BLACK BEANS IN BAKING: Yes, you can really use black (and many other) beans in baking! The texture offered up by using black beans is rich and dense, perfect for a brownie. What’s more, you gain a lot of great nutrition: fiber, protein, and potassium to name three nutritional components of black beans that regular […]
WHAT IS GRAVIERA CHEESE? The term Graviera is used for many natural rind hard cheeses and is derived from the Swiss Gruyere, a cow’s milk cheese, which they resemble only in name. There are three Protected Designation of Origin Greek Gravieras: Agrafon, Kritis and Naxou. Graviera Agrafon, made on the Agrafa mountains of Central Greece, […]
HOW TO REMOVE WAX FROM LEMONS AND LIMES Many lemons and limes are coated with wax to keep their skin shiny and bright. The wax is considered safe to eat but it’s not so tasty when you zest them! It’s easy enough to remove the wax: Place the lemons or limes in a single layer […]
ABOUT WATERMELON RADISHES They’re not watermelons! That’s the first thing to know about this newly popular vegetable that resembles a watermelon in that its flesh is bright pink. It’s a relative of the daikon radish and despite its very low calorie count, it’s got plenty of nutritional benefits. Watermelon radishes are high in calcium, potassium […]
PRESSED TOFU KNOW-HOW Press the tofu to firm it up. The easiest way is to layer a plate or pan with some paper towels. Place the tofu on it and cover it with some more paper towels. Place another pan on that and weigh it down with some cans. Leave it for 30 minutes, remove […]
HOW TO USE THIS CONDIMENT: You can use this spicy, peachy ketchup as a dip or sandwich spread. It’s lovely on bruschetta and goes well with whole grilled Portobello mushrooms. Try substituting the peaches with plums or other fruit. I sometimes add a citrus peel or two or a rosemary sprig to the mixture as […]
HOW TO PEEL CELERY ROOT Celery root is a fantastic ingredient. It’s inexpensive, highly flavorful, and versatile, and a nutritional powerhouse. It is packed with fiber and vitamins B6, C, and K. It’s also a good source of antioxidants and essential minerals, such as phosphorus, potassium, and manganese. The best way to peel off its […]
STORING COOKED WHEAT OR SPELT KERNELS The cooked grains will keep in the fridge for three days. You can also cool them down after cooking, drain them, of course, and store them in portion-size freezer bags in the freezer for several weeks. That way, you can recreate this and other grain salads almost in no […]
A FEW TIPS Add ground unsalted pistachios to the mixture for some crunch. You can also get creative and add some spices such as cinnamon or even black pepper.