that is for shure, and after all the old saying is it takes money to make money ----- Original Message ----- From: "Joyce Porter" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Saturday, July 21, 2007 12:43 PM Subject: [RecipesAndMore] Re: Ten Tips for Easy Vegetable Preparation
> > Only a chef would do it. I guess I would if it never had to be sharpened > and if I were using it as a professional tool. I guess it's no different > than paying a lot for an appliance, a computer or anything relevant to the > work you do. > Joyce > > > -----Original Message----- > From: [email protected] > [mailto:[EMAIL PROTECTED] On Behalf Of delma bliss > Sent: Saturday, July 21, 2007 11:25 AM > To: [email protected] > Subject: [RecipesAndMore] Re: Ten Tips for Easy Vegetable Preparation > > > o my gosh i cant even think of paying that much for a knife > i new they was high, but 200 wow > Delma > ----- Original Message ----- > From: "Joyce Porter" <[EMAIL PROTECTED]> > To: <[email protected]> > Sent: Saturday, July 21, 2007 9:41 AM > Subject: [RecipesAndMore] Re: Ten Tips for Easy Vegetable Preparation > > >> >> These tips are great. While I really like to buy fresh vegetables I must >> admit that chopping a bunch of them can be time consuming. Nonetheless I >> do >> it because I enjoy them and making a stir fry with chicken and vegetables >> is >> a real treat. I guess I'm going to have to buy a good chef's knife. I >> remember when my son paid over $200 for one and I thought he had lost his >> mind; now I understand but then he is a true chef whose dream is to open >> a >> restaurant some day. >> Joyce >> >> >> -----Original Message----- >> From: [email protected] >> [mailto:[EMAIL PROTECTED] On Behalf Of Sherri Crum >> Sent: Saturday, July 21, 2007 9:15 AM >> To: [email protected] >> 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 >> >> >> > >> >> >> >> -- >> 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 >> > > > > > > -- > 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 > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.476 / Virus Database: 269.10.12/910 - Release Date: 7/21/2007 > 3:52 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 -~----------~----~----~----~------~----~------~--~---
