For the love of Produce...
Replies
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I have been trying to find interesting low carb side options for my husband who has diabetes. He is trying to lose weight and lower his blood sugar levels. I have managed to get him to eat some new vegetables and he has even grudgingly admitted that some are pretty tasty. I, on the other hand, would cheerfully eat my body weight in veggies every day. The biggest surprise has been roasted cauliflower. We have always enjoyed it (usually steamed or boiled), but Sunday night I roasted it with curry spices and it was delicious. My daughter complained that she didn't get enough. Tonight I did it with herbs and sprinkled it with fresh parmesan when it was done. I tried a couple of pieces then my daughter and son swooped in and emptied the dish after I had given my husband some. I may convince them to try some new veggies yet and enjoy them. I am inspired by this thread. Thanks everyone.5
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I have been trying to find interesting low carb side options for my husband who has diabetes. He is trying to lose weight and lower his blood sugar levels. I have managed to get him to eat some new vegetables and he has even grudgingly admitted that some are pretty tasty. I, on the other hand, would cheerfully eat my body weight in veggies every day. The biggest surprise has been roasted cauliflower. We have always enjoyed it (usually steamed or boiled), but Sunday night I roasted it with curry spices and it was delicious. My daughter complained that she didn't get enough. Tonight I did it with herbs and sprinkled it with fresh parmesan when it was done. I tried a couple of pieces then my daughter and son swooped in and emptied the dish after I had given my husband some. I may convince them to try some new veggies yet and enjoy them. I am inspired by this thread. Thanks everyone.
YES to roasting! High heat brings out the sexy in vegetables. The sugars carmelize, sweetness is enhanced, and they just SHINE. I eat all of my veg either roasted or raw.
Seasonings change everything- learn which herbs you like fresh, which you appreciate dried. Try amazing vinegars and oils. Get good tahini!!
I’m so excited you got non-veg lovers to appreciate veg! Well done! I consider it a life mission.
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Last night's dinner: stuffed roasted eggplant smothered in a souffle omelet with yellow and red bell peppers, sausage, roasted okra, and homemade salsa (which is just roasted roma tomatoes and onion blitzed in the blender). Not pictured is a bowl of baby spinach. The version I made for my daughter has broccoli instead of okra.
Yum, that sounds and looks so good!
Wow. I would totally eat that, and that’s not always something I can say. That looks delish.0 -
One way to cook veg is to cook Indian food. My bf is Indian and has turn me into a curry and all-things Indian lover
. People don’t notice that the dish doesn’t have meat because there’s so much flavor.
A couple things to add protein to those types of dishes is when they call for cream change that to a Greek yogurt, also adding nuts and eggs depending on the fish. He also makes this Lentil soup that he says it high protein; I’m not sure.
Good luck to you 2 -
just_Tomek wrote: »linsey0689 wrote: »One way to cook veg is to cook Indian food. My bf is Indian and has turn me into a curry and all-things Indian lover. People don’t notice that the dish doesn’t have meat because there’s so much flavor.
A couple things to add protein to those types of dishes is when they call for cream change that to a Greek yogurt, also adding nuts and eggs depending on the fish. He also makes this Lentil soup that he says it high protein; I’m not sure.
Good luck to you
Whats wrong with meat?
It compliments my plants so well! 😉
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Warning. Seriously ugly but delish ‘comfort food’ fizzy style.
Salad:
Spinach, shaved fennel, cucumber, snap peas, flat leaf parsley, mint, scallions.
Smoked salmon minced and tossed in. 4 glorious oz.
Dressed in tahini-mint-garlic-lemon dressing.
Roasted kabocha and avocado on top, bits of leftover sauces. (Preserved Meyer lemon, an herby cilantro red wine vinegar ‘disaster sauce.’)
Dehydrated onion chips (Costco, an old weakness) on top for crunch.
Yeah. That’s a mixing bowl. Not the largest one but I’m totally familiar with the Big Daddy Bowl too. This was Mama Bear Bowl.3 -
purplefizzy wrote: »psychod787 wrote: »@purplefizzy are you married? My kinda crazy! Lol.. that's a compliment btw...
In real life, people are driven a little crazy by my ‘phases.’ My ex had two famous (totally legit) complaints:
(Summer season) ‘can you NOT put my meat on salad? Why does everything have to be a salad with you?’
(Winter season) ‘Could we NOT have a broth-or-soup based meal?’
He didn’t understand that those are my seasons, Salad and Soup. If you loosen up the categories and put enough roasted stuff in them, they encompass EVERYTHING.
In my dreams a Pitbull-friendly grownup that wants to:
-go to farmers markets
-is good on a grill
-will climb mountains with me
&
-is food compatible [produce based but with a weakness for occasional KBB (served over.. of course... the shredded cabbage salad..)]
sorta just appears.
Except I hate dating in the modern world (swiping isn’t my style and I resent the timesuck... I’d rather train or cook or talk about those things.)..
Sooo you guys are stuck with me
Thanks for the smile- needed it!!Noreenmarie1234 wrote: »NewLIFEstyle4ME wrote: »purplefizzy wrote: »Last night’s dinner.. and a silly catering description of the plate in hopes of getting bonus drool points because my plating skills and food pics are lackluster.
Veg-heavy but not entirely vegetarian. ‘Pegan?’ (Paleo meets vegan) I do eat some dairy but very little, can’t decide if it affects my skin or not.
‘Wild-caught Salmon and roasted Italian Squash spears atop a chickpea-walnut hummus. Sauced with Minted Basil & Spring Pea Pesto and preserved lemon couli, toasted pounded walnuts and finished with oven-crisped fennel.
Side salad of baby spinach, shaved fresh fennel, cubed jicama and globe radish, in minted tahini dressing with a cilantro-shallot drizzle.’
I LOVE THE WAY YOU EAT!!!! Plus, those cherry pics you posted have inspired me to get some cherries IMMEDIATELY, if not sooner.
Wow this looks AMAZING!!! I forgot how much I love fennel, but this reminded me that I need to buy some lol.
Come eat with me anytime @Noreenmarie1234 and @NewLIFEstyle4ME
Had to think about this.... First... wait... I don't have to cook? Someone else makes meals. Second, grew up with a 110lb Blue Nose named Ruby. She was the runt of the litter my cousin raised for wild hog hunting. Markets? My local produce monger knows me by name. Grills.... you have to be more specific. Gas, electric, charcoal, or wood. Does grilling also encompass knowing how to use a smoker? Produce? I eat atleast 4lbs or more a day. If you include potatoes. Do avacodos count? Climb mountains? Well, I like to hike. Lol Third, have never been on Tender. Didn't know what it was until last year. Was always wondering what people meant by swipe left. Lol
On a side note that pertains to produce. They just opened up a mushroom farm growing fresh Shitake! Getting fresh Shitake for $1.99 u.s. a pound! Oh happy days!1 -
just_Tomek wrote: »purplefizzy wrote: »Warning. Seriously ugly but delish ‘comfort food’ fizzy style.
Salad:
Spinach, shaved fennel, cucumber, snap peas, flat leaf parsley, mint, scallions.
Smoked salmon minced and tossed in. 4 glorious oz.
Dressed in tahini-mint-garlic-lemon dressing.
Roasted kabocha and avocado on top, bits of leftover sauces. (Preserved Meyer lemon, an herby cilantro red wine vinegar ‘disaster sauce.’)
Dehydrated onion chips (Costco, an old weakness) on top for crunch.
Yeah. That’s a mixing bowl. Not the largest one but I’m totally familiar with the Big Daddy Bowl too. This was Mama Bear Bowl.
I enjoy not looking like a savage eating out my big mixing bowl, so I plate myself a portion of the salad, and then I go back and help myself to another 4 servings or so, looking like a savage and grinning lol
I’m not sure it’s even possible for me to not look like a savage.
Somehow I ALWAYS do something that reveals my farm kid roots. It doesn’t matter how many forks are on the table or how fancy the frock.
I feel like I have the insider secret to your adhering like a champ to both the principles of volume eating AND photogenic food. Side tub o salad for the win.
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psychod787 wrote: »Had to think about this.... First... wait... I don't have to cook? Someone else makes meals. Second, grew up with a 110lb Blue Nose named Ruby. She was the runt of the litter my cousin raised for wild hog hunting. Markets? My local produce monger knows me by name. Grills.... you have to be more specific. Gas, electric, charcoal, or wood. Does grilling also encompass knowing how to use a smoker? Produce? I eat atleast 4lbs or more a day. If you include potatoes. Do avacodos count? Climb mountains? Well, I like to hike. Lol Third, have never been on Tender. Didn't know what it was until last year. Was always wondering what people meant by swipe left. Lol
On a side note that pertains to produce. They just opened up a mushroom farm growing fresh Shitake! Getting fresh Shitake for $1.99 u.s. a pound! Oh happy days!
But did y’all EAT the hogs?
Is that a thing?
We raised pigs one year... I’ve heard wild hogs are super ornery.
On topic:
This weekend’s mission is to try the new ‘plant based’ egg product in stores. ‘Just egg’ from mung beans. Gonna make a plant frittata.
Honestly, I’m not huge into eggs except poached, although I appreciate them nutritionally.
But I have a dogged desire to always try everything once, maybe twice. Just, you know. For science.
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purplefizzy wrote: »psychod787 wrote: »Had to think about this.... First... wait... I don't have to cook? Someone else makes meals. Second, grew up with a 110lb Blue Nose named Ruby. She was the runt of the litter my cousin raised for wild hog hunting. Markets? My local produce monger knows me by name. Grills.... you have to be more specific. Gas, electric, charcoal, or wood. Does grilling also encompass knowing how to use a smoker? Produce? I eat atleast 4lbs or more a day. If you include potatoes. Do avacodos count? Climb mountains? Well, I like to hike. Lol Third, have never been on Tender. Didn't know what it was until last year. Was always wondering what people meant by swipe left. Lol
On a side note that pertains to produce. They just opened up a mushroom farm growing fresh Shitake! Getting fresh Shitake for $1.99 u.s. a pound! Oh happy days!
But did y’all EAT the hogs?
Is that a thing?
We raised pigs one year... I’ve heard wild hogs are super ornery.
On topic:
This weekend’s mission is to try the new ‘plant based’ egg product in stores. ‘Just egg’ from mung beans. Gonna make a plant frittata.
Honestly, I’m not huge into eggs except poached, although I appreciate them nutritionally.
But I have a dogged desire to always try everything once, maybe twice. Just, you know. For science.
Well ma'am, I was not into dog running. I still hunted/tracked. I ate everything I killed. Yes, hogs can be quite nasty. Sows with piglets are the worst.1 -
Experimenting with semi-prepped fresh herb storage methods.
Mint (stemmed, washed, dried, stored in a paper towel ‘sleeping bag’ in glass) has been really successful. Had to suffer thru like 4 minutes of poorly shot YouTube vid to get the method, but like the results.
Cilantro & Italian parsley: lately I’ve been stemming it and storing it in masons. Experimenting with storing via the ‘mint method’ to compare results.
Dill has been keeping perfectly (plucked and shredded) in mason jars, so sticking with that.
Storing in jars of water defeats the purpose of partially prepping (stemming is the part I dread) so that method is out.
I got a suggestion once to store herbs in the freezer and remove right before use- tried that and rejected. Soggy bits of delicate herbs make me sad.
Open to hacks if you are a person who also cannot pre-chop most fresh stuff because the quality compromise breaks your heart.
I HATE this quality about myself. Life would be so much more efficient if I could meal prep salad stuff. I can do two days worth of most stuff. If it holds longer than that, I don’t enjoy it. And some stuff is same-day only (shaved fennel, sliced fruit.)
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psychod787 wrote: »purplefizzy wrote: »psychod787 wrote: »Had to think about this.... First... wait... I don't have to cook? Someone else makes meals. Second, grew up with a 110lb Blue Nose named Ruby. She was the runt of the litter my cousin raised for wild hog hunting. Markets? My local produce monger knows me by name. Grills.... you have to be more specific. Gas, electric, charcoal, or wood. Does grilling also encompass knowing how to use a smoker? Produce? I eat atleast 4lbs or more a day. If you include potatoes. Do avacodos count? Climb mountains? Well, I like to hike. Lol Third, have never been on Tender. Didn't know what it was until last year. Was always wondering what people meant by swipe left. Lol
On a side note that pertains to produce. They just opened up a mushroom farm growing fresh Shitake! Getting fresh Shitake for $1.99 u.s. a pound! Oh happy days!
But did y’all EAT the hogs?
Is that a thing?
We raised pigs one year... I’ve heard wild hogs are super ornery.
On topic:
This weekend’s mission is to try the new ‘plant based’ egg product in stores. ‘Just egg’ from mung beans. Gonna make a plant frittata.
Honestly, I’m not huge into eggs except poached, although I appreciate them nutritionally.
But I have a dogged desire to always try everything once, maybe twice. Just, you know. For science.
Well ma'am, I was not into dog running. I still hunted/tracked. I ate everything I killed. Yes, hogs can be quite nasty. Sows with piglets are the worst.
Dog running is delightful. I highly recommend it.
Start feeling grumpy mid-run? Achy? Distracted?
Look at the dog. Channel the joy. Explore together.
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just_Tomek wrote: »Happening right now. Cottage grilling with mommy.
Of course you have the beautiful skewers.
Finishing with tahini drizzle?
I blame you for the fact that I’m obsessed with tahini. I don’t remember being THIS into tahini before seeing it on your plates.1 -
just_Tomek wrote: »Happening right now. Cottage grilling with mommy.
Lucky, lucky mommy!0 -
just_Tomek wrote: »Happening right now. Cottage grilling with mommy.
Yum, looks delicious!0 -
I just pick the herbs when I'm cooking -- they are growing on my back porch, which is very convenient to the kitchen.2
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I just pick the herbs when I'm cooking -- they are growing on my back porch, which is very convenient to the kitchen.
That's the smart way, but then there's my way- herbs scattered around my acre of land so I can scurry around once the cooking is underway, colander in hand, hoping the dish doesn't burn before I return with the seasoning.3 -
Heh! I could see myself doing that (used to do something similar back when I grew them on a roof deck in my old condo), but this year I decided to build a couple of herb carts to have on my back porch (they are pretty and nice to have there when hanging out or eating outside too). The idea is to bring them into my sun room between the kitchen and back porch which has lots of light if I keep the blinds open and see if I can keep them alive during the winter. I bought a light to set up to help.3
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Heh! I could see myself doing that (used to do something similar back when I grew them on a roof deck in my old condo), but this year I decided to build a couple of herb carts to have on my back porch (they are pretty and nice to have there when hanging out or eating outside too). The idea is to bring them into my sun room between the kitchen and back porch which has lots of light if I keep the blinds open and see if I can keep them alive during the winter. I bought a light to set up to help.
Photo of this rig?
Love the idea. My problem is nothing survives in the heat here. My cacti got sunburned... but I could maybe grow indoor with appropriately pretty situation.
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purplefizzy wrote: »Heh! I could see myself doing that (used to do something similar back when I grew them on a roof deck in my old condo), but this year I decided to build a couple of herb carts to have on my back porch (they are pretty and nice to have there when hanging out or eating outside too). The idea is to bring them into my sun room between the kitchen and back porch which has lots of light if I keep the blinds open and see if I can keep them alive during the winter. I bought a light to set up to help.
Photo of this rig?
Love the idea. My problem is nothing survives in the heat here. My cacti got sunburned... but I could maybe grow indoor with appropriately pretty situation.
Heh, of course they don't look their best now, as I've been away and need to harvest one of them, but here's an idea of the look. The building in the back is my garage -- tiny Chicago lot. Our issue this year has not been heat, but late spring and excessive rain.
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Ontario strawberries are here!! Bought some at the farmer's market Saturday then had to buy more at Fortinos today. Soooo sweeet!!3
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purplefizzy wrote: »Heh! I could see myself doing that (used to do something similar back when I grew them on a roof deck in my old condo), but this year I decided to build a couple of herb carts to have on my back porch (they are pretty and nice to have there when hanging out or eating outside too). The idea is to bring them into my sun room between the kitchen and back porch which has lots of light if I keep the blinds open and see if I can keep them alive during the winter. I bought a light to set up to help.
Photo of this rig?
Love the idea. My problem is nothing survives in the heat here. My cacti got sunburned... but I could maybe grow indoor with appropriately pretty situation.
Heh, of course they don't look their best now, as I've been away and need to harvest one of them, but here's an idea of the look. The building in the back is my garage -- tiny Chicago lot. Our issue this year has not been heat, but late spring and excessive rain.
Ok, suitably inspired- thanks so much!!1 -
just_Tomek wrote: »purplefizzy wrote: »Experimenting with semi-prepped fresh herb storage methods.
Mint (stemmed, washed, dried, stored in a paper towel ‘sleeping bag’ in glass) has been really successful. Had to suffer thru like 4 minutes of poorly shot YouTube vid to get the method, but like the results.
Cilantro & Italian parsley: lately I’ve been stemming it and storing it in masons. Experimenting with storing via the ‘mint method’ to compare results.
Dill has been keeping perfectly (plucked and shredded) in mason jars, so sticking with that.
Storing in jars of water defeats the purpose of partially prepping (stemming is the part I dread) so that method is out.
I got a suggestion once to store herbs in the freezer and remove right before use- tried that and rejected. Soggy bits of delicate herbs make me sad.
Open to hacks if you are a person who also cannot pre-chop most fresh stuff because the quality compromise breaks your heart.
I HATE this quality about myself. Life would be so much more efficient if I could meal prep salad stuff. I can do two days worth of most stuff. If it holds longer than that, I don’t enjoy it. And some stuff is same-day only (shaved fennel, sliced fruit.)
This is what I do and it seems to work.
For cilantro, parsley, dill or basil. Bring it home, cut off the stems. Dump into my salad spinner (which took time to find one that works as it should and I love BTW) wash, rinse, repeat and spin. Cut up as I usually use them. Place into a plastic container lined with paper towel and into the fridge. Lasts a week easy. Wash the stems separately and freeze. I use the stems in smoothies or soup, stew for flavour.
For mint, unless I am going to use within couple of days, I just use dried. Works the same if not better as fresh.
Ohhhhhh and tahini, do you even have to ask? My mom did not know what that was but she liked it and asked me to whip her up some so she can use at home.
I beg to differ with mint. Certain types of mint are meh. But, good fresh mint- it tastes like springtime. Like promise. I go thru an absurd amount of it.
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All the Greens Green herby salad, kabocha squash, avocado and tahini drizzle to top it.
Salad is:
Baby spinach, shaved fennel, shaved purple cabbage, crumbled smoked tofu, sprouts (clover and micro greens), cucumber, snap pea, snow pea, herbs are fresh: mint, cilantro, dill, green onion.
Tahini dressing.
Not pictured: the cottage cheese I will glob on top and ruin the look, or the steamed cabbage leaves I’ll use like wraps.
ETA: also has freshly toasted sesame seeds. My house smells sooo good.4 -
With you on good fresh mint. I just made my morning smoothie and added a bunch of fresh mint, and it's really adding to the taste.1
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I love this thread, lots of great ideas! I'm crazy about produce, I eat at least half a plate for each meal plus a large salad at lunch with mixed veggies. I like herbs a lot too and grow some of the basic on my deck along with some vegetables. I'm not as fancy at cooking, guess I need to buy more ingredients to try some of these recipes! I've started buying veggies I've never cooked before. Yesterday I picked up a rutabaga for fun, I've never tasted one. It's from the cabbage family and I'm so-so on cabbage. I found a simple recipe for roasting it with carrots so I'll try that. I'm going to go through this thread for my future mystery to me vegetables!
One vegetable that may not have been mentioned is Armenian cucumbers. They're a cross between a melon and a cucumber and are light green, they're really good! You might find them as a snake cucumber or melon sold by farmers or stores that sell Asian vegetables. Don't buy the real big ones, they're woody and dry.3 -
Yum! I'm learning so much from you all! Most of my veggies I eat as Armenian foods. One of my favorites is broad green beans sauteed with garlic and olive oil, then boiled with chopped fresh tomatoes. You can eat it cold or warm.
My Grandma used to make this and throw an egg in at the end. I haven't seen that idea in my Armenian cookbook though! My Grandma died young and recipes went to my aunt. I don't do any Armenian cooking aside of having pilaf and suberage, we have them on holidays. I'll have to look for the vegetable recipes.0 -
I love this thread, lots of great ideas! I'm crazy about produce, I eat at least half a plate for each meal plus a large salad at lunch with mixed veggies. I like herbs a lot too and grow some of the basic on my deck along with some vegetables. I'm not as fancy at cooking, guess I need to buy more ingredients to try some of these recipes! I've started buying veggies I've never cooked before. Yesterday I picked up a rutabaga for fun, I've never tasted one. It's from the cabbage family and I'm so-so on cabbage. I found a simple recipe for roasting it with carrots so I'll try that. I'm going to go through this thread for my future mystery to me vegetables!
One vegetable that may not have been mentioned is Armenian cucumbers. They're a cross between a melon and a cucumber and are light green, they're really good! You might find them as a snake cucumber or melon sold by farmers or stores that sell Asian vegetables. Don't buy the real big ones, they're woody and dry.
Ooh, I’m gonna look for Armenian cukes/snake melon now! That I have not tried. Thanks!
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just_Tomek wrote: »Ohhhhhhhhhhh my lord............ yes
To quote Disturbed... "get down with that sickness!"2 -
psychod787 wrote: »just_Tomek wrote: »Ohhhhhhhhhhh my lord............ yes
To quote Disturbed... "get down with that sickness!"
‘I’ll have what she’s having.’ - bonus points if you *are of the era* to get this quote
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