Avoiding cornstarch in large quantities or in processed foods is a good idea because it is calorically dense and has little nutritional value. However, if a recipe calls for a small amount (1-2 tablespoons) the calories and carbohydrates cornstarch will contribute to the recipe likely won’t ...
So we had the chicken, the corn, and a little potato salad. Very simple recipe: Just boiled yellow potatoes with skins, diced red onion, and a dressing made of mayo, cider vinegar, salt, pepper, and celery salt. As they say on Cutthroat Kitchen, it reminded me of potato salad, so t...
I keep thinking about just making up a recipe along these lines, but I debate whether I should put a thickener in the tomato portion, and what to use if I did. Flour? A bechemel? Cornstarch like in a fruit pie? Or would the shiny-ness be weird? Is this a recipe you’ve ...