Here is my bowl of 2 cups brown rice, 2 cups water, and 4 tbsp. whey. Not much to see really. It's best to let your grains soak at least a full day, or even longer. [Not long ago I made a fantastic stuffed butternut squash dish that incorporated quinoa and lots of veggies. I put the quinoa on to soak a bit too soon and it was in the water and whey for five days! Smelled a little odd, but I rinsed and cooked it and it tasted absolutely DELICIOUS. I have never been a quinoa fan as it has always tasted funny to me, but now I know how to make it taste better! The extended soaking definitely did the trick.]
Other recent preparations for future meals includes: saving all remnants of our turkey meals (bones, skin - everything that was not consumed) for making soup later in the week. I like to pop everything into a ziploc bag or plastic container and stick it in the freezer until I'm ready to use it, just so I don't have to worry about spoiling. This makes for easy and delicious homemade stock!
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