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Legumerie. MuShroomAgre. Victuals. Vegetarian. Allen's Caesar Salad. Tending Produce. Edible. Chef! How to Make Salad in a Jar. My number one secret for eating dessert without dieting is eating a large salad in a jar every day for lunch. Here’s why I, a reformed salad-hater, now love salad: 1. Limitless variations of dressing and add-ons 2. Gives wiggle room for small indulgences the rest of the day 3. Adds fiber and bulk to your diet 4. 5. 6. Does it sound like a lot of work to prepare a salad everyday? I have devised a way to make salad for 7-9 days — at one time. Consider these benefits of storing salad in a jar. 1. 2. 3. 4. 5. My secret?? ADDENDUM: You don’t have to have a vacuum-pack machine. This will not work with the plastic bags and the vacuum. PLEASE NOTE: In my experience this technique does not work well with spinach or spring mix.

For a quick overview of the process, check out the video below. Assemble equipment. My favorite lettuce is Romaine –usually hearts of Romaine. Cut lengthwise through the entire head at least 4-5 times. Now slice crosswise about 3/4 to 1 inch apart according to your preference. The Great Salad Experiment - food. I like a good salad, but I don't like making salad at all. Part of the problem is that I like a salad with a variety of vegetables, and that's just a pain to make for one person. And pre-made salad does not stay fresh for long. I thought about vacuum sealing a salad, but I was a bit concerned about all the plastic bags and the salad getting totally squished.

Then I found the interesting idea of "salad in a jar. " The idea is fairly clever: The Tilia Food Saver vacuum sealer has a mason jar sealer attachment. This works with any regular mouth mason jar - I was making small side salads so I used 16 oz. The salad-in-a-jar woman only put lettuce in her jar. While I was at it, I also prepared two jars, one with romaine lettuce cut with a knife, and one with lettuce that was torn. I packaged everything on a Monday morning and the plan was to see if I could make a whole week's salads in advance, and find out what does and does not keep.

Go ahead, take a shot of salad dressing. | DesignHER Momma. I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle. Since asking begging her for the recipe, I’ve probably made it weekly. And I make it for everyone I know. If I love you, I will bring you this dressing. It’s been proven. So it’s time. What you will need: 2-3 garlic cloves, grated. 1/2 tsp. dry mustard 1/2 tsp. ground pepper 1 tsp. sea salt 1/2 lemon, squeezed (I use this squeezer 2 tablespoons tarragon wine vinegar 1/2 cup olive oil Freshly grated Parmesan cheese Mash the salt n’ peppa!

Then, whisk in the tarragon white wine vinegar, lemon and oil: Take a good ole’ shot of the heavenly mixture (go state!) And store it in a salad dressing shaker , in your refrigerator for up to 2 weeks. You guys, I’ve just given you a gift. Comments comments. Living and Raw Foods:  Sprouting: a brief overview. Copyright (c) 1995 by Thomas E. Billings. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end). Basics of Sprouting: Obtain seed for sprouting. Store in bug-proof containers, away from extreme heat/cold. Jars and Cloth: Two Suggested Sprouting Methods Jars: use wide-mouth, glass canning jars, available at many hardware stores.

Cloth: soak seed in flat-bottom containers, in shallow water. Comparison: Jar vs. Jar method is more versatile; can grow greens in the jar (e.g., 6-8 day old alfalfa greens), and the jar is less likely to mold than cloth for sprouts that require more than 2 days. Other Methods of Sprouting: Grains and Similar Seeds Other Seeds. Speed-Peel A Potato. How to Roast Any Vegetable in 4 Steps. Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: The 4 steps to roasting any vegetable, no matter the season. Roasting vegetables is a simple pleasure. From winter to spring to fall, most of our favorite vegetables -- potatoes, asparagus, squash, radishes -- can be dressed up by just a hot oven, a drizzle of oil and a sprinkle of salt.

How to Roast Any Vegetable in 4 Steps 1. 2. 3. 4. Still want a recipe? You can even roast your fruit. We're looking for contributors! Photos by James Ransom Follow Marian Bull I take any chance I get to travel, explore, and eat. Past articles from this author you'll love: Oven Dried San Marzano Tomatoes | Penni Wisner. Halved and seasoned San Marzano tomatoes ready to oven dry. Michael Chiarello taught me to oven-dry tomatoes. We were working on one of his early cookbooks and I’ve used the technique ever since. Because (the dirty little secret is:) even at the height of tomato season, sometimes they taste, well, not the way we remember or think they should. So we need to do something to them to add flavor, or to concentrate flavors already there, or both. San Marzano tomatoes after 2 hours in the oven at 250 degrees F.

The flavor of San Marzano tomatoes, the highly regarded plum tomatoes recommended for sauce because of their meaty texture, often disappoints me. In pursuit of more concentrated flavors, I dry them, sometimes simply by putting them in the dehydrator and sometimes by oven drying them. I flavor the tomatoes with salt and pepper, vinegar, olive oil, garlic, and herbs, all dependent on whim and what’s in the garden and the pantry. San Marzanos after 2 more hours at 150 degrees F. Latke-Palooza: Oven Fried Sweet Potato Latkes | Pragmatic Attic.

It was about an hour before Shabbos and I got the idea into my head that I would make vegetable latkes. Not such a practical idea at that point in the day, but there was a recipe on the bottle of safflower oil for sweet potato zucchini pancake that sounded really good. I wasn’t delusional enough to think that I could fry up individual fritters. Instead, I quickly mixed up the batter, slapped eight large patties onto a well oiled pan and threw the whole thing into a 500 degree oven. After a few minutes, when the laktes seemed to gotten firm enough to flip, I pulled the pan out of the oven and turned each pancake over and threw the pan back in the oven until they looked golden. The results surprised me. Sweet Potato PancakesAdapted from a recipe on a bottle of Hollywood Safflower Oil Grate the vegetables (I used the food processor). Update: I made these again, making more normal sized pancakes and got 17 pancakes about 2″-3″ in diameter.

Like this: Like Loading... Freezing broccoli. an often overlooked way to preserve. | Mrs Wheelbarrow's Kitchen. In the mid-Atlantic, it’s been an amazing year for broccoli and cauliflower and brussels sprouts – all the members of the cruciferous vegetable family. I was at a farmers market last weekend and I saw beautiful golden, purple, green and white cauliflower. I wish the photo I took had turned out. One of my favorite farmers recently offered a deal on organic broccoli. We eat a lot of broccoli all winter in stir fries and especially in vegetable pie, one of those easy to the table recipes that satisfies every comfort food need.

It’s cheesy, it’s crispy, and there are potatoes. With the abundance of beautiful broccoli, I got to work blanching and bagging up this healthy vegetable so that comfort food could be delivered even faster. Here’s how easy it is. Cut up the broccoli into florets. Get a huge pot of salted water boiling. Drop in the florets and cook until the water returns to a boil, then fish out the florets with a slotted spoon or a spider. Now, about that vegetable pie. Green Bean Fries. A couple of weeks ago I was emailed by a reader to try Green Bean Fries, like the ones at T.G.I. Friday’s. So I went to the source and tried them. They were good, but mine might have been sitting around for a while as they were a little mushy. So I got home, plugged in the deep fryer and started to experiment. I served the green bean fries with a side of ranch dressing. Green Bean Fries 1 pound green beans1 cup flour1 egg1/2 cup milk2 cups panko bread crumbs2 tsp garlic powder2 tsp Hungarian paprika1 tsp onion powderKosher saltpepper Rinse and then trim off the ends of the green beans by snapping the ends off.

Fill a medium/large pan with a couple of inches of water and place the pan over high heat on the stove . When the time is up drain the beans and place them into a bowl of ice cold water. Next set up three dishes for the breading process. In the first dish add the flour, garlic powder, onion powder, paprika and a pinch of salt and pepper. Preheat your deep fryer to 350 degrees.

Farro with Roasted Sweet Potato, Kale and Pomegranate Seeds recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 829  Save ▴ If you like it, save it!

Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: My Indian mother-in-law introduced me to the ins and outs of pomegranate peeling many years ago. Earthy, nutty farro gives substance to this dish, which we enjoy as a vegetarian main course, but it's brilliant on the side as well. Substitute spelt, wheat berries, brown rice -- even quinoa -- if you can't get your hands on farro. Food52 Review: After reading this recipe, you might expect it to be quite earthy.

Serves 3 - 4 as a main course, or 6 as a side dish This recipe is a Community Pick!  Share this Recipe  Tweet this Recipe. Ratner's Vegetable Cutlets | The Food Maven - Arthur Schwartz. The Food Maven Diary [Archives] Ratner's Vegetable Cutlets I was not a fan of Ratner's, the famous Lower East Side dairy restaurant. You may have read my opinion in last Sunday's Newsday (Oct. 6), in the Currents section.

That said, I have been asked a zillion times if I know the recipe for Ratner's vegetable cutlets. To head off an avalanche of correspondence, I offer here the recipe as it was published in 1975, in The World Famous Ratner's Meatless Cookbook, by Judith Gethers and Elizabeth Lefft. I know Judith Gethers. I didn't eat them with gravy, which might make them more Ratner's-ish. Ratner's Vegetable CutletsMakes 12 to 15 cutlets Preheat oven to 350 degrees Cook potatoes in boiling salted water for 20 minutes, or until tender. Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender. Pour mushroom mixture into a bowl with mashed potatoes.

Shape into 12 to 15 patties. Bake for 45 minutes, or until lightly golden browned. Serve hot. Also: These reheat very well. Lacto-Fermented Dilly Carrot Sticks. Today we have another guest post as part of our lacto-fermented week. If you’ve missed any of it be sure to check out my intro, Lacto-Fermented Roasted Tomato Salsa and Lacto-Fermented Escabeche. Today Cara from Health, Home, & Happiness shares with us a lovely recipe for fermented carrot sticks. For those of us who have had a hard time fermenting shredded carrots, this might be the recipe for us! I am excited to try this one. I am sharing it today to be part of Pennywise Platter Thursday as it’s also a much more frugal than many other fermented vegetables.

I asked Cara why she only used 1 tablespoon of whey instead of the 4 tablespoons that Sally Fallon calls for in Nourishing Traditions. We love carrot sticks, and we also love the health benefits of lacrofermented foods; they are rich in probiotics that help keep the gut flora in balance which in turn allows us to digest our food and absorb nutrients better. Recipe for Lacto-Fermented Dilly Carrot Sticks KimiHarris. Carrot salad with tahini and crisped chickpeas. I have been gushing in the margins about David Lebovitz’s carrot salad (pardon! Salade de carottes râpées) since I made it for the first time four years ago. It’s exquisite in its simplicity, just lemon juice, olive oil, a pinch of sugar, some salt, pepper, and rough-chopped parsley, all applied in that old-fashioned taste-as-you-go method that basically guarantees it will be perfectly seasoned when you’re done.

(You do this with everything you cook, right? Yeah, I forget too.) And this week, as the carrots are towered high at markets, was the week I finally wanted to give it its due. I have zero regrets. Along with you and your best summer cheer, of course, I think it would be welcome at any cook-out, maybe with some lamb skewers or even just with grilled pita wedges. Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios Salad 1 pound carrots, peeled and coarsely grated 1/4 cup coarsely chopped parsley 1/4 cup shelled, salted pistachios, coarsely chopped. Coleslaw: You Could Be a Star. Chile Peppers. For serious pepper connoisseurs, there is a simple taste test that measures the tongue-scorching capsaicin content of these fruits. The highest capsaicin concentration is found in the placental region where the seeds are attached.

Originally, human laboratory animals were "asked" to taste a series of peppers and rate their hotness. Since veteran pepper eaters tended to be desensitized to the intense heat, the test was performed on people who were not regular pepper eaters. The amount of heat is expressed in Scoville Heat Units (SHUs). Science is ever-changing, and a new quantitative technique called High Performance Liquid Chromatography has been developed to measure the concentration of capsaicin in Scoville Heat Units.

Bell peppers have a value of zero because they are homozygous recessive and lack the dominant gene for capsaicin production. Jalapenos and cayenne varieties may vary from 3,500 to 35,000 SHUs, and ripe tabasco peppers flame in at 50,000 SHUs. According to Dr. Chipotles Peppers. Photo by: gourmetsleuth.com [Chee-POT-tleh] peppers are smoked jalapeno chili peppers and are also known as chili ahumado. These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide. As much as one fifth of the Mexican jalapeno crop is processed into chipotles Article by: Barbara Bowman Chipotles date back to region that is now northern Mexico City, prior to the Aztec civilization.

It is conjectured that the Aztecs smoked the chilies because the thick, fleshy, jalapeno was difficult to dry and prone to rot. Today Chipotles are used widely throughout Mexico as well as in the United States. Smoked Whole ChiliesChile ahumadopictured at the top of this page, (also referred to as "tipico" and "chile meco" - is greyish tan in color with a very rich smoky flavor. Morita, pictured below, means "little blackberry" in Spanish. Typically the Chipotle is used to flavor soups, salsas, stews, sauces, and even an occasional dessert. Nattō. VeganYumYum | Yup, I'm back.