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Underrated foods?

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  • pancakerunnerpancakerunner Member, Premium Posts: 5,294 Member Member, Premium Posts: 5,294 Member
    rye bread!
  • Noreenmarie1234Noreenmarie1234 Member Posts: 6,066 Member Member Posts: 6,066 Member
    rye bread!

    Oh yes and pumpernickel my favorite.

  • pancakerunnerpancakerunner Member, Premium Posts: 5,294 Member Member, Premium Posts: 5,294 Member
    rye bread!

    Oh yes and pumpernickel my favorite.

    my fave at summer parties

    ksjjjff6ks28.png
  • AnnPT77AnnPT77 Member, Premium Posts: 18,075 Member Member, Premium Posts: 18,075 Member
    All Winter squash is good, but this is the best one I've found so far (an heirloom, usually called Georgia Candy Roaster; some close types are Pink Banana and Pink Ball - the latter is of course a more round shape). IMO Acorn Squash is less desirable - a convenient size, but more watery. The downside (maybe) of these heirlooms is that they're huuuuuge (those are pints of blackberries & black raspberries in the photo). These are meaty, richer-tasting, and have nice plump seeds that are delicious roasted with a little good chili powder and popcorn salt (plus a bit of olive oil so the spices stick).
    83roqfbya7mp.jpg
  • pancakerunnerpancakerunner Member, Premium Posts: 5,294 Member Member, Premium Posts: 5,294 Member
  • pancakerunnerpancakerunner Member, Premium Posts: 5,294 Member Member, Premium Posts: 5,294 Member
    I think a good greek salad is highly underrated. feta, red onion, tomatoes, cucumber and some olive oil.
  • lemurcat2lemurcat2 Member, Premium Posts: 6,464 Member Member, Premium Posts: 6,464 Member
    Love greek salad. (But the dressing is typically a vinaigrette not just olive oil.)
    edited August 2020
  • janejellyrolljanejellyroll Member, Premium Posts: 24,548 Member Member, Premium Posts: 24,548 Member
    lemurcat2 wrote: »
    Love greek salad. (But the dressing is typically a vinaigrette not just olive oil.)

    Greek salad is amazing. I would also add a handful of kalamata olives and some banana peppers.
  • lemurcat2lemurcat2 Member, Premium Posts: 6,464 Member Member, Premium Posts: 6,464 Member
    lemurcat2 wrote: »
    Love greek salad. (But the dressing is typically a vinaigrette not just olive oil.)

    Greek salad is amazing. I would also add a handful of kalamata olives and some banana peppers.

    Yes on both.
  • pancakerunnerpancakerunner Member, Premium Posts: 5,294 Member Member, Premium Posts: 5,294 Member
    lemurcat2 wrote: »
    lemurcat2 wrote: »
    Love greek salad. (But the dressing is typically a vinaigrette not just olive oil.)

    Greek salad is amazing. I would also add a handful of kalamata olives and some banana peppers.

    Yes on both.

    amen!
  • MikePfirrmanMikePfirrman Member Posts: 2,247 Member Member Posts: 2,247 Member
    Related to Greek Salads, I've been on a homemade falafel kick. They really are super easy to make. Because I'm Celiac, I wasn't finding mixes that were GF.

    The key is just soaking real (not canned) chickpeas overnight -- around one to two cups. 24 hours is best, with a tsp of baking soda to minimize, ehummm... The next day drain them, add an onion, cilantro or parsley, cumin, a couple of TBSs of flour (I use GF and it works out great), a tsp of Baking Powder, some garlic, a jalapeno and coriander, salt/pepper and pulse in food processor. They will look pretty dry and if you need do drizzle a little water in them until they just form balls that stick together.

    The only issue has been now I can't make a greek salad for my wife without the falafels, she loves them so much. I just brown them in a little olive oil and finish in the oven on foil. So good with greek salads.

    I also make a Tzatziki sauce as well for my wife out of DF yogurt to go with it.

    I used to go to this Lebanese place in Ohio. I miss it. But their Greek Dressing was amazing. They put so much lemon zest on their salad and have lemon cuttings in their olive oil. OMG it was so good. I try to emulate that with half lemon juice and vinegar and lots and lots of zest on the salad when I do my dressing.

    Another underrated food -- Panang Curry. I would kill for a great Thai Panang Curry. So hard to find in Tucson. One place is decent but it's an hour from my house!
    edited August 2020
  • lemurcat2lemurcat2 Member, Premium Posts: 6,464 Member Member, Premium Posts: 6,464 Member
    Speaking of chickpeas, I decided to get my mini food processor out to play around with it, and made some hommus. Tasty.
  • pancakerunnerpancakerunner Member, Premium Posts: 5,294 Member Member, Premium Posts: 5,294 Member

    Related to Greek Salads, I've been on a homemade falafel kick. They really are super easy to make. Because I'm Celiac, I wasn't finding mixes that were GF.

    The key is just soaking real (not canned) chickpeas overnight -- around one to two cups. 24 hours is best, with a tsp of baking soda to minimize, ehummm... The next day drain them, add an onion, cilantro or parsley, cumin, a couple of TBSs of flour (I use GF and it works out great), a tsp of Baking Powder, some garlic, a jalapeno and coriander, salt/pepper and pulse in food processor. They will look pretty dry and if you need do drizzle a little water in them until they just form balls that stick together.

    The only issue has been now I can't make a greek salad for my wife without the falafels, she loves them so much. I just brown them in a little olive oil and finish in the oven on foil. So good with greek salads.

    I also make a Tzatziki sauce as well for my wife out of DF yogurt to go with it.

    I used to go to this Lebanese place in Ohio. I miss it. But their Greek Dressing was amazing. They put so much lemon zest on their salad and have lemon cuttings in their olive oil. OMG it was so good. I try to emulate that with half lemon juice and vinegar and lots and lots of zest on the salad when I do my dressing.

    Another underrated food -- Panang Curry. I would kill for a great Thai Panang Curry. So hard to find in Tucson. One place is decent but it's an hour from my house!

    tzatziki sauce is my favorite ever
  • AnnPT77AnnPT77 Member, Premium Posts: 18,075 Member Member, Premium Posts: 18,075 Member
    Related to Greek Salads, I've been on a homemade falafel kick. They really are super easy to make. Because I'm Celiac, I wasn't finding mixes that were GF.

    The key is just soaking real (not canned) chickpeas overnight -- around one to two cups. 24 hours is best, with a tsp of baking soda to minimize, ehummm... The next day drain them, add an onion, cilantro or parsley, cumin, a couple of TBSs of flour (I use GF and it works out great), a tsp of Baking Powder, some garlic, a jalapeno and coriander, salt/pepper and pulse in food processor. They will look pretty dry and if you need do drizzle a little water in them until they just form balls that stick together.

    The only issue has been now I can't make a greek salad for my wife without the falafels, she loves them so much. I just brown them in a little olive oil and finish in the oven on foil. So good with greek salads.

    I also make a Tzatziki sauce as well for my wife out of DF yogurt to go with it.

    I used to go to this Lebanese place in Ohio. I miss it. But their Greek Dressing was amazing. They put so much lemon zest on their salad and have lemon cuttings in their olive oil. OMG it was so good. I try to emulate that with half lemon juice and vinegar and lots and lots of zest on the salad when I do my dressing.

    Another underrated food -- Panang Curry. I would kill for a great Thai Panang Curry. So hard to find in Tucson. One place is decent but it's an hour from my house!

    tzatziki sauce is my favorite ever

    Skordalia equally good, IMO, maybe better. More calorie-laden, in most recipes, though.
  • MikePfirrmanMikePfirrman Member Posts: 2,247 Member Member Posts: 2,247 Member
    AnnPT77 wrote: »
    Related to Greek Salads, I've been on a homemade falafel kick. They really are super easy to make. Because I'm Celiac, I wasn't finding mixes that were GF.

    The key is just soaking real (not canned) chickpeas overnight -- around one to two cups. 24 hours is best, with a tsp of baking soda to minimize, ehummm... The next day drain them, add an onion, cilantro or parsley, cumin, a couple of TBSs of flour (I use GF and it works out great), a tsp of Baking Powder, some garlic, a jalapeno and coriander, salt/pepper and pulse in food processor. They will look pretty dry and if you need do drizzle a little water in them until they just form balls that stick together.

    The only issue has been now I can't make a greek salad for my wife without the falafels, she loves them so much. I just brown them in a little olive oil and finish in the oven on foil. So good with greek salads.

    I also make a Tzatziki sauce as well for my wife out of DF yogurt to go with it.

    I used to go to this Lebanese place in Ohio. I miss it. But their Greek Dressing was amazing. They put so much lemon zest on their salad and have lemon cuttings in their olive oil. OMG it was so good. I try to emulate that with half lemon juice and vinegar and lots and lots of zest on the salad when I do my dressing.

    Another underrated food -- Panang Curry. I would kill for a great Thai Panang Curry. So hard to find in Tucson. One place is decent but it's an hour from my house!

    tzatziki sauce is my favorite ever

    Skordalia equally good, IMO, maybe better. More calorie-laden, in most recipes, though.

    I'm intrigued now. I might have to make that.

    @pancakerunner - the Tzatziki I make is good. Not sure if it's as good as the ones with real Greek yogurt. I have to make it with Dairy free yogurt like Kite Hill.

    I had also never had Za'atar sauce until my daughter came home for a few months during the lockdowns. That drizzled lightly over the falafels before I dredge them in Tzatziki. Mmm, mmm good.
    edited August 2020
  • AnnPT77AnnPT77 Member, Premium Posts: 18,075 Member Member, Premium Posts: 18,075 Member
    AnnPT77 wrote: »
    Related to Greek Salads, I've been on a homemade falafel kick. They really are super easy to make. Because I'm Celiac, I wasn't finding mixes that were GF.

    The key is just soaking real (not canned) chickpeas overnight -- around one to two cups. 24 hours is best, with a tsp of baking soda to minimize, ehummm... The next day drain them, add an onion, cilantro or parsley, cumin, a couple of TBSs of flour (I use GF and it works out great), a tsp of Baking Powder, some garlic, a jalapeno and coriander, salt/pepper and pulse in food processor. They will look pretty dry and if you need do drizzle a little water in them until they just form balls that stick together.

    The only issue has been now I can't make a greek salad for my wife without the falafels, she loves them so much. I just brown them in a little olive oil and finish in the oven on foil. So good with greek salads.

    I also make a Tzatziki sauce as well for my wife out of DF yogurt to go with it.

    I used to go to this Lebanese place in Ohio. I miss it. But their Greek Dressing was amazing. They put so much lemon zest on their salad and have lemon cuttings in their olive oil. OMG it was so good. I try to emulate that with half lemon juice and vinegar and lots and lots of zest on the salad when I do my dressing.

    Another underrated food -- Panang Curry. I would kill for a great Thai Panang Curry. So hard to find in Tucson. One place is decent but it's an hour from my house!

    tzatziki sauce is my favorite ever

    Skordalia equally good, IMO, maybe better. More calorie-laden, in most recipes, though.

    I'm intrigued now. I might have to make that.

    @pancakerunner - the Tzatziki I make is good. Not sure if it's as good as the ones with real Greek yogurt. I have to make it with Dairy free yogurt like Kite Hill.

    I had also never had Za'atar sauce until my daughter came home for a few months during the lockdowns. That drizzled lightly over the falafels before I dredge them in Tzatziki. Mmm, mmm good.

    There are some other Middle Eastern sauces in that garlicky spectrum that are pretty delicious, too, such as Lebanese Toum (basically an emulsion of garlic, olive oil, lemon juice, salt (rich! caloric!). Perhaps you've had them.

    I'm pretty much in love with anything garlicky.
  • beulah81beulah81 Member Posts: 168 Member Member Posts: 168 Member
    AnnPT77 wrote: »
    AnnPT77 wrote: »
    Related to Greek Salads, I've been on a homemade falafel kick. They really are super easy to make. Because I'm Celiac, I wasn't finding mixes that were GF.

    The key is just soaking real (not canned) chickpeas overnight -- around one to two cups. 24 hours is best, with a tsp of baking soda to minimize, ehummm... The next day drain them, add an onion, cilantro or parsley, cumin, a couple of TBSs of flour (I use GF and it works out great), a tsp of Baking Powder, some garlic, a jalapeno and coriander, salt/pepper and pulse in food processor. They will look pretty dry and if you need do drizzle a little water in them until they just form balls that stick together.

    The only issue has been now I can't make a greek salad for my wife without the falafels, she loves them so much. I just brown them in a little olive oil and finish in the oven on foil. So good with greek salads.

    I also make a Tzatziki sauce as well for my wife out of DF yogurt to go with it.

    I used to go to this Lebanese place in Ohio. I miss it. But their Greek Dressing was amazing. They put so much lemon zest on their salad and have lemon cuttings in their olive oil. OMG it was so good. I try to emulate that with half lemon juice and vinegar and lots and lots of zest on the salad when I do my dressing.

    Another underrated food -- Panang Curry. I would kill for a great Thai Panang Curry. So hard to find in Tucson. One place is decent but it's an hour from my house!

    tzatziki sauce is my favorite ever

    Skordalia equally good, IMO, maybe better. More calorie-laden, in most recipes, though.

    I'm intrigued now. I might have to make that.

    @pancakerunner - the Tzatziki I make is good. Not sure if it's as good as the ones with real Greek yogurt. I have to make it with Dairy free yogurt like Kite Hill.

    I had also never had Za'atar sauce until my daughter came home for a few months during the lockdowns. That drizzled lightly over the falafels before I dredge them in Tzatziki. Mmm, mmm good.

    There are some other Middle Eastern sauces in that garlicky spectrum that are pretty delicious, too, such as Lebanese Toum (basically an emulsion of garlic, olive oil, lemon juice, salt (rich! caloric!). Perhaps you've had them.

    I'm pretty much in love with anything garlicky.

    Toum is delicious! I remember slathering copious amounts of it on my pita bread before MFP. Then one day I decided to make it myself and was horrified when I calculated calories per serving. I must have eaten half of my TDEE everytime we had it on the menu.

    Za'atar is so versatile. It's delicious on flatbreads, grains, yogurt and salad!
  • VegjoyPVegjoyP Member Posts: 1,273 Member Member Posts: 1,273 Member
    AnnPT77 wrote: »
    AnnPT77 wrote: »
    Related to Greek Salads, I've been on a homemade falafel kick. They really are super easy to make. Because I'm Celiac, I wasn't finding mixes that were GF.

    The key is just soaking real (not canned) chickpeas overnight -- around one to two cups. 24 hours is best, with a tsp of baking soda to minimize, ehummm... The next day drain them, add an onion, cilantro or parsley, cumin, a couple of TBSs of flour (I use GF and it works out great), a tsp of Baking Powder, some garlic, a jalapeno and coriander, salt/pepper and pulse in food processor. They will look pretty dry and if you need do drizzle a little water in them until they just form balls that stick together.

    The only issue has been now I can't make a greek salad for my wife without the falafels, she loves them so much. I just brown them in a little olive oil and finish in the oven on foil. So good with greek salads.

    I also make a Tzatziki sauce as well for my wife out of DF yogurt to go with it.

    I used to go to this Lebanese place in Ohio. I miss it. But their Greek Dressing was amazing. They put so much lemon zest on their salad and have lemon cuttings in their olive oil. OMG it was so good. I try to emulate that with half lemon juice and vinegar and lots and lots of zest on the salad when I do my dressing.

    Another underrated food -- Panang Curry. I would kill for a great Thai Panang Curry. So hard to find in Tucson. One place is decent but it's an hour from my house!

    tzatziki sauce is my favorite ever

    Skordalia equally good, IMO, maybe better. More calorie-laden, in most recipes, though.

    I'm intrigued now. I might have to make that.

    @pancakerunner - the Tzatziki I make is good. Not sure if it's as good as the ones with real Greek yogurt. I have to make it with Dairy free yogurt like Kite Hill.

    I had also never had Za'atar sauce until my daughter came home for a few months during the lockdowns. That drizzled lightly over the falafels before I dredge them in Tzatziki. Mmm, mmm good.

    There are some other Middle Eastern sauces in that garlicky spectrum that are pretty delicious, too, such as Lebanese Toum (basically an emulsion of garlic, olive oil, lemon juice, salt (rich! caloric!). Perhaps you've had them.

    I'm pretty much in love with anything garlicky.

    I got a plant based Tzatziki dip by Good Foods, its awesome!
  • pancakerunnerpancakerunner Member, Premium Posts: 5,294 Member Member, Premium Posts: 5,294 Member
    AnnPT77 wrote: »
    Related to Greek Salads, I've been on a homemade falafel kick. They really are super easy to make. Because I'm Celiac, I wasn't finding mixes that were GF.

    The key is just soaking real (not canned) chickpeas overnight -- around one to two cups. 24 hours is best, with a tsp of baking soda to minimize, ehummm... The next day drain them, add an onion, cilantro or parsley, cumin, a couple of TBSs of flour (I use GF and it works out great), a tsp of Baking Powder, some garlic, a jalapeno and coriander, salt/pepper and pulse in food processor. They will look pretty dry and if you need do drizzle a little water in them until they just form balls that stick together.

    The only issue has been now I can't make a greek salad for my wife without the falafels, she loves them so much. I just brown them in a little olive oil and finish in the oven on foil. So good with greek salads.

    I also make a Tzatziki sauce as well for my wife out of DF yogurt to go with it.

    I used to go to this Lebanese place in Ohio. I miss it. But their Greek Dressing was amazing. They put so much lemon zest on their salad and have lemon cuttings in their olive oil. OMG it was so good. I try to emulate that with half lemon juice and vinegar and lots and lots of zest on the salad when I do my dressing.

    Another underrated food -- Panang Curry. I would kill for a great Thai Panang Curry. So hard to find in Tucson. One place is decent but it's an hour from my house!

    tzatziki sauce is my favorite ever

    Skordalia equally good, IMO, maybe better. More calorie-laden, in most recipes, though.

    I'm just not a huge fan of garlic :(
  • AnnPT77AnnPT77 Member, Premium Posts: 18,075 Member Member, Premium Posts: 18,075 Member
    AnnPT77 wrote: »
    Related to Greek Salads, I've been on a homemade falafel kick. They really are super easy to make. Because I'm Celiac, I wasn't finding mixes that were GF.

    The key is just soaking real (not canned) chickpeas overnight -- around one to two cups. 24 hours is best, with a tsp of baking soda to minimize, ehummm... The next day drain them, add an onion, cilantro or parsley, cumin, a couple of TBSs of flour (I use GF and it works out great), a tsp of Baking Powder, some garlic, a jalapeno and coriander, salt/pepper and pulse in food processor. They will look pretty dry and if you need do drizzle a little water in them until they just form balls that stick together.

    The only issue has been now I can't make a greek salad for my wife without the falafels, she loves them so much. I just brown them in a little olive oil and finish in the oven on foil. So good with greek salads.

    I also make a Tzatziki sauce as well for my wife out of DF yogurt to go with it.

    I used to go to this Lebanese place in Ohio. I miss it. But their Greek Dressing was amazing. They put so much lemon zest on their salad and have lemon cuttings in their olive oil. OMG it was so good. I try to emulate that with half lemon juice and vinegar and lots and lots of zest on the salad when I do my dressing.

    Another underrated food -- Panang Curry. I would kill for a great Thai Panang Curry. So hard to find in Tucson. One place is decent but it's an hour from my house!

    tzatziki sauce is my favorite ever

    Skordalia equally good, IMO, maybe better. More calorie-laden, in most recipes, though.

    I'm just not a huge fan of garlic :(

    More for us, then.

    Side comment: Don't know where you're getting low-garlic tzatziki. Making it? Any I've had has been pretty garlicky - part of the appeal, to me. 🤷‍♀️
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