A few nice how to cook images I found:
Image by nineminutes
I go through phases with some of my "staples." For a couple weeks, I’ll use certain ingredients frequently – usually attempting to perfect a dish or experiment with the versatility of something I think is worthwhile. Then I’ll find another ingredient or recipe or remember how much I like something, and I’ll go off in another direction for a couple weeks. I’ve been cooking for long enough to see that there’s a pattern, but I’m just now deciding that it works really well for us.
Today garbanzo beans (chick peas) are back in the rotation. I’ve never roasted them before, so I tried that out. I used olive oil, curry powder, crushed red pepper, black pepper, and a little salt, poured them out into a pan, and cooked them for 40 minutes at 350 degrees.
I went a little heavy on the curry powder, so something "cool" sounded good. I put some tofu, olive oil, apple cider vinegar, onion, fresh garlic & a bit of salt into the Vitamix to make a yogurt-like sauce.
I ate it with some brown rice and it was pretty good. I’m thinking about trying coconut oil instead of olive oil next time.
This is how I cook #Fusion – Venison Tapsilog. #Canadian #Filipino
Image by toddsmithdesign
Image from page 14 of “What children should eat : adapted from Home-Science for Grammar Schools Home-School-Community series” (1911)
Image by Internet Archive Book Images
Title: What children should eat : adapted from Home-Science for Grammar Schools Home-School-Community series
Year: 1911 (1910s)
Authors: Greer, Edith
Subjects: Children Child welfare
Publisher: Chicago, Ill. : W. F. Hall Printing Company
Contributing Library: Yale University, Cushing/Whitney Medical Library
Digitizing Sponsor: Open Knowledge Commons and Yale University, Cushing/Whitney Medical Library
Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
How to Prepare Whole andDigestion Foods
Text Appearing After Image:
No food is a wholefood in the sense thatitself it would be anentirely satisfactorydiet for a person.Milk and eggs areso-called. See p. 18. Milk and eggs are of exceptional use in the body.They serve as foods to be eaten with others,also as ingredients of composite foods suchas all flour-mixtures and complex made-foods,as light desserts, soups. Milk and eggsalways increase nutrition. Those to whomthey are indigestible whnn served alone, ccnand should eat them in other foods. Both milk and eggs must be fresh and not over-heated. Milk must be pure. It should beused as a drink throughout childhood, alsoas a food dressing, and freely as a food-ingredient. Eggs when fresh sink in salt water (31 to 1 C).An egg should cook to the even milkinessdesirable for its full digestion when placedfor ten minutes in a cupful of boiling watertaken from the stove and covered. Custardsand egg-white whipped are both very desir-able for children. All foods are to some degree digestion foods,but green vegetab
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