How to Make Couscous

April 2, 2012 § 5 Comments

I’ve spent quite a bit of time talking about rice because it is cheap and easy, especially if you know how to use a rice cooker. But there are many, many delicious and healthy grains I hope to touch on, and next up is couscous. Couscous is made from semolina flour, has a good deal of protein, and it cooks in about three minutes (you’ll have a tough time finding anything but the instant version of couscous, so it’s pretty safe to assume.) It’s my go-to starch when I’m throwing together a last minute meal.

One of the ideas I have brought up, and will continue to bring up and expand upon, is the idea of free flavor.  By adding herbs, spices and veggies to your grains, you can turn a boring pile of clumpy starch into something with depth and flavor. It will sometimes be the best thing on your plate! Here’s a recipe to show you how to use free flavor to enhance this wonderfully simple grain, couscous. « Read the rest of this entry »

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Vegetable Barley Soup

January 3, 2012 § 12 Comments

It’s winter time, which means that many of us have already been or will be sick. And clearly, the meal of choice when sick is soup. So, instead of spending money at the store for cans of soup of dubious quality, you can easily make soup at home. Homemade soup can be packed into the freezer in reusable containers – perfect for weeks when you are busy or sick.

One of my favorite soups to make is this vegetable barley soup. It’s cheap, delicious and nutritious. It has a lot of vegetables, some hearty grains, and a rich broth that’s slightly spicy. All that good stuff you really want when you’re sick. I hope this one keeps you warm and happy this winter! « Read the rest of this entry »

How to Use a Rice Cooker, part 02: rice variations & scallion rice

December 21, 2011 § 33 Comments

So, in part one of the rice cooker series, I gave a basic overview of how to use a rice cooker in the most basic, straightforward way. And while I enjoy plain rice with flavorful, saucy dishes like stir-frys, sometimes plain rice is just, well, plain. Boring. Thoroughly unexciting. So the rest of the rice cooker series will be devoted to giving you ideas for how to expand on basic rice without putting out a lot of extra effort.

There is a basic formula for seasoning and enhancing grains, and rice is no different. Salt and pepper are always essential to bringing out the best flavor in grains. From there you can try substituting the water in your rice cooker with using stock or broth to cook your rice. Other options include substituting a small portion of wine or soy sauce for some of the cooking liquid to add a greater depth of flavor. You can also add a bit of oil or butter to your rice, if you are feeling really decadent. « Read the rest of this entry »

How to Use a Rice Cooker, part 01: an introduction

December 15, 2011 § 6 Comments

So, one of the easiest things you can do to simplify your home cooking is to buy a rice cooker. This article will give you a basic overview of how to use a rice cooker. While a rice cooker may seem like an intimidating investment – “I thought this was supposed to be cheap cooking!” – let me start by saying two things.

First, I will periodically recommend products or tools I think will be useful. You do not, of course, need to buy these to cook at home, or even perform all the techniques I want to share. They will simply make your life easier. The more time you spend in your kitchen, the more you will want to expand your collection of tools. After a few key purchases, you will wonder how you ever lived without some of them. More on this later. « Read the rest of this entry »

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