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How to cook fluffy, tasty quinoa. You can use any kind of quinoa (white - also sold as golden - red, or black). Use water to cook it or, as I do here, chicken broth. Quinoa has come a long way in the last few years.
A few years ago I did a post on how to make edible spoons and bowls from dough.
Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly.
So you’ve started beefing up your cooking skills , but the process is still a little tedious.
X Equivalents and Conversions I love the fact that the site is a global community, but of course it does raise issues and problems, sourcing products is one (and see Sources & Stockists) and another thorny area is weights and measures. Obviously, when you move from one system of measurement to another, you are obliged to round up or down, so it's always going to be an approximation, but here is a table of conversions and equivalents, which should at least help! Equivalents
Top 100 Foods for Productivity: Mindmap Tuesday, August 14, 2007 at 12:15am by Site Administrator After Laura Milligan’s massive list of foods to improve productivity was published, at least one person asked for a printer-friendly version. I’m not sure why the page wouldn’t be printer-friendly already, but to make life a bit easier, I’ve created an easy-reference mindmap of Laura’s list.
Herbs are a necessity if you are trying to up the quality of the food you prepare for family and friends, plus they are down right pricey at the grocery store.
By Tisha Dotson
Ever get coriander confused with cumin? Or wonder if saffron is really essential to the flavor of a dish? As much for our benefit as for yours, we've put together this quick reference guide to all the most common (and some uncommon) herbs and spices! For any herb or spice listed below, click on the name to read the full description.
16 fruits and vegetables you don't need to buy organic
F orget dire economic buzzwords—we see the financial crisis in stark relief every time the cashier rings up our weekly groceries. So what can you do? Here are ten food ingredients to make the most of your budget and help fill your family up for less.
P acked with vitamins A and C, calcium, iron, fiber, and folic acid, these dark leafy greens have gained popularity in recent years due to their high nutritional values. But before the health craze, cultures around the world—such as Italian and Chinese—had been incorporating these vegetables into their diets. This group of greens, unlike the more delicately flavored and smaller-sized salad greens, are hardy (in general, they tolerate colder weather better) and can be quite bitter, spicy, and pungent when eaten raw.
"The best way to cut carbs from your diet is to make creative substitutions," says Arthur Agatston, M.D., author of The South Beach Diet . "That way you can still eat the foods you love, without busting your diet." Dr. Agatston told us how to make cauliflower taste like mashed potatoes. Other nutrition experts gave us tricks for cutting white flour, pasta, and potatoes and replacing them with lower-carb alternatives that taste nearly identical.
More than a popcorn popper, this versatile appliance was underutilized―until now. By Melissa Clark and Lindsay Funston 1. Disinfect and Deodorize Sponges Don't throw out the kitchen sponge that smells like last night's salmon. Soak it in water spiked with white vinegar or lemon juice, then heat it on high for 1 minute.