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Recipes I've Shared:
Chop garlic very fine.
Add dijon to the garlic and whisk in the olive oil.
Add the juice of a lemon and whisk again.
Add the balsamic vinegar and whisk until an emulsion has occurred.
Asian vinaigrette: Substitute sesame oil (decrease to 1 T) for the Olive oil and soy sauce for the lemon. Use Rice vinegar instead of balsamic and add grated fresh ginger.
You can change the flavor by experimenting with different oils (I love walnut, unrefined peanut and avocado oil) and different acidic bases (lemon juice, different vinegars, grapefruit juice, etc) and omitting garlic to tone down the flavor as well. Be creative in your approach to the flavor and use the best ingredients you can afford.
Remember to taste every step of the way and adjust seasonings, as they are just an approximation.
To be used with "my vinaigrette"
A super easy recipe, that can be adapted to your own vegetable preferences.
Soup is a great diet food that becomes a smart vegetarian choice, by the simple addition of great northern beans, which I find one of he heartiest of beans. They don't cook apart and they add a delightful richness to the soup.
Use dry beans for added flavor.
To be used in Eggs Benedict
To make the dish even more low fat, use Yves non-meat canadian bacon to replace meat.
a French street food, made simpler, by the use of puff pastry.