Mushrooms do double duty as both a seasoning and a vegetable in their own right. In fact, white button mushrooms contain umami, a natural flavor enhancer that boosts the flavor of any food that the mushrooms are cooked with. When choosing fresh mushrooms, look for those that are firm and slightly moist, with no signs of decay. They should be heavy for their size and smell like the woods. TO ensure freshness, check the gills on the underside of the mushroom. If they're tightly closed, the mushroom is young, mild-tasting, and will last longer; if they are open, the mushroom is more mature and will have a more concentrated flavor but will not last long once you get it home.

Use older mushrooms soon after purchase. If you can, choose so-called "wild" mushrooms, most of which are now cultivated. Though they're more expensive than other varieties, shiitakes, creminis, chanterelles, and other wild mushrooms have more intense, interesting flavors, and a little bit tends to go a long way.

For wild mushrooms, please note that only mushroom experts should pick or use fresh mushrooms from the wild. Identifying mushrooms in the wild can be very tricky, and some varieties are poisonous.

Vegetables are to be stir-fried need to be cut so that as much of their surface area as possible is exposed to heat: that way they cook faster. The larger root vegetables should be cut into thin batons or sliced diagonally. Broccoli and cauliflower are best separated into small florets with the remaining thick stems sliced diagonally. Leafy vegetables should be finely shredded.

The most efficient order in which to add vegetables to the oil is: roots first, then florets, sliced pods, and beansprouts and leafy vegetables last, allowing a minute between each addition.

Add any liquid such as soy sauce with the leaf vegetables, then cover the wok to allow the vegetables to steam slightly.

** Asian Recipes **

They come in all colors from yellow, brown, red to purple, black and others. However, the most commonly grown figs, Brown Turkey and Celeste are a golden when ripe. To know more about preparing and cooking figs, please visit here.

Dates are rich in energizing carbohydrates, fiber, vitamins and minerals. Fiber in dates also helps prevent intestinal diseases due to the laxative effect in its fiber. Please visit here for more on dates.

Some of the most popular fruits in countries outside of the United States, they are ideal fruits for those sections of the country with long, cold winters. For more on currants, please visit here.....

A cousin of the blueberry, this very bright red berry have long been valued for its ability to help prevent and treat urinary tract infections. Please visit here for more.....

Cocos nucifera is the scientific name for coconut. It provides a nutritious souce of meat, juice, milk and oil that has fed and nourished popupations around the world for generations. Please visit here to know more about coconut.....

Cherries are drupes or stone fruits which are related to plums and more distantly to peaches and nectarines. They have been enjoyed for a very long time. Please visit here for more.....

This vegetable is closely related to the celery family and it develops a knobbly baseball-sized root with crisp texture and has an intense celery flavor. To know more about celeriac, please visit here.

The health benefits of the cabbage are now well known and still, this vegetable does not seem to be present in our diet. Studies suggest that it should be brought to our table 2 to 3 times a week to enjoy the medicinal benefits. Please visit here for more.....

Cabbage can be cooked in many ways. And to prevent strong odors when cooking cabbage, add a whole walnut to the cooking liquid. Please visit here for more.....

Wishing You a Blessed New Year.

Cabbages are commonly used both cooked and as a salad vegetable. They keep well and were thus a common winter vegetable. They also contain lots of nutrients. Please visit here for more.

Blueberries are a very popular fruit because of their unique flavor, small edible seeds, and ease of preparation. It can be eaten fresh or used for jelly, jam, pies or juice. Please visit below to know more about blueberries -

About blueberries
Preparing and cooking blueberries

Blackberries abound in antioxidants, such as anthocyanin pigments, responsible for the purplish-black color of blackberries and may impart health benefits because of their antioxidant properties. To know more about blackberries, pls visit below -

About Blackberries
Preparing and Cooking Blackberries

Beets are such a good source of colorful anti-oxidants that are needed for good health. They are cooked and tastes good and will complement many meals. To know more about beets, please visit the following -

About beets
Preparing and cooking beets