This hearty lamb stew is the coziest comfort food that couldn't be easier to make: it's ready in 2 hours, all in one pot!
But if you are more interested in pure sustenance for a few years then this stew should do it for you! I used a dehydrator to make this recipe but have included the instructions on how to do it with an oven as well if that’s what you choose to use. Related: 50 Foods to Dehydrate...
We're bringing back the comfort food goulash. In our best recipe, everything cooks together in one pot, from the beef to the tomato sauce—even the pasta!
* Xanthan gum: Xanthan Gum is a plant-based thickening and stabilizing agent. It is often used for gluten-free baking. ** Agar powder: Agar is a red algae and a unique vegetable source of protein. Agar is sometimes referred to as Agar-Agar. It has no taste, no odor, and no color....
The different kinds, what swaps you can make, and how to make the most of whatever kind of canned tomato you have!
Preparing pomegranates for cooking begins with the task of removing the seeds, also known as arils. While it may seem daunting, there are a few methods to make this process easier. One popular method is the “underwater technique.” Start by cutting off the crown of the pomegranate, then ...
Vegetable soup is paired with eba or fufu and served as food in Nigeria, this recipe shows you how to cook soup with Healthy vegetables the Nigerian way.
Use ice cube trays to freeze small papaya paste batches and store in zip lock bags to use for another day. Total Time: 5 minutes minutes Prep Time: 5 minutes minutes 30 cubes 4.6 from 19 votes VIDEO RECIPE Did you know that Papaya Paste can make your meat super tender? Papaya paste...
Brown lentils become very soft when cooked, which causes them to break down in recipes. This isn't necessarily a bad thing, it just makes brown lentils ideal for thickening soups or stews. They can also be mashed and used in veggie burgers, vegan meatballs, or other plant-based recipes. ...
thickpicadafor thickening stews. Or the cleaver-wielding women of the fish market, who implored me to try cooking smaller, cheaper, fattier fish. So deep were the lessons that before returning to the states at the end of the semester, I extended my stay and enrolled in summer classes at ...