Crunchy Crust “Mac and Cheese”
4 oz multi-grain macaroni
4 tbsp olive oil, divided
3 tbsp Panko bread crumbs
2 tbsp flour
1/2 tsp paprika
1/2 tsp salt
1/8 tsp black pepper
2 c fat-free milk
1/2 c shredded, reduced-fat Cheddar cheese
1. Preheat the oven to 350°F. Coat an 8-inch x 8-inch baking dish with vegetable spray.
2. Bring a pot of water to a boil, and cook the macaroni according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil.
3. Add the remaining 3 tablespoons plus 1 teaspoon oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the macaroni. Pour into the baking dish. Top evenly with the crumbs.
4. Bake for 15 minutes or until bubbling and golden. Allow to sit for 10 minutes before serving.
5. Eat it up, nom!
Each 1-cup serving of this comfort food has 328 calories and a good amount of healthy fats. The entire recipe takes just an hour from prep to dinner time and the entire recipe serves four. When I made it, I doubled the recipe for leftovers (loved it for lunches!) and used a 9-inch by 13-inch pan. Worked wonderfully. Hooray for healthy comfort food! —Jenn
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, August 5, 2010
raw tomato sauce
With this recipe, the only thing you have to cook is the pasta. My cousin Edda makes it all summer long. This is the freshest, purest-tasting recipe I have found for a sauce of raw tomatoes and uncooked seasonings. You rub a bowl with garlic, dice up ripe tomatoes, leaving their skin and seeds intact, tear a few leaves of fresh herbs over the tomatoes, twirl in a thread of olive oil and finish with salt and pepper. Nothing could be easier, or taste better. In some country houses, you might find capers and oregano in the bowl, or hot pepper and crushed garlic, or mint or even celery leaves. Everything in this dish is about what the country cook has on hand.
Cook to Cook: Exceptionally good tomatoes and olive oil you want to eat with a spoon are the only requirements for this recipe. Try a variety of tomatoes if possible-the punchy little Sweet 100s or Sun Golds, mellow beefsteaks and maybe one or two sweet yellow or orange ones. Tear the basil with your hands, rather than chopping with a knife. You enjoy more of its fragrance this way.
I discovered a trick for making pasta with raw tomato sauces taste lustier. Slightly undercook the pasta. Drain it. Spoon the juices that raw sauces always throw off into the empty pasta pot. Set it over medium-low heat, add the pasta and toss until the juices are absorbed, then add the pasta to the sauce. Pasta and raw tomato sauce is served at room temperature, never chilled.
Wine Suggestion: A simple Tuscan red like Monte Antico or Santa Cristina's Chianti
Ingredients:
1 clove garlic, split
2-1/2 to 3 pounds richly flavored tomatoes (if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid), unpeeled, unseeded, cut into 1/4-inch dice
1-1/2 tightly packed tablespoons fresh basil leaves or other favorite herb, torn
3 to 4 tablespoons fruity extra-virgin olive oil
Salt and freshly ground black pepper
1 pound fusilli, penne, linguine or spaghetti
6 quarts boiling salted water
1/2 to 1 cup freshly grated aged Pecorino Romano cheese or domestic Fontinella (optional)
Cook to Cook: Exceptionally good tomatoes and olive oil you want to eat with a spoon are the only requirements for this recipe. Try a variety of tomatoes if possible-the punchy little Sweet 100s or Sun Golds, mellow beefsteaks and maybe one or two sweet yellow or orange ones. Tear the basil with your hands, rather than chopping with a knife. You enjoy more of its fragrance this way.
I discovered a trick for making pasta with raw tomato sauces taste lustier. Slightly undercook the pasta. Drain it. Spoon the juices that raw sauces always throw off into the empty pasta pot. Set it over medium-low heat, add the pasta and toss until the juices are absorbed, then add the pasta to the sauce. Pasta and raw tomato sauce is served at room temperature, never chilled.
Wine Suggestion: A simple Tuscan red like Monte Antico or Santa Cristina's Chianti
Ingredients:
1 clove garlic, split
2-1/2 to 3 pounds richly flavored tomatoes (if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid), unpeeled, unseeded, cut into 1/4-inch dice
1-1/2 tightly packed tablespoons fresh basil leaves or other favorite herb, torn
3 to 4 tablespoons fruity extra-virgin olive oil
Salt and freshly ground black pepper
1 pound fusilli, penne, linguine or spaghetti
6 quarts boiling salted water
1/2 to 1 cup freshly grated aged Pecorino Romano cheese or domestic Fontinella (optional)
Friday, July 23, 2010
vitamix ice cream
Sparkling Ice: Meshelle Armstrong provided another spectacular idea: "Fill an ice cube tray with a red or blue fruit-flavored beverage, such as cranberry-blueberry juice, and freeze solid. The idea is to use different colored juices. Drop three or four cubes into a glass, add sparkling water, and watch the special effects. As the cubes melt, colored bubbles will swirl through the seltzer."
Freeze Whiz: We are big ice cream fans, so when Hirsch suggested healthy, food-processor "ice cream" for breakfast, which he makes with his 5-year-old son, I was totally intrigued. "Combine a 12-ounce bag of frozen fruit (mango, cherries, peaches, pineapple and blueberries are all delicious), a splash of juice (we often use orange juice, but apple, grapefruit, lemon or even water work in a pinch), a fresh — not frozen — banana and a pinch of salt. Process until very smooth, about 2 minutes. Eat immediately. It's cool, smooth and creamy." And the kids get to whiz the food processor.
Over the past summers I've learned one thing we will do "again": Get the kids in the kitchen. By the time they are done, you have a creative, usually edible treat and a messy kitchen. More importantly, you have entertained, happy children.
Freeze Whiz: We are big ice cream fans, so when Hirsch suggested healthy, food-processor "ice cream" for breakfast, which he makes with his 5-year-old son, I was totally intrigued. "Combine a 12-ounce bag of frozen fruit (mango, cherries, peaches, pineapple and blueberries are all delicious), a splash of juice (we often use orange juice, but apple, grapefruit, lemon or even water work in a pinch), a fresh — not frozen — banana and a pinch of salt. Process until very smooth, about 2 minutes. Eat immediately. It's cool, smooth and creamy." And the kids get to whiz the food processor.
Over the past summers I've learned one thing we will do "again": Get the kids in the kitchen. By the time they are done, you have a creative, usually edible treat and a messy kitchen. More importantly, you have entertained, happy children.
Tuesday, July 6, 2010
pressure cooker chicken adobo
1 chicken, cut-up
Pressure cooker, 1/2 full of water
1/2 c. soy sauce
1/8 to 1/4 c. vinegar
1 onion
1 garlic cloves
1 inch sq. ginger (don't cut up)
3 to 4 bay leaves
Put all ingredients into pressure cooker and cook until done, about 45 minutes. Might want to thicken gravy. Serve over rice.
Pressure cooker, 1/2 full of water
1/2 c. soy sauce
1/8 to 1/4 c. vinegar
1 onion
1 garlic cloves
1 inch sq. ginger (don't cut up)
3 to 4 bay leaves
Put all ingredients into pressure cooker and cook until done, about 45 minutes. Might want to thicken gravy. Serve over rice.
pressure cooker rice
1 cup long grain white rice (Basmati, Jasmine, Texmati, etc.)
1 1/2 cups water or flavoring liquid
Add 1/2 cup water to the pressure cooker and position the cooking rack in the bottom. Put the rice and the 1 1/2 cups water or other or flavoring liquids in a stainless steel bowl that fits inside the pressure cooker. Use Foil Helper Handles to help position, and remove, the bowl from the cooker. Lock the lid in place and bring to 15psi, reduce the heat to the lowest setting that will just maintain that pressure. Cook 4 minutes. Remove from heat and let the pressure drop naturally. Open the lid and remove the bowl from the cooker, and fluff rice with a fork before serving.
1 1/2 cups water or flavoring liquid
Add 1/2 cup water to the pressure cooker and position the cooking rack in the bottom. Put the rice and the 1 1/2 cups water or other or flavoring liquids in a stainless steel bowl that fits inside the pressure cooker. Use Foil Helper Handles to help position, and remove, the bowl from the cooker. Lock the lid in place and bring to 15psi, reduce the heat to the lowest setting that will just maintain that pressure. Cook 4 minutes. Remove from heat and let the pressure drop naturally. Open the lid and remove the bowl from the cooker, and fluff rice with a fork before serving.
Ricotta recipes
Ricotta from Whey
Use whey directly from the cheese pot at the time of draining .. The fresher the better.
Heat without agitating to 160° F .. at this point 5-12% of fresh milk may be added to improve the richness and yield.
Continue heating to 170° F. Add 1/2 tsp. of salt per gallon of liquid and mix in quickly.
Continue heating without agitation to 185° F.
Mix 1/2 tsp. of citric acid per gallon of liquid. The citric acid should be dissolved in 1/2 cup water. Add quickly the pot and stir briskly for 5-10 seconds.
Watch the curd forming small flakes and gradually larger curd masses.
Add a bit more more citric acid solution if necessary.
NOTE.. If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.
As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.
Let the curds rest for 10-15 min. *** This is very important because this is the point where the final Ricotta quality is assured
Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). Let the curds drain for 15 min up to several hours.
For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight
Move to a refrigerator or cold room. Consume within 10 days
Ricotta from Whole Milk
Use whole milk .. The fresher the better
Add 2 tsp of citric acid per gallon of liquid (dissolved in 1 cup cool water). Add 1/2 of this Citric Acid solution to the milk (save the rest of the citric acid). Stir briskly for 5-10 seconds.
Add 1 tsp salt
Heat the milk slowly on low to med stirring well to prevent scorching
At 165-170F watch for small flakes forming in the milk and the separation of small curds.
If after a few minutes you do not see the flakes forming, add more of the Citric acid until they form (do this in small 1 Tbsp increments to avoid over acid milk).
Continue heating to 190-195F then turn the heat off
As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.
Let the curds rest for 10-15 min. *** This is very important because this is the point where the final Ricotta quality is assured
Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). Let the curds drain for 15 min up to several hours.
For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight
Move to a refrigerator or cold room. Consume within 10 days
Here is a fun link on making Whole milk Ricotta
Ricotta Salata ... a high salted dry form of Ricotta that can be aged
Following the gathering step in either of the above recipes:
Let drain for an extended period of 24-36 hours
After the first 6-8 hours place a weight on top of the cheese .. 2-4 lbs would be about right
At the end of draining demold Ricotta onto a plate or bowl that will catch the extra whey. Every day for at least the first week sprinkle about 1 tsp. of salt over the outside of the cheese and wrap with plastic returning it to the refrigerator.
Please pour off the whey that will begin to weep out of the salted cheese
As the cheese starts to firm up and lose less whey you can salt less often until it is pretty firm (at least a week and a half if not two or three). Keep the mold under control by wiping with a light brine as it appears
The final result may be anywhere from a firm table cheese at 4-6 weeks or a very dry grating cheese at several months
To make your own fresh ricotta cheese, you'll need the following basic equipment:
• a 3-quart or larger stainless steel, glass or enamelware saucepan - don't use aluminum or copper
• a candy thermometer (not absolutely essential, but very helpful)
• a slotted spoon
• a colander
• a clean dishtowel and some string
• a large bowl (optional)
The following three ingredients will yield about a pint of ricotta:
• 1/2 gallon whole milk. You can use lowfat or even skim milk, with varying results. The one thing You cannot use is ultrapasteurized milk, the kind that is sold unrefrigerated in cardboard boxes.
• 1 teaspoon salt.
• 1 teaspoon powdered citric acid. I found citric acid in the bulk section at my local organic market. If you can't find citric acid locally, you can order it online from cheesemaking supply shops like the New England Cheesemaking Supply company. Or you could use any of a handful of other curdling agents: lemon juice seemed the most popular, followed by rennet (another specialty shop item), buttermilk, and even white vinegar (though the folks who had used vinegar seemed less often happy with their results).
Once you have everything assembled in a clean workspace, begin heating the milk over a moderate flame. You'll need to stir almost constantly to prevent scorching - a great job for little helpers. Add the salt right away. Dissolve the citric acid in a little water, and add half of that solution right away, too. Reserve the rest of the citric acid solution in case you have trouble getting the milk to curdle. (The lemon juice and buttermilk folks seem to wait until the milk is hot before adding their ingredients.)
If you're using a candy thermometer, gradually bring the milk up to about 185°F. Without the thermometer, you'll have to judge by how close it seems to boiling - it should never reach a simmer, but it should start to seem close. (If you're using lemon juice or buttermilk and haven't added it yet, now's the time.) Hold the temperature at that level without boiling until the milk begins to separate. Here's where the rest of that citric acid solution might be necessary, if the milk just doesn't want to curdle.
Once it begins to curdle noticeably, remove it from the heat and let it rest for at least 15 minutes. You'll get a greater yield if you're patient and wait 20 or 30 minutes. When you're done waiting, the subtle curds will have grown larger, and be floating in a liquid that is now visibly different from the milk you started with. The liquid is whey, and it's distinctively more translucent than milk, with a pronounced greenish tinge.
The next step is to separate the curds from the whey, using the dishtowel and colander. Place the colander in the large bowl or sink, rinse the dishtowel in cold water, and line the colander with it. Slowly pour your curds-and-whey mixture into the colander, allowing the whey to run through while the curds collect in the dishtowel. (You'll recall that Paola found my cheese too dry. Because I had saved the whey, I was able to soften the cheese by mixing some of the whey back in later.)
When it's all in the colander and most of the whey has flowed through, gather the corners of the dishtowel and tie them together, leaving the cheese in a ball. Hang the ball of ricotta (or just leave it in the colander) to drain for around 15 minutes; when that time's up, it's ready to eat. What will you make with it? We paired our ricotta with Easy, Fresh Pasta and made a homemade lasagna. If you're looking for a delicious dessert, you could try Monica's Ricotta Mousse (look for the recipe next month). Or maybe you'll just take a cue from Paola's father, drizzle it with honey and eat it with a spoon!
Use whey directly from the cheese pot at the time of draining .. The fresher the better.
Heat without agitating to 160° F .. at this point 5-12% of fresh milk may be added to improve the richness and yield.
Continue heating to 170° F. Add 1/2 tsp. of salt per gallon of liquid and mix in quickly.
Continue heating without agitation to 185° F.
Mix 1/2 tsp. of citric acid per gallon of liquid. The citric acid should be dissolved in 1/2 cup water. Add quickly the pot and stir briskly for 5-10 seconds.
Watch the curd forming small flakes and gradually larger curd masses.
Add a bit more more citric acid solution if necessary.
NOTE.. If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.
As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.
Let the curds rest for 10-15 min. *** This is very important because this is the point where the final Ricotta quality is assured
Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). Let the curds drain for 15 min up to several hours.
For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight
Move to a refrigerator or cold room. Consume within 10 days
Ricotta from Whole Milk
Use whole milk .. The fresher the better
Add 2 tsp of citric acid per gallon of liquid (dissolved in 1 cup cool water). Add 1/2 of this Citric Acid solution to the milk (save the rest of the citric acid). Stir briskly for 5-10 seconds.
Add 1 tsp salt
Heat the milk slowly on low to med stirring well to prevent scorching
At 165-170F watch for small flakes forming in the milk and the separation of small curds.
If after a few minutes you do not see the flakes forming, add more of the Citric acid until they form (do this in small 1 Tbsp increments to avoid over acid milk).
Continue heating to 190-195F then turn the heat off
As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.
Let the curds rest for 10-15 min. *** This is very important because this is the point where the final Ricotta quality is assured
Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). Let the curds drain for 15 min up to several hours.
For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight
Move to a refrigerator or cold room. Consume within 10 days
Here is a fun link on making Whole milk Ricotta
Ricotta Salata ... a high salted dry form of Ricotta that can be aged
Following the gathering step in either of the above recipes:
Let drain for an extended period of 24-36 hours
After the first 6-8 hours place a weight on top of the cheese .. 2-4 lbs would be about right
At the end of draining demold Ricotta onto a plate or bowl that will catch the extra whey. Every day for at least the first week sprinkle about 1 tsp. of salt over the outside of the cheese and wrap with plastic returning it to the refrigerator.
Please pour off the whey that will begin to weep out of the salted cheese
As the cheese starts to firm up and lose less whey you can salt less often until it is pretty firm (at least a week and a half if not two or three). Keep the mold under control by wiping with a light brine as it appears
The final result may be anywhere from a firm table cheese at 4-6 weeks or a very dry grating cheese at several months
To make your own fresh ricotta cheese, you'll need the following basic equipment:
• a 3-quart or larger stainless steel, glass or enamelware saucepan - don't use aluminum or copper
• a candy thermometer (not absolutely essential, but very helpful)
• a slotted spoon
• a colander
• a clean dishtowel and some string
• a large bowl (optional)
The following three ingredients will yield about a pint of ricotta:
• 1/2 gallon whole milk. You can use lowfat or even skim milk, with varying results. The one thing You cannot use is ultrapasteurized milk, the kind that is sold unrefrigerated in cardboard boxes.
• 1 teaspoon salt.
• 1 teaspoon powdered citric acid. I found citric acid in the bulk section at my local organic market. If you can't find citric acid locally, you can order it online from cheesemaking supply shops like the New England Cheesemaking Supply company. Or you could use any of a handful of other curdling agents: lemon juice seemed the most popular, followed by rennet (another specialty shop item), buttermilk, and even white vinegar (though the folks who had used vinegar seemed less often happy with their results).
Once you have everything assembled in a clean workspace, begin heating the milk over a moderate flame. You'll need to stir almost constantly to prevent scorching - a great job for little helpers. Add the salt right away. Dissolve the citric acid in a little water, and add half of that solution right away, too. Reserve the rest of the citric acid solution in case you have trouble getting the milk to curdle. (The lemon juice and buttermilk folks seem to wait until the milk is hot before adding their ingredients.)
If you're using a candy thermometer, gradually bring the milk up to about 185°F. Without the thermometer, you'll have to judge by how close it seems to boiling - it should never reach a simmer, but it should start to seem close. (If you're using lemon juice or buttermilk and haven't added it yet, now's the time.) Hold the temperature at that level without boiling until the milk begins to separate. Here's where the rest of that citric acid solution might be necessary, if the milk just doesn't want to curdle.
Once it begins to curdle noticeably, remove it from the heat and let it rest for at least 15 minutes. You'll get a greater yield if you're patient and wait 20 or 30 minutes. When you're done waiting, the subtle curds will have grown larger, and be floating in a liquid that is now visibly different from the milk you started with. The liquid is whey, and it's distinctively more translucent than milk, with a pronounced greenish tinge.
The next step is to separate the curds from the whey, using the dishtowel and colander. Place the colander in the large bowl or sink, rinse the dishtowel in cold water, and line the colander with it. Slowly pour your curds-and-whey mixture into the colander, allowing the whey to run through while the curds collect in the dishtowel. (You'll recall that Paola found my cheese too dry. Because I had saved the whey, I was able to soften the cheese by mixing some of the whey back in later.)
When it's all in the colander and most of the whey has flowed through, gather the corners of the dishtowel and tie them together, leaving the cheese in a ball. Hang the ball of ricotta (or just leave it in the colander) to drain for around 15 minutes; when that time's up, it's ready to eat. What will you make with it? We paired our ricotta with Easy, Fresh Pasta and made a homemade lasagna. If you're looking for a delicious dessert, you could try Monica's Ricotta Mousse (look for the recipe next month). Or maybe you'll just take a cue from Paola's father, drizzle it with honey and eat it with a spoon!
Veggie Wash
There are three very safe and healthy ways to wash veggies and fruits.
Lugol's iodine, a few drops in a bowl will kill all bacteria.
Ozonate the water. Ozone is similar to oxygen and will kill all bacteria. You need to buy a machine to produce ozone. You can also ozonate water to drink, very healthy. An inexpensive ozone machine can be used for this. Simply put the ozone bubbler in the bowl of water and set the timer for 5 minutes.
Hydrogen peroxide. About 5 drops in a bowl of water will kill all bacteria. It is most important "not" to use the drug store kind, this is 3% and has some added chemicals not good for human health (good for external use only). Instead buy 35% food grade. This is a concentrate and one pint will make 10 pints.
http://www.dfwx.com/h2o2.html?OVRAW=35%20hydrogen%20peroxideandOVKEY=hydrogen%20peroxideandOVMTC=advanced
With all of the above, no rinsing is necessary as all are healthy for humans and no chemical additives to worry about. Jim in Jax (06/05/2009)
1/4 cup Vinegar
2 Tablespoons salt
Fill a clean sink with cold water, a plastic dish pan works wonders, and add vinegar and salt and let sit 15 minutes, rinse. The vinegar cleans the fruits and vegetables, while the salt draws out any critters, dirt and anything else undesirable. It doesn't effect the flavor at all and vinegar helps take care of the sprays and wax they tend to use. Wash all fruits and veggies before putting away. Even the ones where you peel the skins.
1/4 cup Vinegar
2 Tablespoons salt+a drop of soap
Fill a clean sink with cold water, a plastic dish pan works wonders, and add vinegar and salt and let sit 15 minutes, rinse. The vinegar cleans the fruits and vegetables, while the salt draws out any critters, dirt and anything else undesirable. It doesn't effect the flavor at all and vinegar helps take care of the sprays and wax they tend to use. Wash all fruits and veggies before putting away. Even the ones where you peel the skins.
Lugol's iodine, a few drops in a bowl will kill all bacteria.
Ozonate the water. Ozone is similar to oxygen and will kill all bacteria. You need to buy a machine to produce ozone. You can also ozonate water to drink, very healthy. An inexpensive ozone machine can be used for this. Simply put the ozone bubbler in the bowl of water and set the timer for 5 minutes.
Hydrogen peroxide. About 5 drops in a bowl of water will kill all bacteria. It is most important "not" to use the drug store kind, this is 3% and has some added chemicals not good for human health (good for external use only). Instead buy 35% food grade. This is a concentrate and one pint will make 10 pints.
http://www.dfwx.com/h2o2.html?OVRAW=35%20hydrogen%20peroxideandOVKEY=hydrogen%20peroxideandOVMTC=advanced
With all of the above, no rinsing is necessary as all are healthy for humans and no chemical additives to worry about. Jim in Jax (06/05/2009)
1/4 cup Vinegar
2 Tablespoons salt
Fill a clean sink with cold water, a plastic dish pan works wonders, and add vinegar and salt and let sit 15 minutes, rinse. The vinegar cleans the fruits and vegetables, while the salt draws out any critters, dirt and anything else undesirable. It doesn't effect the flavor at all and vinegar helps take care of the sprays and wax they tend to use. Wash all fruits and veggies before putting away. Even the ones where you peel the skins.
1/4 cup Vinegar
2 Tablespoons salt+a drop of soap
Fill a clean sink with cold water, a plastic dish pan works wonders, and add vinegar and salt and let sit 15 minutes, rinse. The vinegar cleans the fruits and vegetables, while the salt draws out any critters, dirt and anything else undesirable. It doesn't effect the flavor at all and vinegar helps take care of the sprays and wax they tend to use. Wash all fruits and veggies before putting away. Even the ones where you peel the skins.
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