"You can make the batter an hour before frying the vegetables, but you should serve the vegetables shortly after you fry them."I learned this wonderful chickpea batter for fried vegetables from the cookbook author and teacher John Ash... Recipe: Chickpea Batter-Fried Vegetables | nytimes.com
"A habit is something you can do without thinking - which is why most of us have so many of them. ~Frank A. Clark"(*) QuoteGarden.com
Peas, beans, chickpeas and lentils, just to mention few, are healthy, affordable and versatile. Cooked in soups and stews, added in salads or mashed and served instead of potatoes. It’s a delicious way to add protein and fibre to our diet.
Now, do I buy them frozen, dried and/or canned?
When is season, go for FRESH pulses of course. Otherwise, unless you are very lucky and can pick any of it right from your garden, FROZEN is the best option for keeping as much vitamins and minerals possible and the closest taste of freshness.
For a better value buy DRIED pulses, you'd need to do a little planning ahead because of the pre-soaking and cooking time, depending on the type of pulse.
The fastest commodity is CANNED, ready to use!
Recipes for Health
The best lentils for this hearty salad are French green lentils or black beluga lentils. ...
Bulgur and Lentil Salad; nytimes.com
Hugh Fearnley-Whittingstall's pulse recipes
Pulses have a reputation for being virtuous food, which they are. But that doesn't mean they're not damned delicious, too ...
Hugh Fearnley-Whittingstall's pulse recipes; guardian.co.uk
Preparing Simple Bean Dishes That Taste Anything but Simple
IF the word “dal” conjures up images of a simple dish of well-flavored lentils, the kind of thing you might see at an Indian lunch buffet, that’s not inaccurate. ...
Elevating Simple Legumes, Just Enough; nytimes.com
On Legume; wikipedia.org
Best websites: Food and Drink
From baking advice to cocktail recipes, the best online sources for inspiration.
Best websites: Food and Drink; telegraph.co.uk
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