You can certainly ask your butcher to do it for you, but if that is not an option, this short tutorial is here to show you how.

Equipment You Will Need

Cutting turkey wings into segments is a relatively easy task that requires a few basic kitchen tools, which you probably already have. You will need:

• A sturdy cutting board: While any cutting board will work for cutting raw turkey wings, having a dedicated cutting board specifically for poultry is recommended. Most chefs recommend using a plastic cutting board that is easier to clean, so that is what we recommend.
• A sharp knife: While a sharp Chef’s knife would work, if you have a smaller knife like a boning or pairing knife, it would be ideal. Poultry sheers could work as well, but cutting through turkey wing joints with kitchen shears proves to be more challenging than with chicken wings.

Parts of A Turkey Wing:

Before diving into how to section a turkey wing, it is essential to understand the fundamental parts of a turkey wing.

A turkey wing typically has three parts: the drumette, the wingette (or flat), and the wing tip (or flapper). The joints are the points where these parts connect. If you put your index finger in these joints, you can easily feel the natural gap between each section.

Now, you can cook turkey wings as a whole, but because of their uneven size and thickness, cutting them helps with even cooking and easier consumption. Plus, by separating wings into sections, you can achieve consistent browning and crispiness, especially if you are frying or roasting them in the oven.

This is especially true when it comes to the wing tip. Since it has very little meat and tends to burn easily, it is often used to make turkey stock.

How to Cut Up A Turkey Wing into Parts?

1. Dry the wings: Place a turkey wing on your cutting board. Dry it thoroughly on all sides. Turn it to its back, ensuring that the skin connecting the wingette and drumette lays flat on the cutting board.
2. Cut the skin: Carefully cut the skin flap until you reach the joint. This step will give us more control when breaking the joints.
3. Break the bone: Locate the joint between the wingette and the drumette. Simply use your index finger to locate the natural gap between the bones. Take the wingette with one hand and the wing tip with the other. Gently pull them away from one another to “crack” the joint. While this is an optional step, doing so will help you find and cut through the joint easily.
4. Separate the wingette from the drumette: Place your knife over the joint and carefully apply pressure while adjusting the angle to cut through it. Be careful not to cut through the bone. Instead, aim for the cartilage and soft tissue of the joint.

5. Cut the wing tip: Locate the joint between the wing tip and the wingette. Run your knife through the joint to loosen it. If it is resisting, use both hands to break the joint to make it easier to separate them. 
6. Examine for bone fragments: After cutting, check each joint to make sure that there are no small bone fragments left.

If you try this method, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of giving it a try.

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How To Cut Turkey Wings

Learn How To Cut Turkey Wings into segments at home using this step-by-step tutorial.

Course Meat

Cuisine American

Diet Gluten Free

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 turkey wing

Calories 338kcal

Author Aysegul Sanford

Equipment

• 1 Boning knife or any other smaller (easy to control) sharp knife
• 1 Cutting Board (plastic) Ideally used only when handling poultry

Ingredients

• 1 Turkey Wing

Instructions

• Dry the wings: Place a turkey wing on the cutting board and pat it dry on all sides using paper towels. Position it so that the skin connecting the drumette and wingette is flat against the cutting board.
• Cut the skin: Gently cut the skin flap up to the joint so that you can have better control as you “break” the joint.
• “Crack” the joint: Locate the joint between the wingette and the drumette using your index finger. Try to feel the natural separation between the bones. Hold the wingette in one hand and the wing tip in the other and carefully pull them apart to expose the joint.
• Separate the wingette from the drumette: Position your knife over the exposed joint and apply pressure. You would have to adjust as needed to cut through, navigating your way between the bone and the soft tissue.
• Remove the wing tip: Locate the joint connecting the wing tip and wingette. If you can, cut through it. If it is tight, manually break the joint holding each piece with one hand and crack the joint. You may have to go back and forth with the knife to achieve a clean cut.

Video

Notes

• Thaw first: If using frozen turkey wings, be sure to thaw them before cutting. Not only does it make the process safer, but it also ensures cleaner and more precise cuts.
• Proper storage: If you are not using the wings immediately, store them in an airtight container or a ziplock bag in the fridge or freeze them right away to ensure freshness and prevent the potential spread of bacteria.
• Need a delicious recipe to use your wings? Be sure to try our Baked Turkey Wings recipe.

 

Nutrition

Calories: 338kcal | Protein: 35g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 94mg | Potassium: 412mg | Vitamin A: 19IU | Calcium: 24mg | Iron: 2mg

The post How To Cut Turkey Wings appeared first on Foolproof Living.

Baharat is an aromatic blend of spices originating in Arabic regions and is now widespread across the Middle East and North Africa. While the word baharat directly translates to “spice” in Arabic, it has come to refer to a unique mix of seven ingredients. 

This smoky, warm mixture typically includes a basic mix of 7 spices; Coriander, cumin, black pepper, nutmeg, cloves, cardamom, and paprika, which is why it is also referred to as “Middle Eastern 7 Spice.” With that being said, depending on the region, this spice blend may contain a few extra spices. 

A quintessential ingredient for Middle Eastern cuisine, cooks use this versatile blend in many different ways, including a dry rub for meat dishes, a seasoning for rice recipes, an addition to soups, and a topping for roasted vegetables.

What Spices are in Baharat?

For this full-bodied baharat spice recipe, I include a typical blend of aromatic spices. However, I decided to use ground spices to simplify the process for those who don’t have a spice grinder or are simply looking for easier meal prep. 

Though ground spices will work wonderfully, you may also use whole spices to give your blend a heartier, more robust flavor profile.

• Ground coriander 
• Ground cumin
• Ground black pepper
• Ground nutmeg
• Ground cinnamon
• Ground cloves
• Ground cardamom

How to Make Baharat Spice at Home?

Few spice mixes are as simple and flavorful as this baharat seasoning recipe. You only need five minutes and two steps to prepare a mouthwatering blend that’s perfect for all your meals.

If you are using ground spices, simply mix them in a jar and use it right away.

If you prefer to take this basic ground spice recipe to the next level by using whole, toasted coriander and cumin, then follow the steps below:

To Toast Whole Seeds:

1. Heat the pan: Heat a dry skillet over medium heat.
2. Toast the seeds: Add one teaspoon of whole coriander seeds and one teaspoon of whole cumin seeds to the skillet. Shake or stir the seeds for 2-3 minutes until they release their aroma. 
3. Remove from heat: Once toasted, remove the seeds and let them cool for five minutes. 
4. Grind the spices: Grind the now-cool seeds in a spice grinder or with a mortar and pestle until ground to a fine powder.

To Assemble the Baharat Mix: 

1. Mix the ingredients: In a small bowl, add the ground coriander, cumin, black pepper, nutmeg, cinnamon, cloves, and cardamom. Whisk the spices until thoroughly combined.
2. Store: Place the baharat spice mix in an airtight container and store it in a cool, dry place until ready to use.

Uses for Baharat Spice Blend

It’s no wonder why baharat spice is one of the most prominent mixes in Turkish cuisine. This versatile, fragrant blend is workable in nearly any savory Turkish recipe, and you can use it as both a cooking spice and a finishing spice—perfect for the Middle Eastern multi-tasker. 

• Meat rub and kabobs: Effortlessly elevate all your lamb, chicken, seafood, and beef dishes by adding this aromatic Arabic seasoning to your meat, either before or after cooking. This simple seven-spice mix transforms iconic Middle Eastern dishes—like Turkish Kofte, Shish Taouk, and Baked Chicken Kabobs—into five-star meals, and it also works as a delectable finishing spice for other simple weeknight meals, like Chicken Pita Wraps.
• Soups and stews: If you are looking for the perfect soup seasoning, you have found it. This Middle Eastern seasoning adds immediate depth and complexity to dozens of tasty recipes. Add a tablespoon to iconic dishes, like Eggplant Beef Stew, Slow Cooker Chicken Stew, and Red Lentil Soup, and your mouth will be watering before your first spoonful.
• Roasted vegetables: There’s no reason why veggies have to be bland. Sprinkle a bit of this baharat spice over your favorite roasted vegetable recipes—like my Whole Roasted Carrots, Roasted Portobello Mushrooms, and Roasted Eggplants—and every bite will burst with smoky, warm flavors.
• Sauces and marinades: Want to add a touch of savory-sweet flavor to your favorite sauces? Add this Arabic 7 spice to Garlic Butter Sauce for an all-purpose pasta, bread, fish, and steak blend. Or, if you want to prep protein-packed, savory dishes, you can also mix baharat seasoning into delectable marinade recipes like Yogurt Chicken Marinade and Shrimp Marinade. If you want an even simpler way to use it, make a quick marinade by mixing 1 teaspoon of this mixture with ¼ cup olive oil and 2 tablespoons of lemon juice.
• Eggs: Top your eggs with this seasoning for a quick, easy, and super flavorful breakfast you can make in minutes.

Storage Tips

The key to ensuring your baharat seasoning remains as robust and flavorful as possible is to store it in an airtight container (such as a glass jar) in a dark place, like a closed pantry. When stored properly, your mixture should remain fresh for up to one year.

FAQs

Want to be an expert on this gourmet seasoning mixture? This FAQ will answer all your questions, from baharat vs. garam masala to tasty recipe substitutes.

Other Seasoning Blends You Might Also Like

Is your spice cabinet full of spices? Try these other spice blends to add flavor to your food in a quick, easy, and inexpensive way:

• Blackened Seasoning
• Turkey Rub

If you try this Baharat Spice Mix recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Baharat Spice Mix Recipe

Put your spice cabinet to good use and make your own baharat spice mix with this quick and easy recipe. A staple in Middle Eastern cooking, this is the perfect blend of smoky, sweet, and tangy spice mixture that will help you enhance your savory dishes with the authentic flavors of the region.

Course Lunch, Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4 tablespoons

Calories 21kcal

Author Aysegul Sanford

Ingredients

• 1 ¼ teaspoons ground cumin
• 1 ¼ teaspoons ground coriander
• 1 tablespoon ground black pepper
• 2 teaspoons ground nutmeg
• 1 ¼ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom

Optional add-in:

• 2 teaspoons ground smoked paprika

Instructions

• In a bowl or a jar, add the ground cumin, coriander, black pepper, nutmeg, cinnamon, cloves, and cardamom. Whisk to combine.
• Place in an airtight container and store in a cool, dry area.

Notes

• Yields: This recipe makes 4 tablespoons of baharat. If you need more, you can multiply the recipe.
• Storage: Keep it in a jar with a tight-fitted lid and store it in the pantry. When stored properly, it should last for up to 1 year.
• Toasting & grinding whole spices: To get a full aromatic taste, try using whole coriander and cumin that has been toasted and ground. 
  • Toast: Use 1 teaspoon of whole coriander seeds and 1 teaspoon of cumin seeds (each spice will yield 1 ¼ teaspoon of ground.) Heat a dry skillet over medium heat. Add the whole coriander and cumin to the pan, shaking or stirring for approximately 2-3 minutes until their aroma is released. Remove from the heat and cool for 5 minutes. 
  • Grind and mix: Once cooled, grind in a spice grinder or in a mortar and pestle until fine. Mix with the rest of the spices.
• Shake the container before using it to help distribute spices in the mix.

Nutrition

Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 4mg | Potassium: 79mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 512IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg

The post Baharat Spice Mix appeared first on Foolproof Living.

How to Trim Zucchini?

The key to proper zucchini meal prep is ensuring your veggies are clean, unblemished, and fresh before slicing them. In just two simple steps, you can transform this summer vegetable into dozens of low-carb meals, from a hearty stew to a savory stir-fry. 

1. Wash and dry: Wash the zucchini under cold water, using your hand to remove dirt and debris. Use a clean kitchen towel to dry the veggie fully.
2. Trim zucchini: Use a sharp paring knife to remove any remaining blemishes or bruises. Then, trim off the top and bottom of the squash—both the stem end and the base—cutting off about ½ inches on either side. Discard the chopped-off bits.

Do You Peel Zucchini Before Slicing?

It’s completely up to your preference when deciding whether or not to peel your zucchini before cutting. 

I personally like to keep the skin on before chopping. The skin is soft, thin, and perfectly edible—especially when the squash is in season. Plus, the skin often contains the highest concentrations of antioxidants and potassium, which may account for its ability to help bring down blood sugar and insulin levels.

However, if you prefer, you can peel the zucchini skin. To do so, hold your trimmed zucchini firmly in one hand and use a vegetable peeler to remove the skin. Be sure to rotate the zucchini as you work your way around its surface until all of the skin is peeled.

How to Cut Round Zucchini?

Zucchini rounds make the perfect cut for many of my favorite preparation methods. Add olive oil to your frying pan and sautee panko-crusted veggie coins for a savory sautéed zucchini side, or fire up the grill and prepare yourself for smoky and tender vegetable kabobs. No matter how you cook it, zucchini makes the perfect summer vegetable to serve on the side of a main dish.

However, remember that the ideal thickness of your rounds will depend on your recipe. For instance, cutting zucchini thickly is best when making kabobs, as the veggies will better withstand the grill’s high heat and the kabob skewer. However, sautéed zucchini works best with thinner slices to ensure thorough cooking.

• How to Cut Zucchini Rounds? Use a sharp knife to chop the veggie perpendicular to its length. Beginning at one end of the squash, slice round pieces in your desired thickness.

• How to Cut Zucchini into Half-Moons?
  1. Slice the zucchini down its middle: Halve the zucchini, cutting lengthwise down its body. 
  2. Cut half moons: Lay the zucchini halves on their long edges next to one another. Arrange them perpendicularly to your knife, and chop half-moon cuts in your preferred thickness from one end of the zucchini to the other.

How to Cut Zucchini Spears?

If you’ve ever wondered how to cut zucchini fries or what shape to cut your zucchini for optimal grilling, this guide to slicing spears is just what you need. This shape is sturdy enough to take the heat of grilling and roasting, and it makes an irresistible side when coated in a panko-parmesan mixture and baked or air-fried.

1. Cut the zucchini in half: Slice your zucchini lengthwise into two halves.
2. Slice the spears: Cut lengthwise along each half, slicing each into three equal pieces.
3. Trim: If necessary, cut your spears into shorter or thinner pieces to match your recipe.

Again, don’t be afraid to cut your spears to your desired length. For instance, if we are making roasted zucchini spears, we cut each zucchini in half, then cut each half into three equal slices—a great way to get firm, long strips of squash. However, you may prefer to chop the zucchini spears into smaller lengths should you prefer a more snack-friendly recipe such as zucchini fries.

How to Dice Zucchini?

Cubed zucchini—also known as diced zucchini and chopped zucchini—is a must-have for dozens of tasty recipes. 

Because of the bite-size pieces that result from this cutting method, it’s perfect for vegetable soups or stews—my favorite being a creamy, vegan-friendly Zucchini Soup! You can make the ultimate healthy side dish in minutes with just a handful of ingredients.

1. Slice the zucchini in half: Cut your zucchini in half lengthwise.
2. Cut spears: Draw your knife lengthwise along each half of the zucchini. Each half should yield about three equal spears, depending on your desired thickness.
3. Cube the zucchini: Align your spears perpendicularly to your knife and dice the zucchini into your desired cube size. 

How to Cut Zucchini into Matchsticks?

There’s no need to stress when you want how to cut zucchini for stir fry. This matchstick cutting method—also known as a julienne cut—results in beautiful, thin strips of zucchini that make the ideal addition to dozens of stir-fry recipes.

1. Halve the zucchini: Slice the zucchini lengthwise to get two halves. 
2. Cut it into strips: Cut each piece lengthwise, slicing each half into smaller, thinner strips. If any strip is too large, you may cut it even more finely.

How to Thinly Slice Zucchini

Slicing zucchini thin is a perfect way to get exquisitely fine veggie strips, sheets, or ribbons.

The delicate, tender slices of thinly sliced zucchini are great for baked squash dishes. This cutting method is especially convenient when you need to slice zucchini for lasagna recipes with gooey cheese and a robust pasta sauce like my Zucchini Lasagna and Zucchini Lasagna rolls. They also make a great addition to delectably light salads, like my Zucchini Kale Salad.

I recommend using a sharp vegetable peeler when making these thin slices—ideally, a Y peeler if you have one. However, a sharp knife would also work to make zucchini ribbons, though getting uniform slices might be more difficult.

1. Shave the zucchini: Hold one end of the zucchini firmly in one hand. Use your free hand to grate your vegetable lengthwise with your vegetable peeler.
2. Transfer to a cutting board: The zucchini will become too thin to hold as you start coming to the end of your peeling. When you can no longer easily grip your veggie, lay it on your cutting board and use the surface as support as you slice the final thin ribbons.

You can also slice your zucchini with a mandoline slicer to produce similarly thin, equal strips of vegetables. However, keep in mind that unless you have a protective glove (affiliate link), it may be difficult to get your veggies to stick to the blades while performing the slicing motion. Still, this easy kitchen tool is incredibly helpful when you have gloves on hand—even without a mandoline guard!

Similar How-To Guides

Need a refresher on sharpening your knife skills when cutting veggies? Here are a few more how-to guides you might also like:

• How to chop kale for a salad
• How to cut squash into cubes
• How to cut eggplant

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How To Cut Zucchini (6 Ways!)

Learn how to cut zucchini in 6 different ways:  trimmed, cut into rounds, spears, diced, mathcsticks, and sliced thinly. Follow this easy step-by-step guide to sharpen your knife skills and use zucchini with confidence in your recipes.

Course Vegetarian

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 zucchini

Author Aysegul Sanford

Equipment

• 1 Cutting Board
• 1 Sharp Knife
• 1 Y Peeler

Ingredients

• 1 zucchini

Instructions

• Rinse the zucchini under cool water. Use your hand to remove dirt and debris, then dry with a clean kitchen towel.
• Use a sharp knife and sturdy cutting board to slice off the top and bottom ends of the zucchini. Slice off any blemishes or bruises. Discard the removed pieces.
• Cut the zucchini according to your preferred method below.

Zucchini Rounds

• Cut the zucchini in half lengthwise.
• Beginning at one end, cut the zucchini perpendicularly to its length. Slice round pieces in your desired thickness.

Zucchini Half-Moons

• Halve the zucchini down the length of its body.
• Set the two halves next to one another, cut-side down and perpendicular to your knife. Begin at one end to slice down the veggie halves, cutting half-moon pieces in your preferred thickness.

Zucchini Spears

• Cut the zucchini lengthwise into two halves.
• Slice each half lengthwise into three equal pieces.
• If desired, cut the spears into shorter or thinner pieces.

Diced Zucchini

• Slice the zucchini in half down its length. Cut each half lengthwise into three equal slices.
• Rotate the slices so they lie perpendicularly to your knife. Begin at one end and dice the zucchini into cubes of your preferred size.

Zucchini Matchsticks

• Halve the zucchini lengthwise.
• Cut each half along its length into your desired thickness. If desired, you may cut your slices shorter to match your recipe.

Thinly Sliced Zucchini

• Firmly grasp one end of the zucchini in hand. With your other hand, draw a vegetable peeler (you can use a regular vegetable peeler or Y peeler) lengthwise along the vegetable.
• Lay the zucchini on the cutting board when it becomes too thin to hold. Use the surface as a support to finish peeling down its surface.

Notes

• Peeling zucchini is optional, as zucchini skin is edible. If you decide to peel your zucchini, be sure to trim it first. Then, firmly hold one end of the zucchini in one hand. Use a vegetable peeler to remove the skin, rotating the vegetable as you work your way around its surface.
• Mandolin Slicer: You can also slice your zucchini with a mandoline slicer to produce similarly thin, equal strips of vegetables. However, keep in mind that unless you have a protective glove, it may be difficult to get your veggies to stick to the blades while performing the slicing motion. For that reason, we prefer a vegetable peeler instead of a mandolin slicer for cutting thinly zucchini slices (to make our Zucchini Lasagna recipe.)

The post How To Cut Zucchini appeared first on Foolproof Living.

So, go ahead and make a batch and bring the most-loved flavors of the Mediterranean region to your own kitchen with this unique combination of warming spices you probably already have in your spice cabinet.

What is in Mediterranean seasoning?

Also referred to as a Mediterranean herb blend, this seasoning is a classic mixture of common Mediterranean spices and herbs—basic, natural ingredients you likely already have in your spice cabinet!

• Garlic powder: I use garlic powder here. However, you can use granulated garlic if you can’t get your hands on it. The granulated version is thicker compared to its powdered version. Therefore, if you prefer a finer Mediterranean spice mix, simply use a food processor or spice grinder to crush your granulated garlic into smaller fragments.
• Onion powder
• Dried basil
• Dried oregano: I prefer Italian oregano in this spice blend recipe due to its minty, herbaceous undertones. Mexican oregano will add too much citrusy flavor, resulting in a different flavor profile. 
• Dried dill weed
• Dried parsley
• Dried rosemary
• Dried thyme
• Ground black pepper
• Dried Lemon peel: This is probably the only ingredient that may require a trip to the store, but it is worth it. Dried lemon peel (affiliate link) lends this simple spice mixture an irresistible hint of fresh, tart flavor—in addition to its signature bright color. However, you could also use orange peel. And if that doesn’t work, you can add fresh lemon zest right before you are ready to use this Mediterranean seasoning in your recipe.

How to Make This Recipe?

You can have a sumptuous flavoring for all your favorite dishes in just five minutes and one step.

Simply add your ingredients to a small mixing bowl, adjusting the salt and seasoning levels to your taste. Mix until thoroughly blended. Use it in your recipe right away, or transfer the Mediterranean herb seasoning to an airtight jar for later use.

Storage Instructions

Whether you’re using this Mediterranean spice blend recipe for weeknight meals or a special occasion, use these storage tips to ensure that your mix stays fresh and flavorful for months.

• Airtight container: It’s essential that you store your Mediterranean herb mix in an airtight container to ensure the ingredients don’t lose their flavor over time. A jar with a tight-fitting lid is ideal.
• Check for dryness: Ensure your storage container is fully dry before adding your spice mixture. Also, if you dried your own fresh herbs, ensure all ingredients are completely dry before storing them. Any moisture will make your blend difficult to use, dull its flavors, and may result in unwanted bacteria or mold.
• Store in a dark place: To keep your spices’ flavors as robust and fresh as possible, store your mixture in a cool, dark place, such as a pantry or cupboard. Exposure to heat and sunlight can strip your herbs of their flavors and limit how long you can use them. 
• Date and label: I recommend dating and labeling your Mediterranean spices and herbs before storage to keep track of their freshness. This way, you won’t have to fret over your calendar every time you prepare a new dish.
• Use within six months: To ensure maximum flavor, I suggest using it within six months of preparation. Though the seasoning won’t go bad, it will likely lose its potency the longer it sits.

Uses of this Mediterranean Spice Mix

There are endless ways to incorporate it into your cooking. In minutes, you can add fresh, sunny flavors to fan-favorite recipes, from hearty chicken to light seafood.

• Rub for chicken and turkey: This Mediterranean rub does wonders to enhance the succulent, tender flavors of chicken and turkey recipes. Use it to season chicken thighs in my Mediterranean Chicken with Lemon to bring out their zesty profile. Or, sprinkle a bit over my Baked Split Chicken Breast for a savory, herby addition perfect for soups, salads, and everyday meal prep. For an elegant recipe made for presentation, you could use this spice in my Baked Turkey Tenderloin or add it to my Middle Eastern Chicken Kabob recipe for a summer-ready dish any party crowd will love.
• Beef and steak seasoning: Using Mediterranean spices for beef is an easy way to balance the hearty flavor of steaks, burgers, meatballs (hello, Turkish Kofte!), and roasts with delicately fresh flavors. 
• Lamb: If you’re a fan of its grassy, robust taste, I recommend using your Mediterranean spices for lamb. Take your recipe to the next level by adding this seasoning mix to lamb shanks, grilled chops, or lamb burgers with feta.
• Grilled seafood: It’s no secret that Mediterranean cuisine and fresh seafood go hand in hand. Rub fresh-caught fish with olive oil, lemon juice, sea salt, and Mediterranean seasoning for a delectable dish that comes together in minutes. Or, add a dash of this tasty rub on some of my favorite seafood recipes, like Grilled Mahi Mahi and Shrimp Kabobs. 
• Marinades and sauces: You won’t be able to resist eating your favorite sauces by the spoonful when you include this simple recipe. Add a touch of authentic Mediterranean taste to flavorful kitchen staples, like Basil Tomato Sauce, Green Pasta Sauce, or Garlic Butter Sauce. Or, elevate your meat marinades using it in my basic Easy Shrimp Marinade or Greek Yogurt Chicken Marinade recipes.
• Salad Dressings: Looking for an easy way to bring your weekday salads to life? Mix your Mediterranean seasoning with olive oil, minced garlic, and either lemon juice or vinegar, and you’ll have a light, healthy salad dressing you can use all week long. You can also embellish my tart Lemon Dressing or creamy Yogurt Dressing by adding a pinch of this easy mixture.
• Soups and stews: There’s no reason why your favorite soups shouldn’t explode with flavor. Add this Mediterranean blend to my healthy Broccoli and Feta Soup, creamy Red Lentil Soup, or hearty beef stews (hello, Eggplant Beef Stew!) to enliven every spoonful with herby, savory flavors.   
• Bread dipping oil: The only thing better than a piece of freshly baked bread is one that you serve alongside delicious dipping oil. This Olive Oil Bread Dip would be the perfect accompaniment to dozens of menu ideas—with the addition of this spice mix, of course!
• Sautéed or roasted vegetables: While some may only think to use this Mediterranean rub for chicken, this fragrant spice mix is one of the easiest ways to add mouthwatering flavor to your favorite veggie dishes. I love including this simple spice in tasty sides, like Pan Roasted Eggplant, Roasted Whole Carrots, and Roasted Cauliflower. 

FAQs

Other Homemade Seasoning You Might Also Like:

• Blackened Seasoning
• Baharat Spice Blend

If you try this Mediterranean Seasoning recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mediterranean Seasoning Recipe

This Mediterranean spice mix is perfect for flavoring meats, vegetables, soups, stews, sauces, and more. Use this unique blend of spices and herbs in your recipes and bring the Mediterranean to your table.

Course Seasoning

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 21kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ½ tablespoon dried dill weed
• ½ tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon lemon peel
• 1/2 teaspoon Kosher salt
• 1 teaspoon coarsely ground black pepper

Optional

• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon

Instructions

• In a small bowl, mix all the ingredients and transfer the mixture to an airtight jar.

Notes

• Yields: This recipe yields 1/3 cup of spice blend. However, it can be multiplied as many times as you need.
• Storage: B sure to store your mixture in a cool, dark place, such as a pantry or cupboard. As long as it is kept in an airtight container, it should be fresh for up to 6 months. It would technically still be good after then, but we find that you get the freshest flavors if you use it within the first 6 months.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 296mg | Potassium: 110mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Mediterranean Seasoning appeared first on Foolproof Living.

What is Blackened Seasoning?

Blackened seasoning, also referred to as “Blackening Seasoning”, is a traditional Louisiana spice blend that creates a crisp, blackened exterior when added to meat, poultry, or seafood and cooked in a hot cast iron skillet. 

Popular in Cajun cooking, this iconic spice mixture often includes paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, black pepper, and salt. 

What is in Blackened Seasoning?

You only need a handful of pantry-ready ingredients to make this iconic Louisianian spice mix:

• Paprika: Smoked paprika is ideal for giving this Cajun blackened seasoning its signature smoky flavor. However, regular paprika will also work.
• Onion powder
• Garlic powder
• Dried oregano
• Dried thyme
• Ground black pepper
• Kosher salt: Salt is the key ingredient to livening up the other spices’ unique flavors. However, if you’re watching your sodium intake or simply want to limit how much salt you use, you can easily make a salt-free blackened seasoning by omitting the salt. 
• Cayenne pepper: Though cayenne pepper is optional, it’s a great addition if you want to give your rub a spicy kick. Feel free to heat level according to your taste buds.
• Other optional additions: While these are the basic blackened spice mix ingredients, you can also add other spices for more complex flavor profiles. Some of my favorites include ground cumin, white pepper, and dried basil—though there are countless others to try.

How to Make It?

Making blackening seasoning is an easy way to infuse your kitchen with bold, aromatic flavors. With a total time of five minutes, making this recipe is as easy as it gets.

1. Mix the spices: Place all the blackened seasoning ingredients in a small bowl. Stir them together until they blend evenly.
2. Store: Transfer the mixture into an airtight container with a tight-fitting lid—such as a mason jar and store it in a cool, dry space. Your blackened seasoning will stay fresh for up to a year.

How to Use Blackened Seasoning?

You’ll add countless mouthwatering dishes to your recipe book when you make your own blackened seasoning. Prepare to cook like a master Lousianian chef with these tasty menu ideas.

• Meat: The traditional way to enjoy this blackening spice blend is by using it to create a flavorful crust on meats. I love dredging my favorite meats (i.e., shrimp and salmon) through this homemade seasoning, making the perfect blackening recipe for fish, chicken, seafood, and steak. I even use this seasoning as the flavor base of my Blackened Mahi Mahi recipe. 
• Vegetables: This blackening spice recipe is essential when adding a savory, piquant flavor to grilled or roasted vegetables. Sprinkle it on veggies like corn, zucchini, potatoes, and eggplant for a simple veggie dish.
• Pasta, rice, and grains: One of the best ways to use this versatile seasoning is in your favorite grain recipes. Add this secret ingredient to creamy pasta sauces, or sprinkle it in a bowl of plain rice to give it a kick of New Orleans flavor.
• Nuts and popcorn: Transform your everyday snacks into five-star fare by adding a dash of this robust seasoning. I love sprinkling this DIY blackened seasoning over a bowl of nuts or popcorn, giving each bite an out-of-this-world taste.
• Soups and stews: Just like Italian seasoning, this easy blackened seasoning recipe is just what you need to take your soup-making to the next level. With just a few simple ingredients, every tablespoon will burst with delicious, bold flavors.

Expert Tips

There’s no guesswork when making this easy blackening seasoning recipe. These pro tips will make your kitchen smell like a gourmet market any day of the week.

• Fresh spices: The best blackened seasoning begins with fresh spices. Not only do quality spices have a more potent flavor, but they’ll also keep your seasoning fresher for longer. Be sure to check the expiration date of all your ingredients before adding them to your mixture, and use new ingredients whenever possible. 
• Sealed storage: Tightly seal your blackened seasoning in an airtight container to keep it fresh during storage. I also recommend placing your sealed seasoning in a cool, dark place to keep the flavors from drying out.
• Mix well: To give every teaspoon of this blackening spice mix a well-balanced taste, evenly blend the spices. Each spoonful should have an equal amount of every ingredient.
• Make it your own: The best part about the ingredients in blackened seasoning is how easy they are to adjust. Feel free to experiment with each spice’s proportions to satisfy your own preferences. For example, you could give your rub more heat by increasing the amount of cayenne pepper. Or, add more paprika for a smokier, deeper taste.
• Adjust salt: If you’d prefer a low-sodium blackening seasoning, add less salt to your mixture or omit it altogether.
• Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your spices to smoke, resulting in coughing or irritation if inhaled directly. To avoid this from happening, I recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

FAQs

Still have questions about this homemade blackened seasoning? Don’t worry! This simple guide covers everything from cajun seasoning vs. blackened seasoning to how to adjust spice levels.

If you try this Blackening Seasoning recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Blackened Seasoning Recipe

Learn how to make your own blackened seasoning and use it to blacken fish, chicken, steak, and vegetables. This unique seasoning mix is an inexpensive and easy way to add spicy, smokey, and earthy flavors to all your favorite dishes.

Course Condiment

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 13kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons smoked paprika
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• ½ teaspoon Kosher salt

Optional:

• ½ teaspoon cayenne pepper

Instructions

• Mix all the ingredients in a small bowl and stir to ensure that they are evenly blended.
• Store in a jar with a tight-fitting lid (such as a mason or a small glass jar) for up to a year.

Notes

• Yields: This recipe makes ¼ cup of blackened seasoning. It can be multiplied as needed.
• Make it your own: Feel free to adjust the amount used according to your taste buds. This also applies to the amount of salt used. If you prefer to salt your food separately, we recommend omitting salt.
• Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your seasoning mix to smoke, resulting in coughing or irritation if inhaled directly. To avoid discomfort, we recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 293mg | Potassium: 64mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The post Homemade Blackening Seasoning appeared first on Foolproof Living.

It is also a great alternative to chicken broth to make a recipe vegan or vegetarian. Not to mention, just like my Corn Cob Stock, making veggie stock takes much less time than meat stocks so you have no excuse not to try!

Vegetable Stock Ingredients

The ingredients for vegetable broth are simple, healthy, and all-natural with a ton of add-in options.

For broth vegetables, I recommend using neutral vegetables with savory flavors, such as onions (with the onion skin!), carrots, celery stalks, and fresh garlic cloves.

To give your soup stock recipe extra rich flavor, you’ll also need fresh herbs, like fresh parsley and thyme; salt (both kosher salt and sea salt will work); whole peppercorns, and water.

How to Make Vegetable Broth

Wondering how to make your own vegetable broth? These simple, beginner-friendly instructions will give you exquisitely flavored, perfectly simmered broth every time.

1. Place ingredients in the pot: Add the onion, carrots, celery, garlic, fresh parsley, fresh thyme sprigs, salt, pepper, and other optional add-ins into a large stock pot (affiliate link) or Dutch oven (affiliate link.)
2. Add water: Pour the water into the pot.
3. Boil & simmer: Place the lid atop the pot and bring the mixture to a boil over medium-high heat. Once the stock comes to a boil, reduce the heat to medium. Let the mixture simmer for 60-90 minutes, stirring once or twice during this time.
4. Cool & strain: Let the veggie stock cool for 10-15 minutes. Then, carefully strain the liquid with a fine mesh strainer (affiliate link) placed over a large, heat-proof bowl. Using the back of a spoon, gently press the vegetables for the stock into the strainer to release their juices. Discard the veggies once finished.

5. Store: Transfer the vegan vegetable stock into airtight jars. Let them cool to room temperature and label them before storing them in the fridge or freezer.

How Long to Cook Vegetable Stock?

Once your vegan stock comes to a boil, I recommend letting it simmer for 1 to 1½ hours. Any longer, and the vegetables’ flavors begin to break down.

How to Store, Freeze, and Thaw?

The best part of this homemade vegetable stock recipe is how easy it is to store for effortless meal prep. Store it to make a soup the next day, or freeze it for a handy ingredient to use months later.

• Storage: Pour your veg stock into airtight mason jars (or any airtight container of your choice.) A large heat-proof measuring cup with a sprout (affiliate link) will help streamline this step. Once your jars reach room temperature, transfer them to the fridge for up to 5 days.
• Freezing instructions: Transfer your cooled soup stock to freezer-safe, airtight containers—such as these Weck Jars (affiliate link) —being sure to leave a few inches open at the top. Then, store your stock in the freezer for up to 6 months. Adding removable freezer labels (affiliate link) helps me keep track of expiration dates. 
• Thawing instructions: To thaw your homemade veggie stock, place it in the fridge overnight.

Vegetables to Avoid Adding to Broth

Though there are countless vegetables to use in vegetable broth, there are a few veggies to avoid. Eliminating the following ingredients will ensure your vegan broth recipe is as smooth and tasty as possible.

• Starchy vegetables: I recommend avoiding starch-based vegetables, like potatoes (including sweet potatoes, baby potatoes, yellow potatoes, and potato peels) and turnips. These ingredients will make your stock clumpy and cloudy.
• Zucchini and green beans: Vegetables like zucchini and green beans become bitter when simmered too long and may harsh the savory flavors of your broth.
• Brassica family veggies: Vegetables from the Brassica family—including cruciferous vegetables, like kale, broccoli, cauliflower, cabbage, mustard greens, and bok choy—will likely turn your veggie broth bitter. However, I often use kale stems (check out this handy guide to properly remove stems from kale) and chard stems as an addition. 
• Beets and beet skins: These reddish-purple veggies will likely transfer their color into your stock, resulting in off-colored dishes when cooking.

Expert Tips

You don’t have to be a master chef to make the best-tasting vegetable broth. Here are a few pro tips to help you as you make your own vegetable stock.

• Rinse and chop veggies well: Be sure to remove all harmful debris from your veggies. When rinsing your ingredients, I recommend scrubbing them lightly under cold tap water with a soft vegetable brush. Then, chop your veggies into small pieces to ensure they release maximum flavor into your stock.
• Choose fresh ingredients: Using fresh vegetables is the best way to give your vegetarian broth the best flavor. Avoid wilted or overripe produce, as these ingredients will give your vegetable soup stock a bitter taste. Organic vegetables are always preferable, but non-organic ones would also work.
• Mix and match vegetables: To us, the secret to a good vegetable broth is to use a variety of vegetables in your mix. And when doing so, it is important to avoid using a lot of one kind. 
• Roast or sauté your veggies: Roasting or sautéing your vegetables before adding them to your stock will help release their garden-fresh flavors, resulting in extra complexity and depth. These pre-cooked veggies will give you a brown vegetable stock with a more robust flavor than white stocks. To sauté your vegetables, cook them in a skillet with one tablespoon of olive oil for 15 minutes. To roast them, cook them in a 300-degree F. oven for 30-35 minutes.
• Begin with cold water: I recommend beginning with cold water when cooking your veg stock. This more significant temperature differential will gradually extract the vegetables’ flavors, resulting in greater depth and a richer taste.
• Simmer gently: After boiling your vegetable broth, reduce the mixture to a gentle simmer. This lower temperature will ensure that your stock comes out savory—not bitter—and clear.
• Strain the veggie stock: Once the cooking time is completed, pour the mixture through a fine-mesh strainer to remove the remaining vegetable pieces. Some people also line it with a cheesecloth, but it is optional. Press the veggies against the strainer to extract their juices, then discard the remaining solids. This process will give your stock the most flavor while ensuring a smooth, clear texture.
• Cool completely before storing: Before storing your DIY vegetable broth, let it reach room temperature. This cooling will ensure your storage containers don’t crack in the cold, reduce unwanted condensation, and prevent bacterial growth.
• Adding salt: To avoid oversalting it, I prefer to begin with a small amount of salt —only one teaspoon—and add more as the flavors develop. However, if you prefer a saltier taste, you can add more.

• Vegetable Stock with Scraps: It is no secret that making homemade stock from vegetable leftovers is another popular method. Many people save their cooking trimmings and peels (such as carrot peels and onion skins) and store them in a freezer bag for future stock making. We are also fans of that method so we have dedicated a separate article to it, titled “How to make vegetable Stock from Scraps (and frozen scraps)”, where we covered the process in depth.

How to Use Veggie Stock

You can create hundreds of dishes using vegetable stock as a foundation point. Put it to good use with some of the suggestions below:

• Vegetarian soup recipes: Veggie stock is a must when making these delectable soup dishes. Get your fall fix with a creamy, 30-minute dish like Pumpkin Ginger Soup or Wild Rice Chicken Soup. Or, use your stock for a soup recipe like my Spiced Chickpea Stew or Green Lentil Soup for a dish as delicious as it is filling.
• Cooking grains or legumes: It doesn’t matter whether you prefer to cook quinoa on the stove, in an Instant Pot, in a rice cooker, or in the microwave. Prepare your quinoa with veggie broth, and you’ll be astounded by your grains’ savory flavor. You can even use vegetable stock for cooking wild rice or in popular wild rice recipes like my Wild Rice Pilaf or Wild Rice Stuffing. Looking for a hearty Mediterranean option? Cooking bulgur with this stock is an easy way to elevate your cooking or make dishes like Bulgur Pilaf. This vegetable broth recipe even makes an excellent base for cooking risotto!
• Mashed potatoes: Looking for a healthy alternative to buttery mashed potatoes without sacrificing flavor? Instead of using milk or cream, try using veg stock instead! With this easy recipe, your mashed potatoes will come out rich and flavorful in no time.
• Braising and sautéing vegetables: Add sophisticated depth to your favorite vegetable sides—like my Pan-Seard Mushrooms and Asparagus—by lightly braising them with vegetable stock.
• Sauces and gravies: This quick vegetable broth provides an ideal base for dozens of savory sauces, like any of your pasta sauces or gravy.
• Steaming vegetables: When you make your own vegetable broth, you have the perfect ingredient to give steamed vegetables an incomparably rich taste. Use your veg stock instead of water in Steamed Asparagus or any other steamed vegetable for an easy flavor upgrade.
• Vegetable curries: Nothing beats the earthy, spicy taste of warm curry. Using my veggie stock recipe, you can add succulent flavor to dishes like Cauliflower Curry, Butternut Squash Red Curry Soup, and Curried Brown Rice.

FAQs

It’s a cinch to make vegetable broth from scratch. Here are the answers to some of the frequently asked questions:

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How to Make Vegetable Stock

Learn how to make vegetable stock at home cheaper than store bought vegetable broth. Homemade veggie stock is such as easy way to elevate any of your soups, stews, sauces and casseroles.

Course Vegan

Cuisine American Vegan

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 cups

Calories 107kcal

Author Aysegul Sanford

Equipment

• 1 Large stock pot or a Dutch oven
• Weck Jars For storing (Freezer friendly)
• 1 Fine mesh strainer
• 1 Large measuring cup with a spout for easy pouring (optional)
• Removable kitchen labels

Ingredients

• 2 large onions roughly chopped
• 4 medium size carrots chopped in 2-inch pieces
• 2 celery stalks chopped
• 1 whole head of garlic cut in half widthwise
• 5 sprigs fresh parsley
• 3 sprigs fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon black peppercorns about 8-10 whole peppercorns
• 10 cups water

Optional Add-ins

• 1 cup Mushroom or mushroom stems
• 1-2 bay leaves
• 1 leek with the top

Instructions

• Place onion, carrots, celery, garlic, fresh parsley and fresh thyme sprigs, salt and pepper and any of the optional add ins into a large stockpot or a Dutch oven.
• Pour the water in.
• Put the lid on and bring to a boil on medium-high heat.
• Once it comes to a boil, turn the heat down to medium and let it simmer, stirring once or twice, for about an hour to hour and a half.
• Let it cool for 10 – 15 minutes and carefully strain using a fine mesh strainer placed over a large heat proof bowl, pressing the juices out of the vegetables with the back of a spoon. Discard the veggies.
• Transfer the vegetable broth into jars. Cool them to room temperature before storing in the fridge or freezing for later use.

Notes

• Rinse your vegetables well: It is best to give your vegetables a quick rinse to get any debris before using them in your stock. You can also use a soft brush to gently rub them (such as carrots). This way, there is no need to peel them. Needless to say, avoid using moldy or rotten vegetables.
• Vegetables to avoid: You can use this basic recipe and add more veggies based on what you have on hand. However, we recommend avoiding cruciferous vegetables such as kale, cabbage, and Brussels sprouts as they can make your broth bitter. Also, starch veggies like potatoes would make your stock cloudy so it is best not to use them.
• Storage & freezing instructions: You can store your stock in an airtight container (such as a mason jar) in the fridge for up to 5 days. You can also freeze it for up to 6 months. Thaw it in the fridge overnight.
• Vegetable stock with scraps: You can make vegetable broth using kitchen scraps or even frozen scrap. The method is similar but there are a few other things to pay attention to. If you want to try that method, check out our detailed post on how to make veggie broth from scraps to learn more.

Nutrition

Calories: 107kcal | Carbohydrates: 25g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4780mg | Potassium: 411mg | Fiber: 5g | Sugar: 9g | Vitamin A: 177IU | Vitamin C: 22mg | Calcium: 162mg | Iron: 2mg

The post How To Make Vegetable Stock appeared first on Foolproof Living.

Add it to sauces for a rich, savory flavor, or use it as a delicious base for your favorite soups and stews. No matter how you use it, vegetable scrap broth will make your kitchen taste like a five-star restaurant. 

What Veggie Scraps to Use for Stock?

Don’t know what ingredients to add to your veggie scrap stock? Using this master list, you’ll find dozens of ideas, from hearty vegetable trims to savory veggie peels. 

• The outer layer and skin of alliums: One of the most flavorful additions that you can add to a veggie broth from kitchen scraps is the outer layer of vegetables like onions, shallots, and garlic. In particular, onion skins and onion peels give scrap stock a hearty, robust taste.
• Green parts of scallions and leeks: The green ends of green onions and leek tops can add mild, grassy undertones to your vegetable broth with scraps.
• Fennel tops: Full of sweet, licorice flavor, fennel tops make a great addition.
• Carrots and carrot tops: These carrot bits unlock sumptuous, sweet flavors in your stock. As a bonus, they also add great color!
• Corn cobs: If you are like us a huge fan of the popular Mexican dishes, Mexican Corn Salad or Mexican Street Corn Soup and make them during the summer months, with this recipe, you can use the leftover corn cobs to lend your own vegetable broth a sweet, buttery taste. And if you have so many corn cobs then you can also make our Corn Broth recipe.
• Mushroom stems: Don’t throw away your mushroom scraps the next time you make Roasted Portobello Mushrooms or Shiitake Mushroom Soups. Mushroom stems are the perfect ingredient to give your homemade stock an earthy, full-bodied flavor.

• Tomatoes and tomato skins: Some of my favorite leftover vegetable scraps to add are tomatoes and tomato skins. These pantry-classic ingredients add a bright and sweet flavor to any homemade broth.
• Vegetable peels: Nearly any vegetable peel will work in this flavorful stock recipe, from carrot peels to squash peels. Even pea pods add delicious notes to this flavorful vegetable stock.
• Herbs and herb stems: After using fresh herbs in a dish be sure to add your leftover stems to your vegetable stock! Fresh parsley and thyme are some of the best things to brighten up the taste of your vegetable scrap stock.
• Peppers: There’s no need to let the tops of your bell peppers go to waste. Add them in for a light, earthy flavor. However, I recommend using bell peppers in small amounts, as they can give them a bitter taste if used too much.
• Asparagus ends: Put your leftover asparagus bits (including the woody ends) to good use and add to the saved scraps pile. 

What Vegetable Scraps Are Not Good for Stock?

There are no strict rules regarding which veggie scraps should be avoided in making vegetable stock. With that being said, in an ideal scenario, it would be preferable to exclude certain vegetables or at least use them sparingly. Below are a few of those:

• Cruciferous vegetables: Avoid adding many vegetables from the Brassica family—such as kale, cabbage, cauliflower, broccoli, chard, and Brussels sprouts, as these veggie scraps may give your broth a bitter flavor.
• Starchy vegetable trimmings: I don’t recommend adding the skins and trimmings of starchy vegetables, like potatoes or potato skins, to your broth recipe, as they tend to make the stock cloudy.
• Beets: I avoid beets in my kitchen scraps pile because they carry an intense color and overpoweringly earthy flavor.
• Eggplant: I recommend avoiding eggplant trimmings in your food scraps to eliminate an unwanted slimy texture and unnecessarily strong flavor.
• Spicy peppers: It isn’t easy to cook with veggie stock that’s too spicy. That’s why I avoid spicy peppers—such as jalapeños, serranos, and habaneros—when preparing my vegetable scrap stock.
• Artichokes: Artichoke pieces tend to have a powerful taste that will overwhelm the other, more nuanced flavors of vegetable scrap broth.
• Rotten or moldy vegetables: The most important rule of thumb is to use vegetables that aren’t rotten or moldy, as these ingredients will give your stock a bitter flavor and even pose a health risk.

How to Save Vegetable Scraps for Stock

Wash the vegetables well before use to keep the scraps as fresh, clean, and tasty as possible. A soft kitchen brush works well to eliminate any unwanted soil and debris. This way, your peels, ends, leaves, stems, and trimmings are ready to use directly after cutting.

• In the fridge: You may store your vegetable scraps in an airtight Ziploc bag in the refrigerator and add them to your veggie scrap stock once you collect 4-6 cups. Labeling your bags will help ensure your ingredients don’t go bad before you use them. 
• In the freezer: Another way to collect vegetable scraps is by putting them in an airtight container or a freezer bag in the freezer. Once you reach 4-6 cups, you can save them for later or make veggie stock immediately.

How to Make Vegetable Broth from Scraps

Making vegetable stock from scraps is the best way to use up vegetable leftovers without hassle. Follow these effortless instructions for savory, rich broth every time.

1. Add the ingredients: Place all the veggie scraps, salt, and peppercorns into a large stock pot or Dutch oven. If you’re making vegetable stock from frozen scraps, you don’t need to thaw them first. Just keep in mind that the total time of cooking will be longer. Pour the water over the veggie scraps, put the lid on the pot, and bring the contents to a boil over the stovetop. 
2. Let it simmer: After it boils, leave the lid ajar, and let it simmer for 1-1½ hours.
3. Strain: Strain the veggie stock broth by placing a fine-mesh strainer over a large bowl. Discard or compost the leftover vegetables.
4. Cool the stock: If you are using it right away, use it in your dish. Otherwise, pour the stock into mason jars or airtight plastic containers, and let the liquid cool to room temperature.
5. Store: Once the liquid has cooled, store it in the fridge, or freeze it for later use.

How to Store, Freeze, and Thaw

• Store: Place broth in airtight plastic containers or mason jars. Once they are fully cooled, place them in the fridge and use them within 5 days.
• Freeze: To freeze, let the liquid come to room temperature in freezer-safe airtight containers (such as Weck jars). Leave 1-2 inches at the top of each container. Then, store the stock in the freezer for up to 6 months.
• Thaw: Thaw the frozen broth in the fridge overnight.

How to Use It In Your Cooking?

There are countless ways to use this flavorful homemade veggie stock from scraps. From creamy risotto to hearty soup recipes, the possibilities are endless when you make your own vegetable stock. 

• Soups and stews: Veggie scrap stock makes a rich, flavorful base for countless delicious soup and stew recipes. Whether you whip up an umami-packed, one-pot Shiitake Mushroom Soup or a hearty, vegan French Lentil Soup, your kitchen scraps can create mouthwatering flavors in under an hour.
• Poached vegetables with meat and fish: Who can resist buttery, tender veggies alongside a protein-packed main? Use your vegetable broth from scraps to make these crowd-pleasing menus, and your dinner guests won’t resist a second plate.
• Risotto: Rich, creamy, and utterly delicious, risotto is one of my favorite Italian dishes. Now you can add incomparable savoriness to every bite by whipping up this classic recipe using this simple recipe as the cooking liquid.
• Cooking grains: There’s no reason why your grains have to be bland. You can give anything from Jasmine Brown Rice, Black Rice Pilaf to white rice, and even Stovetop Quinoa gourmet taste using vegetable scrap stock.

FAQs:

Have more questions about this homemade vegetable broth with scraps? This simple guide covers everything from making vegetable broth from frozen scraps to alternate cooking methods.

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Vegetable Stock from Scraps Recipe

The foolproof method for making vegetable stock from kitchen scraps. This method is not only delicious but also much cheaper than the vegetable stock you buy at the grocery store. Use it in soups, stews, casserole, sauces, and more!

Course Vegetarian

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 cups

Calories 7kcal

Author Aysegul Sanford

Equipment

• 1 Large stock pot
• Weck Jars Freezer friendly jars
• Fine mesh strainer
• Large measuring cup with a spout
• Removable kitchen labels

Ingredients

• 4-6 cups of veggie scraps ie peels, trimmings, tops, and bottoms
• 1 teaspoon salt
• 8-10 black peppercorns
• 8-10 cups of water

Optional Add ins:

• 2-3 cloves of garlic smashed
• 3-4 parsley stems

Instructions

• Place veggie scraps, salt, and peppercorns into a stock pot or a Dutch oven. If using, add garlic and parsley stems.
• Pour water over the veggie scraps.
• Bring it to a boil and let is simmer for 1 to 1 ½ hours (partially cover it with the lid.)
• When done, turn the heat off and let it cool for 20-30 minutes.
• Place a fine mesh strainer over a large bowl and strain vegetables. Discard or compost vegetables.
• Pour the veggie scarp stock into jars (or plastic containers), bring to room temperature, and store in the fridge or freeze for later.

Notes

• Ratio of kitchen scraps to water: Depending on the size of your pot, I recommend using 4-6 cups of veggie scraps and 8-10 cups of water, to make a whole batch of homemade vegetable scrap broth.
• Vegetables that are good for scraps: Trimmings and peels of alliums (onions, leeks, shallots), carrot, celery, garlic, tomatoes, and corn cobs are a few to name.
• Vegetables to avoid: Peels and trimmings of cruciferous vegetables (i.e. kale, cabbage, Brussels sprouts), beets, spicy peppers, and artichokes are a few to name. We also recommend avoiding any moldy or rotten vegetables or scraps.
• Frozen scraps: You can use this exact recipe with frozen scraps. There is no need to thaw. The only difference would be the time of cooking.
• Storage & freezing: You can store your stock in an airtight container (such as a Weck jar or a mason jar) in the fridge for up to 5 days. You can freeze it for up to 6 months. We recommend thawing it in the fridge overnight.
• Vegetable stock using whole veggies: If you prefer making stock using whole vegetables (instead of kitchen scraps), be sure to check out our detailed post on Homemade Vegetable Broth.

Nutrition

Calories: 7kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.003g | Sodium: 773mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.05mg

The post Vegetable Stock from Scraps appeared first on Foolproof Living.

Whether you are interested in Roasting Eggplant Halves, Baking Eggplant Slices, Charring Eggplant on the Stove, Roasting Eggplant as a Whole, Sauteeing Eggplant, or Grilling Eggplant, this informative guide will teach you how and when to use each type.

Eggplant, known botanically as Solanum melongena, is technically a berry, but we cook and eat it like a vegetable. A member of the nightshade family, eggplant thrives in hot weather.

Globally, it goes by many different names, including aubergine, brinjal, melanzana, garden egg, patlican or guinea squash.

1. Globe Eggplant

Globe or American eggplant is the most common eggplant sold in grocery stores throughout the United States. Of all the eggplant types, this is the one that you can use in (pretty much) any eggplant recipe.

Plump and spherical, with a somewhat teardrop shape and deep purple color, globe eggplants are available year-round. While the skin is edible, the thick skin can be tough or bitter to some, which is why some people peel it before using it in recipes.

With that being said, I personally do not peel the eggplant before cutting it down into smaller pieces (or cubes) or slices. If you are new to it, here is a quick guide to How to Cut an Eggplant.

This is a variety of eggplant that is extremely versatile, as it can be grilled or roasted whole, then blended into Babaganoush or Turkish Eggplant Dip, sliced, breaded, and made into Baked Eggplant Parmesan, braised in Eggplant Beef Stew  and Eggplant Curry.

2. Italian Eggplant

With a teardrop shape, Italian eggplants are similar in appearance to globe eggplants but smaller in size. This means the flesh will be much more tender once cooked, with a sweeter flavor. 

Versatile in nature, Italian eggplants can be easily cooked using various techniques like braising, grilling, sauteing, frying, and stewing. They are wonderful when they are used to make Crispy Roasted Eggplant or popular Italian dishes like Eggplant Involtini and Eggplant Caponata. 

Similar to the globe variety, there is no need to have to take the extra step of Salting Eggplant as it does not have the bitter taste that you experience with some of the other types of eggplants.

3. Sicilian Eggplant

Sicilian eggplant falls under the same umbrella as the Italian variety, but these are small, round, and light pink or lavender in color. Their flesh is custard-like and sweet, making it a must-try if you are lucky enough to spot them at the farmer’s market. Other varieties of this small purple eggplant go by the name Rosa Bianca eggplant.

4. Graffiti Eggplant

Graffiti eggplants have interchanging purple and white stripes (hence the name graffiti) with smaller seeds and thinner skin. This makes them sweet (almost fruit-like) and never bitter. 

While this light purple eggplant is considered an Italian eggplant, it is larger than Sicilian eggplant with a skin color with similar hues of purple. Graffiti eggplant bodes well roasted whole like a potato, then split and enjoyed just as is or turned into stuffed eggplants like my Karniyarik recipe.

5. Chinese Eggplant

Chinese eggplants are elongated, thin eggplants with skin ranging from pastel purple to lilac. They have a white flesh interior with fewer seeds, making them sweeter than globe eggplants. Chinese eggplant, sometimes used interchangeably with Japanese eggplant (see below), is best enjoyed in stir-fry dishes like this Eggplant Stir Fry recipe.

6. Japanese Eggplant

Japanese eggplant is similar to Chinese eggplant. However, they have deep purple skin and are shorter in length. Both of these long skinny eggplant varieties are sometimes labeled Asian Eggplant and make a wonderful addition to stir-fry dishes.

7. Indian Eggplant

One of the small eggplant varieties, Indian eggplants are plump and round with rich purple skin. Oftentimes, you can spot them at the farmer’s market, labeled as Baby Eggplants, as fully mature Indian eggplants only get about 2 inches long. Popular in Indian cuisine, they are quick-cooking and make a wonderful addition to curries. Their small size also bodes well for stuffing and roasting.

8. Thai Eggplant

Thai white eggplant doesn’t really look like eggplants at all, as they have white to pale green skin (although some can be purple) and a small, round shape.

They have a mild flavor and are slightly crunchy, which is why they are oftentimes eaten raw in salads or served crudité style with a flavorful dip or spread in South Asian cuisine. Thai eggplants are usually hard to find, but a specialty Asian market or farmer’s market may be your best bet to spot them.

9. White Eggplant

White eggplants are similar in shape and structure to globe eggplant, with one exception – their glossy white skin. They also have a mild taste and can be used interchangeably with globe or Italian eggplant in recipes.

10. Fairy Tale Eggplant

Fairy tale eggplants are slender and small eggplants with thin, purple, and white streaked skin. Their flesh is delicate and creamy and benefits from a quick saute or stir fry.

11. Heirloom Eggplants

Heirloom eggplants can range in color from white to light purple to deep violet and have a mild, sweet flesh. The term ‘heirloom’ denotes a traditional variety of plants not associated with modern or commercial agriculture. In other words, these seeds have been passed down through generations of farmers and can be any variation of the eggplant crop.

Heirloom eggplants are easy to find at farmer’s markets, especially during the summer months, when eggplant is in its peak season (July – October). Different varieties go by different names, but some notable ones include Black Beauty, Little Fingers, Kermit, Barbarella, Santana, Ping Tung, Turkish Orange, Old White Egg, Early Long Purple, or Little Green eggplants.

Eggplant Varieties Chart

The color, shape, taste, and cooking technique varies based on each eggplant variety. Here they are broken down into a handy chart:

FAQs

The post 11 Types of Eggplants appeared first on Foolproof Living.

A ripe eggplant has many health benefits, including a high amount of fiber, antioxidants, vitamins, and minerals. If you’re looking to incorporate this nutrient-dense veggie into your daily diet, use this guide to learn how to prepare eggplant for your favorite vegan, vegetarian, or meat dishes! 

How to Trim an Eggplant?

Before learning how to chop an eggplant, you’ll first want to know how to trim it. Doing so helps you create a flat bottom that makes cutting the vegetable easier and safer. Here’s how to trim eggplant:

1. Trim the stem: Rinse the eggplant under cold running water. Use a sharp knife to cut the stem off the top of the whole eggplant. Discard. 
2. Cut the bottom: Spin it around and cut a small slice off of the bottom of the eggplant. Discard. 

Keep in mind that some recipes that use halved eggplant, such as my Vegetarian Stuffed Eggplant, don’t require trimming beforehand. 

Should I Peel Eggplant Before Using in a Recipe? 

Eggplant skin is nutritious and soft once cooked, so peeling an eggplant isn’t necessary before slicing. However, if you’d prefer to peel your eggplant’s skin, you can do so with a vegetable peeler (affiliate link.) 

I recommend trimming it first (following the instructions above). You can either set it down horizontally on the cutting board, supporting it with your hand and peeling it along its length, or place the eggplant upright to peel it vertically.

How to Cut an Eggplant Crosswise?

Cutting eggplant crosswise (into rounds) is one of the most simple and easy ways to prepare it for cooking. Eggplant rounds are perfect to roast in the oven for a simple side dish or to use in recipes like my Baked Eggplant Parmesan. To cut eggplant crosswise, simply:

1. Trim the eggplant: Use a sharp chef’s knife to cut the stem from the top of the eggplant. Spin it around and cut off a small part of the bottom. 

2. Slice into rounds: Lay the eggplant on its side and carefully slice it into rounds, holding it firmly with your non-dominant hand as you slice. You can make each eggplant slice as thick as desired, but most recipes call for ½-inch thick slices. Continue to slice until you’ve reached the end. 

How to Slice an Eggplant Lengthwise? 

Slicing eggplant lengthwise is another easy technique that yields longer strips instead of rounds. This technique is the best for grilling but is also required for various popular dishes. Here’s how to slice eggplant:

1. Trim the eggplant: Use a sharp chef’s knife to cut the stem from the top of the eggplant. Spin it around and cut off a small part of the bottom. If you prefer to peel your eggplant, you can do so during this step. 

2. Cut lengthwise: Stand the eggplant up vertically on your cutting board. Using one hand for a firm hold, cut eggplant into thin slices (about ½-inch thick) from top to bottom. Cutting it vertically is usually easier to do with shorter or smaller eggplants, as they’re more sturdy when standing up. If you are cutting a larger eggplant, you can begin by standing it up to cut it vertically and, when you get closer to the end of the eggplant, lay it down on its side to finish slicing it horizontally. Alternatively, you can slice the entire eggplant horizontally if that is more comfortable for you. 

How to Cube an Eggplant?

Our final technique, dicing eggplant, yields small, fairly equally-sized cubes. Diced eggplant is ideal to use for stir-frying, pasta dishes, soups, and stews. Keep in mind that eggplant shrinks as it cooks, so you may want to cut it into larger cubes. If you’re wondering how to dice eggplant, here’s how:

1. Trim the eggplant: Use a sharp chef’s knife to trim the stem end of the eggplant. Spin it around and cut off a small part of the bottom.  If you prefer to peel your eggplant, you can do so during this step. 

2. Cut lengthwise: Stand the eggplant up vertically on your cutting board. Hold the top firmly with one hand and slice ½ inch strips from top to bottom. If you’re cutting a particularly long or large eggplant, it might be more difficult to cut it vertically as you reach the end of the eggplant. To make things easier, you can lay it on its side to finish cutting it horizontally as you reach the end of the eggplant. 
3. Cut into strips: Stack the slices on top of one another and set them flat-side down on the cutting board. Cut the slices vertically into ½ inch strips. 
4. Dice: Rotate the eggplant strips 90 degrees and cut ½ inch slices widthwise (against the lengthwise slices). Continue cutting until the entire eggplant is diced. 

How to Use Cut Eggplant in Recipes

Using only the three simple techniques outlined in this guide, you can prep an eggplant for use in endless recipes. This versatile veggie is perfect to serve roasted as a simple side dish or in crowd-pleasing, popular Italian recipes. Here are some ways to use your cut eggplant: 

• Cut crosswise (rounds): Once you cut your eggplant into rounds, you can make Roasted Eggplant Slices and Stovetop Eggplant with just a small amount of oil, salt, and pepper. For extra fun, dippable party food, make these Baked Breaded Eggplant Cutlets with panko bread crumbs. Finally, for everyone’s favorite dish, use your slices in a classic Eggplant Parmesan. 
• Sliced lengthwise: Long strips of eggplant are an ideal pasta replacement in classic Italian recipes like Eggplant Lasagna and Eggplant Parm. For a lighter yet just as delicious take on Italian involtini, try my Eggplant Involtini. Lastly, for a fun, late summer side dish, use your eggplant slices to make Grilled Eggplant. 
• Cubed: Chopped eggplant cooks up quickly in a pan and is ideal for pasta dishes like Eggplant Baked Ziti and Eggplant Pomodoro Pasta. Eggplant cubes are also perfect to use in veggie-based recipes like Ratatouille and Eggplant Stew!

FAQs

Reader-Favorite Roasted Eggplant Recipes

Once you know how to cut up eggplant, you’re ready to use this yummy, nutrient-dense veggie in endless recipes! Here are some favorite cooked eggplant recipes to try:

• Whole Roasted Eggplant
• Baba Ganoush Recipe
• Eggplant Yogurt Dip
• Fire Roasted Eggplant

If you try this How to Cut Up an Eggplant recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How to Cut Eggplant

Learn How to Cut an Eggplant with this easy guide that will help you safely and confidently sharpen your knife skills! We've included step-by-step instructions for cutting an eggplant into rounds, lengthwise slices, and cubes, making this delicious, nutrient-dense vegetable ready to add to your favorite recipes.

Course How To

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 115kcal

Author Aysegul Sanford

Equipment

• 1 Sharp Knife
• 1 Sturdy Cutting Board
• 1 Peeler

Ingredients

• 1 Eggplant

Instructions

• Trim: Rinse the eggplant under cold water. Use a sharp knife to cut the stem off the top of the eggplant. Turn it around and cut a small slice off of the bottom of the eggplant. Discard both pieces.
• Peel: If desired, use a vegetable peeler to peel the eggplant’s skin. You can either stand it up to peel it vertically or set it down horizontally on the cutting board, supporting it with your hand, to peel it along its length.
• To cut into rounds: Lay the eggplant on its side and carefully slice it into ½-inch thick rounds. Continue to slice until you’ve reached the end.
• To slice lengthwise: Stand the eggplant up vertically and cut it into thin slices (about ½-inch thick) from top to bottom. For particularly a long or large eggplant, lay it down on its side as you reach the end to finish slicing it horizontally.
• To dice: Follow the instructions for slicing the eggplant lengthwise. Stack the slices on top of one another and set them flat-side down on the cutting board. Cut the slices vertically into ½ inch sticks. Rotate the eggplant sticks 90 degrees and cut ½ inch slices widthwise (against the lengthwise slices). Continue cutting until the entire eggplant is diced.

Notes

• Globe Eggplant: We used a globe eggplant in this tutorial since it is widely available here in the US. However, you can apply the same techniques to other types of eggplants that have similar shapes or sizes.
• Keep it fresh: If you aren’t planning on using your eggplant right away, store it in the vegetable drawer in your fridge. I recommend using it within two days and cutting it up right before you plan to use it. An eggplant will start to oxidize and turn brown soon after cutting it, but you can follow two methods to slow this process and keep it fresh. First, you can store it in the fridge in a bowl filled with cold water and salt. Alternatively, you can brush your slices with lemon juice and store them in a plastic bag in the fridge. 

Nutrition

Calories: 115kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 1049mg | Fiber: 14g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg

The post How To Cut Eggplant appeared first on Foolproof Living.

Oats have a wonderful reputation for being a heart-healthy breakfast with plenty of fiber, vitamins, minerals, and antioxidants. But because this whole grain comes in so many different shapes and sizes, it’s important to distinguish one from the other.

Whether you want to discover the difference between types of oatmeal or names of oats, this ultimate guide will get you started. And if you are a big oat lover, be sure to check out our other posts on the subject: the difference between steel-cut oats and regular oats and quick oats vs. rolled oats.

Different Types of Oats

With so many different types of oats on grocery store shelves, it’s important to know the difference between them so that you can be a master of oats and even experiment with different kinds of oatmeal with ease. Let’s discover the unique characteristics of each cut of this whole grain.

Whole Oat Groats

Whole Oat Groats (Oat Kernels / Oat Berries) is a cereal grain in its whole form and the least processed form of oats.  Although popular in many health food stores, this one takes the longest to cook, with a cooking time of about 30-45 minutes. Because of this, many recipes feature whole oat groats made in the Instant Pot or slow cooker. Thanks to their nutty and chewy texture, they are a great choice for savory dishes like grain salads or risotto.

Steel Cut Oats / Irish Oats

Steel Cut Oats (Irish Oats / Irish Oatmeal) are just as the name suggests. They are whole oat groats that have been cut into 2-4 smaller pieces with steel blades. This allows more water to penetrate into the oat kernels, resulting in a chewier texture and a shorter cooking time (compared to Whole Oat Groats), about 20-30 minutes. 

However, you can shorten the active cooking time by using different techniques such as soaking them overnight as I did with this Steel Cut Overnight Oats recipe or cooking them in an instant pot like in this Steel Cut Oats in a Pressure Cooker recipe, or even letting the slow cooker do most of the work for you as I did in this Overnight Slow Cooker Steel Cut Oats recipe.

Alternatively, you can also use it in savory dishes like my Savory Steel Cut Oats for a healthy and satisfying meal. With a rich and nutty flavor, steel-cut oatmeal is perhaps one of the most satisfying breakfasts you can make for yourself.

That being said, even though a bowl of steel-cut oatmeal is a delicious meal, I do not recommend them for baking recipes like granola bars, baked goods, or muesli because of its long cooking time.

Scottish Oats

Scottish Oats are whole oat groats that have been stone ground to create milled oats of varying shapes and sizes. Although not too common here in the United States, it has been the traditional Scottish breakfast for quite some time. With a unique texture and flavor, Scottish oats are mostly used in porridge (aka hot cereal) and oatcakes. They take about 10 minutes to cook on the stove top and can also be prepared in the microwave.

Rolled Oats / Old-Fashioned Oats

Whether you call them Rolled Oats, Old Fashioned Oats or Regular Oats, these are by far the most popular variety of oats on the market. These are made by first steaming the whole oat groat and then rolling them flat with steel rollers. This rolling process stabilizes oils in the grain, creating a longer shelf life and shorter cooking time, which makes them a pantry staple for many. Thickness varies based on brand, with thicker oats contributing to a chewy texture.

Since they are Incredibly versatile, rolled oats can be used in so many different applications, including Almond Milk Oatmeal, Baked Oatmeal with Dates, Cinnamon Apple Oatmeal, Greek Yogurt Overnight Oats, Overnight Muesli, Oatmeal Raisin Cookies, and Homemade Granola.

Quick Oats

Quick Oats take processing a step further. They are rolled oats that have been steamed and then rolled thinner, sometimes chopped into smaller pieces. Because they are thinner, this creates a greater surface area, and as a result, the cooking time is much shorter. A quick 1-3 minute zap in the microwave and quick-cooking oats are ready for consumption.

With that being said, you can get away from cooking them if you let them soak for a few minutes in your choice of liquid (milk, water, juice, etc.) That is why, I use quick oats in my Homemade Muesli recipe (aka breakfast cereal.)

Instant Oats

Instant Oats are the most processed of the whole oat kernel. Once steamed and rolled thin, instant oats are precooked, dried, and then cut into even smaller pieces. As the name suggests, instant oatmeal cooks in an ‘instant’ after only a quick soak in hot water or a 1-minute cook time in the microwave.

Since instant oats appear in many processed foods, it’s important to steer clear of those with added sugars or preservatives, as this simply negates the health benefits of oats. If you are in need of instant oats, ‘oats’ should be the only ingredient on the label.

Oat Bran

Oat Bran is the outer layer of the whole oat kernel. Technically speaking, it is not a whole grain since it does not contain the endosperm or germ, but it is celebrated for its high fiber content. Oat bran makes a wonderful addition to porridge, cereal, smoothies, or baked goods if you are looking to increase your fiber, but keep in mind that too much oat bran will alter the final texture.

Oat Flour

Oat Flour is basically rolled oats that have been ground into a fine powder. It is also a gluten-free flour that is high in fiber and protein. A wonderful addition to baked goods, oat flour can be used as a thickening agent as well. If you own a food processor, you’re in luck and can make homemade oat flour whenever the recipe calls for it.

The post Types of Oats appeared first on Foolproof Living.

With all the different types of oats to choose from, it’s important to know the unique characteristics of each one. Let’s dive deep into the world of regular oats vs. steel-cut oats to discover which option is best for you and your family.

What Are Steel Cut Oats and Rolled Oats? And What Do They Look Like?

Raw oats begin as any whole grain, with their hulls and stalks attached. After harvest, these inedible hulls are removed, resulting in whole oat groats (or oat kernels). You can purchase whole oat groats at many health food stores, but they take the longest to cook, which is why their cut and rolled alternatives are preferred. 

Steel Cut Oats

Steel Cut Oats, also known as Irish Oats, are whole oat groats that have been cut into 2-3 smaller pieces with large steel blades, hence the name ‘steel-cut.’ This allows more water to penetrate into the oat kernels, resulting in a shorter cooking time when compared to whole oat kernels. It is considered one of the least processed forms of oats.

Rolled Oats

Rolled Oats, also known as Old Fashioned Rolled Oats or Regular Oats, are whole oat groats that have been steamed and then rolled into flakes. This rolling process stabilizes the grain, creating a longer shelf life and shorter cooking time.

Other Types of Oats

If you browse grocery store shelves, you may also come across these two different types of oats:

• Scottish Oats: Scottish oats are oat groats that have been stone ground as opposed to cut with a blade. This creates pieces of varying sizes and, some say, a creamier texture once cooked.
• Quick Oats / Instant Oats: The more the oats are either steamed or rolled, the faster the cooking time and softer the texture. This results in quick-cooking oats or instant oatmeal. If you want to know more about them, be sure to check our article on Rolled Oats vs. Quick Cooking Oats for more information.

What is the Difference Between Steel Cut Oatmeal and Regular Oatmeal?

First things first, oatmeal or porridge is the cooked version of the oats themselves. But because steel cut and old-fashioned oats vary in shape and texture, the end result is different too.

Steel Cut Oatmeal: Steel cut oatmeal will have a coarser texture and chewier bite with a nutty flavor, but they also take longer to cook. I like to think I have mastered the art of steel-cut oats at home with Steel Cut Oats in a Pressure Cooker, Overnight Slow Cooker Steel Cut Oats and Savory Steel Cut Oats.

Old Fashioned Oatmeal: Regular oatmeal is much quicker to cook because of the greater surface area of the oat flakes, and the texture is softer and creamier. Because old-fashioned oats are so versatile, flavor and texture will vary based on their method of preparation. 

I love to prepare Baked Oatmeal with Dates, Cinnamon Apple Oatmeal, and Overnight Greek Yogurt Oats, depending on my cravings.

Although commonly used to make oatmeal, regular oats are also a prominent ingredient in many baking recipes like Oatmeal Raisin Cookies, Pumpkin Oat Muffins, Overnight Muesli, and Homemade Granola.

Steel Cut Oats vs Old Fashioned Oats Nutrition Comparison

The nutritional value of both steel-cut and old-fashioned oats varies. According to Nutrition Value, here are their key nutrition facts broken down in the table below:

Nutritional values are based on Bob’s Red Mills’ Steel Cut Oats and Rolled Oats.

Shopping and Storing

Look for both the steel-cut variety and rolled oats in the breakfast cereal aisle of grocery stores, or purchase a bag or two online.

• Shopping: When selecting oats, opt for unsweetened oats with no added sugar or preservatives. Whole oats (also referred to as Whole Grain Oats) should be the only ingredient.
• Storage: Once opened, both can be stored in the pantry for up to 4 months or in the freezer for up to 8 months.

The post Steel Cut vs Rolled Oats appeared first on Foolproof Living.

And if you want to learn more about oats, check out Steel Cut Oats vs. Rolled Oats, too.

What are Rolled Oats, and How are They Made?

Regular Rolled Oats, also referred to as Old-Fashioned Oats, Regular Oats, and Large Flake Oats, start out as whole oat groats with their husks (outer shell) still intact. Once the husk is removed, the oats are steamed, then rolled flat with heavy steel rollers (hence the name rolled oats), and dried in a kiln (thermally insulated chamber). Thickness varies depending on brand and manufacturing, but the general process remains unchanged.

The beauty of rolled oats is that the drying process contributes to their mild flavor and stabilizes the healthy oils in the grain by deactivating an enzyme that can cause the oats to spoil. This creates a longer shelf life, usually, about 6-9 months once opened, making them a staple pantry ingredient for many.

What are Quick Cooking Oats and How are They Made?

Quick Oats (Quick-Cooking Oats) start out just like rolled oats. They are the whole oat kernel with the husk intact. Once the husk is removed, the oat kernels are steamed for a longer period of time, then rolled thinner. The thin oat flakes are then cut into smaller pieces.

The thinner and smaller oats create a greater surface area, resulting in less time on the stove.

Quick Oats vs. Instant Oats

Now, at this point, you might ask; Are quick-cooking oats and instant oats that I see on the shelves of my local grocery store the same?

The answer is no. Instant Oats are not the same as quick oats. Instant oats take processing a step further. They are quick oats that are precooked, dried, and then cut into even smaller pieces. Instant Oats are ready to eat after a 1-minute soak in hot water or zap in the microwave.

Additionally, most packaged instant oats brands sold in the markets today are geared toward people who are looking for a quick and easy breakfast. While there is nothing wrong with that, most of these individual-sized packaged instant oats are packed with sugars. So, it is best to read the ingredients label and decide whether or not it is the right option for you.

What is the Difference Between Rolled Oats and Quick Oats?

Rolled oats are steamed for a shorter period of time and rolled into larger, thicker flakes. Quick oats are steamed longer and rolled into thinner flakes, then cut into small pieces.

Because quick cooking rolled oats have a greater surface area, they can absorb liquid more quickly, which makes for a faster cook time and a softer texture. Rolled oats take longer to fully cook and absorb liquid.

Here are the differences in appearance, texture, and cook time broken down into a handy chart:

Nutritional Comparison

The nutritional value of quick-cook oats vs. rolled oats varies based on manufacturing. However, in general, both types of oats are nutritious whole grains that are high in antioxidants, fiber, vitamins, and minerals. According to Nutrition Value, here are their key nutrition facts broken down in the table below:

Note: The nutritional values below are based on Bob’s Red Mills’ Rolled Oats and Quick Cooking Oats. Values will vary based on brand. As always, refer to your preferred nutrition calculator.

Old Fashioned Oats vs. Quick Oats Glycemic Index

According to the British Journal of Nutrition, researchers from Quaker Oats tested the Glycemic Index of 72 oat products. Based on their research, rolled oats have a glycemic index of 53, while quick-cooking rolled oats have a glycemic index of 71.

If you are not familiar, the glycemic index measures how much a food spikes your blood sugar with a value between 0-55 being low, 56-69 being medium, and 70-100 being high.

It appears that rolled oats have a lower glycemic index, and quick oats can raise your blood sugar quicker because of their smaller size.

Keep in mind certain packages of quick oats also contain added sugars and salt. This will alter the nutrition information and glycemic index as well.

Can Old Fashioned Oats be Substituted for Quick Oats?

The answer truly depends on the recipe. Here are the best uses for rolled oats and quick oats, along with some substitution suggestions:

• Uses of Rolled Oats: Rolled oats are incredibly versatile and can be used in so many different applications. Some of my favorites include Cinnamon Apple Oatmeal, Almond Milk Oatmeal, Baked Oatmeal with Dates, Homemade Granola, and 5-Ingredient Granola Bars.
• Uses of Quick Oats: Quick oats are smaller and cook faster, which alters the texture of many recipes. With that being said, if you don’t mind a few extra minutes of soaking time, you can get away with cooking them. I love to use quick oats in Homemade Muesli as quick oats quickly soften as soon as it interacts with liquid without having to cook them.
• Substituting: Generally speaking, you can use rolled oats and quick oats interchangeably in healthy breakfast recipes like regular oatmeal or porridge, smoothie recipes, baked goods like Healthy Oatmeal Raisin Cookies, Pumpkin Oatmeal Muffins or Oatmeal Cookies, or homemade oat flour (made by processing oats in a food processor until they are pulverized.)
• Overnight Oats: The only application where substituting quick oats for old-fashioned oats may not be the best idea is when making overnight oats with almond milk, Yogurt Overnight Oats, and Overnight Muesli, as quick oats break down too much and become too soggy. With that being said, in a pinch, you can use quick oats instead of regular oats in your favorite overnight oats recipe. The texture would be softer (and mushier), but it would still work.

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It is no secret that bulgur is a staple food in Middle Eastern, Mediterranean, and Turkish cuisine. It is the star ingredient when preparing my bulgur wheat pilaf or easy tabbouleh salad recipe. 

But there are times when I run out of this hearty grain yet still want the same slightly nutty flavor and chewy texture. That’s when an alternative to bulgur wheat comes in handy.

What Can I Substitute for Bulgur?

Here are the best bulgur substitutes, most of which are easy to find in grocery stores or online. Below you will also find plenty of options for those following a gluten-free diet due to celiac disease or for personal reasons.

Quinoa

Quinoa is a gluten-free substitute for bulgur wheat with a similar profile of health benefits. It is also a great one to use as a substitute for tabbouleh, which is probably the most popular bulgur recipe. Quinoa tabbouleh is just as delicious and refreshing as its traditional version made with bulgur.

With plenty of quinoa meals already on the blog, we love this pseudo-grain because it is a complete protein containing all essential amino acids, vitamins, and minerals and cooks up just as fast as bulgur. It also offers the same texture, making it an excellent substitute and an ideal bulgur replacement. Additionally, quinoa is a great choice for soups, stews, and salads and can be used 1 to 1 for bulgur.

You can use quinoa and bulgur interchangeably in any of my quinoa salad recipes. And if you are new to cooking this superfood, be sure to check our guide on how to cook quinoa on the stove.

Couscous

Whole wheat couscous, also known as pearled couscous or Israeli couscous, is actually a type of pasta made from crushed durum wheat semolina. Native to North Africa, it is ideal to add to salads, stews and even to serve with roasted vegetables. It still has the same chewy bite as bulgur and cooks up in a matter of minutes. This makes it a great bulgur alternative when short on time.

Cracked Wheat

Cracked wheat is whole wheat berries that have been milled into smaller pieces. It offers a similar nutty taste and firm texture to bulgur, while the main difference is that it requires a longer cooking time since the grains have not been par-boiled before packaging. It is a good bulgur alternative to my Bulgur Wheat Patties.

Wheat Berries

Speaking of wheat berries, whole wheat berries are another great alternative to bulgur, with a bouncy, chewy texture and super nutty flavor. Because they are the whole berry with the bran, germ, and endosperm, they can take upwards of an hour to cook. Just make sure to keep that in mind if adding to soups or stews.

Kamut

Kamut, another popular ingredient in ancient times, is a great bulgur wheat substitute with a touch of sweetness. It has a buttery, nutty flavor similar to that of buttered popcorn. Keep in mind that this whole grain that takes about an hour when cooked on the stove.

Farro

Farro is another whole grain with a nutty flavor and super chewy bite similar to that of bulgur wheat. Because the grains are larger, they need to be boiled longer. But the plump, tender kernels make a great addition to soups, stews, and side dishes.

Barley

Barley is another replacement for bulgur wheat that’s just as easy to prepare. Technically speaking, it is not a whole grain since it does not contain the outer bran, but the flavor is just as pronounced and nutty. Thanks to its firm texture, it is ideal for stir-fries, casseroles, soups, and stews. I use it often in this Ottolenghi butternut squash salad recipe.

Orzo

Orzo is a pasta that comes in the same shape as rice. Because the pasta is so small, it cooks up rather quickly on the stove and offers a similar texture profile as bulgur. Stick to whole wheat orzo for even more fiber and minerals. Orzo is a great replacement for bulgur wheat when making my One-Pot Bulgur with Chicken recipe.

Rice

Rice is another versatile ingredient that can be used in place of bulgur (especially when making my Turkish Bulgur Pilaf). White rice is soft and chewy, whereas brown rice has a delicate texture and nutty flavor. Just note that brown rice takes much longer to cook but contains much more fiber and minerals than white rice.

Bamboo Rice

Bamboo rice is a short-grain rice variety infused with fresh bamboo juice since it is the seed from the flowering bamboo plant. The bamboo juice adds a delicate green color and the grains cook up tender with a bright, herbaceous flavor. This makes it a unique twist to traditional bulgur. That being said, bamboo rice can be hard to find, so if you are lucky enough to spot it in stores, pick up a bag and get cooking.

Buckwheat

Buckwheat groats are a gluten-free cereal grain that is light-dark brown in color with a slightly triangular shape. It was first cultivated in southeast Asia, then brought to Europe and America. Botanically speaking, it is a fruit seed (related to rhubarb) rich in vitamin b prepared just as you would any other grain that cooks up to a silky, chewy texture. It is a good option for soups, salads, or hot morning breakfast cereals. I usually use it when making my Buckwheat Overnight Oats, which is a great alternative to Bulgur Porridge.

Millet

Millet grains are small, circular beads with a slight yellow hue. They make a great alternative to bulgur since they cook up fast and provide a good source of nutrients. It’s important to note that you must soak millet overnight to remove the acid in its outer coating.

Amaranth

Amaranth, very similar in shape and size to millet, is an ancient grain from South America that is very nutritious. It is an easy-to-prepare flowering grain that can be cooked on the stovetop or even microwaved to make puffed amaranth grain. Just like millet, the grains must be soaked overnight before cooking.

Teff

Teff grains are the smallest of the bunch and are indigenous to Ethiopia. Since the grains are so small, the texture and palatability are different than bulgur, but it still packs a nutty punch. Plus, they are the quickest cooking grain, only needing about 10 minutes on the stove.

Shelled Hemp Seeds

Shelled hemp seeds (aka cannabis Sativa) are a wonderful gluten-free replacement for bulgur wheat. They are nutty, chewy, buttery, and packed with plenty of protein. Hemp seeds are a great choice for tabbouleh or grain salads. They can be consumed raw, so there is no need to cook them.

More Helpful Bulgur Related Articles

• What is Bulgur Wheat?: Learn about bulgur wheat’s types and nutritional benefits in this comprehensive guide, along with tips on how to buy and store.
• A Comprehensive Guide to Cooking Bulgur Wheat: Cooking bulgur on the stove, in the microwave, or in a rice cooker has never been easier, thanks to this foolproof guide.

The post 15 Best Substitutes for Bulgur Wheat appeared first on Foolproof Living.

Mixed with bold garlic and hearty beef broth, this homemade beef gravy makes a decadent addition to mashed potatoes, steak, meatloaf, and dozens of other beef dishes.

Making brown gravy with beef broth is a surefire way to add a creamy, seasoned taste to dozens of tasty dishes. My easy beef gravy pairs with everything from roast beef to Rosemary Mashed Potatoes to beef tenderloin, and it only takes minutes to make. Say goodbye to stressful holiday dinner prep and start making gravy using my easy recipe.

Before we start, please note that people refer to beef gravy using various terms, such as brown gravy, dark gravy, and beef stock gravy. Essentially, all these terms refer to the same thing, which is gravy made with beef stock, broth, or pan drippings leftover from cooking beef. 

Ingredients

To make this homemade brown gravy recipe, you only need a handful of simple ingredients that you probably already have in your pantry. I prefer to prepare this dish with Low-Sodium Beef Broth (affiliate link), though you can also use my recipe for homemade Chicken Stock in a pinch and skip the grocery store altogether. 

You can also use beef stock instead of beef broth if you prefer making gravy from beef stock. Beef stock tends to have a thicker, milder flavor than beef broth, but you can use the two interchangeably in this recipe.

• To make beef gravy with cornstarch: To make this quick gravy, you’ll need cornstarch, butter, beef broth, garlic powder, onion powder, kosher salt, and black pepper. And if you need to make this recipe gluten-free, you can use arrowroot starch instead of cornstarch.
• To make brown broth gravy with flour, simply use the same ingredients except for all-purpose flour instead of cornstarch. You may also use gluten-free flour for a gluten-free gravy recipe.
• Homemade beef gravy with drippings: If you prefer making gravy from drippings, save the drippings from a pot roast, steak, beef roast, prime rib, beef tenderloin, or another beef dish for future use. Then, for every 2 cups of broth, use 2-3 tablespoons of pan juices instead of butter. In some cases, you might not have as much at the bottom of the pan. If that is the case, you can use a combination of butter and pan drippings.
• Beef gravy with bouillon: No beef broth? No problem! You can easily make beef gravy with bouillon cubes instead of broth. I recommend using one beef bouillon cube or one teaspoon of Better Than Boullion (affiliate link) for every cup of hot water. To give your make-ahead beef gravy recipe extra rich flavor, you can also use an equal mix of beef and chicken bouillon.

Optional Seasoning Ideas:

When it comes to seasoning beef gravy, you have several options. Here are some of my favorites:

• Fresh herbs: Add an exquisite, garden-fresh flavor by infusing your gravy with a bouquet of fresh herbs, like thyme, sage, parsley, and rosemary. 
• Switch up the fat: You can also use bacon fat instead of unsalted butter for extra savoriness. Or, give bold depth by adding smoky Roasted Garlic or creamy Garlic Butter.
• Worcestershire sauce: I use Worcestershire sauce as my secret ingredient for its sweet, vinegary undertones. However, you can omit it and add a splash of wine or sherry instead to brighten your gravy’s flavors. Another option is to add ½ teaspoon of Dijon mustard for a hint of tangy, sharp notes.

How to Make Brown Gravy Without Drippings?

Most people make brown gravy from pot roast, steak, beef tenderloin, and even bacon drippings. However, there are dozens of other tasty solutions if you don’t have drippings. For me, this is usually the case when I want to make it ahead of time and have it ready for serving. 

Below, you’ll find two methods to make a homemade beef gravy recipe without drippings. The first is made with flour and the second is made with cornstarch:

Using Flour

If you’re a fan of bold flavor, making gravy with beef broth and flour is the way to go. Slightly browned butter gives the mixture a rich, caramelized flavor, while its flour base helps the classic brown gravy store and reheat better.

The most important thing when it comes to making DIY beef gravy with flour is to thoroughly cook the butter and flour before adding the remaining ingredients. If you skip this step, you will end up with beef gravy with raw flour taste, and let’s face it, no one wants that. 

1. Prepare the flour roux: Melt the butter over medium heat in a medium saucepan or skillet. Then, add the all-purpose flour to the pan and cook, constantly whisking, until the flour mixture turns light golden brown (~3 minutes). The secret here is to be patient as you constantly whisk the mixture with a wire whisk (affiliate link). Initially the mixture will clump up and collect on the whisk, but it should loosen and turn brown as you continue whisking.
2. Thicken the beef broth: Pour the beef broth into the pan, ¼ cup at a time. Whisk it thoroughly after each pour. Once you add the beef broth, continue to whisk the liquid until it thickens (3-4 minutes).
3. Add seasoning: Stir in the seasonings. Taste your beef broth flour gravy and add in more as necessary.
4. Simmer the beef stock gravy: Turn the heat to medium-low and let it simmer for 5-7 minutes, stirring occasionally.

Using Cornstarch

Making beef gravy with cornstarch from scratch is quicker and easier. You use the same set of ingredients, except that you substitute plain flour with cornstarch.

1. Boil the mixture: Melt butter in a medium-sized saucepan over medium-high heat. Once melted, stir in the beef broth, Worcestershire sauce, and seasonings. Bring the beef mixture to a boil, then let it simmer for 2-3 minutes, stirring occasionally.

2. Prepare a cornstarch slurry: While it simmers, place the cornstarch in a medium-sized ramekin or measuring bowl. Then, transfer 4 tablespoons of the hot liquid to the ramekin and whisk it until it forms a paste. If it doesn’t form a paste right away, you can add more liquid until it does.
3. Thicken the beef base gravy: While whisking constantly, slowly pour the cornstarch paste into the beef mixture. Continue stirring until the gravy reaches your desired consistency (2-3 minutes). Keep a close eye on it, as this happens quickly. Please note that heating beef gravy with cornstarch for too long will thin it out. So, it is best to remove it from the heat as soon as it reaches your desired level of thickness. If it thins out, you can thicken it by making a small amount of cornstarch slurry and stirring it into the gravy.
4. Serve: Transfer the quick beef gravy into a cup or gravy boat and use it in your recipe.

FAQs

Other Beef Recipes You Might Like

• Kofte
• Stovetop Beef Stroganoff
• Baked Ziti with Ground Beef

If you try this Beef Gravy recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How to Make Beef Gravy

Learn How to Make Beef Gravy with this simple recipe for rich, bold gravy you can pour over a variety of recipes. You can make gravy with either cornstarch or flour, and we'll teach you how to do both! Pick your favorite method and whip it up it only 10 minutes.

Course Condiment/Sauce

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 97kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons unsalted butter
• ¼ cup cornstarch* or all-purpose flour
• 2 cups beef broth

Seasonings:

• 1 tablespoon Worcestershire sauce optional
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon kosher salt plus more to taste
• ¼ teaspoon black pepper

Instructions

To Make Brown Gravy Using Flour:

• Make the roux: Melt butter in a medium saucepan or skillet over medium heat. Add the all-purpose flour and cook, whisking constantly, for about three minutes or until it turns light golden brown.*
• Add the broth: Slowly pour in the beef broth ¼ cup at a time while whisking well after each addition. Once you incorporate all of the beef broth, continue to whisk until it starts to thicken, which happens within the next 3-4 minutes.
• Add additional ingredients: Stir in the Worcestershire sauce, if using. Season it with garlic powder, onion powder, and salt and pepper. Taste for seasoning and add in more if necessary.
• Simmer: Turn the heat down to medium-low and let it simmer for about 5-7 minutes, stirring occasionally.

To Make Beef Gravy Using Cornstarch:

• Combine ingredients: In a medium-sized saucepan over medium-high heat, heat butter until melted. Stir in the beef broth, Worcestershire sauce (if using), garlic powder, onion powder, salt, and pepper. Bring to a boil and let it simmer for 2-3 minutes while stirring occasionally.
• Make the slurry: Meanwhile, place cornstarch in a medium size ramekin (or a measuring bowl). Carefully add 4 tablespoons of the hot liquid and whisk until it forms a paste.
• Thicken the gravy: Slowly pour the cornstarch slurry into the beef mixture while constantly whisking it. Continue to whisk until it reaches your desired consistency, about 2-3 minutes. This happens so fast, so do not leave it unattended.
• Serve: Pour into a cup and use it in your recipe.

Notes

• Cooking butter and flour: Be patient when whisking together the butter and flour. Initially the mixture will clump up and collect on the whisk, but it should loosen and melt as you continue whisking. 
• Color: If you are after the rich dark brown color of beef gravy, you can also add in a small cube of bouillon or a teaspoon of Better Than Boullion.
• Make ahead: You can make this beef gravy up to three days ahead of time. Be sure to bring it to room temperature, transfer it to an airtight container and store it in the fridge until ready to use.
• Reheat: When it comes to reheating, you have three options:
  • Microwave: Reheat in the microwave in 30-second increments (making sure to stir after each time) until it reaches your desired temperature. 
  • Stovetop: Reheat in a saucepan over medium-low heat, stirring regularly.
  • Oven: Reheat it in the oven alongside other dishes like turkey or beef roast. Remember that you might need to add more beef stock or water if your gravy is too thick.
• Store: To store leftovers, let them reach room temperature and store them in an airtight container in the fridge for up to 3-4 days.
• Freeze: You can freeze it in an airtight container for up to 2 months. When ready to use, thaw it overnight in the fridge.

Nutrition

Calories: 97kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 649mg | Potassium: 116mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

The post How To Make Beef Gravy appeared first on Foolproof Living.

Speaking of turkey, we have several turkey recipes here on the blog that you can serve for holiday gatherings or even everyday weeknight dinners. If you don’t want to cook a whole turkey, use this seasoning blend to flavor Baked Turkey Tenderloin, Roasted Turkey Legs, Turkey Breasts, or Air Fryer Turkey Drumsticks. 

Any one of these turkey recipes pairs beautifully with my Sweet Potato Casserole and Maple Cranberry Sauce for a crowd-favorite holiday meal that’s sure to impress. 

Ingredients

We’re using classic, recognizable spices and herbs for this easy turkey seasoning, so you likely already have all the ingredients in your spice cupboard. This turkey seasoning rub recipe makes enough for 10-12 pounds of turkey, but feel free to adjust or multiply based on your quantity of turkey. 

To make the turkey dry rub recipe, gather light brown sugar (or coconut sugar for a refined-sugar free option), paprika (or smoked paprika), dried thyme, dried sage (or oregano), dried rosemary, garlic powder, onion powder, kosher salt, and black pepper. 

Substitutions

The beauty of this turkey spice blend is that it’s super easy to customize and very forgiving when it comes to substitutions. So, don’t sweat if you don’t have all the ingredients or if you’d like to make some swaps based on personal preference. Here are some suggestions: 

• Sugar: I made a brown sugar turkey rub, but you can also substitute coconut sugar for a refined-sugar free rub recipe for turkey. Coconut sugar is similar to brown sugar in taste and appearance, leaving you with a very similar flavor profile. You can also completely omit the sugar for a sugar-free option. 
• Paprika: You can use either sweet or smoked paprika for this simple turkey rub, but smoked paprika would add extra smoky flavor if you’re using this rub for smoked turkey. If you don’t have paprika on hand, you can substitute chili powder for a little kick of spice. 
• Salt: I generally use (and recommend) Diamond kosher salt (affiliate link) when seasoning the turkey for roasting because it has larger, coarser grains than table salt, making it easier to spread evenly over your food and preventing over-salting. If you must use table salt, use half the amount that the recipe calls for to ensure you don’t over-salt your spice blend. 
• Fresh herbs: If you’re making this turkey rub seasoning recipe for a Thanksgiving dinner or holiday meal and have leftover fresh herbs from other recipes, you can put them to good use in this blend of savory spices. When substituting fresh thyme, rosemary, sage, or oregano, make sure to give the herbs a good chop and use double the amount that the recipe calls for. 
• Other spices to add: If you and your family are spice fanatics, kick this homemade spice rub up a notch by adding a ¼ teaspoon of cayenne pepper or red pepper flakes for some great flavor. You can also add about a half teaspoon of crushed bay leaves for a festive flavor for holiday turkey. 
• Last minute additions: If you juiced a lemon or an orange for one of your holiday recipes, don’t throw it away just yet. You can use the peel to add lemon zest or orange zest to your seasoned roasted turkey, which will add brightness and a subtle tangy flavor. 

How to Make Turkey Seasoning Rub

This dry rub for turkey couldn’t be easier to throw together. Simply add the light brown sugar, paprika, dried thyme, dried sage, dried rosemary, garlic powder, onion powder, salt, and pepper to a small bowl. Mix it all together, and you’re done! 

How to Season a Turkey Before Roasting 

If you’re using this turkey spice rub for your Thanksgiving bird, you’ll want to season it a minimum of 12 hours and a maximum of 24 hours before cooking (I’ve found that 12 hours is the best way to go). 

Also, if you purchased a frozen turkey from the grocery store, make sure to thaw it before applying the homemade turkey rub. Follow the steps below for an easy way to achieve a perfectly seasoned turkey that’s ready for the oven:

1. Pat dry: Use paper towels to pat dry the turkey on all sides. 
2. Apply the dry rub: Don’t be shy when applying the simple turkey seasoning. Try to cover the whole bird with the seasoning mixture, paying attention to all the turkey parts, and don’t forget to apply some seasoning under the skin of the turkey. Seasoning a turkey for roasting using this method will give it lots of flavor! To rub the spice mix under the skin, carefully separate the skin from the meat and use your hands to apply the roasted turkey seasoning. 
3. Place turkey in the fridge: Place the seasoned turkey in a shallow roasting pan and store it in the fridge, uncovered, for 12 hours. It may sound a little scary to store raw turkey meat uncovered in your fridge, but according to this article on how to dry brine, doing so allows the skin to dry out and results in golden-brown, crispy skin. If you’re worried about leaving the turkey uncovered in your fridge, you can cover it loosely with foil or plastic wrap. Just make sure to pat the skin dry before roasting to help it crisp up in the oven. 

Optional Wet Rub

If you’re roasting your turkey in the oven, you also have the option of turning this dry rub for a turkey into a wet rub by mixing it with butter or olive oil. The addition of fat helps the skin crisp up nicely and gives the turkey that beautiful, golden-brown appearance.

As an added bonus, the pan juices, extra seasoning, and butter or olive oil left at the bottom of the pan create an incredibly flavorful gravy that you can pour over the turkey once it’s roasted. 

If you choose to make a wet rub, add a half cup of softened butter to your homemade turkey seasoning rub, mix, and apply to the outside of the turkey. 

Print

Turkey Rub Recipe

This Turkey Dry Rub Recipe combines herbs, spices, and brown sugar for a classic holiday seasoning blend that's perfect for your Thanksgiving turkey. You can also keep a jar of this blend in your pantry year-round to use on chicken, burgers, and even veggies.

Course Seasoning

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 12 pound turkey

Calories 104kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon light brown sugar or coconut sugar
• 1 tablespoon paprika or smoked paprika
• 2 teaspoons dried thyme
• 2 teaspoons dried ground sage or oregano
• 1 teaspoon dried rosemary
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 tablespoons kosher salt* or 1 tablespoon table salt
• 1 teaspoon black pepper

Instructions

• Mix everything in a bowl and store it in an airtight container for up to three months.

Notes

• Servings: This recipe makes approximately ⅓ cup turkey seasoning, which will be enough for a 10-12 pound turkey. 
• Salt: This recipe uses Diamond Kosher salt, which is less salty than Morton Kosher Salt and table salt. If you don’t have Diamond Kosher salt, you can use half the amount of Morton Kosher Salt or table salt.
• Storage: For long-term storage, place it in an airtight container and keep it in your pantry. It should be good for up to 3 months.
• To Season Turkey for Baking:
  • Pat dry: Use paper towels to pat dry the turkey on all sides. 
  • Apply the dry rub: Try to cover the whole bird with the seasoning mixture, paying attention to all the turkey parts, and don’t forget to apply some seasoning under the skin of the turkey. 
  • Place turkey in the fridge: Place the seasoned turkey in a shallow roasting pan and store it in the fridge, uncovered, for 12 hours. Letting it fully dry will result in super crispy skin. However, if you’re worried about leaving the turkey uncovered in your fridge, you can cover it loosely with foil or plastic wrap. Just make sure to pat the skin dry before roasting to help it crisp up in the oven.

Nutrition

Calories: 104kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 13968mg | Potassium: 316mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3550IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 5mg

The post Turkey Rub Recipe appeared first on Foolproof Living.

Raise your hand if you dread unloading your dishwasher. There’s no way around it; that appliance full of clean dishes must be emptied, and unfortunately, there aren’t any magic kitchen fairies to do it for us. 

Unloading the dishwasher used to be a pretty haphazard process for me, involving a million trips back and forth from the dishwasher to various cabinets and drawers. There was no rhyme or reason to how I loaded the dishwasher, resulting in intermingling silverware, matching bowls and plates in different locations, and a random spatula thrown in there somewhere. It was chaos, and it would always take me FOREVER to put everything away. 

Recently, I learned that the ultimate trick to an easy-breezy unloading process is simply thinking ahead a little! Thankfully, it’s not rocket science.

I compiled four simple tips and tricks that make unloading your dishwasher easy, fast, and even (dare I say it?) fun! Not to be dramatic, but these tips are truly life-changing and have helped me save so much time in the kitchen. So keep reading to learn how you can, too!

1. Start with the end in mind.

If your end goal is an organized, strategic unloading process, then your loading process must also be organized and strategic! It makes sense, right? 

The easiest way to load your dishwasher in an organized fashion is to create “zones” for each type of dish that you load. Think of your dishwasher as a multi-story house with separate rooms, or “zones,” for your dishes. All the plates share a room, all the bowls bunk together, and the silverware gets cozy, too! 

This way, all the similar items will already be grouped when it’s unloading time, saving you all those trips back and forth to the same cabinet or drawer!

So what’s the best zone for each type of dish? Here are some tips:

Top shelf

Place fragile, delicate, and glass items on the top shelf to keep them away from the powerful spray arm on the bottom of the dishwasher. This will include your wine glasses, coffee mugs, drinking glasses, and fragile bowls. 

Did you know that you can lower the top shelf in your dishwasher to accommodate tall items like wine glasses? I learned this recently on TikTok, and it blew my mind. Simply press and hold the tabs on either side of the shelf and push down firmly. Just pull up on the shelf to raise it again!

Bottom shelf

Your larger items, like plates, large bowls, and pots and pans (if you don’t hand-wash them), should go on the bottom shelf. Face all these items towards the center of the dishwasher to ensure they get nice and clean.  

Silverware basket/cutlery rack 

If your dishwasher has a silverware basket, load the basket with tines and spoons facing up to ensure they get cleaned properly. Load all knives face-down to avoid hurting yourself! Group your spoons, forks, and knives separately to make for easy unloading, but make sure to spread your spoons out so they don’t nest together.

I love my Beko dishwasher because it has a third rack for my silverware in addition to a cutlery basket! I like using the third rack because it allows me to spread out my silverware to ensure an even clean while still allowing plenty of room in the adjustable middle rack for bowls and glasses.

2. Know your dishwasher and use it to your advantage. 

Can you believe that people used to hand-wash everything? In our beautiful, modern-day world, thank goodness we have dishwashers to do most of the work for us. And dishwashing technology has come a long way!

I encourage you to learn about your dishwasher’s capabilities and unique technological features so you can use them to your advantage. For example, does your dishwasher have any special washing or drying capabilities? Taking advantage of these features will help you save time by ensuring that every dish is clean and dry when it’s time to unload. 
My Beko dishwasher has some innovative features that make unloading a breeze. One feature I particularly love is Beko CornerIntense® technology.

You know how dishwashers have that rotating piece at the bottom that sprays water? That’s called the spray arm, which usually rotates on a fixed axis so that it makes a circular spray pattern. The problem with most spray arms is that they don’t get the corners of your dishwasher, resulting in not-so-clean dishes (ew). 

Beko’s spray arm rotates on a moveable axis, spraying each corner of the appliance, so I can be confident that every single dish is getting clean! 

Another pet peeve of mine is having to hand-dry my clean dishes, which slows down the unloading process. Thankfully, my Beko dishwasher has a SelfDry™ feature that solves this problem for me! When it’s done, the dishwasher unseals and opens the door to let in ambient air that dries the dishes naturally. 

This innovative feature dries the dishes and does so without the use of extra energy! In fact, it uses 25% less energy than the average dishwasher. Win-win.

3. Use a two-tiered approach. 

Another time-consuming aspect of the unloading process is the back and forth between the dishwasher and cabinets or drawers. To combat this tiring method, follow two easy steps: open all drawers and cabinets before you start unloading, and group items together before putting them away.

Opening your drawers and cabinets before you start unloading will not only save time but will prevent you from awkwardly fumbling with a handle or knob while holding fragile dishes. It also allows you to visualize where your clean dishes will go, so you can make room beforehand if necessary. 

As I’m unloading each “zone” of my dishwasher, I like to group similar items on a clean counter before putting them away. For example, stack all your plates together on the counter and then carry them to the cabinet. Just be careful with heavy items, and carry them in smaller stacks if necessary. 

4. Make it fun! 

I know that unloading a dishwasher sounds anything but fun, but hear me out on this one. I always dread everyday tasks a little less if a fun game is involved. With just a little creativity, you may even find it enjoyable. Here are some ways you can make this mundane task just a bit more fun:

Set an alarm

I find that setting an alarm turns unloading the dishwasher into a fun little challenge that encourages me to work faster. Set an alarm for five minutes and see if you can empty the dishwasher in that time! 

You can also use the stopwatch feature on your phone to see exactly how long it takes you to unload. Next time you unload, try to beat your own record!

Get the family involved

Here’s an opportunity to teach your kids (and husband) that chores can be fun! Challenge the kids to unload the dishwasher in a certain amount of time, or have them set their own personal record by using a stopwatch. 

Depending on your kids’ ages, you could also make up a fun song to sing while emptying the dishwasher. Or, reward them with a special treat afterward for a job well done. 

Play some music

Music always seems to make the time go by faster, so put on your favorite upbeat song while you unload. Songs with a fast tempo always make me work a little faster! You can also make it a challenge to empty the dishwasher by the end of a song or two. 
Well, there you have it, four easy-to-incorporate steps that will help you save time, streamline the unloading process, and even have a little fun while you’re at it. If you enjoyed this article and want to learn more, be sure to check out Beko’s Healthy Kitchen Initiative.

This is the second part of our Beko series. If you enjoyed this post, be sure to check out our article on How To Clean As You Go While Cooking.

The post 4 Simple Steps to Unload Your Dishwasher Fast appeared first on Foolproof Living.

Similar to those recipes, this roasted acorn squash recipe is vegan, gluten-free and low-carb friendly, which is ideal if you are serving people with multiple dietary restrictions.

Ingredients

We’re using lots of classic fall flavors in this recipe for roasted acorn squash. The maple and cinnamon mixture complements the nutty, buttery flavors of the squash, and a pinch of salt and pepper adds a savory element that perfectly highlights the sweetness of this recipe. All you need are a few simple ingredients: 

• Acorn squash: Green, white, and even golden acorn squash would work just fine for this paleo acorn squash recipe, or you can even use the smaller variation called “carnival squash” for roasted carnival squash slices. Try to choose a squash between 1 and 1 ½ pounds, which will yield about 4-5 slices. When selecting your squash at the store, look for one with skin that’s green and orange in color with a smooth, slightly dull appearance. Give the flesh of the squash a squeeze to ensure it’s firm, and choose one that feels heavy for its size. 
• For the olive oil-maple syrup mixture, gather olive oil, pure maple syrup, ground cinnamon, kosher salt, ground black pepper, and (optional) chopped pecans or pumpkin seeds and chopped fresh herbs such as sage leaves, thyme, or parsley. 

How Do You Cut Acorn Squash into Slices

Cutting a squash may seem like a daunting task because of the vegetable’s size, but this easy step-by-step guide will help you prepare your squash slices for roasting in no time. Here’s how to cut up acorn squash:

1. Cut off the top of the squash: Identify the top of the squash, which is where the stem is located. Lay the squash on its side on a cutting board and, holding firmly with one hand, cut off the top. I recommend using a sawing motion while gently applying pressure with a sharp knife. 
2. Slice the squash in half: Position the squash on the flat surface you created by the cut so that the bottom of the squash faces up. Cut it in half down the center. 
3. Scoop out the seeds: Use a melon baller or a large spoon to remove all the seeds. 
4. Cut the squash into slices: Lay down the squash halves and cut into 1-inch thick slices. The slices should resemble inch-think half-moons. Alternatively, you can skip step 2 and cut the slices into circles after removing the top of the squash. From there, you can use a knife or cookie cutter to remove the seeds so that the slices resemble acorn squash rings. 

How to Bake Acorn Squash Slices

Once you prepare acorn squash by cutting it into slices, all you have to do is brush on the maple syrup-olive oil mixture and roast your acorn squash slices in the oven. Plus, your kitchen will smell heavenly while these are baking! Here’s how to roast acorn squash slices: 

1. Preheat the oven: Set your oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Add the squash slices: Place your slices of acorn squash on the parchment-lined sheet pan, taking care to arrange them in a single layer. Use two sheet pans to avoid overcrowding, if needed. 
3. Prepare the topping: Combine all the ingredients for the maple syrup mixture in a small bowl.
4. Brush squash slices: Using a pastry brush, apply the mixture to each sliced acorn squash evenly. If you’re left with extra mixture, set it aside for later. 
5. Roast: Roast the slices in the preheated oven for 15 minutes. Remove the cookie sheet from the oven, flip the slices, and bake for another 15 minutes or until they appear lightly golden brown. Remove the sheet pan acorn squash and let cool for about 5 minutes. 
6. Add remaining topping: If you have any of the olive oil-maple syrup mixture left over, brush it on the warm squash slices. Arrange the slices on a large plate or serving platter. 
7. Garnish and serve: Top the slices with toasted nuts, seeds, or fresh herbs, if desired. The slices are delicious when served warm or at room temperature. 

How to Store Leftovers

Store leftover sliced roasted squash in an airtight container in the fridge for up to 3-4 days. 

You can technically freeze baked acorn squash, but I find that it loses its texture after it is thawed. Therefore I would not recommend freezing it.

FAQs

Other Squash Recipes You Might Like

• Stuffed Acorn Squash 
• Roasted Butternut Squash Halves
• Squash Noodles Recipe

If you try this Roasted Acorn Squash Slices recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Roasted Acorn Squash Slices Recipe

These Roasted Acorn Squash Slices are beautifully caramelized in the oven and generously coated in a maple-cinnamon mixture for warm, fall flavors in every bite. Serve them on salads, add them to recipes that call for squash, or bring them to your next holiday gathering!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 acorn squash

Calories 437kcal

Author Aysegul Sanford

Ingredients

• 2 small acorn squash 1 to 1 ½ pounds each rinsed and dried
• 2 tablespoons olive oil or coconut or avocado oil
• 2 tablespoons maple syrup or honey
• ⅛ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• Pinch of black pepper

Optional Toppings:

• ¼ cup chopped pecans or pumpkin seeds *
• 1-2 tablespoons fresh herbs such as sage thyme, or parsley, chopped

Instructions

• Preheat the oven: Set the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
• Cut the squash: Start by cutting the top of the squash (where the stem is located) while holding it firmly with your other hand. It is best to use a sawing motion while gently applying pressure with your knife. Lay squash down using the now-flat surface created by the cut. Cut it in half from the center. Scoop out the seeds using a melon baller or a large spoon. Then lay each half down and cut it into 1-inch slices.
• Add the squash slices: Transfer acorn squash slices onto the parchment-lined baking sheet and arrange them in one layer. If needed, you may have to divide them into two sheet pans.
• Make the maple topping: Mix olive oil, maple syrup, ground cinnamon, salt, and black pepper in a bowl.
• Coat the squash slices: Brush each acorn squash slice with the maple syrup mixture on both sides. Depending on the size of your squash, you might be left with some, don’t throw it away.
• Roast: Roast in the oven for 15 minutes. Remove from the oven, flip each slice and bake for another 15 minutes or until lightly browned. If you are using two sheet pans, be sure to rotate the sheets as well.
• Let cool: Remove from the oven and let it cool for 5 minutes.
• Add the remaining topping: Brush each slice with the remaining olive oil-maple syrup mixture. Arrange the roasted acorn squash slices on a large plate.
• Garnish and serve: If preferred, garnish with toasted nuts (or seeds) and/or fresh herbs like sage or parsley. Serve warm or at room temperature.

Notes

• Toasting pecans/pumpkin seeds: If you do have the time, I highly recommend toasting the nuts (or seeds) you use as this quick step will make them taste better and compliment the caramelized flavors of your roasted acorn squash. Simply place pecans (or pumpkin seeds) in an empty skillet over medium heat. Toast for 4-5 minutes. Be sure to keep a close eye on it and stir frequently. It should be ready when it starts smelling and changes its color slightly.
• Storage: Leftovers can be kept in an airtight container in the fridge for up to 3-4 days. 
• How to make it savory? To make this roasted acorn squash recipe a savory side dish: 
  • Omit maple syrup.
  • Use ¼ teaspoon chili pepper (or paprika) and ¼ teaspoon garlic powder in place of ground cinnamon.
  • After it is roasted, sprinkle it with 2 tablespoons of parmesan cheese or top it off with ¼ cup of crumbled goat cheese.

Nutrition

Calories: 437kcal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 598mg | Potassium: 1603mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1758IU | Vitamin C: 50mg | Calcium: 177mg | Iron: 4mg

The post Roasted Acorn Squash Slices appeared first on Foolproof Living.

I continued to follow in her footsteps for years until I learned how to “clean as you go.” It was life-changing. Not only did I save so much time, but I also didn’t have to spend hours cleaning after cooking. 

1. Start With An Empty Dishwasher

I get it, it requires a bit of planning, but I promise you, starting with an empty dishwasher will save you a ton of time. 

One of the main principles of cleaning as you go is to put things away as soon as you are done with them. This also applies to dirty dishes. I know some people are worried about wasting water and energy, but studies have shown that washing dishes in a dishwasher uses fewer resources than washing them by hand.

Of course, having a state-of-the-art dishwasher with the latest technology helps. I was recently gifted one of the newest dishwashers from Beko and I have to say, it’s been a game changer.

If you are not familiar with Beko, based in Turkiye, it is one of the largest appliance manufacturers in the world. Lucky for us, they are now in the US.

Having been using my dishwasher for over 3 months now, I am especially impressed with how every single thing I put in my dishwasher comes out so clean. This is mainly due to what they call CornerIntense(R) technology. 

Simply put, they installed spray arms at the bottom that move in a square motion to clean all four corners to make sure that everything in the dishwasher is fully cleaned. This includes even the hardest to-clean items like bottles thanks to water jets placed inside the tub. 

Plus, it offers several programming options from heavy to express cycles, even giving you the option to set it up so that it can wash your dishes while you sleep.

2. Create A Soaking Station

I can almost hear you say, “What about those things that I cannot put in the dishwasher?” 

While I wish we could put everything in the dishwasher, we all know that there are things you just don’t want to put in there. But you also don’t want them to sit on the counter, take valuable counter space, and dry before you get to them.

My solution to this conundrum is to be proactive and create a soaking station. Simply fill your sink (or a large bucket) with hot water and a few pumps of dishwasher soap, and soak your dirty pots and pans in there while you are cooking. 

This way, not only will they be out of the way but also be easier to clean thanks to hot water and dishwashing soap doing most of the work for you.

3. Set Up Your Work Station 

I know kitchens come in many different shapes and sizes. Some have minimal counter space, while others have a large island. Regardless of the size of your kitchen, if you set it up right, you can make it work for you.

My solution to this is to assign a workstation for myself. This is where I set up my cutting board, a bowl for trash, and a composting bucket so that I can discard things easily without having to walk to the trash bin every time I have something to throw away. 

Additionally, doing so will allow you to properly dispose of the waste in an environmentally friendly manner.

4. Have A Cleaning Rag Ready

Keeping a clean workstation is essential as you work on your mise en place. You can use a paper towel to wipe things off, but I prefer using good old soap and water.

Simply fill a small bucket with water and a small amount of detergent and keep a rag in there so that you can regularly and quickly wipe things off whenever you need. 

5. Only Take Out What You Need

Baking a cake (such as my Almond Flour Cake), where you will need wet and dry ingredients? 

Well, you have two options. You can take every ingredient out at the same time and leave no space on your counter or take them out in stages and put them back right after you are done with them.

Going back to our cake example, it is likely that the recipe will tell you to whisk the dry ingredients first and then move on to the wet ones. So, why not start with the first set of (dry) ingredients, whisk them up, and put the leftovers away before you move on to the wet ingredients? 

This way, you would only keep the ingredients you immediately need and still have ample space to prep and bake. Needless to say, this is especially a good idea if your kitchen is small or you have limited counter space. 

6. Label Your Jars/Containers

It all sounds good to put things away as a part of cleaning as you go, but the way to keep an organized pantry/fridge is to assign a section for every type of ingredient. An easy way to do this is to label your jars/containers and keep them together based on the type of ingredient. 

That way, you know where to put them back as soon as you are done instead of having to find a space for every ingredient you used.

Keeping a tidy space while you work will give you a happier and healthier experience in the kitchen. If you enjoyed this article and want to learn more, be sure to check out Beko’s Healthy Kitchen Initiative.

The post How To Clean As You Go In The Kitchen appeared first on Foolproof Living.

Ingredients

To roast garlic without tin foil, you only need two simple ingredients: a whole head of garlic and olive oil. If desired, you may also add salt and black pepper.

When selecting garlic, I recommend using soft neck garlic, the most common type of garlic found at the grocery store. You may also use more than one head of garlic when following any of my roasting methods. Just be sure to select bulbs of garlic that are similar in size to ensure even baking. 

Remember, too, that the size, age, and type of garlic you use affects how long it will take to roast in the oven. Always watch your bulbs as they cook and check their doneness based on the instructions below.

Furthermore, ghee or avocado oil would also work if you choose not to use olive oil.

Equipment You’ll Need for Each Method

People often use aluminum foil to roast garlic because it helps trap steam against the bulb, resulting in soft garlic cloves. Therefore, when you roast garlic without foil, it’s essential to have the right equipment to produce that slow, even roast.

• Muffin tins or cast iron skillets: Stacking two muffin trays or two cast iron skillets on top of one another is a great way to keep your garlic bulbs moist in the oven. Don’t worry if you don’t have two tins or skillets, though. Simply wrap the top of the first baking tin/skillet with parchment paper, then cover it with a layer of aluminum foil for extra grip. If you don’t have a muffin tin or a cast iron skillet, it is easy to roast garlic in a pan, such as a loaf pan. Just cover the loaf pan with parchment paper, followed by tin foil.
• Parchment paper: Parchment paper may be the best way to avoid messy cleanup when roasting garlic. Simply wrap the whole head of garlic in a piece of parchment paper and tie it with kitchen twine. Or you can also use a layer of aluminum foil to hold it together.
• Garlic roaster: Another way to make roasted garlic with no foil is to use a garlic roaster (affiliate link). If your roaster is terra cotta, let it soak in water for 15 minutes before placing it in the oven.
• A small, oven-proof baking dish: If you want to roast garlic cloves fast, you can bake peeled, individual cloves of garlic on a small baking sheet with olive oil.

Step-by-Step Instructions for Each Method

To roast garlic with no foil, you don’t have to be a five-star chef. You can add a delectable garlic taste to your favorite recipes with any of my four foolproof methods.

Method 1: Wrapping Garlic Bulbs in Parchment Paper

1. Heat the oven: Preheat the oven to 400 degrees F.

2. Slice the garlic head: Cut off the top ¼-inch of the garlic bulb using a sharp knife. You may discard the slice or save it for making chicken stock later.
3. Drizzle with olive oil: Place the whole head of garlic on a small piece of parchment paper. Drizzle the exposed garlic bulb with 1-2 teaspoons of olive oil, depending on the bulb’s size.
4. Wrap the garlic: Wrap the whole bulb of garlic with the parchment. If you have it, you can tie it with kitchen twine, or if not, wrap it again with a sheet of aluminum foil.

5. Roast: Transfer the wrapped garlic to a baking sheet, and place it in the oven for 40-45 minutes. Wary of hot steam, carefully remove the layers of tin foil and parchment paper to check for doneness. If the cloves are sufficiently soft, remove them from the oven. If they have not yet reached your desired level of tenderness, re-wrap the bulb and let it continue roasting. Roast the cloves until they have fully softened, checking them every 5-10 minutes.

Method 2: Using Two Muffin Tins or Two Cast Iron Skillets

1. Preheat the oven: Set the oven to 400 degrees F.
2. Trim the head of garlic: Remove the outer papery skin of each head of garlic, making sure that the cloves are still attached. Use a sharp knife to slice the topmost ¼-inch of the garlic bulb, thereby exposing the cloves.

3. Add the garlic to the muffin tin or skillet: Place the trimmed head of garlic in a muffin tin or a small cast iron skillet. Drizzle the bulb with 1-2 teaspoons of olive oil, depending on the size of the garlic head.
4. Top with another muffin tin or skillet: Top the first baking tin/skillet with another muffin tin or cast iron skillet such that you fully cover the garlic bulbs. If you do not have two muffin tins or skillets, you can first cover it with parchment paper, followed by aluminum foil to hold it in place.

5. Roast the garlic: Let the muffin tin- or cast iron-roasted garlic cook in the oven for 45-60 minutes, or until the garlic cloves have softened and caramelized. During my recipe testing, I found out that it took longer to roast garlic in a cast iron skillet than to roast it in a muffin tin.

Method 3: Using a Garlic Roaster

1. Soak the garlic roaster: Submerge your garlic roaster (affiliate link)(both the top and bottom pieces) in water and let it soak for 15 minutes. Remove the roaster and dry off any excess water with a kitchen towel.
2. Cut the top of the bulb: With a sharp knife, slice off the top ¼-inch of your garlic head.
3. Drizzle the olive oil: Place the sliced bulb in the bottom half of the garlic roaster. Drizzle the cloves with 1-2 teaspoons of olive oil.
4. Bake: Set the oven to 350 degrees F and place the garlic roaster inside. (Note: You don’t have to preheat the oven for this method.) Roast the cloves for 55-60 minutes or until they are softened and lightly caramelized.

Method 4: Baking Garlic Cloves in a Baking Dish

1. Set the oven: Preheat the oven to 350 degrees F.
2. Peel the cloves: Break apart the entire head of garlic. Then, individually peel each clove.

3. Add the olive oil: Place the pre-peeled garlic cloves in a small, oven-safe baking dish. Drizzle them with just enough oil to submerge their lower halves.
4. Bake: Bake the garlic cloves in the oven for 30 minutes or until they have turned soft and golden brown.
5. Let the cloves cool: Remove the fast-roasted garlic from the oven and let it cool before using it in recipes.

How to Store and Freeze

Once you see how garlic transforms your cooking, you won’t want a single bite to go to waste. These simple storage tips will keep your roasted garlic cloves fresh for as long as you need them.

• Store: To store your roasted garlic, place it in an airtight container in the fridge. This method will keep your garlic fresh for up to 5 days. Alternatively, place the garlic cloves in an airtight jar, cover them with olive oil, store them in the refrigerator and use it within 5 days.
• Freeze: To freeze your garlic, mash the roasted cloves to a paste. Then, divide the garlic paste into the empty slots of an ice cube tray and freeze overnight. The following day, remove the frozen garlic from the ice tray and transfer the cubes to a freezer bag, removing as much air as possible. Freeze until ready to use.

FAQs

Other Garlic-Related Posts You Might Like:

Garlic lovers rejoice! Because it doesn’t end here. As a self-proclaimed garlic aficionado, I have so many more garlic recipes for you. Below are a few more garlic recipes to help you put our favorite ingredient to good use:

• Roasted Garlic in the Oven: This method for roasting garlic in the oven works for both whole heads of garlic or individual cloves. The whole process takes less than an hour and results in bold, rich roasted garlic that adds depth to a variety of recipes.
• Air Fryer Garlic: It takes only 25 minutes to roast garlic if you have an air fryer. In the recipe post, I made sure to cover the instructions for roasting garlic with or without foil using your air fryer.
• Roasted Garlic Compound Butter: While roasted garlic tastes wonderful by itself, mixing it with butter and fresh herbs is yet another great way to use it in your recipes.

If you find this guide on How To Roast Garlic Without Foil or any one of our other How-To Guides on Foolproof Living helpful, please take a minute to leave a rating and a review. Doing so helps others who are planning to follow the processes outlined in this post. Thank you!

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How to Roast Garlic Without Foil

Learn four different methods of roasting garlic without foil with this step-by-step guide. It's easy to achieve soft, creamy, and bold garlic without the use of aluminum foil, and you can add your roasted garlic to everything from salad dressings to pasta dishes for lots of depth and extra flavor!

Course How To

Cuisine American

Diet Vegetarian

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 1

Calories 40kcal

Author Aysegul Sanford

Equipment

• 1 Garlic Roaster

Ingredients

• 1 whole head of garlic or more
• 1 teaspoon Olive oil or more depending on the size of your garlic bulb
• Salt optional

Instructions

• Start by peeling the outer layer of the whole head of garlic but be gentle so that the bulb stays intact.

Method 1: Use parchment paper (and aluminum foil) and kitchen twine

• Preheat: Preheat the oven to 400 degrees Fahrenheit.
• Prep the garlic: Using a sharp knife, slice 1/4 -inch off the top of the garlic bulb. Discard the top or save it for making stock later.
• Drizzle with oil: Drizzle garlic bulb with 1 to 2 teaspoons of olive oil, depending on the size of the bulb.
• Wrap the garlic: Wrap the garlic bulb in a small sheet of parchment paper and wrap it again with aluminum foil.
• Roast: Place it on a baking sheet and roast it in the oven for 40 minutes. Carefully remove the layers of aluminum foil and parchment paper and check for doneness. If the cloves are softened to your liking, then they are done. Otherwise, wrap it up and let it roast until they are fully softened, checking in every 5- 10 minutes.

Method 2: Use 2 muffin tins or 2 cast iron skillets

• Preheat: Preheat the oven to 400 degrees Fahrenheit.
• Prep the garlic: Using a sharp knife, slice the top of the head of garlic.
• Drizzle with oil: Place it in a muffin tin or a small cast iron skillet and drizzle it with 1 to 2 teaspoons of olive oil, depending on the size of the bulb.
• Cover: Cover it with another muffin tin or cast iron skillet on top, making sure that garlic bulbs are fully covered on top.
• Roast: Roast in the oven for 40-45 minutes or until the garlic cloves are softened and caramelized.

Method 3: Use a garlic roaster

• Prep the roaster: Soak your garlic roaster (both the bottom and the top piece) in water for 15 minutes. Remove and dry off the excess water with a kitchen towel.
• Prep the garlic: Slice the top of the garlic bulb/s using a sharp knife.
• Drizzle with oil: Place them on the bottom piece of the garlic roaster. Drizzle each bulb with 1-2 teaspoons of olive oil.
• Cover: Put the top piece on top and place it in the oven.
• Roast: Heat the oven to 350 degrees F (no need to preheat the oven for this method). Roast for 30-35 minutes or until the garlic cloves are softened and lightly caramelized.

Method 4: Roast garlic cloves in oil

• Preheat: Preheat the oven to 350 degrees F.
• Prep the garlic: Break apart the whole head of garlic and peel each clove one by one.
• Drizzle with oil: Place them into a small ovenproof baking dish. Drizzle them with just enough olive oil to cover the bottom halves of the cloves. just enough that they are covered halfway through.
• Roast: Bake in the preheated oven for 30 minutes or until they are softened and turned golden brown.
• Let cool: Remove from oven and let it cool before using in recipes.

Notes

• Store: To store your leftovers, place them in an airtight container in the fridge for up to 5 days. Alternatively, you can place the garlic cloves in an airtight jar, cover them with olive oil, store them in the refrigerator and use it within 5 days.
• Freeze: To freeze your garlic, mash the roasted cloves to a paste. Then, divide the garlic paste into the empty slots of an ice cube tray and freeze overnight. The following day, remove the frozen garlic from the ice tray and transfer the cubes to a freezer bag, removing as much air as possible. Freeze until ready to use.

Nutrition

Calories: 40kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

The post How To Roast Garlic Without Foil appeared first on Foolproof Living.

Recipe Ingredients

To make this roasted garlic recipe, you will need two simple ingredients: garlic and olive oil. 

You can follow the recipe below to roast one whole garlic bulb or more. You may also add salt for additional flavor, but it is optional.

When selecting heads of garlic, look for firm, fresh bulbs that don’t have any soft spots or mold. Avoid old garlic that is dried out or has green shoots growing inside.

Best Garlic For Roasting:

This recipe will work with any type of garlic, but I think the best garlic for roasting is artichoke garlic. Artichoke garlic, or “soft neck garlic,” is the most common variety in grocery stores and has a delectably mild taste. 

For a sweeter, more full-bodied variety, you can also use rocambole garlic (also known as “hard neck garlic”). You can also use this recipe for baked elephant garlic—a much larger variety of garlic that tastes similar to an onion. However, oven-roasted elephant garlic will require more cooking time due to its size.

Though I use olive oil in this recipe, any neutral oil, such as avocado oil and ghee, would work.

How to Make Roasted Garlic

Roasting garlic in the oven is an easy yet vital tool for any chef who likes bold flavors. Below are two simple methods for making homemade roasted garlic like a pro:

Method 1: Roasting Whole Garlic Heads

Here is my hands-free method for making roasted garlic in aluminum foil. The recipe below can be made with one head of garlic or more.

1. Preheat the oven: Set your oven temperature to 400 degrees F.
2. Peel the garlic: Peel off the outermost layer of each garlic bulb. Be sure to keep the bulb intact so that each clove connects to the base.
3. Trim the bulbs: Use a sharp knife to slice ¼-inch off the head of each garlic bulb. This cut should expose the tops of the cloves.
4. Place garlic on aluminum foil: Take out several pieces of aluminum foil and place each of the whole garlic bulbs on its own sheet. Then, drizzle each bulb with 1-2 teaspoons of olive oil, ensuring that the oil touches the individual garlic cloves.
5. Wrap the foil: If desired, sprinkle your garlic with a pinch of salt and pepper. Then, wrap each garlic head in its piece of foil.
6. Roast the garlic: Place the aluminum-wrapped garlic cloves onto a baking sheet and roast them for 40 minutes in the hot oven.
7. Check for doneness: Remove the foil-wrapped cloves from the oven. Cautiously open the foil, being careful not to burn yourself with trapped steam. Then, insert a paring knife into a garlic clove. If the clove is soft, remove it from the oven. If the clove is still hard, re-wrap it in its aluminum sheet and roast it for 5-10 more minutes.
8. Caramelize the garlic (optional): If you want to caramelize your garlic even further, unwrap your soft garlic and roast it for 5-7 more minutes. Just be sure to keep an eye on your garlic during this step, so it doesn’t burn.

9. Let the garlic cool: Rest your roasted garlic cloves on the counter and let them cool for 5-10 minutes. When ready, remove the aluminum foil carefully and let out any trapped steam.
10. Remove the roasted garlic: To remove the garlic from their cloves, squeeze the whole head of garlic or remove each clove individually with a teaspoon or cocktail fork.

Method 2: Roasting Individual Garlic Cloves

If you’re on a time crunch, a faster way to roast garlic is to roast individual garlic cloves. Follow the steps below to cut your roasting garlic time in half.

1. Arrange the cloves: Preheat the oven to 400 degrees F and place the individual garlic cloves in a medium-size ramekin or an oven-safe container.
2. Bake: Drizzle the cloves with olive oil, cover the ramekin with aluminum foil, and bake until the garlic cloves are tender. However, remember that individual cloves roast faster than whole garlic heads. Therefore, I recommend checking for doneness after the first 15 minutes of baking.
3. Roast until finished: You are good to go if the cloves are soft and lightly browned. If not, return the ramekin back to the oven and check every 4-5 minutes to prevent them from burning.

How Long Does it Take to Roast Garlic?

When roasting a head of garlic, I recommend setting your oven to 400 degrees F and baking the bulbs for 40-50 minutes. However, roasting time may vary depending on your garlic’s size, variety, and age. 

You can also change what temperature you use to roast garlic. For instance, if you prefer slow-roasted garlic, you can bake your cloves at 350 degrees F for about 70-90 minutes. 

How to Keep it

If roasting garlic cloves (or bulbs) is a part of your weekly meal prep, follow the storage steps below to have them ready throughout the week:

• Store: Place leftover roasted cloves in an airtight container (or a small jar) and keep it in the fridge for up to 5 days. If preferred, you can drizzle the cloves with a little bit of olive oil and use the garlic-infused olive oil in homemade salad dressings. However, make sure you store it in an airtight container and consume it within 5 days.
• Freeze: First, make a roasted garlic paste by mashing your garlic cloves. Then, divide the paste into the empty slots of an ice tray. After squeezing out the garlic, freeze the ice tray overnight, then transfer the garlic cubes to a Ziploc bag. Remove as much air from the bag as possible before placing it back in the freezer.

Expert Tips

• Meal prep: Since a whole head of garlic wrapped in foil doesn’t take up much space in the oven, I always throw in a head or two whenever I’m roasting another dish. And because my weekly meal prep always includes roasted vegetables, it’s easy to roast garlic at the same time.
• Eliminate bitter taste: If your roasted garlic tastes bitter, it may be because it is old. However, because garlic is also sensitive to high heat, its bitterness may also be a result of over or undercooking. Therefore, if it tastes bitter, try reducing the temperature. I recommend setting your oven to 350 degrees F. and cooking your garlic for 70-90 minutes.
• Roast and freeze garlic in bulk: If you’re a fan of advanced meal prep, roasting and freezing garlic in bulk is a great way to reduce waste. This is especially useful if you are growing your own garlic.

Other Garlic-Related Posts You Might Like:

Garlic lovers rejoice! Because it doesn’t end here. As a self-proclaimed garlic aficionado, I have so many more garlic recipes for you. Below are a few more garlic recipes to help you put our favorite ingredient to good use:

• Roasting Garlic No Foil Method: While I think the best way to roast garlic is in the oven wrapped in tin foil, I know some people don’t like using aluminum foil in their cooking. This post shows you 4 different ways of roasting garlic without foil, including how to roast garlic in a garlic roaster and a cast iron skillet.
• Air Fryer Garlic: It takes only 25 minutes to roast garlic if you have an air fryer. In the recipe post, I made sure to cover the instructions for roasting garlic with or without foil using your air fryer.
• Roasted Garlic Compound Butter: While roasted garlic tastes wonderful by itself, mixing it with butter and fresh herbs is yet another great way to use it in your recipes.

If you find this guide on Roasted Garlic Recipe or any one of our other How-To Guides on Foolproof Living helpful, please take a minute to leave a rating and a review. Doing so helps others who are planning to follow the processes outlined in this post. Thank you!

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How to Roast Garlic in Oven

This simple guide on How to Roast Garlic in the Oven results in creamy, soft, and bold roasted garlic that you can add to endless recipes. My foolproof method works for both whole heads of garlic or individual cloves.

Course Condiment

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 1 garlic bulb

Calories 40kcal

Author Aysegul Sanford

Ingredients

• 1 head of garlic or more
• 1 teaspoon Olive oil
• Pinch of Salt optional

Instructions

Method 1: Roasting Garlic Cloves As A Whole:

• Preheat the oven to 400 F (205 C) degrees.
• Peel the outer layer (aka papery skin) off each garlic bulb, making sure to leave the whole bulb intact with all of the cloves still connected.
• Slice 1/4 -inch top off the head of each garlic bulb, exposing the tops of the garlic cloves.
• Place each garlic bulb in the middle of a piece of aluminum foil, drizzle with 1-2 teaspoons of olive oil (depending on the side of your garlic) and make sure that the oil sinks all the way down into the individual garlic cloves.
• If preferred, sprinkle it with a pinch of salt. Wrap the whole garlic head in foil and repeat the same process with the rest of your garlic bulbs.
• Place them onto a baking sheet and roast for 40 minutes.
• To check doneness, remove foil packets from the oven. Carefully open the foil (being careful not to let the hot built-up steam burn your fingers) and insert a paring knife into a garlic clove. If it is soft, it should be ready. If not, wrap it up and put it back in the oven for 5-10 more minutes.
• If you want it to get even more browned and caramelized, you can unwrap it and let it roast for another 5-7 minutes after it is fully softened. Though I would keep a close eye on them during this step as you do not want them to burn.
• Let roasted garlic cool for 5-10 minutes on the counter. When ready, carefully let the steam out as you remove the aluminum foil.
• To remove the now-roasted garlic from cloves, you can either squeeze the whole head of garlic or remove each clove one by one with a teaspoon or cocktail fork.

Method 2: Roasting Individual Garlic Cloves:

• If you prefer to roast garlic cloves individually, you can place them in a large ramekin. Drizzle them with olive oil, cover the ramekin tightly with foil and bake until tender.
• Please keep in mind that individual garlic cloves roast faster than whole garlic heads. So, be sure to check for doneness after the first 15-minute mark.
• If they are not fully roasted, place them back in the oven and continue to bake, checking every 5 minutes to make sure they are not burning.

Notes

• This recipe can be multiplied as many times as you want.
• The exact roasting time will depend on each garlic bulb’s variety, size, and age. During my recipe testing, I found that it is best to check the garlic bulbs after the first 40-45 minute mark. In most cases, they were done by then, but if yours are not, feel free to keep them in the oven longer but be sure to check them every 5-10 minutes.
• To Store: Place leftover roasted garlic in an airtight container and keep it in the fridge for up to 5 days. If preferred, you can drizzle the cloves with a little bit of olive oil and use the garlic-infused olive oil in homemade salad dressings. However, make sure you store it in an airtight container and consume it within 5 days.
• Freeze: First, make a roasted garlic paste by mashing your garlic cloves. Then, divide the paste into the empty slots of an ice tray. After squeezing out the garlic, freeze the ice tray overnight, then transfer the garlic cubes to a freezer-safe plastic bag. Remove as much air from the bag as possible before placing it back in the freezer.

Nutrition

Calories: 40kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

The post How to Roast Garlic in Oven appeared first on Foolproof Living.

Wondering what does massaging kale do? Well, you are not alone. This 5-minute process is effortless and does wonders for this otherwise humble vegetable.

• Massaging kale for salad makes the vegetable more palatable by releasing its bitter compounds and—as a result—making the kale less bitter. 
• This simple process breaks down the vegetable’s fibrous texture, making it more tender, easier to chew, and more digestible.

Ingredients

To prepare raw kale for massaging, you’ll need three simple ingredients: extra virgin olive oil, kale, and if desired, kosher salt (or sea salt). It is optional, but if you want, you can add in a squeeze of lemon juice as well.

In terms of oil, I used olive oil to soften my kale, but this simple recipe would work with avocado or coconut oil as well. 

Best Kale Type for Massaging:

Out of all of the different types of kale, I find that the best kale for massaging to use in a salad recipe is curly kale. Not only because it is easier to find at grocery stores, but it also has more body than the other common kale types.

With that being said, Tuscan kale, also known as lacinato kale and dinosaur kale —has a gentler flavor and will also work for this recipe. The only other type of kale I do not recommend using is baby kale because it already has tender leaves, and as a result, it will not withstand the massaging process.

How to Prepare Raw Kale for Salad

Learn how to make kale soft and tender and prepare it as a base for the most delicious massaged kale salads in five easy steps:

1. Wash the kale: Rinse the kale under cold running water to remove dirt and debris. Then, place the wet kale leaves on a clean kitchen towel, and use another towel (or paper towels) to dry them as much as possible. Alternatively, if you have one, you can use a salad spinner (affiliate link) to dry the kale.
2. Chop the kale: You can use your hands or a sharp knife to cut kale. You can remove the leaves from their stems by running the stems through your closed fist. Or, you can slice the kale leaves away from their stems on a cutting board. Here is a beginner-friendly guide to cutting kale for using it in recipes.
3. Add a drizzle of olive oil: Add the chopped kale to a large mixing bowl, and drizzle the leaves with olive oil. You may also add a little salt to your salad greens for added flavor.
4. Massage the kale: Use your clean hands to massage the kale with olive oil for 2-3 minutes. Turn the small pieces frequently to make sure they soften evenly.
5. Add to your favorite dishes: Once tenderized, your kale is ready to eat! Add your massaged raw kale to a salad or one of your other favorite recipes.

How to Use Kale in Salad

It is no secret that massaged kale is the perfect base for a green superfood-packed salad. Here are a few simple kale salad recipes to try:

• Brussels Sprout Kale Salad: Made with maple-roasted pecans, pomegranate arils, and a white wine vinaigrette, this easy kale salad makes a colorful and tasty addition to any dinner/holiday table. 
• Kale Quinoa Salad: Two superfoods, quinoa and kale, in one big large salad bowl! Bright lemon, creamy avocado, and crunchy chickpeas make this easy recipe a meal-worthy weeknight meal.
• Kale Apple Slaw: Get the most out of your farmer’s markets with this simple recipe. It only takes 15 minutes to put together the sweet, tangy, and bold flavors of this veggie side dish.
• Zucchini Kale Recipe: Low-calorie, gluten-free, and delicious? This bright summer salad recipe has it all, complete with sweet zucchini noodles, walnuts, and vegan mayo dressing.
• Harvest Kale Salad: Nobody can resist the full-bodied flavor of this fall massaged kale salad. Sweet dried figs, tart apples, and earthy goat cheese combine for a kale salad recipe that’s to die for.

How to Store

Got leftovers or massaging kale as a part of your meal prep? Simply place freshly massaged kale in an airtight container in the fridge. It will stay fresh for 3-4 days.

And if you are new to storing kale, be sure to check out my guide on how to store fresh kale. 

FAQs

Other Helpful Kale Related Articles:

• Common Varieties of Kale
• How To Chop Kale
• Blanching Kale for Freezing
• How to Store Kale in the Fridge & Freezer

If you find this guide on How To Massage Kale or any one of our other How-To Guides on Foolproof Living helpful, please take a minute to leave a rating and a review. Doing so helps others who are planning to follow the processes outlined in this post. 

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How to Massage Kale

Learn How to Massage Kale to prepare it for use in all your favorite salads! This step-by-step guide teaches you how to tenderize this leafy green with just 2 simple ingredients to make it more palatable, tender, and easily digestible.

Course How To

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 bunch

Calories 126kcal

Author Aysegul Sanford

Ingredients

• 1 bunch curly kale
• 3 teaspoons olive oil
• kosher salt optional

Instructions

• Wash and dry the kale: Rinse kale under cold running water until no dirt or debris is left. Place kale leaves on a clean kitchen towel. Using another towel (or paper towels), dry kale leaves as much as you can.*
• Chop the kale: Remove leaves from kale stems either with your hands or using a knife. Chop kale leaves into small bite size pieces. Save the kale stems for your next chicken or vegetable stock, or discard them.
• Add oil and salt: Transfer chopped kale into a large salad bowl. Drizzle with olive oil and sprinkle with salt if using.
• Massage the kale: Using clean hands, massage (gently rub) kale leaves for 2-3 minutes turning often to make sure all kale leaves are softened.
• Serve: Use in your favorite kale salads* or other recipes.

Notes

• *Alternatively, you can use a salad spinner to dry the kale leaves.
• *Want to massage kale without using any oil? Here are two other options to help you soften/tenderize kale for salads:
  • Use an alternative fat: Try adding other “healthy fats” such as a ripe avocado, nut or seed butter, unsweetened tahini, or unsweetened peanut butter. I would usually use one small ripe avocado and 2 tablespoons of nut/butter per kale bunch.
  • Add an acidic ingredient: Acid-based ingredients are fantastic substitutes when you want to prepare kale raw. Simply massage a tablespoon of vinegar (I suggest apple cider vinegar), fresh lemon juice, or citrus juice into your chopped kale.
• Storage: If you have leftovers or are massaging kale as a part of your meal prep, simply place it in an airtight container in the fridge. It will stay fresh for 3-4 days.
• Be aware that the raw kale leaves lose their volume as you massage them: Keep in mind that as you massage the kale leaves, they will become softer and lose their volume. When I am massaging kale for salads as a side dish, I use one bunch for 4 servings. If I am serving it as a meal by itself, then I would use 2 bunches of kale for 4 servings.

 

Nutrition

Calories: 126kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 30mg | Potassium: 198mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 5694IU | Vitamin C: 53mg | Calcium: 145mg | Iron: 1mg

The post How To Massage Kale appeared first on Foolproof Living.

While it might sound like an additional step, blanching kale is a useful process for many reasons. Below are just a few of them:

• Blanching kale reduces bitter flavor by releasing harsh compounds present in fresh kale. (In other words, your taste buds will thank you!)
• When you blanch kale, you make it easier to chew by breaking down its tough fibers. Because blanching kale tenderizes and softens the vegetable, this process is also an alternative to massaging kale.
• Blanched kale does not have to cook for as long as raw kale, which means shorter cooking times when it is added to recipes.
• Once kale is blanched, it can be stored for longer. I recommend blanching kale for freezing, especially if you are growing it in your garden and want to store large amounts of raw kale. This way, you not only have kale available year-round but also eliminate food waste.

What You Will Need

For this recipe, you’ll need a bunch of kale, a strainer, a pot, water, and ice. You may also choose to add a pinch of kosher salt if desired.

Though there are many different types of kale to choose from, my blanching method will work for the three most popular varieties available at the grocery store: dark green curly kale, red Russian kale, and dinosaur kale (also referred to as lacinato kale).

Step-by-Step Instructions

Understanding how to blanch kale is a simple skill that will transform your cooking process. In five easy steps, you’ll be able to prepare and preserve kale in the best way possible.

1. Wash & cut the kale: Fill a large bowl with cold water, submerge your kale, and rinse each leaf under cold running water. Remove each stem from its leaves and give it a rough chop. For more detailed instructions on this step, check out my article on How to Cut Kale.
2. Boil water: Add salt (if using) to a large pot of water and bring the mixture to a rolling boil. While the water heats, fill a large bowl with ice water and set the ice bath aside.
3. Blanch the kale: Add your kale to the boiling water and let it cook for 1-2 minutes or until it loses most of its volume and gets softer.
4. Place the kale in the ice bath: Remove the kale from the boiling water with tongs or a spider strainer. Transfer it into the ice bath to stop the cooking process. Let it chill for ten seconds before draining.
5. Drain & dry the kale: Drain the kale with a strainer and add them to your recipe. Or, for later use, dry the kale thoroughly with a clean kitchen towel (or using a salad spinner) and follow the steps below to freeze for long-term storage.

How to Store & Freeze

If you are planning to use it within a few days, you can store it in the fridge. If you want to store it for a longer time, I recommend freezing it. Below you can find my detailed instructions on how to store blanched kale:

• Store: Once dry, place the excess kale in an airtight container or a Ziploc bag with as much air removed as possible. Your kale will remain fresh for up to five days in the fridge. 
• To freeze blanched kale:
  • Squeeze the excess water out of kale leaves as much as you can. Line a baking sheet with a kitchen towel. Spread the kale onto the sheet and pop it into the freezer for 2-3 hours to flash freeze it.
  • Remove from the freezer and place the now-frozen blanched kale in an airtight container or a freezer bag (remove as much air as possible.) Label, date, and store for up to 6 months.

FAQs

More Helpful Kale Articles

Can’t get enough hearty greens? Then I have great news for you: With my collection of foolproof kale guides, even beginner chefs can become an expert in all things “kale.”

• Types of Kale: Feel confused when you go to the store? Not sure which type of kale is for your recipe? Be sure to check out my guide to learn about the different varieties of kale.
• How to Store Kale in the Fridge & Freezer: If you love preparing kale in bulk, then proper kale storage is just what you need. Learn how to store kale in the fridge and the freezer while keeping it as fresh as possible.
• How To Cut Kale: Learn how to properly chop kale the right way. Plus, learn how to use stems to avoid any food waste.
• Tenderize Kale (by massaging it): Learn how to tenderize kale’s tough leaves and eliminate bitter flavor with just three simple ingredients. Massaging kale is the perfect way to prepare your leafy green for salads, slaws, and more.

If you find this guide on How To Blanch Kale or any one of our other How-To Guides on Foolproof Living helpful, please take a minute to leave a rating and a review. Doing so helps others who are planning to follow the processes outlined in this post.

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Blanched Kale Recipe

This step-by-step guide for making blanched kale is the perfect solution for transforming this sometimes bitter vegetable into a tender, mild-flavored addition to salads, soups, and smoothies. The blanching process also prepares kale leaves for freezing, which will allow you to enjoy this leafy green for up to 6 months.

Course How To

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 1 bunch

Calories 20kcal

Author Aysegul Sanford

Ingredients

• 1 bunch kale
• 1 tablespoon of salt optional

Instructions

• Boil the water: Fill a large pot with water and salt (if using). Bring it to a boil. Meanwhile, have a large bowl of ice water ready.
• Prep the kale: Remove kale leaves from their stems. Give them a rough chop or tear them to small pieces by hand.
• Blanch the kale: When the water comes to a boil, add the kale leaves into the pot and let them cook for 1 – 2 minutes or until it is softened to your liking.
• Chill the kale: Using tongs or a spider strainer, pull the leaves out and immediately place them in the ice bath. Let leaves chill for 10 seconds or so and then drain.
• Use or store: Use them in your recipe, or thoroughly dry and freeze them for later.

Notes

• To blanch kale stems: If you want to blanch kale stems, I recommend blanching them separately from the kale leaves. To do so, bring a pot of water to a rolling boil before adding the stems. Then, let the stems cook for 4-5 minutes before transferring them to a bowl of ice water.
• Store: Once dry, place the excess kale in an airtight container or a Ziploc bag with as much air removed as possible. Your kale will remain fresh for up to five days in the fridge. 
• To freeze blanched kale:
  • Squeeze the excess water out of kale leaves as much as you can. Line a baking sheet with a kitchen towel. Spread the kale onto the sheet and pop it into the freezer for 2-3 hours to flash freeze it.
  • Remove from the freezer and place the now-frozen blanched kale in an airtight container or a freezer bag. Label, date, and store for up to 6 months.

•  

Nutrition

Calories: 20kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 7007mg | Potassium: 200mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 5694IU | Vitamin C: 53mg | Calcium: 149mg | Iron: 1mg

The post Blanched Kale appeared first on Foolproof Living.

Keep It As a Bunch

Once people learned that this nutrient-dense veggie packs a ton of health benefits, the popularity of this leafy green soared. Kale is a superfood, and because of this, we want to make sure we are keeping all those nutrients intact while also enjoying its flavor and texture.

If you want to keep the fresh kale in a bunch, do not wash it. Simply wrap it in a kitchen towel (or a few sheets of paper towels) and place it in a plastic storage bag. Change the paper towels every few days until you are ready to use the kale.

Wash, Portion & Wrap

Proper kale storage will ensure the leaves last for at least 5-6 days, if not longer. You can store kale with stems as a whole or give it a rough chop and store it in the fridge to have it ready to use in recipes throughout the week. Here’s how I like to do it when I get home from the grocery store:

1. Wash the kale thoroughly in your kitchen sink. Fill your sink with enough cold water so that the kale floats about 3 inches off the bottom. Submerge the kale and swish it around so that the dirt falls to the bottom. Rinse each leaf under the tap and shake off the excess water.
2. Remove the stem. Pull the leaves off the stem by running your hand down the length of each stem. If preferred, break large leaves by hand into smaller pieces.

3. Dry the leaves. A salad spinner is the most effective way to dry kale leaves. If you don’t own one, lay a clean kitchen towel or a couple of layers of paper towel out on your counter. Scatter the leaves in a single layer, top with another clean towel, and roll like a jelly roll. Press down slightly, so the towels absorb the liquid, then unroll. 
4. Portion and wrap. Lay the kale leaves on a layer of clean paper towels, about 2-3 at a time. Roll up the paper towel and place it in a plastic storage bag. Continue this process with the rest of the leaves, using multiple plastic bags, if necessary.
5. Store in the fridge. Label and store the plastic bag in your refrigerator, preferably in the vegetable/crisper drawer. Avoid the coldest part of the fridge (the back). Also, make sure to keep away from ethylene producing fruits and vegetables, such as apples, bananas, and avocados. This will make the kale go bad faster.

Now you have a hearty green washed and ready for a kale salad, like Kale Avocado Salad, Quinoa Kale Salad, Brussel Sprouts Kale Salad, or Harvest Salad with Kale.

Blanch & Freeze Kale

If you need to store kale for the long term, you can freeze it. The best way to store kale in the freezer is to blanch it first to get rid of its natural enzymes. Blanched Kale is ideal to use in recipes, but it is also a crucial step if you are planning to freeze it. Here’s how to do it:

1. Wash and destem the kale. Thoroughly rinse the kale leaves under cool running water to get rid of excess debris and dirt. Pull the leaves off the stem by running your fingers down the length of each stem. Give them a rough chop. I find that small pieces of kale are easier to blanch than large ones. And if you need a refresher on the best way to chop them, be sure to check out my guide on how to cut kale.
2. Prepare a pot of boiling water. Bring a large pot of water to a boil. Liberally salt the water. While the water is boiling, prepare an ice bath by setting a large bowl of ice water right next to the pot of boiling water.
3. Blanch. Drop the chopped kale leaves in the boiling water, in batches if necessary. Boil for 1-2 minutes, or until the color brightens.
4. Drain and shock. Remove the leaves from the boiling water with a slotted spoon or strainer and place them directly in the ice bath. Leave until cool enough to handle, about 30 seconds.

5. Dry the leaves and freeze. Dry the leaves with a salad spinner or between a few layers of clean kitchen towels, squeezing out the water as necessary. Place in a single layer on a baking tray small enough to fit in your freezer. Freeze until solid, about 1-2 hours.
6. Store in the freezer. Once frozen, transfer to a freezer safe airtight container (affiliate link) or freezer bag, making sure to push out all the air to prevent freezer burn. Label, date, and freeze for up to 6 months.

Thaw

You can add frozen kale to recipes without thawing. You can add it to green smoothies like kale pineapple smoothie and green turmeric smoothie, soups like Tuscan Kale Soup, chicken vegetable soup, butternut squash lentil stew, and pastas like zucchini fettuccine with kale right from frozen – no need to thaw!

But if you need to thaw, simply remove the bag of kale from the freezer and keep it in the fridge or at room temperature for 3-4 hours. Use it as soon as it is thawed. I do not recommend leaving it out too long as you will end up with soggy leaves.

Dry Kale

Dried kale is a bit different from fresh or frozen, but a great alternative if you want to puree the kale into a powder and add it to recipes. Here’s how to dry kale at home as a whole bunch or individual leaves:

How to air-dry kale in a bunch:

1. Wash the kale leaves and stems under running water. No need to remove the stems.
2. Drain. Allow the kale to drain and air dry in a large colander to evaporate excess water.
3. Tie and hang. Tie the stem ends together with a rubber band. Hang upside down in a warm place that isn’t directly in front of the sun. Keep a bowl or bucket underneath to catch any falling leaves.
4. Air dry. Leave to dry for a few days. The kale is ready when it is hard, brittle, and easily cracks in your hand.

How to air-dry kale leaves:

1. Wash and remove the stems. Thoroughly rinse the kale in a kitchen sink full of water and remove the stems.
2. Spin. Dry the leaves in a salad spinner. Don’t worry if they are not completely dry.
3. Air dry. Lay the leaves out in a single layer on a baking sheet, leaving space in between. Allow drying in a window sill under direct sunlight until crunchy and brittle. Use a layer of cheesecloth to cover the kale, if desired.

FAQs

If you find this guide on How To Store Kale or any one of our other How-To Guides on Foolproof Living helpful, please take a minute to leave a rating and a review. Doing so helps others who are planning to follow the processes outlined in this post.

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How to Store Kale to Make it Last Longer

Learn How to Store Kale with these simple tips and tricks for extending the life of this nutritious vegetable! These foolproof techniques for storing kale in the fridge and in the freezer will help you to preserve its texture and flavor while getting the most out of every leaf.

Course How To

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 5kcal

Author Aysegul Sanford

Ingredients

• 1 bunch kale
• Water

Instructions

• Wash kale thoroughly in your kitchen sink or using a large bowl with water: Fill your sink (or a large bowl) with enough cold water so that the kale floats about 3 inches off the bottom. Submerge the kale and move it around so that the dirt falls to the bottom. Rinse each leaf under the tap and shake off the excess water.
• Remove the stem: Pull the leaves off the stem by running your hand down the length of each stem. For ease of storing, if preferred, break large leaves by hand into smaller pieces. Alternatively, you can tear each leaf by hand.

To Store Kale in the Fridge:

• Dry as much as you can: Lay a clean kitchen towel or a couple of sheets of paper towels out on the kitchen counter. Scatter the leaves in a single layer, top with another clean towel, and roll like a jelly roll. Lightly press down so the towels absorb the liquid, then unroll.
• Portion and wrap: Place the kale leaves on a layer of clean paper towels. Roll up the paper towel and place it in a plastic storage bag. Continue with the rest of the leaves, using multiple plastic bags, if necessary.
• Store in the fridge: Label and store the plastic bag in your refrigerator, preferably in the crisper drawer. Avoid the coldest part of the fridge (the back). Also, make sure to keep away from ethylene-producing fruits and veggies (i.e apples, bananas, and avocados.)

To Blanch and Freeze Kale:

• Prepare a pot of boiling water: Bring a large pot of water to a boil. Liberally salt the water. While the water is boiling, prepare an ice bath by setting a large bowl of ice water right next to the pot of boiling water.
• Blanch: Drop the chopped kale leaves in the boiling water, in batches if necessary. Boil for 1-2 minutes, or until the color brightens.
• Drain and shock: Remove the leaves from the boiling water with a slotted spoon or strainer and place them directly in the ice bath. Leave until cool enough to handle, about 30 seconds.
• Dry the leaves and freeze: Dry the leaves with a salad spinner or between a few layers of clean kitchen towels, squeezing out the water as necessary. Place in a single layer on a baking tray small enough to fit in your freezer. Freeze until solid, about 1-2 hours.
• Store in the freezer: Once frozen, transfer to an airtight container or freezer bag, making sure to push out all the air to prevent freezer burn. Label, date, and freeze for up to 6 months.

Notes

For Best Results:

• When buying kale look for:
  • Tender, bright-dark green leaves with no signs of yellowing, browning, tiny holes, or black spots
  • Smaller leaves will have a more tender texture and milder flavor
  • Opt for whole kale bunches rather than pre-chopped bagged kale
• When storing kale, less moisture is key: Extra moisture or water will deteriorate raw kale much faster than kale that is super dry. Wrapping in multiple layers of paper towels helps keep moisture at bay.
• Cut only if necessary: Chopping kale before storing diminishes the nutritional value slightly. That being said, if you are planning to consume it rather soon, it is a great meal prep trick to get ahead.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1424IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 0.2mg

The post How To Store Kale appeared first on Foolproof Living.

Wash & Dry Fresh Kale

Learning how to wash kale is an easy skill that takes seconds to complete. In three simple steps, you can rest assured that your kale is safe to eat.

1. Submerge the kale: To clean kale greens, fill a large bowl (or your kitchen sink) with cold water. Then, add your kale to the bowl, being sure to submerge all of the leaves.
2. Rinse the leaves: Rinse each leaf under cold water, removing as much debris as possible.
3. Dry the kale: Line a baking sheet with a clean kitchen towel. Transfer the washed kale to the baking sheet, laying out the leaves so that each touches the towel beneath. Then, beginning at one end of the sheet, roll the towel into a cylinder with the kale inside to dry the leaves.

PRO TIP: To cut your drying time in half, the best way to clean fresh kale is to use a salad spinner (affiliate link) instead of a bowl and towel.

Remove Stems

When it comes to destemming kale, there are two main methods from which to choose:

1. Hold and pull: Hold the base of a kale stem with one hand. Then, place your other hand around the stem, just above your first hand. Using your first hand, pull the stem downwards so that the leaves pass through the fist of your second hand and, in the process, detach from the stem.
2. Fold and slice: Place a piece of kale on a cutting board. Fold its leaves in half so the stem lies at one end of the fold. Use a sharp knife to slice the leaves away from the stem in one swift movement.

How to Chop?

While cutting kale is a cinch, the correct way to slice kale depends on the recipe you want to make. In general, there are two main methods for how to cut kale:

• How to chop kale for a salad: I recommend using the chiffonade method to trim kale for salads. First, roll your kale leaf like a cigar and place it on a cutting board. Then, chop the tight cylinder into thin strips. You may also consider massaging kale before adding it to your salad.
• How to chop kale for soup & stews: If you plan to use your kale in a soup or stew, tear the kale leaves by hand into large, rough pieces. Then, add the pieces to your dish just before serving.

What to do with Leftover Stems?

Anyone can learn how to remove kale stems like a pro. Now you can put the whole plant to work by incorporating leftover stems into recipes as genius as they are tasty.

• Blanch: If you don’t like to waste fresh produce, I have good news. Once blanched, the stalk of kale makes a good addition to smoothies and pesto recipes.
• Sautée or stir fry: Transform tough stems into veggie-packed side dishes by sautéeing or stir-frying them. It takes less than 15 minutes to prepare dishes as delectable as this Sweet and Spicy Kale Stems.
• Add into stock: One of my favorite ways to make the most of a kale harvest is to use the stems in DIY stock recipes. Simply add your kale ribs to recipes like my Homemade Chicken Stock for the best flavor.