Not exact matches
As we think of the women and children in these pictures, and all the
ways in which this
water will nourish and cool and
cook and clean in their community, two prayers from Jan Richardson (In the Sanctuary of Women) come to mind.
Very mild in flavor the
way it was, so next time I will probably do 1.5 - 2x of everything for a more intensely flavored rice, and I think I will
cook the rice with coconut milk instead of
water to up the coconut flavor.
Add the mushrooms, and salt, and
cook, stirring a few times along the
way, until the mushrooms take on color and release their
water.
After prep proceed to
cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook Aroborio rice in the usual
way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and
cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook together for 1 minute / Add wine and
cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon /
Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop
cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
For an easy
way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess
water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through
cooking time.
I haven't found a
way to make it not gritty, so while I use this kind for
cooking recipes, for drinking I blend the shredded organic coconut with hot
water and strain.
(
Cooking the squash this
way reduces its
water content.)
I used Kikkoman ® Less - Sodium Soy Sauce and
water to
cook the mushrooms and veggies with, which is a great
way to eliminate the oil needed for a recipe where a sauté is recommended.
But I think you get clumpy polenta that
way, so I start by pouring in the polenta in the cold
water, whisking it, then
cooking over medium heat, stirring every so often, until it's nice and thick.
Half
way through the
cooking, check to make sure you have enough liquid in the pot, add a little
water if necessary.
You could even just throw the corn cobs and shrimp in a pot of boiling
water to
cook them if you want to do it that
way.
I
cook farro the same
way I
cook pasta, in lots of
water and a couple of pinches of salt, for about 20 - 25 minutes.
Add the pasta to the boiling
water and
cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente,
cook it for 1 to 2 minutes shorter than the time called for — it shouldn't be
cooked the whole
way through).
Another
way is to
cook in loads of
water and then drain when the rice is done.
You can easily cut it in half if you are feeding less, however, if you increase the quantities, be sure not to fill your Instant Pot more than half
way with
water and oats as they get rather foamy while
cooking.
Boiling the chicken breast in a pot of
water, seasoned with salt and pepper, is my favorite
way to
cook it so that is shreds really easily.
The pasta will store MUCH longer this
way and will be perfectly
cooked when you reheat it (which, when camping can be done by throwing it into some boiling
water for a few seconds or, more easily, by mixing it with the sauce or garnish over the heat for a while).
Watching the
way she pulled together meals for us in the cabin (no electricity,
water that takes an hour to boil) was fascinating - and it gave me all sorts of
cooking / prep ideas for future «rustic / camping outings»... in part because she was so smart about how and what she prepped before she even got to the cabin.
Using the is liquid drained from a can of legumes such as chickpeas or small white beans, is probably the simplest
way, but you can also get aquafaba from
cooking dried beans in
water for a couple of hours.
You can also just
cook the potatoes in the traditional
way — boiling in a large pot of
water on the stove.
First, one part of the zucchini is boiled in a large amount of
water until soft and tender, then
cooked the same
way as I would baigan bharta (Indian - style eggplant spread) but instead of only adding liquid smoke and plain yogurt, I also mixed in a little cream cheese.
Not sure if this is traditional or not, but I think it made quite a difference, the
way salting pasta
water is important when
cooking Italian.
Caramel is a one - ingredient recipe for experts, two for more cautious
cooks who add
water to the sugar — but either
way it can quickly turn into a chemistry experiment gone wrong.
Remember that when
cooking beans, you can not fill up the pressure
cooker any more than half
way, since the foam from the beans might clog up the pressure release valve if there is too much
water.
Here is the traditional
way the Sumatrans
cook the often - tough meat of the
water buffalo — by slowly simmering it in coconut milk.
My favorite
way to make shredded chicken: Throw a few chicken breasts in your crock pot with 1 1/2 cups — 2 cups chicken broth (you can use
water if you don't have chicken broth on hand) and
cook on low heat for 5 - 6 hours or until chicken falls apart.
Cooked the beans in
water half
way — drained (not rinsed) added the 8 cups of
water and the other ingredients all at once, and added pepper, a big chunk of ham, and two more chunky pieces of parmesean cheese.
That is the
way I
cook all of my rice (for sushi, etc.) Wondering if I could put all the ingredients (except extracts) in place of the usual
water?
That
way I can make single gnocco to drop into the
water and see how it
cooks.
Cook for 10 minutes, check for sticking half
way through and add
water and stir if needed.
Drop them into the boiling
water and give them 2 — 3 more minutes after they float to
cook all the
way through then drain them, reserving a few tablespoons of the
cooking water.
When the
cooking time is up, there are three
ways to release the pressure and open the lid: natural pressure release (let the pot set until the pressure comes down on its own), quick release (some pressure
cookers have a button to press that releases pressure) and
water release (setting the pot in the sink and running cold
water over the closed lid until the pressure drops).
Also, be sure that you
cook the artichokes with the cut ends facing down (and the stem up in the air), this
way the
water will fall back out into the bottom of the pot while they
cook, and won't get distributed into the artichoke.
Next, fluff the quinoa with a fork, ensure there is no
water left in the lentil pot and the lentils are
cooked all the
way through.
My favourite
way to
cook rice is without adding any butter -LCB- just
cook the rice in
water -RCB- and top it once it is
cooked with avocado.
One
way to soften pepitas might be to
cook them in a sugar or honey syrup — you could cut down on the sugar in the pumpkin filling,
cook the pepitas in the honey syrup, maybe thinned slightly with
water, and then use them in the filling once they have softened a bit?
Another
way to mitigate this is to rice the
way that pasta is
cooked, in lots of
water — rather than boiling it dry.
This
way the cups with
water will heat up at the same rate as the cups with muffin batter, helping the muffins
cook evenly.
Well I really altered this recipe to fit my ingredients and was looking for a
way to
cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup
water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let
cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
Add the cauliflower to a sauce pan, fill up half
way with
water and heat it with a medium - high heat,
cook for about 10 minutes, then drain the cauliflower through a sieve, after letting it cool off for about 5 minutes, add the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza crust)
I
cooked the dumplings in the chicken broth instead of the boiling
water, much tastier this
way.
Rice
cooked in stock is
way better than
water.
Cook bulgur in one of two
ways: Either cover it with 2 cups boiling
water in a heatproof bowl and let stand for 30 minutes.
As we made our
way back to the parking lot, the pup dripping with sludge
water, and planned our tag - team, backyard, freezing
water hose - off, I took some consolation in the fact that we had several clean dog towels, and, more importantly, dinner was already
cooked and waiting for us — and it was this flavorful, nourishing, kale and white bean soup.
* Note: Using
water during the
cooking process is a great
way to keep the fat content low, without the need for extra butter or oil.
BA Basics is your place to
cook something new and learn something along the
way, whether you've never boiled
water or if you're sick of making the same salmon recipe every Tuesday.
(Using
water during the
cooking process is a great
way to keep the fat content low, without needing to add any extra oil or butter!)
Pickled Green Tomatoes are naturally fermented in salt
water brine and cured to perfection without
cooking in any
way.
Fiji
Water trickles down through the layers of volcanic rock over time and gathers minerals and electrolytes along the
way that create Fiji's soft smooth taste — slow
cooking and baking often brings out the most amazing flavors and scents of almost any ingredient.
I saw such a huge difference in
cooking them in broth over
water that I will always make my quinoa this
way.