Friday, August 19, 2016

How to cook your fresh veggies & Market recipes!

We are so excited for the Market tomorrow. There will be a slew of fresh produce from a number of vendors so we thought we would post about how to cook your wonderfully fresh, organic produce.  There is nothing worse than seeing a beautiful freshly picked veggie go from crisp, delicious and full of flavor to a mushy soggy mess once cooked.  What is the point of fresh veggies if they don't have that wonderful crisp to them? 


So, in order to help you avoid turning these beautiful tasty morsels into mushy flavorless things, here are few tips we found on the internet  on how to cook veggies the right way.  Information provided via onegreenplant.org...


How to Avoid These Common Mistakes While Cooking Vegetables:


Slow-Cooker Creamed Corn

INGREDIENTS

  • 8 oz cream cheese, cut into pieces
  • 1 cup 2% milk
  • 1/2 cup heavy cream 
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 pounds frozen corn 

INSTRUCTIONS

  1. Combine ingredients in slow cooker.
  2. Stir to combine. 
  3. Cover and cook on low for 4 hours. 
  4. At about 3 hours it will completely come together. Allow to cook for the full 4 hours for the best results.
  5. COOK'S NOTE: Corn will thicken as it sits, you may wish to add a little milk if you would like it to stay in the Crock pot longer.
Yield: 8
Prep Time: 05 mins. 
Cook time: 4 hrs. 00 mins. 

Total time: 4 hrs. 5 mins  


Cantaloupe Strawberry Popsicles

Cantaloupe Popsicles

Ingredients
  • 5 cups diced cantaloupe
  • 5-7 strawberries, sliced
How-To
  1. Add a few pieces of sliced strawberries to your popsicle mold.
  2. Purée the cantaloupe.
  3. Pour the liquid cantaloupe into the popsicle mold.
  4. Add the popsicle sticks.
  5. Freeze for at least 4 hours.
Servings: 10 popsicles
Watermelon Frozen Yogurt Pops

Watermelon Frozen Yogurt Popsicles

Makes 6 popsicles or a small batch of frozen yogurt

-170g/6 oz Plain Chobani Yogurt
-2 cups Seedless Watermelon 
*Optional: pinch of salt (it brings out the sweetness) and/or 1 tbsp of sugar (if your watermelon isn't sweet enough)

Puree the yogurt and watermelon in a food processor or blender until smooth.
If making popsicles: Carefully pour into molds, leaving about 0.5cm room from the top.
If making frozen yogurt: Freeze in your ice cream maker, according to the instructions - serve immediately or freeze for 2-3 hours before serving for a firmer frozen yogurt.

And there you have it - so easy I shouldn't even call it a recipe!



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