*Knife Trick to Jazz Up Fruits & Veggies * How To Make Cappuccino Without a Machine * How to Make Instant Roux * Use Onions to Make a Vegan Cream Sauce * How to Keep Bagged Salad Greens Fresher Longer*
Another week gone by and another top five #healthykitchenhacks from our kitchen to yours! Let us know if any of these tricks speak to you….
1) Knife Trick To Jazz Up Your Fruits & Vegetables
via @CookingLight and @Epicurious
Ever heard of Hasselback Potatoes? Originated in Sweden at the Hotel Hasselbacken, they are like a baked potato meets oven fries and are made by simply slicing thinly almost all the way through the potato. The result is a fancy looking spud with crispy ends, a creamy middle and seasonings dripping through each piece. YUM.
So, why not hasselback other produce like apples, pears, sweet potatoes or carrots? I tried Cooking Light’s Hasselback Apples and also used the same recipe to make Hasselback Asian Pears. Both were delish and a new way to make memorable fall/winter desserts.
Next, I’m going to hasselback these roasted carrots with green harissa as a riff on this recipe from Vedge.
2) Make a Cappuccino Without a Machine
Turns out all you need is a small jar, a microwave and a little muscle to create a foamy milk cappuccino or latte at home. Use instant espresso or strong coffee as the base and follow these instructions from The Kitchn to froth the milk for your finished drink.
3) How To Make Instant Roux
via Meme @LivingWellKitchen
If you cook Southern, you know what a roux is – a mix of flour and some type of fat (like butter, oil or bacon grease.) It’s also a base for cheese sauces like the kind you make for Mac n Cheese. If you love gumbos and étouffées – like this #SouthernWannabe (me) – this instant roux recipe from New Orleans resident, Meme, is for you!
4) Make a Vegan Cream Sauce with Onions
This technique is so simple: throw some whole onions (skin and all) into the oven and roast for a good hour. Cool, peel and blend with a bit of oil, lemon juice and salt until smooth.
Note: this sauce does have a slight onion taste so would only work in savory dishes vs. desserts.
5) Keep Salad Greens From Getting Soggy
Another one of those “why didn’t I think of this before” hacks. One of the produce stands at my local indoor farmers’ market always stores their basil and arugula greens this way – probably because they are more delicate.
Place your salad greens in a large plastic bag, blow some air into it and seal it tight with a rubber band or twisty. The idea is that CO2 will keep delicate greens fresher for a bit longer – up to 7 days or so.