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Ingredients: -Bake potatoes in half the usual time by letting stand in boiling water for 15 minutes before putting them into a very hot oven.
-Overcooked potatoes can become soggy when the milk is added. Sprinkle with dry powdered milk for the fluffiest mashed potatoes ever.
-Plant a few sprigs of dill near your tomatoes instead of ripening them.
-Exposure to direct sunlight softens tomatoes instead of ripening them.Leave the tomatoes, stem-up, in any spot where they will be out of direct sunlight.
-Next time you are cooking cabbage, put a heel of bread on top of the cabbage before putting the lid on the pot- there will be NO odor. The bread has no effect on the cabbage and should be removed after cooking. Works for broccoli and brussel sprouts too.
-A deep or rich color generally indicates highest food value and flavor in vegetables. For example,
the dark green outer leaves of leafy vegetables have more nutrients than the lighter colored inner ones. Also bright orange carrots may provide more vitamin A than paler ones.
-Remember to remove the tops before storing. Tops drain the carrots of moisture, making them limp and dry.
-You'll shed less tears if you cut the root end of the onion off last or freeze or refrigerate before chopping.
-Beans are nutritional superstars. Packed with protein, low fat and cholesterol, beans are one of the best sources of complex carbohydrates and dietary fiber. Surprisingly, beans contain more fiber per serving than most other vegetables, fruits, grains or cereals. A diet high in soluble fiber has been linked to such virtues as lowing cholesterol, maintaining blood sugar levels or body energy, and delaying feeling hungry.
-Lettuce leaves absorb fat. Place a few into the pot and watch the fat cling to them.
-Ripen green bananas or green tomatoes by wrapping them in a wet dish towel and placing them in a paper sack.
-A squirt of lemon in the water when cooking cauliflower will keep the cauliflower from discoloring.
-Cook carrots and potatoes and then mash them all together. This makes the potatoes a light orange color and produces an entirely new flavor.
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This recipe for Various Veggie Tips is from