HOW TO COOK CABBAGES : COOK CABBAGES
HOW TO COOK CABBAGES : GERMAN SPICE COOKIES : SOLAR COOKER DIRECTIONS
How To Cook Cabbages
soup stock, a how to
just thought i'd share my current domestic preoccupation which makes me very happy. a similar method is in the cookbook laurel's kitchen and my friend sarah came up with a couple of additional steps.
collect any trimmings that aren't gross from your veggies and store them in your freezer. this one had leek stalks, celery leaves, carrot ends, onion ends, onion peel if it's half soft, half hard, many summer squash ends, some herbs... save up until you have a bunch and then do the following.
put in soup pot. i usually throw in whatever i have lying around... extra potato, onion, and some garlic and maybe some fresh herbs if i have them. cover with water ( i generally do more than just covering because i want more stock), bring to a boil and simmer on medium until the veggies are soft (i do 45 min). let sit to cool. i put this batch in the fridge in the pot for two days. let it sit at least 24 hrs... it will give it better flavor (nice and dark). freeze in one or two cup incriments and use as needed.
sarah (schmidtly) freezes it in ziplock bags, they lay flat and can be stacked for those with little freezer space. she then reuses them. i use yogurt containers because i have a lot of them. another idea is to freeze them in ice cube trays so that you can use however much you want whenever.
p.s. do not save broccoli, cauliflower, cabbage, bell pepper discards... these make for bitter broth.
Vegie Fritters Cooking
I love how the red cabbage makes it look blue- trippy
1/4 red cabbage shredded
2 medium potatoes shredded
2 medium carrots shredded
2 medium zuchinni shredded
parsely (1/4 cup ) finely diced
1/2 red onion sliced
2 cloves garlic diced small
1/2 rice flour
2 or 3 eggs, has to be moist.
salt to taste
heat frying pan. Combine ingredients, add oil to pan. Spoon mixture and let it brown, then turn over.
Place on paper towel.
These were not only very tasty, but healthy, and crunchy, and awesome.
I was scared of it because i thought they had to have gluten in it, it tasted very bread-reminiscent. (the flour). I thought they were battered.
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