Things You\’ll Need

• Towel

• Knife

• Pot

• Bowl

• Baking sheet

• Storage bag

Stuffed peppers don\’t require fresh peppers.

Green peppers stuffed with meat, rice, breading or other vegetables makes an appetizing main course. Freezing excess peppers for later stuffing ensures you always have ingredients on hand. Peppers are typically frozen without blanching, but stuffed peppers become soggy if unblanched frozen peppers are used as the shell. Blanching stops the enzyme process in the pepper flesh so the peppers retain more of their color and flavor when later baked with the stuffing.

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Step 1

Wash the green pepper under cool-running water. Do not soak the pepper or it absorbs moisture, which causes freezer burn. Dry the surface of the pepper with a towel.

Step 2

Cut the top off the pepper with a sharp knife. Remove the seeds from the interior of the pepper and dispose of them.

Step 3

Bring a large pot of water to a boil. Set bowl of ice water next to the boiling water.

Step 4

Plunge one pepper into the boiling water and boil for 1 minute. Remove the pepper from the water with a slotted spoon and place it in the ice water for 30 to 60 seconds.

Step 5

Dry the pepper with a towel and set it upright on a baking sheet. Arrange the peppers so they are not touching one another.

Step 6

Place the peppers inside the freezer. Freeze for 2 to 4 hours or until they are frozen solid.

Step 7

Transfer the frozen peppers to a storage bag. Pack the peppers in the bag loosely so they don't become crushed or broken.

Tip

You can also stuff your peppers with your favorite filling before freezing. Thaw and cook the stuffed peppers as directed in your recipe.

Cut the peppers in half lengthwise before blanching if you prefer smaller stuffed peppers.

There are two common varieties of mandarin oranges: Japanese and Chinese mandarin oranges.

Mandarin orange is one variety of citrus fruit which can be eaten plainly or used as fruit salad ingredient. Mandarin oranges may also be used to give a flavorful twist to other recipes like cakes and viands. There are two common varieties of mandarin oranges: Japanese and Chinese. Japanese mandarin oranges and Chinese mandarin oranges are generally the same. There are just a few form, production, marketing and taste differences.

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Peels

Both Japanese and Chinese mandarin oranges became highly marketable in other countries especially during holiday seasons. Both have a sweet and delicate flavor which contributes to the fruit's marketability. The difference between Japanese and Chinese mandarin oranges is the peels. Japanese mandarin orange has a thick peel covering the top of the fruit giving it a strong resistance to cold conditions. Chinese mandarin orange has a tender peel which makes it delicate to ship. Between these two, it would be easier to export Japanese mandarin oranges because they do not over ripen quickly making it a better choice for mandarin orange canning businesses.

Canned Production

Canned mandarin orange is well received in the country today. Prior to canning, the white piths are peeled to remove the bitter taste. Chinese mandarin orange has few fruit seeds and thicker white pith than other oranges. On the other hand, Japanese mandarin orange is used by more manufacturing firms because it is a seedless variety of mandarin orange with thinner white pith.

Appearance Fruit Rind

Japanese and Chinese mandarin oranges can be easily peeled without using utensils. The difference between the two can be seen in the fruit rind and stem. Japanese mandarin oranges are covered with a thicker rind with clear stems while Chinese mandarin oranges have loose rinds and a few thorns on the stem. Japanese mandarin oranges can also be divided into equal segments without squeezing the juice out.

Taste

There is a minor taste difference between Japanese and Chinese mandarin oranges. This slight taste difference between the two varieties of mandarin orange could sometimes be unnoticed. Japanese mandarin oranges have a fuller flavor which is sweet but with a minor sour taste. Chinese mandarin oranges is also called "honey citrus of Wenzhou" because of its sweet taste. Other than the minor sour taste present in Japanese mandarin oranges, the two do not have any other taste difference.

From green beans to zucchini, oregano to cumin, the flavor combinations for oven baked veggie fries are endless but the results are always the same: deliciously nutritious!

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Zucchini Fries

Things You\’ll Need

• 2 medium zucchini

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 teaspoon dried oregano

• 1/2 cup panko breadcrumbs

• 1 egg, beaten

Step 1

First, slice the zucchini into long, thin wedges. Then combine the spices with your breadcrumbs.

Step 2

Next dip each wedge in the beaten egg, then the breadcrumb mixture until it's fully coated.

Step 3

Bake at 425 degrees F on the top rack for 15 minutes until golden brown.

Sweet Potato Fries

Things You\’ll Need

• 2 medium-large sweet potatoes

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon cumin

• 1/2 teaspoon fresh parsley, finely chopped

Tip

No need to peel your sweet potato. The skins add extra flavor and fiber!

Step 1

Slice the sweet potatoes into fries and place them on a parchment lined baking sheet. Use your hands to coat every fry with oil and spices.

Step 2

Bake at 425 degrees F for 20-25 minutes until crisp.

Green Bean Fries

Things You\’ll Need

• 1 pound fresh green beans, washed and trimmed

• 1 egg, beaten

• 1/4 cup Parmesan cheese

• 1 teaspoon dried garlic

• 1/2 teaspoon salt

• 1/2 cup ground nuts (almonds, cashews or walnuts)

Step 1

Use a food processor to grind the nuts or buy almond meal, usually in the flour section.

Step 2

Combine egg, spices and parmesan and coat every bean. Sprinkle with ground nuts and use your hands to make sure each bean is evenly coated.

Tip

Depending on the freshness of your green beans, you could also spray them with olive oil at this step. Beans that have dried out over time will be more delicious with the added moisture.

Step 3

Move to a parchment lined baking sheet, allowing space in between every green bean fry. Bake at 425 degrees F for 15 minutes.

The Best Dip for Veggie Fries

With all the savory flavors of these veggie fries, a yogurt based dip works perfectly.

Things You\’ll Need

• 1 cup whole Greek yogurt

• 1/4 cup fresh lime juice (juice from 1 or 2 limes)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 teaspoons fresh parsley, finely chopped

Step 1

Just mix all the ingredients together and serve with any of these fries.

Tip

For added creaminess, include a tablespoon of extra virgin olive oil or puree half an avocado!

Are you looking for a delicious, no-fuss weeknight meal? Try these sheet pan cauliflower fajitas. Not only is this vegetarian and vegan meal easy to make but it calls for minimal cleanup too. It's also perfect for meal prep; just whip up a batch before the work week and enjoy it over the next few days.

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Things You\’ll Need

• 1 small head cauliflower, chopped into florets

• 3 medium bell peppers, deseeded and sliced

• 1 medium yellow or white onion, sliced

• 4 to 6 tablespoons avocado oil

• 1 tablespoon chili powder

• 1 to 2 teaspoons cumin

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• 1 teaspoon salt

• 1 teaspoon dried oregano

• Cilantro, avocado and/or fresh lime juice (for garnish)

• 10 (6-inch) whole wheat or corn tortillas

Tip

To make these fajitas vegan, use vegan tortillas. (Most tortillas are vegan, but it's always a good idea to double-check the product packaging.)

Step 1

Preheat the oven to 400°F. Line a large baking sheet with aluminum foil or a silicone baking mat. In a small bowl, combine all the spices. Mix well.

Tip

You may need to use an extra-large baking sheet depending on the size of your vegetables.

Step 2

Transfer the cauliflower, bell peppers and onions to a large bowl. Toss with oil and spices until the vegetables are completely coated, adding more oil as necessary.

Step 3

Transfer the cauliflower, bell peppers and onions to the baking sheet. Try to spread the vegetables in a single, mostly even layer.

Step 4

Bake for 20 to 23 minutes, tossing once halfway. The vegetables are ready once they become slightly crispy, and the edges turn black.

Tip

The cauliflower in this recipe will have some crunch. If you prefer more tender cauliflower florets, add them to the sheet first (without the other veggies). Bake them for 10 minutes and then add the bell peppers and onions. Return the pan to the oven and bake for 20 minutes.

Step 5

Warm the tortillas in the microwave for 30 seconds. Add the cauliflower mixture and top with cilantro, avocado or fresh lime juice.

Things You\’ll Need

• Slotted spoon

• Small paring knife

• Vegetable peeler

Removing the skin from pears is a relatively simple task.

The pear is a nutritious fruit that is low in sodium and contains potassium, vitamin C and dietary fiber. This crisp, granular fruit is used in different types of desserts and is simple to cook with. Most recipes call for peeling pears, which can be a difficult task since the pear has an odd shape and a thin, tight skin. You can quickly and easily remove the skin from the pear by choosing young pears and a simple method.

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Step 1

Wash and dry the pear.

Step 2

Bring a medium-sized pot of water to a rapid boil on the stove. Place the pear into the pot and blanch it for 30 to 45 seconds.

Step 3

Use a slotted spoon to remove the pear from the water. Place the pear on a clean surface and allow it to cool slightly.

Step 4

Hold the pear firmly with one hand. Use a small, sharp paring knife and cut a shallow slit in the top of the pear. Insert the tip of the knife underneath the slit, then peel off the skin in a spiral direction. Rotate the pear in your hand and peel all the way around the pear, from stem to base.

Step 5

Use a vegetable peeler if you are having a difficult time around the awkward shape. Place the peeler at the top of the pear, then apply firm pressure as you pull the peeler down along the side of the pear. Repeat this process around the entire pear.

Tip

Place peeled pears into a bowl of cool water with one tbsp. of lemon juice. This will keep them from turning brown before you use them.