For the love of Produce...

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Replies

  • spinnerdell
    spinnerdell Posts: 233 Member
    I'm late to the parsnip party, but I've really been enjoying them roasted in a mix of yellow curry powder, cumin, hot red pepper, coriander, kosher salt, and cinnamon.
  • Katmary71
    Katmary71 Posts: 7,145 Member
    Thanks for all the parsnip ideas! I'm tempted to do each parsnip different to try all the variations!

    @pancakerunner Brussel sprouts would be great on pizza, I've done broccoli and zuchinni.

    @mtaratoot My oven's old, no convection or toaster oven. My microwave broke the first day of staying home and it's one unit so when I replace I'll get convection. My parents brought me a ring of smoked paprika from Hungary, Thomas suggested hydrating them and it works great, I have about 50 still so it'd be good to use some, thanks for the idea! I have two thyme plants

    How's everyone doing getting produce? The one thing I'm having trouble finding aside of the basics is those $5 bins of baby lettuce. Spinach and kale along with bagged salad (don't like) were gone but there were two bins left of power greens so I got those. Lettuce was empty but the produce man had just brought them out so I got some. I'm down to cabbage for salads, I usually put it on but not to take place of all the lettuce, it's not the same! Obviously not a big deal, just curious.
  • Athijade
    Athijade Posts: 3,300 Member
    Katmary71 wrote: »
    Thanks for all the parsnip ideas! I'm tempted to do each parsnip different to try all the variations!

    @pancakerunner Brussel sprouts would be great on pizza, I've done broccoli and zuchinni.

    @mtaratoot My oven's old, no convection or toaster oven. My microwave broke the first day of staying home and it's one unit so when I replace I'll get convection. My parents brought me a ring of smoked paprika from Hungary, Thomas suggested hydrating them and it works great, I have about 50 still so it'd be good to use some, thanks for the idea! I have two thyme plants

    How's everyone doing getting produce? The one thing I'm having trouble finding aside of the basics is those $5 bins of baby lettuce. Spinach and kale along with bagged salad (don't like) were gone but there were two bins left of power greens so I got those. Lettuce was empty but the produce man had just brought them out so I got some. I'm down to cabbage for salads, I usually put it on but not to take place of all the lettuce, it's not the same! Obviously not a big deal, just curious.

    Bagged salad mixes can get a little low around here, but otherwise I have seen no issues with Produce. That seems to be the one thing I can count on getting when I have to go to the store! So I am planning on a lot of produce heavy meals. So instead of doing butter chicken, I am subbing half the chicken for a mix of cauliflower, broccoli, and carrots. My protein will be a bit low for the foreseeable future, but at least I am getting a good mix of nutrients.
  • swirlybee
    swirlybee Posts: 497 Member
    edited March 2020
    acpgee wrote: »
    Corona killed my planned holiday in Vietnam. Tonight’s veg sides.
    https://www.bonappetit.com/story/how-to-make-vietnamese-canh
    https://danangcuisine.com/recipes/recipe-grilled-eggplant-ca-tim-nuong-mo-hanh/
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    @acpgee That roast eggplant looks a little different than the recipe you linked. What else did you add? I see cilantro (coriander), nuts, and is that crispy shallots?
  • mtaratoot
    mtaratoot Posts: 14,389 Member
    I picked up a rockfish fillet yesterday after I went for a solo paddle, but I didn't cook it. I got a care package of smoked pork shoulder, so the fish waited until today.

    I pan seared it with a little seasoning and put it next to roasted beets, red potatoes, and parsnips. This was the last of the root vegetables I had in the fridge; I went out to restock earlier today. Tomorrow is back to "work," which except for a few hours on Wednesday are just in the back of my house where I set up my work station.

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  • MyEvolvingJourney
    MyEvolvingJourney Posts: 369 Member
    I love just about any veggie roasted!
  • acpgee
    acpgee Posts: 8,003 Member
    swirlybee wrote: »
    acpgee wrote: »
    Corona killed my planned holiday in Vietnam. Tonight’s veg sides.
    https://www.bonappetit.com/story/how-to-make-vietnamese-canh
    https://danangcuisine.com/recipes/recipe-grilled-eggplant-ca-tim-nuong-mo-hanh/

    @acpgee That roast eggplant looks a little different than the recipe you linked. What else did you add? I see cilantro (coriander), nuts, and is that crispy shallots?

    I added coriander, sawtooth coriander, toasted coconut flakes and almond flakes (because I didn't have peanuts or cashews), and ready made crispy fried shallots.
    I tend to add these toppings to SE asian salads.

    https://www.bonappetit.com/recipe/pomelo-salad-with-chile-lime-peanuts-and-coconut
  • Katmary71
    Katmary71 Posts: 7,145 Member
    mtaratoot wrote: »
    I've been so enamored of roasting vegetables, I forgot how good baked potatoes are. I had a medium russet for lunch. Just rubbed it with olive oil and baked for an hour. Yes, I added butter, salt, and pepper. The texture was perfect. Sorry, no pictures, but rest assured it was more beige food :smile:

    For breakfast I couldn't decide between rolled oats and rolled rye, so I combined 'em. At least that was more brown than beige.

    Green stuff (or orange stuff) for supper later!

    I was re-reading the responses to my parsnip seasoning ideas question and just saw this. I bought a 5lb bag of russet potatoes and they're small so I cubed some of them and cut up the parsnips and roasted them. Talk about boring-looking! The parsnips taste great but the potato is pretty blah, I'll definitely be jazzing that up. I made them for lunch tomorrow, I usually have salad with just about every color in the rainbow but am out of it and was thinking I'd at least have to bring in some fresh herbs to give them some color. This not going grocery shopping every week is tough, wish my store delivered!
  • Katmary71
    Katmary71 Posts: 7,145 Member
    I'm so jealous of your veggies, I'm going through salad withdrawals after two days without my salad of rainbow vegetables and am down to potatoes, onions, jalapenos, and carrots. At lunch today I looked down at my boring-colored potatoes and parsnips, only color was the paprika on the potatoes! Can't wait to go to the grocery store Friday after two weeks, I'll be like a pig in mud. This is the lowest I've been on veg since I changed my WOE 16 months ago.
  • purplefizzy
    purplefizzy Posts: 594 Member
    Katmary71 wrote: »
    I'm so jealous of your veggies, I'm going through salad withdrawals after two days without my salad of rainbow vegetables and am down to potatoes, onions, jalapenos, and carrots. At lunch today I looked down at my boring-colored potatoes and parsnips, only color was the paprika on the potatoes! Can't wait to go to the grocery store Friday after two weeks, I'll be like a pig in mud. This is the lowest I've been on veg since I changed my WOE 16 months ago.

    Sorry you are produce-parched... paprika counts! Take the wins :)
  • littlegreenparrot1
    littlegreenparrot1 Posts: 703 Member
    My lovely local veg box company normally allows me to swap things out, but because they have been mobbed with new customers over the last couple of weeks they've temporarily changed it, now you just get what your given.

    This is mostly fine, and I want to support them as they are doing a good job keeping up in tough times.
    But last week they sent me a gigantic bag of kale....

    I try hard not to waste food, but hate the stuff - any top tips to make it edible?
    (Husband says he he likes it, but hasn't managed to actually eat any of it yet!)
  • Katmary71
    Katmary71 Posts: 7,145 Member
    littlegreenparrot1 wrote: »
    My lovely local veg box company normally allows me to swap things out, but because they have been mobbed with new customers over the last couple of weeks they've temporarily changed it, now you just get what your given.

    This is mostly fine, and I want to support them as they are doing a good job keeping up in tough times.
    But last week they sent me a gigantic bag of kale....

    I try hard not to waste food, but hate the stuff - any top tips to make it edible?
    (Husband says he he likes it, but hasn't managed to actually eat any of it yet!)

    If you don't like the taste I'd put it in a soup or stew so the rest of the flavor takes it over and the flavor won't be as strong.
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    Cook it -- it's great in soup. Look up recipes with white beans.

    Also massage it or blanche it if using raw -- I'd recommend looking for recipes with sweet potatoes or butternut squash. I can't recall the recipe I used as a template, but I've done warm kale salads with those ingredients, fruit (apples or cranberries), and an apple cider vinegar based dressing and had them turn out great. Pepitas are a common addition or walnuts or whatever you have on hand.

    Back to cooking, it's fine in omelets, just needs more time than spinach.

    Smoothies, of course.
  • mtaratoot
    mtaratoot Posts: 14,389 Member
    purplefizzy wrote: »
    <snip>
    Microwave gourmet because No Work Life Balance rn... brocco ‘microRoasted’ (it’s a thing. Art form. Or... tragic. You decide..), purple yam (also nuked), salad with thinly shaved fennel, spinach, other stuff.

    <snip>

    m955q24tdckt.jpeg

    Once a cauliflower. A freezing afternoon, hot hot hot oven for days... ok, hours.. had sprayed with coconut oil and rubbed spices in prior.

    OK....
    1. Please expound on this "micro roast" concept!
    2. That cauliflower looks fab. I haven't roasted whole. What time/temp do you get to that crispy looking goodness?

    Thanks much, and ENJOY!
  • mtaratoot
    mtaratoot Posts: 14,389 Member
    Kept it simple last night, but no pictures.

    Separated a hunk-o-broccoli into large spears; tossed with the usual suspects and roasted. Oh. Yeah. And a big ol' parsnip chopped in chunks. Those got the same spices (olive oil, salt, pepper, garlic, cayenne, and a little curry).

    For grins, I also marinated a half package of cubed tempeh in some Bragg's, garlic, smoked cayenne, and a little yeast. That roasted a little bit faster than the veggies, and was tasty-crispy even with no added oil.
  • acpgee
    acpgee Posts: 8,003 Member
    I'm not really a kale fan, but do like kale chips. Season with something tasty like furikake, instant ranch powder, nutritional yeast, vinegar salt, garlic salt or truffle salt.
  • littlegreenparrot1
    littlegreenparrot1 Posts: 703 Member
    Thank you for all the suggestions, I will try them.

    I had thought if I chopped it small and stirred it into curry sauce that would probably work, but these are all more interesting.
  • mtaratoot
    mtaratoot Posts: 14,389 Member
    Working through some fresh produce while it's still fresh. I roasted broccoli yesterday, so I used some in a big green romaine salad tonight.
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    After it was assembled, I tossed with just a little olive oil, balsamic, black pepper, basil, and oregano. Yummers!

    I marinated the other half of a pack of tempeh from yesterday; I have another pack for the next few days. Roasted that until crispy. Also cut up some of the broccoli stalks, a carrot and a beet.

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    I was a little disappointed that the pattern in the beets went away when cooked, but it was a nice big fat honkin' meal.

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    Some neighbors had a "cookie contest," so I have to taste chocolate chip cookies later and rate 'em. One batch is flatter and butterier. I should have some calories left. My friend G. brought some by in a plastic zip seal bag with a clip on it and some disinfecting wipes under the clip. My friend K. dropped a plastic zip seal bag in my mailbox. I know they kept a clean kitchen and clean hands, so I'm no more concerned than I would be from taking out from a local restaurant. Actually, I am LESS concerned because I know they are both on top of all this virus *kitten*.
  • Lolinloggen
    Lolinloggen Posts: 466 Member
    @Safari_Gal That looks stunning! Love the look and would love to have some
  • acpgee
    acpgee Posts: 8,003 Member
    The only salad at the supermarket today was iceberg. Griddled is my favourite treatment for iceberg. Side of roasted okra.
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  • corinasue1143
    corinasue1143 Posts: 7,460 Member
    There is a bar/restaurant near me that sells fried okra as an appetizer/snack. They deep fry it (French fry basket) until it just starts turning black, then salt it generously. I don’t much like popcorn, but I LOVE their okra.
  • acpgee
    acpgee Posts: 8,003 Member
    Cambodian beef lok lak is a nice way to eat salad.
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  • icemom011
    icemom011 Posts: 999 Member
    acpgee wrote: »
    Griddled romaine drizzled with ranch.
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    I loved the idea of grilled romaine, i finally tried it tonight. Seasoned and brushed some balsamic vinegar on it and grilled. Served with drizzle of lemon, grilled butternut squash and lamb chop. So was 100 percent bbq night. My rack of lamb caught on fire tonight, i walked away for less than two minutes while searing it, but still came out decent. Not my best, lol, but ok. I loved how bbq changed romaine lettuce. I'm not a big fan of it, i only like it in taco salads we make. I much prefer other kinds of greens, even kale that many people strongly dislike. But grilling it was good and so quick and simple. I will experiment with different dressings, maybe. And probably leave it on the grill a tad longer.
  • acpgee
    acpgee Posts: 8,003 Member
    I normally drizzle cut sides of lettuce with olive oil before grilling.
  • acpgee
    acpgee Posts: 8,003 Member
    Di San Xian with courgette replacing green pepper. If you want to avoid deep frying the potato and aubergine, toss in a little hot oil in the wok then finish cooking in an air fryer or oven.
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