A heaping half-cup of dried beans = one 15-ounce can
One and a half-cups cooked beans, drained = one 15 ounce can
One cup dried beans = 3 cups cooked beans
One pound dried beans = 6 cups cooked beans
Shallots are my newest love of the onion family. I finely chop them to make awesome vinaigrettes and caramelize them for so many dishes. When cooked slowly they are as sweet as candy.
Chives - almost garlic-tasting, and when finely chopped are the perfect addition to great mashed potatoes.
If you have any other suggestions, please leave a comment.
"...it's best to remember that (the dressing) is really a seasoning meant to enhance the main ingredients. It should augment their flavors, not overpower them....Key things to remember: flavor & texture of the salad ingredients, plus what ever else you're serving along with the salad. For more about the book and a couple of the recipes I've tried so far...check here.
1. Transluscent mixtures of oil and vinegar, with added taste elements such as herbs, are best when paired with leafy greens.
2. Creamy dressings with their thicker texture are ideal with heavier ingredients like vegetables, pastas, grains or potatoes and meats.
3. Vinaigrettes (from the French vin aigre "sour wine") are very versatile and can be used to dress most types of salads. "