Kohlrabi is one of those vegetables that many of us don’t know what to do with. Most of us didn’t grow up eating it, so it’s really foreign to us. I’m in that same group. I had a request from a viewer to explore kohlrabi, so I have!
Here’s one way I found to cook the bulb of kohlrabi. This simple recipe for sauteed kohlrabi is really easy and quick to make, and involves ingredients that you likely have on hand. Below is a video demonstration of the recipe with the written recipe below that. Enjoy!
I hope this helps!
Judi
Easy Sautéed Kohlrabi
Makes About 3 Servings
1 raw kohlrabi bulb
1 Tbsp extra virgin olive oil*
Garlic powder to taste (or 1 clove garlic, finely chopped)
Salt and pepper to taste
About 1 tsp dried cilantro or parsley, or to taste
Water as needed (1 or 2 tablespoons at a time)
Juice of ½ lemon or lime
More cilantro or parsley, optional garnish
Remove the stems and leaves from the kohlrabi. Wash the bulb very well. Remove the peel and cut the kohlrabi into large cubes or bite-size pieces.
Heat a skillet over just above medium heat. Add the olive oil (or water if preferred) and allow it to heat up briefly. If using fresh garlic, add the chopped garlic and allow it to heat through briefly. Add the chopped kohlrabi. Sprinkle with garlic powder (if using it), salt, pepper and cilantro or parsley to taste. Stir-fry the combo for a minute or so.
Add one or two tablespoons of water and place the lid on the skillet. When the steam stops and the pan is almost dry (this happens quickly), stir the vegetables around and add a little more water; replace the lid. Repeat this process until they are just barely the desired crisp-tenderness that you like. Drizzle the lemon or lime juice over the mixture. Replace the lid and allow it to finish cooking, which shouldn’t take long…a minute or so. Taste and adjust seasonings, if needed. You can garnish with more cilantro or parsley, if desired. The entire process should take 10 to 15 minutes, depending upon the size of the kohlrabi pieces and the amount of tenderness you prefer.
Note: This dish is best eaten when freshly made.
*If you prefer to use no oil, just use water instead.
Wondering what to do with kohlrabi and the greens? Here’s a very EASY recipe for sauteed kohlrabi greens using simple ingredients. It cooks up quickly and makes a nice side dish with many meals. Below is the recipe, following by a video demonstration of cooking the greens.
Below that is my video on the basics of kohlrabi. In it, I explain what it is, how to choose kohlrabi, store it, preserve it, and prepare it. If you haven’t tried it, then it’s time to explore this unusual vegetable. It’s a “2 for 1 deal” where you get delicious greens AND the bulb vegetable all in one!
EASY Sauteed Kohlrabi Greens
Makes about 4 Servings
Leaves and stems from 3 kohlrabi bulbs
1 Tbsp extra virgin olive oil
1 large clove garlic, finely chopped
Salt and pepper to taste
Juice of half a lemon*
Water as needed (about 1 cup)
Remove the leaves and stems from three kohlrabi bulbs. Wash them well, then cut them into bite size pieces.
Heat a skillet on just over medium heat. Add the extra virgin olive oil and allow it to heat briefly. Add the garlic and allow it to saute briefly, taking care not to burn it. Add the kohlrabi greens and 2 or 3 tablespoons of water. Add salt and pepper to the greens and a little more water if needed; stir to combine. Cover the skillet and allow the greens to steam until they reach the desired tenderness that you like, or about 15 minutes. IMPORTANT! Check them very often to be sure the pan does not run dry. Add small amounts of water as needed so the greens cook with a minimal amount of water.
When the greens are done to your liking, drizzle with the lemon juice. Stir to combine and serve.
* If you do not have lemon juice, a very small amount of vinegar of your choice may be substituted. Start with a small amount, 1 or 2 teaspoons (to taste with the greens) and add up to a total of 1 tablespoon of vinegar, if desired.
In reviewing a number of comments from my YouTube viewers, I realized that many people want to work more vegetables into their meals, but are not sure how to do it. They might not be overly comfortable with cooking. They may not be familiar with specific vegetables and how to prepare them. They may not like the flavor of vegetables, yet they know they should eat them. So with that, I started a new series of videos (with accompanying blogs) on “Vegetables 101” covering from the basics to preparing them in specific ways. Kohlrabi was one of the first vegetables a viewer asked to learn about. So, we’re off and running! A link to the video is below, followed by the information notes.
I hope all this helps!
Judi
Kohlrabi 101 – The Basics
1. About
Kohlrabi is called a German “cabbage-turnip” and is in the cruciferous family…same as cabbage and broccoli.
Varieties: green or purple bulbs (no flavor differences; flesh is the same color)
Both the bulb and greens are edible. The flavor is described as a sweet turnip with texture of an apple.
The bulb and greens can be eaten raw or cooked.
2. Nutrition tidbits
Low in calories: 1 cup has 36 calories
High in fiber, potassium, vitamin C, vitamin B6, folate, thiamine, and also has some calcium, and a little protein too.
Kohlrabi is mentioned in this video by Dr. Michael Greger about the chemicals in the vegetable that help the liver in its detoxification function… https://www.youtube.com/watch?v=L1euD1U2pH8
3. How to select
Choose smaller variety (3-4”)…more tender and sweeter flavor than larger ones
Smaller bulbs taste more like broccoli; larger bulbs taste more radish-like and can be woody
4. How is it usually eaten…raw or cooked?
Bulb and leaves can be eaten raw or cooked
Stems and leaves can be used in recipes like kale or collard greens
The bulbs can be roasted, baked, stir-fried, steamed, boiled, grilled, mashed, added to soups and stews
5. Fresh vs frozen vs canned
Only available fresh (as far as I know)
6. Cooking/serving methods
Preparation: Remove stems and leaves. Wash everything well. Remove the peel from the bulb with a paring knife…it can be tough to eat. (Be careful! It can be hard to peel! But once peeled, it is easy to slice.)
Raw: Can be added to salads or slaws, or sliced for a snack with a dip.
Cooked:
Add to soups, stews, or mash it with (or like) potatoes
Can be roasted (brings out the sweetness)
Stems/leaves can be used like kale or collards
Steam pieces of the bulb to preserves nutrients
7. How to preserve it
Remove stems/leaves soon after purchasing and use them within a few days of purchasing. The bulbs will keep longer, wrapped, in the refrigerator. Wash, dry, then wrap in plastic or paper and store in refrigerator for 1-3 weeks. To store CUT bulbs, wrap tightly in plastic and use within a few days.
TO FREEZE:
Both the bulbs and leaves can be frozen.
To freeze the leaves:
Wash and cut leaves into desired size pieces. Boil leaves for about 3 minutes. Drain them and place them immediately into ice water. Allow them to remain there at least 3 minutes, until completely cooled. Drain them well and place them into labeled freezer bags. They should keep for 8 to 10 months.
To freeze the bulbs:
Wash and peel the bulbs. Cut them into desired size pieces. Boil (blanch) chunks or thick slices of kohlrabi bulbs for 3 minutes; boil (blanch) small cubes for 1 minute. Drain immediately then submerge in ice water to quickly cool after blanching. Leave them in the ice water at least as long as they were in the boiling water to completely cool them down. Drain well and place in labeled freezer bags. They will keep 8-10 months in the freezer.
8. Herbs/spices that go well with kohlrabi
Garlic, onions, parsley, caraway, curry, tarragon, thyme, allspice, basil, cilantro, mustard, dill, rosemary, turmeric, marjoram
9. Other foods that go well with kohlrabi
Dairy: Butter, sour cream, parmesan, Swiss cheese, and cream
Fruits and Veggies: Cabbage, broccoli, mushrooms, carrots, fennel, celery root, potatoes, spinach, turnips, corn, bean sprouts, lemons, and apples (in a slaw), celery, leeks, onions
Savory: Sesame oil, bacon, rice, quinoa, seafood, chicken, and beef.
Serving Suggestions:
Enjoy kohlrabi raw, steamed, fried, boiled, baked, grilled or roasted! Just ensure you remove any tough outer skin before eating the bulbs and eat the leaves as you would kale or turnip greens.
In addition to being eaten on its own, kohlrabi is delicious added to soups, stews and curries. They can be stir-fried with other veggies and served over rice for a quick dinner and even cooked and mashed in with potato.
Here’s an easy dish that makes a lovely presentation and is refreshing on a warm day. Because quinoa is a good source of protein, it can be used as a meatless main dish or also an excellent side dish. Either way, it’s yummy! Here’s a video showing how I made this dish. Below the video is the recipe!
Happy eating!!
Judi
Quinoa with Vegetables over Tomatoes
Makes about 4 Main Dish Servings
Makes about 6 Side Servings
1 Tbsp butter
1 Tbsp extra virgin olive oil
1/4 to 1/3 cup chopped onion
1 clove garlic, minced
1 medium carrot, peeled and finely chopped
4 oz button mushrooms (about 6 each)
1 cup quinoa, rinsed and drained
1 tsp dried parsley
Salt and pepper to taste
2 cups + 2 Tbsp water
1-1/2 to 2 cups chopped fresh spinach
2-4 medium fresh tomatoes, sliced into wedges*
Optional garnishes (use one or any combination desired):
Basil, parsley cilantro, sesame seeds, juice of ½ lemon or lime
In a medium-large saucepan (with a lid), heat the butter and oil over medium heat. Add the onion and sauté briefly. Add the garlic, carrot, and mushrooms, and sauté briefly until the vegetables begin to cook. Stir in the (uncooked) quinoa, parsley, salt and pepper, and allow the quinoa to toast briefly.
Add the water and stir to combine, making sure all the quinoa is in the water. Cover the pot and turn the heat up to bring everything to a boil. Turn the timer on for 15 minutes as soon as the water comes to a boil. Then turn the heat down to medium low and allow everything to simmer until the timer goes off.
Turn the burner off; stir in the spinach. Cover the pan and remove it from the hot burner. Allow the mixture to rest for 5 minutes in the covered pan. Fluff with a fork and serve over tomato wedges that were arranged in a pinwheel design on the plate.
*Another option: Rather than serving the quinoa over tomato wedges, you could reserve one whole tomato per person and do the following: Slice off the top and remove the seeded area of the tomato. Spoon the quinoa mixture into the tomato, filling it to the top. Place the top of the tomato back in its place. Place filled tomatoes in a glass baking dish (not greased) and into a preheated 400F oven for 10 to 15 minutes, until the tomatoes JUST begin to cook. This would make a lovely side dish with many types of meals. It’s delicious!
I had a large scuff mark on a wall where my husband’s chair was rubbing against it any time he sat in his chair. I finally moved the chair forward and tackled the scuff mark. To my delight, it was easily removed without harsh chemicals or repainting!
Here’s what I did…I took a damp sponge and rubbed a little baking soda into the sponge side (NOT the scratchy side). Then I GENTLY rubbed the scuff mark with the dampened baking soda side of the sponge. The baking soda was enough abrasion to remove the mark without damaging the paint. As the mark was loosened, I wiped the area with a clean damp cloth. That’s IT! Below is a video showing how this was done…
It didn’t take me long after getting into drinking fresh vegetable juice every day that I realized I can’t devote that much time to the endeavor on a daily basis. Yes, I realize that’s the best way to drink it, but few people can do that every day. So, I did a little experimenting and found a new way to help keep that juice fresh a little longer. Here’s my video where I talk about it.
No time to watch the video? So what’s the tip?? Add about 1/2 teaspoon of pure ascorbic acid powder to your freshly made juice before it’s poured into individual jars. That amount of ascorbic acid powder has a LOT of vitamin C power, which is a proven antioxidant and works wonders as a preservative. I have found that my fresh juice is keeping far better now even though I’m also following all the other usual tips for preserving juice.
Cooking brown rice in the crock pot is really easy and takes no effort at all. I have found it to be perfect every time following my simple recipe. The only key is that it’s not something to put on in the morning before you leave for work since it only takes a couple hours to cook. So, make sure you’ll be around to take it out when the time is right.
Here’s a video showing how to cook one cup of brown rice in the crock pot. The recipe is below the video.
Crock Pot Brown Rice (Basic Recipe)
Makes About 3 Cups
1 cup brown rice (short or long grain), rinsed and drained
2 cups water
Butter and salt (optional)
Lightly butter the inside of your crock pot, if desired. (This step not only adds flavor to the rice, but helps keep it from sticking to the crock. Alternately you could lightly coat it with the oil of your choice or use nonstick cooking spray.) Add 1 cup rinsed and drained brown rice of your choice. Add salt, if desired. Add 2 cups water and be sure all the rice is below the water.
Cover the crock pot and cook on high for two hours. Done!
After posting that video I experimented with expanding the recipe to cooking two cups of rice. Here’s my follow-up video on the adjusted recipe. The written recipe is below the video link.
Cook Brown Rice in the Crock Pot (Increased Recipe)
Makes about 6 Cups
2 cups brown rice (short or long grain), rinsed and drained
3-1/2 cups water
Butter and salt (optional)
Rub the inside of the crock pot with butter, if desired. (This optional step not only gives flavor to the rice, but helps to keep the rice from sticking to the sides of the crock. Alternately, you could rub it with the oil of your choice, or spray the crock with nonstick cooking spray.) Add the rinsed and drained rice and sprinkle with salt, if desired. Add the water and be sure all the rice is below the water.
Cover the crock pot and cook on high for 2 hours and 20 minutes. Done! Yield: About 6 cups
Here’s an added tip for successful rice cooking in the crock pot… Turn the crock pot off about 10 minutes early. Leave everything alone for the remaining time and the rice will finish cooking with the residual heat in the crock. This simple tip helps to keep the rice from sticking along the sides of the crock. Here’s a video on that…
Hair conditioner is something most of us use on a regular basis. Without giving much thought to it we usually follow the simple directions…apply to hair, rinse out, dry and style hair as usual.
Have you ever given thought to how much you’re actually rinsing down the drain and how much is actually clinging to your hair? Well I have, and decided to try applying only as much as I could imagine actually stuck to my hair after being rinsed out. It’s a LOT less!
So, with that in mind, I gave it a try. I applied very little conditioner to my freshly washed hair…only as much as I imagined that stayed on my hair after it was rinsed…and then didn’t rinse anything out. Guess what??? It was wonderful. It was just as good, if not better, than having applied a lot more then rinsed it out of my hair.
So, what am I doing and how much am I using? My hair is about shoulder length. I apply a very small amount of conditioner to the palm of my hand, about 1/4 teaspoon at the most. Yes, that’s all. Then I rub my hands together, focusing on getting the conditioner onto my fingers. Then I rub my hands in my hair, disbursing the conditioner throughout my hair the best I can. Combing the hair helps to spread the conditioner around. That’s it! Then I dry my hair as usual. No rinsing; no waste. My one bottle of hair conditioner will go a LONG way with this method, saving some money along the way.
Yes, I know the question comes up…”Won’t my hair be greasy?” Well, yes it will IF you apply too much. The key to success here is being VERY stingy on how much you use. I literally use NO MORE than 1/4 teaspoon of it in one application. That’s FAR less than I would have used if I applied it to rinse it out. So, it’s a matter of experimenting to learn how much is right for you. If you do this and your hair turns out to be greasy, then you’ve used too much. Cut way back next time. If your hair turns out fuzzy, then you didn’t use enough.
Give this a try. It really does work as long as you don’t overdo it with the amount of conditioner you use. AND you’ll save some money along the way because one bottle will last a VERY long time!
At the top of this post is my video showing how I do this. I hope this helps!
Here’s a simple recipe for a salad dressing I make for my husband VERY often. He loves it! I keep a bag of frozen raspberries in the freezer so they are handy whenever I need them.
I usually make up one serving at a time since it takes so little effort. The key is to get the raspberries out of the freezer before even starting to assemble your salad. Place what you need in a small bowl so they can thaw while you prepare your salad. By the time your salad is ready, the raspberries should be thawed and ready to be quickly made into a dressing. A link to my video on how I make this is above and the recipe is below.
1/4 cup frozen raspberries
1/4 to 1/3 tsp salt (or to taste)
1 tsp sugar (or to taste)
1 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
Place the frozen raspberries in a small bowl. Top with salt and sugar. Set the bowl aside to allow raspberries to thaw as you assemble your salad. When your salad is ready, finish making the dressing. The raspberries should be thawed by this time. Mash them up and stir in the salt and sugar with the spoon. Add the vinegar and oil; stir then drizzle over salad. Toss to combine. Enjoy!
Raspberry Vinaigrette Salad Dressing
(Makes Four Servings)
1 cup frozen raspberries
1 tsp salt, or to taste
4 tsp sugar, or to taste
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Place the raspberries, salt and sugar in a container with a lid. Set it aside until the raspberries thaw. After the berries are thawed, mash the berries while mixing in the sugar and salt with a spoon. Add the vinegar and oil, cover the container, and shake until mixed. The oil will have a tendency to rise to the top…this is normal. Store in a covered container in the refrigerator. Use within a few days.
Here’s a simple tip for anyone who lives in a colder climate where the humidity level drops way down as soon as the cooler weather arrives. You know the signs…your hair starts to fly around, your clothes stick to you with static cling, and you get zapped with a static shock when you touch a light switch. Ouch! When these things happen, it’s time to do something to get more moisture in the air!
Well, you don’t have to invest in an expensive humidifier. Of course you can if you want, buy why do it if you don’t need to? Here’s something anyone can do with what you already have on hand.
(1) Put a pot of water on the stove to boil. Then lower it to medium-low temperature and allow the steam to slowly release from the hot water. This will bring the humidity level up in your home. Just watch the pot so it doesn’t go dry.
(2) If that’s not a good option for you, try using your crock pot. Fill it with water, turn it onto high, and leave the lid OFF. Allow the water to heat up (using hot water to start with will speed up this process) and monitor the steam being released. If it’s a lot, try turning the pot down to medium or low. Experiment with this, since different brands of crock pots may maintain different temperature levels.
(3) Kick it up with aromatics! Add your favorite essential oils, herbs or spices to make the house smell wonderful. For example, I added some clove essential oil with ground cinnamon powder to a pan of hot water on the stove. In no time, our house smelled very “pumpkin pie-ish.” It was wonderful…and no baking needed! You could use any essential oils you want. If you don’t have those on hand, use your favorite herbs that you already have, such as mint leaves, fresh or dried basil, rosemary, cilantro…whatever you want!
(4) When you’re away from home, simply keep the water in the pot or crock pot with your aromatics, but leave it turned off for safety reasons. The water will still evaporate in your dry home and the great aromas will still be released, but at a slower pace. In fact, you could place bowls of water with your favorite herbs, spices or oils in them in different rooms around the house. The water will slowly evaporate, humidifying the air and releasing wonderful fragrances along the way.
Give this a try! No special equipment is needed and it’s well worth trying in the colder months. I hope this helps 🙂
