Pour out all but 2 cups bean
cooking liquid from saucepan; add coconut milk and bring to a simmer over medium heat.
Blend until smooth, adding in
cooking liquid as needed to achieve the desired creamy salad dressing consistency.
Bring to a simmer and cook, tossing frequently, until a thick glossy sauce forms and coats pasta, adding
more cooking liquid as needed.
These three guidelines are: (1) minimal necessary heat exposure; (2) minimal necessary cooking duration; (3) minimal necessary food surface contact
with cooking liquid.
Add just enough reserved pasta
cooking liquid until the sauce becomes very thick and smooth to taste.
To the
remaining cooking liquid, add ginger, black pepper salt and simmer for 4 - 5 minutes until reduced to 1/2 the volume, and the liquid is thicker.
If that so, you can reduce
cooking liquid by 1/4 cup and reduce cooking time by few minutes.
For this salad, I've made a unique dressing that contains the
reduced cooking liquid leftover from cooking the beets.
Place the potatoes into
same cooking liquid and cook for 15 - 20 minutes until tender but not falling apart.
If needed, cook the cauliflower over medium low heat, while stirring often, to remove any
excess cooking liquid.
Homemade vegetable broth is great for all your soups, but it's also a
great cooking liquid for grains, beans, and pasta.
Add pasta to
beet cooking liquid and cook until tender but still firm to bite, stirring occasionally.
Since my creamy pesto pasta is made in one pan, there is already just enough
cooking liquid still left to thin the pesto out when the noodles are done cooking.
Pour in the
measured cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly.
Increase heat to medium - high and
cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.
The leftover and reserved
cauliflower cooking liquid can be frozen and used to make another batch of cauliflower mash or soup at a later time.
The veggies all go in too, in the same roasting pan, and getting deliciously flavored by the roasted
turkey cooking liquids.
Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out
of cooking liquid.
Blend, adding
more cooking liquid as needed, until smooth, about 30 seconds; season with salt and pepper.
Add pearl onions
with cooking liquid and reserved bacon and mushrooms and cook until just heated through.