For the love of Produce...
Replies
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What do people do with alfalfa sprouts? I asked the hubby to pick up mung bean sprouts for making Vietnamese Banh Xeo tonight because we have leftover batter that needs using up. The asian supermarket was out of bean sprouts so he got quite a lot of alfalfa sprouts from the health food store. I don't normally use alfalfa sprouts so would appreciate any ideas on how to use them up.0
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I like alfalfa sprouts raw in salads, sandwiches, or just strewn around as a garnish.1
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spinnerdell wrote: »I like alfalfa sprouts raw in salads, sandwiches, or just strewn around as a garnish.
As I said way above, this is pretty much how I use sprouts.
Here is a slideshow, although it's largely similar: https://www.foodandwine.com/beans-legumes/alfalfa-sprouts2 -
I also vote for alfalfa on salad
Mixed salad
Tuna salad
Toss on gazpacho
Also tasty on some soup
Sandwich and wrap filler too
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I must say that alfalfa on an nduja sandwich did add a nice texture.2
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We ate alfalfa sprouts a lot growing up. But grocery stores now don't seem to carry it...I heard it was a food safety issue of some sort2
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Broccolo romanesco.
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Tonight I roasted cabbage steaks and cauliflower and had them with some seasoned lean ground beef (chimichurri mix from nearby spice shop I am trying out), as well as sauteed asparagus. Yesterday's meal was branzino + asparagus + the last of that pea, lentil, and broccoli soup I made (I thinned it some and added more broccoli which I left chunky, plus a little cheddar). I'm out of asparagus now, so will have to do something else with my leftover fish tomorrow--thinking something with spaghetti squash and tomatoes and zucchini.5
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Ultra-unphotogenic but tasty veggie soup/stew tonight: Lentils, chopped onions, diced tomatoes (from a jar), some rough-chopped roasted cabbage (from a pan of thick slices I roasted tonight), mugi miso (added at the end in hope of live, happy bugs), smoked paprika, a little grated parmesan, and a fair amount of fresh-ground black pepper.
Would've added some roasted sweet potato, too, but it wasn't done roasting in time, so I ate some on its own when it came out of the oven: Dessert? 😉4 -
I need a produce suggestion for a side for a meal. Here is the entree description:
Blue Crab Blue Corn Enchiladas
blue crab, yellow peppers & Monterey Jack cheese rolled in blue corn tortillas & topped with hatch green chile cream sauce, shredded cheddar cheese & scallions
Since this entree seems higher in calories, I would like something really filling and lower calorie. I just thought all of you might have some ideas that I just can't think of.0 -
I need a produce suggestion for a side for a meal. Here is the entree description:
Blue Crab Blue Corn Enchiladas
blue crab, yellow peppers & Monterey Jack cheese rolled in blue corn tortillas & topped with hatch green chile cream sauce, shredded cheddar cheese & scallions
Since this entree seems higher in calories, I would like something really filling and lower calorie. I just thought all of you might have some ideas that I just can't think of.
Not at all an expert, but I thought of maybe arugula? Like a light salad with perhaps a vinegarette to help balance all the creamy and spicy?2 -
Took some inspiration from a recipe on Bon Appetite and made a bean soup with artichoke hearts, kale, and olives. It’s good. Not the epic I was hoping for, but good enough. Husband complained about it being ‘vegetable soup’ (which basically means anything vegetarian in his mind) and the toddler ate the beans. I’m still trying to figure out how to cook beans perfectly so ALL of them are super tender EVERY time. I’m most of the way there but it’s not perfect2 -
I need a produce suggestion for a side for a meal. Here is the entree description:
Blue Crab Blue Corn Enchiladas
blue crab, yellow peppers & Monterey Jack cheese rolled in blue corn tortillas & topped with hatch green chile cream sauce, shredded cheddar cheese & scallions
Since this entree seems higher in calories, I would like something really filling and lower calorie. I just thought all of you might have some ideas that I just can't think of.
Here is a salad that would go well. Maybe use cilantro instead of basil to give it more of a Mexican feel. I put a satay skewer through the thick onion slices so they hold together better on the grill.
http://chefmichaelsmith.com/recipe/grilled-pineapple-red-onion-salad/6 -
I do this on a cast iron griddle pan.4
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I need a produce suggestion for a side for a meal. Here is the entree description:
Blue Crab Blue Corn Enchiladas
blue crab, yellow peppers & Monterey Jack cheese rolled in blue corn tortillas & topped with hatch green chile cream sauce, shredded cheddar cheese & scallions
Since this entree seems higher in calories, I would like something really filling and lower calorie. I just thought all of you might have some ideas that I just can't think of.
With something that rich, I think the acid suggestions others have made are spot on. Another option would be a citrus-y slaw, maybe cabbage, but maybe things like jicama, broccoli, roasted or raw sweet red peppers, roasted sweet corn (though that's a little more calorie dense), etc. Citrus could be sections/chunks of fruit or maybe just some lime vinaigrette.3 -
I need a produce suggestion for a side for a meal. Here is the entree description:
Blue Crab Blue Corn Enchiladas
blue crab, yellow peppers & Monterey Jack cheese rolled in blue corn tortillas & topped with hatch green chile cream sauce, shredded cheddar cheese & scallions
Since this entree seems higher in calories, I would like something really filling and lower calorie. I just thought all of you might have some ideas that I just can't think of.
Cabbage salad! Green and red cabbage, shredded. Maybe some red onion and grated carrot. Add some white wine vinegar (not much), lime juice mild oil (grape seed or the like), and some other "secret ingredients." Let this sit for a few hours before you serve. So good, and perfect with things like tacos, enchiladas, or... more cabbage salad.3 -
DancingMoosie wrote: »We ate alfalfa sprouts a lot growing up. But grocery stores now don't seem to carry it...I heard it was a food safety issue of some sort
Just E. coli.... Current guidelines are to cook 'em if they aren't home-grown, and if you grow them at home, use seeds sold for sprouting so they have, ideally, been handled more safely.2 -
DancingMoosie wrote: »We ate alfalfa sprouts a lot growing up. But grocery stores now don't seem to carry it...I heard it was a food safety issue of some sort
Just E. coli.... Current guidelines are to cook 'em if they aren't home-grown, and if you grow them at home, use seeds sold for sprouting so they have, ideally, been handled more safely.
😱 and I’ve been eating raw alfalfa sprouts store bought ....1 -
Remember back in the summer when I had all those fresh berries? They were so good. Blueberries, raspberries, and marionberries. Mmmm.
My canes and bushes produce more than I can eat. I froze some this year on cookie trays, then vacuum sealed them. Well, spring is around the corner, and soon more berries. I still have so many frozen from last year.
If you had a bunch of frozen home-grown berries, what would YOU do with them? I did make a pie, but if I make pie, there's a bad side effect. I eat the pie. Now it's tasty enough, but someone once told me that even though the berries are homegrown, there's still calories in the pie. So sad.
Maybe I should make one anyway.
What would YOU do?3 -
Remember back in the summer when I had all those fresh berries? They were so good. Blueberries, raspberries, and marionberries. Mmmm.
My canes and bushes produce more than I can eat. I froze some this year on cookie trays, then vacuum sealed them. Well, spring is around the corner, and soon more berries. I still have so many frozen from last year.
If you had a bunch of frozen home-grown berries, what would YOU do with them? I did make a pie, but if I make pie, there's a bad side effect. I eat the pie. Now it's tasty enough, but someone once told me that even though the berries are homegrown, there's still calories in the pie. So sad.
Maybe I should make one anyway.
What would YOU do?
I put frozen berries in my oatmeal every day. Do you like oatmeal, or maybe pancakes, or fruit soup, or marinades/sauces for veggies that use fruit?2 -
I love oats; I just don't eat them that often. My breakfast is usually just coffee. Sometimes I have yogurt with sunflower seeds around 10:00, and I thought about making berry instead of seed yogurt. I might go with that.
I'll definitely try to remember to pull out a bag of berries next time I do make oats. Or rye. Takes a little longer to cook, and I love it. When I make it later in the day, I tend to go savory rather than sweet.
I even thought about macerating some up into a cocktail. Not yet though.4 -
I love oats; I just don't eat them that often. My breakfast is usually just coffee. Sometimes I have yogurt with sunflower seeds around 10:00, and I thought about making berry instead of seed yogurt. I might go with that.
I'll definitely try to remember to pull out a bag of berries next time I do make oats. Or rye. Takes a little longer to cook, and I love it. When I make it later in the day, I tend to go savory rather than sweet.
I even thought about macerating some up into a cocktail. Not yet though.
Savory(-ish) and fruit are not necessarily mutually exclusive, IME. You're an experimental kind of a guy. I've seen fruit salsa. What about berry salsa? How about Winter squash and berries (chevre would be nice in there, or white miso, I think)? Sweet potato and berries?
If I were rich in berries, I'd try it. I do some of the above with apples or citrus, very occasionally, if my supply gets ahead of its probably top-quality keeping time.
Berry souffle? 😉3 -
I put frozen berries in clafoutis but you need to reduce the milk or other liquid in the recipe because frozen berries expel more water than fresh.5
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Remember back in the summer when I had all those fresh berries? They were so good. Blueberries, raspberries, and marionberries. Mmmm.
My canes and bushes produce more than I can eat. I froze some this year on cookie trays, then vacuum sealed them. Well, spring is around the corner, and soon more berries. I still have so many frozen from last year.
If you had a bunch of frozen home-grown berries, what would YOU do with them? I did make a pie, but if I make pie, there's a bad side effect. I eat the pie. Now it's tasty enough, but someone once told me that even though the berries are homegrown, there's still calories in the pie. So sad.
Maybe I should make one anyway.
What would YOU do?
Oh! What a great problem!
Some ideas:
I use a berry compote on poultry and pork, and lamb!
Use with spinach for a morning juice.
Mix with yogurt.
Mix with chia pudding. 6 -
Remember back in the summer when I had all those fresh berries? They were so good. Blueberries, raspberries, and marionberries. Mmmm.
My canes and bushes produce more than I can eat. I froze some this year on cookie trays, then vacuum sealed them. Well, spring is around the corner, and soon more berries. I still have so many frozen from last year.
If you had a bunch of frozen home-grown berries, what would YOU do with them? I did make a pie, but if I make pie, there's a bad side effect. I eat the pie. Now it's tasty enough, but someone once told me that even though the berries are homegrown, there's still calories in the pie. So sad.
Maybe I should make one anyway.
What would YOU do?
My mother's answer is to make it all into jam and give it to everyone for Christmas, it is quite labour intensive though and you end up with loads of jam instead 😆
I would put them in porridge, yoghurt, make a crumble.
Make muffins with them, have them with scones and cream. I appreciate that's the same issue as the pie though!
I once saw a recipe that used quinoa as a grain base for a fruit salad. So where I might usually roast veg to have with it they had used berries for a sweet version. It looked lovely.4 -
I have berries most mornings in my yoghurt or oatmeal. If I make pancakes, French toast, or waffles I'll warm some berries up in the microwave with a bit of stevia and use that instead of syrup. There's a recipe somewhere in the recipe forum for cheesecake made with protein powder. I went through a phase of making that all the time and had the warmed berry mixture on that too.
Use them in smoothies. Jam for gifts is a good idea too but if it doesn't set properly for you, no worries, then you have pancake syrup for gifts instead.
Or send some to me 🙂2 -
I love overnite oats and frozen berries are great in there. I also make banana crepes and use berries on top.2
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Remember back in the summer when I had all those fresh berries? They were so good. Blueberries, raspberries, and marionberries. Mmmm.
My canes and bushes produce more than I can eat. I froze some this year on cookie trays, then vacuum sealed them. Well, spring is around the corner, and soon more berries. I still have so many frozen from last year.
If you had a bunch of frozen home-grown berries, what would YOU do with them? I did make a pie, but if I make pie, there's a bad side effect. I eat the pie. Now it's tasty enough, but someone once told me that even though the berries are homegrown, there's still calories in the pie. So sad.
Maybe I should make one anyway.
What would YOU do?
I put frozen berries in my oatmeal every day. Do you like oatmeal, or maybe pancakes, or fruit soup, or marinades/sauces for veggies that use fruit?
We heat them and serve over pancakes or french toast, with just a touch of maple syrup.
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Safari_Gal_ wrote: »Some ideas:
I use a berry compote on poultry and pork, and lamb!
Use with spinach for a morning juice.
Mix with yogurt.
Mix with chia pudding.
Great ideas!
I use them in smoothies (I know not everyone eats smoothies) or on yogurt. I love them in savory cooking, as Safari Girl says. Chia pudding is something I should do more often, and I am now inspired. Rare for me, but I also sometimes make the higher fiber pancakes (Bob's Red Mill or some other brands) and instead of syrup I microwave frozen berries -- works perfectly.5 -
Remember back in the summer when I had all those fresh berries? They were so good. Blueberries, raspberries, and marionberries. Mmmm.
My canes and bushes produce more than I can eat. I froze some this year on cookie trays, then vacuum sealed them. Well, spring is around the corner, and soon more berries. I still have so many frozen from last year.
If you had a bunch of frozen home-grown berries, what would YOU do with them? I did make a pie, but if I make pie, there's a bad side effect. I eat the pie. Now it's tasty enough, but someone once told me that even though the berries are homegrown, there's still calories in the pie. So sad.
Maybe I should make one anyway.
What would YOU do?
Most mornings my breakfast is Greek yogurt and frozen berries and other fruit.
I would make berrie crumble, frozen desert like sherbet, maybe mix with sugar free jello for low calorie treat? I also would just enjoy a bowl of frozen berries, as an ice cream substitute.3
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