101 Cooking Recipes Blog
Posted in Vegetables on Mar 7th, 2008
Grains have more than just vitamins, minerals, carbohydrates, fats and fiber. They also contain good amounts of protein. Even many refined grains do. Grain products should be eaten in combination with other protein foods; especially milk. The reason is that the protein in grains is incomplete. It does not contain all of the necessary amino [...]
Posted in Vegetables on Mar 6th, 2008
The bran and the germ are rich sources of vitamins and minerals. However, these parts are often removed in the milling, or grinding, process.
The bran contains fiber, which gives whole-grain flour a rough texture and a dark color that some people don’t like. Fiber, also called cellulose, can’t be digested, but it provides bulk, which [...]
Posted in Vegetables on Dec 9th, 2007
First, soften the cream cheese by mashing it with a spoon. Then thin it with milk, adding a few drops at a time and mixing until the cream cheese has about the consistency, or texture and thickness, of mayonnaise. Now look around for some seasonings to add. Chives would be good, or onion salt, or [...]
Posted in Vegetables on Nov 28th, 2007
Even very experienced buyers have trouble knowing whether a melon will be juicy, ripe and flavorful. There is no guarantee of success, but a few hints will help. In cantaloupes, look for thick, coarse netting (or veining) that is raised up above the surface of the melon. The skin between the netting should have changed [...]
Posted in Vegetables on Nov 16th, 2007
To make the carrot sticks, first peel off the skin with the vegetable peeler. Next, cut off the tip and the thick end. Rinse with cold water. Cut the carrot crosswise in half, or into 8-10 centimeter (3-4 inch) lengths. Now cut each piece lengthwise into sticks. This often means cutting the thin end of [...]
