1) Fresh lemon juice will remove onion scent from hands.
2) To save money, pour all leftover vegetables and water in which they are cooked into a freezer container. When full, add tomato juice and seasoning to create a "free" soup.
3) Three large stalks of celery, chopped and added to about two cups of beans (navy, brown, pinto, etc) will make them easier to digest.
4) When cooking vegetables that grow above ground (Broccoli, cauliflower, brussel sprouts, asparagus, spinach, lettuce, cabbage, various greens, celery), the rule of thumb is to boil them without a cover. (Vegetables that grow underground - Potatoes, carrots, parsnips, beets, radishes, turnips, onions, garlic).
5) A lump of sugar added to water when cooking greens helps vegetables retain their fresh color.
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