Freezing Fresh Herbs

Herbs will keep for several months in the freezer. Leaves from larger-leafed herbs like basil and sage should be removed from their stems, while tiny-leafed herbs like thyme and dill may be frozen while still on the stem. Wash and dry the herbs, then store individual
varieties in sealed plastic bags or small freezer containers, labeled and dated. Frozen herbs often become limp or rubbery, so use them in dishes that
call for some simmering, like soups or pasta sauces.

Freezing Your Food

To preserve food at its freshest, put cooked food in the freezer as soon as possible after preparing it. Be sure to cool food that is very hot, so it won´t raise the temperature in the freezer and possibly cause the other foods to start thawing.

Paper in the Microwave

Use paper products in your microwave only if you are cooking for less than 10 minutes, otherwise it could ignite and catch on fire. Do not use recycled paper products as they can contain metal bits; or dyed paper products, as the dye could leach into your food.

Julienne

To julienne food, cut it into thin matchsticks about 2 inches long. First cut food into slices about 2 inches long and 1/8 inch thick. Stack slices; cut lengthwise into 1/8 inch wide sticks.

Green Vegetable Soybeans (Edamamé)

These large soybeans are harvested when the beans are still green and sweet tasting and can be served as a snack or a main vegetable dish, after boiling in slightly salted water after 15-20 minutes. They are high in protein and fiber and contain no cholesterol. Edamame is more often found in Asian and natural food stores, shelled or still in the pod.

Using Fresh Herbs

When cooking with fresh herbs, add them near the end of cooking time. Unlike dried herbs, which are best added to cooked dishes early on, the flavors of fresh
herbs stand out best when just picked and barely cooked.

Soaking Beans

Soaking beans serves two functions. It cuts the cooking time by up to half and it makes the beans easier to digest. When you throw out the soaking liquid, you are getting rid of much of the indigestible sugars that cause gas. Also, the beans retain their nutrients.

Freshen Up Tomatoes

If you want to use fresh tomatoes, but all you can find are tasteless, out-of-season ones, you can freshen canned tomatoes and liven up their taste in order to make them into a viable substitute. Simply drain a can of plum tomatoes and cut each one into 2 or 3 slices. Place them in a shallow glass dish and pour orange juice on top. Refrigerate overnight, then drain, chop and use for your favorite recipe. Great on pizza.

Rice Alternatives

Try quinoa or whole wheat couscous instead of rice for a change of pace. They cook faster than rice and will provide nice variety to your diet.

Cleaning Fresh Herbs

Whenever cooking with fresh herbs, be sure to wash herbs well. Dirt and soil will hide in crevices and leaf centers. Even a few granules of dirt can spoil a delicate dish. For large bunches of herbs, bathe the leaves in a bowl of cool water, then dry them well
on paper towels before using.

Fast Oven Baked Potatoes

To bake potatoes quickly, place them whole and unpeeled in boiling water for 10-15 minutes. Remove and pierce skin with a fork and then bake in a preheated oven.

Freezing Spicy Foods

Be careful when freezing some foods, as their taste may change during the process. Green pepper may change the flavor in frozen casseroles. Clove garlic and pepper flavors get stronger when they are frozen, while sage, onion and salt get milder.

How to Cook Beans

For each 1/2 cup soaked beans, do the following:
1) Put the beans in a large pot and add 4 cups water.
2) Bring to a boil, skimming off any foam that forms on the surface.
3) Turn down the heat to medium-low, cover, and simmer until you can pierce the beans with a knife. This will take anywhere from an hour (kidney beans, pinto beans, chickpeas) to an hour and 40 minutes (black beans, white beans).
Note: To cook lentils, refer to specific recipes.

Quick Soak Beans

1) Rinse beans, put them in a large pot, and add water to cover them by an inch.
2) Bring the water to a boil over medium-high heat, cover, lower, the heat and simmer for 2 minutes.
3) Turn off the heat and let the beans sit, covered, for 1 hour. Drain the soaking water, and add fresh water for cooking.

Avoid Getting in a Rut

To keep yourself from getting into a diet rut, choose a different cookbook each month to plan your meals around. There is a real abundance of vegetarian cookbooks out there, and you will find recipes you never would have otherwise thought of. Plan your meals ahead of time, and make sure you have the necessary ingredients on hand.

Prep Work

When cooking a meal, always do all of the prep work - chopping, peeling, grating, etc. first. You´ll be able to complete your meal quickly, and you won´t be stuck dicing carrots while the rest of your stir-fry burns.

Quickly Cooling Food

To cool food quickly and evenly, spread it out and make more surface area by transferring it to a shallower pan or dividing it among several small shallow containers. You could also try placing the hot pan in the sink on a cooling rack with cool water running underneath it. You can help hot liquids like soups and sauces cool by stirring them constantly.

Baking Powder Substitute

For each 1 teaspoon of baking powder called for in a recipe, you can make a substitute by using 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.

How Does It Taste?

Don´t worry if a dish you´ve made tastes the way it is SUPPOSED to taste. If it tastes good, it IS good!!