Calorie Counter

You are currently viewing the message boards in:

For the love of Produce...

17475777980

Replies

  • acpgeeacpgee Posts: 4,729Member Member Posts: 4,729Member Member
    Starter of roast asparagus with leftover hollandaise from the weekend and tomato salad. Don’t believe reports that you can’t warm up leftover hollandaise or bearnaise. Take it out of the fridge a few hours in advance to get it to room temperature. Add a tablespoon of white wine or water to the surface. Heat in 30 second increments at the lowest setting of the microwave. Stir in the warm liquid on the surface.
    7mk1wjdlj5cw.jpeg
  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    I had a half onion left from yesterday and half of the broccoli since I didn't roast it all. I had gone through my pantry to rotate my beans, and I found one can of Great Northern (white) beans that were a little past the Best By date. So I made some sprouted brown rice, then mixed in the beans in the last few minutes, topped with a dollop of mellow white miso, and served along roasted (nearly black) onion slices and broccoli. Mmmmmm.

    g5rk0xb7t4mz.jpg
    edited March 25
  • Katmary71Katmary71 Posts: 3,158Member Member Posts: 3,158Member Member
    just_Tomek wrote: »
    Tub of salad for lunch during this let's call staycation

    lwc0yoh46ozn.jpg

    That looks awesome! I'm worried about my salads, the stores were out of the bins of lettuce I usually get, bins of spinach, bagged lettuce, most heads of lettuce, and bags of kale. I managed to get the last two bins of power greens at one store and a head of Romaine the produce man had just brought out. Hopefully it'll be easier to find this week.
  • just_Tomekjust_Tomek Posts: 8,521Member Member Posts: 8,521Member Member
    Katmary71 wrote: »
    just_Tomek wrote: »
    Tub of salad for lunch during this let's call staycation

    lwc0yoh46ozn.jpg

    That looks awesome! I'm worried about my salads, the stores were out of the bins of lettuce I usually get, bins of spinach, bagged lettuce, most heads of lettuce, and bags of kale. I managed to get the last two bins of power greens at one store and a head of Romaine the produce man had just brought out. Hopefully it'll be easier to find this week.

    Look in the frozen section. Frozen kale is great in salads just re-heated and frozen spinach is a good filler in soups, egg dishes etc. Where I am its the reverse, everything frozen is gone and everything fresh is untouched. Weird how ppl think.
  • icemom011icemom011 Posts: 885Member Member Posts: 885Member Member
    just_Tomek wrote: »
    Katmary71 wrote: »
    just_Tomek wrote: »
    Tub of salad for lunch during this let's call staycation

    lwc0yoh46ozn.jpg

    That looks awesome! I'm worried about my salads, the stores were out of the bins of lettuce I usually get, bins of spinach, bagged lettuce, most heads of lettuce, and bags of kale. I managed to get the last two bins of power greens at one store and a head of Romaine the produce man had just brought out. Hopefully it'll be easier to find this week.

    Look in the frozen section. Frozen kale is great in salads just re-heated and frozen spinach is a good filler in soups, egg dishes etc. Where I am its the reverse, everything frozen is gone and everything fresh is untouched. Weird how ppl think.

    Same for me, I'm still able to get my weekly fresh produce shopping done if i go early enough. Frozen section is empty, i was looking for some frozen spinach. Hope everyone here is staying well and healthy!
  • swirlybeeswirlybee Posts: 393Member, Premium Member Posts: 393Member, Premium Member
    Ever since purplefizzy started this thread (wow, a year+ already!!), my consumption of produce has increased significantly. I didn't realize how much until this pandemic. Frozen, fresh, and canned were all in very short supply, until this week. I was so happy when I went to the grocery store yesterday and the fresh produce is back!
  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    More beige food!


    Roasted organic cauliflower and golden beets, organic short grain brown rice, and a kimchi garnish. Flavors included caraway and fish sauce for the veggies.

    jumdx4gis4cs.jpg
  • just_Tomekjust_Tomek Posts: 8,521Member Member Posts: 8,521Member Member
    mtaratoot wrote: »
    More beige food!


    Roasted organic cauliflower and golden beets, organic short grain brown rice, and a kimchi garnish. Flavors included caraway and fish sauce for the veggies.

    jumdx4gis4cs.jpg

    After making the rice, throw it in a pan with the kimchi and the roasted veggies. You will get immediate flavour boost in everything here. It will also look pretties :) but I absolutely love the burned ends of the vegg. My kind of a dish, sans rice. Rice, I do not care for in any way shape or form (sushi does not apply).
  • just_Tomekjust_Tomek Posts: 8,521Member Member Posts: 8,521Member Member
    It’s gumbo making time.... getting the okra ready.

    (Those bags of frozen okra I never thought I’d use are coming in handy!


    What are you talking about. Roast that frozen okra. Amazing stuff. Transforms the texture and boosts the taste.

  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    just_Tomek wrote: »
    mtaratoot wrote: »
    More beige food!


    Roasted organic cauliflower and golden beets, organic short grain brown rice, and a kimchi garnish. Flavors included caraway and fish sauce for the veggies.

    jumdx4gis4cs.jpg

    After making the rice, throw it in a pan with the kimchi and the roasted veggies. You will get immediate flavour boost in everything here. It will also look pretties :) but I absolutely love the burned ends of the vegg. My kind of a dish, sans rice. Rice, I do not care for in any way shape or form (sushi does not apply).

    Actually, I really enjoyed the different flavors and textures keeping them separate. The kimchi was an afterthought. I love the stuff. I might make some kimchi fried rice, and yeah, starting with a roasted veggie might be quite tasty.

    I like almost any kind of rice, although only for sushi do I use white rice. I've become fond of sprouted rice, but I have to go across town to get it. I used the last of my short grain yesterday, and I have some brown basmati as well as a pound of sprouted. I don't like to keep too much on hand since brown rice goes rancid.

    But I also love barley. I have been a fan of Streaker Barley lately. It's has pretty blue streaks, but it's called "streaker" because it is "naked" (grows without a hull; it doesn't need to be de-hulled or pearled). It cooks as fast as pearled barley, but is a whole grain. If I am making vegetable miso soup or similar, I use hulled barley.

    I found red quinoa last year. I cook it from time to time if I want something that cooks super fast and has more protein. I'm torn about it, though, since MY eating it makes it harder for the cultures who developed using it as food less able to get it. I have a couple beets left and some parsnips I will probably try today along with something else. The onions have been FANTASTIC and crispy. I wanted to leave the cauliflower in just a little longer, but I dared not.

    I'll keep playing around with the roasting as long as it stays cool out. I don't like to run the oven in the summer. I even set up a camping stove out back and cook COFFEE outside to keep the house cooler.
  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    I know.

    More beige food. But.... it was the best workday lunch I've had in quite a while. I roasted some smaller russet potatoes that were just about to start growing eyes, a golden beet, and a parsnip. This is perhaps one of the greatest benefits of remote work. Well, that and every day is Casual Friday.

    5veodcmo9gok.png

    Radiator pasta for supper. With garlic and olive oil. I don't eat pasta that often, but since that's what folks have been stocking up on, I kind of got a hankering for it. I have some left from a couple river trips that we didn't use the whole package. I wonder if I have any pesto in the freezer.....
  • amtyrellamtyrell Posts: 1,448Member Member Posts: 1,448Member Member
    Hey can I ask this group for ideas? My garden is in early spring stages. Right now I have tons of parsley. How would you use?
    Also have tons of radishes as I stress planted too many. Ideas?
  • acpgeeacpgee Posts: 4,729Member Member Posts: 4,729Member Member
    For the parsley, you can freeze green sauces such as salsa verde, chimchurri and zhug. See whether the Italian, Argentinian or Yemeni version matches your appetite for spiciness.

    I like roasted radishes and would probably pickle excess.
  • just_Tomekjust_Tomek Posts: 8,521Member Member Posts: 8,521Member Member
    amtyrell wrote: »
    Hey can I ask this group for ideas? My garden is in early spring stages. Right now I have tons of parsley. How would you use?
    Also have tons of radishes as I stress planted too many. Ideas?

    Parsley - tabouli. Also stop thinking of this as just an herb. Think of it as a main salad ingredient, I love throwing a whole bunch into my salads.
    Radishes - eat raw, roast, pickle, preserve.
  • lemurcat2lemurcat2 Posts: 4,960Member Member Posts: 4,960Member Member
    Yes, echoing the others, radishes are great roasted and raw (with a bit of salt) or if you really have too much, pickle them. I had some on a big salad last night.

    I bought french breakfast radishes when my mom was here one time and she loved the idea of breakfast radishes and started eating regular radishes at breakfast. I always use mine up so quickly I don't have extras on hand, but I like that idea too.
  • mtaratootmtaratoot Posts: 2,532Member Member Posts: 2,532Member Member
    Parsley is good in large quantities in salad. Chop finely and add to potatoes. It's good for so many things. If you have some ten days from now, dip it in salt water and eat.

    For the radish - well, you should plant MORE. But just a few feet at a time. Staggered so they get mature a few at a time.
  • carakirkeycarakirkey Posts: 167Member Member Posts: 167Member Member
    amtyrell wrote: »
    Hey can I ask this group for ideas? My garden is in early spring stages. Right now I have tons of parsley. How would you use?
    Also have tons of radishes as I stress planted too many. Ideas?

    Awesome! If i have lots of excess herbs, i make herb butter and freeze it. Then you can just carve off a piece as you're cooking in the middle of winter, and still have fresh herb flavour.
  • acpgeeacpgee Posts: 4,729Member Member Posts: 4,729Member Member
    Salad with conference pear, blue cheese and candied pecan.
    e03z928luqj7.jpeg
Sign In or Register to comment.