Veggie Tricks

Over the past few weeks during my food preparation, I realized that I have two techniques that I use when prepping veggies that are TOTALLY worthy of sharing.

These are super-simple tricks you can add into your repertoire and feel like a genius when you do it (or something like that!)

Slicing Bell Peppers

I slice bell peppers almost every weekend to use for my snacks during the week.  There’s a trick I use, that I think works wonders in creating clean, uniform peppers.  Here’s how you do it:

1.  Wash your pepper, and then cut off the TOP and the BOTTOM of the pepper.

2.  Make a vertical cut in the pepper and then open it up so it lies flat.

3.  Take your knife and run it horizontally along the pepper to remove all of the spines, seeds, and whatnot in one swoop of the knife!

4.  Cut your peppers and they’ll be without those weird bends and extra white stuff on them.  So easy!

Roasting Beets

This is actually something I just learned!  Roasting beets used to be kind of a pain.  First, you have to scrub the beet, then peel it, then chop it, then roast.  You’d also have to find a way to get that red stain off your hands too that happened during the process.

The NEW technique that I’m using now is simple and brilliant.  I roasted two beets in this manner this weekend, and have been adding them to salads all week.  PERFECTION.

Here’s how you do it:

1.  Scrub your beets.  They don’t have to be perfect, but because they’re a root vegetable you’ll want to get some of the dirt off.

2.  Place the beet in a piece of tin foil and wrap it up.  Note:  Do not add oil or salt and pepper.  You can do that after you’re done if you need it.  I prefer them just roasted, and I don’t think they need them in ANY way.

3.  Roast each foil packet in the oven for 30 minutes to an hour at 400 degrees.   Note:  I used HUGE beets, so I cooked them for an hour, but you want them to be easy to stick a fork in to be considered done.  Very similar to baked potatoes.

4.  Open the foil packet and grab some paper towels.

5.  Use the paper towels to easily rub the skin from the beets, exposing its beautiful beet colors.  Note:  Remove any deep crevices or eyes that might be in the beet.  I also sliced the top off the beet to remove the remains of the stalk.

6.  Cube or slice your beets and store.

I’ve been taking a bowl of beets with me to work as a snack, and it’s been my favorite snack so far!

Do you have a tip for veggies that you want to share?  I’m always looking for new ideas!

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Comments

  1. DebO says:

    Looking forward to trying out the beet technique!

  2. Caitlin says:

    Haha thanks! I always get frustrated trying to cut peppers..that’s an awesome trick!

  3. Xochilt says:

    Thanks for the tips. I’ll try the beet one this week. I am trying a new broccoli recipe tonight, I’ll let you know how it turns out.

    • nothankstocake says:

      Definitely let me know about both! I do love some broccoli…

  4. Taryn says:

    for slicing peppers, all you need to do is cut off each “cheek” one by one. just be careful to cut shallow enough so you don’t get the ribs and the seeds, then slice. The ribs will hold the seeds in place so you don’t have to clean up all those little seeds. Can compost the entire stock in one swoop!

  5. Corrie Anne says:

    I kinda hate veggie chopping! I’m the slowest so I hate doing it!!!

    • nothankstocake says:

      I know. I am not a very good chopper myself. I need to take a knife skills class at some point. Maybe then I’ll like it more?

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