101 Cooking Recipes Blog
Posted in Vegetables on Nov 13th, 2007
Carrots are easy to serve and eat in stick form, like the celery. If you have a lot of carrots to choose from, pick out the slightly smaller, thinner ones. They’re younger and more tender. They’re are also sweeter and milder in flavor. Use the larger carrots for cooking.
Posted in Vegetables on Nov 11th, 2007
Fresh, good-quality celery should not be droopy. Certainly never buy any that is all wilted. Look for celery with green, fresh-looking leaves and stiff stalks. It shouldn’t have any brown or dark-colored areas.
Posted in Vegetables on Nov 9th, 2007
Let’s start with the celery. Pull a stalk off the bunch and rinse it under cold water, rubbing it with your fingers. You may notice some gritty dirt down at the base of the stalk. If this does not come off easily, rub it with a vegetable brush.
Now lay the stalk down on the cutting [...]
Posted in Vegetables on Feb 19th, 2007
Millet is an ancient grain native to the East Indies and North Africa. It has a tiny round yellowish seed (resembling a mustard seed) and a mild, slightly nutty flavor. Millet is gluten-free, easily digestible, and one of the least allergenic foods known.
Posted in Vegetables on Jan 11th, 2007
Kasha (Toasted Buckwheat Groats) - Look for this in the kosher foods section of your supermarket. Medium grind is best, with a total cooking time of only 15 minutes. Buckwheat groats are also available in natural food stores, both toasted and untoasted (white). Buy them already ground for greatest convenience.
