Just be sure to discard
the vegetable cooking water.
Unfortunately, reserving
vegetable cooking water can do more harm than good.
It is of particular importance NOT to use
vegetable cooking water for use in pureeing homemade baby food.
She said: «We took inspiration from French mothers, as previous studies in this area have shown that they often add
vegetable cooking water to their infants» milk to help introduce them to eating vegetables at weaning.
By the way, my mom served just about any veggie with a cream sauce using a roux and
the vegetable cooking water — she didn't add milk, just a slice or two of cheese.
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups
cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon
water 3 tablespoons flour 1/4 teaspoon salt
Vegetable oil for frying
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups
cooked lima beans (about 2 cans) 2 cups
water 2 cups
vegetable stock juice of 1 lemon sea salt to taste olive oil smoked paprika
Once the rice has
cooked for half an hour add the carrots into the rice pan, allow them to
cook for 5 - 7 minutes before adding the remaining
vegetables and miso paste — you may also need to add a little more
water.
While the
vegetables cook make the pesto; simply add all of the required ingredients to a food processor and blend until smooth, adding as much
water as to your taste.
10 pieces of
cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup
vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot
water
Filling: 4 cups diced
cooked turkey 3 cups turkey gravy (thin with broth or
water if needed) 1 cup additional diced
cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g]
cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon
vegetable bouillon powder or 1 cube (or use
vegetable stock instead of
water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain
water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is
cooking / Add pieces of almost any
vegetable — some will need to be par - boiled or sautéed before adding about mid-way through
cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
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.
Just add
water and
vegetables to
cooker.
My tips for quinoa are (1) soak quinoa in cold
water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more
water makes for soggy quinoa; (4)
cook in
vegetable stock instead of
water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.
Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm
water Vegetable oil for
cooking... Continued
Quickly immersing
vegetables or fruit into boiling
water for 1 to 2 minutes then into cold
water to stop the
cooking process.
Allow the
vegetables to
cook while stirring for about 5 minutes - at this point you can add a splash of
water, cover and allow to
cook down until
vegetables are
cooked but still crunchy - about an additional 10 minutes.
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps
vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese
cooking wine, sake, or
water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps
water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
Once
cooked, drain the
vegetables and plunge immediately into ice cold
water.
Once the
vegetables were half
cooked I folded in rinsed quinoa along with
water.
Grate and dice the
vegetables, and
cook the udon noodles as instructed on the package (I
cooked mine in boiling
water for approx. 4 minutes).
That's definitely the case here — add 16 oz of dried black beans and 6 cups of
vegetable broth and
water (I used 4 cups of broth and 2 cups of
water) to your slow
cooker.
Add the pepper, mushrooms, the squash, and 1/4 -1 / 2 cup
water and
cook for 5 minutes or so until all the
vegetables and the tempeh are
cooked through.
1 baked ham bone with some meat attached 4 cups
vegetable stock 4 cups
water 1 onion or 1 leeks, diced 1 large carrot, diced 3 stalks celery with leaves, diced 2 cups
cooked cauliflower 2 cups
cooked green beans Salt and pepper, to taste
Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat
cooking spray, add the onion and soften it, stirring often, using boiled
water from a kettle if the onions begin to stick, then once soft add the butter beans and the
vegetable stock.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the
water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to
cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that
vegetables are coated with the spices / Add the other 1/2 C
water, place a lid on, and simmer for 10 — 15 minutes, until
vegetables are tender / Remove lid and simmer for another 5 minutes / If
vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
How to get more flavor into rice or grains: An easy trick is to
cook with tomato liquid,
vegetable or chicken stock, instead of
water.
Start by
cooking the quinoa in 1 cup of
water or
vegetable broth.
Great idea of using pasta
water to
cook / soften
vegetables too.
While the
vegetables are roasting,
cook the pasta according to package instructions (salt the
water), drain and set aside.
* Option to sub
water or
vegetable broth for chicken broth ** Make sure you let your casserole sit for at least 5 - 10 minutes to both cool and continue
cooking.
Bring to the boil then reduce to a simmer, cover and
cook for 1 hour 15 minutes before adding the
vegetables, mix well, add more
water if needed.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup
water or
vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces
cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until soft, about 10 minutes / Add chopped tomatoes and
cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and
water to the pot /
Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until beans are about halfway
cooked, about 20 minutes / Add potatoes and
cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add
vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
Cook for two minutes in salted boiling
water, then remove
vegetables immediately and plunge into ice
water.
But if you don't «shock» those
vegetables at that point by spooning them out of the boiling
water and plunging them into ice
water (or at least rinsing under cold running
water) to stop the
cooking process, the carryover heat will continue to
cook them to the point that they turn army - green and flabby.
WEEK 1 — BASIC EPREP: 72 Hour Kits WEEK 2 — BASIC EPREP: Financial Preps WEEK 3 — BASIC EPREP: Car Kits / Evacuation Plans WEEK 4 — BABYSTEP 1: Shelves WEEK 5 — BABYSTEP 2:
Water Storage WEEK 6 — BABYSTEP 3: 3 Month Supply WEEK 7 — BABYSTEP 4: Long Term Food Storage WEEK 8 — BABYSTEP 5: Grains WEEK 9 — BABYSTEP 6: Legumes / Meats WEEK 10 — BABYSTEP 7: Baking Ingredients WEEK 11 — BABYSTEP 8: Fruits and
Vegetables WEEK 12 — BABYSTEP 9: Comfort Foods WEEK 13 — BABYSTEP 10: Non Food Items WEEK 14 — ADVANCED EPREP: Sanitation / First Aid WEEK 15 — ADVANCED EPREP: Powerless
cooking WEEK 16 — ADVANCED EPREP: Shelter / Heating / Cooling WEEK 17 — ADVANCED EPREP: Protection / Self Defense
Then, I add in whatever
vegetables I have that need to be
cooked in order blend smoothly (or taste better), cover them with
water (and salt) or veggie broth, and simmer everything until the hardest one of the
vegetables is nice and soft.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot
water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups
water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup
vegetable oil 2 pounds chicken, cut up 10 ounces
cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Just put chicken bones, some
vegetables and
water in the slow
cooker and turn it on.
In a large sauce pot combine chicken breast, carrots, celery and peas in
water and boil for about 18 minutes until chicken is
cooked thoroughly and
vegetables are tender.
I also often times
cook the quinoa with a mix of both
water and either
vegetable broth or chicken broth, and then season the mix with a pinch of each onion powder and garlic powder to give the quinoa some added flavor.
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons
vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil f
vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups
cooked, peeled, diced potato 2 cups
water 2 tablespoons tamarind paste dissolved in 1/4 cup
water (optional) 1 15 - ounce can garbanzo beans, drained
Vegetable oil f
Vegetable oil for frying
I put the dried beans,
water and all the
vegetables (no
vegetable stock, just
water for the beans) in and pressure
cooked for 30 minutes on high, and it was really yummy.
Scrambled eggs,
cooked sausage (pork,
water, salt, spices, sugar, flavoring), two cheeses (pasteurized blended Cheddar cheese [milk, culture, salt, sodium citrate, enzymes, apocarotenal -LCB- color -RCB--RSB-, Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, hash browns (potatoes,
vegetable oil [contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn], dextrose, natural flavor, salt, sodium acid pyrophosphate added to maintain natural color), onions, green chiles, vinegar, bell peppers (bell peppers,
water, citric acid),
water, chile peppers (chile peppers, citric acid), modified food starch, flavorings, salt.
Add a little
water to the pan and then
cook for about 5 minutes, until the
vegetables are soft.
2 - 3 Heads of Broccoli (3 if they are small) 1 White Onion Finely Chopped 5 Cloves of Garlic Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1 cup (250 ml)
vegetable stock 1 cup (250 ml) quinoa
cooking water Handful of Fresh Parseley (chopped) Salt Pepper
1 9 - ounce package refrigerated cheese tortellini,
cooked according to package directions 3 cups assorted fresh cut
vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring
Water 1 cup light roasted garlic and white wine dressing Parmesan cheese