How to Cook White Quinoa

How to Cook White Quinoa.

Quinoa is a grain that provides ample protein and other key nutrients such as amino acids. This makes it a great substitute for vegans and vegetarians and also those with an allergy to gluten. The many colors of quinoa offer different flavors, making white quinoa the most commonly used for its mild and sweet finish. White quinoa can be served as a side dish or as an addition to other recipes and is easily prepared using a stovetop, rice cooker or microwave.

Method 1 Simmering White Quinoa in a Saucepan
1. Rinse 1 cup (190 grams) of quinoa in a fine mesh colander. Run water over your uncooked quinoa for at least 30 seconds and drain it thoroughly. Rinsing your quinoa before cooking will remove any potential bitterness from its coating.
Saponin naturally occurs and coats quinoa, which can give it a soapy or bitter taste if it is not removed prior to cooking.
2. Add 2 cups (16  fl oz) of water to a saucepan. After pouring in your water, add your 1 cup (190 grams) of quinoa to the pan and gently to stir to mix together.
When adding liquid to your quinoa use 2 parts or 2 cups (380 grams) water for every 1 part or 1 cup (8.0  fl oz) of quinoa.
3. Simmer the quinoa for 10-20 minutes until the water is absorbed. Set your stove to medium-high heat and allow the water to boil. Once the water is boiling reduce the heat to bring the mixture to a light simmer.
Smaller amounts of quinoa will be finished closer to 10 minutes, while larger portions will take anywhere between 15-20 minutes.
Reduce your heat as needed while cooking to maintain a light simmer.
4. Allow the quinoa to steam for 5 minutes. Steam your quinoa by keeping the pan covered and by removing the pan from direct heat. This will add a fluffy texture to your quinoa. After the 5 minutes are up, remove the cover and fluff your quinoa gently with a fork.
If you are eating your quinoa plain, add a pinch of salt to taste. You can also drizzle some olive oil or add a clove of garlic for more flavor.
5. Store any leftovers in the refrigerator for 4-5 days. Having leftovers of your quinoa is great because it keeps very well. Just make sure that it has cooled to room temperature before covering and putting it into the refrigerator.

Method 2 Cooking Your Quinoa in a Rice Cooker.
1. Coat the bottom and sides of your rice cooker with coconut oil. This will help your quinoa from sticking to the pan while cooking. It also helps keep the quinoa fluffy by adding moisture and texture.
Some non-stick cookers may not require a coat of coconut oil prior to cooking but it is always an option and will not affect the cooking process of your quinoa.
2. Place your dry quinoa into your rice cooker. Some brands of quinoa require you to rinse it in a fine mesh colander before cooking. For this method adding in dry quinoa works best. The liquids you add with provide sufficient moisture for your quinoa.
Buying prewashed quinoa works best for this method.
3. Add 14.5 fluid ounces (1.81  c) of chicken broth to your quinoa. There is no need to stir your ingredients together. The quinoa will naturally absorb the liquid while it cooks. If needed you can substitute the chicken broth for vegetable broth or water.
4. Set your rice cooker to the “brown or white rice” setting. If you only have one rice option, setting your cooker to the main rice setting will work just as well. Once you select your setting, simply put the lid on the rice cooker and press the start button.
Cooking quinoa in a rice cooker will take around 30 minutes.
5. Allow your quinoa to cool uncovered for 3-4 minutes. After giving your quinoa time to cool, gently fluff it with a fork. Using a fork to fluff out your quinoa will not only help keep an airy texture but lock in the moisture it absorbed during the cooking process.
If you opted not to use chicken broth, add a pinch of salt to taste.
6. Serve your quinoa right out of the cooker or add to another dish. After the short cooling period, your quinoa will be ready to serve. It makes a great side dish and can be served alone or can be added to enhance other recipes.
7. Store any unused quinoa for up to 4 days. Keep any leftovers in the refrigerator, sealed in an airtight container. It will stay fresh for up to 4 days.

Method 3 Microwaving Your Quinoa.
1. Put your rinsed quinoa into a microwave-safe dish. Either rinse your quinoa in a fine mesh colander for 30 seconds or purchase quinoa that has already been prewashed. Use ceramic or another microwave safe bowl that will provide you with enough room to add in the liquid.
2. Add 2 parts liquid for every 1 part quinoa to your microwave safe dish. If you are cooking 1 cup (190 grams) of quinoa you will need 2 cups (16  fl oz) of liquid. When adding your liquid, you can use different types of broths such as chicken or vegetable. You can also simply use water, however, for this cooking method a type of broth is preferred.
Not adding enough liquid will cause your quinoa to dry out during the cooking process.
3. Cook your quinoa on high heat 5 minutes. Your microwave, most likely, will already be set to high heat or normal mode. Make sure that your microwave is set to its highest setting.
4. Reduce microwave power and cook for an additional 15 minutes. After letting your quinoa cook for 5 minutes reduce the heat of your microwave to 40% power and let it cook for another 15 minutes and let it cool for another 3-4 minutes before serving.
You will not need to stir your quinoa in between cooking sequences.
Some microwaves will allow you to program in both sequences prior to cooking.

Maret 31, 2020

how to cook without a recipe with building your confidence

how to cook without a recipe with building your confidence

Building Your Confidence.

Recognize when food is finished cooking. If you don't have a recipe to tell you how long to cook something for, you need to know signs that the food is done, especially when cooking meat or seafood. To tell if meat is as cooked as you like, rely on an instant-read meat thermometer. If you're baking cake, muffins, or quick bread, you'll usually want to insert a toothpick to see if it comes out clean.



The more you cook, the better you'll be at gauging how long something takes to cook. For example, if you're stir-frying vegetables, you'll know to add carrots before onions since they take longer to cook.

Tip: Keep a chart in your kitchen that shows the food-safe temperature for different kinds of meat and seafood.



Taste your food frequently and trust your senses. Don't wait until you're ready to serve a meal before you taste it. As long as the food isn't raw, you should be sampling it as you cook so you can adjust the seasonings. Learn to trust your instinct. For example, if the dish tastes like it needs brighter flavor, add a squeeze or lemon or freshly chopped herbs.



Pay attention to how things smell as you cook. Your sense of smell can tell you if you've added enough spices, if the food smells appetizing, or if something is burning!



Experiment with a dish before serving it to others. You'll put unnecessary pressure on yourself if you try to whip up something that you've never made before to serve to guests. Instead, practice cooking without a recipe when there's little stress or pressure. You'll enjoy yourself more and might be bolder since there's no fear of making mistakes.

It's not a bad idea to have a backup plan, even if you're just cooking dinner for yourself. For example, have supplies in the fridge for making a quick sandwich if cooking doesn't turn out as you hoped.



Make substitutions to dishes you know how to make. Once you've gotten really comfortable with making a particular dish, experiment by changing a few ingredients. For example, if your pasta calls for bacon and asparagus, try making it with pancetta and snap peas.



Pizza is a great meal to cook without a recipe. As long as you can roll out the dough, you can try different sauces or toppings.

Tip: Substitute flavor extracts in your baking. For example, instead of using vanilla, try almond or lemon extract.



Practice seasoning a dish. You may be used to seasoning food with salt, but there are a lot of ways to adjust the flavor of food. In addition to salt, you might want to add more spices or fresh herbs according to your preferences. To really take your cooking to the next level, add a few drops of an acidic ingredient, such as lemon juice, vinegar, wine, or hot sauce.



To add richness to the meal, stir in a little butter or heavy cream.

If the meal tastes a little boring or flat, add depth of flavor by stirring in some miso, tomato paste, or Worcestershire sauce.



Memorize basic ratios for the foods you cook often. You don't need recipes for foods that rely on simple ratios, such as rice, quinoa, bulger, and other grains. Find a ratio that creates food with a texture you like and commit it to memory. Then, you can easily make a pot of couscous without even thinking about it.

Use 1 1⁄2 cups (350 ml) of water for every 1 cup (180 g) of rice as a starting ratio. Then, adjust the ratio to get a texture you like.

November 04, 2019

how to make arroz con gandules quickly

How to Make Arroz Con Gandules Quickly.

Making arroz con gandules the traditional way takes a long time and a lot of cooking. If you're cooking with limited time to spare, you can take a recipe that is very long and make it shorter with just as much taste and heart and soul in your food!

Ingredients.

8 cups of water.

4 cups of goya rice.

2 1/2 -3 tablespoons of oil.

Salt (at your discretion) I season to taste.

2 packets of Goya Sazon con culantro y achiote.

1 1/2 packets of Goya Ham flavored concentrate.

2 table spoons of Goya Adobo all purpose seasoning (red cap) with pepper.

1 teaspoon of garlic powder (optional).

1/2 teaspoon of cumin.

Steps.

1. Gather all the ingredients you will need.

2. Bring all to a boil

3. 2 cans of Gandules (drain water) add into boiling seasoned water

4. Olives (pitted) not necessary but they taste terrific

5. Make sure you wash your rice

6. Add washed rice to boiling pot of seasoned water, and beans

7. Keep on high flame until water is evaporated

8. Rice may still be wet inside however once you hear sizzling and the rice is dry on the top turn the flame to low.

9. Turn the rice in the pot (meaning move dry rice to bottom and wet rice to top) build kind of like a pyramid of rice in the center of your pot

10. Once you have turned rice get a large piece of foil and cover rice on low flame and cook till rice is soft

11. Serve the rice.

12. Finished.

Tips.

If you want to make smaller portions, add 4 cups of water and 2 cups of rice.

November 26, 2019

how to cook sorghum

How to Cook Sorghum.

If you're searching for gluten-free grain options or want to try nutritious ancient grains, make sorghum. Sorghum is a great source of protein, iron, vitamins, and minerals. You can easily cook a batch of sorghum and serve it as you would rice. Cook sorghum on the stove, in a slow cooker, or in a pressure cooker. Store leftover sorghum in the refrigerator for several days.



Ingredients

3 to 4 cups (709 to 946 ml) water.

1 cup (192 g) whole-grain sorghum.

1 teaspoon (6 g) kosher salt, optional.

Makes about 4 cups (768 g) of cooked sorghum.



Method 1 Using the Stovetop.

1. Soak the sorghum. If you'd like the sorghum to be soft instead of chewy, you can soak 1 cup (192 g) of whole-grain sorghum in a large bowl of water. Soak the sorghum overnight so the sorghum absorbs some of the water. Drain the sorghum through a colander.

Chewy sorghum is a great replacement for bulgar wheat or couscous in tabbouleh or falafel recipes.

If you don't have time to soak the sorghum, you can skip soaking it, although the texture of the sorghum might just be a little nubbier.

2. Combine the sorghum, water, and salt in a pot. Place the soaked sorghum or 1 cup (192 g) of dry whole-grain sorghum into a large pot. Pour in 3 cups (709 ml) of water. For a little extra flavor, you can also stir in 1 teaspoon (6 g) of kosher salt. Stir the sorghum and the seasoned water.

3. Bring the water to a boil and turn the heat down. Place the large pot on the stove and turn the heat to high. Heat the water until it begins to boil. Turn the heat down to medium-low so the water bubbles gently.

4. Simmer the sorghum for 1 hour. Once the water is cooking gently, put a lid on the pot and cook the sorghum for about 1 hour. Check the sorghum to see if it's finished cooking. You can serve the sorghum once most of the water has been absorbed and the sorghum is softened.

If the sorghum isn't soft enough for your liking, pour in 1 more cup (240 ml) of water and keep simmering the sorghum. Check the sorghum after 30 minutes.



Method 2 Using a Slow Cooker.

1. Rinse and drain the sorghum. Place 1 cup (192 g) of whole-grain sorghum into a fine mesh strainer. Hold the strainer under cold running water and rinse the sorghum.

Sorghum comes in whole-grain or pearled form. If you want to use pearled sorghum, just reduce the liquid to 3 cups (709 ml).

2. Place the sorghum, water, and salt in a slow cooker. Dump the rinsed sorghum into a 4-quart (3.8 liter) slow cooker and pour in 4 cups (946 ml) of water. If you'd like to lightly season the sorghum, you can add 1 teaspoon (6 g) of kosher salt.

3. Cook the sorghum on high for 4 to 5 hours. Put the lid on the slow cooker and turn the heat to HIGH. Cook the sorghum for 4 to 5 hours. Check the sorghum to see if it most of the water is gone and the sorghum is soft.

4. Use or store the cooked sorghum. Fluff the sorghum with a fork and serve it. You can also store the sorghum in a covered container. Refrigerate the cooked sorghum for up to 4 days.

You can also freeze the sorghum in an airtight container for up to 3 months.



Method 3 Using an Electric Pressure Cooker.

1. Combine the ingredients in the electric pressure cooker. Remove the inner pot of a pressure cooker and pour 3 cups (709 ml) of water into it. Stir in 1 cup (192 g) of whole-grain sorghum. If you'd like extra flavor, stir in 1 teaspoon (6 g) of kosher salt.

2. Insert the inner pot and close the cooker. Place the pot with sorghum and water into the pressure cooker. Place the lid directly onto the pressure cooker and turn it about 30 degrees so it's securely shut.

3. Turn the pressure cooker on and cook the sorghum for 20 to 25 minutes. Adjust the pressure of your cooker to 15 psi (pound force per square inch). Cook the sorghum for 20 minutes.

If you're using an Instant Pot, use the MULTIGRAIN setting and adjust it for less time so the sorghum cooks for around 20 minutes.

4. Open and check the sorghum. Once the pressure cooker has finished its cooking cycle, use the natural release to open the lid. Let the cooker cool down for 10 to 15 minutes. Turn the handle counterclockwise to unlock the lid and slowly lift the lid up and away. The sorghum should be soft. Fluff the sorghum and serve it.

Ensure that the pressure is released from inside the pot before you remove the lid.



Method 4 Cooking with Sorghum.

1. Replace whole grains in salad. If you frequently make cold grain salads that use farro, couscous, wheat berries, or bulgar, swap the grain for cooked sorghum. Cooked sorghum will keep its texture for several days, so it's great in Greek salads, tabbouleh, or grain bowls.

2. Season the cooked sorghum with your favorite spices. Sorghum is similar to rice in that you can flavor it according to your tastes. Stir dried spices into the water that the sorghum cooks in, so the grains absorb the flavors. Try a few of these spices with your cooked sorghum.

Cumin, Fenugreek, Coriander, Garam masala, Oregano, Bay leaf.

3. Use sorghum in puddings or porridge. Replace rice in your favorite pudding recipe for a dessert that is a little more filling. You can also make a breakfast porridge that uses sorghum instead of oats. Combine the sorghum with a combination of water, milk, or coconut milk and stir in your choice of sweeteners, spices, fruit, and nuts.

For a take on classic rice pudding, cook the sorghum with water, milk, vanilla, sugar, and cinnamon sticks.



Tips.

You can also cook sorghum in your rice cooker. Just place the water and sorghum in the rice cooker and turn it on. Your rice cooker should shut itself off once the sorghum has finished cooking.

Things You'll Need.

Measuring cups and spoons, Digital scale, Large pot, Slow cooker.

Rice cooker, Electric pressure cooker, Spoon, Fork, Fine mesh strainer.

Februari 22, 2020

how to cook pot barley

How to Cook Pot Barley.

Pot barley is a versatile grain that is often eaten as a side dish or incorporated into soups. It is less chewy than hulled barley but less processed than pearled barley, making it a tasty but nutritious option no matter how you choose to use it. Fortunately, cooking it is also a simple process. Boil it on the stove, in your oven, or in a pressure cooker until it turns soft and fluffy.



Ingredients.

Boiling Barley on the Stove.

1 cup (225 g) barley.

3 cups (710 mL) water.



Baking Barley in the Oven

1 cup (225 g) barley.

3 cups (710 mL) water.

1 tbsp (225 g) butter.

1 tsp (5.69 g) salt.



Using a Pressure Cooker.

1 cup (225 g) barley.

3 cups (710 mL) water.



Method 1 Boiling Barley on the Stove

1. Rinse the barley off under lukewarm water. Pour all of the barley into a strainer, then set the strainer in your sink. Use the water to wash off dust and other debris. If you notice any shells or other fragments among the barley, pick them out and throw them away.

2. Combine 1 cup (225 g) of barley with 3 cups (710 mL) of water. Pour everything into a pot on your stove, stirring the grain until it is all submerged. You can cook more barley if you need to, but adjust the amount of water you use to compensate. Try to keep the ratio at 1 part barley to 3 parts water to ensure the barley has plenty of water to cook in.

For example, to make ½ cup (112.5 g) of barley, use only 1 1⁄2 cups (350 mL) of water.

For additional flavoring, cook the barley in stock or broth instead of water.

3. Simmer the barley over medium-low heat for an hour. Bring the water to a boil before reducing the heat. Then, cover the pot to reduce the amount of time needed for the barley to boil. Set your timer, checking the pot on occasion to make sure the water continues to gently bubble.

The required cooking time may vary depending on your stove’s settings.

You can cook the barley without a lid. You may need to boil the barley for a little longer, but it will eventually cook through.

4. Check for doneness or taste the barley for a soft, chewy texture. Barley expands as it cooks, so the finished product will look about 3 times bigger than what you put in the pot. If you’re still unsure that it is done, try the barley – if it's a soft and chewy, it's done!

If you are familiar with other types of barley, pot barley is a little chewier than pearl barley but not as much as hulled barley.

5. Add more water if the barley isn’t done cooking and the pot is dry. Your barley may have absorbed all of the water in the pot, even if it isn't finished yet. Try adding about 1⁄4 to 1⁄2 cup (59 to 118 mL) of water and cooking until the barley reaches the consistency you desire.

If you still see water, you don’t need to add any more.

Check the barley every 5 minutes or so to prevent it from overcooking and add more water as needed. Take it out of the pot when it reaches the consistency you desire.

6. Drain any remaining water from the pot. Put on a pot-holder or use an oven mitt to avoid scorching your hands, then take the pot to the sink. The easiest way to drain excess water is by pouring the pot's contents into a strainer. You can also try tipping the pot to let out the excess water or moving the barley out of the pot with a slotted spoon.

If you don’t see a lot of water in the pot, you may be better off letting the barley absorb it. Cover the pot and let the barley rest for about 10 minutes.

7. Fluff the barley with a fork before serving it. While the barley is still in the pot, stir it with a form to prevent the grain from turning sticky due to released starch. Store leftover barley in a sealed container in the fridge for up to 5 days. Move the barley into an airtight plastic container within 2 hours of cooking it, then refrigerate it right away to avoid harmful bacterial growth. Dispose of any leftover barley when t gets too mushy or begins rotting.

You can also store the barley in a sealed bag or container in the freezer for up to 1 month.



Method 2 Using a Pressure Cooker.

1. Soak the barley for 4 hours if possible. Soaking the barley saturates it, reducing the cooking time it needs to get soft and fluffy. If you have time to spare, fill a bowl with 4 times more lukewarm water than the amount of barley you plan on cooking. Add the barley and let it rest there for a few hours.

For example, if you plan on cooking 1 c (225 g) of barley, place it in 4 cups (950 mL) of water.

If you can, soak the barley overnight for best results.

2. Fill a pressure cooker with about 3 cups (710 mL) of water. This is the standard amount of water to use for 1 cup (225 g) of barley. If you plan on cooking a different amount of barley, adjust the amount of water you use. No matter how much barley you make, keep the ratio around 3 parts water to 1 part pot barley in the pressure cooker.

If you didn’t soak the barley in advance, you may need more water. Add about 4 1⁄2 cups (1,100 mL) of water per 1 cup of barley.

For additional flavoring, cook the barley in stock or broth. Alternatively, use it as part of a soup or stew you make in the pressure cooker.

3. Cook the barley for 20 minutes on high heat. Stir the barley into the water, making sure all of the grains are submerged before you close the lid. The barley will cook relatively quickly. When it’s done, vent the steam and taste the barley to make sure it is tender but slightly chewy.

You can also simmer the barley by utilizing low heat, high pressure settings. Cooking barley this way is as slow as it is on the stove, but the grains may taste more tender when they’re done.

4. Drain and fluff the barley before serving it. Scoop the barley out with a slotted spoon to eliminate any leftover moisture on it. Place it in a bowl, then mix it with a fork or another utensil to plump it up and prevent it from becoming sticky.

5. Serve the barley and store the leftovers for up to 5 days. After using the barley, move any leftovers into a resealable container within 2 hours of cooking. Make sure the container is airtight. As long as it is properly covered, the barley should last a while, but throw it away if it tastes mushy or smells rancid.

The cooked barley can be stored in the freezer for up to a month, but make sure it is in a sealed, freezer-safe container or bag.



Method 3 Baking Barley in the Oven.

1. Pour 1 cup (225 g) of pot barley in an oven-safe dish. Ceramic or glass dishes are the best choices for baking barley in the oven. You may be able to use something like a skillet if it is large enough to hold all the ingredients. If you are uncertain how safe a dish is for oven use, avoid using it.

A 1 1⁄2 US quarts (1,400 mL) dish is the perfect size for the barley and liquid ingredients, but use a bigger dish or multiple dishes if you plan on making more.

2. Add water, butter, and salt to the barley. Set a separate pot on your stove and boil about 2 cups (470 mL) of water. When it is done, pour it directly onto the barley. Then, immediately add 1 tbsp (225 g) of butter and 1 tsp (5.69 g) of salt, mixing them until they disperse in the water.

Increase the amount of water you use if you plan on cooking larger batches of barley. Keep the ratio 2 parts water to 1 part barley.

You can also use stock or broth for more flavor. Vegetable stock is a good choice if you plan on cooking vegetables with the dish.

If you like your barley to taste more buttery, add up to 3 tbsp (675 g) of butter. This can improve your dish if you add ingredients like mushrooms, peppers, or celery.

3. Add vegetables or seasonings to the dish if you desire. Baking the barley in water will give you a simple dish that is a lot like barley cooked on the stove. For more complex flavors, try incorporating herbs and vegetables into the dish. You can make the barley into a casserole that goes well as a side to a main course.

For example, brown some sliced mushrooms and garlic, then add them to the oven dish. You can also soften onions, celery, or peppers. For seasoning, pour some thyme into the dish.

4. Bake the barley in the oven for 1 hour. Preheat the oven to 375 °F (191 °C), then cover the dish with aluminum foil and place it on the oven’s center rack.

While barley can be cooked in an uncovered dish, it may take a little longer. Check the barley to make sure it expanded and softened. Most of the water in the dish should be gone by the time the barley is done cooking.

5. Stir the barley with a fork before serving it. By doing this, you may notice the barley plumping up. It also loses that unpleasant sticky taste you sometimes get with cooked grains.

You don’t actually need a fork. A spoon or another utensil is fine. Always stir the barley before serving it!

6. Store the barley for up to 5 days in the refrigerator. Avoid leaving cooked barley at room temperature for more than 2 hours. Find a resealable container to put leftover barley in. It should be good for a few days before it gets mushy or rancid.

For freezer storage, put the barley in a resealable freezer bag or container. The barley should last about 1 month.



Tips.

If you can’t find pot barley to purchase, use hulled or pearled barley instead.

Pot barley is slightly more refined than hulled barley, so it tastes less chewy. It is less refined than pearled barley, so it has more nutrients.

Pot barley is often mixed into soups and broths to thicken them. It can also replace rice in dishes like risotto or made into a salad.

Things You’ll Need.

Boiling Barley on the Stove : Stove, Pot, Measuring cup, Pot-holder.

Using a Pressure Cooker : Pressure cooker, Measuring cup.

Baking Barley in the Oven : Stove, Oven, Oven-safe dish, Pot, Measuring cup, Measuring spoons, Fork.

Februari 24, 2020

how to cook barley

How to Cook Barley.

Barley is a nutty-flavored cereal grain high in fiber and many important minerals. It pairs well with a range of savory flavors, and can be fermented to produce alcohol. Depending on how it's cooked, barley may have a soft or chewy texture. Try the basic cooking method for plain barley below, or experiment with baked barley, barley soup, and barley salad.



Ingredients.

Making Basic Barley.

1 cup (250 ml) pearl or hulled barley.

2 to 3 cups (500 to 750 ml) water.



Preparing Baked Barley.

1 Tbsp (15 ml) butter, 1 cup (250 ml) uncooked hulled barley.

1/2 tsp (2.5 ml) salt.

2 cups (500 ml) boiling water, 1 Tbsp (15 ml) chopped fresh parsley.



Cooking Barley Soup.

2 Tbsp (30 ml) butter, 1 onion, diced.

2 stalks celery, diced.

1 carrot, peeled and diced.

2 cloves garlic, minced.

1 lb (450 g) dried mushrooms, chopped.

1 Tbsp (15 ml) flour, 2 qts (2 L) beef or vegetable broth.

1 cup (250 ml) uncooked whole barley, 2 tsp (5 ml) salt.



Tossing Barley Salad.

2 cups (500 ml) cooked barley, 1/2 cup (125 ml) tomatoes, chopped.

1/4 cup (60 ml) red onion, chopped.

1 cup (250 ml) feta cheese, crumbled.

2 Tbsp (30 ml) red wine vinegar, 1/2 cup (125 ml) olive oil.





Method 1 Making Basic Barley.

1. Place the water and barley in a large pot. Combine both ingredients in a large saucepan, making sure the water covers the barley completely.

You can also substitute broth for water and add salt (to taste) for enhanced flavor, but neither option is necessary.

2. Bring the water to a boil. Place the saucepan on the stove and bring the water to a boil over high heat. Once boiling, cover the saucepan with a lid.

Note that the barley may produce a lot of foam and threaten to boil over the saucepan. Stirring the barley and watching it closely should help minimize the risk of accidental spills.

3. Reduce the heat and simmer for 30 minutes. Pearl barley may finish within 25 minutes, while hulled barley will usually require up to 45 minutes.

If the water boils away prematurely, add more about 1/2 cup (125 ml) at a time.

4. Cook until all of the water has been absorbed. The barley should triple in volume and be soft, yet chewy.

You may need to test the barley every 5 minutes or so near the end of the cooking process until it reaches your desired consistency.

5. Turn off the heat. Allow the barley to sit for 15 minutes without stirring, so that it can continue absorbing any excess water.

If there's still excess after letting the barley sit, you may need to drain the water away.

6. Enjoy. Add the cooked barley to salad or soup, or toss with spices and oil for a delicious side dish.



Method 2 Preparing Baked Barley.

1. Preheat the oven to 375 degrees. Grab a 1-1/2 to 2 quart (1-1/2 to 2 L) oven-safe baking dish. A glass or ceramic one with a lid is ideal.

2. Pour two cups of water into a saucepan. Bring the water to a boil on the stove over high heat.

Note that you may also boil the water in a tea kettle.

3. Place the barley in the baking dish. Pour the boiling water over the barley. Stir to combine.

4. Stir in the butter and salt. Make sure that it is well-combined, then cover the dish with its lid.

If you do not have a lid for your baking dish, cover it tightly with aluminum foil.

5. Bake for 60 minutes. Place the dish in the preheated oven and bake for one hour. Place it on the center rack for best results.

6. Remove the dish from the oven. Lightly fluff the finished barley with a spoon or fork. Spoon it into a serving dish and serve alongside a main course.



Method 3 Cooking Barley Soup.

1. Melt the butter in a large stockpot over medium heat. Meanwhile, prepare your vegetables.

Prepare the onions, carrots, and celery by chopping them into bite-sized pieces.

Prepare the mushrooms by soaking them in hot water. Note that this should be done about 30 minutes in advance. Strain the water, the chop the mushrooms.

2. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about five minutes.

3. Stir in the minced garlic. Cook the mixture for two minutes more, stirring frequently to prevent the garlic from burning.

4. Add the mushrooms. Continue cooking, stirring frequently, until the mushrooms are soft. This should take another five minutes or so.

5. Sprinkle the flour over the vegetables. Lower the heat to medium-low, and sprinkle the flour evenly over the vegetables. Stir the mixture every 30 second for roughly five minutes or until everything seems sticky, thick, and well-coated.

6. Gradually pour the broth into the pot. Turn the heat to medium high and add the broth about 1 cup (250 ml) at a time, stirring to combine well. Bring the soup to a slow boil once all of the broth is added.

Adding the broth gradually should make it easier for the flour to incorporate itself into the liquid, thereby thickening it. Adding the broth all at once may result in clumps or an unevenly thin consistency.

7. Stir in the barley and the salt. Allow the liquid to reach a boil again, then cover the stockpot.

8. Reduce the soup to a simmer. Allow it to cook for one hour, stirring occasionally. The soup is ready to serve when the barley is tender and the soup has thickened.

If desired, you can adjust the seasonings near the end of the cooking time. Consider adding more salt or sprinkling in some chopped parsley as desired.

9. Enjoy. Serve the finished soup while it is still fresh and hot.



Method 4 Tossing Barley Salad.

1. Cook one cup of barley. Follow the instructions for "Basic Barley."

Combine 1 cup (250 ml) uncooked barley with 3 cups (750 ml) water over medium-high heat.

Once boiling, reduce the heat to medium-low and simmer the barley for 30 minutes, or until soft.

Drain, then let the barley cool to room temperature before continuing.

2. Place the cooked barley in a bowl. Add the chopped tomatoes, chopped onion, and feta cheese. Toss well to combine.

3. Combine the red wine vinegar, oil, and a pinch of salt and pepper. Place these ingredients in a separate mixing bowl. Use a whisk to mix the ingredients for one minute, or until the dressing appears evenly combined.

4. Pour the vinegar dressing over the barley. Mix well with a spoon, making sure to coat the salad evenly with the dressing.

5. Serve. For the best taste and texture, enjoy the barley salad immediately after preparing it.

You can also wait for up to two hours before serving the barley salad. Leave it out at room temperature, and serve it at room temperature.





Question : Is barley healthy for you?

Answer : Yes, barley is a healthy addition to your diet. Barley is an excellent source of fiber, carbohydrates and protein. It contains many nutrients, minerals and vitamins, including B1, magnesium, selenium, phosphorous, niacin and copper. It can help lower cholesterol and inflammation.

Question : Can I cook pot barley like pearl barley?

Answer : No, pot, Scotch or unrefined/dehulled barley needs to be soaked before it can be boiled. It is more work than cooking with pearl barley but does have higher levels of nutrition.

Question : Does barley contain gluten?

Answer : Yes, barley contains gluten. It does not contain as much gluten as wheat but it still has some. When made into flour, barley produces a denser, less light baked good than you'd get using wheat, and many cooks prefer therefore to mix it with other flours rather than just use barley flour.

Question : What types of barley are there?

Answer : There are two types of barley you can buy––dehulled barley (also known as scotch or pot barley) and pearl or pearled barley. Dehulled barley is a whole grain which still contains the bran and germ and can be purchased as both whole, dry grain berries or ground into flour. It can also be purchased as flakes. Pearl or pearled barley is barley with the bran removed by polishing, then is steamed to make it easier to cook fast. Like dehulled barley, it can be purchased or made into flour as well and although pearled or pearl barely is not as nutritious as it is missing the bran, it is still very healthy.

Question : What salads can I add barley to?

Answer : Barley can be introduced to any grain-based salad, it can be made into tabbouleh in place of burghul wheat and can also be used instead of or with rice in rice-based salads. It is a nice, filling salad ingredient that is especially useful for vegetarians and vegans needing a protein boost.

Question : What does barley go well with?

Answer : Barley goes well with soups, stews and casserole dishes. It has a creamy texture that goes well with other ingredients like vegetables and meats, and it also absorbs flavors readily. It can also help thicken stews and soups, making it a hearty winter choice. Barley, when cooked and cooled, also makes an excellent salad base.

Question : Can I boil barley?

Answer : You can boil it just like rice, using 3 parts water to 1 part barley. You can boil it on the stovetop or in a rice cooker.

Question : How long should I cook barley in my pressure cooker?

Answer : I have successfully cooked mine in 15 minutes, but it depends on how soft you want your barley.

Question : The barley looks cooked in the vegetable barley soup recipe before adding to the stock and veg. It says use uncooked barley. Do I prep it first, or can I add it uncooked?

Answer : It works either way. The only consideration is if uncooked barley is added, the vegetables may turn out overcooked to a person's taste by the time the barley is tender. Using pre-cooked barley would allow the veggies to remain lightly cooked. Then there is also the matter of the barley being able to absorb more of the vegetable flavor during a longer cooking process. The bottom line is, you are the cook. Use these suggestions as a starting point, then do it as you want to.

Question : Is the barley used in these cooking methods "pearl"?

Answer : Yes. Most barely sold in grocery stores will be "pearl."



Things You'll Need.

Making Basic Barley : Large saucepan, Mixing spoon, Stove.

Preparing Baked Barley : Oven, Stove, Baking dish, Saucepan, Aluminum foil.

Cooking Barley Soup : Stock pot, Knife, Cutting board, Stove.

Tossing Barley Salad : Large saucepan, Mixing spoon, Stove, Large mixing bowl

Februari 20, 2020

How To Cook Perfect Eggs Every Time

How To Cook Perfect Eggs Every Time.

We all know eggs are the perfect food.
They start our mornings, save our dinners, provide the perfect late night snack, and have the power to get us through the worst hangovers of our lives.

So here's a guide to cooking every kind. Bookmark it. Print it. Remember it. Who knows, one day it might save your life.*

*Maybe not, but it might save you from sad desk lunch, which is basically just as important.

The sunny-side-up egg is the King Of Instagram Foods, and can take many forms.
This one is a FRIED egg, and if it doesn't have golden-brown edges, well, it's not fried.
A hard-boiled egg is basically the easiest thing you can make in a kitchen; all you need is a stove, a pot of water and a timer.
Still, there are some things you need to know. That green ring around the yolk? Yeah, that's an overcooked egg. Hard to peel? There's a trick for that.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Pile your scrambled eggs high and proud on a toasted kaiser roll or English muffin, top the eggs with a slice of *American Cheese*, some crispy bacon and too much hot sauce.

There are lots of tricks, tools and gadgets that claim to make PERFECT poached eggs, but the reality is that you only need a pot, some vinegar and an egg.

The perfect soft boiled egg has a just-set yolk, with the center still slightly runny, almost jammy.
To me, it's kind of like if a fried egg and a hard boiled egg had a baby. So, yeah, it's the perfect food.

Cook store bought noodles as per usual. For the broth, use as much of the seasoning packet as you like (I use about half), then go ahead and add some soy sauce, toasted sesame oil and a splash of rice wine vinegar. Top with crushed chile flakes and add bamboo shoots, a handful of herbs or chopped scallions, a few sheets of seaweed snacks (!!) and half of a perfectly soft boiled egg.


MAKE PERFECT HARD BOILED EGGS.

Make perfect hard boiled eggs with a creamy yolk, and beautiful egg white by using these Tips for making hard boil eggs. Only 6-7 minutes to boil eggs.

A bad hard-boiled egg can ruin your breakfast. Have you had a complimentary hotel breakfast where you grab a hard boil egg from the breakfast buffet only to find out later that it’s overcooked – gray-green ring around the yolk. Yuck. Here I am sharing with you my tips for making perfect hard boiled eggs.

How To Make Perfect Hard Boiled Eggs

The perfect hard-boiled egg has no green ring around the yolk; the yolk is creamy and mellow; and if you want, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.


Do you know how to make perfect boiled eggs every single time? For only 6-7 minutes? I will share with you my simple tips on how to get perfect hard boiled eggs every single time.

Many people recommend different ways of cooking the perfect hard boil egg. Some suggest removing the saucepan with the eggs from the heat once the water starts boiling and to let them sit for about 15 minutes. I even found one recipe where the author recommended to bake the eggs in the oven for 30 minutes. That’s a lot of time for me. You can cook a whole meal for that amount of time.

You can also cook eggs in the Instant Pot and cook them for only 5 minutes.

Check my video where I show you how to make perfect hard-boiled eggs for only 7 minutes.

HOW TO BOIL EGGS.
I believe hard-boiled eggs should be quick & easy to cook. You can cook a beautiful creamy hard-boiled egg for only 6-7 minutes. Why spend half an hour when you can have perfect eggs within minutes? Especially when I cook eggs in the morning for breakfast, the last thing I want to do is wait so long for the eggs to cook.

Get a perfect hard-boiled egg every time with these simple tips on how to hard-boil an egg. It’s so easy and quick. It’s foolproof. You’ll never have a rubbery white or a gray-green ring around the yolk again.

Boiled eggs are a convenient and affordable source of protein. With hard-boiled eggs on hand, you have the components of a satisfying breakfast, lunch, snack, appetizer, or dinner. So get cracking! 🙂


Ingredients : 6 large eggs, cold from the fridge, Cold water, Ice.
Equipment : Saucepan, Timer, Slotted spoon, Bowl.

INSTRUCTIONS.
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs.

HOW LONG TO BOIL EGGS.
For soft-boiled eggs: 4 minutes.
For slightly soft-boiled eggs: 5 minutes.
For custardy yet firm soft-boiled eggs: 6 minutes.
For creamy hard-boiled eggs: 7 minutes.
For firm yet still creamy hard-boiled eggs: 8 minutes.
For very firm hard boiled eggs: 9 minutes.

Using a slotted spoon, transfer them to a large bowl with ice cold water and let them cool for a couple of minutes. Or you can place them under cool running water to stop the cooking. This will also help the eggs peel easily.
Peel and serve the eggs immediately. You can sprinkle some paprika or chives on top. You can also make some delicious deviled eggs.

HOW LONG DO BOILED EGGS LAST.
Storage: Refrigerate any unused hard boiled eggs, still in their shells. They can be stored in the fridge for up to 1 week.

NOTES : EASY TO PEEL HARD BOILED EGGS.
Use older eggs (~ 1 week old). A few days older eggs are easier to peel.
Add 1/2 tsp salt to the water. Adding salt to the water may help make the eggs easier to peel.
Add 1/2 tsp of baking soda. Some people suggest to add baking soda to the water which increases the alkalinity of the water and makes the eggs easy to peel.
Add vinegar (if you are using farm fresh eggs). You can easily peel hard boiled eggs by adding a little bit of vinegar to the water which makes the shell softer.
Roll them on the counter. After you boil the eggs and you cool them in an ice cold water, roll them on the counter to remove the shell. It will fall off easily.

If you notice that some eggs are hard to peel, crack them all around without peeling them and place them under a little bit of running water or soak them in a bowl with water for a while. The water penetrates under the shell and makes them easier to peel.
HOW TO PREVENT YOUR EGGS FROM CRACKING.
Don’t place the cold eggs from the fridge in the hot water on the stove.
Place the eggs in cold water and then turn on the cooktop.
If an egg has a crack, you can add a little bit of vinegar to the pot. It will help to congeal the egg white if it starts to leak out from the shell.

NUTRITION.
Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

Juli 13, 2020

How to Make Healthier Breakfasts Using Quinoa

How to Make Healthier Breakfasts Using Quinoa.

Quinoa quickly become a very popular and nutritious whole grain. It's available in nearly every grocery store and many people now have access to this great, gluten-free whole grain. Although quinoa is considered a "whole grain," it's actually a seed. It's classified as a grain because it cooks and is eaten like a grain (like rice or couscous). Quinoa in particular, is very high in protein, fiber and a variety of vitamins and minerals. In fact, it has about 5 g of fiber and 8 g of protein per cup. However, quinoa shouldn't only be eaten as a side dish at dinner. You can also use quinoa in your breakfast making it a very nutritious meal.

Method 1 Making Hot Quinoa Porridge for Breakfast.
1. Get out the right cooking equipment. Like oatmeal, quinoa can be made into a delicious and warm breakfast meal. You'll need to get out the right equipment to make warm quinoa porridge for breakfast.
Start by setting out a heavy-bottomed pot. While it is possible to microwave quinoa, cooking it on the stovetop like traditional oatmeal is done more commonly, particularly when you want to cook it to the consistency of porridge.
You will not need a pot with a lid to make quinoa porridge. You need to continually stir without the lid to get the proper consistency of this dish.
You'll also need to keep an eye on your quinoa and stir consistently as it cooks. Use a wooden spoon or spatula to keep it from sticking to the bottom of the pot.
2. Choose your mixing liquid. You'll need to choose what type of liquid you want to use to make your hot quinoa porridge. Depending on your diet, there are a variety of options to choose from.
Try regular milk. Whether you do skim or whole milk, adding milk to your warm quinoa can help make your porridge creamy and rich. Plus, it'll add a hit of calcium and protein.
If you don't want to use cow's milk, you can also do dairy substitutes. Try almond, soy or even rice milk if you'd like. They all work well in this recipe.
If you don't want to use any milk at all, you can also make your porridge with water. It won't add any creaminess to your porridge, but still gets it to the right consistency.
3. Whisk in spices and flavorings. Like oatmeal and other hot breakfast cereals, you can add a variety of different spices or flavorings to your quinoa porridge. Follow a recipe or consider adding your favorite flavors.
If you like you can add some extracts to your hot quinoa to add flavor. Try adding vanilla, almond or even coconut extract to your quinoa.
If you like a natural source of vanilla, consider cooking your quinoa with a split vanilla bean for flavor.
Spices like cinnamon, nutmeg, ginger or clove are also quite tasty in a warm quinoa porridge.
4. Add your sweetener. Quinoa is not naturally sweet. In fact, it can sometimes have a more savory or even slightly bitter flavor. If you're looking for a sweet porridge, you'll need to add a source of sweetness to your porridge.
If you want to add a natural sweetener that isn't as processed as white sugar, consider drizzling in some honey, agave syrup, molasses or maple syrup.
If you're watching your total calorie or sugar intake, you may opt for a no-calorie sweetener like sucralose or truvia.
You can also consider leaving out sweeteners altogether. If you make your porridge with milk and add spices or fruit, there might be enough natural sweetness for your tastes.
5. Consider balancing your quinoa breakfast with other toppings. Once your quinoa porridge is made, there are a lot of different toppings you can add on. Whether you like Chia seeds, nuts, dried fruit or fresh fruit, you can add an additional hit of nutrition with some toppings.
Try fresh fruit on your quinoa. You can add any type of fruit you'd like. Apples would go well with cinnamon and nutmeg or sliced peaches may go well with vanilla extract.
You can also add dried fruit to your porridge as well. It's little chewier and sometimes tart which can be a nice addition to your breakfast meal.
You can also add some healthy fats and protein by adding nuts to quinoa. Whether it's almonds, cashews or pistachios, these are other great toppings.

Method 2 Using Quinoa in Other Breakfast Recipes.
1. Make a quinoa granola. If you like a little crunch on your morning yogurt, consider making a quinoa granola. Using a high-protein grain like quinoa can boost the nutrition of a traditional granola recipe.
Start this recipe by preheating your oven to 350 degrees.
In a large bowl, mix together 1 cup of rolled oats, 1/2 cup uncooked quinoa, 2 cups of nuts, 1 tablespoon of honey and a pinch of salt. Stir to combine.
In the microwave, melt 3 1/2 tablespoons of coconut oil together with 1/4 cup of maple syrup. Stir frequently until the liquids are completely combined. Pour immediately over the dry ingredients.
Pour the granola onto a rimmed baking sheet and press into an even layer. Bake for about 30 minutes. Half way through the baking process, stir the granola to ensure even browning. Allow to cool thoroughly and serve at room temperature.
2. Add cooked quinoa to a breakfast burrito. For a Mexican spin on your breakfast, make breakfast burritos. Adding quinoa will provide an additional source of protein and fiber to your burrito.
Start by scrambling 1 egg over medium heat in a nonstick skillet. Once cooked, place in a small bowl.
Add in 1/3 cup of cooked quinoa and 1/4 cup of thawed chopped frozen or baby spinach to your scrambled egg along with a generous sprinkling of shredded low-fat sharp cheddar cheese.
Place your burrito filling into the center of a 8" whole wheat tortilla. Roll up tightly and serve immediately or wrap in plastic wrap and stick in the freezer for another day.
3. Make a quinoa breakfast hash. If you're in the mood for a savory and filling breakfast, try making quinoa hash. Substitute quinoa for shredded potatoes in this tasty recipe.
Heat a large skillet over medium heat and add four strips of bacon (or skip this step if you don't eat meat or like bacon). Cook until the bacon is crunchy and the fat has rendered out. Remove bacon from pan and roughly chop.
To the still hot pan, add in 1 cup of cooked quinoa, 1/2 cup of diced peppers, 1/2 cup of diced onions and 1 cup of sliced mushrooms. Sauté for about five to six minutes or until vegetables are soft and quinoa is heated through.
Turn up the heat slightly. Press the quinoa mixture down into the bottom of the pan. Allow to crisp up and brown for about one to two minutes. Serve immediately with eggs if you'd like.
An alternate recipe is to make a mixture of cooked quinoa, peeled and grated raw potato then add to eggs and spices to taste. Cook on a large skillet for about seven minutes on each side until golden brown.
4. Bake quinoa muffins. If you're in a rush in the mornings, you can try making quinoa muffins ahead of time for a quick, protein and fiber filled breakfast. Freeze leftovers so you'll have a stock of these tasty muffins.
Start by preheating an oven to 375 degrees. Lightly grease a muffin tin with cooking spray.
In a large bowl, mix together 1 cup of cooked quinoa, 1/2 cup of applesauce, 1 mashed banana, 1/2 cup of milk, 1 teaspoon of vanilla and 1/4 cup of honey. Mix until thoroughly combined.
Peel and roughly chop 1 apple or pear and stir into the quinoa mixture as well.
Fill each muffin tin to the top with the quinoa mixture. Bake for about 20 – 25 minutes. Remove from the oven and allow to cool for five minutes before enjoying.

Method 3 Purchasing and Using Quinoa.
1. Choose the type of quinoa. Quinoa is now available in most local supermarkets. You don't have to go to a specialty store or health foods store to find this nutritious grain.
When you're looking for quinoa, it will be found in the grain aisle along with rice, couscous and pasta.
There may be more than one type of quinoa available. You may see white, black, red or even tri-colored quinoa.
Of all the quinoa colors, white or tan quinoa has the lightest texture and it cooks up slightly fluffier than other types and has the most delicate taste. Black quinoa has a slight earthy flavor while the red quinoa has a richer taste and a bit chewier texture and nutty. These two take slightly longer to cook than the white quinoa.
If you're using quinoa in a breakfast recipe, especially if kids are eating it, you may want to stick with white as it's most similar in color to oats.
2. Purchase dry or pre-cooked quinoa. Most of the time, you'll be able to find uncooked quinoa in the grain aisle of the grocery store; however, some stores may have pre-cooked quinoa for you.
Quinoa only takes about 15 minutes to cook from scratch. If you can only find uncooked quinoa, that will work perfectly in many breakfast recipes. Plus its not hard to cook from scratch.
If you are lacking in time or are unsure of how to cook quinoa, some stores sell precooked quinoa. You might find this in the grain aisle, refrigerated section, on the salad bar or even in the frozen section.
Pre-cooked quinoa may be a little bit more convenient and make for a faster breakfast recipe.
3. Rinse quinoa before using. If you haven't cooked quinoa before, there is a little secret trick to make it correctly. You'll need to rinse it first before cooking it.
Quinoa has a coating on the outside of the seed that acts as a natural pest repellent. It's called saponin. This is a natural compound that tastes bitter and soapy if not removed from the quinoa.
Place quinoa in a fine mesh strainer or a sieve. Run it under cold water, stirring or shaking it to help get all the seeds washed thoroughly.
Transfer your washed quinoa directly to your pot or pan and begin to cook it.
Note that some boxed quinoa or quinoa mixes are already washed or rinsed. You do not need to repeat this step. Make sure to read the instructions on boxes or packages first.
4. Store cooked quinoa correctly. Many of the breakfast recipes that do use quinoa, call for cooked quinoa. Making it in advance can help cut down on an extra step and cooking time in the mornings.
Consider taking time on the weekend or a free weeknight to go ahead and cook up a batch of quinoa.
Make sure to review what recipes you'll be making for breakfast and note how much cooked quinoa you'll need for the week.
Dry quinoa usually doubles in volume after cooking. 1/2 cup of uncooked or dry quinoa results in about 1 cup of cooked quinoa.
Store quinoa in a airtight container in the refrigerator for about five to seven days. You can also store it in a freezer container for up to three months.
5. Finished.

Tips.

Quinoa is a great whole grain that can be used in a variety of breakfast recipes. Keep trying new recipes until you find something you like.
Quinoa can be used in most recipes that contain a grain — like oats. Just substitute in quinoa instead.
Quinoa can have a unique flavor that may take some getting used to. Trying different flavorings and seasonings until you find a combination you enjoy.

April 08, 2020

how to cook humba pata

How to Cook Humba Pata.

Humba pata is a classic Filipino stew. To make this comforting dish, boil ham hocks until they soften a little. Stir them into a pot with sautéed onions and garlic. Then add bay leaves, pepper, pineapple juice, and soy sauce. Simmer the mixture until the meat finishes cooking and the liquids become a flavorful sauce. Stir in a little brown sugar and vinegar before you serve the humba pata with rice.





Ingredients.

2 pounds (0.91 kg) of ham hocks (pata).

½ cup (about 50 g) of dried banana blossoms.

1 pork bouillon cube.

¼ cup (15 g) of fermented, salted black beans (tausi).

¼ cup (50 g) of dark brown sugar.

1 yellow onion.

4 cloves garlic, crushed.

3 dried bay leaves.

½ teaspoon (1 g) of crushed peppercorn..

4 cups (950 ml) of pineapple juice

1⁄2 cup (120 ml) of soy sauce.

1 teaspoon (4.9 ml) of vinegar.

6 cups (1,400 ml) of water.

3 tablespoons (44 ml) of cooking oil such as vegetable, coconut, or canola oil.

Makes 4 servings.



Part 1 Assembling the Humba Pata.



1. Bring water to a boil over high heat. Pour 6 cups (1,400 ml) of water into a large pot and turn the burner to high heat. The water should come to a vigorous boil.

Put a lid on the pot to make the water boil faster.



2. Boil 2 pounds (0.91 kg) of ham hocks (pata) for 40 to 60 minutes. Once the water boils, lower the sliced ham hocks into the pot. Turn the burner down to medium heat and cover the pot.

If it looks like too much water is evaporating as the ham hocks boil, add more water to the pot.

The ham hocks should become slightly tender, but it will finish cooking when you fry it.



3. Transfer the ham hocks to a plate. Turn off the burner and use a large slotted spoon to scoop the boiled ham hocks out of the water. Set the ham hocks on a plate or bowl and set them aside.

You can discard the water in the pot.



4. Sauté the onion and garlic over medium heat for 3 to 5 minutes. Pour 3 tablespoons (44.4 ml) of cooking oil into another pot and turn the burner to medium heat. Once the oil shimmers, stir in 1 chopped onion and 4 cloves of crushed garlic.

Stir the onion and garlic frequently to prevent them from sticking to the bottom of the pot.



5. Add the ham hocks and cook them for 1 minute. Put the boiled ham hocks into the pot with the onion and garlic. Stir and cook the ham hocks over medium heat for 1 minute.

The ham hocks should brown a little as they sauté.



Part 2 Simmering and Finishing the Humba Pata





1. Add the soy sauce, pineapple juice, and pork bouillon cube. Pour 4 cups (950 ml) of pineapple juice and 1⁄2 cup (120 ml) of soy sauce into the pot. Stir in 1 pork bouillon cube when the liquids begin to boil.

Keep stirring until the bouillon cube dissolves.





2. Stir in the bay, pepper, banana blossoms, and salted black beans. Add 3 dried bay leaves, ½ teaspoon (1 g) of crushed peppercorn, ½ cup (about 50 g) of dried banana blossoms, and ¼ cup (15 g) of fermented, salted black beans.

Stir to incorporate the seasonings into the liquid.





3. Cover and simmer it for 20 minutes or until until the pork is cooked through. Put the lid on the pot and reduce the burner to medium heat. Let the liquid bubble gently so it reduces by half.

The pork should reach 145 °F (63 °C) with a meat thermometer once it's finished cooking.





4. Stir in the vinegar and brown sugar and cook it for 5 minutes. Add ¼ cup (50 g) of dark brown sugar and 1 teaspoon (4.9 ml) of vinegar to the pot. Stir until the sugar dissolves and let the humba pata simmer for 5 more minutes.

Simmering the humba pata will help the flavors develop.



5. Serve the humba pata immediately. Turn off the burner and scoop the humba pata into serving bowls. Serve it with steamed white rice or flatbread.

Refrigerate the leftover humba pata in an airtight container for up to 3 or 4 days.





Tips.

Humba pata becomes more flavorful when it's made ahead and reheated.



Things You'll Need.

Measuring cups and spoons.

Large pot with lid.

Slotted spoon.

Knife and cutting board.

Spoon.

Serving bowl or plate.

Meat thermometer.

November 20, 2019

how to cook with sorrel

How to Cook with Sorrel.

Sorrel is a green herb that has a tart flavor and can be used to add more complex tastes to various dishes. Because sorrel has such a unique taste, it's important that you pair it with complimentary flavors. Sorrel can be used as a garnish or replacement for other herbs and is a good ingredient in sauces and soups. If you use sorrel in the right dishes and combine it with the right ingredients, it can help elevate your cooking and add a robust and unique flavor to your foods.







Cleaning and Preparing the Sorrel.



Immerse the sorrel in warm water. Wash the sediment and dirt from your sorrel by immersing it in a tub of water. Run your fingers across the leaves to wash them before removing them from the water.



Pat the sorrel dry with paper towels. Press down on the sorrel with paper towels and try to absorb as much moisture as you can.



Fold the sorrel in half. Folding the sorrel in half makes it easier for you to cut both sides of the stem.



Cut the stem out of the bottom of each leaf. With the sorrel leaf folded, make an angled cut to take off the hard stem of the sorrel. The cut should run about two-thirds up the stem of each leaf.



Store sorrel in the refrigerator. If you plan on preserving your sorrel for later use, wrap them in a damp paper towel and place them in your refrigerator. Sorrel will become soggy very quickly and will wilt in a day or two. Wrapping them with a damp paper towel will slow the speed at which the leaves turn brown and wilt.







Making a Sorrel Sauce.



Ingredients Sorrel Sauce.

3 tablespoons (44.36 ml) of butter.

2 cups (50 g) of fresh sorrel leaves, chopped.

1/4 cup (5 g) of chervil.

1/2 cup (15 g) of chives.

1/2 cup (118.29 ml) of heavy cream.

Salt and pepper.



Melt the butter in a saucepan. Place the pan on the stovetop and turn it on to medium-high. Take 3 tablespoons (44.36 ml) of butter and place it in the hot pan. Mix the melting butter with a fork or spoon until it liquefies. Turn the heat down to medium once it's melted.

If the butter starts turning a dark brown, you are burning it.



Add sorrel, chervil, and chives to the melted butter. Add 2 cups (50 g) of fresh sorrel leaves, 1/4 cup (5 g) of chervil, and 1/2 cup (15 g) of chives to the melted butter and allow the sorrel to wilt. This should take approximately two minutes.

You can replace chervil with fresh parsley.



Mix in heavy cream. Pour 1/2 cup (118.29 ml) of heavy cream over the wilted sorrel leaves. Bring the sauce to a boil then reduce it to a simmer for about five minutes.



Season with salt and pepper and serve with fish. Remove the pan from the heat and taste it with a spoon. Add salt and pepper to taste. This sorrel sauce tastes best over fish like salmon, halibut, cod, and sole.







Making Sorrel Soup.



Ingredients Sorrel Soup.

4 tablespoons (59.14) of unsalted butter, melted.

1/2 cup (75 g) of chopped green onions.

4-6 cups (532 g - 798 g) of sorrel, chopped.

3 tablespoons of flour.

1 quart (946.35 ml) of vegetable stock.

1/2 (118.29 ml) cup cream.

2 egg yolks.

Olive oil.

Salt.



Bring vegetable stock to a boil. Pour your vegetable stock into a deep pot and turn the stovetop to high. Once your stock starts boiling, reduce the temperature to medium to bring your stock to a simmer.

You can also use chicken stock.



Brown the onions with olive oil in another pan. Pour a teaspoon of oil in another pan and turn your stovetop to high until it starts to smoke slightly. Reduce the heat to medium and start cooking your chopped onions. Stir the pan until the onions become translucent.



Add the sorrel and onions to the stock. Add your chopped sorrel to the stock along with your cooked onions. Mix the sorrel and the onions into the stock for five minutes, uncovered.

You can add more sorrel to your stock if you want your soup to taste stronger.



Whisk the egg yolks and cream in a separate bowl. Combine the 1/2 (118.29 ml) cup cream with the two egg yolks and mix them together until everything is well incorporated. You must do this separately before you add it to your broth.



Pour the egg and cream mixture into your stock. Use a ladle to trickle the cream and egg mixture into your broth. Continue to ladle the mixture into your soup until you've transferred it all.



Reduce the temperature to low and cook the soup for five minutes. Do not cook the broth on high heat while you add your eggs or they will become scrambled. Stir the soup as it heats up. Allow the soup to continue cooking for five more minutes before serving it.

This sorrel soup can also be enjoyed with a dollop of sour cream.







Putting Sorrel in Other Dishes.



Replace spinach, chard, or arugula with sorrel. If you are cooking a recipe that calls for spinach or chard, you can use sorrel as a replacement. Consider the bitterness of sorrel and decide how it will alter the dish you are planning on making.



Accent dishes with a sprig of sorrel. The bitter and unique taste of sorrel can be appreciated as a garnish for many different dishes like mashed potatoes, rice, lentils, eggs, and cheese. Try replacing a garnish like parsley with sorrel and see if you enjoy the taste.



Add sorrel to your salad. The bitter taste of sorrel tastes great in different kinds of salads. Be careful not to add too many leaves, or it could overpower the taste of your salad and make it too bitter. Use traditional greens like iceberg lettuce, spinach, and romaine lettuce to build the base of your salad and then add some sorrel leaves to it to enhance the flavor.

November 16, 2019

how to cook bulgur

How to Cook Bulgur.

Bulgur is a grain made from cracked wheat that’s popular in Middle Eastern cuisine. It’s a great source of iron, vitamin B, manganese, and magnesium, and it’s also high in fiber. If you like your bulgur soft like rice, then boiling it is your best bet. However, if you prefer a chewier texture, such as for a salad or tabbouleh, then soaking it is the better option. Once your bulgur is cooked to perfection, add your desired seasonings. This versatile grain will take on any flavors you add to it.



Ingredients.

Boiling Bulgur : 1 1⁄3  c (320 mL) of water, 2/3 cup (180 g) of bulgur.

Soaking Bulgur : 1 cup (240 g) of bulgur, 2  c (470 mL) of boiling water.

Making Bulgur in a Slow-Cooker : Butter, oil, or non-stick cooking spray to grease slow-cooker.

1 cup (240 g) of bulgur, 2  c (470 mL) of water or milk.

Seasoning Bulgur.

2  tsp (9.9 mL) of oil or butter and 1/2 tsp (2.5 g) of kosher salt (for simple bulgur).

1 lemon, 2 teaspoons (9.9 mL) of olive oil, 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber (for tabbouleh).

1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes (for Mediterranean bulgur).

1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar (for breakfast bulgur).



Method 1 Boiling Bulgur.

1. Bring 1 1⁄3  c (320 mL) of water to boil in a sauce pan. You can use tap water or filtered water if you prefer. Measure out the water and add it to the pan. Then, turn the heat up to medium-high and bring the water to a boil.

Tip: For extra flavorful bulgur, use chicken, beef, or vegetable broth in place of water.

2. Stir in 2/3 cup (180 g) of bulgur and reduce the heat to medium-low. Use a wooden or metal spoon to stir the bulgur into the boiling water. Then, turn down the heat so that the water is just simmering instead of boiling.

You may want to stir the bulgur once every few minutes so it doesn’t stick to the bottom of the pan or boil over.

3. Cover the pot and cook for 10-15 minutes. Place a tight-fitting lid on the pot and set a timer for 10 minutes. Check the bulgur to see if it has absorbed all of the water. If not, keep cooking the bulgur for up to 5 more minutes until all the water has been absorbed.

Pay attention to the bulgur while it cooks. If it starts boiling again, turn the heat down to low.

4. Let the bulgur sit for 10 minutes with the cover on before serving it. Once the water has been absorbed, turn off the heat. Leave the lid on the pot and set a timer for 10 minutes. The bulgur will be ready to eat after the time is up.

The bulgur will be very hot once it finishes cooking. If you want it chilled, place it into the refrigerator for 3 to 4 hours or longer.

Bulgur will keep well in an air-tight container in the refrigerator for up to 3 days.



Method 2 Soaking Bulgur.

1. Place 1 cup (240 g) of bulgur in a heat-proof bowl. Measure out the bulgur and add it to a glass, ceramic, or metal bowl. Some plastic containers are also heat-proof. Check to see if your container is microwave safe before using it to soak the bulgur with boiling water.

Don’t place the bulgur in anything that might melt, such as a plastic or Styrofoam.

2. Pour 2  c (470 mL) of boiling water over the bulgur. Bring 2  c (470 mL) of water to boil in a tea kettle, pot, or microwave-safe container, such as a glass measuring cup. Then, pour the water over the bulgur.

If needed, stir the bulgur and water together to ensure that the bulgur is fully covered in the bowl.

3. Cover the bowl and let the bulgur sit for 20 to 30 minutes. Place a plate or tea-towel over the bowl to cover it completely. Then, set a timer for 20 minutes. Once the time is up, check to see if the bulgur is at the desired consistency. If it’s still too chewy, let it sit for longer.

If all of the water has been absorbed before the bulgur is fully cooked, add another 1⁄4  c (59 mL) of boiling water and stir it into the bulgur. Then, cover the bulgur again and let it sit for 5 more minutes.

Tip: As long as the bowl that you placed the bulgur into is microwave-safe, you can also microwave the bulgur with an extra 1⁄4  c (59 mL) of water to finish cooking it if it’s still too chewy.

4. Drain off any excess water after the bulgur is cooked. When the bulgur reaches the desired consistency, pour it into a colander over a sink to drain off the excess water. If there’s no excess water left in the bowl, you can skip this.

Store your extra bulgur in an air-tight container in the refrigerator for up to 3 days.



Method 3 Making Bulgur in a Slow-Cooker.

1. Grease the inside of the slow-cooker. Spread 2 to 3  tsp (9.9 to 14.8 mL) of butter or oil all over the inside of the slow-cooker with a basting brush or your fingertips, or spray it with non-stick cooking spray.

Opt for non-stick cooking spray if you’re trying to keep the fat and calories as low as possible.

2. Add 1 cup (240 g) of bulgur to the slow-cooker. Measure out the bulgur and pour it into the slow cooker. You can double or even triple the amount if desired. Just make sure to double or triple the liquid as well.

Tip: You can add bulgur to chilies, stews, and soups to make them heartier. Just make sure you balance the liquid in the recipe with the bulgur. Aim for a 2:1 ratio of water to bulgur if you want to absorb the liquid entirely, 3:1 if you want a thick stew, or 4:1 if you want a brothy soup.

3. Pour in 2  c (470 mL) of water or milk. Use water for lighter bulgur or add milk to give it a creamier texture. Measure out the water or milk an pour it over the bulgur.

You can also add extra ingredients to your slow cooker at this time if you want them cooked in with the bulgur.

4. Set the slow-cooker on low heat and cook for 6 to 8 hours. Place the lid on your slow cooker and turn the heat to low. Then, cook the bulgur for 6 to 8 hours or until the liquid is fully absorbed. Check it periodically to ensure that it does not get overcooked.

If you want the bulgur to cook faster, turn the heat up to high and cook it for 3 to 4 hours.

Add and extra 1⁄4 to 1⁄2  c (59 to 118 mL) of water to the slow cooker if the water gets low and the bulgur still isn’t cooked. You can always drain off the excess water if there’s too much.

If you have extra bulgur, store it in an air-tight container in the refrigerator. It will keep for up to 3 days.



Method 4 Seasoning Bulgur.

1. Add oil or butter and salt for a simple seasoning. If you want to enjoy the simple, nutty flavor of bulgur, keep the seasoning simple. Pour 2  tsp (9.9 mL) of oil over the bulgur, or mix in 2  tsp (9.9 mL) of butter while the bulgur is still warm so it will melt. Sprinkle 1/2 tsp (2.5 g) of salt over the bulgur and stir everything well.

Serve the bulgur as a side dish with chicken, fish, chili, or anything else you like.

2. Make tabbouleh with lemon, mint, parsley, tomatoes, and cucumbers. Pour the juice of 1 lemon and 2 teaspoons (9.9 mL) of olive oil over the bulgur and stir it together. Then, mix in 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber in with the bulgur. Chill the tabbouleh for 2 hours or overnight.

Try serving the tabbouleh over lettuce with pita bread and hummus on the side for a complete meal.

3. Add peppers, olives, and sun-dried tomatoes for Mediterranean bulgur. Chop 1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes and stir them in with cooked bulgur. Serve while the bulgur is still warm or chill the bulgur overnight for a Mediterranean style bulgur dish.

Try having this bulgur recipe with a simple salad or steamed veggies.

4. Stir in apples, raisins, cinnamon, and brown sugar for breakfast bulgur. Add 1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar to the bulgur after the bulgur is cooked. Stir everything together and serve for breakfast.

Pair your bulgur with a cup of Greek yogurt and a glass of orange juice for a hearty breakfast.

Tip: Bulgur is versatile, so try swapping it in recipes that call for rice, couscous, millet, barley, or even pasta.



Question : Can I use bulgur wheat in a salad ?

Answer : Yes, bulgur wheat is a great salad addition. A good example is tabouli, a popular traditional Middle Eastern salad.

Question : Can I put raw bulgar in my soup while it's cooking?

Answer : You can do this but remember that it absorbs twice its volume in water. This means it will soak up the soup liquid and you'll need to replace that to ensure it remains a soup and doesn't turn into a stew. Try a little the first time you do this with your soup recipe, and gradually adjust it each time you make the soup until you get the amount just right. Or, use a recipe which gives exact amounts of bulgar wheat to add.

Question : What is bulgar wheat?

Answer : Bulgar or bulgur wheat is the wheat kernel with the bran portion removed. The kernel is steamed, dried and ground into different grades of coarseness to finish the product. The grain that results is golden-brown in color.

Februari 22, 2020

how to easy cook dinuguan

How to Easy Cook Dinuguan.

If you'd like to replicate blood pork stew at home, make classic Filipino dinuguan. Keep in mind that you can use any combination of pork belly, shoulder, loin, or intestines. Just marinate strips of the pork in fish sauce and sauté them along with onion, garlic, and ginger. Stir pig's blood and vinegar into the mixture. Then let the pork stew simmer until it thickens and the meat becomes tender. Enjoy dinuguan with rice or steamed rice cakes.







Ingredients.

2 pounds (910 g) pork belly.

1 tablespoon (15 ml) fish sauce.

2 in (5 cm) piece of fresh ginger root.

1 1⁄2 cups (350 ml) pig's blood.

1 cup (240 ml) vinegar, divided.

1 tablespoon (15 ml) vegetable oil.

1 onion, chopped.

4 cloves garlic, minced.

1 cup (240 ml) water.

1 tablespoon (12.5 g) brown sugar.

2 Anaheim peppers.

Salt and pepper to taste.

1⁄2 pound (230 g) pork intestines, cleaned, optional.

Makes 4 to 6 servings.







Part 1 Marinating the Pork.



Cut the pork belly into strips. Take out 2 pounds (910 g) of pork belly and use a sharp knife to slice it into 1/2 in to 1 in (1.3 to 2.5 cm) strips. Place the pork into an airtight container.

If you don't have pork belly, you can use pork loin or shoulder.



Pour fish sauce over the pork and chill it for 1 hour. Toss the pork with 1 tablespoon (15 ml) of fish sauce in the airtight container. Then cover the container and put it in the refrigerator. Marinate the pork for 1 hour.

Marinating the pork will intensify the flavor of the dinuguan.



Clean and boil 1⁄2 pound (230 g) of pork intestines (optional). Thoroughly rub and rinse the intestines under running water. Then place them in a large pot and pour enough water to cover the intestines. Bring the water to boil over high heat and add 1 1/2 in (3.8 cm) of the fresh ginger root. Boil the intestines for 45 minutes.

The intestines should become soft. Let them cool before you slice and add them to the dinuguan.

Ensure that you sanitize your work space after handling the intestines because they contain bacteria that can cause disease.







Part 2 Cooking the Pork with Aromatics,



Combine the pig's blood and 2 tablespoons (30 ml) of the vinegar. Pour 1 1⁄2 cups (350 ml) of pig's blood into a bowl and stir in 2 tablespoons (30 ml) of the vinegar until it's incorporated. Set the blood mixture aside.

If the blood is coagulated, put it in the blender and pulse the blood until it liquefies.



Sauté the onion, garlic, and ginger for about 5 minutes. Heat 1 tablespoon (15 ml) of vegetable oil in a large pot over medium heat. When the oil shimmers, stir in 1 chopped onion, 4 cloves of minced garlic, and 1 teaspoon (2 g) of grated fresh ginger.

Stir the aromatics occasionally until they soften and become fragrant.



Add the pork and cook it for 3 to 5 minutes. Keep the burner at medium heat and stir in the marinated pork strips. If you're using the intestines, you can also add them. Stir and cook the pork until it becomes light brown.



Stir in the vinegar and boil it for 5 minutes. Pour 1 cup (240 ml) of vinegar into the pot and turn the burner to medium-high. Bring the vinegar to a boil and then continue to boil the mixture with the lid off. Avoid stirring the dinuguan while it boils.

About half of the vinegar should evaporate as it boils.







Part 3 Simmering and Serving the Dinuguan.



Add the water and simmer the dinuguan for 15 to 20 minutes. Pour 1 cup (240 ml) of water into the pot and bring the mixture to a boil. Turn the burner down to medium or medium-low so it bubbles gently. Put the lid on the pot and simmer the dinuguan until the pork is tender enough to cut with a fork.



Stir in the pig's blood mixture and sugar. Add the reserved pig's blood and vinegar mixture along with 1 tablespoon (12.5 g) of brown sugar. Stir until the pig's blood and sugar have dissolved.

Keep stirring until you don't see lumps of blood or sugar.



Add 2 Anaheim peppers and season the dinuguan to taste. Stir in the whole peppers and taste the dinuguan. Add salt and pepper according to your taste.



Simmer the dinuguan for 10 minutes before serving. Let the dinuguan bubble gently over medium heat with the lid off. The sauce should thicken as it cooks. Then turn off the burner and serve the dinuguan with rice or puto (steamed rice cakes).

Store the leftover dinuguan in an airtight container in the refrigerator for up to 2 days.





Things You'll Need.

Measuring cups and spoons.

Knife and cutting board.

Airtight container.

Bowl.

Spoon.

Large pot with a lid.

November 19, 2019

how to make kentucky burgoo

How to Make Kentucky Burgoo.

Kentucky burgoo is a traditional Kentucky stew made from various types of meat, vegetables, and chicken and beef stock. Making Kentucky burgoo is a long process but it will yield a delicious meal. To cook Kentucky burgoo, you need to brown the meat and then add the other ingredients. Kentucky burgoo can make a great dish for a holiday or other special event.





Ingredients.

3 tablespoons (45 mL) vegetable oil.

3-4 pounds (about 1,350 grams) of pork shoulder or country ribs cut into cubes.

2-3 pounds (about 1,350 grams) chuck roast, stew meat, or other cut of beef, cut into cubes.

3-5 chicken legs or thighs with the bones in.

1 chopped green pepper.

1 large chopped onion.

2 chopped carrots.

2 chopped celery ribs.

5 chopped garlic cloves.

1 quart (950 mL) chicken stock or broth.

1 quart (950 mL) beef stock or broth.

A 28-ounce (784 grams) can of crushed tomatoes.

2 large potatoes.

One pound (450 grams) bag of frozen corn.

A 14-ounce (392 grams) bag of frozen lima beans.

Salt and pepper.

4-8 tablespoons (60 to 120 mL) of Worcestershire sauce.





Part 1 Cooking the Meat.



1. Heat your oil. Measure your oil into a soup pot. Heat the oil over the stove on medium-high heat. To see if your oil is ready, drop something small like a grain of rice in the pan. If it sizzles, the oil is ready.



2. Salt the meats. While you wait for the oil to heat up, salt all your meats. This includes the pork shoulder or ribs, chuck roast or stew meat, and any other meat you're including. Salt all the meat generously on all sides.

Wash your hands before and after handling raw meat.



3. Add the meats to the pot. Once the oil is ready and the meats are salted, place the meats in the pot. Add the different types of meat at once. As you're working with a lot of meat, you'll likely have to work in batches. Make sure you can still easily move and flip the meat after adding it to the pan. Overcrowding will prevent the meat from browning properly.



4. Brown the meats on both sides. Use a wooden spoon to turn the meats over to make sure they're brown on both sides. Move the meats as necessary to get them completely brown on each side. Do not flip your meat over until the side touching the pan is completely brown.



5. Remove the meats and set aside. Once the meats are browned, remove them using a spatula or slotted spoon. Place the meats in a bowl and set them aside for now.





Part 2 Simmering the Soup.



1. Cook the onions, pepper, celery, and carrots. Add your onions, peppers, celery, and carrots to the same pot you used to brown the meat. Turn the heat to high. Cook the vegetables until they're browned.

You may need to add more oil if the vegetables start to steam or get stuck to the pan.

Cooking times vary depending on the precise heat of your stove and type of pot you're using.



2. Add the garlic. As soon as your vegetables brown, throw in the garlic. Cook the garlic for only one minute before proceeding with the cooking process.



3. Add back the meats. Take the bowl with the meats that you set aside earlier. Add the meats back to the pot with the vegetables and garlic.



4. Stir in broth and tomatoes. Once the meat is back in the pot, add both the chicken and beef broth. Then, add the can of crushed tomatoes. Stir all the ingredients until they're completely combined and then salt to taste.



5. Simmer for two hours. Let the mixture come to a simmer. Then, reduce the heat on the stove to a lower setting. Cover the pot and leave the ingredients simmering for two hours.

Check the pot periodically while it's simmering and do not leave the pot unattended. This is a fire hazard.



Part 3 Finishing the Burgoo.



1. Strip the meat from the bones. Use a spoon to fish out any pieces of meat that are attached to a bone. Strip the meat from the bones. Tear any larger chunks of meat into bite sized pieces and then throw them back in the pot.

Wait a few minutes between taking the meat out of the pot and removing it from the bone. Meat will be very hot when it's just been taken out of the pot.



2. Add the potatoes. If you have not already peeled and cut your potatoes, do so now. Then, toss the potatoes into the pot. Use a spoon to stir them into the remaining ingredients.



3. Stir in the worcester sauce. Measure out your 4-8 tablespoons (60 to 120 mL) of Worcestershire sauce and pour it into your mixture. Then, stir it into the soup until everything is combined.



4. Add the corn and lima beans. Add your one pound (450 grams) bag of frozen corn and 14-ounce (392 grams) bag of frozen lima beans Stir everything together until the ingredients are evenly combined.



5. Finish cooking your soup. After adding the corn and lima beans, let the soup cook for another 10 minutes. After 10 minutes have passed, you can serve your soup. Kentucky burgoo is traditionally served with hot sauce and corn bread on the side.

November 23, 2019

how to make naadan kadala curry

How to Make Naadan Kadala Curry.

Naadan Kadala curry is a famous breakfast recipe made in Kerala, using black chickpeas, coconut gratings and freshly ground spices. The word "Naadan" is the Malayalam word for "authentic", whereas "Kadala" means "chickpea". This article provides an authentic "thattu kada"-style preparation of kadala curry, meaning it's prepared the same way as it is in the villages of Kerala.

Ingredients.

Black chickpeas.

3 tomatoes.

2 onions.

1 tbsp. salt.

3 green chilies.

½ cup (125ml) coconut, grated.

Masala ingredients.

½ tbsp. mustard seeds.

8-10 curry leaves.

Coconut oil.

Steps.

1. Soak the black chickpeas in water for about 10-12 hrs. After the time is up, keep the water to use later.

2. Rinse the chickpeas, add ½ tbsp of salt to them, then pressure cook them for 15-20 min.

3. Chop up the onions and tomatoes and slit the green chilies while the chickpeas are in the pressure cooker.

4. Heat up a frying pan on medium heat, then add the grated coconuts and fry until golden brown. Keep a few coconut chunks aside to use as garnish.

5. Make your masala.

6. Heat coconut oil in the frying pan, then put the mustard seeds in, cooking them until they begin to sputter.

7. Add the onions to the pan and saute them until golden brown.

8. Add the tomatoes and water to the pan, then put on the lid and let cook for 10 minutes.

9. Remove the lid from the pan after 10 minutes and stir well, creating a soft gravy.

10. Add the fresh masala to your gravy, then add in 1–2 tablespoon (14.8–29.6 ml) of coconut oil and fry the mix until the ingredients have been fried well and lost their raw flavors.

11. Add 2 glasses of the chickpea stock water to the gravy mix, then let everything boil for another 10 minutes to allow the flavors to soak in.

12. Put in the cooked black chickpeas into the gravy and stir well.

13. Add the green chilies and 4-5 curry leaves, then let the mix boil for 5-6 minutes.

14. Garnish with 4-5 curry leaves and the remaining fried coconut chunks.

15. Serve this recipe with rice, dosa (a thin pancake made from rice flour), or puttu (steamed rice pancakes).

November 27, 2019

How to Make Coconut Quinoa

How to Make Coconut Quinoa.

The combination of coconut and quinoa is delicious. The wonderful thing about coconut quinoa is that it can be served for breakfast with berries, nuts and seeds or cooked for dinner with a range of side dishes or as part of a curry. If you have rice cooker or a slow cooker, coconut quinoa is very easy to make. It can also be cooked on the stovetop. Enjoy coconut quinoa with sweet flavors like maple syrup and honey or with spices like cinnamon.

Ingredients Basic Coconut Quinoa.
1tablespoon of coconut oil, 1 1/2cups of rinsed quinoa.
1 (13.5 ounce) can of unsweetened coconut milk, 1 teaspoon of salt.
Serves six people.

Ingredients Coconut Quinoa with Maple Syrup.
1 cup of rinsed quinoa, 15 oz. of coconut milk.
1/2 a cup of water, 1 tablespoon of maple syrup.
Serves four people.

Ingredients Coconut Quinoa Porridge with Blueberries.
1 cup (8 oz) rinsed, white quinoa, 1 1/2 cups (12 fl. oz) coconut milk.
1/2 a cup (4 fl oz) and two tablespoons of water, 1 teaspoon of vanilla powder.
1/2 a teaspoon of ground cinnamon, 3 teaspoons of honey, 1 pint (8 oz) of blueberries.
1 tablespoon of coconut chips, 1 tablespoon of roasted pistachios, 2 teaspoons of chia seeds.
2 teaspoons of coconut sugar, 2 tablespoons of almond butter, 1 peeled, sliced banana, Almond milk to serve.
Serves two or three people.

Ingredients Coconut Quinoa Curry.
1 peeled, chopped sweet potato, A large broccoli crown, 1/2 a cup of diced white onion.
15 oz. of rinsed, drained chick peas, 28 oz of diced tomatoes, 29 oz. of coconut milk.
1/4 of a cup of quinoa, Two large minced garlic cloves, 1 tablespoon of grated ginger.
1 tablespoon of grated turmeric, 2 teaspoons of tamari sauce, 1/2 a teaspoon of chili flakes, 1- 1 1/2 cups of water.
Serves six to eight people.

Method 1 Making Basic Coconut Quinoa.
1. Toast the quinoa. Start by heating the oil in a medium sized saucepan on medium heat. Then, throw in the quinoa and toast it for five minutes. You should stir it around to make sure the quinoa is coated in oil and gets brown but not burnt.
2. Cook the coconut quinoa. Add the salt, a cup and a half of water and the coconut milk. Once the mixture comes to a boil, turn it down to a simmer. Simmer it for twenty to twenty five minutes, or until the liquid is absorbed. Leave it, off the burner, to rest for ten minutes and then serve it.
3. Add maple syrup to the basic coconut quinoa. Put the ingredients in a medium sized saucepan. Once it has come to a boil, turn it down to a simmer. Let it simmer until all of the liquid is absorbed, which should take around ten minutes.
If you have a rice cooker, you can just throw all of the ingredients inside and set it to white rice setting.
This wonderful recipe can be served alongside Asian inspired, salty or spicy dishes. It can also be served on its own.

Method 2 Making Coconut Quinoa with Blueberries.
1. Cook the coconut quinoa. Put a saucepan on high heat. Throw in the quinoa, one cup of the coconut milk, half a cup of water, half a teaspoon of vanilla powder and all of the cinnamon. Bring the mixture to a boil. Once it boils, immediately turn it down to a simmer. Let it simmer for twelve minutes, which should allow the liquid to be absorbed into the quinoa. Finally, stir in two teaspoons of honey and the rest of the coconut milk.
2. Make the blueberry sauce for the porridge. Put a saucepan on medium to low heat. Put the blueberries, two tablespoons of water, the rest of the vanilla and a teaspoon of honey. Cook the mixture for six minutes.
If it is winter, you can get frozen blueberries in the freezer section of your grocery store. If it is summer, make an outing of it and go blueberry picking.
3. Mix the nuts. Stir the coconut chips, pistachios, chia seeds and coconut sugar in a little bowl. Optionally, you could throw in a few chia seeds or other seeds or nuts of your choice. It tastes great with most kinds of nuts and seeds. Consider adding the following healthy nuts to the existing recipe.
Consider adding some Brazil nuts, which are a great source of selenium.
Throw in some almonds, which are a great source of riboflavin, vitamin E, and magnesium. They also have lots of protein.
Put in some pistachios, which have lots of healthy fat.
4. Serve the porridge. Serve a few ladles of quinoa into the serving bowls. Put some almond butter on top. Pour the blueberry mixture on top. Finally, sprinkle some sliced banana and the nut mixture.

Method 3 Making Coconut Curry.
1. Get out your slow cooker. In a slow cooker, add a cup of water. Then, add all of the ingredients. Mix the ingredients around until everything looks well mixed.
If you don't have a slow cooker, consider getting one. You should look for one that distributes heat evenly and has a removable insert, since it will be easier to wash. They make cooking easier, since you can get other things done while you are making your curry.
If you have more time on your hands, you could cook the chick peas from scratch instead of using a can.
2. Turn on the slow cooker. If you cook it on low, it will take five hours. If you cook it on a higher setting, it will cook in three or four hours. You should check it after three hours.
Root vegetables take longer to cook so put them on the bottom of the pot closer to the heat source. If your slow cooker has the heat element only on the bottom or top, as opposed to all around the sides, you will need to stir it more often.
If you want a darker curry, you could cook the ginger, garlic and onion a bit before putting them in your slow cooker. If you prefer a lighter curry, put them in raw at the same time as all your ingredients.
If you prefer a spicier curry, you could add another tablespoon each of ginger and turmeric.
3. Check to see if it is done. You will know it is done when the potatoes are fully cooked and the curry looks nice and thick. If it is still somewhat watery, it needs to keep cooking. The best way to check is to taste the potatoes to see if they are done all the way through. It should be warm and spicy.

Things You'll Need : Rice cooker, Slow cooker, Medium sized saucepan.

April 09, 2020