General cooking tips

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

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The Glycaemic Index Diet
The gi index diet system is based around the gi index, a list of types of food and a score representing the speed with which the carbohydrates in the food gets changed to glucose in your blood stream. The theory 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 you to consume less food without feeling hungry.
It's also extremely good for sufferers from diabetes, as the low GI food types are useful in reducing increases in glucose amount.

Spicy Thai Chicken and Coconut Soup Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

1 1/2 tb Chile Oil

1 Red Onion, Diced

2 Stalks Lemongrass, Very

- Thinly Sliced 1/2 Red Bell Pepper, Julienne

1/2 Yellow Bell Pepper, Julienne

3 Habanero Chiles, Stems

- Removed, Finely Chopped 1 Jalapeno Chile, Stem Removed

- Finely Chopped 4 Thai Chiles, Stems Removed,

- Finely Chopped 2 Serrano Chiles, Stems

-Removed, Finely Chopped 1 Poblano Chile, Stem Removed,

- Finely Chopped 1 Green New Mexican Chile,

- Stem Removed, Finely - Chopped 2 tb Freshly Grated Ginger

1/2 Head Garlic, Minced

1/4 lb Shitake Mushrooms, Thinly

- Sliced 1/4 lb Crimini Mushrooms, Thinly

- Sliced 2 1/2 c Coconut Milk

2 1/2 c Chicken Stock

1 1/2 lb Skinless, Boneless Chicken

- Breast, Julienned In 1/2" - Thick Strips 1 1/2 ts To 2 ts Rice Wine Vinegar

1 c Whole Kernel Corn or Baby

- Corn, Sliced 1/2 bn Fresh Cilantro, Stems

- Removed, Chopped 1/2 Lemon, Juice and Zest

Salt To Taste

Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently. Add the ginger, garlic and mushrooms, reduce the heat and continue to saute for 10 minutes. Turn the heat to very low and stir in the coconut milk, stock and chicken. Heat very slowly, but do not allow the soup to boil! Simmer until the chicken is just tender. Add the remaining ingredients, garnish with a couple of Thai Chiles, if desired, and serve. Heat Scale: Very Hot From: Chef Bradley Koehler, New England Culinary Institute. First Place Professional, 1991 Chile Pepper magazine, October 1993. Typed by Syd Bigger.

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<h1>Spicy Thai Chicken and Coconut Soup</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 1/2 tb Chile Oil 1 Red Onion, Diced 2 Stalks Lemongrass, Very - Thinly Sliced 1/2 Red Bell Pepper, Julienne 1/2 Yellow Bell Pepper, Julienne 3 Habanero Chiles, Stems - Removed, Finely Chopped 1 Jalapeno Chile, Stem Removed - Finely Chopped 4 Thai Chiles, Stems Removed, - Finely Chopped 2 Serrano Chiles, Stems -Removed, Finely Chopped 1 Poblano Chile, Stem Removed, - Finely Chopped 1 Green New Mexican Chile, - Stem Removed, Finely - Chopped 2 tb Freshly Grated Ginger 1/2 Head Garlic, Minced 1/4 lb Shitake Mushrooms, Thinly - Sliced 1/4 lb Crimini Mushrooms, Thinly - Sliced 2 1/2 c Coconut Milk 2 1/2 c Chicken Stock 1 1/2 lb Skinless, Boneless Chicken - Breast, Julienned In 1/2" - Thick Strips 1 1/2 ts To 2 ts Rice Wine Vinegar 1 c Whole Kernel Corn or Baby - Corn, Sliced 1/2 bn Fresh Cilantro, Stems - Removed, Chopped 1/2 Lemon, Juice and Zest Salt To Taste Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently. Add the ginger, garlic and mushrooms, reduce the heat and continue to saute for 10 minutes. Turn the heat to very low and stir in the coconut milk, stock and chicken. Heat very slowly, but do not allow the soup to boil! Simmer until the chicken is just tender. Add the remaining ingredients, garnish with a couple of Thai Chiles, if desired, and serve. Heat Scale: Very Hot From: Chef Bradley Koehler, New England Culinary Institute. First Place Professional, 1991 Chile Pepper magazine, October 1993. Typed by Syd Bigger. </TD></TR></TBODY></TABLE> 
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