Energy Saving Kitchen Tip

Next time you heat up the oven to bake something for dinner, see how far you can stretch the energy you're using. Once the oven is up to temperature, it saves energy to cook as much of your meal in it as you can fit.

For instance, you can cook rice and other grains just as easily in the oven as on the stovetop. (Actually more easily because you won't need to remember to turn the heat down.) Just put the uncooked grain and water in the usual proportions into a casserole with a tight-fitting lid, and pop it in. Brown rice or millet cooks in about half an hour.

You're not limited to the same old baked potatoes, either. Cut up your spuds, cover with water and cook them just like rice when you want them boiled or mashed. Or cut them in strips, spread them on an oiled baking tray and brush with olive oil for "French bakes." (Try them sprinkled with your favorite herbs for a tasty change of pace.)

Can't think of anything else? Mix up a batch of muffins for tomorrow's breakfast, or cookie bars for the lunch box. Or even cranberry or apple sauce to go with that baked chicken or pork roast. (It's really easy - just dump the cut-up apples or whole cranberries into your trusty casserole dish, add whatever sweeteners or flavorings turn you on, plus a tablespoonful or two of water or orange juice, pop the lid on, and take it out when it smells like sauce.)

Filling your oven full doesn't just save energy - it's easy and delicious, and leaves you more time for the fun things in life!