Calorie Counter

You are currently viewing the message boards in:

For the love of Produce...

13436383940

Replies

  • purplefizzypurplefizzy Posts: 398Member Member Posts: 398Member Member
    AnnPT77 wrote: »
    Today's fruit: The aprium, an apricot/plum cross analogous to the pluot, but favoring the apricot line somewhat more. Skin is velvety, flavor a bit more tart than an apricot. Also bought some fresh brown figs. Got a good haul at the farmers market earlier in the week, but more pedestrian choices: Eggplant, lemon cucumbers, green bell pepper, a beautifully rich and ripe canteloupe (we mostly call them muskmelon here), lacinato kale, and mixed small vari-colored heirloom cherry/plum/pear tomatoes.

    925chv726cbd.jpg

    Sooo stunning. Love the great description too!
  • purplefizzypurplefizzy Posts: 398Member Member Posts: 398Member Member
    Katmary71 wrote: »
    can111 wrote: »
    You guys are killing me :) where the heck do you all live? I have never heard of:
    Kabocha, celerac, jackfruit, mulukhiyah, dragon fruit, Ottolenghi. Are you sure you aren't making some of this up?
    Where i live there are the basics: carrots, potatoes, tomatoes, greens, asparagus, squash, green beans, snow peas, brussel sprouts, cucumber, bell pepper, spinach, mushroom, turnips, cauliflower, broccoli.
    I like any veg, maybe with exception of turnips, but maybe I just haven't discovered a good way of cooking it! Rock on you good cooks!

    I found kabocha, dragon fruit, and jack fruit at an Asian market. I bought kabocha because Purple fizzy posts it, I love winter squash and have to try it! I've never heard of mulukhiya, what is it?

    So stoked you are trying my beloved Kabocha! I realized the other day that either the kabocha or the tumeric are turning my hands sorta yellowish. I don’t eat carrots and really only notice it when I hike and my fingers get weird and mountain-y, but I ingest sooo much of both kabocha and tumeric that one or the other is the likely culprit and I don’t care. At all. Totally worth it for how they make me feel.
    Excited to hear what you think of kabocha.
  • just_Tomekjust_Tomek Posts: 6,616Member Member Posts: 6,616Member Member
    acpgee wrote: »
    Speaking of Ottolenghi, I made the easiest recipe I've ever seen from him. The mango ice cream that involves blitzing a tin of mangoes, a tin of coconut cream and juice of a lime or two together in the food processor and bunging the whole thing in the freezer.

    https://www.theguardian.com/food/2019/jul/06/yotam-ottolenghi-summer-al-fresco-feast-recipes-pork-vindaloo-slaw-mango-ice-cream
    icemom011 wrote: »
    acpgee wrote: »
    Speaking of Ottolenghi, I made the easiest recipe I've ever seen from him. The mango ice cream that involves blitzing a tin of mangoes, a tin of coconut cream and juice of a lime or two together in the food processor and bunging the whole thing in the freezer.

    https://www.theguardian.com/food/2019/jul/06/yotam-ottolenghi-summer-al-fresco-feast-recipes-pork-vindaloo-slaw-mango-ice-cream

    We make our own mango ice cream. Very easy, just frozen mango and almond milk as needed, depending on the amount of mango used. It goes into Vitamix and buzz it for a little on medium high until smooth. It comes out like a soft serve, could be frozen, but then it would need to be left out or sit in the fridge for a bit to soften so it's scoopable. So this is vegan version, sometimes we add some fresh mint to it for a minty twist. Adding half a banana makes it even creamier. If you want, any milk could be used, or cream. Depending on how many calories you have left for dessert, lol.

    None of these are ice cream :)
    Frozen desserts yeap, and I do make these myself time to time, but please dont call these ice cream.
  • just_Tomekjust_Tomek Posts: 6,616Member Member Posts: 6,616Member Member
    From this to this in 30 minutes with help of miso glaze and a grill.

    q2l6bmv790gx.jpg

    o7ul2oyl5ojq.jpg

  • purplefizzypurplefizzy Posts: 398Member Member Posts: 398Member Member
    just_Tomek wrote: »
    From this to this in 30 minutes with help of miso glaze and a grill.

    q2l6bmv790gx.jpg

    o7ul2oyl5ojq.jpg

    Leave the light on. I’m pretty sure it will take me about 3 days to drive straight thru.
    I’ll TOTALLY eat cold leftovers if it’s that.

  • PAPYRUS3PAPYRUS3 Posts: 3,614Member Member Posts: 3,614Member Member
    just_Tomek wrote: »
    From this to this in 30 minutes with help of miso glaze and a grill.

    q2l6bmv790gx.jpg

    o7ul2oyl5ojq.jpg

    Leave the light on. I’m pretty sure it will take me about 3 days to drive straight thru.
    I’ll TOTALLY eat cold leftovers if it’s that.

    Left overs???hahahahahahah
  • just_Tomekjust_Tomek Posts: 6,616Member Member Posts: 6,616Member Member
    PAPYRUS3 wrote: »
    just_Tomek wrote: »
    From this to this in 30 minutes with help of miso glaze and a grill.

    q2l6bmv790gx.jpg

    o7ul2oyl5ojq.jpg

    Leave the light on. I’m pretty sure it will take me about 3 days to drive straight thru.
    I’ll TOTALLY eat cold leftovers if it’s that.

    Left overs???hahahahahahah

    Exactly lol hahahaha :) but if you make the drive, I will make extra next time lol and even some for the road back :)
    edited August 15
  • BarbaraHelen2013BarbaraHelen2013 Posts: 299Member Member Posts: 299Member Member
    Can I ask...is that frozen okra in the ‘before’ pic? Can’t figure out what it is, if not that!

    It’s a bit weird, but I used to be able to buy fresh okra 25 years ago here in the UK (when I lived in the middle of nowhere oddly) but I’ve not even seen it for many a year now, and certainly have never seen it frozen!
  • just_Tomekjust_Tomek Posts: 6,616Member Member Posts: 6,616Member Member
    Can I ask...is that frozen okra in the ‘before’ pic? Can’t figure out what it is, if not that!

    It’s a bit weird, but I used to be able to buy fresh okra 25 years ago here in the UK (when I lived in the middle of nowhere oddly) but I’ve not even seen it for many a year now, and certainly have never seen it frozen!

    Yeap. Frozen okra. Roasts beautifully from frozen.
  • just_Tomekjust_Tomek Posts: 6,616Member Member Posts: 6,616Member Member
    Killed it. Inspired by the baconator hahaha except for like 1/4 the calories.

    xlwnlts1lyuw.jpg
  • purplefizzypurplefizzy Posts: 398Member Member Posts: 398Member Member
    just_Tomek wrote: »
    Can I ask...is that frozen okra in the ‘before’ pic? Can’t figure out what it is, if not that!

    It’s a bit weird, but I used to be able to buy fresh okra 25 years ago here in the UK (when I lived in the middle of nowhere oddly) but I’ve not even seen it for many a year now, and certainly have never seen it frozen!

    Yeap. Frozen okra. Roasts beautifully from frozen.

    I can verify this.
    I’m okra-Leery, always though of it as slimy.
    @just_Tomek changed my mind with his method.
  • suzyjmcd2suzyjmcd2 Posts: 169Member Member Posts: 169Member Member
    Zucchini treats..... Left: seared thick cut zucchini, homemade tomato sauce, homegrown sliced yellow and red tomatoes, mozzarella. Right: seared thick cut zucchini, garlic salt, homegrown sliced yellow and red tomatoes, cheddar, nonfat plain Greek yogurt 8oosfy192dcg.png
  • Katmary71Katmary71 Posts: 1,141Member Member Posts: 1,141Member Member
    just_Tomek wrote: »
    Weekend goals. Made 10 x 1L jars of these. Thats 8kg of cucumbers. Perfect for winter.

    3hk0x2m5z48d.jpg

    Yum, those look awesome!
  • Katmary71Katmary71 Posts: 1,141Member Member Posts: 1,141Member Member
    I finally made kabocha last night! I was out-of-town for a couple weeks and was overloaded on veggies so it was bumped to when I returned as it kept well. I don't have any pictures and only roasted it, but it was really good. I've only seen it at the Asian grocer but would definitely buy it again.
  • just_Tomekjust_Tomek Posts: 6,616Member Member Posts: 6,616Member Member
    This is done with leafs and stems from couple heads of cauliflower. Stuff that usually people throw away. Simply strip, toss in some evoo and spices and throw on the grill. When charred toss in tahini sauce and too with chili like cod fillet. Cooking head to toe or root to leaf is my way of eating.
    Plant based ftw.

    6cb6mrgg0mkj.jpg
  • corinasue1143corinasue1143 Posts: 1,772Member Member Posts: 1,772Member Member
    just_Tomek wrote: »
    This is done with leafs and stems from couple heads of cauliflower. Stuff that usually people throw away. Simply strip, toss in some evoo and spices and throw on the grill. When charred toss in tahini sauce and too with chili like cod fillet. Cooking head to toe or root to leaf is my way of eating.
    Plant based ftw.

    The stems of broccoli are my favorite part! So tender and mild!
  • PAPYRUS3PAPYRUS3 Posts: 3,614Member Member Posts: 3,614Member Member
    ebeufktnpptm.png
    my fridge...well,my fantasy fridge...
  • Katmary71Katmary71 Posts: 1,141Member Member Posts: 1,141Member Member
    PAPYRUS3 wrote: »
    ebeufktnpptm.png
    my fridge...well,my fantasy fridge...

    I'd end up with a serious electric bill from gawking at the beautiful color!
Sign In or Register to comment.