General cooking tips

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Dieting tips

The Zone Diet
The Zone diet is a weight loss program first created by Barry Sears in a series of books and publications. The Zone diet is not particularly a fat reduction diet, but some people find that they really reduce body weight by following the zone diet.
The supposed science behind the Zone Diet is that if you were to gain control of the secretion of insulin and glucogen (two hormones), then your body releases eicosanoids which, in turn puts the body in a balanced state that is far more healthy than usual, this is referred to as 'the zone'.
Sears alleges that if you get into this 'zone', your metabolism is perfectly balanced and, as a consequence, does not build up layers of fat.
The main method of the zone system is to monitor and control the ratio of carbs to proteins, and to ensure your diet has increased levels of Omega 3 fish oils.

Vermicelli w/Tomatoes & Chipotle Chiles Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

1/4 cup vegetable or olive oil

1/2 pound vermicelli, broken into small pieces

1 small onion -- finely chopped

2 cloves garlic -- minced

3 medium tomatoes, peeled and coarsely chopped -- into

1/4" chun

ks 2 canned chipotle chiles -- finely chopped

1 teaspoon fresh oregano leaves or 1/2 tsp. dried

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 cups vegetable broth

1 cup freshly grated Parmesan cheese (optional)

1/2 cup fresh parsley -- chopped

Heat oil in a large pot. Add the vermicelli and stir-fry over high heat u ntil well-coated and starting to turn golden, about 1 minute. Add onion and garlic and continue stirring until the onion wilts slightly, about 1 minute. Add the tomatoes, chiles, oregano, salt & pepper, and simmer until the tomatoes wilt, about 3 minutes. Stir in the vegetable broth and bring to a boil. Reduce heat and simmer u ntil most of the liquid is absorbed, about 15 minutes (add more stock, if neces sary, during cooking). Transfer to a serving dish, and sprinkle with Parmesan cheese, if desired. Serve immediately.

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<h1>Vermicelli w/Tomatoes & Chipotle Chiles</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 cup vegetable or olive oil <P>1/2 pound vermicelli, broken into small pieces <P>1 small onion -- finely chopped <P>2 cloves garlic -- minced <P>3 medium tomatoes, peeled and coarsely chopped -- into <P>1/4" chun <P>ks 2 canned chipotle chiles -- finely chopped <P>1 teaspoon fresh oregano leaves or 1/2 tsp. dried <P>1/2 teaspoon salt <P>1/4 teaspoon freshly ground pepper <P>3 cups vegetable broth <P>1 cup freshly grated Parmesan cheese (optional) <P>1/2 cup fresh parsley -- chopped <P><P>Heat oil in a large pot. Add the vermicelli and stir-fry over high heat u ntil well-coated and starting to turn golden, about 1 minute. Add onion and garlic and continue stirring until the onion wilts slightly, about 1 minute. Add the tomatoes, chiles, oregano, salt & pepper, and simmer until the tomatoes wilt, about 3 minutes. Stir in the vegetable broth and bring to a boil. Reduce heat and simmer u ntil most of the liquid is absorbed, about 15 minutes (add more stock, if neces sary, during cooking). Transfer to a serving dish, and sprinkle with Parmesan cheese, if desired. Serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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