Monday, December 6, 2010

Cooking Tips: #1

The Secret to Perfectly Cooked Vegetables
Recipe to follow

Soggy veggies are NASTY!!! Undercooked ones leave little to be desired also. There is a delicate balance when cooking vegetables to get them wonderful, flavorful, and perfectly textured.  True, it's in the seasoning, but THE (in my opinion) most pertinent aspect of cooking vegetables is...

Drum roll please...

Water Content.
When you have too much water, not only do the veggies get soggy, but they lose nutrients, which in turn causes them to lose flavor.

My Answer:


"Well how will they cook?", you may ask.
Simple. Vegetables are well endowed with their own water that is released when cooking. If you simply cook your veggies on medium heat with a fitted lid, your veggies will steam in their own water, they will cook perfectly EVERY time, and they will taste SOOOOO good.

10 minute Cabbage

Thinly sliced or chopped onions
sliced carrots
chopped turkey bacon (pork is not good for you okay! lol)
thinly sliced or shredded cabbage
Kosher salt
Black pepper
Red Pepper Flakes
olive oil (optional)


Preheat pan on medium heat

1: cook bacon
2: add onions and carrots
3: Saute until onions become translucent
4: add salt and peppers
5: add cabbage. Stir all ingredients together and cover pot.

Cook on Medium heat until cabbage is desired doneness, checking and stirring periodically.


I cooked it in a nonstick skillet so I used a very small amout of olive oil (an EXTREMELY SMALL AMOUNT) simply for flavor. If you don't have a nonstick pan, though, you may want to consider not making the oil optional.

Happy Eating


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