Leeks: How Much Vitamin K?

Sad news if you’re on warfarin/coumadin, and love leeks – they are quite high in vitamin K (cooked or raw):

  • 1 ounce/28 grams of cooked leek contains 7.1 mcg of vitamin K, 9 % Daily Value (DV)
  • ~3.5 ounces/100 grams of cooked leek contains 25.4 mcg of vitamin K, 32 % DV

If it’s a consistent part of your diet, your medication dose already covers it.  But you could save a bit on medication if you minimized (or stopped to eat an alternative).  Otherwise, like all other foods that are high in vitamin K that aren’t part of your consistent diet – I suggest that you eat after a blood test in hopes of having enough time to get your INR level back to the same level.  But that’s something I’d only suggest if your testing interval is upwards of a month.

Three Spring Alliums That Really Ramp Up the Flavor

Spring has sprung, and it brings with it all sorts of delicious alliums. From the uber-popular ramp to sweet and coy green garlic, these onion-adjacent plant parts bring fresh, savory flavors to everything they touch.

Source: Three Spring Alliums That Really Ramp Up the Flavor

Scapes stir fry well alongside Fiddlehead ferns, since neither need a particularly long time on heat to really blossom. Maybe a sweet pepper and OH! Shrimp! And some little bits of chicken breast.. and maybe the tiniest amount of tamari to stick it together with some good noodles…

Know that leeks are high in vitamin K.

Bake Healthier Banana Bread by Adding Avocado

Banana bread—it can be a sugar bomb thinly disguised as healthy food, or an energizing breakfast or snack that helps fuel your day.

We set out to make the latter, a loaf that’s grain free for the Paleos, contains no refined sugar, and is chock full of healthy fats to keep you sated and make your skin glow. Our secret ingredient? Avocados. They give this loaf a moist texture and tons of fiber and nutrients.

This bread by itself isn’t sweet like traditional banana bread. If you want it to taste like a treat, fold some mini dark chocolate chips into the batter, or slather a slice with a chocolate nut butter spread like Nocciolata or Justin’s Chocolate-Hazelnut Butter, or some all-fruit jam. If you prefer a slice on the savory side, eat it on its own or spread on a bit of butter or cream cheese.

Source: How to Make Energizing Banana Bread with Avocados

Pro tip: Mash your bananas and soak them in a cup of strong, black, coffee for about an hour before you get started. Then pour the whole thing into your batter, and compensate by removing the equal amount of liquid from other ingredients—usually milk or water. You will not be disappointed.

Microwave Potatoes Before Frying for Perfect Texture

…after almost 6 years of trial and error, I’ve finally figured out how to make really good fried potatoes.

Source: How to Make Really Good Fried Potatoes

It’s important that the potatoes are cooked when you eat it, since hard potatoes are no fun. I boil my potatoes before making home fries, though I wonder if people do it for french fries.

Anyone Can Make This Two-Ingredient Butter Sauce

This past summer I had the opportunity to step behind the doors of a restaurant kitchen. This is a place I don’t venture often, but when I do get the chance to sneak inside, I am eager to grasp onto any little chef’s trick or tip I may come across in this uncharted territory.

And on this particular occasion, I hit gold. The chef was preparing baby potatoes for our dinner that evening. While I’d most likely roast them whole with olive oil and garlic, he instead dropped them into a pot of creamy, pale yellow liquid where they’d be poached. That liquid wasn’t broth or a funny-colored water: it was beurre monté.

Source: The Secret 2-Ingredient Butter Sauce You Need to Know About

I’d suggest using stock instead of water. For extra flavour.

Jazz Up Frozen Hash Browns by Transforming Them Into Crab Cakes

Frozen hash browns have chameleon-like properties. When fried or baked, they add a surprising pop of crunch to an otherwise texture-less dish. When slightly cooked and thawed, they take on a starchy quality, blending literally into the background, acting as a binder in fish cakes and even creamy soups. They can be molded into quiche crusts and nests and pancakes, letting you play with your food and, often swap out gluten and wheat-filled ingredients. But best of all, they let you skip a lot of the “laborious” potato-prep steps, like peeling, boiling, and shredding. They are recipe- and snack-ready — straight from the package.

So even though the winter days are cold, don’t ignore the freezer section. And be sure to try hash browns when craving rib-sticking, comforting snacks.

Source: 5 Ways to Make a Meal Out of Frozen Hash Browns

I can say without perjuring myself that I have never bought frozen hash browns.

There’s nothing to peeling and shredding a russet potato, so regardless of good or poor source we’re talking about upgraded hash browns as the justifiable end yes?

This Is the Inside of a Potato Chip as It’s Being Fried

If you enjoy fried things, and don’t enjoy gaining weight, then this picture represents the first stirrings of a science that might one day help you. It’s a picture of the structure inside a sliced potato as it’s being deep fried.

Source: This Is the Inside of a Potato Chip as It’s Being Fried

Alton Brown talks about how to make french fries in such a way that the potatoes never absorb grease. He explains why it works and proves it by measuring the oil before and after frying.

Turn Down Your Oven for Perfect Roasted Vegetables

When we talk about the Vegetable Revolution—you know, that whole thing where restaurants are cooking veg we actually want to eat—we place much emphasis on treating our veggie friends like meat. Sear them in a pan. Roast them in a hot oven. Char them on the grill. The idea is simple: Caramelization makes just about anything taste better, and aggressive cooking over high heat is the best way to achieve it. This is also why so many of our roasted veg recipes often call for a 400°-plus oven.

But lost in the whole “cooking veg like meat” conversation is the fact that, well, hot-and-fast isn’t the only way we like to cook our meat. And if low-and-slow cooking makes a succulent, fork-tender mess out of a pan full of short ribs, does it do something equally delicious to, say, a bunch of carrots?

Source: Stop Roasting Your Veg in a Screaming-Hot Oven

I’ve been preaching this with sweet potatoes for a long time. Dice them up into ~1/2″ cubes, or just cut into strips or rounds, then toss in a little olive oil, salt, pepper, and a ton of rosemary. Then just roast for about an hour in the 250-300 range. They get super sweet and decadent.