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Posts Tagged ‘vegetable recipes’

Parsley vs Cilantro: How To Tell The Difference

Written by The Kitchen Hand on . Posted in food

parsley vs cilantro, parsley, cilantro
Learning to cook entails becoming familiar with several types of herbs. You probably cook with basil, oregano, parsley, cilantro, and other leafy herbs on a regular basis. This doesn’t mean that you know what they look like in the wild, however. I’m perfectly happy to admit that I’m very much in this category. If a basil plant sprung up in my backyard I would never recognize it.

Kimchi – Korea’s Pride and Joy

Written by Christine (Hoi) Law on . Posted in food

kimchi recipe, what is a kimchi, fried rice kimchi

The world of Kimchi

 There is a common Korean saying that “if you have kimchi and rice, you have a meal.” Just like bread and butter in the western culture, kimchi and rice play a vital role in the Korean diet and has done so for many centuries as far back as 2,500 to 3,000 years ago. For those who are not familiar with it, the word “Kimchi” is used to describe the side dishes that come with every Korean meal.

They contain foods (often vegetables) preserved in salt or soy sauce that were stored (buried underground in a jar) for a period of time, and have gone through the fermentation process. Over time, kimchi has slowly evolved into its current form with the inclusion of additional ingredients like garlic, chili pepper, and salted seafood. It is not known when exactly the word “Kimchi” was invented; the related terms were used initially around the 16th century.

Riced Broccoli Trader Joe’s Style

Written by Luisa Davis on . Posted in food

You know about rice and you probably know about riced cauliflower, but have you ever heard of riced broccoli? No? Well, that’s about to change. We live in the 21st century, and one of the features of this century is that people just don’t have as much time as did our ancestors.

How to Make Spaghetti Sauce Less Acidic (The Italian Secret) – Make Your Sauce Taste Better and Easier To Digest

Written by The Kitchen Hand on . Posted in the kitchen hand

how to make spaghetti sauce less acidic, acidic spaghetti sauce, how to make spaghetti sauce

Acid is a pretty important topic that we very rarely talk about. As much as I like to add a little bit of lemon juice to everything, it doesn’t always go over well. While my dishes taste wonderful, my guests who are prone to acid reflux would very much prefer that I increase the pH of my cooking.

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