Spinach is high in vitamins A and C, and also packs a Popeye-sized punch of iron, fiber and protein. Because fresh spinach cooks down to just a fraction of its original volume, many recipes call for one or two boxes of thawed or cooked frozen spinach to make it easier to calculate proportions.
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Of the dry bean varieties, both kidney beans and the type known simply as small red or red beans sport a deep, burgundy color, while pinto beans are a lighter red color. All adapt to a range of cooked dishes, including baked beans and refried beans.
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The traditional method for cooking dried beans involves soaking the beans overnight, draining them and either simmering the beans on the stove top or baking them in the oven.
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Grilled lamb ribs fall into that category of foods which look elegant but require only basic outdoor cooking skills. Because grilling brings out lamb's smoky, succulent side, you won't need much more than a salt rub to tenderize the ribs and release their juices.
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An important source of vitamin A, the carrot is a favorite ingredient for juicing enthusiasts. Your local food store may stock carrot juice near tomato juice and vegetable juice blends.
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If you're out of baking powder you're not out of luck. That's especially true when making a dish like cornbread, which usually contains the kind of tart, acidic ingredients like molasses, vinegar or buttermilk that interact with a simple pinch of baking soda to help the bread rise.
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Dark grape juice contains resveratrol, an antioxidant that promotes the flow of blood throughout your body, ultimately leading to lower “bad cholesterol,” healthier blood pressure and a reduced risk of blood clots and blood vessel damage.
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Few things are simpler than a snack that goes from freezer to plate in a matter of minutes. Many frozen mozzarella stick products can be microwaved, although they'll be less crispy than those that are oven-baked. While the snacks are made to be easy to prepare, it pays to read the label carefully.
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The familiar green winter squash with orange flesh called acorn squash gets its name from its deep green ridges, as well as its wide top that gradually tapers to a narrow bottom. Combining the squash with butter and syrup highlights its sweet taste.
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If you've forgotten to thaw frozen sausage in time for the breakfast rush or to cook a hearty dinner, your options depend primarily on the brand of sausage you're cooking. Some manufacturers specify that the sausage must be thawed before cooking, while other brands can go straight from the freezer to the pan.
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