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Quick & EasyBy Beverly Barbour
You can shop for ingredients and never leave homeThough I frequently feel like throwing my laptop into the garbage can, especially when trying to use the Internet, I do have to admit that the Internet makes it possible for those among us who live in rural ares to shop as though we had exotic food markets next door. It isn't easy (for computer semi-illiterates like me) but it can be done. The wired cook can order the ingredients and the pots to cook it in-the recipe books, too, of course. But there are choices to be made. Type "couscous" into one popular engine and you get 15,500 entries. Is that not amazing. Search engines are for locating information on the World Wide Web (www) and their subject indexes are like library catalogs. The Librarians Index to the Internet (lli.org) is a user-friendly annotated guide to more than 6,600 Internet sources that have been selected and evaluated for reliability and quality. You can access some of the best search engines by clicking on "Best Search Tools" at the Librarian's Index into the Internet site. Clicking this link will take you to a list of search engines and two of the best on the list are Google(www.google.com) and Alta Vista (www.altavista.com) Some research has been done and the following sites appear to be the best for food related information. If you can't find them just grab the nearest teenager and either plead for help, off a big bribe or withhold food. TASTIEST WEBSITES FOR COOKSCOOKWARE*Cooking.com - www.cooking.com SPECIALTY INGREDIENTS*CMC Co. - www.thecmcompany.com HARD TO FIND BAKING INGREDIENTS*American Bakers - www.americanbaker.com RECIPES*Epicurious - www.epicurious.com HEALTH*The Blonz Guide - blonz.com RESTAURANTS*Citysearch - www.citysearch.com Enough, already, let's get back to whateve may be left in your garden and how you can serve it yet again, without hearing groans and moans when it appears on the table. LAYERED VEGETABLE CASSEROLEIf assembled ahead, cover and let stand at room temperature until ready to bake. 2 red onions, peeled and thinly sliced Preheat oven to 4000F. Saute onions in 1 tablespoon olive oil, frequently stirring, until onions begin to brown. Season with salt and pepper. Core and cut in half the tomatoes; squeeze out seeds and thinly slice crosswise. Combine herbs and garlic; mix half into zucchini slices. spread cooked onions in shallow casserole. Distribute zucchini evenly over onions. Layer tomato slices over zucchini. Sprinkle evenly with remaining herb mixture and lightly season with salt and pepper. Drizzle vegetable with remaining olive oil. Bake until tomatoes are browned and zucchini slices are tender, 35 to 40 minutes. Season to taste. Makes 8 servings. HAPPY CRUISING
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