The post We Can’t Get Enough Cabbage, Especially With These Three Dishes appeared first on thedancingcucumber.com.
]]>Coleslaw
The quintessential cabbage dish. Even people who don’t like cabbage tend to dig coleslaw. Shred your leaves (red and green both work well), add in some sliced carrots, and go wild with other toppings. Feel like giving it an Asian spin? Throw in some edamame beans, broccoli, and a peanut butter-soy sauce dressing.
(@plantd.co)Stuffed Cabbage
Cabbage works as an excellent vehicle to carry other ingredients. The people of Eastern Europe know this well as stuffed cabbage has been a part of their cuisine for years. Combine minced meat with rice, stuff into cabbage leaves, and cook in a tomato-based sauce.
Kimchi
If your tummy feels like it needs some TLC, kimchi can do the trick. The fermented cabbage is a staple at all Korean meals and works wonders for gut health. Cut your cabbage and other veggies, pour over a solution of water, vinegar, and sugar, and allow to sit in a jar to ferment.
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]]>The post Cutting Vegetables is Easier Than Ever With These Kitchen Gadgets appeared first on thedancingcucumber.com.
]]>Spiralizer Seven-Blade Vegetable Slicer
Before you even start chopping, skinning vegetables such as zucchini, potatoes, and carrots can prove to be a grueling task. With this device, not only is cutting and skinning a breeze but your vegetables will also be cut in a spiral shape, making your plate look that much more attractive.
Handheld Slicer
Often, smaller vegetables such as baby tomatoes, mushrooms, and strawberries can be difficult to hold in place and cut. With this handy tool, you’ll no longer have this problem. What’s more, the days of getting squirted in the eye by tomato juice will be long gone.
Electric Vegetable Chopper
Not only does this electric chopper save you time and effort, but it is also able to present the vegetables in whatever style you’re after. Whether you’re looking to dice, chop, or even mash, the electric vegetable chopper does it all.
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]]>Gnocchi With Peas
If you have an abundance of frozen peas, then consider throwing them into a dish with some gnocchi for a fresh Italian flavor. Consider over-toasting the gnocchi slightly for an outer crisp.
Chicken Pot Pie
If you happen to have some refrigerated pie crust, then consider stuffing it with frozen vegetables to create a chicken pot pie. In addition to the chicken, you’ll ideally need some carrots, peas, and hashbrowns.
Chicken Stir Fry
All you need for this recipe is some shredded chicken and frozen vegetables straight out of the bag. Drizzle some soy sauce into a pan, throw in the ingredients and get stirring.
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]]>Lettuce
Lettuce is the one vegetable in the world that cannot be eaten fried, boiled, or frozen. And let’s be honest—there’s nothing sadder than limp lettuce in a salad. In order to reclaim that crispiness, try plunging your leaves in an ice bath with some lemon juice or vinegar.
Carrots
Here’s the thing: carrots shouldn’t bend. If you find your orange sticks are doing just that, it’s time to revive. Slice a thin piece off the bottom of your veggie and submerge them in a bowl of water which should then be placed in the fridge. You should begin to see results after about an hour.
Celery
Celery is all about the crunch factor. Shock therapy is needed to revive stalks that have seen better days, so place them in a bowl of ice water and let them sit in the fridge for at least an hour.
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]]>The post The Only Meal Prep Trick You Need for Eating More Greens appeared first on thedancingcucumber.com.
]]>The best thing you can do to prepare vegetables in advance is to clean and even cook them so they are ready to be used. This way, you’ll have them conveniently portioned and stacked in the fridge, waiting for you to take a portion whenever you want.
You simply clean and wash the greens you bought, such as kale, spinach, Swiss chard, etc. Cook the leaves until they become soft. You can do this with some oil in a wide dish or steam the vegetables over a pot with simmering water. Once they are done, remove them from the liquid and leave them to cool. Season with your favorite dressing – some olive oil and salt are enough. This will allow them to stay neutral so you can use them with many different meals. Pack in small airtight containers and keep them in the fridge for around a week!
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]]>Basics
For your basic ingredients, you’ll need to chop up cucumbers, tomatoes, and red onion. You’ll want about two cucumbers to each tomato, and no more than a quarter of a medium-sized red onion. Combine them in a bowl and dress with a splash of lemon juice, a splash of olive oil, salt, and pepper.
Technique
The key to a really good salad is to cut it as fine as possible. Cut up your cucumbers into thin strips, and then into small squares. Dice your tomatoes and onions as small as possible, too. This maximizes the crunch and gives you lots more space for the dressing to coat the salad.
To Serve
If you’re making the salad to serve for later, hold off on dressing it until then. If you let the salad sit in the dressing for too long, the salt and lemon juice will bring all the juice out of the vegetables, reducing some of the crunchiness and making the whole dish a bit wet.
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]]>The post Don’t Like Vegetables? Here’s How to Sneak Them Into Your Meals appeared first on thedancingcucumber.com.
]]>Meatballs
Add some flavor and nutrients to meatballs with veggies like mushrooms, greens, onions, and carrots in the meatball base. You can even add cauliflower or butternut squash that’s been cooked and pureed.
Macaroni and Cheese
Next time you make this comfort food, blend butternut squash into the cheese sauce. The sauce will be extra creamy and flavorful. Or you can swap cauliflower for pasta and use it as the base of the dish.
Mashed Potatoes
Instead of only using potatoes, use a blend of potatoes and pureed cauliflower. If you’re feeling creative, blend veggies like cauliflower, sweet potatoes, butternut squash, and broccoli together.
Chips and Dip
This classic game-day snack can feature a healthier dip like baba ghanoush (an eggplant dip), roasted red pepper hummus, or a yogurt spinach artichoke dip.
Lasagna
You’ve heard of veggie noodles, so why not try veggie pasta sheets? Zucchini, butternut squash, and eggplant can be thinly sliced to mimic lasagna pasta sheets. You can also keep the lasagna sheets and just add veggies to the dish.
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]]>Cucumber
Cucumbers are packed with vitamins, minerals, fiber, and antioxidants—but you should leave the skin on to reap all these benefits. Just remember to wash their waxy layer well.
Zucchini
Zucchini contains more than 90% water and most of its nutrients are packed in their skin. The same goes for eggplant, so you should really consider eating them as they are.
Potatoes
Potato skin is much more nutritious than the interior of the potato. It’s packed with vitamins, minerals, and fiber—and that’s why you shouldn’t peel your potatoes off before cooking them and thoroughly wash them instead.
Raw Beets
Just like potatoes, raw beets can be eaten with their skin on, as long as you give them a good scrub before adding them to your salads and other dishes.
Tomatoes
You’re probably eating fresh tomatoes with their skin on already, but you don’t even have to peel them off when you’re cooking them because they’ll be much more nutritious this way.
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]]>A Quick List
- Strawberries peak from April till June and that’s when you want to get them.
- Radishes are sweet and crunchy in spring, perfect for adding to any salad.
- New potatoes have super-thin skin, sugary instead of starchy taste, and an amazing potential for many spring dishes.
- Baby carrots are harvested in spring and early summer, and they are the most delicious carrots you’ll eat.
Other Factors to Consider
The availability of foods definitely depends on the region. Not all of them can be harvested at the same time, so it’s a good idea to walk to your nearest farmer’s market once per week and see what’s new. Discover the freshest spring colors and flavors and find the recipes that use them if you feel like cooking light spring meals. It can be very relaxing and great for your health!
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]]>Here are some delicious ways to cook your root vegetables.
Fry
Depending on your preference, chop your root vegetables up into fine slices or thicker chunks and fry them in olive oil. This can be as part of a stir fry, salad or side dish. Season with parprika or salt and lots of black pepper.
Bake
An easy way to prepare your root vegetables is simply to place them on a baking tray, season them, sprinkle with olive oil and bake them in the oven. This is good way to make vegetable chips or as quick snacks.
Roast
Season your vegetables, place them on a baking tray with a roast chicken or beef, and brush with olive oil. These can make a great addition to a roast dinner. They even soak up the juices of the meat and the seasoning for extra flavor.
Puree
Throw your vegetables into a blender and blitz until pureed. Add salt, pepper and flavors as you please. This can be a good smoothie or finishing touch to a dish.
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