I have some questions I’ve been asked by members.
LEFTOVER GINGER: Peel with the back of a knife or spoon. Freeze in a zipper bag. When ready to use, grate the amount you need and return the rest to the freezer. Keeps for quite a while.
BEETS: Wash but do not peel or cut off ends. Slice in Half. Rub with salt, pepper and olive oil. Broil cut side down in a 425 degree oven until you can stick a knife in and they feel soft. Hold them in a towel and the peels and stems will just slide right off.
GREENS: My “secret” to removing the bitterness from greens came from my Grandmother. Her secret was Par Boiling.
Bring a large pot of water to a boil. Add a handful of salt. Wash and strip the leaves of the greens from the stems. Add them to the boiling water for 2-3 minutes or until they turn a really brighter shade of green.
Drain the greens and rough chop into bite size pieces. You are now ready to “fry them out”. I usually have a large sliced onion (and sometime an apple) caramelizing over low heat waiting for the addition of the greens. Par Boiling also works well for broccoli and several other vegetables if you need to give them a head start before adding to stir fry, salads or other recipes.
May sound like a lot of trouble but my “senior” husband who never ate cooked greens, actually LIKES them now.
Does anybody have a tip for keeping sprouts fresh longer? Hmmmmmmmmmmmmm? Wonder if you could Par Boil them to extend their shelf life?