To Make ASAP,and (A Few) Things I Learned...
from HEALTHY STARTS HERE
by Mairlyn Smith, Whitecap Books
TO MAKE ASAP:
Asparagus Salad (and all things asparagus)
Curried Lentils with Spinach
(Secret Ingredient) Chocolate Mousse
Fennel with Spanish Onion Slaw
Leek, Parsnip & Apple Soup
Sweet & Spicy Walnuts
Marinated Mushrooms
Winter Pea Salad
Summer Pea & Mint Salad
Crispy Kale (with parmessan)
Tuscan Supper (a soup)
Olive & Herb Topping (for salmon)
Four Sauces: citrus, teriyaki, wasabi, dijon
Coleslaw: master recipe
Chili Roasted Broccoli Stalks
Asian Style Chicken & Watercress Soup
Roasted Butternut Squash with Turmeric
Pan-Fried and Oven-Finished Fall Veggies
(A FEW) THINGS I LEARNED:
My addiction to salt can be overcome.
Serving sizes on labels vary. Marketers love this trick.
Cut dates with scissors.
How to choose asparagus, broccoli, fish. (The darker the broccoli the better.)
Don't over-stir mushrooms.
Mushroom stems are good for stock.
Mushrooms are the only vegetable that contains vitamin D.
A good temp for fridge is 4 degrees C. (40F)
I need a set of dry measuring cups. Glass is for liquids. Silly me.
How to measure liquids.
Yogurt is a dry ingredient.
Easy way to peel ginger. (with a spoon) (it works!!)
How to hard 'cook', as opposed to hard 'boil' eggs. Makes for fluffier yolks. (it works!!)
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