For the love of Produce...
Replies
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just_Tomek wrote: »Ohhhhhhhhhhh my lord............ yes
I need a spare VAT of that. Stunning. Beautiful. But I’m gonna need a backup bowl. Or three.
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just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »Ohhhhhhhhhhh my lord............ yes
I need a spare VAT of that. Stunning. Beautiful. But I’m gonna need a backup bowl. Or three.
I hope you are aware that there is always a backup bowl for the second serving waiting in the kitchen. But is a large and deep bowl, normal human being would be filled easily.
Keyword ‘normal.’
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Any suggestions on how to prepare baby bok choy in an interesting way?0
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purplefizzy wrote: »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
"When Harry Met Sally." Katz Deli.... Potato salad! Lol what do I win?
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Any suggestions on how to prepare baby bok choy in an interesting way?
I eat A LOT of baby bok choy and usually eat it these ways:
https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic
http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/
https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy1 -
NewLIFEstyle4ME wrote: »Any suggestions on how to prepare baby bok choy in an interesting way?
I eat A LOT of baby bok choy and usually eat it these ways:
https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic
http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/
https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy
Thank you!0 -
NewLIFEstyle4ME wrote: »Any suggestions on how to prepare baby bok choy in an interesting way?
I eat A LOT of baby bok choy and usually eat it these ways:
https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic
http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/
https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy
Thank you for posting these, I'm getting Bok Choy in my delivery and was looking for ideas too!0 -
NewLIFEstyle4ME wrote: »Any suggestions on how to prepare baby bok choy in an interesting way?
I eat A LOT of baby bok choy and usually eat it these ways:
https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic
http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/
https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy
That Martha Steward recipe calls for it to be cooked a little too long. If I'm boiling baby bok choy, I only do it for 3 minutes max and if I'm not serving it right away, then I put it in ice water to stop it from overcooking.
Baby bok choy is a staple in my house. I usually cook it in a stir fry with whatever veggies I have. My standard stirfry sauce is 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar and varying amounts of chicken stock and cornstarch depending on how thick I want the sauce to be.
I've also pan-seared it on a hot cast iron skillet for around 3 minutes or until sufficiently browned and dressed with either yuzu citrus dressing (basically lemon, oil, soy sauce and sugar) or sesame miso dressing (sesame seeds, miso paste, sesame oil, rice vinegar, ginger, and sugar).3 -
I bought some fiddleheads today for the first time. I’m looking forward to trying them. Does anyone have suggestions on how to cook them?0
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psychod787 wrote: »purplefizzy wrote: »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
"When Harry Met Sally." Katz Deli.... Potato salad! Lol what do I win?
That’s serious bonus point material, there.
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Any suggestions on how to prepare baby bok choy in an interesting way?
My fave recently is braised with a bunch of mushrooms in a bit of coconut oil or whatevs.
With seared chicken thighs.
Ginger, garlic, splash of Tamari or soy, maybe some sriracha. One of my totally hacked meals.
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NewLIFEstyle4ME wrote: »Any suggestions on how to prepare baby bok choy in an interesting way?
I eat A LOT of baby bok choy and usually eat it these ways:
https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic
http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/
https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy
That Martha Steward recipe calls for it to be cooked a little too long. If I'm boiling baby bok choy, I only do it for 3 minutes max and if I'm not serving it right away, then I put it in ice water to stop it from overcooking.
Baby bok choy is a staple in my house. I usually cook it in a stir fry with whatever veggies I have. My standard stirfry sauce is 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar and varying amounts of chicken stock and cornstarch depending on how thick I want the sauce to be.
I've also pan-seared it on a hot cast iron skillet for around 3 minutes or until sufficiently browned and dressed with either yuzu citrus dressing (basically lemon, oil, soy sauce and sugar) or sesame miso dressing (sesame seeds, miso paste, sesame oil, rice vinegar, ginger, and sugar).
This sounds SO GOOD.0 -
Produce Status update.
Adjusting to new commute is killing my food vibe - thank gawd it’s temporary and I’ll be working flex.... losing 3 hours a day has made for new challenges. Still eating all of the plants, but super unsexy no photo style. (The protein bar I woke up with IN MY HAIR was also direly unsexy.)
Working on half-step prep and storage methods still. Glass storage, pre washed stuff, chopping when I can tolerate the quality trade off...
Coconuts are current obsession. Few battle wounds but I’m pretty sure I’m winning the war, as they all wind up in my stomach eventually and I have bandaids.
ETA: also pictured are golden kiwi (LOVE!), lemons and limes, purple skin monster sweet potato, shallots (the single person’s onion because right size and no leftovers to ruin the ambiance of the fridge) and about a weeks worth of ginger (couple lbs.)
Not pictured: the 6 monster kabocha squash in cupboard.
Fridge isn’t insta worthy (is that what we aspire to now? Or has the trend shifted? Dunno. Not on any of the platforms.) but here is the current state of partial prep (I’m liking the glass casserole method for herb storage. Paper towel sleeping bag for the herbs, plastic wrap over the top.)
Actors in this scene:
-Baby avocados, ripe and holding in fridge -I fridge them the second they are ripe and they hold well
-cukes, washes and stored open
-jar of chopped snow peas
-couple kinds of sprouts
-herbs (mint, cilantro, dill, Italian parsley)
-tubs of spinach
-bag of preshredded purple cabbage
-half a kabocha, par cooked in micro to roast later
-Green onions
-Green cabbage
-bag of pre-halved Brussels
-cilantro stem slurry in the small milk bottle
Bit players: pasture raised eggs, wild smoked salmon, Hodo soy smoked tofu, sunflower seeds and cashews (both raw, toast as needed.)
Next step is looking at reducing my plastic use (I do reuse zips, etc - but have a weakness for plastic wrap. I was a caterer in a previous life... we called it Cater Wrap because we used so much of it...)
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I bought some fiddleheads today for the first time. I’m looking forward to trying them. Does anyone have suggestions on how to cook them?
I'm with Tomek on this: Simple, just enough oil/ butter to heat, minimal seasoning. Once you understand the specifics of their particular fresh green flavor, you can consider whether to elaborate next time. 3 -
NewLIFEstyle4ME wrote: »Any suggestions on how to prepare baby bok choy in an interesting way?
I eat A LOT of baby bok choy and usually eat it these ways:
https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic
http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/
https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy
That Martha Steward recipe calls for it to be cooked a little too long. If I'm boiling baby bok choy, I only do it for 3 minutes max and if I'm not serving it right away, then I put it in ice water to stop it from overcooking.
Baby bok choy is a staple in my house. I usually cook it in a stir fry with whatever veggies I have. My standard stirfry sauce is 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar and varying amounts of chicken stock and cornstarch depending on how thick I want the sauce to be.
I've also pan-seared it on a hot cast iron skillet for around 3 minutes or until sufficiently browned and dressed with either yuzu citrus dressing (basically lemon, oil, soy sauce and sugar) or sesame miso dressing (sesame seeds, miso paste, sesame oil, rice vinegar, ginger, and sugar).
Thank you - sounds great! And I was planning a chicken stir-fry sometime this weekend!0 -
NewLIFEstyle4ME wrote: »Any suggestions on how to prepare baby bok choy in an interesting way?
I eat A LOT of baby bok choy and usually eat it these ways:
https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic
http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/
https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy
That Martha Steward recipe calls for it to be cooked a little too long. If I'm boiling baby bok choy, I only do it for 3 minutes max and if I'm not serving it right away, then I put it in ice water to stop it from overcooking.
Baby bok choy is a staple in my house. I usually cook it in a stir fry with whatever veggies I have. My standard stirfry sauce is 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar and varying amounts of chicken stock and cornstarch depending on how thick I want the sauce to be.
I've also pan-seared it on a hot cast iron skillet for around 3 minutes or until sufficiently browned and dressed with either yuzu citrus dressing (basically lemon, oil, soy sauce and sugar) or sesame miso dressing (sesame seeds, miso paste, sesame oil, rice vinegar, ginger, and sugar).
Never put sugar in my baby bok choy dishes...gonna have to try that AND the yuzu citrus dressing as well.NewLIFEstyle4ME wrote: »Any suggestions on how to prepare baby bok choy in an interesting way?
I eat A LOT of baby bok choy and usually eat it these ways:
https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic
http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/
https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy
Thank you!
My pleasure--ENJOY! Baby bok choy is one of my favorite veggies!NewLIFEstyle4ME wrote: »Any suggestions on how to prepare baby bok choy in an interesting way?
I eat A LOT of baby bok choy and usually eat it these ways:
https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic
http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/
https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy
Thank you for posting these, I'm getting Bok Choy in my delivery and was looking for ideas too!
My pleasure and YAY YOU, you're going to love it!
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Thanks Tomek. Sounds good!0
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Thanks Ann for the tip. I heard they taste a bit like asparagus.1
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I had an actual DREAM about green beans.
No kitten.
I think it was trigggered by the ‘obsessed with’ thread’s discussion around pickled stuff including green beans.
Weird. I haven’t dreamed about food since I was a dieting teenager in the ‘low-fat 90s.’
My macros were SO SCREWED and I lived on weird fat free faux foods and things with ‘I can’t believe’ in the title. Oh, and slimfast shakes. I used to dream about cake. Real cake.
I wonder what green bean dreams mean...2 -
OK, I finally ate something that wasn't too brown (with miso, cocoa, etc.) to photograph (because I hid the cremini mushrooms underneath ), so I'm going to share it even though it's not that photogenic. It's chickpea spaghetti with a pureed sorrel/pepita/olive oil/white wine vinegar sauce, plus home-grated parmesan; and a "side" (LOL) of sauteed cremini mushrooms, elephant garlic, cousa/kusa squash chunks and cherry tomatoes, topped with raw pea tendrils.
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OK, I finally ate something that wasn't too brown (with miso, cocoa, etc.) to photograph (because I hid the cremini mushrooms underneath ), so I'm going to share it even though it's not that photogenic. It's chickpea spaghetti with a pureed sorrel/pepita/olive oil/white wine vinegar sauce, plus home-grated parmesan; and a "side" (LOL) of sauteed cremini mushrooms, elephant garlic, cousa/kusa squash chunks and cherry tomatoes, topped with raw pea tendrils.
This I could totally get down with.
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It’s gooseberry season!
...no photos of interesting gooseberry dishes because I just microwaved them slightly and poured yoghurt on top, repeat until BUT WHERE HAVE ALL THE GOOSEBERRIES GONE.
Hopefully I’ll have a little more patience with the next punnet I buy!4 -
Comfort lazy dinner, fizzy style.
*Base is couple handfuls of baby spinach, sprayed with the only OO spray I like (Tuscan, from Trader Joe’s) and a few grinds of everything seasoning.
*Roasted kabocha. More seasoning.
*cottage cheese - current fave is Humboldt Creamery 4% (I like fat.)
*drizzle of pomegranate molasses (Sadaf brand. Epic. High sugar but worth it.)
*chopped mint
Later added toasted leftover black & white sesame seeds
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https://us.v-cdn.net/5021879/uploads/editor/ob/d494d77ovdmt.jpeg
Orange Chicken and Veggie Stir Fry over Farro. No sugar added - just natural sugars in the orange juice, coconut aminos and a little honey in the sauce.
Bok choy, broccoli, red &yellow pepper, zucchini, yellow squash, carrot, red onion and scallions.4 -
Inspired while browsing early this morning, this is lunch!
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MelanieCN77 wrote: »Inspired while browsing early this morning, this is lunch!
Looks delicious, lots of veggies and my favorite bean! Love all the color!1 -
I didn't take a picture but cooked with a new-to-me vegetable and used a mandolin for the first time, and loved both! My mystery veggie that I randomly chose last week at the store was a rutabaga. I wasn't too inspired when I looked it up at home! Luckily a friend found an easy way to make it. Thinly slice along with apples and an onion. You basically layer and bake it. I liked rutabaga, it reminds me of broccoli stems flavor-wise with a potato texture. The recipe just had olive oil, salt, and pepper. I'd play around with spices when I make it again.3
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Last night's dinner: grilled romaine salad with roast eggplant ginger dressing, yaki-onigiri (grilled rice ball) topped with pickled rhubarb. Protein is teriyaki chicken with a mountain of thinly sliced leeks.
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