Ears of Popping Corn will last indefinitely inside a drawer in the kitchen. When you are ready to make popcorn simply rub the kernels off the cob and into a bowl.
Stove-top directions: Place 2 Tbls. of a high heat oil into a heavy pot on the stove, add four or five kernels and cover. Apply medium heat. When the test kernels have popped. Add 1/3 cup of kernels into the pot and recover. Turn off the heat once the rapid sound of popping has slowed to near stopping, and remove the popped corn immediately. Place in a serving bowl. If you like – add a little salt and pepper; or garam masala; or nutritional yeast ; or dried herbs. You can even try sprinkling in dried seaweed — or nothing at all! Either way popped corn makes a super healthy snack!
Dried beans are cheap and versatile. Learn how to cook them, and enjoy countless tasty meals:
Time Required: Varies by type of bean
- Discard any beans that are shriveled and discolored, and remove any rocks or debris that may be present.
- Place the beans in a large pot, and cover with water.
- Let soak for eight hours or overnight.
- Drain the beans.
- Then, pour them back into the pot, and cover with water again.
- Place the lid on the pot, and bring to a boil.
- Reduce the heat; and simmer, stirring occasionally, until the beans are tender. The amount of time this takes will depend on the type of bean that you’re cooking.
- A heaping half-cup of dried beans is equal to one 15-ounce can of beans. More Dried Bean Measurements2
- If you like the ease of canned beans, cook up a large batch of dried beans; divide them into pint-sized freezer jars; and stick them in your freezer. They’ll be ready to go whenever you need a quick meal
- Add salt only after the beans are fully cooked. Adding it sooner could prevent the beans from becoming tender
- Split peas and lentils do not need to be soaked prior to cooking
What You Need
- A large pot
- Dried beans
- A colander
- A spoon for stirring
Dried Midnight Turtle Black Beans
Kabocha Winter Squash