A Quote by Aarti Sequeira
Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.
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We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.
21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?
After a day of writing, I love nothing more than to go into my kitchen and start chopping onions and garlic on the way to cooking an improvised meal with whatever ingredients are on hand. Cooking is the perfect counterpoint to writing. I find it more relaxing than anything else, even naps, walks, or hot baths.
You don't learn knife skills at cooking school, because they give you only six onions and no matter how hard you focus on those six onions there are only six, and you're not going to learn as much as when you cut up a hundred.
I love to cook. In fact, at this exact moment, I am trying something new: I am cooking a whole chicken in my crockpot, which I've never done before. I browned it with garlic powder, salt and pepper, and I put a bunch of celery and onions - which I'll have to hide from the children because they claim to hate onions - and I'm going to make homemade mashed cream potatoes. I always, before I leave for work in the morning, have supper cooking. That way, when I come home and they come home from school, there's all kinds of good smells in the house.
I chop a lot of onions because I love cooking, and the times where I've never cried chopping onions is when I'm not thinking about it, when I'm talking to someone or I'm listening to music.
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
It's like, the front door of the office is like a Cuisinart, and you walk in, and your day is shredded to bits because you have 15 minutes here, 30 minutes there, and something else happens, you're pulled off your work, then you have 20 minutes, then it's lunch, then you have something else to do.
I love quinoa. It's great, it cooks like rice and is better than caviar.
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
I'm strict about taking nuts and dried fruit with me and, if I have access to milk, small packets of porridge to eat in a break.
I write pretty fast, probably faster than most people. But I might think about something for six hours, then write it in 20 minutes. So did I write for six hours and 20 minutes, or just 20 minutes? I used to write absolutely every day, except for days when I had to travel or something.
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I do not like onions. It's so funny because I am probably one of the least picky eaters ever. Pretty much any type of new food, I'll try it, I'll eat it. But onions, and pork. Pork and onions.
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