For the love of Produce...
Replies
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I'm a developing gardener, and hope to begin expanding from small things like herbs, tomatoes and strawberries to greens, squash and more over the next year... and I'm about to start my own composting, too, sooo win/win even if I don't follow through with preparing something new.
I've thought it would be fun to take the kids to the FM and pick one wild looking veggie and find a recipe for it. But they are 14 and 11, and so anything with mom is soooooo lame now!
Hubby and I may do some experimenting. He's very food adventurous.
But looking forward to investigating some of the dishes here!3 -
I'm a developing gardener, and hope to begin expanding from small things like herbs, tomatoes and strawberries to greens, squash and more over the next year... and I'm about to start my own composting, too, sooo win/win even if I don't follow through with preparing something new.
I've thought it would be fun to take the kids to the FM and pick one wild looking veggie and find a recipe for it. But they are 14 and 11, and so anything with mom is soooooo lame now!
Hubby and I may do some experimenting. He's very food adventurous.
But looking forward to investigating some of the dishes here!
Maybe give it to them as a challenge - here's some money, you have to buy some veg and cook lunch for everyone.
It doesn't have to be with you, but it could be for you 😉
We did it when we were kids, once a week it was up to us. If it was a disaster it just meant toasties for tea!
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Huge plate of broccoli with tons of spices and buffalo sauce
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just_Tomek wrote: »Indian yellow curry with coconut milk and tamarind paste. Everything else here, and there is a here was frozen. I had two of those plates. Soooo filling and soooo much yummy for 600cal dinner.
Zoodles, green peas, green beans?
I have a HUGE hunk of tamarind to use up!0 -
Tips on zoodling? What kind do you have? I'm not sure my is the best quality because my zoodles never look like what I see here. Maybe user error?0
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I pretty much never share food photos, because I make a lot of things that taste good to me, but often resemble mud (comes from eating too many dishes with black beans or cocoa or hacho miso in them, maybe?
), and I'm no food stylist.
This was vaguely more appealing looking than most, so I'm sharing it in the interest of being sociable. (It's cubed broiled tofu, caramelized onions, mixed mushrooms (frozen shiitake, shimeiji, field & abalone mushrooms), green peas, orange bell pepper; dressed with a mix of fermented chile paste, tamari & rice vinegar; raw chopped sweet onions on top. (467 calories, 48g C, 16g F, 39g P, 13g fiber - that's a 12-oz bowl). Ate a hunk of Beehive Seahive cheese while cooking, for a bit of extra protein and yum.
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I pretty much never share food photos, because I make a lot of things that taste good to me, but often resemble mud (comes from eating too many dishes with black beans or cocoa or hacho miso in them, maybe? ), and I'm no food stylist.
This was vaguely more appealing looking than most, so I'm sharing it in the interest of being sociable. (It's cubed broiled tofu, caramelized onions, mixed mushrooms (frozen shiitake, shimeiji, field & abalone mushrooms), green peas, orange bell pepper; dressed with a mix of fermented chile paste, tamari & rice vinegar; raw chopped sweet onions on top. (467 calories, 48g C, 16g F, 39g P, 13g fiber - that's a 12-oz bowl). Ate a hunk of Beehive Seahive cheese while cooking, for a bit of extra protein and yum.
That mushroom mix! Wow.
Can you tell me more about this fermented Chile? And hacho miso? I have white, yellow and red... but now it sounds like I need to find hacho
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purplefizzy wrote: »I pretty much never share food photos, because I make a lot of things that taste good to me, but often resemble mud (comes from eating too many dishes with black beans or cocoa or hacho miso in them, maybe? ), and I'm no food stylist.
This was vaguely more appealing looking than most, so I'm sharing it in the interest of being sociable. (It's cubed broiled tofu, caramelized onions, mixed mushrooms (frozen shiitake, shimeiji, field & abalone mushrooms), green peas, orange bell pepper; dressed with a mix of fermented chile paste, tamari & rice vinegar; raw chopped sweet onions on top. (467 calories, 48g C, 16g F, 39g P, 13g fiber - that's a 12-oz bowl). Ate a hunk of Beehive Seahive cheese while cooking, for a bit of extra protein and yum.
That mushroom mix! Wow.
Can you tell me more about this fermented Chile? And hacho miso? I have white, yellow and red... but now it sounds like I need to find hacho
Just grocery store stuff, not exotic, but I like it.
Chile paste: Mother in Law Gochujang Fermented Chile Paste Concentrate - Original. Contains chile pepper, malt syrup, wheat flour, sweet rice powder, garlic, onion, salt, soybean flour. Very thick, quite salty, fairly hot.
Hacho Miso is Eden Foods brand: It's a brown miso. Contains soybeans, water, salt, roasted barley flour, Koji Aspergillus oryzae. Thick (nearly a solid), very dark chocolate color, rich flavor, a nice umami additive for vegetarians like me.
I mostly use just white miso and the hacho. Have been loving the white miso in smashed winter squash lately. I like others, but go through it slowly enough (cooking for one) that it's hard to use up more than a couple of types, though it does keep very well.
Mushrooms are a lazy convenience product, too - frozen mixture.1 -
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just_Tomek wrote: »Frozen mushroom is one thing I have not seen around here or maybe I was just never really looking for them. Will try now.
I think regular mushrooms might not freeze all that well (mushy?), but the firmer/chewier sorts come out fine when coojed. It's something I routinely keep down in the basement chest freezer as a "pantry" staple.1 -
Sometimes simple is good, too. (Yeah, it's a microportion: Not in season locally yet, so small supermarket bunch, and I wanted to keep half to savor tomorrow. Having grown asparagus (well, dad did), I prefer the thicker stalks, and am always happy when I find some.) Broiled, just minimal olive oil.
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Spring has sprung.
Plate:
Greek yogurt bed, topped with:
-sliced citrus
-avo
-shaved beets and watermelon radish
-chopped sweet peas
-tahini drizzle
-chopped mint and dill
-preserved lemon dollops
-cilantro-mint-lime slurry
Bowl:
Roasted cubed kabocha (not so springy) with tahini drizzle, mint, dill
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purplefizzy wrote: »
Spring has sprung.
Plate:
Greek yogurt bed, topped with:
-sliced citrus
-avo
-shaved beets and watermelon radish
-chopped sweet peas
-tahini drizzle
-chopped mint and dill
-preserved lemon dollops
-cilantro-mint-lime slurry
Bowl:
Roasted cubed kabocha (not so springy) with tahini drizzle, mint, dill
How exotic and super yummy looking...gonna have to try this spring has sprung plate for sure! I'm going to add some baby spinach, walnuts, grapes & mangoes to mine. Thanks so much for posting this.0 -
@just_Tomek - sumac it is! will do tonight, under the roasted carrot/chickpea thing I'm making. Thank you!
@NewLIFEstyle4ME - I'm with you on the baby spinach, so hardcore. I ate maybe 1/2 a large tub, while preparing this. With my hands. Because I'm a heathen, and I live alone so there was no witness.
Thanks for giving me a forum to share this stuff. The thing about beautiful meals made for one is that there's nobody else to pause and go 'damn, this is amazeballs!' with. I mostly make pretty stuff for other people. I was having 'a night' and decided to do something beautiful, even if it was only me to bear witness.4 -
To be roasted with chickpeas, served over shaved fennel slaw 6 -
purplefizzy wrote: »
To be roasted with chickpeas, served over shaved fennel slaw
I'm coming over!!!! 😍0 -
purplefizzy wrote: »
To be roasted with chickpeas, served over shaved fennel slaw
Girllllllll...the answer is YES, period. Well, maybe not period, definitely a YUM before the period. Honey...again. YES!0 -
purplefizzy wrote: »
To be roasted with chickpeas, served over shaved fennel slaw
So prettyyyyyyy!0 -
Noreenmarie1234 wrote: »purplefizzy wrote: »
To be roasted with chickpeas, served over shaved fennel slaw
I'm coming over!!!! 😍
Do!
I will feed you ALL the colorful things!
These came out amazing. I couldn’t help myself and added (almost a full tub) of fresh baby spinach, tossed in tahini dressing (whipped tahini with water to thicken, then sumac, TJs everyday seasoning, lemon zest - I love how far a bit of whipped tahini goes.. decent bang for the kcal buck...). Topped with fennel/jicima/green cabbage slaw.
Roasted carrots & chickpeas on top (both roasted on coconut spray oil covered foil, blast more coconut oil and then Trader Joe’s everyday seasoning (think I love it so much because coriander and Chile and onion... or maybe it’s the mustard seed..) and a healthy dash of sumac - @just_Tomek, you mentioned sumac the other day and I dug out the tiny expensive little thing someone had given me, one of those silly little Whole Foods things... now gotta source it at one of my markets so I can buy a jug because I love the very unusual tang.)
@NewLIFEstyle4ME - I know, right? One of those smile moments. I’m not much for patience, in general. I don’t get into the zen of chopping veg like my mom does. But brightly colored extraordinary gifts from the dirt, and yeah... I’ll pause and selfie that.
@allieeveryday - here’s one of my ‘whys’ - went thru an ugly breakup (aren’t the good ones always ugly??) many years back. Previous single me would make extraordinary meals for dates, for family, on the job... and then stand and eat cottage cheese from the fridge when on my own. I swore in the aftermath of that life rearranging that I would continue to eat like a proper grown up, beautiful meals worthy of sharing, whenever possible... all by and for myself.
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just_Tomek wrote: »Wasn't sure if post this here or volume thread. Here cause it's all vegg and some shrimp, there cause it's a lot of food for few calories. Curried veggies stuffed eggplant and grilled tandoori shrimp drizzled with tahini sauce.
Can you post rough recipe? Just list of ingredients is beyond awesome, I can improv. Types of veg - purple carrots, cauli..?
Massaman curry or?
This looks like it needs to be dinner tomorrow post farmers market.0 -
just_Tomek wrote: »@purplefizzy
Gather:
2lbs of eggplant and cut in half. Place cut side up into an oven at 425F for 30min (until charred and soft)
Half an onion + 100g mushrooms + garlic + outer leafs and ribs of a cauliflower head + half a tomato + couple hairloom carrots.
200g shrimp + yogurt + tandoori seasoning and mix all this together set aside.
Salt + pepper + curry powder (1tbsp).
Next.
As the eggplant is roasting saute all the veggies and towards the end stir in the curry powder. Season to your liking.
When the eggplant is done, remove it from the oven and allow to cool a bit. Scoop all the pulp form one half and add to your veggies, mix it all up. Take that mix and place into the eggplant skin. It will be a quite a big pile.
Skewer the shrimp and place into the oven along with the eggplant until the shrimp are cooked, 10 minutes or so.
Drizzle with tahini and done.
Hope this helps? Simple but soooooooooooooo damn good.
Thank you!!!!
Especially love that it uses the cauliflower parts so brilliantly. I’ve discovered that my produce scraps make terrible veg stock (wrong combo of things) but I’m getting better at turning green stuff and stems into chimichurri type slurries.
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I experimented with okra last night (along with a bunch of other veg). I don't think I'd had it outside of gumbo before, and I was reminded of why it works in gumbo, as well as why many don't care for it -- nice flavor, but slimy in a way that could add to the texture of a thick soup, but not quite right for what I did with it.
I didn't mind it, but I recall a recommendation for roasting it and eliminating the sliminess -- @just_Tomek, was that your recommendation/instructions?0 -
just_Tomek wrote: »Wasn't sure if post this here or volume thread. Here cause it's all vegg and some shrimp, there cause it's a lot of food for few calories. Curried veggies stuffed eggplant and grilled tandoori shrimp drizzled with tahini sauce.
What ya talking about?!? WOW! The answer is YES and thanks for posting!0 -
Roasted Okra (425, oiled sheet pan, TJs everyday seasoning- thanks, Tom!) with salad (fennel, pear, spinach, pinenuts), with chickpea faux hummus dip (chickpeas, lemon, pine nuts, spices.)2 -
just_Tomek wrote: »purplefizzy wrote: »
Roasted Okra (425, oiled sheet pan, TJs everyday seasoning- thanks, Tom!) with salad (fennel, pear, spinach, pinenuts), with chickpea faux hummus dip (chickpeas, lemon, pine nuts, spices.)
Ohhhh wow.... we really do eat very very similar things and similar way.
Why you think I stalk you?
I haven’t had okra since I was 5, in gumbo in the bayou. Gotta admit I was skeptical in theory, but you’ve never steered me wrong. This was no exception. Okra is now on the list of foods I find acceptable to keep in freezer 0 -
Farmers market score.3 -
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The veggie recipes sound amazing. I am always looking for new recipes. And a lot of this stuff I have never heard of. Can't wait to try!
This is one of our families favorite recipes. https://www.prouditaliancook.com/2012/01/winter-vegetable-torte.html
As the vegetables start to grow in the garden I like to make recipes like this: https://www.reneeskitchenadventures.com/2015/07/summer-vegetable-saute.html (though I use fresh tomatoes out of our garden)
New for me is radishes. I really never cooked with them before but I decided to try them in a few recipes.
I was surprised how easily the kids took to eating more vegetables when I started adding them to the meal plan.
Thank for the share,
Lisa3 -
Spaghetti squash with green curry cream sauce, roasted kabocha, salmon, herbs, avocado
Curry sauce is sautéed leek and onion, some puréed cauli-coconut-cashew cream sauce base (leftover, also has white miso, nooch), added more coconut milk, some fish sauce, green curry paste.
Stirred in fresh shelled green peas, chopped snap peas, bell pepper.2 -
purplefizzy wrote: »
Spaghetti squash with green curry cream sauce, roasted kabocha, salmon, herbs, avocado
Curry sauce is sautéed leek and onion, some puréed cauli-coconut-cashew cream sauce base (leftover, also has white miso, nooch), added more coconut milk, some fish sauce, green curry paste.
Stirred in fresh shelled green peas, chopped snap peas, bell pepper.
I
LOVE seeing/reading what/how you eat--you're (and your dishes are) fabulous, period. 1
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