Knife Skills - How To Cut Up SUMMER SQUASHES - Day 17,111

Knife Skills - How To Cut Up SUMMER SQUASHES - Day 17,111

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Knife Skills - PEELING & CUTTING APPLES - Day 16,760

Come learn how to make big ons into little ones....with style!

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Knife Skills - PEELING & CUTTING ONIONS - Day 16,761

Come whack some onions!  

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Knife Skills - PEELING & CUTTING CARROTS - Day 16,759

Ah....What's up doc? Carrots? Knife skills? Yes...all that!

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Miso Carrot Ramen

4 Carrots, cut to your favorite shape

2 Tablespoons Butter

1 Teaspoon Garlic, minced

1/2 Onions, sliced thin

12 Meat Balls, quartered

3 Tablespoons Miso Paste, light

Rice Millet Ramen Noodles – Gluten Free!

Water

Add butter carrots and onions to a medium soup pot.  Sauté and caramelize for 5-6 minutes. Add the meatballs and garlic, cooking 3 more minutes.  Dissolve the miso paste in a bit of water, then add with enough water to cover everything.  Bring to a boil and then check carrots to be sure they are no longer crunchy.  Add the ramen and cook until noodles until they are the way you like.  If you like, add a bit of Sriracha sauce for a kick.  Enjoy. Serves 2.  

   

Apple Cucumber Onion Salad

Knife Skills - PEELING AND SLICING CUCUMBERS - Day 16,758

Be the first to take a "Choppertunity" to learn some knife skills!

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Apple Cucumber Onion Salad

1 Large Granny Smith Apple

1 Large Cucumber, English

1/8^th Onion, 

2 Tablespoons Turbinado Sugar

4 Tablespoons Cider Vinegar

Pinch of Kosher Salt

Pinch of Black Pepper

Peel apple, cucumber and onion.  Dice the apple and cucumber into a 1/4” dice, removing seeds from both.  Thinly slice the onion and add to a bowl with apple and cucumber. Add the other ingredients and toss well.  Allow about 20-30 minutes resting and then serve fresh.