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For the love of Produce...

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  • tamazinegracetamazinegrace Posts: 24Member Member Posts: 24Member Member
    I made my friend try cabbage... she calls it hot lettuce 😂
  • just_Tomekjust_Tomek Posts: 6,616Member Member Posts: 6,616Member Member
    Crockpot caramelized onions here:

    https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

    DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.

    Thats what I do to. And freeze them.
    I also do mirepoix the same way and freeze it. Its always a base for my soups.
  • just_Tomekjust_Tomek Posts: 6,616Member Member Posts: 6,616Member Member
    swirlybee wrote: »
    I try to eat at least three different kinds of vegetables per meal (aromatics like onions and bell peppers don't count). I typically roast or stir fry my veggies, or put them in soups during this time of the year.

    I've been experimenting lately with chayote squash. I used to just put it in chicken soup but lately I've been eating it raw in a salad or a simple slaw with no mayo. Best one I made was just chayote, radish, and cilantro dressed with lemon and a sprinkle of sugar.

    I love kabocha but I only really use it for soup. Can you share some recipes/ideas for kabocha?


    Kabocha is a very starchy squash. Its dry and because of this will work very very well in gnocchi or as a pirogi filling. I make pirogis with that all the same. Pure cottage cheese with steamed kobucha and fill potsticker wraps for easy and lazy pirogi hehe :) My mom would kill me.
  • suziecue25suziecue25 Posts: 289Member Member Posts: 289Member Member
    My latest is sweet and sour red cabbage......goes so well with Sunday roasts and game [especially venison]. I make a big pot and freeze portions.

    Recipe and method available if anybody interested.
  • dmkoenigdmkoenig Posts: 225Member Member Posts: 225Member Member
    @purplefizzy I love your food attitude, very inspirational. Some of your pics just blew me away and would love to get those recipes! I just picked up a Mueller spiralizer but have not done anything with it yet. Right now my fave source for vegetarian ideas is https://cookieandkate.com/ and her accompanying cookbook. Lots of fresh flavors, roasted veggies, etc.
  • MithriditesMithridites Posts: 254Member Member Posts: 254Member Member
    suziecue25 wrote: »
    My latest is sweet and sour red cabbage......goes so well with Sunday roasts and game [especially venison]. I make a big pot and freeze portions.

    Recipe and method available if anybody interested.

    Yes, please!

  • JeromeBarry1JeromeBarry1 Posts: 10,045Member Member Posts: 10,045Member Member
    I have never felt more like an uneducated hillbilly. That look so fancy!

    Bite your tongue! Hillbillies do know their local veggies.
  • purplefizzypurplefizzy Posts: 398Member Member Posts: 398Member Member
    @dmkoenig
    Thanks!

    Here is my base roasted squash soup recipe (blog very infrequently):
    http://hills-for-breakfast.com/2019/01/06/roasted-squash-soup/

    A few new fave veggie recipes, ganked from R.Ray, with my menu modification notes:

    lgww21y1lc5m.jpeg

    Kale salad:
    https://www.rachaelraymag.com/recipe/kale-salad-with-fig-balsamic-dressing

    Added: pine nuts, extra figs minced on top
    Used parm instead of manchego
    Used dried cherries instead of cranberries

    **Squash:
    https://www.rachaelraymag.com/recipe/butternut-squash-with-hazelnut-and-pepita-dukka

    Used kabocha, black and white sesame, fresh mint
    Par-cooked cubes beforehand

    **Citrus Beet salad:
    https://www.rachaelraymag.com/recipe/beet-and-orange-salad

    Do NOT peel golden beets before roasting.
    After roasting, peel and slice beets, cover with acid (vinegar or citrus.)
    -added bed of shaved fennel and arugula instead of watercress

    **Roasted turnips and radishes:
    https://www.rachaelraymag.com/recipe/roasted-turnips-and-radishes-with-lemon-garlic-butter
  • purplefizzypurplefizzy Posts: 398Member Member Posts: 398Member Member
    Wat preparation method changed your mind about a particular vegetable/fruit? For Fennel: Caramelizing it but also steaming it and not boiling to death. Beets: roasting in the oven. Brussels Sprouts with a little bacon or sprinkled with nutmeg

    Can you point me toward a particular caramelized fennel recipe/technique you like?
    I have ‘Plenty’ and ‘Jerusalem’ and will happily buy another Ottolenghi if you suggest.
  • GottaBurnEmAllGottaBurnEmAll Posts: 7,722Member Member Posts: 7,722Member Member
    I love veggies, but there are a few I'm not particularly fond of - beets, fennel, parsnips, chard (because it tastes like beets), and zucchini is just okay.

    I cook for a household of people who basically don't like many veggies except salad veggies, and I don't handle raw veggies well due to IBS. So, I tend to keep things for myself pretty basic to save prep time and because I really don't get tired of layered or chopped mixed vegetable casseroles, veggie/bean stews and soups, stir fries, and roasted vegetables.
    edited February 14
  • atgnat1atgnat1 Posts: 29Member Member Posts: 29Member Member
    I find that most of my friends that think they don’t like veggies have either had crappy canned/frozen/casserole type childhood trauma, or they haven’t had them properly showcased.

    This is indeed the situation with so many people. I have relatives who think I'm some kind of supreme goddess of cooking because I know how to drizzle some olive oil and seasoning on assorted veggies and roast them in the oven.

    I've discovered chayote recently and it's so different from any squash I've used before. I'm going to try to grow some this year and in the meantime I'm buying half a dozen at a time (only 58 cents each at the HEB here) and experimenting with putting them into absolutely everything. They handle sweetness just as well as savory and I have plans to one of these days use them for an 'apple' pie and see who I can fool with it.
    edited February 15
  • lalalacroixlalalacroix Posts: 736Member Member Posts: 736Member Member
    I'm so jealous of everyone's veggie tales. Lol.

    In February, in Colorado, there seems to be little fresh, ripe, affordable veggies. I'm eating salads and potatoes mainly, along with lots of affordable frozen veg. There is a good selection of winter squashes but they are so pricey that we don't eat them often. Can't wait for summer! 😁


    Also kombocha is delicious and probably my favorite winter squash. I love it best roasted with olive oil, salt and pepper.
  • suziecue25suziecue25 Posts: 289Member Member Posts: 289Member Member
    suziecue25 wrote: »
    My latest is sweet and sour red cabbage......goes so well with Sunday roasts and game [especially venison]. I make a big pot and freeze portions.

    Recipe and method available if anybody interested.

    Yes, please!

    Here you are :)

    SWEET & SOUR RED CABBAGE [6 portions]
    1tablespoon oil
    1 onion, thinly sliced
    1 red cabbage, cored and shredded
    120ml red wine
    1/4 teaspoon ground allspice
    2 tablespoons red wine vinegar
    1 [level] tablespoon light muscovado [soft brown] sugar
    1/4 teasoon salt
    15g butter
    1 eating apple, peeled, cored and diced

    METHOD
    1. Heat oil in non-stick saucepan. Add onion and cook for 5 mins. until softened. Add cabbage, apple,
    red wine and allspice. Reduce heat, cover and cook gently for 20 mins or until tender.

    2. Add vinegar, sugar and salt & cook uncovered, stirring occasionally for 5 mins or until almost all the liquid
    has evaporated. Stir in the butter and serve.
  • suziecue25suziecue25 Posts: 289Member Member Posts: 289Member Member
    zeejane03 wrote: »
    Crockpot caramelized onions here:

    https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

    DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.

    thank you!

    Oh poo...I tried the link and I got....not available in your country :'(
  • PAPYRUS3PAPYRUS3 Posts: 3,614Member Member Posts: 3,614Member Member
    suziecue25 wrote: »
    zeejane03 wrote: »
    Crockpot caramelized onions here:

    https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

    DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.

    thank you!

    Oh poo...I tried the link and I got....not available in your country :'(


    I thought I'd post it for you
    Gosh...I love this topic!!!

    zn980krkgt7m.png

    READY IN: 10hrs 6mins SERVES: 12
    YIELD: 3 cups UNITS: US
    INGREDIENTS Nutrition
    3 lbs sliced onions
    1⁄2 cup melted margarine (or butter)
    1 teaspoon salt

    DIRECTIONS
    Combine onions, margarine and salt in a crock pot.
    Cover and cook on low for 8-10 hours.
  • MithriditesMithridites Posts: 254Member Member Posts: 254Member Member
  • ceiswynceiswyn Posts: 1,885Member Member Posts: 1,885Member Member
    I ADORE my veggies, but I have no good recipes to share :'(

    (This is because I just eat the things raw. Or maybe lightly fried/steamed with butter.)
  • GettingOld68GettingOld68 Posts: 19Member Member Posts: 19Member Member
    Not only do I love vegetables, I like to grow them. :) Tomatoes, for instance, are so easy to start with seeds, and they taste much better than from the store. We make sauce and freeze it, too. There's nothing like going out to the garden in the summer and picking out a salad for supper.
  • lemurcat2lemurcat2 Posts: 2,941Member Member Posts: 2,941Member Member
    Not only do I love vegetables, I like to grow them. :) Tomatoes, for instance, are so easy to start with seeds, and they taste much better than from the store. We make sauce and freeze it, too. There's nothing like going out to the garden in the summer and picking out a salad for supper.

    I love growing tomatoes too. Until this year I was limited to pots on a roof deck, but will have a real garden this year and am so excited about it (there's a gardening thread around here somewhere if interested).
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