For the love of Produce...
Replies
-
The very brave possibly crazy concoction turned out amazing and prolly never repeatable because I sort of cleaned out the fridge and added a bunch of ‘dabs’ of stuff.
1 -
Advise please. What would do with an excessive amount of squash?0
-
just_Tomek wrote: »
Thanks. It is a combination of a large wedge of pumkin and a couple of acorn squashes.0 -
Roll your own Vietnamese summer rolls for a dinner party at my place. Everyone dips the rice paper wrappers in water, fills and rolls. Main filler was a combination of grated carrots and bean vermicelli. Greens were lollo rosso lettuce (chosen for soft texture), thai basil, coriander, and mint. Protein selection was grilled turkey breast, grilled sirloin and poached prawns. Dipping sauces of nuoc cham, and some commercial satay sauces.
4 -
just_Tomek wrote: »
Thanks. It is a combination of a large wedge of pumkin and a couple of acorn squashes.
Yes, freezes well.
It tastes good with sweet white miso, if you want to eat it as a simple side. Besides the obvious soups and baked goods, it's good as a lasagna filler (ricotta cheese, eggs - so basically custardy; I like caramelized onions (lots of them) and minced sage leaves in it).2 -
Starting roasting vegetables, tossing them in olive oil with salt and pepper. I roasted broccoli and Brussel sprouts yesterday, and they were delicious. I know this is so basic, but for me just turning the oven on was a huge deal!9
-
Have come to the conclusion my current pathetic crop of pea shoots was not due to cold weather but poor quality seeds. Last time I planted dried marrowfat peas sold for eating I bought them from the Tesco. I planted from the same box every summer for three years and got several harvests of pea shoots each time.
When I finally ran out of dried peas this year I bought regular dried peas from the green grocer and they failed to germinate both on the balcony and planted indoors on a window sill. I guess I am stuck with having to eat them. Hubby is heading to the Waitrose later today so will try to find marrowfat peas again for growing shoots.2 -
just_Tomek wrote: »
Thanks. It is a combination of a large wedge of pumkin and a couple of acorn squashes.
Yes, freezes well.
It tastes good with sweet white miso, if you want to eat it as a simple side. Besides the obvious soups and baked goods, it's good as a lasagna filler (ricotta cheese, eggs - so basically custardy; I like caramelized onions (lots of them) and minced sage leaves in it).
Yessssss! In squash heaven with all of these.
I’m super into roasted winter squash cubes (pre-roasted with S/P/oil, I like coconut oil) - I chill them and sort of toss them into everything, during the week, as I throw dinners together.
2 -
Thanks everyone. I made the roast squash puree but it is too sweet for my taste. Made soup with some of it and froze the rest mixed with lemon juice and miso.0
-
Thanks everyone. I made the roast squash puree but it is too sweet for my taste. Made soup with some of it and froze the rest mixed with lemon juice and miso.
Soup is my favorite way to make it too, as I'm not a fan of the puree for similar reasons. I find plain roasted acorn squash to work as a side, and find it somewhat less sweet than some of the others.
I asked about ideas when I was overwhelmed with winter squash earlier in the year (I still need to freeze some), and one excellent idea someone gave me was stuffed acorn squash -- something like this, but with whatever ingredients you have on hand that seem to work (I find that a spicier sausage pairs very well, and used apple and greens): https://cherishedbliss.com/sausage-and-apple-stuffed-acorn-squash/1 -
A salad we eat a lot. Greens, halved grapes, blue cheese, candied walnuts.
To make the candied nuts I toast a single layer of nuts on a skillet with a very scant amount of optional butter. Add a tablespoon of sugar, turn up heat until it starts to caramelize and then turn the heat back down and coat the nuts in the caramel. Let the nuts cool off in the pan, giving an occasional stir to completely coat in the caramel. When cool store in an air tight container. It keeps as long as, say, peanut brittle. Great sweet punctuation to green salads that also contain a salty element such as crumbled blue cheese or feta, parmesan shavings, olives, serrano or prosciutto, cubes of cooked bacon.
We do this with pears and other fruit. Tart berries in summer adds an extra dimension. Salting the caramel is a nice variation.
5 -
just_Tomek wrote: »I roasted a head of cauliflower. Added cooked buckwheat, sliced cherry tomatoes, kalamata olives, bunch of fresh, avocado, herbs.......... and then it began. What if.......... so I added a can of marinated hearts of palm sliced and a can of pickled white asparagus sliced. And then I whipped up my version of tahini dressing. OMG....... another meal that surprised me with simplicity and flavour. I would be happy without topping this with a lovely grilled chicken breast, but was much happier with it as a topping haha
Hearts of palm MAKE a salad for me.
I forget how much I like them.
Then I stumble upon an errant can in the far reaches of the cupboard... and 💥! Reminded why I love them all over again.2 -
I've never had hearts of palm, do they taste like anything similar? I've never had pickled asparagus either!
Had the worst kabocha squash, it looked dried out when I was cutting it up but was definitely not a good one when done, it was like a dried out potato and I roasted it for less time than I normally roast squash. It was expensive too, I'm only going to get them from the Asian grocery store now.0 -
Thanks for the reply Tomek! I'll have to pick up both. It's amazing how different the same food can be, I recently tried dried lima beans in the Instant pot and they're nothing like the frozen ones I grew up on. Love both though frozen I've only had with butter and sour cream!0
-
Love you don't waste the leaves!
0 -
The mother of my Vietnamese girlfriend pickles the outside leaves of cauliflower.2
-
What veggie sides are people planning for Christmas? I've got a family member who can't digest brassicas so a lot of classical accompaniments for goose like braised red cabbage and roast brussel sprouts are out. Any seasonal ideas not involving the cabbage family would be welcome.0
-
We don't do goose on Christmas, but usually prime rib. When I was growing up we did turkey, and it was somewhat similar to Thanksgiving (I do a green beans with mushrooms and almonds for that, among other dishes).
However, here are a few ideas: https://www.foodandwine.com/slideshows/christmas-goose-dinner2 -
I've been cooking so much veg and vegan food but been slacking on the photos. Here are two from this week - Caldo Verde from "Appetite for Reduction" which I'm sure I mentioned already, is basically a potato soup with collard wilted in at the end , and a bowl I put together tonight to use the chickpeas and arugula. The quinoa I cooked in a mushroom bouillon which I never saw before, is subtle and delicious. Garlic and lemon on the garbanzos and some S&P was enough to elevate all the nice fresh ingredients. The eggs were fresh from my hens today, hence the ugly peel, but basically the best eggs, ever.
9 -
So - I decided to make some sautéed greens
Thought you guys would enjoy this. 😉
12
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 391.3K Introduce Yourself
- 43.4K Getting Started
- 259.7K Health and Weight Loss
- 175.6K Food and Nutrition
- 47.3K Recipes
- 232.3K Fitness and Exercise
- 387 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.7K Motivation and Support
- 7.8K Challenges
- 1.3K Debate Club
- 96.4K Chit-Chat
- 2.5K Fun and Games
- 3.2K MyFitnessPal Information
- 22 News and Announcements
- 901 Feature Suggestions and Ideas
- 2.2K MyFitnessPal Tech Support Questions