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.
I'm a vegetarian but I'm poor lol, and I live in an area with little selection - we can pick Wal-Mart or the overpriced local grocery store. I love fresh produce, but typically end up buying a mix of low-sodium canned veggies (beans), lots of frozen veggies, and whatever happens to be in season/on sale. Right now I'm loving navel oranges, fresh cucumbers, and baby spinach!
@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.
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
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.
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.
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.
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.
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.
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.
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).
Replies
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.
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
Recipe and method available if anybody interested.
Yes, please!
Bite your tongue! Hillbillies do know their local veggies.
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:
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
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.
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.
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.
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.
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.
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!!!
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.
(This is because I just eat the things raw. Or maybe lightly fried/steamed with butter.)
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).