How To

Welcome to the first episode of Kitchen Skills with Chef Leander: Knives Out!–Vegetable Basics. Learn to cut all kinds of vegetables for various dishes.  There is also a quick session on how to professionally sharpen your knife in less than a minute.

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Knives Out! Everyday Knife Skills

from Chef Leander. To your health!

Knives Out!--Vegetable Basics is a How-To tutorial that will build your kitchen confidence by giving you excellent, safe cutting skills. The ingredients listed are in the same order as they appear in the video. 

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Servings 0

Equipment

• knife
• knife sharpener
• cutting boards

Ingredients

 

US CustomaryMetric

 

• ▢ 1 bunch celery
• ▢ 1 bunch green onion (also known as "scallion")
• ▢ 1 large bell pepper
• ▢ 1 baby bok choy
• ▢ 1 bunch spinach (large leaf if possible)
• ▢ 9 mushrooms
• ▢ 2 carrots (large)
• ▢ 1 potato (large)
• ▢ 1 bunch cilantro (or flat leaf parsley)
• ▢ 1 onion
• ▢ 10 cloves garlic (peeled)
• ▢ 1 tsp salt

Instructions

 

• Knife Sharpening
• Celery (thick slicing)
• Green Onion (medium slice using knuckles as a guide)
• Green Onion tops (thin diagonal slicing)
• Bell Pepper (sticks, dice)
• Bok Choy (slice)
• Spinach (chiffonade)
• Mushrooms (rough chop)
• Carrots (fine dice)
• Carrots (rustic chunks)
• Potato (Medium Dice)
• Cilantro (Leafy Herbs, Confetti)
• Onion (No-Tears Dice)
• Garlic (fine dice, mince and paste)

Notes

CHEF LEANDER’S SECRETS:  

A “STINKY CUTTING BOARD” is a good choice. Garlic and onion can permeate your cutting surface, allowing those flavors to contaminate other ingredients. Consider having one cutting board dedicated to garlic and onions.

GETTING THE MOST FROM GARLIC: Garlic has wonderful health properties, under certain circumstances. To get the most from your garlic, cut your garlic first. Let it oxidize while you are preparing other ingredients. By the time you put it in your pan to cook it, it will have oxidized and the heat will not counteract the healthy effects.

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Five minutes will make this “creamer” a favorite at your home. No one will ever believe you made it with only two ingredients and your blender! Use it in coffees, soups, wherever you are used to using whole cream.

NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

This video is a bit longer than usual. That is because this video is also a cooking lesson on using a kitchen scale to make your small kitchen more efficient, less cleanup, and more accurate for consistent results! Check it out on the Cookbook Page under the How To tab!

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Savory “Cheese” and Garlic Biscuits

from Chef Leander. To your health!

These biscuits are the perfect savory side for soups and salads! And they are so easy to make, I'm sure they will show up often at your table. Try them alongside some fresh Instant Pot Mushroom, Farro soup!

NOTE: This video also details the process of using a kitchen scale to make cooking, and especially baking, easier and more reliable. For other video's like this, check out the How To tab on our Cookbook Page

Thanks to Kassia Fiedor for permission to adapt their great recipe!  Make sure to check out Kassia's website as well!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Rest Time 15 minutes mins

Total Time 40 minutes mins

Servings 6 BISCUITS

Equipment

• mixing bowl
• measuring cup
• medium mixing bowl
• scoops

Ingredients

 

US CustomaryMetric

 

.5x1x2x3x4x

Wet Ingredients

• ▢ ¼ cup coconut milk
• ▢ 1 tsp apple cider vinegar

1 flax "egg"

• ▢ 1 TBSP ground flaxseed (flax meal)
• ▢ 3 TBSP water

Dry Ingredients

• ▢ ½ cup almond flour
• ▢ ⅓ cup tapioca flour
• ▢ ¼ cup coconut flour
• ▢ 1 tsp baking powder
• ▢ ¼ tsp baking soda
• ▢ ¼ tsp salt
• ▢ 2 TBSP nutritional yeast
• ▢ 2 TBSP dried parsley
• ▢ 1 tsp garlic powder
• ▢ 3 TBSP vegan butter, very hard*

Instructions

 

• Preheat the oven to 400 ℉ (205℃). Prepare baking sheet with parchment paper or silicone mat.
• In a small mixing bowl: combine the coconut milk and lemon juice.
• In a cup: combine the flax meal and water to make a flax egg. Let rest at least 7 minutes.
• In a medium mixing bowl: Combine the dry ingredients except the butter. Give them a quick stir to distribute evenly.
• Cut the cold butter into small cubes, and then mix into the flour mixture. Use your fingers to "cut in" the butter by hand until there are small pieces of butter surrounded by flour. The mix should look like coarse meal, not a cookie dough. Form a well in the middle of the flour and butter mixture.
• Pour the wet ingredients into the well of the dry ingredients. Gently fold the edges of the flour mixture into the middle of the liquids, until they are combined. Be gentle. Let rest for 10 minutes to allow the dry ingredients to fully absorb the liquids..
• Scoop six balls of dough onto the prepared baking sheet. Dip a dinner spoon into a bowl of water. Use the back side of the spoon to flatten the ball of dough slightly.
• Using the scoop, put a second ball of the pastry mix on top of each of the flattened biscuits. Slightly fasten the second ball of dough on top of the first.
• Bake in the oven for 13 to 15 minutes until golden brown around the edges. Serve warm, or store in the refrigerator for up to 3 days.

Notes

Thank you to Kassia Fiedor for allowing us to adapt this recipe. For more of Kassia's recipes, check out her cookbook here:

Cocina Holistica: Plant-Powered Recipes Inspired by Guatemalan Superfoods 

NOTE: For best results, measure the butter by the TBSP scale on the paper cover of the stick. Also, place the vegan butter in the freezer for the last 5 minutes before you cut it. This will insure that the butter doesn't soften too much while you are cutting it in.

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Nutrition

Nutrition Facts

Savory “Cheese” and Garlic Biscuits

Serving Size

 

1 g

Amount per Serving

Calories

184.56

% Daily Value*

Fat

 

13.62

g

21

%

Saturated Fat

 

3.93

g

25

%

Trans Fat

 

1.04

g

Polyunsaturated Fat

 

2.08

g

Monounsaturated Fat

 

2.9

g

Sodium

 

274.8

mg

12

%

Potassium

 

107.41

mg

3

%

Carbohydrates

 

13.18

g

4

%

Fiber

 

3.92

g

16

%

Sugar

 

0.76

g

1

%

Protein

 

4.61

g

9

%

Vitamin A

 

12.93

IU

0

%

Vitamin C

 

0.94

mg

1

%

Calcium

 

71.99

mg

7

%

Iron

 

1.35

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Don't miss a single recipe ! ! !Subscribe to our YouTube channel!

NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.