atmospheric pressure. If a meal has higher calories, then it will provide your body with more energy when it is eaten.

Low-cal foods include bok choy, radishes, melon, meals containing beef, and white eggs.








Shoko(Beef and Spinach Stew) Recipe
Shoko(Beef and Spinach Stew) Category Rice Recipes 
Views 53 
Ratings 0 
Ingredients And Procedures

6 sm Canned tomatoes -- , with

Juice 1 Whole fresh hot chile

4 md Onions -- , whole

1/4 c Green bell pepper

6 tb Vegetable oil

1 lb Stewing beef -- , cut in

Cubes 1 c Water [or beef broth]

1/4 ts Sugar

1/4 ts Salt

2 ts Cayenne [more or less to

Taste] 1 1/2 ts Minced fresh ginger

1 lb Fresh spinach

1. Reserve 1/2 cup of juice from the canned tomatoes,

and discard the rest of the juice. Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed. 2. Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for 5 minutes over high heat. 3. Add the reserved tomato juice, water sugar, salt, cayenne, and ginger. Cover, lower the heat, and simmer for 2 hours. Stir occasionally to keep from burning. 4. Meanwhile, soak the spinach in warm water for 15 minutes. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside. 5. After 2 hours, add the spinach to the pot and cook over medium heat for 30 minutes, until the water is gone and the spinach is cooked. 6. About half an hour before serving, prepare boiled rice. Serve Shoko with rice. [Also good served with Yam Foofoo.] Recipe By :

 
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