Monthly Archives: March 2019


Cabbage 101 – The Basics

Cabbage is a vegetable that most of us are familiar with. If nothing else, we eat it in coleslaw. Cabbage is a very versatile vegetable that should be included in our menus as much as possible. It is low in calories, high in nutrients, and has valuable other compounds that help to protect our health. Furthermore, it’s a very inexpensive vegetable to eat, so why not go for it?

Below is a video where I discuss the basics of cabbage, from what it is to how to use it and everything in between. Below the video are my notes for your personal use. Enjoy!

I hope this helps!

Cabbage 101 – The Basics

About Cabbage
Cabbage is a member of the cruciferous vegetable family and is related to kale, broccoli, collards, mustards, cauliflower, kohlrabi, and Brussels sprouts.

There are MANY types of cabbage, but we have four main types in the United States. They are (1) Green cabbage, which is the cabbage most of us are familiar with. It is round with smooth, tightly packed leaves that wrap around each other. (2) Red or purple cabbage, resembling green cabbage, but with purple leaves instead of green. (3) Savoy cabbage, with curly leaves that are less densely packed than the green or red/purple varieties. This variety is great in stir-fries and wraps. (4) Napa or Chinese cabbage, that looks more like a head of lettuce than the round green cabbage we commonly buy. This type is often used when making kimchi and stir-fries. Pictures of different types of cabbages can be seen here …

There are two basic color types of cabbage: red/purple and green. The green cabbages can range in color from very dark to very light. The red cabbage can also range in shades from darker to lighter purple. It’s interesting that we call it “red” cabbage when the color is actually purple. Sometimes the very dark purple cabbages are called “black cabbage.”

According to the Economic Research Service at the U.S. Department of Agriculture (USDA), cabbage is the second most economical vegetable in terms of price per edible cup.

In 2014, the average adult ate about 7 pounds of cabbage a year. That places cabbage as being the tenth most popular vegetable in America. In America, about half of all cabbage sold in the retail market is made into coleslaw. The production of sauerkraut accounts for another 12 percent.

Nutrition Tidbits
Cabbage has few calories, with only 22 in one cup (raw). Yet, that one cup of cabbage contains 85% of the recommended daily intake (RDI) of Vitamin K and 54% of the RDI for Vitamin C. It also contains notable amounts of folate, manganese, Vitamin B6, calcium, potassium, and magnesium.

Green cabbage is the type that is most commonly eaten, and has many health-promoting qualities including antioxidants that help keep inflammation in check, reducing the risk for certain cancers, helping improve digestion through its insoluble fiber, and benefiting heart health. However, red or purple cabbage has those benefits and even more special qualities that make it a valuable addition to your diet. The red or purple color reflects its content of compounds that have unique antioxidant and anti-inflammatory properties. So, red or purple cabbage is especially valuable to include in your diet on a regular basis.

How to Select Cabbage
Choose a head of cabbage that is firm and seems heavy for its size. Look for leaves that appear fresh, crisp, and tightly packed, with little blemishes. Larger heads tend to have a milder flavor than smaller heads.

Cabbage can also be purchased pre-shredded, which is a great convenience if your time in the kitchen is short. Even though it is already washed, it’s a good idea to wash it again just before using it. Be sure to use it before the “Best by” date to ensure freshness. It is noteworthy that the Vitamin C content of cabbage diminishes when it is cut, so pre-cut cabbage will have less Vitamin C content than a whole head.

How to Store Cabbage
Keep cabbage in the refrigerator, wrapped in plastic to retain moisture. Most resources say cabbage will keep for two weeks this way.

How to Preserve Cabbage
Freeze: Cabbage may be frozen and used later in cooked dishes. Cabbage that has been frozen would not be suitable for raw dishes, like coleslaw, because the texture will change after being frozen. To freeze cabbage, wash the leaves and cut them into desired size pieces. Blanch shredded cabbage or small pieces in boiling water for 1-1/2 minutes and cabbage wedges for 3 minutes, then immediately place them in a bowl of ice water until completely cooled. Drain well and place in freezer bags or containers. Frozen cabbage will keep for 10 to 12 months.

Some people freeze cabbage without blanching it first. Cabbage frozen this way should be used within 4 to 8 weeks.

Dehydrate: Fresh cabbage may be dehydrated. Some resources say cabbage can be dehydrated without being blanched. However, this method does not stop enzymes that will cause the vegetable to continue to age, nor does it kill any pathogens that may be on the food. Reliable sources emphasize blanching cabbage before drying it. Process as for the freezer then follow your dehydrator manufacturer’s instructions for the temperature and length of time to dry your cabbage. Dehydrated cabbage can actually be eaten as a snack and is sometimes used by backpackers as a lightweight food to carry along the trail.

Fresh vs Frozen
Fresh cabbage is commonly found at most grocery stores, whereas frozen cabbage is only found in select stores. Fresh is the most versatile since it can be used raw or cooked, whereas frozen cabbage must be used in cooked dishes because the texture is not suitable for raw use.

How is it usually eaten…raw or cooked?
Cabbage is eaten both raw and cooked in a variety of ways. Some people don’t care for cooked cabbage because of a sulfur odor that it can produce. This happens only when the cabbage is overcooked. So, to prevent the unpleasant odor that can come from cooked cabbage, cook it with as little water as possible and for as short a time as possible (unless you’re adding it to a soup or stew).

How to Prepare
Remove and discard any withered outer leaves. Rinse the remaining leaves and cut as needed for your intended use.

If you are using cabbage that was freshly picked, such as from your garden or the farmer’s market, you may want to take extra measures to remove any insects that may be lurking among the leaves. In this case, soak the head in salt water or vinegar water for 15 to 20 minutes first, then rinse it well to remove any insects, dirt, and salt or vinegar. Then proceed as usual.

Cooking/Serving Methods
Cabbage can be eaten raw, as in salads and slaws.

Cabbage can be cooked in a number of ways including being stuffed, sautéed, steamed, boiled, braised, roasted, added to soups and stews, pickled, and fermented.

Herbs/Spices That Go Well With Cabbage
Thyme, sugar, mustard, honey, ginger, caraway seeds, fennel, dill, paprika, coriander, parsley

Foods That Go Well With Cabbage
Mushrooms, apples, carrots, potatoes, leeks, onions, garlic, fennel, beets, lemon and lime, tomatoes and tomato sauce

Savory: Bacon, sausage, rice, white beans, turkey, ground beef, corned beef, chicken, ham

Dairy & other: Sour cream, butter, and vinegar

Cabbage is very versatile, so this is certainly not an all-inclusive list!

Recipe Links
5-Minute Healthy Sautéed Red Cabbage

Cabbage, Smoked Sausage and Apple Soup

Cabbage Roll Casserole

Hearty Brussels Sprouts and Cabbage Salad

20 Ways to Eat More Cabbage

18 Delicious Ways to Eat More Cabbage This Year

39 Recipes to Make Anyone Love Cabbage

26 Creative Cabbage Recipes That Are Way Better Than Coleslaw

Our 35 Best Cabbage Recipes

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.



Garlic Powder vs Fresh Garlic

Fresh Garlic vs Garlic Powder

Most people have a jar of garlic powder somewhere in their kitchen arsenal of flavorings. It is simply ground up dehydrated garlic. Garlic powder has a somewhat different, milder flavor than its fresh counterpart. It is often called for marinades and dips since it disburses well in liquids and imparts a mild garlic flavor. Even though fresh garlic is called for in many recipes, we’ll sometimes opt for the powdered version depending on the time we have available, the desired outcome, or even our mood at the moment. So, the question came up…what’s the difference between the two? Does garlic powder have the same health properties as fresh garlic?

Garlic powder contains many of the same nutrients found in fresh garlic, but in lesser amounts. This is to be expected since processing food usually decreases nutrients to some degree.

While garlic powder does contain alliin and allinase, the components found in fresh garlic that produce the valuable compound allicin, allicin itself if not found in garlic powder. Allicin is produced when fresh garlic is crushed or finely chopped and allowed to sit for about 10 to 15 minutes before being used. It has antimicrobial benefits, reduces inflammation and is an antioxidant that can help fight heart disease.

In an experiment conducted at, researchers learned that allicin can be produced in garlic powder (and thereby giving the powder a better garlic flavor and the health properties of allicin) by first hydrating the garlic powder in an equal amount of water before being used (ie place ½ teaspoon of garlic powder in ½ teaspoon of water and allow the powder to hydrate or soak up water before using it). This allowed time for allicin to be produced and the flavor of the powder to be more like that of fresh garlic.

Despite the processing needed to produce garlic powder, the powdered version seems to still help to regulate blood pressure, lower cholesterol levels including reducing plaque buildup in arteries, benefit the immune system, lower some cancer risks and help with digestion. To get the most health benefits from your garlic powder, hydrate it first in an equal amount of water and allow it to rest for 10 to 15 minutes to allow allicin to develop. So, although fresh seems to be best, garlic powder appears to be a very close second in terms of health benefits.

To see my video on this subject, click the video below…

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.


Orange Glazed Carrots

Easy Orange Glazed Carrots (With Frozen Carrots)

Looking for ways to use frozen veggies? Here’s a simple recipe using frozen carrot slices to make Easy Orange Glazed Carrots. Below is a video demonstration of how to make the carrots. Below the video link is the written recipe. Enjoy!

I hope this helps,

Easy Orange Glazed Carrots (With Frozen Carrots)
Makes About 5 Servings

1 (1 lb) bag of frozen carrot slices*
1 Tbsp butter
1/3 to ½ cup orange juice**
1-1/2 tsp (or 1/2 Tbsp) honey
1/8 tsp dried ground ginger
¼ tsp dried dill weed

Melt butter in a medium size pot. Add orange juice, honey, and ginger and allow it to warm up enough for the honey to blend in. Add the frozen carrot slices and bring to a boil. Lower the heat to simmer. Allow it to cook until the carrots are as tender as you want and the liquid is reduced and slightly thickened. Do not allow it to dry up, as the sauce is what flavors the carrots! This may take from 9 to 15 minutes. Sprinkle the dill weed on top and stir to combine. Enjoy!

* Carrots can be used in this recipe while frozen. However, the sauce will have a deeper orange flavor if the carrots are thawed first by running warm water over them while they are in a colander. Allow them to drain well before using.

** Use less juice if you like more “bite” to the carrots and don’t want to cook them until soft.


How to Cut Fennel

When you first buy a fresh fennel bulb with the stalks and fronds (leaves) attached, cutting it can be intimidating. Yet, it’s not hard at all. To store it in the refrigerator, simply cut the stalks off leaving two or three inches attached. Store everything loosely in a plastic bag until you’re ready to use it.

When you’re ready to cook the fennel, the bulb can be cut in various ways, depending on how it will be used. See the short video below to see how to cut a fennel bulb. Enjoy!

I hope this helps!

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Simple Warm Zucchini Salad

Simple Warm Zucchini Salad

This is a really simple and delicious salad featuring lightly sauteed zucchini, carrot and onions, flavored with various seasonings. It’s a VERY flexible and forgiving recipe, so it can easily be tailored to your preferences or to what you have readily available. It can very easily be increased if you’re feeding a larger family or guests. Give it a try and let me know how you like it! The video below is a demonstration of my making the salad. The written recipe is below that. Enjoy!

I hope this helps!

Simple Warm Zucchini Salad
Makes about 3 Servings

1 Tbsp extra virgin olive oil
1 Tbsp finely diced onion (or more if desired)
1 medium zucchini
About 1/3 cup shredded carrot
(about 1/2 of a medium carrot, shredded with a carrot peeler)
8 grape tomatoes, cut in half
¼ tsp dried dill weed, or to taste*
Salt and pepper to taste
1 Tbsp fresh lemon juice**

Wash and cut off both ends of the zucchini, but do not peel it. If you have a spiralizer, make noodles from the zucchini. Make 2 or 3 rough cuts in the pile of zucchini noodles to make the pieces shorter. If you do not have a spiralizer, simply cut the zucchini into bite-size pieces. Set aside.

Peel the carrot. Then continue peeling into it to get very thin, short shreds of carrot. Do this until you get about 1/3 cup of shredded carrots. More can be used, if desired. Set aside.

Heat a skillet over medium heat. Add the oil and allow it to heat briefly. Add the onion, and sauté it for about a minute and a half, until it starts to become translucent. Next add the carrot and zucchini to the skillet. Sauté while stirring, for about 1 minute until the vegetables are warmed but still crisp. Do not overcook them! Remove from heat and add in the tomatoes, dill weed and salt and pepper to taste. Stir to combine. Drizzle with fresh lemon juice and stir to combine. Taste and adjust flavorings if needed. Serve immediately.

* The following options could be substituted for the dill weed, if preferred: basil, or a combination of basil plus parsley, or basil plus oregano

** If preferred, you could use about 2 teaspoons of your favorite vinegar in place of the lemon juice


Garlic 101 – The Basics

Garlic is an herb that is used to flavor MANY foods. It’s also used for medicinal purposes and that practice has been traced back to ancient Egypt. Below is a video about garlic including nutritional and medicinal aspects of garlic, how to select, store, and use garlic, and lots more information! Below the video are my video notes for your personal use. Enjoy!

I hope this helps!

Garlic 101 – The Basics

About Garlic
Garlic is an herb that is grown around the world. It is a member of the allium family, so it is related to onions, leeks and chives. Garlic is a common seasoning used worldwide for thousands of years. It was used in ancient Egypt as both a food and a medicine. China produces about 80% of the world’s garlic supply.

Nutrition Tidbits
Garlic packs a nutritional punch with good amounts of potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin (a carotenoid found in the retina of the eye), and Vitamin C.

Garlic produces allicin when it is chopped, chewed, or bruised. Allicin gives garlic its classic aroma, and is the active ingredient that appears to help treat so many ailments. Some people take odorless garlic supplements that have the allicin removed. This type of garlic is not as effective for medicinal uses. Enteric coated supplements (that contain allicin) can be used instead of the odorless capsules.

Garlic also contains germanium, an element that also has anti-cancer properties. Garlic contains more germanium than any other herb. Garlic now tops the American National Cancer Institute’s list of potential cancer-preventative foods.

Garlic has been used to treat heart disease, various cancers, enlarged prostate, diabetes, arthritis, allergies, flu, fungal infections, oral thrush, diarrhea, and more (a LONG list!). Research has shown that garlic does help to treat many of the ailments it’s used for. Its antibacterial and antifungal properties help in the treatment of various conditions.

Important note…Garlic can interact with some medications. If you are taking prescription drugs for any reason, ask your doctor or pharmacist if it’s OK to take any garlic supplements you are considering.

Dr. Michael Greger has a number of videos on his website discussing medicinal uses of garlic. Here’s a link …

How to Select Garlic
Look for a solid, healthy looking bulb that is compact with taut, unbroken skin. Avoid any bulbs that are damp, have soft spots on them, or have started sprouting. A heavy, firm bulb indicates one that is fresh and flavorful. If it feels light, it may be dried out.

How to Store Garlic
Garlic keeps longest when stored at 60 to 65 degrees and in moderate humidity. At room temperature, it can be kept hanging in mesh bags or in loosely woven baskets.

Garlic can be keep in the crisper drawer of the refrigerator. But once put in there, it needs to be kept there until needed. If refrigerated then removed for storage at room temperature, it will soon begin to sprout.

Leftover peeled cloves or chopped garlic will keep for a couple of weeks in the fridge in a small, tightly covered container.

You can freeze garlic, though some people think frozen garlic isn’t quite as good as fresh. Put peeled cloves into a food processor or blender with a little water, pulse until they are evenly minced, and then freeze the puree in ice cube trays. Another way is to spread it out in a thin (and eventually breakable) layer on a silicone sheet. Once frozen, store the cubes or pieces in an airtight container.

Fresh garlic can be dehydrated. Peel and slice the garlic, then follow your dehydrator manufacturer’s instructions for time and temperature to dry your garlic. Note that this WILL make your house have a strong garlic odor!

Pickled garlic is an easy way to mellow out the flavor while preserving your garlic until you need it. Put peeled garlic cloves into a jar with some salt and vinegar. Store it in the refrigerator and use as needed. They will keep that way indefinitely.

How to Prepare Garlic
Peel away as many of the outside papery layers as possible and discard.

If cloves are tight and can’t be easily pulled free, use the ball of your hand to press and roll the garlic against your cutting board to loosen the cloves.

Slice off the end of the clove, where it was attached to the bulb. Then place the clove beneath your chef’s knife and whack the knife with your other hand; this will loosen skin. Remove and discard any skins.

Start by slicing the clove. For a fine chop, hold the tip of the knife with one hand and use the other to rock blade back and forth over your slices.

For garlic that’s almost pulverized, place a clove into a garlic press and press down until the whole clove comes through the holes.
Cooking/Serving Methods

Fresh garlic can be roasted, sautéed, added to soups, stews, casseroles and sauces, added to pizza toppings, and a whole host of dishes. Also, it can be used to flavor oil, and pickled (as above). It is usually used to flavor other foods rather than eaten alone. Below are some tips on cooking with garlic.

To roast a garlic bulb, lightly grease a casserole dish with olive oil, add some clean bulbs, and bake at 350F until the bulbs are soft, usually about 45 minutes. Cut the tips off the bulbs and cloves and squeeze out the now soft flesh. If needed, freeze the garlic in an airtight freezer container; it will last about a week in the fridge. The high oil content means it never freezes hard, and you can scoop the clove contents out with a spoon as needed.

Another way to roast garlic is to preheat the oven to 400F. Slice the top off of a bulb of garlic and place the bulb on a piece of aluminum foil. Drizzle the bulb with oil and wrap it with the foil. Place on a baking sheet and roast until the bulbs are lightly browned and tender, about 30 minutes.

Garlic can burn easily and burned garlic is not enjoyable (it’s bitter). To keep from burning your garlic, add it toward the end of sautéing onions or other vegetables. It can be added early in the sautéing process if it’s of a short duration.

To get the most allicin from your garlic, use fresh garlic rather than jarred. Allicin dissipates within days of being stored in water, as in jarred minced garlic. Also, cutting your garlic when you’re ready to use it, then letting it sit for 10 to 15 minutes will yield the most allicin it has to offer. When garlic is cut, oxygen reacts with enzymes in the garlic, which triggers the formation of allicin. Waiting that brief time from cutting to using garlic allows time for the reaction to take place.

Flavor: The more you cut garlic cell walls, the stronger the flavor will be. To get a mild garlic flavor, slice it. To get a strong flavor, crush the garlic. Coarsely chopped garlic will have a flavor in between the two.

Also, the longer your garlic cooks in with other foods, the less flavor it will impart. To get the most garlic flavor, add the garlic toward the end of cooking.

Herbs/Spices That Go Well With Garlic
The robust flavor of garlic can add subtlety or intensity to food depending upon how it’s cut and when it’s added to the food. It goes well with most herbs, but use it sparingly with chervil, chives, lemon balm and mint.

Foods That Go Well With Garlic
Garlic is commonly used with meats, fish, beans, broccoli, cauliflower, kale and other leafy greens, eggplant, tomatoes, salads, salad dressings, pasta sauces, quinoa, vegetables, cheese dishes, butter (as in garlic butter), and garlic bread. Garlic is used to flavor MANY foods, so know that this list is not all-inclusive.

Recipe Links
4 Tips for How to Cook With Garlic

Creamy Roasted Garlic Potato Soup with Crispy Brussels and Chili Oil

30 Recipes for Garlic Lovers

21 Recipes Every Garlic Lover Should Know!garlic-sauce



Zucchini 101 – The Basics

Zucchini is a summer squash that is mild in flavor and extremely versatile. It is used in breakfast recipes to suppertime desserts, and everything in between. In the video below, I’ve covered some interesting facts about zucchini including nutritional information, how to store and preserve zucchini, what herbs, spices and other foods pair well with it, and more! For your reference, my notes are below the video. Enjoy!

I hope this helps!

Zucchini 101 – The Basics

About Zucchini
Zucchini is technically a fruit, but we typically eat it as a vegetable. It is a summer squash that looks similar to a cucumber. Zucchini are grown around the world and are harvested at different sizes from very tiny to very large. In fact, the longest zucchini on record was grown to 8 feet, 3.3 inches long, grown in Canada in August 2014. In the United States, zucchini are typically harvested when they are between 6 and 8 inches long.

There are many varieties of zucchini, differing in color, texture, size, shape, and length of time to maturity. The flavor of zucchini is mild, so it has been used in recipes from breakfast to suppertime desserts, and everything in between! The zucchini flowers are edible and can be eaten raw or cooked, and are typically stuffed and fried.

Nutrition Tidbits
According to the USDA National Nutrient Database, zucchini is rich in minerals and vitamins including potassium, phosphorus, magnesium, calcium, fiber, vitamin C, and riboflavin. It also contains vitamin B6, A, E, and K, sodium, zinc, and iron. It is about 95% water with a lot of the nutrients found in the skin, so don’t peel your zucchini!

The high levels of manganese and vitamin C help protect our cardiovascular health, whereas the magnesium in zucchini helps keep our blood pressure under control. Recent research has also shown that zucchini can help reduce enlarged prostate glands in men. The nutrient profile of zucchini also is known to help regulate blood sugar, a real benefit for those with diabetes.

How to Select Zucchini
Choose zucchini that feel heavy for their size with little to no blemishes on the skin. They should feel smooth and firm. Smaller ones will be more tender and flavorful than larger ones.

How to Preserve Zucchini
Fresh: Store fresh zucchini whole, dry, and unwashed in the refrigerator. Store it in a plastic or paper bag with some ventilation. It will keep well for about 1 week, but will start to show signs of age after only a few days of storage.

Freeze: Sliced zucchini may be frozen by steam blanching for 3 minutes. Then submerge the zucchini in ice water for another 3 minutes. Drain well and place in freezer bags. Frozen zucchini will be softer when used than fresh zucchini, so the frozen vegetable may not be best for all applications.

Dehydrate: Zucchini may be dehydrated, but some resources do not recommend it because the outcome is “poor to fair.” If you want to dehydrate your zucchini, see your dehydrator manufacturer’s booklet for information.

Fresh vs Frozen
Fresh zucchini is the most versatile option and can be eaten raw, or used in any form of cooking, roasting, or baking option you can imagine. Frozen zucchini will be mushy when thawed, so it is only usable in ways that call for cooked zucchini.

How to Prepare Zucchini
Wash zucchini and cut both ends off just before using it. The skin of zucchini is edible and contains many of its nutrients, so it is beneficial to leave the peel on. Cut it into whatever size pieces you need. The seeds do not need to be removed.

Cooking/Serving Methods
Zucchini is mostly water, so you will notice it releases liquid and becomes soft quickly when cooked. Fast cooking methods using little water will result in less mushy squash after being cooked.

Zucchini can be grilled, boiled (briefly), steamed, roasted, sautéed, stir-fried, stir-steamed, added to casseroles and soups, added to warm or cold salads, eaten raw with dip, spiralized into noodles and eaten like a pasta, baked into breads, muffins and cakes, added to a pizza, and more. The uses for zucchini are only limited to your imagination!

Herbs and Spices That Go Well With Zucchini
Basil, chives, cilantro, cinnamon, dill, ginger, lemon thyme, mint, oregano, rosemary, sage, tarragon, thyme, red pepper flakes, Italian seasoning blend, salt and pepper, onions and garlic, Cajun seasoning blends, garam masala (Indian spice blend)

Foods That Go With Zucchini
Tomatoes, eggplant (as in the Mediterranean dish ratatouille), eggs, seafood, bacon, pasta, roasted or grilled meats and poultry, cheese, lemon, mushrooms, bell pepper, corn, quinoa, rice, pecans, chocolate

Classic Zucchini Pairings Include:
Zucchini + basil + Parmesan
Zucchini + red peppers + eggplant + onions + tomatoes
Zucchini + olive oil + salt + pepper + oregano
Zucchini + feta + lemon + olive oil
Zucchini + cinnamon + chocolate

Recipe Links
Summer Squash Rice Casserole

Grilled Vegetable Burrito

Cumin Seasoned Grilled Zucchini

Zucchini and Ricotta Galette

Any Time Frittata

Southwest Cod Sauté

Grandma’s Zucchini Cake Recipe

Zucchini and Tomatoes

Grilled Zucchini with Lemon and Herbs

35 Delicious Ways to Use Zucchini

40 Healthy and Delicious Zucchini Recipes

Basil, Squash, and Tomato Pasta Toss

100+ Ways to Use Zucchini and Yellow Squash


Oil vs No Oil Roasted Carrots

Oil vs No Oil Roasted Carrots Comparison

There is an increasing movement toward using no added oils in food preparation. This has merits for potential health benefits. However, oil is important for the success of some cooking methods. Roasting vegetables usually falls in this category. Many people love their roasted veggies and are struggling to find a way to enjoy their beloved veggies yet with little or no added oil.

So in an effort to help, I decided to put this to the test. I ran a three-way test of roasted carrots: (1) Carrots were roasted in the usual manner with a coating of oil, (2) Carrots were roasted raw without any added oil, and (3) Carrots were steamed first before being roasted without any oil. It’s remarkable what that little bit of oil will do for roasted carrots! BUT…There IS an alternative. Check out the video below to see the results for yourself.

For your information, my test notes are below the video. I truly hope this helps you out.


Oil vs No Oil Roasted Carrots
Comparison Test Results

In this test, three carrots of similar size were used. Each carrot was peeled and the ends cut off. Then the carrots were cut into similar size pieces. Each carrot was also tasted to ensure they had similar flavors.

Preparation and Process
One carrot was steamed for 8 minutes, until not quite fork-tender, then roasted without oil. The second carrot was roasted raw with no treatment. The third carrot was roasted raw with a light coating of extra virgin olive oil (about ½ teaspoon of oil). No seasoning was used on any of the carrots. All three carrots were placed on separate pieces of parchment paper that was labeled with their treatments, and placed on the same room temperature aluminum baking sheet. The baking sheet was placed in a preheated 400F oven. The carrot pieces were rolled over half way through the roasting process. The results are as follows:

The raw and roasted with oil carrots were tender in 34 minutes and removed from the oven.

The roasted raw with no oil carrots were removed from the oven at 41 minutes.

The steamed and roasted with no oil carrots were removed from the oven at 41 minutes.

The raw and roasted with oil carrots had the usual appearance of vegetables roasted in this manner, a little “glistening” on the surface (from the oil) with some browning where they were in contact with the baking sheet, and a little wrinkling on the surface.

The roasted raw with no oil carrots appeared dry on the surface with some almost burned areas. The very small pieces looked undesirable with an almost rotten appearance (although they were far from rotten).

The steamed and roasted with no oil carrots appeared similar to those roasted raw with no oil, with a dry appearance on the surface and some surface browning. The browned areas did not looked charred as did some of the pieces that were roasted raw with no oil. However, the smaller pieces still looked appealing, with some browning on the outside (no rotten appearance).

The texture of the raw and roasted with oil carrots was what most people would expect with carrots roasted with a light coating with oil. The outside almost glistened from the remnants of the oil on the surface. They did show some caramelization on the browned areas and a little wrinkling as is usual with carrots roasted in this way.

The roasted raw with no oil carrots were dry and chewy on the outside and tender on the inside, although not as tender as those roasted raw with a coating of oil.

The steamed and roasted with no oil carrots were also dry and chewy on the outside, but not as much as those roasted raw with no oil. The texture was more desirable than those roasted raw with no oil. This batch was tender on the inside and more so than those roasted raw with no oil, but not as tender as those roasted raw with a coating of oil.

Since very little oil was used, the flavor of the carrots roasted raw with a light coating of oil and those steamed and roasted with no oil was very close, if not the same. All pieces had a nice carrot flavor with no burned or charred flavor. The small amount of oil used did not impart any oil flavor to the carrots.
The roasted raw with no oil carrots had a carrot flavor, but there was a slight hint of a charred aftertaste. This batch had the least desirable flavor of all the batches.

Roasting raw carrots with a light coating of oil gave the most desirable results in appearance, texture, and flavor. They also took the least time to roast to being fork-tender. There was no flavor imparted by the oil because a very light coating was used in the preparation process.

The carrots that were steamed first then roasted with no oil had a very acceptable appearance, with some wrinkling and browning, with very little charred look and no charred flavor. The texture was somewhat chewy on the outside while the desired tenderness on the inside was obtained (although they were not as “creamy” on the inside as those roasted with a light coating of oil). The flavor of this batch was good. Steaming carrots first to the point of being not quite fork-tender before roasting without oil, seems to be a good alternative to roasting carrots with a coating of oil.

Roasting raw carrots without a coating of oil produced the least desirable appearance, flavor and texture and does not seem to be a good alternative to roasting carrots with a coating of oil.


Oil vs No Oil Rutabaga Fries – Comparison Test Results

There’s a strong movement now about using little to no added oils in foods. So, people are looking for ways to have their beloved roasted vegetables made without oil. I did a three-way test comparison to find the best way to roast rutabaga fries without oil. SEE the results in the video below! The difference is really amazing. Test notes are below the video. Enjoy!

I hope this helps!

Oil vs No Oil Rutabaga Fries
Comparison Test Results

In this test, rutabaga was peeled and cut into about ½-inch thick pieces as French fries. They were treated in three different ways: raw with no oil, raw with a light coating of oil, and boiled for 9 minutes until just barely fork-tender and not coated with oil. All were lightly seasoned with paprika and sea salt, then placed on parchment paper on the same baking sheet and roasted at 400F. The pieces were flipped over about half way through the roasting time.

The results are as follows:

The raw with oil and boiled with no oil batches were fork-tender from 50 to 60 minutes of roasting time. The raw with no oil coating pieces were tender inside after 65 minutes of roasting.

The raw with oil pieces appeared like a typical vegetable roasted with an oil coating—browned areas on each piece. There was a little withered look to them, as is typical with vegetables roasted this way.

The boiled with no oil batch did not have much browning on them, except the fine tips on some pieces did have some browning. There was no withered look to this batch.

The raw with no oil batch looked very unappealing, being dry and withered looking with some burned areas toward the tips.

Both the raw, roasted with oil batch and the boiled with no oil batch were tender on the inside with a slight bite or chewiness on the outside. The raw with no oil coating batch was very rubbery on the outside although they did have some degree of tenderness on the inside. Sides of pieces that touched other pieces during the roasting process were very tender with no toughness on that area.

Speculation: From this test, it appears that rutabaga slices roasted raw without oil may cook well and be tender if some liquid was added to the pan and foil was covering the pan, sealing in the juices. This would not allow for browning, but the pieces would very likely come out tender with no toughness. They could possibly be browned by briefly being broiled at the end of cooking time.

Both the boiled and roasted without oil and the raw with an oil coating batches had a flavor as expected. There was a mild flavor from the rutabaga with flavor from added seasonings. The batch that was roasted dry from a raw state tasted burned from the overly browned areas. It was the least appealing, flavor-wise.

Roasting rutabaga pieces on parchment paper without oil, that are cut as French fries, then boiled until they are just barely fork-tender (about 9 minutes), yields a very comparable result as roasting rutabaga pieces cut in the same manner, and lightly coated with oil then placed on parchment paper and roasted.

The boiling before roasting method is a great option for those wanting rutabaga fries without added oil.


Carrots 101 – The Basics

Carrots have been around for a VERY long time and we have learned to enjoy them in many, many ways. There is a lot to be said about carrots, from their nutritional aspects to how to prepare them. I’ve covered it all in the video below. My notes are available to use as needed. They are below the video link. Enjoy!

I hope this helps!

Carrots 101 – The Basics

About Carrots
Carrots are root vegetables that most of us are familiar with. The orange variety is available in most, if not all grocery stores in the United States. However, carrots also come in purple, black, red, white and yellow varieties. Carrots have been traced back 5,000 years in historical documents and paintings, but they may have been used earlier than that. They were originally used as medicine for a number of ailments, and not for food. Scientists have traced carrots back as far as the dinosaurs!

Nutrition Tidbits
The high carotenoid contents of carrots, that gives them their color, also gives them valuable health properties. We’ve all heard that carrots are good for our eyes. This is a very true statement. The alpha- and beta-carotene, and lutein (among other important compounds in carrots) not only help keep our eyes healthy, but also promote cardiovascular health, and have anti-cancer properties too.

Carrots are an excellent source of beta-carotene (a precursor to vitamin A), and a very good source of biotin, fiber, molybdenum, potassium, Vitamin B6, and Vitamin C. They also are good sources of manganese, copper, other B vitamins, and Vitamin E.

According to The World’s Healthiest Foods website, carrots are a very good source of Vitamin K, whereas other resources state the Vitamin K content of carrots is low. So, there seems to be conflicting information about the amount of Vitamin K in carrots. It may depend on how the vegetable was grown. If you are taking blood thinning medications, how many carrots you can eat may be something to ask your doctor about.

People who eat an overabundance of carrots may notice their skin has turned yellow. This is nothing to worry about. It’s due to the large amount of beta-carotene they’ve ingested from the carrots. Simply cut back on the amount of carrots eaten and the condition will clear itself up.

How to Select Carrots
In most grocery stores, carrots can be found whole, with or without their green tops, sliced, shredded, and ground down to “baby” carrot size. This selection can make food prep faster and easier, depending upon your needs. The following information pertains to purchasing whole, uncut carrots.

Look for carrots that are firm, smooth, bright in color and relatively straight. Avoid those that are excessively cracked, or limp or rubbery. If the green tops are not attached, look at the color of the stem end. Darker color indicates an older carrot. If the green tops are still attached, they should be brightly colored, feathery, and not wilted.

The sugars are concentrated in the core of the carrot. So, larger carrots will be sweeter than very thin ones.

How to Store Carrots
Store carrots in the refrigerator, preferably in the coolest part. Minimize moisture loss by keeping them in a plastic bag or wrapped in paper towels to help reduce condensation. Store them away from ethylene-producing fruits and vegetables such as apples, pears and potatoes. The ethylene gas can cause the carrots to taste bitter. They should keep well for about two weeks in the refrigerator. When you go to use them, discard any that smell or look bad…when in doubt throw them out!

Extra fresh carrots can easily be frozen. Blanch whole small carrots in boiling water for 5 minutes. Blanch diced or sliced carrots, or those cut into lengthwise strips for 2 minutes. Start counting the time as soon as the carrots are placed in the boiling water. Transfer the blanched carrots to an ice water bath for the same length of time they were blanched. They drain them well and place them in freezer containers or bags. They should keep well for 10 to 12 months in the freezer.

Here is a link to my video “Dehydrating or Freezing Carrots:

Blanched carrots may also be dehydrated. Follow the instructions that came with your dehydrator for length of time and temperature for dehydrating your carrots.

How are carrots usually eaten…raw or cooked?
Carrots can be eaten raw or cooked, and they are very popular eaten both ways.

We are actually able to absorb more of the beta-carotene from cooked carrots over raw ones. However prolonged cooking, or cooking carrots in a lot of water will destroy or leach out many other nutrients. So, to get the most out of your cooked carrots, opt for steaming or a cooking method that subjects them to the least amount of water possible.

Fresh vs Frozen vs Canned
In most American grocery stores, carrots are available fresh, frozen and canned, year-round.

Fresh carrots are usually your best nutritional option and they are the most versatile, since they can be eaten raw or cooked in whatever way you want.

Frozen carrots are a great second choice since they are usually processed quickly after being harvested and a lot of their nutritional content has been preserved.

Canned options are always a good staple to have on hand for many reasons, especially in case of emergencies. But nutritionally speaking, they are the least preferred option.

How to Prepare Fresh Carrots
Wash and scrub carrots when you are ready to use them. Peeling them is not mandatory, but optional. Cut away and discard any parts that look aged or unhealthy.

Peeled carrots that are allowed to sit unused for a while may turn whitish. This is simply a sign of dehydration from being exposed to the air. A little time in a bowl of water will revive them, if desired.

The green carrot leaves ARE edible and not toxic. However, they do contain some compounds (alkaloids and nitrates) that some people may react to. Therefore, whether you choose to eat the tops or not is solely up to you. If you opt out, toss them outside for your local rabbit to enjoy! [Note that there are look-alike plants to wild carrots…obviously not in the grocery store. The tops of those plants are NOT edible.]

Cooking/Serving Methods
Raw: Shredded or chopped carrots make great additions to salads. They add crunch, flavor, color, and valuable nutrients.

Shredded carrots, beets and apples can make a wonderful salad in themselves.

Carrot sticks make a great addition to any finger-food setup and can be enjoyed plain or used as a vehicle for dipping your favorite accompaniment.

Spiced carrot sticks are an interesting variation at parties or at the dinner table. Soak carrot sticks in hot water spiced with cayenne, coriander seeds and salt. Allow to cool, drain and serve.

Fresh carrots can be added to your favorite smoothie, if you have a high-speed blender. (If not, cooked carrots will blend up well in most any blender!)

Fresh carrot juice is absolutely delicious! Pair it with apples or pineapple for an exceptional beverage.

Cooked: Carrots can be boiled, steamed, stir-fried, stir-steamed, braised, roasted, added to soups, stews and chowders, baked in cookies, muffins and cakes, added to pot pies, baked into chips, added to smoothies, and who knows what else! It’s only limited to your imagination.

Herbs/Spices That Go Well With Carrots
Allspice, basil, cardamom, cinnamon, clove, coriander, cumin, curry, dill, fennel, garlic, ginger, mace, mint, nutmeg, paprika, parsley, rosemary, sage, thyme

Foods That Go Well With Carrots
Dairy: Cream, cream cheese, browned butter, butter

Sweets and Fruit: Brown sugar, maple syrup, honey, molasses, raisins, apples, orange, lemon

Grains: Rice, pasta, oats

Proteins: Chicken, turkey, beef, pork (including ham and bacon), beans and legumes, walnuts

Vegetables: Celery, kale, mushrooms, onions, parsnips, peas, peppers, potatoes, spinach, sweet potatoes, Swiss chard

Some Suggested Flavoring Combos:
carrots + cumin + orange
carrots + maple syrup + orange
carrots + pistachios + turnips
carrots + peas + onions
carrots + cilantro + lime
carrots + honey + balsamic vinegar
carrots + honey + thyme
carrots + caraway seeds + butter

How about a salad of your favorite leafy greens topped with shaved carrots, clementine sections, and toasted pepitas, all topped a citrus salad dressing. (Here’s a recipe for All-Purpose Citrus Dressing that would be perfect for this salad, found at

Recipe links
Easy Orange Glazed Carrots (with Frozen Carrots)

Roasted Honey (or Maple) Carrots with Walnuts

Fast, Easy, Honey Glazed Carrots (from fresh carrots)

Cook Easy, Fast, Glazed Carrots (from frozen carrots)

Easy Kale, Carrot and Mushroom Combo

Kohlrabi Carrot Pineapple Salad

Carrot Coconut Soup

Primavera Verde

Steamed Vegetable Medley

Super Carrot Raisin Salad

Minted Green Peas and Carrots

Carrot Cashew Pate

Roasted Brown Butter Honey Garlic Carrots

Assorted recipes using carrots

20 of Our Best Carrot Recipes You Need to Try

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.