But I tried a recipe this week that opened my eyes
a little about cooking techniques and what long cooked vegetables could be like.
I have to respond to the comment about how dietitians know very
little about cooking.
Not exact matches
I started out as a nervous amateur
cook who knew
little about what it takes to run a business to a savvy owner and seasoned chef who created one of the most recognized tacos in NYC.
There is
little of art in his vision of good
cooking; except for his just complaints
about adulteration of food with harmful substances, he often sounds simply like an old grump complaining
about the menu.
Slice the broccoli into small, bite - sized pieces and steam them for
about 7 minutes, until
cooked but a
little crunchy.
After
about 5 minutes add them and a
little more lime to the
cooking quinoa.
Cook for
about 4 minutes and then flip (the pancakes will bubble a
little when the one side is
cooked)
When I saw this recipe video on the Delish website, I was a
little skeptical
about cooking enchiladas with zucchini.
I'm
about cooking real food (usually with my two
little helpers), great books, morning coffee and afternoon chocolate, DIY projects, and most of all simplifying our life.
All mushrooms have a significantly large water content, and tend to shrink down to
about half their size after the
cooking process is complete, so when you see how many mushrooms I'm asking you to
cook (just shy of three pounds) your eyes may pop out of your head a
little — do not panic.
Here's a
little secret
about how to
cook whole grains: it doesn't have to be complicated.
It's so interesting because in the
little bit of research I did on raw eggs in
cooking, it only seems to be we Americans who are concerned
about them, most of the rest of the world eats raw eggs in certain dishes without a second thought.
* I used the zest — finely chopped — and the juice of one lemon for
cooking 2 cups of Arborio rice in chicken stock,
about 6 cups including some water, stirred in a
little at a time.
Use plain whipped cream or add a
little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a
little more or less / 2 t orange or lemon zest optional — place 1 t in
cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and
cook for
about 8 minutes, until cherries are slightly softened / Remove from heat.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in
cooking mixture, reserve the rest for later / Bring to a simmer and
cook for
about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar,
cook a
little longer if needed / Let cool / Sauce thickens as it cools.
... I added a
little bit more water and tomato paste to the baking pans while
cooking at 375 for
about an hour.
Directions: Put turkey leg or thigh in pressure
cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and
cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and s
cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a
little experimenting, on my stove it works on low - medium /
Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and s
Cook for 30 minutes from the time the
cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes
about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.
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.
Not only that, it tells you a
little about each cut and the recommended ways of
cooking.
Cook the fettuccine until just shy of al dente and drain (
about 1 minute for fresh pasta), reserving a
little of the pasta
cooking water.
Sure, I'm not inventing a cure for any deadly diseases or creating a blueprint for world peace, but I do like to know a
little bit
about whatever I'm
cooking.
I
cooked them for
about 3 minutes on each side until browned (eh, they burnt a
little).
Cook over a medium heat until apples have softened a
little and most of the liquid is gone, leaving you with sort of a thick syrup coating the apples,
about 5 minutes.
Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for
about 2 more minutes (or a
little bit more), until chicken is
cooked through and mushrooms are softened.
Transfer the mixture to the prepared baking sheet and
cook, stirring every few minutes, until tender and slightly colored,
about 15 minutes or a
little longer.
Cook for
about 7 minutes total, adding a
little extra to the pan as needed, and flipping occasionally until browned on most sides.
Cook until a rich golden brown,
about 1 minute on each side (a
little longer @ 8500 ft.).
For those who haven't read Healing Patiently yet, can you explain a
little about what batch
cooking is, and why you found it so helpful as you started your GAPS Diet experience?
A
little bit
about me: I am a wife, mother, traveler and a pretty darned good
cook.
Directions for confit: While beans are
cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for
about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a
little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes,
about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together for another 10 minutes / Good stuff.
Are the meatballs still
cooking at this point or is this just the sauce cause the last thing before this was, drain butter and than put meatballs back in pan so I got a
little confused
about if the meatballs were still suppose to be
cooking or not????
Simple recipes that are impressive and teach you a
little bit
about cooking.
I've always been nervous
about cooking for other people, and this blog has amplified the pressure a
little bit — our friends and family see me posting all these recipes, so the whole idea of me
cooking dinner has become a
little more exciting than it used to be.
I tell people
about this all of the time — vegetarians, even, who nod politely; my husband, who thinks it's cool, but perhaps a
little less than I do; this old lady on the crosstown bus who heard me talking
about them on the phone... But wait, there's more: not only do you only need three ingredients to make carnitas, the
cooking technique is kind of brilliant.
If you have every wondered
about all those different grains of rice - and how to
cook them - Food 52 has written this great
little post just for you.
This was my first time making lemon curd... I followed the directions almost exactly... I was
about to take it off the burner and realized I forgot the butter... I stirred it in and
cooked a
little longer.
Once shells are
cooked and cool, fill each shell with (
about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a
little sauce.
Add a
little more oil if needed, then gently
cook the onion, carrot and celery until softened, for
about 15 minutes.
I think I know a
little about cheese, gleaning knowledge from my international life, tasting, favoriting and
cooking with locally produced cheese from the various countries I've called home and traveled to.
Add the peppers and prosciutto to the skillet and
cook for
about 2 - 3 minutes or just until the peppers are tender and the prosciutto is a
little crisp, add the garlic and
cook for another minute.
I
cook frozen cauliflower with
about a quarter cup of water in the microwave for 10 minutes, drain it with a flat cheese grater against the bowl, and mash it up a
little with a Pampered Chef Mix N Chop.
Cook until
little bubbles form (
about 5 minutes).
Turn the oven on HI broil, and
cook pizza for
about 5 or so minutes, until the naan bread is a
little crisp and the cheese is melted.
Add a
little bit of water to the bottom and
cook on low for
about 45 minutes, or until the pumpkin is fork - tender.
Cook for
about 45 seconds per side for rare (you just want to get the sear and warm it a
little).
Because the volume of the batter changes, you'll need to
cook it a
little longer — approximately one hour, though you might want to do the toothpick test at
about 50 - 55 minutes, as
cooking time may vary by oven.
Flops are an excellent way to learn more
about cooking / baking gluten free in the kitchen, as well as having a
little fun with your food
You
cook them in boiling water and a
little salt for
about an hour before draining them, just as you would pasta.
Don't worry
about cooking your eggs excessively; a
little runny yolk is good as it contains enzymes that are good for you.
And really not too too time consuming... I am a
little surprised
about the length of
cooking though.