Food recipes
DIGESTIBILITY
DIGESTIBILITY
Ingredients:
1 cup dried beans
2 tablespoons freshly squeezed lemon juice
Directions:
1 6-inch strip of kombu
1 teaspoon sea salt
Rinse the beans well in a strainer, then put them in a bowl or pot with water to cover
by 2 inches. Stir in the lemon juice and soak overnight.
Drain the beans and rinse well, then put them in a pot, add water to cover by 3
inches, and add the kombu. Bring to a boil, then lower the heat, skim off any foam from
the surface, and gently simmer, covered, for 20 minutes to 2½ hours depending on the
bean (see the chart above). Start testing the lentils after 20 minutes and other beans
after 45 minutes; when they are tender but still al dente, stir in the salt. (Adding salt
too soon retards the cooking process.) Check the beans occasionally to see if more
water is needed. During the last 15 minutes, the beans will start to cook faster; test
them often to ensure they don’t overcook. However, if you plan to store and reheat the
beans, leave them slightly undercooked.
Drain the beans and discard the cooking liquid. At this point, you can add them to
recipes or store them in an airtight container in the refrigerator or freezer.
PREP TIME: 4 to 12 hours for soaking
COOK TIME: 20 minutes to 2½ hours (see chart)
STORAGE: Store in an airtight container in the refrigerator for 4 days or in the
freezer for 1 month.
My Family’s Favorite Chicken
My Grandma Doris was a real piece of work. As they said in the old days, “That lady
had class!” Doris was allergic to kitchens, so she used to take my brother Jeff and me
out to fine restaurants whenever we visited. She loved one French restaurant in
particular, where she would always order chicken paillard with potato puree. It
seemed so exotic, so chic, that Jeff and I always ordered the same dish and loved it. It
wasn’t until I was in cooking school years later that I learned it was just a fancy name
for pounded chicken with mashed potato. You gotta love the French! But it’s still my
favorite chicken dish, and it’s great for people who are having trouble eating. That’s
because pounding the chicken flat makes it quick to cook and very easy to chew.
SERVES 4
Ingredients:
1 cup dried beans
2 tablespoons freshly squeezed lemon juice
Directions:
1 6-inch strip of kombu
1 teaspoon sea salt
Rinse the beans well in a strainer, then put them in a bowl or pot with water to cover
by 2 inches. Stir in the lemon juice and soak overnight.
Drain the beans and rinse well, then put them in a pot, add water to cover by 3
inches, and add the kombu. Bring to a boil, then lower the heat, skim off any foam from
the surface, and gently simmer, covered, for 20 minutes to 2½ hours depending on the
bean (see the chart above). Start testing the lentils after 20 minutes and other beans
after 45 minutes; when they are tender but still al dente, stir in the salt. (Adding salt
too soon retards the cooking process.) Check the beans occasionally to see if more
water is needed. During the last 15 minutes, the beans will start to cook faster; test
them often to ensure they don’t overcook. However, if you plan to store and reheat the
beans, leave them slightly undercooked.
Drain the beans and discard the cooking liquid. At this point, you can add them to
recipes or store them in an airtight container in the refrigerator or freezer.
PREP TIME: 4 to 12 hours for soaking
COOK TIME: 20 minutes to 2½ hours (see chart)
STORAGE: Store in an airtight container in the refrigerator for 4 days or in the
freezer for 1 month.
My Family’s Favorite Chicken
My Grandma Doris was a real piece of work. As they said in the old days, “That lady
had class!” Doris was allergic to kitchens, so she used to take my brother Jeff and me
out to fine restaurants whenever we visited. She loved one French restaurant in
particular, where she would always order chicken paillard with potato puree. It
seemed so exotic, so chic, that Jeff and I always ordered the same dish and loved it. It
wasn’t until I was in cooking school years later that I learned it was just a fancy name
for pounded chicken with mashed potato. You gotta love the French! But it’s still my
favorite chicken dish, and it’s great for people who are having trouble eating. That’s
because pounding the chicken flat makes it quick to cook and very easy to chew.
SERVES 4
Printed from https://recipe.bluelayer.org/recipe/69398/digestibility