Winter vegetables are those that can grow even when the weather is very cold outside, including when there’s a frost.
Vegetables that can be grown in colder weather are rich in nutrients, including vitamins A, C and K.
Plus they contain fiber that support a healthy digestion and immune system support.
Root vegetables, like beets and carrots for example, actually develop a higher starch or sugar content when temperatures drop in order to help them withstand frost, which contributes to a delicious flavor.
Yet another reason to eat seasonal produce.
Not all winter produce though falls into the root vegetable category.
Cruciferous vegetables are also grown in the winter, such as broccoli, kale, Brussel sprouts, cauliflower and cabbage.
Read on to some of the benefits associated with eating winter vegetables. Recipes for each can also be found.
Broccoli is high in fiber.
It also contains cancer-fighting compounds like glucosinolates.
Also antioxidants such as carotenoids, chlorophyll, vitamins E and K, essential minerals and phenolic compounds.
When you make toasted cheese bread, the cheese you use matters. Why?
When you melt cheese, the heat is kneading and stretching what is called protein casein bonds (number-one building block in cheese) rather than breaking them down to a liquid form.
The kneading and stretching of cheese when placed in heat, allows for moisture and fat to escape the casein.
After cheese has been added to heat, the end results is the feeling of gooeyness as you bit into that cheese topped hamburger or those tacos, grilled cheese sandwich, pasta, Mac and cheese and that slice of pizza.
You can have that same gooey feeling when bitting into a slice of Toasted Sourdough Garlic Cheese Bread.
The right cheese to use is a younger cheese, or less aged, as it well melt easier under heat.
The older the cheese or aged for a long period of time, the clumpier and harder to break down.
Choose a cheese that will melt into gooey goodness.
Here is a list of cheese choices for toasted cheese bread that will melt easily.
Parmesan – grated
Poor melting cheeses include: mozzarella, feta, and provolone. Though you could use these, but they should be paired with a cheese that melts easily.
How Cheese Is Made
Cheese is made from the milk of cows, sheep, goats, and buffalo.
Good bacteria is used in the fermentation process to break down the fats and proteins into a larger molecules.
The flavor and texture of the cheese depends on the bacteria used.
Toasted Sourdough Garlic Cheese Bread
Here is what you will need and what to do for a Toasted Sourdough Garlic Cheese Bread oven toasted cheese bread.
• Butter or olive oil
• Good melting cheese
• garlic cloves, minced
• After Toasting Toppings: parsley, cilantro, Basil, or chives
Try sourdough for a tangy flavor, or an airy bread like ciabatta if you like the cheese oozing through the holes.
Mince 2 gloves of garlic and place in small bowl with 2-3 tablespoons of olive oil. Mash garlic with a fork. Next, add a few shakes of Harissa seasoning and mix in.
Spread garlic-oil mixture over bread. Next add slices or grated cheese you have chosen to use.
Place bread onto a cast iron skillet and put pan under preheated broiler. Wait until cheese melts and is bubbling.
Use caution, watch bread as it is toasted. Toasting of bread and melting of cheese under broiler can happen fast. You don’t want a piece of burnt bread and cheese.
Once cheese has melted, remove from oven and sprinkle cheese toast with either chopped cilantro, diced chives, torn basil leaves, or chopped parsley.
You love the gooey delicious flavor of melted cheese? Then you’ll like these recipes as well.
One of the easiest and most useful ways to cook sweet potatoes is to roast them.
For perfect roasted sweet potatoes every time, make use of these simple rules (high lighted – bold letters).
I personally opt for roasting at a super high temperature.To get the charred look and flavor – roast at 400 degrees for 30 minutes – place chopped tossed sweet potatoes on a metal cookie sheet lined with aluminum.
If you just want a nice golden char, then use a glass baking dish.
Both methods will be cooked on the outside with a custardy smooth inside.
Diced or chopped. That depends on how you will use them.
Diced would be great to use in omelettes, scrambled eggs, tossed into a salad among others.
Now chopped would be great as a finger food, or just a wonderful addition to a meal as a side dish.
One inch or bigger diced or chopped means more surface area per bite for delicious caramelization.
Aim if possible for equally sized potato pieces so that each piece cooks at the same rate.
As for the sweet potato skin – it is up to you to dice or chop with the skin on or you can peel it off.
Removing the skin is totally up to you. There is no harm in peeling it off. The only thing you’ll lose is some added nutrients and especially the fiber.
What comes to mind when you see or hear the word “Orzo.”
Could it be the 6 Orzo families who were living in New York City (USA) in the 1920’s.
Or could it be Caffè d’orzo – a type of hot drink, originating in Italy.
Most of us though think of the small, rice-shaped pasta that is traditionally used in soups or salads.
Orzo is a very versatile pasta that has been widely adapted by chefs in Italy and America for both main courses, as well as side dishes, including soups and pasta salads.
Though it originated in Italy – Orzo has been used in multiple cuisines such as Greek, Turkish and Spanish for centuries.
Isn’t Orzo Actually a Form of Rice
Simply put, Rice is rice, while orzo is rice-shaped pasta.
Rice and orzo share characteristics, but the two foods are not identical or the same.
Both rice and orzo are versatile and interchangeable.
Orzo can be used in place of rice to make a Pilaf or orzo can be a replacement to make a Risotto.
Creamy Spinach Parmesan Orzo
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 1/2 cups dried orzo pasta
2 cups chicken or vegetable broth
2 cups whole milk
2 cups packed baby spinach, coarsely chopped
1 cup freshly grated Parmesan cheese, plus more for serving
Freshly ground black pepper
Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering.
Next, add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
Next, stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.
If the orzo isn’t completely cooked once this has happened, you can add another splash or two of broth to the pot and continue to simmer until it has.
Next add the spinach and Parmesan and stir in until the spinach has just wilted and the cheese melts, about 1 minute.
Taste and season with salt and pepper as needed. Garnish with additional cheese if desired.