I started off with dried chick peas because they are so versatile, they can be eaten in a salad, with pasta or on their own in a sauce plus they are the base for hummus. I like to use dried legumes because there are no preservatives, additives and no cans to throw away. If we can all reduce our carbon footprint it will go a long way in helping this beautiful planet of ours be more sustainable, I for one, use very few cans of anything. This is the first time in a long time that we have run out of our own processed tomatoes, I can guarantee this fall will not go by without making our 10 to 15 bushels of tomatoes into puree` for sauce! That will also be a video to show how one day out of the year can make such a difference and the sauce can taste so good! It is such a good feeling to open a mason jar and make dinner rather than a can or call for take out... With 30 years food experience behind me I feel I have something to offer in the kitchen as well as the sewing room.
Seems like I'm old or something, I started out in fashion, ended up in cooking and then went back to fashion just to keep things interesting LOL!
If you are interested in seeing the videos here are a few links please feel free to leave comments:
Chick peas from dried to cooked
Simple tomato sauce
Pasta with chick peas