Tagged: ‘beans’

Very Veggie Vegetarian

I grew up with the meatless Friday–mac and cheese, filet of flounder, pancakes. I now consider that the practice run for becoming a vegetarian in the 1970s. Those were the days when granola had just been invented for Woodstock, and The Vegetarian Epicure and Moosewood cookbooks had not burst onto the scene yet to help the home cook with some new options. Being a vegetarian meant plenty of meatless spaghetti sauce with mushrooms, lasagne, omelets, cheese sandwiches, and lentil soup, a staple in France (and often brought to French class for a collective meal in French conversation with food), in the struggle to adapt familiar dishes to a new lifestyle.

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The Slow Cooker: Vegetarian Cassoulet

the essence of culinary simplicity yet subject of much lore and debate
I would be remiss not to include a vegetarian cassoulet since it is so popular a casserole. Cassoulet is said to have originated in the 14th Century in…

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New Fashioned Bean Pot: Soak, Simmer, Then Flavor

The slow cooker, invented originally from an existing electric bean pot, is the most efficient way to cook dried beans and legumes, no matter what type you choose–mottled, black, red, or white. There is minimal evaporation during the cooking, just like in the old potbelly-shaped brown and cream clay bean pot that went in the oven or embers.

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Buying Your First Slow Cooker and Universal Slow Cooking Tips

You can really have your choice of brands in buying a slow cooker. Any of the major brands are competitive–Rival, Kitchen Aid, Cuisinart, Hamilton Beach, but for families you want the right size. That is the super size 6 1/2 to 7 quart model. This will give you some leftovers and still feed a family. Most slow cooker cooks end up with three different sizes, all for different dishes.

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Slow Cooker Cassoulet

Cassoulet is a dish that typlifies French home and bistro cooking and has somewhat of a legendary status among gourmands. As for most French cooking, it is a regional dish originally from the South West that has become popular all over the country and is standard bistro fare, or even bought canned.

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So You Wanna Host An End of Summer Potluck-A Chat About Tips of the Trade

I get lots of questions about how to do a potluck and tips on giving a successful end-of-summer outdoor buffet party. Here are some off the cuff Q&As and a favorite recipe for entertaining.

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My Life in A Grain of Rice and How I Found My Rice Cooker

“Your first look at the rice cooker can be a bit confusing, especially with the digital face on a fuzzy logic machine. But the procedure is exactly the same with all models: choose a recipe, assemble your ingredients, measure and wash the rice, load the rice bowl, add the water, close the cover, plug in, and press the button.”

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Cruising the Blogs: Katie Workman and Her Beans

So, this year I got a slow cooker, and I am very excited to see what all the hoopla is about. Essentially what a slow cooker does is braise things, very slowly, using moist heat. Because the pot stays closed and there is liquid inside, the temperature stays low (but safely low), and that means you get to toss everything in in the morning, and forget about it all day.

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