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For the love of Produce...

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  • miriamkotkumiriamkotku Posts: 116Member Member Posts: 116Member Member
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    This is my first time ever cooking butternut squash
    edited October 8
  • just_Tomekjust_Tomek Posts: 7,012Member Member Posts: 7,012Member Member
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    This is my first time ever cooking butternut squash

    Next time after cutting it and before roasting scoop out those seeds and the stringy bits. If you want to roast the seeds, pick them from that mess and roast separately. Perfect for salad topping
  • Katmary71Katmary71 Posts: 1,344Member Member Posts: 1,344Member Member
    2icmsgl4ew9a.jpeg
    This is my first time ever cooking butternut squash

    I'm having butternut squash too! I'm having it with broccoli and brussel sprouts.
  • AnnPT77AnnPT77 Posts: 12,127Member Member Posts: 12,127Member Member
    Katmary71 wrote: »
    2icmsgl4ew9a.jpeg
    This is my first time ever cooking butternut squash

    I'm having butternut squash too! I'm having it with broccoli and brussel sprouts.

    I had squash tonight, too, but the tail end of last year's frozen Georgia Candy Roaster, and with some sweet white miso mixed in. (Love it that way.)

    Rest of dinner: Big salad with mixed greens, radishes, hakurei turnips, sugar snap peas, mixed heirloom cherry tomatoes, dressed with some white wine vinegar and herb salt; Ezekial tortilla with mustard, mozzarella, smoked tofu, raw sauerkraut; guavas and pawpaw for dessert.
  • mtaratootmtaratoot Posts: 1,393Member Member Posts: 1,393Member Member
    Roasted red and golden beets with wild chanterelle & lobster mushroom, onion, garlic, and smoked cayenne. It looked nice tossed with olive oil, pepper, and salt.

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    Served with long grain brown rice and pan-seared sesame-chile marinated tempeh.


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    Yeah, it's brownish. But the beets are green at heart, and the mushrooms are delicious.
  • miriamkotkumiriamkotku Posts: 116Member Member Posts: 116Member Member
    just_Tomek wrote: »
    2icmsgl4ew9a.jpeg
    This is my first time ever cooking butternut squash

    Next time after cutting it and before roasting scoop out those seeds and the stringy bits. If you want to roast the seeds, pick them from that mess and roast separately. Perfect for salad topping

    Great idea! This time I was kinda like “ I have a squash sitting that needs to be cooked right away” it tasted really good though!
  • mtaratootmtaratoot Posts: 1,393Member Member Posts: 1,393Member Member
    So, uh... that plate in the picture earlier? That was two servings of rice and two servings of tempeh, but only one serving of roasted roots with fungal medicine. Sorry, you can't have the leftovers because I knew where I left the other half of the rice & tempeh and all three other servings of the beets. I rescued them from their loneliness and reunited them with their kin in my belly.

    Since the oven was hot, and since the seeds from that big ol' Hubbard were dry, I tossed them with spices and roasted them up for dessert.

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    Not only more brown stuff, but roasted on brown unbleached parchment paper and served in a brown bowl. Still met calorie goal even with that feast. I can get down with that kind of brown.
  • mtaratootmtaratoot Posts: 1,393Member Member Posts: 1,393Member Member
    Thank you for helping me be excited about winter. I’m a sunshine lush, have a hard time with it getting darker. Winter produce cheers me up!

    I'm up near the 45th parallel, and winter does get long and dark. And wet. I love the fall, but it's a double-edged sword. February and March are the hardest, so I'm looking forward to doing something I have never done -- go somewhere warm and sunny! Between now and then, there will be lots of roasted roots.
  • acpgeeacpgee Posts: 4,010Member Member Posts: 4,010Member Member
    Went to the great Turkish green grocer. Globe artichokes, heritage tomatoes, unripe persimmon, strawberries.
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  • purplefizzypurplefizzy Posts: 438Member Member Posts: 438Member Member

    acpgee wrote: »
    Went to the great Turkish green grocer. Globe artichokes, heritage tomatoes, unripe persimmon, strawberries.
    98eq7kege55z.jpeg

    Will you let the persimmon ripen or do you use it ‘al denote’ stage?
  • Katmary71Katmary71 Posts: 1,344Member Member Posts: 1,344Member Member
    acpgee wrote: »
    Went to the great Turkish green grocer. Globe artichokes, heritage tomatoes, unripe persimmon, strawberries.
    98eq7kege55z.jpeg

    Those artichokes look amazing. I grew up on persimmon cookies and persimmon bread!
  • acpgeeacpgee Posts: 4,010Member Member Posts: 4,010Member Member
    Persimmons do ripen on the counter top. I find under ripe persimmon inedible. There is an astringency that makes your mouth feel like cotton wool.
  • just_Tomekjust_Tomek Posts: 7,012Member Member Posts: 7,012Member Member
    acpgee wrote: »
    Persimmons do ripen on the counter top. I find under ripe persimmon inedible. There is an astringency that makes your mouth feel like cotton wool.

    Correct. Persimmons are good to eat when most people think they have gone bad. Also you dont really eat ripe persimmons, you slurp them hehe :)
  • MelanieCN77MelanieCN77 Posts: 3,706Member Member Posts: 3,706Member Member
    I have none pictures from today because I suck, but apart from the stack of Rich Tea and half a sleeve of Hobnobs I had quite a virtuous food day. Cottage cheese with raw zucchini and an heirloom tomato with a sprinkle of sumac for breakfast, lunch I heated up leftover cauli/potato mash and did a quick saute of Italian kale, spinach, red onion and already prepped quinoa with some fresh lemon and garlic and some "butter" on top. Dinner I made my first ever stuffed bell peppers with Morningstar grounds and kidney beans, oregano, onion, garlic, tomato paste, corn and some stock. Melted some cheese on at the end. Point being, I was veggie for a fun challenge in August and haven't really gone back. I should have eaten my boiled egg (mindful that this and quinoa are probably the only complete proteins I am getting) and hummus with crackers as a snack but those biscuits came in the mail the other day and that's how that goes.

    I encourage everyone to try that mushroom tibs dish or at least the spice mix on whatever you fancy. I bet it would go great on lamb.
  • MelanieCN77MelanieCN77 Posts: 3,706Member Member Posts: 3,706Member Member
    AnnPT77 wrote: »
    My next-door neighbor knocked on my door tonight to give me this nice present.

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    I have a couple parsnips I need to use tomorrow, not fresh from next door though. I have it written down to noodle them and make up some kind of pesto and probably Quorn pieces and broccolini.
  • AthijadeAthijade Posts: 1,912Member Member Posts: 1,912Member Member
    Okay... what do parsnips taste like? I have always been a bit hesitant to try them but I am also wanting to branch out more. How do you prepare them?
  • littlegreenparrot1littlegreenparrot1 Posts: 181Member Member Posts: 181Member Member
    Athijade wrote: »
    Okay... what do parsnips taste like? I have always been a bit hesitant to try them but I am also wanting to branch out more. How do you prepare them?

    They are quite sweet, can't really think what to compare them to.

    My particular preference would be to roast them, or turn them into lovely soup.
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