Calorie Counter

You are currently viewing the message boards in:

For the love of Produce...

17476787980

Replies

  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    @just_Tomek - Thanks. Yeah, super tasty. Needs no sauce, although a splash of balsamic might really make it pop.

    This is how I have gained 2.5 pounds the last couple weeks. Well, maybe stress was involved, too. And bagels.

    I picked up a couple kind of beets and some sweet potatoes to add to the mix this weekend and next week as well as another head of cabbage and some broccoli. I think the sweet potatoes roast better than the garnet "yams." The waxy potatoes seem to do better than the russets, so maybe I'll just make jacketed potatoes with the russets.

    I have a friend in the organic industry, and there's plenty of fresh produce. I don't want to get too much to make sure it doesn't rot, and I am optimistic I'll still be able to buy it in the coming weeks.
  • Noreenmarie1234Noreenmarie1234 Posts: 4,929Member Member Posts: 4,929Member Member
    mtaratoot wrote: »
    @just_Tomek - I like the idea of lining a baking pan with cabbage leaves. I have this crazy idea for stuffing/dressing. Nah. Wouldn't work.

    I cooked the other half of the cabbage, but this time with carrots instead of potatoes.

    @AnnPT77 - I cut slices rather than wedges, but since it had already been cut in half, I ended up with ribbons. Lots of delicious crispy ribbons!

    It looks absolutely AWFUL in the image, but the taste? Well, you can't have any because -- social distancing.

    lhu0q8lcwo85.jpg

    WOW!!!!!!!!!! This looks incredible omg! Did you put anything on it before cooking? You mentioned before just spices?
    edited March 21
  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    @Noreenmarie1234 - Mostly the same basics as anything I have been roasting, but I do switch up some of the spices/seasonings.

    Always oil. I don't know why, but I used sunflower on the cabbage. I usually use olive.

    Always salt and fresh ground black pepper.

    Usually garlic (typically powder so it sticks to the vegetables, but sometimes a bunch of cloves, too).

    Always some kind of chile. Smoke cayenne is one of my favorites. Sometimes smoked paprika. Sometimes hot cayenne.

    For the cabbage, I added a generous amount of whole caraway seeds. They go really good with cabbage.

    For potatoes, I go cut some rosemary from the yard and chop it up and toss it in.

    I'm wondering what I might experiment with for the sweet potatoes and garnet "yams". For winter squash, sometimes curry powder.
  • just_Tomekjust_Tomek Posts: 8,521Member Member Posts: 8,521Member Member
    Bake sweet potatoes whole then cut, squeeze and make miso butter. Put a spoon on the flesh, let is all melt in.

    Just equal amount of miso and butter.
    edited March 21
  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    just_Tomek wrote: »
    Bake sweet potatoes whole then cut, squeeze and make miso butter. Put a spoon on the flesh, let is all melt in.

    Just equal amount of miso and butter.

    I am pretty sure I've done almost this exact thing or actually EXACTLY this. Umami from the miso. Sweet and starchy from the sweet potato. Fat from the butter. I'd probably add some crushed red chilies.
  • AnnPT77AnnPT77 Posts: 14,254Member Member Posts: 14,254Member Member
    I'm completely on board with all the miso love showing up in this thread recently, but wish that folks would say what type of miso. Don't be coy, okay? ;)

    For me, mostly white miso with the sweet things like Winter squash, sweet potatoes (still a little umami undertone in it), but the darker misos (Hacho, Mugi, dark, red, whatever names - though there are nuances in there) for more of a full-bore umami and rich (non-sweet) experience.

    Miso is under-appreciated in the US, IMO.
  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    I've used red miso for garnet "yams" and white miso for sweet potatoes, unless I'm having a rose wine in which case....

    I think the darker miso is going to give you more flavor to stand up to the more dark colored potatoes; you can go either way for the pale fleshed sweet potatoes depending what flavors you want. Or make a blend.

    It's ALL good with a Willamette Valley Pinot Noir.
  • acpgeeacpgee Posts: 4,729Member Member Posts: 4,729Member Member
    I normally just have white miso in the house. One of my favourite uses is roast aubergine. Cut an aubergine in half and score a diamond pattern deeply without penetrating skin. Coat cut side with a half and half mixture of miso and mirin. Bake 25-30 minutes at 200C. The classic recipes contain honey but just mirin is sweet enough for my taste.
  • lemurcat2lemurcat2 Posts: 4,961Member Member Posts: 4,961Member Member
    That sounds good, I'll try that when I next get an eggplant.
  • acpgeeacpgee Posts: 4,729Member Member Posts: 4,729Member Member
    Griddled romaine drizzled with ranch.
    9ue5sz0euzee.jpeg
  • Safari_Gal_Safari_Gal_ Posts: 584Member Member Posts: 584Member Member
    -Sharing the miso ❤️...
    Also, variously:
    -Roasted carrot soup (not usually into carrots, this was great..) topped with shredded fennel & cilantro.
    -Coconut mastery... (pry, don’t cut..)
    -sexy AF cauli. Roasted for dayz.
    -snack dinner, my style. Hummus, Greek yogurt+tahini+spices ‘dip’, roasted radish (honestly I don’t think I like them raw.. I love roasted or daikon spirals in broth.)
    5pvsk6ofgj30.jpeg
    x5w31grkiyg8.jpeg
    tb5z1wkpo5bi.jpeg
    m2gjtehifnxt.jpeg
    46d372kr050y.jpeg

    Love the sexy AF cauli 😉 hehe
  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    -Sharing the miso ❤️...
    Also, variously:
    -Roasted carrot soup (not usually into carrots, this was great..) topped with shredded fennel & cilantro.
    -Coconut mastery... (pry, don’t cut..)
    -sexy AF cauli. Roasted for dayz.
    -snack dinner, my style. Hummus, Greek yogurt+tahini+spices ‘dip’, roasted radish (honestly I don’t think I like them raw.. I love roasted or daikon spirals in broth.)
    tb5z1wkpo5bi.jpeg

    That cauliflower looks PERFECT.
    edited March 22
  • just_Tomekjust_Tomek Posts: 8,521Member Member Posts: 8,521Member Member
    AnnPT77 wrote: »
    I'm completely on board with all the miso love showing up in this thread recently, but wish that folks would say what type of miso. Don't be coy, okay? ;)

    For me, mostly white miso with the sweet things like Winter squash, sweet potatoes (still a little umami undertone in it), but the darker misos (Hacho, Mugi, dark, red, whatever names - though there are nuances in there) for more of a full-bore umami and rich (non-sweet) experience.

    Miso is under-appreciated in the US, IMO.

    Red miso for me on all things. It's much stronger than white, and I love bald flavours. Then it's up to you to learn how much to use, based on your taste, so that you enhance the flavour of things and not kill it.
  • Safari_Gal_Safari_Gal_ Posts: 584Member Member Posts: 584Member Member
    Hey produce fam... scored some beautiful fresh asparagus this weekend. Doing a dry roast on cast iron in the oven .. just a little sea salt.

    1ab7udqr1gqz.jpeg
  • acpgeeacpgee Posts: 4,729Member Member Posts: 4,729Member Member
    i didn't know you could roast asparagus with oil.
  • just_Tomekjust_Tomek Posts: 8,521Member Member Posts: 8,521Member Member
    Meatless Monday game is still strong.

    Molokhia. Molo what?!?!?! That's what I said too. But this culinary world is huge and we should not be afgraidnto try new things. Very glad I got this and then harassed a nice Arab lady about prepping it. Stupid simple but so good. I also know this will not be for everyone because like okra, this is slightly slimy, but that the beauty of it. It stick to the cauliflower rice like glue.

    Molokhia, cauli rice, veggie balls.

    hqxk13mfi8o7.jpg
  • Safari_Gal_Safari_Gal_ Posts: 584Member Member Posts: 584Member Member
    acpgee wrote: »
    i didn't know you could roast asparagus with oil.

    Hey @acpgee - thought about you today while watching London news!

    I actually used no oil on the asparagus.. just dry. Comes out a lil crispy and sweet. Had to use the heavier than heck cast iron because i broke my pizza (veggie!) stone. 👩‍🍳

    M
  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    As long as I still have fresh vegetables and it's still cool out....

    vjv93k7046x4.jpg.

    Broccoli, red beets, carrots, and yellow onion roasted at 425F for about 25 minutes in convection oven after being tossed with olive oil, salt, pepper, garlic, and smoked cayenne. Mmmmm
Sign In or Register to comment.