For the love of Produce...
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Does red lentil/winter squash soup count as produce, if I put onions, elephant garlic, and some homegrown fresh sage in it? (There were toasted pumpkin seeds in there, too. I caramelized the onions, added the chopped elephant garlic to the pan with the chopped sage leaves to soften, then pureed all of that plus the pumpkin seeds and some smoked paprika with the food processor, and added to cooked red lentils mixed with a couple cups of the roasted smashed Georgia Candy Roaster squash I'd frozen back in September.) Topped with a blop of chevre and a few more whole pumpkin seeds . . . edible, if I do say so myself.
Just a note: I dry my extra sage leaves. Just rinse well and pull off the stem. On a tray, line w paper towel and spread out the leaves. Let dry, could be a week, depending on the dryness of the air. If you have a sunny window, put them there. A tip I got from the village that my MIL comes from--after they're dry, put them in a paper bag and hang in your pantry. I used to put them in a glass jar, but they keep better this way. You can do this with rosemary, oregano, and laurel leaves too.4 -
I freeze sage too. I love crumbled fried sage for pimping up bland foods such as boiled potato.2
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This is not a fresh produce question but a tinned bean question.
Lately I have been serving seared fish on a bed of tinned beans warmed in a sauce such as bisque. Last night was the first I tried white kidney beans which was a bit of a revelation. They seemed to have much thinner skins than other beans I've tried (canellini, chick peas) and absorbed the flavour of the sauce really well.
Any other recommendations for bean varieties that pick up a lot of flavour from the sauce they are warmed up in?1 -
@acpgee -- While they have a sweet flavor, and while I'm not sure I've seen them in cans, I bet adzuki beans would meet your needs. They are very tender. They cook quicker than most beans, and I think I've read that some people cook them without soaking. I've been keeping them in my rotation lately, but I've also been sprouting my beans before I cook them.
Beware; if you cook them too much, they fall apart. Cook at a low simmer with the lid off, and keep an eye on them.2 -
We can actually get tinned adjuki beans in the UK. I will also look for beans in jars. The tinning process subjects food to really high temperature which might not be the case for jarred beans.
https://www.tesco.com/groceries/en-GB/products/3009367822 -
No photo, since I used an ugly bowl, but on Friday I made a cod soup with green beans, peas, and chickpeas, as well as tomatoes, onion, and garlic. I made two servings, but before I heated up the second half for lunch yesterday I added a bunch of chard from my garden, which was great in it -- I love greens in soup in general.
Yesterday evening I had more of the cabbage from my garden (along with pork, yes I used apple cider vinegar) and then roasted carrots and radishes.4 -
The cod soup was really good, but tonight I made a soup inspired by various African peanut stew recipes I was reading and added (when it was finished) some baked salmon. It turned out really delicious, although not low cal (unless one cut portion sizes smaller than I did). For produce, the soup had lentils, plus carrots, green beans, and zucchini (this was really just based on what I had on had that sounded good), as well as tomatoes and onion. It also had peanut butter, peanuts, some stock, ginger, garlic, cumin, a bit of lemon juice, chili sauce, and harissa. All went well together and with the salmon. (Originally I was going to use a white fish, but I decided the salmon would likely work better.)5
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Salad. Per usual.
Tahini dressing.
Spinach, shaved fennel.
Whole roasted Brussels (in a Smokey spice blend.)
Cube-cut new crop fugi apple (mandolin makes too moist.)
Danish blue cheese, lots.
Would add nuts if had them on hand. I have hemp hearts, sesame, chia. Macadamia. But none feel right.
Gotta get more pumpkin seeds and some walnuts!!
Team Produce, I heart y’all.
Looking forward to seeing feast dishes!!5 -
This is not a fresh produce question but a tinned bean question.
Lately I have been serving seared fish on a bed of tinned beans warmed in a sauce such as bisque. Last night was the first I tried white kidney beans which was a bit of a revelation. They seemed to have much thinner skins than other beans I've tried (canellini, chick peas) and absorbed the flavour of the sauce really well.
Any other recommendations for bean varieties that pick up a lot of flavour from the sauce they are warmed up in?
Corona beans.
Hard to find here. Giant heirlooms. Maybe less popular in 2020?
Fun bean read:
https://www.epicurious.com/ingredients/how-and-why-to-cook-with-big-bigger-beans-article4 -
Sweet potatoes were 19 cents a pound the other day so I bought enough to feed an army. I oven roasted about half of them and am keeping them in fridge for some easy eats. Husband has been eating them cold with a sprinkle of salt. I think I will cube, season, and roast the rest soon since that’s one of our favorite ways to eat ANY potato5 -
senalay788 wrote: »snowflake954 wrote: »Just a note: I dry my extra sage leaves. Just rinse well and pull off the stem. On a tray, line w paper towel and spread out the leaves. Let dry, could be a week, depending on the dryness of the air. If you have a sunny window, put them there. A tip I got from the village that my MIL comes from--after they're dry, put them in a paper bag and hang in your pantry. I used to put them in a glass jar, but they keep better this way. You can do this with rosemary, oregano, and laurel leaves too.
I dry herbs in air fryer and it works fantastic - 150 degrees for 1-2 hrs.
I dry herbs in air fryer and it works fantastic - 150 degrees for 1-2 hrs.0 -
I dry herbs in air fryer and it works fantastic - 150 degrees for 1-2 hrs.1 -
Berries.
Frozen and put into vacuum sealed bags. One bag of marionberries was coming unsealed. I thought I 'd make a tart. I forgot; that tart pan wasn't actually mine, so I guess I better make a pie. Find another bag that also looks like it has a failing seal. This was blueberries. Try to figure out how to make a simple whole wheat crust, and poof!
Not ALL made of produce, as there's butter in the crust. The berries are all out of my back yard. I'm not sure where the flour was grown.5 -
Vegetable pie.
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I made another pie. This one is not dessert.
Layers of thinly sliced Yukon gold potatoes (tossed with olive oil and seasonings), thinly sliced onions, sliced mushrooms, and garlic.
It's cooling now, so I may or may not be able to cut into it today. Who cares. It's nice to look at. I hope it's tasty. I reckon I'll be working on the recipe over the next year so that in November 2021 I'll be able to bring one to friends house when we can once again sit together and enjoy a Thanksgiving festive meal.
I want to remodel my kitchen to make it more user-friendly. Maybe I should get a lottery ticket.
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snowflake954 wrote: »Vegetable pie.I made another pie. This one is not dessert.
Layers of thinly sliced Yukon gold potatoes (tossed with olive oil and seasonings), thinly sliced onions, sliced mushrooms, and garlic.
It's cooling now, so I may or may not be able to cut into it today. Who cares. It's nice to look at. I hope it's tasty. I reckon I'll be working on the recipe over the next year so that in November 2021 I'll be able to bring one to friends house when we can once again sit together and enjoy a Thanksgiving festive meal.
I want to remodel my kitchen to make it more user-friendly. Maybe I should get a lottery ticket.
@snowflake954 & @mtaratoot
Those are lovely!! I must get a pie dish! #Inspired.
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@mtaratoot, your crust is inspiring - not just the prettiness of your execution, but the whole wheat. I've preferred whole wheat for decades in most flour uses (from a flavor/texture perspective, not "health" particularly). I don't enjoy making pie crust, don't like the premade ones much, and had pretty much decided to go with pumpkin custard (just the homemade pie filling!) with freshly whipped cream for solo Thanksgiving, but you have me reconsidering.
I'm getting started today on prep for tomorrow's solo vegetarian Thanksgiving dinner. So far, I have these ingredients for what will be a rich mac'n'cheese with roasted cauliflower, cremini mushrooms (sauteed with lots of elephant & regular garlic, plus fresh sage), white beans, caramelized onions. (I'm going to roast a butternut squash my neighbor brought over, but haven't decided yet whether to put it in the mac, roast it with apples, or eat it as a side with white miso (my usual method)). Also planning a whole batch of fresh Southern-style buttermilk biscuits Just For Me, but those may bridge breakfast and lunch. May still have some carrots/parsnips in the back of the fridge that I can roast, too.
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Oooo.... Cauliflower and mushroom. Yum.
Thanks for the kind words @AnnPT77. I wouldn't think of it as inspiring, but I had fun making it. I want to make more. I need to find people to help me eat them, though. That pie allegedly was 340 calories per slice assuming eight slices per pie. Actually a little less because a lot is from the crust, and I didn't use all the dough. Bonus - I have dough I can use without logging because I already logged it!
I like whole wheat for most things too. I like the flavor/tooth and also the fact that it has improved nutrition. It's just that the flour doesn't last as long because it can get rancid. Things like challah should use white flour though. Well, maybe someone can show me otherwise. I'm totally open to that.
Making the pie crust was pretty easy. To show how much I like cooking better than cleaning, instead of using my food processor, I cut the very cold butter into the flour by hand. Aside from a little salt, that's all that was in the dough. I separated it into two balls, the smaller one was for the top crust. I still have the smaller one, so I'm going to experiment with a tempeh pot pie tomorrow. I was going to add tempeh to this pie, but it was still frozen, and I wasn't sure how it would go. I'm thinking making a simple roux with butter and flour and then maybe some sherry, then just simple ingredients like celery and carrot. I might pre-steam the tempeh and put it in some marinade. Actually, this might be a project for Friday or the weekend.... Anyway, there ya go.
The leaves were fun to make. The first ones are flakier because the more you roll or re-roll the crust dough, the more the butter melts into it. The last leaf was like the first pancake; you can just toss it. I want to work on my technique to make maple leaves, too. These were easy to freehand.
The pie wasn't as good as I expected. It needed a little more salt and maybe some more umami to round it out. I've been thinking about ways to improve it for next time. In a year I plan to bring it to a festive holiday meal when we're allowed to congregate in groups again. One change will be to not layer the ingredients. The potatoes will still lay flat. I might caramelize the onions. I might briefly roast, steam, or saute the potatoes first. I might add vegemite, brewer's yeast, or maybe even Lee & Perin's for some of that umami. I was pleasantly surprised it was a little tastier reheated for lunch today, but still not good enough to "share" with neighbors. Foist. Whatever. They might like it. I'll make it again.
It's been a long time since I did anything bready. I love to cook, but I've gotten out of the baking habit. I am thinking about getting a starter going and playing around with bread. I used to make bread pretty frequently in grad school. I kept a starter going, and since I also made beer, I had plenty of yeast to make some tasty, tasty loaves.
I remember this one batch.... I had made some dry-hopped beer. I used the dregs to make bread. It was SO AWFULLY BITTER from the hops. Pretty much inedible. I fed some to ducks. This was before I learned what a bad idea feeding ducks is. I had made a very beautiful braided loaf with a gorgeous egg wash on the crust. Knowing the batch of bread was really not edible, I hung it on the wall. Between living in the high desert and having all the hops in it, that loaf of bread never developed any mold. It hung on that wall over a year until I moved away.
I have no idea what got into me to make pie. I never make pie. I think I may start. I'm going to mostly focus on savory pies rather than sweet ones. Then again, I have a freezer full of marionberries, raspberries, and blueberries. They also go good in yogurt. I was also thinking about making a crust-less pumpkin "pie" because - crust. But it actually was really easy.
The crust I used to make was also easy, but not as flaky. I don't recall the proportions, but it was whole wheat flour, vegetable oil, and milk. Just mix, then roll between two sheets of waxed paper. Super SUPER easy; no cutting in. But that really wasn't that hard, and it was even kind of fun.
When I'm comfortable going back to second hand stores, I'll be looking for a tart pan....5 -
Happy Thanksgiving to the peeps in one of my fav threads!
Dessert for 2 - simple today. Fresh picked greenhouse berries. I was going to make some cream to go with ... but they are so fragrant and sweet. We ate them as is.
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I put the leftover pie dough to use. It's an experiment. I've never made anything like this before. I looked at a few recipes and then decided to wing it.
Browned some tempeh and set it aside.
Sauteed some onions, mushrooms, parsnip, carrot, celery, and potato. Garlic of course; goes without saying. The onions first, then everything else.
Added some aleppo chilies, fresh rosemary, dried thyme, dried dill seed, and salt. And smoked paprika. When nearly done, I added some whole wheat flour and some brewers yeast. Set aside to cool.
Rolled out the dough and found the right size baking dish. I thought that dough ball was bigger and had a dish in mind. The bottom crust was going to be smaller than planned, so I found another very small casserole of the right size. I was somehow able to fit all the filling even though it was a huge mound.
I assembled the top crust and called it a pie.
I was smart enough to put it on a baking tray in case it leaked. I was surprised it didn't It's cooling now; I'll dig in soon. No idea if it is edible or not.
The rest of the tempeh is in some marinade; I'll bake it later and have it for tomorrow. Sesame oil, tamari, spices, fish sauce, vinegar, and sesame seeds.
With fresh buttermilk cornbread, of course....
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Happy Weekend all!
I had a family request to make root vegetables...
I just thought there were some pretty colors going on. 💕
Black Shetland mini potatoes, Okinawa purples & sweet potato. A few white pee wees.. I just like the name pee wees lol
End result cooked in reserved duck fat and rosemary.
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Beautiful!
One of our Thanksgiving sides (for my tiny gathering with my sister) was roasted veg with duck fat, although we used turnips, parsnips, and carrots. We also had a succotash made with kabocha squash, summer squash, corn, and lima beans, plus onions and herbs.5 -
Nailed it on the rainbow 🌈- love the fresh colors!Safari_Gal_ wrote: »Happy Weekend all!
I had a family request to make root vegetables...
I just thought there were some pretty colors going on. 💕
Black Shetland mini potatoes, Okinawa purples & sweet potato. A few white pee wees.. I just like the name pee wees lol
End result cooked in reserved duck fat and rosemary.senalay788 wrote: »A bowl of goodness.
This would be hard for me to pause and photo. In. My. Face. Immediately!1 -
Did some shopping today---greens
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Bought some pomegranates
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Decided to make fettucine w mushrooms. Here are mixed frozen mushrooms before cooking.
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Kale. From the garden.
Shredded cabbage, baby corn, roasted kabocha.
Goji berries, some crushed roasted broad beans (for texture.)
Shaved golden beet (raw), all in a white miso-ginger-sesame dressing (used tahini, out of sesame oil.)7 -
Yum (and mostly stuff I have, hmm).2
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I didn't take a picture of my miso-mushroom-barley-vegetable soup. Too beige. But it was a big pot, and I've eaten three meals from it already and will possibly finish it off tomorrow.
- Onion
- Garlic
- Celery
- Parsnip
- Carrot
- Mushrooms
- Potato (two kinds of course; red-skin and Yukon gold)
- Blue Streaker barley (semi-pearled hull-less barley; look it up)
- Miso
- Secret herbs and spices
- A little bit of back bacon
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Shredded things salad, avocado, golden beet, watermelon radish, fennel, cabbage - over spinach. Citrus and oil, seasoning. Cilantro, loads.
Topped with roasted squash - Georgia candy roaster! Microplane really good crystal studded parm on top. Will add chili oil.9
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