Guess I don't know how to spell vegetables either! LOL!

Wow, you've done a lot. I'm impressed. It's so helpful to have your chopping done ahead of time. That's half the battle (maybe more than half!) I just use little zip lock bags for those delicate, small herbs & green onions. Plastic containers like Rubbermaid's are also good for sliced peppers and so on. It's probably cheaper in the long run, and more eco-friendly, to invest in some Rubbermaid or other containers for this purpose.

I like the way you spell vegetable. You can put it to Natalie Cole's tune, Unforgettable. Veg-e-ta-ables, I love you so, veg-e-ta-ables, don't you know?

I do the same as Stinky. However, I don't store apples or oranges, etc. in the fridge - I don't like them chilled. I do have a potato "bin".

I "chopped ahead" Monday as I fixed roasted veggies last night and tonight will mix up corn salad. We eat alot of salads also, so you are right - cutting ahead is a big help. Our fresh markets are not as plentiful this time of year, but I can still get a good bit there. The one I frequent, the owner goes to Florida twice weekly, so we are getting some nice things from there.

tina

I keep my potatoes and regular onions in old wood bowls on counter of the dish cabinet in the kitchen.

Fruits etc. are stashed in old white ironstone bowls on the counters. Helps to keep items in view and in use! :)

For the cilantro, try storing upright in a glass of water, that often extends the stoarge time some.

I store onions and garlic (in a cellar) at room temp. Potatoes in a basket on the lowest pantry shelf (cooler there).

Dh picked up a bunch of Louisiana citrus yesterday on his way in from offshore. I keep the kumquats on the counter, but the rest is chilled.

Tomatoes stay at room temp.

Sometimes I cut up celery and carrots for snacking. I top them with ice cubes to keep them moist. The rest of the veggies get cut as I use them.

I make a salad almost every night ... only takes a few minutes. I wash and spin lettuce dry, then store it in plastic zip bags in the fridge.

I keep herbs like dill, cilantro, and basil in a glass of water on the counter.

After prepping the veggies, I place individual portions in baggies that are ready to grab and throw in my purse or my lunch container. If they are still damp from washing, I throw a paper napkin or towel in the bag with them.

I wrap washed lettuce/spinach/cilantro in a cloth towel and tuck into a gallon bag and it lasts a lot longer in the crisper drawer.

Potatoes, onions, garlic and most fruits in a big basket on the counter. I love that look of bounty on the counter!

Natal has got it right. Potatoes should not be out on counter. They should be in a cool dark place, but not refrigerated. The green spots are toxic. Also, potatoes and onions should not be stored together.

Gosh, I'm impressed by all the healthy eaters around here. Natal, you snack on carrots and celery and eat salad very night! You're a model of healthy eating. Maybe in the summer I'll start trying to do that! I do cook veggies every night for dinner, but they are cooked! I don't snack on veggies, but that's hands down, the best thing to snack on. Raw veggies have more nutrients, so all of you snacking on them are doing great!

I never store fruit in the fridge and just put it in a large bowl on the counter so I can always see how much fruit we have and it's always out there for one of us to grab and eat. I think it's easier to forget about it if it's in the fridge. potatoes, garlic and onions I store in a dark cupboard just because I always thought that's how you should store them.

judiegal, I have never heard that about potatoes. I'm sure I've probably even eaten some with green spots unknowingly.

I do have a couple of the rubbermaid containers with vents, made for storing vegetables, and I really like them. The parsley and cilantro was a main concern, so THANKS, I will try the above advice.

I did have a chef tell me about storing lettuce with a papertowel around it in a container and it has worked for me. I will try storing cilantro, dill, etc in a glass like suggested though.

I do have to admit, I have not done well at all in the healthy eating area for the last couple of days. I am not used to being stuck at home (for 4 days now) and am going a little stir crazy. I am going to try to get out today!

I store my lettuce that way also - either in a plastic bag or in a plastic container - with a WHITE paper towel. I also will lay a folded white paper towel over leftover salad. It does seem to stay fresher.

Salads take me a bit of time because I put lots in them (variety of veggies) and it's the chopping that takes the time. I like to pre-chop if I have the time.

I also cut up peppers and freeze from the garden for use in the winter - in cooked items, not salads, etc. Saves time.

No snow here thank goodness - was looking at some pics from a friend near Chicago - I don't know how they handle it! Hope you get out today Olliesmom.

tina

SG, salad just about every night. The carrots and celery sticks maybe once a month. My mom always kept a container of them in the fridge, but I'm not that good. I steam or roast most of our veggie sides. I don't like them overcooked.

Tina, I always add julienned carrots, red cabbage, mushrooms, and cherry/grape tomatoes to the lettuce mix. Doesn't take more than a few minutes. Don't know how many times I've chopped extra garden peppers for the freezer, but rarely think to use them. I instinctively reach for the produce drawer. I do roast and freeze red bells for soup.

Olliesmom, I hope you do get out and break your cabin fever!

Tina, no snow here either! Day after Christmas we were hit pretty hard (for here) but have been skipped over in the latest snow events. My heart goes out to all those who have had to deal with the recent monster storms.

Natal, your eating habits must be keeping you and your dh quite healthy! Nothing beats veggies, especially raw ones, for nutrition, imo.

I don't over-cook them, but I do tend to like hot foods when it's cold. Can't motivate myself to eat salads in the winter! You make soup with red peppers? Yum. Now that sounds divine!

Every night I stir fry any of the following: broccoli, cauliflower, Chinese broccoli, bok choy, tri-colored peppers, onions, garlic. Also love asparagus (when it's less than $5.00 a pound!) Love all the veggies really. Swiss Chard is the only one my dh won't eat, & I love that too!

I guess I'm slow Natal! I use green and or red bell peppers almost every night that I cook. Fresh if it's for something raw or roasted, and frozen if it's going into something cooked.

Stinky - where are you located? We are the lucky ones! I used to stir fry quite a bit but now that I roast I haven't stir fried in I don't know when.

Broccoli, red & green bell peppers, cukes, zucchini, yellow squash, purple & white onion, tomatoes, carrots are staples that I try and chop weekly.

tina

Stir-fry is a great way to cook veggies. Less time they're cooked the better!

Roasted red bell pepper soup is simple and delicious. You can make it a little more decadent with the addition of cream and cheese.

This is Sharon's (Chase) from the Cooking forum:

ROASTED RED PEPPER SOUP

4 red bell peppers, roasted, seeded, and peeled
2 tablespoons butter
1 red onion, chopped
2 garlic cloves, minced
4 cups chicken broth
1 lemon juice
salt and pepper, to taste

Saute onions and garlic in butter until soft. Add red peppers.

Cook for 2 or 3 minutes. Add broth, cover and simmer for 20 minutes.

Add lemon juice. Process in food processor until smooth. Season with salt and pepper. Place back on stove until ready to serve.

Source: Chase (Sharon)

I make a variation of this one from epicurious.

Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

Tina, I'm in Southeastern Virginia (VA Beach). Where are you? When you say "roast" do you mean you roast your veggies? I'd like to try that.

Those soups look fantastic! I bet they are brimming with fresh flavor! I especially like the sound of the first one, but I don't own a food processor. I need to get one! When I do, I'm gonna make that soup! Thanks for the wonderful recipes.

You don't need a food processor ... a blender or stick blender does the same thing.

Don't have those gizmos either Natal! If you were going to buy one of these three kitchen gadgets, which would you get...food processor, blender or immersion blender? I do have a mixer, but I don't think that would work, lol!

Olliesmom! Forgive the trespasses here please!

Stinky - I'm in TN. I don't have a food processor either. I keep forgeting to take a look at mom's - I think she had a couple. Not sure how much I would use one. Yes, roasted veggies. With a little olive oil and garlic.

Natal - that first soup looks delish. I LOVE red peppers.

tina

SG, if you don't make smoothies or frozen drinks I'd say the immersion blender would be your best choice. It's super easy to use right in the pot ... no pouring the hot liquids into a blender or food processor.

Tina, I don't use my FP very often. It's only a 7 cup, but it does come in handy from time to time. I really only use it for blending/pureeing things like pesto & dips.

stinky, don't mind a bit! I'm enjoying it!

Natal, thanks for the feedback. Immersion blender it will be. Will check out Kohls and Target next week. Then I'll whip up some of that Red Pepper soup. I can almost taste it! I'm also going to try roasting some veggies with olive oil and garlic as Tina does. Bumblebeez does that too. BB is a really good cook (as Natal and Tina seem to be as well!) Love seeing these tips and recipes. Trying something new is a good thing. I can get into such a rut!

Thanks, Olliesmom! Hope you got out and about yesterday! It's raining cats and dogs here this morning.

That soup does sound yummy!

Yes, finally got out yesterday to Barnes and Noble and then my DS little friend's parents took their boys to Embassy Suites in town overnight to swim, so they invited my DS. He was glad to get out too! Snow should melt a lot today, but we are in for a little more I'm afraid.