Have an account?

Log In


Cooking Tips & Tricks #008

January 27, 2010 | 4 Comments

#008: Make your own homemade fat-free stock/broth by chilling the stock first after boiling your meat or chicken. This way, the fat rises to the top and solidifies. At this point, you can then remove the solid mass before cooking … For directions & more, keep reading!

Healthy Eating Tips #004

January 21, 2010 | Leave a Comment!

#004: Trying to eat healthy and have a hard time deciding what to eat for lunch? Try restaurants that offer a soup and sandwich combo. Opt for a low-calorie soup (like chicken noodle) and you’ll fill up faster with the … For directions & more, keep reading!

Sauteed Green Beans with Walnuts

January 20, 2010 | 2 Comments

This should probably be called ‘Boiled Green Beans’ seeing as I actually didn’t saute them, but boiled green beans just sounds so off, no? However, you can easily saute the beans after boiling, I’ll state how at the end of the recipe, note ingredients with the asterisk/star, so this will be like a two-in-one recipe, kinda…

This is a really simple recipe, takes almost no time at all and is healthy to boot! For directions & more, keep reading!

Cooking Tips & Tricks #007

January 19, 2010 | 2 Comments

#007: If you buy fresh lemons and limes and have a problem with them lasting, try filling a bowl halfway with water and add the lemons/limes to it, then store in the fridge. It keeps the lemons/limes fresher for a … For directions & more, keep reading!

Fried Whiting Fish

January 15, 2010 | 8 Comments

I had some Whiting fish (pronounced why-ting) and I wasn’t too sure what to do with them since I normally just cut them up and add it to soups like egusi or maybe efo riro as the case may be. I thought for a while and decided frying would be the other best cooking route for the fish. I usually don’t espouse fried foods, but this fish is best either when fried or cooked in a soup.

If you’ve never had Whiting, it’s very similar in smell to Titus fish; with regards to taste, it’s relatively bland unless you douse it in a lot of seasoning. For Nigerians, if you’ve ever wondered what the small fish added to the soups/stews at Nigerian restaurants, I have a strong feeling that it’s Whiting fish (I always wondered myself). For directions & more, keep reading!

Page 39 of 54« First...102030...383940...50...Last »