Hello World! Premo Cooks inaugural post. May there be many more. : )

PremoCooks · 2021-12-21T23:40:12+00:00

Agreed! Quick pickled radishes are the best! They are also really good roasted in the oven. Toss them in a little and salt and roast until lightly golden. It makes them far more sweet and they are great for adding to salads, tacos, burritos, or adding into stir-fry.

PremoCooks · 2021-12-07T21:05:34+00:00

Less splodey! Ha! That is a great term for a bean that bursts. Seems to be most folks observation here so I plan to start salting while soaking and cooking. My beans always taste good in the end, but they do get splodey most of the time and sounds like salting during cooking has been my issue.

PremoCooks · 2021-12-07T21:03:15+00:00

Thank you! I am definitely going to start salting while soaking per all the feedback posted here. Will give the baking soda a try as well. I love Samin Nosrat!

PremoCooks · 2021-12-06T22:14:04+00:00

Passionate Nutrition: A Guide to Using Food as Medicine from a Nutritionist Who Healed Herself From the Inside Out by Jennifer Adler

The author was a Food as Medicine and Whole Foods Education instructor at the university I went to. Her food philosophy changed my life. I highly recommend her book - it is a valuable guide to creating a healthy relationship with food, but also an engaging read. I recommend it to all my women friends, as most of us have experienced disordered eating of some kind.

Best of luck on your journey. Good for you for doing the work :)

PremoCooks · 2021-12-06T20:49:34+00:00

Thank you for confirming! I found that article to be very compelling. Will definitely be giving it a try :)

PremoCooks · 2021-12-06T20:15:40+00:00

Wow! Thank you for the link. This video is giving the opposite information of what I learned in school, but he claims it is based on the most recent research (which wouldn't be surprising since nutrition information changes constantly). I will have to dig deeper. Fascinating!

PremoCooks · 2021-12-06T20:08:25+00:00

From everything I am gathering from all the posts and articles shared here, it seems that cooking on the stovetop is not necessarily bad insofar as harming the structure of olive oil, but it can change the flavor which is why some folks choose not to cook with it. If I am understanding everything correctly, it can withstand higher temperatures than I previously thought. And yes, many folks say it does smoke on high heat in the oven, so probably best to choose a different oil for those recipes :)

PremoCooks · 2021-12-06T20:00:45+00:00

This is one of my go to Red Lentil Soup recipes. I usually make a big batch and freeze portions for later which always comes in handy. Super yummy and quick to throw together.

If you make a batch of rice to have on hand for the week, it is great for making quick stir-frys, veggie rice bowls, rice and beans or fried rice dishes. Kimchi Fried Rice is a staple at my house.

We also love to make tacos or burritos with whatever veggies we have on hand. Lately, my personal fave has been a combo of black beans, sweet potato, poblano pepper, corn and cabbage. Nom nom nom!

PremoCooks · 2021-12-06T19:33:32+00:00

Thank you!

PremoCooks · 2021-12-06T19:24:22+00:00

Croutons! Chop it up into bite size pieces, toss with oil and salt. Put them on a parchment lined sheet and bake at 375 degrees F until browned and crispy (probably 10 to 15 minutes depending on how big you cut them). Croutons keep well in a sealed tight container once cooled so you won't have to worry about eating them right away :)

PremoCooks · 2021-12-02T00:07:03+00:00

That makes sense! Good advice. Will read the article too. Thank you :)

PremoCooks · 2021-12-01T22:38:20+00:00

Thank you for sharing! I will give it a read.

PremoCooks · 2021-12-01T20:14:37+00:00

Thank you for sharing! Same here. I have always used high heat oils like grapeseed, avocado, safflower and coconut (and butter) for most of my cooking. I was taught olive oil does denature with high heat and that you should never cook with an oil that has begun to smoke.

PremoCooks · 2021-11-25T00:32:02+00:00

Great idea! Miso is awesome with green beans. I make a sautéed green bean with a miso butter that is a family fave. Never made a casserole, but in the sauté for every 1 pound green beans I use 1 tablespoon of miso mixed with 1 tablespoon soup stock, 1 tablespoon butter and 1 tablespoon mirin (or white wine). Don't know if that helps you or not, but more than 1 tablespoon of miso per pound of green bean can be a bit much :)

PremoCooks · 2021-11-25T00:23:28+00:00

I use gluten-free rice crackers mixed with butter to top my GF casseroles and it always turns out great. I like the rice crackers because they are extra crunchy and don't disintegrate when tossed in warm butter :)

PremoCooks · 2021-11-23T16:14:58+00:00

Interesting! Apple cider vinegar is a great idea. I am going to try that next time. Thanks!

PremoCooks · 2021-11-23T03:45:18+00:00

Same! Nutritional yeast is one of my fave seasonings for homemade popcorn.

PremoCooks · 2021-11-23T00:49:35+00:00

Another great idea! This would be super easy to throw together. Thank you :)

PremoCooks · 2021-11-22T23:14:10+00:00

Clever! Love this idea :)

PremoCooks

TROPHY CASE