What we need:
- 2 pounds green beans
- 2 quarts water
- 3 tablespoons salt
- 2 teaspoons mustard
- 1 teaspoon crushed small dried
hot chile peppers - 1 teaspoon dill seed
- 4 cloves garlic
- 2 cups water
- 2 cups white vinegar
- 2/3 cup sugar
Marinated Green Bean
Posted
on March 31, 2008
Green, Shelled, Dried Beans
Posted
on March 31, 2008
When choosing beans make sure you get firm, crisp bean pods that are
bright in appearance, don’t have any blemish. Don’t buy too much: think about
1/4 pound for each serving. To keep beans fresh just put them in plastic bag
unwashed and store at the bottom of your fridge.
If you decide to cook beans, wash them first and then snip off both ends. You
can cook whole beans or you can slice them in long slices or chop them. How
you cut them affects the flavor of the dish as well as cooking time.
Stuffed Eggplant Salad
Posted
on March 29, 2008
What we need:
- 2 large eggplants
- 1/4 cup chopped parsley
- 4 medium tomatoes, peeled and diced
- 1 tablespoon sugar
- 1/3 cup thinly sliced green onion
- 2 1/2 teaspoon salt
- 1/3 cup olive or salad oil
- 2 teaspoons oregano
- 1/2 cup fresh lemon juice
- 1/4 teaspoon ground black pepper
Lettuce
Posted
on March 28, 2008
If you want to save some money and improve the quality of your food,
you need to learn how to best store produce.
If you store lettuce in refrigerator without washing it would be fresh longer.
Wash lettuce the day you are going to use it.
Charcoal-Grilled Fish
Posted
on March 27, 2008
What we need:
- Fish for grilling
- 1/4 cup olive oil Juice of 1 lemon
- 2 tablespoons oregano, crushed
- Salt and pepper to taste