For the love of Produce...
Replies
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just_Tomek wrote: »purplefizzy wrote: »Everything but the bagel, ala ‘Raver
Did you know they are perfectly shelf stable for at least a week? I only know because I forgot about them couple months ago. All the water gets baked out so chips for a week
Ohhh yea changed my user name... too old to be a ravr now lol
Shiiiiii, does that make me too old to be.... everything I am?
Probably.
I’ll let you know right after I finish ‘yiking’ to this song my best friend’s kid introduced me to...
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I am a roasted spagetti squash junkie. I also love beats and eat the green giant beat spirals (making myself makes such a mess), and riced cauliflower I buy big bags and costco. Loves those peppers and other produce as well. My love of veggies has helped me with MFP because I like eating in volume3
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just_Tomek wrote: »purplefizzy wrote: »Everything but the bagel, ala ‘Raver
Did you know they are perfectly shelf stable for at least a week? I only know because I forgot about them couple months ago. All the water gets baked out so chips for a week
Ohhh yea changed my user name... too old to be a ravr now lol
Too old is not a thing. It is not a thing for anything. Nice new user name, though. Nice to (re-)meetcha!
I don't recall having seen the King Oyster Mushrooms here, even at the best mushroom source I've found locally. Any reason it wouldn't work with others?0 -
Too old is not a thing. It is not a thing for anything. Nice new user name, though. Nice to (re-)meetcha!
AMEN. I'm not a huge recreational YouTuber (love the self-education possibilities, hate myself for getting sucked into the 'cats riding Roombas' spiral...) but saw a KICKING vid yesterday on a 72-year old woman crossfit phenom. She was doing stuff I've never mastered even at my various peaks and I've been pretty damn fit. I couldn't stop smiling.
Change is good and important. Nomenclature is important... the name IS the thing, in some cases. But Tom, you'll always be the Voice of Kitchen Wisdom to me
On topic: I'm noticing with my recent 'expiriments in veggie chips' that slice thickness is a major determining factor. Hard stuff like beets and carrots and squashes need paper thin slices or they become tooth-breakers. High water stuff like eggplant and zuke needs thicker slices to not just crumble up and disappear. Citrus is in the middle - high water, but the sugars crystalize and hold it together, so it's not subject to turning into tasty dust like my zucchini experiment did.
Mushrooms have various water contents, maybe just adjust accordingly?
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Seconded! (Such a practical voice, too - insightful and provocative, never snooty about food.purplefizzy wrote: »<snip for length>
Change is good and important. Nomenclature is important... the name IS the thing, in some cases. But Tom, you'll always be the Voice of Kitchen Wisdom to me
).
On topic: I'm noticing with my recent 'expiriments in veggie chips' that slice thickness is a major determining factor. Hard stuff like beets and carrots and squashes need paper thin slices or they become tooth-breakers. High water stuff like eggplant and zuke needs thicker slices to not just crumble up and disappear. Citrus is in the middle - high water, but the sugars crystalize and hold it together, so it's not subject to turning into tasty dust like my zucchini experiment did.
Mushrooms have various water contents, maybe just adjust accordingly?
Sounds like a plan. I'll be looking at my local Asian markets (we have plenty), but will consider trying some of the other tougher varieties, if I can't find those.
Side comment: With the beets, particularly, I'd be struggling not to eat quite a few of them at the raw "veggie carpaccio" stage of that project . Well, not struggling: I'd eat them.
I hate buying new kitchen stuff (I'm old, have lots, most in disuse), but keep feeling like I maybe really do need a mandoline. (I saw your recommendation about brand in another post, purplefizzy. Part of my problem is that I'd really like one that's cabbage-friendly, but then it's big and more storage fuss.)
Great thread - giving me so many good ideas!2 -
I have always hated tomatoes. But I like them in fresh pico & bruschetta... couldn’t figure it out. Then I saw a recipe to roast them. They are amazing. They taste nothing like the tomatoes I know. They are a touch smoky, a bit sweet and they literally pop in your mouth - like the freshest, most succulent little bite of tomato sauce (which I don’t love either)... but this is different.
I also usually hate peppers but I’ve been roasting them too and I love them.
Both are done with a light drizzle of olive oil and salt & pepper. That’s all. Tonight we are adding them to scrambled eggs.4 -
I should have taken a photo, but yesterday was my first time using endive and radicchio! I made a shrimp salad with both + arugula, with orange slices. Wasn't crazy about the raw radicchio flavor, but I was pleasantly surprised at the gentle, clean endive flavor. Will buy again! Anybody have favorite ways of using/cooking radicchio? I have a little bit left.1
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allieeveryday wrote: »I should have taken a photo, but yesterday was my first time using endive and radicchio! I made a shrimp salad with both + arugula, with orange slices. Wasn't crazy about the raw radicchio flavor, but I was pleasantly surprised at the gentle, clean endive flavor. Will buy again! Anybody have favorite ways of using/cooking radicchio? I have a little bit left.
Radicccio I like grilled- quarter it, rub cut sides with OO (or spray, I’m lazy and I like the Tuscan OO manual spray at TJoes, it has no propellant in it and no weird stuff), S&P, grill to charred.
Makes a great salad with goat cheese, balsamic reduction, walnuts.3 -
just_Tomek wrote: »allieeveryday wrote: »I should have taken a photo, but yesterday was my first time using endive and radicchio! I made a shrimp salad with both + arugula, with orange slices. Wasn't crazy about the raw radicchio flavor, but I was pleasantly surprised at the gentle, clean endive flavor. Will buy again! Anybody have favorite ways of using/cooking radicchio? I have a little bit left.
Endive make excellent boats for tuna or egg salads
Second the endive boats.
Something I only really use for company - for myself I’m flavor and texture oriented, presentation sometimes takes a dive in the name of time efficiency:)
I like endive with fragile cheese in it (bleu, goat), pecan or pistachio ground over. Such an easy app and people think you are a genius.1 -
just_Tomek wrote: »Vegan Letcho (and I am very very far away from being a Vegan hehe) makes two of these large plates in the picture. I made this in Instantpot but you can make this in a normal pot as well. Cooking time should be around 10-15 minutes covered. Search for "TC - Letcho" in recipes.
Medium sized onion.
3 cloves of garlic minced.
Head of young spring cabbage shredded with core cut out (munch on that) (500g for me)
Package of smoked tofu (240g for me)
About half bunch of fresh dill.
1 cup of veggie stock or water
salt, pepper to taste
1tbs smoked Hungarian paprika
1tbs marjoram or thyme
1tbs tomato paste
Spray IP with oil of choice and set to saute.
When hot saute tofu until crisp and remove.
Spray again and saute your onions until soft. Add in garlic and saute until fragrent.
Cancel saute.
Add in cabbage, stock, spices and tomato paste and stir.
High Pressure for 5 minutes.
Quick release, lid off, stir, add in tofu and dill, stir and cover.
Let it sit for 5 minutes.
Serve with fresh crusty bread. I had this for dinner but I am a volume eater. This could easily serve two normal hungry human beings
Nutrition Facts
Servings 1.0
Amount Per Serving
calories 539
% Daily Value *
Total Fat 13 g 21 %
Saturated Fat 1 g 3 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 646 mg 27 %
Potassium 2488 mg 71 %
Total Carbohydrate 83 g 28 %
Dietary Fiber 35 g 140 %
Sugars 41 g
Protein 39 g 78 %
Vitamin A 94 %
Vitamin C 624 %
Calcium 92 %
Iron 71 %
YES to smoked proper paprika.
I was late to come to the paprika game. Never thought it tasted like much.
As it turns out, I was just missing the ‘smoked’ part.
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@just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!
Oyster chips coming this week.
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just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »Vegan Letcho (and I am very very far away from being a Vegan hehe) makes two of these large plates in the picture. I made this in Instantpot but you can make this in a normal pot as well. Cooking time should be around 10-15 minutes covered. Search for "TC - Letcho" in recipes.
Medium sized onion.
3 cloves of garlic minced.
Head of young spring cabbage shredded with core cut out (munch on that) (500g for me)
Package of smoked tofu (240g for me)
About half bunch of fresh dill.
1 cup of veggie stock or water
salt, pepper to taste
1tbs smoked Hungarian paprika
1tbs marjoram or thyme
1tbs tomato paste
Spray IP with oil of choice and set to saute.
When hot saute tofu until crisp and remove.
Spray again and saute your onions until soft. Add in garlic and saute until fragrent.
Cancel saute.
Add in cabbage, stock, spices and tomato paste and stir.
High Pressure for 5 minutes.
Quick release, lid off, stir, add in tofu and dill, stir and cover.
Let it sit for 5 minutes.
Serve with fresh crusty bread. I had this for dinner but I am a volume eater. This could easily serve two normal hungry human beings
Nutrition Facts
Servings 1.0
Amount Per Serving
calories 539
% Daily Value *
Total Fat 13 g 21 %
Saturated Fat 1 g 3 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 646 mg 27 %
Potassium 2488 mg 71 %
Total Carbohydrate 83 g 28 %
Dietary Fiber 35 g 140 %
Sugars 41 g
Protein 39 g 78 %
Vitamin A 94 %
Vitamin C 624 %
Calcium 92 %
Iron 71 %
YES to smoked proper paprika.
I was late to come to the paprika game. Never thought it tasted like much.
As it turns out, I was just missing the ‘smoked’ part.
If you havent, try to find smoked tofu. Absolutely amazing.
Smoked tofu has been a near-staple for me lately. I just finished a couple of mini-pita sandwiches with smoked tofu, mustard, cheese, onion, and raw sauerkraut (a kind with dill pickle sliver-slices in it).1 -
purplefizzy wrote: »
@just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!
Oyster chips coming this week.
What a great price too!0 -
purplefizzy wrote: »
@just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!
Oyster chips coming this week.
What a great price too!
Ranch99 for the win. They rarely let me down
Eyeballed these today. Now that I know what to do with them they’re on the list:
“Moqua has many other vernacular names including fuzzy melon, winter melon and winter gourd. It is a member of the cucurbit family (cucumber), hence its fruits sprout from sprawling vines. The plant is cultivated for its fruit, however, its leaves, shoots and tendrils can be used as cooking or salad greens.”
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purplefizzy wrote: »
@just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!
Oyster chips coming this week.
Got distracted by the liquid smoke in the cabinet.
Oyster shrooms became oyster jerky.
Sliced and marinated in a wild combo of:
-coconut aminos
-Worcestershire
-liquid smoke
-garlic powder
-cracked black pepper
-sriracha
-bit of brown Truvia
-splash apple cider
-loads of everyday seasoning (onion, garlic, Chile pepper, sea salt, mustard seed, coriander, paprika)
-dash sesame oil
170F till chewy.
Would have gone lower but oven restraints.
Instead periodically turned off then turned back on.
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just_Tomek wrote: »purplefizzy wrote: »purplefizzy wrote: »
@just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!
Oyster chips coming this week.
Got distracted by the liquid smoke in the cabinet.
Oyster shrooms became oyster jerky.
Sliced and marinated in a wild combo of:
-coconut aminos
-Worcestershire
-liquid smoke
-garlic powder
-cracked black pepper
-sriracha
-bit of brown Truvia
-splash apple cider
-loads of everyday seasoning (onion, garlic, Chile pepper, sea salt, mustard seed, coriander, paprika)
-dash sesame oil
170F till chewy.
Would have gone lower but oven restraints.
Instead periodically turned off then turned back on.
With the amount of "drying" you do I am surprised you dont own a food dehydrator. I have one and use it all the time. Much easier and convenient than the oven method.
California. Small-space living. Took me forever to invest in the instant pot, because it takes up so much real estate in the cupboard.
I am considering one tho - I’m also considering an icecream maker but the one I want is 700 and that would be dangerous. I would then need to make SO MUCH ICECREAM to justify it.
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Giant bowl of spiralized stuff.
Kohlrabi, chayote, daikon, Asian pear.
Lime, grated ginger, sea salt dressing (so far. May add stuff.)
Sauerkraut (is that really spelling? Spellcheck wants it to be so.) Will use this to make Tom’s sauerkraut salad. Finding proper kraut not easy in my area and cabbage .50/lb.
Cauli-flax-psyllium-dried onion (& spices inc Tumeric) ‘neat-balls’ - these are experimental, Ive been doing flax/psyllium/dried onion ‘popover’ thingies lately. Nearly perfected but still playing with oven temp/time to get texture right. Not-meatballz I’m flying totally blind here. We’ll see. Starting oven low & slow to initially dry, then will spray with oil and crank it up to crisp.
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@purplefizzy Love the foodporn cornucopia of colors!!
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just_Tomek wrote: »purplefizzy wrote: »
The dragon fruit is a thing of beauty isnt it.purplefizzy wrote: »Giant bowl of spiralized stuff.
Kohlrabi, chayote, daikon, Asian pear.
Lime, grated ginger, sea salt dressing (so far. May add stuff.)
Sauerkraut (is that really spelling? Spellcheck wants it to be so.) Will use this to make Tom’s sauerkraut salad. Finding proper kraut not easy in my area and cabbage .50/lb.
Cauli-flax-psyllium-dried onion (& spices inc Tumeric) ‘neat-balls’ - these are experimental, Ive been doing flax/psyllium/dried onion ‘popover’ thingies lately. Nearly perfected but still playing with oven temp/time to get texture right. Not-meatballz I’m flying totally blind here. We’ll see. Starting oven low & slow to initially dry, then will spray with oil and crank it up to crisp.
Make sure that the liquid in your sauerkrout is above the cabbage. Ideally you should weight this down with something heavy like a rock. Find a rock that fits your jar, scrab it clean, wrap in plastic wrap and place on top.
Also, did you try any ethnic type store to buy it ready? Any Polish or German type place will have it 100%.
My mom used to make a killer sauerkraut, just like that, with a rock, but in a big pot instead of a glass jar.1 -
just_Tomek wrote: »purplefizzy wrote: »
The dragon fruit is a thing of beauty isnt it.purplefizzy wrote: »Giant bowl of spiralized stuff.
Kohlrabi, chayote, daikon, Asian pear.
Lime, grated ginger, sea salt dressing (so far. May add stuff.)
Sauerkraut (is that really spelling? Spellcheck wants it to be so.) Will use this to make Tom’s sauerkraut salad. Finding proper kraut not easy in my area and cabbage .50/lb.
Cauli-flax-psyllium-dried onion (& spices inc Tumeric) ‘neat-balls’ - these are experimental, Ive been doing flax/psyllium/dried onion ‘popover’ thingies lately. Nearly perfected but still playing with oven temp/time to get texture right. Not-meatballz I’m flying totally blind here. We’ll see. Starting oven low & slow to initially dry, then will spray with oil and crank it up to crisp.
Make sure that the liquid in your sauerkrout is above the cabbage. Ideally you should weight this down with something heavy like a rock. Find a rock that fits your jar, scrab it clean, wrap in plastic wrap and place on top.
Also, did you try any ethnic type store to buy it ready? Any Polish or German type place will have it 100%.
My mom used to make a killer sauerkraut, just like that, with a rock, but in a big pot instead of a glass jar.
Now, with rock!
I’d include pic but app is being wonky.
Thanks for the tips, GOLD as always!0 -
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@just_Tomek Those are the ones above- they look lame but they have been helpful in preventing explosive juice all over when I burp my ferments.. the climate here means that sometimes stuff ferments really fast and I like to add grated ginger to my kraut which gets explosive as all hell 1
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Y'all are making me hungry for roasted veggies! I live in an RV and my countertop oven finally breathed its last, so I have to save for its replacement. I LOVE roasted Brussels sprouts! I've converted many people to liking them!
Question...since my oven is out and I now want roasted veggies, do you have any suggestions? I have an electric skillet, a microwave, and a hot plate. Half a bag of stir fry veggies is in the freezer. Time to use it!!0 -
I roast a lot of my veggies stovetop on a cast iron skillet so you can certainly do it on an electric skillet. It'll roast quicker than in the oven so you'll have to be more diligent on keeping an eye on it. I roast mine about 3 minutes per side, depending on thickness. Your roast time my be different.1
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This is a beautiful thread! I adore asparagus, green beans, broccoli, eggplant, sweet potato...just thinking about it is making me want to eat all of these things
My current love affair is with brussels sprouts. UGH! It started when I got a roasted brussels sprouts and goat cheese salad at a restaurant last winter, which was absolutely fabulous. I haven't yet managed to recreate that flavor in my own kitchen but I love to buy frozen ones on the cheap and oven-roast them with a drizzling of garlic and oil. WOW.1 -
just_Tomek wrote: »Thanx both. Will these work as simple lid replacements? Do they hold the seal well?
The let out enough air thru the hole in the nipple to allow for fermentation without explosion, but when I’m happy with the culture level of stuff I replace with a regular lid and refrigerate. I don’t do true preserves in terms of pressure cook sealing, etc - too fancy for me and I don’t do batches so large that it’s an issue for me.
I don’t use them for preserved lemons (current project) because they don’t seem to need the tiny bit of air release. I also don’t refrigerate these because the garlic-lemon combo seems to be antibacterial enough that I never see or smell anything suspicious. I’m not super weird about food safety on things other than raw meat handling. I have a pretty good sense of smell and a dog. If dog will eat it, it’s safe.
She’s omnivorous and jicama isn’t safe around her- she’ll steal bites!!
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FinntheVeggie wrote: »This is a beautiful thread! I adore asparagus, green beans, broccoli, eggplant, sweet potato...just thinking about it is making me want to eat all of these things
My current love affair is with brussels sprouts. UGH! It started when I got a roasted brussels sprouts and goat cheese salad at a restaurant last winter, which was absolutely fabulous. I haven't yet managed to recreate that flavor in my own kitchen but I love to buy frozen ones on the cheap and oven-roast them with a drizzling of garlic and oil. WOW.
Lots of people have great Brussels methods, but I’ll share my fave for batch-cooking/showing off.
Early in day/prep stage:
Halve the sprouts, par-cook for just a few minutes (like 1 or 2) in boiling salted water. (Till bright green) then plunge in ice bath. At this point you can dry off and store in fridge for later.
-if you do bacon, fry a few strips. Drain, crumble, and reserve a bit of grease in the pan
When ready to eat:
Small batch/Skillet:
-OO or some form of fat in skillet (coconut spray ok), get it hot (**if using bacon, can use the residual fat here)
-add some aromatics (shaved onion, chopped garlic, shallot, whatever you like) and sauté a few minutes
-add the sprouts, get some char on them: med high heat
-add a thinly sliced Granny Smith apple, cook for a few minutes
-add bacon crumbles if doing that
-remove from heat. Splash GOOD apple cider vinegar on them, salt/pepper to taste. Serve.
Oven/batch cook method:
Combine everything but the apple cider vinegar. Use a bit more oil. Spread on sheet pan covered with oiled foil or silicone mat.
Roast the beejezus outta them, high heat, stirring occasionally.
Heat. Heat. Heat. Fat. Salt. Acid (vinegar in this case.) Brings our the beautiful. I’ve converted so many people to sprouts with this recipe, but I’m a dedicated unabashed produce pusher and make it a life principle to get people to eat the rainbow.
If everyone ate enough veggies, it would eventually push the crap from their diets (and their bodies.) Then people would be nicer because they would feel better. Then they would start respecting the planet that provides said life-changing veggies. Maybe even each other. Maybe we’d have a shot at solving some actual problems if we weren’t all walking around in western-diet-correlated physical misery, brain fog, and dis-ease.
Saving the world, one vegetable at a time.
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Y'all are making me hungry for roasted veggies! I live in an RV and my countertop oven finally breathed its last, so I have to save for its replacement. I LOVE roasted Brussels sprouts! I've converted many people to liking them!
Question...since my oven is out and I now want roasted veggies, do you have any suggestions? I have an electric skillet, a microwave, and a hot plate. Half a bag of stir fry veggies is in the freezer. Time to use it!!
Sometimes I par-cook in micro, uncovered, to draw out some water. Drain, then electric-skillet finish them, high heat. 0 -
Y'all are making me hungry for roasted veggies! I live in an RV and my countertop oven finally breathed its last, so I have to save for its replacement. I LOVE roasted Brussels sprouts! I've converted many people to liking them!
Question...since my oven is out and I now want roasted veggies, do you have any suggestions? I have an electric skillet, a microwave, and a hot plate. Half a bag of stir fry veggies is in the freezer. Time to use it!!
I have an acti-fry and I LOVE it! It's just hubby and I so it uses a lot less energy than the oven when roasting just enough veggies for supper, and everything gets nice and crispy for very little oil.
Note that it is not the same thing as an air fryer, an air fryer has a basket whereas the actifry stirs food around but they both cook with forced air.0
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