I've never had a problem with veggies—we've always been the best of friends—but I do have a lot of other people in my life that have been less than enamored with this basic food group in the past. Some cite the bitter flavor associated with veggies like Brussels sprouts, while others dislike the various consistencies that come with boiling or steaming vegetables such as broccoli or eggplant.
Most of us lead busy, work-filled lives, often clocking in a 9-to-5 five days a week. And when that clock signifies the hour to leave, the last thing on anyone's mind is: "Time to go to the grocery store to pick up more fresh produce!" (Well, to be fair... maybe more people are psyched about this, but I know with certainty that I am not one of them.)
Chopping veggies is pretty straightforward: grab the right knife and start slicing. Nothing to it! However, the way you cut your food does affect the length of time it takes to cook, as well as how evenly it cooks. So the next time you need to get your vegetable from hard and crunchy to perfectly soft in mere minutes, give the oblique cut a try.
According to the CDC, less than 33 percent of adults eat the recommended servings of fruit each day in the United States. When it comes to vegetables, Americans are even worse, averaging less than 27 percent. Most adults should consume at least 2 servings of fruit and 3 servings of vegetables each day, depending on age, gender, and level of physical activity. Eating lots of fruits and veggies has been linked to a better immune system, faster weight loss, and way too many other health benefits...
Vegetables are perhaps the most important part of our diets, but often times they're an absolute pain to prepare. Cleaning every fleck of dirt off of dozens of leafy greens takes ages, and eliminating the more fibrous parts of certain veggies can be extremely tedious.
Prepping fruits and vegetables ahead of time makes putting together the final dish a lot easier, but once you cut them up, they start to turn brown almost instantly. However, thanks to this quick and easy tip from America's Test Kitchen, you can keep them looking fresh for much, much longer.
One of the hottest trends in the food world right now is "spiralized" vegetables. I will confess that I am a bit suspicious of any diet or food fad that eliminates an entire food group for anything other than physician-ordered health reasons, but something really good has followed in the wake of the Atkins/paleo/gluten-free movements.
Pickling isn't rocket science. In fact, anyone can make their own speciality pickles using just about any fruit or vegetable. For example, I've pickled everything from lemons, watermelon rinds, and apples to red onions, carrots, radishes, and cucumbers.
I think we've all had that childhood (or adult) desire to have ice cream for dinner. But veggies for dessert? It's something I had nightmares about as a kid.
This is perfect when you feel like eating something healthy, but don't have the courage to slave away in the kitchen! Just follow the easy steps in this video and that's it!
Here at Food Hacks, we're very fond of finding ways to regrow food. That means taking things like carrot tops and leftover bits from garlic, onions, chives, and other herbs and aromatics to create mini reusable herb gardens.
For generations, parents have been struggling to come up with innovative ways to get their kids to eat their vegetables. They'll cut them into fun shapes, bake them in cheese, batter, and deep-fry them.
As a kid, my favorite part of Easter were the days leading up to the holiday, when my family would dye eggs. This became an enormous event in my household, as dozens and dozens of perfectly white eggs would become little oval canvases for arts and crafts.
This past year was a big one for WonderHowTo. Our biggest yet. In 2014 our writers, curators, and community members helped over 100 million people learn over 270 million new things. That's 40% more people than the total number of students enrolled in every single school from elementary through college across the entire United States. That's pretty awesome. I couldn't be more proud of our entire team, and of course you, the community members who've helped us grow to this point.
The presenter, John White, explains how to choose and transplant cold weather vegetables and flowers in this video. The first vegetable he identifies is spinach. He suggests ensuring that the plant has been "hardened off" when buying transplants from the nursery. Next John presents leaf lettuce, broccoli, Brussels sprouts, and Swiss chard as some additional vegetables. He does remind the watcher to consult the plant labels for all the spacing information they may need. Moving on to flowers, J...
In this tutorial, get a fantastic tip from the ladies of Show Me the Curry that will help you keep your leafy green veggies green longer. All you need is some water and vitamin C tablets. Enjoy!
In this video, Jennifer DiDonato shows us how to make healthy tuna salad and veggie dip. To begin, drain a can of your favorite tuna and place it into a bowl. Then, add in 2 tbsp fat free cream cheese, 1 tbsp mustard, dash of dill weed, salt, pepper, and your choice of diced veggies, and mix everything together until well combined. A half cup of this only contains 145 calories and has tons of nutritional value to it. It has a lot of protein so it will fill you up easily, without having to eat...
In this tutorial, learn how to make a healthy, delicious salad with couscous. This salad is packed with fresh vegetables and loaded with tuna for a nice, salty taste. Chickpeas and olives top off this fantastic side dish or small lunch. Enjoy it any time of the year, but it works great in the summertime! Yum!
If you're hosting a dinner party or get together with friends or family, using ramekins. If you don't know what they are, ramekins are small glazed ceramic or glass serving bowls. They range in different sizes, colors, and sometimes shapes. So in this tutorial, you'll find out how to easily serve veggies using a ramekin. Enjoy!
In this video we learn how to make wilted greens and veggies. First, heat up some olive oil in a hot iron pan. Then, add in some chopped onions and saute them with some chopped garlic. From here, chop up tomatoes into cubes and then add them into the pan. Next, chop up some spinach and add that into the skillet. From here, add in mini greens that are left whole and a couple leafs of romaine lettuce as well. Add any kind of greens that you would like for this combo. Now, place the top on the i...
Do you grip a knife like a club? Do your tomato wedges fall apart in seedy clumps? Recent Top Chef winner Hung Huynh demonstrates his famous knife skills. The quicksilver cook showed how to julienne squash and a speedy way to slice meat. Definitely try this at home.
Serve up a delicious cheese omelet for breakfast. This simple recipe can be dressed up with meats or vegetables. You will need eggs, low-fat milk, butter, your favorite grated cheese. You can add a lot of your own touches to this basic cheese omelet recipe. Add your favorite meats or vegetables to make a variety of omelets.
This HowTo video is a cooking demonstration that is loaded with fresh veggies, mixed with a Thai yellow curry sauce and served over shell pasta. This recipe is ready in just 10 minutes with this easy to follow recipe. All the ingredients your need for this Thai dish are: cooking oil, red pepper, green pepper, zucchini, squash, onions, baby corn, asparagus and Gourmet Curry Simple Yellow Curry ( or your favorite yellow curry sauce).
Try this Spanish recipe straight from Barcelona! They're called pinchos, and they're similar to tapas, except with pinchos, they're served with little skewers, which act as a ways of billing at restaurants. In this video recipe, you'll learn how to make your own Spanish pinchos (Spanish for spike or thorn).
I suppose it's possible that peas in a pop could be surprisingly delicious, but I'm leaning towards unappetizing. Via baby food recipe blog Weelicious:
Watch this how to video to learn a quick way to cook frozen veggies without a microwave. Cook frozen veggies without a microwave.
Looking for an easy vegetable recipe for the grill? Follow along with this cooking how to video to learn how to make some grilled veggie skewers. Enjoy the bounty of summer by grilling your favorite summer veggies.
Paula makes pizza on the grill and tops it with veggies and cheese. This version of pizza is a lot healthier than most. Follow along and learn how to prepare and grill a pizza on an open fire. This cooking how-to video is part of Paula's Home Cooking show hosted by Jamie Deen, Paula Deen. Paula Deen, owner of Lady and Sons, a famous Savannah restaurant, is Food Network's resident southern chef. Step inside her kitchen and discover delicious food that's both uncomplicated and comforting. For e...
Thai street vendor food can be quiet inexpensive, not to mention absolutely delicious! But what is their secret to these sidewalk dishes? Follow along with this cooking how to video as a Thai food vendor shows you how to make a super quick Thai veggie stir fry. Stir fry veggies are more commonly knows as pad pak ruam mit in Thailand. Follow closely and you’ll be cooking like a professional street food vendor in no time. You'll love this recipe for Thai stir fry veggies the way street vendors ...
In this video, we learn how to make homemade vegetable chow mein. You will need your favorite veggies chopped up into small pieces, tofu (optional) sesame oil, stir fry sauce, garlic, salt, pepper and pre-made chow mein noodles. First, in a hot skillet add sesame oil and your veggies (and tofu if you like) then add in your garlic and other seasonings you like. Once the tofu is browned and veggies are tender, add in your chow mein noodles. Cook these until everything is well combined and noodl...
Fresh veggies are the tastiest way to eat right. They are delicious, as fresh as can be, nutritious and best of all.. free! In addition to all of that, you get the satisfaction of growing your dinner all by yourself. In this tutorial, learn how to plant four vegetables that are so easy anyone can grow them. Even the most inexperienced gardener will be able to make these four veggies grow.
In this tutorial, Caroline Artiss shows us how to make coleslaw for barbecues. You will need: half a cabbage, 3 medium carrots, 1 red onion and mayonnaise. To start, slice all of this up as finely as possible with a very sharp knife. You can also use a blender to do this if you don't want to do it by hand. Now, take your veggies and cabbage and place it into a bowl. Once you've done this, place 3 tbsp of mayonnaise, 1 spoonful of soft brown sugar and 1 spoonful of white vinegar and mix togeth...
Kids have an infamous reputation for thinking vegetables are icky. After all, when compared to more fatty and grease-loaded foods like Hot Cheetos and french fries, it seems veggies just taste too...healthy. Which is apparently not a good thing in the eyes of a sugar and salt-obsessed child.
Chinese food is delicious, but it isn't very healthy and can be quite expensive. In this video, Betty adds a Southern touch to a traditional Asian dish and makes vegetables with a soy sauce gravy. The veggies are good for you and filling, and the gravy gives them a nice, hearty texture. Enjoy this dish anytime, and if veggies aren't enough for you - toss in some chicken or seafood, or even noodles and create your own delicious meal!
Before you say, "ick, but veggies don't taste good," consider this: Spinach has lots of chromium, a nutrient that boosts metabolism and reduces hunger, two key things needed to stay lean and fit during the holiday feasting season.
Sure, you could hit the gym, eat your veggies, and get plastic surgery—but what can you do that does not suck? Lots of things, actually. Just check out this video to find out.
Here's the inevitable food hierarchy you must know if you're a cooking looking to make the most delicious, succulent meals possible: When it comes to cooking with vetables, fresh veggies from the supermarket beats canned, and in season produce beats just about everything else.
The secret to making a good pot roast is to start with a good organic roast. With the meat at room temperature and sprinkle both sides with salt. Next chop a whole clove of garlic, put it in a bowl, and add some oil, black pepper, and cayenne pepper. Cut several slits or holes in the pot roast and poke the pieces of garlic into the holes on the top and bottom and sides. Put some of the vegetables in with the roast at the beginning of the cooking time: a leek, an onion, a carrot and a couple s...
There is nothing tastier than bleu cheese dressing, especially when it is made fresh! Bleu cheese goes well on salad, chicken wings, veggies, even bread! This recipe is incredibly easy to make and you can keep it in your fridge and use it for quite a while. Enjoy!
In this video, Betty demonstrates how to make a Kentucky favorite, Hall's Snappy Beer Cheese! This spread is the perfect side to any Southern dish and is best serves with Saltines and veggies for dipping. You are sure to enjoy this messy, gooey snack.