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Freeze Chickpeas: This Way You Always Have Them Ready to Cook

Freezing chickpeas is a great way to always have the healthy legumes ready to cook. We’ll show you what to look out for when freezing chickpeas and how to use them.

Freezing chickpeas preserves the legumes even when cooked. Recipes that use chickpeas usually call for cooked chickpeas. However, the cooking time of legumes is very long, so they are not suitable for a quick meal uncooked.

Chickpeas are healthy because they have valuable vegetable protein, proteins and other healthy ingredients. Legumes are used in a variety of ways in the kitchen. If you freeze cooked chickpeas, you’ll always have them ready to cook.

When buying chickpeas, pay attention to organic quality. This protects the environment, since organically certified seals such as Demeter or Bioland do not use synthetic chemical pesticides.

By the way: in your own garden is very easy. You can grow your own chickpeas in the garden to avoid having to buy them at the store. This is how to plant and care for chickpeas.

Freeze chickpeas: this is how it works

Freezing chickpeas is quick and easy. Only the cooked chickpeas are suitable for freezing. Because in the dried state, properly packaged, the legumes can be kept for many months.

If you want to freeze chickpeas, then proceed as follows:

Cook the chickpeas according to package instructions. In another article, you’ll learn everything you need to know about cooking or soaking chickpeas.
Catch the chickpea water, because you can use it in many ways. In another post we have tips on this: Don’t throw away chickpea water! 5 ideas how to use it
Let the cooked chickpeas cool.
Place the cooked chickpeas in a freezeproof, sealable container. Make sure the containers are reusable. This is how you avoid rubbish. Also read: Freezing food without plastic
Place the container of chickpeas in your freezer. Important: If you are freezing in glass, do not fill the glass to the top, but leave some space so that the chickpeas can expand during freezing. Also, only close the lid after a few hours in the freezer, otherwise the jar may burst if the contents expand too much.
Tip: Freeze the chickpeas in several small containers. So you always have the right amount at hand for a meal.

Recipe ideas for chickpeas

Freezing cooked chickpeas will keep the legumes for a few months. Get them out of the freezer when you need them and use them in delicious dishes. You have two options for this:

Thaw the chickpeas before cooking:

Place them in a bowl in the fridge overnight to use the next day, or
let them thaw at room temperature for a few hours.
If you want it a little faster, put the frozen chickpeas in a small bowl and thaw them in a water bath over medium heat.
With the thawed chickpeas, you can cook particularly well recipes in which the chickpeas are pureed or should be used fresh, i.e. not further cooked and baked. For example, try the recipe for a classic hummus or a fresh chickpea salad.

Use frozen chickpeas:

Add the frozen chickpeas to a soup or warm dish and cook with the remaining ingredients until soft again.

Recipes that use cooked chickpeas also work well to use your frozen chickpeas. For example, they taste great in chickpea curry or chickpea soup.

Tip: Fry the frozen chickpeas in a little oil in a pan. Once they have softened, season them with herbs and spices of your choice.

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Food

Cialledda: This is a Great Way to Use Leftover Bread in a Salad

Cialledda comes from southern Italy. The salad consists of leftover bread, olive oil and fresh tomatoes. We show you how to prepare the salad.

Bread dries out quickly and becomes hard. You can prevent this, for example, by storing the bread properly. However, any braid or bun will dry out after some time, that’s all. Under no circumstances should you throw it in the trash. You can avoid such food waste and use food more sustainably.

Cialledda comes from southern Italy. The bread salad has its origins in the city of Matera in the region of Basilicata and in the adjacent region of Puglia. The dish comes from rural cuisine and is quickly prepared with inexpensive ingredients. The main component is stale bread, plus vegetables, spices and oil.

Cialledda: This is a great way to use leftover bread in a salad

Ingredients:

150 g bread
150 ml water
70 g olives
150 g cocktail tomatoes
4 tablespoons olive oil
2 tspOrengano
1 bunch basil
0.5 tsp pepper
0.5 clove(s) garlic
0.5 red onion

Directions:

Cut the bread into cubes about 1 inch by 1 inch and place in a bowl.
Now pour the water over the bread and roll it in it until it becomes soft. Then you can pour off the excess water and gently wring out the bread with your hand.
Now cut the tomatoes, the onion and the garlic into small pieces.

Add all the ingredients to the bread and pour over the oil and spices as well.

Mix everything together thoroughly so that the spices are distributed. The Cialledda salad is ready.

Cialledda in different variants

Cialledda comes from the rural kitchen and is used for leftovers. You can therefore prepare the bread salad with a wide variety of vegetables and use different types of bread. More ideas for the bread salad:

Other vegetables: You can also use zucchini or mushrooms. You can add them raw or toss them in a pan with a little oil and fry them lightly.
Mozzarella: In order to have another component in the salad in addition to the broth and the vegetables, you can also add a sliced mozzarella ball.
Toasted bread: You can also toast the pieces of bread after soaking for a slightly crispy texture and toasted aromas. To do this, fry the pieces of bread in a pan for about five minutes until golden brown.

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Cooking Tips

8 Tips on How to Cook Beef Steak the Right Way

Today in the culinary world steaks are prepared from fish, veal, pork, and other meats, but beef is still considered a classic dish. An impeccably cooked steak can be a tough task even for a seasoned cook, as sometimes the meat comes out dry and tough, scorching on the outside before being cooked on the inside. To prevent this from happening, and the dish turned out to be correct and truly tasty, you should know some subtleties.

  1. For the steak, choose a beef tenderloin of a mature animal, but not old or young. The meat should be red or dark red in color, but not pink or burgundy. It is advisable to choose parts of the carcass with fewer tendons and powerful muscles, with fat evenly distributed throughout the piece.
  2. You can determine the softness of the steak with your finger by pressing on the raw meat – the finger is easily immersed, leaving a deep hole, which, after pressing, returns to its original position. If this happens, then the meat is good. If the hole does not expand, the meat is not fresh enough, and if it is difficult to press on it, the steak will be tough.
  3. For a tasty steak, the meat should be properly prepared – remove the film and upper tendons. Cut a piece that is not too thin, and at least 7 cm long. Otherwise, the meat will lose moisture, shrink and become dry. Then, in the center of the piece on the side where the fibers are located along, an incision is made to the middle of the thickness, and the meat is opened like a butterfly.
  4. The steak is marinated from 12 to 48 hours, and before going to the fire, it is well dried with a paper towel. The traditional marinade mixture is vegetable oil, soy sauce, wine vinegar, salt, and seasonings.
  5. The frozen stack is thawed in the refrigerator for 12-14 hours. After that, it is wiped dry and left for 20 minutes before marinating, so that it warms up to room temperature. It is not recommended to defrost the steak in the microwave. Since the top layers of meat are already starting to cook in defrosting mode, the middle remains cold. Subsequently, it will be difficult to get an even roast. Also, it is not advised to defrost meat at room temperature and in warm water.
  6. Meat is fried exclusively in a well-heated heavy frying pan or grill pan. In this case, the pan should not smoke, otherwise, the steak will burn on the outside, but inside will not have time to cook, which will turn out tough. During frying, the protein quickly curls up on the surface of the piece and prevents the liquid from escaping, so the steak is first fried over high heat for 1 minute on each side. This will “seal” the fibers and the meat will retain the juice, which means the steak will be juicy and soft. Next, the dish is brought to the desired degree of roasting at a lower temperature.
  7. The finished meat should be left to lie down for a while. During this time, the juice will be distributed inside the piece, the temperature inside and outside will equalize, and the steak will become warm, tender, and juicy everywhere.
  8. Serve the steak on warm plates, then it will not cool down so quickly. For use, you need sharp knives without chipping so that you can even cut the meat.
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Cabo Verde

Are there any traditional Cabo Verdean dishes that are cooked in a unique way?

Introduction: Traditional Cabo Verdean dishes

Cabo Verde, a group of ten volcanic islands off the coast of West Africa, is known for its rich culture, music, and food. The country’s cuisine is a fusion of African, Portuguese, and Brazilian influences, making it unique and diverse. Traditional Cabo Verdean dishes often feature a mix of seafood, meat, vegetables, and rice, cooked in various styles and flavors.

Overview: How Cabo Verdean cuisine differs

Cabo Verdean cuisine is different from other African cuisines due to its Portuguese and Brazilian influences, which bring European and Latin American flavors to the table. The use of spices and herbs is also unique, as Cabo Verdean dishes are not as spicy as other African dishes. Another notable difference is the use of beans, corn, and cassava, which are staple foods in Cabo Verdean cuisine. The country’s cuisine is characterized by its simplicity, with dishes often cooked over an open flame or grilled, resulting in a distinct smoky flavor.

Unique cooking methods used in Cabo Verdean cuisine

Cabo Verdean cuisine uses unique cooking methods, such as grilling, stewing, and roasting, to bring out the flavors of different ingredients. Grilling is a popular method used for cooking meat, fish, and vegetables, while stewing is used for dishes like cachupa (a stew made with corn, beans, and vegetables) and feijoada (a bean stew with meat). Roasting is used for dishes like frango no churrasco (grilled chicken) and porco no espeto (spit-roasted pork). Another unique cooking technique is the use of a clay pot for cooking, which is used for dishes like arroz doce (sweet rice pudding).

The role of spices and herbs in traditional Cabo Verdean dishes

Spices and herbs play an important role in traditional Cabo Verdean dishes, adding flavor and aroma to the food. Some commonly used spices and herbs include cumin, garlic, bay leaves, coriander, and parsley. While Cabo Verdean dishes are not as spicy as other African dishes, they still use chili peppers, paprika, and black pepper to add heat and flavor.

Popular Cabo Verdean dishes cooked in a unique way

One of the most popular Cabo Verdean dishes cooked in a unique way is cachupa, which is made with corn, beans, vegetables, and a variety of meats such as pork, beef, and chicken. The dish is slow-cooked for several hours, resulting in a creamy and hearty stew. Another unique dish is caldo de peixe, a fish soup made with a variety of fish, vegetables, and spices. The soup is slow-cooked and served with crusty bread.

The significance of seafood in Cabo Verdean cuisine

Seafood is an important part of Cabo Verdean cuisine, as the islands are surrounded by the Atlantic Ocean. Some popular seafood dishes include grilled or stewed fish (like tuna or grouper), octopus salad, and shrimp with rice. The use of fresh seafood gives Cabo Verdean dishes a distinct flavor and texture.

Regional variations in cooking techniques and ingredients

Cabo Verdean cuisine varies from region to region, with different islands having their own unique dishes and cooking techniques. For example, the island of Santiago is known for its cachupa, while the island of Boa Vista is known for its seafood dishes. The use of ingredients also varies by region, with some islands using more corn, beans, and cassava, while others use more rice and fish.

Conclusion: The rich and diverse flavors of Cabo Verdean cuisine

Cabo Verdean cuisine is a unique blend of African, Portuguese, and Brazilian influences, resulting in a rich and diverse range of flavors. The use of unique cooking techniques, spices, and herbs adds depth and complexity to traditional dishes, while regional variations in ingredients and cooking methods make each dish unique. Whether you’re a fan of seafood or meat, Cabo Verdean cuisine has something to offer for everyone to enjoy.

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