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Ira been a long time since I cooked . So I’m basically starting over . I need some tongs . And figure out the garlic thing . So as a spur of the moment I cooked quinoa in a cooker (first time using ) I added black. cumin seed , black pepper and salt . So decided to try the sauté spinach then add and mix with the quinoa . Worked out ok . Just need to perfect the sauté the spinach better with the garlic . What about mincing the garlic then adding it ?
Ok I see that you did mince it . I ordered a mincing tool. As for now I just chopped the garlic on the second go around . This spinach recipe is a healthy easy go to.
Put the wood chips under the drip pan! Keeps drippings from getting on the smoke substance. Also use aluminum foil to make clean up of drip pan much easier!
This was great and very informative! I love how she made the mistake with the skin, because most home cooks would do the same thing first try. Thanks for a great video!
This looks good . . .it's not what a Czechoslovakian calls Fried Spinach. . . . Take a big bag of OLD spinach,(not baby, not chopped frozen) roughly separate with scizzors a lot of the stems. . Use a half pound of minced bacon fry it, keep the grease, slice a big sweet onion into ribbons, drop it into then hot grease with the stems from the spinach, fry it until the onion is burnt. . . .and the stems give of a powerful odor. . . . Add the spinach leaves a bit at a time, let the water boil off. . . Sprinkle with vinegar . . .NEVER add salt or pepper . . .eat in Pita Bread Pockets. . Also works with Dandelion Greens.
I have been using a Betty Crocker recipe for years that called for spreading out the mixture. I have always wondered why it looked darker and was denser than other peanut brittle. I just made a double-batch and decided to finally check online why. Now I know...DON'T SPREAD IT OUT...just let it do its thing!!
You would have to process the jars in a water bath, following standard canning procedures. We recommend following Ball Jars recommendations as they are the experts in home canning.
thank you for the video. Not sure why but the rolling of it stressed me out. Made mine with 1 stick of unsalted butter 1 tbsp rosemary 1 tbsp chives 1 tbsp parsley 1 tsp salt 1/2 tsp pepper zest from a small lemon 1 tbsp olive oil
