Around here, fall is better known as “roasted vegetable season.” From Parm-roasted cauliflower to sweet and spicy carrots, we just love what the combination of a hot oven and some olive oil does to root vegetables. But root veggies aren’t the only thing made better by a quick spin on a sheet pan. Here are our favorite unexpected ingredients to roast—as if you needed another excuse to crank the oven in the cooler weather.
Most of us learn to cook through trial and error, the Food Network, or being forced to feed ourselves when no one else will do it. So naturally, no one’s born knowing how to sauté chicken, or blanch vegetables. Here are some basic (but useful) cooking techniques chefs use every day, but the rest of us rarely pick up.
Another day, another story about what we should consume when confronted with a water-scarce future. On today’s chopping block: Lettuce, should you eat it? Let us begin with this provocative statement: A head of iceberg contains the same amount of water as a bottle of Evian, it’s wrapped in lots of plastic, and shipping it around the world is just as awful for the environment.
The darker the green, the more nutritious it is. This holds true all the way up until Kale, which is wholly inedible and not fit for human consumption. You will actually lose calories eating it, because uncontrollable vomiting is an energy intensive activity.
Few of know you the mouse-ear cress. It’s a relative of mustard and cabbage, but it’s not known for its flavor or nutrition. It’s not farmed commercially. It’s not noticeable. It’s a small white plant with boring white flowers —and yet even though it’s not famous, it’s still the most well-known plant in the world.
You could use a toothpick or knife to test cake, depending on how big it is. However for this method, you’d need something longer than a toothpick and something that’s easier to push into the cabbage (so thinner than most knives). And why not get more use out of what was previously a single application tool?
Sauerkraut (without water) can still contain as much as 18.5 mcg of vitamin K per cup (23% DV), so it stands to reason that kimchi is similar if not identical. The vitamin K value is said to be much higher if the water is kept.
Kimchi is something I’d recommend either:
eating consistently so your dose will stabilize
assuming a month between blood tests, eat after a blood test (within 24 hours) so you have time for the vitamin K spike to level out by the next test
Now I’m the one who’s gladly stinking up the house with kraut, pork, and peas; I like these foods and don’t just limit them to the turn of a new year. But I’ve always wondered about our family custom. My mother grew up in Ohio with lots of German and Polish neighbors, while my dad’s gaggle of military brat siblings lived on Air Force bases in Florida and Louisiana. Mom brought the pork and kraut to our table’s traditions; Dad, the black-eyes. But which cultures started these celebratory superstitions in the first place? And why those foods?
To dig a little deeper, I chose four popular regional American good luck foods of the new year—the pork and sauerkraut of the Midwest, the greens and black-eyed peas of the South, the pickled herring of Scandinavian immigrants, and the lentils of Italian-Americans—on a quest for the facts behind the fortune.
Either way, either be careful about how much you consume or be ready to have to increase your dose. And excessive consumption of sauerkraut may lead to bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot break down.