How to freeze, roast, toast, store, prepare, dry, sprout, and substitute!! There may be a few recipes that have milk or butter listed just use the vegan alternatives. These recipes are more for the techniques not necessarily the ingredients.
I got a kick out of this and thought you might too. Boiling water is essential to many recipes. If you have never cooked before, don't worry. It is not as difficult as it may appear. This recipe will guide you through the process, even if you have never set foot in a kitchen.
Adapted from Serious Eats. Submitted by Adam Kuban. Thanks Adam!
One of my neighbors was telling me this is her favorite way to make corn. She bakes the corn in the husk and then peels it back and uses the husk as a handle. *posted corn as two ingredients because that is the only way Food would take it.
Use your favorite sweetener: honey, unrefined cane sugar, agave, barley malt, etc. (A light drizzle-about 1/2 teaspoon of real maple syrup tasted good in this!) It is very important to be certain the sunflower seeds you use for this recipe are fresh. If not, the butter will taste "off"-rancid. To store, use a covered container and refrigerate. From deliciouswisdom.com.
This is a Ayurvedic practice which is native to the Indian subcontinent and practiced as a form of alternative medicine in the Western world. I am posting this as a form of tooth whitening & tightening of the teeth. It also *may* improve skin conditions. I have found that my face has become clearer since starting this practice. I find it helps our bodies eliminate. I also found I don't crave eating all the time as I used to since beginning this. Please rate this recipe based on the recipe not what you may have read somewhere else. I also use Recipe #61610 in combination with this practice rather than the glass water for my clear skin. (It's a liver detox).
I always have a big herb garden in the summer. Basil especially just grows like crazy and I hate wasting it! A few years ago I was looking for how to freeze them, and kept reading about chopping and freezing them in water in ice cube trays or spreading them on cookie sheets to freeze, etc, etc. It just sounded like too much work. Then I stumbled across someone who claimed to do the following. It works great and tastes just as yummy as fresh! :O)
I decided to toast my Quinoa today and will go through this step by step as to how I did it so it came out nice and golden. I always make a few extra cups of Quinoa because I know I will want more. It takes time to do this right, but it is worth the effort in the long run.
From Fresh from the Vegetarian Slow Cooker, this recipe is a guideline to slow cook basic dried beans such as pintos, kidneys, white beans, and black eyed peas. If you wish to flavour the beans, add the onion, garlic, and bay leaves, else leave them as is; just cook them in water and you will have beans that are ready to use in any recipe calling for cooked beans. Cook time does not include the overnight soak.
I was making a recipe that called for toaste macadamia nuts, and not knowing how to toast them, I found this "recipe" - and thought I should post it. The recipe I was making (which is delicious!) is Recipe #370077.
Is your tofu mushy, watery, or crumbly? Are you having trouble getting it to brown? Try this. It's the perfect method for cooking tofu because it takes advantage of its moisture content. The results are so firm and flavorful that you will be able to convert the meat-eating non-believers! As a bonus, this is a VERY low-fat recipe! Source: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.
Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split or sliver them. In the northern Indian state, Jammu and Kashmir, the almond tree is designated as the State tree. A dish called pasanda is a popular North Indian meat dish, derived from a meal served in the Court of the Moghul Emperors. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds in North India and Pakistan. Recipe taken from The Complete Middle East Cookbook by Tess Mallos.
I was surprised that I couldn't find this recipe loaded into 'zaar. The amount of garlic appears substantial but try it and you'll find that your home-made beans are good as the canned. This recipe isn't complicated but it takes some pre-planning. The preparation and cooking times do not include the pre-soaking (4 hours or overnight) or the post-cooking resting period (15 minutes). Beans in liquid can be cooled, covered, and refrigerated up to 5 days.
Fresh crunchy sprouts make a wonderful addition to any salad or sandwich and they are fun and easy to grow. Great project for kids too! I recently started growing my own onboard our boat Summer Wind. It takes very little space or effort! You can buy sprouting kits (which includes a lid with screens), but I didn't have one on board so used a large wide-mouth canning jar and cheese cloth! I nylon stocking can also be used to cover the jar. Do not use a regular sized canning lid because it will be difficult to remove the sprouts from the jar. Alfalfa sprouts, mung beans and sunflower sprouts are the most popular. I've even used lentil beans and they were great! You can buy seeds at a health food store. Never use seeds from a garden shop or catalog because they are treated with a fungicide.
Based on a recipe from Jennifer Cornbleet's book, Raw Food Made Easy for 1 or 2 People. She says in its introduction, "Freeze your extra bananas so you will always have some on hand for quick shakes." Unfortunately for me, I froze my bananas before reading her recipe! I will update after I discover how truly difficult it is to peel a frozen banana! UPDATE: it's truly difficult! :( I will definitely go with this recipe the next time! :)
My DH spent time over the summer and this past weekend helping out the good folks at Ironwood Farm here in Albuquerque. They were harvesting and gave my DH a ton of produce to take home. Since I had a full bag of paste tomatoes and knew we'd never eat them all I decided to dry them. It took a while to do this but it was worth it as we now have a huge jar of dried tomatoes which will probably last a very long time. You can salt the tomatoes if you want and add the herbs but I left them plain.
This is the method I use to freeze summer's crop of corn on the cob, with this method you will have crispy corn kernels all year around --- I have stated 10 corn, you may of coarse make as many as you wish, but just boil as many as your pot will hold, if you are making a lot of corn you will have to do it in batches, to save time I shuck my corn the day or evening ahead and refrigerate --- you will need lots of ice for this so pick up a bag and also a large pot --- prep time does not include shucking the corn
I use organic soy in my diet sometimes and on occasion I coat it with flour and saute it or sometimes I like to barbecue it on the grill. Whenever I do that, I find that pressing it first really helps. I always like to marinade the brick of tofu before I grill it. If it is watery inside the tofu block, the bbq. sauce wouldn't taste right. You want the flavour to be bold, not washed out. In the ingredients I used two blocks of tofu because you can't use just one ingredient as Recipezaar won't accept it. I also attached a photo of how I press my tofu. Believe me it does make a difference to your recipe whether you coat the tofu and fry it or make it in a casserole or bbq. it as I have here. I used extra firm tofu as it holds up well to being grilled. You can use whatever marinade you want. Just remember the tofu will aborb what ever flavours you introduce into it. I am going to use bbq. sauce as a marinade and then brush it on while its grilling. You can half this recipe or increase the amount you use depending on how many people you're feeding. I don't know if this method will work for tofu that has been previously frozen, I've always used fresh.
This is a simple "how to" recipe for roasting garlic in the oven. Super easy and the flavor of roast garlic is so sweet and creamy. Our favorite way to serve it up is to dump the roasted garlic in some good olive oil seasoned with salt/pepper, and serve it atop french bread. Certainly you can use roast garlic in many different recipes!
Wheat berries, also called soft wheat, are found in the health food stores and in some grocery stores. This is a good basic recipe for srpouting. When sprouted, they have a wonderful sweet taste. The sprouts should get 1/3"- 3/4" long. These are great in salads, bread, as a snack, and in stir fry. Enjoy! When I cant' find cheesecloth, I cut up a washcloth into 4 squares. One square works great! Cook time is sprouting time. Adapted from the cookbook Fresh!