We’ve all heard the saying, “Cook everything, make it your own”.
But it’s a tough thing to do when you’re cooking for a family of four or five, and it’s even tougher when you have a baby.
When you’re dealing with so many different things, it’s difficult to know what to cook first.
So here’s how to make the most of your crock pot, and get all your favourite ingredients to go with it.
How to make soy salmon at home, without a croakpot The crockpots of the future The first crock you should make is to make sure you’ve got a croc-type pot with a lid.
If you can find one, make sure it’s got a lid, and use it.
I’ve got one in my kitchen, and if I can find a croco-type, it should work well for this recipe too.
You’ll want a big pot for this one, so make sure the pot you buy has a lid too.
I usually make a big batch of this dish, and let it simmer on low for about two hours, until I’m ready to make it.
This is the recipe that we’ll be making for this week.
When it’s done, drain the water off the bottom of the pot and set it aside.
In a large bowl, mix the soy sauce, honey, salt, and pepper, then add the cooked salmon to the bowl.
Let it soak for about 20 minutes, and then strain it through a fine mesh strainer into a bowl.
Put the salmon back into the crock.
Mix in the cooked rice, and cook for about 10 minutes.
Add the beans and water and simmer for another 10 minutes, or until the rice is tender.
Add more water if you’re making the recipe ahead of time.
Add a little soy sauce if needed.
Serve the dish over steamed rice.
Nutrition Facts Soaked soy salmon with rice and beans recipe with lentils and beans, prepared by Yves Herman.
Prep Time: 20 minutes Cook Time: 1 hour Total Time: 2 hours 20 minutes Servings: 4 people, Serving Size: 1 cup servings Calories per serving: 528 Fat per serving, g: 28.2g net carbs per serving (net carbs minus protein): 0.2 Protein per serving:, g: 4.3g net Carbohydrates per serving(net carbs plus sugars): 12g Fibre per serving of soybeans, g (net carbohydrate minus fibre): 1.1g Sugar per serving soy salmon, prepared: 100g fat, 12g net carb per serving Servings per serving Calories per serve: 526 Fat per portion: 1.2 g Net carbs per portion(net carb minus sugars): 0g Protein per portion, g(net carbohydrate plus sugars).
Ingredients For the salmon, prepare a large pot or crock, then pour the water out of the croco and set aside.
Combine the soy milk, honey and salt in a large saucepan over medium heat.
Add enough water to make a paste.
Remove from the heat and set the paste aside.
Once the soy paste has been cooled slightly, add the rice, beans, and water to the paste.
Stir well and let the rice cook for 10 minutes until the water is absorbed.
Once it has absorbed, add in the rice and water.
Cook for another 20 minutes until it is cooked through.
Add in the beans, then simmer for about another 10 more minutes until they are cooked through and tender.
Season with salt and pepper and serve over steaming rice.
Notes You can also use soy sauce to cook the salmon with a little extra oil to help it brown a bit, but I’ve never found it needed.