March 26, 2014
There are two big lessons that I want to impart to you today: first, cabbage makes an amazing, low-sodium pita replacements and second, cooking with dried chickpeas is kind of amazingly more amazing than using the canned kind. Now I’m all for convenience. Trust me on this. I’ll happily buy peeled garlic, no-salt-added canned tomatoes, and pre-mixed no-salt spice blends. Anything that makes me low-sodium life and cooking easier. And when it comes to beans, I’ve never, I repeat, NEVER used the dried kind. I always rely on the trusty no-salt-added pre-cooked version and a can opener. But yesterday, I […]
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March 12, 2014
Sometimes good things happen to old vegetables. Like these baby turnips that were sadly wilting away in my refrigerator, getting mushier with every passing day that they were ignored for things like kale and ground pork and life in general. But as I was about to throw them towards their composite demise, I realized that the softened texture and small round size made for the perfect tater tot substitute. And suddenly, these aging baby turnips were given a bright new future. Once again, a little olive oil and cornmeal give these vegetables some appealing crunch. Any spice mix will help […]
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