I don't know what I'm ever doing in the kitchen, so I'm starting small. I found this recipe in Food As Medicine, and shared it with friends yesterday.
Paola's Carrot Salad
1 medium carrot, grated 1/4 chopped red bell pepper 1 tablespoon finely chopped green onion 2 teaspoons lemon juice 1 teaspoon extra virgin olive oil pinch of sea salt or 1/2 teaspoon Braggs Liquid Aminos
Toss carrot, red pepper, and green onion with lemon juice, olive oil, and salt or Braggs...
Ok, so this may seem like the dumbest questions ever but...
True Confession: I've never really liked oatmeal. I love it raw (esp. in museli) or in cookies or whatever, but cooked oatmeal has always been kinda nasty to me. I think it's the texture. Just kind of tastes like paste. But it's so good for you, and I have absolutely no food at home right now save a few cans of beans and some frozen veggies, so I got desperate this morning and broke out some Quaker Oats I had leftover from cookie-making. I followed the directions, combining 1/2 cup oats w/ 1 cup water and microwaved for 3 mins. I took it out and took a taste - paste. So I added a little brown sugar and some chopped walnuts. Slightly sweeter paste w/ some odd-tasting nuts (they were kind of old - i think maybe they went off or something) - still kind of bizarre. I could only stomach a few spoonfuls.
1. Am I doing something wrong? Is there any way to cook oats so that they maintain their original oaty-ness and don't just disentegrate into flavorless mush? Any particular flavorings I should try?
2. A friend recommended steel-cut oats as an alternative to regular oatmeal, but I've only ever seen it sold in bulk (sans cooking instructions). What's the general method for preparation of steel-cut oats?
Hey guys. I have a quick question for all you baking mavens. I made this cake today as a trial-run for my boyfriend's birthday cake, just to see if it's yummy enough. I halved the recipe, because I only wanted one test layer. Well, I just took it out of the oven and the center has fallen in. Not, like, to the bottom of the pan or anything, but it's definitely got a crater shape going on. Why is that? I followed the recipe to a T, except for being stupid and adding the boiling water with the other wet ingredients instead of after. I don't think that would make so much difference, though. So what gives?
I have heard about how great mung beans are, but don't have a clue as to how to prepare them! I've asked some of my Filipino co-workers, but they suggest cooking them with hamhocks. I know about pre-soaking, and am good friends with my crock-pot. Any tips?
EDIT: To make this more difficult, I'm looking for recipes to cook for main meals or snacks rather than desserts, however all recipes are welcome
Hi, all.... I know there has been a lot of talk about egg replacements in the past. I, being the crappy vegan baker that I am, still do not know what replacements is appropriate for what dish, so I was hoping you guys could help me out.
I've tried everywhere that usually helps me identify exotic fruit & veg and have come up with nothing - so you guys are my only hope! Someone has given me a small bag of eddoes. The problem is - I always thought eddoes were otherwise known as taro and were brown, slightly hairy and had tough skins, and these little chaps are about 4 centimetres long and look more like midget courgettes! Are there more than one type of eddo or am I about to poison myself with something related to belladonna??
Have any tips for making ethiopian injera (with teff)? I am going to try to cook ethiopian for my cooperative next week and am attempting to figure out some of the details before hand. I plan to make Amhari Atklit, a vegetable stew, and several wot's, saucy dishes with letils or split peas.