Hints from A Vegetarian Kitchen

My friend, Ali recommended this book of healthy recipes. I read cookbooks like novels, reveling in the glorious descriptions of each ingredient. This one gave me lots of new ideas to consider. While I found some recipes I will definitely cook, it was the great little side notes that got my attention.

These are the best ones:

Cold Rice for Fried Rice--when making fried rice, you must start with chilled cooked rice. Freshly cooked rice will turn to mush. Spread cooked rice out on a rimmed baking sheet until it cools to room temperature. Wrap the baking sheet with plastic wrap and refrigerate until well chilled.

Pan-Roasting Garlic--roast skin-on garlic cloves in a small cover skillet over moderate heat. Shake the pan to turn them occasionally, until their skins are browned. Cool. The skin peels off easily.  Use whole or work into a paste with olive oil and salt. Use in pasta sauces, soups, or simply spread on toasted bread.

Zip Lock for Weight--to weigh down things, fill a zip lock bag with water. It will give a nice even pressure to items without squashing them.

Aromatics in Stir Fry--to keep garlic, ginger, scallions, shallots, etc. from burning in a stir fry, add them at the end. It just takes 20-30 seconds for the fragrant aromas to be released, then add the sauce and the already-cooked vegetables.

Steam Peas in the Pod--just like edamame and everyone shells their own easily at the table.

Fried Ginger--cook minced gingerroot in peanut oil until golden brown, approximately 2-3 minutes. Drain on a paper towel. Use to sprinkle over cooked vegetables.

Low Fat Salad Dressing--simmer 1 cup of orange juice until it is reduced to a few tablespoons, add a little lemon or lime juice, then whisk in some olive oil.