glad you liked them ----- Original Message ----- From: "Sherri Crum" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Saturday, July 21, 2007 8:15 AM Subject: [RecipesAndMore] Re: Ten Tips for Easy Vegetable Preparation
> > Hi Delma, > > Lots of good and useful info here. Thanks! > > Sherri > > On 7/20/07, delma bliss <[EMAIL PROTECTED]> wrote: >> >> >> Ten Tips for Easy Vegetable Preparation >> >> Vegetables Made Quick and Easy >> >> People on low carb diets should be, and usually are, eating more >> vegetables than people eating more "regular" diets. If prep time is >> what's standing in your way, take note: Including more veggies in >> your diet can be done easily and quickly. >> >> You can get your veggies on the table in a hurry if you: >> >> 1. Have The Right Tools and Know How to Use Them >> Get a good chef's knife, learn how to use it, and keep it sharp. When >> you know you can cut up a big mound of vegetables in just a few >> minutes, you are much more likely to do it. This one tip has given >> our family many more vegetables over the years than we otherwise >> wouldn't have eaten. >> >> >> Tip: Don't try to cut too fast at first. Build up your speed >> gradually. Soon you will be chopping like a pro. >> >> For some jobs, a food processor is also very helpful. It can shred a >> zucchini or turn cauliflower into "cauli-rice" in a few seconds. >> >> 2. Set Up Your Work Space >> Running all over the kitchen is a time-waster. If possible, set up >> your kitchen so you have a work space for cutting right next to the >> stove. That way, you can just "chop and drop" as you go. I have a >> trash can next to me on the floor and a container for scraps for the >> compost (or garbage disposal) on the counter. A plate or bowl for >> veggies that aren't ready to be cooked is also helpful. >> >> 3. Choose Vegetables that are Easy to Prepare >> Vegetables that don't tend to be dirty, aren't tricky to chop, and >> don't need a lot of extra fuss are your best bets on those evenings >> when you don't feel like cooking. Asparagus can be rinsed and the >> ends chopped off in seconds. Cabbage is easy to prep; when you run >> your knife through it, you get lots of pieces. Zucchini is very easy >> to chop. >> >> 4. Chop Once, Eat Lots >> It doesn't take twice the time to chop up twice the vegetables; do it >> once and eat for several meals. Once in awhile, chop up everything >> left in your vegetable drawer and sauté it all together in a big pan >> with olive oil. You can spice it up however you want to. Throw in a >> bunch of herbs, some garlic or chopped nuts. You can eat it as a side >> dish, in an omelet or other egg dish, or with dressing as a cooked >> salad. >> >> 5. Or Don't Chop >> Roast or grill your veggies with salt, pepper, and a little olive >> oil. This concentrates the flavors in a wonderful way. It often works >> best with the vegetables whole or in larger pieces. >> >> 6. Order in the Pan >> When cooking up a bunch of veggies in a pan, start with the veggies >> that take the longest to cook and work your way to those that cook up >> in a flash. Generally, this would mean starting with aromatics such >> as onion, celery, and carrots, followed by denser options such as >> broccoli or cauliflower (I sometimes give these two a head-start in >> the microwave, depending on what else I'm cooking), then peppers, >> then less-dense veggies such as zucchini and mushrooms, and ending >> with greens such as spinach and chard. >> >> 7. Or Just Cook Quick Ones >> It takes almost no time to sauté a little garlic in olive oil (just a >> few seconds, until aromatic, or it will be bitter) and dump in a sack >> of already-prepared spinach greens. Add a little lemon juice, and >> yum. (If you're adventurous, try adding some chopped anchovies to the >> olive oil. Chances are, no one will be able to identify them, but >> they will really improve the dish.) >> >> 8. Let Someone Else Do the Prep >> Who doesn't love that you can buy a bag of greens that someone else >> has washed and picked through? More and more you can buy already- >> prepped vegetables at the store. If your mushrooms are already >> sliced, it takes almost no time to cook them at home. >> >> 9. A New Attitude >> A few years ago, I decided to try to change my attitude toward >> chopping vegetables. Whereas I used to see it as an obstacle to get >> through in order to get dinner on the table, I decided to learn to >> enjoy it. I can now honestly say that preparing vegetables has become >> a relaxing part of my day. It can be almost meditative. Put on some >> music and chop away. >> >> 10. Canned or Frozen is Still Good for You >> Some vegetables actually have more nutrition when frozen (or even >> canned) near the field in which they were grown than when carted >> fresh for thousands of miles. Although I've focused on fresh >> vegetables because I think they taste better, there is no shame in >> nuking some frozen broccoli for dinner in a pinch. >> >> >> >> > >> > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.476 / Virus Database: 269.10.11/909 - Release Date: 7/20/2007 > 4:39 PM > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
