For the love of Produce...

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Replies

  • suziecue25
    suziecue25 Posts: 289 Member
    suziecue25 wrote: »
    My latest is sweet and sour red cabbage......goes so well with Sunday roasts and game [especially venison]. I make a big pot and freeze portions.

    Recipe and method available if anybody interested.

    Yes, please!

    Here you are :)

    SWEET & SOUR RED CABBAGE [6 portions]
    1tablespoon oil
    1 onion, thinly sliced
    1 red cabbage, cored and shredded
    120ml red wine
    1/4 teaspoon ground allspice
    2 tablespoons red wine vinegar
    1 [level] tablespoon light muscovado [soft brown] sugar
    1/4 teasoon salt
    15g butter
    1 eating apple, peeled, cored and diced

    METHOD
    1. Heat oil in non-stick saucepan. Add onion and cook for 5 mins. until softened. Add cabbage, apple,
    red wine and allspice. Reduce heat, cover and cook gently for 20 mins or until tender.

    2. Add vinegar, sugar and salt & cook uncovered, stirring occasionally for 5 mins or until almost all the liquid
    has evaporated. Stir in the butter and serve.
  • suziecue25
    suziecue25 Posts: 289 Member
    zeejane03 wrote: »
    Crockpot caramelized onions here:

    https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

    DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.

    thank you!

    Oh poo...I tried the link and I got....not available in your country :'(
  • PAPYRUS3
    PAPYRUS3 Posts: 13,259 Member
    suziecue25 wrote: »
    zeejane03 wrote: »
    Crockpot caramelized onions here:

    https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

    DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.

    thank you!

    Oh poo...I tried the link and I got....not available in your country :'(


    I thought I'd post it for you
    Gosh...I love this topic!!!

    zn980krkgt7m.png

    READY IN: 10hrs 6mins SERVES: 12
    YIELD: 3 cups UNITS: US
    INGREDIENTS Nutrition
    3 lbs sliced onions
    1⁄2 cup melted margarine (or butter)
    1 teaspoon salt

    DIRECTIONS
    Combine onions, margarine and salt in a crock pot.
    Cover and cook on low for 8-10 hours.
  • Mithridites
    Mithridites Posts: 600 Member
    @suziecue25 Thank you :)
  • ceiswyn
    ceiswyn Posts: 2,256 Member
    I ADORE my veggies, but I have no good recipes to share :'(

    (This is because I just eat the things raw. Or maybe lightly fried/steamed with butter.)
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    Not only do I love vegetables, I like to grow them. :) Tomatoes, for instance, are so easy to start with seeds, and they taste much better than from the store. We make sauce and freeze it, too. There's nothing like going out to the garden in the summer and picking out a salad for supper.

    I love growing tomatoes too. Until this year I was limited to pots on a roof deck, but will have a real garden this year and am so excited about it (there's a gardening thread around here somewhere if interested).
  • suziecue25
    suziecue25 Posts: 289 Member
    PAPYRUS3 wrote: »
    suziecue25 wrote: »
    zeejane03 wrote: »
    Crockpot caramelized onions here:

    https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

    DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.

    thank you!

    Oh poo...I tried the link and I got....not available in your country :'(


    I thought I'd post it for you
    Gosh...I love this topic!!!

    zn980krkgt7m.png

    READY IN: 10hrs 6mins SERVES: 12
    YIELD: 3 cups UNITS: US
    INGREDIENTS Nutrition
    3 lbs sliced onions
    1⁄2 cup melted margarine (or butter)
    1 teaspoon salt

    DIRECTIONS
    Combine onions, margarine and salt in a crock pot.
    Cover and cook on low for 8-10 hours.


    Thanks so much for bothering :)
  • purplefizzy
    purplefizzy Posts: 594 Member
    Sweet and sour cabbage is pinned for my ‘to make’ list - reminds me of the quick pickled red onions I went thru an obsessive phase around (cookieandkate.com’s version.)
    https://cookieandkate.com/2018/quick-pickled-onions-recipe/

    Of course, I love ANY excuse to use my benriner mandoline... I travel with it. Never know when you might need to shave a veggie.

    Thinly shaved cabbage, fresh shaved fennel, shaved golden beets - all things I think are completely different experiences based on the delicate handling and texture that a mandoline lends.

    In zombie apocalypse type situations, I’m grabbing my dog, my mandoline, and my tattered copy of ‘The Buddha walks into the Bar’ - with those three things, I’ll be ok ;)
  • amusedmonkey
    amusedmonkey Posts: 10,330 Member
    I've loved everything plants ever since I can remember, and it's a pain to log sometimes because I'll eat any edible plant no matter what it is. Today I had some cheeseweed sauteed with onions, and I can't find nutritional facts for it anywhere. I gave up and logged it as jute. Close enough.
  • AnnPT77
    AnnPT77 Posts: 34,600 Member
    Cool thread! I've been too busy lately to get over to the foreign market for the fun fruit and veggies, you have inspired me!

    I don't think anyone has mentioned one of my favorite weird fruits, mamey fruit. It's a kind of sapote fruit. It looks like a giant fuzzy kiwi on the outside, and like an avocado mated with a mango on the inside. It tastes like pumpkin pie filling. Throw it in a blender with a little milk and ice and it makes delicious "ice cream" with way fewer calories and much less sugar.

    7fwnlz24dzbd.png

    Mamey: Yes! I like them just plain; nice texture. Hard to find here at proper ripeness, but a treat when I can.
  • Noreenmarie1234
    Noreenmarie1234 Posts: 7,492 Member
    Hamsibian wrote: »
    Omg, for the longest time my body couldn't tolerate vegetables. Then it was just cooked, low carb leafy greens. Now I can eat most vegetables (except for some nightshades), and I'm loving it!!! I love this recipe
    https://fedandfulfilled.com/egg-free-breakfast-casserole/. I just used ground turkey instead, and added other veggies like broccoli.


    e0zag856kigs.jpg

    OMG this looks and sounds amazing!
  • Hamsibian
    Hamsibian Posts: 1,388 Member
    @Noreenmarie1234 it is amazing! I forgot that I had a bunch of fresh basil left over, and accidentally spilled a plop of italian seasoning lol. Luckily, it just made everything more flavorful.
  • Safari_Gal
    Safari_Gal Posts: 888 Member
    Cool thread! I've been too busy lately to get over to the foreign market for the fun fruit and veggies, you have inspired me!

    I don't think anyone has mentioned one of my favorite weird fruits, mamey fruit. It's a kind of sapote fruit. It looks like a giant fuzzy kiwi on the outside, and like an avocado mated with a mango on the inside. It tastes like pumpkin pie filling. Throw it in a blender with a little milk and ice and it makes delicious "ice cream" with way fewer calories and much less sugar.

    7fwnlz24dzbd.png

    Oooooooh serious produce mission - esp if it can be used in ice cream!! :)
  • Safari_Gal
    Safari_Gal Posts: 888 Member
    crazyravr wrote: »
    For me its not so much what veggies or fruit BUT figuring out the pairings of thins.
    Lately in the evening I am so into this all spiralized:
    Fennel bulb + kohlrabi + jicama all mixed in miso / tahini / acv dressing.

    @crazyravr - sounds awesome. I think I’m the only here without a spiralizer. Anything with tahini must taste great!! 😋
  • rheddmobile
    rheddmobile Posts: 6,840 Member
    crazyravr wrote: »
    Cool thread! I've been too busy lately to get over to the foreign market for the fun fruit and veggies, you have inspired me!

    I don't think anyone has mentioned one of my favorite weird fruits, mamey fruit. It's a kind of sapote fruit. It looks like a giant fuzzy kiwi on the outside, and like an avocado mated with a mango on the inside. It tastes like pumpkin pie filling. Throw it in a blender with a little milk and ice and it makes delicious "ice cream" with way fewer calories and much less sugar.

    7fwnlz24dzbd.png

    I have tried this for the first time while on vacation in Cuba couple years ago. Blew my mind. Not available here EVER. Always look for it when I am down there.

    I've had the best luck looking for it locally in Mexican markets.
  • NSthingoldline
    NSthingoldline Posts: 101 Member
    I’ve been a produce *kitten* for years and years.
    My ‘Apple thing’ is notorious among friends and family. That’s the one enduring phase (current obsessions are Koru, Pacific Rose, and HoneyBee apples)- in addition to my squash fixation (kabocha, mostly, but a well roasted spaghetti squash also makes me swoon.)

    I love almost all things produce-related... roasted golden beets, thinly shaved fennel, kabocha-everything, cauliflower curry, roasted Brussels with Apple and bacon. Grilled asparagus with Meyer lemon couli. Seared peaches on salad. Turnip puree.

    Don’t get me wrong. I love a good grass fed steak...next to my veggies!

    My question:
    Got a love affair of your own with the veggie realm?
    What is the vegetable you love introducing to nonveggie-loving friends?
    What new-to-you veggie are you surprised that you like?
    How do you boost nutrition in meals/recipes with innovative veggie additions?
    Are you doing cool stuff with jackfruit? Spiralizing celerac?
    Wat preparation method changed your mind about a particular vegetable/fruit?

    Inspire me with your produce bounty!!

    Below:
    Roasted Kaocha in miso glaze with Pom and tahini
    Crispy Orange Slices
    Sweet potato soup

    2zbe81jq7qal.jpeg
    3hh0sbopobv1.jpeg
    7ycs9g59b3yk.jpeg

    Will you move in and be my mommy? LOL Just kidding. Those look absolutely delicious!
    Seems like I need to seriously step up my game! I'm sitting here at work, perusing my gardening books and magazines and dreaming of planting season!
  • OCDOD
    OCDOD Posts: 21 Member
    edited February 2019
    So I had recently bought a dragon fruit and fell in love with it. I’m guessing they have a short season because they all seem to be gone now? Where did all the dragon fruit go? Back to the Seven Kingdoms perhaps?
  • New_Heavens_Earth
    New_Heavens_Earth Posts: 610 Member
    I love apples, cara cara oranges, and grapes. I recently added frozen fruit, any variety, to my meal plans in overnight oats or nuked with Splenda for dessert.
    I go nuts buying frozen veggies, cauliflower rice, and veggie noodles. Same with bagged salads and bagged veggie blends.
    My current snack is a crudite tray, without the dressing. I add my own salsa or hummus. I also have a shelf in my fridge dedicated to Bolthouse or Opa yogurt dressings.
  • Safari_Gal
    Safari_Gal Posts: 888 Member
    nowine4me wrote: »
    Butternut squash, toasted with a sprinkle of pecans is my jam. And delicate. Also love sautéed spinach with garlic, spiraled kohlrabi and I could eat roasted garlic by the pound. Cauliflower is fantastic. Don’t even get me started on fruit. 6igr6cqjx0ac.jpeg

    @nowine4me - that is some awesome veggie goodness!
  • Safari_Gal
    Safari_Gal Posts: 888 Member

    Pictured: preserved lemons. A new thing for me.
    Must be Meyer (does any other lemon really exist?)

    @purplefizzy I see your Meyer lemon and raise you 1 Sorrento lemon 🍋.

    Seriously 😋 delicious!
  • Tankiscool
    Tankiscool Posts: 11,105 Member
    Ohh I love me some veggies! Thank goodness for Aldi's organic section relatively cheap plus decent selection in my area during the off season of growing aka winter. I suffer from an addiction to bell peppers. Love the crunch!
  • zwerchfell
    zwerchfell Posts: 5 Member
    I love fruits and veggies. We are going to the farmers market every Sunday and shop for the week. Lucky enough we live in California so we have all year around a great selection. We also shop at the local Mexican and Chinese markets to get some of the more exotic stuff.

    Some of my favorites veggies. Momotaro tomatoes, just an amazing Japanese variety. Delicata Squash, cabbage, Bacon and Fuerte avocados, green and white aspargus.

    I can’t stand eggplant and kale.

    Some of my favorite fruits. Sumo mandarin, Meyer lemons, cotton candy grapes, persimmons both Fuyu and Hyachi, Soursop but is really hard to get, nice and ripe Jackfruit, yellow dragonfruit so much better than the regular variety, green mangoes Keitt and Kent. There are other good varieties but some are really hard to get. And of course pineapples and all the berries.

    For some reason I don’t like Guava and can’t get past the smell of Durian.

    Of course there is so much more other good stuff.