Showing posts with label Tips. Show all posts
Showing posts with label Tips. Show all posts
Sunday, June 24, 2012
Cheaper Substitute for Water Chestnuts
Turnip is a great cheap substitute for water chestnuts. Just slice the turnip into thin slices and saute it with oil for a few minutes, then add a little salt and water, cover and let cook until soft, then you can add them to any asian dish or eat them as a side dish. They remarkably taste like water chestnuts.
Thursday, February 10, 2011
Homemade Salad Dressing
Homemade Salad Dressing is the tastiest and cheapest way to have yummy salads!
There are so many different ways to make salad dressing but the easiest dressing is really as simple as adding tons of fresh chopped garlic to olive oil and adding any kind of vinegar and a little salt and pepper. The more garlic you add and the longer you let it sit the yummier the dressing.
Add what ever other herbs you like, fresh are always best!
Try different herbs with different vinegars.
My favorite is an asiany style dressing with apple cider vinegar, toasted sesame oil, Bragg (or soy sauce), fresh ginger, and a dash of agave nectar or honey!
Try adding fresh squeezed juice like lemon, lime or orange. or even try some concentrate, pomegranate concentrate is the best!
There are so many different ways to make salad dressing but the easiest dressing is really as simple as adding tons of fresh chopped garlic to olive oil and adding any kind of vinegar and a little salt and pepper. The more garlic you add and the longer you let it sit the yummier the dressing.
Add what ever other herbs you like, fresh are always best!
Try different herbs with different vinegars.
My favorite is an asiany style dressing with apple cider vinegar, toasted sesame oil, Bragg (or soy sauce), fresh ginger, and a dash of agave nectar or honey!
Try adding fresh squeezed juice like lemon, lime or orange. or even try some concentrate, pomegranate concentrate is the best!
Monday, January 31, 2011
The Bare Necessities
There are a few things that I think are necessities so I created the "must haves" list.
The fresh ginger I break of about a 4 inch piece from the bins at the spice shops in the shuk.
Brown rice, lentils, and oats I buy from the bulk bins at one of the halth food stores, I have found them to be about a shekel or 2 cheaper and better quality than the pre-packaged from the supermarket.
Garlic, onions and lemons are easy to come by and are usually the same price everywhere.
When choosing lemons get the squishy juicy ones and keep your eyes peeled for the less textured skin they tend to be juicier
I also tend to use a lot of cumin but I don't know if its a necessity.
- Brown Rice
- Fresh Ginger
- Garlic
- Lemons
- Lentils
- Oats
- Onions
The fresh ginger I break of about a 4 inch piece from the bins at the spice shops in the shuk.
Brown rice, lentils, and oats I buy from the bulk bins at one of the halth food stores, I have found them to be about a shekel or 2 cheaper and better quality than the pre-packaged from the supermarket.
Garlic, onions and lemons are easy to come by and are usually the same price everywhere.
When choosing lemons get the squishy juicy ones and keep your eyes peeled for the less textured skin they tend to be juicier
I also tend to use a lot of cumin but I don't know if its a necessity.
Herbs & Spices
Fresh Herbs and spices are always better but many people are worried about wasting, that they won't use up what they bought and they will end up throwing it away.
Many herbs like coriander I tend to always have on hand, but basil and parsley tend to go bad so quickly and I don't always have time to use them up. my mother-in-law showed me that I can wash and dry the greens and then separate them in to ziplocks and freeze them. I don't use parsley so often but every so often I have a recipe that calls for fresh parsley, so all I need to do is go in to the freezer and there it is!
I've never tried it, but my friend Hayley mentioned on an other post that she learned from Rachel Ray that you can peel fresh ginger, freeze it and then grate off what you need when you need it. I am excited to try this. I tend to use up my ginger because I cook a lot of things with ginger, but I am very curious to see how freezing it works. If you try it please let me know how it goes.
Many herbs like coriander I tend to always have on hand, but basil and parsley tend to go bad so quickly and I don't always have time to use them up. my mother-in-law showed me that I can wash and dry the greens and then separate them in to ziplocks and freeze them. I don't use parsley so often but every so often I have a recipe that calls for fresh parsley, so all I need to do is go in to the freezer and there it is!
I've never tried it, but my friend Hayley mentioned on an other post that she learned from Rachel Ray that you can peel fresh ginger, freeze it and then grate off what you need when you need it. I am excited to try this. I tend to use up my ginger because I cook a lot of things with ginger, but I am very curious to see how freezing it works. If you try it please let me know how it goes.
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