No Muss, No Fuss, EVEN Veggie Cutting!
Let’s talk about one little habit that could improve the overall flavor and mouth-feel of any fresh veggie dish. I’m referring to cutting your vegetables evenly.
Cooking vegetables that are cut unevenly typically results in the smaller pieces being overcooked and larger pieces being undercooked. Thus, it’s worth the time and energy it takes to cut those veggies as uniformly as possible.
Now, if you’re concerned that you lack the necessary precision or ability for the job (in my case, due to arthritis in my right hand), then you may want to consider a vegetable chopper/dicer. I’d always poo-pooed this space-taking gadget: “A sharp paring and chef’s knife will do just fine and take up lots less space,” said I to myself for years.
But since getting arthritis in my right hand, I’ve reconsidered my staunch stand and have given in to getting and using a vegetable chopper/dicer. And I humbly report it was a smart thing to do. My meal prep work is so much faster and easier now. I no longer put off, or try to palm off the veggie cutting.
There are loads of these gadgets from which to choose. How do you know a good one from a disappointment? I had a lot of questions about them. Here’s what my research revealed:
Q: Can a vegetable chopper be used for all types of vegetables?
A: Most vegetable choppers can be used for a variety of vegetables, including onions, tomatoes, carrots, and more. However, it's important to check the product specifications to ensure it's suitable for the specific vegetables you plan to chop.
Q: Are choppers easy to clean?
A: Yes, most vegetable choppers are designed to be easy to clean. Simply disassemble the parts and wash them with soap and water. Some models are even dishwasher safe
Q: Can a vegetable chopper also be used for fruits?
A: Yes, some vegetable choppers can also be used for fruits, such as apples, pears, and strawberries. Again, it's important to check the product specifications to ensure it's suitable for the specific fruits you plan to chop.
Q: How do I know which chopper is right for me?
A: Consider the types of vegetables and fruits you plan to chop, as well as the size of the chopper and its features, such as the number of blades and the ease of cleaning. Read reviews and compare products to find the best option for your needs and budget.
The various reviewers I read showed two brands, the Mueller chopper and the Fullstar chopper out-performing the competition. In fact, the Fullstar 4-in-1 Vegetable Chopper Slicer & Spiralizer was rated BEST OVERALL and MOST POPULAR on a several review sites. It has multiple blades for versatile chopping and slicing, has a compact design with built-in storage container, and is easy to clean and dishwasher safe. Right now it’s 40% off on amazon.com, selling for $29.97.
Here's the thing to know about these chopper/dicers: While you don’t have to rely on finger dexterity and hand strength much (as you do when using a sharp kitchen knife), you do need a little muscle to push the chopper’s lid completely down. But at least that’s not painful like using a knife is. It’s really no muss, no fuss veggie cutting.
But, however you decide to manhandle your veggies, just do so with the goal in mind to turn out even dices and slices. You’ll like the cooked end result better.
In appreciation for you reading through something that maybe isn’t relevant to you, here’s an awesome recipe (from www.garlicandzest.com) we love that calls for oodles of sliced and diced vegetables. See what you think:
Fresh Mixed Vegetable Medley
Serving size: 6
Calories per serving: 53
Ingredients:
Calories per serving: 53
1 red bell pepper cut into 1? dice
1 medium zucchini cut into 1/4? thick rounds or half moons
1 medium yellow squash cut into 1/4? thick rounds or half moons
1/2 large sweet onion cut into 1? dice
1/2 small eggplant cut into 1? dice
1 stalk broccoli cut into bite-sized florets
6 ounces white mushrooms
2 tablespoons extra virgin olive oil
1/4 cup fresh basil chopped
SPICE MIX
1/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon fennel lightly crushed with a mortar and pestle
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
2 cloves garlic minced
Directions:
In a small bowl combine º teaspoon fresh ground black pepper, Ω teaspoon Diamond Crystal Kosher Salt, Ω teaspoon fennel seed, crushed, ? teaspoon crushed red pepper flakes, Ω teaspoon dried oregano and 2 cloves garlic, minced. Stir to combine.
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add Ω small eggplant, 1 stalk broccoli florets, and about 1 teaspoon of the spice mix. SautÈ, stirring occasionally, until the vegetables start to brown and turn crisp-tender, about 8 minutes.
Transfer the broccoli and eggplant to a large mixing bowl.
Add a teaspoon of olive oil to the skillet and add 1 red bell pepper, 1 medium zucchini and 1 medium yellow squash with a teaspoon of the spice mix. SautÈ the vegetables, stirring occasionally, until they start to brown on the edges and are crisp-tender inside. Transfer to the bowl with the eggplant and broccoli (the hot vegetables on top of the broccoli will steam the florets a bit).
Add a teaspoon of the olive oil to the skillet and quickly sautÈ Ω large sweet onion until just starting to get translucent (about 3 minutes). Transfer to the bowl
Add the remaining olive oil to the skillet and sautÈ 6 ounces white mushrooms with the remainder of the spice blend. Cook, stirring and flipping occasionally until browned and give up some of their liquid.
Transfer the mushrooms to the bowl of vegetables and toss to combine.
Add º cup basil leaves just before serving and quickly toss to combine. Transfer to a serving bowl and serve.
NOTES:
When vegetables give up liquid, they create steam, and if theyíre piled on top of one another, they will steam instead of having that crisp-tender bite. Therefore, donít crowd the skillet with vegetables as you cook them. There should be ample room to saute and brown them without steaming.
While this is a tasty side dish, it also makes a delicious main course served over cooked pasta or steamed rice with some grated parmesan cheese.
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add Ω small eggplant, 1 stalk broccoli florets, and about 1 teaspoon of the spice mix. SautÈ, stirring occasionally, until the vegetables start to brown and turn crisp-tender, about 8 minutes.
Transfer the broccoli and eggplant to a large mixing bowl.
Add a teaspoon of olive oil to the skillet and add 1 red bell pepper, 1 medium zucchini and 1 medium yellow squash with a teaspoon of the spice mix. SautÈ the vegetables, stirring occasionally, until they start to brown on the edges and are crisp-tender inside. Transfer to the bowl with the eggplant and broccoli (the hot vegetables on top of the broccoli will steam the florets a bit).
Add a teaspoon of the olive oil to the skillet and quickly sautÈ Ω large sweet onion until just starting to get translucent (about 3 minutes). Transfer to the bowl
Add the remaining olive oil to the skillet and sautÈ 6 ounces white mushrooms with the remainder of the spice blend. Cook, stirring and flipping occasionally until browned and give up some of their liquid.
Transfer the mushrooms to the bowl of vegetables and toss to combine.
Add º cup basil leaves just before serving and quickly toss to combine. Transfer to a serving bowl and serve.
NOTES:
When vegetables give up liquid, they create steam, and if theyíre piled on top of one another, they will steam instead of having that crisp-tender bite. Therefore, donít crowd the skillet with vegetables as you cook them. There should be ample room to saute and brown them without steaming.
While this is a tasty side dish, it also makes a delicious main course served over cooked pasta or steamed rice with some grated parmesan cheese.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
