Links and Useful Information

Links:
Calculate Me! Conversion Utility – converts any measure to any measure in a diffferent system.  Essential for annoying British imperal measure recipes, annoying American “ounces, pints, quarts” recipes, and stubbornly metric Canadian recipes.  However until I get a scale, British baking recipes will continue to be annoying as they are all in ounces!

Cook’s Thesaurus – Great for finding out about unfamiliar ingredients or looking for a substitution.

A Year of Slow-Cooking  – The most awesome slow-cooking website ever!

Food in Jars – A Canning Blog – Great site for small batch preserving of everything from jam to fruit butter to vegetables to spicy spreads.

Equivalencies:
1 cup dried beans = 2-3 cups cooked beans
1 cup dried beans = 4 average servings
2 cups dried beans = 1 pound (1 small bag) dried beans

Substitutions:
Flax egg – One egg equals [1 tablespoon flax meal plus 3 tablespoons water]Refrigerate for a minimum of 15 minutes, but up to an hour is best

Ingredient Prep:
Cooking dried beans in your slow cooker – This is effortless, fool-proof, cheap, and eliminates both unwanted sodium and that weird sludgy starch gloop you have to rinse off canned beans!

My Favourite Rice Cooking Method:  Roast the required amount of rice in the oven in a baking pan (no oil or grease at all!) at 350’F for about 10 minutes, until it smells nutty and toasty – some grains may even “pop” like popcorn or puffed rice, don’t be freaked out! This step may be done ahead of time.  Then put the rice and twice the amount of water (or broth) or a bit more in a pot and bring to a boil.  Place a clean dishtowel over the pot then place the lid overtop (make sure your towel is well clear of the burner!) and cook over low heat for 20 minutes for white or 30 or 35 minutes for brown rice.  Turn off burner and let rice stand for 10-20 minutes, then fluff with fork.  I never have rice stuck to the bottom of the pan this way!

Temperatures and Cook Times:
Roasted Potatoes – 450’F, 30-40 min
Roasted Cabbage – 400’F, 40 min (cut in one inch slices)
Roasted Cauliflower – 400’F, 20 min (cut in florets or 1/4 inch slices)
Baked Eggs / Fritatta – 400 ‘F, 30 min

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