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.
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.
Cooking Beans and Corn
To avoid toughening beans and corn when they are cooking,
only add salt to the pot when cooking is half finished.
Soy Beans (Edamame)
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.
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.
How to Soak Beans:
1) Rinse the beans in a sieve and pick through them, throwing
out any pebbles or discolored beans you may find.
2) Put them in a large pot and add enough water to cover them
by at least an inch.
3) Cover and refrigerate overnight. Drain any remaining water,
and add fresh water for cooking.
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