Recent content by karmann

I didn't know anything about that, so I will definitely look into it. Thank you! In the meantime, I will definitely soak and cook first.

I mean closer to the first way, only I combine them with olive oil and garlic, and sometimes another vegetable, then I roast for only about 15 min. (Don't want them crispy and dried.) I just didn't know if I could go straight from soaking overnight to roasting, or if I had to cook them first in...

I love roasted black beans. If I want to start with dried beans, do I soak overnight, then roast from there? Or do I have to soak, then cook, then roast?

Ha- love it! BTW that pile on the right looks better than how mine came out ;)

Thanks! Actually, even though I was very careful, it was getting it out of the package that caused the most mess. Didn't come out all in one nice block. I'll try again. I'd actually prefer a bit of a chewy texture, so I may try freezing it first.

Hi, I am new to cooking tofu. I bought the extra firm tofu and wanted to cut it into nice neat cubes to bake, but it was anything but firm when I opened the package and it fell apart into a rather wet mess... I was able to cube some of it but a lot of mush got wasted. Should I have refrigerated...

Heirloom black and red rice with pumpkin seeds and sage. For the slow cooker.

Why do some recipes call for both dried spices and fresh leaves of the same thing in a recipe? If you're using fresh, why not just make it all that? In this particular case, I'm talking about a recipe calling for sage leaves and dried sage.

Of course, it's not the initial $ I'm putting out that concerns me, but rather the overall cost per ounce. Thanks.

I thank you all for your time and advice! I should have said in my OP that due to time constraints, I won't be making my own broth. So I apologize for the time that some of you have put into that! I will save that advice in my head for a later date (when I'm retired ;)) The powdered/ bouillion...

Hello, I am new to this forum and relatively new to cooking. I am using a slow cooker for vegetarian recipes, and many of them call for vegetable broth- and a rather lot of it, which is expensive. How necessary is broth over water? Most of the things I make are different types of chili, stews...