![]() ![]() They’re also generally compact-you can likely fit one into your kitchen, no matter how tight your space-not to mention affordable. As the outer layer of food warms up, the conduction of heat outside also cooks inside of the food-breathing life into your frozen or chilled meal and making it all the more enjoyable to eat, in just minutes.Īs they’re able to carry out this heating process quickly, microwave ovens can be a more energy-efficient option when it comes to reheating food. The microwaves make the water molecules in your food vibrate, producing heat. With microwave ovens, an electron tube called the magnetron produces microwaves, which then get reflected in the metal within the oven and absorbed by food. ![]() These waves are a type of electromagnetic radiation-that is, a type of energy made up of waves of electric and magnetic energy that move together through space. We begin with the fundamental concept of a microwave. You probably use your microwave at least once a day, but how does the appliance actually work? Add to that the fact that frozen or microwaveable meals and snacks are everywhere these days and you’ve got a kitchen companion that most of us would deem practically indispensable. The appliance makes reheating a breeze, requiring much less time than traditional ovens-a real godsend when it’s 12 noon, your stomach’s rumbling, and you’ve got a meeting to attend in 15. Enter microwave ovens, which you could just about call modern-day superheroes. Life isn’t easy when you’re a busy working professional juggling a bajillion tasks every single day, and let’s face it-the last thing you wanna do after a long day at work is cook from scratch. Adjust the amount of salt to taste and let it rest for about 30 minutes Mash the carrots and potatoes with a fork Cover the mixture with water and cook for 60 minutes over medium heat Pour in all the vegetables and brown with the fat from the lard In a large saucepan, brown the lard over a low heat Cut the vegetables into small pieces, except for the potatoes and carrots Soak the chickpeas in warm water for 8 hours, then boil them for 30 minutes in water and salt Follow on Instagram for more recipes and to follow along with my food travel adventures that inspire our global, nourishing menu. If you’re short on time, feel free to use canned chickpeas that you put into the soup directly and simmer with the vegetables.Ĭheck out this recipe on Instagram to see videos of what the soup should look like. Soaking then cooking the chickpeas yourself as called for in the recipe will give you a chickpea with a firm texture that has a nice bite to it, as opposed to canned chickpeas that can be very mushy. Note that the chickpeas in here are dried chickpeas, not canned chickpeas. I prefer to eat the soup with just chickpeas as the main form of complex carbohydrates since chickpeas are a whole food starch packed with fiber and protein. The soup can be served with bread or fregola, a Sardinian pasta. If you don’t want to use lard, you can substitute it with pork belly or ground pork if you eat pork or with an umami mushroom powder if you prefer to keep the recipe vegan. The recipe calls for lard to add flavor, which is common in traditional Sardinian recipes where meat and animal fat is used as a seasoning rather than a main in everyday meals (meat is reserved for special occasions). It tastes best the day after you cook it, when the ingredients have had time to meld. This nourishing recipe is easy to make and the perfect cozy meal for this time of year. Sardinian centenarians are known for eating vegetable soups pretty much daily, so I asked Sardinian Chef Alice Cherchi of Sardinian restaurant I CherChi based in Cagliari, a city on the southernmost tip of Sardinia, to teach us how to make her grandma's minestrone recipe. ![]() ![]() Sardinia is an Italian island in the Mediterranean with the longest lived men in the world. I’m fortunate to spend several weeks a year in a different Blue Zone, and this Fall I traveled to Sardinia for the first time. Julie Nguyen here, co-founder and CEO of Methodology. Tagged: recipe, chicken soup, chicken, soup Bring to a boil, then reduce the heat to low and simmer for 15 minutes.Īdd the spinach and parsley to the pot and cook for an additional 5 minutes. This should take about 5 minutes.Īdd the carrots and celery and cook for an additional 5 minutes.Īdd the chicken, chicken broth, thyme, oregano, basil, and pepper to the pot. Add the onion and garlic and cook until the onion is translucent. Heat the oil in a large pot over medium heat. Here's an adapted recipe of our top-selling Healing Chicken Soup that you can easily do at home: Ingredients:ġ pound boneless, skinless chicken breasts, cut into bite-sized pieces ![]()
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