Articles tagged “Cooking Basics”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

Stocking your Kitchen : Make Vegetable Stock By Kelly Rossiter IN Food & Health Nov 14 2007 Kelly Rossiter is taking us through cooking basics; start here and see them all here. Or you can heat some olive oil or butter in the pot, and cook the vegetables for 10 or 15 minutes over a medium heat, and then add the water and follow the rest of the directions. + READ MORE

Make a Delicious Winter Salad By Kelly Rossiter IN Food & Health Nov 13 2007 Kelly Rossiter is taking us through cooking basics; start here and see them all here. Creamy Lemon-Chive Dressing 2 tbsp freshly squeezed lemon juice1/2 tsp fine sea salt1 cup light cream1/3 cup finely minced fresh chives In a small jar combine the lemon juice and the salt. + READ MORE

Create a Cookbook Library: Vegetable Harvest by Patricia Wells By Kelly Rossiter IN Food & Health Nov 12 2007 Kelly Rossiter is taking us through cooking basics; start here and see them all here. Reading through the recipes you can see that they are manageable even for the novice cook.Wells also includes occasional wine suggestions, menu plans, French sayings involving food, and little bits of history about vegetables. + READ MORE

Stocking your Kitchen Part 4: Baking By Kelly Rossiter IN Food & Health Nov 12 2007 Kelly Rossiter is taking us through cooking basics; start here and see them all here. Dry ingredients: unbleached all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, active dry yeast (if you plan on baking bread), salt Perishables: butter, eggs, milk, lemons, walnuts,... + READ MORE

Stock your Kitchen Part 3: Thai Cooking By Kelly Rossiter IN Food & Health Oct 31 2007 Kelly Rossiter is offering ideas about cooking basics; see introduction here. So forget the take-away and we'll get you ready to cook.Cooking oils: Peanut oil, vegetable oil, sesame oil Canned and bottled goods: Soy sauce, oyster sauce, fish sauce, coconut milk ( I always use light coconut milk because it tastes the... + READ MORE

Make Yourself a Chinese Dinner By Kelly Rossiter IN Food & Health Oct 29 2007 Kelly Rossiter is offering ideas about cooking basics; see introduction here. Heat a wok or frying pan and add about 1 tablespoon of oil in the bottom and heat until hot.Add the minced onions, garlic, chili sauce and ginger and stir fry for about 20 seconds. + READ MORE

Stock Your Kitchen Part 2: Chinese Cooking By Kelly Rossiter IN Food & Health Oct 24 2007 I have a rule of thumb about choosing ingredients for a recipe. If it grows in Ontario I only buy local produce and only in season. If it is something which doesn't grow here such as bananas or mangoes, then I will buy it but only occasionally + READ MORE

Cooking Basics: Choosing a Cookbook By Kelly Rossiter IN Food & Health Oct 21 2007 Kelly Rossiter is offering ideas about cooking basics; see introduction here. I have occasionally avoided wasting money on something that looked good, but didn't suite my cooking style or didn't have enough recipes I wanted to make to warrant the expenditure. + READ MORE

Cooking Basics: Fusilli With Tomato and Chickpea Sauce By Kelly Rossiter IN Food & Health Oct 21 2007 Kelly Rossiter is offering ideas about cooking basics; see introduction here. To make a vinaigrette for the salad put 1 cup olive oil, 1/3 to 1/2 cup white or red wine vinegar (depending on how acidic you like your dressing) a teaspoon of dijon mustard, and salt and pepper to taste into a jar and shake it up to... + READ MORE

Cooking Basics: Stocking Your Kitchen By Kelly Rossiter IN Food & Health Oct 19 2007 Kelly Rossiter is offering ideas about cooking basics; see introduction here. Produce: Eggs, onions (I keep my onions in the refrigerator because they don't make you cry if they are cold when you slice them), garlic, potatoes, lettuce, green onions, carrots, celery, milk, Parmesan cheese, butter or margarine-your... + READ MORE