For the love of Produce...
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I found some beautiful “sunset” beets at the farmers market this morning, so pretty they looked like a gorgeous bouquet. The greens were massive and fresh, and the vendor said the beet greens are edible, too. So how do you cook beets? And beet greens? I need all the technicalities, like....do you peel them?2
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I like roasted Brussels sprouts and mushrooms, together in the baking pan. And sauteed baby broccoli and mushrooms, together in the frying pan. They are my two current obsessions. I want to taste OP's veggies!1
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I usually roast beets, and cook beet greens as I would any other greens. One tasty way is to sautee (without stems) in olive oil with onions and garlic and then if you want add some lemon juice at the end. For the stems you need to blanch, typically.
Nice cheat sheet for greens: https://www.epicurious.com/ingredients/types-of-greens-and-their-uses-in-cooking-article
For the beets themselves, you do not need to peel them. Here's a piece that touches on it: https://www.bonappetit.com/test-kitchen/cooking-tips/article/why-you-shouldnt-peel-your-vegetables
(Peeling is a pain and turns your hands red, so I like to skip it.)1 -
njitaliana wrote: »I like roasted Brussels sprouts and mushrooms, together in the baking pan. And sauteed baby broccoli and mushrooms, together in the frying pan. They are my two current obsessions. I want to taste OP's veggies!
Come over anytime.
I never got over caterer mentality.
At gatherings, people see the spread, get intimidated, and we start trying to reign in hungry friends as last minute ‘plus ones’
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I usually roast beets, and cook beet greens as I would any other greens. One tasty way is to sautee (without stems) in olive oil with onions and garlic and then if you want add some lemon juice at the end. For the stems you need to blanch, typically.
Nice cheat sheet for greens: https://www.epicurious.com/ingredients/types-of-greens-and-their-uses-in-cooking-article
For the beets themselves, you do not need to peel them. Here's a piece that touches on it: https://www.bonappetit.com/test-kitchen/cooking-tips/article/why-you-shouldnt-peel-your-vegetables
(Peeling is a pain and turns your hands red, so I like to skip it.)
I peel almost nothing from the farmers market. If it’s not a commercial pesticide risk, I leave it be and call it ‘rustic.’
Peels have good stuff in them.
Also, I usually splash non-red beets in acid if I’m slicing before roasting, or in acid after slicing cooked ones (lemon, vinegar.)
Prevents discoloring
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purplefizzy wrote: »
I thought at first this was dried zucchini, but then I saw the eggplant sitting off to the side, I've never tried that, just good plain?0 -
nicsflyingcircus wrote: »trisH_7183 wrote: »purplefizzy wrote: »Citrus edit:
Actually more like 1/4 inch thick slices.
(Need to change mandolin blade.)
Then use the ‘orange butts’ to make tea!
If I’m home and it’s cold, always something in the oven.
I’ve never gotten used to suburban forced heat (hate the hot blast at my face) and I cannot afford radiant flooring.
So oven it is
Love your orange slices! Only thing is,can I trust myself to use a mandolin? I can be a klutz!
You are the reason why they all come with a guard
I lost the guard on mine and took off about 3mm (at an angle) of the outer tip of my left thumb. Thankful I was using the thinnest setting. *cringes*
Hmmmmmmmm splurging for a new guard or cut proof glove OR a new slicer VS slicing fingers off.... hmmmmmmm
Lesson was firmly learned, trust me.1 -
I highly recommend a Kevlar glove when using a mandoline! Mine has a plastic guard which is supposed to protect your fingers but it can slip. The glove is much safer.
I'm always too careful with mine to have had an accident but my husband sliced the tip of his finger off the day we bought it - he was showing off how fast he could slice cucumbers. We stuck one of those hydrogel bandaids on it and it took about two weeks for the skin to regrow. I'm worried that some day I will cut myself getting it out of the drawer or something.0 -
springlering62 wrote: »I found some beautiful “sunset” beets at the farmers market this morning, so pretty they looked like a gorgeous bouquet. The greens were massive and fresh, and the vendor said the beet greens are edible, too. So how do you cook beets? And beet greens? I need all the technicalities, like....do you peel them?
For beet greens, I make chips - wash, dry, spray a baking tray with olive oil, layer them in a single layer and then spray them with oil, dust with salt and possibly seasoning such as garam masala, bake at 350 about fifteen to twenty minutes until crispy. Or you can sauté them, or boil like any other greens.
Usually I roast beets in 1/2" slices with olive oil, salt, and garam masala. If you have a mix of colors it's fun to roast them with other vegetables such as onions or parsnips which will soak up the colors where they touch.2 -
I'm not really a fan of chips made from greens (or chips in general). I like them sauteed or blanched/boiled or raw (if they are greens that work in a salad) or in a soup/stew.
Great eggplant options (not necessarily low cal):
https://myheartbeets.com/baingan-ka-bharta-indian-eggplant/
https://minimalistbaker.com/simple-baba-ganoush/
https://www.bonappetit.com/recipe/bas-best-eggplant-parmesan
It's also fine as part of some roasted or sauteed mixed veg, but the above are excellent.0 -
Tankiscool wrote: »purplefizzy wrote: »
I thought at first this was dried zucchini, but then I saw the eggplant sitting off to the side, I've never tried that, just good plain?
First time I’ve made them. Saw them on a blog the other day. I used olive oil spray and TJ’s ‘everything’ seasoning, which doesn’t lie. Good on everything savory.
My usual eggplant go-to is the lamb-stuffed Ottolenghi one from his ‘Jerusalem’ book.
It is the SOLE reason I ever use the (giant) hunk of Tamarind paste in the cupboard.0 -
purplefizzy wrote: »Tankiscool wrote: »purplefizzy wrote: »
I thought at first this was dried zucchini, but then I saw the eggplant sitting off to the side, I've never tried that, just good plain?
First time I’ve made them. Saw them on a blog the other day. I used olive oil spray and TJ’s ‘everything’ seasoning, which doesn’t lie. Good on everything savory.
My usual eggplant go-to is the lamb-stuffed Ottolenghi one from his ‘Jerusalem’ book.
It is the SOLE reason I ever use the (giant) hunk of Tamarind paste in the cupboard.
I love savory things, where do you get thay seasoning? Never heard of it before.0 -
“I also replace my blade frequently. Dull blades mean the item doesn’t slide as well, and it’s those friction moments that lead to finger-blade-tango.”Quote
You can buy replacement cutter blades?
Kind of leaning toward a slicer/dicer..........if I can find one with more metal than plastic.Love making vegetable soups,but the cutting/ dicing is getting to be a chore.0 -
Had a bag of Gala apples that needed to be used up so I pulled my dehydrator out and made a batch of dehydrated apples today, (I sprinkle a cinnamon sugar mixture on top if them when I set them on the trays).
Most of them are gone already, my kids go nuts over them!2 -
I admit I'm completely obsessed with produce. My obsession drives my husband nuts when we're going shopping together but, changes his mind after he smells and taste the meals. My go to is zucchini and squash fettuccini. I love adding in shiitake mushrooms, sweet onion and fresh peeled garlic. Sometimes I'll add white wine (with sliced zucchini and squash) I've thrown in some grape tomatoes. Just thinking about this makes my mouth water lol.
Anyway, I make other dishes but, this is one of my many favorites.
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Went to one of my fav grocery stores today and thought about you guys! Came home with some pretty produce. ☺️ I found myself looking at the eggplant section- here is Sicilian eggplant (round) and Japanese- can’t wait to see what the taste difference is!
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Here's an eggplant recipe that is calorie-conscious. Since I'm a vegetarian, I've made it using both a meat sub and lentils. It's very good.
https://bbcgoodfood.com/recipes/10610/the-ultimate-makeover-moussaka1 -
trisH_7183 wrote: »“I also replace my blade frequently. Dull blades mean the item doesn’t slide as well, and it’s those friction moments that lead to finger-blade-tango.”Quote
You can buy replacement cutter blades?
Kind of leaning toward a slicer/dicer..........if I can find one with more metal than plastic.Love making vegetable soups,but the cutting/ dicing is getting to be a chore.
I use the benriner wide body mandolin, back from my foodservice days- it has replacement blades. It’s ugly but it’s what I’ve seen in every single commercial kitchen, ever..0 -
@GottaBurnEmAll that eggplant treatment looks really good!
Loving the eggplant theme.
It’s one of those plants where prep is key.2 -
GottaBurnEmAll wrote: »Here's an eggplant recipe that is calorie-conscious. Since I'm a vegetarian, I've made it using both a meat sub and lentils. It's very good.
https://bbcgoodfood.com/recipes/10610/the-ultimate-makeover-moussaka
@GottaBurnEmAll - i love moussaka! I can’t wait to try this thanks!
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Tonight: Chopped daikon and shredded kale, stirred into hot pumpkin curry soup.
The daikon is shockingly good here.2 -
Tankiscool wrote: »purplefizzy wrote: »Tankiscool wrote: »purplefizzy wrote: »
I thought at first this was dried zucchini, but then I saw the eggplant sitting off to the side, I've never tried that, just good plain?
First time I’ve made them. Saw them on a blog the other day. I used olive oil spray and TJ’s ‘everything’ seasoning, which doesn’t lie. Good on everything savory.
My usual eggplant go-to is the lamb-stuffed Ottolenghi one from his ‘Jerusalem’ book.
It is the SOLE reason I ever use the (giant) hunk of Tamarind paste in the cupboard.
I love savory things, where do you get thay seasoning? Never heard of it before.
Trader Joes has my favorite seasoning mixes, but when I'm ambitious I make my own copycat versions (they are SO mean for discontinuing stuff like the coffee rub, forcing me to make my own.
here's a great resource:
https://food-hacks.wonderhowto.com/how-to/make-copycat-trader-joes-spices-home-0168876/2 -
purplefizzy wrote: »Tankiscool wrote: »purplefizzy wrote: »Tankiscool wrote: »purplefizzy wrote: »
I thought at first this was dried zucchini, but then I saw the eggplant sitting off to the side, I've never tried that, just good plain?
First time I’ve made them. Saw them on a blog the other day. I used olive oil spray and TJ’s ‘everything’ seasoning, which doesn’t lie. Good on everything savory.
My usual eggplant go-to is the lamb-stuffed Ottolenghi one from his ‘Jerusalem’ book.
It is the SOLE reason I ever use the (giant) hunk of Tamarind paste in the cupboard.
I love savory things, where do you get thay seasoning? Never heard of it before.
Trader Joes has my favorite seasoning mixes, but when I'm ambitious I make my own copycat versions (they are SO mean for discontinuing stuff like the coffee rub, forcing me to make my own.
here's a great resource:
https://food-hacks.wonderhowto.com/how-to/make-copycat-trader-joes-spices-home-0168876/
Don't have a trader Joe's by anyways and love a good coffee rub!! Thanks!1 -
Thanks for the beet tips! I just “sautéed” some of the greens in a little vegetable broth the way a chef showed me to do collards several years ago. Quite tasty! Less bitter than collards, too.0
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I've been working my way through the leafy vegetables and lentil recipes on the Kaiser Permanente Food for Health website. There's a really great recipe for collard greens that I highly recommend! https://foodforhealth.kaiserpermanente.org/recipes/abu-duretis-collard-greens/1
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Produce question/poll:
(Inspired by @crazyravr and the crispy frozen okra post)
Cupboard and Freezer Deep Dive
1-What produce items will you buy frozen/canned that are not quality compromised? (Mostly texture goes to hell)
2-What are your prep tricks for these items?
3-bonus question: cost savings or longevity or both?
(I want to be sensitive to the fact that some people live in food deserts where fresh produce is hard to come by, or have other budget/logistics issues that necessitate buying lots of stuff frozen or canned. The root of my curiosity is the ‘not quality compromised’ part. I don’t mean to be an *kitten* and I do realize that access to fresh produce is a privilege.
I’m looking for the ‘hidden gems’ more than the Captain Obvious answers (ie. frozen berries in smothies or frozen chopped stuff in soup.)
Mine:
Canned:
-Fire roasted tomatoes
-chickpeas (these fall into Captain Obvious territory but are both always in my cupboard - I dry roast them with garam masala or sumac)
Frozen:
-artichoke hearts (for roasting, high heat, sheet with oiled foil, salt/pepper/lemon after roasting)
-edamame (because these don’t suck after defrosting- cost savings)
-mango (the texture, when defrosted naturally, maintains pretty well)
-fresh coconut chunks
-sweet dark cherries (only certain brands, and I eat them frozen)
Things I’m curious about but have not tried:
-frozen avocado pieces0 -
purplefizzy wrote: »
Slice them about 3/4" thick. And roast as per the above. Allow to cool.
Want a sandwich? Simply toast in the toaster oven (it will get firm) and top with your fixins
Thank you!!
I've tried 1/4 inch and about 1/2 inch, delicious but waaaaay too fragile.
If I venture out today, I'll grab more!
My other eggplant go-to is a super slow roasted copycat recipe from a Shwarma place locally - they use it in their bowls and in pita, delicious but very oily. Mine is much lower in oil but takes a good hour of babysitting and inevitably burns the bottom of my le cruset.
First:
-slice couple eggplant in cubes, sprinkle with salt generously and sweat it in a colander to get rid of excess water (or it will be gross and mushy) - after hald hour or so, blot dry on clean kitchen towel
In Le Cruset or other heavy large pot:
Roasted eggplant 'almost a spread' for bowls, salads, pitas
-saute chopped onion and garlic in bit of *oil/ghee/spray/you pick* (I use spanish OO spray, spritz type not aerosol) until golden
-add in the sweated eggplant cubes
-season generously (I use variations of ground coarse sea salt, ground mustard seeds/rainbow peppercorns/coriander seeds/red pepper flakes)
-continue to saute over medium, occasionally spraying bit more oil - stir frequently
-repeat above for what feels like AGES, until eggplant is super roasty and soft and bits are almost lightly charred
(Texture wise, this becomes nearly a spread. Very soft and roasty.)
-Add in a bit of GOOD QUALITY italian concentrated tomato paste (the type from a tube)
-continue to saute a few minutes - the sugars in the paste are a burn risk so moniter carefully
-Remove from heat, serve at temp or chilled
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That's probably Chinese eggplant. Japanese eggplant is shorter (about 6" max and darker). Chinese/Japanese eggplant is less bitter than the globe/American variety. My favorite way to prepare them is to roast them right on the stove top directly on the flame. Peel, then serve with tomatoes, garlic, lemon or vinegar and green onions, kinda like a bruschetta. It's also good with a miso glaze or in a stir-fry.Went to one of my fav grocery stores today and thought about you guys! Came home with some pretty produce. ☺️ I found myself looking at the eggplant section- here is Sicilian eggplant (round) and Japanese- can’t wait to see what the taste difference is!
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Last night’s dinner: roast mini bell peppers, Brussels sprouts, carrots, and okra.
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