How to Prep Your Veggies, Part 1: Peppers and Sugar Snap Peas

My husband and I try to cook with as many fresh ingredients as possible. Coming from a family who practiced the exact opposite, this has been a huge learning curve to me. Everything about vegetable prep from selection to storage to prep there seems to be a lot to learn. In the cooking class we took, we learned how to prepare a few different vegetables. Maybe it is just me,  but I was so excited to learn these tips!

Sugar Snap Peas/Flat Snow Peas:

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When selecting your peas, look for pods that are firm and crisp. The pods should not bend but should snap. To store, refrigerate for up to four days in a tightly sealed plastic bag in the refrigerator.

Prepping your pea is embarrassingly easy. See how the pea has a straight edge? Well, there is also usually a visible stem/ spine on that edge that needs to be removed.
Simply pinch with your fingernail and peel. So Simple!

Peppers:

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Peppers are best kept in the crisper drawer in a plastic bag. They can also be frozen for prolonged storage. To freeze, slice (see below for time saving tips) and place in a single layer on a cookie sheet into the freezer for a few minutes (flash freeze). Then remove and place into an air tight container or a heavy duty freezer bag and return to the fridge.

step1and2peppers-compressorTo say my knife skills aren’t the greatest is the biggest understatement, ever. When I learned this two step pepper cutting trick, it was a total game changer.

  • Step One: Remove top and bottom of pepper.
  • Step Two: Cut as close to the outer edge as possible.

By doing this, you are both cutting the pepper into manageable chunks and removing the ribbing all at the same time. I know! Genius.
cut-peppers-compressorI hope you find these incredibly simple tips as life changing as I did! To keep up to date on more helpful hints sign up using the subscription box on the right.