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]]>Tomatoes
If you’re not into bland tomatoes, you probably don’t want to store them in the fridge, as refrigerating tomatoes can downright ruin their flavor and texture. The best way to go is to keep them at room temperature on the counter, away from direct sunlight.
Onions
Storing onions in the fridge can make them mushy and encourage faster spoilage. Instead, it’s recommended to keep them in a cool, dry place with good air circulation (a pantry or a countertop are great options). Also, if you’d like to prevent your onions from sprouting, make sure to keep them away from potatoes.
Avocados
While it’s tempting to toss avocados in the fridge to slow down their ripening process, it’s actually much better to let them hang out in the open. Once they reach that desired level of softness, it’s okay to refrigerate them for a day or two to extend their shelf life.
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]]>Carrots
Carrots are enjoyed both raw and cooked. They work great cut into batons to scoop up dips with or can be boiled, steamed, or roasted. There is some evidence to suggest that cooking them allows some of their nutrients to be more digestible, but if you enjoy them raw then don’t worry—they’re still super healthy.
Cabbage
Certain cabbages are commonly used in salads and slaws raw, but many people would opt to cook this veg instead. Both forms are very healthy, but just be aware that too much raw cruciferous veg can cause bloating and gas.
Beetroot
Another one that’s popular in salads when raw, this veg is also great roasted. Both methods will give you a super healthy portion of veg, and many people love the simplicity of cutting up raw beetroot to add to salads.
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]]>The post This Soup Contains 3 Portions of Vegetables in One Serving appeared first on Cooking 4 All.
]]>Ingredients (to serve 4)
- 1 onion
- 1 tablespoon of vegetable oil
- 1 head of broccoli
- 2 cups of fresh or frozen spinach
- 2 carrots
- 1 large potato
- 2 tablespoons of milk
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 1/2 cups of water
(@foodoris_)Instructions
- Finely slice the onion and broccoli.
- Heat the oil in a saucepan, add the onion and broccoli and cook for 10 – 15 minutes.
- Cube the potato and add this to the pan, stirring continuously.
- After 5 minutes, add the sliced carrots and salt and pepper.
- Once the carrot has softened, add the milk and water.
- Bring to a simmer, and let the soup cook for another 15 minutes, until the potato has softened. Blend in a food processor or leave it, depending on your preference.
Filling, healthy and packed full of essential nutrients, a bowl of this soup makes a great lunch or dinner option.
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]]>Root Veggies
Vegetables like carrots, potatoes, and beets have a low moisture content and natural protective layers that lend to a shelf life of anywhere from two weeks to several months. They typically keep longest in cool, dark environments with adequate ventilation, though it’s also essential to remove any leafy greens, as they draw moisture out of the roots and cause them to go bad more quickly. Stock up, then use them to make hearty soups and stews all winter long.
Apples & Oranges
Shelf-stability is one criteria where it actually makes sense to compare apples and oranges. While they may not have much else in common, apples and citrus fruits can both remain fresh for up to two months when stored properly due to their thick skin and acidic pH, which acts as a natural preservative. Just leave them whole until you’re ready to enjoy, then cut into slices before serving.
Winter Squash
Unlike their more delicate summer counterparts, winter squash varieties like butternut and acorn have thick, waxy skins that protect the fleshy insides and help the vegetable to keep well for up to 4 months. To extend their shelf life as much as possible, store them in a cool, dry place outside of the refrigerator and away from bright light. We love making homemade butternut squash soup or roasting our winter squash with a drizzle of olive oil for a seasonal side dish.
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]]>The post 3 Tips for Choosing the Freshest Vegetables on Your Next Grocery Trip appeared first on Cooking 4 All.
]]>Firmness and Texture
The texture of a vegetable is a tell-tale sign of its freshness. Look for vegetables that feel firm and have a vibrant appearance. For leafy greens like lettuce and spinach, the leaves should be crisp and perky. Root vegetables like carrots and beets should feel solid and heavy for their size. Avoid any vegetables that feel soft or have parts that yield too easily under gentle pressure as this can indicate spoilage or poor quality.
Color and Appearance
Fresh vegetables usually have bright, vivid colors. Greens should be a vibrant shade of green without any yellow or brown spots. For colorful vegetables like bell peppers and eggplants, look for a uniform and deep color.
Seasonal Awareness
Being aware of seasonal vegetables can lead to fresher choices. Seasonal vegetables are likely to be fresher and tastier than those that have been transported from far away. They are often grown locally, which means less time between the farm and your table.
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]]>Roast Sprouts And Chestnuts Together
Sprouts, for many people, are the villain of the Christmas dinner. This may well be because many people only ever try boiled sprouts, which are far more bitter and divisive than their roasted version. If you prepare your sprouts and cut them in half, you can roast them with a bit of olive oil and salt for about 20 minutes, and they become sweet and gooey and totally delicious. You can also add some pre-cooked chestnuts to the tray halfway through cooking to add an even mor Christmassy element to your roasted sprouts.
Perfect Roasted Potatoes
Roast potatoes are one of the best things about Christmas dinner, but they can often end up being dry or not crispy enough. To make sure you get them perfect every time, first cut them into evenly sized chunks and then par-boil them for about 12 minutes in heavily salted water. Next, preheat your cooking oil (don’t use olive oil at first) in the oven, and gently place your parboiled potatoes in the tray. Salt them and add black pepper, before roasting on medium heat for at least 30 minutes. Par-boiling them should ensure they are fluffy on the inside and crispy on the outside. If you want to boost them even further, you can cook them in goose fat rather than cooking oil.
Delicious Roasted Carrots and Parsnips
The main trick with roasting your carrots and parsnips is to cook them slowly and on low-medium heat. This way, you will encourage the natural sugars of these vegetables to be brought out more fully. If you want, you can even add sugar to them to speed up this process, but it’s not necessary. Make sure not to add too much oil as they can quickly become quite greasy, and you are aiming to bring out their natural fresh and sweet flavor.
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]]>The post Three Sneaky Ways to Get Your Kids to Eat Veggies appeared first on Cooking 4 All.
]]>Veggie Chips
One easy way to give your kids veggies, is to serve them as a chip. These snacks are delicious, pack a flavorful crunch, and your kids wont even notice that they are made of vegetables such as tomato, zucchini, carrots, and potatoes. Pack them up as a snack for school or in the car.
Blend Them
If you need to hide them do it! There are many recipes, such as meatballs or pastas that you can blend veggies into. Just get your food processor, blend veggies such as zucchini’s, and blend with your ground meat so the kids won’t even see anything green on the horizon!
Veggie Pasta
Pasta made out of vegetables or chickpeas have higher protein and fiber, and taste just as good as regular pasta when mixed with pasta sauce and grated cheese! You can also sneak some cooked veggies into the pasta such as brocoli and dice them really small so that they blend in with the sauce.
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]]>Pasta
Fresh herbs, tomatoes, corn, eggplant, and chickpeas taste amazing in pastas and they pack so much more flavor than their canned alternatives. If you want to add some protein to your meal, chicken or tuna compliment veggie pasta perfectly.
(@bake.eat.vegan)Stir Fry
If you have tons of produce that’s about to go bad, chop them up and put them in a stir fry. Get creative with the produce you put in and don’t be afraid to experiment until you find the perfect combination.
Frittata
Frittatas make a healthy, hearty dinner and you can use tons of different produce including tomatoes, peppers, potatoes, corn, zucchini, and eggplant.
Dinner Salad
Salads aren’t only great for lunch—they make amazing dinners. Just be sure to fill them with protein, carbs, and fats, so they’ll fill you up.
Pizza
For an easy, but delicious dinner, use a pre-made pizza dough and top it with tomato sauce, cheese, basil, and whatever other fruits and veggies you like.
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]]>Remove the Coat
First up, you need to get rid of all the skin and coating around the corn’s ear. This means pulling away the green leaves, the beardy hair, and any of the silk threads that are woven into it. It is important to get rid of the threads as otherwise these will interfere later on.
Extract the Corn
It can be really simple to collect the individual corns and extract them from the cob. All you have to do is place the corn down on the chopping board, blunt side down. This means it should be secure and balanced in the board. Next, slice down the corn in a downwards motion. All of the individual corns should fall onto the board. Repeat all the way around.
Extract the Milk
If you also want to extract the corn’s “milk”, then place a bowl on the chopping board and scrape the knife sown the corn’s husk. The milk will flow into the bowl. Repeat all the way around.
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]]>Choosing Your Tomatoes
It is important that you choose tomatoes that are fresh, juicy, and that will last for several days in the fridge. The best tomatoes will have unblemished skins, that are glossy and firm to the touch.
Different Varieties
There are many different varieties of tomato. While they all have their own special features, there are some that are more common than others, and more useful. Some of the best varieties to know are the cherry tomato, the plum tomato, the standard globe tomato, and the beafsteak tomato.
Cherry Tomato
Cherry tomatoes are small and sweet. They’re great in salads, stews, or on pizza toppings. They go well with cucumber, salad leaves, and basil.
Plum Tomato
Plum tomatoes have a long elongated shape. This makes them good for roasting or grilling, and they’re excellent in sauces and soups.
Beafsteak Tomato
These are big slicing tomatoes. They’re great eaten fresh in salads, but also roasted, baked or stewed. They go well with cheeses, garlic, and pesto.
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