What Do You Do Wednesday? Answering Questions on Veggies

Yesterday, a few of you had great comments on the post I wrote for Buff on a Budget, talking about how pre-chopping veggies to eat more healthfully, economically, and saving time, too.  I wanted to quickly answer those questions because I assume more than one of you had the same questions floating in your head.

1) If you chop Sweet Potatoes ahead of time, how do you keep them from browning?  I have a couple of answers for this.  In a few minutes, I am posting my Sweet Potato Chip/Fries recipe and one of the steps in it is to coat the Sweet Potatoes with Olive Oil.  This works if you’re going to use them for dinner that night (maybe the next day even).  My second tip is to peel, chop, and freeze them in Ziploc bags.  Then you can dethaw them the day you want to use them from fries, chips, or even to boil and make mashed sweet potatoes.  Also keep in mind that while oxidation on sweet potatoes might make them less than pretty, it doesn’t rot them or change the flavor.  So if they get a little browned, it won’t be bad for you.

2) How do you keep pre-chopped lettuce from going bad?  Lady Jen asked this great question.  My answer is four pronged.  1) Wash and thoroughly dry the lettuce.  I actually wrap the romaine heads in paper towel until the water is almost completely dissolved.  2) Use a Salad Knife like this one (Zyliss Lettuce Knife, Green).  My mom got one for me and it’s been invaluable.  It apparently keeps the veins in the lettuce from “bleeding” which will cause the lettuce to spoil more quickly.  3) I blot the lettuce dry with paper towel again after it’s cut.  4) I store it in tight sealing containers.  Individual servings can be placed in Ziploc bags even.  You will need to use it within a week’s time.

3) Is it ok to pre-cut onions?  I heard that could be toxic.  I had never heard of this before yesterday but I did some checking on Snopes.com and it turns out there was  a rumor floating around Onions and Potatoes contaminate foods more than un-refrigerated mayonnaise and one that onions will absorb the flu virus.  Both are basically false.  I’m pretty sure the restaurant business would cease to exist if they couldn’t pre-chop onions.  We chop a red onion every week and use it throughout the week and we’re doing ok.  🙂  Go with your gut on this one but I don’t see any issues.

What about you?  What are you best tips for prepping fruits and veggies ahead of time to save money, time, and your waistline?

Related posts:

What Do You Do Wednesday, Healthy and Inexpensive Snacks . . . Back to School Bonanza Day 7: Stocking Up Where You Least Expect Buff on a Budget: Resistance is NOT Futile What Do You Do Wednesday? Saving Money on Books!