I suppose. My brain happened to file them under the reference class for “light lunch” rather than “side dish”. And no problem.
Another tip- you can steam vegetables in the microwave, and they turn out pretty well. I mainly do this with broccoli and cauliflower
put them in a lidded microwavable container, with about a centimeter of water and whatever seasonings you want (I use lemon pepper seasoning and coconut oil), nuke for two ish minutes (depending on preferences and microwave strength), drain.
Also coconut oil can usually serve as a more healthy substitute for butter, except for with baking maybe
Also coconut oil can usually serve as a more healthy substitute for butter, except for with baking maybe
I’ve used coconut oil in place of shortening but have not yet tried replacing butter completely in anything. I expect that due to different melting points coconut oil would not be good for anything where you have to cut butter into dry ingredients (biscuits, streusel, etc.) but it might well do just fine in cases where the butter is intended to be melted or softened only.
A lot of those are more side dishes than meals, but several of the recipes in the meat section look like excellent places to start. Thanks.
I suppose. My brain happened to file them under the reference class for “light lunch” rather than “side dish”. And no problem.
Another tip- you can steam vegetables in the microwave, and they turn out pretty well. I mainly do this with broccoli and cauliflower
put them in a lidded microwavable container, with about a centimeter of water and whatever seasonings you want (I use lemon pepper seasoning and coconut oil), nuke for two ish minutes (depending on preferences and microwave strength), drain.
Also coconut oil can usually serve as a more healthy substitute for butter, except for with baking maybe
I’ve used coconut oil in place of shortening but have not yet tried replacing butter completely in anything. I expect that due to different melting points coconut oil would not be good for anything where you have to cut butter into dry ingredients (biscuits, streusel, etc.) but it might well do just fine in cases where the butter is intended to be melted or softened only.
I agree that coconut oil is great, but butter is also fine. The problem is generally people using vegetable shortening/oils.