Selasky for the Free Press Test Kitchen.ġ38 calories (26% from fat), 4 grams fat (1 gram sat. Pour the dressing over the quinoa mixture and chill it before serving.Ĭreated by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. In a small jar place the vinegar, lemon juice, olive oil, garlic, thyme, cumin, salt and black pepper. In a large bowl gently combine the cooled quinoa, black beans, celery, green pepper and onion. Prepare the quinoa according to package directions, omitting any salt. Look for quinoa at some grocery stores, health food stores and specialty stores such as Whole Foods Market.ġ (15-ounce) can black beans, drained and rinsed Serves: 6 / Preparation time: 15 minutes / Total time: 25 minutes fat), 3 grams carbohydrates, 1 gram protein, 232 mg sodium, 0 mg cholesterol, 1 gram fiber. Season with salt and pepper and a drizzling of lemon juice.ĥ5 calories (72% from fat), 5 grams fat (1 gram sat. Add the celery slices, parsley and olive oil and toss. Cut into slices on the diagonal and place in a bowl. Kosher salt and freshly ground pepper to tasteĬut the cucumber in half lengthwise and scrape out the seeds. ½ cup coarsely chopped fresh flat-leaf parsley Serves: 6 (side dish servings) / Preparation time: 10 minutes Here are two recipes to put that celery to good use. You also can use them in bread stuffing, chopping and sautéing the leaves with other vegetables. There should be no discoloration in the leaves (if they are visible) or indications of bruising on the ribs.ĭon’t just use the inner ribs and leaves for garnishing Bloody Marys they’re terrific roughly chopped and used in salads, soups and stews. When buying celery, select stalks that are firm and light green. Some sources call celery a negative calorie food, saying that you burn more calories consuming celery than are actually in it. One large rib (a stalk is the whole thing) of celery has 10 calories and 1 gram of fiber. It should become crisp again.Ĭelery is a water-rich, low-calorie and fat-free food. If the celery has gone a little limp, revive it by soaking it in ice water in the refrigerator for several hours. Rinse the celery well to remove any dirt and pat dry well. Take the celery out of the plastic bag and trim off the base of the stalk. For longer storage - up to three weeks in the crisper - use foil. Depending on the freshness, a stalk of celery should last at least one week in the refrigerator in its original packaging. Place in a plastic bag and store in the crisper drawer in the refrigerator.Ĭelery is a vegetable that seems destined for longer storage. Spread the lettuce on a clean, absorbent kitchen towel and roll up the towel. Then lift the lettuce, holding it over the bowl or sink, and allow the water to drain. Remove the leaves from the water and shake off the excess water. Let the lettuce sit for a few minutes so the dirt sinks to the bottom of the bowl or sink. Add the leaves to the water and swish them around to agitate them and rinse off any dirt. Remove the core from the lettuce or stem and separate the leaves. Have ready a clean, absorbent kitchen towel or several layers of paper towel. It works well for keeping the lettuce leaves fresh and crisp for at least three to four days, so you can plan to have your greens washed and ready for a dinner salad.įill a large bowl or clean sink with cold water. One thing to keep in mind is that storage times vary by the vegetable and its freshness.įor lettuces, including arugula, Bibb and romaine, I use the following method, adapted from Bon Appétit magazine a few years ago. QUESTION: What’s a good way to store vegetables - lettuce greens and celery - in the crisper drawer so they last longer? - Toni Hindman, Harrison TownshipĪNSWER: It’s a bummer when veggies go bad and you have to toss them.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |