You are the Chef in your kitchen! A sharp kitchen knife is one of the most valuable tools you can have in your kitchen. A dull knife requires more pressure and can lead to an unwanted accident. This is for #kitchennewbies and #wwnewbies that are finding their way around in their kitchens. It’s such a quick and easy way to keep your knives nice and sharp!! You can find hand held knife sharpeners at any kitchen store, Bed Bath...., etc etc. IKEA has a great hand held as well. I’m using one by Wüsthof in this video https://www.amazon.com/Wüsthof-4348-Ikon-Knife-Sharpener/dp/B00BONFWD2/ref=sr_1_3?keywords=wüsthof+sharpener&qid=1564936540&s=gateway&sr=8-3 The knives I use are full flat grind. Commercially sold/packaged knives have a hollow ground blade - google for “how to” sharpen them it’s not the same. Make it a routine - sharpen your knives once a week! Here are some of my different knives and their uses https://youtu.be/QgZhFNKjCqY I don’t use a sharpening steel (personal preference) Learn basic kitchen tips and tricks to make your kitchen and food prep easier! Pushing Plants is a whole food plant based (wfpb) no oil (wfpbno) kitchen run by Certified Plant Based Chef Jill! ... https://www.youtube.com/watch?v=O15yNxyZ3oE

You are the Chef in your kitchen! A sharp kitchen knife is one of the most valuable tools you can have in your kitchen. A dull knife requires more pressure and can lead to an unwanted accident. This is for #kitchennewbies and #wwnewbies that are finding their way around in their kitchens. It’s such a quick and easy way to keep your knives nice and sharp!! I recommend sharpening your knives on e a week. You can find hand held knife sharpeners at any kitchen store, Bed Bath...., etc etc. IKEA has a great hand held as well. I’m using one by the well known German company Wüsthof - they also make great knives. You can likely find Wüsthof at Williams Sonoma, Bed Bath and Amazon. The knives I use are full flat grind. Commercially sold/packaged knives have a hollow ground blade - google for “how to” sharpen them it’s not the same. Make it a routine - sharpen your knives once a week!

This is a great recipe from Rouxbe! Recipe: COCONUT BRAISED CHICKPEAS WITH PEANUTS AND GREENS 1 yellow onion 4 cloves garlic 1 tbsp fresh ginger 1 whole lemon 1/2 cup sun-dried tomatoes (not in oil) 2 cups cooked chickpeas (1 - 15 oz can) 1/2 tsp chili flakes (or to taste) 1/2 lb fresh spinach or swiss chard 1 - 14 oz can coconut milk 1 tsp ground ginger sea salt, to taste freshly ground black pepper, to taste 1/2 bunch cilantro (to garnish) To prepare your mise en place, first dice the onion and mince the garlic and ginger. Next, zest the lemon. Juice the lemon and reserve for later. Measure out the sun-dried tomatoes. *Note: If using sun-dried tomatoes packed in oil, make sure to drain them first. Lastly, drain (if using canned) and measure out the chickpeas. Rinse. Gather the chili flakes. To cook the dish, heat a large Dutch oven or deep sauté pan over medium heat and then add some water or broth, followed by the onions and a good pinch of salt. Water sauté the onions for about 10 minutes or until translucent (in this case, a bit of color is fine). Once soft, add the garlic and ginger and let cook for another minute or so. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so. Next, add the chickpeas and stir to coat in the tomato mixture. At this point, turn up the heat slightly and sort of fry the chickpeas a bit. Keep an eye on them though so they don't scorch. You just want them to have a little color. This should only take a few minutes. Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time. *Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added. To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed. Once everything has heated through, serve immediately. The spinach will start to lose its color and it won't look as nice. Serve it with brown rice or any grain of your choice. Garnish each plate with a healthy serving of fresh cilantro and enjoy! You can add additional spices to this dish. For instance, if you are in the mood for curry flavors, try adding 1 to 2 teaspoons of curry powder or a nice masala mix. When adding spices, add them after the ginger and garlic. For added texture, you could also add ingredients such as water chestnuts or nuts at the end. Feel free to experiment to see what delicious combinations you come up with. ... https://www.youtube.com/watch?v=V2_usfRFXgk

?Moroccan Red Lentil Soup? Hands down, this is one of my favorite soups. The flavors of cinnamon, ginger and coriander all meld together with lentils, tomatoes and beans into a stunning thick bowl of goodness. 0pts #purple plan (weight watchers) Moroccan Red Lentil Soup Recipe Prep 10 minutes ∙ Cook 30-45minutes ∙ Serves: 4-6 1 onion, chopped 4 ribs celery, chopped 6 cups vegetable broth 1½ cups chopped tomatoes 1 cup dried red lentils 1 can (15 ounce) chickpeas, drained and rinsed (I subbed black beans) 1 bay leaf ½ teaspoon ground cinnamon (I subbed with one whole cinnamon stick) ½ teaspoon ground ginger ½ teaspoon ground turmeric ¼ teaspoon coriander ¼ teaspoon freshly ground black pepper 1/3 cup orzo (I substituted millet) ½ cup chopped cilantro 2 tablespoons fresh lemon juice Pour ½ cup of water into a large soup pot along with the onion and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander, and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and simmer until the lentils are tender, about 45 minutes. Stir in the orzo (millet), cilantro (mine was separate), and lemon juice. Cook 10 minutes longer, until the orzo is al dente. (Note: since I’m freezing some of my soup I am using chopped cilantro as a soup garnish not mixed in as it will discolor and get mushy when freezing) ... https://www.youtube.com/watch?v=xPuEbkvk2uc